Cinnamon Swirl Cream Biscuits

Guys, winter is slowly killing me. I have had enough of the snow, the ice, the cold, the wind, losing the clean house vs. wood stove battle. I need a sunny vacation, STAT.  Heck, I would even take a sunny day, just a little blue sky!!

There isn’t much else to do this time of year but stay inside and eat comfort food.

Cinnamon rolls and biscuits definitely fall into that category, and these cream biscuits, swirled with cinnamon brown sugar filling and topped with sweet icing just might make winter more bearable.

Or at least stop my complaining for a little bit! 😉

recipe slightly adapted from Cook’s Illustrated, May/June 2000

Cinnamon Swirl Cream Biscuits

Ingredients

  • Dough
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups heavy cream
    Filling/Topping
  • 2 tablespoons unsalted butter, melted
  • 4 tablespoons packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 3 teaspoons heavy cream

Instructions

  • Preheat oven to 425 F with a rack in the upper third.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time, until dough comes together. Knead the dough for about 30 seconds, or until smooth.
  • Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 9-inch pie plate. Repeat with all pieces.
  • Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the confectioners’ sugar, cream and vanilla together in a small bowl until smooth (it will be a thick glaze). Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I found that these froze wonderfully. Individually wrap and heat for 20-25 seconds in microwave to defrost.)
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    Coconut Crusted French Toast with Caramelized Bananas

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    How was your holiday? Wonderful, I hope! I know many of you still have guests or may be home on vacation, or maybe guests for New Year next week. I have a killer breakfast recipe for you that will impress anyone!

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    Delicious sliced of french toast, coated in crunchy coconut, topped with sweet caramelized bananas and a caramel syrup. It’s a brunch lovers dream! You can change this recipe up slightly by leaving out the rum, and even substituting the milk for coconut milk if you want it to be extra coco-nutty.

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    Use caution when cooking the french toast, you don’t want the coconut to burn. Make sure to cook them on  medium so they cook through and the coconut has time to get nicely browned.

    Coconut Crusted French Toast with Caramelized Bananas

    Ingredients

    • 1 cup whole milk
    • 4 large eggs
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon coconut extract (optional)
    • 1 loaf French bread, sliced 1 inch thick
    • 1 1/2 cups sweetened shredded coconut
    • Oil of frying (I used coconut oil.)
      Banana Caramel Syrup
    • 1/4 cup butter
    • 3/4 cup brown sugar, lightly packed
    • 3 tablespoons whipping (heavy) cream
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 4 tablespoons dark rum (optional)
    • 2 bananas, thickly sliced

    Instructions

  • Heat a large skillet or griddle to medium. Whisk the first five ingredients together in a baking dish or large bowl.
  • Pour the shredded coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side. Then dip the slices in the shredded coconut on both sides for an even coat.
  • Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid burning! If the coconut burns before the crust has formed, turn the heat down a little.
  • Add more oil as needed and continue with the rest of the bread. Serve the french toast warm with the banana caramel syrup
  • For the banana caramel syrup: In a pot, melt the butter over medium-high heat. Add the brown sugar and mix to combine. Once the butter and sugar are incorporated together, stop stirring and let the mixture come to a low boil. Without stirring, let the sugar mixture boil for 2 minutes.
  • Slowly add the whipping cream and whisk to combine. Stir in the cinnamon and vanilla. Add the rum and banana slices. Cook for 45 seconds to 1 minute or until the bananas begin to soften, but you don't want them to turn mushy.
  • Spoon the bananas and caramel syrup directly over the french toast. Serve immediately.
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    Blackberry Lime Scones

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    Comfort: That word has so many definitions for different people. For me, my ultimate comfort is Saturday morning. Wrapped in a fuzzy blanket on the couch, a cup of hot coffee in hand, and a delicious pastry at my side. No rush, just cuddling with my babies and basking in two days free of work and responsibility. Perfect comfort for me.

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    These scones make the perfect lazy weekend morning snack. So tender, with the perfect crumb. The berries and lime zest add the perfect amount of tart to go with the sweet!

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    These freeze fantastic, just heat in the microwave for 30 seconds and they will be just as delicious for a quick weekday morning treat.

