Strawberry-Belgian-Waffles-682x1024

Strawberry Belgian Waffles

Strawberry-Belgian-Waffles-682x1024

Strawberry-Belgian-Waffles-682x1024

Looking to impress your guests with a delicious breakfast?! If so, you will love this homemade recipe for strawberry belgian waffles. They look really fancy and taste awesome but they are quite easy to make! You can set up a “bar” of goodies to put on top like whipped cream, peanut butter, fruits, syrup, butter, chocolate chips and more The kiddos love eating these that way. Enjoy!

Strawberry Belgian Waffles

INGREDIENTS (yields about 4 waffles):

WAFFLES:

  • 2 Eggs
  • 2 cup Flour
  • 1 3/4 cup Milk
  • 1/2 cup Vegetable Oil or Melted Butter
  • 4 tbsp Sugar
  • 4 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

STRAWBERRY TOPPING:

  • 1/2 lb Strawberries

WHIPPED CREAM:

  • 1 cup Heavy Whipping Cream
  • 2 tbsp Sugar 2

DIRECTIONS:

  1. Remove stems from strawberries and cut up. 3
  2. Take 1/2 of the strawberries and puree in food processor or blender. 4
  3. Preheat waffle iron.
  4. Separate eggs.
  5. Beat egg whites until they peak.
  6. Beat egg yolks in large bowl until smooth.
  7. Add flour, milk, vegetable oil, sugar, baking powder, salt, cinnamon and vanilla to egg yolks and beat just until smooth.
  8. Fold in egg whites. 5
  9. Spray preheated waffle iron with non-stick cooking spray.
  10. Pour mix onto hot waffle iron.
  11. Cook until golden brown.
  12. Put sugar into a cold mixing bowl and add cold whipping cream.
  13. Whisk until the cream gets stiff peaks.
  14. Drizzle waffles with strawberry puree and top with strawberries.
  15. Place whipped cream on top of waffles.
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2

Strawberry Crunch Bars

2

2

These crunch bars are really delicious and easy to make! I love eating these for breakfast, snacks, on the go treats, desserts, taking them to parties, etc. They are sweet and full of flavor. You may be surprised to see sugar cookies in the ingredients but that is a secret tip to making the best ever “crust”.

Strawberry Crunch Bars

INGREDIENTS:

  • 15 oz Sugar Cookies
  • 1/2 cup Sugar
  • 6 tbsp melted Butter
  • 8 oz softened Cream Cheese
  • 1 cup Heavy Cream
  • 1 lb Strawberries 1

DIRECTIONS:

  1. Grease 9×13 baking dish.
  2. Preheat oven to 325.
  3. Crush 10 oz of sugar cookies in food processor. 3
  4. Add 6 tablespoons of melted butter and pulse until blended.
  5. Press mixture into bottom of prepared pan. 4
  6. Bake for 30 minutes.
  7. Set aside to cool.
  8. Wash, hull and slice strawberries. 2
  9. Whip heavy cream with sugar until peaks form.
  10. Add in softened cream cheese and mix until blended.
  11. Fold in sliced strawberries. 5
  12. Spread mixture on top of cooled crust. 6
  13. Crush remaining sugar cookies in blender and sprinkle over top of pan.
  14. Cover and place in freezer.
  15. Remove from freezer about 15-30 minutes prior to serving time.
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fruit-rollups

Homemade Fruit Rollups (2-Ingredients)

fruit-rollups

Homemade Fruit Rollups

fruit-rollups

I’ve been on sorta a health kick lately and who doesn’t want their kiddos eating healthy right?! Well, these homemade fruit rollups are super simple and I love that they only have 2 ingredients…I mean really, have you read the ingredient list on a “healthy” package of fruit rollups or fruit snacks? Most of them have things I cannot even pronounce and have no idea what they are in them. Enjoy this healthy and easy recipe..your kids definitely will! ;-)

Homemade 2-Ingredient Fruit Rollups

printIngredients:

3 Cups of Fruit (I used Strawberries)
Sugar (Optional)

2.jpg
Directions:

  1. Preheat oven to 170
  2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
  3. Prepare Strawberries (cut stems)3.jpg
  4. Puree your fruit in food processor until smooth consistency. 4.jpg
  5. Add sweetener of your choice (I used sugar) and sweeten to taste.
  6. Pour mixture on to prepared cookie sheet about 1/8″ thick. 5.jpg
  7. Bake for 6-8 hours. Wait until your center is no longer tacky.
  8. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
  9. Flip over onto parchment paper.
  10. Remove plastic wrap.
  11. Cut into strips and roll.

 fruit rollups collage.png

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PIN

Pineapple Cake (Only 2 Ingredients!)

