Breakfast Archives - Page 2 of 4

Caramel Banana Scones

November 27, 2017 by Andrew Leave a Comment

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #CollectiveBias

I was 18, sitting in the library, the night before a big paper was due. It was already 11pm. I was exhausted and I had about as many words on my screen as you’ve read so far on this page here. I needed help. Had I ever even had coffee before? I don’t think I had. I was never big on tasting things off my mom’s plate or anything (maybe she didn’t let me) so I had never had coffee when she did. But there was a coffee shop in the library. Okay, I told myself. I need caffeine. I’ll go grab a coffee and power through.

Blech! How y’all drink this stuff I’ll never know.

I couldn’t even taste it beyond my first sip. I tried adding more sugar and cream but when it started looking like actual milk, I knew I just needed to figure out another option. This was really before energy drinks were popular so I didn’t even really know about those and I probably wouldn’t have tried that anyway. But I was getting more tired and less interested in writing.

I called my mom.

It’s what I always do, even to this day. I’ve always had an amazing relationship with my parents. My mom always has the answer. Even to things that I wouldn’t ever know she has an answer for, she seems to always know. I really hope that we are raising our girls where they feel the same way about us. That they can proudly tell us all their accomplishments and confidently call on us with all their concerns.

Tea, she said.

I got the tea. I proudly finished the paper. All was right with the world.

Fast forward, and tea is my go to for my own girls when they are feeling down or need a warm drink. Whenever I want to give them a warm, fuzzy feeling, I proudly go into the cupboard and grab my box of Bigelow. There’s something so soothing about a warm glass of freshly brewed tea with honey. I’ve even gotten Larisha to drink it. She was never a fan, but she’s learning the appreciation. Typically, I’ve always done flavored or green tea, but even I am trying to expand my tea palate. We currently love the Constant Comment flavor. The scent of oranges and spices immediately boosts your mood as soon as you open the package to grab a tea bag.

The perfect pairing

Pairing a warm glass of Bigelow Constant Comment black tea with these Caramel Banana Scones is a great way to start the day. Ever since becoming a parent, I noticed myself (and even..okay especially, Larisha, dragging in the morning). These kids are exhausting to both of us. The Caramel Banana Scones are easy to make and the warm banana taste topped with caramel sauce and melted butter is perfection.

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Caramel Banana Scones

Author: Andrew

Ingredients

2 very ripe large bananas
1/2 cup vanilla Greek yogurt
1/4 cup brown sugar
1 egg
2 1/2 cups flour
2 tea baking powder
1/4 tea salt
1 tea cinnamon
1/4 tea nutmeg
1/4 tea cloves
4 tbs cold unsalted butter cut into pieces
1/2-1 cup chopped walnuts
Brush with heavy cream whole milk would work also
caramel sauce recipe

Instructions

In a small bowl, beat together the bananas and Greek yogurt.
Then, add in brown sugar and egg.
Beat until just combined. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Add in cold butter and with your hands or a pastry cutter, work the flour and butter together unto no large pieces remain.
Stir banana mixture into the flour mixture until just combined.
Fold in the nuts.
***Don’t overwork the dough***
On a baking sheet, lay a piece of wax paper.
Lightly dust with flour.
Then roll out dough or press out with hands until you get a 10" disk about 1" thick.
Lightly sprinkle the top with flour and another sheet of wax paper.
Place in freezer for 30 minutes.
Preheat the oven to 400 degrees F.
Remove from freezer.
Using a sharp knife, slice the dough into 8 equal pieces like a pizza.
Remove from both sheets of wax paper and slide each piece out so they are no longer touching as they will grow when baking.
Brush the top of each piece with heavy cream.
Bake 20 to 30 minutes, until scones are a light golden brown.
Remove from oven and let cool completely.
Drizzle caramel sauce over scones.
Slice scones open and top with softened butter and more caramel sauce.
Best if served same day.

Grab a box of Constant Comment from Bigelow at Wal-mart the next time you’re there! You can also hoover over the image below to stop shopping today (Pick-up anyone!?)

Find Bigelow on Social at Facebook, Twitter, and Instagram!

