Today’s Breakfast Forecast

Sunday Morning Banana Waffles

Ingredients:

1 cup of Unbleached White Flour (can be substituted for Whole Wheat)

½ cup of Rolled Oats

2 teaspoons of Baking Powder

½ teaspoon of Cinnamon

¾ cup of Milk

2 eggs

¼ of Greek Vanilla Yogurt

1 teaspoon of Vanilla

1 large banana

2 Tablespoons of Avocado Oil (can be substituted for any oil)

Add-Ins

Walnuts or Mini-Chocolate Chips

In a blender add rolled oats, milk, eggs, yogurt, vanilla, banana, oil and cinnamon, blend well.  Add in baking powder for a quick spin.  Pour batter into a bowl and finally stir in the flour without over mixing.   If you would like the add-ins, when the batter hits the hot waffle iron I sprinkle them in as requested by my very distinguished kid’s tastes.

Serving ideas

Additional sliced bananas on top with warm honey or maple syrup, whip cream with additional chocolate chips on top or simply eat them with your favorite syrup.  Powdered sugar.

Today my choice is Huckleberry Syrup from Montana.

Happy Sunday Morning!

Happy Sunday!  Today, I decided to make donuts for the kids.  Super easy and a fun recipe that takes only minutes to make.  If you do “nut” have a donut pan you can use a mini muffin pan too!

IMG_2305Donut Recipe

2 tablespoons of canola oil

1 large egg

1/2 cup of milk

1/2 teaspoon of pure vanilla extract

1/3 cup of unbleached granulated sugar

1/2 cup of whole wheat flour

1/2 cup of unbleached white flour

1 teaspoon of baking powder

1/2 teaspoon of salt

Topping

1/4 cup of unbleached granulated sugar

1 teaspoon of cinnamon

 

Preheat oven to 350 F.  Grease your pan with non-stick cooking spray of your choice.

In a large bowl whisk together oil and egg until combined.  Add the milk and vanilla until they have all come together.

Stir in the dry ingredients, until combined, do “nut” over mix.  Fill your pans 3/4 full and bake about 8 minutes or until the donuts spring back.

While they donuts are baking, mix the cinnamon sugar topping in a plate.

Let the donuts cool about 5 minutes in the pan and roll or dip them in the cinnamon sugar.

Simple, fresh Sunday morning donuts!  Enjoy… and please share this recipe and all of Creative Caribe’s creations with your friends and family!!!

Zucchini!!!

Zucchini!!! YES…or NO, maybe way too much.  It is great when it is in season and so fresh whether it is from a generous neighbor’s garden (thankful), your own garden, a local farmer’s market or grocery store near you please don’t forget to appreciate it, the season is short.

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Zucchini Bread Loaf

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Moist and Delicate

It seems like there is an overabundance for some people who have gardens, but in actually it is a very versatile and easy to utilize vegetable that can be incorporated  into savory or sweet recipes with a mild flavor in my opinion.

So on this overcast Sunday morning, here is the recipe that I bring from my kitchen to yours:

Easy and Moist Zucchini Bread by Creative Caribe

1 1/2 cups unbleached all-purpose white flour

1/2 teaspoon of salt

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 packet of Dr. Oetker Vanilla Sugar

1/8 teaspoon of baking powder

2 eggs

3/4 cup of unbleached granulated sugar

1 1/2 teaspoons of vanilla extract

1/2 cup of Canola Oil

1 1/2 cups finely grated zucchini

Preheat oven to 350 degrees F (175 C).  Non-greased glass loaf pan.  Baking time is about 1 hour.

Sift together flour, salt, baking soda, cinnamon and flour.

Beat eggs, adding both granulated and vanilla sugar, vanilla and oil.  Add the shredded zucchini.  Finally, take the liquid and add it to the dry ingredients do not over mix.  For me, I mix the entire recipe by hand so as to not over mix the batter which takes about 10 minutes total.

Please share the love (and zucchini if you have an overabundance) with your friends and neighbors by reposting this recipe!

Thank YOU! 

 

Let Them Bake!

Happy Holidays to all!  I hope they have been memorable to all of you so far.  Although Christmas has come and gone, it is never too late to “let them bake” and share good cheer for the upcoming New Year!

So whatever your Family’s favorite, take some time to let your creativity fly (perhaps a little flour and sprinkles too) in your kitchen and have some laughs.  Making the mess is half the fun and your outcome will be purely memorable.  Enjoy the moment!

