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Mocha
Breakfast

Mocha

4.3

Prep
4 min
Cook
1 min
Total
5 min

Instructions

  1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

By Mackenzie

White Chocolate Mocha
Breakfast

White Chocolate Mocha

4.6

Prep
4 min
Cook
1 min
Total
5 min

Instructions

  1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

By Mackenzie

Chocolate Hazelnut Fruit Crepes
Breakfast French

Chocolate Hazelnut Fruit Crepes

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

By Christine Laliberte

Sarah's Wake Up Coffee Drink
Breakfast

Sarah's Wake Up Coffee Drink

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 In a standard coffee maker, add the ground coffee. Brew enough coffee to make 6 ounces. Allow coffee to chill overnight.
  2. 2 Pour 1/2 cup chilled coffee, 3/4 cup cold coffee brew, whipping cream, and sweetened condensed milk into a high quality blender (such as Vitamix®. Add ice cubes. Blend for 1 minute at high speed.
  3. 3 Drizzle a pilsner glass with chocolate syrup. Pour coffee beverage into the glass. Add whipped cream and more chocolate drizzle.
  4. 4 Drink remaining strong brewed coffee like a shot, then consume this beverage. Be stingy. Don't share. You'll need the caffeine after the lost hour of sleep!

By thedailygourmet

Eggnog-Raspberry Belgian Waffles
Breakfast

Eggnog-Raspberry Belgian Waffles

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat a Belgian waffle iron.
  2. 2 Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
  3. 3 Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
  4. 4 Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
  5. 5 To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

By michelle o'c

Lemon-Vanilla French Toast
Breakfast

Lemon-Vanilla French Toast

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
  2. 2 Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
  3. 3 Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
  4. 4 Serve French toast with maple syrup and add whipped cream on top.

By Christa Talbott

Banana Split Pancakes
Breakfast

Banana Split Pancakes

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Mix flour, brown sugar, baking powder, and salt together in a large bowl.
  2. 2 Mash bananas in a large bowl using a fork. Add milk, egg, oil, and vanilla extract; mix well.
  3. 3 Stir banana mixture and chocolate chips into the flour mixture until batter is blended but still slightly lumpy.
  4. 4 Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  5. 5 Top pancakes with strawberries and whipped cream.

By volklchic

Pumpkin Peanut Butter Smoothie
Breakfast

Pumpkin Peanut Butter Smoothie

2.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend banana, strawberries, milk, yogurt, pumpkin puree, peanut butter, brown sugar, 1/4 teaspoon cinnamon, and nutmeg in a blender until smooth; add ice cubes and again blend until smooth. Pour smoothie into 4 glasses and top with whipped cream and a pinch of cinnamon.

By ALESIAC

French Toast Sandwich
Breakfast

French Toast Sandwich

4.3

Prep
20 min
Cook
26 min
Total
46 min

Instructions

  1. 1 Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
  2. 2 Heat 1/4 inch of oil in a large saucepan over medium heat.
  3. 3 Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
  4. 4 Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
  5. 5 Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.

By Celestial

Snickerdoodle Pancakes
Breakfast

Snickerdoodle Pancakes

4.3

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
  2. 2 Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined.
  3. 3 Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
  4. 4 Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  5. 5 Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

By Julie Hubert

Danish Oven Pancake (Aeggekage)
Breakfast European

Danish Oven Pancake (Aeggekage)

4.4

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
  4. 4 Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

By WOLSELEY

S'mores Pancakes
Breakfast American

S'mores Pancakes

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk milk and hot chocolate together in a large bowl until smooth. Add baking mix, eggs, sugar, cocoa, and vanilla extract; whisk until combined.
  2. 2 Grease a large skillet with cooking spray and set over medium-high heat. Pour in 1/4 cup batter for each pancake. Cook until bubbles form on the top, 2 to 3 minutes. Flip with a spatula and continue cooking until golden brown on the edges, 2 to 3 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
  3. 3 Drizzle chocolate syrup over pancakes. Top with whipped cream, marshmallows, and graham cracker crumbs.

