Breakfast Archives - Cookies for Days

Homemade Cookie Crisp

admin — Mon, 07 Jul 2025 18:26:09 +0000

Tiny, crispy, chocolate chip cookies that are breakfast-approved. This recipe for Homemade Cookie Crisp is milk’s (and my) best friend!

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Cookie Crisp Recipe

Have you ever heard that you can’t have cookies for breakfast? Well, you can if it’s Cookie Crisp! This is a recipe for a homemade cereal version of General Mill’s Cookie Crisp. These delightfully crunchy tiny cookies (SO CUTE) are packed with chocolate chips and meant to be served with a bowl of milk. But pro tip: cookie cereal soaks up milk FAST, so I suggest chowing down on like 5ish cookies at a time so they don’t disintegrate.

A quick note on making the tiny cookies tiny: you will want to use about ¼ – ½ tsp of dough for each cookie. My favorite way to do this is to use a rolling pin to roll the dough out and then freeze the flat dough for about 10 minutes. When you pull it out of the freezer, you will cut the dough into small squares. You will then take each square and roll it into a ball and arrange on the cookie sheets to bake the cookie cereal. It sounds slightly complex, but it’s actually so easy.

What Ingredients are in Cookie Cereal?

You can find ingredient quantities and instructions in the recipe card at the bottom of this post!

Salted butter, softened – I like to use salted butter in my recipes. If you do not, you can sub in unsalted butter, just add an extra pinch of salt to the dough.
Brown sugar
Granulated sugar
Egg
Vanilla
All-purpose flour
Baking soda
Baking powder
Salt
Chocolate chips, finely chopped – Use any type of chocolate chip you’d like. I used milk chocolate!

How to Make Homemade Cereal (Tiny Cookies!)

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.
Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.
To the dough, fold in the finely chopped chocolate chips.
Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.
Bake at 350°F (180•C) for 8-10 minutes or until golden brown.
Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂
These can be stored in an airtight container for up to 4 days.

How to Store Homemade Cereal

Once your Cookie Crisp is completely cool, you can store them in an airtight container at room temperature for up to 4 days. You can also freeze these cookies! You will just place them in a ziptop bag and freeze for up to 3 months.

Can you eat Cookie Crisp without milk?

You sure can! In fact, that might be my preferred method of consuming these haha. I often eat these plain with a glass of milk!

Other Breakfast Recipes

Homemade Cookie Crisp

Tiny, crispy, chocolate chip cookies that are breakfast-approved. This recipe for Homemade Cookie Crisp is milk’s (and my) best friend!

Course Breakfast

Keyword cookie crisp, homemade cereal, tiny cookies

Prep Time 45

Cook Time 10

Servings servings

Ingredients

10 Tbsp salted butter, softened
2/3 cup (163g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 tsp vanilla
1 3/4 cup (266g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups (300g) chocolate chips, finely chopped

Instructions

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
10 Tbsp salted butter, softened, 2/3 cup (163g) brown sugar, 1/2 cup (115g) granulated sugar
Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.
1 egg, 1 tsp vanilla
Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.
1 3/4 cup (266g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
To the dough, fold in the finely chopped chocolate chips.
1 1/2 cups (300g) chocolate chips, finely chopped
Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.
Bake at 350°F (180•C) for 8-10 minutes or until golden brown.
Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂
These can be stored in an airtight container for up to 4 days.

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Blueberry Muffins Recipe

admin — Sat, 26 Apr 2025 20:22:16 +0000

This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. It’s extraordinary!

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Best Blueberry Muffin Recipe

I’m going to tell it to you straight – this blueberry muffin will blow the bagged muffin mix out of the water. And truly, it is super simple to mix up!

Here are its best features:

It is made with common pantry items and blueberries from the freezer, meaning these bad boys are pretty much always on deck. We use frozen wild blueberries because they are smaller, have a better flavor, are cheaper and you don’t have to worry about using them all up before they go bad!
It rises beautifully. Like, bakery-window, tall dome, beautifully. Which is a direct result of the baking powder and buttermilk we use. If you do not have buttermilk, you can easily make your own with milk and lemon juice or white vinegar. I lay out all the steps in this post for buttermilk substitutes.
It is topped with a crispy, sugary, buttery streusel that you will want to eat on everything from here on out.

