Pumpkin Pie Spice French Toast recipe


Pumpkin-spice-french-toast-recipe

Pumpkin Spice French Toast

I’ve seen a lot of pumpkin flavored french toast recipes. Most call for pumpkin puree. But this recipe. . . it trumps them all because you get the pumpkin flavor without the extra hassle of canned puree.

International-Delight-Creamer-Pumpkin-Spice

This Pumpkin Spice French Toast recipe uses International Delight Pumpkin Pie Spice Creamer in place of the milk or cream. The creamer gives it the perfect pumpkin pie flavor (not over-the-top) and it could not get easier to make. And I love the way the creamer creates a caramelized effect on the bread – it really is perfect for this.

And for those of you who are lactose-intolerant using International Delight creamers for recipes in replace of the milk is a great option!

INGREDIENTS

Bread, thick cut

1 Cup International Delight Pumpkin Pie Spice Creamer (also available in sugar free)

3 large eggs

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Whisk-Pumpkin-Pie-Spice-French-Toast

HOW TO PREPARE

1.) In a large bowl whisk together your eggs, creamer, nutmeg and ground cinnamon

2.) Pre-heat a griddle or skillet and add non-stick spray or butter.

Soaking-french-toast-pumpkin-flavor

3.) Pour batter into a low edged bowl, big enough for a slice of bread. Soak bread in egg mixture. Flip to soak from the other side.

4.) Place slice of bread into pre-heated skillet and cook on both sides until golden brown.

5.) Serve hot with maple syrup, fresh fruit, powdered sugar or whatever you prefer. I think it tastes good enough to eat plain!

Pumpkin-Spice-French-Toast-Recipe-international-delight

International-Delight-Pumpkin-Spice-French-Toast

international-delight-creamer-recipe

Pumpkin-Spiced-latte-french-toast-recipe

Other International Delight recipes we’ve featured:

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Iced coffee smoothie with banana and oatmeal (afternoon pick-me-up) #LightIcedCoffee


iced-coffee-smoothie-with-bananas-oatmeal

It’s the 3 o’clock hour for me. . . .when I hit a wall. When I think I’m hungry but dinner isn’t far along. When I need a pick-me-up to get me through to dinner time. Well here’s a smoothie recipe that will do just that.

Have you seen International Delight’s new light Iced Coffee? It’s available in both Vanilla and Mocha, is only 100 calories per serving, and is great poured right into a glass of ice. Or if you’re looking for something a little more filling, make this protein-packed Iced Coffee Smoothie with banana and oatmeal. I think it’s like having an oatmeal, banana cookie . . .in a glass with a little caffeine for good measure.

INGREDIENTS
This shake could be made with whatever you have on hand – but this is what I did. 

1/3 cup quick cook oatmeal

1/3 cup vanilla yogurt

2 bananas, ripe (and preferably frozen, but if not, no biggie)

1 cup International Delight Light Iced Coffee – Vanilla or Mocha, you pick

2 cups of ice

DIRECTIONS

1.) Put quick cook oatmeal into blender first. Pulse until it’s a fine dust. I don’t mind the texture of little oatmeal grits, but if this idea grosses you out you can either cook the oats with some hot water ahead of time or leave them out.

2.) Once oatmeal is nice and powdery, add all other ingredients. Blend until smooth.

4.) Pour into glass and enjoy!  Makes enough for two large glasses. Put one in a jar with a lid for breakfast in the morning!

If you’re into protein powders – I bet you could substitute protein powder for the oatmeal, as well.

With less calories and less sugar, International Delight Light Iced Coffee lets you enjoy MORE of what you love! For more fun ways to break up your day, visit ID’s new online games today for a chance to win sweet prizes and coupons to use on your next purchase!

This is a sponsored post.

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Happy 4th of July! Red, white and blue breakfast {Kid-friendly recipes}


Red-white-blue-breakfast-4th-of-JulyPin it.

If I feed my children sugar for breakfast I’m pretty much asking for a loooooong day. So I try to stick to plain cereals, toast, yogurt – you know, the really exciting stuff. Today I surprised them with a red, white and blue breakfast that even snaps, crackles and pops like fireworks!

