I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Breakfast and Brunch

Overnight Apple Pie Breakfast Pudding

OVERNIGHT APPLE PIE BREAKFAST PUDDING

You guys have you seen Daniel Radcliffe rapping?

It has made my life complete.

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Seriously, I’ve watched his little performance on  The Tonight Show Starring Jimmy Fallon at least a dozen times since Wednesday.

Obviously, I’ve loved the Harry Potter books and the movies. I don’t care to share how many times I’ve seen them. And we saw Daniel on Broadway in How To Succeed in Business Without Really Trying. Which was amazing. But this has taken things to a whole new level for me. It’s just so cool.

Anyway, it’s Halloween so I’m here with a Trick AND a Treat.

Normally, I post a pie recipe but I wanted to change things up, a Trick if you will, by posting this breakfast recipe. It’s flavors are based upon apple pie so that is where the Treat part comes in. Clever, no?

Well, it’s super simple and I swear that you will love it. I love that it came together in about 5 minutes and then I just had it do its thing in the fridge overnight. I’ve made overnight oats often because I love how I have breakfast ready for me in the morning. I ate plenty of oatmeal while I was on maternity leave since oats are really healthy, filling, and comforting. I was all about warm comforting goodness in the cold months while I was home… hello, Polar Vortex!!

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Some days I have the chance to whip up eggs but more often than not I try to have something already prepped, like overnight oats or large batches of precooked steel cut oats, since spending $5 on a breakfast sandwich while I run into work is just annoying. And dumb. And unhealthy.

So while overnight oats are da bomb, I love how the added chia seeds really changes things up and adds a lot of fun flavor and texture to the recipe. I love how they pump up and get really creamy. Chia pudding- a fav! This breakfast pudding is just a great combo of those 2 things.

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Enjoy an Overnight Apple Pie Breakfast Pudding. And go watch HP rap. I swear it will put a smile on your face.

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Overnight Apple Pie Breakfast Pudding

Makes 4 servings

Ingredients

  • 2 Cups rolled oats
  • 1/4 Cup chia seeds
  • 2 1/2 Cups almond milk
  • 2 apples, diced (I used Macon apples)
  • 1/3 Cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 Tablespoon brown sugar
  • 1 teaspoon vanilla extract

Process

  1. Combine all of the ingredients in a large bowl. Mix well.
  2. Divide the mixture between 2 vessels. Cover and store in the refrigerator overnight.
  3. Stir prior to enjoying. Warm in the microwave, if you prefer it warm. Can be stored for up to 3 days.

Cranberry French Toast Casserole

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Our mornings are so rushed with getting up, getting ready, getting Autumn packed up for daycare, Kemper out, and getting our stuff packed up that we often get our breakfasts on the way into work or if there are vendor presentations in the morning I’ll be able to get something like a muffin or some fruit. Those hectic mornings mean that I try to take the time to make a nicer breakfast on the weekends. I still don’t have a lot of time but it’s still great to make a nice scramble, bagel sandwiches, Kodiak Pancakes, or some waffles.

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Whole Wheat Waffles

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I describe myself as a morning person. I basically am but when I’m going to bed late during the week from watching tv, movies, cleaning, homework (previously) I tend to be less of a morning person than what my true nature is. Sleeping in on the weekends is about 8.30. I love to be out to in the summer gardening or reading a book in our backyard. I just feel that you are missing the best part of the day.

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Yesterday was International Waffle Day so that means the best way to ‘celebrate’ is to enjoy some waffles. Well, even with being a morning person I still could not pull myself together to make waffles for breakfast. I also did go out to Shecky’s on Wednesday and it was the first time that Emily and I actually really drank at this event. Plus I really think that waffles are a special occasion breakfast. It goes against my daily yogurt/muesli/ fruit routine. So waffles at dinner would have to work.

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I love the Buttermilk Waffles I typically make and I loved the Bacon Chocolate Chip Waffles too. But the first uses a crazy amount of butter, of course that is what makes them amazing! And the second, bacon + chocolate, ‘nuf said. So I decided to try a healthier approach this time. I used King Arthur’s Recipe for Hearty Whole Wheat Waffles.

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The waffles were really simple to get together and came out well. They were plain and clearly tasted like whole wheat. I think that adding some cinnamon would really enhance this recipe, but it would depend on the taste you want. Or just serve them with fruit or bacon! Price made himself some bacon that we cooked in the oven on a cooling rack on a cookie sheet. Bacon is bacon but this way the fat drips away and cooks evenly from top and bottom. Plus he was happy with this breakfast for dinner idea since it gave him leftovers for breakfast today. Def nice to have when it’s (briefly) snowing out at the end of March!

