These easy Swedish Pancakes are a cross between a pancake & a crepe. Buttery & delicious, perfect when paired with whipped cream & berries. So good!
**Be sure to try our Classic Crepes Recipe!
Swedish Pancakes
BREAKFAST
Holiday Spice Monkey Bread
This Holiday Spice Monkey Bread is the perfect breakfast recipe for Christmas morning. Cinnamon & spices coat this delicious glaze smothered treat. YUMMY!
Holiday Spice Monkey Bread
Cranberry Cinnamon Roll Loaf
Delicious holiday breakfast ideas can be so easy. Like this 3 ingredient Cranberry Cinnamon Roll Loaf made with cinnamon rolls, cranberry sauce & icing.
Cranberry Cinnamon Rolls Recipe
Pineapple Banana Bread
Pineapple Banana Bread is a tasty twist on the classic breakfast favorite. This quick bread recipe is moist, sweet, and easy to make.
Today, I’ve got something super special for you. Imagine the classic banana bread you love but with a tantalizing tropical twist. Sure, bananas are technically tropical.
We just don’t tend to think of banana bread as a tropical food, haha! Picture the sweetness of overripe bananas blending seamlessly with juicy crushed pineapple to create a moist banana pineapple bread that’s simply irresistible.
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Cinnamon & Sugar Donuts {w/ Pumpkin Spice Glaze}
Making homemade donuts like these Cinnamon & Sugar Donuts with Pumpkin Spice Glaze is so easy. What a perfect treat with your coffee on a cool fall morning.
Cinnamon & Sugar Donuts
Pumpkin Butter Simplified
If you have ever wanted a super simple & easy recipe for homemade pumpkin butter, this is your lucky day! This is Pumpkin Butter Simplified & it’s amazing!
Pumpkin Butter Simplified
Cinnamon Pull Apart Bread
Cinnamon Pull Apart Bread is the perfect fall breakfast. Loaded with cinnamon & sugar & coated with creamy sugar glaze, it’s a cinnamon lovers dream.
Cinnamon Bread
Caramel Macchiato Cinnamon Rolls
Caramel Macchiato Cinnamon Rolls are perfect for fall mornings. Cinnamon, caramel & frosting- what could be better with your coffee? With this no-rise recipe, homemade cinnamon rolls just became easier than ever too.
You all know how much I cherish my morning coffee time. I actually go to bed looking forward to my morning cup, especially in the fall when I can get great creamer flavors like Pumpkin Spice & one of my favorites, Caramel Macchiato.
Something about caramel when it’s chilly outside just makes me feel all warm & cozy. So of course I like to add that great flavor to as many things as I can – like these homemade cinnamon rolls.
coffee cinnamon roll recipe
I love making little goodies to have with our coffee on the weekends. Most mornings it’s just coffee while we get straight to work- even on the weekends.
However there are some weekends where we have a few moments of peace where we can sip alongside a tasty little goodie. Those are the mornings I cherish most, which is why I made this super simple no-rise recipe for cinnamon rolls.
I don’t have a whole lot of time & I certainly have very little patience when it comes to making treats. I like it quick, simple & delicious whenever possible. So I’m so in love with this recipe – I don’t know why it was buried in my recipe cabinet. I tucked it away & completely forgot about it.
Once in a while I would remember & think “gee, I should make those” & then life & schedules took over & it never really happened. Until I was organizing & found it. I immediately got to making them. I didn’t want to forget again. The hubs was sure happy & we had a lovely coffee time this weekend.
Just a little bit of this Caramel Macchiato creamer & it takes these cinnamon rolls to whole new level of delicious.
You absolutely must give them a try!!! They will be your new favorite too.
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More Great Cinnamon Roll Recipes
Super Easy Pumpkin Cinnamon Rolls
One-Hour Carrot Cake Cinnamon Rolls
Caramel Macchiato Cinnamon Rolls
Ingredients
Dough
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 3 tbsp butter- room temperature
- 1/2 cup milk
- 1/4 cup Caramel Macchiato Creamer
Filling
- 5 tbsp butter
- 1 cup brown sugar
- 4 tsp cinnamon
Glaze
- 3/4 cup confectioners sugar
- 3-4 tbsp Caramel Macchiato creamer
Instructions
- Preheat oven to 400 degrees
- Line 9x9 baking pan with parchment & set aside
- In a small bowl combine filling ingredients & use a fork or pastry cutter to work together until mixture is crumbly.
- Sprinkle about 1/4 of the mixture in the bottom of your parchment lined pan
- In a large bowl, combine flour, sugar, baking powder & salt
- Cut in butter & mix until well combined
- Add in milk & creamer & mix well to form a soft dough
- Roll dough out on lightly floured surface forming a rectangle
- Sprinkle remaining filling mixture over rolled dough & spread out evenly to cover well
- Starting on one long end - roll dough into a tight log
- Use a sharp knife to cut into 12 even rolls - I like to cut in half & half again, repeating until I reach 12
- Place rolls into prepared pan
- Bake 20-25 minutes
- While baking prepare glaze by whisking creamer into confectioners sugar until smooth
- When rolls are done baking, remove & allow to cool about 5-10 minutes before adding glaze
- Pour glaze over rolls & enjoy while warm
Want more great breakfast recipes?
This conversation is sponsored by International Delight. The opinions and text are all mine.
Crock Pot Apple Butter
This Crock Pot Apple Butter is the perfect apple recipe to use all those fall apples. Loaded with all that great apple cinnamon flavor, it’s fall in a jar.
What’s your favorite thing about fall? Mine has to be the colors, followed by the flavors. Being a photographer and a person that grew up in a place with little change in seasons – I absolutely love the fall colors.
But second to that is all the wonderful fall smells and flavors. Things like this apple butter added to so many things just make the season so special.
