Today, I am unveiling a homemade marvel, an irresistible blueberry drop biscuit. These better-than-Bojangles blueberry biscuits are bursting with the natural sweetness of blueberries and buttery flakey love. Furthermore, they are so much better than a copycat recipe.
Why I Made This Recipe
There is a special place in my heart for biscuits. In fact, during my undergraduate years, I dedicated my experimental foods project to exploring dairy milk alternatives in drop biscuit recipes. You could say I’m a true “biscuit enthusiast.”
However, my reasons for creating this recipe go beyond my love for biscuits.
Blueberry Season: Blueberries are in season! What a great way to use up some of your latest summer blueberry hauls. However, when blueberries are not in season, I always have a bag of frozen blueberries in the freezer (it’s Jacob’s absolute favorite food). And, frozen blueberries work just as well in this recipe.
Easy: Perhaps it’s the countless times I made drop biscuits during that undergraduate experimental foods class, but making biscuits is a breeze. They are ready in under an hour with zero proofing time, chilling time, or any lengthy waiting time.
Even after devouring a multitude of biscuits that year, my love for them remains unwavering.
Comfort food Perfect for Sharing: Few things can rival the comfort of a warm biscuit slathered with butter.
Sure you could share a plate of box brownies, or break and bake cookie dough, but sharing a batch of made-from-scratch, freshly baked biscuits takes sharing to a whole new level of “caring”. Trust me, this recipe is a crowd-pleaser. I would know, I’ve shared these biscuits on numerous occasions.
Ingredients For Bo Berry Biscuits with Lemon Glaze
Biscuits
Bread Flour or all purpose flour
Baking Powder
Kosher Salt
Sugar
Cold Butter
Fresh or Frozen blueberries
2% milk or buttermilk
Lemon Zest
Vanilla extract
Sweet Lemon Glaze
Lemon juice
Powdered sugar
How to Make Bojangles Blueberry Biscuits Recipe with Lemon Glaze
Blueberry Biscuits
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
In a separate bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
Gently fold in the blueberries.
Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
The Lemon Glaze
While the biscuits are baking, mix lemon juice and powdered sugar together.
Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
Using a spoon drizzle the glaze over the biscuits before serving you homemade biscuits.
Serving Suggestions
In this recipe, I change things up by adding a mouth-puckering lemony icing glaze. Here are some other easy ways to serve up these .
Served simply, unglazed, with butter and honey
Paired with blueberry preserves
Alongside fresh blueberries or berries
Served with a plain or sweet cream cheese
Crumbled over a yogurt parfait
The biscuit for a breakfast sandwich
Unglazed alongside some golden brown fried chicken
Before storing these biscuits, allow them to cool completely.
At room temperature, you can store the biscuits in an airtight container for 1-2 days.
For refrigeration, keep them in the fridge for 4-5 days, maintaining their delightful taste and texture.
Freezing is the best bet for extended storage. These biscuits can be frozen for up to 6 months.
When you are ready to enjoy, take as many biscuits out as you would like and let them thaw at room temperature for 20 to 30 minutes. If desired you may reheat in the oven at 350degrees F for 5-7 minutes until warmed through.
Enjoy This Recipe? Try These Wonderful Sweet Recipes
From their buttery and flaky texture to the burst of blueberries in every bite to the mouth-puckering sweet glaze, these biscuits effortlessly blend comfort and indulgence in one bite.
Below are some other breakfast recipes you will love.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
In a small bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
Gently fold in the blueberries.
Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
Lemon Glaze
While the biscuits are baking, mix lemon juice and powdered sugar together.
Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
Using a spoon drizzle the glaze over the biscuits before serving.
I love Oreos. I love Oreo desserts. And, I have a sweet tooth. Moreover, I love a cold beverage after a long and intense workout on a hot summer day.
This is how I landed on this easy Oreo Milkshake without Ice Cream recipe as a hot day, post-workout snack, no vanilla ice cream or heavy cream needed.
