I love french toast. Its a quick and easy warm filling breakfast, and I wanted a quick and easy way to spice it up. This blue berry syrup transformed these regular joe pieces of french toast into a culinary delight, just bursting with maple syrup infused with rich fruity blue berries. I bet you could use other types of berries as well.
I just cooked and crushed 3/4 cups berries and added 1/4 cup of maple syrup, then poured it over my toast with a sprinkle of cinnamon and handful of fresh berries. The whole process of making my toast and my fancy smancy syrup took a whopping 10 minutes. I felt like super chef, it certainly tasted like a seriously super chef made it, and you can too! This made enough for 2 people who really like to pile on the syrup, as pictured.
This morning I just wanted a waffle. My husband wanted to skip breakfast in order to sleep in, but I wanted my waffle. A hearty whole wheat cinnamon waffle with chopped pecans (pronounced pe-cans not pe-cons here in good ol’ South Carolina). AND a drizzle of local honey on top. AND some fresh cut up fruit to go with it. I was practically drooling by the time I thought all this out. Scott could have his cozy bed and puppy snuggles, but I would have a peaceful morning with a single healthy waffle all to myself. hehehe
So here you have it. My fresh off the waffle iron single serve waffle recipe!
Orange Cottage Cheese Dessert is addictive. Just knowing that it has the goodness of protein and is light on the sugar makes this dessert practically guilt free. Its my favorite way to eat cottage cheese, and I don’t feel one bit bad about eating it for breakfast!
This recipe has been around forever so I don’t know the original creator, but I got this recipe in high school from a elder woman who went to my best friend’s church. One bite of this dessert and I just had to get the recipe from her. It was so easy I didn’t even need to write it down. It has five ingredients, takes five minutes to make, and requires no baking or cooking. Add in the taste factor and this recipe gets five stars. This cottage cheese fruit salad is the perfect dessert to whip up for a pot luck dinner when short on time.
Lightly honey-sweetened yeast bread made with greek yogurt and whole blueberries. Now imagine having your morning cup of coffee with a toasted slice of this bread spread with a small pat of butter or drizzle of honey on top.
Oh …… yum.
Now that’s the right way to start your day.
This recipe is adapted from the Greek Yogurt Bread Recipe, so that means it requires some kneading and rising time, but the natural… warm… crusty…. honey sweetbread results is totally worth the time it takes. It makes two medium size round loaves.
I made this bread after a craving for a sweet blueberry bread that could serve as a hearty breakfast that is pleasantly sweet but not dessert level sweet. With no preservatives, I stored it in the fridge and had a toasted slice or two of it in the mornings. It tastes like it is fresh out of the oven every time, after toasting and a bit of butter. I would like to try freezing either the dough or baked bread at some point to see if that affects the flavor.
My husband, who has never been a fan of berries, even had a bite of this deliciousness. Baking this bread made the whole house smell so lovely. I wish I could convey the heavenly scent through words, but you will just have to see for yourself.
A yeast bread lightly sweetened with blueberries, honey, and blueberry greek yogurt. Good paired with coffee or tea.
2 tsp dry active yeast
½ cup blueberry greek yogurt
½ cup milk
¼ cup honey
3 cups bread flour
2 tbsp butter
1 tsp sea salt
¼ cup water
1 cup frozen blueberries
1 egg white
Mix yeast, warm water (~110 degrees F), and honey. Let sit 5 minutes
Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast honey water mix. Then, slowly mix in 1½ cup flour until consistent.
Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to lukewarm while bread is rising.
After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. If you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes.
Clean out bowl and coat with butter or oil and add kneaded dough to greased bowl, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
Punch down dough, fold in frozen blueberries, by stretching bread out and folding to enclose the berries. Form into two round loaves. Place loaves on buttered pan and let rise 45 minutes.
Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.
Store in the refrigerator, toast each slice when ready to eat.
Kindo, as usual, thinks I should share. Just look at that face. I think he better stick with his dog food, maybe a treat too, for being so cute.
On a cold morning, there is nothing better than sipping hot tea and having a warm hearty meal of oat meal.
