It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!
March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.
Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.
We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.
I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!
Happy cheat day! I did it! I made it another week without my beloved Diet Coke, grains, dairy, and sugar! So now it is time to cheat a little. As I mentioned last week – I will be allowing myself one day a week without restrictions not to binge, but to create in the kitchen. And this is the first thing that came to mind. After searching high and low I finally found some sugar free bacon. I fried up half a pound this morning trying to come up with a recipe. Bacon syrup was born. I tried to google a few recipes and I could not find anything. Not even on Pinterest. I saw lots of maple bacon recipes, but no bacon syrup.
I poured the bacon grease into a bowl and let it sit for 30 minutes until all the bacon bits sank to the bottom. You are then left with a layer of pure bacon fat. This is the layer you want to scoop from. It will keep the syrup a nice clear amber.
These pancakes are also amazing for days you just don’t have buttermilk on hand. I heated my skillet with a little cooking spray then added a little tiny drizzle of bacon grease before frying.
Sweet and salty maple syrup with smokey bacon flavor.
For the Syrup:
½ pound of bacon, preferably without added sugar
1 cup of maple syrup, pure would be best
For the Pancakes:
2 tbsp of sugar
2 tbsp of vanilla extract
½ tsp of salt
1 tbsp of baking powder
1 cup of flour
1 cup of whole milk
1 tbsp of bacon grease
2 eggs, room temp
For the Syrup:
Fry the bacon and set bacon on paper towel to drain.
Let the bacon grease cool for 10 minutes then pour into a bowl.
Scoop 3 tbsp of grease off the top layer of the bowl and mix with 1 cup of maple syrup.
Heat over low in a sauce pan.
Pour into a clean container and let sit in the fridge for 15 minutes.
Let sit on the counter while you make pancakes.
Should be served at room temp.
For the pancakes:
In a mixing bowl whisk the sugar, vanilla, and egg.
Add in the bacon grease and milk.
Whisk until combined.
Add in dry ingredients.
Mixture should thicken like a cake batter.
If too thin add flour, if too thick add milk.
Cook in a pan or griddle on medium low.
These are definitely not the healthiest breakfast option, but for a celebration or just one indulgent meal I think you are going to be just fine. I love the sweet and salty syrup over these fluffy pancakes. Serve along side a little of that no sugar added bacon. That is called balance for sure!
Don’t forget to bottle up your left overs and refrigerate if you have any 😉
So I have been considering trying this Whole 30 thing. I bought the book, mapped out my shopping game plan, but I wanted to make sure I had lots of recipes under my belt before committing to the full 30 days. Right now I have been dairy and grain free for a week, but I’m thinking of having Saturday cheat days. There are tons of recipes I want to try out for the blog and I don’t want to limit them too much. BUT I had to share this recipe because it is just so good!
We are total suckers for Waffle House hashbrowns. These aren’t my usual extra cheese order, but they sure are tasty. A layer of shredded potato with lots of seasoning, sauteed jalapenos, mushrooms, and tomato, a coconut oil fried egg and avocado. Everything is Whole 30 approved. It is something easy to change up and once I added my hot sauce I seriously didn’t miss my cheese!
Something about this time of year always has me craving banana bread. It probably has something to do with the fact that I always try and increase my fruit and veggie intake at the beginning of the year. This year we are going to try out whole 30. I am excited to really clean up our diets and detox, but I’m not thrilled about giving up dairy.
You can obviously skip the dark chocolate to reduce the sugar in this recipe, but I love the way the chocolate melts into the bread. My favorite way to enjoy this bread is toasted with a little butter. There are not a lot of ingredients. I tried to make it as much about the bananas as possible.
Since this bread is so focused on the bananas you end up with a really moist treat. Nothing is worse then a piece of dry breakfast bread. I think next time I might swap the chocolate out for raisins and pecans.
These fried apple muffins are the perfect start to your morning. Sweet fried apples are folded into a spicy muffin batter. This recipe is just as easy as a regular apple muffin, but packs a huge flavor punch!
I used a brownie bar pan instead of a traditional muffin tin because I am a rebel like that. I received this recipe from the company Baker’s Cousin. They host baking championships each month with a featured ingredient. The community can enter their favorite recipes and/or vote for their favorites. The recipes are posted for the four winning dishes!
