In my opinion the only thing pumpkin beer is good for is making beer bread.
Trader Joe’s is the perfect spot to collect all the ingredients needed and they make it easy with their ready to go beer bread mix!
What I did to create these tasty treats…
- Beer Bread Mix
- Pumpkin Puree
- Pumpkin Beer
- Fall Spice Mixture (or pumpkin spice)
Fall spice- In a small pan over medium heat toast: 1tBs of ginger powder, 1tS of all spice, cinnamon, clove, and nutmeg.
In a bowl mix together: pumpkin puree, pumpkin beer and fall spice. Add beer bread package. Mix together. Pour melted butter over mix.
Line muffin pan with cupcake liners. Spoon in mixture. Bake at 350° for 40 minutes.
A simply delicious and ridiculously easy breakfast to make!
- I saute a few little garden tomatoes and jalapeno in olive oil with crushed garlic and a tiny pinch of oregano. salt and pepper.
- Once caramelized, gently crack egg into pan. Cover and lower heat and cook for about 2 minutes.
- Heat a tortilla up then gently slide egg and tomatoes on top of tortilla.
It cannot be any easier!
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This lovely recipe was inspired by my need to clean out and organize my over stocked freezer. I had a bag of ripened peeled bananas I found buried in the freezer. I either needed to throw them out or use them. I haven’t had any desire to cook or play in the kitchen for awhile […]
My Meyer lemon tree has been begging me to pick some of her beautifully juicy lemons and Whole Foods had some perfectly delicious blood oranges and tangerines. That was it, I had the perfect jar of freshly squeezed juice waiting to be made!
Sweetened with a little exotic honey and this is one tasty glass of heavenly nectar. Add some vodka and you’ve got the perfect storm of good and evil uniting harmoniously.
I woke up in the morning to a pile of teenage girls camped out in the living room. It was the perfect setting for breakfast with teenagers. I didn’t have to run off to work and they were hungry little gremlins. Stella, (my daughters friend) was ready to to do some cooking! As usual I was scrummaging through the fridge to put something together.
I had a half a loaf of chocolate chocolate chip bread and some eggs. Stella and I decided on Chocolate-Chocolate Chip French Toast and Scrambled Eggs with Cheese.
Oh and here’s a little video of the girls…
Cast from left: Labu, Stella, Vebo, Maia
- A slice of rye bread, toasted
- Spread with a fig preserve
- Topped with a fried egg!
My daughter loves her some chicken and waffles. She’s also a teenager with a short attention span. I like to make her chicken and waffles when we actually get a morning together but I know I’ve got to be quick about it or she will fill up on easy access junk and be out the door.
I’ve made a quick and easy recipe by using chicken tenders and frozen belgium waffles. The tenders are boneless, easy to eat, cook quickly and kids love them! Since I don’t own a waffle iron and I don’t need another gadget in my tiny kitchen, I’ve found there are perfectly fine frozen varieties at the supermarkets. After all this is a recipe for a teenager with a short attention span!
Maia’s Favorite Chicken and Waffle Recipe…
- chicken tenders
- 2 cups buttermilk
- 2 cups flour
- 4 cups of vegetable or canola oil
- frozen belgium waffles
- softened butter
- real maple syrup!
- Heat oil in deep pan or dutch oven over high heat. Soak tenders in buttermilk. put flour in a dish and season with salt and pepper.
- Once oil is hot (drop a small bit of batter in oil. batter should sizzle immediately) remove a tender from buttermilk coat in flour and place in hot oil. Repeat. Fry for about 5-8 minutes until tenders are golden brown. remove tenders from oil and let drain on paper towel. Season with a touch more salt and pepper. *tips for frying see below…
- Prepare frozen waffles according to package. I don’t own a toaster so I just place mine on the wire rack of my oven.
Assembly time! Lightly butter waffle, place chicken on top and cover with real maple syrup. You’ve got a quick and delicious homemade chicken and waffle treat!
*Depending on the size of your pot and the amount of tenders you’re cooking you may have to do in batches. Do not over crowd pot or else you will get a soggy chicken tender instead of a crispy one. They should have plenty of room to float around in the oil.