Cinnamon Belgian Waffles

Ingredients
2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon

Directions

1. Preheat your waffle iron.
2. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
3. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Notes: I doubled this recipe for our family, as it was only 3 servings worth. I assumed about 1/16 Tbsp for each pinch of ground cinnamon, but next time I will add more - the cinnamon flavor did not stick out as much as I would have liked. Overall these were tasty waffles.

Source: allrecipes

Chocolate Peanut Butter Chip Scones

Ingredients
1 1/4 cup Flour
3 tablespoons Cocoa Powder
1/4 cup Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/4 cup Butter cold and cut into pieces
1 Egg
1/4 cup Milk
1/2 - 1 cup Peanut Butter Chips

Instructions

1. Put the flour, cocoa powder, sugar, baking powder and salt in a food processor. Pulse to blend. Add the pieces of butter and pulse until the butter is mixed well into the flour.
2. Add the egg and milk and mix just until blended. Add the chips and pulse again. Dump the mixture out onto a floured surface and form into a circle and press until dough is about 1 inch thick. Cut into 6 or 8 triangles.
3. Transfer scones onto a prepared cookie sheet. Bake in a 400°F oven for 10-15 minutes, until done.
4. Make a glaze of 1 cup powdered sugar, plus just enough milk to get a thin consistency, and drizzle over warm scones. Serve.

Notes: I didn't want to use a food processor so I mixed my dough by hand. These were tasty and not too sweet, but not nearly as good as the mixed berry scones I made earlier in the week. (These were a bit more dense and dry. Would be interesting to make that recipe with cocoa powder and chips mixed in.)

Source: Cook This Again Mom

Overnight Oats - Walnut Brownie Blast

Ingredients

1/2 cup muesli

1/2 cup chocolate almond milk (or milk of preference)

1/4 cup dark chocolate chips

1/4 cup vanilla yogurt

1/4 walnuts, chopped

1 Tbsp chia seeds

1 tsp vanilla extract

Chocolate syrup

For topping: walnuts, dark chocolate chunks, unsweetened shredded coconut, chocolate syrup

Directions

1. In a bowl, mix muesli through vanilla extract (everything but chocolate syrup and toppings) until well combined.
2. Drizzle inside of jar with chocolate syrup.
3. Pour in oats mixture, secure lid and refrigerate overnight.
4. Before eating, top with walnuts, chocolate chunks, coconut, and chocolate syrup. Refrigerate any leftovers.

Notes: We didn't follow the recipe very closely but this still turned out to be tasty. Our variations: we used coconut milk (leftover from a previous recipe), semi-sweet milk chocolate chips, and forgot to top with coconut or chocolate chips.

Source: Kroger My Magazine mailer

Raspberry Oatmeal Pancakes

Ingredients
1 1/2 cups old-fashioned oats
1 cup Greek yogurt
1 1/2 cups milk
1 1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla
1 cup raspberries

Instructions

1. In a large bowl, mix oats with Greek yogurt and milk. Let stand 15-30 minutes for oats to soften. Meanwhile, in another large bowl, mix flour, sugar, baking soda, baking powder, and salt. When 15-30 minutes has passed, beat eggs and vanilla into oat mixture. Pour oat mixture into flour mixture and stir until evenly combined.
2. Heat griddle over medium heat. When hot, spray with nonstick cooking spray. Pour batter onto griddle and sprinkle each with berries. Cook until pancakes are lightly browned on the bottom, then turn to lightly brown the other side.
3. Serve pancakes right away or keep warm in a single layer on a baking sheet in a 200 degree oven.

Notes: Pancakes are hard to photograph. Spraying the griddle is important as the raspberries will stick otherwise. Two or three raspberries per pancake is about right.

Source: Life, Love, and Good Food

Ham, Egg, and Cheese Grilled Cheese

Ingredients
1 tablespoon olive oil
4 large eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
8 slices whole wheat bread
8 ounces Wisconsin cheddar cheese, shredded
8 ounces thinly sliced ham

Directions

1. Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
2. Heat olive oil in large skillet over medium high heat. Add eggs whisking, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
3. Working in batches, place bread into the waffle iron. Top with cheese, ham, egg mixture, additional cheese and remaining bread slices. Close gently and cook until golden brown and crisp, about 3-4 minutes.
4. Serve immediately.

