Honey Butter is Better Homemade

Honey Butter in its simplest form is butter and honey mixed together to create a new spread. However, I’ve added a couple of more ingredients to really take my recipe over the top. In my recipe, you’ll find flecks of warm cinnamon, real vanilla extract, and a sprinkle of sea salt to contrast the sweetness of the honey. Simply measure out everything and mix away to create this addicting spread. Oh, and did I mention it can last for up to a month in the fridge?! Yeah, enjoy this easy recipe for a whole month on a variety of different foods…if it lasts that long without being devoured!

How to Make Honey Butter

For full details on how to make homemade honey butter, see the recipe card down below. Here is what you can expect when making this recipe:

Measure Out Ingredients

Gather up your ingredients and measure them out into a bowl. Be sure you leave the butter out ahead of time for easy mixing. If you forgot to soften your butter, here’s a helpful trick. Microwave the stick of butter, in 5-second intervals, flipping every interval until you can very very slightly squeeze and indent the butter.

Mix, Mix, Mix!

You can use a stand mixer or a hand mixer, either way, the next step is to mix, mix, mix! Scrape the sides of the bowl and mix again to ensure a smooth uniform mixture.

Storing Instructions

Honey Butter is usually best when it’s nice and spreadable (at room temperature). You can cover and store this stuff for about a week at room temperature to keep it soft and ready to use.

Alternatively, if you want to keep this for a little longer store it in the fridge for up to a month (maybe even longer!). The only downside to this method is that your butter will harden a bit. To soften, leave it out at room temperature for a couple of hours or lightly microwave it. Just enough to soften it, not melt.

Can I freeze this recipe?

Yes, you can also freeze honey butter! Be sure to store in an airtight freezer-safe container and store for up to 6 months. Since butter can take on the flavors of other things in your freezer, you may want to then wrap your container in aluminum foil for an extra layer of protection. Thaw in the fridge then bring to room temperature. If needed, give it another whirl with a mixer.

Uses for Honey Butter

Honey Butter is beyond delicious basically on any surface, however, you usually eat this concoction with carbs! Here are some recipes that would go, oh so well, with this spread:

• Sweet Potato Rolls
• Banana Nut Muffins
• Belgian Waffle Recipe
• Oatmeal Pancakes
• Cornbread Recipe
• Angel Biscuits
• Whole Wheat Bread

Similar Recipes to Try!

• Cinnamon Roll Syrup
• Blackberry Syrup
• Pumpkin Cream Cheese Spread
• Citrus Honey Butter
• Cocoa Hazelnut Butter

Seriously guys, make this as soon as possible, you won’t regret it!

The printable recipe card is down below. Have a great day, friends!

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Honey Butter

Sweet, slightly salty, and a little spiced, this is my homemade Honey Butter recipe! Enjoy it on bread, muffins, waffles, pretty much anything will do.

Course Breakfast

Cuisine American

Keyword honey butter

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 20 servings (20 tablespoons, 1 1/2 cups)

Calories 108kcal

Ingredients

• 1 cup salted butter softened
• 1/2 cup honey
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon optional

Instructions

• Place all ingredients into a large bowl and stir with a hand mixer until smooth. Scrape sides and mix again to ensure honey butter is completely mixed and smooth.
• Store in a bowl at room temperature or in the fridge covered.

Notes

If you are using unsalted butter, increase sea salt to 1 teaspoon.

Nutrition

Calories: 108kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 8mg | Fiber: 1g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Honey Butter Recipe appeared first on Lauren's Latest.

A Few Apple Fritter Basics

Before we dive deep into this recipe, I thought I would address some elementary things we need to get straight to begin:

Are Apple Fritters Donuts?

While Apple Fritters aren’t your typical cake or yeasted donut, they are certainly donuts! I use a yeasted donut dough, fill it with cooked and sweetened cinnamon apples, form it into fritters and give them a quick fry in my dutch oven on the stove. Finish it off with a quick powdered sugar-vanilla glaze and voila! The perfect homemade apple fritter. I’m on board with anything fried but these are seriously next level.

Should I Cook the Apples?

While older, more traditional apple fritter recipes call for using raw apples, I don’t like using raw apples. They don’t stay in the fritter very well and they stay crunchy even after being fried. Hard pass. I like to cook mine first with some cinnamon and sugar, then form my fritters, then fry.

The Best Apples for Apple Fritters

With any baked good, I always recommend Granny Smith apples (the green ones at the store). They are tart, hold their shape and have a great texture after baking. I suggest using them for apple pie, apple crisp and apple cake. They are the best.

How to Make Apple Fritters

Any homemade donut is a labor of love. My apple fritter recipe is no exception! But mama will they be worth it! There is nothing hard about this recipe, it just takes time. Also, be prepared for your house to smell like fried food for a good 24 hours. It’s totally normal. See my tips for getting rid of that fry smell below.

Make the Yeasted Donut Dough

If you’ve ever made cinnamon rolls or homemade bread before, you can make this dough. The methods are all extremely similar. Proof the yeast in warm milk and a little granulated sugar. Set it aside to proof and then add in the remaining sugar, melted butter, bread flour and salt.

What to look for: Your dough should come together on the dough hook, the bowl should be mostly clean and the dough itself should be smooth and feel tacky but not sticky enough to leave a residue on your hands. Set this aside to proof.

Cook the Apples

While the dough is rising, cook one large granny smith apple in a little butter with some sugar and cinnamon until they are mostly tender.

What to look for: apples should still hold their shape but be mostly soft. You want them to hold together in the actual apple fritter after it’s been fried.

Form the Apple Fritters

Flour a clean work surface and roll the dough somewhere between a rough rectangle and oval. Spread cooked apples onto 2/3rds of the rolled dough. Fold it into thirds to create three layers. Press the stack together gently.

The Donut Shop Secret for Making the Perfect Apple Fritter

I know this seems like a weird step, but it’s what gives the fritters that signature look. Using a sharp knife or bench scraper, cut filled dough into small 1/2 inch pieces. Then press those pieces into a log to try to stick them back together. I know it seems like counter intuitive to cut it all apart and then stick it back together but this is where the magic happens! I promise it will all make sense in the end.