What you need:

Rice Krispies cereal

Milk

Blueberries

Strawberries, sliced

What you do:

1.) Make your cereal how you like it.

2.) Top with blueberries and strawberries

3.) Enjoy!

Other twists on this idea: You can add red, white and blue sprinkles to the cereal (thanks, Maygan!), you could add coconut or white chocolate chips, or raspberries! You could also use a small star cutter like this used for Bento boxes (Stainless Steel Vegetable Cutters) to cut larger strawberries into stars – I think that would be so cute!

Red-white-blue-yogurt-side

We also had a side of Chobani strawberry yogurt with berries. Although he looks a little like a snowman. :)

What are your favorite 4th of July recipes? Do you have any favorite red, white and blue meals?

 

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Coconut oil granola with flaked coconut, pumpkin seeds, cinnamon


Coconut-Oil-Granola-homemadePin it.

Homemade granola with coconut oil

I should have thought of this one. But when I asked over on Facebook about making homemade granola, Jenna chimed in and suggested using coconut oil for homemade granola – so glad she did. It’s amazing. I paired it with some of my favorite yogurt and ate it for dinner last night, don’t tell anyone.

Granola-ingredients-coconut-oil

INGREDIENTS

3 Cups old-fashioned oats

1 Cup flaked unsweetened coconut

1/2 Cup pumpkin seeds

2 Tablespoons brown sugar

1/4 teaspoon salt

1/3 Cup melted coconut oil
Amazon often offers great discounts on this brand – Nature’s Way Organic Extra Virgin Coconut Oil, 16 Ounce. Costco also has a great deal on it.

1/3 Cup maple syrup

2 Tablespoons vanilla extract

Optional – add a pinch of nutmeg to dry ingredients, if you like

Optionaldried cranberries, when served
Amazon has these, which are delicious: Traverse Bay Fruit Co. Dried Cranberries, 4-Pound Box

These ingredients are merely suggestions. Granola is one of those beautiful things that you can add pretty much anything to – cashews, almonds, dried fruits, quinoa (I want to try this), seeds, and more.

HOW TO PREPARE

1.) Preheat your oven to 300 degrees F. Grab a large baking sheet and cover it with a Silpat or parchment paper. (Silpats is a brand of non-stick baking sheets. They make your life easier because they rinse off easily and keep things from sticking to your baking sheets. Amazon carries them here: Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size. Any brand will do.)

Granola-Coconut-Oil-Pumpkin-Seeds-dry

2.) In a large bowl, mix together all your dry ingredients. Oats, coconut, sunflower seeds, brown sugar and salt.

3.) In another bowl whisk together your melted coconut oil, maple syrup and vanilla extract. If your coconut oil isn’t melted, you can either heat on the stove top or microwave for a few seconds until it’s in liquid form. Whisk it all together.

Homemade-Granola-coconut-pumpkins

4.) Pour liquid ingredients into your bowl of dry ingredients. Stir it well. My hands were cleaned and I just used them to mash and mix it all together. You want your liquid to coat your dry ingredients.

Granola-ready-to-bake

5.) Spread out on a baking sheet (pictured above is before baking). If you need, spread it across two baking sheets. You want it spread out evenly. Pop it into oven and bake for 40 minutes, stirring and turning every 10 minutes or so. The pumpkin seeds ended up with the perfect crunch for my liking – but if you think it’s getting too toasty, you can always take it out after 30 minutes.

Homemade-coconut-oil-granola

6.) Let granola cool. Then store it in an airtight container!

Coconut-Granola-Homemade-Recipe

I like to have my granola over yogurt. I added dried cranberries to the granola when I served it. I had read somewhere that adding the dried cranberries (or other berries) could add moisture to your granola, which isn’t necessary good for storage. So I’ve opted to leave them out and just toss them in when I’m eating it. To be honest, I don’t think the granola will be “stored” for long, so I might just toss them in next time I make a batch.

Ganola-made-with-coconut-oil

Tell me – do you use coconut oil for making homemade granola? What do you like to put into your granola?