Blueberry Muffin Ingredients

Here’s a preview of the ingredients you will need to make homemade blueberry muffins. Exact quantities and directions can be found in the printable recipe card below.

Canola oil – Oil instead of butter here to help the muffins be extra light, fluffy and moist.
Granulated sugar
Eggs
Vanilla extract
Butter extract – Okay, this sounds weird but just TRUST ME ON IT. My extra-strength butter flavoring gives this recipe for blueberry muffins a depth of flavor that is so.good.
All-purpose flour– if you are in need of a GF muffin recipe, try out these Gluten-Free Blueberry Muffins.
Baking powder – The baking powder will give your muffins the perfect giant bakery dome.
Salt
Buttermilk – This will help your muffins be super moist with the perfect crumb.
Water
Frozen wild blueberries (do not thaw) – You can use fresh blueberries, but I actually prefer these frozen ones because they are smaller & more flavorful!

Streusel topping

Margarine (or butter)– I usually use margarine here because it helps the streusel get nice and crispy and stay that way while butter can sometimes soften.
All-purpose flour
Granulated sugar
Brown sugar

How to Make Easy Blueberry Muffins

In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
Add the dry ingredients to the bowl and slowly begin to combine.
As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
Cover and allow the batter to rest for 15 minutes.
Preheat your oven to 425° F.
Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
Scoop the batter out and divide among the 12 muffin liners. (Note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
Top each muffin with the streusel.
Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes. (If making smaller muffins, only bake for an additional 10 minutes after adjusting the temperature.)
Allow the muffins to rest for 15 minutes before enjoying!
Store in an airtight container for up to 3 days.

Blueberry Muffin Swaps

You can use this recipe as a base for other fruit muffins like raspberry or mixed berry and it is SO YUMMY. And while I love the streusel topping, I guess it is technically optional if you’d like to cut it out.

What to serve with Blueberry Muffins for breakfast

I have been known to serve these by themselves, but you can also serve them with scrambled eggs & bacon to balance things out. Or, if you’re feeling extra fancy, serve it in a brunch buffet with an assortment of fruits and other muffins or dessert breads!

How to store Blueberry Muffins

Store your muffins in an airtight container on the counter for up to 3 days! This will ensure your muffins stay soft and fresh until you’re ready to eat them.

If you’re wondering, “can you freeze blueberry muffins?”, the answer is absolutely yes! Make sure your muffins have cooled entirely and then place them in a resealable freezer bag. Label your bag and freeze for up to 3 months.

Other Breakfast Favorites

Best Blueberry Muffins

This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. They're extraordinary!

Course Breakfast

Cuisine American

Keyword blueberry muffins

Prep Time 25

Cook Time 27

Servings large muffins

Calories 403kcal

Ingredients

2/3 cup canola oil
1 3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1/2 tsp butter extract
3 1/2 cups all-purpose flour
1 tbsp baking powder
3/4 tsp salt
1/2 cup buttermilk
1/2 cup water
2 cups frozen wild blueberries (do not thaw)

Streusel Topping

2 tbsp margarine (or butter)
1/3 cup all-purpose flour
2 tbsp granulated sugar
2 tbsp brown sugar

Instructions

In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
Add the dry ingredients to the bowl and slowly begin to combine.
As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
Cover and allow the batter to rest for 15 minutes.
Preheat your oven to 425° F.
Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
Scoop the batter out and divide among the 12 muffin liners. (note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
Top each muffin with the streusel.Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes (For an additional 10 minutes, if making smaller muffins)
Allow the muffins to rest for 15 minutes before enjoying!
Store in an air tight container for up to 3 days.

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Homemade Buttermilk Pancakes

admin — Mon, 10 Mar 2025 21:23:53 +0000

This recipe for Homemade Buttermilk Pancakes is fluffy, tender, and substantially better than the bagged mixes.

