melanie makes

yogurt waffles.

 

these waffles... oh, these waffles.  they.  are.  amazing.  ironically, i don't think i've ever made them for breakfast before.  instead, they're most often a light dinner or lunch.  and i always double the recipe so that i have extras to put in the freezer for a fast breakfast for either of the girls.  they're a definite favorite of everyone in our house.

YOGURT WAFFLES | 5 belgian waffles

• 1 cup flour
• 3/4 cup whole wheat flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup milk
• 1/2 cup plain yogurt
• 3 eggs

whisk flours, sugar, baking powder and salt in a large bowl to combine.  make well in center and add melted butter, milk, yogurt and eggs.  whisk to combine, just until smooth.

heat waffle iron per manufacturer's directions.  spray with non-stick spray.  in a belgian waffle maker, use ladle approximately 1/2 cup batter onto waffle iron and close.  cook until waffle is golden brown.

adapted from a recipe by art smith.  the original recipe actually calls for sour cream and thus is named "sour cream waffles."  i have a confession.  for the past six months or so, i haven't bought sour cream.  i find it redundant to purchase when i already have plain yogurt in the house.  i make yogurt on a weekly basis for the girls and it often goes into baked goods or on top of baked potatoes as well.  plain yogurt can be substituted quite easily for sour cream.  and it's better for you!

cake batter pancakes.

 

 

the perfect third birthday breakfast for my sweet girl.  how can you go wrong with sprinkles in pancakes, pancakes topped with sprinkles and last but not least, a vanilla sugar glaze?  nothing says happy birthday like a sugar high!

CAKE BATTER PANCAKES |12-15 pancakes
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• 1.5 cups flour
• 2/3 cup yellow cake mix
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• pinch of salt
• 2 eggs
• 1 teaspoon vanilla
• 1 vanilla bean
• 1-2 cups milk
• sprinkles

combine flour, cake mix, baking powder, sugar and salt in medium bowl.  add milk, egg and vanilla and stir until smooth.  your batter should resemble typical pancake batter.  begin with 1 cup of milk and add additional milk as needed to reach desired consistency.  scrape inside of vanilla bean into batter and stir to combine.  fold desired amount of sprinkles into batter.  pour batter onto griddle, using approximately 1/4 cup batter for each pancake.  once bubbles form on top of pancake, flip and cook until browned.  serve with vanilla sugar glaze and additional sprinkles.

VANILLA SUGAR GLAZE

• 1 cup powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1 vanilla bean
• sprinkles

stir together sugar, milk vanilla and vanilla until glaze forms.  scrape inside of vanilla bean into glaze and stir to combine.

adapted from how sweet it is.  hello sugar!  why not give your newly turned three year old daughter sugar dressed as pancakes for breakfast?  these were really good.  the pancakes themselves aren't sweet which makes the glaze a perfect addition.  i was worried it would be over the top sugar, but it really wasn't.  i love the little black flecks of vanilla in the glaze and how they add that extra special touch.  i doubled this recipe so that we'd have leftovers for the girls to eat later in the week.  i don't think they'll last long!

hearty blueberry muffins.

i've been all about blueberries this summer.  they're the perfect finger fruit to keep out on the counter and graze on as i walk through the kitchen.  why is it that i'm always walking through the kitchen anyway?  these muffins lower the guilt factor of combining a fruit with something sweet like a muffin.  super hearty, these will keep your belly happy and full.

HEARTY BLUEBERRY MUFFINS

• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup + 2 tablespoons toasted wheat germ
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup + 2 tablespoons brown sugar
• 3/4 cup milk
• 1/4 cup canola oil
• 2 eggs
• 1 teaspoon vanilla
• 1.5 cups blueberries
• 1/4 cup rolled oats

preheat oven to 375 degrees.  line muffin tin with paper liners or grease so that muffins remove easily.

in a bowl, whisk together flours, 1/2 cup wheat germ, baking powder, salt and 2/3 cup brown sugar.  make well in center of bowl and add milk, oil, eggs and vanilla.  mix until just combined.  fold in blueberries.  divide batter among muffin cups.

in small bowl, combine remaining wheat germ, brown sugar and rolled oats.  sprinkle over tops of muffins.

bake for 20-22 minutes.  sit in pan for 10 minutes and then transfer rack to cool.

adapted from whole living magazine.  yum!  these definitely have a more hearty texture than the cornmeal variety of blueberry muffins that i've been making recently.  love the bite of the oats on top.  my version has a bit more brown sugar in the topping to make the finished muffin just a bit sweeter.  so glad that i went ahead and doubled the batch on my first attempt at these.   love that there are some in the freezer for whenever i'd like another!

cinnamon apple brunch bake.

3 tablespoons butter
1/2 cup brown sugar
1 21 oz. can apple pie filling
2 teaspoons cinnamon
1.5 teaspoons vanilla
1 12 oz. can refrigerated biscuits
1/2 cup chopped nuts

in saucepan, melt butter; stir in brown sugar, apple pie filling, cinnamon and vanilla.  spread half of apple mixture in 2 quart shallow baking dish.

separate biscuits, cut each into quarters.  arrange pieces, points up over apple mixture.  spoon remaining apple mixture over biscuits; sprinkle with nuts.

bake at 350 degrees for 35-40 minutes.  let stand 5 minutes.

one of andy's favorites for breakfast.  a random recipe i found in a free recipe flier.  a great fringe benefit is the fabulous aroma that wafts through the house while this bakes.  i've used both walnuts and pecans for the topping with success.

pumpkin ginger muffins.