Just simple ingredients and no added sugar for the most delicious milkshake perfect for chocolate lovers. The best part, this is healthier and less expensive than a creamy milkshake you might purchase from your local ice cream shop!
Let’s dive into why you will love this protein Oreo shake.
Why You Will Love This Protein Oreo Shake
Not only are these delicious oreo milkshakes great after an intense workout due to its ratio of carbohydrates to protein, but it also helps with hydration. This shake is the perfect combination of post-workout snack fuel and sweets-craving satisfaction.
Taste: Oreo Shakes like this Oreo Milkshake without Ice Cream are rich, sweet, and full of creamy texture. It tastes like the nostalgic Oreo many of us have enjoyed since our childhood!
Comfort/Indulgence: Oreos are a popular and beloved cookie. They are one of my favorite go-to comfort foods. Enjoying familiar and beloved flavors can enhance your protein shake drinking experience! Additionally, and maybe the best part about this recipe, you might have positive feelings associated with drinking this protein Oreo shake!
Protein/satiety: Protein is the key here. Protein promotes feelings of fullness, especially in the morning. This shake will keep you feeling satisfied for a long time. Moreover, protein is essential for muscle repair and growth!
For the parents and caregivers!
Do kids that are picky eaters? This shake is a great way to add some fruit and protein to your little one’s diet making this a terrific recipe for the whole family.
In this article, I review the Oreo Protein Shake Ingredients, some nutritional information about why I choose to drink this after a strenuous workout, and most importantly how to make this easy oreo milkshake recipe no vanilla or chocolate ice cream required.
Oreo Protein Shake: Ingredients
Banana: Frozen Banana is the base for this shake. It replaces the ice cream and provides a smooth, velvety sweetness. No ice cubes needed if you use frozen bananas!
Soy Milk: Option to use any other milk of choice such as another non-dairy milk like almond milk, oat milk, or coconut milk. Note, that the nutritional content will change in the homemade shakes because not all dairy-free milk alternatives have the same nutritional elements.
MCT powder: MCT powder is a terrific dairy-free powder that adds creaminess to smoothies, coffee, and teas.
Cookies and Cream protein powder: This is the protein element of this smoothie. It also contributes to the cookies and cream flavor.
Old-fashioned oats: This ingredient bulks up the shake while also adding fiber and protein.
Cocoa nibs: I enjoy adding these at the end of my shake-making process. I love the bite and texture added by the nibs.
Oreo Cookies: I add one broken-up Oreo to each shake and one over the top to garnish. Feel free to add an extra cookie if you desire. You could even dunk an Oreo in your Oreo Milkshake without Ice Cream!
Optional: Add a little vanilla extract or additional sugar/honey/dates to taste.
Garnishes are also optional, consider whipped cream, chunks of cookies, or a drizzle of chocolate syrup, chocolate sauce or other melted chocolate.
How to make Oreo Protein Shake
This simple Oreo Milkshake recipe can be completed in 2 steps.
Add the bananas, almond milk, MCT powder, protein powder, and oatmeal to a blender. Blend until smooth.
Add cacao nibs and a broken Oreo cookie. Pulse until the cookie is broken up and nibs are incorporated throughout.
That’s it!
Why I Love This Shake After A Strenuous Workout
Last year I trained for the Willamette Valley Marathon. This shake was one of my go-to post-intense workout fuel options.
As a dietitian, I am looking for 2 big things for my post-workout fuel.
Hydration
A 3:1 ratio of carbohydrates to protein
Below I will dive a little deeper into the importance of hydration and fueling after long endurance training.
A Tiny Introduction: The importance of hydration and proper nutrition with endurance exercise
Hydration
Endurance athletes should hydrate throughout the day to replace fluids lost during exercise but also it’s important to consume fluids immediately after exercise. Not only does proper hydration replace lost fluids, but it also:
Supports recovery
Helps to regulate body temperature
Can aid in improving the athlete’s overall cognitive function
Functional beverages, like chocolate milk and this Oreo Milkshake without Ice cream, provide hydration while also reintegrating electrolytes, carbohydrates, and other nutrients that are lost during long endurance activities (such as running, cycling, or a strenuous hike).
