Lovin' From the Oven

Lemon Poppy Seed Waffles

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Even though it doesn’t seem like it on my blog, I’ve been getting a lot of use from my waffle maker. Usually, it’s the simple buttermilk waffles, but sometimes I get a little fancy.

Bring on these fancy pants lemon poppyseed waffles. They were so fancy that I had to go out and buy poppy seeds and a zester. I don’t own these things because I don’t like lemon desserts. No lemon desserts, no zester needed. However, my DB loves lemon goods, so I whipped these up for breakfast one day.

The lemon flavor was a bit tame, which worked for me. The poppy seeds were a nice addition to the normal, plain jane, waffles. Recipe from Epicurious.

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Lemon Poppy Seed Waffles

Ingredients

  • 1 1/2 cups all purpose flour
  • 6 tablespoons sugar
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 tablespoon grated lemon peel

Directions

  1. Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  2. In another bowl, mix together the eggs, buttermilk, melted butter and lemon peel.
  3. Stir the buttermilk mixture into the flour mixture. Let stand for 15 minutes.
  4. Spoon batter into waffle iron and cook per the manufacturer's directions.
https://lovintheoven.com/lemon-poppy-seed-waffles/

P.S. BlogHer featured a recent post of mine on their Leftover Makeovers Pinterest board! Check out all of the great posts for other ideas.

Cinnamon Baked French Toast

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I love breakfast, but I love bread even more. Put them together and you’ve got yourself French toast! The one thing that I don’t like about breakfast is getting up early to make it. I’m a last minute kind of girl, waking up 15 minutes before I have to be ready and out the door in the morning. I usually grab a piece of toast and eat it while I’m walking out the door. Healthy? Probably not.I wish I had more time in the morning to sit down, catch up on my social networks, enjoy a homemade smoothie, and take my time eating a hot breakfast. Feeling rushed is not one of the greatest feelings in the world. Thankfully with this recipe, you can prep everything the night before and just pop it in the oven in the morning. The best part? You get to use up stale bread that you couldn’t finish this week.

This recipe is also great for mornings after sleepovers, breakfast parties, and hosting guests since it makes so much. I’d love to wake up to the smell of this in my oven every morning!

Recipe adapted from The Pioneer Woman. I halved the recipe and used an 8×8 pan, but it’s totally worth it to make the 9×13 because my DB and I finished this off in less than two days by ourselves.

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Cinnamon Baked French Toast

Ingredients

  • 1 loaf stale bread (I used challah)
  • 8 whole eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 3/4 cups sugar
  • 2 tablespoons vanilla
  • 1/2 cup AP flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter, cubed

Directions

  1. Grease a 9 x 13 inch pan.
  2. Tear the bread into chunks and place them in the greased pan.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
  5. Preheat the oven to 350 degrees.
  6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
  7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
  8. Serve warm with maple syrup and butter, if desired.
https://lovintheoven.com/cinnamon-baked-french-toast/

Double Glazed Baked Funfetti Donuts

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**Warning:: There are a TON of pictures to follow. Seriously. You might not be able to handle it.

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My blog queue has quite a bit of recipes in it, which means I should probably post more often. I made these donuts oh-so-long ago that I almost forgot I had them. With only a total of seven ingredients in the donut AND the glaze, it’s about as simple as it gets.

These taste pretty much the same as a funfetti cupcake, except they’re in a more fun form, don’t you think? They’re festive and a great excuse to eat sweets for breakfast. They’d also be great for birthday mornings. Who wouldn’t want to wake up to a plate full of confetti sprinkles?

Recipe from Cookies & Cups (adapted from Wilton) and makes 12 donuts.

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Double Glazed Baked Funfetti Donuts

Ingredients

  • 2 3/4 cups Funfetti Cake Mix
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 Tbsp melted butter

Directions

  1. Preheat oven to 425° and lightly grease a donut pan with cooking spray.
  2. Beat all ingredients together for thirty seconds. Transfer batter to a ziploc bag and snip the corner. Fill the donut molds 2/3 full.
  3. Bake for 7-9 minutes. Let cool for 5 minutes before turning the pan upside down to remove and let cool completely.
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

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Double Glazed Baked Funfetti Donuts-- Glaze

Ingredients

  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions

  1. Pour all the ingredients in a saucepan over medium heat. Stir constantly until everything dissolves and the mixture is nice and smooth. Quickly dip both sides of the donut in the glaze and let them cool on a cooling rack. You can keep the heat on low if you'd like, but I just turned mine off and stirred when I needed the glaze to break down.
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

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Double Glazed Baked Funfetti Donuts- White Frosting

Ingredients

  • 1 cup of powdered sugar
  • 1 tbsp milk
  • Sprinkles (the more variety, the more fun!)

Directions

  1. Stir the powdered sugar and milk until smooth. Spread approx 1 tsp of frosting on top of each donut and immediately coat with sprinkles.
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

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