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Best Buttermilk Pancakes Recipe

I used to be a Bisquick girl until we ran out of the mix in 2020. So, I experimented and ended up making the fluffiest buttermilk pancakes ever and have never looked back! A Saturday staple in our house for the past 5 years, these homemade pancakes are freaking easy and better than bagged mixes by a factor of 1,000. Incredibly fluffy, tender, and just the right amount of sweet, these golden bad boys will have you flipping flapjacks on the weekly.

And because I know one of you will run into this problem – don’t panic if you don’t have buttermilk! You can still make these homemade pancakes with a buttermilk substitute!

Here’s how to make your own buttermilk at home:

Measure out 1 cup of milk (this could be whole milk, skim milk, or a dairy-free alternative like almond or soy milk).
To the milk, add 1 tablespoon of white vinegar or lemon juice (bottled is fine).
Stir the mixture and let it sit for about 10 minutes. It will thicken a bit and small curdles will form, signaling it’s ready to use.

Buttermilk Pancake Ingredients

I always have these ingredients (or their easy substitute) on hand! That makes this homemade pancake recipe just as accessible as the bagged mixes, only yummier.

All-purpose flour – Regular all-purpose works great here!
Baking powder
Salt
Granulated sugar
1/2 cup milk – Use any type of milk you’d like here.
1 1/2 cups buttermilk – This will give your pancakes the perfect fluff with a subtly sweet flavor. You can also use a buttermilk substitute, if needed!
2 tsp vanilla extract
2 eggs
Butter, melted – I always use salted butter.

How to Make Buttermilk Pancakes from Scratch

In a medium sized bowl, combine the flour, baking powder, salt and granulated sugar.
In a separate bowl, combine the milk, buttermilk, vanilla and eggs. Whisk until smooth.
Pour the liquid into the dry ingredients and begin to whisk together. While whisking, add in the melted butter.
Whisk until combined.
Preheat your griddle to 325° F.
Scoop batter (about ⅓ cup per pancake) onto the griddle at a time, moving the batter in a circular motion until you have a circle.
Allow the pancakes to cook until they are bubbling on the top and the bottom is golden brown.
Flip and then cook until golden brown, again.
Serve warm with butter and syrup.
Enjoy!

Tips for making Fluffy Buttermilk Pancakes

If you’re hoping to make ultra light & fluffy pancakes, here’s what you need to do: whisk all the liquid ingredients, except for the butter, together so they are smooth and slightly bubbly (this introduces some air into the mix). Once your liquid ingredients are combined, mix in the dry ingredients. When the batter starts to come together, whisk in the melted butter. And boom! You’ll have restaurant-level fluffy pancakes.

Fluffy Buttermilk Pancake Recipe FAQs

Why do you put buttermilk in pancakes?

The buttermilk in your pancakes reacts with the other ingredients, making them rise and giving your pancakes height and a fluffy texture.

Should you let buttermilk pancake batter sit?

You can, but it’s not necessary in this recipe to make them fluffy!

Should you cook pancakes in butter or oil?

It doesn’t really matter – you can use either and these pancakes will turn out great. I typically just use butter because it is more easily accessible in my kitchen.

Should pancake batter be thick or thin?

The long of the short is that pancake batter shouldn’t be too thick or too thin! You want it to be thin enough that it is pourable, but still thick enough to coat the back of the spoon (and thus not spread too much when baking).

Other Breakfast Favorites

Homemade Buttermilk Pancakes Recipe

This recipe for Homemade Buttermilk Pancakes is fluffy, tender, and substantially better than the bagged mixes.

Course Breakfast

Cuisine American

Keyword buttermilk pancakes

Prep Time 10

Cook Time 10

Servings Servings

Calories 181kcal

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp granulated sugar
1/2 cup milk
1 1/2 cups buttermilk
2 tsp vanilla extract
2 eggs
3 tbsp butter, melted

Instructions

In a medium sized bowl, combine the flour, baking powder, salt and granulated sugar.
In a separate bowl, combine the milk, buttermilk, vanilla and eggs. Whisk until smooth.
Pour the liquid into the dry ingredients and begin to whisk together. While whisking, add in the melted butter.
Whisk until combined.
Preheat your griddle to 325° F.
Scoop about 1/3 cup servings of batter onto the griddle at a time, moving the batter in a circular motion until you have a circle.
Allow the pancakes to cook until they are bubbling on the top and the bottom is golden brown.
Flip and then cook until golden brown, again.
Serve warm with butter and syrup.
Enjoy!

