Mini Waffles

Well, the first week of school has finally ended. This year is sure to be an adventure. Between the new teachers, new school, new bus system and new schedule, things are definitely going to be interesting.

Here’s the last quick and easy breakfast for this week. What breakfast segment would be complete without waffles? Waffles are probably my favorite breakfast food. Even before bacon, which goes to show how much I truly love waffles. I took my favorite standard waffle recipe, baked some up and then miniatured them. And by miniatured, I mean cut then into fours and made them bite-sized. Great for grabbing and heading off to the bus.

Hope your first week of school goes as well as ours did!

 

 

Mini Waffles
Recipe type: breakfast, quick and easy
Prep time: 
Cook time: 
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Serves: 6 to 8
 

Ingredients
  • 2 eggs
  • 2 cups flour
  • 1¾ cup milk
  • ½ cup vegetable oil
  • 1 Tbsp. white sugar
  • 4 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. vanilla

Instructions
  1. Preheat your waffle maker.
  2. Combine flour, sugar, baking powder and salt in a large bowl. Form a well in the center.
  3. In a small bowl, whisk the eggs.
  4. Pour the eggs, milk, vegetable oil and vanilla into the center of the well.
  5. Stir to combine but do not overmix.
  6. Pour ¼ cup of waffle mix into each waffle slot.
  7. Close the waffle maker and let cook for approximately 7 minutes until golden brown and crisp.
  8. Let the waffles cool slightly and cut into fours.
  9. Top with butter and syrup. If on the go, skip the condiments.

Mini Lemon Blueberry Muffins

The first day of school is never truly uneventful, right? There is always something exciting or crazy that happens. At least in my experience. Be it a new teacher who is a bit on the interesting side or a traffic jam trying to get in and out of the parking lot. Or, I don’t know, maybe your child gets on the wrong bus and is transported half way across town while you try and chase down said bus to avoid near catastrophe?

That may have happened yesterday. And by may have happened, I mean it did. I cried in the school parking lot. In front of everyone. Including teachers and principals and librarians I’d never met. B was, as per usual, a cool cucumber. We hopped in the car and sped frantically drove at a legal pace over to where the other bus stop was located. Luckily, the kid has a bright purple cast so she is easy to remember. The bus driver knew exactly who I was talking about and led her safely off the bus and into our car.

It was an adventure, to say the least. And once the panic died down, we laughed about it. But secretly debated on the idea of buying Abby a cell phone for emergency use. That topic is still up in the air.

Day two breakfast will consist of mini lemon blueberry muffins. I can toss quite a few of these little suckers in a sandwich bag for the morning or even for lunch. They pack quite a lot of flavor in such a small bite. Poppers. Flavorful poppers. Perfect for school mornings that may (or may not) go as smoothly as planned.

Mini Lemon Blueberry Muffins
Recipe type: breakfast, quick and easy
Prep time: 
Cook time: 
Total time: 

Serves: 8 to 10
 

Ingredients
  • Zest of 2 lemons
  • ½ cup sugar
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. cinnamon
  • ¾ tsp. salt
  • 2⅔ cup flour
  • ¼ cup butter, soft
  • ¼ cup vegetable oil
  • ⅓ cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup milk
  • 1½ cup blueberries

Instructions
  1. Preheat the oven to 375 and line a mini muffin tin with muffin papers.
  2. In a small bowl, combine lemon zest and sugar.
  3. Combine flour, baking powder, baking soda, cinnamon and salt in a separate bowl and set aside.
  4. Beat butter, sugar and brown sugar in a mixer until fluffy.
  5. Add in eggs, one at a time. Add in a vanilla and vegetable oil and mix until combines.
  6. Stir in the flour and milk alternately, beginning and ending with flour. Do not over mix or you will end up with tough batter.
  7. Fold in the blueberries.
  8. Scoop about ½ tablespoon of batter into each tin.
  9. Bake for 15 to 17 minutes until just golden. Let cool for 10 minutes.

 

Ham and Gruyere Tart

My mom has always been a huge fan of the Barefoot Contessa. And while she’s always been ok in my book, I don’t think I really started to love her until a few years ago. Now, I DVR every episode of her show. I watch them late at night when B is sleeping and I am wide-awake. She really makes the best stuff.  Continue reading

French Onion Panini

I think fall is the perfect time for big, hearty sandwiches. The weather starts to turn chilly and you need foods that warm your bones. I realize that it isn’t fall yet and maybe we aren’t ready for hearty sandwiches. But this sandwich… People, this sandwich.

It needs to be shared. And eaten. It’s like eating a bowl of french onion soup in an easy, portable sandwich. The onions are beefy and salty and tangy. It pairs perfectly with the gooey cheese and the hearty, thick bread. When the weather starts to turn, you have to make this sandwich. You probably don’t have to wait until the fall. In fact, make it tomorrow.

French Onion Panini
Recipe type: sandwich, lunch, quick and easy
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Serves: 1
 

Ingredients
  • 2 thick slices of hearty bread
  • 3 slices American cheese
  • 1 yellow onion, sliced
  • 1 cup beef broth
  • 1 Tbsp. butter
  • salt and pepper to taste

Instructions
  1. In a medium sized sauce pan, melt 1 Tbsp. of butter over medium heat. Add the onions.
  2. Let the onion cook for about a minute, then add ¼ cup of the beef broth. Cover and let sit for five minutes.
  3. Remove cover and stir. The broth should be evaporated. Add another ¼ cup of brother, cover and let sit for five minutes.
  4. Repeat this process until you have no more broth.
  5. Transfer the onions to a plate.
  6. Assemble your sandwich. Put down the bread, then the cheese slices. Lay the onions on top of the cheese. Place the other slice of bread on top.
  7. Preheat your panini press according to package instructions.
  8. Place your sandwich on the panini press and cook for about 5 minutes until the bread is crispy and the cheese is melted.

 

Classic Iced Coffee

I read an article on CNN that said this is the hottest July we’ve had in a long time. I’m not 100% sure I agree, although I’m sure statistics stand on the side of CNN. But I remember it being hotter last year. Sweltering, almost. This year, it’s just sticky. And gross and humid. All of those people who say there is no humidity? I don’t understand what that means. Neither does my wavy hair.

Either way, it’s certainly been scorching. A perfect time for icy drinks. I’ve become an addict and my drug of choice is iced coffee. My mom made some for me a few weeks back and I haven’t been able to stop. It’s too tasty.

Of course, you can jazz it up any way you want. Vanilla syrup or caramel sauce or chocolate or coconut or cinnamon or black. It’s your coffee. Go crazy!

Classic Iced Coffee
Recipe type: drink, quick and easy, summer
Prep time: 
Cook time: 
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Serves: 4
 

Ingredients
  • 2 cups brewed coffee
  • 2 Tbsp. sugar
  • 2 Tbsp. cream
  • Ice

Instructions
  1. Brew your coffee and set it aside with a cover for at least 2 hours.
  2. Fill a glass with ice.
  3. Combine the coffee with sugar and cream.
  4. Pour over ice.