Try our Instant Pot Apple Butter!
Apple Fritter Cupcakes
These Apple Fritter Cupcakes are the perfect way to kick off the fall season. Bursting with apples & cinnamon in a moist little cupcake. Everything you love about fall.
It’s FALL!!! (or nearly there) Can you tell I’m excited? I love baking for fall. All the apple & cinnamon recipes just make me happy. My family loves it too This is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are mine.
apple cupcakes
So I thought I would break out the ol’ KitchenAid Stand Mixer & whip up some Apple Fritter Cupcakes. They are really simple to make, line your tins, whip up your batter, fill your wrappers & add a little dollop of pie filling & bake. That simple!
Fall baking doesn’t have to be complicated. But it’s always delicious & makes the house smell amazing. Which is why you should jump in & start baking!!! While you’re at it you should enter this AWESOME GIVEAWAY….
Food Network and Food.com invites passionate connectors to show how to take simple to extraordinary!
cupcakes with apple filling
Fall baking doesn’t have to be complicated. But it’s always delicious & makes the house smell amazing. Which is why you should jump in & start baking!!! While you’re at it you should enter this AWESOME GIVEAWAY….
Food Network and Food.com invites passionate connectors to show how to take simple to extraordinary! Enter the “apple” recipe cooking challenge – submit a photo and description of your best dish incorporating the use of an apple! Submissions can be uploaded through Twitter or Instagram, FoodNetwork.com/applechallenge or food.com/applechallenge Food Network Kitchens will select the top 4 recipe submissions and the 4 finalist will win a trip for 2 to NYC to push their limits in a live cook-off to cook their dish to be judged by FN chef Geoffrey Zakarian 1 winner will receive the grand prize of a suite of KitchenAid Black Stainless Steel Appliances and a private cooking lesson with Geoffrey Zakarian. Contest Dates: 8/17 – 9/14
Best Apple Cupcakes for Fall
That’s a pretty fabulous prize! Have you seen those new KitchenAid black & stainless steel appliances? I’m swooning.
They are so sleek & luxurious. Plus they would go nicely with my red mixer – even though it’s knocking on 15 years old now. Someday I can upgrade that to a new professional line KitchenAid Stand Mixer.
Just thinking of new applicances gives me motivation to make some more apple recipes. I know the family is already begging me to make more of these cupcakes. They are so delicious.
Other Creative Cupcakes
Funfetti Cupcakes Coconut Cupcakes S’mores Cupcakes Blueberry Cupcakes
Apple Fritter Cupcakes
Ingredients
- 1/3 cup butter - room temperature
- 3/4 cup granulated sugar
- 1/2 cup cinnamon applesauce
- 1 tsp vanilla extract
- 2 eggs
- 2-1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1 cup sour cream
- 10 ounces apple pie filling
Topping
- caramel drizzle
- confectioners sugar
Instructions
- Preheat oven to 350 degrees
- Line 24 muffin tin wells with wrappers
- In mixer bowl combine butter & sugar - beat until fluffy
- Add applesauce, eggs, vanilla - mix until just combined
- Add flour, baking powder, baking soda, salt & cinnamon
- Stir in slowly & add in your sour cream to keep moist
- Mix until just combined
- Scoop out into your cupcake wrappers filling about 2/3 full
- Top each with 1-2 tsp of apple pie filling
- Bake 30-35 minutes or until the center springs back when touched
- Remove & cool on wire rack before adding caramel drizzle & confectioners sugar
Looking for more great apple recipes?
Crock Pot Cinnamon & Brown Sugar Apple Sauce
To see where I am linking today- visit HERE
Cannoli Pancakes
If you love a good Cannoli, then you will love these easy Cannoli Pancakes! Deliciously decadent but easy breakfast idea to bring big smiles!
So the other day I had some Cannoli filling left over from some other recipes I was working on. I started thinking of ways I could use it – I certainly couldn’t let it go to waste.
Then it hit me. One thing I do almost as good as dessert is an over the top breakfast idea.
Probably because I firmly believe that a breakfast that can rival the best dessert is a great way to start the day. That’s when I decided that the cannoli filling would be fabulous in Cannoli pancakes. I was sooooo right!
Oh boy. The hubs was sure happy that he was home on the day I made these. Usually he’s missing when it comes to deciding who’s going to get to eat some of the things I make.
The kids luck out most of the time. But on this day – he & I split this stack of delicious pancakes. I was in heaven. He looked at me & said “it’s a good thing I usually miss recipes like these around here”.
That’s probably true – because we would make certain things a lot more frequently if he were able to try them. 🙂 But in this case – these are the perfect easy breakfast recipe to make for the most special of guests & definitely for special occasions or holidays. I can’t wait to make them again.
What special occasion would you make these for?
More Awesome Pancake Recipes
Peppermint Chocolate Truffle Pancakes
3-Ingredient Chocolate Protein Pancakes
Peanut Butter Overload Pancakes
Cannoli Pancakes
Ingredients
Pancakes
- 1-1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 3-1/2 tsp baking powder
- 1 tsp salt
- 1 eggs
- 1-1/4 cups 2% milk
- 3 tbsp butter melted
- 1/4 cup mini chocolate chips
Cannoli Filling
- 2 cups ricotta cheese
- 3 tbsp whipped topping
- ½ cup confectioners sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- *additional confectioners sugar for dusting
- *chocolate syrup for garnish
Instructions
Pancakes
- Combine all ingredients in large bowl
- Whisk until combined
- Heat your griddle to approx 350 degrees
- Ladle batter into rounds & cook until bubbles start to form on the surface - flip
- Cook second side until golden brown
- Remove & create filling
Filling
- Whisk ricotta in a large bowl until smooth - or pulse in a food processor to make the process a little faster. It should be creamy - not gritty.
