January is all about getting more organized, and here’s a great way to make mornings run a bit more smoothly. I spent a few days doing a little baking and have breakfasts for weeks. We made pumpkin spice waffles, raisin scones, and oatmeal chocolate chip muffins.
The muffins were easy. I made them with this recipe -shared here.
After they cooled I put them in ziplock bags and put them in the freezer. The night before I can pull them out, and enjoy them in the morning, or send them with my girls to school for one of their snacks.
My sweet husband made a double batch of pumpkin spice waffles -get our recipe here. After they’re baked, just spread them out on a cookie sheet, so they’re not touching and put them into the freezer for a couple hours to freeze.
Once they’re frozen, you can put them into a ziplock bag together, and they won’t stick together. Store in the freezer, and then just like an Eggo waffle, take one out of the freezer and pop into a toaster to warm up.
My girls love one of these for breakfast on a school morning and it’s so easy.
Lastly, I made a batch of raisin scones.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 6 tbsp cold butter -cut into pieces
- 1/2 cup raisins
- 1 egg
- 1/2 cup heavy cream
- 1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
- 2. Cut in the butter, until the mixture resembles oatmeal texture.
- 3. Stir in the raisins.
- 4. Whisk together in a separate bowl the egg, and cream. Add to the dry and ingredients and stir into a dough.
- 5. Divide the dough in half, and flatten into a disk about 3/4 inch thick. Cut the round into 4 wedges. Repeat with the other half of the dough.
- 6. At this point you can freeze the dough to bake later.
- 7. To cook from frozen, pre-heat oven to 425 F and bake dough from frozen on a cookie sheet for 20-25 min. If cooking right away, and not from frozen dough, reduce the cooking time to 15-20 min. OPTIONAL -brush the scones with some cream or milk and sprinkle with sugar before baking.
I made the scones, but didn’t bake them. I placed them on a cookie sheet and put them in the freezer for a few hours to freeze, then once they’re frozen place in a ziplock bag. On a morning when you’d like one, place the frozen, raw scone on a cookie sheet and bake at about 425 F for about 20-25 mins. (which is about 5 min. more than the original recipe, when they’re not frozen).
With breakfast this yummy, and easy, in your freezer, life really is a party!