Mom is Great! She Gives Us Breakfast Cake!



You know that song right? Dad is great, he gives us chocolate cake!  It’s an old Bill Cosby comedy thing. Matt sings this song everytime I make this for breakfast! Anyway…

This is a super easy breakfast that can be made ahead of time…or made fresh the morning you plan to eat it. I adapted my Giant Breakfast Cookie recipe to make this cake, and it’s moist and yummy. Especially with a glass of milk!

“Mom is Great”  Breakfast Cake (yes, I humbly named it myself)Yum

1 cup butter, melted and cooled
3/4 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit

Stir together butter, buttermilk, flour and oats in a glass bowl. Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.

Stir in honey, eggs, salt, baking soda and vanilla. Fold in raisins, chocolate chips or dried fruit.   Pour into a buttered 9×9 inch baking pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle comes out clean.


Serve warm…serve cold…it’s good either way. Cut into squares and wrapped in plastic wrap, this is a great portable breakfast or snack too!

Who wouldn’t want cake for breakfast? Just watch, your family will be singing to you too if you serve this! “Mom is great! She gives us breakfast cake!”

Hehe…think we should tell ’em it’s good for them?

Yummy Apricot Breakfast Bars

One day a few weeks ago, I was getting ready to make my Giant Breakfast Cookie recipe…but decided to play with it a bit and create some kind of breakfast bar instead. (I LOVE playing with recipes!)

I came up with these yummy apricot bars and knew I’d have to share it with you.

And then I forgot. (So sorry.)

Then, last week, Marie emailed and asked if I’d try to come up with a good breakfast bar recipe (I think she said something about “since you’re so brilliant in the kitchen”…yeah, that was it.).  And I was reminded that indeed – I had already come up with one.   So Marie (and everyone else), here you go! (I hope you like them, but if you don’t, can we still be friends?)  :)

Apricot Breakfast BarsYum

2 sticks butter
3/4 cup honey
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon vanilla
1/2 cup buttermilk
2 eggs
2 cups whole wheat flour
1 1/2 cups rolled oats
1/2 cup unsweetened coconut flakes
1/4 cup sesame seeds
3/4 cup dried apricots

Melt butter and honey together. Remove from heat. Pour mixture into a mixing bowl and add baking soda, salt, vanilla and buttermilk and eggs. Stir in flour, oats, coconut and sesame seeds until well combined. Cut dried apricots into small bites (I usually cut mine into fourths). Fold apricot pieces into dough.

Bake in a 9 x 13 baking pan at 350 degrees for 25 minutes.


You can play with these yourself and add any combination of fruit and nuts – I know I’ll continue to mix and match different ingredients! Enjoy!

Mother’s Day Breakfast…Chocolate Swirl Muffins

Daddy and the boys always make a great Mother’s Day lunch for me each year. This year, they’ll be making our breakfast too!

These muffins can be made ahead of time, so the kids will make a double batch of these on Saturday so that they’ll be ready to grab on Mother’s Day morning! 

And yes…I chose a Chocolate Swirl Muffin for them to make because it IS Mother’s Day after all…and a mama needs her chocolate…

Chocolate Swirl MuffinsYum


1 1/2 cups whole wheat flour
1 t. baking powder
1/2 t. sea salt
1/2 cup honey
1 egg
2/3 cup milk
1/4 cup melted butter
1/2 t. vanilla
2 t. cocoa powder
3-5 drops stevia

Mix together flour, baking powder and salt. Stir in honey, egg, milk, melted butter and vanilla. Scoop out 1/2 cup of batter into a small bowl. To this small amount of batter, add cocoa and stevia.

Fill nine paper lined muffin tins about half full with plain batter. Put about 2 t. of chocolate batter on top of each. 

 Use a butter knife to cut the chocolate into the muffin. 

Bake at 400 degrees for 15-20 minutes.

I hope you’ll continue to join us this week for lots more Mother’s Day encouragement! Read about our Celebrating Women series here!

And be sure to check out Tammy’s Recipes for more kitchen tips!

Blueberry Coffee Cake: Breakfast…or Dessert?!

I have a question.

I don’t like coffee, and I didn’t make coffee to drink with this cake, so can this still be called a coffeecake?

Hm, well anyway…


Blueberry Coffee CakeYum

3 cups fresh or frozen blueberries
½ cup water
½ cup sucanat
3 Tablespoon cornstarch or arrowroot powder
3 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sucanat
¾ cup melted butter
2 eggs
1 cup buttermilk
1 teaspoon vanilla

In a medium saucepan, cook blueberries and water together until boiling. Turn down the heat, cover and simmer for about five minutes. Stir together rapadura and arrowroot powder in a bowl. Slowly pour rapadura mixture into the blueberries, stirring while you pour. It should very quickly become bubbly and thick. Remove from heat. Set aside.

In a mixing bowl, combine flour, baking powder, baking soda and rapadura. Make a “well” in the center and pour in melted butter, eggs, buttermilk and vanilla. Stir well.


Pour half of the cake batter into a 9 x 13” baking dish. Spread blueberry mixture over the batter. Drop remaining batter by spoonfuls on top of the blueberry mixture.

Bake in a 350° oven for 40-45 minutes.