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Cadbury Egg Parfait

admin — Wed, 27 Mar 2024 15:55:32 +0000

The easiest Easter brunch item! Cadbury Egg Parfaits are fast, easy and so yummy. With creamy yogurt, tart fruit and crunchy granola + cadbury eggs, this is a treat you can feel good about.

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Cadbury Egg Parfaits are the BEST Easter Breakfast

These Cadbury Egg Parfaits are the perfect breakfast to serve on Easter morning. In the midst of your holiday festivities, these individual parfaits are extremely quick to whip up and are sure to satisfy your whole crew. Plus, you can feel good about serving up a protein-packed yogurt with fruit before your family dives headfirst into a giant chocolate bunny.

Ingredients in Easter Parfaits

Vanilla greek yogurt – Use whatever yogurt you’d like!
Sliced strawberries – I love the way strawberries taste here, but you can use any fruit you’d like.
Raspberries – You can use fresh or frozen (thawed) fruit.
Granola – Make this homemade or throw in your favorite store brand.
Crushed cadbury mini eggs

How to make Parfaits with Cadbury Eggs

Begin by layering about 1/4 cup of yogurt into the bottom of 4 glasses.
To the yogurt, add some strawberries and raspberries on top.
Once you’ve added your fruit, top with granola.
Add some crushed cadbury mini eggs on top of the granola.
Repeat, layering the ingredients until the glasses are full.
Serve immediately to keep the granola crunchy.
Enjoy!

How should I store my parfaits?

These Easter parfaits are best eaten immediately so the granola doesn’t get soggy and the cadbury eggs stay crunchy. If you have to store, cover the glass and place in the fridge.

How can I customize my parfait?

This dish is extremely customizable! You can exchange the kind of yogurt you use and what fruit you put into this! I personally like the combo of greek yogurt + strawberries and raspberries but regular yogurt, blueberries, bananas etc are great substitutes.

Other Brunch Favorites

Cadbury Egg Parfait

The easiest Easter brunch! Cadbury Egg Parfaits with creamy yogurt, fruit, granola + cadbury eggs, is a breakfast you can feel good about.

Course Breakfast

Cuisine American

Keyword cadbury egg parfait

Prep Time 10

Calories 1177kcal

Ingredients

3 cups vanilla greek yogurt
1 cup sliced strawberries
1 cup raspberries
1 cup granola
1 cup crushed cadbury mini eggs

Instructions

Layer approximately 1/4 cup of yogurt into the bottom of 4 glasses.
Add some strawberries and raspberries on top of the yogurt.
To the top of the fruit, add a layer of granola.
Add some crushed cadbury mini eggs on top of the granola.
Repeat, layering the ingredients until the glasses are full.
Serve immediately to keep the granola crunchy.
Enjoy!

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Cinnamon Swirl Bread Recipe

admin — Thu, 15 Feb 2024 15:40:36 +0000

A moist & tender bread swirled with bursts of cinnamon and topped with a warm icing, this cinnamon swirl bread will delight (and won’t split)!

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Cinnamon Swirl Bread

This recipe for cinnamon bread is sweet, moist and drizzled with a delicious icing! When making the bread, we pour the batter into the pan in 3 layers, adding the cinnamon/brown sugar mixture in portions to ensure an even swirl throughout. I like making cinnamon bread this way because it keeps the bread from splitting apart at the cinnamon layer and disperses the flavor perfectly.

Make this for a Sunday morning brunch, as a gift for your neighbor, or as a sweet treat at a baby shower, party or reception.

