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!

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.

How to Make Pumpkin Muffins Recipe with Yogurt

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Pumpkin Muffins Recipe Ingredients:

Yielding 12 muffins

Spooned and leveled whole-wheat flour (1 ½ cups)

Spooned and leveled all-purpose flour (1 ½ cups)

Pumpkin puree (2 cups)

Baking soda (1/2 teaspoon)

Baking powder (2 teaspoons)

3 large eggs

Vegetable oil (3 cups and more)

Plain low-fat yogurt (1 cup)

Coarsely chopped walnuts (1 ½ cups)

Pumpkin pie spice (1 tablespoon)

Turbinado sugar (1 cup)

Powdered sugar for sprinkling (2 tablespoons)

Pumpkin Muffins Directions:

1. Preheat the oven to 350 degrees.
2. Take 12 muffin tins with 1-cup capacity and brush them with vegetable oil. Set aside.
3. Whisk flours, baking soda, baking powder, and pumpkin pie spice in a bowl. Set aside.
4. Whisk eggs, yogurt, 1-cup sugar, pumpkin puree, and oil in a large bowl. Add one cup of the chopped walnuts and reserved dry items. Mingle them together until the mixture becomes moisten.
5. Pour the batter into the muffin tins and sprinkle sugar and walnuts on the top. Bake for 30 to 40 minutes.
6. Take out the muffins and let them become cool in pans for 5 minutes.

Pumpkin Recipes Tips:

1. You can replace the walnuts with any other nuts like pistachios.
2. Instead of using two types of flours, you can use just the all-purpose flour to make the recipe lighter.
3. If you are not conscious about health and like your dessert item a little bit sweeter, add cream butter and more sugar.

Want more Pumpkin Recipe Ideas?

Here’s 35 Pumpkin Recipes to try:

These muffins will come out with a beautiful texture. Because of the use of yogurt, they will be very moist and reheated well. They will have the flavor of flour and pumpkin. If you love your muffins a little bit spicier, double the amount of spice and also add some more sugar. You can store them by keeping in the refrigerator. The frozen ones will thaw out and reheat nicely. This fall brunch recipe will become a new favorite with your family.

Do you like this fall brunch idea? Can you think of any tweaks to make it tastier or healthier? Tell us!

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.

The Best Charleston Shrimp and Grits

Prep Time:  46 min

Cook Time:  6 min

Total Time:  46 min

Servings:  4

Shrimp and Grits Ingredients

1 ½ Medium Shrimp; peeled, halved (lengthwise), and deveined
1 Lemon
Juice of Tabasco
1 ½ teaspoons of Salt
1 ½ cups of Stone Ground Corn Grits (Not instant or quick-cooking)
6 slices of Bacon, chopped
1 Onion, finely chopped
¼ cup of Green Bell Pepper, finely chopped
1-2 Garlic Cloves, minced
½ cup of Scallion, thinly sliced
2 tablespoons of Unbleached All-Purpose Flour
1 cup of Chicken Stock
1-2 tablespoons of Unsalted Butter
1 cup of Grated Cheddar Cheese

Shrimp and Grits Instructions

1. Take the shrimp and combine it with the lemon juice and a few generous splashes of the Tabasco sauce, and let the mixture sit while you start on the grits.
2. In a large heavy saucepan boil 6 cups of water and 1 teaspoon of salt.  Whisk the grits, handfuls at a time and they will bubble at the initial entry.
3. When all of the grits have been added turned down the heat to a very low simmer and let the grits cook for 35-40 minutes, being sure to stir occasionally at first the constantly towards the end.
4. Now you are going to work on the gravy while you grits are simmering.  Fry the bacon in a skillet over a medium heat until they are brown but still limp, then stir in the onion, green pepper, and garlic and let them cook until the onion and pepper are limp (approx. 5 min).
5. Next, add in the scallions, sprinkle flour over the entrie mixture and continue to sauté it for 5 min longer. 
6. After it is finished sautéing then stir in the chicken stock and remaining salt and cook for another 5 min.  After you have finished cooking the combination then remove it from the heat while you continue on finishing the grits.
7. When the grits become thick and creamy, begin to stir in as much butter as you like along with cheese, then add a splash of Tabasco sauce and more salt if desired.  Cover the grits while you are finishing the gravy.
8. Heat the gravy and stir in the shrimp, cook until the shrimp are opaque throughout which is about 5 min.
9. Then serve immediately mounting the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

For more brunch recipes on Stagetecture, click here.

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 Delicious Smoky Deviled Eggs

Deviled Eggs Ingredients:

1 dozen large eggs

Ice cubes

1/4 cup plus 2 tablespoons crème fraîche

3 tablespoons mayonnaise

3 tablespoons finely chopped cornichons

2 tablespoons finely chopped red onion

Salt and freshly ground black pepper

Freshly ground white pepper

1/2 teaspoon pimentón

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Deviled Eggs Directions:

1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
2. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
3. Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
4. Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.

NOTE: Make Ahead the deviled eggs can be refrigerated overnight. Sprinkle with pimentón just before serving.

Place a couple of Smoky Deviled Eggs on a white plate and sprinkle them with spice.

For more food recipe 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.

Our Best Fall Breakfast Recipes to Try

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Butter Milk Glazed Cinnamon Buns

Let’s begin with a recipe that we are all familiar with and add a twist-Cinnamon Buns with a Buttermilk glaze. Now that the Fall time is here you can make those hearty and fulfilling meals that will keep you satisfied throughout the day such as the Buttermilk Glazed Cinnamon Buns. This recipe is simple and quick to make and will have the entire family begging for more.

Glazed Orange Rolls Recipe

The Glazed Orange Rolls recipe is similar to muffin sized Cinnabuns with an orange glaze. This recipe doesn’t call for much and is even better to taste. The best thing about this recipe is that you can make it fresh or make it the night before and let it sit in the refrigerator then pull it out for an easy bake in the morning.

Brie Strata Recipe

For this Fall breakfast recipe is like a quiche and casserole mix that is sure to leave you and the family satisfied for the entire Fall season. The Brie Strata recipe has all of the variety of savory flavors that make it one of the best Fall breakfast recipes. It won’t take much to make and you can change out the ingredients depending on what you prefer.

Maple Walnut Monkey Bread Recipe

Now this recipe is known as an “infamous” recipe. A recipe so good that it should be outlawed in every country, that is the Maple Walnut Monkey Bread Recipe. You take a cinnamon sugar dough and amp it up by adding a sweet and gooey maple glaze. This guilty pleasure is sure to be a loved Fall favorite.

The Fall season invites such a variety of recipes, that the breakfast recipes are no exclusion from that.  These recipes will make you want to gather around the table with the family and enjoy the results until there is no more.  Also, Stagetecture readers do you have any Fall Breakfast recipes that you want to share?

Healthy Mexican Recipe: Easy Huevos Rancheros

Pico de Gallo

1 cup chopped tomatoes

1/4 cup chopped red onion

1/4 cup coarsely chopped fresh cilantro

1 clove garlic, finely chopped

1/4 teaspoon salt

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Huevos Rancheros 

1 tablespoon olive oil

4 soft corn tortillas (6 inch)

1 can (16 oz) refried beans

4 eggs

2 tablespoons water

2avocados, pitted, peeled and sliced

1/2 cup crumbled queso fresco cheese (4 oz)

Easy Mexican Recipes Directions:

1. In small bowl, mix all pico de gallo ingredients; set aside.

2. In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.

3. In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.

4. Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.

5. To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.

For more Easy Mexican recipes on Stagetecture, click here.