Tag Archives: Breakfast

EINSTEINS, YOU’VE DONE IT AGAIN

DSC00212We got the chance to partner with Einsteins again, and after how good their last promotion was (we were actually sad to see they don’t offer the twist and dip anymore. Bring that ish back guys!), I just couldn’t say no.

This time they are rolling out three new cracked egg breakfast sandwiches that you can try for FREE on August 16th with any purchase. For every egg sandwich they give away, No Kid Hungry will donate a meal to a kid in need. You can basically give and recieve for free all at the same time. It doesn’t get much better than that, except when you taste how good the sandwiches are.

We opted to try the french toast egg sandwich (applewood bacon, maple shmear and cheddar cheese on a fresh-baked french toast bagel) and just took off the bacon and it was so good. I’ll definitely be back on Tuesday for my free one because #preggoproblems. DSC00207Coop saw me taking pictures and had to get in on the action. That and he probably wanted me to hurry up so he could have “just one sip a juice. Ok, mommy?DSC00205Download your voucher for a free sandwich HERE, or go in before August 16th and a coupon will print right at the bottom of your receipt.

// And now time for the disclaimer:
We received a gift card in exchange for our participation, but all opinions are our very own.
Thank you for supporting the companies that help support us. 

BREAKFAST FOR DINNER — AKA BRINNER

We usually eat the same 4 or 5 meals for dinner every week around here. It’s not easy finding things that a toddler, vegetarian and sometimes meat eater all agree on, but we make due. Usually it’s lots of pasta, tacos, stir fries and one of our favorites, breakfast. Or brinner as we like to call it.

It’s quick, it’s easy and there’s no complaining what so ever. That’s a win if you ask me.

We usually stick to eggs and pancakes, but sometimes throw in a side of crispy hash browns depending on how hungry we are. Yesterday we decided to skip ’em, and add some extra toppings to our pancakes instead (blueberries and walnuts).
DSC_0307I actually meant to add the blueberries into the pancakes, but I got distracted and totally forgot. #momlife
DSC_0301We like our pancakes thick and fluffy around here. Next time you make a batch add in some cinnamon and a splash of vanilla extract. Trust me on this one.
DSC_0311 (1)Oh and big pats of butter and real maple syrup! Hey, I didn’t say it was healthy, but it is delicious.
DSC_0314Don’t forget to break out your fancy glasses either. Anything worth having is worth using and it makes the whole thing feel a bit more like your eating out and a lot less like you just made the easiest thing you could find. Especially when your husband does the dishes 😉 If only there was champagne in there too…
DSC_0317This is the best instant mix we’ve tried so far (and we’ve tried a bunch because who really has time to make them from scratch?). They have no artificial anything and super that’s important to us, even more so if Cooper’s having some too.

Add in a little more batter than the recipe calls for to get extra fluffy pancakes. I also have a box of their heart healthy mix just asking to be made with some ripe bananas.
DSC_0325Here’s a coupon for $.50 off one box too. Hey, every little bit helps!

Now go make some pancakes! It is national breakfast month after all (side note — who comes up with these holidays and where do I apply?)

|this post was sponsored by Krusteaz but as always, all opinions are my own. 

Coffee Cake

My idea of a good coffee cake is one with a soft, moist cake and a thick crumb layer. You wouldn’t believe how hard of a recipe that is to find. Well, after combining a few different ones I think I’ve got it. This, my friends, is the perfect coffee cake.

I don’t mean to toot my own horn or anything but *toot toot*!

Don’t get discouraged by the directions. Even though it was a bit of work and my kitchen looked like this afterwards:

It was so worth it. It is so much sweeter and crumblier (yes, it’s a word) than the coffee cake I’m used to getting at Starbucks. But, it’s a little to dangerous to have around on a regular basis.

 

Even my self-proclaimed non-cake eater boyfriend had a piece, or three and that’s huge! I mean like traffic stopping, huge!

I’ve seen him turn down kids birthday cake, slathered in sprinkles and frosting. It almost made me think twice about us in the beginning. I mean what kind of person leaves a party before the cake? I thought it was the whole reason we came? I’m glad I came to my senses and realized non-cake eaters are the best kind of boyfriends to have, more for me! Well, unless I’m making coffee cake…

Ingredients

(Crumb Topping)
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 cup unsalted butter, melted
1 tsp. vanilla extract

(Cake)
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 cup sour cream
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder

 Directions

(Crumb Topping)

1. In a medium bowl, wisk together the flour, sugar, cinnamon and salt.
2. Make a well in the center of the mixture. Set aside.
3. Melt the butter and stir in vanilla extract.
4. Pour the melted buter mixture in to the well you created in the flour mixture.
5. Take a fork and gradually pull the flour through the butter until fully incorporated.
6. Set aside while you work on the batter.

(Cake)

Preheat to 350

1. In a medium bow,l wisk together the flour, baking soda, salt and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar with a hand/stand mixer on high until fluffy.
3. Add eggs one at a time. Beat after each.
4. Beat in vanilla extract and sour cream. Scrape the sides as necessary.
5. Add the flour mixture to the sour cream mixture.
6. Beat on low until just combined. Do not over mix.
7. Bake for 35-40 minutes.