Mother’s Day Recipe: Chocolate Waffles With Strawberries

Ingredients

5 tbsp unsalted butter

2 cups all purpose flour

1 tbsp baking powder

3 tbsp sugar

1/2 tsp salt

3 eggs

1 cup milk

1/2 cup chocolate syrup and additional for topping

1/2 tsp vanilla extract

Cooking Spray

Confectioners sugar

1 cup whipped cream

1 cup strawberries, each sliced into half

Directions

1. Mix flour, salt, baking powder and sugar in a bowl.
2. In a saucepan melt the butter.
3. In another large bowl whisk eggs, milk, chocolate syrup and vanilla. Now fold in the flour mix into the egg mix spoon by spoon. Now add molten butter to it and mix well.
4. Pre-heat the oven to 250ºF.
5. Pre-heat waffle iron and spray some cooking spray over it.
6. Add some batter into the waffle iron, about an inch within the edge. Cook until crisp.
7. Repeat to finish the batter.
8. Transfer on to a baking sheet and keep it warm in the oven.
9. Place the waffles on serving plates. Sprinkle with confectioners sugar. Now add strawberries, freshly whipped cream and chocolate syrup. Dust with a little bit more confectioners sugar.
10. Serve!

Your mom is simply going to love this Mother’s Day Recipe that you will prepare with so much love. I have seen people add sliced bananas to the chocolate waffles and strawberries. That tastes great too. Another variation is to serve along with pancakes. If you are not a big fan of whipped cream then add a dollop of vanilla ice-cream! In this case you can leave out the last sugar dusting. And of course if you want to add some more love, increase the chocolate syrup content. Do share your thoughts on this recipe.

Click here for more Mother’s Day Recipes on Stagetecture!

Gingerbread Waffles with Chocolate Syrup Recipe

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Gingerbread Waffles Ingredients:

1 cup light molasses
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Gingerbread Waffles Ingredients:

1.    In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2.    In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3.    Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4.    To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Looking for more holiday recipes? Try our holiday cakes recipes!

For more holiday recipe ideas on Stagetecture, click here.

Thanksgiving Breakfast: Pumpkin Waffles and Maple Cream

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Pumpkin Waffles Ingredients:

For the Pumpkin Waffles

• 4 cups of all-purpose flour (you can substitute 1 or 2 cups of all-purpose flour with whole wheat flour for a healthier version)
• ¼ cup of packed brown sugar
• 2 tbsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. ground nutmeg
• 4 lightly beaten eggs
• 3 cups of milk (you can use whole or reduced fat milk)
• 1 can pumpkin (15 ounces)
• ¼ cup melted butter
• Butter for the waffle baker

For the Maple Nut Cream

• 1 tbsp. butter
• ¾ cup coarsely chopped nuts (walnuts or pecans are perfect)
• 1 ½ cups of pure maple syrup
• ½ tsp. ground cinnamon
• ½ cup of whipping cream

Image via: The Specklet Palate

Directions

• Prepare the waffle baker by brushing a little butter on it. Preheat the waffle baker and preheat your oven to about 300 degrees F.
• To make the waffle mixture, add the flour, the brown sugar, the baking powder, the salt, the cinnamon, the ginger and the nutmeg to a large bowl and combine the ingredients well.
• Create a small well in the center of your prepared mixture.
• Take another large bowl and mix together the eggs, the milk, the pumpkin and the butter.
• Combine the flour mixture with the pumpkin mixture and stir until you have a slightly lumpy but well moistened waffle mixture.
• Depending on your waffle maker, pour the correct amount of the waffle mixture (normally about 1 to 1 and ¼ cup of mixture) onto the grids of your waffle baker, swiftly close the lid and don’t open it until your waffle is done (refer to the waffle baker manufacturer’s directions for the baking time).
• Once baked, lift the waffle with a fork and place it onto a baking sheet and put it into the oven until all the waffles are baked.
• For the Maple – Nut Cream, melt the butter over medium heat in a medium saucepan. Add the chopped nuts and cook while stirring for about 1 or 2 minutes, or until the nuts are looking toasted. Add the maple syrup as well as the whipping cream and let it heat through.
• Drizzle the maple-nut cream over warm waffles and serve immediately.

You can make the waffles ahead of time and freeze them in plastic freezer bags as soon as they have completely cooled down. They can be kept in the freezer for up to two months. As for the Maple – Nut Cream, prepare it for up to a week before serving, cover it tightly and place it in a refrigerator. When it’s time to serve breakfast, just reheat the frozen waffles in a warm oven or a toaster until they warm up and heat up the maple – nut cream in the microwave for about 1 or 2 minutes, stirring every 20-30 seconds.

This Thanksgiving Breakfast recipe is ideal for providing the perfect start into the celebrations.

Sunday Brunch: Warm Cinnamon Scone Recipe

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Yield: 8 scones.

Scone Recipe Ingredients:

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Scone Recipe Directions:

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Whether you want to serve this warm scones recipe for your next Sunday brunch or you freeze them and enjoy them at a later date, they will always be delicious! We also love eating them with warm strawberry preserves! Who can resist an easy pastry that makes your entire home smell lovely? Looking for more scone recipes on Stagetecture? Take a look at this scone recipe.