Once your log has formed, cut into 8 equal portions. Press each fritter together so it won’t fall apart in the fryer. Set aside for 15-20 minutes to rise slightly while the oil heats up.

Fry the Fritters

Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375 degrees F. Anywhere between 360 and 380 degrees F is fine, but keep in mind the oil temperature will go down with the addition of the fritters and you will have to adjust. Add two or three donuts to the hot oil and fry 1 minute per side. Remove from oil and drain on paper towels.

What to look for: Apple Fritters are done when they float to the top and are a deep golden brown color on both sides.

Finish with a Glaze

Whisk all the ingredients for the glaze together, adding more milk as needed to get the consistency you want. Dip the top of each donut into the glaze and place onto a cooling rack to let it drip down. Enjoy warm or at room temperature.

Pro Tip: keep in mind the warmer the donut when you dip it in the glaze the less white the glaze will appear. If you want the glaze to be more obvious, dip them when they are warm to the touch and easy to handle, not hot.

Storing Apple Fritters

Just like store bought donuts, the homemade versions don’t taste very good the next day and are better eaten fresh within 18 hours of making them. If you are going to store them, make sure they are on a plate or in a box, gently covered with foil or plastic wrap. You can absolutely reheat in the microwave 10 seconds to bring a little life back to them the next day, but would highly recommend enjoying immediately.

Removing that Fry Smell From Your House

If the smell of fried foods is preventing you from making anything fried (kettle chips, pumpkin donuts, fries) never fear! I am here! A big reason the smell lingers is because that oil is still around. Here is how I get rid of that fried smell as fast as I can:

1. After I’m done frying, I keep the hot oil in the dutch oven or pot I used, covered with a lid to cool completely to room temperature.
2. During this time I will wash any utensils, dishes, the counter and the stove that had oil on it. I will also open a window or two if its not too cold outside.
3. Once the oil is at room temperature, I use a funnel and pour it into a sealable plastic container. (Not plastic bags, an actual container.) I will typically use a full 48 oz bottle of oil for frying, so I will pour the used oil back into that same container. Seal with the lid tightly.
4. Some people keep this oil to be their frying oil, but I don’t eat fried food enough to keep it, so I usually just toss it.
5. Wash the pot 2-3 times to get rid of all the oil and any greasy residue.
6. Voila! A non-stinky house! It really does come down to getting rid of that oil as soon as possible.

Other Apple Treats and Sweets You Will Love

Tis the season for all things apple! Here are a few tasty options my readers love:

• Old Fashioned Apple Cake
• Apple Pie
• Oven Dried Apples
• Apple Oatmeal Cookies (with brown butter frosting)
• Apple Turnovers
• Homemade Apple Cider

Be sure to check out my full apple recipe archive for salad, snack, dinner and dessert options that are all perfect for Fall! Anyways, I hope you LOVE this recipe and enjoy some amazing and fresh Apple Fritters at home this season.

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Apple Fritters

Fall means all the comforting apple and pumpkin treats including homemade Apple Fritters! A simple yeasted dough that is folded together with sweet cinnamon apples, then deep fried and glazed.

Course Breakfast, Dessert

Cuisine American

Keyword apple dessert, apple fritter, donut recipe

Prep Time 1 hour 30 minutes

Cook Time 15 minutes

Servings 8 fritters

Calories 363kcal

Equipment

• dutch oven
• candy thermometer

Ingredients

For the Yeasted Dough:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar divided
• 1/4 cup melted butter cooled
• 2-3 cups bread flour
• 1/2 teaspoon salt

For the Apple Filling:

• 1 granny smith apple peeled, cored and chopped into 1/2 inch pieces
• 1/2 tablespoon butter
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• vegetable or canola oil for frying

For the Fritter Glaze/Icing:

• 2 cups powdered sugar
• 2 tablespoons whole milk or more, if needed
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter

Instructions

Make the Fritter Dough

• Into the bottom of a mixing bowl, stir warm milk, 1 teaspoon granulated sugar and yeast together. Set aside 10 minutes to bloom and activate. After 10 minutes mixture should look foamy. Add in remaining sugar, melted butter, half the flour and the salt.
• Knead mixture on low to incorporate flour. Slowly add in more and more bread flour 2 tablespoons at a time until dough gathers on the dough hook and cleans the sides of the bowl. Dough should feel tacky but not sticky and leave residue on your hands. Knead 5 minutes.
• Grease bowl and dough thoroughly. Cover with plastic wrap or clean kitchen towel and set aside to rise and double in size.

Cook the Apples

• While dough is rising, peel, core and chop apple. Add apple to a small nonstick skillet with butter, sugar and cinnamon. Cook 5-7 minutes or until mostly tender but holding their shape. Set aside to cool.

Form the Apple Fritters

• Flour a clean work surface and rolling pin. Add dough to the center of the board and dust with more flour. Roll dough out to be an approximate 16"x10" rectangle/oval shape. Spread cooked apples onto 2/3rds of the rolled dough.
• Fold the bottom third on plain dough over the middle third section and fold the top section (with apples) overtop the middle third section. Press together gently.
• Using a sharp knife or bench scraper, cut filled dough into small 1/2 inch pieces. I know this seems like a weird step, but it's what gives the fritters that signature look.
• Flour your hands well and sprinkle the top of the chopped apples lightly with flour. Press into a log to try to stick it back together. I know it seems like counter intuitive to cut it all apart and then stick it back together but this is where the magic happens! I promise it will all make sense in the end.
• Once your log has formed, cut into 8 equal portions. Using more flour on your hands, press each fritter together so it won't fall apart in the fryer. Set aside for 15-20 minutes to rise slightly while the oil heats up.

Fry the Apple Fritters

• Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375 degrees F. Anywhere between 360 and 380 degrees F is fine, but keep in mind the oil temperature will go down with the addition of the fritters and you will have to adjust. Its better to be at 375-380, add the donuts and have the temp come down to 360. Add two or three donuts to the hot oil and fry 1 minute per side or until a deep golden brown color. Remove from oil and drain on paper towels.

Glaze the Fritters

• While the donuts are cooling, whisk all the ingredients together for the glaze. Add the milk in bit by bit until the glaze is a little runnier than white school glue. Dip the top of each apple fritter into the glaze and place on cooling rack to drip down. Enjoy warm or at room temperature.