One of the coolest parts of the company is if you have friends or family that are not confident in the baking department or if you are just too short on time you can order the winning box and they will send you the winning treats of that month. This post is not sponsored. Baker’s Cousin was nice enough to send me my first box, but this is the first company I am posting about because I really do like the concept.
I honestly was not expecting too much, but I was pleasantly surprised. You get 4 full sized treats wrapped in a gorgeous box with all the recipe index cards. Plus if you are already a great baker you can just check out the website and see the recipes for free. I personally will be entering some of my recipes in future monthly contests.
Usually I dread the time change. I know you “get” an extra hour, but then it gets dark early and I just feel like I lose out somehow. Not this time! I woke up last Sunday so refreshed. I usually work later on Sundays so I had so much extra time to play in the kitchen.
I was craving something sweet and salty. I had some extra buttermilk left over from the weekend so I decided to create this buttermilk waffle recipe.
I am high maintenance when it comes to my kitchen utensils. At one point I had 3 waffle irons. Today I only have two. I used my smaller iron so I could get thin crispy waffle edges.
Side bar- can we talk about this butter right now? This butter has two ingredients: sweet cream and salt. It is so simple and pure. Perfect for these waffles. You may be thinking I’m being a tad dramatic right now. I promise when you use a high quality butter with fewer ingredients your recipes become magical! Most butters have a weird silicon-y slip to them. This does not. I used a European style from my local grocery store.
Okay back to the waffles. I used a mix of buttermilk, cinnamon, and vanilla to create a super delicious flavor. Added a little canola oil for the crunch. Then finished with a pinch of salt for the sweet salty combo I was craving.
I very rarely eat cereal, but we seem to always have it on hand. Publix had a huge Cinnamon Toast Crunch display and I just couldn’t resist buying a box. I have been toying with the idea of using it in a french toast dish. After I made this Challah bread I knew exactly what I wanted. That is when this Cinnamon Toast Crunch French Toast was born.
Layers of sweet fluffy Challah bread dipped in a cinnamon vanilla batter then covered in Cinnamon Toast Crunch crumbs. Then fried in coconut oil, slathered with Nutella, and drizzled with maple syrup. Seriously what is better???
I do warn you though- this dish is not for the faint of heart. This french toast is perfect for a lazy weekend. I added just a dollop of unsweetened yogurt to cut some of the sweetness. You could also use a lightly sweetened whipped cream.
Sweet Challah bread dipped in a cinnamon vanilla egg batter then covered in Cinnamon Toast Crunch crumbs.
Loaf of Challah bread, preferably one day old sliced 1 inch thick
1 tbsp pure vanilla
½ tsp of cinnamon
¼ cup of milk
¼ cup of yogurt
2 cups of Cinnamon Toast Crunch crumbs
4 tbsp of Nutella
Syrup and powdered sugar to taste
Heat a skillet to medium heat.
Prepare pan with a tsp of coconut oil.
Mix together the eggs, vanilla, milk, cinnamon, and yogurt.
Dip the bread quickly into the egg batter.
Do not over saturate, you want a thin layer.
Dip into the Cinnamon Toast Crunch crumbs.
Fry on each side until golden brown.
Spread a thin layer of Nutella on each slice.
Sprinkle with powdered sugar.
Drizzle with syrup.
Top with yogurt or whipped cream if desired!
You definitely need to try this recipe at least once in your life! It is an extremely decadent recipe, but if you are up to taking a cheat day this Cinnamon Toast Crunch French Toast is WORTH the calories!
Cinnamon pumpkin is the beginning to any good sentence. If you asked me “what is fall?” I would respond with “cinnamon pumpkin.” These waffles are so light and fluffy. Perfect spicy cinnamon nutmeg with a hint of apple cider and pumpkin. I top pretty much every waffle in my life with fresh whipped cream. It helps balance the sweetness for me.
These waffles are absolutely everything right now! I love all things pumpkin, but in small doses. The pumpkin provides a really good base that lets me use less flour yet pairs really nicely with the cinnamon and nutmeg. I added a splash of apple cider to help lighten them up and I swirled a little pure maple syrup in the batter right before pouring into the waffle maker.
This is the kind of meal I can imagine myself eating late at night in front of the fire when the weather starts to cool down. Is that weird? I know waffles are typically breakfast food, but we rarely eat breakfast in the morning. I usually have enough time for a cup of coffee before I leave the house and Patrick is never hungry until noon-ish. We are big time brunch people. These waffles I actually ate early this morning! Patrick’s kids were up at 7am and usually they only make it 30 minutes before they are whimpering at the door because they are starved. Lucky for them I have been dreaming about this recipe for weeks and I knew exactly what I was going to make!
