Overnight Oats: Cookie Dough

Ingredients
1 ½ cups rolled oats (slow or quick cook - gluten free if needed)
2 tablespoon chia seeds
3 tablespoon vegan chocolate chips (or cacao nibs)
2 tablespoon peanut or almond butter
3 tbsp maple syrup
1 teaspoon vanilla extract
2 cups dairy free milk

Directions

• In a large bowl, mix all dry ingredients together.
• Add wet ingredients and mix thoroughly until combined.
• Divide mixture between bowls/storage containers and cover.
• Store in fridge for 4+ hours or overnight until ready to eat. 

Notes: Tasty overnight oats option, but not sure I would have picked it out as "cookie dough" flavor if I didn't know that from the recipe.

Source: Vancouver with Love

Overnight Oats: Sticky Mango

Ingredients
1/2 cup refrigerated coconut milk
2 Tbsp. plain greek yogurt
2 Tbsp. maple syrup or honey
2 tsp. chia seeds
1/2 cup old-fashioned rolled oats

1/4 cup chopped fresh or frozen mango

1 Tbsp. sweetened condensed milk

Toasted sesame seeds, to serve

Directions

1. In an 8- to 12-ounce jar, combine the milk, yogurt, maple syrup, and chia seeds. 
2. Stir in the oats, making sure they are all submerged in the milk. 
3. Spoon the mango on top. 
4. Drizzle the top of the mixture with sweetened condensed milk.
5. Cover and refrigerate for at least 4 hours or up to 3 days.
6. Serve chilled, topped with toasted sesame seeds.

Notes: We used canned coconut milk. I'm not familiar enough with refrigerated coconut milk to know how much of a difference that makes. I would have preferred more mangos on top, but we only had one that was fresh. Brittany and I enjoyed this, but Abby said the only thing she could taste was the honey.

Source: The Pioneer Woman

Chocolate Banana Muffins

 

Ingredients

1 ½ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup white sugar

½ cup canola oil

¼ cup milk

1 egg

1 teaspoon vanilla extract

2 large very ripe bananas, mashed

¾ mini semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners.
2. Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
3. Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth; stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
4. Divide batter among the muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Notes: These were really good! The banana flavor was there but just right; not too strong. A great use of overripe bananas.

Source: Allrecipes

Overnight Oats: Strawberry Cheesecake

Ingredients

1/2 cup graham cracker crumbs
1 cup plain Greek-style yogurt, 2% milkfat
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon honey
6 strawberries, chopped, plus more as needed to garnish
1 tablespoon chia seeds
1 cup rolled oats (see Notes from the Food & Wine Test Kitchen)
1/2 cup sliced almonds

Directions

1. Divide graham cracker crumbs between 2 Mason jars, and press down with a spoon to form a crust at bottom of each jar. 
2. Whisk together yogurt, milk, vanilla, lemon juice, and honey in a bowl until fully blended. Stir in strawberries, chia seeds, and oats. 
3. Transfer mixture to jars, cover jars with lids, and refrigerate 8 hours or overnight before eating. Oats can be refrigerated up to 48 hours before serving. 
4. Garnish each jar with strawberries and sliced almonds and serve.

Notes: We've got several overnight oats recipes on this blog now, and this one didn't really catch my fancy as much as others have. It was okay but nothing I wanted to make again immediately. It is nice to have the recipe as an option though.

Source: Food & Wine

Hot Apple Cereal

Ingredients
6 Honeycrisp apples (about 1 1/2 pounds)
1 cup canned coconut milk
2/3 cup roasted cashews, plus more for serving, optional
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon, plus more for serving
1/2 cup raisins, plus more for serving, optional

Instructions

1. Cut off the sides/cheeks from 1 apple and slice; reserve. Set aside 1/4 cup of the coconut milk.
2. Peel and core the remaining 5 apples and cut into 1-inch chunks. Add the apple chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the apples are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the apples, making sure to leave some chunks for texture.
3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and raisins into the mashed apple mixture and stir until well combined.
4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with apple slices, crushed cashews if using, raisins if using and a sprinkle of cinnamon.

Notes: We tried this first with peaches (see here) and I think we actually liked that variant more than this original recipe that uses apples. My kids turned up their noses a bit, especially because of the raisins. But I enjoyed it.