Notes: Using a waffle iron for grilled cheese sounded like fun. We only have a Belgian waffle iron though, and it didn't work as well as I would have liked. The bread slices were slightly too long for each waffle and due to the hinge I couldn't close the lid on all the sandwiches evenly. Lesson learned: cut bread a little, only cook 2 at a time instead of 4, and maybe just use a griddle or George Foreman style grill.

Source: Damn Delicious

Glazed Mixed Berry Scones

Ingredients
2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
1/2 cup granulated sugar
1 tablespoon baking powder
pinch salt, optional and to taste
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 cup sour cream (lite is okay)
1 teaspoon vanilla extract
1 heaping cup mixed berries (if using frozen, keep frozen so berries bleed/run less)
1 tablespoon lemon or orange zest, optional
turbinado, raw, or coarse sugar, optional for sprinkling
1 cup confectioners’ sugar
about 1 tablespoon cream or milk (or substitute with orange or lemon juice)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with a Silpat or parchment; set aside.
2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
3. Add the butter, and with a pastry cutter or two forks, cut the butter in. Some larger pea-sized butter clumps are okay; set bowl aside.
4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
5. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
6. Fold in the berries and optional zest.
7. Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
8. Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
9. With a large knife, slice round into 8 equal-sized wedges.
10. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
11. Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
12. Bake for about 18 minutes, or until scones are very lightly golden and cooked through. (Less time if fruit is fresh.) A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
13. Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
14. In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
15. Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
16. Evenly drizzle the glaze over the scones before serving.

Notes: These were absolutely amazing! After breakfast I was craving them all day long. The leftovers disappeared shortly after I got home from work. I am new to making scones and didn't know what "shaggy" dough was in step 5, so I don't think I mixed mine well enough before adding the frozen fruit. So I had to do a bit of kneading afterwards and the berries bled quite a bit. Made these colorful and delicious though!

Source: Averie Cooks

Mom's Coffee Cake

Ingredients
1/4 cup oil
1 egg
1/2 cup milk
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder

1/2 tsp salt

Topping
1/2 cup brown sugar
1 Tbsp flour
1/2 cup nuts (chopped)
1 tsp cinnamon
1 Tbsp melted butter

Directions

1. Mix together oil, egg, and milk. Set aside.
2. Mix together flour, sugar, baking powder, and salt. Make well and add wet ingredients. Mix until moistened.
3. Place in 8x8 pan; sprinkle topping on top. Bake at 375°F for 25 minutes.

Notes: I looked around at other coffee cakes recipes but a lot of them looked way too rich or sugary. This recipe is one Brittany has been making since we got married. (It is yummy.) It tends to dry out so is best eaten quickly.

Source: Brittany's Mom

Poppy Seed Muffins

Ingredients
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. poppy seeds
3/4 C. milk
1/3 C. oil
1 tsp. almond or lemon flavoring
1 egg

Directions

1. Sift together dry ingredients
2. In another bowl, mix milk, oil, egg, and flavoring. Add to dry ingredients and mix until just moistened.
3. Bake at 400°F for 20-25 minutes.

Notes: I like muffins. Poppy Seed Muffins are actually among my least favorite, but my kids like them. This was my first time making these and I thought they turned out well. The original recipe says the almond or lemon flavoring is optional, but Brittany did not like that I wasn't going to add anything so I went with the lemon.

Source: Brittany has had this recipe printed out forever. Not sure where she got it - probably from her Mom.

Overnight Oats: Apple Pie à La Oats

Ingredients
1/2 cup muesli
2/3 cup almond milk
1/3 cup cinnamon applesauce
1 Tbsp. chia seeds
1 tsp. each vanilla, brown sugar, and cinnamon
1/4 cup diced apple
1/4 cup graham cracker crumbs
For topping: graham crackers, apple slices, cinnamon stick

Directions
Mix all ingredients except graham cracker crumbs in a bowl until well combined. Place graham cracker crumbs in bottom of jar. Pour muesli mixture overtop, secure lid and refrigerate overnight. Before eating, top with graham crackers, apple slices, and cinnamon stick. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. Of the 4 this was our favorite.

Source: Kroger mymagazine that came in the mail a long time ago.

Overnight Oats: Orange Dreamsicle

Ingredients
1/2 cup rolled oats
1/2 cup vanilla almond milk
1/4 cup heavy cream
1 tsp. vanilla
Juice of 1/2 orange
Orange wedges, peeled, for stirring in
2 Tbsp. vanilla yogurt
For topping: peeled orange slices, yogurt

Directions
Mix oats, milk, cream, vanilla, and orange juice in a bowl until well combined. Stir in orange wedges. Line bottom of jar with vanilla yogurt. Pour oat mixture into jar, secure lid and refrigerate overnight. Before eating, top with additional oranges slices and a dollop of yogurt. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. We didn't have any oranges so we used juice from a clementine and then added canned mandarin oranges. It still turned out quite yummy, though I think it would be even better with a stronger orange flavor.