Cranberry Orange Nut Bread

November 20, 2017 by Larisha Campbell Leave a Comment

Disclosure: This Cranberry Orange Nut Bread is sponsored by Shriners Hospitals for Children. Thoughts and opinions are 100% my own.

Before I was 5 years old, I had third degree burns.

I don’t know if I remember the actual incident or it’s just been told to me so many times that I have memories of what happened. Either way, we lived in a trailer until I was 4 and it was heated with kerosine heaters. Long story short – my mom had a pot of water on top of one of the heaters to help with moisture in the air. I got mad and kicked the heater. The pot of water spilled on my foot resulting in 3rd degree burns. To this day, I occasionally have pain in that foot.

While we don’t have kerosine heaters in our home, I still worry about burns.

Our girls love cooking. You can constantly find us all together in the kitchen. Part of teaching them, not only about cooking, but also safety is teaching them to be safe around heat. It’s crucial to us that they know they can’t turn on the stove or pull bowls out of the microwave without a grown-up around to help them. And so far things have been great. But that doesn’t mean that I can let my guard down either.

The Shriners Hospitals for Children want you to Be Burn Aware. I went through weeks of daily treatment for my burns. Shriners Hospitals know that the best burn treatment is preventing it from happening to begin with in the first place. With the holidays approaching, burns are more likely to occur. Here’s a few tips from Shriners Hospitals to keep your littles safe:

Don’t leave candles that are lit unattended or in reach of a child.
Turn pot handles towards the back of the stove so a child cannot reach them
Keep a lid or cookie sheet nearby your stove when cooking so that you can quickly put our a fire if it happens.
If you celebrate Christmas, water your live tree daily. A dry tree can ignite within seconds and is oen of the deadliest types of fires.
Don’t put trees near fire places, heaters, candles or other heat sources.
Any holiday lights you put up should be inspected for kinked or frayed wires.

Now that you have those tips, let’s get to why you really came here!

Cranberry Orange Nut Bread

It’s the perfect seasonal treat. Great for breakfast, brunch, or a late night snack. It would also make a great hostess gift if wrapped nicely. I’m not going to take up anymore of your time talking about why this is so delicious, grab the recipe for Cranberry Orange Nut bread below.

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Cranberry Orange Nut Bread

Author: Larisha Campbell

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Orange zest from 1 large orange want roughly a tbsp
1/2 cup whole milk
1/2 cup vanilla Greek yogurt
1/4 cup fresh orange juice pulp is great in here, don't strain it out
1 large egg
1/2 cup coconut oil melted
1/2 cup granulated sugar
1/2 cup light brown sugar packed
2 teaspoons vanilla extract
2 cups fresh cranberries roughly chopped
1 cup walnuts chopped
1/4 cup dried cranberries

Instructions

Preheat oven to 350F degrees.
Grease a loaf pan with coconut oil. Set aside.
In a small bowl, combine flour, baking soda and powder, and salt.
Whisk together and set aside.
In a large bowl, zest the orange into the bowl.
Then, in the same bowl, whisk together the milk, yogurt, orange juice, egg, coconut oil, both sugars, and vanilla extract.
Add the flour mixture to the liquid mixture until just combined. Don't over mix.
Fold in fresh cranberries and walnuts.
Put batter into prepared pan.
Bake for about 60-70 minutes or until a toothpick comes out clean.
Remove from oven and top with dried cranberries.
Allow bread to cool in pan before removing.

The combination of oranges and cranberries, paired with the walnuts, make this Cranberry Orange Nut bread the perfect holiday bread dish. It’s truly delectable. You have to give it a try for yourself!

Shriners Hospitals for Children is a leader in pediatric burn treatment. Since the 1960s, they have provided critical, surgical, and rehabilitative burn care to children. They are the go-to for complex burn care, providing services to over 1.3 million children. Shriners Hospitals also treat children for all care and services regardless of the families’ ability to pay. They have 22 locations across the United States, Canada, and Mexico. If you need services, you an call 1-800-237-5055.