Let Them Bake!

Sugar Cookie Sparkle

 

 

Mango Lassi with Cardamom and Pistachio — MyYellowApron

You can sip on this Mango Lassi with Cardamom and Pistachio as a breakfast or Brunch or Lunch or Dinner. No Kidding. This can serve as either a protein packed delicious breakfast in the morning or a delicious dessert in a glass in the evenings. This world-famous drink is filled with probiotic from the Greek […]

via Mango Lassi with Cardamom and Pistachio — MyYellowApron

Crumby!

Recently, my son had to say “farewell” or “see you later” to one of his dearest friends who had been relocated here in a transient situation like many of  us.  Their dear teacher gave me permission to bring in some treats, with that….

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Thinking and thinking what to bring in???? Something easy to transport, something the kids will enjoy…cupcakes, no! Something simpler.  What did this little boy from Thailand truly enjoy, you ask?   None other than good old-fashioned chocolate chip cookies.  Bingo!

With that I made a giant chocolate chip cookie in a pizza pan, served to the children like a slice of pizza!

Added a little hand-made message and voila, it felt genius but really just FUN!!!!

I used a classic chocolate chip recipe and filled the pizza pan with all the dough.  Cooking time varies based on you pizza pan, but approximately 20 minutes or until golden at 350 degrees Fahrenheit.

What else can you tell your nine year old son when he is so sad…It is just CRUMBY to see your friend go!  and yes, you will miss him but thanks for technology and the sometimes “small” world where we live, you may cross paths again soon!

With that a BIG HUG….

 

 

 

With Love!

Nothing says “I love you” on Valentine’s Day like homemade sweet treats. This year, spread the love while getting the kids into the kitchen with one of these family-friendly Valentine’s Day recipes. From hand-rolling rich chocolate truffles to decorating sugar cookies, kids will feel proud of their creations and empowered in the kitchen. Plus, these […]

via Valentine’s Day Recipes to Make with the Kids — Williams-Sonoma Taste

Snack Time Blast Off…Energy!

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Cocoa Bombs

¾ cups coconut oil

2 large eggs

¼ cup Honey

2 teaspoons of vanilla

1 teaspoon of cinnamon

½ teaspoon baking soda

¾ cup unbleached sugar (if you like sweeter cookies add an extra ¼ cup of sugar)

3 cups of rolled oats

1 cup of unbleached White flour

½ cup of whole wheat flour

½ cup of unsweetened cocoa

Preheat oven to 325 F °.

In a blender process the 3 cups of rolled oats, until you reach a consistency similar to flour. Add coconut oil, eggs, honey, vanilla and cinnamon, blend well. In a seperate bowl stir together sugar, cocoa, flour and baking soda. Add liquid from blender into bowl and mix either by hand or with a mixer until everthing is well combined. The cookie dough will be thick.

On a silicone mate or parchment paper drop 1 ½ inches of cookie dough about 2 inches apart. Bake for 12 minutes .

Makes approximately 36 cookies. Freeze and enjoy whenever you need a chocolatey wholesome snack.

 

Breakfast Fun…EASY!

If you are like me and your kids are still on holiday vacation, start their day with a little fun that’s simple.

Breakfast the first meal of the day, get them involved.  We typically make pancakes once per week.  Sometimes they are simple with just whole grain flour other times they may have fruit and chocolate chips in them.

For this particular activity I chose a simple recipe as follows:

1/2 cup of whole wheat flour

1/2 cup of white unbleached flour

2 teaspoons of baking powder

1/2 teaspoon of cinnamon

1 teaspoon of salt

1/2 teaspoon pure vanilla extract

1 egg, beaten

1 cup of  2 % milk or almond milk

2 Tablespoons of coconut oil

Mix all dry ingredients.  Make a well in the middle and add all the liquids.  Stir until smooth.  Let rest a few minutes.

Heat a lightly oiled griddle or frying pan.  Pour about a 1/4 cup for each pancake.  Cook until golden brown.  Set aside.

Grab some cookie cutters and whatever toppings your kids love chocolate hazelnut spread, jams, honey, peanut butter…you get the idea.

Let them cut away their shapes.  Top and even sandwich them together for great morning activity to start the day out.   Our kids help with the entire process but if you want to limit the mess have the stacks ready to go for when they wake up–Surprise!

The remaining scraps do not go to waste, they become breakfast!

 

Stars!