Video

Notes

Nutrition facts do not include the oil.

Nutrition

Calories: 363kcal | Carbohydrates: 65g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 227mg | Potassium: 141mg | Fiber: 2g | Sugar: 40g | Vitamin A: 291IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

The post Apple Fritters appeared first on Lauren's Latest.

Easiest Apple Turnover Recipe, like ever.

Growing up, I used to hate the texture of cooked fruit, especially apples! I even hated fresh apples for a time. One time my mom was serving some kind of cobbler and I chose to eat salad for dessert. Um, what was wrong with me?

Now that my passion for food has grown into this full blown love affair (hello food blog!), I’ve come to start eating cooked fruit again, but only in the right application. Enter Apple Turnovers. My ratio of cooked apple to puff pastry is right where I like it: not too much fruit and not too much pastry, though if I had to choose, I’d probably still choose puff pastry over apples. Ha! The cinnamon/butter/sugar syrup that you get when you cook the apples is so delicious and the flaky pastry after its all baked is heavenly. Add a little (or a lot) of glaze and ya’ll, that’s a tasty treat that will help you win friends and influence people. So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose.

A Note About Puff Pastry

Puff Pastry is just that…pastry! Just knowing that can scare a few of you readers off, but never fear! Back up is here!

The most common brand of puff pastry is Pepperidge Farm Puff Pastry Sheets found in the freezer section, probably right around the frozen fruit and the cool whip. To use these for ANY recipe, you’ll want to follow package directions to thaw, typically in the fridge for a day.

When you open up the package, there will be two sheets. For this recipe, you’ll only use one. One sheet will make four apple turnovers. When you unfold the sheet, there might be cracks along the seams where it was folded. Totally normal! Flour your work surface and your fingers and simply press it back together. After I do this, I use a rolling pin to even out the sides and then a pizza cutter or sharp knife to cut it into four even squares. Fill, fold into triangles, seal with a fork and bake.

What if I don’t have puff pastry?

A great substitute for store-bought puff pastry is refrigerated pie dough. Again, a store-bought, the pre-made dough is easiest, but this homemade pie crust recipe is really hard to pass up. Regardless of what you choose, this apple turnover recipe cannot be beat!

Also, if you can find sheets of crescent roll dough, that would work well, too! It would be a bit of work to press all the seams together in the pre-cut crescent rolls, but doable. I’ve definitely done that before in a pinch. Bake apple turnovers made with crescent rolls according to the crescent roll packaging.

How to Make Apple Turnovers

I know I keep saying this again and again, but this truly is one of those recipes that can be made my anyone, regardless of their skill level. Because we are taking the help from the store from puff pastry, all you really need to do is cook the apples, fill the puff pastry and bake. It’s basically like eating an apple pie that was made in one third of the time! (But if you wanted an apple pie recipe, I have a great one here.) For full recipe details, see the printable recipe card below. Here’s what to expect when making these:

Preheat Oven + Prep Baking Sheet

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Prepare Apples + Cook Until Soft

Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apples. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.

Cut Puff Pastry into 4 Even Squares

Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square.

Brush Edges of Puff Pastry, Fold + Seal

Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.

Bake Apple Turnovers

Bake 15-17 minutes or until puffed and golden brown.

Make the Apple Turnover Glaze

While turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You’re looking for the glaze to be the consistency of white school glue.)

Allow to Cool + Drizzle With Glaze

Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Want more fruit dessert options? Try these easy fruit desserts: Peach Dumplings, Raspberry Peach Cobbler Recipe, Lemon Raspberry Cake & Orange Cranberry Crinkle Cookies.

Make-Ahead + Storage Directions

My favorite method for making these in advance is preparing them up to assembly and then storing in the refrigerator until you are ready to bake. Right before baking, brush with the egg wash, add the sprinkling of sugar and bake until puffed and golden.

While I prefer the taste and texture of freshly baked puff pastry, you can definitely bake and store the pre-baked turnovers in the fridge for 2-3 days and reheat in the microwave 20 seconds at a time.

Love Apple Turnovers? Try these other tasty Apple treats!

• Caramel Apple Cinnamon Rolls
• Apple Cinnamon Cream Cheese Danish
• Buttery Apple Crisp Recipe
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe
• Salted Caramel Apple Crumble Recipe

I hope you love this recipe as much as we did! It’s a tasty one you will be making again and again. Have a great day, friends!

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Apple Turnover

This Apple Turnover recipe is simplicity at its best. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. It's the perfect treat for Fall.

Course Breakfast, Dessert

Cuisine American

Keyword Apple Turnover, Apple Turnover Recipe, Apple Turnovers with Puff Pastry, Apples

Prep Time 15 minutes

Cook Time 15 minutes

Cool Time 5 minutes

Total Time 35 minutes

Servings 4 servings

Calories 504kcal

Author Lauren’s Latest

Ingredients

For the Apple Turnovers

• 1 tablespoon butter
• 1 large granny smith apple
• 3 tablespoons packed brown sugar
• 1/8 teaspoon cinnamon
• pinch salt
• 1 sheet puff pastry defrosted
• flour for rolling
• 1 egg
• 1 tablespoon milk

For the Glaze

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1/2 tablespoon milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apple. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
• Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.
• Bake 15-17 minutes or until puffed and golden brown.
• While apple turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You're looking for the glaze to be the consistency of white school glue.)
• Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Nutrition

Calories: 504kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

The post Apple Turnover appeared first on Lauren's Latest.

But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

• sour cream
• grated cheddar cheese
• green onions
• tzatziki sauce
• garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

• Lemon Zucchini Cookies
• Zucchini Brownies
• Fried Zucchini
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

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Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 8 small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

• 1 medium zucchini grated
• 3 tbsp onion finely grated
• 1 egg
• 3 tbsp all purpose flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 2-3 tbsp butter for frying
• 1/4 c parmesan cheese grated
• 1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

• cheese
• sour cream
• green onion etc.

US Customary – Metric

Instructions

• Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
• Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
• Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

The post Zucchini Fritters appeared first on Lauren's Latest.

Only 4 Simple Ingredients

When my mother-in-law first shared this recipe with me, I thought “that’s it?” because it was only 4 ingredients, but after making it a few times and everyone smothering their pancakes with the stuff, I knew it was right on. So, if you can get your hands on some blackberries, I highly recommend giving this recipe a try. You won’t be disappointed.

