12 Must Make Pumpkin Recipes

Try these 12 Must Make Pumpkin Recipes for fall – you won’t be sorry!  Everything from breads, to cakes, to butters, to beverages and breakfasts – it’s all here!

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Quite honestly, I can eat pumpkin anything year-round, but I really ramp up my pumpkin consumption during the months of October and November.

I don’t know about you, but I can never get enough pumpkin this time of year.  Quite honestly, I can eat pumpkin anything year-round, but I really ramp up my pumpkin consumption during the months of October and November.

If you are looking for some fun new pumpkin recipes to try, I’ve got you covered!

Quite honestly, I can eat pumpkin anything year-round, but I really ramp up my pumpkin consumption during the months of October and November.

Classic Pumpkin Pie

 

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence! Believe me, you'll want this cake on your holiday table!

Pumpkin Gooey Butter Cake

 

cc-pumpkin-bread---title

Chocolate Chip Pumpkin Bread

 

Making your own Spiced Pumpkin Butter is a snap, and you can do it for just a fraction of the cost of store-bought.

Spiced Pumpkin Butter

Pumpkin-Cake

Grandma’s Pumpkin Snack Cake

 

This Pumpkin Pie in a Glass is my new favorite drink for Fall. Now you can eat your pie - and drink it, too. #KahluaSpirit

Pumpkin Pie in a Glass

 

pumpkin-smoothie-title-682x1024

Pumpkin Nog Smoothie

 

pumpkin-nog-title

White Chocolate Pumpkin Nog

 

Pumpkin Spice Bundt Cake - adding pumpkin puree and evaporated milk is an easy way to jazz up a plain old spice cake mix! Comes together in a flash and tastes like homemade!

Pumpkin Spice Bundt Cake

 

 

White Chocolate Pumpkin Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

White Chocolate Pumpkin Cookies

 

Need a quick breakfast roll with all the flavors of fall? Then these Gooey Apple Pumpkin Rolls are for you! Get the recipe at www.kitchenmeetsgirl.com #recipe #apple butter #pumpkin

Gooey Apple Pumpkin Rolls

 

This marshmallow pumpkin pie is light, and fluffy, and tastes like pumpkin pie and whipped cream all in one. Get the recipe at www.kitchenmeetsgirl.com #pumpkin pie #marshmallows

Marshmallow Pumpkin Pie

 

 

XO, Ashley

 

 

 

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Lemon Poppy Seed Pancakes

With a sprinkling of poppy seeds, lots of lemon juice and lemon zest, these Lemon Poppy Seed Pancakes make a great weekend breakfast.  Take them over the top by drizzling with an easy to make raspberry syrup!

With a sprinkling of poppy seeds, lots of lemon juice and lemon zest, these Lemon Poppy Seed Pancakes make a great weekend breakfast.  Take them over the top by drizzling with an easy to make raspberry syrup!

Lazy Sunday morning breakfasts are my favorite.  We don’t have time for more than a grab and go breakfasts during the week, and we’re usually headed out the door early on Saturdays to get to an early morning karate practice.  So when Sunday mornings roll around, I’m ready for one of my biggest guilty pleasures: pancakes.

Truth be told, I don’t make pancakes all that often, mostly because my husband isn’t a fan.  I’m not sure how I ended up marrying someone who doesn’t care for sweet breakfast breads, but there you go.  He usually does the dishes, though…and for someone who cooks as much as I like to, this is definitely a good trade-off. 😉

However, when I got the idea for lemon poppyseed pancakes, I had a feeling that even my pancake-averse husband couldn’t turn them down.  While he isn’t big into pancakes or waffles, he does love a good lemon poppyseed muffin.  And when you add a raspberry syrup, things get even better.

With a sprinkling of poppy seeds, lots of lemon juice and lemon zest, these Lemon Poppy Seed Pancakes make a great weekend breakfast.  Take them over the top by drizzling with an easy to make raspberry syrup!

I typically just make a quick version of flavored syrup by adding a bit of jam to my maple syrup – 1 or 2 tablespoons per cup of syrup.  Just warm it up in a small saucepan on the stove while your pancakes are on the griddle, and you’re all set!

With a sprinkling of poppy seeds, lots of lemon juice and lemon zest, these Lemon Poppy Seed Pancakes make a great weekend breakfast.  Take them over the top by drizzling with an easy to make raspberry syrup!

