In the Morning, I'm Making Waffles--Getting the Kids Involved in Cooking!

  

One of the things I most remember about my childhood is cooking in the kitchen with my mom and grandmothers.  I come from a long line of amazing cooks so I started earning my stripes around age 8. Like me and my sisters, my kids absolutely love helping in the kitchen and I find that they are more likely to try new things if they have a hand in making them.  For breakfast today we decided to do something a little different and fun by using store bought cinnamon rolls and making my famous but simple scrambled eggs.  Add a side of crispy turkey bacon and voila, instant gourmet breakfast in less than 30 minutes.

Prep it:

• Preheat your waffle iron and spray really well with non-stick spray.

Cinnamon Roll Waffles

I saw this recipe on the Steve Harvey show and thought it would be a fun way to get the kids involved with cooking.  I of course had to Jazz up the icing syrup but other than that, this is a simple but quick recipe that your family is sure to love.  If you are watching your calories, you can use the reduced fat or gluten free cinnamon rolls that can be found at your local supermarket.

What goes in it

• 1 can of store bought Cinnamon Rolls--any kind will do except the frozen ones (I used the Pillsbury brand)
• Icing (comes in the package)
• 1 tsp Vanilla
• 1/4 cup French Vanilla Coffee Cream
• 2 cups Confectioner's Sugar

How to Make it
Waffles:

1. Spray waffle iron with cooking spray until it is well coated.
2. Slightly flatten each waffle between your hands so that all the layers stick together.
3. Place cinnamon roll in the center of your waffle iron.
4. Close lid and cook for 3 minutes (be careful not to over cook your waffles).  If they come out a little crispy, reduce your cooking time.

Icing "Syrup":

1. To a small bowl, add the packaged icing, vanilla, cream and sugar.  
2. Whisk until well combined. 
3. The icing syrup should be thin enough to be poured/drizzled over the waffles.  If you find that yours is too thick, add more milk 1/2 tablespoon at a time until you get your desired consistency. 

Dad's Favorite Scrambled Eggs

I have been making my scrambled eggs like this for the past 8 or 9 years.  The first time I did, was for a our annual Christmas brunch and since then my mom swears that they are perfect because my Dad loves them so much. So much so that when I am home, she refuses to make eggs for him because he compares hers to mine. As much as he loves them, they aren't that complicated but they do take a bit of patience.

What Goes In It

• 2 large eggs per person (in my case I used 6 eggs)
• 1/2 tbls heavy cream for every egg (I used  3 tbls)
• 3 tablespoons butter (can be substituted for non-stick cooking spray, just won't be as rich)
• Kosher salt and fresh ground black pepper

How To Make It

1. Whisk the eggs together in a small bowl until the white and yolk are combined.
2. Add cream.  Whisk until fully incorporated.
3. Heat the butter in a non-stick skillet on medium until it is melted and small bubbles begin to form.
   
4. Reduce heat to medium low then add eggs to pan.
5. Next is the most important step--DO NOT TOUCH THE EGGS until they start to look cloudy.  This is really important if you want the eggs to look more like restaurant quality scrambled eggs where they are in big pieces versus little small pieces.
   
6. Once the cloudiness appears, using a rubber spatula, swirl the eggs around, lifting from the outer sides of the pan and then move towards the center.  Continue to do this swirling motion until the eggs are almost cooked.
7. Add the pepper and salt.
   
8. Fold the eggs over the seasoning and repeat this motion until the eggs reach your desired texture. This part will go fairly quickly depending on how soft you want them.

Serve the waffles and eggs with your favorite breakfast side meat.  We chose turkey bacon but use whatever is a crowd pleaser in your house.  Enjoy!

Extra Tips/Shopping List

What You'll Need

• 1 package 8 count Cinnamon Rolls
• Heavy Cream
• French Vanilla Cream

What You Should Have Stocked

• Confectioner's sugar (same as powdered sugar)
• Kosher salt
• Black Pepper
• Eggs
• Vanilla Extract

Extra Tips

• Make sure you use plenty of cooking spray on your waffle iron or the waffles will stick
• Use a timer when cooking the waffles, they cook fast so if you go over 3 minutes, they may end up too crispy
• French vanilla cream is a great substitute in most sweet/baking recipes that call for milk--if you don't have any, you can always just use regular milk instead
• Resist the urge to stir the eggs prematurely, by letting them sit in the pan and begin the cooking process, you will end up with larger scrambles
• If you want to cut back on the calories, low fat milk can be substituted for the heavy cream, but you will need to cook them a little longer to make sure that your eggs aren't watery
• Never add water to scrambled eggs--this is a trick used only for making omelettes
• Make extra waffles and store them in an air tight container or individual zip-lock bags for a quick breakfast during the week.  
• Waffles can be reheated in the microwave or toaster oven.  They will keep in the fridge for about 1 week or 1 month if you put them in the freezer.