PIN

PIN

This is by far, one of my favorite recipes to make because it’s super easy and full of flavor! In fact, when I’m at the store, I try to always pick up these 2 ingredients in case I crave this cake or need to make a dessert quick! This Pineapple Cake only takes 2 ingredients and is extremely moist. Enjoy…

If you love cake recipes, try our Copycat Red Lobster Lava Cake Recipe, our Oreo Stuffed Spider Cupcakes (Halloween Recipe), our Snickers Cheesecake in a Jar Recipe, our Caramel Apple Cheesecake Bars Recipe, and our Ice Cream Sandwich Cake No Bake Recipe (SUPER Easy!)!

2 Ingredient Pineapple Cake

(Print Recipe Below)

Ingredients:

  • 1 box Angel Food Cake mix
  • 20 oz Crushed Pineapple with Juice 4.jpg

Directions:

  1. Move rack to lowest level in oven.
  2. Preheat oven to 350.
  3. Combine the ingredients in a bowl (do not over mix). 3.jpg
  4. Grease a bundt pan.
  5. Pour into prepared bundt pan. 2.jpg
  6. Bake for 45 minutes.
  7. Allow to cool 10 mins in pan.
  8. You may need to use a spatula to loosen from bundt pan before inverting.
  9. Allow to finish cooling after removing from pan.

pineapple cake collage.png

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EGGNOG CINNAMON ROLLS

Eggnog Cinnamon Rolls

EGGNOG CINNAMON ROLLS

EGGNOG CINNAMON ROLLS

Repin It Here

These homemade cinnamon rolls have a really delicious Eggnog flavor to them. The roll has Eggnog in it and so does the frosting. These are actually pretty easy to make too. We like making these on Christmas morning for a sweet treat. Enjoy!

If you like this recipe, check out our  PUMPKIN PIE POKE CAKE, our COPYCAT CRACKER BARREL FRIED APPLES, our COPYCAT STARBUCKS PUMPKIN SPICE LATTE WITH PUMPKIN SYRUP and our PUMPKIN CHEESECAKE PARFAIT.

Eggnog Cinnamon Rolls

INGREDIENTS:

Dough:

  • 1/2 cup Milk
  • 1/2 cup Eggnog
  • 2 1/4 tsp Active Dry Yeast
  • 1/4 cup Sugar
  • 4 tbsp melted Butter
  • 1 Egg
  • 1 tsp Vanilla
  • 2 3/4 cup Flour

Filling:

  • 1/2 cup softened Butter
  • 1/2 cup Sugar
  • 3 tbsp Cinnamon

Glaze:

  • 2 cup Powdered Sugar
  • 1/3 cup Eggnog
  • 2 tbsp melted Butter 2

DIRECTIONS:

  1. Heat the milk and eggnog just until feels warm (about 100 degrees)
  2. Sprinkle the yeast on top and leave it sit for 10 minutes.
  3. Whisk in the egg, butter and vanilla.
  4. In a stand mixer with whisk attachment, add the flour and sugar and run on low for 3 minutes.
  5. Switch to dough hook attachment.
  6. Add the wet ingredient mixture in the center and mix on low speed dough comes together.
  7. Increase to medium and knead until the dough sticks to the hook (6-8 minutes). 3
  8. Shape dough into a ball.
  9. Clean mixer bowl and lightly grease with butter.
  10. Return the dough to the bowl and turn to coat.
  11. Cover with towel and allow to rise until doubled (about 1 1/2 hours).
  12. Flour your work surface
  13. On a lightly floured surface, roll the dough into roughly 12×15″ rectangle. 4
  14. With longer side facing you, spread butter over the the surface, except for 1/2″ edge opposite you.
  15. Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area. 5
  16. Roll the dough towards the unbuttered edge, trying not to leave gaps.
  17. Gently rub water along the unbuttered edge and continue rolling to seal up the roll. 6
  18. Cut the roll into 12 even pieces.
  19. Line a 9×13″ pan with parchment paper and place buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired. 7
  20. Cover with towel and allow to rise about 45 minutes.
  21. Preheat the oven to 325.
  22. Bake until golden brown (20-30 minutes). 8
  23. Cool for 15 minutes.
  24. Combine powdered sugar, melted butter and eggnog and whisk until well blended.
  25. Transfer the glaze to piping bag and drizzle over rolls.
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STARBUCKS Pumpkin scones

Copycat Starbucks Iced Pumpkin Scones

STARBUCKS Pumpkin scones

Copycat Starbucks Iced Pumpkin Scones

STARBUCKS Pumpkin scones

Repin It Here

I love anything to do with Starbucks! This recipe is for copycat pumpkin scones with a delicious icing. The frosting is really easy to make and makes it all come together. These are really good to have for a brunch or just a delicious treat. Enjoy!

Copycat Starbucks Iced Pumpkin Scones

Ingredients:

Scones:

  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla

Plain Glaze:

  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger 2

Directions:

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. 3
  4. Pulse to combine.
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8×10″ rectangle, about 1″ thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles. 4
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.

Copycat Starbucks Iced Pumpkin Scones

Copycat Starbucks Iced Pumpkin Scones

Ingredients

  • Scones:
  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla
  • Plain Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger

Instructions

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Pulse to combine.
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8x10" rectangle, about 1" thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles.
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
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