Peanut Butter Jelly French Toast Sandwiches

August 29, 2017 by Andrew 1 Comment

Disclosure: These Peanut Butter Jelly French Toast Sandwiches shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShopRitePBJLove #CollectiveBias

Tip: Head to Shoprite for their Buy 4 Save $4 promotion! Coupon received at check-out from 8/27 – 9/2. Participating brands include: Smucker’s Fruit Spreads (17.5 – 18oz), Jif Peanut Butter (16 oz), Pepperidge Farm Harvest Classics Bread and Slider Rolls, and Ziploc® Sandwich Bags (40 ct).

Fun fact: I’m 31 years old and I could still eat peanut butter and jelly sandwiches everyday.

It’s a true story. My mom always gave me peanut butter and jelly sandwiches to take to school for lunch growing up. It was the start of a beautiful friendship. I mean, it’s the essence of most of our childhoods. And I’ve made it a point to make sure that my girls love them too. Sometimes though, we get really crazy in our house and make super amazing PB&J sandwiches.

Introducing: Peanut Butter Jelly French Toast Sandwiches.

The idea was inspired by us needing something to take on a packed lunch and me half on accident, half on purpose making an abundance of french toast one morning for breakfast. Combine the two and voila! Peanut Butter Jelly French Toast Sandwiches.

We start with some Jif® Natural Creamy Peanut Butter Spread. Hey, it’s not just moms that are choosy, dads can be too.

Then, spread on some Smucker’s® Natural Strawberry Fruit Spread. Strawberry is important in the french toast game here. Your kids are always getting grape, and rightfully so, it’s delicious, but you really want strawberry here.

Now, close it all up, cut it in triangles (or squares or ovals or whatever your child is demanding on this particular day), throw it in a Ziploc® Sandwich Bags and BAM! You have an awesome breakfast or lunch option.Jif® Peanut butter, Smucker’s® Fruit Spreads and Ziploc® Sandwich Bags are the perfect pairings for Back to School lunches. These Peanut Butter Jelly French Toast sandwiches are great for back to school or any other day where you are in a rush. Ziploc® Sandwich Bags are great for portability making it easy for taking lunch to school. We’ve gotten in a habit of making up a ton of french toast, freezing the excess in an air tight container in our freezer and then using them when we really need to rush out of the house.

0 from 0 votes

Peanut Butter Jelly French Toast Sandwiches

Author: Andrew

Ingredients

Premade french toast slices two slices per sandwich - we prefer broiche bread
Smucker's® Natural Strawberry Fruit Spread
Jif® Natural Creamy Peanut Butter Spread

Instructions

Using your french toast slices, spread strawberry spread on one side and peanut butter on a separate side.
Put your two pieces of bread together.
Eat immediately or store in a Ziploc® Sandwich Bag and eat within 24 hours.

Check out the so many ways to PB&J this Back To School on ShopRite.com with these awesome products!

Sweet Potato and Egg Muffins

February 27, 2017 by Larisha Campbell Leave a Comment

Sweet Potato and Egg Muffins

Breakfast and I have one of those love/hate relationships. I absolutely loveeeeee making breakfast, especially big breakfasts like on Christmas Day where you have eggs, bacon, biscuits, hash, fresh fruits, cinnamon rolls, and a bajillion other things that you know you are going to have leftovers for every day the rest of the week. Yet, I hate that breakfast comes soooooooooo early every single day.

It’s like I’m sitting here peacefully sleeping and all the sudden one kid is screaming in my ear for “momo” (that’s the baby yelling for breastmilk) while the other is literally prying my eyelid open while handing me my phone and glasses and telling me it’s time to wake up, she wants to watch Doc McStuffins, and she’s reallllyyyyy hungry.

And breathe.

Can I please go to the bathroom and empty my bladder first!?

But I digress.

It was very early on in my parenting journey that I learned I needed to have stuff prepped ahead of time. Make bigger batches to at least get me through a few days at a time. I love making muffins and pancakes because I can freeze them and just pull them out as needed.

Let’s be honest for a sec, I rarely have tons of extras in my freezer. But it’s the thought that counts, right? Right!

These sweet potato and egg muffins are something that you can have in a rotation that lasts you the good part of the week. I’ll be honest, I’ve never tried to freeze them yet, but the do last for a few days in the fridge if you want to make up two or three batches for the whole family. I love that they satisfy the sweet and savory part of my palate. And I love getting veggies into my girls (and Andrew) first thing in the morning.