Cinnamon Pumpkin Waffles With Buttery Apple Cider Syrup
Recipe type: Breakfast, Brunch
Serves: 4 large waffles
Cinnamon pumpkin waffles with a buttery apple cider syrup.
For the waffles
⅔ cup of organic pumpkin
1 cup of whole milk
2 tbsp melted butter
2 tbsp pure maple syrup
2 tbsp apple cider
¼ cup of brown sugar
1 tsp cinnamon
1 tsp nutmeg
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
For the syrup
2 tbsp butter
2 tbsp maple syrup
2 tbsp apple cider
Preheat your waffle iron. (I like to spray mine with cooking spray)
Mix the eggs and sugar.
Add the apple cider.
Add in the milk and pumpkin.
Mix in the dry ingredients.
Do not over mix.
Add in the melted butter and syrup last.
Barely mix in.
Your batter should be fairly thin.
Pour into the waffle maker and cook according to your maker's directions.
For the syrup
Mix the butter, syrup, and cider.
I heat mine in a small sauce pan until butter is melted.
Pour over waffles.
Serve with fresh whipped cream.
Part of me feels like the pumpkin recipes are premature, but I am so ready for fall. Even though it was over 90 degrees outside today we dragged out the fall decorations and light all the cinnamon pumpkin candles. You know when you go to the grocery store and you get hit in the face with the fragrance from the cinnamon apple brooms? Welcome to my house! I love every second of it. Something is just so warm and cozy about the spicy scent. Now you are ready too! Just get some super fluffy blankets and cozy up with a plate of these waffles!
Cream biscuits are the most fool proof recipes that I can find. Sometimes I find recipes that I think will work, but they are too dry or too greasy. My perfect biscuit has a nice crust, salty sweet flavor, and a soft flaky middle.
Growing up in a small southern town you are basically required to have a go to biscuit recipe. The summer I turned 16, I dragged my girl friends to a small house party my new boy friend was throwing. The boys were playing cards and all the girls were squeezed onto a very old couch trying to find music to liven things up. The guy I was seeing had just finished telling all the guys at the table how the perfect woman would be able to serve up mile high butter biscuits from scratch. Yep, he would know he had met his future wife when he found the perfect biscuit. I remember thinking to myself “sorry buddy, not only do I not eat biscuits, but I definitely do not serve them.”
Needless to say, we broke up about a week later. Now I didn’t know it then, but soon after I found my love of food. Pretty soon I was not only making biscuits from scratch, but I had created my own go to recipe that was a perfect blend of all that I had learned. If you take anything away from my rambling please remember this- do not twist the biscuit cutter. This had never occurred to me before until I read a great article on Pinterest. (of course) I used to use a glass to cut my biscuit dough. I would twist back and forth until I had formed the perfect shape. I picked up a metal biscuit cutter and now I just press down one time, no twist. This allows the dough to rise and expand. This is how to achieve that mile high biscuit.
These pancakes are so quick and easy. There are so many recipes on the internet for pancakes. Large and fluffy, thin, mini, buttermilk, blueberry,oatmeal,gluten free. Seriously, the list goes on and on. This recipe is fast and hopefully has all the things you already keep in the kitchen.
After a coconut flour and oats pancake debacle I went searching through the pantry. One stand out different in these pancakes is the brown sugar. I have no idea why I have never used brown sugar before. It gives pancakes such a sweet mellow flavor. You can even skip the maple syrup if you want!
Preheat a frying pan to medium low heat with butter or cooking spray.
Mix together the egg, sugar and vanilla.
Add in the flour, salt, and baking powder.
Mix in the milk ¼ a cup at a time. (The less milk the thicker the pancake)
Add in the butter.
Scoop a spoonful into the pan and cook over medium low heat until bubbles form.
Flip the pancake and cook through (about 1 minute)
Top with butter and syrup!
Just imagine those classic thin buttery pancakes with a sweet caramel brown sugar flavor. I know I said you don’t need syrup with these, but I still like to drown mine in melted butter and syrup. This is my new favorite pancake recipe. The texture is light enough that they soak up every little drop of syrup. These also are perfect for freezing! I love taking the extras and putting them in a freezer bag so easy reheating. 30 seconds in the microwave and they are good to go!