For more syrup recipes, try these: Cinnamon Roll Syrup and Apple Pancakes with Caramel Syrup.

Fresh vs Frozen Blackberries

One of the best things about summer is the variety of berries that we get to enjoy. From June until August we have strawberries, blueberries, raspberries, and blackberries. Oh the blackberries…they are a double-edged sword. They are delicious and can find them all over, but…they grow like weeds anywhere and everywhere they want.

Using fresh blackberries would be the best option. If you can’t find fresh, frozen or jarred is your next best option. If all else fails, you can even use canned blackberries. The ratio of berries you need remains the same no matter the kind you use.

Change Up Your Berries

Don’t have blackberries? No problem, you can use any type of berry to make this syrup. It’s so versatile and easy! Just make sure you have 4 cups of any combination of berries that you want.

How To Make Blackberry Syrup

With only 4 ingredients needed, this syrup comes together pretty quickly! For full recipe details, see the printable recipe card down below.

Combine + Cook

In a medium saucepan, stir sugar and cornstarch together with a whisk. Slowly stir in water until smooth. Stir and mash in blackberries. If you’re using jarred blackberries, go ahead and include the juice as well. If you want to leave some of the berries whole and have a chunky syrup, you certainly can do that. If you prefer more of a smoother syrup, you’ll want to mash the berries as they cook.

Place pot on heat and bring to a boil stirring frequently. Once the sauce thickens, it’s done! Serve warm.

Can I Make My Syrup Thicker?

Of course! You can add more cornstarch for a thicker syrup or add more water for a thinner syrup, depending on your preference.

Where to Use Blackberry Syrup

Blackberry Syrup is delicious on practically everything. Here are a few ideas to get you started.

• Waffles
• French Toast
• Ice cream
• Crepes
• Oatmeal Pancakes
• Protein Pancakes

Storing Blackberry Syrup

You can use blackberry syrup fresh and it will store well in the fridge, in an airtight container for a good month. You can use it cold or warm it up in the microwave in 30 second intervals, or on the stovetop.

Freezing– I don’t recommend freezing this syrup. Cornstarch tends to not hold its gelatinous form very well after being frozen. The syrup would still taste the same, but you would no longer have that thick and smooth consistency of a syrup.

Love Blackberries? Give These Recipes a Try…

• Blackberry Yogurt Muffins
• Blackberry Cheesecake
• Blackberry Lemonade
• Blackberry Pie

Scroll down to find the printable recipe card. I hope you make this sometime soon! Have a good day, friends!

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Blackberry Syrup Recipe

This easy, 4-ingredient Blackberry Syrup is delicious, sweet, slightly tangy and fabulous warm on buttered pancakes, ice cream or even toast.

Course Sauce

Cuisine American

Keyword blackberry syrup

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8 servings

Calories 560kcal

Author Lauren’s Latest

Ingredients

• 4 cups blackberries fresh, frozen, jarred or canned (include any juice)
• 3/4 cup granulated sugar
• 4 tablespoons cornstarch
• 1/2 cup water

US Customary – Metric

Instructions

• In medium saucepan, stir sugar and cornstarch together with a whisk. Slowly stir in water until smooth. Stir in blackberries and any juice. Place pot on heat and bring to boil stirring frequently. Once sauce thickens, it's done! Of course you can add more cornstarch for a thicker syrup or add more water for a thinner syrup, depending on your preference!

Nutrition

Calories: 560kcal | Carbohydrates: 139g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 131mg | Fiber: 2g | Sugar: 101g | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg

The post Blackberry Syrup Recipe appeared first on Lauren's Latest.

A Healthier Breakfast or Snack

I love love love homemade granola. This super easy granola recipe is filled with the basics, but so flavorful and delicious. I love making a batch of this to have on hand for breakfasts or crunchy additions to yogurt, smoothie bowls, parfaits, chopped fresh fruit or even tossed into cookie or pancake batter for a different kind of crunch. While this is a simple tutorial on how to make your own delicious homemade granola, be sure to scroll down to the section on how to make this to your own liking. The recipe increments stay the same, regardless of the oats, nuts and seeds you are using. And yes, dried fruit can get added in, too. I’ll show you how. Read on, friends!

How To Make Homemade Granola in 3 Easy Steps

There are two main parts to making really good homemade granola: the dry ingredients like oats, nuts and seeds and the wet ingredients/oil-maple syrup mixture that gets poured over the dry ingredients that give it all it’s flavor and helps turn it into granola. Basically, you toast the dry ingredients, toss them with the wet and bake until toasty, crunchy and golden brown. Obviously there are more details which I’ll explain in the recipe card and directions below, but it’s certainly nothing to be intimidated by. There is nothing hard about making your own granola, you just need a little time. Here’s how to make it:

Toast Oats + Prepare Oil-Maple Syrup Mixture

Preheat oven to 300 degrees. Place oats, almonds and coconut (optional) on two large half sheet pans with high sides and spread to create an even layer. I lined my pans with parchment paper for easy clean up, but that is optional. Toast until fragrant. This can be anywhere between 8-15 minutes, depending on your oven. Reduce oven temperature to 250 degrees.

While oats are toasting, in large liquid measuring cup, stir together oil (any neutral oil will work), honey, brown sugar, cinnamon, vanilla and salt. The brown sugar will not dissolve completely and that’s ok.

A Note About Toasting Coconut

I opted to toast my oats, almonds and coconut together on the two sheet pans before tossing with the oil and maple syrup mixture and completing the baking process. I am not certain I would suggest toasting your coconut with the oats in this first step of the recipe, especially if you’re using a sweetened, desiccated coconut. It can easily burn. If you are using unsweetened, larger pieces of coconut (like this one from Bob’s Red Mill), these would work just fine toasting with the oats and nuts. But, if you’re using the sweetened desiccated version, I’d add that in with the oil and maple syrup mixture to make sure it didn’t burn.

Pour Oil/Maple Syrup Mixture Over Both Pans Of Granola

Once oats have toasted to your liking, pour oil and maple syrup mixture over both pans evenly. Stir until all ingredients are coated well. Spread into an even layer for both pans and return to oven. Bake, stirring occasionally. I like to stir the pans every 10 minutes or so until they are a dark, golden color and clusters are starting to form. 30-40 minutes. Again, every oven is different, so keep an eye on it.