Cinnamon Quick Bread Ingredients

Bread Base:

Canola oil
Granulated sugar
Eggs
Vanilla extract
Butter extract – This is a niche ingredient, but it totally makes the flavor.
All-purpose flour
Baking powder – This is going to give your bread a beautiful rise.
Salt
Buttermilk – This helps bring together the flavor and creates a tender, moist crumb.
Water

Cinnamon Swirl:

Granulated sugar
Brown sugar
Cinnamon – The star of the show, truly.

Vanilla Glaze:

Salted butter – I always use salted butter, but you can use unsalted and add a pinch of salt to the frosting.
Powdered sugar
Clear vanilla – Using clear vanilla instead of regular will make the icing bright white instead of a murky white color.
Heavy cream or milk, as needed

How to make Cinnamon Bread

Preheat the oven to 350° F. Spray a 9×5 inch loaf pan with non-stick spray and set aside.
Combine the ingredients for the ‘cinnamon swirl’ in a small bowl and set aside.
Using a stand mixer or an electric hand mixer, combine the canola oil, granulated sugar, eggs, vanilla and butter extract.
Next, add the flour, baking powder and salt. Start mixing slowly.
While mixing, add the buttermilk and water to the bowl. You should end up with a thick batter.
Add about 1/3 of the batter to the prepared pan and then sprinkle generously with the cinnamon swirl mixture.
Use a knife to cut into the batter and swirl the cinnamon into the batter.
Repeat adding about 1/3 of the batter on top of the cinnamon layer and then repeat sprinkling and swirling the cinnamon into the batter.
Add the remaining batter to the loaf pan and sprinkle the remaining cinnamon onto the top and use a knife to swirl the cinnamon into the batter.
Bake at 350° F for 50-55 minutes, covering the bread loosely with foil after about 30 minutes to prevent the top from over browning.
Allow the bread to cool for 1 hour in the pan. After that, remove from the pan and make the icing.

Making the Icing

To make the icing, first combine the butter with 1/2 cup of powdered sugar. Once completely incorporated, add another 1/2 cup of powdered sugar.
Add a splash of heavy cream or milk to bring the mixture together, if needed, keeping the mixture thick.
Add the last 1/2 cup of powdered sugar, mixing until combined.
Next, add in the vanilla extract.
Adjust the consistency by adding more heavy cream/milk. Remember a little goes a long way and you will want to keep the icing thick.
Transfer the icing to a microwave safe bowl and microwave to heat and thin the icing.
Pour the heated icing over your loaf of bread, slice and enjoy.

Cinnamon Swirl Bread Recipe Tips

How to serve Cinnamon Swirl Bread

I like to serve this bread cooled with warm icing on top!

What to do with Cinnamon Bread

This cinnamon bread is perfect for all types of parties or for gifting to neighbors and friends.

What to put on Cinnamon Swirl Bread

With the cinnamon swirl and warm icing on top, I don’t think you need to put anything on top of this bread.

How to store Cinnamon Sugar Bread

Store your cinnamon bread in an airtight container in the fridge for up to 4 days.

Homemade Cinnamon Bread Recipe FAQs

Why does my cinnamon swirl bread separate?

One of the main reasons cinnamon swirl bread separates is that it’s common to coat the bread with butter before applying the cinnamon mixture. This prohibits the layers from binding, which is why this recipe asks you to apply the cinnamon mixture on it’s own and then swirl it into the batter layer.

How much sugar is in cinnamon swirl bread?

This cinnamon bread recipe calls for a total of 2 cups granulated sugar, ¼ brown sugar and 1 ½ cups powdered sugar.

What is the secret for mixing quick breads?

The secret for mixing this quick bread is just mixing until the batter is combined and letting it remain thick.

Does cinnamon affect yeast in bread?

My cinnamon bread recipe doesn’t call for yeast, opting for other rising agents like baking powder and buttermilk instead!

Other Desserts to Try

Cinnamon Sugar Bread (Cinnamon Swirl Bread)

A moist & tender bread swirled with bursts of cinnamon and topped with a warm icing, this cinnamon swirl bread will delight (and won’t split)!

