Lemon Crumb Donuts - A Perfect Spring Time Treat!Read More
Last year I was at my friends house for a visit. She has three little boys and a dream home. She also it the type to introduce me to things I had no clue about, but then soon be come life changing. I love her to the moon and back. I also love that Mila fits nicely with the boys as they all rough house and play make believe. I love seeing Mila play with boys because it gives me a quick breath of what it maybe would have been if her big brother were physically here with us. As the kids play, us moms talk. Mostly about our kids and work or our husbands ;). Somehow though, the conversation always ends up being about what we do during the day that helps us in any way possible. Even down to the snacks we give our kids. We talk about things that make our life easier or things that take the edge off a long day. Right? Do other moms do that with their mom friends? Anyways, my friend soon offered me a 'Golden Milk Latte'. She said she has been having one every day almost and has become obsessed with it. It was something delicious to enjoy while wrangling our kids. We ended up getting these iced Golden Milk lattes from a nearby cafe' and they were divine! They were subtly spicy and sweet. After that I started to crave them. Though I think I craved our time together and our kids playing with each other more so than the Golden drink ... (I love you Erica)
Golden Milk has been around since forever. It is referred to as 'Golden' because the spice turmeric gives it a yellow hue. Turmeric is mega good for you and used in so many different ways. Though they only way I've used it so far is in my Golden Milk. I love the warm spice flavor! You can google turmeric and see the many benefits of it and how it helps our bodies. I truthfully love the flavor and how it helps with inflammation. I also love drinking this at night as it helps sooth my stomach too.
I tried my hand at make Golden Milk at home the other night and shared it on my Instagram. I received a ton of messages and emails asking about how I put it all together and a lot of you were questioning the vanilla bean pod. So, I've put together how I make my own Golden Milk at home to help you guys. I now make this about 2-3 times a week at night. I've added it into my night time routine and I love it. Since I do enjoy it at night, I don't add any sweetener to it (just the vanilla beans) and I think it helps me unwind. If you are curious, I urge you to try it!
To make things easier I use the powdered versions of both turmeric and ginger, which you can find in the spice aisle at the grocery store. Though you can use fresh turmeric and ginger roots. Just peel and grate them. I believe you'll get the same flavor, maybe if you use the root the flavor might be a hint more bold. I also use my favorite almond milk, for this recipe but you can use any kind of milk you love most. Lastly, I use vanilla beans in this because, well truthfully? I have personally given up sugar for a little bit. I love using vanilla beans instead of vanilla extract sometimes, though you can use either for this. I've put a photo below of the ingredients and you'll see what a vanilla bean pod looks like. In the recipe card I've told you how to extract the beans, it is simple. I hope you enjoy making Golden Milk!
Photos By Lily Ro Photography
Prep time: 5 minutes
Cook time: 8 minutes
Servings: 2 cups
2 cups of almond milk *You can use any kind of milk you enjoy most
1 teaspoon turmeric *This can be the powdered version you find in the spice aisle. OR You can find the actual turmeric root in the produce aisle then peel the root and use a fine grater to grate 1 teaspoon. Either will work.
1/2 teaspoon cinnamon
1/4 teaspoon black pepper *This is important so don't skip this. Adding black pepper helps your body absorb the turmeric and its benefits. (You don't taste the pepper)
1/2 teaspoon of ginger OR if you don't like the taste of ginger so much you could just do 1/4 teaspoon. I love the spicy warm taste of ginger so I add a 1/2 teaspoon. *This can be the powdered version you find in the spice aisle. OR You can find the actual ginger root in the produce aisle then peel the root and use a fine grater to grate 1/2 or 1/4 teaspoon. Either will work.
1/2 of one vanilla bean pod
*I don't use any added sugar/sweetener in mine other than vanilla beans. Though to make it more tasty you could add 1 tsp of; maple syrup, honey or whatever kind of sweetener you enjoy most.