Want to Know How to Make Scones from the pros?

Alton Brown of the Food Network has a great and simple scone recipe. Learn how to make scones with his simple directions. The best 50 Scone cookbook is a great resource if you’re looking for more delicious recipes.

For more brunch recipes on Stagetecture, click here.

Breakfast Quiche: How to Make Ham & Monterrey Cheese Recipe

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Simple Quiche Ingredients:

Original recipe makes 4 to 6 servings

2 (12 ounce) packages frozen hash brown potatoes

1/3 cup butter, melted

1 cup cooked diced ham

1 cup shredded Monterey Jack cheese

2 eggs

1/2 cup heavy whipping cream

Quiche Recipe Directions:

1.  Preheat oven to 425 degrees F (220 degrees C).

2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.

3. Bake at 425 degrees F (220 degrees C) for 25 minutes.

4. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream.    Pour this over the ham and cheese.

5. Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

Cheese Quiche Variations:

There are so many delicious cheeses you can add to your quiche to make it tasty! Look to our Bacon & Cheddar Quiche, Crab Quiche, and Spinach & Bacon Quiche recipes for more delicious variations. We’d love to know what additions do you put in your quiche. Spinach, bacon, mushrooms, chopped peppers. Share with us in the comments.

For more breakfast recipes on Stagetecture, click here.

How to Make Classic Blueberry Pancakes Recipe

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Blueberry Pancake Ingredients:

200g self-raising flour
1 tsp baking powder
A little butter
1 egg
300ml milk
150g blueberries
Maple syrup
Sunflower oil (optional- you can use butter instead)

Pancake Directions:

1. In a large bowl, mix flour, baking powder and a pinch of salt.
2. Beat egg and milk together and gently whisk it into the above prepared dry mix. Whisk to achieve a thick consistency.
3. Beat in the melted butter, and gently mix half of the blueberries in the batter.
4. Heat a teaspoon of oil or a little butter in a non-stick frying pan.
5. Put a large tablespoon of the prepared batter on the pan, to make a pancake 7 cm across. If using a large frying pan, you can prepare 3 to 4 pancakes at a time.
6. Cook for about 3 minutes over medium heat on one side. When small bubbles start appearing on the surface you can flip the side and again cook until golden, which should take another 2 to 3 minutes.
7. Make layers of pancakes (3 to 4 pancakes), blueberries and maple syrup.
8. To serve, garnish with maple syrup and the remaining blueberries.

Seasonal fruits make their way into our meals in pretty interesting ways and when you have something as inviting as these Blueberry Pancakes, breakfasts are going to be fun affairs. Go grab your bite!

If you love blueberry recipes as much as we do, take a look at these others on Stagetecture.

I am originally from Colorado and being from the southwest makes me a natural native to Mexican-inspired food. Many Sundays my family and I would go out to eat at delicious breakfast restaurants and I always remember my dad ordering Huevos Rancheros – which is a great mixture of a tortilla, refried beans, fried eggs, salsa and cheese.

Eggs are some of the most versatile foods known to the kitchen. You can use them alone, along with other ingredients, and they make every dish sing with flavor depending on how you use them. Huevos Rancheros have always been a favorite of mine and my late fathers. See the other Huevos Rancheros recipe on Stagetecture, here.

Today I feature a twist on that recipe with black beans. They give the dish a more substantial bite and infuses authentic southwestern flavors throughout this delicious breakfast dish. Let me know what you think.

Black Bean Huevos Rancheros Recipe

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Huevos Rancheros Recipe Ingredients:

1 1/2 cups fresh tomatoes, seeded and finely chopped
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste

2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
4 eggs

Huevos Rancheros Recipe Directions:

1. Preheat oven to 400F.

2. In a large frying pan, saute onion in a little olive oil until tender, about 5 minutes. (At this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two.

3. Add 1/2 of the diced tomatoes and cooked rinsed beans, spices, salt, and 2 T water.

4. Let simmer on med low for a few minutes, stirring occasionally.

5. Brush cast iron large skillet with olive oil, coating the edges too. Lay tortillas down and use a cooking brush to brush tops of tortillas with a little oil.

6. Divide bean mixture, making little indentions with the back of a spoon, for the eggs to rest, so they stay in place. Layer the tortillas so they come up the sides of the skillet, and spread all of the beans evenly over the tortillas, making indents for the eggs.

7. Carefully crack the eggs and place them in the indentions. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven. Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness.

8. Serve with avocado, lime, cilantro, hot sauce, jalapenos, chopped chiles, adobo sauce and fresh tomatoes.

Feel free to serve the Black Bean Huevos Rancheros with additional warm tortillas, salsa, sour cream and guacamole if desired.

For more brunch recipes on Stagetecture, click here.