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    Blackberry Lime Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 cup cold butter
    • 1 cup heavy cream
    • zest of one lime
    • 1 tablespoon lime juice
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1 pint blackberries*
      Glaze
    • 2 cups powdered sugar
    • 3-4 tablespoons lime juice, plus more if needed.

    Instructions

  • Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the blackberries, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lime juice, lime zest and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
  • On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife, or into circles using a biscuit cutter. Place on cookie sheet, if desired brush with additional cream. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool.
  • To make glaze, mix the powdered sugar and lime juice until thick but pour-able. Pour glaze over scones, allow to set before serving.
  • *Frozen blackberries can be used, do not thaw.
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    Tropical Banana Bread

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    Some may call me crazy, but I already have most of my Christmas shopping done. Purchased at least, anything that needs to be crafted or assembled will happen closer to the holiday.

    Since most of the gifts are bought, I thought I should start getting a leg up on purchasing holiday baking ingredients. I love to bake more than ever around the holiday’s, but it can get expensive!

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    One ingredient that I always have on hand? Bananas! A few always seem to brown before they get eaten, so into my freezer they go. This banana bread is a fun twist on the traditional loaf. I took all the ingredients I loved in my Tropical Blondies and added them to a super quick and simple bread. Delicious!

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    Tropical Banana Bread

    Ingredients

    • 1 cup sweetened flaked coconut
    • 1/2 cup chopped macadamia nuts
    • 1 cup chopped dried pineapple
    • 1¾ cups all-purpose flour
    • 1/2 cup light brown sugar
    • 1/2 cup coconut sugar
    • 2 teaspoons baking powder
    • ¾ teaspoon kosher salt
    • 2 eggs
    • 1 cup mashed ripe banana (2 to 3 medium bananas)
    • â…“ cup coconut oil, in its liquid state
    • 2 teaspoons vanilla

    Instructions

  • Preheat oven to 350°F.
  • Spay a 9x5 loaf pan with nonstick spray, set aside.
  • In a nonstick skillet over medium-low heat toast the coconut and macadamia nuts until they become lightly golden. Remove from the heat immediately. Set aside.
  • Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  • Mix together the eggs, banana, coconut oil,and vanilla. Pour the wet ingredients into the dry and stir to combine.
  • Stir in the coconut, nuts (reserve some for the top if you like) and pineapple. Pour into the prepared pan. Top with reserved coconut and macadamia nuts.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. You may have to tent the top if the coconut or nuts start to get too brown.
  • Allow the bread to cool in the pan for 15 minutes and then remove from the pan and place on a wire rack to cool completely.
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    Recipe adapted from Cookies & Cups

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    Breakfast Corn Dogs

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    School is in session! I might sound excited about it, but I’m not. I had no idea when becoming a parent that everyday would be a battle to come up with fast, creative, healthy fun meals for my kids. 3 OF THEM EVERY DAY!

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    These breakfast corn dogs might not be the most healthy breakfast option around, but sometimes I like to give my kids a treat. These freeze well, just heat in the microwave to partially defrost and bake at 400 degrees to crisp.
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    Some days, a fun breakfast like this is just what it takes to perk my kids up and get them fed and out the door without (too much) of a fight!

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    Breakfast Corn Dogs

    Ingredients

    • 16 breakfast sausage links
    • 16 bamboo skewers
    • 1.5 cups pancake mix
    • 1/2 cup cornmeal
    • Dash of cinnamon
    • 1 egg, slightly beaten
    • 1/2 teaspoon vanilla
    • 1.5 cups water
    • Canola oil, for frying
    • Warm maple syrup, for serving

    Instructions

  • Cook sausage in a frying pan over medium-high heat until cooked through.*
  • Pat cooked sausage with paper towels to absorb excess grease and insert a bamboo skewer into each sausage; set aside.
  • In a large bowl, combine pancake mix, cornmeal, and cinnamon.
  • Add egg, vanilla and water, adding more water as needed for the batter to become slightly thick. Start out by adding 1 cup, then work your way up.
  • Heat some canola oil in a large pot over medium-high heat to about 350 degrees F.
  • Dip each sausage into batter and allow excess to drip off for a few seconds.
  • Carefully drop each battered sausage into oil and use tongs to turn each corn dog to ensure even browning.
  • Remove corn dogs from oil when the outside is golden brown, about 2 to 3 minutes.
  • Serve with warm maple syrup for dipping.
  • *Sausage can be cooked and refrigerated ahead of time to shorten prep time
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    Recipe adapted from Six Sisters Stuff

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    Lemon Ricotta Pancakes

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    Its been interesting to watch how my kids’ tastes change over the years. They started out as great eaters, but now like most kids its sometimes like pulling teeth to get them to eat a balanced meal.

