Add some romance to your Valentine's Day menu with these breakfast recipes, dinner ideas and favorite desserts. From romantic recipes for two and sweet chocolate cakes to cookies for the kids and cute heart-shaped treats, find Valentine's Day recipes your someone special will love!Read More
When I think of the holidays, gingerbread is always the first thing that comes to mind. I can just close my eyes and smell the sweet aromas of spices and ginger swirling in my kitchen right now. Mmm…The first year I tried to do Christmas by myself, I bought one of those DIY Gingerbread house kits. I thought, this will be easy and fun! (Narrator: It was not easy and fun). It was a DISASTER! I couldn't figure any of it out and worst off, I couldn't even eat it (it just didn't taste right; probably because of my anguish). I vowed never again to make anything involving gingerbread.
I know that sounds totally dramatic but in the moment I was really upset! Since then I have made a gingerbread latte, which was absolutely delicious! How did I get to make these waffles? I woke up one morning craving something sweet. I didn't have any ginger (had to throw it out because it was too old) so I had to figure out how to make the gingerbread flavour. I used a little pumpkin spice and creamer and found that when I combine them with cocoa powder, it gives the wonderful flavour of ginger! I got a little crazy when making this and actually added marshmallows to the batter so there are marshmallows INSIDE of the waffles! So today I'm happy to share this super easy breakfast item that will be perfect to serve on Christmas morning.
These gingerbread waffles have a nice sweetness. They’re great with just a sprinkling of powdered sugar over top. Of course, if you want a more decadent holiday breakfast, feel free to pile on the chocolate chips, extra marshmallows and whipped cream!
For extra-crispy waffles, make sure to use butter in the batter — don’t be tempted to substitute it with oil. The waffles won’t be crispy when you first remove them out of the waffle iron but will crisp up as they cool.
Grab a cup of tea or coffee and let’s enjoy some gingerbread waffles together!
- 1 1/2 cups all purpose flour
- 1 tablespoon applesauce or 3 tablespoons melted butter
- 3 tablespoons dark brown sugar
- 1/8 cup molasses or syrup
- 1/4 cup marshmallows
- 3/4 cup milk
- 1/4 cup pumpkin spice coffee creamer
- 1 teaspoon pumpkin spice
- 1 teaspoon ginger
- 1 teaspoon double acting baking powder
- 1/2 teaspoon salt
Heat the waffle iron while you mix ingredients.
In a large bowl, whisk together the milk, creamer, apple sauce or melted butter, molasses or syrup, and brown sugar, until everything is well incorporated. In a separate bowl, mix the flour, ginger, pumpkin spice, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.
Coat waffle iron with cooking spray then scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup. Serve with a side of turkey bacon, eggs, sausage, whatever you want! (I cooked my turkey bacon in Cajun seasoning and maple syrup for a sweet and spicy combo).
GAH! I'm so excited for Christmas! I just bought my Christmas gift to myself so it should be here soon (I won't spoil the surprise for you guys) and I'm planning gifts for all of my closest friends and family. In fact, I'm so excited it's hard to narrow down my recipes to share with you guys. About a week ago I took plain white cake mix, added my own sprinkles and Pumpkin Pie Coffee Creamer. IT WAS DELICIOUS! I even baked it in my Christmas baking pans and whipped out my Santa cookie jar!
Today's breakfast comes from She Well. I like oatmeal but I'm not IN LOVE with it. I get full really quickly and end up wasting most it so I don't eat it very often, but today I couldn't resist this Christmas twist on the classic! I didn't have any white chocolate to melt over mine and my vanilla frosting apparently expired in July. So I simply topped mine with maple syrup and granola clusters. Feel free to enjoy it any way you choose!
Spiced Gingerbread Oatmeal
Time: 5 minutes
- 1/4 cup of old fashioned oats
- 3/4 cup unsweetened almond milk or water
- 1 tablespoon chia seeds
- 1 tablespoon almond butter
- 1 tablespoon molasses
- 1/8 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1 tablespoon white chocolate chips
- 1 teaspoon coconut oil
- Place all of the ingredients into a small pot on medium heat.
- Allow the oats to cook, stirring occasionally with a wooden spoon until they bubble. Lower heat and allow to cook until thick. Remove from heat and allow to cool.
- *For the white chocolate drizzle: Place 1 tablespoon white chocolate chips and 1 teaspoon coconut oil in a small ramekin. Microwave for 30-45 seconds until the chocolate has fully melted. Avoid over cooking to avoid the chocolate from hardening. Use a fork to drizzle over oatmeal.
Nutrition Facts (per 1 serving without toppings)
315 calories, 15g fat, 37g carbs, 16g sugar, 9g fiber, 9g protein
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Happy Thanksgiving to all of my American readers! I think I mentioned before that Thanksgiving isn't a holiday here in The Bahamas (just another excuse to eat and have sales). I hope you guys are enjoying some well-deserved rest with family and friends. I've been trying to organise a Friendsgiving with my friends since last year, but something always comes up. It's hard staying in touch with such busy schedules but it's days like this when we're reminded of the importance of appreciating one another. So, this year, I want to say that I am grateful for my family. We've grown this year and I can't tell you how happy this has made me. There have been A LOT of changes this year but all of them have been for the best and throughout all of it, my family has been an amazing support system. I'm looking forward to spending my first Christmas with them in two years (but they already know I'm making plans to travel for my birthday).
So, if you're reading this at the dinner table with your family (first of all, put your phone away), but secondly, thank you for keeping Life By Olivia a part of your holidays. If dinner isn't quite done, then I've caught you just in time! I made this pie about a week ago and completely forgot to share the recipe with you all. This came after I was beginning to lose confidence in my baking skills. A few failed attempts at pumpkin cannoli’s left me both devastated and broke (groceries are not cheap here)! In my fear of getting it right (AKA not burning it this time), I made one error: I didn't pre-bake the crust. It tasted so raw because I didn't pre-bake it that it actually took away some of the sweetness of the pie. So PRE-BAKE THE CRUST! That's the only thing I strongly suggest! (Well that and maybe a drizzle of maple syrup when you serve this). This dessert is low-cal and low sugar (not like anyone is REALLY counting calories this time of year) because I have a diabetic step-dad and my mum doesn't like things too sweet.
So, before your guests start ordering take out, whip out your baking gear and let's get started!
Pumpkin Pie with Cream Cheese Swirl
Ingredients (makes 1 8" pie)
- 1/3 cup Betty Crocker Pie Crust mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon pumpkin pie spice
4 oz. cream cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract
- Heat oven to 375°F. Place pie crust in 8-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth.
- Beat remaining ingredients on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Spoon cream cheese mixture over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in centre comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Top with some whipped cream, or ice cream before serving and enjoy! Happy Thanksgiving everyone!
For more pumpkin inspired recipes, check these out:
For more Thanksgiving inspired recipes, check these out:
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