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SRC: Mixed Berry Banana Smoothie

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I have been on a smoothie kick as of late.  We’re talking at least one smoothie a day, sometimes two. There’s just something so enticing about them.  They are quick and easy, they are filling without making me feel completely bogged down and they are a great option for a quick breakfast or snack on the go, so perfectly portable.

Another plus, I add a handful of spinach or kale for some extra veggie power.  It’s a simple addition to help get another serving of veggies, and it doesn’t compromise the taste of the smoothie in any way.  Don’t believe me?  My 4 year old is just as much of a smoothie addict as I am and I put handfuls of the green stuff in his and he sucks it down like an Icee.  Although he’s not a picky eater, veggies in his smoothie may turn him off.  But he loves the smoothies and doesn’t even notice the added greens.

This month’s Secret Recipe Club exchanged kept feeding my smoothie cravings.  Ros of The More Occasional Baker loves being in the kitchen and has a passion for baking, not unlike yours truly!  I browsed through all of her recipes, which had my mouth watering, but ultimately decided to focus on a recipe that was a little lighter this month.  A smoothie.

Although a smoothie may not sound like the most exciting of recipes to some, I get incredibly excited about my smoothies.  From the moment I get my blender out to the very last sip, I am one happy girl. There are so many different types of smoothies and variations, the options are endless and I enjoy experimenting with all the options and possibilities.

This time was no different.  I saw Ros’ recipe for her breakfast smoothie I was so excited to whip out my blender and make a smoothie.  And when Tucker heard me making it he was right by my side eagerly awaiting the first sip.

I varied my recipe from Ros’ very slightly.  I added coconut milk for a little more flavor and creamier texture.  Instead of only strawberries, I added frozen mixed berries and a scoop of protein powder for some added nutrients.  I also snuck in a handful of kale for a little veggie power!

The end result was a delicious and refreshing smoothie.  Extremely creamy from both the coconut milk and the scoop of ice cream, which could be substituted for Green yogurt.  The berries added sweetness along with a little burst of tartness, the banana helped add another level of creaminess along with subtle sweetness.  I also added a handful of spinach as well as a scoop of protein powder.  This is definitely the way to start your day or refresh after a long workout.  This would also make a terrific and healthy after school snack to help your kiddos make it to supper time!

So get that blender out and whip yourself up a smoothie.  You and your blender will be best friends!

Mixed Berry Banana Smoothie

Ingredients:


1/2 Cup coconut milk
1 Banana, roughly chopped
1/2 Cup mixed frozen berries
1/3 Cup packed baby spinach or kale
1 Scoop protein powder, optional
1 Small scoop vanilla or Greek yogurt

Directions:


Place all ingredients in blender and blend until smooth and incorporated.  Serve.

Recipe source: slightly adapted from The More Than Occasional Baker

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Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

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Coffee.  It’s the go juice that gets me up and running every. single. morning.  I don’t know what I’d do without the stuff.  And honestly, I don’t even want to thing about it.

Coffee has been running through my veins since I was little.  Although, it wasn’t nearly the strength I fill my cup with these days.  Used to, after napping, my MaMaw would always wake up and have her afternoon coffee along with a cookie or two.  Sometimes friends would come and join her for a cup or two, and sit and fellowship around her avocado green kitchen table.  On the days I was there she would fix me my very own cup of “special” coffee.  Which in the end ended up being milk, sugar and a splash of coffee…just enough to color the milk.

As time has progressed my love of coffee has grown immensely, as well as the ratio of milk or cream to coffee.  It’s definitely more coffee and less milk nowadays.  Most of the time I drink my coffee strongly brewed with a little half and half and a sprinkle of sugar.  But, there are times when I need a little more excitement…or an afternoon pick-me-up.  Or both.

When those times come, a Starbucks run is completely and utterly necessary.  Necessary for my sanity and the safety of everyone around.  Well, maybe it’s not that serious, but let’s not leave things to chance.

But if I ran to Starbucks every time I needed a pick-me-up, I would be 500 pounds and my bank account would be in the red…in a big way.  So, in order to save my waist and wallet creating fun, exciting and flavorful coffees at home hasn’t only become a must but is incredibly fun!