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    I really can’t blame them for their changing tastes though, because in the last few months I have noticed that my tastes have been changing too. Example? All the sudden, I want all things vinegar. Bring on the bread and butter pickles, pepperoncini peppers and pickled bean salad. Maybe its just a phase, but I can’t get enough!

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    Breakfast used to be the meal I would gladly skip, or eat cold pizza or leftover because breakfast foods didn’t really do it for me. Not anymore! Now I love breakfast, brunch, brinner, both savory and sweet. Pancakes are best at dinner time to me, and these pancakes rocked my world. I adore anything lemon, and the ricotta cheese made these taste reminiscent of cheesecake to me. Cheesecake at breakfast? I’ll take it! I loved these with blackberry syrup, but the kids enjoyed them with maple syrup.

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    Lemon Ricotta Pancakes

    Ingredients

    • 2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 and 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon salt
    • 2 large eggs, at room temperature
    • 1 and 1/2 cups milk
    • 1 cup full-fat ricotta cheese
    • 1 and 1/2 teaspoons pure vanilla extract
    • 1/4 cup fresh lemon juice
    • 2 teaspoon lemon zest
    • Blackberry or maple syrup for serving

    Instructions

  • In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, lemon zest, lemon juice and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Be careful not to over mix the batter.
  • Pour batter by 1/4 cupfuls onto a buttered hot pan or griddle. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup.
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    Strawberry-Rhubarb Scones with Lemon Curd

    What would your ideal job be? I mean, not ice cream or beer tester, but a real legit job? Are you lucky enough to be doing that job? I sure hope so!

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    My day job isn’t my dream job, but it pays the bills. If I could, I would love to be an even planner/coordinator. I am super organized and detail oriented, and with all of the parties and gatherings I have hosted, I think I would be pretty fantastic at it!

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    These scones and lemon curd are so fantastic, they were made for sharing. I would love to have a brunch as serve these as part of the spread.

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    The scones are perfectly tender and sweet, and the tart and smooth lemon curd is the perfect accompaniment. If you don’t have time for the lemon curd you could use store bought, but please don’t skip it. Its absolute perfection with these fruit filled pastries!

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    Strawberry-Rhubarb Scones with Lemon Curd

    Ingredients

      Scones
    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 cup cold butter
    • 1 cup heavy cream
    • 1 tablespoon lemon juice
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1/2 cup chopped strawberries
    • 1/2 cup copped rhubarb
      Lemon Curd
    • 7 to 8 large egg yolks, depending on size
    • 1¼ cups + 2 tablespoons granulated sugar
    • 4½ fluid ounces freshly squeezed lemon juice (4 large lemons)
    • Pinch of kosher or sea salt
    • 1 tablespoon finely grated lemon zest
    • ½ cup (1 stick) chilled unsalted butter, cut into pats

    Instructions

  • Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the strawberries and rhubarb, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lemon juice and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
  • On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife. Place on cookie sheet, if desired brush with additional cream and sprinkle scones with raw sugar. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool
  • For the lemon curd: In a bowl set on a double boiler, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth.
  • Bring the water in double boiler to a simmer, reduce heat to low. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
  • Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
  • Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
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    Lemon Curd Recipe: Wicked Good Kitchen

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    Carrot Cake Muffins with Cheesecake Filling

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    I am not even going to try to hide how giddy I am that spring is finally here. I have had ENOUGH of winter and snow and cold weather. I am ready for flip-flops, windows rolled down and BBQ everything.

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    Carrot cake seems to be synonymous with spring. I am not a huge cake person, but I am a muffin person. These muffins are soooo good, and perfect for a spring brunch!

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    Tender carrot cake muffins, filled with cream cheese and topped with streusel and glaze. Basically all the things that make up a perfect  muffin. I went heavy on the streusel with these, and I made the right decision!