Cool Completely and Store

Remove granola from oven and cool completely on sheet trays before transferring to airtight containers.

Why Use Multiple Sheet Pans?

While I have made this recipe completely with one sheet pan, I wouldn’t recommend it. We want to roast and toast all the ingredients and have it bake evenly. If it’s all piled together, it will have a harder time getting crispy and golden since most of the granola wouldn’t even be touching the bottom or sides of the pan. Think of when roasting vegetables. If you overload your pan, you’ll steam your veggies instead of roast them. It’s the same sort of thought process that will happen with this granola recipe. That’s why I suggest dividing these ingredients between two sheet pans (so, three cups per pan) so ensure everything bakes as evenly and quickly as possible.

Granola Variations

Here lies the beauty of making your own granola…anything goes and you can omit and add what you want! Dried fruits, nuts, seeds, you name it. It’s all good and all combinations I’ve tried are delicious. 

Spices/Extracts

Instead of using cinnamon (or in addition to using cinnamon), you can add amazing flavor and warmth to your granola by adding in some of these other spices or extracts. Orange-Almond is one of my favorite combos.

• nutmeg
• cloves
• ginger
• pumpkin pie or apple pie spice (both are simple spice combinations of the spices listed above)
• ground star anise
• cardamom
• lemon/orange extract or zest
• almond extract

Tips + Tricks

• This Granola Recipe absolutely needs to cool on the baking sheet entirely to keep it crunchy. DO NOT put warm granola into a sealed container! 
• Dried fruit does not need to be toasted, so add that in once your granola has completely cooled.
• Feel free to replace the 2 cups of coconut and almonds with other nuts, seeds, and dried fruit. Make it how you’d like to enjoy it. (Details about how to do this are above.)
• Nutritional Information will depend on what you add to your granola mixture. The nutritional information below in the recipe card is for my basic recipe as stated.

How Long Will Granola Last?

Once the granola has cooled completely, place it in an airtight container. It should be kept at room temperature and should last up to 6 weeks.

Freezing Instructions

Granola can also be stored in the freezer. Place into a freezer-safe bag or airtight glass jar, pressing the air out of the bag before sealing. If stored correctly, this will stay fresh in the freezer for 3-5 months.

Love Granola? Try These Other Recipes…

• Chocolate Peanut Butter Granola
• No-Bake Peanut Butter Granola Bars
• Orange Granola
• Pumpkin Seed Granola
• Chewy Chocolate Chip Granola Bars

The printable recipe card is below. Enjoy your new favorite snack!

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Homemade Granola Recipe

Learn how to make homemade granola the easy way! Plus I have tons of ideas on how to customize this recipe to make it just how you like it.

Course Breakfast

Cuisine American

Keyword Granola, Granola Recipe, how to make granola

Prep Time 9 minutes

Cook Time 1 hour 50 minutes

Total Time 1 hour 59 minutes

Servings 16 1/2 cup servings

Calories 332kcal

Author Lauren

Ingredients

• 6 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup sliced almonds

For the rest of the granola:

• 1/2 cup avocado oil (any neutral oil)
• 1/4 cup honey or real maple syrup
• 1/4 cup packed brown sugar
• 1 tablespoon cinnamon
• 2 teaspoons vanilla extract
• dash salt

US Customary – Metric

Instructions

• Preheat oven to 300 degrees. Place oats, almonds and coconut on two large half sheet pans with high sides and spread to create an even layer. Toast 8-12 minutes or until fragrant. Reduce oven temperature to 250 degrees.
  
• While oats are toasting, in large liquid measuring cup, stir together oil, honey, brown sugar, cinnamon, vanilla and salt. The brown sugar will not dissolve completely and that's ok.
  
• Once oats have been removed from oven, pour oil and sugar mixture over both pans. Stir until all ingredients are coated evenly. Spread into 1 even layer and return to oven. Bake 30 minutes stirring every 10 minutes.
  
• Remove granola from oven and cool completely on sheet trays before transferring to airtight containers.
  

Notes

• Granola needs to cool on the baking sheet completely to keep it crunchy! DO NOT put warm granola into a sealed container! 
• Dried fruit does not need to be toasted or baked, so add that in once your granola has completely cooled.
• Feel free to replace the 2 cups of coconut and almonds with other nuts, seeds and dried fruit! Make it how you’d like to enjoy it.
• Nutritional Information will depend on what you add to your granola mixture.
• Here are some ideas to get you started:

Nuts+Seeds:

• sesame seeds, sunflower seeds, hemp seeds, flax seeds, chia seeds
• pepitas
• cashews, pecans, macadamia nuts, peanuts

Dried Fruit:

• raisins
• craisins
• dried pineapple
• dried mango
• dried apple
• banana chips

Nutrition

Calories: 332kcal | Carbohydrates: 33g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 5mg | Potassium: 256mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

The post Homemade Granola appeared first on Lauren's Latest.

I’m always on the hunt for quick, easy, and healthy breakfasts on those busy weekday mornings before sending my kids off to school and this recipe fits the bill. I make my basic recipe in a big bowl the night before and let my kids pick their toppings the morning of. It’s the perfect, nutritious meal that adapts easily from day to day. Serve with some tasty Bacon or Breakfast Casserole for a well balanced, extra filling breakfast.

But first, what are Overnight Oats?

Overnight oats are a no-cook breakfast or snack that is made by soaking and refrigerating rolled oats in milk.

Many people prefer the ease of this recipe as well as the taste and texture of the soaked, uncooked oats versus a cooked Oatmeal.

What kind of Oats can I use?

The best oats to use are just the plain Old Fashioned Oats. Old fashioned oats soak up some liquid without getting too mushy. Quick oats will get too soggy when soaked in milk. Steel cut oats often don’t get soft enough.

How much does this recipe make?

The recipe I have posted is enough for four servings which I stir together in one big bowl and refrigerate overnight. Many overnight oats recipes call for the use of small mason jars. While I don’t think this is totally necessary, it certainly does make for a cuter presentation. I find these 8 oz. glass baby food jars are the best for portioning for kids.

