Breakfast | Pennywise Cook

Homemade Strawberry Belgian Waffles

May 3, 2013 By amy Leave a Comment

It is MAY! Where in the wide world of sports did March and April get off to? I remember thinking wow, it’s already March and then BOOM it’s May. I’m mostly caught off-guard because both of my girl’s birthdays are in May which means that mommy has a lot of work to do. My oldest’s birthday is next week and I decided not to procrastinate this year by asking her cake preference a week before instead of, oh, the night before.

These are Mom Of The Year qualities, you know.

She chose My Little Pony with a Rainbow Dash emphasis. For those of you who don’t know about these girly things, just know that I have a lot on my plate next week.

There’s probably a chance that you’d like to know about those big, fluffy waffles up there. I could tell you many stories about when my mom used to make these for me. Without exaggerating, I probably ate 4 of these in one sitting when I was younger.

I could do the same now, but I try to practice self-control.

My mom always made them from a box. Do not get me wrong, that is normally the very method that I would use. However, since I do have a tendency to eat a redonkulous amount of them, I wanted to make sure and healthify them up just a bit.

These Homemade Strawberry Belgian Waffles contain no butter, oil, or eggs. You could use soy milk or almond milk in place of the milk and you’d have them dairy free! They aren’t artificially made to taste like strawberries like some boxed mixes might work. They are literally made with fresh strawberries which give them a more natural flavor.

I almost called these Strawberry-Banana Belgian Waffles because I used bananas instead of the oil/butter/egg, but the banana taste didn’t come through as much as I was expecting. Even the strawberry taste didn’t become as potent as I would have liked. But if you’re brave and don’t mind a little sugar, you can add a tsp of sugar to the strawberries before adding them to the batter and I’m sure that it will bring out the strawberry flavor a little more.

I think my favorite part about Belgian waffles as opposed to regular waffles is the fact that they are super fluffy.

I love fluffy food.

Does that sound weird? I’m sure it does, but I don’t care. I like whipped cream, cotton candy, mousse of all kinds, lighter-than-air angel food cakes. You name it, if it’s an ounce away from losing it’s gravity and joining the angels, then I probably enjoy eating it. The key to eating them, at least in my opinion, is to top them with fresh (or sliced and sweetened) strawberries and then give them a few squirts of Reddi Whip. I’m not sure that I could be in the presence of a Belgian waffle that didn’t contain whipped cream. That’s just the way that I was taught to eat them. I wonder what the Belgians think of me…

My waffle iron makes 2 of these at a time. With the amount of batter that I mixed up, I got 4 total. To help you know how many of these you’ll get out of 1 batch. I’d recommend doubling the recipe if you have a hungry bunch.

Believe me, they won’t eat just one.

Recipe adapted from Vegan Heartland.

Homemade Strawberry Belgian Waffles

Recipe type: Breakfast

Author: <span class=”mceItemHidden”><span class=”mceItemHiddenSpellWord”>Pennywise</span> Cook- Adapted from Vegan Heartland</span>

Serves: 4

Strawberries add a summery flavor to sweet and tasty belgian waffles! You’d never know these were healthy. There are only about 150 calories per waffle!

Ingredients

1 c flour (I used about 1/4 c whole wheat)
1/4 tsp salt
2 tsp baking powder
1 tbsp maple syrup (I used sugar free)
1/4 c mashed banana (about 1 banana)
3/4 c skim milk
1 tsp vanilla extract
1/2 c fresh strawberries, finely chopped

Instructions

In a small bowl, stir together flour, salt, and baking powder until combined. Set aside.
In a separate mixing bowl, combine maple syrup, banana, milk, and vanilla. Mix on low until fluffy.
Slowly add the dry ingredients to the wet and mix well.
Then gently fold in the strawberries.
Cook according to your waffle iron’s directions.
Optional) Top with fresh strawberries and Reddi Whip!

Notes

- If you wanted to bump up the nutrition, you could also add some flax to these. I used about a 1/4 c whole wheat flour in mine.