I got the inspiration for this recipe from: JennaBon Appetit and Two Peas and Their Pod

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Crockpot Slow Cooker Egg Casserole recipe – vegetables, canadian bacon, feta


Slow-Cooker-Egg-Casserole

Crockpot Egg Casserole Recipe

Eggs in the crockpot. Who knew? Now that the girls are back to laying full time I have a surplus of eggs – so dinner last night was this simple Slow Cooker Egg Casserole. It was a big hit with the whole family – including the kids – and it only took two hours in the crockpot on low!

The possibilities with this recipe are endless, but since we are watching what we eat around here, I opted for feta (instead of cheddar) and Canadian bacon (instead of real bacon).

INGREDIENTS

10 eggs 

1 cup fat-free milk

10 pieces of Canadian bacon – these are the small round ones from Costco

10 crimini mushrooms, sliced thinly – Any kind of mushrooms will do

1 red pepper, finely diced – I used two small red peppers

1/2 red onion, diced thinly

2 garlic cloves, minced

1 tablespoon olive oil

3 oz feta (about 3/4 cup)

1/4 Cup finely shredded Parmesan for topping

Optional: Dried basil or your other favorite spices.

INSTRUCTIONS

Cooking-Eggs-in-slow-cooker-saute-vegetables

1.) Heat a Tablespoon of olive oil in a large skillet over medium heat. Saute your diced peppers, mushrooms, onion, garlic and a dash of salt until vegetables start to soften and brown.

2.) While your vegetables are cooking, get your Crockpot plugged in and turn it on low. Spray the inside of the slow cooker with a non-stick spray or if you’d like you can use butter.

Egg-casserole-in-crockpot-bacon

3.) Layer the Canadian Bacon along the bottom of the slow cooker. If you prefer – you can dice the Canadian Bacon, but I was sort of envisioning a bottom “crust” – which didn’t actually work.

4.) Pour cooked vegetables on top of Canadian bacon and spread out in a thin layer. Be careful they’ll be hot.

5.) Briskly whisk your eggs and the milk in a separate bowl. Pour over vegetables, spread it evenly.

Feta-eggs-slow-cooker-recipe-casserole

6.) Top with the feta cheese

7.) Cover and cook for about 2 hours. Pay special attention after about an 1.5 hours. It’s really easy to overcook eggs. Depending on your slow cooker and the ingredients you choose, the cooking times can vary. Watch for the middle to “set up” or firm up. You can use a toothpick in the center to feel the consistency of the eggs.

8.) It will close to impossible to pull the whole casserole out of the slow cooker and plate it. It took me some clever maneuvers to do this for photos and there are still areas where it cracked or broke. You might want to consider using some aluminum foil along the bottom with the edges up over the sides, so you can pull it out. Otherwise just spoon it onto a plate.

Crockpot-eggs-frittata-quiche

9. Garnish with parmesan cheese and enjoy while hot.

Serves about 6 people.

Crockpot-eggs-vegetables

There is a lot going on with this egg casserole. You can add whatever vegetables you have in the fridge. Change up the cheese or meat to add some different flavors.

Due to this only cooking for 2 hours, this isn’t something you can toss in the slow cooker in the morning for dinner at night. You could mix it up ahead of time and put the removable crock in the fridge overnight or during the day – then just pull it out two hours before you’re ready to eat.

Amazon has the Crock-Pot SCCPVL600S Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel for only $23.99 (reg. $39.99). This is the lowest price this Crockpot has been on Amazon.

Have you cooked eggs in the crockpot before? I’d love to get your recipes or suggestions.

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Slow Cooker Crockpot Blueberry French Toast Breakfast (with homemade syrup recipe)


A week ago Sunday we had this masterpiece for Sunday brunch – Slow Cooker Blueberry French Toast. It not only made the house smell amazing but it was a very delicious breakfast. This would be best made when you have company over – because it makes 12 servings and it is very, very rich, so a little bit goes a long way.