How to make Overnight Oats

You will die at how easy this recipe is to make. You just need a bowl to mix and 5 minutes (or less!) of work time. For full recipe details see the printable recipe card below.

Measure Rolled Oats

Measure rolled oats into a large bowl.

Stir in Remaining Ingredients

Stir in milk, maple syrup, cinnamon, and a pinch of salt (optional). Make sure oats are well submerged in the milk.

Refrigerate 6+ Hours

Cover and refrigerate 6+ hours to overnight.

Add Toppings + Serve

Remove from the fridge, portion out, add toppings, and serve. See the next section on how to serve Overnight Oats warm or cold.

How to serve Overnight Oats

The beauty of overnight oats is it works warm or cold. To serve it cold, simply spoon some into a bowl, top with fruit, nuts or seeds, and serve.

To serve warm, simply spoon some into a bowl and microwave 30 seconds to 1 minute or until hot. Top with any desired toppings and serve.

My favorite toppings

Here are a few of our favorite toppings we love to add to any overnight oats concoction. The combinations are endless!

• raspberries
• blueberries
• sliced strawberries
• sliced bananas
• coconut flakes
• diced apple and cinnamon
• extra maple syrup or honey
• an extra splash of milk
• chopped almonds, pecans, walnuts or cashews
• chia seeds, pepitas or flax seeds

Variations

Man oh man, there are thousands of variations for Overnight Oats! Here are a few different options listed, but just about anything you can think of would work in this!

• Milk: if you don’t want to use cow’s milk, an unsweetened almond, soy or coconut milk would work just as well!
• Nuts and Seeds: try adding in walnuts, almonds, pecans, pepitas, flax seeds, or chia seeds for a textural variation.
• Sweetener: I used real maple syrup for my basic overnight oats recipe, but feel free to reduce the amount or switch it out for honey, agave, sugar, brown sugar or an artificial sweetener if you’d prefer. Always add it to taste.
• Spices: I use cinnamon because its a classic oatmeal add-in, but try mixing it up with nutmeg, cloves, or cardamom. Try zesting a lemon or orange for a bright pop of flavor.
• Nut Butters: Stir in a little peanut, cashew, or almond butter to increase the caloric intake and add a creamy bite.

How Long Will Overnight Oats Last?

As long as it stays refrigerated, I find this to stay good for at least 4 days. The rolled oats have a tendency to lose more texture the longer they sit in the milk. If this doesn’t bother you, then they can last longer than 4 days, but I have found we like them best 4 days or earlier.

Overnight Oat Flavors to Try

Not very creative? Not to worry, here are a few tasty flavor ideas to try:

• Carrot Cake: Stir in 1/2 cup finely grated carrot, 1/4 cup drained and crushed pineapple and 2 tablespoons walnuts or pecans to your mixture before sitting overnight.
• Peanut Butter Banana: Swirl in 1/4 cup all-natural peanut butter to the overnight oat mixture and sit overnight. Top with lots of fresh banana.
• Lemon Blueberry: Add 1 1/2 teaspoons lemon zest and 1 cup fresh blueberries to the overnight oat mixture before refrigerating.
• Coconut Cream: Make your overnight oats with coconut milk and stir in 1/2 cup desiccated coconut before refrigerating. Top with a dollop of Greek yogurt and extra toasted coconut.

Love this breakfast idea? Here are some others you will love:

• Steel Cut Oatmeal with Cobbler Topping
• Microwave Breakfast Quinoa
• Homemade Breakfast Sausages
• Easy Peel Hard Boiled Eggs
• Caramel Coconut Cream Oatmeal
• Morning Glory Muffins
• Carrot Cake Oatmeal

There you have it folks, just about everything you’ll need to know to make overnight oats! Printable recipe card is below, enjoy!

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Overnight Oats (Easiest Basic Recipe)

This Overnight Oats recipe is the easiest breakfast recipe known to man. Four ingredients needed with no cooking required! Serve warm or cold and adjust as you like.

Course Breakfast

Cuisine American

Keyword easy breakfast, no bake, oatmeal, overnight oats

Prep Time 8 hours 5 minutes

Total Time 8 hours 5 minutes

Servings 4 servings

Calories 292kcal

Author Lauren’s Latest

Cost $3

Ingredients

• 2 cups rolled oats
• 2 1/4 cups milk cow, almond, soy or coconut
• 1/4 cup real maple syrup
• 1/2 teaspoon ground cinnamon
• pinch salt

Instructions

• Measure all ingredients into a large bowl and stir well. Ensure oats are all well submerged.
• Cover and refrigerate 6 hours to overnight. Divide into portions, add any desired toppings, and serve.

Nutrition

Calories: 292kcal | Carbohydrates: 48g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 373mg | Fiber: 4g | Sugar: 19g | Vitamin A: 222IU | Calcium: 198mg | Iron: 2mg

The post Overnight Oats appeared first on Lauren's Latest.

Homemade Pancakes 101

This is my go-to, fail-proof, always delicious Pancake Recipe. Pancakes are some of the simplest things you can make, but so many recipes online get it wrong. I like mine slightly sweet with just the right amount of leavening so it doesn’t taste bitter. I also prefer a batter slightly on the thicker side so I can pour and shape my pancakes into circles and have them puff up and be the fluffy pancake clouds that I’ve come to love every Saturday morning. Here are a few tips that I hope you find helpful.

Use a nonstick skillet. The easiest way to cook these pancakes is by frying them up in a nonstick skillet. You can start out buttering it well, but after a few pancakes have been fried, use the hot, dry pan to get even golden pancakes. (See photos in this post for examples of what this should look like.)

Use butter. If you don’t care for that even, golden color, be sure to use lots of butter for frying. That buttery crust on a pancake just cannot be beaten!

Moderate the heat. Depending on your burner, you’ll want to keep the pan consistently over medium-low to medium heat. Not too hot so they burn and don’t cook in the center and not too cold that they never get any color. Every stove is different so if you’ve never made pancakes before, it might take a few tries to get the temperature where you want it, but medium-low to medium is about right.

For more pancake recipes, try these: Apple Pancakes with Warm Caramel Sauce, Banana Pancakes with Chocolate Chips & Walnuts, Lemon Ricotta Pancakes and Pumpkin Chocolate Chip Pancakes.