The pancakes come together very quickly, and with just the right amount of lemon and a sprinkling of poppy seeds, these light and fluffy cakes are the perfect weekend breakfast.

Lemon Poppyseed Pancakes
 
Prep time
Cook time
Total time
 
Serves: serves 4
Ingredients
  • ¾ cup milk
  • 2 tablespoons lemon juice
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons poppy seeds
  • 1 teaspoon lemon zest
for the syrup
  • 1 cup maple syrup
  • 2 tablespoons raspberry jam
Instructions
  1. Combine milk and lemon juice in a small bowl and allow to sit at room temperature for 10 minutes. Whisk in the egg, melted butter, and vanilla extract.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest. Add the milk mixture to the flour mixture and stir a few times to combine.
  3. Heat a griddle or skillet to medium heat and spray with non-stick cooking spray. Pour ¼ cup of batter onto the griddle and cook until bubbles begin to appear on the surface. Flip pancakes over using a spatula, and cook the other side, about 2 minutes more.
  4. To make the syrup, warm 1 cup of maple syrup with 2 tablespoons raspberry jam.

With a sprinkling of poppy seeds, lots of lemon juice and lemon zest, these Lemon Poppy Seed Pancakes make a great weekend breakfast. Take them over the top by drizzling with an easy to make raspberry syrup!

XO, Ashley

 

 

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Slow Cooker Eggnog French Toast

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

If you don’t know by now, there’s not much more that I love than preparing meals with the use of a slow cooker.  And there is not much better than waking up in the morning knowing that all you have to do to have a super fabulous breakfast ready is turning on your slow cooker.  I almost always have a slow cooker breakfast prepared for Christmas morning, and this year, I have a new favorite…this Slow Cooker Eggnog French Toast.

It boasts thick french bread cubes, 2 cups of Silk Holiday Nog, cinnamon, vanilla, nutmeg, and brown sugar…need I say more? 😉

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

If you haven’t heard me mention it before, my very favorite thing to consume during the holiday season is eggnog.  I can’t seem to get enough of it this time of year, so I was super excited when Silk introduced their Holiday Nog – a seasonal classic that offers all the creamy, rich flavor of eggnog without the eggs, dairy, saturated fat or cholesterol.  It’s only 80 calories per cup, so I didn’t feel super guilty adding two cups of it in this slow cooker recipe.

And to make up for the calories saved, I added a bit more of it with some powdered sugar to make a decadent glaze to drizzle over my French toast.  It is the holiday season, after all – I’m livin’ it up!

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

You can cook this French toast on low for five hours or on high for three hours.  With a 7-year old in the house, we have no hope of getting around the breakfast table any earlier than three hours after waking up: we like to take our time with our gift opening and putting together new toys.  But the Tall Boy will also tell you that I myself am still like a kid on Christmas morning.  I wake up earlier than anyone else in the house, so this recipe has plenty of time to bake while I’m waiting for the rest of the family to stir.

Even better, since I prepare the casserole the night before and line my slow cooker with aluminum foil, there’s not even any clean-up in the morning!  Well…unless you count all of the demolished wrapping paper, bows, boxes, and packaging. 😉

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

Connect with Silk:

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Slow Cooker Eggnog French Toast
 
Ingredients
  • 1 loaf french bread, cut into 1-inch cubes (my loaf was approximately 9" long)
  • 8 eggs
  • 2 cups Silk Holiday Nog
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • pinch of salt
  • 3 tablespoons butter (or margarine), cut into cubes
  • 2 tablespoons brown sugar
For the glaze:
  • ½ cup powdered sugar
  • 1 tablespoon Silk Holiday Nog
  • ¼ teaspoon vanilla extract
Instructions
  1. Line your slow cooker with aluminum foil and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the eggs, Silk Holiday Nog, sugar, vanilla, cinnamon, nutmeg, and salt. Add the bread cubes and toss in the egg mixture.
  3. Pour the egg/bread cube mixture into the bowl of your slow cooker. Dot with cubed butter and sprinkle the brown sugar on top.
  4. Cook on high for 3 hours or on low for 5 hours.
  5. When ready to serve, whisk together the powdered sugar, Silk Holiday Nog and vanilla. Drizzle over the top of the French Toast, or serve with syrup if desired.

More of my favorite eggnog recipes:

eggnog-bread---title

Rum Frosted Eggnog Bread

eggnog-pie

Skinny Eggnog Pie

pumpkin-smoothie-title-682x1024

Pumpkin Nog Smoothie

pumpkin-nog-title

 Lightened Up White Chocolate Pumpkin Nog

This conversation is sponsored by Silk. The opinions and text are all mine.