INGREDIENTS

8 eggs

1/2 cup plain yogurt

1/3 cup sour cream

1 teaspoon Vanilla extract

1/2 teaspoon ground cinnamon

1 cup 2% milk

1/3 cup maple syrup

1 loaf (1 pound) French bread, cubed

1 1/2 cup fresh or frozen blueberries

12 ounces cream cheese, cubed

HOW TO PREPARE

  1. In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon together. Gradually whisk in milk and maple syrup until blended.
  2. Place half the bread in a greased 5- or 6-quart slow cooker (we used coconut oil to grease pan), layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Cover and refrigerate overnight.
  3. Remove from fridge about 30 minutes before cooking. Cover and cook on low for 3-4 hours or until a knife is inserted into French toast and it comes out clean.
  4. Enjoy. We didn’t even put syrup on ours.

BLUEBERRY SYRUP RECIPE AND INSTRUCTIONS
We didn’t personally make this part of the recipe, but it sounds delicious!

1 cup sugar

2 tablespoons cornstarch

1 cup cold water

3/4 cup fresh or frozen blueberries, thawed, divided

1 tablespoon lemon juice

1 tablespoon butter

For the syrup – in a small saucepan combine sugar and constarch; stir in water until smooth. Add 1/4 cup blueberries. Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from heat; stire in lemon juice, butter and remaining berries. Serve with french toast!

This recipe was sent in by Robyn as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

What’s your favorite kind of french toast? Have you ever made french toast in the  slow cooker before?

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Halloween-shaped pancakes – My first attempt at making pancakes with a squeeze bottle


Yesterday we had pancakes for lunch and they weren’t just any pancakes – they were spider webs, pumpkins and witch hats! Not surprisingly the kids LOVED it. And I had no idea I was such a Pancake Picasso.

I won’t lie, it was a little more work than your typical pancakes – so don’t make these as you rush out the door for church on a Sunday morning. Make these when you have time for some experimenting and don’t mind making a little bit more of a mess. All you need is a pancake griddle and a squeeze bottle.

This all started when I found an Extreme Pancakes kit at Barnes and Noble on super, duper sale. I paid less than $5 for it and it came with a squeeze bottle, a book, and it looked like fun. I don’t think you need a real kit. . .

TOOLS NEEDED

Squeeze bottle. I bet you could find them at the Dollar Tree. Think squeezeable ketchup bottle. If you think you want to be the next Pancake Picasso you can invest in a fancy pants – Tovolo Pancake Pen (Amazon). Looks easy to clean, which would be my number #1 requirement. But the spout looks kind of big?

Non-stick surface. I used the Cuisinart CSK-250 GreenGourmet 14-Inch Nonstick Electric Skillet – it was amazing, but I think it’s super overpriced (I got it free as a gift). You could probably be fine with a $20 pancake griddle like this one – Presto 07047 Cool Touch Electric Griddle.

Nice big flipper. If you’re going to be making big creations a nice wide and flat pancake flipper would serve you well. I used two spatulas and kind of worked it that way. But I had some mis-flips. :)

PANCAKE RECIPE
This apparently is the best recipe for using in a squeeze bottle. I found it worked great! Credit: Extreme Pancakes

2 cups whole milk (I used non-fat)

1 tablespoon lemon juice

2 cups unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3 tablespoons unsalted butter (melted and cooled a bit)

How to prepare

  1. Add milk to bowl, whisk in lemon juice. Set aside. The lemon apparently thickens milk and adds some tang – you could use buttermilk instead.
  2. Mix dry ingredients in another bowl. Put flour, sugar, baking powder, baking soda and salt into a big bowl and stir to mix.
  3. Whisk egg and melted butter (let it cool a bit, don’t want to cook the eggs) into the lemony milk. Pour together with dry ingredients. It’s recommend you mix with an electric hand mixer – you want ZERO lumps because lumps clog the squeeze bottle.

HOW TO MAKE SQUEEZE BOTTLE PANCAKES
These are my very “technical” descriptions about how to do things. It’s just like coloring and with a little practice you’ll get it!

Mine did not look this good.

Spider web – Draw an X then add a + to it. This gives you eight “prongs” then connect by drawing circles over it. You can make the circles a little droopy to make it look more like a web.