- You can use pretty much any type of milk in place of the dairy milk if you’d like. Even coconut milk. It’s just a matter of your preference!

- These don’t have a strong strawberry taste (what’s in a name anyways?), so if you want to bump that up, add about a tsp of sugar to the strawberries. OR you could add the strawberries in the at the beginning and let them mix in well with the wet ingredients. The flavor would disperse a little more there. (I will be trying this myself)

- Or if you have any other suggestions for these, I’d love to hear! They are a work in progress.

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Facts (per waffle not including toppings): 147 calories, 40 carbs, 0 grams fat, 5 grams protein, 417 gram sodium, 3 grams sugar.

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Filed Under: Breakfast, Desserts, Healthy, Kid-Friendly Tagged With: Belgian, Belgian Waffles, Breakfast, Breakfast Waffles, Homemade Belgian Waffles, Homemade Waffles, Waffles

Southwestern Black Bean Omelet

August 30, 2012 By amy Leave a Comment

My mission lately is to make sure that I eat all 3 meals. I have a tendency to get busy with the girls, cleaning the house, or perhaps blogging my favorite recipes with you and just completely lose track of time and meals. That’s coming to an end because I’m on a mission to find filling, yet easy breakfasts and lunches. I’ve been making one that I wanted to share since I find it really tasty.

This Southwestern Black Bean Omelet is filling and tasty, but also low in calories. I figured it up and there are just 160 calories in this entire omelet! That even includes the cheese, which is where almost half of the calories come from. You could easily knock off even more calories by using reduced-fat cheese.

My favorite thing about this omelet is that it’s super fast to make. It takes no time at all to whip up but leaves you feeling satisfied. With the protein from the egg beaters and the fiber and antioxidants from the black beans, it’s also very healthy.

I find myself eating this for lunch more than I do for breakfast! If you’re looking to change up your everyday lunch or breakfast, you might try this out.

Check out the recipe below and enjoy!

Southwestern Black Bean Omelet

Recipe type: Breakfast, Lunch

Author: Pennywise Cook

This black bean omelet is not only filling and tasty, but it’s healthy too!

Ingredients

1/3 c. Egg Substitute
2 Tbsp Chopped Onion
1/4 c. Black Beans
1/8 Tsp Chili Powder
2 Tbsp Shredded Cheddar Cheese, Divided
1 Tbsp Salsa
Salt & Pepper to Taste
Cooking Spray

Instructions

Heat a skillet over medium-low heat. Combine the egg, onion, black beans, salt & pepper, and chili powder in a bowl. Spray skillet with cooking spray then pour in the egg mixture. Immediately sprinkle with 1 tbsp shredded cheese. Let cook for 4-5 minute until the edges start to firm.
Flip and the omelet in half and top other tbsp of cheese. Cook for about another 2 minutes until cheese is melted. Remove from skillet, top with salsa and serve!

Notes

Save the rest of your canned black beans and leftover onion for another day to make another omelet!

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Filed Under: Breakfast, Healthy

3-Ingredient Buttermilk Biscuits

August 24, 2012 By amy Leave a Comment

So yes, this isn’t a picture of candy bars. But you’ll be happy to know that it is a picture of something just as incredible. These biscuits were my very first biscuit success! A friend of mine who blogs at Thrifty T’s Treasures recently shared a biscuit fail of her’s. Let’s face it, it’s not easy making perfectly fluffy biscuits.

They never said biscuit-making would be easy. Isn’t that a famous quote? No? Well it should be. Because it’s the truth! Pillsbury has made life too easy on us. (Never thought I’d say THOSE words)

But I also don’t want to spend my entire afternoon in the kitchen creating the perfect biscuit dough, either. This momma has plenty to keep her occupied without slaving over biscuits. So I was very excited to find this recipe over at Fun Cheap Free. And I figured they were worth sharing because A) I was able to snap pretty narly pictures of them and B) they were actually edible and C) Addie just loved them and she’s my biggest critic.