Follow it up with snuggles with a warm little animal and that equals a morning of quiet contentment.
This oat meal combines a mellow Chai tea and honey flavor with the savory taste of butter toasted pecans.
With that flavor combo, my morning felt epic and a tad sophisticated. Today is going to be great.
After the successfully delicious creation of those Matcha green tea cookies, I was dreaming about creating this chai tea oatmeal as I fell asleep last night. This tea flavored oatmeal was seriously good, and now I am seriously hooked on tea flavored food. Now what to make next??? What other tea flavored foods do you think would be good?
That is the response that I got from my hubby and siblings-in-laws. I told them, if it made them feel better they could call it chocolate sauce. It did. Upon tasting it, I got the seal of approval; not that I needed it for this recipe though. It has been in my family for generations. My great grandmother, a legendary cook who lived on a farm and could turn road kill into a feast, made this for my daddy in his childhood. He brought the recipe to our Christmas morning breakfast feast and I look forward to this tradition every year. I also make it on other special occasions such the annual ski trip with the in-laws! Last week-end was the first. I had a great kitchen in a big log cabin to bake in! That called for some cozy comfort food. And this can be made in a jiffy.
The first time I made biscuits, I was probably in middle school, maybe even elementary. In my limited knowledge of baking, I thought all I needed was self rising flour and milk. It looked like some good biscuit dough before it went in the oven, but it came out tasting like stale cardboard. Yuck! I gave up on biscuits until I was sitting in Cracker Barrel with my hubby, then boyfriend, 3 years ago. He said, “oh my….if you could make biscuits like this….”
That was all he had to say. I set out to make biscuits like them, but a quick google search revealed they use lard. LARD! I am not sure if the internet sources I looked at were reliable sources, but no way, I was not cooking with that, much less even knew where to buy lard. Nevertheless, I did not give up (this time) on making Cracker Barrel status biscuits. Using my grandmother’s base recipe that uses buttermilk (aka pure baking gold), I have been tweaking it over the last couple years until perfection has been achieved. Here is an exert from her recipe, “Lump of Crisco size of egg.” I love it.
They turned out not tasting like Cracker Barrel biscuits, but according to my husband, they are even better. I have no way of knowing if his words are biased, so let me know what you think in the comments 😉 Also, feel free to share any biscuit making tips you have.
I made the pictured biscuits in a hurry for a crowd so I didn’t worry about shape too much, I just dropped big balls of dough on the pan. It works! If you want them shaped like perfect little cylinders, here is what I do: have a little bowl of buttermilk to coat hands with before scoping up each biscuit from the dough so it does not stick to hands. Shape biscuits with hands then put on greased pan 2 inches apart. This biscuit dough is not stiff enough to use biscuit cutters. Press the top/middle of the biscuit down with two fingers to make a dent about an inch in diameter and 1/2 inch thick. This will cause the top to rise evenly with the sides.
This morning turned out to be ‘berry’ blue. On a cold rainy day, there is nothing better than a warm creamy bowl of oatmeal. This oatmeal is so good, it is like eating cobbler for breakfast, thanks to one very important ingredient, blueberry jam! It really kicks the flavor up a notch by saturating every bite with blueberry flavor. Using other combinations of fruit and jam such as raspberry, strawberry, or peach is really good too! I also use original Almond Breeze milk because it is a little sweet and makes the oatmeal creamy. My dad and I picked the blueberries last summer and froze them. It is really easy and it is like having fresh blue berries all year-long. Just pick, rinse in cold water, de-stem, set out to dry completely on paper towels, spread out berries on cookie sheet and freeze, transfer frozen berries to freezer bags getting out as much air as possible. They will be good in the freezer for up to 4 years.
Total Time: 5 minutes
1/2 cup steel-cut oats
1/2 cup frozen blueberries
1/2 cup milk
1 tbsp blueberry jam
1 tsp vanilla
1/2 tsp brown sugar (optional)
Mix oatmeal, blueberries, milk, and jam.
Microwave 1 minute, stir, microwave 1 more minute. You can add more or less milk or microwave time depending on your preference
Stir in vanilla and sprinkle brown sugar on top. Simple!