Categories

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles

September 15, 2013 ·

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles are made with buttermilk, whole wheat flour and sweetened with mashed bananas.  They are a delicious and healthy way to enjoy chocolate for breakfast!

While usually a pancake house, we recently branched out into the world of waffles with Sunbutter Wafffles.  I was excited to find these Chocolate Banana Whole Wheat Waffles because the flavor is similar to my everyday oatmeal – cocoa powder and naturally sweetened with banana.   The chocolate and banana are subtle, yet together with the buttermilk, produce a wonderful breakfast treat.  These waffles are delicious and are a welcome addition to our breakfast rotation!…

Read more

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , ,
Chocolate Zucchini Bread | alidaskitchen.com

Chocolate Zucchini Bread | Bundt Cake

August 29, 2013 ·

Chocolate Zucchini Bread is a moist, chocolaty bread made with zucchini and a delicious way to use up all of that zucchini taking over your garden! 

Chocolate Zucchini Bread | alidaskitchen.com

I love the entire season of summer produce, from the abundance of berries and herbs, to everything in between. However what I really look forward to is the end of summer produce.  Mainly…zucchini!   All summer long I compile zucchini recipes in anticipation of the great bounty of summer squash….

Read more

Filed Under: bread, breakfast, dessert, kid-friendly, Recipes Tagged With: , , , , , , ,
Biscoff Buttermilk Pancakes {Alida's Kitchen}

Biscoff Buttermilk Pancakes #BiscoffSpreadsLove

August 22, 2013 ·

biscoff-buttermilk-pancakes-sqpm

Biscoff Buttermilk Pancakes are light and fluffy, whole wheat, buttermilk pancakes made using Biscoff Spread.  

I am excited to tell you about something that I recently discovered.  It’s made with all natural ingredients, is preservative-free, vegan, and nut free.  It’s Biscoff Spread, and it’s fabulous!  This sweet, creamy, decadent spread is perfect over toast, with apples slices, or simply grab a spoon and dig in!…

Read more

Filed Under: Admin, breakfast, kid-friendly, Recipes Tagged With: , , , , ,
healthy whole wheat banana buttermilk muffins

Banana Buttermilk Muffins

August 1, 2013 ·

Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!

a healthy banana buttermilk muffin recipe

While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins  may quickly take the top spot, if they haven’t already.  Within the first week of making the first batch, I had to make another…and another!  It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them.  Fortunately, they are super quick and easy to make!  The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins….

Read more

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , ,
sunflower seed butter buttermilk waffles

Sunbutter Waffles

June 27, 2013 ·
Sunbutter Waffles - whole wheat, buttermilk waffles made nut-free with sunflower seed butter. Kids LOVE these!

Sunbutter Waffles are whole wheat, buttermilk waffles made with sunflower seed butter instead of peanut butter (or other nut butter), making them a nut-free alternative.  While perfect just as-is, we also enjoy them topped with additional sunbutter, berries or maple syrup.

We have had a waffles iron for years, but for whatever reason it hasn’t been used much…well, until recently.  If you’re a regular reader, you know how much my Adam loves pancakes.  At least once per week, I make his favorite kind(s) of pancakes to load up the freezer and/or just to have on hand.  Sometimes I would end up making a double (or triple!) batch.  On my small little griddle, this exercise could take hours.  A labor of love I guess.  These days, with a newborn in the house, it’s a bit tricky to devote that much time to cooking or baking anything.  On a whim, I decided to try my hand at waffles.  Due to Adam’s peanut allergy, I opted to transform my beloved peanut butter waffles into sunbutter waffles.  I was pleased to discover cooking waffles is much quicker than flipping pancakes.  And Adam had 5 waffles for breakfast that day.   Operation waffle was a success!

Sunbutter Waffles - healthy whole wheat, buttermilk waffles made nut-free with sunflower seed butter. Kids LOVE these!

 

For another recipe using sunbutter, try these Cocoa Crispy Sunbutter Bars.  They make a great snack!

Sunbutter Waffles
 
Print
Yields: 6 servings
Ingredients
  • 1¾ cups whole wheat pastry flour (or all-purpose flour)
  • 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • ¼ cup canola oil
  • 6 tablespoons sunflower seed butter
  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, with a hand mixer, beat oil and sunflower seed butter until smooth. Add buttermilk, eggs and vanilla and stir until incorporated.
  3. Add buttermilk mixture to the flour mixture, stirring until combined. Let mixture sit for 10 minutes.
  4. Meanwhile, preheat waffle iron. Cook waffles according to the manufacturer directions for your waffle iron.
Notes
Note: Store leftovers in the refrigerator and toast to reheat. These also freeze well.

