Entries Tagged as 'breakfast'

Banana Waffles with Caramelized Bananas




Bananas are a no brainer for breakfast items. There are banana muffins, banana pancakes, sliced bananas on oatmeal, banana bread, bananas on yogurt, and banana french toast. Well, I took it a step further and made bananas waffles with caramelized bananas so you can add another goodie to that breakfast list.


Don’t forget that you can always eat them as is. That’s usually how my DF prefers them.

As for me, I’ll take them caramelized or flambéed any day.


This dish is definitely restaurant worthy. If I ever open my own breakfast spot, these waffles would be on the menu.


Instead of using whipped cream on top, Cool Whip would make it even better since it could stand up to the heat of the waffle without melting. I had to take these pictures quickly before I had a puddle of whipped cream dripping down the sides of the waffles.


The caramelized bananas were sweet enough on their own, so you don’t need to add any maple syrup. A little sprinkling of powdered sugar would be sufficient if you really needed that something extra. I chose to use cinnamon.


Another tip when it comes to making waffles is that when you remove the waffle from the waffle maker, don’t put it on a plate immediately after. Place it on a cooling rack so that the bottom can cool a little and crisp up. If you place the waffle on a plate straight from the grill, the bottom will get soggy from the heat having no where to escape.

You can also place them in the oven to keep them warm while you’re making another batch.



As for the caramelizing part, it’s a beautiful sight.


Yes, just yes. Give me a spoonful of that, please!



Thank you, Dole® Bananas, for making my day so delectable. They actually have a Peel the Love “Banana Cabana” Tour that’s making its way across the US right now. It’s coming through the LA area from July 31-August 3, but you can find specific dates for other cities here.

Banana Waffles with Caramelized Bananas


  • 1 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1/2 cup milk
  • 1/2 cup vanilla greek yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 bananas, mashed
  • For the topping:
  • 1 banana, sliced
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • sprinkle of sea salt


  1. Mix together the flour, baking powder, cinnamon, salt, milk, yogurt, egg, vanilla, and banana until smooth. Make sure not to over mix.
  2. Pour 1/2 cup of the batter into your waffle maker and cook as instructed.
  3. Meanwhile, to make the topping, place the butter, honey, sugar, cinnamon, and salt in a small saucepan over medium heat while continually whisking.
  4. Once the mixture bubbles, turn the heat down to low-medium and add the sliced bananas. Cook on each side for 3-4 minutes, until lightly browned. Immediately pour over waffles and serve.

This is a sponsored post, but the opinions expressed are my own.

Blueberry Lemon Coffee Cake Muffins




Most people know today, July 11th, as free Slurpee day, but did you know that it’s also National Blueberry Muffin Day? I swear every food has its own day. It’s exhausting trying to keep up, but luckily I have Krusteaz to remind me! They sent over a box of their Wild Blueberry Muffin Mix so that I could celebrate the day with them.


The box came with a can of blueberries, rather than having dehydrated ones in the dry mix. That’s the first time I’ve ever seen anything like that. It was just as easy to work with and made me feel like I was making something a little more “homemade.”


I doctored up the muffin mix with a recipe that I found on Krusteaz’s website. Instead of using lemon flavored yogurt, I used real lemons. My parents have a lemon tree growing in the backyard that is overflowing with ripe lemons right now. The last time I came over, my dad tried to hand me a grocery bag full of lemons to take. Since it’s just me and my DF, I settled with six.


These muffins are bursting with lemon flavor, the blueberries taste fresh, and the greek yogurt that I used made the muffins extremely moist.


I’m always up for a streusel topping.


Blueberry Lemon Coffee Cake Muffins


  • 1 package Krusteaz Wild Blueberry Muffin Mix
  • 1/3 cup milk or water
  • 2 eggs
  • 1/2 cup greek yogurt
  • zest of 1 large lemon
  • 2 tablespoons lemon juice
  • 1 can blueberries, drained and rinsed (enclosed)
  • Topping:
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter or margarine, cold


  1. Preheat oven to 350°F.
  2. For Coffee Cake: In medium bowl, blend together muffin mix, milk or water, eggs, zest and lemon juice. Fold in blueberries. Spoon batter into 12 lined muffin pan.
  3. For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.
  4. Bake 18-20 minutes, or until toothpick comes out clean.

I would love for a reader to try out Krusteaz’s baking mix as well, so Krusteaz is giving away a muffin mix box and three coupons for another 3 Krusteaz products of your choice! Enter via the Rafflecopter here:

a Rafflecopter giveaway

This a sponsored post, but the opinions expressed are my own.

Nutella Donuts




Oh, how I love social media for informing me that today is National Doughnut Day. This might be my second favorite day of the year (nothing beats Christmas)!

To celebrate National Doughnut (or Donut?) Day with you, I have Nutella donuts to share. I really need to get myself a donut or two after staring at all of these pictures this afternoon.


These are some beautiful donuts. The glaze on top hardens just a bit while still maintaining their glossy shine so you can properly hold it without getting Nutella all over your fingers. Not that that’s a bad thing…

I even took some step by step photos, which I normally never do because my camera would get covered in flour, butter, sugar, and eggs:


Easy peasy.


Fill up your mold and then start making that dreamy glaze.


Look how shiny it is!


These donuts puffed up beautifully. I still have yet to make a disaster in my Norpro donut pan. That thing is pure magic, I tell ya.


After the donuts have cooled off a bit, it’s time to dunk the top into Nutella.


Hmmm… one dunk doesn’t seem like enough so let’s do that again.


There we go! Now, before we leave them on a cooling rack to set, let’s add a little something extra on top.


Ice cream topping praline crunch isn’t just for ice cream.


Now they look complete.


I apologize for this post having a million pictures, but I just can’t help myself.


Have you had your donut today? I still need to go get mine. Yelp hasn’t helped me at all. Apparently people don’t like to review small donut shops. Anyone know of any good ma and pa donut shops near Glendale, California? Krispy Kreme is just a couple of miles away from me, but I’m a sucker for the smaller donut shops that are open 24 hours.

Recipe from Damn Delicious.

Nutella Donuts

Serving Size: 6 donuts


  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup plus 2 tablespoons milk
  • 1 tablespoon unsalted butter, melted
  • 1 1/2 teaspoons white vinegar
  • 1 large egg
  • Crushed hazelnuts, for sprinkling
  • For the ganache:
  • 1/2 cup Nutella
  • 1/3 cup heavy cream
  • toppings (optional)


  1. Preheat oven to 450 degrees F. Spray a donut pan with nonstick spray.
  2. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
  3. In a measuring cup or another small bowl, whisk together milk, butter, vinegar and egg.
  4. Gradually pour the mixture over dry ingredients and stir using a rubber spatula just until just moist.
  5. Divide the batter evenly into the donut pans.
  6. Bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.
  7. To make the glaze, mix together the Nutella and heavy cream.
  8. Let the donuts cool for ten minutes and then dip them in the Nutella mix.
  9. Sprinkle any toppings, if using.
  10. Allow glaze to set before serving.

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