Looking for a springy, citrusy waffle that you can have ready to go pretty quick (and still have leftovers for breakfast for the week)? If so, I’d suggest these lovely key lime waffles. The most you’ll have to do is grate a lime to get the necessary zest (I have a separate thing of fresh lime juice, so); the rest should be lying around and ready to go in your pantry. Might mellow this out with a bit of vanilla next time, but otherwise, these are perfect and lovely.
Take your dry ingredients, and whisk them together in a large bowl. In a separate, smaller bowl, whisk together your eggs and milk, followed by the key lime juice and zest, and finally your melted butter. Then, slowly add your wet ingredients to your dry ones, until just barely combined.
Then, make according to your waffle iron’s instructions, and enjoy!
Churro. Waffles. That should really be all I need to say on this subject. Top with a bit of warmed dulce de leche, and you’ve got a perfect, quick weekend breakfast. (Seriously, this is ready to go in ten minutes, and your first waffle will be ready at about the twenty minute mark.) Plus, except for the buttermilk, you will probably have all of this in your pantry/fridge already!
So what the hell are you wating for? CHURRO WAFFLES.
Take your buttermilk, eggs, melted butter, vanilla, and dark brown sugar, and whisk together. Then, add in your flour, baking powder, and salt, and whisk until just barely combined (it’s cool if it looks lumpy!). Let the batter sit while you warm up your waffle iron.
Cook your waffles according to instructions, and prepare two bowls: one with melted butter, and a brush, and the other with the sugar and cinnamon mixed. Once your first waffle is done, brush each side with melted butter, and then dunk each side into the cinnamon sugar mixture.
Spoon a bit of warmed dulce de leche over the waffles, and enjoy your sweet, quick weekend breakfast!
So, our DM was down in Florida the last two weeks, and they accidentally bought too many strawberries back on the way home. TLDR we had a session on Friday night, and I am now the proud owner of 2 lbs of super ripe Florida strawberries. Have some ideas for the rest (strawberry lemon cake here I come), but the boy and I haven’t done waffles in a bit, and this was lurking in my to-make pile, so I decided to push this up and make these Sunday night.
Good life choice, that. Browned butter plus roasted strawberries = holy yes. This was originally a pancake recipe, and I think they may have been a bit thicker than I was expecting when I cooked them – any tips for thinning out the batter?
(original recipe recommended roasting with olive oil, I think I’ll just let them roast in their own juices next time)
half a stick (.25 c) unsalted butter
2 c flour
1 T sugar
2 t baking powder
.5 t cinnamon
pinch sea salt
2 t vanilla extract
1.25 c milk
Preheat your oven to 375. Take your sliced strawberries, spread them in an even layer in a baking dish, and roast for 20 to 25 minutes, until juicy and caramelly.
While the strawberries finish, heat a small pot to medium high heat and brown your butter, melting it and whisking it until small brown bits start to form in the bottom (see pic 2 and 3 for what that looks like). Remove the butter from heat and set aside for later.
Meanwhile, mix together all your dry ingredients. In a smaller bowl, whisk together the vanilla extract, egg, and milk, before pouring it into the dry ingredients and mixing until just barely combined. Then, pour in your browned butter, and a quarter of the strawberries and their juices. (The recipe recommends thinning with additional milk, but I tried that, and I think I may have thickened it somehow??)
Preheat your waffle iron, cook according to directions, and then top with the remaining roasted strawberries.
Again comes the waffle parade, this time aided and abetted by blackberries on sale at the grocery store just a few blocks away from where I live. Warm berry waffley goodness with a sauce made from warmed berries? Get into my mouth now plz.
Preheat your waffle iron, and spray it with nonstick spray (trust me on this, these are very sticky, especially with the berry juices). In a bowl, whisk together your dry ingredients, and then stir in your wet ingredients, mixing until combined and smooth. Then fold in about 1 c of blackberries into the batter.
Make your waffles according to your waffle maker’s instructions. While the waffles cook, take your remaining blackberries, and heat them in a small pot over low heat, gently smashing them with a fork to release the juices as they cook.
Once your waffles are ready, top with berries an a bit of warm berry juice, and enjoy the mouthgasm.
I’ve been wanting a waffle maker for a while. Specifically, the Captain America shield one (I am trash). I was lucky enough to get some money for Christmas, and to find it super cheap in the post-Christmas sales, so lo and behold, I now own a pretty damn awesome waffle maker. The boy and I have gotten into the habit of me making waffles in the morning when he comes over here on the weekend, so expect to see hella waffle recipes from me in the near future, to say the least.