Source: Kroger mymagazine that came in the mail a long time ago.

Overnight Oats: Go Bananas Oats

Ingredients
1/2 cup rolled oats
1/2 cup vanilla almond milk
2 Tbsp. unsweetened cocoa powder
2 Tbsp. peanut butter
1 tsp. honey

1 large banana, sliced
For topping: chocolate chips, sweetened shredded coconut, honey

Directions
In a bowl mix oats, almond milk, cocoa powder, peanut butter, and honey until well combined and cocoa powder is thoroughly distributed. Alternate layers of banana slices and oat mixture in jar. Secure lid and refrigerate overnight. Before eating, top with chocolate chips, coconut, remaining banana slices and a light drizzle of honey. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. This one is what all the kids picked. They enjoyed it.

Source: Kroger mymagazine that came in the mail a long time ago.

Overnight Oats: Piña Colada Escape

Ingredients
1/2 cup muesli
1/2 cup coconut milk
1 Tbsp. pineapple juice
1/4 cup pineapple tidbits
2 Tbsp. unsweetened shredded coconut
1 Tbsp. chia seeds
1 tsp. vanilla extract
For topping: pineapple wedges, Maraschino cherries, unsweetened shredded coconut

Directions
Combine ingredients in jar, secure lid and refrigerate overnight. Before eating, top with pineapple wedges, cherries, and shredded coconut. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. This was good but our least favorite of the 4. Brittany warmed up some of the leftovers later and said it was better warm.

Source: Kroger mymagazine that came in the mail a long time ago.

Nutella Banana Mummy Rolls

Ingredients
1 package Pillsbury Crescent sheets
1 small container Nutella
2–3 bananas
heaping 1/2 cup powdered sugar
milk or water for glaze
Candy eyes

Directions

1. Roll out crescent sheet to about 10-11 x 6-8 inches. Slice into 6 equal squares. Lightly score each square in 3 equal sections, vertically (without cutting through the dough). Using a knife, cut horizontal strips about 1/4 inch wide down each side section. Spoon a couple of tablespoons of nutella down the middles section, leaving about 1/2 inch on both the top and bottom and place a slice of banana on top. Fold the right two cut sections over the head and then then alternate right and then left, leaving a small space for the eye section.
2. Bake at 375 until golden brown, probably about 12-15 minutes. Remove from pan and let cool to room temperature. Mix powdered sugar with enough milk or water to form a glaze and then lightly drizzle it over the mummies. Let it dry to the touch and then serve. Makes 6.

Notes: This was our Halloween breakfast. Pictures at the source are more helpful than the text directions.

Source: Our Best Bites

Red Velvet Cake Mix Cinnamon Rolls

Ingredients
1 1/4 cups warm water (110 degrees F)
One 2 1/4-ounce package active dry yeast
One 15.25-ounce box red velvet cake mix
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 1/2 cups packed dark brown sugar
3 tablespoons ground cinnamon
Kosher salt
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces, at room temperature, plus more for the pan
4 ounces cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/4 cup heavy cream

1 teaspoon pure vanilla extract

Directions

1. Whisk the water and yeast in a large bowl and let sit for 5 minutes to dissolve; the mixture will bubble slightly. Add the cake mix and flour and stir vigorously for 1 minute until the dough comes together and no dry flour remains; don't be tempted to overwork or knead the dough or it will get very sticky and hard to work with. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 1 hour to 1 hour 20 minutes.
2. Meanwhile, whisk together the brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Work in 12 tablespoons of the butter and stir until completely combined. Set aside until ready to assemble.
3. Beat the cream cheese, confectioners' sugar, cream, vanilla, the remaining 4 tablespoons butter and 1/4 teaspoon salt in a medium bowl until light and creamy, about 2 minutes. Set aside until ready to serve.
4. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with flour. Roll into a 12-by-16-inch rectangle, pushing the edges towards the center to make the sides straight. Spread the butter-brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting on one of the shorter sides, tightly roll into a log, pressing the sides occasionally to keep them flush.
5. Grease a 13-by-9-inch baking pan with butter. Cut the dough log crosswise into 12 equal pieces and arrange them cut-side up in the pan, gently shaping the rolls to make them fit in the pan. Let rise, covered, in a warm, draft-free area until almost completely covering the pan, about 30 minutes.
6. Arrange an oven rack in the center of the oven and preheat to 350°F.
7. Bake until the rolls are puffed and brick red and the filling is bubbling, 20 to 25 minutes. Let cool until set, about 30 minutes.
8. Spread the frosting over the warm rolls and serve.

