Category Archives: Breakfast

Pastelitos De Guayaba

In South Florida pretty much all of the grocery stores with a bakery have an assortment of Hispanic pastries/baked goods. Empanadas, arepas, and of course, pastelitos.

Pastelitos are Cuban pastries with various fillings. They can be sweet or savory. Today I’m sharing with you the king of all sweet pastelitos – pastelito de guayaba.

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This pastelito is filled with guava paste, which is a very sweet, very thick guava reduction. It is absolutely one of my favorite things. I’ve briefly shared about it before in a couple of recipes.

In this recipe, guava paste is the star. Pastelitos de guayaba (the Spanish word for guava, as you may have guessed) come in two forms – con queso y sin queso. The combination of guava paste & cheese is truly wonderful. Any cheese will do, but for pastelitos it’s cream cheese. The two flavors melt and marry beautifully in the puff pastry. If cheese isn’t your thing, that’s OK. Just stick with the guava.

Thanks to the wonder that is frozen puff pastry, this recipe is ridiculously simple. I don’t make it often because it’s kind of a calorie bomb, but it’s worth every single one.

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To make a dozen pastelitos, cut the guava paste brick into 12 slices. I usually cut in into quarters & then each quarter into 3 pieces. Then lay the guava slices on to the puff pastry sheet, using the folds as natural dividers. For this batch I put cream cheese on half of them.

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Top with the other sheet of puff pastry, cut into 12 squares that each contain a guava slice, & score the top. Then brush with an egg wash to get that nice golden color.

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These pastries are so flaky and delicious. Cuban people would call this breakfast, but this makes a great dessert, too. Basically good for any occasion, any time of day! Pastelitos are delicious warm or cold, but you definitely want them to cool for a few minutes after coming out of the oven. Hot guava = lava. Hey, that rhymes! These can be a little messy between the flaky crust and warm, gooey guava. You’ll definitely be licking your fingers!

Now that I don’t live in South Florida anymore I might be making these more often. If your local grocery store bakery doesn’t offer pastelitos, now you know how to make your own!

¡Buen provecho!

Pastelitos De Guayaba

Makes 1 dozen pastries

  • 1 package frozen puff pastry
  • 1 brick of guava paste (approx. 14 oz)
  • cream cheese (optional)
  • 1 egg for wash
  1. Preheat oven to 400 degrees F. Thaw the puff pastry according to package directions. You want it thawed enough to unfold without cracking, but not soft.
  2. Unfold one sheet of puff pastry on to a parchment paper lined cookie sheet.
  3. Cut guava paste into 12 slices. Place 4 slices per pastry sheet fold to get your 12 servings. If adding cream cheese, place 1 tbsp (or slice of the same length as guava slice) on top of guava.
  4. Unfold the second puff pastry sheet and place it over the one with the guava paste. Cut into 12 squares and score the tops of each.
  5. Brush egg wash on each square. Bake for 25 minutes or until golden brown. Allow to cool for a few minutes before serving. Can be enjoyed warm or cold.
Nutritional info (with cream cheese): 307 cal, 44 g carbs, 13.5g fat, 4 g protein
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Vegan Mini Carrot Muffins

Whole wheat? No refined sugar? Vegan?!?

Don’t worry, I’m not going all ‘crunchy’ on you. I’m just a mama trying to get her toddler to eat veggies.

I think I fed Cupcake too many carrots when she was a baby, because one day around 11 months old she just started rejecting them. She loves peas, but hates carrots. Go figure.

I, on the other hand, love carrots. So I started looking for a way I could get Cupcake to eat them that wasn’t straight up carrot cake. I came across this recipe by Ambitious Kitchen & decided to give it a try. I was going for the vegan option to try & get a little flax in there, but planned on using regular whole milk. I also chose to make mini muffins instead so they’d be a good size for Cupcake. I have a 48-ct mini muffin pan & it’s just the best!

The thing about baking when you have a toddler around is that you are very distracted. Meaning I just straight up forgot to add the milk. Any milk. Which is ironic because the recipe I was following was a sponsored post by Almond Breeze. So I accidentally made them totally vegan, and they were still totally delicious.

Vegan Mini Carrot Muffin - Mrs. Dessert Monster

In my opinion, the carrots are moist enough not to need the milk & the mini size means they’re still a good texture. I don’t think I would try a regular sized muffin like this, though. Also, the OP’s note about these tasting better sitting after in an airtight container overnight is true. They are good straight off of the cooling rack, but they are GREAT after a night in the fridge.