The ease of this recipe is what makes it so good. That and the fact that it only contains 3 easy ingredients.

Start with 3 cups of self-rising flour. The self-rising part is very important so don’t use any other kind.

Or if you don’t have the self-riding kind, make your own self-rising flour with this recipe:

1 c. flour
1 & 1/4 tsp baking powder
1/4 tsp salt

Make a well in the middle with your wooden spoon and pour in 1/4 cup vegetable oil. Or canola oil, or whatever kind oil you have.

Next, slowly add in 1 & 1/4 cup buttermilk and then using a fork stir to combine. Don’t worry about it being all lumpy.

Lose the fork and then use the two best cooking utensils that God gave you, your hands. Knead the dough until well combined and then turn out onto a floured surface.

Roll it out, but not too thin. You want them pretty thick in order for them to rise a bit and have some fluff to them. Using a biscuit or cookie cutter, cut out circles and place them on your baking sheet.

Place them on the stove while you let your oven preheat to 400 degrees. This gives them some time to rise a bit. But just being honest, mine rose very little and they still turned out fine.

I also put a little square of butter on each of mine before I placed then in the oven. And then when I got them out of the oven I sprayed them with I Can’t Believe It’s Not Butter. Neither of those are required, but make them extra good.

Bake for 10 minutes.

All you need is a good old cup of coffee and some jam to go with your biscuit and you’re set.

These seriously were the easiest biscuits I’ve ever made. While they are buttermilk biscuits and don’t have that buttery taste like some biscuits, you can add whatever you like to them to make them yummy.

I think they would make great biscuits for making and freezing sausage biscuits!

3-Ingredient Buttermilk Biscuits

Recipe type: Breakfast, Side, Bread

Author: Fun Cheap Free

Ingredients

3 c. Self-Rising Flour + extra for counter
1/4 c. Vegetable Oil
1 & 1/4 c. Buttermilk

Instructions

Place 3 c. flour in a large bowl. Using your hand or a wooden spoon, make a well in the middle. Pour oil into well.
Slowly add the buttermilk and use a fork to combine. Don’t worry if it’s lumpy. Use your hand to knead it into a dough ball.
Turn out onto a lightly floured surface. Roll it out leaving it fairly thick. Use a cookie or biscuit cutter to cut out circles and then place them on a baking sheet.
Place on stove to rise while you wait for your oven to preheat to 400 degrees.
Once preheated, (optional- place a tiny square of butter on top of each), bake for 10 minutes or until starting to get golden.

Notes

Her recipe said these only make about 6 or 7 biscuits, but I was able to get about 24 of them out of it. Mine were a lot smaller than hers, I’m sure. But they were plenty big for us.

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Filed Under: Breakfast, Kid-Friendly Tagged With: Biscuits, Bread, Breakfast, Breakfast Biscuits, Buttermilk, Buttermilk Biscuits

Slow Cooker Breakfast Casserole

August 17, 2012 By amy Leave a Comment

We’ve made it to Friday my friends! I start looking forward to Friday beginning on Monday, don’t you? I love Saturdays especially because there’s no rush to wake up and you can eat breakfast whenever you prefer. It’s always a good day of the week for a big breakfast since you can usually sit down as a family unit to eat without rushing off to work or school.

But who in the heck wants to slave over the skillet, or oven, or even microwave on a Saturday morning? Well that last one isn’t that difficult, but I must admit that I find it a little laborious sometimes. That’s when a slow cooker comes in handy. Making something up ahead of time to enjoy later is a win-win situation no matter how you look at it.

But for breakfast you say? Yep. Even breakfast. Your Christmas morning may never be the same again.

This is my version of a simple Slow Cooker Breakfast Casserole. This is made with things that I had on-hand. Very cheap to make and best of all, simple. My favorite part? It makes a TON! I’m able to make more than just 1 breakfast out of this which saves time and hassle for a few days to come.

I love Save-A-Lot’s 10 for $10 sales. You can’t go wrong with turkey bacon for a $1.You could also buy precooked bacon to make life easier if you’re willing to shell out the extra dough. Otherwise, it’s just a matter of cooking up the bacon before adding it to the crockpot.