12 tablespoons butter, melted
2.5 cups flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 cup sugar
1 cup brown sugar
1 can pumpkin puree
3 large eggs

preheat oven to 350 degrees.

in a large bowl, whisk together flour, baking powder, ginger and salt.  in a medium bowl, whisk together sugars, pumpkin, melted butter and eggs; add flour mixture and stir until just combined.

spoon into muffin pan and bake for 15-18 minutes.

a different take on your typical autumn pumpkin recipe.  there's no nutmeg or cinnamon here, thankyouverymuch.  ginger takes center stage in these muffins.  a great something different when you tire of the pumpkin chocolate chip muffins.  if that's even possible.

pumpkin chip muffins.

1.5 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon salt

2 eggs, beaten
1 cup pumpkin
1/2 cup butter, melted
1 cup chocolate chips

mix dry ingredients and set aside.  in large bowl, beat eggs.  stir in pumpkin and melted butter.  slowly add dry ingredients.  fold in chocolate chips.  spoon into muffin pan.  bake at 350 degrees for 20-25 minutes.

heav-en-ly.  i've had this recipe for almost two years and just brought it out of the vault today.  pure autumn goodness.  i made them for andy for breakfast.  let's hope there are still some around tomorrow morning!

sour cream hazelnut coffee cake.

1 1/2  cups granulated sugar
1/2  cup butter, softened
2  large eggs
1  teaspoon vanilla extract
1  (16-ounce) carton fat-free sour cream
2 1/2  cups all-purpose flour
1  teaspoon baking powder
1/2  teaspoon baking soda
1/4  teaspoon salt
1/4  cup chopped hazelnuts
2  tablespoons nutella
1  teaspoon powdered sugar

preheat oven to 350 degrees.  coat bundt pan with cooking spray.

place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). add eggs, 1 at a time, beating well after each addition. add vanilla and sour cream; beat until well blended.

combine flour, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk until well combined. add flour mixture to sugar mixture, stirring just until combined.

spoon half of batter into prepared bundt pan; sprinkle evenly with hazelnuts. drop small spoonfuls of chocolate spread over nuts. spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. cool in pan on a wire rack for 15 minutes; remove cake from pan. cool completely on a wire rack.

my first encounter with nutella.  i've so been missing out on the finer things in life.  i could eat a jar of it.  substituted pecans because i couldn't find hazelnuts.  moist and delicious!

hazelnut cinnamon rolls.

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. brush 1 tablespoon of butter over the dough. sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. starting at 1 long side, roll up the dough jelly-roll style, forming a log. pinch the seam to seal. cut the log into 9 equal pieces. arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. cover the dish with plastic wrap. let the rolls rise in a warm draft-free area until puffed, about 45 minutes.

position the rack in the center of the oven and preheat to 325 degrees. bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.  brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.

oooey, gooey, fabulousness.  i'll admit that i've already made these twice this week.  someone in our house seems to like them pretty well.  i wasn't able to find hazelnuts when shopping so substituted pecans without any trouble.  a definite crowd pleaser.

baked pears with streusel topping.

streusel:
1/4  cup all-purpose flour (about 1 ounce)
1/4  cup packed brown sugar
1 1/2  tablespoons butter, melted
1  tablespoon honey
1/2  teaspoon ground cinnamon
1/4  teaspoon salt
1/4  teaspoon ground allspice
1/4  cup chopped pecans, toasted

pears:
3  Anjou pears, peeled and cut in half lengthwise
1/3  cup apple juice

preheat oven to 375 degrees.  to prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. combine flour and next 6 ingredients (through allspice) in a bowl. stir with a fork until mixture resembles coarse meal. stir in pecans.

to prepare pears, using a melon baller or spoon, scoop out core from each pear half. spoon streusel evenly into pear halves. place pear halves, cut sides up, in an 8" square baking dish. pour apple juice into dish. cover dish with foil. bake at 375° for 30 minutes. uncover and bake an additional 5 minutes. serve pears warm. drizzle evenly with cooking liquid.

good - and good for you!  a great breakfast addition on a cold and blustery saturday.  couldn't be easier and easily made with ingredients i always seem to have on hand.

mango coffee cake.

2 cups all-purpose flour
2 cups sugar
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 cup butter
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
3 cups coarsely chopped mango
1/3 cup sugar
3/4 teaspoon ground cinnamon

preheat oven to 350 degrees.  grease 9x13 baking pan; set aside.  in a large bowl combine flour, 2 cups sugar, baking powder, soda, nutmeg and 1/4 teaspoon salt.  using a pastry blender, cut in butter until mixture resembles coarse crumbs. 

in a small bowl combine buttermilk, eggs and vanilla.  add to flour mixture all at once; stir just until moistened.  fold in mangoes.  spread in prepared pan.  combine the 1/3 cup sugar and cinnamon.  sprinkle evenly over batter.  bake for 40-45 minutes.  cool slightly, serve warm.

not your ordinary coffee cake.  more fluffy, less dense.  so good straight from the oven.  and there's no harm in an extra serving of fruit in the morning, right?