The Carbohydrate to Protein Ratio
A 3:1 or 4:1 ratio of carbohydrates to protein consumed as a post-exercise meal or snack can be effective in:
Promoting glycogen resynthesis
Aiding muscle repair and growth
Reducing muscle soreness and damage
Helps to aid the body’s immune function
Bottom Line
I enjoy replenishing your hydration and nutrients all in one swoop with this Oreo Milkshake without Ice Cream.
I have found (with experimentation) that consuming a shake like this makes my life a little simpler. This method of replenishing fluids and nutrients is also easier on my belly.
For example, I find it is easier for me to gulp down a cold beverage after a 2+ hour long run rather than eat a sandwich and drink water. However, everyone is unique. Every single person has their own nutrient needs and physical and physiological differences. Experiment with what works best for you!
This Oreo Milkshake without Ice Cream is also a delicious protein shake! I use frozen ripe bananas to sweeten and thicken the shake combined with a cookies and cream protein powder for a protein boost.
optional: extra Oreos, Greek yogurt, chocolate drizzle, or whipped cream
Instructions
Preparation
Gather all the ingredients and equipment needed.
Add Ingredients
In a blender, add the banana, soy milk, protein powder, old fashioned oats, cocoa nibs (optional), and oreo cookies.
Blend Until Smooth
Blend the ingredients on high speed until the mixture is smooth and creamy.
If needed, scrape down the sides of the blender with a spatula to ensure all ingredients are well incorporated.
Adjust Consistency
Depending on your preference, you can adjust the consistency of the milkshake by adding more milk for a thinner texture or more frozen bananas, greek yogurt, or ice for a thicker texture.
Serve & Enjoy
Pour the Oreo milkshake into glasses.
Optionally, top each milkshake with whipped cream, chocolate syrup drizzle, or additional crushed cookies.
Serve immediately and enjoy your delicious Oreo milkshake without ice cream!
Notes
An approx. 1:3 or 1:4 ratio of protein to carbohydrates, this protein shake is a great fuel option after long endurance exercise. You can customize your Oreo milkshake by adding ingredients like peanut butter, caramel sauce, or mint extract for different flavors.
Health and Easy 5 Ingredient Peach Cobbler Protein Shake
This shake recipe is inspired by Peach crisps, cobblers, and crumbles. I love fruit crisps, cobblers, and crumble but sometimes I just want a healthier version, you know? Oh, and high protein to keep me fuller for longer!
I especially love this healthy peach cobbler smoothie when it is peach season! Fresh fruit smoothies are THE BEST with seasonal produce.
Moreover, this shake is gluten-free, healthy, and can be made 100% plant-based. Whether you call this a peach smoothie or a protein peach cobbler shake, it is delicious, full of healthy fats and protein, and a great way to ensure a balanced diet.
Why You Will Love Making This Peach Cobbler Protein Smoothie
This peachy-inspired shake is decadent yet comforting and easy! It is a delicious summer dessert and loaded with nutrition!
Best of all, this simple recipe is super easy.
Just throw all the ingredients into a blender and you have a delicious and nutritious protein smoothie in minutes.
Ingredients In This Peach Smoothie Recipe
Fruit: Peaches & Bananas. Peaches are the star ingredient of this shake. I find that frozen fruit works best. But, no need to purchase frozen fruit from the grocery store, just freeze your own fresh peaches when they are in season!
Liquid: I prefer Soy Milk but you can use almond milk, cow’s milk, or any other milk you prefer or have on hand. If using dairy and you are looking for a lower fat “healthier option” you can use skim milk.
