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Tag Archives: Breakfast

Cake Batter Lovins

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Remember the “Cake Batter Everything” craze that swept over the food blog world in 2011? Yeah, I hopped on that and enjoyed it to the fullest.  I shared only one of my cake batter explorations with you, the Cake Batter Crispy Treats, which were my favorite cake batter flavored treat, but do you think I let the remainder of my bag of yellow cake mix go to waste? No way, Jose.

Here’s a few ideas if you need some ways to use up extra cake mix.

Cake Batter Oats. This is actually a pretty healthy recipe, considering there’s cake mix in it. And tasty too!

Cake Batter French Toast. What can I say, cake batter is such a great way to start the day. And sprinkles just make everything so happy.  This one would be fun for a birthday breakfast! I made a simple icing glaze by mixing like 1/4 cup powdered sugar with just enough milk to get it a drizzling consistency.

Cake Batter Candies. For these, I just melted some vanilla almond bark and added enough yellow cake mix to make it taste like cake batter, but not so much it got too thick.  I poured most of it in a chocolate bar mold (like the one I used for this Vegan White Chocolate), but I didn’t get a picture of that before I gave it to a friend as part of a thank you gift for turning a stain on my jeans into a work of art. The rest of it I poured into peanut butter cup molds and put sprinkles over the tops while it was still setting up.  Kids went crazy for these at a get together, even more so than my Cupcake Bites!

Have you made any cake batter flavored yums?

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Potato, Onion & Spinach Hash

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This is something I threw together to use up a few things before they went bad, and ended up with a plate of magics. Weeks later, we are still eating this once or twice a week and is one of Joshua’s favorite meals.  I’ve never been very much of a potato person, but man, you can’t hardly beat crispy seasoned potatoes dipped in runny egg yolk.

Potato, Onion & Spinach Hash

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1 medium potato
2 thick slices of sweet onion
1/2 cup fresh spinach
Extra-virgin olive oil
Garlic salt & pepper to taste

Pierce the potato through the middle with a knife and microwave for 3 minutes, or until tender all the way through. Meanwhile, dice the onion. Once the potato is cooked, put a skillet on medium-high heat, and cut the potato into small cubes, removing the peel if you wish. Once the skillet is hot, add a generous swirl of olive oil to the pan, along with the potato and onion. Stir to coat with the oil, then sprinkle with garlic salt and pepper to taste. Allow to cook without stirring until golden brown on one side, then stir, trying to turn over as many of the pieces as possible. Allow to sit again until golden brown, then add the fresh spinach and cook for a few more minutes, until wilted and soft. Serve hot with eggs, or as a side dish.

Peanut Butter Cookie Dough Baked Oatmeal

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I like keeping things simple and easy at meal time, especially breakfast, so when I discovered how much Joshua enjoys baked oatmeal, I decided to make more of it.  A pan lasts several days and it’s so nice to be able to just take out a square and heat it in the microwave. Bam. Breakfast is done. He takes care of the rest.

I made this in an attempt to make a baked oatmeal that really would be reminiscent of cookie dough, since the pumpkin didn’t really have that feel to me (granted, I may have over baked it a tad, as I tend to do a lot these days). And wow, you guys, I nailed it.  *pats self on shoulder* ;) This stuff is warm and gooey and melty and soft and creamy and really, a lot like a thick, warm cookie dough. Dennis even ate it for dessert after dinner one day, with some whipped cream on top. It’s that good. And low in sugar, or sugar-free if you want to leave the chocolate chips out. You would never guess, it’s just so good, but feel free to use sugar if you prefer. This one is definitely worth a try.

Peanut Butter Cookie Dough Oatmeal

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2 cups quick-cooking oats
4 packets stevia*
½ teaspoon salt
1/3 cup peanut butter
2/3 cup milk
1 (4 oz) snack cup of unsweetened applesauce (heaping 1/3 cup)
1 egg
2 tablespoons oil or melted butter
2 teaspoons vanilla
½ cup chocolate chips, plus more for top if desired

Mix all ingredients together well until blended. Pour batter into an 8×8 pan sprayed with oil. Bake at 350F for 30 minutes.

*If you want to use sugar, I’d recommend brown sugar for a more cookie dough-like flavor. I’m not certain on the amount, but I’d try 1/3 cup and add more to your taste if needed.

***

I have to show you guys what this looks like with the flash – the photo is cheaper-looking but this really shows off how cookie dough-like it is. It’s soooo soft and I just couldn’t capture that gooey softness as well with natural light. Honestly, sometimes the flash is the only way to show the true colors & textures. Amateur photographer problems. :)

Fluffy Whole Wheat Pancakes


I like pancakes.  But for some reason, I can let years go by without making them.  I’m even worse with waffles.  It’s been probably four years since I made waffles.  I don’t know why!  They are so good and so simple.