What’s more fun than an coffee, a splash of milk, and ice all thrown in the blender and blended until a smooth, delicious iced coffee forms?  Well, only one thing could make it better.  Making it a flavored frozen coffee and adding all of your favorite flavors to create a one of a kind treat.

This time around I was thinking coconut.  Or wait, what about chocolate.  Or even better, what about toasted coconut and chocolate married together and added strongly brewed coffee?  The coffee gods would definitely be smiling on me with this concoction.  And honestly, I was pretty proud of myself too!

So the mad coffee scientist in me headed to the kitchen to make my dreams come true.  I combined coconut milk to give it a smooth creamy texture, as well as another dose of coconut flavor.  To that I added toasted coconut.  I love coconut in it’s original state, but there’s something about toasted coconut that sends me over the moon.  Then some dark chocolate, because well, chocolate makes everything better.  Right?  I added the coffee, coconut extract (which you could totally omit if you think I’m going coconut overboard…but I promise you’ll want that extra dash of flavor) and ice.  Then I blended it to pure frapp perfection.

I honestly couldn’t wait till I poured it in a cup to taste.  I got a spoon and instantly had to sample this drink.  I was in heave.  Frapp heaven to be exact.  It was everything I wanted it to be and more.  Bold coffee flavor with hints of chocolate and full of coconut flavor.  To really give it that coffee house finish I topped it with whipped cream, chocolate drizzle and toasted coconut.

With one sip of this mochanut frapp you’ll be sent into pure bliss.  This frapp is so good that you’ll make this every morning, afternoon and night…and any other time you can find an excuse to blend one up.  Even better is you won’t be paying 6.00 or more a pop, so you won’t have to worry about depleting your life savings.  And…this one is a tiny bit easier on the ol’ waistline too!

So what are you waiting for?  Bring on the frapps.  The mochanut frapps!

Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

Ingredients:

1/2 Cup coconut milk
3 Tbsp toasted coconut
2 Tbsp dark chocolate chips
1/8 Tsp coconut extract
1 Cup strongly brewed coffee
Sugar, to taste, if desired
1/2 Cup coffee ice cubes
1/2 Cup regular ice cubes

For serving-
chocolate sauce
whipped cream
additional toasted coconut

Directions:


Combine all ingredients in a blender and blend until incorporated and ice is very fine.  Taste, adjust milk, chocolate or other flavors if needed.  If more ice is needed, add and blend.

Pour in glass and top with whipped cream, chocolate sauce and garnish with toasted coconut.

Recipe source: A Lynsey Original

Triple Chocolate Milkshake with Waffles and Candied Bacon

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I am soooo excited about this milkshake.  I’ve been trying to control myself all week because I’ve wanted to post this day after day, but I had to save it.  I needed to save it.  Not only to conclude #waffleweek with an utterly indulgent treat, but also because today is national chocolate milkshake day!

Yes, it’s true.  Chocolate milkshakes have their own day to be celebrated.  And why shouldn’t they?  Chocolate is the fuel that keeps us going.  The food that makes everything better when all seems wrong in the world.  And there’s nothing a whole lot better than gulping down a rich, thick and creamy chocolate milkshake.  One sip and I go to my happy place.

So, how could I possibly celebrate two food holidays at once?  Individually it’s no biggie.  I’ll have a waffle to celebrate waffle week, and I’ll have a chocolate milkshake to celebrate the it in all it’s glory.  But celebrate the two together?  Well that’s just crazy talk, right?  Or is it?

Well, I always love a challenge and I stepped up when it came to this one.  How do I incorporate chocolate milkshakes and waffles?  What about an amazingly rich, triple chocolate milkshake that’s accompanied with waffle dipping sticks…think Wendy’s frostie and french fries.  Please tell me I’m not the only one who still to this day loves dipping french fries into my frostie???

Anyway, so you’ve got the crispy waffle sticks along with not just any bacon, but candied bacon.  The bacon is drizzled with syrup, sprinkled with brown sugar and then has a hint of cayenne pepper.  It’s placed in the oven to allow the brown sugar to melt and create a light, crispy shell.  The end result is salty bacon coated in a sweet crunchy brown sugar shell with a hint of heat from the cayenne.