I hope you enjoy these sweet potato and egg muffins!

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Sweet Potato and Egg Muffins

Author: Larisha Campbell

Ingredients

1 cup shredded sweet potato about 1 small
1/2 cup green peppers chopped
3 cloves garlic finely grated or mined
1/2 cup shredded sharp cheddar cheese
1 1/2 tbsp pure maple syrup
6 large eggs
salt and pepper to taste

Instructions

Preheat oven to 400ºF.
Spray or coat 6 extra large muffin tins with coconut oil.
In a large bowl, combine shredded sweet potato, sharp cheddar cheese, green peppers, garlic. and syrup.
Evenly divide the mixture to the bottom of each of the muffin tins.
Then crack one egg on one of the sweet potato mixture for sunnyside up eggs, or for scrambled eggs, beat in a bowl then pour on top of mixture.
Season each cup with salt and pepper.
Bake muffins for 15 minutes or until eggs are at desired consistency.
Serve immediately or refrigerate and heat up for up to 5 days.

Banana Bread Breakfast Smoothie

November 17, 2016 by Andrew Leave a Comment

Is it just me or do you also feel too busy to try and figure out breakfast!? It’s like almost an inconvenience in the morning. You wake up with so many questions…

What’s the weather?
Where is the remote?
Which new channel do I like?
What am I going to wear?
What do I have to do when I get to work?
What do I have to do before I leave?

WAIT…. the kids….

Did they say the weather yet?
What am I putting on the kids?
Why are they crying?
Where is your shoes?
Why is your sister screaming?
Why do you want leftover pizza at 6am?

DARN IT!? WHAT IS THE WEATHER!!??

At this point, you have to head out the door in 5 minutes and adding one more task would make you feel like you woke up on the wrong side of the bed. So you take off with nothing in your stomach but 2 1/2 slices of pepperoni from that leftover pizza your daughters were eating.

If this is you, put your hand up! (my hand is so high in the air right now)

Solution? Well, if you’re looking for the weather, then use your smart phone. As for breakfast…..

This Banana Bread Breakfast Smoothie is 100% the solution.

Breakfast is a must for numerous reasons, but I’m not here to preach to you. This banana bread breakfast smoothie will be one of those CONVENIENT solutions to such an everyday hassle.

With our Banana Bread Breakfast Smoothie I am able to make it the night before. I shove everything in the a container (or in our ninja blender cup) and refrigerate overnight. In the morning I go to the kitchen first and instead of starting coffee and walking away, I toss it in a blender and hang there for the few seconds it takes to blend.

This smoothie has such a great taste, your body can’t resist the urge to do the “Ju Ju”.

The smoothie is not titled “banana bread” because it sounds cool. It means comfort food and this is a comfort smoothie (my phrase I’m coining it)! The kids put the smoothie to bed quicker then their cold pizza! Everyone loves the taste.

And if you need another reason to try it, wouldn’t believe how much protein is in this bad boy if I told you. Well, believe it because I’m telling you. It’s packed with over 34 grams of NATURAL protein. Yes! Lean body I keep throwing pennies in the fountains for, HERE I COME (…don’t judge me)!

Keep in mind this Banana Bread Breakfast Smoothie is not only for breakfast. I usually use it to help me get my day started, but when I am looking for a meal replacement or an after workout shake, this smoothie is it.

Folks, thank you reading, try it out and tell me what you think in the comments below.

Watch us make it, then grab full recipe!

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Banana Bread Breakfast Smoothie

Author: Andrew

Ingredients

1 frozen banana
1/2 cup rolled oats
1 scoop vanilla protein powder we use this one
2 tbsp almond butter
1 1/2 cups vanilla almond milk
1/2 cup vanilla Greek yogurt
1/4 tsp cinnamon
1 tsp raw honey
Optional: ice chopped almonds

Instructions

Add all ingredients into a blender and blend until well combined.
If thicker texture desired, add ice and blend again.
Pour into a glass.
Top with chopped almonds if wanted.
Enjoy!