In a blender add your milk and all your spices except the vanilla beans.
Blend the milk and spices until frothy, about 1 minute.
In a small sauce pan on medium low heat, add the blended milk mixture.
Use a knife to split the vanilla bean pod down the center. Then use the tip of the knife to scrape out the vanilla beans inside. You'll see a ton of black stuff inside, those are the vanilla beans! They add a subtle sweetness. Be sure to scrape all the vanilla beans out of the pod, but don't scrape too hard. You don't want to tear the pod and accidentally add some of the pod into your milk. Now, tap the vanilla beans into the milk mixture and stir them around. They will slowly come apart and perfume the milk.
Keep stirring your milk until it has warmed through. Be sure to not scald (burn) your milk, if that happens then your milk will taste extremely bitter. Once your milk is warmed serve it in two mugs. Or just serve you and save the rest in a glass container in the refrigerator. Be sure to enjoy the left overs the very next day. Take note, you should wash your blender, pot and mug soon after enjoying the Golden Milk as the turmeric tends to stain if left on surfaces too long.
Add a sprinkle of cinnamon to the top of your Golden Milk and enjoy! I love making this at night as it the turmeric helps with inflammation and the ginger soothes my stomach. Though I do love adding a shot of espresso to my Golden Milk in the mornings to make a Golden Latte. Or even using it as a "creamer" in my coffee.
Golden Milk is an acquired taste. It is definitely healthy for you and offers many benefits, which is why I enjoy it. Be sure to read up on Turmeric. If you like earthy tastes with subtle spice then you'll you love this Golden Milk!
If you have been around Baby Boy Bakery since the beginning than you know that pancakes are a big deal. In our family pancakes have always been used to celebrate the weekend or any morning we have extra time. I love making pancakes at home but I love taking my family out to indulge with a short stack for each of us. In fact, recently we’ve made it a habit to visit Lincoln in Pasadena which has some of the best dang pancakes! (If you live in Los Angeles make sure to visit Lincoln for breakfast)
I actually have a ton of favorite pancake memories! One of my favorites though is when I took my son Ryan to get my car washed. While we waited for our car to be cleaned we walked next door to IHOP. We sat across from each other in a booth and shared a short stack of pancakes. Extra butter. Extra syrup. I took pictures of him enjoying each bit and the many faces he showed are burned into my brain. Props to anyone who can scoll way back into my IG feed and find that post for me! Pancakes are more than just pancakes. They are fluffy, buttery memories stacked high. And whenever I have a hankering to reminisce, I dive into a warm pancake and relive some of the happiest moments of my life.
With my daughter Mila pancakes still reign supreme. Though in true Mila fashion she loves them topped with powder sugar. When I make pancakes Mila likes to sit on the counter and listen to Thriller by Michael Jackson or Let It Go from the Frozen soundtrack. We talk about Disneyland or how mangos are her favorite fruit but for some reason she only eats them frozen. We laugh together and I tell her I love her more than a few times, to which she always answers "Too mama! Too!" When the pancakes are sizzling on the griddle a sense of togetherness wafts in and it feels like I have both my kids with me for a split second. Food does that to me some times. As do songs, places and other certain things. I savor those seconds of time when I have Ryan and Mila in one space.
A few weeks ago I asked my friends on Instagram and Facebook if they has any specific recipe requests and pancakes was at the top of the list. Now, I have a pancake recipe already on my blog here which still stands as a go-to for us. But I've put together a few new ways for you guys! My hope is that you make it a family affair. Make pancakes into memories! It might sound silly to some, but I promise it will be the most fun and tastiest way to create life long memories with your children!
Now here is the deal, with the Weekend Pancake recipe you can swap the butter milk for any type of milk you’d like. The Banana Pancakes and Berry Spinach Pancakes use the Weekend Pancake recipe but with a few twists. Which I have detailed below, so keep an eye out! I like giving you guys one staple recipe that can get switched up easily so you feel inspired to create in your own kitchen. Use this recipe and ideas and make them your own! (Recipe is at the bottom and can be printed)
Also, if you have extra pancake batter but everyone is full … make the rest of your pancake batter! Then freeze the extra pancakes. You can reheat them in the microwave or toaster oven for a quick breakfast or lunch time snack.