XO, Ashley

 

 

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Apple Cider Caramel Sauce

This apple cider caramel sauce is basically heaven in a jar.

A super easy to make apple cider caramel sauce with vanilla bean flecks - heaven in a jar!  Get the recipe at www.kitchenmeetsgirl.com #recipes #apple #caramel

Doodle and I were at the grocery store a week or so ago, and apple cider was stacked waist-high next to the apples in our produce section.  We love drinking apple cider in the fall, so Doodle begged me to buy some.  Normally I’d acquiesce, but the temperature here was still in the mid- to upper-90’s.

Not quite hot apple cider time.

A super easy to make apple cider caramel sauce with vanilla bean flecks - heaven in a jar!  Get the recipe at www.kitchenmeetsgirl.com #recipes #apple #caramel

But today we finally had temperatures in the 70’s – with rain! – and I decided that was close enough to Fall weather to warrant some spiced apple flavors (we won’t discuss the fact that it’s supposed to be in the 90’s again on Wednesday.  I’m in denial).

So we grabbed some cider, warmed up a mug, and then decided to make some caramel sauce for dipping – and for ice cream drizzling – later this week.  Believe me when I tell you that I ate more of this sauce straight out of the jar than I did on anything else.

A super easy to make apple cider caramel sauce with vanilla bean flecks - heaven in a jar!  Get the recipe at www.kitchenmeetsgirl.com #recipes #apple #caramel

Um, isn’t that what you’re supposed to do with caramel sauce?

Apple Cider Caramel Sauce
 
Ingredients
  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • ½ cup butter
  • ¼ cup whipping cream
  • 1 vanilla bean, scraped
Instructions
  1. In a large saucepan, cook cider over medium heat until reduced to ¼ cup, stirring often. For me, this took 8 to 10 minutes. Once reduced, stir in your remaining ingredients, and bring to a boil, stirring constantly for 2 additional minutes.
  2. Remove from heat and cool completely - the sauce will thicken as it cools. Keep refrigerated for up to one week. You may reheat sauce in the microwave on high for 10 to 15 seconds, or until just warm.

recipe just barely adapted from Southern Living

If you liked this recipe, check out these, too:

Combine two favorite fall flavors--pumpkin and apple cider--for a comforting, decadent breakfast for a special morning.  The syrup alone is out of this world!  From Kitchen Meets Girl

Pumpkin Waffles with Apple Cider Syrup

Vanilla Bean Salted Caramels - Sweet, salty, chewy and dotted with tiny vanilla bean flecks - the store bought stuff has nothing on these!

Vanilla Bean Salted Caramels

caramel apple cupcake-title

Caramel Apple Cupcakes

 

Want more fun ideas for Fall?  Be sure to follow me on Pinterest!



 

XO, Ashley

 

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Homemade Instant Pancake Mix

Want to make preparing a homemade pancakes a snap? Let me show you how, with this easy homemade instant pancake mix.

This homemade instant pancake mix makes whipping up breakfast a snap - plus, no preservatives like those boxed mixes! #recipes #pancakes

Actually first, let me tell you a story.  It’s about my kid.  ‘Cause that’s what moms do, right?  Talk to their invisible internet friends about their kids?

I’ve mentioned before that Doodle is totally into karate right now.  We’re at the dojo three or four times a week, and he loves it.  We love it, too, especially since the coaches do a wonderful job of weaving life lessons into the classes.  Each month, the coaches focus on a word of the month, and the word for May is “teamwork.”

The other evening at class, Coach Rachel was talking about how the family we live with is a team.  How everyone has their own responsibilities and duties, and if one person fails at completing their duties, they let the entire team/family down.  Then she asked for examples from the children of something one of their parents did that the other parent did not do.

Of course, my child doesn’t have a shy bone is his body, so his hand shot straight up.  He’s waving it in the air wildly, eager to share about all of the wonderful things his mom does that his dad doesn’t do.  And this, folks, is what Doodle shares:

“My mom puts in earrings.”

This homemade instant pancake mix makes whipping up breakfast a snap - plus, no preservatives like those boxed mixes! #recipes #pancakes

I also make homemade pancakes, but apparently that’s long been forgotten.