Nut Butter: Cashew Butter. It’s a 50/50 shot on whether I’ll use cashew or almond butter in a smoothie. It all depends on the flavors I am going for. For my Peach Cobbler Shake, I chose cashew butter because it’s nutty, buttery, and rich with creaminess. It’s no wonder vegan bakers use cashews in so many desserts!
Sweetener: Dates. The only “added sugar” in this smoothie comes in the form of Medjool Dates. A wonderful concentrated sugary fruit, I love using Medjool Dates in many smoothie creations.
Interested in learning more about dates? Check out my Strawberry Banana Smoothie Recipe recipe. In my Sharper Nutrition Fix, I discuss the nutritional benefits of dates!
Optional additional flavors: Vanilla Extract, a pinch of cinnamon, or more sweetener of choice such as dates or brown sugar.
Protein Supplement: I choose a whey protein powder for taste. Option to use a vegan protein powder.
For this recipe, I recommend vanilla protein unflavored protein powders. I often use creamy vanilla protein powder for extra flavor and its a healthy way to bump up the protein in your diet. This is especially delicious and hydrating as a post-workout shake.
My Favorite Protein Supplements
I have no affiliation with these protein supplement companies. I just love the taste and they are more tightly regulated compared to some other supplements on the market!
In a high speed blender, combine smoothie ingredients including the soy milk, vanilla protein powder, frozen peaches, nut butter, dates, and any other flavorings you choose like cinnamon or vanilla extract.
Blend the ingredients until the peach is fully incorporated and the mixture is smooth.
Adjust taste and consistency
If the shake is too thick, you can add more soy milk to achieve your desired consistency.
Want a colder shake? You can also add a few ice cubes and blend again until smooth.
For a sweeter shake, add more dates, date sugar, or other sweetener of choice.
Garnish This Protein Shake
Optionally, garnish with sliced peaches, shortbread cookies, graham cracker crumbles, a pinch of cinnamon, a sprinkle of cacao nibs, or a dollop of whipped cream.
Protein Shake Notes
Feel free to customize this recipe by adjusting the sweetness level with additional sweeteners like honey or maple syrup, if desired.
You can also experiment with different spices such as ginger or cardamom for added flavor complexity.
FAQs (Ask a Dietitian!)
What can I put in my smoothie for protein?
Many ingredients work well to boost the protein content in your smoothie. Some of my favorites include protein powder, Greek yogurt, silken tofu, cottage cheese, nut butter, seeds, and milk or plant-based milk.
Do peaches (or any other frozen fruits) lose nutrients when frozen?
Not really, no. Actually, some research shows that frozen fruits and vegetables might have more nutrients when compared to fresh ones.
Benefits of freezing fruits like peaches include minimal nutrient loss, retention of antioxidants, preservation of fiber, convenience, and versatility, and they make for super thick and creamy smoothies!
Are nectarines peaches?
Yes, nectarines are essentially a type of peach, both belonging to the same species, Prunus persica.
Among the three types of peaches, Freestone, Clingstone, and semi-clingstone, there are thousands of different varietals. From Harko to Harbelle to Canadian Harmony Peaches, each peach has its own delicious texture, flavor, and appearance.
Nectarines are sweet, with juicy flesh, and lack the fuzz on the fruit surface.
optional: 1/2 tsp vanilla protein powder, 1/4 tsp cinnamon, additional sweetener of choice
Instructions
Prepare Ingredients
Gather all the ingredients listed above.
Blend
In a blender, combine the soy milk, vanilla protein powder, frozen peaches, nut butter, dates, and any other flavorings you choose like cinnamon or vanilla extract.
Blend the ingredients until the peach is fully incorporated and the mixture is smooth.
Adjust taste and consistency
If the shake is too thick, you can add more soy milk to achieve your desired consistency.
For a colder shake, you can also add a few ice cubes and blend again until smooth.
For a sweeter shake, add more dates, date sugar, or another sweetener of choice.
