Posts Tagged ‘recipe’
It was just the other week while food shopping with my mom, that she told me about the newly launched Oui yogurt by Yoplait, she saw in a magazine. I decided to try both the vanilla and blueberry flavored yogurt. Not only did I like the taste of this french style yogurt but I enjoyed the thick and creamy texture. While eating my yogurt, I thought to myself how good this would be as a topping. Then it hit me! I can create a yummy breakfast treat, using De Wafelbakkers Ready to Eat Waffles!
No need for heating up, toasting or adding syrup to these waffles. These semi-sweet waffles have a wonderful flavor all on their own.
For this breakfast treat, I used the ready-to-eat blueberry waffles, topped it with Oui blueberry yogurt and garnished with cranberry granola.
For my second breakfast treat recipe, I used the plain ready-to-eat waffles, topped it with Oui vanilla yogurt, added freshly sliced strawberries, and drizzled some honey! Mmmm…so good!!
These quick and easy-to-make breakfast treats are a delicious way to start your day, that your whole family will like – even better to enjoy as a mid-morning snack! Don’t have time to make breakfast? Whether you plan to eat the yogurt and waffles together or separately, these are perfect ‘grab and go’ items. On a side note, I particularly like the Oui yogurt packaged in small pots…perfect to reuse and house a small flower arrangement, a votive candle, or even your matchsticks!
I’m looking forward to trying the rest of the Oui flavors…black cherry, lemon, peach, strawberry, and coconut to determine my favorites! Have you tried Oui yogurt? Which one do you love?
-Pictures + recipe by Rose Angel Lopez
One of our favorite things we look forward to in our home are big weekend breakfasts that we typically don’t get to enjoy during the week. Normally, are routine work week breakfasts include coffee and a slice of toast, a bagel, or a pastry of some sort. Traditionally, I like to cook my go-to caramelize banana-almond flavored pancake recipe or bacon and eggs. This time I tried something new!
No need to dirty up more than one pan or bowl for this recipe! I made a smoked sausage and egg breakfast skillet. This one pan meal is simple and saves you time! To make this recipe, I used smoked sausage, fried eggs, sweet white onions, tomatoes (fresh from my mom’s garden) and garnished with fresh cilantro.
Brighten your morning and start your day with this delicious breakfast skillet recipe!
- 2 tbsp, Olive Oil
- Smoked Sausage (I used a pack of the Hillshire Farm brand and cut half of it)
- 1 small sweet white onion, diced
- 2 medium fresh tomatoes, chopped
- 2 eggs
- kosher salt and black pepper, to taste
- Heat up your medium skillet over medium heat with olive oil. Slice your smoked sausage in a diagonal 1-inch cuts. Add the sausage to the skillet and cook until brown on both sides.
- Add the onions and tomatoes into the skillet; add salt and pepper and cook until the tomatoes slightly thickens.
- Make two small holes in the mixture and crack and egg into each well. Fry the eggs sunny-side up; season with salt and pepper. If you prefer over-medium eggs, wait until the white part of the egg cooks completely and with a spatula, gently flip over your egg.
- Garnish with cilantro.
- Serve immediately and enjoy!
Recipe + Photo by Rose Angel Lopez
March 20th officially marks the change of seasons but with ‘Storm Stella’ looming around some of us in the East Coast, it doesn’t feel like spring is near. With the very cold temps outside, I craved a hot beverage to keep me warm. I whipped up my favorite Lavender Hot Chocolate recipe! To recreate this simple recipe, the two main ingredients I use are Silly Cow Chocolate Moo-usse Hot Chocolate and Pepper Creek Farms French Blue Lavender.
Naturally sweetened chocolate, infused with lavender buds, topped with whipped cream and chocolate shavings – makes this blended hot chocolate oh, so gourmet!
- 2 cups, Milk (whole or skim is optional)
- 1 Tbsp, Lavender Buds
- 2 Tbsp, Hot Chocolate Mix
- Whipped Cream and Chocolate Shavings for topping
- Pour 2 cups of milk into your liquid measuring cup.
- Combine Milk and lavender buds in a medium saucepan on medium-high heat. Be sure to stir occasionally and do not let mixture come to a boil. Once you see steam, lower heat and let mixture simmer.
- Add hot chocolate mixture and stir until chocolate is melted and and mixture is smooth. Continue to let simmer for 3-4 minutes.
- Strain mixture back into measuring cup and then pour the lavender hot chocolate in two cups.
- Top lavender hot chocolate with whipped cream and chocolate shavings
-Photos + Recipe by Rose Angel Lopez
Sometimes I get those dessert cravings and since I had some fruit in the fruit bowl and a box of puff pastry sheets in the freezer, I knew exactly what to make! It’s an easy and tasty treat that combines the sweet-tart flavor of a granny smith apple and bosc pear. You can practically add any fruit filling but to try out this one out, keeping scrolling for the recipe and enjoy!
- 1 Granny Smith Apple
- 1 Bosc Pear
- 1 Puff Pastry Sheet
- ⅓ cup, Sugar
- 1 tbsp, Cinnamon
- ½ tsp, Ground Allspice
- ¼ tsp, Nutmeg
- 1, Lemon (juice and zest)
- 1 tbsp, Butter
- 1, egg
- Cinnamon Sugar, for dusting
- Preheat oven to 400 degrees. While you thaw one puff pastry sheet, dice your apple and pear into small cubes and place in a bowl. Combine the sugar, spices, half of a lemon juice and zest; toss to combine.
- In a small saucepan, over medium-high heat pour the apple and pear mixture into the pot. As it comes to a boil, stir occasionally until apples and pears are soft but not mushy. Remove saucepan from heat and set aside.
- In a small bowl, lightly whisk the white part of the egg; set aside.
- On a lightly floured surface, unfold the pastry sheet and slice down lengthwise in three equal slices. With each long slice, you are going to slice 4 equal squares. You should have a total of 12 squares. Each square is for a top and a bottom. This will give you 5 hand pies.
- Line a baking pan with Parchment Paper and place your pastry squares on top. Lightly brush the egg white on all sides of each pastry square.
- Scoop a spoonful of the apple and pear mixture in the middle of five pastry squares; take the remaining squares and place each one on top of filled ones and use the back of the fork to seal the edges. Brush each pastry top with egg white and sprinkle with cinnamon sugar.
- Bake until pastry puff is brown. Let cool on wire rack before serving.
Photos + Recipe by Rose Angel Lopez
I enjoy my regular morning cup of joe but I also enjoy jazzing up my coffee my experimenting with cream based liqueurs…great to enjoy as the occasional after dinner drink. Over the weekend, I brewed a fresh pot of coffee using my go-to Cafe Bustelo Ground Coffee, added Chila ‘Orchata Cinnamon Cream Rum, whipped cream and topped it off with a sprinkle of cinnamon.
If you prefer iced coffee, you can use the same ingredients (whipped cream and cinnamon, optional) and add ice. Simple, right?
Which do you prefer, hot or iced?
-Photos by Rose Angel Lopez