- Add in confectioners sugar & vanilla & whisk until combined
- Fold in whipped topping & chocolate chips
Assemble
- layer cannoli filling between pancakes & top with a large scoop of filling on top
- Dust with confectioners sugar & drizzle with chocolate syrup
- Enjoy
How about some more of our favorite easy breakfast ideas?
Peanut Butter Overload Pancakes
Iced Coffee Protein Shake
Looking for a few moments to yourself? With the rush of life it can be hard to carve out just 10 minutes of peace each day. But today I’m sharing with you one of my favorite ways to start my day with just 10 minutes before the rest of the house awakens. I make this Iced Coffee Protein Shake, made with delicious mocha iced coffee, frozen bananas & protein powder. A great way to start the day.
Moments to myself won’t happen unless I make them happen, which is why I love the simplicity of this shake. I can pack in breakfast along with my morning pick-me-up. It whips together in the blender in about 30 seconds, which leave me about 9.5 minutes to have some quiet all to myself. It’s not long after that the rest of the family starts emerging from their rooms.
In the summer months when the sun is up around 4:30 – I grab my shake in my travel mug & head out to the porch to enjoy the early morning. I love the warmth of the early morning sun for a few minutes to help get me ready for my day before I head up to the studio.
Iced Coffee Protein Shake
Ingredients
- 1-1/2 cups International Delight Mocha Iced Coffee
- 1 small frozen banana
- 1 scoop vanilla or chocolate protein powder
Instructions
- Place all ingredients in blender & blend on high for 30 seconds
- Enjoy!
How do you like your iced coffee??
Find out more about International Delight & sign up for their newsletter.
Connect with them on Facebook, Twitter, Instagram & Pinterest.
Looking for more great recipes with International Delight?
Chocolate Almond Cake Mix Bars
Caramel Macchiato Pudding Pops
This conversation is sponsored by International Delight. The opinions and text are all mine.
To see where I am linking today- visit HERE
Oatmeal Date Protein Muffins : Healthy Breakfast Ideas
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DoMoreWithProtein #CollectiveBias
These Oatmeal Date Protein Muffins are so delicious. You won’t feel like you are eating something good for you. Full of oats & nutritious protein powder. Start your morning right with these healthy breakfast ideas.
Don’t miss our Basic Muffin Recipe for making all your favorite flavors!
Healthy breakfast ideas are always on the forefront of my mind. We are still doing homemade breakfast items & when I can add a new ingredient in a new way to give them more uumph I’m all for it. With these breakfast muffins I added a secret ingredient – some EAS Whey Protein Powder. EAS is the protein supplement that can be added to an already-healthy lifestyle. I love this because we use these protein powders in shakes & smoothies all the time. They are great first thing in the morning & after the gym in the evenings.
I picked up mine during my weekly Target run. I was already running through about 10 different recipes in my head that I planned on making with my new vanilla flavor. I have had a large container of chocolate & I was excited for some new flavors to blend.
I like packing as much protein into our daily meals as I can. A little scoop into different recipes is an easy way to do this. It really helps us reach our daily protein needs.
Just toss it all in the bowl, mix & portion into your muffin tins. Bake & done!
Now through may 23rd you can grab 5% off any EAS item through cartwheel!
Head over to Target & grab more EAS Whey Protein Powder recipes!
Oatmeal Date Protein Muffins : Healthy Breakfast Ideas
Ingredients
- 3 cups quick oats
- 3 scoops vanilla protein powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp coarse sea salt
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup cinnamon applesauce
- 1/2 cup light nonfat vanilla yogurt
- 2 tbsp coconut oil - melted
- 1/4 cup raw honey
- 1 cup milk
- 1 cup chopped dates + more for topping
Instructions
- Preheat oven to 350 degrees
- Spray muffin tin wells with cooking spray - set aside
- In a large bowl combine oats, protein powder, baking powder, cinnamon & sea salt.
- In a small bowl combine eggs, vanilla, applesauce, yogurt, coconut oil, honey & milk- whisk to combine
- Pour into the large bowl with the dry ingredients & mix until you have a thick batter
- Fold in dates
- Portion out into your prepared muffin tins
- Top with additional dates & a sprinkle of extra oats if desired
- Bake 18-23 minutes or until centers bounce back when pressed.
- Allow to cool in tin before removing
- Store in an airtight container
What would you use your protein powder in?
Looking for more Healthy Breakfast Ideas?
To see where I am linking today- visit HERE
Peanut Butter Overload Pancakes
Oh you all. I am so excited to share this Peanut Butter Overload Pancakes breakfast recipe with you. I was REALLY wanting to make some incredible peanut butter recipes. Must have been craving the protein with some sugar or something. I just really wanted some sweet peanut butter something.
Then it hit me – Peanut Butter Overload Pancakes. You see – I had that peanut butter whip from the brownies I shared a little bit ago. I knew there were 101 ways I could use that whip.
Peanut Butter Pancake Recipe
Since I was really wanting to find an excuse to make some more, these pancakes were the perfect thing. These are a peanut butter lovers dream. Peanut butter pancakes & peanut butter whip spread in-between. Like a peanut butter sandwich cookie. You HAVE TO make these Peanut Butter Overload Pancakes!
I can’t even tell you just how incredibly yummy these are!!! The hubs was super sad that I made these when he wasn’t home. The kids polished them off in a matter of moments.
They all hovered around the studio just waiting for me to finish photographing them. Then they hustled on down to the kitchen to get their plates.
stack of peanut butter pancakes
I have a little peanut butter whip left over – I may or may not have eaten it straight out of the container with a spoon.
Don’t judge! Make some & I promise you will do the same.