3 Ways to Mash + Overnight Oats 3 Ways

October 21, 2016 by Larisha Campbell 1 Comment

The Seasoned Kids

Lesson 3: How to Mash

As we continue this series of showing our kids cooking in the kitchen, we hear two questions a lot:

How do you start getting your kids involved with you?
How do you get your kids to eat so well?

To us, these two questions go hand in hand. You get your kids eating well by offering them a variety of dishes, flavors, and colors from the very beginning and allowing them to explore food on their own in the kitchen. Mashing things is a super easy tasks for kids to feel like they are accomplishing something and *for the most part* not extremely messy. {{We are talking about kids here, there is always a risk of mess!}}

How to Start

Kids enjoy mashing so much because they are learning how to transform one thing into another. It’s just like how they feel about play-doh and re-creating it into different shapes. The difference between food and play-doh though is that you are teaching them valuable life lessons in the kitchen that will shape their outlook on food forever. Think about everyone you know. Someone you know has a “texture issues” and often it’s over mashed type of food. Getting kids in the kitchen as soon as possible, gets them exploring on their own and learning to love all types of textures. It’s also why we recommend starting with Baby led weaning instead of pureed baby food after 6 months. Bananas, avocado, or potatoes are great first ways to learn to mash.

Tips for teaching your kids to mash

Use a learning tower to get them stable at the counter
- Standing on a stool or sitting on the counter, doesn’t stabilize kids as much as a tower will
Use oversized bowls or plates in the beginning
- To help contain some of the possible mess, giving them something bigger with help as they learn that mashing with spread things out and they need to learn to keep it contained
Pick Your Tool
- The best things to mash with would be a fork, masher, or mortar and pestle. Depending on your child’s size, you can pick what you are most comfortable with.
No hot ingredients in the beginning
- Stick with foods that are cold or room temperature at first. Bananas are great at first and from there you can move up to room temperature potatoes and eventually for an older child, a hot potato.
Let them taste test!
- Remember you are in the kitchen to teach them a love of food, to try new foods, and grow their palate. Let them taste their creations!

Recipe Time!

We’re excited to share these three Overnight Oat recipes with you today. We helped measure out the ingredients (check out these awesome measuring spoons for kids!), but the girls mashed the bananas and stirred the ingredients together. These are awesome recipes to start with mashing!

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Chocolate Peanut Butter Yogurt Pops

Author: Larisha Campbell

Ingredients

1/8 cup water
1 cup vanilla greek yogurt
1/2 cup creamy peanut butter
2 tbsp chocolate powder
Additional water if necessary

Instructions

Mix the 1/8 cup water and vanilla yogurt together in a container. Set aside.
Mix the peanut butter and chocolate power together. *Note: this needs to be pourable - depending on the type of peanut butter you are using you may need to pour in water to get a thick, pourable mixture.
In popsicle molds, fill halfway with yogurt.
Lightly tap to remove all air bubbles.
Fill to the top of your molds with the chocolate mixture.
Lightly tap again to remove any remaining air bubbles.
Freeze for 6 hours or overnight.
Enjoy!

This post is a part of our “The Seasoned Kids”, kid’s cooking series. Learn more about The Seasoned Kids here.

Previous Lessons!

Week 1: Teaching Importance of Washing Fruits and Vegetables + Berry Parfait Recipe

Week 2: Learning to Stir + Cranberry Coconut Energy Bites

Funny Blooper Time!

Each week, we’ll share at least one funny blooper that happened during our shoot! This week, while we were trying to shoot, the little one decided she was done with mashing, she was just going to use the fork to eat them! She was so proud of herself!

Learning to Stir + Cranberry Coconut Energy Bites

October 14, 2016 by Larisha Campbell Leave a Comment

The Seasoned Kids

Lesson 2: Learning to Stir

As we continue to show our kids cooking in the kitchen, we hear two questions very often:

How do you start getting your kids involved with you?
How do you get your kids to eat so well?

To us, these two questions go hand in hand. You get your kids eating well by offering them a variety of dishes, flavors, and colors from the very beginning and allowing them to explore food on their own in the kitchen. For most parents, stirring things together is the first step in the kitchen they are comfortable teaching their little ones.