Garnish
Optionally, garnish with sliced peaches, shortbread cookies, a sprinkle of cinnamon, or a dollop of whipped cream.
Notes
Additional protein add-ins include Greek yogurt, silken tofu, cottage cheese, or seeds!You can also experiment with different spices such as ginger or cardamom for added flavor complexity.
Arugula Cottage Cheese Salad with Balsamic Dressing
Spring and summer offer the perfect opportunity to savor the refreshing flavors of this Arugula Cottage Cheese Salad with a tangy Balsamic Dressing.
This Arugula Cottage Cheese Salad with Balsamic Dressing is a terrific weeknight side, light lunch, or an easy addition to a family cookout or picnic. Moreover, this is a quick recipe that requires no cooking and has minimal clean-up.
My Creamy Tomato and Herb Salad is perfect for hot summer days. This recipe has protein, good fats, calcium, fiber, vitamins, and minerals. It is a healthy eating and meat-free option for all eaters, even those not following a vegetarian diet.
The Star Ingredients for This Tomato and Herb Salad
Not only is my Creamy Tomato and Herb Salad recipe delicious, but it’s also incredibly versatile. I often have inspiration from a recipe like this and change the ingredients based on what I have in my refrigerator, pantry, and garden!
Tomatoes: Fresh, local juicy tomatoes are excellent in this recipe.
It goes well with large slices of tomatoes, but you can use smaller, bite-sized tomato halves such as cherry tomatoes.
Arugula: Peppery arugula is delicious in this cottage cheese salad recipe. Any left arugula can be used in a future arugula salad!
Cottage Cheese: I prefer full-fat cottage cheese for this recipe. However, low-fat cottage cheese works well in this recipe, too. You could substitute cottage cheese for ricotta cheese, goat cheese, or mozzarella cheese. One of my favorite collage cheese brands is Good Culture but use your favorite!
The Other Ingredients in This Arugula Cottage Cheese Salad
Green onion: Green onion is so delicate and “oniony”, it’s perfect raw in a salad! Another fantastic addition to this salad could be pickled red onions!
Fresh Herbs: Basil is a fantastic herb to serve alongside tomatoes. Moreover, basil grows well alongside tomatoes in the garden.
Fresh or dried oregano, fresh flat-leaf parsley, marjoram, mint, and cilantro would go nicely alongside the tomatoes and onion.
Salt & Pepper: I use flakey sea salt and fresh cracked black pepper.
Optional ingredients: Option to use pine nuts, parmesan cheese, thinly sliced bell peppers, chicken breast, or sunflower seeds.
Salad Dressing
Basil Balsamic Dressing: Check out my recipe and article about this Basil Balsamic Dressing!
Step – By – Step Instructions
You can finish this recipe with lots of fresh herbs and a drizzle of balsamic glaze.
Make The Dressing
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, black pepper, and kosher salt.
Assemble The Salad
Slice tomatoes into 1/4-inch thick rounds, adjusting thickness to personal preference, and arrange them around the plate. Sprinkle tomatoes with a pinch of salt and pepper. Layer arugula over the tomatoes and place cottage cheese in the center of the platter. Scatter green onions and fresh herbs over the top.
Dress The Salad and Serve
Drizzle the prepared dressing over the salad just before serving.
Serving Companions for Tomato and Herb Salad
Eat this recipe as a meal or side dish.
This salad is excellent alone or with crackers, pita, or pita chips. It also pairs well as a side, with a cup of soup, sandwich, or grilled meat or fish.
In addition, this creamy Arugula and Cottage Cheese Salad would also make a wonderful dish at a cookout or summer picnic with family and friends! Perhaps even pair this salad with some Squash Blossom Fritters!
This Arugula Cottage Cheese Salad with Balsamic Dressing is a wonderful and quick weeknight side, light lunch, or an easy addition to a family cookout or picnic.