Adapted from Everyday Food

 

Filed Under: breakfast, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: , , , , , , ,

Oreo Cookies and Cream Muffins

May 22, 2013 ·
oreo cookies and cream muffins

Oreo Cookies and Cream Muffins are a tasty vanilla muffin studded with large chunks of chocolate sandwich cookies throughout.  If you like Oreos (or Joe Joe’s!) and are looking for a fun recipe to try with them, these muffins are for you.    While Oreo muffins are not something that I would make every day, after making the crust for my Lighter Chocolate Cheesecake Bars, I found myself with leftover Oreos (if there is such a thing).  Why not try something new for a change!  Oreo Cookies and Cream Muffins are glorious and definitely something worth trying if you’re a cookies and cream lover, like myself!

Oreo Cookies and Cream Muffins
 
Print
Yields: 12 muffins
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ⅓ cup cold butter, cut into 12 pieces
  • 1 cup milk (I used skim)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 16 Oreo cookies, chopped
  • Topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 Oreo cookies, finely crushed
  • 2 tablespoons cold butter
Instructions
  1. Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
  2. Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
  3. Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
  4. In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
  5. Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.
Notes
Source: Taste of Home

 

Filed Under: breakfast, dessert, Recipes Tagged With: , , , , , , , ,
easy vegetable frittata

Easy Vegetable Frittata

May 9, 2013 ·

I Can't Believe It's Not Butter! Breakfast After Dark

 

 

Thank you I Can’t Believe It’s Not Butter! for sponsoring this post. Visit www.icantbelieveitsnotbutter.com for more information about Breakfast After Dark.

easy vegetable frittata

We love breakfast for dinner (or “brinner” as it’s often called), whether it’s waffles, pancakes, egg scrambles or frittatas.  This Easy Vegetable Frittata is a frequent “go-to” dinner because it’s quick, easy, and we can easily use up whatever vegetables or cheeses we have on hand.  Mike can make it too, which is another plus!

easy vegetable frittata

 In this frittata, for the veggies, I used sliced red pepper, chopped broccoli florets, chopped red onion, and some garlic, and I used cheddar for the cheese.  It was such a delicious combination and so colorful!  I paired my frittata with a mixed green side salad, because that’s generally what I have with any dinner.  Mike skipped the salad and enjoyed his with a beer ~ it is dinner after all!

With Mother’s Day just a few days away, this frittata would be an excellent dish to enjoy at your celebratory breakfast/brunch or for a breakfast for dinner.  Tomorrow I will be sharing another great brunch recipe…and it’s even easier to make!

easy vegetable frittata

 

Easy Vegetable Frittata
 
Print
Yields: 4 to 6 servings
Ingredients
  • 2 tablespoons I Can't Believe It's Not Butter! spread, divided
  • 4½ cups sliced/chopped vegetables (I used red pepper, broccoli, onions)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 8 eggs (or 4 eggs and 8 egg whites)
  • 1 cup shredded cheese, divided (I used cheddar)
Instructions
  1. In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.
  2. Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!
  3. In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in ½ cup cheese.
  4. Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)
  5. Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.

Source: I Can’t Believe It’s Not Butter!

 

For  more tips about making this delicious frittata, check out the Breakfast After Dark Episode “Fabulous Frittata with Lisa Vanderpump“

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Filed Under: Admin, breakfast, healthy, Recipes, vegetarian Tagged With: , , , , , ,

Lemon Buttermilk Cake

January 31, 2013 ·
easy lemon buttermilk breakfast pound cake


We had a special surprise arrive last Friday ~ our baby decided to arrive a little early!  Naturally, when there is a birthday, there must be a birthday cake.  This Lemon Buttermilk Cake is quick and easy enough for a sleepy mama to whip together in minutes.  It’s not only simple to make, but the lemon cake is perfectly lemon-y, refreshing and delicious.  To dress it up, I added a simple lemon buttermilk glaze to drizzle over the loaf, with some extra to drizzle on the slices.  This cake is so good as-is, but the glaze adds a little something that makes it feel extra special.  Adam could not get enough of the baby’s birthday cake, and I discovered that despite not being a frosting person, he loves glaze.  Who can blame him!