Spiders – Big circle for body, little circle for head, eight legs. Add pinchers if you’re brave.

Pumpkin – Draw an oblong pumpkin shape, add stem, squirt a bunch in the circle, using an upward/downward motion to mirror the lines in a pumpkin.

Witch Hat – Draw a triangle. Fill it in. Add a line across the bottom.

If you want to write words  you really should write them backwards, so when you flip them they are right side up. Or you can just write them so thin that they cook thru to the other side (at a low heat) without a need to be flipped. But if you want to master the backwards writing – check out this template (click to enlarge).

You can have a lot of fun with this. I hope you do. Here are some photos from my first attempt at being a Pancake Picasso. Experiment with different shades of pancake by putting down your first layer, waiting a minute, than adding a second layer – which will end up with a lighter tone.

These shapes were easier to make than spider webs. Easier to flip.

Not so pretty. Smaller webs are harder than big ones to make, but easier to flip.

If you’re kids can’t identify what you put on their plate and they say “What is this mommy?” – just respond, “It’s a mystery object, can you guess what it is?” . . . then say “yes, you got it!” after a couple guesses. Worked for me.

Prefer waffles? Don’t miss this homemade waffle recipe with butter.

Have you made fancy pancakes like this before? Share your tips! I’d love to know how it worked for you. What are your favorite shapes to make?

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Slow Cooker Breakfast – Overnight Pumpkin Pie Steel-Cut Oats


It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive! 

I have tried to make steel-cut oats in the slow cooker before – you can see how that turned out here. I’ve been a bit nervous ever since I had to take a chisel to my slow cooker from the last disaster. But this slow cooker pumpkin pie steel cut oats recipe sent in from Brooke worked perfectly!

You will need a slow cooker with a timer and a warming feature to make this recipe. I use the Frigidaire Professional 7-Quart Programmable Slow Cooker (Amazon link) – but any slow cooker with a low and warm setting should work. I cooked them for a total of 7 hours – three hours on low and four hours on warm.

What are steel-cut oats? Steel-cut oats are whole grain groats – the inner portion of the oat kernel. They are also called Irish Oats or Pinhead Oats. They take longer to cook than traditional oatmeal and have a nuttier flavor and are usually more chewy than other oats. A little bit goes a long way and they are very hearty.

INGREDIENTS

2 cup steel-cut oats – Try to buy in bulk. Plus use this coupon for $1 off any McCann’s Irish Oatmeal product (zip 98513).

1 can pumpkin puree – I used my homemade pumpkin puree!

4 cups water

2 cups milk – I used one cup skim milk and one cup half and half, since it was in the fridge and needed to be used

2 teaspoons cinnamon

1/4 teaspoon grated nutmeg

pinch of salt

Optional toppings: brown sugar, maple syrup, chopped pecan, butter, crushed graham crackers, raisins, dried cranberries.

I definitely recommend toppings – the recipe is very basic, which is perfect I think because then everyone can customize their own flavor. What are your favorite oatmeal toppings?

HOW TO PREPARE

  1. In a slow cooker, combine all ingredients and set to low heat.
  2. Cover and before going to bed, let cook on low for three (3) hours.
  3. Slow cooker will keep it warm until morning (mine automatically turns to warm for four hours) and the oats should continue to cook (but not burn) all night.
  4. Add your favorite toppings – brown sugar, maple syrup, chopped pecan, butter, crushed graham crackers, raisins, dried cranberries. The basic recipe is an amazing base, but if you want some dynamic flavors you’ll want to add at least some brown sugar.
The oats were perfect after 7 hours – 3 hours on low and 4 hours on warm. But would probably be fine after 8 or 9 hours, if you’re lucky enough to get that much sleep. If you’re nervous about burning them, you can do what I did – cook the first batch during the day so you can monitor it’s progress and get an idea of how well cooked they are after seven or eight hours.

Print you coupon for coupon for $1 off any McCann’s Irish Oatmeal product

This recipe was sent in by Brooke as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Banana, oatmeal, brown sugar waffles recipe (no syrup required!)