Vegan Mini Carrot Muffin - Mrs. Dessert Monster

Cupcake agrees!

Don’t skimp on the carrots – 1 cup finely shredded! Shredding carrots by hand with a box grater is a pain in the arm (gotcha!) but these are totally worth it. If you are wondering if you need a 3rd carrot to make that cup – you do. I usually use 2 large carrots & then end up shredding a 3rd smaller one.

Full disclosure: I add non-vegan mini chocolate chips to mine. But there are vegan chocolate chips out there, or  you can add another mix in such as nuts, raisins, or coconut flakes.

I told you I wasn’t going ‘crunchy’ on you! 🙂

Vegan Mini Carrot Muffins

Makes 4 dozen mini muffins

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup packed finely shredded carrots (about 2-3 carrots)
  • 1/2 cup pure maple syrup
  • 1 tbsp olive oil
  • 1/3 cup unsweetened applesauce
  • 1 flax egg (1 tbsp flax + 3 tbsp water, mixed)
  • 2 tsp vanilla extract
  • 1/2 cup mix-in of your choice, such as mini chocolate chips, chopped nuts, raisins, or coconut flakes
  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
  2. Whisk together dry ingredients (first 5) in a medium bowl.
  3. By hand or with an electric mixer set on low, combine carrots, maple syrup, olive oil, applesauce, flax egg, & vanilla.
  4. Add dry ingredients to carrot mixture & stir until you no longer see dry flour. Gently stir in desired mix-in.
  5. Divide batter evenly between muffin cups – less than a tablespoon in each. Bake until they pass the toothpick test, about 12 minutes. Once cool, transfer to airtight container & keep in the fridge. They’re good once cooled, but GREAT after a night in the fridge!

Vegan Mini Carrot Muffin - Mrs. Dessert Monster

Blueberry & White Chocolate Chip Cream Scones

Tomorrow is Mother’s Day & what do all mothers love? Brunch!

That’s what we’re doing at my house, anyway. Brunch with the extended family. And these scones are on the menu!

Blueberry & White Chocolate Chip Cream Scones - Mrs. Dessert Monster

I got this scone recipe from my dear friend Beth, who gives me so many great recipes, who got it from the book Ten Dollar Dinners. However, I have adapted it some. I never have buttermilk powder on hand & have not come across another recipe that calls for it yet. Therefore I just always use lemon juice. I also in general almost always use salted butter for everything, so that’s what I use in this recipe, too. With a few other twists & tweaks, I bring you this recipe.

I’ve never made scones any other way, so this cream method is all I know. I hear it is much easier than another method which requires cutting butter into flour. I make it extra easy on myself by letting my KitchenAid mixer do most of the work. The key is just not to let it over mix.

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Mix on low until it’s just starting to come together.

Blueberry & white chocolate chips has become our favorite flavor combo for scones around here. The white chocolate chips take the scones from “blueberries are healthy, right?” to “oh, this is basically dessert”. But they are too good to pass up for a celebratory brunch. I think that’s why I like to make 24 mini scones out of this recipe instead of 16 larger ones. So I can eat two. (or 5!)

 

I am very much looking forward to a fun brunch tomorrow morning with our moms &, of course, with my little Cupcake!

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She enjoyed sampling them this morning 🙂

Blueberry & White Chocolate Chip Cream Scones

Makes 16-24 scones depending on size

  • 2 cups flour, plus more for work surface
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup heavy cream, plus 2 tbsp
  • 1 tbsp lemon juice
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 cup frozen blueberries
  • 1/4 cup white chocolate chips
  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper & set aside.
  2. Mix the dry ingredients in the bowl of your stand mixer equipped with the paddle attachment.
  3. Whisk the 1 cup of heavy cream, lemon juice, butter, & vanilla in a liquid measuring cup. Pour into the mixer bowl & turn the mixer on low. Mix until the dough is just starting to come together.
  4. Turn out the dough onto a lightly floured work surface & knead for about 1 minute; just until the dough is smooth. Divide the dough into 2-3 equal parts (2 parts = 16 scones, 3 parts = 24 mini scones). Shape & flatten into circles that are about 3/4 inch thick.
  5. Add the blueberries & white chocolate chips to the center of each circle. Fold in the edges to cover completely, then reshape the circle. Cut into 8 wedges & place on the baking sheet. Brush the tops of the scones with the 2 tbsp of cream. Bake for 12 minutes, until lightly browned.

