Tuesday, September 4, 2012

Back to school breakfast

Today I made Pumpkin waffles a great fall treat and nice for the first day of school.  But as every year I struggle with breakfast especially Erin, she loves big breakfast pancakes, waffles and such.  But does not like them frozen she is out the door by 6:45 so it is hard to do fresh of those and get her out on time. This summer she got better about eating Smoothies for breakfast but even that is time consuming I made a double batch of the waffle mix and plan to freeze in cups so she can pull out one cup of mix at night and make a waffle in the AM.  What works in your house?  Here are some of the suggestions form other years as well. 
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Posted by emoening at 11:32 AM

2 comments:

  1. Regina MoriartySeptember 6, 2012 at 7:25 PM

    We are trying these overnight oatmeals and overnight smoothies that I found on Pinterest from The Yummy Life (http://www.theyummylife.com/Refrigerator_Oatmeal). So far, we are enjoying the flavors we tried.
    Essentially you mix: 1/4 c oatmeal, 1/3 c skim milk, 1/4 c greek yogurt and 1-1/2 tsp dried chia seeds.
    Then you personalize it with a sweetener/flavor (such as honey, maple syrup, vanilla, peanut butter, cocoa) and a fruit (about a 1/4 c).
    Mix them in mason jars or similar and pop in the fridge.

    So far we have made the PB Banana (1 Tablespoon of PB, 1 tsp honey, 1/4 c diced ripe banana), Choc Banana (1 Tablespoon cocoa powder, 1 tsp honey, 1/4 c diced ripe banana), PB Choc Banana, Maple Blueberry (2 tsp maple syrup & 1/4 c blueberries). We all like them and they are filling. Holland cannot finish an entire one in the AM, but I feel like it is filling her up.

    The smoothies are from the same website and similar to the oatmeals.

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  2. emoeningNovember 3, 2013 at 11:17 AM

    here is another pumpkin waffle off smitten kitten
    umpkin Waffles
    Adapted from several sources

    2 1/2 cups all-purpose flour
    1/3 cup packed light brown sugar
    2 1/4 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground cloves
    4 large eggs, separated
    2 cups well-shaken buttermilk
    1 cup canned solid-pack pumpkin
    3/4 stick (6 tablespoons) unsalted butter, melted
    Vegetable oil for brushing waffle iron or cooking spray

    Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

    In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

    Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

    Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.


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