My Pancake Secret Ingredient

While the ingredients within my pancake recipe will look completely familiar, I share with you my secret ingredient: dry milk powder.

I know that seems like an unnecessary ingredient, especially if you’d prefer to just use plain old liquid milk, but I’m telling you…instant dry milk powder is the magical ingredient that makes these pancakes taste better than all the rest. It adds a smoothness or almost a richness you just don’t get otherwise.

How to Make Homemade Pancakes

You are only 15 minutes and a few simple steps away from some seriously tasty pancakes! For full recipe directions and ingredient measurements see the printable recipe card below.

Make the Pancake Batter

In a large bowl, whisk flour, dry milk powder, baking powder, baking soda, sugar and salt together until well combined. Create a well in the center and add in the egg, butter, and water. Whisk really well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour. 

Fry your Pancakes!

Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides. Pancakes should be flipped only ONCE! You’ll know it’s time when you see lots of bubbles.

Serve Warm

Serve with butter and maple syrup. Enjoy!

How many pancakes will this recipe make?

This recipe will yield about twelve 4-inch pancakes. Depending on how thick or thin you make the batter, this number will vary slightly. I use a 1/4 cup measure for consistency.

Jazz Up Your Pancakes

If you want to take your breakfast game to the next level, try some extra add-ins.

• For chocolate chip pancakes: My kids love pancakes on the weekend and chocolate chip pancakes are great for special occasions. I like to sprinkle 5-6 chocolate chips onto each pancake once I’ve poured it onto the pan before I flip.
• For blueberry pancakes: For a fruity twist, try the classic blueberry pancakes! Again, I use the same method as the chocolate chips and add the blueberries in once I’ve poured each individual pancake onto the hot pan.
• For banana pancakes: Mash 1 very ripe banana plus 1 teaspoon vanilla to listed pancake recipe and fold into the pancake batter before frying. Add chocolate chips for an extra sweet surprise.
• For citrus pancakes: Add in 1-2 teaspoons of orange or lemon zest to the pancake batter and fry as listed within the recipe card. Perfect addition for brunch.
• For buttermilk pancakes: Substitute the dried milk powder for buttermilk powder (found in most baking aisles across the country) or online.

If you’d like to have the dry mix prepared pancake mix on hand to make this process even quicker, see the pancake recipe here for direction.

Storing Leftover Pancakes

Pancakes in general need to be stored in an airtight container in the fridge for up to 5 days. You can store them on the counter, but I find they last much longer in the fridge. Reheat in the microwave and add syrup when you’re ready to serve.

Freezing Instructions

Or freeze in a freezer-safe bag for up to 3 months. You can thaw in the fridge overnight then warm up in the microwave in the morning or alternately, you can pop two frozen pancakes into the toaster to reheat (but not make toasty…unless you like that).

More Breakfast Recipes to Try!

• Cinnamon Roll Pancake Syrup
• Easy Blackberry Syrup
• How to Cook Bacon in the Oven
• Easy Homemade Breakfast Sausage
• The Best Crepe Recipe

Make sure to save this recipe for future pancake-making mornings! Printable recipe card is below.

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Homemade Pancake Recipe

A simple and easy Homemade Pancake Recipe that gives you soft and fluffy pancakes every time! You only need a few pantry ingredients and about 15 minutes. Get your brunch on with this amazing pancake recipe.

Course Breakfast

Cuisine American

Keyword how to make pancakes, pancake recipe, pancakes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 pancakes

Calories 97kcal

Author Kristin Augustus

Ingredients

• 1 1/2 cups all purpose flour unbleached
• 1/3 cup instant dry milk powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoon melted butter or canola oil
• 1 1/4 cups cold water

US Customary – Metric

Instructions

• In a large bowl, whisk all dry ingredients together until well combined. Create a well in the center and add in the egg, butter, and water. Whisk well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour. 
• Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides. 
• Serve with butter and maple syrup.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 137mg | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.8mg

The post Homemade Pancake Recipe appeared first on Lauren's Latest.

But First, what is French toast?

French Toast is a super easy and versatile sweet (and sometimes savory) breakfast food. It is made from soaking bread in an egg-milk mixture then frying in a hot pan with butter.

This recipe is a variation made with Cinnamon Toast Crunch cereal. I’ll be showing you how to make French Toast using this variation.

How to Make Cinnamon Toast Crunch French Toast

Grab some older, dryer bread and let’s do this! I found this yummy loaf of ciabatta bread from a local bakery. SO good! Regular sandwich bread or challah bread would be good too. For full recipe details, see the printable recipe card down below.

Crush Cinnamon Toast Crunch Cereal

Place cereal into a large plastic food storage bag. Crush cereal with a rolling pin into fine crumbs. Pour onto a plate and set aside.

Make Egg Mixture

In a large shallow dish, crack eggs and whisk together with milk. Dip one slice of bread into egg mixture, flip it over and coat both sides. Then coat both sides the best you can in cereal crumbs.

Cook until Golden Brown + Serve

In a large frying pan or skillet, cook over medium heat in 1 teaspoon butter until browned on either side. Remove from pan and serve with more butter and warm maple syrup.

What to Serve with French Toast

Since this is a sweet breakfast, here are a few savory breakfast options that would be delicious to serve with this Cinnamon Toast Crunch French Toast:

• Pan Fried Potatoes
• Oven Bacon (the easiest way to make bacon!)
• Homemade Breakfast Sausage
• Egg Muffins
• Bacon & Egg Cups

Storing Leftovers

French Toast can last up to four days stored in the fridge in an airtight container. If you aren’t going to eat those leftovers within those four days I recommend freezing them!

Or it can be stored in the freezer for about three months for an easy make-ahead breakfast. Perfect for those busy mornings!

Simply reheat in the microwave 30 seconds or until hot.

More French Toast Recipes to Love!

• French Toast Pigs in a Blanket
• How to Make French Toast
• Lemon Cream French Toast
• Caramelized Banana & Cream Cheese Filled French Toast
• Brioche French Toast
• Perfect French Toast Casserole

Give these a whirl for breakfast real soon! You won’t be sorry. Have great day, friends!