Source: Food Network

Cinnamon Roll Oatmeal Bake

Ingredients

1 cup of canned pumpkin puree
2 cups almond milk (or any milk of choice)
2 teaspoons vanilla extract
⅓ cup maple syrup
2 large eggs, room temperature
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
Toasted, chopped pecans, optional topping

Cream cheese frosting

8oz light cream cheese, softened at room temperature
⅓ cup maple syrup

Instructions

1. Preheat oven to 375.
2. Mist a 9×13 casserole bowl with oil spray. Add the pumpkin puree, milk, vanilla, salt, maple syrup, and eggs (be sure to whip eggs  with a fork before mixing into the entire wet batter). Mix and mash all the wet ingredients together until it’s as smooth as possible.
3. Add the oats, cinnamon, baking powder, salt, and mix everything together so the ingredients are evenly distributed. Bake in oven for about 55 minutes. The top should be firm to touch.
4. Meantime, make the topping: add the cream cheese and maple syrup into a blender and puree for about 45 to 60 seconds, until smooth. 
5. Remove the oat bake from oven and let it sit on the counter for 5 to 10 minutes to firm and slightly cool. Slice into large squares and drizzle cream cheese frosting over the top followed by a sprinkling of pecans and an extra dash of ground cinnamon, if desired.

Notes: I enjoyed this recipe but it didn't really remind me of a cinnamon roll. We baked ours for less time than directed because that's how we like our baked oatmeal.

Source: Joy Bauer

Hot Peach Cereal

Ingredients

6 peaches (about 1 1/2 pounds)
1 cup canned coconut milk
2/3 cup roasted cashews, plus more for serving, optional
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon, plus more for serving
1/2 cup craisins, plus more for serving, optional

Directions

1. Slice and reserve 1 peach. Set aside 1/4 cup of the coconut milk.
2. Peel and remove pit from remaining 5 peaches and cut into 1-inch chunks. Add the peach chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the peaches are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the peaches, making sure to leave some chunks for texture.
3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and craisins into the mashed peach mixture and stir until well combined.
4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with peach slices, crushed cashews if using, craisins if using, and a sprinkle of cinnamon.

Notes: This went over really well with about half my family. The other half ate it without complaining but also without enthusiasm. I ran out of cashews so used sliced almonds to make up the difference and as the topping. The peaches I used were still crispy and refusing to ripen so it took at least twice the amount of time to cook them. 

Source: Modified from a recipe for Hot Apple Cereal found here. I had no idea what Whole30 was when I found the recipe - just thought hot apple cereal sounded interesting.

Pancake Bread

Ingredients

Nonstick cooking spray, for the loaf pan
Pinch ground cinnamon
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons packed dark brown sugar
Kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
2 large eggs

Directions

1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
2. Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
3. Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
4. Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

Notes: The kids really enjoyed this sweetbread. I considered reducing the sugar but ended up making it as is. Maybe next time.

Source: Food Network

Overnight Oats: Tres Leches

Ingredients

1 cup whole milk
1 cup whole evaporated milk
3 tablespoons sweetened condensed milk plus 2 teaspoons, divided
2 tablespoons chia seeds
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups old-fashioned rolled oats
¼ teaspoon ground cinnamon
½ cup sliced fresh strawberries

Directions

1. Whisk whole milk, evaporated milk, 3 tablespoons condensed milk, chia seeds, vanilla and salt together in a medium bowl until fully combined. Fold in oats.
2. Spoon 3/4 cup of the oat mixture into each of 4 (8-oz.) jars. Cover and refrigerate for at least 8 hours and up to 4 days.
3. Just before serving, drizzle each jar of oats with 1/2 teaspoon condensed milk. Sprinkle with cinnamon; top each jar with 2 tablespoons strawberries. Serve chilled.

Notes: Google thought I would be interested in this recipe and Google was correct. Really enjoyed this one and will likely make it again. 

Source: EatingWell

Overnight Oats: Peanut Butter Chocolate

Ingredients
½ cup rolled oats
1 teaspoon flaxseed meal
2 teaspoons peanut butter smooth
1 tablespoon cacao powder
½ cup almond milk
1 tablespoon pure maple syrup
½ teaspoon vanilla extract

Topping

⅓ medium banana sliced
1 teaspoon peanut butter
½ teaspoon hemp seeds

Instructions

1. Add the rolled oats, flaxseed meal, peanut butter, cacao powder, almond milk, vanilla extract and maple syrup to a bowl. Stir to combine.
2. Transfer to a container or jar and fix the lid on firmly. Place into the fridge overnight or for at least 2 hours.
3. To serve top with a spoonful of peanut butter, hemp seeds and sliced banana.

Notes: I made a peanut butter chocolate recipe a while back but lost the recipe when my phone died in July. This is not the same recipe I made last time, but it was tasty and another good option for overnight oats (we are liking our overnight oats recently). I did not have hemp seeds so used flax seeds for the topping instead.