This milkshake is the ultimate in desserts.  Thick, rich chocolate milkshake, topped with waffle sticks and candied bacon.  Amp up the chocolate by adding dark chocolate chips or brownie chunks to the shake and then drizzle with some chocolate syrup.  A chocaholic and bacon lover’s dream combined! Happy national chocolate milkshake day and national waffle week!  You’re welcome!

Triple Chocolate Milkshake with Waffles and Candied Bacon

Ingredients:


For the shake-
3 Large scoops “Death by Chocolate Ice Cream” (or any 3 chocolate ice cream)
2 Tbsp heavy cream
2 Tbsp milk

For the candied bacon-
1-2 Pieces bacon, cooked
2 Tsp brown sugar
1- 1 1/2 Tsp syrup
Pinch Cayenne pepper

To assemble-
Chocolate sauce
Chilled mug or mason jar
1 Brownie Waffle or 1 Basic Waffle, cut in half
Whipped cream, optional
Chocolate shavings, optional

Directions:


Make the candied bacon, and allow to cool slightly.

For the bacon-
Preheat oven to 350.

Line a baking sheet with foil and spray liberally with non-stick cooking spray.  Place slices of cooked bacon on the prepared baking sheet.  Drizzle one side with honey, followed by the brown sugar and cayenne, turn over and repeat the process.

Place in preheated oven and cook until the brown sugar has melted and begun to crisp up.  Once the bacon is crisp, remove from oven and allow to cool slightly.  Carefully remove from pan and transfer to a plate or cooling rack to cool.

For the Milkshake-
Place ice cream, cream and milk in a blender and pulse until smooth and well incorporated.

To assemble-
Drizzle the inside walls of the chilled mug with chocolate sauce.  Pour the milkshake in the glass.  Garnish with waffle sticks, bacon, whipped cream and chocolate shavings.

Recipe source: A Lynsey Original

Peanut Butter, Banana Fluffernutter Stuffed Waffles

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I am always looking for quick and easy breakfast ideas.  Even though I don’t have to be at work at 8:00 or 8:30 everyday, my “job” still starts bright and early and as soon as Tucker wakes up breakfast is essential.  There are some days he just wants cereal, granola bar or  toast, but other days he wants a little something more.  On those days I want to provide him with something with some substance but doesn’t take 30-45 minutes to make.

Recently my waffle maker has been my best friend, and my friend has been receiving quite a workout.  From basic waffles, to grilled cheeses and one of my new favorites-stuffed waffle biscuits, this little guy can do it all.  And does it fast!

One of my crews favorite flavor combos is peanut butter, banana and marshmallows.  Honestly, I think that pretty much everyone loves that combination!  And why wouldn’t you?  Slightly salty, sweet and creamy peanut butter, bananas and sweet and fluffy marshmallows.  The King new what he was doing when he fell in love with this profile and deemed it his signature dish.

So, when I started thinking of a quick breakfast to make my little guy one morning I started scanning the pantry and came across some of my staples that happen to be his favorites.  Peanut butter, marshmallows and bananas.  I got a can of biscuits from the fridge, sliced them in half and started piling in all the goods.  I got my handy dandy waffle iron and put it to work.

I had a quick and Tucker-pleasing meal ready in about 10 minutes.  I love these fluffernutter waffles because they are a cinch to make, my sous chef can be as hands on as he wants and they are cute little stuffed sandwiches that look like waffles.  That is a home run if you ask me!

These are a perfect Saturday morning indulgence; especially if you want to top it with melted marshmallow cream, drizzle some melted peanut butter over the top or even add some whipped cream and chocolate.  The options are endless.  As great as they’d be on Saturday mornings, they are also perfect for those busy weekday mornings since they come together in very little time and all the goodies are stuffed inside.  They are perfectly portable and so easy to eat!