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    Carrot Cake Muffins with Cheesecake Filling

    Ingredients

      Muffins:
    • 2¼ cups all-purpose flour
    • ½ cup granulated sugar
    • ¼ cup light brown sugar (firmly packed)
    • 1½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • ¾ teaspoon salt
    • 2 large eggs
    • ¾ cup water
    • â…“ cup vegetable oil
    • 1 cup grated carrots (about 2-3 medium carrots)
      Cream cheese filling:
    • 8 ounce cream cheese-softened
    • 1 Tablespoon sugar
    • ½ teaspoon vanilla
      Streusel Topping:
    • 1 cup all-purpose flour
    • â…” cup granulated sugar
    • 1/2 cup unsalted butter-melted
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
      Glaze:
    • 1 Teaspoon milk
    • ¼ cup powdered sugar

    Instructions

  • Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside, or spray with nonstick cooking spray.
  • To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, â…” cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
  • To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
  • To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
  • In a small bowl, whisk together the eggs, water and oil.
  • Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
  • Drop about 1 ½-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups ¾ full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
  • Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
  • To make the glaze, stir well 1 tablespoon milk with ¼ cup powdered sugar and drizzle over the muffins before serving.
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    Recipe Source: OMG Chocolate Desserts

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    Jason’s Buttermilk Waffles

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    Taking a little poll here: Are breakfast foods better at A) Breakfast or B) Dinner or C) Both! ?

    I pick C. I don’t always have the biggest appetite in the morning, but brunch is perfect for me. If I can have a few hours before I wake up I can put those breakfast foods away. Breakfast for dinner? Well, that is on regular rotation in our house. Its something the kids and I love, and its easy to not make the same thing twice.

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    I will admit that up until I made these waffles, I had only made homemade waffles twice, other than when I had a sourdough starter. I had not been impressed with the last recipe I used, and for some reason never tried again, even though its been years! What kind of food blogger am I?!

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    My soon to be step-dad Jason made these waffles for us one morning when we were visiting, and I was hooked. Who knew homemade waffles could be so good? Not I , for sure! This recipe makes a lot, and I love it even more for that. I cook them up and freeze them and they make the perfect school morning breakfast for M.

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    The recipe I am showing you today is straight up, but you know I love to trash things up. Add chocolate chips, top with peanut butter, bananas, coconut- so many waffles, so little time!

    Buttermilk Waffles

    Ingredients

    • 3 c flour
    • 3 Tbs sugar
    • 1 Tbs baking powder
    • 1 1/2 tsp baking soda
    • 3/4 tsp salt
    • 3 c buttermilk
    • 3 eggs, separated
    • 1/3 cup butter, melted

    Instructions

  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk together buttermilk, milk and egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.
  • Whisking constantly, add melted butter to the milk mixture. Pour this into the large bowl and stir just until combined. Be sure not to over mix!
  • When the flour has been combined (the batter will still be a little lumpy), heat waffle iron. While iron is heating, gently fold in the beaten egg whites. Spray waffle iron with non stick spray and scoop in waffle batter. Cook according to waffle maker instructions. Serve hot.
  • **Cooked waffles can be frozen. Cool completely, place between layers of wax paper and place in freezer bags.
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    Peanut Butter Chocolate Chip Muffins

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    I know that it is already well over half-way through the school year, but I feel like I am still trying to get the hang of things. M is only in kindergarten and goes to school 3 days a week. On those days, I feed her breakfast (daycare does the other 2 days.)

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    Some nights I am ahead of the game and plan ahead what I will feed her in the morning. Some nights- not so much. That’s why I like to have food in the freezer for those hectic mornings when I just don’t quite have it together.

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    Muffins typically freeze well and these are no exception. I have been making them for a few years now and they never disappoint. They bake up beautifully and the combo of peanut butter and chocolate is by far a favorite of mine. I hope you give these a try, I think you and your family will love them!

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    Peanut Butter Chocolate Chip Muffins

    Ingredients

    • 2 ¼ cups all-purpose flour
    • 2 tsp. baking powder
    • ½ tsp. salt
    • 2/3 cup brown sugar
    • 6 tbsp. butter, melted and cooled
    • ½ cup peanut butter
    • 2 large eggs
    • 1 cup milk
    • ¾ cup chocolate chips

    Instructions

  • Preheat oven to 375°. Line a muffin pan with 12 paper liners.
  • In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
  • In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
  • Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
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    Recipe Source: Annie’s Eats

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