Entries Tagged as 'breakfast'

Copycat Hotel Waffles with my Coffee

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22.5.13

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I was recently asked by Folgers to create a post about my routine when I wake up and wanted to share with you how coffee and music work into my mornings. My morning time is very sacred to me. I need the extra half an hour/hour for “me” time. It may sound silly because I just woke up and have the whole day to myself, but that “me” time sets the mood for the rest of the day.

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Let’s be honest here. I hardly ever get out of bed the moment my alarm goes off. I’m more of a “snooze it for as long as you can” kinda gal. I cherish my time in bed to catch up on my laptop, read new emails, browse eBay, and look for work related news. As long as I have my morning jam going, I’m set to go. As for my morning drink, I like my coffee piping hot with extra cream and lots of sugar. I didn’t always drink coffee. I started when I became a flight attendant. I guess you could say that my magical discovery happened aboard an airplane. How many people can say that? Now, I savor every sip and look forward to the jolt almost every morning. Combine a good playlist with a tall cup of joe and I’m a happy camper. These waffles are an optional part of my morning routine. If I have time, I’ll whip up a batch for my DB and me to enjoy with our coffees. After all, a full stomach is a happy one. waffles-3

I remember when I was little, I always had the Folgers theme song stuck in my head. I didn’t even know what coffee really was because my parents rarely drank it. I just knew that the tune was catchy and I sang it all the time. Oh, and that coffee was a very very dark liquid. You know what I’m talking about… “The best part of waking up is Folgers in your cup!”

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Folgers has always supported musical creativity. I remember hearing their jingle sung by many various artists and at different tempos. That makes it even more catchy to me! Now that I’ve YouTubed old Folgers commercials, I have the tune stuck in my head for the night. Gosh, they’re good at what they do. Folgers is actually hosting a jingle contest as we speak! Here are the official rules. waffles-5

Be sure to Vote for the best Top 10 Finalist in Folgers’ Jingle Contest! Meet the Top 10! Take a look at Folgers® Jingle Contest Finalists, and listen to the tracks that earned them a spot in The Top 10. Cast your vote once every day through June 19th. You could win exciting prizes, like free Folgers Coffee, iTunes® gift cards, signed CDs from Gavin DeGraw, and even a $10,000 Grand Prize just for voting! Before you vote, follow the Road to the Jingle on Facebook to see how they traveled the U.S. to track down the Top 10 contestants! Remember, you can vote once a day through June 19th! Vote Now. Once again, here are the official rules.

 

As for these waffles, they’re definitely fluffy and reminiscent of those hotel waffles that you get in a continental breakfast. You know, the ones that get served piping hot to you right off of the waffle iron. The texture is spot on. This recipe comes from Yammie’s Noshery.

Print
Copycat Hotel Waffles

Yield: 6 waffles

Ingredients

  • 6 eggs
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • 2 cups flour (use cake flour for crispier waffles)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder

Directions

  1. Preheat your waffle iron.
  2. Beat together the eggs, oil, milk, vanilla, and sugar. Mix together the flour, salt, and baking powder and whisk into the wet ingredients until combined.
  3. Pour about 1/4 cup into your waffle iron and cook them according to your waffle iron's instructions.
http://lovintheoven.com/2013/05/copycat-hotel-waffles.html

0 comments categories: breakfast

Chocolate Donuts

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10.5.13

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Hi friends. Well, these past couple of days have been just about the worst luck of my life. I had this great vacation planned to Ireland and all things just went down the gutter. Here’s how this week started…

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My grandpa passed away on Sunday and I had to fly to Vegas to attend his funeral on Wednesday with two days notice. I had a trip to Dublin planned for my DB and I on Thursday for a week, but we were flying standby. We had called the airline the night before to check the flight loads and they told us that it was “good availability” and we shouldn’t have a problem getting on.

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We took the first flight from SFO-JFK on Thursday morning so that we could catch the redeye to Dublin at 9:15 PM the same night from JFK. When we got to the ticket counter, they informed us that the flight was completely sold out and there were 24 standbys on the list. For those unfamiliar with flying standby, it basically means that you wait to fill in any open seats there may be by seniority order. Well, guess what. My DB and I were basically on the bottom of that 24 standby list.

The weird thing was, when I tried to book seven tickets online just to see if it’d go through, I could. How would I be able to buy tickets for a sold out flight, you ask? That’s called over selling tickets, and this airline was all about over selling as much as they could.

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We decided to sit and wait around anyways, since we were already halfway there and had no where to go. They first told us to come back at 8PM and they would let us know if we’d get on the flight or not. We come at 8, and they tell us that we now had to wait until 8:30PM. The last flight back to SFO left at 8PM so if we didn’t get on it, we’d be stuck in New York.

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My DB and I kill about six hours at the airport, just waiting. Welllll guess what, they told us that they only had one seat for us and they gave it to the person behind us. Greatttttt.

I looked up hotels in New York and the cheapest one on Hotel Tonight was $299. So not only did we not make the flight to Dublin, I was now out all of the money spent on hotels, shuttles, and tours, and I’d have to sleep at the airport.