Pro Tip – try this peanut butter whip on cookies, cakes and so much more!
best homemade pancake recipe
More Awesome Pancake Recipes
Mini Pancakes – Silver Dollar
Pumpkin Pancakes
Apple Butter Pancakes
Homemade Gingerbread Pancakes
Swedish Pancakes
Peppermint Chocolate Truffle Pancakes
Cinnamon Pumpkin Pancakes
3-Ingredient Chocolate Protein Pancakes
Cannoli Pancakes
Eggnog Pancakes
Mini Pancake Cereal
Grinch Pancakes
how to make pancakes with peanut butter
Peanut Butter Overload Pancakes
Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup creamy peanut butter
- 1-1/4 cup milk
- 1 egg
- 2 tbsp canola oil
- 2-1/2 tbsp granulated sugar
Peanut Butter Whip
- 1 cup peanut butter
- 1 8 oz pkg cream cheese - room temperature
- 1 cup confectioners sugar
- 1 8 oz tub whip topping
Garnish - salted peanuts
Instructions
Pancakes
- In a large bowl mix peanut butter, sugar & oil - whisk to smooth
- Add in egg & milk - whisk
- Add flour, baking powder & salt
- Whisk until combined
- Heat your griddle to approx 350 degrees
- Ladle batter into rounds & cook until bubbles start to form on the surface - flip
- Cook second side until golden brown
- Remove & create whip & assemble
Whip
- Beat softened cream cheese in mixer bowl until light & fluffy
- Add peanut butter & beat until combined
- Slowly add in confectioners sugar & beat
- Once incorporated - fold in whipped topping & then beat for about 30 seconds
Assemble the pancakes adding a layer of whip in-between each
- Garnish with a few salted peanuts if desired
How about a few more breakfast ideas?
Blackberry White Chocolate Buckle
Oreo Cake Mix Donuts
Oreo Cake Mix Donuts, Moist & light milk chocolate donuts made simply from cake mix & topped with a cream glaze & crumbled Oreo Cookies. Great Breakfast!
I love having donuts with my coffee on the weekends. Unfortunately it doesn’t happen all that often. Which I suppose is good for me but I still want them.
We have a pretty good donut shop here close to the house. The problem is they are usually cleaned out pretty quickly. So unless I can convince the hubs to get out the door & pick some up as soon as we get up at 5 – it’s slim pickin’s once we get there.
But when I do get there on time I always pick the Oreo-topped chocolate donuts. So since I can’t always get over there I decided to make my own Oreo Cake Mix Donuts & you know what?? They were SO GOOD!
Blueberry White Chocolate Pancake Muffins
These super tasty Blueberry White Chocolate Pancake Muffins will be your favorite easy breakfast recipe. Using pancake mix makes these whip up quick.
I love quick & easy breakfast ideas. I have been doing nothing but homemade breakfasts for the kids for a couple of years now. So I’m always trying to come up with new & fun ways to make breakfast exciting.
One can only have so many bowls of oatmeal or slices of banana bread before they start wanting more. So I decided to play with some recipes for pancake muffins. You know – muffins made from pancake mix. I know- it’s pretty cool. I started with their favorite flavor combos & we all were in love.
Our favorite of all – these Blueberry White Chocolate Pancake Muffins. I normally pair white chocolate with raspberries – so twisting it a little & doing blueberries added a yummy zing to the morning.
The recipe makes 12 which meant that for my very hungry teens they were gone- quick! Like – these only lasted about a day. Yeah, pop & go with a little fruit on the side.
Great breakfast that we will be making again & again. PLUS it’s not to complicated so the older two could reasonably make these on their own if I needed them to.
More Great Blueberry Muffin Recipes
Best Blueberry Streusel Muffins
Looking for more great Blueberry Breakfast Recipes?
Super Easy Blueberry Baked French Toast
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Blueberry White Chocolate Pancake Muffins
Ingredients
- 2 cups pancake mix use the kind that only calls for water to mix
- 2/3 cup milk
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup fresh/frozen blueberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees
- Spray muffin tin with cooking spray or add liners
- In a large bowl combine pancake mix, milk, eggs & maple syrup & whisk until well combined
- Add 1/2 the blueberries & 1/2 the white chocolate chips & fold in
- Spoon into your muffin tins filling each well 2/3 full
- Top with remaining blueberries & white chocolate chips
- Bake 15-19 minutes or until they spring back when touched in the center - or you can do the toothpick test
- Allow to cool on wire rack for several minutes before serving
Pistachio & Honey Parfait
Do you like to lighten up your meals once the weather starts warming up? We do too. Gone are the hot bowls of oatmeal & we are replacing them with light & refreshing bowls of healthy yumminess. It’s so easy when so many things taste so great mixed in to things like Greek yogurt. One of the favorites around here these days is this Pistachio & Honey Parfait. It’s simple & quick & the kids think of it more like a treat than a breakfast. Which is fantastic because then it can double as a dessert. I love it when I can eat healthy & still feel like I’m indulging.
Sweet honey drizzled all over this little bowl of Greek yogurt & topped with the wonderful saltiness of pistachios. YUUUUMMM!
Definitely a warm weather favorite!
Pistachio & Honey Parfait
Ingredients
- 1 cup plain Greek yogurt
- 1 tbsp raw honey
- 1/4 cup shelled pistachios
Instructions
- Combine all ingredients in a small bowl & enjoy!
Want more quick & easy breakfast ideas?
To see where I am linking today- visit HERE
Dark Chocolate Pomegranate Granola
Wow – it’s been a little while since I shared a breakfast recipe with you. I have been truly craving granola – but with a little something extra. So I finally whipped some up with a few of my favorite mix-ins that I thought you might like too. This Dark Chocolate Pomegranate Granola is such a yummy addition to some yogurt or even with a little milk as a cereal. The kids were soooo happy. They just love having homemade breakfasts that aren’t oatmeal. I love that I don’t have to buy breakfast items & I can just utilize what I have on hand all the time & make something new & fun for them.
