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Lynsey Lou's

Enjoying Life One Bite at a Time!

Breakfast

Pumpkin Cream Cheese Crescents with Maple Glaze

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I’m a sucker for breakfast pastries.  Anytime I go into a bakery or coffee shop, my first stop is the breakfast pastries.  The first thing that lures me in is the look.  They are like little works of art, lining a shelf for decoration.  Then I start looking at all the fillings and toppings and instantly want one of everything.

But, while I could take one of everything, there is one pastry in particular that I have a weakness for.  The simple, yet amazing cream cheese danish.  I’m not sure what it is about it, but I’m a sucker for fluffy, flaky pastries that are filled with that tangy cream cheese filling.  If I see one of those in the case, it’s done.  There’s no question what I’m walking out with.

During the fall, it’s no news to you, I love pumpkin.  When the weather starts cooling off I start counting down the days until it’s actual okay to break out the pumpkin.  Once that time finally rolls around, the pumpkin fest begins.

I’ve decided to combine two of my passions to make an amazing, but incredibly simple breakfast treat.  Pumpkin cream cheese crescent rolls with maple glaze.  Folks, this is what breakfast dreams are made of.

Pumpkin and all the spices that go with it combined with tangy, smooth cream cheese.  All the flavors that scream fall are rolled up in those ever so addicting, buttery, flaky crescent rolls and baked to golden perfection.  If that doesn’t sound enticing enough, it’s then drizzled with a maple cream cheese glaze.

These crescents are so easy to make and ready to eat in about 25 minutes.  They are ideal for quick breakfasts during the week, but perfect for indulgent breakfasts on the weekends or when entertaining guests.  Aside from breakfast, these crescents would be great at brunch or even for snacks for the kids after school.  So, take a minute for yourself and indulge in all the wonderful, warm flavors of fall with these pumpkin cream cheese crescents.

Pumpkin Cream Cheese Crescents with Maple Glaze

Ingredients:


For the rolls-
1 Package crescent rolls
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1 1/2 Tbsp pumpkin puree
1/4 Cup +2 Tbsp powdered sugar (plus more to thicken, if needed)
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon

For the glaze-
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1/4 Cup powdered sugar
Pinch cinnamon
2 Tbsp maple syrup
1-3 Tbsp milk, if needed

Directions:


For the rolls-
Preheat oven to 350.

Place cream cheese in a medium bowl and beat on medium until creamy.  Add pumpkin and mix to incorporate.  Add the powdered sugar, cinnamon, and pumpkin pie spice in the bowl with the pumpkin mixture and mix to combine.  If the mixture is a little too runny, add a little more powdered sugar, one tablespoon at at time, and mix until slightly thickened.  You want the batter to be creamy, but not runny.

Open crescents, unroll and separate.  Spoon a tablespoon of batter on the bottom part of each crescent, fold over and gently press to seal, then continue rolling and place on a greased baking sheet.  Continue process with remaining batter and rolls.  Place in oven and bake according to package directions, maybe adding an additional minute or 2.  Remove from oven and allow to cool for about 5 minutes.

Meanwhile, make the glaze.  Place cream cheese in a medium bowl and beat on medium until creamy.  Add the powdered sugar, cinnamon and maple syrup (1 tablespoon at a time) and mix to combine.  If mixture is too thick, add the remaining tablespoon of syrup.  If the mixture can’t be easily drizzled add milk, 1 tablespoon at a time until desired consistency is achieved.  Drizzle the glaze over the warm rolls and serve immediately.

Recipe source: A Lynsey Original

SRC: Boozy Pumpkin Bread

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Decisions, decisions.  Each month I’m given the daunting task of browsing through an amazing blog and singling just one recipe out to present to you all on Secret Recipe Club reveal day.  You would think that after a while of having to make this decision it would get easier.  But, well, it just doesn’t.

This month I just as hard of a time as ever.  My assignment this month was The Wimpy Vegetarian.  And let me tell ya, there is absolutely nothing wimpy or weak about Susan, her blog, or any of the numerous recipes she’s featured on her blog.  I did not have any problems finding recipes that called my name, and honestly I wasn’t missing the meat at all.  Browsing through Susan’s recipes I was drawn to the chocolaty chocolate brownies, crack granola, blackberry cornbread buckle, homemade sauerkraut, apple cider syrup, and even these browned butter bread crumbs just to name a few.