Course Dessert

Cuisine American

Keyword cinnamon bread

Prep Time 15

Cook Time 55

Servings servings

Calories 375kcal

Ingredients

Bread Base

2/3 cup canola oil
1 3/4 cups granulated sugar
2 eggs
1 tbsp vanilla extract
1/2 tsp butter extract
3 1/3 cups all-purpose flour
1 tbsp baking powder
3/4 tsp salt
3/4 cup buttermilk
1/2 cup water

Cinnamon Swirl

1/4 cup granulated sugar
1/4 cup brown sugar
1 tbsp cinnamon

Vanilla Glaze

1/4 cup salted butter
1 1/2 cups powdered sugar
1-2 tsp clear vanilla
heavy cream or milk, as needed

Instructions

Preheat the oven to 350° F. Spray a 9×5 inch loaf pan with non-stick spray and set aside.
Combine the ingredients for the ‘cinnamon swirl’ in a small bowl and set aside.
Using a stand mixer or an electric hand mixer, combine the canola oil, granulated sugar, eggs, vanilla and butter extract.
Next, add the flour, baking powder and salt. Start mixing slowly and add the buttermilk and water to the bowl while you finish mixing. You should end up with a thick batter.
Add about 1/3 of the batter to the prepared pan and then sprinkle generously with the cinnamon swirl mixture.
Use a knife to cut into the batter and swirl the cinnamon into the batter.
Repeat adding about 1/3 of the batter on top of the cinnamon layer and then repeat sprinkling and swirling the cinnamon into the batter.
Add the remaining batter to the loaf pan and sprinkle the remaining cinnamon onto the top. Use a knife to swirl the cinnamon into the batter.
Bake at 350° F for 50-55 minutes, covering the bread loosely with foil after about 30 minutes to prevent the top from over browning.
Allow the bread to cool for 1 hour in the pan. After that, remove from the pan and make the icing.
To make the icing, first combine the butter with 1/2 cup of powdered sugar. Once completely incorporated, add another 1/2 cup of powdered sugar.
To the mixture add a splash of heavy cream or milk to bring the mixture together, if needed, keeping the mixture thick.
Add the last 1/2 cup of powdered sugar, mixing until combined.
Finally, add in the vanilla extract. If needed, adjust the consistency of your icing by adding more heavy cream/milk. Remember a little goes a long way and you want to keep the icing thick.
Transfer the icing to a microwave safe bowl and microwave to heat and thin the icing.
Pour over your loaf of bread, slice and enjoy.

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Liege Waffles (Waffle Love Copycat)

admin — Fri, 02 Feb 2024 16:05:54 +0000

Crisp on the outside and nice & soft on the inside, this easy, flavorful liege waffle recipe is the waffle love copycat you’ve been searching for!

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You’re going to LOVE these copycat Waffle Love Liege Waffles

There is nothing I love more than gourmet breakfast foods – except for when it can double as a dessert. And this recipe for liege waffles is just that. A copycat for the popular Waffle Love waffles, these are slightly crispy on the outside with a soft, almost spongy interior. With a unique sweetness characterized by being a liege waffle, this recipe is the perfect base for a savory or sweet breakfast. So dress these babies up however you’d like – with nutella, raspberries and cream or topped with an egg and avocado. No matter what you choose, liege waffles are going to become your new breakfast staple.

Ingredients in Liege Waffle Recipe

Warm milk – You can use any type of milk you’d like.
Granulated sugar
Dry active yeast
All-purpose flour
Salt
Butter, melted – I always use salted butter, but you can use unsalted if preferred.
Vanilla extract
Eggs
Pearl sugar – I know it’s niche, but it is KEY to getting the right texture and flavor here.

How to make Waffle Love Waffles

In a microwave safe bowl, heat the milk in the microwave until it reaches 100°F-110° F.
Remove the bowl from the microwave and pour the granulated sugar and yeast into the warm milk. Stir and set aside for 5 minutes or until the mixture is bubbly and foamy.
In the bowl of a stand mixer, add the flour, salt, melted butter, vanilla extract and the yeast mixture.
Using the dough hook on your stand mixer, knead and mix the dough.
As the dough is mixing, add in the two eggs.
Keep kneading until the eggs are incorporated and a smooth dough forms.
To your dough, add the pearl sugar and knead until evenly distributed.
Once fully incorporated, remove from the bowl and cut the dough into 8 equal sized pieces.
Cover and allow the dough to rest for 30 minutes.
After the dough has rested, warm a waffle iron to approx 300° or the 1-2 setting.
Place the dough into the center of the greased waffle iron and cook until golden brown.
Top with Nutella, whipped cream and fresh strawberries (or whatever toppings you’d like).
Enjoy!

