Breakfast

Churro Waffles with Raspberry Sauce

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

Churro waffles! Yes! If you thought waffles couldn’t get any tastier just look at these photos. Crispy outside; soft inside; these waffles have been coated in cinnamon-sugar to channel some serious churro vibes. I stumbled across these insanely delicious waffles because last year for Matt’s birthday my brother-in-law, Nick, was coming to visit and I wanted to come up with a special menu. Matt’s birthday falls on the 5th of the month so I decided to deem the day Cinco de Matto and serve my spin on Mexican food all weekend.

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

When deciding what to make for brunch, I immediately thought of churros since Matt loves them. I do too, I mean, who doesn’t like fried dough covered in cinnamon-sugar?! When I saw the churro waffle recipe from one of my favorite food bloggers, Half Baked Harvest, I knew I had to make them.

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

I wanted something to brighten up the waffles and Matt loves raspberries so I went with a raspberry puree. The acidity of the raspberry sauce cuts through the sweetness of the churro waffles and is a great accompaniment. Other than churro waffles, this raspberry puree would work with a lot of other recipes, from drizzling over cheesecake to mixing into plain Greek yogurt. But today, we are using it to amplify these already awesome churro waffles. I used my Perfect Buttermilk Waffle batter for these before coating them in the cinnamon sugar.

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

Another fun idea for kids, or adults who like to eat like kids sometimes, would be to cut the waffles into strips before coating in the cinnamon-sugar – perfect for dunking into little bowls of the raspberry puree! You could lightly toast the waffle strips after cutting them to make sure they hold up to the dunking. Now all I can think about are waffle strips and how I want to go make some, but I digress. I hope you try these Churro Waffles with Raspberry Sauce soon! Or today since it is Waffle Wednesday, folks!

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

Churro Waffles with Raspberry Sauce
 
Yield: 8-10 waffles & ¾ cup raspberry sauce
Ingredients
for the waffles
  • ½ cup unsalted butter, melted and cooled
  • 1¾ cups all-purpose flour plus 1 tablespoon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1½ cups buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • Whipped cream and fresh raspberries, for topping
for the raspberry sauce
  • 12 ounces frozen unsweetened raspberries
  • ¼ cup sugar
  • ½ teaspoon lemon juice
Directions
for the waffles
  1. Turn on the waffle iron to get it hot and spray with nonstick cooking spray, depending on manufacturer’s instructions.
  2. Sift the flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Stir to combine then create a well in the center for the liquid ingredients.
  3. Add the eggs to the cooled butter mixing bowl and beat until frothy. Add the buttermilk and vanilla extract. Beat again until well-combined. Pour the buttermilk mixture into the well in the dry ingredients. Stir with a wooden spoon until just combined. The buttermilk and leavening will create a batter full of air bubbles. Pour the batter onto your waffle iron in batches and cook according to manufacturer’s instructions. If working in batches, place the cooked waffles directly on the rack of your oven or toaster oven on a low heat to stay warm.
  4. Combine the sugar and cinnamon in a wide shallow bowl. Brush the warm waffles with the melted butter then dip in the cinnamon sugar to coat. I used my hands to sprinkle more on to make sure there was cinnamon-sugar in every nook and cranny. Repeat for all the waffles. Serve with the raspberry sauce, whipped cream and fresh raspberries.
for the raspberry sauce
  1. Thaw the raspberries in the microwave or on the stovetop. Once thawed, place a fine mesh strainer over a small saucepan. Press the raspberries through the strainer by pressing with the back of a spoon. Scoop the seeds off the strainer as needed. When all the raspberries have been pushed through and left only the seeds, all the sugar and lemon juice to the sauce pan. Heat over medium-low heat and stir until the sugar has dissolved and the raspberry sauce is heated through. Serve warm.

Churro waffle recipe adapted from Half Baked Harvest.
Raspberry sauce recipe from Joy of Baking.