These Jalapeno Pickled Eggs are one of my favorite eggs recipe and I always have a jar on hand. Moreover, not only are these Jalapeno Pickled Eggs delicious, but they can be prepped, cooked, and finished in under an hour.
These quick pickled eggs serve as the perfect snack option or can elevate a main course meal like salads, ramen noodle soup, or even jazz up avocado toast with some of those pickled jalapeno slices and jalapeno hard-boiled eggs.
Below, I’ll discuss the ingredients, preparation, and cooking, how to utilize pickled eggs, and how to shop for eggs; one of my favorite low-cost proteins.
The Ingredients in Jalapeno Pickled Eggs
Large Eggs: I use peeled hard boiled eggs. The eggs can be prepped and cooked in 30min from start to finish in an instapot!
Alternatively, you could make jalapeno quail pickled eggs. Just swap the hard-boiled peeled chicken eggs for quail eggs! You won’t be able to find those in any grocery store!
Fresh Jalapeno: The jalapenos add flavor without being overly spicy. Add as many or as few as you desire – more jalapenos means more spicy flavors! IMO the best pickled eggs are spicy!
White Vinegar: I use white distilled vinegar in this recipe. Option to include other vinegars in the vinegar mixture such as apple cider vinegar, champagne vinegar, or even black vinegar.
Water: I use a 3:1 ratio of vinegar to water tp make this pickling liquid.
Salt and/or sugar: Depending on the flavors you enjoy, you can add some salt or sugar, but they are not required. I love to add honey to my Jalapeno Picked Eggs. Some other flavor profiles that would pair well with pickled eggs include garlic, peppercorns, fresh or dried dill, onion, and red pepper.
Optional Ingredients: Mustard seeds, black peppercorns, garlic cloves salt, honey, jalapeno juice, chili flakes, turmeric, and beets. Want to make this recipe even more “green-like” add some blanched green beans!
Egg Colors: Yellow and Pink
For a beautiful golden hue, add 1/8 tsp of turmeric. This also provides earthy turmeric flavors.
For a pink or purple hue, add a chunk of a canned or roasted beet directly into the jar with your eggs. The larger the beet chunk the deeper the color. Alternatively, you could add some beet juice to your spicy pickled eggs.
How to Make Jalapeno Pickled Eggs in four easy steps
1) Cook Hard Cooked Eggs
There are three ways I like to make hard-cooked eggs: boiled, baked, and in a pressure cooker. Follow the links below for more details on how to make hard-cooked eggs.
To help peel your hard-cooked eggs, plunge the hot eggs into an ice bath immediately after cooking. Wait 2 to 3 minutes before handling. Warning: the eggs may be hot!
Crack the eggshell. Rolling can help crack the eggshell, but be careful because this can break or tear the egg, especially if it’s softer cooked.
Plunge the egg into the water bath used to cool the hot eggs. The water will assist in loosening the shell.
Peel from the largest end of the egg. There is often an air pocket on the larger end that make peeling easier.
3) Create the Brine in 2 simple steps
First, combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). Second, if adding honey or sugar you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a boil on the stovetop or microwave. However, heating the brine is not required. I recommend bringing the brine to room temp before adding it to your cooked eggs.
4) Pickle the Eggs
In a 32oz sterile mason jar (or container with a lid) place 10 to 12 hard-cooked eggs. Then add your sliced jalapenos. Lastly, the brine over the hard-cooked eggs. You will likely have some leftover liquid you can use for a small batch of another pickled item (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
How long do you let picked eggs sit before eating?
TheNational Center for Home Food Preservation suggests storing eggs in the refrigerator at all times. Medium eggs may require 2 to 4 weeks to be well seasoned but the hardest part about this recipe is waiting that long! Use the eggs within 3 to 4 months for the best quality.