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We asked about flights for the next day and they told us both flights were oversold with plenty of standbys as well. At this point, we had spent six hours on an airplane and seven hours at the airport. We were not happy campers.

Thank goodness for one of my friends, Phuong, who let us crash at her place in NY so we didn’t have to sleep on the airport floor. We decided that it was best to abandon trying to get to Dublin for the week and work on getting our money back. We hopped back on the first flight to SFO the next morning.

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Now, here we are, back at home. Home has never felt so glorious. Lesson learned: Never travel internationally on standby. It’s just not worth it.
In hindsight, at least now we know better. Dublin will just have to wait for another time.
These donuts are soft, moist, and perfectly sweet. The recipe is from Mama’s Gotta Bake (adapted from King Arthur Flour). I made a simple glaze to top them with by mixing a bit of powdered sugar and milk together until the desired consistency. My personal favorite are the ones dipped in sugar. My DB gobbled these up in no time!

Print
Chocolate Donuts

Yield: 18 donuts

Ingredients

  • 2/3 cup good quality cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups light brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips
  • 2 large eggs
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons vinegar, white or cider
  • 1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil

Directions

  1. Preheat the oven to 350°F. Lightly grease two standard donut pans or mini donut pans.
  2. Whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
  3. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend.
  4. Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
  5. Bake the doughnuts for 13-15 minutes, or until a toothpick comes out clean. Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
  6. For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
  7. If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
http://lovintheoven.com/2013/05/chocolate-donuts.html

1 comment categories: breakfast, chocolate chip, cocoa

Pillsbury Funfetti Chocolate Chip Scones and a Giveaway

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16.4.13

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We’ve got a birthday in the house… Funfetti is celebrating its 25th birthday this year and they’ve released a festive line to celebrate their special day!

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There are four new frosting colors introduced: aqua blue, bold purple, hot pink, and vibrant green vanilla. Each come with their own unique sprinkles to accommodate the fun colors.

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Opening a can, you immediately notice just how bright the color is. There’s nothing faint about it. The bright color would be great for celebrating kids’ birthdays.

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One way of incorporating Funfetti into your daily routine is by making breakfast instead of dessert from the mix. You don’t have to eat dessert every day, but you do have to eat breakfast. Can you imagine waking up to these scones in the morning? I’d wish it was my birthday every day!

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The Funfetti line will bring out the kid at heart in every adult. It’s a great reminder of how we should celebrate every birthday, regardless of age. A couple of easy ways to do that are:

  1. Add color! With bold and festive colors, your mood is instantly lifted.
  2. Embrace your birthday. Never be ashamed of how old you’re getting, but be proud for another year of goals accomplished.
  3. Say yes to dessert. There’s no such thing as people who don’t like dessert. They’ve just never tried the right sweets.

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These scones came out perfect. My boyfriend preferred them without the frosting, but I’m all about the frosting and extra sprinkles on top. The extra crunchiness of chewing on sanding sugar is what I long for. As for the scone itself, it’s the moistest scone I’ve ever had. It’s not overwhelming sweet and can be eaten bare if desired.

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I’ve used Pillsbury cake mixes and frostings for as long as I’ve lived, so this special birthday line doesn’t disappoint. The sprinkles always come out just as bold and colorful after being baked, which is an important trait when it comes to presentation.

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So thank you Pillsbury, for making my life so darn delicious. You can keep up with their new products and specials by following them on Facebook or Pinterest. They’re also doing a 25th Birthday Promotion on their Facebook page until April 25th, so make sure to check that out!

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One last thing before I leave you with the recipe for these scrumptious scones:

Pillsbury is hosting a giveaway for one lucky reader! You’ll get a Celebration Starter Kit, which includes a Funfetti Premium Cake & Cupcake Mix and Colored Frostings (as pictured above) and a $50 Visa gift card! To enter, just leave a comment on this post saying which color of the Funfetti frostings you’re most excited for by 12:00 AM on April 25th, 2013. The winner will be selected at random. Good luck!

Recipe adapted from Something Swanky.

Print
Pillsbury Funfetti Chocolate Chip Scones

Ingredients

Directions

  1. Preheat oven to 400 degrees. Line a baking pan with parchment paper or silpat.
  2. In a mixing bowl, mix together the cake mix, flour, and cubed butter until crumbly.
  3. With the mixer on low, slowly pour in the milk until the dough comes together. Immediately turn off the mixer once it does. You don't want to over mix!
  4. Dust a small handful of flour over the dough, and with well floured hands, form the dough into a ball and remove it to the prepared baking sheet.
  5. Gently flatten the dough to about an 8" diameter and use a greased knife to cut the circle into 8 wedges. (If this is too much work, you can also just form your own shaped scones on the pan. That's what I did... way less time consuming!)
  6. Make sure you leave enough room between the wedges for them to rise and spread-- they puff up quite a bit.
  7. Bake for 20 minutes.
  8. Let completely cool and frost with Funfetti frosting.
http://lovintheoven.com/2013/04/pillsbury-funfetti-chocolate-chip-scones.html

 

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

92 comments categories: bread, breakfast, chocolate chip, dessert

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