Ingredient: vanilla

Belgian Waffles

These were the best Belgian waffles I have found a recipe for.  Original recipe on Something Swanky.

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 Belgian Waffles
Delicious, I used my Mickey Mouse waffle maker.
Course breakfast
Prep Time 5 minutes
Servings
waffles
Ingredients
Course breakfast
Prep Time 5 minutes
Servings
waffles
Ingredients
Instructions
  1. Mix all dry ingredients together. Add eggs, milk, oil, vanilla and mix well until batter is formed. Pour 1/2c batter into hot waffle maker. Cook until golden brown. I topped mine with fresh berries and whipped cream.

Lemon Pie

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 Lemon Pie
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. For the crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
  3. For the pie filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice, and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes. Little bubbles will start to surface. Cover the crust if it starts to brown to much towards the end. Chill in the refrigerator for at least an hour before serving.
  4. For the whipped cream: Mix the cream, powdered sugar, and vanilla. Whip until fluffy and add to the cooled lemon pie. Slice and serve. Enjoy!
Recipe Notes

Recipe adapted from The Girl Who Ate Everything

Cherry and Bourbon Cocktail

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 Cherry and Bourbon Cocktail
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a glass add cherries, lemon juice, vanilla, and sugar. Muddle together until cherries are broken and juices are released. Add bourbon and ice, top with club soda. Enjoy!
Recipe Notes

Recipe adapted from Sweet Peas and Saffron

Raspberry Ricotta Breakfast Cake

A delicious and fluffy breakfast cake just in time for Mothers Day.   Original recipe found on Saving Room For Dessert.

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 Raspberry Ricotta Breakfast Cake
Easy to make breakfast cake.
Prep Time 30 min
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 30 min
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Line a 8 inch springform pan with parchment. Attach the sides and grease pan thoroughly. In small mixing bowl combine flour, baking powder, salt, baking soda. Whisk and set aside. In mixing bowl combine sugar and the 3/4 c sugar. Beat until fluff. Add eggs one at a time and mix well. Add vanilla. Add 1/3 of the flour mixture into the butter mix. Beat low and and add 1/2 of ricotta and blend until smooth. Add remaining flour and mix well. Add remaining ricotta and mix well. Scrape sides and make sure batter is well mixed. Pour 2/3 of cake batter into pan. Fold in the raspberries and add remaining batter. Smooth top and sprinkle with coarse sugar. Bake for 60-75 minutes until you can insert a toothpick and it comes out clean. Cool 20 minutes before serving.
Recipe Notes

Original recipe called for frozen raspberries.

Bread Pudding w/Rum Sauce

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 Bread Pudding w/Rum Sauce
This is sooo good. Can't wait to have an excuse to make this again.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bread Pudding: Butter a 9x13 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, 1 1/2 cups cream, and vanilla. Whisk to blend well. Stir in bread and pecans. Pour mixture into baking dish. Cover and refrigerate 2 hours.
  2. Preheat oven to 350F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
  3. Rum Sauce: Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add 1/2 cup cream, rum, and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve on top of the bread pudding, warm. Enjoy!
Recipe Notes

Recipe adapted from Totally the Bomb.