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Cinnamon Toast Crunch French Toast

Cinnamon French Toast Crunch is the perfect combination for a sweet, crunchy and delicious breakfast!

Course Breakfast

Cuisine American

Keyword Cinnamon Toast Crunch, french toast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 5 pieces

Calories 175kcal

Author Lauren’s Latest

Ingredients

• 2 cups Cinnamon Toast Crunch Cereal
• 3 large eggs
• 1/4 cup milk
• 5 slices day-old bread any kind you have on hand
• butter for frying + more for smearing
• maple syrup

US Customary – Metric

Instructions

• Place cereal into a large plastic food storage bag. Crush cereal with a rolling pin into fine crumbs. Pour onto a plate and set aside.
• In a large shallow dish, crack eggs and whisk together with milk. Dip one slice of bread into egg mixture and then coat in cereal crumbs.
• Cook over medium heat in 1 teaspoon butter until browned on either side. Remove from pan and serve with more butter and warm maple syrup.

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 99mg | Sodium: 269mg | Potassium: 142mg | Fiber: 1g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 3.2mg | Calcium: 120mg | Iron: 3.9mg

The post Cinnamon Toast Crunch French Toast appeared first on Lauren's Latest.

So, First of All, What is Brioche French Toast?

Buttery brioche bread is the fancier, French (read: more delicious) cousin of American white bread. If you can find it, snag a few loaves! It is worth every calorie.

Like I mentioned above, Brioche Bread is a highly enriched French loaf, filled with plenty of butter and eggs, giving it a more luxurious, pastry-type feel in the mouth. It’s fabulous on its own.

But Brioche French Toast is just as it seems: brioche bread turned into french toast. Dipped in a milk and egg mixture and fried in a pan. It has turned into a popular “fancy” restaurant dish that is so SO simple to make at home.

Where Can I Find Brioche Bread?

The loaf of brioche bread I use for this recipe is found at Trader Joes. It was the most cost effective way to buy several loaves at a time that was already sliced perfectly into 1-inch pieces. I would highly recommend this brand if you can find it.

If you don’t have a Trader Joes nearby, try Whole Foods. On occasion, I’ve seen it at Costco, your local grocery store or a french bakery.

How to Make Brioche French Toast

Just like regular french toast, this brioche french toast recipe has the same steps, just using thicker brioche. Start to finish this should take 30 minutes or less 🙂

Make the Custard

Whisk eggs, milk, vanilla and cinnamon together in a large, shallow dish.

Soak Brioche Bread in Custard + Cook

Soak the brioche bread in the custard for about 3 seconds per side.

Transfer the soaked bread to a hot, buttered nonstick skillet to fry until golden in color on each side; 30 seconds to 1 minute per side.

Serve Warm With Desired Toppings

Serve warm with maple syrup, powdered sugar, strawberries, whipped cream or anything your little heart desires.

Best Way to Keep French Toast Warm

Line a baking sheet with parchment paper or foil and transfer the fried french toast pieces to the pan and then directly into a 200-degree oven. This will keep your french toast warm while you’re frying up the remaining batches. This allows you to serve everything together, all nice and toasty.

French Toast should stay warm for up to 45 minutes before it starts to get a little dried out. If it does appear to get a little dry around the edges, simply brush with a little melted butter. Butter makes everything better!

Perfect Toppings for Brioche French Toast

I’m a bit of a purist and love real maple syrup on my pancakes, french toast and even oatmeal. But the sky is the limit when it comes to different toppings!

• strawberries
• blueberries
• raspberries
• whipped cream
• lemon curd
• powdered sugar
• lemon juice
• cinnamon sugar
• cinnamon roll syrup
• real maple syrup

What to Serve with French Toast

When I’m serving something sweet, I love a good savory element that will balance the breakfast out. For this particular recipe I happened to make the oven baked bacon, listed below, but any of these options are delicious!

• Oven Baked Bacon (seriously, the easiest method ever!)
• Homemade Breakfast Sausage
• Best Pan Fried Potatoes
• Fried Eggs with Sweet Potato Hash

How to Store French Toast

Place any leftover French toast in an airtight container or bag. Store in the fridge for 2-3 days. Any longer than that, will result in dried out French toast.

Can I Freeze French Toast?

Yes you can! One way to freeze French toast is to allow to cook completely. Place on a baking sheet in a single layer and freeze 1-2 hours. After toast is frozen solid, place in a freezer safe bag, and back into the freezer. Use within 1-2 months for best tasting quality.

More Recipes to Love!

• Lemon Cream French Toast
• How to Make French Toast (basic recipe)
• Cinnamon Toast Encrusted French Toast
• French Toast Pigs in a Blanket (a family favorite!)
• Perfect French Toast Casserole
• Caramelized Banana and Cream Cheese Filled French Toast

Be sure to save, print or bookmark this recipe to come back to again and again. Enjoy, friends! 🙂

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Brioche French Toast

The best breakfast ever is Brioche French Toast! Thick slices of brioche bread, dipped in a vanilla cinnamon custard and fried in butter. SO dreamy with maple syrup. 

Course Breakfast

Cuisine American

Keyword Brioche French Toast

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12 pieces

Calories 183kcal

Author Lauren’s Latest

Ingredients

• 1 loaf brioche bread from Trader Joes
• 3/4 cup cold milk
• 4 whole eggs
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons butter
• powdered sugar optional
• maple syrup optional

Instructions

• Remove thick slices brioche bread from bag and peel away any paper, if applicable. Set aside. (The Trader Joe's brioche bread has paper you need to peel from each slice.)
• Preheat large, nonstick skillet over medium low to medium heat.
• In a large, shallow dish, whisk milk, eggs, cinnamon and vanilla together until well combined.
• Melt 1 tablespoon butter onto pan. Soak two slices of brioche bread in egg and milk mixture, 3 seconds per side, and transfer directly to hot pan. Fry each side 30 seconds to 1 minute or until evenly golden in color. Remove from pan to a baking sheet. Keep cooked brioche french toast pieces warm in a 200 degree oven.
• Continue this method until all slices of brioche bread have been fried.
• Serve warm brioche french toast with powdered sugar, strawberries, whipped cream, maple syrup or any other desired toppings.

Nutrition

Calories: 183kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 187mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Calcium: 35mg | Iron: 0.3mg

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