Now to the baby details!  We had a baby girl named Greta Rose.  She is an easy baby so far and super sweet.  Seems fitting I guess, because the same could be said about Lemon Buttermilk Cake! 🙂

easy lemon buttermilk breakfast pound cake with lemon glaze




Lemon Buttermilk Cake
 
Print
Yields: 8 to 10 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup canola oil
  • ¾ cup buttermilk, well-shaken
  • 2 eggs
  • 1 tablespoon lemon zest (finely grated, approx 2 lemons)
  • ¼ cup lemon juice (approx 1½ lemons)
  • 1 teaspoon vanilla extract
  • Cooking spray
  • GLAZE:
  • 1 cup powdered sugar
  • 1½ tablespoons fresh lemon juice
  • 1 to 2 tablespoon(s) buttermilk, well-shaken
Instructions
  1. Preheat oven to 350 degrees. Spray 8"x4" loaf pan with baking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a medium bowl, add the sugar, oil, buttermilk, eggs, zest, juice and vanilla and whisk to combine.
  4. Add buttermilk mixture to flour mixture and whisk to combine. Pour into prepared loaf pan.
  5. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
  6. To prepare glaze, in a small bowl, whisk the powdered sugar, lemon juice and buttermilk until well-blended. Drizzle over cooled cake, as desired.

Sources: Real Simple for the cake, Cooking Light for the glaze
Filed Under: breakfast, dessert, kid-friendly, Recipes Tagged With: , , , , ,
healthy oatmeal raisin buttermilk pancakes

Oatmeal Raisin Cookie Pancakes

January 17, 2013 ·
healthy oatmeal raisin buttermilk pancakes

Oatmeal Raisin Cookie Pancakes are an easy, healthy, delicious breakfast treat that taste like oatmeal raisin cookies.  Yum!  They are made with the hearty goodness of oatmeal and whole wheat flour, sweetness from brown sugar and raisins and buttermilk, which of course makes everything good.

The first morning after I made these, Adam polished off six pancakes.  In fact, he ate that first batch so quickly, I wasn’t able to get any pictures.  Because he loved them so,  I made another batch a couple days later.  Fortunately, one afternoon I found myself with three pancakes and a good napper, so I was able to quickly snap some pics to share this wonderful recipe with you!

healthy oatmeal raisin buttermilk pancakes

Oatmeal Raisin Cookie Pancakes
 
Print
Yields: 4 to 6 servings
Ingredients
  • 2 cups quick oats
  • 2 cups buttermilk
  • ½ cup whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 eggs, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • ½ cup raisins
Instructions
  1. In a medium bowl, combine oats and buttermilk and let sit for 5 minutes.
  2. Meanwhile, in a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and cinnamon.
  3. After 5 minutes, add eggs, oil and vanilla to buttermilk mixture, whisking until combined.
  4. Add buttermilk mixture to flour mixture, stirring until just moistened (Note: batter may be lumpy). Add raisins, folding until combined. Let sit for 10 minutes.
  5. Preheat nonstick skillet to medium heat and spray with cooking spray.
  6. Spoon batter onto skillet by the ¼ cupful (adjust to desired size) (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

Slightly adapted from Taste of Home

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , ,

Apricot White Chocolate Scones

January 3, 2013 ·
lighter dried apricot white chocolate chip scones


Happy New Year!  For a special New Year’s Day breakfast, I made these Apriot White Chocolate Scones.  I always forget how quick and easy scones are to make, plus they are much more economical to make at home than to buy them from a local coffee shop.  Tastier too!  The slight tartness of the dried apricots and the sweetness of the white chocolate chips are such a wonderful complement.  I made several changes to the original recipes to lighten it up a bit:  used fat free evaporated milk instead of half and half, used light butter and also replaced some flour with whole wheat pastry flour.  The result was a delicious scone with a nice, moist texture (no dry scones here!).

Apricot White Chocolate Scones
 
Print
Yields: 8 scones
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¼ cup packed brown sugar
  • 2 teaspoons baking powder
  • ⅓ cup cold butter, cut in pieces (I used light butter)
  • ⅓ cup chopped dried apricots
  • ⅓ cup white chocolate baking chips
  • 1 egg
  • ⅓ cup fat free evaporated milk
  • melted white chocolate and additional chopped apricots, for topping (optional)
Instructions
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside
  2. In a food processor, pulse flours, sugar and baking powder until combined.
  3. Add butter to food processor and pulse until fine crumbs form. Pour mixture into a medium bowl.
  4. Stir apricots and white chocolate chips into flour mixture. Stir in egg and gradually add evaporated milk until dough forms a ball (Note: You may need slightly less than ⅓ cup). Knead dough a few times while in bowl.
  5. Pat or roll dough into 8-inch round on prepared cookie sheet. Cut into 8 wedges (a pizza cutter works well) but DO NOT separate.
  6. Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let sit on pan for 5 minutes and then separate wedges (Note: I used a serated knife to ensure clean cuts). Let cool completely.
  7. Optional set: Drizzle melted white chocolate and sprinkle with chopped dried apricots, if desired.

 

Slightly adapted from Betty Crocker

Filed Under: bread, breakfast, kid-friendly, Recipes Tagged With: , , , , , ,