Enjoy your weekend! I’ve got a special giveaway coming next week. I can’t wait to share!

Slow Cooker Breakfast Casserole

Recipe type: Breakfast, Main Dish

Author: Pennywise Cook

Breakfast doesn’t get any easier than creating it the night before and have it wait for YOU in the morning!

Ingredients

1 Package 24 oz Frozen Hashbrowns
1 c. Onions, Chopped
1 12 oz Package Sausage
10 Pieces Turkey Bacon, Chopped
12 Eggs, Scrambled
3 Tbsp Chicken Broth
1/4 Tsp Salt
1/4 Tsp Pepper
1 c. Shredded Cheddar Cheese

Instructions

In a skillet, cook onions, bacon, and sausage until no longer pink.
In slow cooker, place the hashbrowns and top with meat mixture.
In a large bowl, scramble eggs and add the chicken broth and s&p. Pour over hashbrowns and meat mixture in slow cooker.
Put lid on and cook on low for 4-6 hours. You can choose to stir it halfway through the cooking time if you prefer or leave it be. I did stir mine, but I think I’ll leave it next time.
minutes or so until you plan to serve, sprinkle the shredded cheese over and replace the lid to let it melt.

Notes

If you’re making this overnight, you might even use the “warm” setting on your slow cooker to avoid overcooking.

I made this during the day (to have breakfast for dinner) and did not cook my meats through before hand. Mine cooked for 8 hours and I stirred halfway through.

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Filed Under: Breakfast, Crockpot, Kid-Friendly Tagged With: Breakfast, Breakfast Casserole, Brunch, Casserole, Crockpot, Crockpot Breakfast Casserole, Slow Cooker, Slow Cooker Breakfast Casserole

Sugar-Crusted Blueberry Muffins

August 6, 2012 By amy Leave a Comment

I’ve always been a fan of blueberry muffins. You’d never know it. I can probably count on 1 hand the times that I’ve ever made them from scratch. The box mixes just make life so much easier don’t they? Sure, but do they give as much satisfaction as saying that you “made them from scratch”? Sometimes it really just doesn’t matter though. You’re tired, the kids are hungry, you just want a muffin! A very sweet friend of mine mentioned how much she loved Perkin’s muffins the other day. There’s one in my hometown where we visit often, but there aren’t any around here.

Apparently their Mammoth Blueberry Muffins are to die for.

My sweet friend seemed like she needed a little pick me up, so I decided to check around for a copy cat recipe of their famous muffins and whip some up. To my dismay, none of them really seemed to sound like they actually mimicked Perkin’s muffins. I decided to shy away from getting them just like Perkin’s and come up with my own kinda muffins.

These turned out so absolutely fantastic! I really love when that happens. The stress of trial and error is surpassed with success. And boy were these a success. The breading part of these muffins is almost cakey thanks to a secret ingredient (which is not so secret anymore), sour cream. Not exactly something you’d expect to pair with blueberries, but tasty all the same. They boast a gooey blueberry jam filling and that’s in addition to the blueberries themselves, dispersed among the batter. What could top these better than a coating of sugar that has baked into a crust on top of the blueberry goodness?

A smear of butter while they are still warm, maybe.

Oh and I forgot to mention that these are in fact, mammoth. The batter only made 6 of a huge pan of muffins. So you’ll either have to make a second batch or prepare to share.

Sugar-Crusted Blueberry Muffins

Recipe type: Breakfast, Dessert

Author: Pennywise Cook

Ingredients

For the Muffins
2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/2 tsp lemon extract
2 eggs
1 c sour cream
1 cup blueberries
For the Filling
1/4 c blueberries
1/4 tsp cornstarch
1 1/2 tsp sugar
For the Topping
1/4 Tsp Sugar

Instructions

Preheat oven to 375 degrees.
Combine all muffin ingredients except blueberries in a bowl and mix well. Stir in1 c. blueberries.
Meanwhile, microwave 1/4 c. blueberries with cornsstarch and sugar for 20 seconds at 50% power. Remove, much and stir and then continue microwaving for increments of 20 seconds until thicken and jam-like.
Pour muffin batter in large, 6-ct muffin pan and create small wells in each.
Using a piping bag or ziploc bag, fill each muffin’s well with filling.
Sprinkle each with 1/4 tsp sugar.
Bake for 22 minutes or until tops are golden brown.