Source: Our Nourishing Table

Overnight Oats with Frozen Fruit

Ingredients

1 ½ cups rolled oats
1 ½ cups almond milk or milk of choice
3 tablespoons pure maple syrup
3 teaspoons chia seeds
3 teaspoons hemp seeds
1 ½ cups frozen fruit of choice mango, strawberries, raspberries or pineapple
1 ½ cups coconut yogurt or yogurt of choice
3 tablespoons toasted flaked almonds
Fresh berries to serve

Instructions

• To each individual jar add ½ cup rolled oats, ½ cup milk of choice, 1 tablespoon maple syrup, 1 teaspoon chia seeds and 1 teaspoon hemp seeds. Stir the mixture in each jar until well combined.
• Add the ¼ cup of frozen fruit of choice to each jar and stir to combine.
• Place the lid onto each jar and place into the fridge to set overnight or for at least 3 hours.
• Serve each jar of overnight oats topped with ½ cup yogurt, 1 tablespoon flaked almonds and fresh berries.

Notes: I made a few different kinds of overnight oats and did not try this one myself, but it was enjoyed by those who had it. Decided to make it last minute and did not have hemp seeds so I replaced those with flax seed meal.

Source: Our Nourishing Table

Cottage Cheese Pancakes

Ingredients
4 eggs
1 1/2 cups small curd cottage cheese
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt

Instructions

1. In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out 1/4 cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
4. Serve immediately, topped with pure maple syrup.

Notes: This recipe was recommended by Brittany's sister, Kimberly (thanks!). A couple of our kids were skeptical because they knew what was in it. I thought they were tasty.

Source: A Couple Cooks

Cornmeal Pancakes with Blueberry Sauce

Ingredients
1 cup all-purpose flour

2 Tbsp cornmeal

1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1 beaten egg

1 cup buttermilk or sour milk

2 Tbsp cooking oil

Sauce

1 cup fresh or frozen blueberries

3 Tbsp sugar

1/3 cup water

1 Tbsp corn starch

3 Tbsp cold water

Directions

1. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
2. In another bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 
3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.

Sauce

1. Heat berries, sugar and 1/3 cup of water to boiling. Stir until blueberries start to break apart.
2. Mix corn starch with cold water in a small bowl or cup. Add to boiling mixture and cook until thickened (a couple of minutes).
3. Serve over pancakes.

Notes: The original recipe had blueberries included in the pancake batter. The pancakes were optionally topped with maple or blueberry syrup. Brittany modified it and left the blueberries out of the pancakes but topping with a blueberry sauce instead.

Source: Better Homes and Gardens New Cook Book 12th Edition

New Orleans-Style Beignets

Ingredients
1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners’ sugar

Instructions

1. In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
3. Line a large rimmed baking sheet with three layers of paper towels, set aside.
4. In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
5. In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
6. Dust with powdered sugar and serve at once!

Notes: We visited New Orleans during Spring Break in 2020, right before the pandemic lockdown hit. We loved the beignets we had there. I requested that Brittany make beignets for my birthday breakfast several months later (December 2020) and this is the recipe she tried. Over two and a half years later I am finally posting the recipe. We have had beignets at least once or twice since then and always enjoy them. They are a lot of work though and take a lot of time to make.

Source: Baker By Nature

Easy Overnight Oats Without Yogurt

Ingredients

½ cup large flaked, rolled oats
⅓ cup unsweetened apple sauce

2 tablespoon maple syrup (or agave, honey...)
1 tablespoon chia seeds
¾ cup milk of choice (regular milk or non-dairy option such as soy milk, almond milk, oat milk...)
¼ teaspoon vanilla extract (optional)
tiny pinch of salt (optional)

Instructions

1. Combine all of the ingredients in a small bowl.
2. Give the mixture a good stir so that everything is well combined.
3. Refrigerate for at least 4 hours but preferably overnight.
4. Add your toppings of choice shortly before serving.

Notes: I wanted to make overnight oats but discovered last minute we didn't have any yogurt. So I found this recipe and made it. It has been quite a while now (I made it in January) but I remember it being tasty and worth having again.

Source: Wholefood Soul Kitchen

Berries and Cream French Toast Casserole

Ingredients

1 (12–14-ounce) loaf French bread, sourdough bread, or challah
8 ounces (224g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners’ sugar
2 teaspoons pure vanilla extract, divided
2 cups (280–300g) fresh mixed berries such as blueberries, blackberries, and sliced strawberries
8 large eggs
2 cups (480ml) whole milk
1/2 teaspoon ground cinnamon
2/3 cup (133g) packed light or dark brown sugar
optional for serving: confectioners’ sugar, maple syrup

Instructions

1. Slice and cut the bread into 1-inch cubes. You should have around 12 cups of cubed bread—a little more or less is fine. For best results, let the bread cubes sit uncovered at room temperature for a few hours (or up to 1 day) to dry out. If you don’t have the time for that, spread the chunks of bread on a lined baking sheet and toast in a 300°F (149°C) oven for 10 minutes. 
2. Grease a 9×13-inch or any 3–4-quart oven-safe dish with nonstick spray. Spread half of the bread cubes into the prepared baking pan.
3. Using a handheld or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Top with most of the berries (reserve a few berries for the top, for looks) and then the remaining bread cubes. Place any reserved berries on top. Set aside.
4. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3–4 hours and up to 24 hours. Overnight is best.
5. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
6. Bake uncovered for 45–55 minutes or until golden brown on top. Dust with confectioners’ sugar, and/or drizzle with maple syrup. Serve warm.
7. Cover leftovers tightly and store in the refrigerator for 2–3 days.