These waffles in particular are pretty damn great. Just a touch of booze, a dash of eggnog spices, and altogether lovely. It takes a bit of trial and error to get just the right amount to get the nice shape you see above, but for those of you with this waffle maker: fill the star and the first ring or so.
1 t vanilla extract (I substituted vanilla bean paste here bc I’d just run out of vanilla extract)
2 T dark rum, brandy, or bourbon (optional, I used Kraken, personally)
Mix your milk and sugar and microwave until lukewarm (between a minute and a minute thirty seconds at this amount), then stir in your yeast, and set aside to let foam.
Meanwhile, whisk together your flour, nutmeg, cloves, and sea salt in a large bowl. Create a well in the center of the bowl, and add in the yolks of the three eggs, the melted butter, the vanilla, and your booze of choice if using, mixing until you have a smooth batter.
Meanwhile, take your egg whites and use an electric mixer to beat them until you get stiff peaks, and then fold them into the batter. Let the batter stand 30 minutes.
Heat your waffle maker according to the instructions, and then scoop the batter into the maker, cooking according to directions. And then, enjoy your wonderful breakfast (and if you have any leftovers, use them for breakfast for the week!).
If you have a rice cooker, this recipe is stupidly simple. To the point that when both my boyfriend and I ended up having overlapping stomach ick, I was real glad that I could manage to throw all this into the rice cooker and forget about it until my stomach was ready to handle the concept of food again. This recipe is simple, quick, and filling, and makes for a simple breakfast that you can take to work and reheat.
4 to 5 c water (depending on how thick you want the porridge)
1 T freshly grated ginger
1 t sea salt
honey to taste for serving
Take everything except your honey, throw it in the rice cooker, set to porridge, and let the rice cooker cook it to proper thickness, occasionally stirring it. Literally, that’s it. That’s all you need to do.
Once it’s done cooking, if you’re making it for breakfast for the week, scoop it into it’s own container and refrigerate it, but otherwise, just keep it in the rice cooker on the keep warm setting, and it’ll keep it warm (but not overcooked) until you’re ready to eat it.
Once you’re ready to eat it, scoop some out, drizzle some honey on it, and enjoy!
So, now that I’m finally settled in the apartment where I am for realsies living now that I am down in Chicago, I figure it’s time to break in the kitchen. And let me tell you, it’s an amazing kitchen. Big fridge, gas range and oven and microwave, undermounted sink, lots of cabinets, a pantry, it’s everything I’ve wanted in a kitchen, ever.
It’s been a damn long week, and these were already on the docket for me to make in the near future. But last night, I decided to move it up because it’s been a REAL shitty week at work, and I wanted something nice for me and the boyfriend to wake up to. This recipe is going to need some tweaking for the future (imagine this with brown butter!), but for a first try, this was a real good thing to have for breakfast while cuddling and playing Borderlands 2.
4 T (half stick) unsalted butter, very softened, but not fully melted
.25 t ground ginger
1/8 t nutmeg
.25 c fresh lemon juice
4 oz cream cheese, softened
.25 c fresh lemon juice
1 c powdered sugar
Take your milk and microwave it for about 45 seconds, so that it’s warm, but not scalding hot. Mix it together with the packet of yeast, and let stand for a few minutes, until it’s nice and foamy. Then, in a large bowl, mix together your softened butter, eggs, sugar, vanilla extract, lemon zest, and 1 c of the flour, until you have a nice, sticky dough base. Then, add the salt and nutmeg, and slowly, the rest of the flour, until you have a good sized sticky dough ball.
Then, take your dough ball, lightly flour the surface you’ll be working on, and knead the dough for five minutes, until you have smooth, stretchy ball of dough. Put the dough back in the bowl, cover with a towel, and let sit for about an hour, until the dough doubles in size.
While the dough rises, make your lemon filling! For this, be sure that your butter is very, very soft, but not to the point of melting; my butter was partway melting, which is probably why my filling didn’t quite turn out perfectly, I think. Anyways, start out by rubbing the lemon zest and sugar together, until well combined. Then, slowly mix the butter in, until the mixture is thick and creamy. Then, add your nutmeg and ginger in, followed, slowly, by the lemon juice. The lemon juice will thin out the mixture, but it should still be creamy. (As you can see in pic 4, this didn’t happen for me, but it still worked.) Toss the filling in the fridge, and be sure it chills for at least a half hour; ideally, you work on the filling immediately after you start the dough rising, and let it chill for that full time.
