Skip to main content

Sunday Morning Breakfast

Growing up, my dad would often cook breakfast on Sundays. It certainly wasn't gourmet. Often, he just made pancakes from a mix, or he'd fry up some eggs and make some toast. Whatever it was, I loved it when my dad made breakfast on the weekends. When the Munchkin was little, I started cooking breakfast on Sundays, and I loved it just as much. It was usually either pancakes or waffles, as he loves both of those. I had moved past the pancake mix stage of life, but will readily admit that my fallback recipes come from an old Betty Crocker cookbook that my grandmother gave me.

One Sunday while I was pregnant with Sprout, I just didn't feel like cooking breakfast. My mom picked Munchkin up a little early (he usually spends part of Sunday at my parents' house) and they stopped by McDonald's to pick up breakfast. It was all over after that. He only wanted McD's for his Sunday breakfast. At the time, I didn't have the energy to protest, so I let it go. And it's been going on ever since. Until a few weeks ago. To begin with, I was missing our Sunday morning pancake-mixing and waffle-ironing. Plus, as I'm sure you know, fast food isn't all that healthy for you, lol. And my parents were getting kind of tired of it. So, I made the decision that fast food Sunday mornings would be no more. At least most weeks. :)
So yesterday I was surfing around various blogs, and I came across a recipe for waffles that looked interesting to me, from Kristin at The Kitchen Sink Recipes. I've never tried one that calls for folding in beaten egg whites, though I've seen several like that. I decided to try it this morning! It was really, really good!! A little more work and a few more dirty dishes were required, but I think it might be worth it.
I did have to make a few changes. I didn't have any whole wheat pastry flour, so I substituted 1 cup regular whole wheat flour and 3/4 cup all-purpose flour. Plain old table salt instead of fine grain sea salt. And I used powdered buttermilk, because that's what I had, lol! I loved the cinnamon and vanilla flavors; they were subtle, not over-powering. Munchkin must have loved them -- he kept going back for more!! They received Sprout's seal of approval as well. I personally warmed up some real maple syrup to pour over mine. Yum!
For the original recipe, click here! I highly recommend this one. It's going in my keeper file for sure!


Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chicken Cordon Bleu Casserole

While looking through my notebook, I ran across a recipe that I made oh, about 5 or so years ago. I remember making it. And I remember Sean loving it, which is a miracle considering it has a **shudder** vegetable in it. But I never made it again. I decided why not try it again. I've never made real Chicken Cordon Bleu, and I honestly think I've only eaten it once or twice, so I can't truly compare this casserole to the real thing. I made some changes to the recipe that I found, and in the recipe I've posted below I've made a few tweaks that I think will make it better. It's not a light recipe by any means, but if your New Year's Resolution was to eat healthier, you could probably make some changes to make it health ier ... It was good, but I probably won't make it often. While D and I liked it, Sean and even Kade just picked at it. Oh well. Random, but have I mentioned that school starts back today? I am SO ready. ;) Enjoy! Chicken Cordon Bleu Casserole