Notes: I requested this for my birthday this year. We used to have a tradition of doing a French toast casserole on everyone's birthday but have gone away from that (not everyone likes it as much as I do). I enjoyed it a lot and wouldn't mind having it again.

Source: Sally's Baking Recipes

Blackberry Peach Cobbler Scones

Ingredients

Scones
2 1⁄2 cups all-purpose flour, plus more for dusting
1⁄3 cup granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon kosher salt
1 1⁄2 teaspoons ground cinnamon
8 tablespoons cold unsalted butter, cubed
6 ounces blackberries, halved lengthwise
1 peach, cut into 1/2-inch dice
1⁄2 cup plus 2 tablespoons buttermilk
2 large eggs
2 tablespoons coarse white sugar or 2 tablespoons demerara sugar

Glaze
3 ounces blackberries
1 tablespoon granulated sugar
3-4 tablespoons lemon juice
1 1⁄2 cups confectioners' sugar

Directions

1. For the scones: Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
3. Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
4. In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
5. Preheat the oven to 425 degrees F.
6. For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
7. Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
8. Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.

Notes: It is unfortunate that the blackberry glaze looks a bit like ketchup, because it really is quite delicious. I really enjoyed these scones.

Source: Food.com

Breakfast Burrito Fried Rice

Ingredients

8 oz. ground chorizo

2 eggs, beaten

1 medium onion, chopped

1 red bell pepper, chopped

1 tsp. cumin

1 cup frozen corn kernels

3 cups cooked rice

1 cup salsa

Salt

Grated cheddar cheese

Shredded lettuce

Directions

1. Brown chorizo in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Remove with slotted spoon. Drain all but 1 tablespoon grease.
2. Add eggs to hot grease in skillet and push around with wooden spoon until barely set. Remove from pan; set aside.
3. Return chorizo to skillet. Add onion and bell pepper; cook until onion is translucent, 5 minutes. Add cumin and corn; cook 1 minute. Add rice and salsa; cook, stirring constantly, until rice breaks up and is heated through, and chorizo reaches a safe internal temperature of 160°F. Stir in reserved scrambled eggs. Season to taste with salt. Top with cheese and lettuce. Refrigerate any leftovers.

Notes: I knew I would enjoy this recipe based on the ingredients. It was also a hit with the rest of the family. We will be having this one again.

Source: clipped from a Kroger magazine we received in the mail. 

Raspberry Swirl Buttermilk Pancakes

Ingredients
Raspberry Sauce:
1 to 1 1/2 cups of raspberries
1/2 to 3/4 sugar

Buttermilk Pancakes:
1 cup flour 
2 tbsp sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon (optional)
1 cup of buttermilk
1 egg
1 tsp vanilla
2 tbsp melted butter

Instructions

1. Combine the berries and the sugar in a medium sized saucepan. Bring to a boil, reduce the heat, stirring often and simmer until thick (about 5 minutes).
2. Whisk together the dry ingredients. In another bowl whisk together the milk, egg, vanilla, and butter. Pour the liquid mixture over the dry ingredients. Lightly whisk until everything just combines (it will be a bit lumpy).
3. If needed lightly oil/butter your griddle. Heat to 350°F. 
4. Put the raspberry sauce into a pastry bag with a tip (or use a Ziploc bag with the corner snipped off).
5. Spoon batter onto the heated griddle. Pipe a swirl of raspberry into the middle of each pancake.
6. When the edges begin to cook and the top is bubbled flip and cook the other side until golden brown.
7. Serve with extra sauce, powdered sugar, or maple syrup.

Notes: The buttermilk pancake recipe we typically follow is found here. This is a fun variation, though really it tasted like a regular buttermilk pancake with raspberry sauce on top. The swirls are for presentation and variety I suppose.

Source: Well Floured

Blueberry Muffin Tops

Ingredients

2 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup oil
1 egg
1 cup fresh or frozen blueberries
Optional: 1 tsp grated lemon or orange peel

Directions

1. Sift together dry ingredients, including blueberries. If using frozen berries, do not thaw beforehand.
2. In another bowl, mix milk, oil, and egg. Add to dry ingredients and mix just until moistened.
3. Spoon onto baking sheet and bake at 400°F for 20 to 25 minutes.

Notes: This is just a simple variation on these Blueberry Muffins. Really any blueberry muffin recipe could be used instead.