After your dough has doubled, take it and use a rolling pin to roll it out to roughly a 10 x 15 rectangle on a lightly floured surface (see pic 5). Take your lemon filling, and spread it evenly over the dough. Start rolling from the top long edge of the dough, and work your way down, rolling it as tight as possible and pulling the dough taut to keep the filling in. If your filling is too thin, it’ll leak out the ends, like mine did (see pic 6). Then, take a pan (I used a round cake pan), and cut your roll into twelve even pieces (I only got ten out of mine), and put your rolls into them, nestling them together (see pic 7). If you end up having the mixture leak out the ends, just brush it over the tops of the buns.
At this point, if you’re me, you cover the pan with a towel, and throw it in the fridge over night. The next morning (or right away, if you decide to make it all at once), let the buns rise for at least an hour, until they’re puffy and doubled in size (see pic 8). While the buns finish rising, preheat your oven to 350. Then, put the buns in the oven for 35 minutes, until they’re golden brown (see pic 9), and a toothpick inserted into the doughy parts comes out clean.
While the buns bake and cool, combine the lemon juice and cream cheese until light and fluffy, and then slowly whisk in the powdered sugar, until you have a nice smooth glaze.
Once the buns have cooled a bit, but are still warm, spread the glaze over the buns, cut into them, and enjoy the glorious lemon goodness!
Looking for a quick, simple, but ridiculously delicious breakfast? Look no farther than this. You should have almost all of this on hand (especially if you buy your panko in bulk like I do), and even if you don’t, there’s lots of substitutions that can be made. The result is amazing. As in, why the hell didn’t I think of this sooner. (Please note that the dark stuff on the final picture is reduced balsamic vinegar, not burned crumbs, lol.)
Handful of panko (substitute normal bread crumbs if you don’t have panko, but trust me, you want the panko)
pinch sea salt
pinch red pepper flakes
dash balsamic vinegar (if you don’t have it, you can substitute red wine or sherry vinegars)
pinch sumac (substitute fresh ground pepper if you don’t have any)
Take 1 T of olive oil, and heat it in a small pan over medium heat. When heated, add a handful of panko along with the sea salt and red pepper flakes and stir to toast lightly, getting them to a nice golden brown (see pic 1). Remove to a small container.
Bring the pan back to the heat, add your other T of olive oil, and crack your eggs, frying till desired doneness (I like mine sunny side up, with the yolk still loose). Remove to plate, and sprinkle the fried panko over them.
Bring pan back to the heat, and then pour your dash of balsamic, and sprinkle your pinch of sumac in. Swirl for a few seconds to warm it, drizzle it over the eggs and panko, and enjoy your insanely delicious breakfast.
Soft boiled eggs are one of the best things in the world. You get the best part of hard boiled eggs (the cooked whites), while getting the glorious runniness of a fried egg. They’re great to break over toast soldiers. But this might be one of my new standbys for a quick meal – all you need to do is make the eggs ahead, sprinkle the dukkah over them, and then nom.
dukkah (you can make your own, I purchased mine pre-mixed)
Bring a pot of water plus a good splash of white vinegar to a boil, add your eggs, boil for six minutes, and put into ice water. Peel your eggs (if they’re cracked, it’s okay, that’ll make it easier). Then, take your dukkah, sprinkle it over them, and eat! And you can even make ahead for the week, too – just make however many you think you’d eat for breakfast for a few days, put them in the fridge, and they’re ready to go!
Looking for a simple, quick, delicious breakfast? I recommend this. This takes five minutes tops to throw together, and then just throw it in a container, and take it to work with you, and you’ve got a perfect breakfast, carbs and protein and a bit of sweetness.
Pro tip: be sure to use real thick bread – I picked up a loaf of thick-cut shokupan (a Japanese sandwich bread made with milk, fantastic stuff) from Mitsuwa in IL when I was down there the other week for C2E2, and it was the perfect size. And in terms of getting the perfect sized hole, I used a beer flight cup that I had from a local beer festival, and it got the perfect size.
Melt your butter in a small pan, let it get bubbly, but don’t let it brown. While the butter melts, take a slice of thick bread and make a two inch or so hole in it (I used a beer flight cup to make mine). As soon as the butter starts to bubble, take one side of the bread and cook until golden brown (a minute or two tops). Then, flip the toast, take your egg, crack it into the hole, and let it cook on the stovetop until the white sets, and sprinkle with brown sugar and sea salt.
As soon as the white sets, take it off, and enjoy! The yolk will still be perfectly runny in the center.