Liege Waffle FAQs

Can I make liege waffles in my regular waffle maker?

Yes! You can. That’s all that I use and they turn out delicious! Just bake at about 300° or the 1-2 setting.

What toppings can I put on liege waffles?

You can go savory or sweet with these waffles, but I prefer sweet! These are great with nutella, cookie butter, sliced fruit and whipped cream.

Other Sweet Breakfasts to Try

Liege Waffles (Waffle Love Copycat)

Crisp on the outside and nice & soft on the inside, this easy, flavorful liege waffle recipe is the waffle love copycat you’ve been searching for!

Course Breakfast, Dessert

Keyword liege waffles, waffle love waffles

Prep Time 8

Cook Time 9

Rest Time 30

Servings waffles

Calories 343kcal

Ingredients

3/4 cup warm milk
2 tbsp granulated sugar
2 1/2 tsp dry active yeast
3 1/2 cups all-purpose flour
1/2 tsp salt
3/4 cups butter, melted (1 1/2 sticks of butter)
2 tsp vanilla extract
2 eggs
1 cup pearl sugar

Instructions

Heat the milk in the microwave until it reaches 100°F-110° F.
Pour the granulated sugar and yeast into the warm milk. Stir and set aside for 5 minutes or until the mixture is bubbly and foamy.
In the bowl of a stand mixer, add the flour, salt, melted butter, vanilla extract and the yeast mixture.
Using the dough hook, knead and mix the dough.
As the dough is mixing, add in the two eggs.
Keep kneading until a smooth dough forms.
Add the pearl sugar and knead until evenly distributed.
Remove from the bowl and cut into 8 equal sized pieces.
Cover and allow the dough to rest for 30 minutes.
After the dough has rested, warm a waffle iron to approx 300° or the 1-2 setting.
Place the dough into the center of the greased waffle iron and cook until golden brown.
Top with Nutella, whipped cream and fresh strawberries or any other toppings you'd like.
Enjoy!

Nutrition

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The post Liege Waffles (Waffle Love Copycat) appeared first on Cookies for Days.

Chocolate Chocolate Chip Muffins

admin — Wed, 24 Jan 2024 16:45:57 +0000

Perfectly moist with an impressive bakery-domed top and THREE types of chocolate chips, these chocolate chocolate chip muffins are insane.

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You will love these Chocolate Muffins

I pulled out all of the stops with this chocolate muffin recipe. This recipe yields a tender, moist muffin that absolutely explodes with flavor. Here’s what makes these chocolate chocolate chip muffins stand out from the crowd.

This recipe calls for 3 different types of chocolate chips. Which yes, sounds like overkill. But the mix of chocolate chunks, chocolate chips and mini chocolate chips makes these absolutely killer.
These chocolate muffins have the jaw-dropping bakery-style domed top that is *chefs kiss.* We get this delicious muffin top by first baking the muffins with a high temperature and then lowering the temperature for the rest of the bake time. This allows the top to crust ever so slightly and then rise rapidly when the temperature drops while they are in the oven.

Chocolate Muffin Recipe ingredients

All-purpose flour
Granulated sugar
Dutch processed cocoa powder – You can also use unsweetened cocoa powder if you’d like. I just prefer the flavor of the dutch processed.
Baking powder – This is going to help give your muffins the nice rise.
Salt
Mixed chocolate chips – You can customize your chocolate chip mix, but I like to use 1/2 cup chocolate chunks, 1/2 cup chocolate chips, 1/2 cup mini chocolate chips.
Eggs
Sour cream – The sour cream will add insane moisture and tenderness to your muffins.
Canola oil
Buttermilk
Vanilla extract – The vanilla in this muffin really helps bring out the delicious chocolate flavor.