 

 

Cheddar Cornbread Waffle

It’s Worldwide Waffle Day! (whoever named it ‘International Waffle Day’ missed an opportunity, according to my husband)

We love waffles around here. But this morning I was not in the mood for the usual waffles with maple syrup. I wanted something slightly more savory.

I remembered I had a box of Jiffy® cornbread mix in the pantry & got an idea.

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This post is not sponsored or affiliated with Jiffy®, I just really like that little box mix. It’s so convenient & makes really good corn muffins (& now waffles!). Jiffy®, if you’re reading this, please feel free to throw a few free boxes my way!

This recipe is so easy. You follow the instructions on the box to make corn muffins, but instead of putting them in a pan, you cook it in a waffle iron. Before you close the lid, sprinkle some cheddar cheese & then cook to crispy perfection.

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YUM.

Cheddar Cornbread Waffles

Makes 3-4 waffles, depending on size

  • waffle iron
  • 1 box Jiffy® corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • cheddar cheese
  • cooking spray
  1. Preheat waffle iron.
  2. Prepare corn muffin mix according to package instructions.
  3. Spray waffle iron with cooking spray & pour 1/2 to 2/3 cup of batter into waffle iron. Before closing the lid, sprinkle cheddar cheese on top of batter.
  4. Cook for a few minutes until waffle is done. A good tip from my husband is to check the waffles when the amount of steam coming out of the sides of the waffle iron decreases. The cheese will crisp up & not be stuck.
  5. Spray the waffle iron between each batch. Serve with your favorite cornbread accompaniments such as honey & butter.

Nursing Mommy’s Chocolate Peanut Butter Shake

Cupcake is 2+ months old & growing like a weed! It’s very satisfying to look at her double chin & chunky legs & know that I did that.

Thankfully breastfeeding is going very well with little intervention from me, but every now & then I’ll drink some Mother’s Milk tea or malta to ‘help’ my supply. I haven’t actually had any supply issues, but eating yummy galactagogues can’t hurt.

What’s a galactagogue, you ask?

Milk

Do galactagogues really work? It’s debatable. I am not a doctor or a lactation expert, so please consult a professional if you are having any issues breastfeeding. The list of foods classified as galactagogues is long & includes lots of healthy & delicious foods. A lot of very common foods are on it, so there’s a good chance any breastfeeding mom is already consuming at least some.

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I’ve also been drinking this shake from time to time. It’s a nice treat between meals. This shake has ground flax seed & puffed wheat, two of the aforementioned galactagogues. Ground flax is not just good for lactation – it’s full of omega 3 & fiber. I’ve been putting it into all sorts of things from drinks to baked goods & even pizza. The shake also has peanut butter for protein & a packet of chocolate Carnation Breakfast Essentials. I’ve made similar shake recipes with cocoa powder instead, but the Carnation stuff is much tastier & full of vitamins. Now, this isn’t exactly a health food. I called it a shake instead of a smoothie for a reason! I used sweetened puffed wheat & regular Carnation stuff, but you can use unsweetened puffed wheat & no-sugar-added Carnation to cut down on the sugar.

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One packet of the breakfast powder makes 2 servings of this shake, so I either share with my husband or blend everything but the ice together & save half in the fridge to blend later.

Is this shake going to help with breastfeeding? I can’t say for sure, but I can tell you it is tasty & fun!

Nursing Mommy’s Chocolate Peanut Butter Shake

Makes 2 servings
  • 2 Tb Peanut Butter
  • 2 Tb Flax Seed
  • 1 cup Puffed Wheat
  • 1 packet Chocolate Carnation Breakfast Essentials
  • 1 cup milk
  • ice
  1. Blend all ingredients except ice together for a few minutes.
  2. Add ice, blend until desired consistency.

 


Even though I’m posting more intermittently than ever, I was touched to see this:

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Thank you for all the follows ❤

Monkey Bread Muffins

Every 6 weeks or so it’s my Sunday school’s turn to bring food to church.

Previously I made some yummy granola bars. Last week I made these delicious monkey break muffins.