Notes: I recently took over breakfast duty at our house. I am partially obsessed with trying new recipes. This was my first time ever making cinnamon rolls from scratch. I followed the recipe more or less exactly except for the yeast. I think the amount listed here is incorrect. I used the equivalent of 2 packages (1/4oz each). I also waited longer than 5 minutes to let the yeast grow more. It came out tasty but too sweet and heavy. None of my kids was able to finish a single cinnamon roll, and none of them helped eat any of the leftovers. If I ever make this again I will be reducing the butter.

Source: Food Network

Mom's Real Buttermilk Pancakes

Ingredients
2 C. flour
4 tsp. baking powder
2 beaten eggs
2 1/4 to 2 1/2 C. fresh buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1/4 C. oil

Directions

1. Sift together dry ingredients in mixing bowl and set aside.
2. Combine eggs, oil, and buttermilk in separate bowl.
3. Add to dry ingredients, stirring just until moistened. Add a little more buttermilk if batter is too thin.
4. Bake on hot griddle (350°F).

Notes: We've been making these forever but I've never bothered to add the recipe to the blog. Adding now since I took over breakfast duty last month and like to keep track of what I've made. 

Source: This recipe comes from Brittany's Mom. 

Scones (Alton Brown Recipe)

Ingredients
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries

Directions

1. Heat oven to 375°F.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

Notes: Another first for me - I'd eaten scones like this but never made them. Easy and tasty.

Source: food network

Biscuit Egg-in-a-Hole

Ingredients
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
4 ounces pepper jack cheese, grated
1 small bunch fresh chives, thinly sliced
1 cup buttermilk, plus more for brushing
Nonstick cooking spray, for the baking sheet
6 round slices Black Forest ham
6 large eggs

Directions

1. Position an oven rack in the center of the oven and preheat to 425°F.
2. Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
3. Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
4. Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
5. Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
6. Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
7. Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.

Notes: I believe this was my very first time making biscuits from scratch, so it was a bit of a learning experience. I was expecting as much and made it on a morning where the kids didn't have school. Afterwards Brittany told me she doesn't like to use the food processor for biscuits and preferred mixing them by hand. Now I  know! I think it turned out well, though. This was a tasty breakfast worthy of making another time. The kids didn't care for the spiciness of the pepper jack cheese in the biscuits, so maybe next time I will make it with cheddar.

Source: food network

Sheet Pan Pancakes

Ingredients
3 1/2 cups dry pancake mix
2 1/2 cups water

Directions

1. Preheat oven to 425°F.
2. In a large bowl, whisk together pancake mix and water. Coat 18x13-inch rimmed baking sheet with cooking spray. Pour pancake batter into pan, spreading to evenly distribute.
3. Sprinkle chocolate chips, blueberries, or banana slices over batter, if desired. Bake until golden brown and toothpick inserted in center comes out clean, about 15 minutes.
4. Cut into squares and serve with syrup, refrigerating any leftovers.

Notes: We made this with a protein pancake mix that we had a coupon for, but I really think it would work with any pancake batter (and will probably try it with batter made from scratch in the future). It is quick and easier than making a bunch of individual pancakes on the griddle.

Source: Kroger Private Selection mailer that we got in the mail this week.

Classic Waffles

Ingredients
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar

2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Notes: An easy waffle recipe that didn't require me to separate egg whites or beat anything with a noisy mixer early in the morning. Turned out well I thought. 

Source: allrecipes

Brioche French Toast

Ingredients: 
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup maple syrup, warmed

Directions: 

1. In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly. 
2. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup. 

Notes: Tasty and easy French Toast recipe. Sweet enough the syrup really wasn't necessary. I added the butter a little bit at a time instead of all at once. Not sure if that is why I had a bit of trouble with the bread burning on the first couple of slices, but I mixed in a little vegetable oil with the butter after that and didn't have any more problems.