My husband isn’t a big pancake eater, but Doodle and I love ’em.  And instead of keeping one of those boxes of “instant” preservative-filled boxes in my pantry, I decided to learn how to make my own.  You know what?  It’s so, so easy!  Now, I keep a container of my own homemade instant pancake mix in the pantry, and Doodle and I have been eating them up like…well, like hotcakes.

🙂

This homemade instant pancake mix makes whipping up breakfast a snap - plus, no preservatives like those boxed mixes! #recipes #pancakes

This recipe does use buttermilk, and if you’re like me, buttermilk isn’t a staple in your fridge. Not to worry – just put 1 tablespoon of lemon juice or vinegar in a measuring cup, and then add enough milk to make one cup. Let it sit at room temperature for about 5 minutes, and voila! Now you have buttermilk.

Easy-peasy.

Now excuse me, I need to go put in my earrings.

Homemade Instant Pancake Mix
 
Serves: 12 hotcakes
Ingredients
For your dry mix:
  • 6 cups all-purpose flour
  • 1½ teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
For your pancakes:
  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups pancake mix (the dry mix as prepared, above)
Instructions
To make the pancake mix:
  1. Combine all pancake mix ingredients in a container with a lid and mix well. Store for up to 3 months.
To make your pancakes:
  1. Preheat your griddle.
  2. In a small bowl, whisk together the egg whites and the buttermilk. In another bowl, whisk the egg yolks with the melted butter.
  3. Place your homemade pancake mix in a large bowl. Mix together the buttermilk mixture and the butter mixture, then pour over the pancake mix. Mix just until combined - don't try to get all of the lumps out. Overmixing will make your pancakes rubbery!
  4. When your griddle is hot, lightly butter or spray with non-stick spray. Ladle the pancake batter onto the griddle. When bubbles begin to form around the edges of the pancake, gently flip. Cook another 2-3 minutes or until the pancake is set.
Notes
from Alton Brown

**there are a million different ways to jazz these up, but I usually add 1 tablespoon of vanilla and 1½ teaspoons cinnamon per batch when making these.

By the way, it’s my friend Lisa’s birthday this week (and my birthday month as well), so I’m celebrating and partnering with a bunch of other awesome bloggers by giving one of you a $250 Amazon gift card.  Sa-weet!

Image Map

Make sure you enter via the Rafflecopter entry form below.  The giveaway runs until Friday, May 10 at midnight (Central time).  Good luck!

a Rafflecopter giveaway

XO, Ashley

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Blueberry Cheesecake Stuffed French Toast

Dessert for breakfast.  Let’s do it.

This french toast is stuffed with an easy blueberry cheesecake filling and topped with additional blueberry pie filling.  It's perfect for a special occasion!  www.kitchenmeetsgirl.com #french toast #cheesecake #recipe

Nope, I’m not kidding you.  It’s french toast stuffed with a blueberry cheesecake filling, and topped with more blueberries.  We’re not going to discuss the Weight Watchers points on this one, okay?

But if you’re looking for a special recipe for a spring brunch (Mother’s Day, anyone??), I’ve got the recipe for you.

All you need are your standard french toast ingredients: bread, eggs, milk, cinnamon, and vanilla.  Grab a block of cream cheese, a box of cheesecake instant pudding mix, and a can of blueberry pie filling.  Easy peasy.  Oh, and some napkins.  These are a little messy!

Also pants tightening, but this might actually be worth it.

This french toast is stuffed with an easy blueberry cheesecake filling and topped with additional blueberry pie filling.  It's perfect for a special occasion!  www.kitchenmeetsgirl.com #french toast #cheesecake #recipe

I love springtime baking, because everything seems so fresh and flavorful and colorful! Well, guess what? Lucky Leaf is giving you a chance to win one of 13 great prizes, just by sharing your favorite spring baking inspiration. The grand prize is $500! Two winners will receive $200, and 10 finalists will get a Lucky Leaf gift pack.

All you have to do is create your own Pinterest Board and call it “Good Things.  Spring.”