Monkey Bread Muffins - Mrs. Dessert Monster

This was my first time ever making OR eating monkey bread.

I had never even heard of it before Pinterest. Don’t know if that’s a Cuban-American First Generation problem or some kind of regional thing or what.

Now that I have made it & tried it I am hooked.

These were so simple! I got this recipe from The Frugal Girls.

The secret is refrigerated biscuit dough!

Monkey Bread Muffins - Mrs. Dessert Monster

Cut each biscuit in 6 pieces. Then shake them in cinnamon sugar.

Put 8-10 biscuit pieces in each foil cupcake liner. Foil liners really are the way to go for these. I ran out & used some paper liners to finish the recipe, which I had doubled, & the results were super sticky. I made a little over 3 dozen muffins by doubling the recipe, so i’d say this recipe makes about 20 muffins.

Add raisins, walnuts, whatever else your heart desires! I made a mixture – I like giving people options! I found it best if you put 4-5 biscuit pieces in, then sprinkle in the stuff & top off with more biscuit pieces. This way they raisins/whatever are not just floating on the surface, but nicely mixed in with everything else.

Monkey Bread Muffins - Mrs. Dessert Monster

I differed from the Frugal Girl’s recipe a bit by spooning 1 tablespoon of the brown sugar/butter mix over each muffin.

Monkey Bread Muffins - Mrs. Dessert Monster

The results were glorious.

Buttery, sugary, chewy, soft, crunchy – in other words YUMMY!

These were the talk of the day at church.

Monkey Bread Muffins

Yields approximately 20 muffins

  • 3 tubes refrigerated biscuit dough
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 2 sticks butter
  • 1 cup brown sugar
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)
  1. Heat Oven to 350 degrees. Put foil liners into muffin tin.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into 6 pieces. Shake biscuit pieces in the plastic bag until covered in cinnamon sugar.
  3. Place 8-10 biscuit pieces in each foil liner. Add raisins or walnuts, if desired.
  4. In a small sauce pan, melt the butter and brown sugar over medium heat. Boil for 1 minute.
  5. Spoon 1 tablespoon of butter mixture over each muffin.
  6. Bake for 15-17 minutes. Cool & enjoy!
In The New House Designs

Cranberry Pretzel Chocolate Chip Granola Bars

My church serves breakfast/snack between services every Sunday. All the Sunday school classes take turns bringing in food, which means that it’s my class’s turn roughly every 6 weeks. One time we got all fancy & made hot food – with chafing dishes & everything! However, usually we try to bring cold/room temperature foods, which makes getting creative difficult. We usually end up with a lot of dessert type foods – cookies, pastries, etc. Beth sometimes makes these amazing homemade donuts. She’s famous for them at church!

Recently it was our turn again & I wanted to make something different. Don’t get me wrong, I love eating cookies any time of day. But I wanted something with a little more substance. Suddenly it came to me – granola bars! Yes, they can still be pretty sugary (& mine kinda were), but granola & dried fruit say ‘breakfast’ a little better than cookies.

Cranberry Pretzel Chocolate Chip Granola Bars - Mrs. Dessert Monster

This was a really easy recipe to make. As usual, I was looking for a recipe online & wasn’t satisfied with my search results. So I got some ideas from various recipes & made my own!

Honestly I’m not sure where the idea to put pretzels in them came from. I’ll just chalk it up to divine inspiration. I need to start putting pretzels in more things; the results are delicious. Cranberries were an easy decision, though. Why have raisins when you can have craisins! And chocolate because, duh.

I was so focused on making these that I really didn’t take any pictures until the very end. Oops! But the steps are so simple you don’t need to follow the play by play. Once you toast the oats, melt the butter, & mix everything together, you just press it into a pan & chill it in the fridge until you get one giant granola bar.

Cranberry Pretzel Chocolate Chip Granola Bars - Mrs. Dessert Monster

Then just cut it up & serve!

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These were so good that I made a double batch & still had to control myself from eating it all!

I think granola bars are my new go-to for church breakfasts.