When I finally had to bite the bullet and choose which recipe to make first, I decided to take the fall route and go with something pumpkin.  It took me a matter of seconds to choose a bread from the list of options.  Boozy pumpkin bread to be exact!

Now you know me and my love for pumpkin, I’m infatuated with the stuff and drawn to pretty much every single recipe that involves pumpkin.  So the fact that this pumpkin recipe included a little bourbon was an added bonus.

This bread is everything you want in a fall recipe.  Pumpkin, warm fall spices, a touch of bourbon and cinnamon-y applesauce.  Right before popping it in the oven, the bread gets a generous sprinkling of turbinado sugar, or sugar in the raw, which gives the bread a slightly crunchy top.

This would be perfect for a quick breakfast, an afternoon snack or even heat it up a bit and add a scoop of vanilla ice cream for a simple but oh-so-amazing dessert.  Need a fall gift?  Make a loaf of this bread, wrap it up and place it in a basket with pumpkin butter, fall flavored coffee, and even a jar of homemade caramel.

It’s such a simple bread and comes together in no time but it’s so good.  This won’t last long, so it would a safe bet to make at least 2 or 3 loaves!  Be sure to try this out and head over to Susan’s blog to check out her other amazing and mouthwatering recipes!

Boozy Pumpkin Bread

Ingredients:


2 Cups all-purpose flour
1/2 Cup sugar, plus more for dusting the pan
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp cinnamon
3/4 Tsp ground ginger
1/4 Tsp ground cloves
1 Cup pumpkin puree
1/2 Cup coconut oil
2 Eggs
1/2 Cup cinnamon applesauce
1 Tsp vanilla
2-3 Tbsp bourbon
1 Tbsp raw sugar

Directions:


Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and dust with granulated sugar.  Set aside.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Whisk to combine.  Set aside.

Place coconut oil in a large, microwave-safe bowl and heat for 15 seconds, until coconut oil is in a liquid state.  Remove and add pumpkin, eggs, apple sauce, vanilla and bourbon.  Whisk vigorously to incorporate completely.

Using a spatula, gently fold the dry ingredients into the we until completely combined.  Pour in prepared pan and sprinkle with raw sugar.  Place in preheated oven and bake for 1 hour or until toothpick inserted comes out clean.  Remove from oven and allow to cool.  Remove from pan, slice and serve.

Recipe source: slightly adapted from The Wimpy Vegetarian

White Chocolate Pumpkin Spice Latte

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Ahh, pumpkin. The season I look forward to the entire year.  Yes, pumpkin is a season in and of itself, I am a firm believer!  I love pumpkin everything, but what I look forward the most are the lattes.  The warm frothy, pumpkin spice drink that dreams are made of.

I can’t count how many I had last year, and frankly I don’t even want to think about it.  I can say it’s probably way more than I’d ever care to admit.  But, enough about that.  During my pumpkin binge last year, I discovered yet an another amazing addition to my pumpkin latte.  White chocolate.

Yes, as if the delicious pumpkin latte couldn’t get any better, the addition of white chocolate takes it over the top.  The  pumpkin, warm spices and brown sugar pair so well with the creamy, sweet white chocolate.

But, before now I always depended on the coffeehouse to provide me with my much desired pumpkin latte.  Since I started staying home with my little guy, I don’t get out and about as much and I didn’t want to depend on the coffeehouse provide me with my beloved latte.


So, when the time came for me to have my first pumpkin latte of the season I didn’t hop in the car, drive through and place my order.  That’s right, I decided to make my kitchen my very own coffee house.

Making this latte is so much easier than you might think.  With a few simple ingredients, your microwave and some hot coffee you’ve got your very own latte at home.  For half the price.

I combined pumpkin puree with milk, cream, spices, brown sugar, white chocolate and vanilla and heated until the chocolate was melted and the milk was frothy.  Then I took a dark brewed coffee and combined it with the pumpkin mixture.  To really give it that coffeehouse look, I topped it with whipped cream and some freshly ground nutmeg.

Now you can prepare your favorite fall beverage in your own kitchen.  So what are you waiting for?  Be your own barista, make your coffee and enjoy on your back porch while enjoying the crisp fall air.

And…happy pumpkin season!  I’ve had my first latte…plus some…so it’s officially pumpkin season!