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread  |  Lemon & Mocha

Before you run away thinking I’m a crazy person for putting vegetables in my chocolate I have to tell you that you cannot actually taste the zucchini in this bread. As anyone who has tried zucchini bread before knows, even though there may be a ton of it in the bread all the zucchini does is make the loaf incredibly moist. So take that soft and sweet loaf, add in chocolate chips and cocoa powder, and the chocolate-addict in me is absolutely hooked.

Double Chocolate Zucchini Bread  |  Lemon & Mocha

I was a little skeptical of this recipe when I first tried it, but all that went away when I tried my first slice. I found myself eating it for breakfast, snack, dessert – you name it – until the next thing I knew it was completely gone. Based on the ingredients and a note from the original recipe author I know this Double Chocolate Zucchini Bread will freeze well, but I have yet to have a loaf make it to that point. Although you could always make two loaves and freeze one to have on hand, which is an excellent idea.

Double Chocolate Zucchini Bread  |  Lemon & Mocha

This recipe calls for instant coffee powder or espresso powder. As with my Perfect Chocolate Cupcakes, you cannot taste the coffee flavor; it just acts purely as an enhancer to the chocolate. You can certainly omit it, but I highly recommend to include it to help bring out that rich chocolate taste of the loaf.

Double Chocolate Zucchini Bread  |  Lemon & Mocha

Matt is the only coffee drinker in our house and he drinks espresso every morning. Since I don’t typically have instant coffee powder or espresso powder (which is not really for drinking, it’s a specialty ingredient used in baking) in the house, I found this awesome hack by Bright Eyed Baker to DIY my own espresso powder. Lay used espresso grounds on a baking sheet then bake on your oven’s lowest temperature for about 1 hour, or until they are toasted and crunchy. Then run through your coffee grinder to make a fine powder. Voila! Espresso powder and no wasted grounds!

Double Chocolate Zucchini Bread  |  Lemon & Mocha

So espresso powder hacks aside, this Double Chocolate Zucchini bread is perfect for using up all those extra zucchinis everyone tends to have in the summer, but don’t wait until then to try it!

Double Chocolate Zucchini Bread  |  Lemon & Mocha

Double Chocolate Zucchini Bread
 
Yield: 1 loaf
Ingredients
  • 1½ cups shredded zucchini, about 2 zucchinis, lightly patted dry
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon instant coffee powder, or ¼ teaspoon espresso powder
  • 1 cup semi-sweet chocolate chips
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¼ cup plain nonfat Greek yogurt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 degrees F. Spray a 9x5 or 8x4 loaf pan with nonstick cooking spray and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, instant coffee and ¾ cup of the chocolate chips. Stir to combine and set aside.
  3. Whisk together the eggs, vegetable oil, yogurt, sugar, brown sugar and vanilla in a medium bowl until combined. Pour into the flour mixture and whisk until just combined. Fold in the shredded zucchini. Pour the batter into the prepared baking pan. Top with the remaining ¼ cup of chocolate chips.
  4. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let bread cool completely in the pan on a wire cooling rack. Once cooled, removed from the pan. Store in an airtight container for 5 days or even longer in the fridge. Bread also freezes well and can be thawed in the fridge.
Notes
You can be flexible about the yogurt in this recipe. If you would prefer full or low-fat yogurt instead of the nonfat feel free to substitute. You could also use regular non-Greek yogurt or vanilla yogurt instead of plain.

Recipe slightly adapted from Sally’s Baking Addiction.

Carrot-Coconut Muffins

Carrot-Coconut Muffins  |  Lemon & Mocha

It’s hard to believe we’re already four muffins into the year! It seems like just the other day that I was making the Food Network’s Pomegranate Orange January Muffins and here we are in April. Time flying by is fine by me until we start getting some nice summer weather in Boston. Then it better slow down!

Carrot-Coconut Muffins  |  Lemon & Mocha

The muffins for April from the Food Network Magazine’s Muffin of the Month are carrot muffins with a coconut twist. Very fitting since Easter was this month (just barely) and carrot cake seems to be the official dessert of the Easter Bunny.