Notes

Note- if you use smaller muffin tins, you may need to adjust your cooking times down.

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Filed Under: Appetizers and Snacks, Breakfast, Kid-Friendly Tagged With: Blueberry Muffins, Breakfast, Muffins

3-Ingredient Lady Fingers

August 2, 2012 By amy Leave a Comment

Y’all know I’m a big fan of my sweets. Did you see yesterday’s recipe? I especially love recipes that don’t include many ingredients. In most cases that means that it will cost less to make and it will take less time. Cheaper and I can eat it sooner? My kinda recipe.

I can’t take credit for these sweeties today. I found this one inside the Fite for Your Life II cookbook by Janis Forbes Fite, RN. It’s a really good cookbook for low-fat and simple recipes. And she’s from my home town!

These are SO simple and perfect for a brunch, baby shower, or tea. Very light and airy and made out of things you probably have on-hand. It starts with day old white bread. Now I’m not going to lie. My bread wasn’t old. In fact, I bought it the day that I made these. So I just popped them into the toaster for a taddy bit to get them a little “stale”. Worked like a charm, but had me considering the need for a 4-piece toaster. It took a while to toast up all that bread.

So, start by cutting the crust off every piece. This will leave you with a lot of leftover crusts. You can simply eat them as you cut them off as I did. Or consider some of the options below:

Pop them into the food processor to make your own bread crumbs.
Dip them in melted butter and sprinkle with cinnamon and brown sugar, then bake at 350 degrees for 20 minutes or so. Tasty sweet treat!
Use them to make stuffing (or dressing as we call it in the south)
Use them to make bread pudding.
Freeze for later to make any of the above!

Cut each piece into 3 “fingers”. I used my kitchen shears and that worked really well to get straight pieces. Nobody wants a crooked finger!

Enter, sweetened condensed milk. The fat-free kind that is. Using a pastry brush or whatever kinda brush you’d like, spread a generous amount onto each piece. This is what gives it that yummy sweetness.

Sprinkle on some brown sugah too…

Oh yeah. Pop those loves into the oven and let them get all brown and crusty.

And if you’re like me, you’ll sprinkle on a little powdered sugar just because. They are so good! Maybe not exactly like other Lady Fingers that you’ve had. But hey, with plain old (literally) white bread and a couple other simple ingredients, you just can’t beat it.

3-Ingredient Lady Fingers

Recipe type: Dessert, Snack

Author: Fite for Your Life II Cookbook- Janis Forbes Fite, RN

Using day old white bread, sweetened condensed milk, and brown sugar you can create Lady Fingers in no time flat.

Ingredients

Day Old White Bread
Sweetened Condensed Milk (Fat-Free)
Brown Sugar

Instructions

Preheat oven to 350 degrees. Trim the crust off bread. Cut each piece into 3 fingers.
Brush each generously with sweetened condensed milk. Sprinkle each with brown sugar.
Bake for 10 minutes or so until golden and bubbly.

Notes

The reason there are no specifics amounts listed on this recipe is because it is completely up to you how many you make. I didn’t use an entire loaf of bread or an entire can of sweetened condensed milk. 1 can will go a very long way. You can probably make 50- 100 with 1 can.

Store in an air-tight container or bag.