White Chocolate Pumpkin Lattes

Ingredients:


1/4 Cup milk
1/4 Cup half and half
1 1/4 Tbsp canned pumpkin puree
3/4 Tsp brown sugar
2 Tbsp white chocolate chips, or white baking chocolate finely chopped
1/4 Tsp pumpkin pie spice
1/8 Tsp roasted Siagon cinnamon
1 Tsp vanilla extract
1 Cup strong brewed hot coffee
Whipped cream, for topping
Ground nutmeg, for topping

Directions:


In a microwave safe dish combine milk, pumpkin puree, brown sugar, white chocolate, vanilla, pumpkin pie spice and cinnamon and stir to combine.  Place in microwave and heat for 1-2 minutes, stirring after each 30 second period.  Remove the mixture once the milk is frothy.  Stir once more.

Pour the mixture into a large coffee mug and top with hot coffee.  Stir, adjust sweetener and cream if needed.  Top with whipped cream and ground nutmeg.

Recipe source: A Lynsey Original

Maple Pumpkin Buttermilk Biscuits

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I’m a bread lover, so me telling you that biscuits…or any type of bread for the matter, are an absolute favorite of mine.  There’s nothing much better than a flaky biscuit straight from the oven that’s been schmeared with a little butter and perhaps a dab of jam.  Give me that any day of the week and I’ll be one happy camper.

Another thing I’m infatuated with.  Pumpkin.  Yes, I know, shocker again.  I’m a pumpkin-aholic and when this time of year rolls around I’m chomping at the bit for all things pumpkin.  And, I think it’s safe to say that I’m in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice.  You can now have your beloved pumpkin in a delicious, flaky biscuit.  Ahhhh.  I know, right?

A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper.  It’s baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit.  It’s amazing and the perfect taste of fall.  Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.

However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits

Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt

3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup


Directions:


Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine.  Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal.  Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine.  Add the pumpkin puree and stir until just incorporated.  Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat.  Knead lightly about 4 times.  Roll the dough into a 9×5 rectangle that is approximately 1/2 an inch in thickness.  Fold dough crosswise into thirds.  Reroll the dough into another 9×5 rectangle that is about 1/2 an inch thick.  Dust the top of the dough with flour.  Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick.  Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter.  Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown.  Remove from oven and immediately brush with maple butter.  Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat.  Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer.  Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.


Recipe source: barely adapted from Cooking Light

S’mores Stuffed Biscuit Waffles

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A few weeks ago I celebrated the humble, yet amazing, waffle with a week full of indulgent waffle recipes.  I tried to squeeze as many recipes as I possibly could into one week, but honestly there weren’t enough days in the week.  My mind went crazy and my kitchen was a waffle factory for several weeks.  But.  It was so worth it.  And I have a few extra waffle creations to share with you.

I decided to allow you…and the rest of my family to recover from their waffle coma before pulling out the ol’ waffle iron again.  This is another recipe that is indulgent but so simple.  It’s even ideal for those busy mornings when everyone is trying to get out the door!

Just because you want a fluffy, buttery waffle doesn’t mean you need to pull out the mixing bowl, eggs and butter.  With this recipe, you can get all that and more by just opening a can.  A can of thick and fluffy biscuits.

With these, I’ve take the meager waffle a step further and stuffed them.  Yum, right?  This is a spin on the ever so popular s’mores.  There’s something so addicting and enticing about s’mores.  Roasting marshmallows over an open flame, then sandwiching it between two honey crackers and a chocolate bar.  My mouth is literally watering right now.

Well, with these waffles there’s no need to build the bonfire.  You get all that gooey marshmallow goodness with the help of the waffle iron.

These waffles come together in no time.  Simply split the biscuits in half, add chocolate and marshmallows, seal and place on the iron.  Let it cook for a few minutes and viola.  Breakfast is done and s’more are served.  Happy day!

S’mores Stuffed Biscuit Waffles

Ingredients:


1  Pillsbury Grands butter biscuits
1/2 Cup marshmallows
1/2 Cup chocolate chips
Powdered sugar, for topping, optional
Chocolate syrup, for topping, optional
Marshmallow creme, for topping, optional

Directions:


Plug in waffle maker and allow to heat.

Cut each biscuit in half, lengthwise.  Place one tablespoon of each, marshmallows and chocolate chips on half of each of the biscuits.  Top each of the filled biscuits with the remaining biscuit halves.  Gently press to seal the edges.

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

To serve-
Top with powdered sugar, chocolate syrup and/or marshmallow creme.

Recipe source: A Lynsey Original

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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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

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