You know – it’s pretty good on top of some healthy banana ice cream too. Just sayin’…..
Dark Chocolate Pomegranate Granola
This Dark Chocolate Pomegranate Granola is such a yummy addition to some yogurt or even with a little milk as a cereal.
Ingredients
- 3½ cups rolled oats
- 2 cups chopped walnuts
- ½ cup canola oil
- ½ cup pure maple syrup
- 1 cup pomegranate dark chocolates
- 1½ cups toasted coconut
Instructions
- Preheat oven to 350 degrees
- Line a large baking sheet with parchment & set aside
- In a large bowl combine oats, walnuts, oil & syrup & mix until well incorporated & the oats are moist
- Spread out onto prepared pan in an even layer
- Bake approx 30 minutes rotating tray about half way through
- Remove & allow to cool completely
- Transfer to large bowl & add in toasted coconut & pomegranate dark chocolates - toss to combine
- Store in airtight container for up to 1 week
Notes
**To make this recipe in the Air Fryer - Preheat to 250 degrees. Adjust the ingredients, either reducing by 50-75% depending on the size of your air fryer. Cook for 20 minutes - stirring every 7 minutes. You can remove sooner than the called for time if the granola has reached your desired brown.
Note - this can be made with gluten-free oats. Alternate mix-ins can include pumpkin seeds, maple syrup in place of honey, dried raisins, fruit, or cranberries.
Looking for more great breakfast ideas?
To see where I am linking today- visit HERE
Caramel Marshmallow Baked French Toast
Caramel Marshmallow Baked French Toast is an easy-to-make breakfast recipe for those that love breakfast casseroles. Simple and delicious!
So ever since I made my Blueberry Backed French Toast a couple weeks ago I have been dying to make some more. The kids scarfed down the whole thing & the hubs never even had the chance to try it.
So I promised I would make some more – I mean, it’s an easy breakfast recipe so why not? Only I decided to make it a little different.
I canned the blueberry idea & swapped it out for caramel & marshmallows. Yep! I created this Caramel Marshmallow Baked French Toast that was out of this world. It was every bit as good as it sounds & all of us had a chance to enjoy it this time.
I think I love baked french toast so much because I can whip it up – cover it & pop it in the fridge at any point in the day.
Then the next day I can either pop it in the oven when the hubs heads out for work or the kids can do it when they get up. They have a fresh baked breakfast – with very little mess.
Really the ease & cleanliness of baked french toast is a HUGE plus for me.
I’m such a fan of regular french toast – but the mess & time to make it is so discouraging. Now that I have made it – I’m on a roll. Seems I’m always thinking of new & creative ways to make it even better.
The best part is that I swapped out the milk I would normally use in my baked french toast recipes & I used Caramel Marshmallow creamer instead. What a fabulous way to add a punch of flavor – delish.
More Breakfast Casseroles
- Easy French Toast Casserole
- Blueberry Baked Oatmeal
- Hashbrown Breakfast Casserole
- Pressure Cooker Eggnog French Toast
- Cinnamon Roll French Toast Bake
- Blueberry Baked French Toast
- Overnight Breakfast Casserole
How about some more great easy breakfast ideas?
Caramel Marshmallow Baked French Toast
Ingredients
- 2 cups mini marshmallows
- 1-1/2 cups International Delight Caramel Marshmallow fat free & sugar free creamer
- 3/4 french loaf or other crusty bread
- 3 large eggs
- 2 cups caramel plus more for topping
- 1-1/2 tsp vanilla extract
- 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold butter cubed
- -confectioners sugar for dusting- opt.
Instructions
- Coat 9x13 glass baking dish with cooking spray
- Cut your bread into bite sized pieces & place in pan covering the bottom
- Layer in about 1 cup of the marshmallows & 1 cup of the caramel portioning out as evenly across the top of the bread as possible
- Add another layer of bread followed by the remaining marshmallows & caramel
- In a small bowl - whisk together milk, eggs & vanilla extract
- Pour evenly over your layers
- Cover & refrigerate at least 2 hours but as long as overnight
- When ready - preheat oven to 350 degrees
- In a small bowl, combine flour, brown sugar & butter cubes
- Work together with your fingers or a pastry cutter until you reach a coarse crumbs consistency
- Sprinkle evenly over the top of the prepared dish & bake for 35-45 minutes or until golden brown
- Serve immediately - preferably with a little homemade caramel drizzle on top
Blackberry Syrup
WOW – it’s been a while since I have shared with you all a recipe for homemade syrup. It’s one of those things I make frequently as it’s so good on more than just pancakes. Unfortunately I have not been sharing them here. Is that something you would like to see? More homemade syrup recipes? This one is Blackberry Syrup & just makes me want to head downstairs & whip up more fresh buttermilk pancakes just to have an excuse to crack open that bottle. Oh how I love an Easy Breakfast Recipe & blackberries usually top my list for Breakfast Ideas. It’s sweet & wonderful. Oh how I love blackberries. I hope to start a berry patch this summer – so fingers crossed I will have a bountiful harvest of berries.
When my son was little we were having a shopping day on Rodeo Drive with my friend & her mother. We stopped in to this wonderful restaurant for lunch. He was probably just over a year old so we ordered him a plate full of fruit. He immediately went for the blackberries & packed his mouth full of them until the juice was squeezing down his face & all over his pristine white shirt. Probably one of the more embarrassing meals out in those early years of parenting. But that was when I learned that he really LOVES blackberries.
Blackberry Syrup
Ingredients
- 2 cups blackberries
- 1 cup cold water
- 4 tsp cornstarch
- 1 cup granulated sugar
Instructions
- Combine all ingredients to saucepan & heat over med-high
- Bring to boil stirring constantly
- Reduce heat & simmer approx 5 minutes - stirring constantly
- Carefully transfer to blender & blend for 60-90 seconds or until it reaches the consistency you desire
- **Use caution when blending hot liquids
- Transfer to jars or bottles - store in refrigerator
Looking for more great Breakfast Ideas?