Photos by Lily Ro Photography
WEEKEND PANCAKES 3 WAYS
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 10-12 Pancakes
1 1/2 cups flour
2 1/2 teaspoon baking powder
pinch of salt
1 tablespoon of sugar
1 1/4 cups whole milk
3 tablespoons melted butter
2 teaspoons vanilla
about 3 more tablespoons of butter to use in the pan while cooking pancakes. **You'll want to add a bit of butter to the pan in between cooking every pancake!
Add 2-3 sliced bananas and 2 cups of granola to your ingredient list if you are making Banana Pancakes. *You can use whatever kind of granola you'd like.
If you are making Berry Spinach pancakes add, 1 cup blueberries 2 cups spinach 2-3 tablespoons of coconut water
*Feel free to use whatever kind of milk you enjoy and swap the all-purpose flour for Gluten Free Flour or Almond Flour. *If you have extra pancake batter but everyone is full … make the rest of your pancake batter! Then freeze the extra pancakes. You can reheat them in the microwave or toaster oven for a quick breakfast or lunch time snack.
In a large bowl sift together the flour, baking powder, salt and sugar. Then with a whisk mix in your milk, eggs and vanilla. Lastly, melt your 3 tablespoons of vanilla and whisk that into your pancake batter.
If you are making the Banana pancakes be sure to prep sliced banana and granola before cooking pancakes.
If you are making the Berry Spinach pancakes be sure to blend together the blueberries, spinach and coconut water in a blender until smooth. Then set aside.
In a large skillet or griddle pan on medium low heat melt a bit of butter.
Use 1/4 measuring cup to pour your pancake batter onto the pan.
Skip these steps if you are making regular pancakes.
To Make Banana Pancakes
Add a few slices bananas and sprinkle granola onto the pancake right away.
To Make Berry Spinach Pancakes
Drizzle the blueberry and spinach puree on to the pancake right away. Use a butter knife to swirl into the pancake batter.
Add a few blueberries to the pancake.
Once the pancake batter starts to bubble it is time to flip.
After you flip your pancake add a bit of butter of to the top and let it melt into the pancake.
After about 1 minute your pancake should be done. It is important to keep the heat on medium low so it cooks the pancake slowly from the inside out. If your pan is too hot then the outside gets cooked but the inside will be raw. If you gently push the pancake and it bounces back then it should be fully cooked.
Add more butter to the pan and repeat the process until all your pancakes are made. Be sure to add butter in between making every pancake.
Top with your favorite toppings and enjoy!
You know, I do have a confession to make. Lately I have skipping breakfast on pure forgetfulness. Or maybe I think I don't have time? I'm lazy? My sister in law told me over the holidays that she always makes time for breakfast and I confessed I don't. I sometimes make it to one in the afternoon with just coffee in my stomach. My sister in law gave me a hard time in a nice and caring way ... and I thought duh. Sometimes it takes a talking to, to understand that something as simple as eating breakfast will make a world of difference. I have all the means to have a really great breakfast. Maybe that will help battle my tender emotions come the afternoon. It will curb my 'hangry' attitude and I'll all around be better for it.
The holidays came to a close and our families went back to our small corners of the universe. Routines began over again and the holidays sort of rose above like steam and vanished. My sister in law texted me on Monday morning "Have you had breakfast today?!" I quickly shoved two hard boil eggs down my throat and text back "yup!" :) Thank you Julie, I love you.
