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Breakfast/Brunch

Breakfast/Brunch Desserts Recipes

Raspberry Chia Jam

Raspberry Chia Jam

Adapted from a The Kitchn recipe 

Ingredients

  • 2 cups raspberries, chopped
  • 1 tbsp freshly squeezed lemon
  • 1 tbsp fiber syrup
  • 2 tbsp chia seeds

Directions

  1. Place chopped raspberries in a small saucepan over medium heat. Cook fruit until it becomes syrupy, approximately 5-10 minutes. Mash the raspberries.
  2. Remove saucepan from heat. Add in lemon juice and fiber syrup and mix well.
  3. Stir in chia seeds.
  4. Let the jam sit for at least 5 minutes to thicken.
  5. Transfer jam to jar or other storage container. Store in refrigerator for up to 2 weeks.
Breakfast/Brunch Recipes

Everything Bagel GG Waffle Sandwich

Everything Bagel GG Waffle Sandwich

Inspired by the original F-Factor Pancake/Waffle

Serves 1

Ingredients

For Waffle

  • 1/3 cup pulverized GG crackers 
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 cup liquid egg whites
  • 1/4 cup milk
  • couple of dashes of Everything But The Bagel Sesame Seasoning (plus additional for topping)

Toppings

  • 2 tbsp Melanie’s Medleys Scallion Cream Cheese 
  • 1 scrambled egg

Directions

  1. Preheat waffle maker on medium high heat.
  2. In medium bowl, add pulverized GG crackers and cinnamon. Mix together. Add in egg whites, milk, and vanilla. Mix ingredients together. Add a couple of dashes of Everything But The Bagel Sesame Seasoning, to taste.
  3. Place half of the batter in the waffle maker. Cook waffle. Remove waffle and set aside. Repeat for second waffle with remaining batter.
  4. Scramble one egg in a small skillet.
  5. Spread scallion cream on each waffle. Top one waffle with the scrambled egg. Set one waffle on top of the other waffle and make a sandwich. Cut sandwich in half and top with additional seasoning, if desired.

 

Disclosure: I received free samples of cream cheese from Melanieโ€™s Medleys to create this recipe.

Appetizers Breakfast/Brunch Desserts Recipes

Chocolate Pumpkin Pie Muffins

Chocolate Pumpkin Pie Muffins

Yields 12 muffins

Ingredients

  • 1 cup pulverized GG crackers
  • 1/2 tub Melanie’s Medleys Pumpkin Pie Cream Cheese
  • 1/2 cup egg whites
  • 1/4 cup milk
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2/3 cup pureed pumpkin
  • 2 tbsp vanilla
  • 2 tbsp chocolate chips 

Directions

  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
  2. Add all ingredients except cream cheese and chocolate chips to a large bowl and mix well.
  3. Fold chocolate chips into batter.
  4. Scoop small amount of batter into each muffin tin.
  5. Scoop small spoonful of cream cheese into each muffin tin.
  6. Cover each muffin with remaining batter.
  7. Bake in oven for 25 minutes. Let cool and enjoy!

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.

Breakfast/Brunch Recipes

Chocolate Chip & Strawberry Cream Cheese Stuffed Waffles

Chocolate Chip & Strawberry Cream Cheese Stuffed Waffles

Inspired by the original F-Factor Pancake/Waffle

Serves 1

Ingredients

  • 4 pulverized GG Crackers 
  • 2 tbsp Chocolate PB2
  • 1/4 tsp cinnamon
  • 1/4 cup liquid egg whites
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 tbsp chocolate chips
  • 1 heaping tbsp Melanie’s Medleys Strawberry Cream Cheese (other flavors you could use are: Salted Caramel, Honey Pecan, Plain, Blueberry, Cinnamon Toast- just to name a few)
  • Sukrin Fiber Syrup

Directions

  1. Add all dry ingredients, except chocolate chips and cream cheese, into a bowl and mix well. Add wet ingredients and mix all ingredients together.
  2. Fold in chocolate chips and mix well.
  3. Pour in half of the batter into the hot waffle maker. Add scoop of Melanie’s Medleys Strawberry Cream Cheese on top of center of the batter. Cover with remaining batter. Close lid.
  4. Cook until waffle maker indicates waffle is done.
  5. Drizzle with fiber syrup and top with fresh strawberries.

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.