Carrot-Coconut Muffins  |  Lemon & Mocha

I’m going to be honest about these muffins since authenticity is very important to me here at Lemon & Mocha. They tasted like really good carrot cake muffins, but with all the specialty ingredients listed, from the coconut oil to the macadamia nuts to the crystallized ginger, I was expecting a wow factor. I wanted the coconut and ginger flavors to punch my taste buds! Unfortunately the coconut seemed to mostly be coming from the flakes sprinkled on top and the spicy ginger-ness was very mild.

Carrot-Coconut Muffins  |  Lemon & Mocha

I am going to make these muffins again at some point, but I’m going to recipe-test and adapt them to make perfect muffins. Not just really good muffins. I’m thinking continuing with the island theme of the coconut and macadamia nuts, but adding more pronounced flavor and some pineapple. Yum!

Carrot-Coconut Muffins  |  Lemon & Mocha

If you tried the April muffins, what did you think?

Carrot-Coconut Muffins  |  Lemon & Mocha

Carrot-Coconut Muffins
 
Yield: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup packed light brown sugar
  • ½ cup plain whole milk yogurt
  • ⅓ cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups grated carrots (about 3 carrots)
  • ½ cup sweetened shredded coconut, plus more for topping
  • ½ cup chopped macadamia nuts
  • ¼ cup finely chopped crystallized ginger
  • ½ cup confectioners’ sugar
  • 2 teaspoons milk
Directions
  1. Preheat the oven to 375 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
  2. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, ground ginger, and salt. Make a well in the center.
  3. In a small bowl, whisk together the brown sugar, yogurt, melted coconut oil, eggs, and vanilla. Pour into the well of the flour mixture and stir until combined. Add the carrots, coconut, macadamia nuts, and crystallized ginger then fold until combined.
  4. Evenly divide the batter between the prepared lined cups. They should each be about ¾ full. Bake for 20-25 minutes until the muffin is golden and a toothpick inserted into the center of the muffin comes out clean. Let cool in the pan for 5 minutes then move to a wire cooling rack to cool completely.
  5. While the muffins are cooling, make the glaze. Sift the confectioners’ sugar into a small bowl then add the milk. You want it to be thin enough to drizzle, but thick enough so it won’t just run off the muffins. If it is too thin, add more powder sugar. If it is too thick, add more milk. When the muffins are completely cool, spoon a little glaze onto the top of each muffin and immediately sprinkle with the shredded coconut. The coconut will make the glaze spread out even more.

 Recipe from January/February 2018 issue of Food Network Magazine.

Strawberry Dutch Baby

Strawberry Dutch Baby  |  Lemon & Mocha

Yes, this recipe has a funny name, but I will get to that in a minute. For now, let’s focus on how absolutely delicious and stunning it looks. Beautiful! The enormous pancake is light and bursting with vanilla and cinnamon-sugar flavors. Crispy puffed pockets and softened doughy pillows cradle the syrupy strawberries and the whipped cream. Are you dreaming in your bed or did you actually just make this in no time at all with a blender and cast iron skillet? Since I just posted it you probably are dreaming, but you could be the later and be the hero of brunch this weekend.

Strawberry Dutch Baby  |  Lemon & Mocha

I had seen these Dutch babies on Instagram and cooking shows for a while now, but I never actually read through a recipe. I assumed to look so impressive that they must be complicated. I apologize to the last five years of my life for never reading a recipe because it is the opposite of complicated. Complicated doesn’t even exist on the same continent! The eggs are beaten until frothy then the rest of the ingredients are dumped in for some more mixing. I used a blender to do this to make it even easier. The mixture is poured into a cast iron skillet that’s been getting hot on the stove-top with melted butter. If you don’t have a cast iron skillet any oven safe skillet will work. Into the oven it goes! When it is done in the oven it gets sprinkled with cinnamon-sugar, loaded with syrupy strawberries, and dolloped with whipped cream. In come the brunch eaters with their forks to savor the puffiness until the puff deflates, but the Dutch baby stays just as delicious.