Blackberry White Chocolate Buckle
To see where I am linking today- visit HERE
Chia Seeds Pudding Recipe
Whip up this easy-to-make, nutritious Chia Seeds Pudding Recipe featuring chia seeds soaked in milk and sweetened with a hint of honey.
Today, I’m excited to share with you a tasty and super easy recipe: Chia Seeds Pudding. Never heard of it before? No problem!
This is not just any ordinary dessert. It’s a creamy, dreamy delight that’s packed with nutrition and can be whipped up in no time.
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Raspberry Pretzel Parfait
Oh how I love a great healthy breakfast that tastes fabulous. Just a little cup of goodness that keeps me going all morning long. That’s what we all want right. Something that tastes so good that we look forward to having it when we wake up. Yep – this Raspberry Pretzel Parfait is just the thing. I find when creating things like this I have to be sure to make it in quantities of 3. If one of my little taste testers gets left out it’s no fun. They all really enjoyed this easy recipe & were definitely adding it to the menu board for future mornings.
We started with this new Yulu yogurt. It’s a new extra creamy, honest Australian yogurt. Then I decided to get creative with the mix ins. Typically I would start with some homemade granola & then top with some fruit. But I wanted something a little different. Adding fun things like pretzels & raw honey were the perfect little match made in parfait heaven.
Yulu is smoothed twice for extra creaminess. Unlike greek yogurt – Yulu lacks the too-sour quality some find. Just honest ingredients & real fruit. It has 9 grams of protein in every cup – so it’s healthy & delicious.
You can find Yulu in vanilla, strawberry, raspberry, honey & blueberry.
Connect on Twitter @YuluYogurt Find out more on their Website.
Raspberry Pretzel Parfait
Ingredients
- *Per serving
- 1 pretzel rod- crunched into bite sized pieces
- 1 personal serving sized container Yulu vanilla Yogurt
- handful fresh or frozen raspberries
- sprinkle of slivered almonds
- drizzle of raw honey
Instructions
- Add your pretzel pieces to the bottom of your jar
- Top with raspberries & then yogurt
- Sprinkle on your almonds
- Drizzle honey & enjoy immediately
Want more great ideas for your yogurt?
Double Berry Cheesecake Frozen Yogurt
To see where I am linking today- visit HERE
This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.
Peanut Butter & Banana Breakfast Cookies
The kids have been asking for some new breakfast recipes to add to some of their everyday favorites. I like to keep things homemade. So coming up with a variety of options that are also time friendly can be challenging at times. So when I tried whipping up these Peanut Butter & Banana Breakfast Cookies in just a couple minutes – I was thrilled. They are soft & moist & packed full of heartiness to keep the kids full through the morning.
I love that these are simple enough that the kids could actually make them on their own. Just whip up the batter – NO EGGS & bake for a few minutes. The batter looks like very little in the bowl but ends up making about 15-16 cookies. That works out great when you have 3 very hungry teens just waiting to get their hands on these. They are the perfect thing to use up those over ripe bananas too. However – you don’t have to wait for them to get past their prime. I made these with a green banana & they still turned out great.
Peanut Butter & Banana Breakfast Cookies
Ingredients
- 1 medium banana
- 1/4 cup chunky peanut butter
- 1/4 cup creamy peanut butter
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1 cup quick oats
- 1/2 cup whole wheat flour
- 1-1/4 tsp ground cinnamon
- 1/4 tsp baking soda
Instructions
- Pre-heat oven to 350 degrees
- Line large baking sheet with parchment - set aside
- Place banana, peanut butter, honey & vanilla in mixer bowl & beat until banana is mashed & ingredients are well combined
- Add oats, flour, cinnamon & baking soda - fold until just incorporated
- Drop 1-2 tbsp of dough onto prepared baking sheet & flatten slightly
- Bake until browned 12-15 minutes
- Transfer to wire rack to cool
- Store in airtight container at room temperature
Want more breakfast ideas?
To see where I am linking today- visit HERE
Cinnamon Raisin Energy Bites
Cinnamon Raisin Energy Bites are a healthy, no-bake snack recipe full of oats, peanut butter, honey & more. Perfect for after school or your daily workout.
Are you ready for an awesome snack? I am totally focused on revamping some of our favorite recipes & making them better for us. Are you with me?! So I decided to create these Cinnamon Raisin Energy Bites – because they are loaded with peanut butter & oats to keep us all feeling full & give us energy PLUS the addition of a favorite flavor- cinnamon.
Simple Green Smoothie
Have you had enough treats for the season? Are you thinking about what you can do to get back on a better track this New Year? You are in luck. Today I’m going to share with you my “go-to” breakfast recipe that always makes me feel great. This Simple Green Smoothie is just the thing I love to have when I feel I have been overdoing it with all the yummies I share here with you all. I’m a firm believer in an “everything in moderation” approach when it comes to food. So I don’t deprive myself of treats nor do I go heavy on any one thing – be it healthy or not so healthy. So I like to enjoy a healthy little smoothie that keeps me full all day long. Then I don’t feel so bad when I have a nibble of something I created earlier in the day. I have to taste test what I share with you all here – so this green smoothie helps keep me full of the good stuff so I’m not tempted to over-do it.
I love it’s ease when it comes to making it.
With just 3 simple ingredients – I have everything I need on hand most of the time.
Simple Green Smoothie
Ingredients
- 1 medium banana
- 8 ounces milk
- 1 scoop 2 tbsp Garden of Life Perfect Food RAW Organic Powder
Instructions
- Place all ingredients in blender & blend on high 30-60 seconds
- Enjoy immediately
- You could also add 1 cup of ice if you want this thicker- like a milkshake.
