Quick and Easy Cinnamon Roll Waffles

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So funny story…I wrote the whole post to the recipe that I was going to post today. And then I tossed it.

Yep. Yep, I just wiped it clean. Ugh!

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I had written about how I was dedicating the recipe to my blogging buddy Amanda and how she is so amazing and inspiring. We often make each other’s recipes, like how I recently made her Paleo Coconut Flour Waffles and she has made my Waffled Hashbrowns. In addition to Amanda trying them as directed, she also tried them with Sweet Potatoes and it was a bust! Twice!

I felt bad about that and wanted to figure it out so I go to work!

But I couldn’t consistently make them work well enough to share. I had amazing waffles and then ones that completely fell apart and stuck to the waffle iron. I just didn’t feel confident enough to share the recipe for the “Sweet Potato Waffles with a Triple Berry Sauce” that I had been working so hard on.

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So, I said, “EFF IT!!!! LET’S MAKE CINNAMON ROLL WAFFLES!!!”

Yep, I went from homemade Sweet Potato Waffles with warm sauce made of strawberries, blueberries, and blackberries to these 1 ingredient Cinnamon Roll Waffles. Ha! It might be lazy but it’s damn delicious!

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It’s exactly what you think it is…
Open up the package> put cinnamon roll on waffle iron> close> cook> drizzle frosting

Thankfully, Amanda NAILED a waffle using sweet potatoes this week. I cracked up as soon as I saw the post because it felt like ‘great minds think alike’ moments. You seriously have to check out her Paleo Sweet Potato Waffles.

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Quick and Easy Cinnamon Roll Waffles

Makes 5-8 waffles, depending on the can of cinnamon rolls you purchase

Ingredients

  • 1 Can of cinnamon rolls ( I used the Cinnabon Cinnamon Rolls)

Process

  1. Preheat your waffle iron.
  2. Spray with non stick cooking spray then put down 2-4 cinnamon rolls, depending on the size of your waffle iron.
  3. Cook for 2 to 2 minutes and 30 seconds.
  4. Remove from waffle iron and drizzle the icing immediately over the waffled cinnamon rolls.
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Lemony Raspberry Zucchini Bread with a Lemony Glaze

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I got back from Miami last night for a work trip. #allworknoplay It was just 1 overnight but man I missed my people.

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And from Price’s report I was missed too. Kemper stared at the door waiting for me to get home. Autumn wasn’t feeling great so she was super clingy to him and didn’t sleep well either. (Thankfully last night was better- only up 2x for our (mostly Price’s) routine stumble into the room in the dark, insert bink in mouth, stumble back out.)

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I was super excited to get home after an hour l-o-n-g delay because the net in the cargo area was broken and they had to move all the luggage around to the aft of the plane. Price had to hold back the dog who greeted me as if I was gone for 24 months and not 24 hours. (BTW- the videos of dogs getting reunited with soldiers ALWAYS, ALWAYS make me cry). And Autumn was really excited to smiling and flapping her arms. I picked her up and she grabbed my face and then, I think, attempted a kiss as she open mouth landed on my chin, and then kinda bit me. #momentslikethis

I’ll be alernating trips down there with a co-worker so it seems like I’ll have another 4-5 times down to Miami before the project wraps up in January. I hope I can make it work that we can make a visit extend into a long weekend so that we all can enjoy some Miami’s nice weather and great Cuban food.

Speaking of food…

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This Lemony Raspberry Zucchini Bread with a Lemony Glaze is so freaking good. And I know we all have zucchini up to our eyeballs right now. So grab you grater to get work and as the name indicates you have to have some juicy raspberries to throw into the mix. The lemon ties it all together. Ménage à trois

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If you don’t like too much lemon then I would skip the lemon juice in the glaze and just use a tiny bit of water instead, but I think it’s great. I love the texture from the zucchini, the burst of juicy raspberries, and the tart pucker from the lemon. yum!

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Gobble this up quickly because it’s delicious and because the glaze will make the bread soggy if you do let it stick around for awhile. Enjoy it for breakfast or an afternoon snack. It’s a great pick me up for a lull in your afternoon. 🙂

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Lemony Raspberry Zucchini Bread with a Lemony Glaze

Makes a 9″ loaf

Ingredients

For the Bread

  • 2 cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup of raspberries

For the Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons fresh lemon juice

Process

  1. Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside.
  2. In large bowl, blend flour, baking powder, and salt.
  3. In the mixer bowl of a stand mixer/medium-sized bowl, beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the milk, lemon juice, and lemon zest; blend everything well.
  4. Gently mix in the zucchini until just evenly distributed in mixture.
  5. Add dry ingredients and fold everything together, but don’t over mix.
  6. Fold in the raspberries.
  7. Pour the batter into the loaf pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely.
  8. While the loaf is cooling, in small bowl, mix the powdered sugar and lemon juice until well blended. Spoon the glaze over the cooled loaf. Let the glaze set prior to slicing and serving.

Adapted from Married/Single Parent

Mixed Berry Rustic Pie

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While we were in Maine last weekend, Price made blueberry pancakes for breakfast one day. Of course they were Maine blueberries. On a whim we gave Autumn some. I say ‘on a whim’ because she is not a breakfast person baby. Her morning bottle is eaten in 2 parts and it’s the smallest bottle of the day. So I didn’t think she would be interested in it.

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Well, I was wrong. Really wrong. She gobbled it up. And then we made more and saved them for lunch for her and she ate them up too. (Just to clarify there was no syrup involved!)

