Category Archives: Breakfast

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?


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.


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.


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:


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!


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


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.


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 🙂


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?