Sunday, September 25, 2011

Smile! Simple {chocolate} syrup

You know how you try to empty out your fridge and pantry before you leave town?  Right before we left for vacation we indulged in lots of leftovers and cheese quesadillas...leaving the shelves bare when we returned home.  Mainbain and I had another trip planned just a few days after getting settled back into our routine, which left almost nothing to make for breakfast on Saturday morning.


Saturday is no different with the baintrain than it is at your house.  They want something special.  Something that requires syrup, preferably. 

They wanted read: begged, cajoled and finally sold me on waffles. I've been using and tweaking a recipe I found here that contains lots of flours you won't ever buy.  I had the foresight to store most of my unusual flour in the freezer and I had plenty of eggs and Kefir, so waffles I could accommodate.  I tried talking them into my delicious and loveable Elvis waffles, but they wanted chocolate. Syrup, that is. 

A quick google search and I had several promising chocolate syrup recipes at my fingertips.  With only a bit of tweaking to reduce the sugar, this recipe rocked our Saturday morning.

 Simple {Chocolate} syrup
1 c coconut sugar or xylitol
1/2 c cocoa 
3/4 c water
2 T vanilla

Cooking waffles on one waffle iron for 4 hungry boys requires patience.  Thankfully I was making their request so they were okay waiting while the stack grew big enough for us to eat together.   However you make yours go ahead and plan to make extra - they all ate more than usual with this syrup.

Measure all ingredients stir together in a saucepan.  Cook over medium heat til well combined.  You can use this the same way you would any chocolate syrup. We ladled over our waffles with Saturday morning abandon after I melted a few tablespoons of butter in it.   Syrup problem solved.

I used the leftover syrup to make lots and lots of chocolate milk - it's rich though.  Only 1 T makes a kid's sized glass.

Lib

Thursday, September 22, 2011

6

Happy Birthday to the 

Sweetest


Cutest
Lovingest

Shiniest

Funniest


Charmingest

Coolest

Six Year Old I Know

Another day, another story,
Em

Tuesday, September 6, 2011

Lip smacking lemon bars {for breakfast}

There are so many tempting and delicious recipes online.  those ar e links to a few of my contribution to the largest cookbook ever: the internet.  I keep a revolving to try stack set aside in my cookbook clutter.  My loose pages flutter as I search for breakfast inspiration at the beginning of the week -always  keeping my eyes peeled for recipes that are low or no sugar and heavy on the protein. Of course, being able to whip it up in about 10-15 minutes is crucial because no matter how early I get up, my mornings tend to be crazy right around "time to eat!"

I found one last week I thought of bending my time rule for and making ahead: obviously a recipe with 11 eggs is worthy for breakfast. 



::Lip smacking Lemon Bars:: 
{for breakfast}
Makes an 11x17 pan

preheat your oven to 350

For crust:
1 t nutmeg
1 T agave/honey
3 eggs
1/3 c coconut oil
1/3 c coconut milk
 
 
Preheat your oven to 350.
Mix all together and press with greased hands into bottom of coconut-oiled 11x17 pan.  This is where you'll spend a few minutes, because the mixture is very sticky.
 
For filling:
8 eggs
juice from 6 lemons (I used 3 lemons and 4 limes)
1 T vanilla
1/2 c agave/honey
1/2 c unsweetened shredded coconut (optional garnish)

Re-using the same bowl you made the crust in makes this a quick recipe.  Mix all ingredients for about a minute and pour into crust.  Mixture will be very thin. 

Bake for 25-30 minutes. Garnish with shredded coconut while its still hot.  
 
 
Butterbain's eyes rolled back in his head when he tasted the first bite.  Taste-bud ecstasy = a successful breakfast!
 
Lib


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