I'm getting the hang of it and my granola has been my saving grace really. I truly think making your own granola is the easiest way to achieve a great start to your day. Homemade granola also tastes way better than any store bought brand and if you have little ones, it is pretty darn fun to make together. I made this combination with chia seeds since that seems to help keep you full for longer. I also sweetened it with natural and raw ingredients so I can feel good about eating a bunch of it at one time or multiple mornings through out the week. This combination though fairly simple is one of my best! I hope you all enjoy it. The recipe makes a big batch and I use mason jars to store it. Sometimes open the mason jar and eat the granola as if I am taking a large swig of coffee. I do this while feeding Mila breakfast, answering emails or starting a load of laundry.
Eat breakfast friends! And have the best morning!
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 1 hour + cooling time
1/2 cup of coconut oil
3/4 cup raw honey
3 cups rolled oats
1 cup whole almonds
1 cup pine nuts
1/4 cup chia seeds
1/4 flax seeds
1 cup dried cranberries
1 tsp salt
1/4 cup maple sryup
You'll need parchment paper for baking & air tight containers to store granola.
Start by pre-heating your oven to 300 degrees. Pull out two mixing bowls, one large and one small.
In the large mixing bowl mix together all your dry ingredients (except the dried cranberries).
In the small mixing bowl whisk together the raw honey, coconut oil and maple syrup. Whisk together until smooth. You can warm in the microwave for a few seconds to get a smooth and well-mixed consistency.
Prep a large baking sheet with parchment paper.
Mix together your wet and dry ingredients. Use a spatula to evenly coat the dry ingredients with the coconut oil mixture. Once everything is coated, spread out evenly on to the baking sheet.
Bake your granola for about 25 minutes. Then stir with the spatula and add the dried cranberries. Place bake into the oven for about 25 more minutes.
Once the oats and pine nuts are golden brown put out your granola and just let it sit for 15 minutes to cool. Sprinkle on your salt as it cools. Don't stir it before it cools, this way once it is cool it will break into chunks.
Once cooled, break it up and store in an air tight container for up to two weeks.
Hi Friends! I have a really simple and healthy snack idea for you. If you are smarter than me, then you already know about this. But freezing yogurt at home is pretty brilliant and tastes amazing. Especially during these hot days we are having here in Los Angeles. You can probably whip these up today and enjoy them tomorrow with the things within your refrigerator and pantry. Try making them for an after school snack for your little ones. I like to eat them before or after early morning work-outs. Get creative and customize these tasty bites with your fav flavors. Let me know if you try them!
What You Need
1 cup of your favorite yogurt
1 handful of your favorite fruit
1 handful of your favorite granola or yogurt topping
an ice tray or silicon mold
What You Do
-Use a small spatula and fill your molds half way with yogurt.
-Sprinkle some granola on each one.
-Place a few berries/slices of fruit on each one.
-Use a small spatula and top each one with more yogurt. Smooth the top and place in the freezer for at least 4 hours or over night.
-Once frozen through enjoy! Keep in the freezer for up to a week.
Lately my husband Dan and I have tried to be conscious of how much sugar we eat. We are trying to “be good” and keep the crap food to a minimum. It is hard for me. I have always had a major sweet tooth. Both Dan and I are known to have mini candy bars or peanut butter cups stashed in our freezer for an “easy snack”. So, I am currently on the hunt to try and find easy snacks that satisfy my sweet craving but are also a bit more healthy. Though there may still be a few lone mini Snickers stashed in my freezer. But I have to get up in the middle of the night and feed a baby . . . I deserve those. ;)
One of my favorite combinations is chocolate and graham crackers. I love crushed graham crackers on top of my chocolate frozen yogurt. And of course Smore’s are the best! I once ate four in a row last year while camping, and I also know how to make a mean Smore in my micowave. But since marshmallows aren’t part of the “be good” plan I have to omit those. However, chocolate and graham I thought would compliment granola. Granola is an easy sweet option that is semi healthy. Right?! I tried it and success was had you guys! It tastes the best on top of oatmeal or vanilla greek yogurt. I also love making it because it stores really well in mason jars or zip top bags. You can even share a jar with friends. Try making a batch and let me know how you like it.