Pickled Eggs and How to Use This Egg Recipe
Maybe you haven’t seen many pickled eggs sold in grocery stores or restaurants but, in Pennsylvania for instance, pickled beet eggs are very pretty popular, especially around Easter. You might even find a jar of pickled beet eggs presented in rural PA bars. There are endless ways to add eggs, and picked eggs to other recipes but find some of my favorites below.
My favorite ways to use picked eggs include:
As a salad topper
Addition to charcuterie boards
Served over avocado toast
A snack (season with salt and pepper)
In an egg salad (the picked aspect will bring even more flavor)
Used when making deviled eggs
And one of my favorites, as a Ramen topper
Understanding Egg labels
Egg labeling is complicated. There are many terms used in egg labeling that are somewhat misleading, for instance, cage-free. The term cage-free doesn’t have much meaning behind it.
Below are some meaningful labels to look out for:
Animal Welfare Approved
Certified Humane
Global Animal Partnership Steps 3.4.5 and Step 5+
SDA Organic
More Resources
Curious to dive deeper into the food label guide to choosing eggs? Check out these resources below.
I hope this recipe post provided some valuable information about the world of pickled eggs. Pickling is a culinary adventure I hope you decide to try if you have not already.
Enjoy this article, below are a few others you may enjoy.
This pickled egg recipe is super easy and has a kick! Jalapeno Picked Eggs are the perfect ramen topped, salad addition, or simple and high protein snack!
Combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). If adding honey or sugar, you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a simmer on the stovetop or microwave. However, heating the brine is not required and I recommend bringing the brine to room temp before adding it to your cooked eggs.
Pickle the Eggs
In a 32oz mason sterile jar or container with a lid place 10 to 12 hard cook eggs. Then add sliced jalapenos. Lastly, pour in the brine. You will likely have some leftover liquid you can use for a small batch of something pickled (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
Gluten Free and Vegan Korean Inspired Croissant Waffles
Croffles, your new decadent brunch staple. These unique and eye-catching handhelds will be the star of the show at brunch, and you don’t need to be a pastry chef to make them!
Croffles, also known as croissant waffles, are made by pressing and cooking croissant dough in a waffle maker. Furthermore, this sweet snack combines the flakiness and buttery goodness of a croissant with the crispiness of a waffle. They are the perfect fusion of two beloved classics!
The trend of croissant waffles has gained popularity in various breakfast and brunch spots, with South Korea playing a significant role in popularizing them. After reading this article, you’ll find it easy to recreate these trendy treats at home.
Why You Need To Make This Recipe
If I want to impress guests at brunch, this is one of my favorite breakfast items. Additionally, I am a huge fan of desserts for brunch. From scones to pancakes, to drop biscuits, to pastries, I love all of the varieties, shapes, colors, and flavors. And now, homemade croffles are a unique new item I can now add to the list.
Best of all, I made this croffle recipe gluten-free and vegan. I have many friends and family members who have either dairy or gluten allergies but I also enjoy keeping foods 100% plant-based. When hosting or bringing a food item to an event, I often keep the dish gluten-free and vegan (dairy-free) to be inclusive for all of the guests dining.
Special Tools
Non-stick Waffle Iron – Waffle irons can be found on Amazon, Walmart, Target online and instore retailers.
Ingredients for Croffles
Frozen Schar Puff Pastry Dough – Alternatively, if you’re not concerned about these being gluten-free and vegan, you can use thawed puff pastry dough or crescent rolls to make these waffles.
Brown Sugar
Toppings of choice: Maple syrup, fresh fruits, powdered sugar, chocolate sauce, caramel sauce, peanut butter, Nutella, whipped cream, cheese, etc.
How to make Croffles
Prep the puff pastry dough
Thaw the puff pastry dough via package instructions (some instructions may need to be left in the refrigerator overnight).
Preheat the waffle iron
Preheat the waffle iron according to the manufactures instructions.
Cut the dough and shape croissants (croffles)
Prepare the dough. Unroll the dough. Schar Puff Pastry dough is already the correct thickness (about 1/8 to 1/4 inch thick).