How to make Chocolate Muffins

Preheat the oven to 425° F. Line every other muffin tin with a muffin liner. This will allow our muffins to bake up with a large top without running into each other.
In a large bowl, stir together the flour, granulated sugar, cocoa powder, baking powder, salt and mixed chocolate chips.
In a separate bowl, combine the eggs, sour cream, canola oil, buttermilk and vanilla extract. This will be fairly thick.
Pour into the dry ingredients and fold until completely combined.
Fill the lined muffin tins full with batter.
Bake at 425° F for 7 minutes and then, while leaving the muffins in the oven, reduce the temperature to 350° F and bake for an additional 20 minutes.
Let them set for 10 minutes before removing from the pan and allowing them to cool on a cooling rack until you are ready to enjoy.
Store at room temp for up to 4 days or in the freezer for up to 3 months. Enjoy!

Chocolate Muffins Recipe variations

This recipe calls for a mix of different types of chocolate chips, which I think adds texture and extra flavor, but it’s definitely not necessary. Mix this combination of chips up according to your tastes! If you want to add some extra protein into your muffin, you could make some Kodiak Cakes Muffins!

How to store Double Chocolate Muffins

Once your muffins have cooled, store in an airtight container at room temperature for up to 4 days! You can also freeze these muffins for up to 3 months.

How long do Chocolate Muffins last?

Your muffins will last at room temperature for 4 days or in the freezer for 3 months.

Double Chocolate Chip Muffins FAQs

How do you keep muffins moist and fluffy?

These chocolate muffins are designed to be moist and fluffy – from the sour cream to the canola oil and buttermilk, the recipe yields insanely moist muffins you’re going to love!

What is the secret to high muffins?

Ooh! I’m so glad you asked. You get sky-high muffins through a unique baking process – you first bake the muffins with a high temperature and then lower the temperature for the rest of the bake time. This allows the top to crust ever so slightly and then rise rapidly when the temperature drops while they are in the oven.

How many calories are in a double chocolate muffin?

Double chocolate muffins have 300 calories.

Why are my chocolate chip muffins dry?

Sometimes dry muffins happen when you over bake your mixture! Make sure that you pull your muffins out when the tops no longer look glossy and they pass the toothpick test.

Other Recipes to Love

Double Chocolate Muffins

Perfectly moist with an impressive bakery-domed top and THREE types of chocolate chips, these chocolate chocolate chip muffins are insane.

Course Breakfast, Dessert

Cuisine American

Keyword chocolate chocolate muffins

Prep Time 15

Cook Time 25

Servings large muffins

Calories 300kcal

Ingredients

2 cups all-purpose flour
1 1/4 cup granulated sugar
1/2 cup Dutch processed cocoa powder
1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cups mixed chocolate chips (1/2 cup chocolate chunks, 1/2 cup chocolate chips, 1/2 cup mini chocolate chips)
2 large eggs
3/4 cup sour cream
1/2 cup (120ml) canola oil
1/2 cup (120ml) buttermilk
2 tsp vanilla extract

Instructions

Preheat the oven to 425° F. Line every other muffin tin with a muffin liner. This will allow our muffins to bake up with a large top without running into each other.
In a large bowl, stir together the flour, granulated sugar, cocoa powder, baking powder, salt and mixed chocolate chips.
In a separate bowl, combine the eggs, sour cream, canola oil, buttermilk and vanilla extract. This will be fairly thick.
Pour into the dry ingredients and fold until completely combined.
Fill the lined muffin tins full with batter.
Bake at 425° F for 7 minutes and then, while leaving the muffins in the oven, reduce the temperature to 350° F and bake for an additional 20 minutes.
Let them set for 10 minutes before removing from the pan and allowing them to cool on a cooling rack until you are ready to enjoy.
Store at room temp for up to 4 days or in the freezer for up to 3 months. Enjoy!

Nutrition

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The post Chocolate Chocolate Chip Muffins appeared first on Cookies for Days.