Peanut Butter, Banana Fluffernutter Stuffed Waffles

Ingredients:


1 Can Pillsbury Grands Butter Biscuits
1-2 Bananas, quartered lengthwise and sliced
3 Tbsp packed brown sugar
8 Tsp peanut butter
1/3-1/2 Cup marshmallows

Directions:


Place bananas and brown sugar in a bowl and toss to combine.  Set aside.

Turn on Belgian waffle iron and allow to preheat.

Cut biscuits in half lengthwise.  Spread a teaspoon of peanut butter on 8 of the biscuits, top with a heaping tablespoon of bananas, followed by marshmallows.  Top each of the biscuits with the other halves, press sides to seal.

Spray non-stick cooking spray on the waffle iron.  Place 1-2 stuffed waffles (depending on size of waffle iron), in the waffle iron and gently close but do not press as it will settle during the cooking process.  Allow to cook for 3-4 minutes, until biscuits are golden and cooked through.

Drizzle with syrup, melted peanut butter or powdered sugar.

Recipe source: A Lynsey Original

Bacon, Egg and Cheese Waffle Sandwiches

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When I ask my boys what they want for breakfast, 9 times out of 10 it’s the list of traditional breakfast options; bacon, eggs and biscuits.  It’s nothing fancy, but it’s delicious.  It’s comforting and a staple on kitchen tables pretty much everywhere.  That combination is the perfect balance; fluffy biscuits, salty and crispy bacon, and rich and buttery eggs.

Combine the classic combination and pile it high on a sandwich and you’ve got one of the most iconic breakfast sandwiches ever.  Not only are they a popular option and a standard breakfast item on menus across the country, they are also a go to option in the kitchen at home.

I’ve added another twist on this amazing classic.  Instead of the basic biscuit or English muffin, the bacon, eggs and cheese are sandwiched together between two flaky, golden biscuits that have been “baked” in the waffle iron.  Taking the basic biscuit and making it a little more crispy on the outside and keeping the insides fluffy.

It’s no news to any of you that have been visiting the blog for any amount of time that I love sweet and salty and that applies to breakfast too.  I like to smear a thin layer of strawberry jelly across the bottom half of the biscuit waffle while it’s warm, allowing the jelly to get into all the waffle nooks and melt just a bit.  Then I layer the remaining ingredients and top it off with another waffle biscuit.

This is a delicious and filling breakfast that I could enjoy any day of the week.  It’s portable, making it ideal to enjoy on the route to work or school and it’s ready in about 15 minutes including cooking the bacon and eggs.  You could also speed the process up a bit to ease the morning rush even more by cooking the bacon and eggs in advance and having them in the refrigerator waiting to go on the biscuits.

If you enjoy the classic bacon, egg and cheese sandwich then I promise your world will be changed by putting those ingredients on a waffle biscuit.  Your morning rush never tasted so good!

Bacon, Egg and Cheese Waffle Sandwiches

Ingredients:


1 Can Pillsbury Grands Biscuits
8 Slices cooked bacon
5-6 Eggs, scrambled
3/4 Cup shredded sharp cheddar cheese

Directions:


Preheat standard waffle iron.

Spray waffle iron with non-stick cooking spray.  Slightly flatten biscuit dough and place on waffle iron, pull top of iron down but do not press.  Allow biscuits to cook for 3-5 minutes, until biscuits are golden and cooked through.  Continue with remaining biscuits.

Place four of the biscuit waffles on four separate plates.  Top each with bacon, eggs and cheese and the other four biscuits.  Serve.

Recipe source: A Lynsey Original

Brownie Waffles

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A few weeks ago I went to my hometown to visit my parents.  While there I went to a get together at my childhood church and was able to visit with several people who I hold near and dear.  I talked to several people about food…and they know their food and they know their way around the kitchen! We talked about various recipes and foods, and then they started asking about my monthly KARK4 segments.

We chatted about some of the previous segments but also talked about my upcoming segment.  I was throwing out my ideas about making waffles and the different things I wanted to do with waffles and my waffle machine!  I had several ideas but was curious to see if any of some of my cooking icons and role models had any ideas.  And it was no surprise to me when they starting tossing out ideas left and right.