Cranberry Pretzel Chocolate Chip Granola Bars

  • 2 1/2 cups old fashioned rolled oats
  • 1/2 cup honey
  • 1/4 cup unsalted butter
  • 3 tsp brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup dried cranberries
  • 1/2 cup pretzel pieces
  • 1/3 cup chocolate chips, plus a little extra
  1. In a 9 x 13 inch pan lined with parchment paper, toast oats in the oven set to 350 for 7-10 minutes. Transfer to a large bowl.
  2. Melt butter & combine with sugar, honey, & vanilla extract.
  3. Pour the butter mixture over the toasted oats & add the cranberries and pretzel pieces. Let cool & then add chocolate chips. Stir to combine.
  4. Transfer the oat mixture to the parchment lined pan & press into a uniform layer. Scatter some chocolate chips on top & press into the granola.
  5. Chill in refrigerator for at least 2 hours. After the granola has chilled completely, lift it out of the pan & cut it into bars.

Cinnamon Rolls – Waffle Maker Style

Cinnamon Rolls in the Waffle Maker - Mrs. Dessert Monster

In our house we have two waffle makers; his & hers. When I first moved in with my husband I was thrilled that he had a waffle maker. I began telling him how excited I was to make chocolate chip waffles, blueberry waffles, and more. He looked at me with his sweet eyes, smiled, and said, “No.”  I was a bit puzzled, especially because I knew he liked blueberry waffles. He then went on to explain that the waffle maker, which is older than both of us, had belonged to his Nana. He said that this waffle maker in particular made the best traditional waffles. He told me that when he was little Nana even bought a new waffle maker, but promptly returned it because it just wasn’t as good. So to preserve the integrity of Nana’s special waffle maker, we only use it to make traditional waffles, which really do come out amazing in that thing. I never got to meet Nana, but I can see the influence she had on my sweet husband & I thank her for that.

I was really glad to get a waffle maker for my bridal shower, though. Now I can make all of the crazy stuff! Side note: Check out this website, Will it Waffle? I may have to go get that book. 

Saturday Selfie!

Saturday Selfie!

On a lazy Saturday morning, we woke up and starting making breakfast. My husband makes my morning coffee on the weekends. He makes it better than I do. I typically just brew some espresso, throw in some milk and sugar and call it a day. He takes the time to froth the milk and tamp the espresso and all of that awesome coffee shop stuff for me. He is also the designated bacon maker in the family. I can make candied bacon in the oven (which I used to make awesome bacon chocolate chip cookies & maple bacon waffles) and that’s about it. If I try to fry it the traditional way, I will burn it. I can’t explain why, but the fact that my husband is such a wiz at it reaffirms my belief that we are meant for each other. So he stared cooking the bacon in our new cast iron pan that we are using for EVERYTHING. Seriously, cast iron cookware is amazing. Temperamental, yes – we got rust spots on all of it the first day we took it out of the box. But the way it cooks everything is awesome & worth the extra effort to keep them nice.

I had seen this idea to make cinnamon rolls this way all across the internet recently. I read several people’s recipes and comments, and most of them said to be careful with the heat because they can burn quickly. So I set the waffle maker to medium & they were done in about 4 minutes. I did manage to slightly burn my finger when I was trying to check the first batch for doneness (hence the ‘before’ picture of the first batch, and the ‘after’ picture of the second batch below). Don’t be clumsy like me.

Cinnamon Rolls in the Waffle Maker - Mrs. Dessert Monster

I liked the shape of the waffles better when I did 2 rolls at a time instead of 3 (I can be weird about shapes sometimes). The pack I used came with 5 – go figure. But regardless of the shape, the waffles came out awesome. They were the perfect combination of crunchy and soft. The cinnamon sugar caramelizes & gives the outside of the waffle a nice crunch, while the inside stays that familiar cinnamon roll soft texture. The little squares are perfect for holding a ton of ooey gooey icing. I’m not sure I will ever go back to putting these in the oven. My husband said, “These are awesome! You can quote me in your blog if you want.” I’m such a lucky girl 🙂

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So after the delicious breakfast, the only thing left was to clean up. I didn’t use this tip, but that website I mention earlier, Will it Waffle?, has a great tip on how to clean waffle makers. Scrape off as much gunk as you can, and then make a regular waffle in it. That waffle should pick up anything left on it. It makes sense; such a simple idea with leftover/discarded batter. What I did this time is after I scrubbed it with a soft soapy brush & wiped it, I put a wet paper towel in it & turned it on to let it steam. Then I wiped it up with a dry paper towel. Everything came off pretty easily. All clean for the next waffle project. Any ideas as to what it should be?