*The measurements are pretty simple. You can interchange the crunchy elements to your liking. I love adding corn flakes to my granola because of the light crunch texture they offer. You can also add raisins or dried cranberries after baking for a chewy texture. I have also found that honey is the best option if you are thinking of using maple syrup or agave. Honey achieves a really great granola texture that the others can't emulate. At least thats my opinion.
What You Need
*Makes about one full baking sheet of granola.
1/2 cup crushed graham crackers
1 cup corn flakes
1 cup oats
1/2 cup sliced almonds
1/4 cup vegetable oil
1/4 cup honey
2 tablespoons cocoa powder
1 teaspoon vanilla extract
pinch of salt
What You Do
In a small sauce pan whisk together the oil, honey and sugar over medium heat until the sugar dissolves.
Whisk in the cocoa powder and keep whisking until a glossy thick syrup consistency forms. Whisk in vanilla and pinch of salt. Keep this mixture slightly warm.
In a large bowl mix the crushed graham crackers, corn flakes, oats and sliced almonds. *Don’t crush the graham crackers into sand. Leave little bits for texture.
Pour the warm cocoa mixture over the granola mixture. Use a rubber spatula to fold the ingredients all together. Be sure to get the cocoa mixture coated on every piece of granola. Be gentle as to not crush the corn flakes.
Once the granola is coated. Spread onto a baking sheet lined with parchment paper. Spread into an even layer.
Bake at 275 degrees for about 30-35 minutes. Or until golden and toasty. Once it is finished baking, turn off the oven and leave the granola in the warm oven for about twenty minutes.
Once it is completely done and cooled break the granola into pieces and enjoy. Store in air tight containers for up to a week.
I feel as though this title is a trick, because really they aren't candy . . . but they are sweet like candy and have chocolate (raw cacao, but still). Also, you can't exactly nosh a Snickers if your vegan so what the hell! These tasty bars put up a good fight towards the real deal candy bar. Even if you aren't vegan these bars are still enjoyable and deliver satisfaction when your hankering for something sweet yet healthy.
OK! Fine, they could also be considered granola bars. However, if you want to get your toddler or husband in on the goodness refer to them as candy bars and everyone will want 'em!
What You Need
1/4 cup Coconut Oil
1/4 cup Raw Honey (Or if you are the type of vegan that doesn't eat honey, you can use maple syrup or agave)
1/3 cup Almond Butter
1/3 cup Crushed Raw Almonds
1 cup Gluten Free Oats
1 tablespoon Chia Seeds
1 tablespoon Raw Cacao Powder
1 teaspoon Pure Vanilla Extract
1 teaspoon Coarse Sea Salt
What You Do
-In a large frying pan on medium heat melt together the coconut oil, raw honey and almond butter. Use a spatula to mix together and press lightly on the raw honey to help it melt. Melt these until it all becomes one thin batter. Lower the heat a bit and continue to stir. The honey is likely to burn if you don't keep stirring.
-As you stir add the vanilla and raw cacao powder. Stir until all the ingredients come together into a thin "milk" chocolate colored batter.
-Stir in a half cup of your gluten free oats. Stir until the batter coats all the oats. Now turn off the heat.
-Stir in crushed raw almonds.
-Now stir in the last half cup of gluten free oats. Stir until the everything is coated. The batter now should be thick with coated oats and almonds.
-Sprinkle in the chia seeds and stir on last time.
-Pour your batter into a small baking dish lined with parchment paper. Use the spatula to press into all corners of the pan and smooth out the top.
-Sprinkle the coarse sea salt on top.
-Place in the refrigerator over night. Or until the bars harden.
-Once the bars have set, cut into small bars and store in an air tight container and keep in the refrigerator. These can keep for about a week.
My mother loves to tell this story. When it happened she called me right away and was convinced her little grandson was in fact a comedian ...