Whole Wheat Waffles

Makes eight 8″ waffles

Ingrdients

  • 1 1/2 cups King Arthur whole wheat flour,  white whole wheat or traditional
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 1/2 cups milk
  • 1/3 cup melted butter or vegetable oil

Process

  1. Whisk together the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the egg, milk, and butter or oil.
  3. Mix together the wet and dry ingredients, stirring just until combined.
  4. Cook the waffles as directed in the instructions that came with your waffle iron.

Source: King Arthur Flour Recipe

Bacon-Chocolate Chip Waffles

Yep, that’s right… Bacon Chocolate Chip Waffles! I read about this recipe at Coconut Lime. I knew that I had to make it for our 5 year anniversary (1/2). It’s not that it was going to be complicated or fancy, just new and indulgent. I wanted to step things up from the typical scrambled egg, toast, yogurt, or leftovers (yes, leftovers.. in fact I had left over chicken tika masala on new years day.) So waffles and some Bailey’s would make for a better Saturday morning.

 

Bacon is a big deal right now. In fact I gifted bacon jam at Christmas. I have not yet tried the jar I kept for us, but I think the whole thing is just hilarious. Bacon in a waffle was quiet ingenious. Plus the chocolate is a perfect complement to it- sweet and salty are always great together. I have had a bacon chocolate bar from Vosges in NYC.

 

The waffles were simple to make and came out really well. The combination of chocolate and bacon provided a great balance of salty and sweet in the waffle. The bacon added a nice smokeiness to the waffle. I would not expect to enjoy smokey in my waffles but it was great. Even though we clearly knew there was bacon and chocolate in them it was still so surprising when we were eating them. Def out of the ordinary, but def worth a try! My only suggestion to this is to use the mini chocolate chips, and I say that only because my waffle iron did not seem to enjoy closing with the regular chips.

Bacon Chocolate Waffles

Makes 4 servings

Ingredients

  •  2 cups of all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • pinch of salt
  • 2 cups of buttermilk* 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup crumbled bacon
  • 1/3 cup semi sweet chocolate chips

Process

  1. Whisk the dry ingredients together in a medium-sized bowl.
  2. Whisk together the egg, oil, vanilla and buttermilk in a small bowl.
  3. Add the wet ingredients to the dry and stir to combine.
  4. Fold in the chocolate chips and crumbled bacon.
  5. Follow the instructions included with your waffle iron to complete the waffles.
  6. *If you don’t have buttermilk on hand you can make your own with 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk and let it sit for 5 minutes

Recipe from Coconut Lime

Buttermilk Waffles

We woke up to rain. Lots of rain. Rain pounding down on the skylight over the stairs. Rain does funny things to you. It makes you want to cancel all of your plans just so you can hibernate while watching bad movies and cooking shows. Luckily, Price had a class to go to and I wanted to get to Harvest Fest in Somerville so we were ‘forced’ outside. At least I got to make a comforting breakfast for us… waffles.

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Last year my boss Helen gave me the Cake Bible by Rose Levy Beranbaum. It was a thank you for making all the birthday cakes for our then pod (now I do them for the office). I love the structure of the book  as it gives a detailed description of the recipe for an introduction and the recipe amounts are given in several ways from volume and weight  measurements. Also, at the end of each recipe there is a section called ‘understanding’ that explains little things about the recipe, like cake flour has less gluten-forming protein than all-purpose flour. There is a pine cone cake (you can see the picture on amazon) that I am dying to try… too cute! Anyway, whenever I want to make waffles now I go to this book for a great buttermilk waffle recipe.

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This waffles have a great tangy flavor without overpowering your palate. There is a lot of butter in the recipe so you don’t even have to add anymoreon top. The butter in the batter also helps create a crisp crust. We always make the whole batch and freeze the waffles to save them for a weekday breakfast (as if there is any time) or a dinner.

Buttermilk Waffles

Makes 6-8 8″ Waffles

Ingrdients

  • 1 3/4 cups unsifted cake flour or 1 2/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups of buttermilk*
  • 16 tablespoons of unsalted butter, melted and cooled

 Process

  1. Wisk the dry ingredients together in a large bowl.
  2. Beat the eggs and buttermilk together in a small bowl.
  3. Combine the buttermilk and eggs into the flour mixture. Mix lightly with a fork until the flour is moistened. Mix in the melted butter. The batter should be lumpy.
  4. Cook in your waffle iron. A really hot iron will produce a better waffle- nice crisp edges!

Note-You can freeze up to 2 months. When freezing the waffles free them separately and then store or place a piece of parchment paper between each waffle before freezing.

*If you don’t have buttermilk on hand you can make your own with 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk and let it sit for 5 minutes