One of the ladies (who to this day I still call Pansy…long story); my former Sunday school teacher, youth trip chaperon, and staple in the youth building at every get together and event, started telling me about one of her favorite waffles that her aunt would make for her every time she visited, chocolate waffles.  She went on to tell me how amazing they were and these were a ceremonial part of her visits to her aunts.  Her favorite way to enjoy them was fresh off the waffle iron topped with peanut butter.

This got my wheels to turning.  A chocolate waffle?  Um, yes please!  I’ll take chocolate any time, any day but give me an excuse to have chocolate for breakfast and I’m all over that!

With the chocolate wheels in motion I quickly started thinking of how I wanted to execute this.  Then I thought of brownies, which Pansy said she used a brownie mix one time she was in a pinch and didn’t have the recipe on hand.  Then I thought of my dad, who loves the edge and corner pieces of the brownies.  I mean he loves them to the point that they are off limits to practically everyone in the house.  We literally cut the middle out of the pan and leave the sides and edges for him.

So, since he’s a edge and corner connoisseur I thought a waffle made out of brownie batter would be the ideal brownie not only for my dad but for everyone like my him.  The outside of these brownies are crisp; the sides, the tops, the nooks…everything.  The inside is moist, chewy and that perfect stick-to-your-teeth gooeyness.  Pure perfection.

Not only are these waffles amazing, they are ready in about 5 minutes making them the perfect option to quench those brownie cravings quickly.  Although these are mostly a dessert, they could be enjoyed on occasion for breakfast enjoyed with a sprinkle of powdered sugar, whipped cream, caramel sauce or as Pansy enjoyed them…with a schmear of peanut butter.

So whether you’re wanting a different take on a classic for dessert, a delicious all-edge brownie, or a breakfast dish for a special occasion these waffles are for you!  These will truly bring a smile to anyone’s face who eats them, and I guarantee they won’t last long!

Brownie Waffles

Ingredients:


2 Oz unsweetened chocolate, roughly chopped
1 Stick (1/2 cup) unsalted butter
1 Cup sugar
2 Large eggs
1 Tsp vanilla
1/4 Tsp salt
1 Cup flour

Directions:


Plug in waffle iron and allow to preheat.

Place butter and chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted.  Add sugar and stir to combine.  Add egg, egg yolk and vanilla and stir to incorporate.  Add salt and flour and mix until just combined.

Spray standard waffle iron with non-stick cooking spray.  Scoop approximately 1/4 cup of batter and pour into the center of each waffle mold.  Close lid and allow to cook until waffle is cooked through-reference waffle iron instructions for times.  Remove and place on cooling rack, continue with remaining batter.

To serve-
Eat as is.  Top with a scoop (or 2) of ice cream, whipped cream and a drizzle of chocolate syrup.  Alternately, while still warm, spread peanut butter over the top, fold and enjoy.

Recipe source: A Lynsey Original, inspired by Mrs. Nancy (A.K.A-Pansy)

Caramelized Banana Stuffed Biscuit Waffles

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My two guys are obsessed with bananas.  Spencer has a banana every morning and Tucker has at least one a day, if not more.  They are obsessed, so any time I’m able to sneak a few away in order to experiment I take full advantage!  It’s not that they don’t like what I make with them, it’s that they eat them so fast that I can’t get around to making something before they disappear.

This recipes was one of those times where I was able to snag a few bananas from their stash! When I was preparing for #waffleweek2014, I knew I had to make at least one recipe involving apples.  I’ve already make brown butter banana waffles, which are amazing!  So this time I wanted to do a little something different.  Something not only to highlight bananas, but also to help give parents a quick and kid pleasing option for breakfast on those crazy mornings before heading out to school.

Then it came to me.  Banana stuffed biscuit waffles!  But not just plain ol’ bananas…although that would probably be pretty good too!  These are filled with bananas that have been tossed in brown sugar and a tiny pinch of cinnamon!  How good does that sound?

The waffles aren’t made of traditional waffle batter.  Actually there’s not even a reason to get out any mixing bowls, whisks or measuring spoons.  I’m serious!  These waffles are made out of butter, flaky canned biscuits.  In a matter of about 30 seconds, the time it takes to pull the can out of the fridge and open it, your half way to making these delicious stuffed waffles.