By adam

Fresh Fruit Breakfast Lasagna
Breakfast French

Fresh Fruit Breakfast Lasagna

4.5

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Czech Crepes
Breakfast European

Czech Crepes

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine flour, milk, eggs, sugar, and salt in a large bowl. Beat with an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in melted butter until incorporated.
  2. 2 Heat oil in a heavy skillet over medium heat. Pour a large ladleful of batter into the middle of the skillet; swirl around the skillet to coat the bottom. Cook until the bottom of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
  3. 3 Lay crepes flat and top with strawberries, yogurt, jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

By daniellev14

Strawberry Cheesecake French Toast
Breakfast American

Strawberry Cheesecake French Toast

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 100 degrees F ( 40 degrees C).
  2. 2 Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
  3. 3 Whisk water and cornstarch together in a bowl; stir into mashed strawberries. Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
  4. 4 Whisk milk and eggs together in a bowl; set aside.
  5. 5 Mash cream cheese, remaining 3/4 cup white sugar, and vanilla extract together in a bowl until smooth.
  6. 6 Spread some cream cheese mixture over 1 triangle-shaped piece of bread; top with another triangle-shaped pieced of bread to cover. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
  7. 7 Heat butter in a large skillet over medium heat.
  8. 8 Dip cream cheese-stuffed sandwiches into egg mixture, 2 or 3 at a time; place in the skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer French toast to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
  9. 9 Top French toast with warm strawberry glaze and sliced fresh strawberries; sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

By Pamela Batovsky

Red Velvet Belgian Waffles
Breakfast American

Red Velvet Belgian Waffles

4.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Make waffles: Whisk flour, white sugar, baking powder, cocoa powder, and salt together in a medium bowl.
  2. 2 Beat buttermilk, melted butter, eggs, vanilla, and vinegar together in a large bowl until smooth. Stir in red food coloring. Add flour mixture; mix until just combined.
  3. 3 Preheat a waffle iron according to manufacturer's instructions.
  4. 4 While the waffle iron is heating, make glaze: Beat cream cheese and butter together in a large bowl with an electric mixer until smooth and fluffy. Gradually mix in confectioners' sugar, alternating with milk and vanilla, until smooth. Set aside.
  5. 5 Spoon 1/4 to 1/2 cup waffle batter into the preheated waffle iron. Cook according to manufacturer's directions. Repeat with remaining batter.
  6. 6 Lightly dust each waffle with confectioners' sugar, drizzle with glaze, and top with whipped cream and strawberries.

By LITTLEPAW

Fresas con Crema
Dessert Mexican

Fresas con Crema

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stem strawberries and slice lengthwise.
  2. 2 Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
  3. 3 Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
  4. 4 Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

By Evelyn P Bonilla

Mexican Hot Chocolate
Drink Mexican

Mexican Hot Chocolate

5.0

Prep
5 min
Cook
6 min
Total
11 min

Instructions

  1. 1 Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
  2. 2 Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
  3. 3 Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
  4. 4 Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

By James

Rated G Mexican Coffee
Drink Mexican

Rated G Mexican Coffee

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring the water, sugar, cinnamon, and clove to a boil in a large saucepan over high heat. Stir until the sugar has dissolved, then remove from the heat, stir in the coffee grounds, cover, and steep for 5 minutes. Stir in the vanilla and chocolate syrup, then strain through several layers of cheesecloth to remove the coffee grounds and spices. Serve with a dollop of whipped cream.

By IrvineHousewife

Old-Fashioned Hot Buttered Rum
Drink Mexican

Old-Fashioned Hot Buttered Rum

4.5

Prep
5 min
Cook
300 min
Total
305 min

Instructions

  1. 1 Combine hot water, brown sugar, butter, and salt in a 5-quart slow cooker; add cloves and cinnamon sticks.
  2. 2 Cover slow cooker. Cook on Low for 5 hours. Stir in rum.
  3. 3 Ladle buttered rum into mugs. Top with whipped cream; sprinkle with nutmeg.

By Linda Correia

Pastel de Tres Leches (Three Milk Cake)
Dessert Mexican

Pastel de Tres Leches (Three Milk Cake)

4.7

Prep
20 min
Cook
25 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
  2. 2 Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
  4. 4 Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
  5. 5 Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
  6. 6 Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.

By Patty Valle Kafati

Honey Coconut Bananas
Dessert

Honey Coconut Bananas

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
  2. 2 Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
  3. 3 Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.

By Marcia

Strawberry Shortcake Watermelon Pizza
Dessert

Strawberry Shortcake Watermelon Pizza

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes.
  2. 2 Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel.
  3. 3 Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries.
  4. 4 Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.

By Katherine Martinelli