Since we happened upon 63 pounds of bananas, we’ve been enjoying all things bananas this week –  Roasted Coconut Banana Bread, banana chocolate chip cookies, banana smoothies and dried banana chips! Today we kicked off the weekend with banana, oatmeal, brown sugar waffles – and seriously, they were so good we didn’t need to use an ounce of syrup.

This recipe comes from Waffles: Fun Recipes for Every Meal.

INGREDIENTS

Eggs, 2 large

Whole milk, 1 1/2 cup – We ended up combining mostly 1% milk with a little half and half.

Unsalted butter (melted) 1/2 cup or canola oil 1/2 cup 

Vanilla extract, 1 teaspoon

All-purpose flour, 1 cup

Whole-wheat flour, 1/2 cup – We just used all-purpose.

Rolled oats, 3/4 cup

Golden brown sugar, 3 tablespoons (plus 2-3 teaspoons for sprinkling)

Baking powder, 1 tablespoon

Cinnamon, 1/2 teaspoon

Salt, 1/4 teaspoon

Ripe bananas, 2 large, chopped into 1/4 inch slices

optional: syrup (we didn’t need) 

 DIRECTIONS

1.) Preheat waffle maker

2.) In a medium bowl whisk together eggs, milk, butter and vanilla

3.) In a large bowl, mix together the flours, oats, 3 tablespoons brown sugar, baking powder, cinnamon and salt.

4.) Make a well in the middle of the dry ingredients, add eggs

5.) Whisk until smooth, with a few lumps. Fold in three-fourths of the bananas (we’ll use the rest later)

6.) Spoon about 1/2 cup to 3/4 cup waffle batter into the waffle maker for each batch. Before closing waffle maker sprinkle 1 teaspoon brown sugar and top with 1-2 slices of banana.

7.) Cook until waffles are crisp and brown, 3-4 minutes. Spray waffle maker with non-stick spray before putting on next batch.

8.) Remove waffles and serve right away. Or keep them on a baking sheet at 200 degrees F for up to 20 minutes before serving.

9.) You can serve with syrup, but honestly I think the brown sugar and caramelized bananas make it plenty sweet.

Last month we made homemade waffles with enough butter to make Paula Deen proud, check those out!

Do you have a favorite waffle recipe? 

This recipe comes from Waffles: Fun Recipes for Every Meal
Waffle maker from Amazon for $39.99 – Cuisinart WMR-CA Round Classic Waffle Maker

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Basic homemade waffle mix recipe


I haven’t made a lot of waffles in my days – I’d much prefer an egg. But this recipe, might just convince me otherwise. I was looking for a basic make-at-home waffle mix, because my kids and my husband love waffles. I didn’t want anything fancy, just something that was good, easy, wholesome and not Bisquick or Eggos. This would be it. I also appreciate that it’s made with real butter and not vegetable oil – I think it makes a huge difference in taste. And when I say it’s made with butter – it’s MADE with butter. In fact there is so much butter, I think they’d be more aptly named buffles. .  .and good buffles they are!

The recipe is courtesy of The Joy of Cooking which you can find over on Amazon!

INGREDIENTS

1 3/4 cup flour, all-purpose

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

3 eggs

1/4 cups to 1 cup (1/2 to 2 sticks) butter, melted
Use only 1/4 cup if you’re looking for a “reduced-fat” version – and if you’re looking for a crunchier, more flavor-filled waffle go for the gusto with 1 cup. I compromised and used 1/2 cup (1 stick). Basically – the more butter, the crunchier.

1 1/2 cups milk

DIRECTIONS

1.) Preheat your waffle iron. (Waffle iron deals on Amazon)

2.) In one bowl, mix together all the dry ingredients (flour, baking powder, sugar and salt). In another bowl, whisk together eggs, butter and milk.

3.) Make a little well in the dry ingredients. Pour in wet ingredients. Whisk!

4.) Don’t whisk too much. Just enough to combine ingredients. It might look a little lumpy, that’s okay.

5.) Follow the instructions for your waffle iron. I use a measuring cup to scoop batter onto waffle maker. Then it beeps when it’s cooked. :) It’s pretty  easy.

