Did you catch me on PIX11 sharing breakfast in bed recipes for Mothers’ Day? Well here are those delicious recipes!
Tiramisu Waffle Cookie Parfaits
2 tbsp coffee liqueur
1 cup (8 ounces) mascarpone or cream cheese
1 1/2 cups whipped cream topping
1 1/2 cups powdered sugar
1 tsp vanilla or coffee extract
1 bag Stroopwafels (waffle cookies), crumbled
Beat cheese and sugar with a hand mixer until smooth. Mix in extract and liqueur. Gently fold whipped cream into cheese. Transfer filling to a zip lock bag. Chill in a refrigerator until time to serve.
To make parfaits, cut the tip of one end of the zip lock bag to create a piping bag. Pipe mousse into a tall glass to fill about 1/4 way. Add crumbled waffle cookies to fill about 1/4 way. Repeat with mousse and top with cookie crumble.
Serve immediately or return to fridge to chill until ready to serve.
Cereal Milk Donuts
1 1/2 cups whole milk
3/4 cup Fruity Pebbles Cereal
2 cups cake flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
2 Tablespoons butter, melted
1/2 teaspoon vanilla
1 1/2 cups confectioners’ sugar
3 tablespoons “cereal” milk
1/2 teaspoon vanilla extract
1/2 cup Fruity Pebbles Cereal
Combine milk and Fruity Pebbles in a cereal bowl. Allow to sit for 30 minutes. Strain out milk, measuring 3/4 cup for the doughnuts and reserving the rest for the glaze. (Discard cereal.)
Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together cake flour, sugar, baking powder and salt. Add reserved cereal milk, eggs, butter and vanilla. Beat until just combined. Spoon doughnut batter in a gallon-size plastic zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.
Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
For the glaze:
In small bowl, stir together sugar, reserved cereal milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts. Sprinkle top with Fruity Pebbles cereal. Serve immediately. Makes 12 doughnuts. One doughnut per serving.
Blueberry Ricotta Waffles
1-3/4 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 tsp lemon zest
1/2 cup ricotta cheese
2 tbsp oil
powdered sugar, for dusting
In a bowl combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl and mix well.
In a separate bowl, combine milk, ricotta cheese, zest and egg. Add wet mixture to dry and stir. Coat a waffle iron with cooking spray. Spoon 1/3 cup batter per 4-inch waffle onto waffle iron. Cook 5 minutes; repeat with remaining batter.
Serve waffles warm topped with blueberries and dusted with powdered sugar