Last week I woke up with a hankering for pancakes.  I consider buttermilk pancakes made with white flour the best, but I had no buttermilk and I wanted them to be a little more on the healthy side, so I whipped up a whole wheat batch instead, using coconut sugar (a Christmas gift from Emma H., a sweet reader) in place of regular and raw coconut nectar instead of maple syrup.  I didn’t plan to blog them, figuring they’d be nothing all that special, so I took a bite without taking any pictures first.  And then I died.  Or at least I thought I did, because as soon as I dug in, I was transported to heaven. Pictures ensued.

The pancakes are surprisingly fluffy and light for being whole wheat.  The whole wheat aspect gives them more substance, but doesn’t seem to weigh them down.  I definitely love the flavor whole wheat adds to pancakes.  Slathered with butter and syrup, they are a delicious and wholesome breakfast treat!

Warning: tangent ahead.  If you have no interest in coconut sweeteners, just skip to the recipe and use whatever kind of sweetener in and out of the pancakes you like. :)

If you’ve never tried coconut sweeteners and are curious about them, here’s the deal.  They are low-glycemic sweeteners (35 on the glycemic index, which is comparable to most fruits and veggies) that won’t spike your blood sugar like regular sugar, or even good-for-you honey and maple syrup.  This is good news not only for diabetics, but for everyone, since eating sugary foods can cause a crash that makes you crave more sugar – the vicious sugar cycle.  Coconut sweeteners are unrefined as well, meaning a lot healthier for you than regular sugar!  They both are an abundant source of minerals, amino acids, vitamin-C, broad spectrum B vitamins, and have a nearly neutral PH.

As for the taste, you might be surprised to know that neither come from the coconut fruit itself, or taste anything like coconut!  The sugar is produced from the flower buds of the coconut tree, and the syrup/nectar comes from the tree sap, just like maple syrup is taken from the sap of maple trees.  I think the sugar is similar to brown sugar, and looks like it too, except it doesn’t stick/clump together.  The syrup is similar to molasses, especially when tasted straight, but much milder in flavor.  I didn’t think I’d like it on pancakes because I’m not a huge fan of molasses, but the flavor changed when added to them.  Not molasses at all, just a nice mildly sweet flavor that compliments the pancakes – absolutely fantastic!

Fluffy Whole Wheat Pancakes

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1 cup (4 oz) whole wheat flour
1 ½ tablespoons sugar (I used coconut sugar)
¾ teaspoon baking powder
½ teaspoon salt
1 egg
1 cup (8 oz) milk
2 tablespoons butter or oil, plus more for skillet (I used coconut oil)

Combine flour, sugar, baking powder, and salt in a small bowl. In a separate small bowl, whisk egg and then mix in milk and oil. Add the wet ingredients to the dry and stir until mixed, but not smooth. Let batter rest for five minutes while you preheat the skillet or griddle to 350F. Test if it’s ready by scattering drops of water over it. If they sizzle and dance, it’s ready.

Grease the skillet with a tablespoon of butter or coconut oil, then pour batter onto skillet to make pancakes the size of your choice. Once bubbles are over the surface and the edges are turning dry, flip over and cook until done. Serve warm with butter and syrup (I use raw coconut nectar).

Makes two giant pancakes, or four regular-sized ones.

Recipe source: adapted from Alton Brown’s recipe

You may also enjoy…

Fluffy Buttermilk Pancakes (my favorite!)

Brown Sugar Bacon Waffles

Cornmeal Griddle Cakes

Favorite Blueberry Muffins

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These are currently my favorite blueberry muffins.  For me, the best blueberry muffins are stark white (no brown sugar or cinnamon, please) to contrast the pretty purplish blue of the bursting berries, a little dense, and quite sweet.  My perfect blueberry muffin is also leavened with baking powder, as baking soda tends to give the blueberry juice a greenish tinge and the color appeal is very important to me in a blueberry muffin.  In essence, my ideal blueberry muffins are blueberry cupcakes disguised as breakfast by the heaviness of the crumb and a lack of frosting.  Though a nice crumb topping is certainly not out of the question. :)

Thanks to Carolyn of Inner Chef for introducing me to this fabulous recipe!  It’s now my go-to, though I desperately need to make a batch with the crumb topping, as I’m sure I’ll love it even more.  Thanks for helping me using up some of my Grandpa’s blueberries, Carolyn!  (I inherited 16 pints back in March in a very strange way–I really need to share the story!)  Thankfully, between several batches of these muffins, eating the blueberries straight, and this pound cake, not a single pint had to go to waste. :)

Favorite Blueberry Muffins

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1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
1 cup fresh blueberries*

Crumb Topping (optional)
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

*I used 1 1/2 cups fresh blueberries, which made each muffin bursting with berries (we loved this). 1 cup will give you a more typical blueberry muffin.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper liners.

Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ tsp. cinnamon. Mix with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in center (not into a blueberry) comes out clean.

Recipe source: Inner Chef

Note: I photographed my muffins the day after I baked them, so the blueberries had withered up a little as the juices absorbed into the muffins, making them crazy moist. Although we enjoyed them more after storing 8 hours in an airtight container (I baked them the night before), rest assured they will be beautiful and not withered when you take them out of the oven.

Savory Oatmeal

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I’ve seen this newfangled idea of savory oats around on several blogs, but it was Faith’s gorgeous pictures that finally convinced me I had to try it.

If you’re like me, you’re thinking, “For all that is good and holy, why would you ruin the opportunity to have a SWEET breakfast?!  Oats are perfect for sweet-ification!”

It totally went against every sweet-tooth instinct I have to make them this way, but I have to tell you it was really a delicious breakfast and so much more filling and satisfying than my usual additions (most often a mashed banana with peanut butter and some honey, or sometimes applesauce with cinnamon and brown sugar).  Faith compared oats to grits, and that’s what made it click for me.  If you can eat shrimp and cheese grits (drool), why not bacon and eggs with your oatmeal?

See what I’m saying?  Same dealio, yo.  Except now I feel bad for tempting you with that that picture of the shrimp and grits without a recipe.  Guess I should finally get that one posted too…three years late. **UPDATE: you can find the recipe for Southern Shrimp ‘n Cheese Grits here.**

In the meantime, please enjoy some savory oats!  This will definitely stick to your ribs and keep you satisfied until lunchtime.

Savory Oatmeal

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1 tablespoon olive oil
4 slices turkey bacon, diced
1 small-medium onion, diced
1/2 cup rolled oats
1 cup water
1 pinch sea salt
1 pinch black pepper
2 oz sharp cheddar, diced or shredded
2 fried eggs (for topping)

Heat the oil in a small saucepan over medium heat; add the bacon and cook until crisp, about 2 to 3 minutes, stirring occasionally. Transfer the bacon to a small bowl and set aside. Add the onion to the oil, adding more oil if needed, and cook until softened and just starting to turn brown, about 3 minutes, stirring occasionally. Stir in the oats, water, salt, and pepper; bring to a boil then turn heat down to low and simmer until the oats are tender, about 5 minutes. Turn off heat and stir in the bacon and cheese. Transfer to a bowl and top with a fried egg and more black pepper.

Recipe source: slightly adapted from An Edible Mosaic

Hashbrown Casserole

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There is a restaurant here called Cracker Barrel that I’d never gone to until my little sister, who had gone with a friend, told me about their uber-fabulous hashbrown casserole and convinced me if I died without trying it, it would have been a life not worth living.  Seems her older sister’s penchant for drama & exaggeration might have rubbed off on her a bit!  Anyway, I don’t know I’d go so far as to say that you absolutely positively must eat this before you die, but I did think it was very delicious when I finally tried it.

I think it has been ten years since I last had their hashbrown casserole, but when I saw a copycat recipe for it on Big Bear’s Wife, I knew I just HAD to have it again, and added it to my birthday brinner menu.  It was the hit of the evening, and my personal favorite of everything I made!  I seriously could have eaten it alone for my meal.

I don’t know how close it is to the original since it’s been so long since I had it, but without comparing the two I can tell you this is delicious in its own right.  Creamy, cheesy, starchy goodness.  It’s a perfect addition to an old-fashioned country or holiday breakfast.  The bonus is that it’s so simple & quick to throw together!

Hashbrown Casserole

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1 (1 lb. 14 oz) bag frozen hash browns, thawed
1 (8 oz) tub sour cream
1 (10.75 oz) can cream of chicken soup
1/2 cup (1 stick) butter, melted
1/3 cup diced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) package cheddar cheese, shredded

Preheat oven to 350 degrees. Spray a 9×13 dish with oil and set aside. In a large bowl, mix together all the ingredients, using only half the cheese, until well-combined. Spread into the prepared dish and sprinkle the remaining cheese over the top. Bake for 45 minutes. Serve hot.

Veronica’s notes: Angie’s recipe called for 1/2 tablespoon onion powder, but I was making the recipe at my parents’ house and they were out so I made do with fresh onion.  We all loved the flavor, but the powder would certainly make the recipe a bit easier to prepare (no chopping). Her recipe only called for a pound of hashbrowns and 4 oz of sour cream, so if using the powder, you may need to increase it since my recipe is larger. Also, please shred your own cheese. There is a world of difference between the gooey melt you get from cheese you shredded yourself and the packaged pre-shredded kind that has been coated with powder to keep it from sticking together. You will thank me. :)

Recipe source: adapted from Big Bear’s Wife

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