6.) Top with any number of things – more butter, syrup, strawberries, whip cream, blueberries. . .

What is your favorite waffle recipe? What’s your favorite waffle topping?

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Grandma’s homemade ooey-gooey cinnamon roll recipe


My grandma makes rolls that are out of this world and cinnamon rolls that make your mouth water and your tummy happy. I don’t make the cinnamon rolls very often because they’re addicting and not exactly healthy. But they sure are a treat, so I wanted to share them with you.

You basically start with my grandma’s roll recipe to get your dough.

GRANDMA RAMONA’S ROLL RECIPE

Ingredients

  • 2 eggs and water to equal 1 1/2 cup
  • 1/2 cup butter
  • 1 1/2 teaspoons salt
  • 1/4 cup sugar
  • 4 cups flour (my Grandma prefers Gold Medal, I use whatever is on sale)
  • 1/4 cup powdered milk
  • 2 teaspoons rounded yeast

Directions

  1. Add two eggs to a big measuring cup, add warm water until the level reaches 1 1/2 cups. Pour into bread machine (see bread machines on Amazon).
  2. Add butter (I warm mine first), salt, sugar, flour and powdered milk to bread machine – in that order
  3. Make a well in the top of your ingredients and add your yeast
  4. Turn the bread machine on dough setting (this just makes the dough, it doesn’t bake it)
  5. My bread machine takes two hours.
  6. After dough is done, take it out of bread machine and set it on counter, cover and let rise for 30 minutes, covered. Should look a little something like this when it’s done:


Now that you have your dough ready – here’s what you need to do to make cinnamon rolls:
Get some serious counter space (clean) and roll out your dough into a big rectangle. It’s doesn’t have to be perfect, mine kinda looked like the state of Washington. I didn’t measure it, sorry – but I’m guessing 20-24 inches wide and maybe 16 inches tall? Just guessing here – but basically you want to make a pretty big rectangle.

Now that you’re dough is rolled out, you need to cook up the gooey insides. . .

On the stove top, in a sauce pan, combine:

1/2 cup honey
3/4 cup brown sugar
1 tsp of cinnamon (more or less to taste) 

Heat on low heat until gooey. Be careful not to let it burn.

Meanwhile, in the microwave melt about a half-stick of butter and preheat your oven to 350 degrees.

Using a silicon brush (or your clean hands) spread the melted butter out onto the dough. Then spread out the gooey brown sugar and honey mixture. If you want nuts – add those too. I like to think of it as one big party – and it should look a little something like this:

Then we get to the “roll” part of the cinnamon roll. Start on the long end closest to you and you will start to tightly roll up the dough onto itself.

Roll it all the way up. You should end up with one HUGE roll. Find the very middle of the roll and cut it straight through. I use a pastry thingy (see picture below) but a knife should work just fine. Once you’ve cut in the middle you should have two long pieces – cut those two pieces both in half. Now you have four pieces – cut those both in half, and so on.

You should end up with about a 12-15 rolls and by cutting it this way (middle, then halves of each) – they should be all about the same size.

Then you are going to take a greased baking pan. I used my Pampered Chef baking stone dish (about 9×13) and you’re going to lay each roll out. The two little end pieces that you cut off the roll, can be squeezed together in a corner. You are getting so close!

Then bake this puppy for about 30 – 35 minutes at 350 degrees or until the tops look golden brown. . .

Then for the fun part. . .while it’s still warm, you’re going to put a cookie sheet on top of this. Wear oven mitts and be very, very careful.

And then you’re gonna wanna flip it. All that gooey goodness that seeped to the bottom of the baking dish is now covering your rolls. Ta dah!

If you must, let it cool before eating. These are great to make and share with friends and neighbors. My mother-in-awe (yes, she is awesome) is watching the kids this weekend so we can get some yard work done (fun, fun) – so I sent a batch with the kiddos. My grandma freezes hers and you just take them out to thaw and pop them in the microwave for a short time to get them gooey again.

I hope you enjoy them as much as we do. . . .

Does your family have favorite recipes from Grandmas or Grandpas? Do you have a favorite breakfast recipe you’d like to share?

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