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Filed Under: Appetizers and Snacks, Breakfast, Desserts, Healthy, Kid-Friendly Tagged With: Bread, Day Old Bread, Desserts, Lady Fingers, Lady Fingers Recipe, Snacks, Uses for leftover bread crust, White Bread

{Kitchen Tip} Cinnamon Rolls from Plain Biscuits

July 18, 2012 By amy 1 Comment

I told you yesterday about my surprise party and sudden house guests. I was so excited to have them since I don’t get to see my sister, niece, and nephew very often. It’s always so fun when cousins get together. They got to have a sleep over and to our surprise, they actually went to bed before midnight.

In the morning, I wanted to make up some breakfast for everyone but I wasn’t sure if cocoa pebbles would fit the bill. So I scoured my refrigerated and found some biscuits that I had gotten for cheap when they were on sale. You know those Pillsbury ones go on sale for $1 all the time and you can get them even cheaper with coupons. I assessed my bacon and egg situation and alas, there just wasn’t enough to make a real breakfast.

I checked out Google and adapted this recipe from Healthy and Homemade’s idea for cinnamon rolls made out of regular biscuits. I had all of the ingredients and didn’t have to make up any special dough which really cut down on the time.

They were so easy and the perfect breakfast in a pinch. We don’t eat cinnamon rolls too often around here so we don’t usually have them in the refrigerator. But for times like this when you need a last minute breakfast, this recipe is perfect.

{Kitchen Tip} Cinnamon Rolls from Plain Biscuits

Recipe type: Breakfast, Brunch

Author: Adapted from Healthy and Homemade

Cook time: 20 mins

Total time: 20 mins

Need a fancy breakfast in a pinch? Whip out the biscuits and make your own cinnamon rolls!

Ingredients

For the Cinnamon Rolls
7.5 oz Can of Biscuits
2 Tbsp Butter, Melted (I used Blue Bonnet Light)
2 Tbsp Sugar
1 Tbsp Cinnamon
Sliced Almonds for Topping
For the Glaze
1/2 c. Powdered Sugar
1 and 1/2 Tbsp Skim Milk
1/2 Tsp Vanilla Extract
1/2 Tsp Creamy Peanut Butter

Instructions

Preheat oven to 350 degrees. Mix together the cinnamon and sugar and place on a plate.
Open dough and roll out each biscuit into a long cylinder. Dip into butter and then into cinnamon sugar. Gently roll into a pinwheel and place in a greased baking dish.
Follow the same steps until you have finished with all biscuits.
If you have leftover butter and sugar, mix together and pour over the top of the cinnamon rolls.
Bake for 20 minutes.
Meanwhile combine glaze ingredients in a small bowl and brush over cinnamon rolls when they are done.

Notes

You may be wondering about that little bit of peanut butter that made it’s way into the glaze ingredients. I added this for depth of flavor and it was very subtle but yummy. My husband didn’t even notice it until I pointed it out, but he really liked it.

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Filed Under: Breakfast, Kitchen Tips and Tricks

Cheddar Bacon Chicken Strata

July 17, 2012 By amy Leave a Comment

Over the weekend, my husband threw me a surprise birthday party. My birthday was Wednesday so I wasn’t expecting anything, but I knew that something was going on. He made up a very silly story to cover up why he didn’t get me mug hooks one day when he went out to “get some fresh air”. He came back and I asked for my mug hooks and he said that Lowes had a hook shortage. LOL Of all places on earth to have a hook shortage.

He surprised me with a big party, my sister and the kiddos came all the way from 2 hours away, and this fabulous cake.

What do you think? Is that not so thoughtful and perfect? The penny idea was spot on. I reached over and pinched my penny…cake a few times.

One meal idea that I always know will be a winner on basically any night of the week is breakfast. I love to cook breakfast for dinner because I know that there will be absolutely no opposition to eggs, bacon, biscuits, cheese, and all of that yummy stuff. It’s so effortless to whip up and makes the house smell incredible.

I found this recipe over at Spark People and decided to add a little bacon to it. Because if you ask me, that was the only thing missing from it. I used turkey bacon as to not add too much more fat. It’s got about 207 calories per serving without the bacon and since I didn’t use that much bacon so I don’t think that it tainted the calories that much.