Want more great smoothie recipes?
To see where I am linking today- visit HERE
Gingerbread Muffins
Perfect for breakfast, brunch, or as a sweet snack, these Gingerbread Muffins are a scrumptious way to bring the warmth of the season to your table.
Imagine the smell of warming spices filling your kitchen as you bake a batch of Gingerbread Muffins. These muffins are the epitome of holiday cheer, combining the classic gingerbread flavor with the tender, moist texture of a perfect muffin.
Topped with a crumbly streusel and a sweet eggnog glaze, they’re not just a treat for your taste buds but also a feast for the eyes. Picture a warm, spiced muffin, ideal for enjoying with a cup of coffee on a chilly Christmas morning.
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Gingerbread & Eggnog Monkey Bread
Do you like monkey bread? My family LOVES it. I have been making the same recipe for so many years – long before the blog, all the way back to before we had high speed internet. Yeah- I told you- a long time. The hubs was begging for it & I finally told him that I would only do it if I could twist it up a bit for the holiday & make it better. So I came up with Gingerbread & Eggnog Monkey Bread that is soooooo yummy. It truly is the perfect Christmas breakfast.
Top it with a little butter while it’s hot. Then I like to make an extra batch of the icing so we can dunk each bite. It’s incredible! Ours never really lasts long enough to have leftovers the next day. I like to make it the night before. Sometimes I just let it rise all night & then bake in the morning so it’s fresh out of the oven. Or you can bake the night before & just zap in the microwave for about 20 seconds before serving. Either way – it’s delish!
Gingerbread & Eggnog Monkey Bread
Ingredients
Bread
- 1/4 cup warm water
- 1/4 cup granulated sugar + pinch for yeast
- 1 pkt rapid rise yeast
- 2 tbsp shortening
- Cooking spray like Bakers Joy
- 3/4 cup milk- warmed
- 1 tsp salt
- 1 large egg
- 3-1/4 cups all-purpose flour
Coating
- 1 stick butter
- 1 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup pecans - chopped
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp grated nutmeg
Glaze
- 1/4 cup eggnog
- 1 cup confectioners sugar
- 1 tsp nutmeg
Instructions
- Combine warm water & pinch of sugar in small bowl
- Sprinkle yeast over top - stir
- Let yeast mixture sit approx 5-10 minutes - it should look frothy when done
- Place shortening, warm milk, sugar, salt & egg in mixer bow with dough hook attachment - mix on medium
- Add yeast mixture & mix well
- Slowly add flour - kneading on medium for about 1-3 minutes
- Place in a greased bowl - cover & let sit in a warm place to rest about 20 minutes
- Spray your bundt pan with cooking spray
- Now make the coating by melting the butter in one small bowl
- In another small bowl combine remaining coating ingredients & mix with a fork
- Sprinkle a small portion of this mixture in the bottom of the bundt pan
- When dough is done resting - pinch off 1/2 -1 inch pieces & roll into balls
- Dunk each ball of dough in melted butter & then roll in sugar & spice mixture & place in bundt pan
- Continue until all the dough is coated
- Cover with plastic wrap & let rise about 1 hour or until double in size
- Preheat oven to 350 degrees
- Bake monkey bread 30-35 minutes
- Allow to cool in pan at least 30 minutes
- Invert onto plate to remove
- Make icing by combining all ingredients & whisking until smooth
- Drizzle over the top of the bread or use as a dipping sauce
Want more wonderful breakfast ideas?
To see where I am linking today- visit HERE
Eggnog Pancakes
Indulge in the festive flavors of the season with our Eggnog Pancakes! Light, fluffy, and infused with the rich, creamy taste of eggnog, these pancakes are a delightful holiday treat.
Get ready to welcome the holiday season with a delightful twist on your favorite breakfast treat – Eggnog Pancakes! Imagine waking up on a chilly morning to the sweet aroma of fluffy, golden-brown pancakes with the heartwarming taste of eggnog. It’s like having Christmas in every bite!
These eggnog pancakes are the perfect way to start your day, combining the classic pancake fluffiness with the rich, festive flavor of eggnog. I don’t know about you, but I would include eggnog in more meals throughout the year if the stores would sell it to me. Ha!
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Reese’s Frappuccino w/ Reese’s Spreads
I received compensation and information and/or free product from The Hershey Company and/or Collective Bias. All opinions expressed within are my own.
Up here in the Pacific Northwest we drink coffee beverages 24/7. There are coffee huts on every corner – if not 2-3 per parking lot. It’s just a culture thing here & I absolutely love it. But I usually don’t stop at the huts. I like to make my favorite beverages at home so I can have them any time of day, whenever I want a little something. In order to do this I like to stock up on great ingredients so I can make a great variety of flavors. My latest creation & new favorite flavor is this Reese’s Frappuccino w/ Reese’s Spreads.
You see – I was wandering through Walmart on our weekly shopping trip when I came across this Reese’s Spreads in the peanut butter isle. I mean – the perfect combination of chocolate & peanut butter in spreadable form is like heaven in a jar in my book.
I added all my ingredients to the blender – adding my 2 tbsp of Reese’s Spreads last. Blend & serve! There isn’t a whole lot that goes in to this drink- but it tastes so delicious, one would never know. With just 4 ingredients & blend – you are done in less than a minute or two. #AnySnackPerfect
This is the perfect peanut butter & chocolate frappuccino! I love to have one mid-day while here in the studio.
Now the whip cream & drizzle topping is optional – but when making it at home, I like to get the full coffee house experience.
I encourage you to attend the in-store demo in your area to try Reese’s Spreads paired with apples November 13-16. Find a location near you.