Strawberry Dutch Baby  |  Lemon & Mocha

I came across this recipe when I was brainstorming for Christmas morning. I wanted something that would be minimally hands-on while also looking impressive. That’s hard to come by in the realm of brunch food. Thank the breakfast heavens for these oddly-named Dutch baby things. I did a bit of research, aka read Wikipedia, about the name and it turns out that this cross between a pancake and a popover isn’t Dutch at all. It is an American food and name said to be coined by a family cafe in Seattle, Washington in 1942. It seems to be their version of the German-style pancakes known as pfannkuchen, which look like slightly thicker crepes and are topped with fruit and sweet toppings. They speculate the Dutch part of the name came from the German word deutsch, which means German, but no word on where the baby part came in. My guess is that it is so delicious when you eat it that your speech becomes incoherent like a baby’s.

Strawberry Dutch Baby  |  Lemon & Mocha

Part of the Strawberry Dutch Baby’s deliciousness is that it has the perfect amount of sweetness. Even though the actual Dutch baby has no sugar in it, all the sweetness is coming from the cinnamon-sugar sprinkled on top and the syrupy strawberries. So stop dreaming and start planning when you’re going to make this impressively easy popover pancake!

Strawberry Dutch Baby  |  Lemon & Mocha

Strawberry Dutch Baby
 
Yield: 4 servings
Ingredients
  • 3 large eggs, room temperature
  • ⅔ cup whole milk, room temperature
  • ⅔ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter
  • 2 cups fresh strawberries, tops removed and thinly sliced
  • ¼ cup sugar
  • ¾ teaspoon ground cinnamon
  • Whipped cream, for serving
Directions
  1. Preheat the oven to 425 degrees F.
  2. Blend the eggs until frothy and pale in a high-speed blender, about 1 minute. Add the milk, flour, cinnamon, and salt then continue to blend until combined.
  3. Over medium-high heat, melt the butter in a 10-inch cast iron skillet, or an oven safe skillet. Once melted, remove from the heat and quickly pour in the prepared batter. Place right into the oven and bake until the top is golden brown and the pancake has puffed, about 18-22 minutes.
  4. While the Dutch baby is baking, combine the sugar and cinnamon in a small bowl. Sprinkle a few spoonfuls of the cinnamon-sugar (reserving some for the Dutch baby) over the sliced strawberries then stir to coat and let sit until the Dutch Baby is ready.
  5. When the Dutch Baby is done, remove from the oven and immediately sprinkle it with the cinnamon-sugar. Don’t be shy about it! Add the strawberries and whipped cream. Serve sliced with the extra strawberries and whipped cream.
Notes
If you do not have a blender, you can use a stand mixer or hand mixer.

Recipe slightly adapted from Joy the Baker.

Cast Iron Home Fries with Creamy Garlic Dressing

Cast Iron Home Fries with Creamy Garlic Dressing  |  Recipe at lemonandmocha.com

I owe you all a huge apology. It is with a heavy heart that I must let you know that I kept this savory, tangy, and unbelievably tasty cast iron home fries recipe from you all for two years. I legitimately have no excuse and won’t even try to make one up, so I am sorry. But now that I’ve apologized we can all move on and focus on how these Cast Iron Home Fries with Creamy Garlic Dressing need to be at your next brunch. Or weekend breakfast. Or breakfast for lunch, because who says brunch food has to be either breakfast or “breakfast for dinner”?!

Cast Iron Home Fries with Creamy Garlic Dressing  |  Recipe at lemonandmocha.com

When my brother-in-law gave me the Brunch at Bobby’s cookbook I immediately gravitated towards this recipe in the side dish section. Something about the colors of the dish and the crispiness of the potatoes made me want to make (and eat) it ASAP. I’ve had a lot of home fries over the years, but never one with a dressing. Genius! The dressing allows the potatoes to have so much more flavor and really pack a punch.