I used the Pillsbury Grands butter biscuits, and just cut the uncooked biscuit in half then spooned some of the brown sugar bananas in the center.  I placed the other half of the biscuit on top of the banana mixture, sealed it and dropped it on the waffle maker.  That’s it.  It about three minutes you’ve got a delicious, butter biscuit waffle that’s filled with caramelized bananas.  How perfect is that for a quick breakfast.

It’s even ideal for breakfast on the go.  The entire waffle is filled, sealed and cooked making it perfectly portable and easy for the kids to enjoy on the ride to school.  The next time you’re in a time crunch, forget the microwave biscuits and make these stuffed biscuit waffles.  From start to finish, all you need is 15 minutes!

Caramelized Banana Stuffed Biscuit Waffles

Ingredients:


1 Can Pillsbury Grands butter biscuits
2 Bananas, quartered lengthwise and sliced
4 Tbsp brown sugar
Pinch cinnamon
Non-stick cooking spray, for the waffle iron

Directions:


Preheat waffle iron.

Place bananas, brown sugar and cinnamon in a bowl and toss to coat.  Set aside.

Cut each of the biscuits in half, lengthwise.  Spoon a heaping tablespoon of the bananas in the center of half of the biscuits.  Top each of the filled biscuits with the other half, press to seal the edges.

Spray the preheated waffle iron with non-stick cooking spray.  Place 2 to 3 biscuits on the iron, depending on the size of the iron, close gently but do not press down.  Allow to cook for 3-4 minutes, until biscuits are cooked through and golden brown.  Carefully remove, allow to cool for 2-3 minutes and serve.

To serve-
Enjoy plain, with a dusting of powdered sugar, syrup, melted peanut butter, drizzled chocolate or banana slices.

Recipe source: A Lynsey Original

BTB: Buttermilk Waffles (and how to freeze waffles)

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I have been on a serious waffle kick lately, y’all.  But we haven’t been eating just the basic waffles, we’ve been eating different flavors, stuffed waffles and even waffle sandwiches.  My mind has been going nuts with different ideas and my boys have been enjoying the fruits of my experiments.  My waffle iron has been getting a serious workout.

Before I start sharing all those crazy waffle ideas with you, I thought it would be best to start with the basics. Everyone needs a perfect basic waffle recipe in their archives.  And this is definitely the perfect recipe to keep in your back pocket.

In my opinion, perfect waffles need to be slightly crispy on the outside, fluffy and soft on the inside.  We don’t want any of that soft soggy stuff.  It’s just not good.

What helps one achieve the perfect waffle texture?  I believe the secret is egg whites and cornstarch. Cornstarch helps to add that slight crisp on the outside, while beaten egg whites help achieve that nice airiness on the inside.  Remember those two things and you hold the key to the perfect waffles.

These waffles are incredibly easy to make and come together in very little time.  They are as pretty as they are delicious.  Once you try these you’ll be hooked and your crew will be asking for these on a daily basis.

If in fact they do want waffles on a daily basis, fear not, you won’t have to get up and make them from scratch every morning.  These freeze perfectly, making breakfast quick and delicious during those weekday mornings.  Simply make a double (or triple) batch of these, allow them to cool completely, wrap them in plastic wrap then place in a freezer bag.  Viola!  Then you have the perfect (freezer) waffles at your fingertips whenever you need them.

When you need one, or two, pull from the freezer and place in the toaster for a few minutes and then you’re ready to go!  Freezer waffles never tasted so good!

Buttermilk Waffles

Ingredients:


2 Cups flour
2 Tbsp baking powder
1 Tsp baking soda
2 Tbsp cornstarch
1 Tsp salt
1/4 Cup + 1 tsp sugar
1/3 Cup unsalted butter, melted
2 Large eggs, separated
2 Egg Whites
1 3/4 Cups buttermilk
1 Tsp vanilla
1/2 Tsp rum extract

Directions:


Preheat waffle maker.

Place all egg whites in a medium bowl and beat on high until peaks begin to form, add a teaspoon of sugar and continue beating until stiff peaks are formed.  Set aside.

