Banana Nut Biscoff Breakfast Cookies

Here is a secret...  I hate to cook breakfast.  H.A.T.E.  I mean, who wants to mess the kitchen up and have to clean before 9am?  Not me.  That is who.

I love to have breakfast for supper.  That is a delicious meal that we all love in our house.  But we eat it at night.

So I am constantly on the look out for some filling breakfast options that do not really require cooking for breakfast.  So far, I have come up with Sausage Rolls.  They my children's favorite breakfast.  A few weeks ago I ran across this recipe.  It was for Blueberry Biscoff Breakfast cookies.  Breakfast cookies!  Great idea, right?  It was genius sounding on so many levels.  Cookies for breakfast alone was a great idea, but then to have something that was healthy and did not require me to cook in the morning was ingenious.  I tweaked the ingredients to match what we liked and here is what I came up with.

Banana Nut Breakfast Cookies.....pure heaven.

Ingredients
1/2 cup margarine, softened (Fleishmann's unsalted is milk free)
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup Biscoff Spread
1 egg
1/2 tablespoon vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 large banana, very ripe, mashed
1/2 cup chopped pecans
1/2 cup semi sweet chocolate chips (Gharidelli is milk free)

Directions
In a bowl, cream the margarine, sugars and Biscoff until creamy, 3 minutes.  Add the egg and vanilla and mix for 2 more minutes.

Whisk together the dry ingredients and then add them to the wet ingredients.  Beat on low speed until just combined.  Stir in the pecans, banana, and chocolate chips. 

Using a cookie scoop, scoop the dough onto a cookie sheet.

 

Bake at 350 degrees for 10 minutes.

Let them cool on the pan for a few minutes and then move them to a cooking rack to let them cool completely.  Store in an air tight container.

 When you wake up in the morning your breakfast will be waiting for you!  

I am linking up with Metamorphosis Monday, Allergy free Wednesday, and these other Awesome Parties!

Peanut Butter Chocolate Chip Bread

I have been on a peanut butter and chocolate kick lately.  I can't help it.  It is the greatest combo of flavors ever.  It is a fact.

My String Beane outgrew his peanut allergy late last year.  We have treaded slowly, but surely into the peanut world.  I think I am finally at peace with him eating peanuts and peanut butter.  Maybe that is why I have been adding peanut butter to everything lately.

I saw this recipe on Pinterest and knew that I could switch it up a bit to accommodate us. 

I just changed some of the ingredients to make this milk free for us.  It was a delicious bread that everyone ate.  We ate it for breakfast and snacks.  It did not last long!  I have to say that it was especially yummy with a cup of coffee after the little Beanes had gone to bed.

Here you go:

Ingredients

6 TBSP unsalted butter, at room temperature (We use Fleishmann's unsalted- it is milk free)
1/3 cup peanut butter
1 cup granulated sugar
½ tsp. vanilla extract
2 eggs
3 medium, ripe bannans
2 cups all-purpose flour
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup semi sweet chocolate chips. (We use Gharidelli semi sweet - no milk)

Preheat the oven to 325 degrees. 
Sift all of the dry ingredients together in a bowl and set a side.

Cream the butter, peanut butter and sugar on medium high for 3 minutes until light and fluffy. 
Add eggs, one at the time, beating after each addition.  Add vanilla and beat an additional 30 seconds.
Add bannanas and mix until incorporated.

With the mixer on low speed add the dry ingredients and mix until everything is just incorporated. Don’t over mix. Remove from mixer and fold in chocolate chips with a spatula. This will also help the rest of the ingredients mix in.

Spray a loaf pan with cooking spray.  Pour batter into loaf pan.  Bake for one hour and 15 minutes.  Check with a cake tester to make sure it is done.  Cool in the pan for 10 minutes and then turn out on to a cooling rack to cool completely.

Eat up!

Cinna Sticks

Exercise is not my thing.  Not any part of it.

I pretend to do it.  I don't think I am fooling anyone though.  Wearing yoga pants around town doesn't fool anyone.  Everyone knows they I am only wearing them because of the elastic.

I am trying to break the cycle of exercise hating with my children.  Butter Beane and Jelly Beane started gymnastics this week.  They loved it.  I pretended to know how to do the moves they were learning. 

There was jumping and rolling and twisting and stretching.  I watched and smiled.  I felt tired for them.

Here they are on their way to the first class.

The other main reason I wanted to sign them up for gymnastics is so I could buy leg warmers.  No lie.  Aren't they the cutest? 

Since I am all about pretending to love exercise, I decided to share the secret with my kids early. 

You exercise so you can eat better stuff. 

I made them this sinful breakfast before we went.  They ate it up and then burned off all the calories.  I ate it up and kept all the calories.  I took one for the team.

Cinnasticks

Ingredients

12 Rhodes rolls, thawed overnight

6 Tablespoons margarine (Flieshmann's unsalted is milk free)

3/4 cup brown sugar

1/4 cup sugar

2 teaspoons cinnamon

1/8 teaspoon cloves

1/8 teaspoon salt

2 Tablespoons melted margarine (Flieshmann's unsalted is milk free)

Before you go to bed, put the frozen rolls in a greased bowl and cover with plastic wrap. 

In the morning, roll the dough out on a lightly floured surface until it is close to a 9x13 size.  Cut the dough in to strips using a pizza cutter.

In a 375 degree oven, melt the 6 Tablespoons of margarine in a 9x13 dish. 