Then PIN this Lucky Leaf image to the board.  You can also find the Contest Entry PIN at http://pinterest.com/luckyleaf/good-things-spring/

LL Pinterest Contest Entry Pin

 

Then PIN my recipe.  You have until May 15 to complete the board with the necessary pins with the “#LuckyLeafLuckyMe” hashtag added to it.  Be sure to register your board with Lucky Leaf for a chance to be one of THIRTEEN winners… The Grand Prize is $500!
All rules and details can be found at http://bit.ly/10CUUxj

Blueberry Cheesecake Stuffed French Toast
 
Serves: makes 4 sandwiches
Ingredients
  • 8 ounces cream cheese, softened
  • ½ of a 3.4-ounce package of cheesecake instant pudding mix
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 can Lucky Leaf blueberry pie filling
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 8 slices French bread
  • 4 tablespoons butter
  • powdered sugar, for serving
Instructions
  1. In a small bowl, combine softened cream cheese, half of the package of dry pudding mix, the vanilla, and 1-2 tablespoons of milk. Whisk until ingredients are combined and the mixture is easily spreadable with a knife. If it seems too thick, add a splash more milk. Set aside.
  2. In a shallow bowl or pie plate, whisk the eggs, milk, cinnamon and vanilla together. Spread 4 slices of the bread with the cheesecake mixture. Top with a spoonful or two of blueberry pie filling. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated.
  3. In a large skillet, melt the butter. Add the sandwiches and cook until golden, about 4 minutes per side. Cut the sandwiches in half and transfer to plates. Dust with powdered sugar and serve with the remaining pie filling.

XO, Ashley

*Lucky Leaf provided me with pie filling in order to facilitate my post. However, all opinions are 100% my own. You can read my advertising and disclosure policy here.

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20 Easter Brunch Recipes

Holy Moly, is Easter really just a few days away?

20 Easter Brunch Recipes from www.kitchenmeetsgirl.com - from egg casseroles to cinnamons rolls, to donuts and bread, it's all here! #recipes #Easter

I’ve been under the weather this week, and between that, work, and our new crazy karate schedule, planning my Easter brunch for Sunday sort of slipped by the wayside. Hopefully you’re all more organized and prepared than I am! But if you’re still looking for some last minute brunch ideas, I compiled a few of my favorites for you here.

Let’s get to ’em!

Scrambled Egg Spinach Casserole

Scrambled Egg Spinach Casserole - mix it up the evening before and bake in the morning for an easy holiday entertaining brunch! #recipes #breakfast

 

 Ham, Gouda and Potato Bake

Ham, Gouda and Potato Bake on www.kitchenmeetsgirl.com - Don't pay for an overpriced breakfast when you can make this one at home for a fraction of the cost - and calories! #recipe #breakfast

 

Oatmeal Brulee with Ginger Cream

Oatmeal Brulee with Ginger Cream #breakfast #recipe

Asparagus and Asiago Tart

asparagus tart collage

Pina Colada Fruit Salad

pina colada fruit

 

Chocolate Brownie Waffles

What could be better than eating waffles for breakfast?  How about waffles that taste like brownies?  #recipe #waffles #brownies

 

Cinnamon Roll French Toast Bake

Cinnamon Roll French Toast Bake at kitchenmeetsgirl.com - made with Pillsbury Cinnabon cinnamon rolls, this special breakfast dish comes together in a flash!  #recipes #breakfast

 

Pumpkin Waffles with Apple Cider Syrup

Combine two favorite fall flavors--pumpkin and apple cider--for a comforting, decadent breakfast for a special morning.  The syrup alone is out of this world!  From Kitchen Meets Girl

 

Skinny Strawberry Muffins

Skinny Strawberry Muffins on www.kitchenmeetsgirl.com - don't feel guilty about eating sweet muffins for breakfast anymore!  At just under 100 calories a piece, these make for a guilt-free breakfast!  #recipes #muffins

 

Quick Cinnamon Buns

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required! Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

 

Bakery-Style Banana Muffins

Bakery-Style Banana Muffins - a simple, easy trick to create bakery style muffins at home!  #recipes #muffins www.kitchenmeetsgirl.com

 

Maple Bacon Pecan Cinnamon Rolls

Maple Bacon Pecan Cinnamon Rolls--no kneading, just eating!  #recipe #breakfast

 

Lemon Poppyseed Muffins {with blueberry glaze}

lemon poppyseed 1

 

The Best Banana Bundt Cake {with salted caramel sauce}

The Best Banana Bundt Cake - use #Chobani banana yogurt in place of the sour cream to give this recipe extra flavor!  You're going to love it!  #recipe #banana bread

 

 

Easy Lemon Cake

Easy Lemon Cake from www.kitchenmeetsgirl.com - this cake mixes up in a flash, and the full, crisp lemon flavor just screams spring!  #recipe #cake #lemon

