Breakfast/Brunch « Fab Fatale

Breakfast/Brunch

January 21, 2013

Banana Bread

Banana Bread Recipe

We fancy ourselves around here as banana bread connoisseurs (exciting, right? lol), and as many recipes as I’ve tried, this one is by far the best. My husband is addicted, he’ll buy a bunch of bananas and then accidentally let two go a little brown, perfect for banana bread.

What makes this recipe SO good (yet, not so healthy), is the cup of sour cream and two bananas. It’s so moist! We’ll make it on a Sunday and eat it with tea for breakfast throughout the week.

Yields: 1 9×13 loaf

Ingredients:

1 cup mashed bananas
1 cup sour cream
1/4 cup margarine
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

banana bread recipe – allrecipes.com

May 10, 2012

Lemon Ricotta Pancakes

Cheesecake Factory Lemon Ricotta Pancakes Recipe

I found this recipe for Lemon Ricotta Pancakes at The Cheesecake Factory website and it is amazing! The ricotta cheese makes the pancakes smooth and rich, and there is just a hint of lemon flavor. This recipe is such a nice twist on traditional basic pancakes.

Growing up, I made my mom breakfast in bed every year for mother’s day. Before I could cook, breakfast was a bowl of cereal on a tray with a vase, a flower that I’d picked from the yard, and a handmade card. Years later, it was scrambled eggs and eventually pancakes. If your kids are old enough to cook, you should pass this recipe to them as a hint hint!

Makes: 8 Pancakes

Ingredients:

1-3/4 cups all-purpose flour
1 tablespoons baking powder
1 teaspoons Kosher salt
1-1/2 cups buttermilk
2 eggs
1 teaspoons vanilla
2 tablespoons vegetable oil
2 cups fresh ricotta cheese
4 tablespoons granulated sugar
2 tablespoons lemon zest (minced)
2-1/2 tablespoons vegetable oil

Directions:

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.

Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.

Heat 1/4 teaspoon of vegetable oil on a griddle or in a large non-stick pan over low heat. Using a 4 ounce ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6″ in diameter. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Do you have any Mother’s Day traditions at your house? I’d love to hear all about them.

recipe – The Cheesecake Factory

March 18, 2012

Cinnamon Roll Waffles

Cinnamon Roll Waffles Recipe

I’ve never had such a quick turnaround from discovering something on Pinterest one day and making it the next. I pinned these Cinnamon Roll Waffles and couldn’t wait to try them because they looked so fun, so good, and so easy – not a combo I come across often in a recipe.

Cinnamon Roll Waffles Recipe

I made mine a little different than the recipe I found. Instead of using small cinnamon rolls and placing one in each corner of the waffle maker to make mini-waffles, I used Pillsbury Grand Cinnabon Cinnamon Rolls (the large can), cut two of them them in half, and pressed them together in the center with the cut edges facing outwards and the round edges touching at the center to make a large waffle. I also pressed the outside of them a bit more to form a round shape suited for the waffle maker. One can (5 large rolls each) made two giant waffles with one roll left over, so 2 cans would make 5 waffles.

Cinnamon Roll Waffles Recipe

Spray your waffle griddle with a non-stick cooking spray. I use a Technique round rotating non-stick waffle maker and preheat it at level 4. The waffle maker will beep once it’s preheated and I quickly placed the cinnamon roll in the center of the griddle, closed the lid, and rotated it until it beeped again, about a minute and a half later. I popped the cinnamon roll waffle out of the griddle using tongs, slid it onto a plate, and drizzled a little of the cream cheese frosting that came with the rolls over the waffle. I placed the frosting in the microwave for 5 seconds for an easy drizzle.

This recipe {really too easy to be called a recipe} was so good and such a fun take on cinnamon rolls and waffles! Is this something you would try?

recipe – altered from a hen’s nest via pinterest.

February 26, 2012

Homemade Waffles

Basic Traditional Homemade Waffles Recipe

We got a waffle maker and my husband’s mom shared the best waffle recipe with us using ingredients we always have on hand. It’s so fun to crank up the waffle maker on a weekend morning and start mixing up the batter. This recipe makes four gigantic waffles and they are so good! This will definitely be in regular rotation for weekend breakfast at our house.

Servings: 4

Ingredients:

1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
3 eggs
6 tablespoons melted butter
1 1/2 cup milk

Directions:

In a large mixing bowl, mix flour, baking powder, salt, and sugar. In a separate bowl, lightly beat eggs and melted butter until mixed well. Pour egg and butter mixture into dry ingredients and mix well. Stir in milk. Batter will be lumpy.

Spray waffle griddle with a non-stick cooking spray. Fill batter cup to fill line (this came with our Technique round rotating non-stick waffle maker) and pour evenly on waffle maker. On our waffle maker, we used level 5 for cooking heat, closed the lid, rotated the waffle immediately, and the waffle maker beeps when the waffle is ready.

The waffles were perfect. They came out to a beautiful golden brown! So good!

source: Betsey – my husband’s mom

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