Subscribe to have access to FREE printables, ONLY available to our subscribers!
Subscribe to have access to FREE printables, ONLY available to our subscribers!
I was reading something the other day that mentioned that September is Better Breakfast Month. This made me very happy because I love breakfast. If you look on the sidebar and see that we have a category for Breakfast, go ahead and click on it. You will find that there are many posts there about breakfast, otherwise known as the most important meal of the day.
Today, for Friday Faves, we are going to run with this breakfast topic. But, I decided I needed to clarify something with my girls. I asked them, do they mean better tasting breakfast, or better for you. They answered "Both"! So, today there will be two categories for Better Breakfasts: Just Delicious and Good For You + Delicious!
Let's start with Good For You + Delicious:
When it comes to healthy breakfasts, I really do like oatmeal during the winter months. But, I see a lot of recipes lately for overnight oats that you can just grab and eat in the morning. The idea of cold oatmeal, not cooked, just does not sound appetizing to me. I like it hot with brown sugar or honey.
If you get the chance to sit down and have breakfast with your family a few times this month, I hope our Breakfast Category will give you some fun ideas. I forgot to mention Root Beer Pancakes! That one is fun and easy! I have a lot of memories centered around breakfast with my family. I think it is a shame that in this fast paced world, hardly anyone sits around the table and eats breakfast together anymore. Most school children are eating at school instead of at home with their families. I am not sure that those are "Better Breakfasts." I think that what truly makes a better breakfast is the time around the table with family, eating something delicious yet still healthy, spending time connecting as the day begins and sending our children out for the day with an encouraging, loving word. I know that it is hard with jobs and busy lives, but maybe even just on a Saturday morning we can keep this tradition alive!
Here is how I like to cook breakfast!
This post contains affiliate links. I will be compensated for any purchases made through those links at no additional cost to you. Thank you for your support!
Alicia back again with another international recipe. This month we're making food from Belgium. And today I'm sharing with you how to make the most tasty waffles. Liège waffles are yeast waffles from Belgium that have sugar pearls in them that melt when you cook them. This makes the waffles have delicious pockets of sweetness in them. You don't need syrup with these. And they're good plain too. But I made some whipped cream to eat with them. They're also good with fruit like strawberries or blueberries.
The problem is that sugar pearls are hard to come by in the states. But I think I came up with a good solution. I decided to take sugar cubes and break them up. Not into dust, but into chunks. If the sugar is too small it will just incorporate into the dough. But the chunks won't, and will leave little pockets of caramelized sugar. It's the most delicious waffle ever.
Another issue is I didn't have ground almonds as some recipes I saw called for. I substituted with ground flax. But I'm sure you can use either one or leave it out completely.
These aren't waffles you can just whip up last minute, you have to let the dough rise 3 times. But you can freeze the dough and pull them out later to make. These are special occasion waffles for sure. But well worth the work!
I used just my regular Cuisinart waffle maker, not a specific Belgium Waffle maker. I like it because it has temperature controls. That's important in this recipe because you don't want to burn the sugar. Heat the iron all the way up. Put the dough in. And then turn the temperature down to low. The waffles come out perfect! I'll link to my same model below. Growing up my mom had a stovetop waffle maker which was fun and made delicious waffles which I will also link to below.
You've got to make these! You won't regret it. Let us know if you do in the comments and what you think!
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.
Alicia here, and I'm back with another American recipe. This time, a controversial one. Have you ever seen those lists of American foods, that the rest of the world doesn't understand or thinks is weird? Biscuits and Gravy is always on those lists. It's terrible because this classic American breakfast is super delicious. My father and my husband both claim it as their favorite. I hope you will enjoy this family favorite breakfast too!
Biscuits and Gravy
The foundation of great biscuits and gravy is a great biscuit. My mom always makes these biscuits from scratch and they're always delicious. Plus they are easily made vegan by subbing in almond milk for regular milk. These are always crispy on the outside and soft and flaky on the inside.They're the perfect base for her country gravy. Don't confuse American biscuits with British biscuits which are more like American cookies. American biscuits are more like scones, only more delicious.
My mom got her recipe from her Better Homes and Gardens New Cookbook, which was a wedding gift. I have a newer version of this classic cookbook and noticed some of the recipes are different (actually many of them). But she still uses this old classic so we share it with you here. If you don't have this recipe book in your own kitchen, you're missing out! We love it. When I was browsing the bookstore and found it on sale I had to buy it because I knew it was a well loved recipe book of my mother. A new version is coming out this year which you can preorder on Amazon.
To top your biscuits you need country gravy, which is thicker and creamier than brown gravy. My mom has been making this gravy for as long as I can remember and it's so delicious. And it's pretty easy too. So stay away from the country gravy packets in stores and make your own gravy, trust me! My mom's is not as white as the gravy packet kind, and that's because it uses the bits from the pan where you cooked the bacon and sausage. A cast iron pan is perfect for this because it helps to develop a great flavor.
I recently bought one because I have so many recipes that call for a pan that can go from the stove top to the oven. I'm so excited to use it and make my delicious recipes. Amazon still has a lot ofgreat deals on cast iron pans, so if you're thinking about getting one, now's the time!
On the side you can, of course, enjoy the bacon and sausage used to make the gravy. Add some eggs and orange juice, and you've got a complete and very filling American breakfast.
And if you're still on the fence about this great breakfast, remember what Daniel Tiger always says..."You got to try new foods because they might taste good!"
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!
The links below on this sidebar is an affiliate link, and we will be compensated for any driver leads made through these links. Thank you for your support:
Get my Blog Button
<div align="center"><a href=" http://threewinksdesign.weebly.com" title="3WinksDesign"><img src=" http://threewinksdesign.weebly.com/uploads/4/2/4/5/42456147/button_orig.png" alt="3WinksDesign" style="border:none;" /></a></div