Believe me, you cannot tell that this dish is lower calorie. I mean just look at that. Having chicken in it makes more filling so you won’t have to feel as if you’re not providing enough substance if you make it for dinner.

My favorite part? It’s kinda like a crockpot meal. You put it all together in the morning (or the night before for breakfast or brunch) and let it set and get it’s yumminess on all day. Then when you’re ready to eat, pop it in the oven and bake it to perfection. Simple as pie!

And like I said, it makes my life easier when I know that everyone in my family will like it!

Cheddar Bacon Chicken Strata

Recipe type: Breakfast, Brunch, Main Dish

Author: Adapted from Spark People Recipes BOWLER729

Perfect for brunch (or dinner), this easy strata is a great make ahead meal that will please even the pickiest eaters.

Ingredients

10 Slices Whole Wheat Bread, Cubed
1 and 1/2 c. Fat Free Cheddar Cheese
1 and 1/2 c. Cooked Chicken, Cubed
8 Pieces Turkey Bacon, Crumbled
5 Egg Whites
2 c. Skim Milk

Instructions

Place half of bread cubes into bottom of a 9×13 greased dish. Add 1/2 of cubed chicken and half of turkey bacon. Top this layer with 1 cup of shredded cheese.
Add other half of bread crumbs, chicken, and bacon.
Beat eggs with the milk and evenly pour over to moisten. Top with remaining 1/2 cup cheese.
Cover and refrigerate for at least 2 hours to overnight.
Preheat oven to 325 degrees. Bake for 45 minutes or until a knife inserted comes out clean.
Let stand 10 minutes before serving.

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Filed Under: Breakfast, Kid-Friendly, Main Dishes

Marshmallow Glazed Oatmeal Muffins

July 13, 2012 By amy 2 Comments

It’s Friday the 13th! Who is up for a Jason marathon? Not me, but the thought sounded fun anyways.

I always have good intentions, don’t you? It’s funny how things can sometimes work out completely different than you really intend them to. For instance, some days I plan my entire day around cleaning the house. The perfect example of a good intention. And then some unforeseen, crazy, busyness takes over and the dishes pile up while the laundry remains unfolded. But I take comfort in knowing that I really did plan on making my house spotless…. That is, until I can’t see my floor because it’s covered in toys.

My first intention for this recipe today was to make homemade oatmeal cream pies. And then my second intention was to make oatmeal cream pie cupcakes. They eventually turned into more of a muffin and instead of the everyday marshmallow cream filling, I decided to glaze them. Though they ended up completely different than what I had intended, I must say that they are fabulous just the same!

It might just be impossible to dislike oatmeal muffins. Even those who don’t like oatmeal usually like oatmeal muffins. And if they don’t then they are really missing out my friends. They are dense (the muffins, not the people who dislike them) and yet still so cakey and muffiny. You like those words there don’t you?

Believe it or not, these are actually not that bad calorie-wise. I did what I could to create them with low calorie ingredients, including the glaze. So you won’t have to feel too bad for inhaling a few. The glaze firms up a bit and starts to get back to it’s marshmallow form after they have sat for a bit. My Addie kept laughing because she would get a marshmallow mustache after taking bites.

Just perfect for breakfast or perhaps a brunch, they do have a certain oatmeal cream pie-esqe taste to them. They definitely satisfy my sweet tooth and yet are so filling that I don’t need anything else for breakfast. Except for MILK. You will need milk for sure.

So how do you think my intentions turned out?

Question of the day: Can you count how many times I used any variation of the word intention in this post?

Marshmallow Glazed Oatmeal Muffins

Recipe type: Breakfast

Author: Pennywise Cook

Prep time: 10 mins

Cook time: 13 mins

Total time: 23 mins

Serves: 11

This muffin recipe intended to mimic oatmeal cream pies takes the famous snack to a whole new level.