Dan and I were enjoying a weekend away as parents do. My mom was watching Ryan as grandparents love to do. Saturday morning she took Ryan along for breakfast with her girlfriends. While the waitress was taking orders my mom told Ryan to tell the nice lady what you would like for breakfast. My mom, always an advocate for "Do it yourself". So Ryan perks up and says "PANCAKES." My mom tells him to say please so Ryan orders again this time with "Pancakes Pwese". The waitress then gets down on his level sweetly and asks "Would you like bacon or sausage with that sweetie?" At this point I'm sure the waitress thinks this kid is cute ... She also probably can't decide if this kid is a boy or girl as my son's long red hair fooled many. Then as my mom loves to tell it ...
Ryan gives the waitress an awkward confused look (aka a dirty look) and says "I want dem wif syrup!" (insert my mom's laughter here...okay I'm laughing now too)
Duh lady! Give the kid (boy or girl) pancakes with SYRUP!
If you knew Ryan personally you would know in detail of his strong sweet tooth. Actually, if you can find a three year old who doesn't have a severe soft spot for sugar congrats! My son is just like me, coat it in sugar and we will eat it. Aside from sweets, Ryan had a continuous love affair with Macaroni and Cheese (shocker). His favorite though was pancakes. Pancakes were his jam and they were mine too when I was little. They are my jam now! The second Ryan was old enough for solids I was so thrilled to mix up pancake batter just like how my grandma does and serve him right! That is right buddy! Breakfast gets way better than mushy baby cereal and bananas! His first pancake day was fun. I had music playing, Ry was squeaking and bubble babbling in his Bumbo chair. Probably thinking "my mom is a fool!" I had read somewhere that you should talk out every little thing you do in front of your baby in hopes of the baby learning words and in turn learning how to talk. So I did and my whole family thought I was nuts. I narrated everything from cleaning, diaper changing to cooking. It was annoying I'm sure. It makes me laugh though thinking of myself saying "I'm cracking the eggs. I'm mixing! This is called mixing Ryan ..." Terrible, but Ryan did start talking early so there you have it. Coincidence? I think so yea.
From the first pancake morning to the last it was an adventure. Never the same, but always fun. Now, I've just begun making pancakes again. With Ryan looking down at me. I imagine him squeezing in-between my legs. I think back at the times when we would drag his stool into the kitchen and request "I help now ... I can do it mom!" I can see his chubby hands strangle an egg until it cracks and oozes through his fingers. He always looked up at me with a smile and giggle. I'm making pancakes again and it sucks with out him. But making pancakes again, that is progress. It shows I'm growing with Ryan within me. Pancakes for me are not just pancakes. When I make, order, eat pancakes its me thinking of Ryan and all our pancake quests.
It never is "just pancakes" or "just breakfast" ... It is an adventure.
Jacqui & Ryan's Go-To Pancakes
What You Need
- 1 1/2 cup flour
- 1 cup of almond milk
- 1 large egg
- 1 tablespoon melted butter for batter
- more butter for the pan in between pancakes and more butter ...
- 1 tablespoon of sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- a few table spoons of water to smooth the batter
What You Do
- mix dry and wet ingredients
- melt the tablespoon of butter in the pan. When it is melted add to the batter.
- add water and whisk your batter till it is smooth (no lumps)
- add a pad of butter into your medium hot pan.
- once the butter melts add about a 1/3 cup of batter.
- let it bubble. Once the bubbles are evenly popping up all over its time to flip!
- once it flips add a little butter to the top
- after a few seconds and the butter on top has melted the pancake is done.
- serve warm with your favorite toppings. aka syrup!
-Make sure the batter is smooth with no lumps. The lumps are flour pockets that won't cook. Use a whisk and your muscles. Also you can add a little water at a time to get to that smooth texture.
-Always add a teaspoon of vanilla. For all you box pancake makers even adding a dash of vanilla will change the taste for the better.