Combine flour, baking powder, soda, salt, and sugar in a large bowl and whisk to combine.  Add the melted butter, egg yolks and buttermilk to the flour mixture and whisk until just incorporated.  Add the vanilla and rum extracts and stir to combine.

Gently fold in the egg whites, being sure not to overwork or deflate the whites.  Spray waffle iron with non-stick cooking spray.  Pour the batter in the waffle maker and cook according to waffle maker instructions.  Place on a cookie sheet that is lined with a cooling rack and place in a 200 degree oven to keep warm.  Continue with remaining batter.

Serve with fresh fruit, syrup, whipped cream, butter, peanut butter or Biscoff.

To freeze-
Cook waffles as directed.  Place on a cooling rack and allow to cool completely.  Once the waffles have cooled, wrap in plastic wrap and place in a single layer on a baking sheet.  Place in the freezer for about 30-45 minutes.  Once the waffles are mostly frozen, place in freezer bags and freeze.

When ready to eat, remove from freezer and remove plastic wrap and place in the toaster.

Recipe source: A Lynsey Original

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

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Sometimes the little things are what bring the most joy.  Like peeling apart layer after layer of fluffy, buttery biscuits.  I can’t tell you what it is about that, but I love pulling really thing layers of bread, one by one and devouring them.  I get the same, giddy feeling when I pull pieces of fluffy, cinnamon-sugar coated bread from a loaf of gooey monkey bread.  I just turn into a kid.  So when I saw this pumpkin pull-apart bread floating around the blogasphere, umm…like three years ago I was dead set on making this.

All I have to say is, better late than never!  I’m not really sure why it’s taken me so long to get around to making it.  But, it finally happened.  The other day I was bound and determined to make this magical bread and to see just how amazing it was.  And, I succeeded.  I made it and it was just as good, if not better than I had imagined. 

I’m a sucker for fresh baked bread of any sort.  But this bread, oh this bread, isn’t just any yeast bread.  It’s a yeast bread that is filled with not one, but two of my favorite things; brown butter and pumpkin.  Since the pumpkin puree is actually in the dough it really allows the pumpkin flavor to be at the center of the of the flavor profile.  After the bread has risen, it’s then rolled out and given a hefty dose of a cinnamon-sugar mixture along with some butter.  Because, butter makes everything better!

Just when you think it can’t get any better, there’s the glaze.  A mixture of butter, brown sugar, powdered sugar and rum.  The glaze is poured over the bread adding a rich butteriness (is that even a word? if not, it should be!), and the rum adds a kick as well as a nice warm note.

This bread is everything you love about fall and then some.  Layers of fluffy, flaky pumpkin bread coated with butter, brown sugar and cinnamon, swimming in butter rum glaze.  This is the stuff smiles are made of!  Hello fall and hello pumpkin season!

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

Ingredients:


For the bread-
2 Tbsp unsalted butter
1/2 Cup milk
2 1/4 Tsp (1 package) active dry yeast
3/4 Cup pumpkin puree
1/4 Cup granulated sugar
1 Tsp salt
2 1/2 Cups bread flour

For the bread coating-
1 Cup granulated sugar
2 Tsp ground cinnamon
1/4 Tsp freshly ground nutmeg
1/4 Tsp all spice
2 Tbsp unsalted butter

Butter Rum Glaze-
2 Tbsp unsalted butter
2 Tbsp brown sugar
1 Tbsp + 1 1/2 Tsp milk
1/2 Cup powdered sugar
1 3/4 Tsp rum, or rum extract

Directions:


Place 2 tablespoons of butter in a sauce-pan and place over medium-high heat.  The butter will begin to crackle and bubble, then will turn to a dark golden brown.  Once the butter has changed colors remove from heat.  Keep a close eye on the butter as it will happen quickly.  Add the milk to the butter and return to stove allowing mixture to heat through.

Once the mixture has heated through pour in a large bowl and allow to cool to about 100-110 degrees.  Add 1/4 cup of sugar and the yeast and allow the mixture to sit about 5-10 minutes, until it’s foamy.  Once the yeast has proofed add the pumpkin, salt and 1 cup of flour.  Stir to combine the ingredients.  Once the ingredients are incorporated add the remaining flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and slightly sticky to touch.  If the dough feels too moist add more flour 1 tablespoon at a time.