Vanilla Bean Lemon Curd

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen.  You'll never go store-bought again!  #recipe #lemon

Banana Bread Donuts with Nutella Glaze

banana bread donuts with nutella glaze

 

Bananas Foster Bread

Bananas Foster Bread - first, cook your mashed bananas in butter, brown sugar and rum, and then drizzle with a slightly boozy glaze!  #Kitchen Meets Girl #bread #bananas

 

Cherry Coconut Donuts

Cherry Coconut Donuts from Kitchen Meets Girl

 

White Chocolate Blueberry Crunch Bread

White Chocolate Blueberry Crunch Bread from Kitchen Meets Girl

 

We’re scheduled for some warm weather this weekend, and I am absolutely looking forward to spending some time outside.  Whatever your plans for the weekend, I hope your holiday is wonderful!

Happy Easter!

XO, Ashley

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Cinnamon Roll French Toast Bake

Excuse me while I drool over the easiest french toast bake I’ve ever made.

cinnamon-roll-french-toast-

We made this last weekend for a lazy Sunday morning breakfast after enduring over 14 inches of snowfall – and preparing for (potentially) another foot in the coming days.  I’ve never seen this much snow in my hometown in my lifetime, and apparently many other residents hadn’t, either.

Grocery stores sold out of staple items, including bread, milk, and eggs.  It was like we were preparing for the apocalypse;  but after being quite literally stuck in my house the Thursday before, we made darn sure we were well stocked with the basic necessities.

Cinnamon rolls topped our list.

😉

cinnamon-roll-toast

These were so easy, and Doodle absolutely loved them.  I found this recipe on Pillsbury’s site and used a can of their reduced-fat Cinnabon cinnamon rolls as the base.  So much easier than making my own rolls, and just as tasty, especially when you’re baking them in an egg and cream batter heavily spiced with cinnamon.

Heaven!

cinnamon-roll-toast-1

This dish smelled amazing while it was in the oven, and Doodle kept running into the kitchen to see if it was “done yet.”   If you want to know the truth, so did I.

Cinnamon Roll French Toast Bake
 
Serves: 4 generous servings
Ingredients
  • 2 tablespoons butter, melted
  • 1 can (12.4 ounce) Pillsbury reduced-fat cinnamon rolls with icing
  • 3 eggs
  • ¼ cup heavy cream or half-and-half (I used fat-free half-and-half and this still turned out great)
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon vanilla
  • ½ cup chopped pecans, optional
  • ½ cup maple syrup
Instructions
  1. Heat oven to 375. Melt butter and pour into the bottom of an ungreased 8x8 pan. Open can of cinnamon rolls; cut each roll into 8 pieces and place evenly over butter in the bottom of your dish. Set aside icing container.
  2. In medium bowl, beat eggs. Add in cream/half-and-half, cinnamon, nutmeg, and vanilla and whisk until well blended. Gently pour over roll pieces. Sprinkle with pecans if desired; drizzle with ½ cup syrup.
  3. Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes on a wire rack. Meanwhile, remove cover from icing; microwave on half-power for 10 to 15 seconds or until the icing is thin enough to drizzle.
  4. Drizzle icing over top and sprinkle with additional pecans, if desired
Notes
recipe from Pillsbury

XO, Ashley

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Chocolate Brownie Waffles

Quite frankly, I could eat waffles for breakfast, lunch, and dinner. Especially when the word “brownie” is involved.

What could be better than eating waffles for breakfast?  How about waffles that taste like brownies?  #recipe #waffles #brownies

When I got the opportunity for an advance copy of Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, I was all over it.  You know Lindsay, right?  From the supercrazyawesome blog Love and Olive Oil?  Oh, and she wrote one of my other all-time favorite cookbooks, The Cookie Dough Lover’s Cookbook.  So what if that cookbook single-handedly caused me to gain 10 pounds?

Totally worth it.

Breakfast for Dinner is all about–you guessed it–breakfast foods designed for dinner.  This beautiful, hardcover book is broken into three main sections: Main Dishes, Sides and Starters, and Drinks and Desserts.

Hmmm…I guess it’s obvious where I started.

What could be better than eating waffles for breakfast?  How about waffles that taste like brownies?  #recipe #waffles #brownies

Lindsay suggests serving a blackberry syrup with these, which I think would be absolutely fabu, but Doodle refuses to eat blackberries because they have “hair” on them.  Oh, the joys of living with a 5-year old.