Ingredients

For the Oatmeal Muffins
6 tbsp butter (I use Blue Bonnet Light)
1/4 c. Unsweetened Applesauce
1/2 c. Brown Sugar
1/2 c. Granulated Sugar
3 Egg Whites
1 Tsp Vanilla
1 and 1/2 c. all-purpose flour
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Tsp Salt
2 Cups Oats (Quick Cooking)
For the Marshmallow Glaze
2 c. Marshmallows (big or little)
2 Tbsp Skim Milk
2 Tbsp butter
1/4 c. Powdered Sugar

Instructions

Preheat oven to 350 degrees. Cream together butter, sugars, and applesauce. Add in egg whites and vanilla.
Sift flour, baking soda, cinnamon and salt together. Slowly add to sugar mixture and beat until combined.
Stir in the oats. Using an ice cream scoop, scoop equal amounts into greased muffin tin.
Bake 13 minutes or until golden brown.
Meanwhile, in a saucepan place the butter, skim milk and marshmallows and cook over medium heat stirring constantly. Once the marshmallows are completely melted and smooth, stir in the powdered sugar.
Remove muffins from oven and place on cooling rack with wax paper underneath. Carefully glaze each muffin and allow to cool.

Notes

This recipe will make about 11 muffins, maybe 12 if you make your batter go further.

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Filed Under: Breakfast, Desserts, Healthy, Kid-Friendly Tagged With: Breakfast, Brunch, Marshmallow Cream, Marshmallow Glaze, Marshmallows, Muffins, Oatmeal, Oatmeal Cream Pie, Oatmeal Muffins

Peanut Butter and Jelly Rolls

July 5, 2012 By amy 1 Comment

As I sit here and listen to the sirens heading all over the city, I can’t help but be thankful that the 4th is over. No rain for what seems like forever and fires popping up everywhere. Fireworks are the last thing that we need right now for sure. Our city did a big display which was really great this year. I’m fortunate to have a front row seat from our driveway. It was a great show! I hope that you’ve had a fantastic 4th.

There are times when I balance a diaper bag, a 13 month old, a 5 year old, and a buggy all at the same time. I can cook dinner and make a sippie cup while tying a shoe, simultaneously. You may know exactly what I’m talking about if you’re a supermom like I am. Go ahead, accept that title and wear it proud.

Another way to confirm your supermom status is to make some of these Peanut Butter and Jelly Rolls. I know the name is kinda lame. I couldn’t think of much more creative to be honest. It’s a crescent roll filled with peanut butter and jelly. How creative can you really get with that?

While these may seem extremely simple, which they are, they are also extremely incredible to kids. It’s like 2 of the best things on earth coming together to make the perfect snack. Warm and toasty crescent rolls filled with ooey gooey peanut butter and jelly. I like to call this one of those “duh” things. Like duh, why didn’t I think of that!

Start off with your cute little crescent roll triangles like so.

Drop a teaspoon full of peanut butter onto each triangle.

Then drop a teaspoonful of jelly (your favorite kind!) onto the peanut butter.

Then you just roooooooooll the suckers up going from the large end to the small end. Place the point side down. You might end up with some ooze, but that’s alright. A little mess never hurt anyone.

Dust your rolls with a little powdered sugar and serve! These also freeze well too.

I love when they have a sale on Pillsbury Crescent Rolls so I can stock up for snacks like these. You can usually find some good coupons for Pillsbury Crescent Rolls here.

Peanut Butter and Jelly Rolls

Recipe type: Snack

Author: Pennywise Cook

A simple yet tasty treat with peanut butter and jelly. Your child will love it!

Ingredients

1 Package Crescent Rolls (8 ct)
8 Tsp Peanut Butter
8 Tsp Jelly (Your favorite Flavor)
Powdered Sugar for Dusting

Instructions

Preheat oven to degree listed on crescent roll package.
Roll out dough into 8 triangles. Place teaspoon each of peanut butter and jelly on the big part of each triangle.
Roll starting with the bigger end towards the smaller.
Bake 5-8 minutes or until the tops begin to brown. Let cool.
Dust with powdered sugar if preferred.

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Filed Under: Appetizers and Snacks, Breakfast, Freezer Cooking, Kid-Friendly

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