Cast Iron Home Fries with Creamy Garlic Dressing  |  Recipe at lemonandmocha.com

This side dish could easily be made into the star of brunch by serving it with poached or fried eggs. The thought of the runny yolks mixing with the creamy dressing is causing my brain to overload with excitement right now. Deep breaths. Phew.

Cast Iron Home Fries with Creamy Garlic Dressing  |  Recipe at lemonandmocha.com

I originally made these potatoes to go with the Eggs Benedict over Cheddar Scallion Waffles with Crispy Chorizo, Smashed Avocado, and Green Chile Hollandaise I made for a Southwestern themed brunch. The boldness of these potatoes held up to the outrageous-ness of the eggs Benedict perfectly. I adjusted a few things from the original recipe to save some time and fit my personal preferences, including roasting the garlic for the dressing to add a more mild and caramelized flavor. Enjoy!

Cast Iron Home Fries with Creamy Garlic Dressing  |  Recipe at lemonandmocha.com

Cast Iron Home Fries with Creamy Garlic Dressing
 
Yield: 6 servings
Ingredients
for the garlic dressing
  • ½ cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 4 cloves of roasted garlic (see note)
for the home fries
  • 3 pounds russet potatoes, about 3 large potatoes
  • 3 tablespoons vegetable oil, plus more as needed
  • 1 bell pepper, I used ½ red & ½ orange for some variety
  • 1 small head radicchio
  • 3 scallions
Directions
for the dressing
  1. In a small bowl, mash the roasted garlic. Add the mayonnaise, vinegar, and mustard then whisk to combine. Season with salt and pepper then let sit for 30 minutes to allow the flavors to settle. If you will be letting it sit for more than 30 minutes, cover the bowl and place in the fridge until ready to serve.
for the home fries
  1. Scrub then clean the potatoes. Pierce them each 5-6 times with a fork then place the potatoes on a microwave safe baking dish and cook in the microwave for 5 minutes. Carefully flip the potatoes over then microwave for another 5 minutes. You should be able to poke a fork or paring knife into the potato with no resistance. Add more cooking time if needed, or alternatively use the “potato” setting on your microwave. Once the potatoes are cool enough to handle cut them into a 1-inch dice.
  2. While the potatoes are cooking, prep the rest of the vegetables. Removing the seeds, cut the bell pepper into a thick dice. Halve the radicchio then thinly slice. Thinly slice the scallions, discarding the dark green parts.
  3. Heat 1 tablespoon of the vegetable oil in a cast iron skillet over medium-high heat. Add the diced bell pepper and cook until the pepper starts to soften. Add the remaining oil then the diced potatoes. Spread the potatoes so they are in a single layer and cook until they have begun to get crispy on the bottom, about 5 minutes. Carefully toss them and continue to cook until crispy, about 5 more minutes. Add more oil or increase the heat of the stove if needed. Remove the skillet from the heat.
  4. Move the potatoes and bell pepper to a large bowl or serving dish. Add the sliced radicchio, dressing, and scallions then carefully stir to combine. Feel free to not use all the dressing depending on your personal preference. Season with salt and pepper to taste. Serve while warm or at room temperature.
Notes
- To roast garlic: preheat oven to 425 degrees F. Leaving the skin on the garlic bulb, cut the top off the head of garlic so that almost all the tops of the cloves are exposed. Take a small piece of tinfoil big enough to wrap the garlic in. Place the garlic in the center and partially fold up the sides. Drizzle the exposed garlic with olive oil and season with salt and pepper. Seal the foil to make a little packet of the garlic and roast for 35 minutes. Once it’s cool enough to handle, you can squeeze out the roasted cloves.
- To prep ahead: roast the garlic, make the dressing, microwave the potatoes, and prep the vegetables. Then in the morning you will only have to deal with the cast iron skillet portion of the recipe.
- Cooking the potatoes: the original recipe from Bobby Flay called for the potatoes to be boiled whole for about 25 minutes, or until cooked through. I went with the microwave method to save time, but feel free to boil the potatoes if you prefer.

Recipe adapted from Brunch at Bobby’s.