Source: Food Network

Pumpkin Muffins

Ingredients
1 15 oz can pumpkin
1/4 cup vegetable oil
2 large eggs
1 cup sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/4 tsp freshly ground pepper

Directions

1. Preheat oven to 350°F.
2. Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla.
3. Whisk together flour, baking powder, baking soda, salt, and spices.
4. Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
5. Grease muffin tins or line with paper cups.
6. Drop in spoonfuls of pumpkin mixture. 
7. Bake for 20-25 minutes for standard size muffins.

Notes: We added chocolate chips so the kids would be more willing to eat them (they are not all fans of pumpkin).

Source: printed out on a paper in a folder in the cupboard - not sure where this recipe originally came from.

Crunchy Churro French Toast Sticks

Ingredients (for 2 servings)

1 loaf brioche bread 

3 eggs 

3 tablespoons milk 

2 teaspoons brown sugar 

2 teaspoons cinnamon 

1 teaspoon vanilla 

2 cups cornflakes 

2 tablespoons butter 

1 ½ cups cinnamon sugar 

Instructions

1. Remove crust from bread. (I left it on the top and just removed from the sides.)
2. Cut bread into large square pieces. 
3. Crush cornflakes in a baggie, pour into shallow dish, and set aside. 
4. Mix eggs, milks, brown sugar, cinnamon, and vanilla in a bowl. 
5. Heat skillet with about 1 tablespoon of butter. 
6. Dip bread into egg mixture on all sides. Coat in crushed cornflakes. 
7. Grill on all sides until golden brown in skillet. 
8. Immediately roll in cinnamon sugar mixture. 
9. Serve with syrup or chocolate sauce for dipping.

Notes: These were amazing and I'll definitely be making them again. Crispy on the outside and soft on the inside. The brioche loaf I found also had vanilla swirls in it, which was a nice addition. There were a couple of suggestions in the comments of the source link that I followed and were helpful: 1) use a mix of oil and butter in the pan - with butter only they burn easily. 2) finish them up in the oven at 350° for 5-8 minutes.

Source: Tasty

Extra Thick and Fluffy Japanese Style Pancakes

Ingredients

1 cup self raising flour
1/2 tsp baking powder
1/4 cup sugar
1 egg
3/4 cup Buttermilk to make up 1 cup with the egg
1/4 tsp vanilla extract
1 tbsp Japanese mayonnaise
Butter maple syrup, ice-cream, etc. for toppings

Instructions

1. Sift all the dry ingredients together into a bowl and combine.
2. In another bowl add the egg, buttermilk and vanilla extract and whisk until just combined.
3. Make a well in the center of the dry ingredients and pour the liquid mixture in.
4. Mix together then add the mayonnaise and mix well to combine. 
5. Place a homemade pancake mold (instructions for this are listed below) onto a frying pan over low heat and pour half the mixture into the mold. (Fill the mold about 70-80%; batter will expand.)
6. Place a lid on the frying pan and leave it for 15 minutes.
7. Once little bubbles appear on the surface of the pancakes and the edge is slightly cooked, lift the bottom of the pancake with an egg flipper then cover the pancake with the inverted frying pan and flip the whole thing together before placing it back on the heat. (Multiple can be cooked on the same pan, but it makes this part hard. Just make sure there is room so that they can be flipped.)
8. Place the lid over the top again and cook for another 15 minutes on the other side.
9. To test if it is done, stick a skewer into the pancake. If it comes out clean, then the pancake is cooked through.
10. Remove the pancake from the heat, remove the staples from the mold and take the pancakes out of the mold.
11. Serve the pancakes with your favorite toppings.

Constructing the Pancake Mold: (There is a video for this at the source link.) Take an old milk carton or a thin sheet or cardboard, some baking paper, and a stapler. Cut the milk carton/cardboard and the baking paper into long strips about 4.5 cm wide and 30 cm long. Staple the baking paper onto the cardboard then form it into a circle shape and staple it closed (with the baking paper on the inside). 

Notes: These were interesting to make but perhaps not as good as I wanted them to be considering all the effort that went into making them. I tried to cook 6 at a time, 3 each on two different pans, which was probably a mistake. Each of the kids was full after 1/2 of one of these. Cooking multiple in the pan made step 7 quite a challenge, as there was still a lot of liquid when I tried to flip. After 15 minutes on each side, these didn't seem anywhere near done, so I stuck them in the oven to finish cooking. We didn't have Japanese mayonnaise, but we found a substitute online where we added sugar and apple cider vinegar. I think if I did it over I would just use American mayonnaise without trying to modify it.

Source: Chopstick Chronicles