-Remember! The first one is always a throw away. I don't care if you are a professional chef the first pancake is always burnt, not cooked through, whatever just throw it away and start the second. I feel like that applies in life the first attempt at anything is always a throw away. Dust yourself off and start again.
-Butter Butter, give me the butter baby. If you are afraid of butter you can use coconut oil with ease. You have to butter your pan in between each pancake. Once your pancake is finished spread a little butter on top to melt away as you pour the batter for the next one. Honestly butter is where its at.
-Let the littles do it! (with caution) Let them crack the eggs, mix or pour. Trust me you both will love it and you'll all get used to crunchy pancakes. Egg shells add texture and confidence.
The goal here is not to steer you from creating pancakes from a box or however you do it. The goal is to just create a fun loving breakfast with your little one. A breakfast that has cake in the name and can be sweet, smothered in more sweet. The goal here is to create memories and get messy while doing so. Enjoy!
Our mornings are usually pretty busy. We wake up early and run around trying to get ourselves ready and get Ryan ready for preschool. I make a cup of coffee and only drink about half, then forget it on the ironing board or in the bathroom. I don't know about you, but I NEVER finish a cup of hot coffee. I do try hard to prepare and make things that will help our mornings run smoothly...some times I'm on top of it and sometimes not.
This week I was able to throw together some muffins that the whole family could grab and go! I switched up my go to banana bread recipe and made a quick breakfast I felt good about eating through out the week. Below is the recipe...Enjoy!
What You Need
:: muffins ::
-3 brown spotted bananas
-1 1/2 cup gluten free flour (if you use regular flour, only use 1 cup)
-1 cup raw sugar
-3/4 tsp baking soda
-1/2 tsp baking powder
-1 tsp cinnamon
-pinch of nutmeg
-1/2 cup melted butter
-1 tsp vanilla
:: muffin topping ::
-1/4 cup brown sugar
-1 cup gluten free oats.
What You Do
-Pre-heat oven to 350 degrees
-Mix dry ingredients and set aside
-Mash up bananas
-Mix in eggs, butter and vanilla into the banana mash
-Slowly mix in dry ingredients
-Scoop into muffin pan
-Mix together the brown sugar and oats then top each muffin. Make sure to press the oats into muffin batter. I liked to really load the top so the muffins can be a tad more filling.
-Bake muffins for 10-15 minutes.
See, I told you they are beyond easy. These yummy muffins last up to a week, as long as they are kept sealed.
If you guys follow us on the old InstaGram (@babyboybakery)...you all know by now how obsessed we are with breakfast! Typically my son and I cook breakfast every morning. Only on days where we have to get up and out fast do we have cold cereal. I've heard that breakfast is the most important meal of the day...in our house we agree, with extra syrup and over easy eggs on brioche.
Our recent favorite is French Toast. After making it a bunch I've learned a few things I'd like to pass on. So, please read on and make some FT tomorrow morning!! Your family will thank you with sticky kisses!!
`Splurge on delish bread! Find a thick loaf of buttery brioche or try our personal favorite...Cinnamon Roll bread. Think it sounds crazy and not on the diet plan? Try it out and walk an extra mile. Its Awesome and worth every bite!
`When making the custard coating; use 3-4 large eggs, 2 tsp cinnamon, 2 tsp sugar, 1 tsp pure vanilla, 1/4 whole milk and dash of nutmeg. Whisk it all together and dip dip dip that bread!
`Grill your french toast slow and low in butter. If you keep the heat on medium it will ensure a crispy crust and soft inside.
`Be sure to add butter on the french toast when you flip to grill the other side!
`Take the extra time to warm your syrup! Just zap in the microwave for 30 seconds before using.
`Mix powdered sugar and cinnamon together and then sprinkle on top!! << That's our favorite!
`Lastly, cut the toast into sticks for chubby little hands to grasp easily! Gotta love French toast sticks!
Enjoy Your Breakfast!
Does your family have a favorite?!