Cut the dough into 6 equal rectangles. To do this, use a sharp knife or a pizza cutter and cut the rolled-out puff pastry into triangles.
For this, cut the pastry into long strips, then cut each strip diagonally to form triangles. The size of the triangles can vary depending on how large you want your croissants to be.
Take one triangle at a time and gently stretch it lengthwise to elongate it slightly. Start rolling from the base of the triangle towards the tip, forming a crescent shape. The pointed tip of the triangle should be tucked under the croissant to secure its shape. Repeat this process with the remaining triangles.
Cook the Croffles
Before placing the croissant on the waffle iron, roll it in brown sugar. Then, place the croissants onto the preheated waffle iron. I placed 4 at a time due to their size.
Next, close the lid and cook the croffles until it is golden brown and crispy. The cooking time will vary depending on your waffle iron but mine took 4-6 minutes.
Serve Croffles
Carefully remove the hot croffles from the waffle iron and transfer them to a serving platter. Now, enjoy them with fresh fruit, 100% maple syrup, whipped cream, or a dusting of powdered sugar.
How to Serve
These croffles are excellent served hot or at room temperature.
Croffles can be enjoyed in various ways. Serve them sweet with toppings like maple syrup, cinnamon sugar, fresh berries, ice cream, or whipped cream. You may also enjoy a savory croffle, pairings them with foods like cheese (vegan or non-vegan), breakfast sausage (plant-based or not plant-based) or avocado.
Moreover, you can even serve them with fillings. Before rolling up the croissants, add a filling like cheese, chocolate, or fruit filling over top of puff pastry dough. Then, roll your croissants and continue following the directions for making croffles.
How to Store Croffles
I recommend eating these fresh or the day of. However, leftover croffles will last stored in an airtight container for 2-3 days in the refrigerator. To warm these up, pop them in the toaster oven on 400 degrees F for 2-5 minutes.
FAQ (Ask a Dietitian!)
Where did the Croffle originate?
The origins of Croffles, a delightful fusion of croissants and waffles, have sparked debates among different sources. While some attribute the creation to Food & Wine’s video showcasing the recipe in 2015, others give credit to South Korea for popularizing this scrumptious treat.
What is the difference between a waffle and a croffle?
A waffle is made with a batter often made of flour, eggs, milk, and baking powder.
A croffle involves placing croissant dough into a waffle iron and cooking it.
Thaw the puff pastry dough via package instructions (some instructions may need to be left in the refrigerator overnight).
Preheat the waffle iron
Preheat the waffle iron according to the manufactures instructions.
Cut the dough and shape croissants
Prepare the dough. Unroll the dough. Schar Puff Pastry dough is already the correct thickness (about 1/8 to 1/4 inch thick).
Cut the dough into 6 equal rectangles. To do this, use a sharp knife of pizza cutter and cut the rolled-out dough into triangles. For this, cut the pastry into long strips, then cut each strip diagonally to form triangles. The size of the triangles can vary depending on how large you want your croffles to be.
Take one triangle at a time and gently stretch it lengthwise to elongate it slightly. Start rolling from the base of the triangle towards the tip, forming a crescent shape. The pointed tip of the triangle should be tucked under the croissant to secure its shape. Repeat this process with the remaining triangles.
Cook the Croffles
Before placing the croissant on the waffle iron, roll it in brown sugar. Then, place the croissants onto the preheated waffle iron. I placed 4 at a time due to their size. Then, close the lid and cook the croffle until it is golden brown and crispy. The cooking time will vary depending on your waffle iron but mine took 4-6 minutes.
Serve Croffles
Carefully remove the hot croffles from the waffle iron and transfer to a serving platter. Enjoy with fresh fruit, 100% maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
I used 1/2 of brown sugar to roll the mini croissants in and approximated about 1/2 tsp attached to each croffle. Nutrition facts will vary depending on how much brown sugar sticks to your croffle.