Eat More Fruits and Veggies: Fruit and Yogurt Delight

I couldn’t decide if this went better in the “Eat More Fruits and Veggies” category, or the “Here are some great breakfast ideas for you” category. Because really, it fits into both. What a deal!!

This is super simple to make and so, so yummy. Actually, it’s just delightful – which is why I just had to give it this cheesy name:  “Fruit and Yogurt Delight.”  I know, it sounds like something you’d get at the Mayberry Drug Store and share with Opie or something. Bet he’d think that’d be swell.

But, take a look at this, and you tell me – does that not look delightful?!


So, Fruit and Yogurt Delight, the recipe:

2 cups plain yogurt (yes, plain – see below for soapbox.)
4-8 drops of stevia, or 1-2 Tablespoons real maple syrup
1/4 teaspoon vanilla
1/2 cup each of fresh or frozen strawberries and blueberries

Mix yogurt, stevia or maple syrup and vanilla. Layer yogurt and fruit in a dish, thus making it delightful to eat, and delightful to look at.

Here’s my delightful little taste tester:


Here’s my promised yogurt soapbox:

I get so frustrated because SO MANY things in the store are advertised as being SO good for us but really it’s not (oh, don’t get me started). But one of my biggest frustrations is yogurt. It’s supposedly like the greatest health food according to almost everyone who says that it is. It’s full of high fructose corn syrup and artificial colors and artificial flavors. OR if it’s the “no sugar added” kind, it has fake junk in it to make it sweet.

I could go on and on. (But I won’t – today.)

So, if you get the plain yogurt (or make your own) and add some yummy (and REAL) things to it, it’s just well, delightful!

Go give this a try!

Be sure to keep coming back for more yummy and healthy recipes. (And I promise to come up with names that are a little less June Cleaver next time…)

Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

Pretty sure this picture right here is going to make us all want to make waffles very, very soon. Does a treat get any more delectable?

Whole Wheat Waffles

Waffles are one of our favorite breakfast foods – especially when we top them with strawberries, blueberries, and/or whipped cream.   This is a great meal to feed company who is at your house for breakfast. They are so easy to make, but taste like a great treat!

My kids now call these “Super Mama Waffles.” If I was going to have a food named after me, I can’t think of one better than waffles. I’m pretty sure it’s the fruit and whipped cream that make these waffles super

Keep these waffles in mind for dinner as well. And…we’ve even made big batches to feed college kids after church on Sundays for a fun lunch!


Whole Wheat Waffles

1 3/4 cup whole wheat flour
1 t. baking powder
1/2 t. sea salt
2 eggs
1/4 cup coconut oil
1 3/4 cup buttermilk

Whisk all ingredients together. Cook batter in your waffle iron.

I usually double this recipe and freeze the leftovers to be popped into the toaster another day!

Blueberry SyrupYum

2 cups fresh or frozen blueberries
1/4 cup rapadura or sucanat (dehydrated cane sugar juice)

Stir ingredients together in a saucepan over medium heat for about 10 minutes until blueberries become a little mushy and syrupy. Serve over pancakes or waffles.

 Whipped Cream

1/2 cup heavy whipping cream
drop of vanilla
2 drops of stevia

Whip cream in a bowl until soft peaks form. Add vanilla and stevia and whip just a bit more.

Serve Blueberry syrup and whipped cream over waffles. Delicious!

Add protein to this meal by serving with scrambled eggs, ham, sausage, and/or bacon. 

Confession: We now have two waffle irons. Our friends offered us theirs when they moved away, and we decided that would help make the process of feeding the masses so much faster. Indeed, we can now make twice the waffles at one time that we once could when we only had one waffle maker. See how good I am at math?

What are your favorite ways to serve waffles? You’ll want to be sure to check out our delicious recipes for Raspberry Syrup and Peach Syrup also. It is so easy to use whatever extra fruit you have on hand to make deliciously healthy syrups that end up being a fantastic treat!

A Great Fruit and Veggie Breakfast!

Who knew veggies at breakfast could be SO yummy?!

Yesterday, I wanted to get a good start to my day with the Eat More Fruits and Veggies Challenge, so I whipped out the broccoli at breakfast!

I sauted onion, red and green peppers and broccoli in olive oil for a few minutes…then scrambled eggs into the veggies with salt.


 Then I peeled myself an orange…and WOW!! 

I could not stop saying..”MMMmmm!!” while I was eating it! It had wonderful flavor…and the sweet, juicy orange with it was so refreshing!


My husband and I both LOVED this dish…and the kids might have liked it…if we would have saved them some! We finished the entire skillet before they even had a chance!

Here’s the recipe:

Veggie Egg ScrambleYum

3 T olive oil
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 T chopped onion
3/4 cup broccoli
5 eggs
sea salt

Saute the peppers, onions and broccoli in olive oil for 3-5 minutes until veggies are tender crisp. Beat eggs in a bowl. Pour eggs into skillet. Salt to taste. Scramble eggs with the veggies until the eggs are done. Serve with fresh fruit.

Give this dish a try sometime for breakfast (or dinner!). 

Do you need to be eating more fruits and veggies?! Come on over and join our Eat More Fruits and Veggies Challenge!

Read more kitchen tips here!