Transfer the strips of dough to the 9x13 dish.  Roll each dough strip in the melted margarine and line them up side by side until you have all of them in the pan.

In a bowl, mix together the sugars, cinnamon, cloves, salt and 2 T melted margarine.  Sprinkle the cinnamon mixture over the bread dough and let it rest for about 10 minutes.

Bake the Cinnasticks in a 375 degree oven for 15 to 20 minutes.

While they are baking, make the sugar glaze.

Sugar Glaze

1 cup powdered sugar

2 Tablespoons softened margarine (Flieshmann's unsalted)

1 teaspoon vanilla

2 Tablespoons milk (I used almond milk)

Whisk together until smooth.

When the Cinnasticks come out of the oven, let them cool for about 10 minutes and then drizzle the glaze all over them. 

I might not have been able to wait the full 10 minutes before I drizzled the glaze on these babies.  I believe I was hungry and we were running late.

This should be every one's reward for a good workout!

I am linking up with Metamorphosis Monday and these other Awesome Parties !

I altered this recipe to make this milk free for my family.



Quiche Lorraine

My mom makes this quiche.  She used to make it for when "the ladies" were coming over for lunch.  When I was little, I felt grown up when I got to eat some too.

Quiche Lorraine is still my favorite quiche and I always feel special and "lady like" when I order it in a restaurant.  My mom's recipe is still the best.  Here it is.

Ingredients

9" deep dish pie shell

1/2 pounds of bacon, cooked and crumbled

6 oz (1 1/2 cups) shredded Swiss cheese

3 eggs

1 1/2 cups half and half

3/4 teaspoons salt

dash of nutmeg

dash of Cayenne pepper

1 Tablespoon flour

Directions

Sprinkle bacon on the bottom of the pie shell.  Sprinkle cheese on top of bacon.  Beat eggs and the rest of the ingredients together and pour in the pie shell.  Bake at 375 degrees for 35-40 minutes or until the center is set.

My quiche has baked as long as 1 hour before.  Just watch the pie shell so that it does not burn.  If it starts to get too brown, cover the shell in foil and bake until the quiche is set.

I hope you enjoy this.  It is my favorite!

I am linking up at Metamorphosis Monday and these other Awesome Parties!

Christmas Morning Breakfast Casserole

I love breakfast casseroles.  The trouble is, most of them have a ton of cheese in them.  Don't get me wrong.  I love cheese.  LOVE.  But my String Beane is very allergic to milk so, no cheese here.

I also love sausage.  It is by far my favorite breakfast meat.  I really like it when a little bit of syrup gets on it.  Sort of like the McGriddle concept. 

I ran across this recipe on Pinterest and thought I could adapt it to fit both my loves.  Breakfast casserole and sausage. 

This is basically a French Toast Casserole with some sausage in it.  Yum.  It turned out so good!  My little beanes liked it too.  Butter beane liked it the best and he is a decidedly picky eater.  I decided that it would be a great thing to have on Christmas morning.

Here is the recipe:

Ingredients

1 loaf of French Bread, cubed

6 eggs, slightly beaten

1 cup of Almond Milk

1/2 cup maple syrup

1/2 teaspoon cinnamon

1 pound of sausage, browned and drained

Place the bread cubes in a 9x13 dish.  Sprinkle the sausage over the top of the bread crumbs.  Mix the eggs, almond milk, syrup and cinnamon together in a bowl and pour over the bread/sausage mixture.

Cover with plastic wrap and refrigerate overnight. 

Bake 45 minutes to 1 hour at 350 degrees. 

This will be a yummy and easy Christmas breakfast for us.  What do you do to make Christmas morning easy? 

I am linking up at Metamorphosis Monday and these other Awesome Parties!  

 Check out my Giveaway of a great eBook package from Modern Alternative Mom.  Leave a comment to enter!

Cinnamon Bun!

Mr. Homegrown has a sweet tooth.  That is probably why I married him.  It is hard to hide a sweet tooth forever.  So I married someone who has one too!  That was genius.

Cinnamon Buns or Monkey Bread is probably his favorite breakfast in the world.  This recipe for Cinnamon Buns is his favorite.  It is also probably the easiest breakfast to make.  What a happy marriage. 

All the Beanes love this cinnamon bun.  It is so gooey and yummy!  There is buttery cinnamon love everywhere.   I love that you assemble it the night before and just pop it in the oven in the morning.  I always make it for Christmas morning when there is no time to cook with all the wrapping paper flying.

I hope you love this as much as we do.  It is a busy moms dream of a recipe and a Sweet Tooth's BFF.

Ingredients

20 frozen dough rolls (I use Rhodes)

1 cup brown sugar

1/4 cup vanilla instant pudding

1-2 Tbsp cinnamon

3/4 cup raisins -optional (I do not use them)

1/2 cup melted butter (dairy free margarine is what we use)

Directions

Grease a 10" bundt pan and add frozen rolls.  Sprimkle with brown sugar, pudding powder, cinnamon and raisins.  Pour melted butter over all.  Cover with a clean, damp cloth.  Leave out at room temperature.  Turn out the lights and go to bed!

When you wake up you will see this waiting for you

In the morning, preheat the oven to 350 degrees.  Bake for 25 minutes.  Let sit for 5 minutes and then turn out on a serving plate.  Your family will thank you!

Recipe was adapted from Land of Nod Cinnamon Bun.

I am linking this to Melt in your Mouth Monday,
Jam Hands