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We had occasionally given her berries prior to this but this has definitely awakened something in her because since then she eaten a lot of blueberries and had some

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So I can see that she is going to L-O-V-E this Mixed Berry Rustic Pie when she is older.

There are 4 different kinds of berries in this pie- blueberries, raspberries, blackberries, and strawberries. It’s loaded up with berry goodness. When Price had his slice (for breakfast- better lighting!) he said it was ‘berry good’. ba-dum-tss!

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Because there is not much too it I would really urge you to make homemade crust for it as it adds to much good texture and flavor. Plus, I think it would just look better with its handmade edges vs its factory cut circle-y edge. I am a big fan of store-bought crust, but I think this one needs a handmade one.

As well, I tend to err on the side of caution when it comes to putting in cornstarch to thicken the filling.  I think it’s sooo much worse to have a soupy pie than one that is a bit too thick. It affects the bottom of the crust and how you get the slice out of the plate. So if you think you’ve used enough, add some more!

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Other than that… this recipe is a piece of cake! 🙂

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Mixed Berry Rustic Pie

Makes a 9″ Pie

Ingredients

  • 1-1/4 cups flour
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 1/2 cup cold butter
  • 1/8-1/4 cup ice water

For the Filling

  • 1 pint blueberries
  • 6 oz raspberries
  • 6 oz blackberries
  • 12 oz strawberries
  • 1/4 cup sugar
  • 2-3 Tablespoons cornstarch (depending how juicy the fruit is)
  • 1 Tablespoon lemon juice

Process

For the Crust

  1. In a medium bowl, mix flour, salt and sugar. Cut the cold butter into very small pieces, put back into the refrigerator to keep extra cold.
  2. Using a food processor/pastry cutter, or your hands, incorporate the butter into the flour mixture until the mixture crumbly and looks like sand.
  3. Slowly add in the water until the mixture holds together.
  4. Pat and form into a loose ball. If the mixture is too warm at this point then put it back into the refrigerator for a few.
  5. Flour work surface and roll out crust two inches larger than pie pan. Place crust in the pie pan.

To make the Pie:

  1. Preheat oven to 400 degrees.
  2. Combine berries, sugar, cornstarch, and lemon juice in large bowl.
  3. Add berries to pie crust. Then fold edges of crust over filling, creasing as needed.
  4. Bake at 30-40 minutes or until filling is bubbling and the crust is golden brown.
  5. Serve warm with ice cream!

Inspired from Tidy Mom

Thirsty Thursday: Raspberry Lime Rickey

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One of my favorite things to do in the summer is to go to Brimfield Antique Show. I love wandering around the dusty fields packed full of vendors while I find some great treasures to take home. Last year was a banner year. It was incredible. We rocked it.

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Well, besides the fun things I find at Brimfield, I love getting Raspberry Lime Rickey’s there. I get them every year from the same vendor. I can’t imagine going and not getting one to sip on while browsing the near by porch full of old books. Just makes a visit complete.

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So I couldn’t pass up a chance to make a Raspberry Lime Rickey while featuring berries for this month’s Thirsty Thursday posts. This is a perfect way to enjoy a refreshing drink while enjoying fresh spring raspberries.

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Raspberry Lime Rickey

Makes 4

Ingredients

  • 1/2 dry pint of raspberries
  • 1/2 cup simple syrup
  • 2 limes, halved
  • 32 oz of seltzer water
  • ice

Process

  1. Blend together the raspberries and the simple syrup. Straining the mixture is preferred
  2. Pour in 1/4 of the raspberry sauce into a tall glass. Add the juice of half a lime to the syrup and add it to the glass. Then add a cup of ice and the seltzer. Mix and enjoy!

Thirsty Thursday: Raspberry Honey Bellini

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What are your New Year’s plans? We are planning on enjoying a dinner out and Boston’s First Night Activities. We typically stay in to relax and enjoy some fondue or sushi but are hoping to go if the weather holds up. I’m hoping we can get some tacos at The Rattlesnake or some dim sum in Chinatown. Plus, looking forward to checking out the ice sculptures along Boylston and the fireworks on Boston Harbor.

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Discoll’s reached out to me so I could have some fun using their berries to create something to celebrate the holidays. They have the freshest berries that are enjoyable on their own or incorporated into recipes. I knew immediately that I wanted to use their raspberries since they are always so fresh. Plus after we once went raspberry picking I’ve had great appreciation for just how hard it is to pick and transport raspberries as they are just so very delicate. So I started to brainstorm how to use their raspberries in a fun celebration drink to ring the new year, or just drink at any time.

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A bellini is a cocktail of Italian heritage that was created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. The hue reminded him of a piece of artwork from Giovanni Bellini, which is how it got the name Bellini. While a classic bellini uses Persecco and peach puree, I decided that swapping out the peach for raspberry. Then I added some honey to sweeten up the raspberries and the dry Persecco. Refreshing to sip on to ring in the new year or to enjoy the day while making a great homemade brunch.

What are your plans for New Year’s Eve? Staying in or going out?

Raspberry Honey Bellini

Makes 6 cocktails

Ingredients

  • 12 oz fresh raspberries, 12 raspberries reserved
  • 2 tablespoons honey
  • 1 bottle (750-ml) chilled Prosecco

Process

  1. To make the puree: blend the washed raspberries with the honey. Strain the puree through a sieve to remove the seeds.
  2. To make the cocktail: pour 2 tablespoons of the raspberries puree into the champagne flute then fill with Prosecco. Float 2 raspberries in the glass prior to serving.