Reese’s Frappuccino
Ingredients
- 2 cups chilled strong coffee
- 1/2 cup milk
- 2 tbsp Reese's Spreads
- 2 cups ice
- opt - whipped cream & drizzle for topping
Instructions
- Place coffee, ice, milk & Reese's Spread in blender & blend until frothy
- Serve
Based on the iconic Reese’s Peanut Butter Cup, new Reese’s Spreads will make snacking even more delicious by adding the unique, one-of-a-kind combination of chocolate and peanut butter flavors to any food, anytime, anywhere.
Don’t miss this FABULOUS GIVEAWAY!!! (Thanks Reese’s & #CollectiveBias)
Want more snacks?
To see where I am linking today- visit HERE
Pumpkin Pecan Bread {w/ cream cheese glaze}
Oh well – it’s time for some serious pumpkin recipes. Pumpkin is so packed with nutrients that I figure if I use it in enough recipes – we may get some of the benefits from it. Even if a lot of what we are making is goodies. It still has a little health benefit??!! No?? Well that’s okay – Pumpkin Pecan Bread w/ cream cheese glaze is so amazing, it doesn’t matter. The whole family loved having this for breakfast. It doesn’t get any more fall than a good ol’ pumpkin bread recipe.
You will just love how easy this is to make. Throw it all in the mixer & then bake. Nothing complicated – which is great for these busy days as we get closer to the holidays. Imagine enjoying this on maybe….Thanksgiving morning. I like to have several loaves for guests & then take some out to the neighbors the day before Thanksgiving so they can have breakfast already handled for the next morning.
Pumpkin Pecan Bread {w/ cream cheese glaze}
Ingredients
- 1 cup pumpkin puree not pie filling
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1-1/2 cup granulated sugar
- 1-3/4 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 1/8 tsp ground ginger
- 1/2 cup pecans
Icing
- 2 ounces cream cheese
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- milk
Instructions
- Preheat oven to 350 conventional/ 325 convection
- Mix together pumpkin, eggs, oil, water & sugar in mixer bowl until well blended
- In separate bowl, combine flour, baking soda, salt, spices - then add to mixer bowl - beat well about 30 seconds
- Add pecans
- Spray loaf pans (this made 3 mini loaves) with Bakers Joy
- Fill pans equally with batter
- Bake in center of oven 50-60 minutes
- Cool in pan on wire rack
- Remove from pans
- Place all glaze ingredients in small bowl & whisk until well blended.
- Use just enough milk to bring it to the consistency you desire - I used about 2-3 tbsp.
- Drizzle over the tops of the loaves
- Store in refrigerator
Want more pumpkin ideas for breakfast?
To see where I am linking today- visit HERE
Pumpkin Caramel Biscotti
Pumpkin Caramel Biscotti is a delicious fall recipe filled with warm spices and all the seasonal flavors you love to pair with your coffee.
WOW- it sure has been a long time since I made biscotti. But with the cooler air & the fall colors, I have really been feeling the need to make a little something to enjoy with some coffee in the morning & some warm tea in the afternoon.
So instead of making my usual biscotti recipe, I had to really jazz it up with some fall flavors. Pumpkin, cinnamon, nutmeg & caramel all come together to make Pumpkin Caramel Biscotti. So lovely on a crisp fall day. I know you will love it!
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Peanut Butter Granola Cereal
Did you know that September is Better Breakfast Month? How cool is that?! Most of you regular readers know that for over a year now I have been committed to homemade breakfasts for my kids. That doesn’t mean giving up things we love. It just means that I make my own versions of them. One thing the kids really love is this Peanut Butter Granola Cereal. I love that it is packed full of great protein from peanut butter to kick off their mornings right. I love peanut butter in most things & adding to to breakfast (beyond spreading it on my toast) is so much fun. It’s so simple to make too.
Mornings can be hectic, but that doesn’t mean you have to sacrifice on flavor or nutrition. Making time for breakfast and choosing to incorporate ingredients like peanut butter which is high in fiber, protein and good fats can play a role in maintaining your diet.
We also like to spread peanut butter on a bagel, stir it in a smoothie or top off your waffles for a quick and easy serving of protein. Peanut butter is not only nutritious but it’s very versatile!
Did you know that 90 percent of American pantries contain one or more jars of peanut butter, making it an easy go-to ingredient to help make breakfast quick and convenient?! I know we have 8 different jars in our pantry right now- all different flavors & varieties. Yep- we love peanut butter.
Peanut Butter Granola Cereal
Servings: 6
Ingredients
- 3 cup oats
- 2 tbsp granulated sugar
- ¼ cup coconut oil
- ¼ cup creamy peanut butter
- ¼ cup raw honey
- 1 cup mix ins - I used a dried fruit blend of raisins cherries & blueberries
Instructions
- Preheat oven to 350 conventional/ 325 convection.
- Mix oats, sugar & mix-ins into a large bowl.
- In a small saucepan- combine coconut oil, peanut butter & honey.
- Heat over medium until it's pourable & fully melted.
- Remove from heat & pour over your dry mixture.
- Toss to fully coat.
- Spread out on parchment lined baking sheet.
- Bake 10 minutes- mix stir to expose uncooked areas.
- Bake an additional 10 minutes.
- Remove & allow to cool completely before transferring to airtight container.
Notes
**To make this recipe in the Air Fryer - Preheat to 250 degrees. Adjust the ingredients, either reducing by 50-75% depending on the size of your air fryer. Cook for 20 minutes - stirring every 7 minutes. You can remove sooner than the called for time if the granola has reached your desired brown.
Note - this can be made with gluten-free oats. Alternate mix-ins can include walnuts, almonds, pumpkin seeds, maple syrup in place of honey, dried raisins, fruit, or cranberries.
Want more great ways to use peanut butter?
Peanut Butter & Jelly Ice Cream