Transfer dough to a lightly greased bowl, roll to coat and then cover with a clean towel.  Allow dough to rise in a warm place for 1-1 1/2 hours, until doubled in size.

Meanwhile, brown 2 more tablespoons of butter.  Add the sugar, cinnamon, nutmeg and allspice and mix well.  Make sure the sugar evenly absorbs the butter.  Set aside.

Spray a 9×5 loaf pan with non-stick cooking spray and set aside.

Once the dough has doubled in size, punch it down and turn out on a clean floured surface.  Using your hands, knead for 1-2 minutes.  Roll dough into a 20×12 rectangle.  Sprinkle the dough evenly with the cinnamon sugar mixture then press the sugar into the dough.  Cut the rectangle into 6 strips.  Stack the strips on top of one another and cut the stack into 6 even squares.  (cut in half then each half into thirds)  Stack strips vertically in the prepared loaf pan.  Cover with a clean towel and allow to rise another 30-45 minutes.

Meanwhile, preheat oven to 350.  Once the dough has risen for 30-45 minutes, place in the preheated oven and bake for 30-45 minutes, or until the top is a very deep golden brown.

For the glaze-
Combine butter, milk and brown sugar in a saucepan and place over medium-high heat.  Once the mixture reaches a boil immediately remove the pan from the heat.  Carefully stir in the rum, followed by the powdered sugar.

Carefully remove the bread from the pan, using a butter knife if needed to loosen from the edges.  Place on a cake plate and pour the glaze over the top of the bread.  Serve warm and enjoy!

Recipe source: barely adapted from Sunny Side Up, originally from Willow Bird Baking

Thin Mint Smoothie

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I am an avid believer the saying “chocolate makes everything better.”  Wouldn’t you agree?

Having a bad day?  Eat a piece of chocolate.  Celebrating something special?  Celebrate with chocolate cake.  Chocolate chip cookies.  Think about candy bars.  Most candy bars have nougat, nuts, caramel, coconut or some other mix of goodies and they are all coated in chocolate.  

Then there are those classic combinations that are amazing; chocolate and __________.  One combo that comes to mind that has been a favorite of mine since I was a child is chocolate and mint.  Mint chocolate chip ice cream, I remember going to a local ice cream shop and getting a waffle cone filled with the stuff. York peppermint patties. Jr. Mints.  Thin Mints.  See the pattern?

And speaking of Thin Mints, if you’re anything like me then you anxiously await the day the infamous Girl Scout cookies go on sale.  I stock pile boxes of them like a squirrel storing nuts for winter.  My favorite way to eat them is after they’ve been in the freezer for a little bit, I pull a few of those out and enjoy them with a glass of ice cold milk.  I could eat them morning, noon and night.  But I refrain for the sake of my health and waistline.

Then I came across a recipe for a Thin Mint Smoothie.  It’s like the heaven’s opened up and the sun was shining a little bit brighter.  I could finally have all the yumminess of those amazing chocolate and mint cookies for breakfast, without the guilt.  Woohoo!  

This smoothie is filled with fresh mint and dark chocolate which replicates those amazingly addictive cookies. It’s added to coconut milk, Greek yogurt, making it slightly tangy and smooth.  A little more sweetness is added with honey, or maple syrup, and then a little veggie power with a handful of baby spinach.  Don’t worry, you can’t taste the spinach at all, it just adds a little extra nutrients.  Then end result is a cold, refreshing, incredibly minty smoothie.  Now you can have Thin Mints for breakfast!

Thin Mint Smoothie

Ingredients:

3/4 Cup plain Greek yogurt
1/4 Cup fresh mint, tightly packed
1 Cup coconut milk
1/4 Cup dark chocolate chips
1 Cup baby spinach
1 Tbsp honey or maple syrup
2 Cups ice

Directions:

Place all ingredients in the blender and blend until smooth and incorporated.  Enjoy!

Recipe source: Fit Sugar