Quite honestly, I think most any fruit syrup would pair nicely with these, but obviously we went the strawberry route.  Perfect for Valentine’s Day, by the way!

The Tall Boy and I are planning on working our way through this cookbook, one recipe at a time: Italian-Style Stuffed French Toast, Breakfast Sausage Ravioli, Scrambled Egg and Salmon Quesadillas, Maple Bacon Cupcakes, and Doughnut Fudge Sundaes…

Is that too much for a Sunday brunch?

🙂

What could be better than eating waffles for breakfast?  How about waffles that taste like brownies?  #recipe #waffles #brownies

While I do love a good, protein-filled breakfast (or dinner), I have to admit, waffles are my very favorite breakfast food of all time. And waffles that taste like chocolate brownies.

Yes please, I’ll take two.

Chocolate Brownie Waffles
 
Ingredients
For Strawberry Sauce:
  • 2 cups fresh strawberries
  • 2 tablespoons sugar
  • juice from one lemon
  • 1 teaspoon vanilla extract
For the Waffles:
  • ½ cup unsalted butter, cut into cubes
  • 3 ounces dark chocolate, chopped
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk (I used 2%)
  • 1 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
Instructions
For the strawberry sauce:
  1. Stir together berries, sugar and lemon juice in a small saucepan over medium heat. Bring to a simmer, stirring and crushing berries with the back of a wooden spoon. Simmer for 5 to 7 minutes, or until sugar has dissolved and berries begin to break down. Remove from heat and stir in vanilla extract. Transfer to a blender and pulse until smooth.
For the waffles:
  1. In a saucepan or in a double boiler, stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar. Whisk in eggs and vanilla, followed by milk. Add in the flour, cocoa powder, baking powder and salt until just combined.
  2. Preheat your waffle iron. Drop batter onto iron and cook until the outside is crispy. Serve warm with fruit sauce. Top with additional berries and whipped cream, if desired.
Notes
from Breakfast for Dinner, by Lindsay Landis and Taylor Hackbarth
Nutrition Information
Serving size: makes 4 to 6 waffles

XO, Ashley

QuirkBooks provided me with a copy of this cookbook to facilitate my review. All opinions are my own.

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Pumpkin Waffles with Apple Cider Syrup

One of our yearly family traditions is spending a Saturday each year at a pumpkin patch close to our house.  In my mind, I envision starting off the day with a hearty fall breakfast…then bundling up in jeans, cute sweaters and scarves, and bringing home pumpkins to carve with mulled apple cider waiting for us in the crock pot.

Last weekend, it was 80 degrees and I about keeled over from heat stroke while watching Deacon ride the train around the patch.

Hi, Fall?  Yeah, you can show up here any time you want.  I’m ready.  Please?

Anyhoo, I wasn’t about to have my perfect fall weekend ruined just because the weather didn’t cooperate.

So we made waffles.

But not just any waffles–pumpkin waffles.  The best part?

The apple cider syrup.

It was sticky and gooey and absolutely full of fall flavor.  Of course, I am a sucker for apple cider this time of year, so this was right up my alley.

The cider syrup was the perfect pairing with the pumpkin waffles.  The waffles turned out light and fluffy, with enough spice to bring out the pumpkin flavor, but not so intense to overwhelm the syrup.

As much as I love pumpkin, I have to tell you–the syrup was the absolute star.  Next time you make waffles or pancakes, do yourself and favor and try this syrup.  It comes together in less than 10 minutes, and is absolutely phenomenal.

Pumpkin Waffles with Apple Cider Syrup
 
makes 6 servings
Ingredients
For the waffles:
  • 2½ cups flour
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ cup packed brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs, separated
  • ¼ cup butter, melted
For the syrup:
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 2 tablespoons butter (optional, but oh so good)
Instructions
  1. Preheat your waffle iron.
  2. Combine the flour and the ingredients through the brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk and egg yolks. Whip the egg whites in a separate bowl until soft peaks form.
  3. Stir the flour mixture and the melted butter into the pumpkin mixture until just combined. Gently fold in the egg whites, about one-third at a time, stirring until incorporated. Cook waffles according to manufacturer's instructions.
For the syrup:
  1. Stir together the sugar, cornstarch, and cinnamon in a saucepan. Add the apple cider. Cook over medium heat until the mixture starts to boil; boil until mixture thickens. Remove from heat and stir in 2 tablespoons butter, if desired.
Notes
adapted from All Recipes
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