Four Fabulous Fall Flapjacks
I had to use flapjacks in the title because I’m a sucker for alliteration, sometimes I just can’t stop being a teacher. Anyway, these flapjacks or pancake, depending on what you like to call them, recipes are perfect for breakfast, brunch, or even dessert. Here they are!
- Pumpkin Pecan Pancakes will not disappoint. They are just the right amount of pumpkin with crunchy pecans and a hint of cinnamon.
2. Salted Caramel Oatmeal Pancakes with Caramel Drizzle are oatstanding! I would eat these for breakfast, but I would also serve them with some vanilla ice cream for a quick and impressive dessert.
3. Apple Cinnamon Pancakes with Cinnamon Syrup are fall on a plate!
4. Pumpkin Chocolate Chip Pancakes with Vanilla Cream Cheese Drizzle make breakfast special. They could also be a fabulously easy dessert.
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Do you have a favorite fall pancake recipe? Share it with me below!
Easter Brunch
I can’t believe Easter Sunday is right around the corner. If you’re anything like me you’re looking for something easy, tasty, and impressive to serve for Easter Brunch. I have just thing, a Triple Berry Ricotta Dutch Baby Pancake. This slightly sweet Triple Berry Ricotta Dutch Baby Pancake is filled with fresh berries. It has a custardy texture that puffs up beautifully when baked. It makes an easy, yet fancy feeling breakfast that’s perfect for a holiday, but simple enough for any weekend treat.
I’m sure you’re going to love it!
Classic Corned Beef Hash
Nothing says Sunday Brunch more than buttery potatoes cooked up in Corned Beef Hash served with eggs. This hash is easy to make with leftovers from my Traditional Corned Beef and Cabbage recipe. In fact, this is one of the main reasons why I make corned beef. I cook up extra corned beef and freeze it in 2 cup portions so I can easily make this delicious hash all year around. It’s a total cheat day recipe loaded with carbs, butter, and cheese. YUM!
When I was growing up corned beef hash was a staple in many diners and I loved it dearly. Now that I live in Florida, you can never find it on the menu. That’s okay though, because this recipe rivals anything you can get in a can or in most breakfast joints. The fresh peppers and onions add a pop of color to the dish. Give my Corned Beef Hash a try! Please let me know what you think below in the comments section.
My New Obsession-Coconut Berry Chia Pudding
I am obsessed chia pudding and this Berry Coconut version is not only packed with healthy berries and omega 3’s, it’s absolutely delicious! This chia pudding can be made in advance, stores easily in the refrigerator, and makes a wonderful breakfast, snack, or dessert.
So how did this obsession begin? Well I had been reading about the health benefits of chia seeds for months. I had even purchased a small package to use as egg substitutes in muffins and to put in my smoothies. I had read several recipes for chia pudding, but I just couldn’t bring myself to make it. I don’t know why? I love pudding and I make several versions of creamy panna cotta, yogurt parfaits, and mousses all the time, but I just never tried it.
Well Mr. Teacher and I traveled to Vermont over Christmas break where Mr. Teacher’s Mom gave me the task of using up the 5 pound bag of chia seeds that she had purchased. I wanted to make something yummy that we could all enjoy as a dessert or breakfast. It was negative 23 outside and I wasn’t about to travel to the store, so I looked through the refrigerator, freezer, and pantry and decided it was time to get inventive. Coconut Berry Chia Pudding was born.
I was so excited that it set up in less than an hour. I hesitantly tried my concoction, and boy was I shocked. It was so yummy! The texture reminded me of panna cotta. The coconut flavor mixed with the berries was divine. I was left wondering why I had waited so long to try this simple pudding. I was in love and my obsession began.
Mr. Teacher’s Mom sent me home with several cups of chia seeds. In the last few weeks, I have played around with different versions of my original creation and I have perfected it. Give my Coconut Berry Chia Pudding a try. Let me know what you think too!
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A Classic Winter Breakfast
I grew up in the Upper Peninsula of Michigan on a large farm. It would start snowing before Halloween and the snow wouldn’t stop sometimes until April. Needless to say, I was always freezing. Mr. Teacher is always teasing me because I love the sun now. I soak it up like a lizard. I like to say it’s because I never warmed up and that is why I now live in Southern Florida.
Anyway, as a child my dad would make us breakfast on the weekends. Our favorite thing was always Old School Chipped Beef Gravy served with 2 slices of toasted white bread that was broken into chunks in a big bowl with lots of freshly cracked black pepper. We would eat it in the living room while watching cartoons together.
To this day it brings back memories of being a little girl and the frigid winters up north. While it doesn’t always get cold down here in the sunshine state, I still make this breakfast a few times a year. I think you will enjoy it too. When you want a hearty, filling, tasty, quick breakfast that will feed several people without spending a fortune, make Old School Chipped Beef Gravy.
Busy Morning Breakfasts
During the summer and on the weekends I am not a huge breakfast person. I like to get up, drink my coffee and maybe eat a handful of nuts before I workout. If I’m in the mood for breakfast, I will make it around 11 and serve it as brunch. But, as we are ending our second full week of school here in Florida, I am thinking about the most important meal of the day, breakfast. No, nothing fancy, but something healthy and filling since I get up at six and I get a 2o minute lunch break at precisely 11:46. It has to be easy to make and something I can prep the night before. It has to able to travel to work because I usually spend my morning eating my breakfast while standing at my podium computer or prepping stuff around my classroom before the kids arrive. I imagine I am not the only person in the world that eats breakfast while working either.
Since I can’t imagine trying to work and think while my tummy is rumbling, I have come up with a few different breakfasts that work really well for me and I thought I would share them with you. I wouldn’t want your tummy to be rumbly either!
- Toasted bread with cream cheese and marmalade. I’m crushing on Dave’s Killer Bread.
I not only really like this bread, but I love this company! They hire people who have troubled past and give them a chance. Check out their company.
The Power Seed is really yummy and I really like the company. They are all about second chances and teaching people to be leaders. I spread it with a few tablespoons of low-fat cream cheese and a few tablespoons of some kind of marmalade. Of course I any jelly would work, I’m just on a citrus kick lately. This week I have orange marmalade, but I really like honey tangelo marmalade and grapefruit marmalade too! Press it together, cut it in half, pop it in your lunchkins the night before work, and just like that you have a filling healthy breakfast.
2. Peanut Butter Apple Sandwiches with Granola-I simply slice a granny smith or honey crisp apple like you would slice bread. I spread the slices with peanut butter (yes, you can use any nut butter), press them together, and roll the edges in granola. It’s tasty, it’s easy, it’s filling. I love it!
3. Oatmeal with fruit and nuts-I eat this nearly every single day! I make 4 or 5 containers at a time and store them in the fridge. When I need breakfast, I grab one, pop it in the microwave for about 2 minutes, and I have breakfast! I mix and match fresh, frozen, and dried fruits to create my fancy oatmeal. My co-workers frequently come in my room and ask me what I’m eating because it smells so good. The quick and easy recipe is located here-Oatstanding Oatmeal.
oatmeal with dried cherries, dried apricots, pecans, and cinnamon
I hope you will enjoy these breakfasts and that they make your morning a little better too!
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