How to Make Buttermilk Glazed Cinnamon Rolls 

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Cinnamon Roll Recipe Ingredients:

Granulated sugar

Brown sugar

Cinnamon

Butter

Salt

Cloves

Flour

Melted butter and buttermilk

Confectioners’ sugar

Cream cheese

Homemade Cinnamon Rolls Directions:

1. Start by preparing the filling. This is a mixture of granulated sugar, brown sugar, cinnamon, butter, salt, and cloves
2. In a separate mixing bowl, whisk the dough’s dry ingredients together. Remember to use the measuring cup when measuring the flour. Spoon off the top as excessive flour will give you dry buns.
3. Add in the liquids: melted butter and buttermilk. Use a wooden spoon to stir. Ensure the liquids are absorbed completely. The dough should have a shabby look.
4. Dust your work surface with flour and place your dough. Knead the dough while dusting lightly with flour until it is smooth.
5. Pat the dough into a rectangle and then roll it to about 12×9 inches rectangle.
6. Place the filling and press it into the dough. Roll this to make a log.
7. Seal the dough by pinching it.
8. Cut the log into 8-9 pieces.
9. Flatten the rolls lightly using your hands. This will pack the filling into place. Place them into a 9-inch baking pan. Make sure the pan is lined properly with an aluminum buttered foil. Use melted butter to lightly brush the rolls.
10. Place in the oven for about 25 minutes. Remove the buns when they turn golden brown. To transfer the rolls, use the foil overhang and place them on a cooling rack. Leave the buns for five minutes before pulling them apart.
11. Prepare the buttermilk glaze: Mix the confectioners’ sugar, cream cheese and buttermilk. Trickle the mixture over the buns.

Serve the buns while still warm. You can also store them in a container (airtight) and reheat when you want to serve them. Now that you have your cinnamon buns glazed with buttermilk, it’s time to grab a cup of your favorite morning coffee, heavenly!

Want more homemade cinnamon rolls ideas?

We love this simple cinnamon buns recipe from Paula Dean.

This cinnamon bun recipe looks delicious from Add a Pinch will have your home smelling delicious.

When are you making this fall breakfast recipe?

For more breakfast ideas on Stagetecture, click here.

Breakfast Favorite: Baked Banana French Toast

Add your favorite add-ins like bananas, blueberries, strawberries and more!

Yields: 8 servings

French Toast Recipe Ingredients:

6 hamburger buns, whole wheat

3 medium size bananas, sliced

1 package cream cheese

6 eggs

4 cups milk, fat free

¼ cup sugar

¼ cup maple syrup

½ teaspoon ground cinnamon

French Toast Directions:

1. Cut hamburger buns into inch cubes. Place half the buns in a 9 inch coated baking dish. Cut cream cheese into little cubes and place over buns. Top with sliced bananas and remaining hamburger bun cubes.

2. In a bowl, beat eggs. Add sugar, syrup, milk, and cinnamon. Blend well and pour over bun mixture. Cover and refrigerate for 8-10 hours or overnight.

3. Remove from the refrigerator half hour before baking. Cover with a lid and bake at 350 degrees for 25-30 minutes. Uncover and bake again for 25-30 minutes or until a toothpick inserted comes out clean. Let it stand for 10-15 minutes before serving.

This healthy, make ahead dish is something your whole family will love. Don’t be afraid to tweak this breakfast recipe. Like instead of buns, you can also use fresh French bread. Adjust cinnamon and sugar to liking. What part of this Baked Banana French Toast Recipe do you love the best?

Do you Prefer a Traditional French Toast Recipe?

Try this Sunday Brunch French Toast recipe this weekend:

For more brunch ideas on Stagetecture, click here.

How to Make a Ham and Cheese Quiche Recipe

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Spinach Quiche Recipe:

Would you like a variation on your favorite Quiche Lorraine Recipe? Try adding 5-6 fresh chopped spinach leaves or 1 frozen box of spinach cooked, and drained and added to the recipe below. You will love the addition!

Total Time:  1 hr. 25 min.

Ham and Cheese Quiche Ingredients:

2 (9-inch) Deep Dish Frozen Pie Crusts

12 ounces chopped cooked ham

1 small finely chopped onion

½ teaspoon of vinegar

1/8 teaspoon of dried tarragon

1 tablespoon of finely chopped green bell pepper

1 pinch of garlic powder

1 (4.5 oz) of drained, chopped canned mushroom

1 pinch of ground nutmeg

6 eggs

1 pinch of dried parsley

Salt and pepper to taste

2 cups of heavy cream

8 ounces shredded Monterey Jack cheese

8 ounces shredded Swiss cheese

Quiche Recipe Directions:

1)      Preheat the oven to 350 degrees F and pre-bake the 2 pie crusts for 10 min.  When the pie crusts are done take them out and set them aside.

2)      Get out a large skillet, saute the green pepper, onion, and mushroom until the onions are soft and translucent. When that occurs to remove the skillet away from the heat and set aside on a cool burner.

3)      Take out a large bowl, mix the eggs and cream together, then stir in the shredded Jack and Swiss cheese, chopped ham and saute vegetables, vinegar and season with the tarragon, garlic powder, nutmeg, parsley, salt, and pepper. Begin to divide and evenly fill the 2 pre-baked pie crusts.

4)      Place the pie crusts into the preheated oven and let it bake for 55-60 min, or until the filing is set and the pie crusts are golden brown.

For more quiche recipes on Stagetecture, click here.