Kimberly's Cafe

I don't write too many food reviews on here since I mostly do it all on Yelp, but I thought I'd add this here anyways.

So, my friend Ro was still in town and she definitely loves her breakfast foods so I looked up some places that served brunch. Surprisingly, when I lived in Lakewood about 4 years ago, we've driven past this place countless of times and only now have I tried it. Upon walking through the doors, it smelled absolutely heavenly! Maybe it was their soup of the day, but that scent made my stomach grumble instantly.

I have been craving eggs benedict for a couple years now and I did have some when we were up in Leavenworth, WA but it wasn't that great. So of course, I ordered their eggs benedict and I think this is the BEST eggs benedict I've had all week. I love that don't drench my food in the hollandaise sauce like some people. My friend had their country beef steak with scrambled eggs, hash browns and a side order of french toast. Her beef steak was delicious! We've both never had it before so it was new to us. The french toast isn't anything spectacular.... I only took 2 bites of it.

Overall, for what we ordered, I loved everything about it! I would definitely want to come back to try their lunch and dinner menu. If you are near JBLM, I definitely recommend check them out!



Kimberly's Cafe
11126 Gravelly Lake Dr SW
Lakewood, WA 98499

253.588.8989

Cinnamon Bun Waffles

Hope everyone has had a cheerful holiday spending it with your love ones. Since Hubby is deployed this holiday season, it was a nice surprise when my FIL (father in law) had to drive up to Kent to deliver a load for work. We had our Christmas dinner last night and I dropped him off this morning :) The dogs and I opened up our presents and my hubby got me a waffle maker which I'm so excited for ever since I saw a recipe on Pinterest.



Instead of the usual baking your cinnamon buns in the oven, definitely try using a waffle maker! Even though this was my first time ever using it, it didn't turn out as crispy as I expected and I had opened it to check since I was afraid it might burn. I think there was still some soapy residue left behind. Either way, practice makes perfect and by the time R&R rolls around, I'll be able to make waffles for the hubby :)



Cinnamon Bun Waffles

1 can of pre-made cinnamon buns with icing
non-stick spray
waffle maker

Preheat your waffle maker, spray it with non-stick spray. Put 3-4 rolls in the center, press down. Cook 3-4 minutes... depending on your waffle maker. Ice them and enjoy!

Dark Chocolate with Dried Cherries and Marshmallow Bit Granola Bars

I don't buy or eat granola bars often, but these were pretty much calling my name after I saw it on Foodgawker and majority of the ingredients should already be in your pantry. Plain granola bars are pretty much a blank canvas and you can add whatever your little heart desires. The original recipe just used mini chocolate chips, pretzels and peanut butter.



Dark chocolate chips, pretzels, peanut butter, dried cherries and marshmallow bits. So good! Who knew homemade granola bars were this easy?! Next time I'm going to omit the peanut butter or put less than what the recipe calls for.

Dark Chocolate with Dried Cherries and Marshmallow Bits Granola Bar
Original recipe from My Gathering Table

1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup quick oats
1 1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup dark chocolate chips
Dried cherries (optional)
Marshmallow bits (optional)

Line an 8 x 8 inch square pan with wax paper.

In a medium saucepan add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling cook for 2 minutes while stirring. Remove from heat and add the vanilla.

Stir in the oats, crispy cereal and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the chocolate chips, dried cherries and marshmallow bits.

Let the it cool. Cut into bars and serve.

Lemon Blueberry Muffins

I haven't baked in awhile and decided yesterday was a nice day to bake some muffins so N has some for breakfast and to take to work in the morning. Then I realized he has a 4 day because of Memorial Day. I still baked them since it was gorgeous out and it was a good picture day. These muffins were really simple and the ending result was a pretty moist muffin. I glazed some and left some unglazed. I have yet to try a glaze one, but I did try a bit of the glaze which wasn't overly sweet. When N came home from work he said the house smelled like a bakery which made me grin from ear to ear :)



Lemon Blueberry Muffins
Original Recipe from My Baking Addiction

Ingredients
zest of 2 lemons
1/2 cup granulated sugar (I used 1/4 cup granulated & 1/4 cup splenda)
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries

Glaze
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water (I used 2 TBsp)
A small pinch of lemon zest (optional)

Directions:
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Overnight Strawberry Oatmeal

I'm sure you've seen overnight oatmeal being posted all over the internet especially Pinterest and Foodgawker. The concept is great and it makes an amazing on the go breakfast, but I hope you like cold oatmeal! I'm not a huge fan of oatmeal unless it's in a cookie. Oatmeal by itself is like a blank canvas and you can add whatever you want!

Overnight Strawberry Oatmeal
1/2 cup oatmeal (I used Quaker Oats, but not the instant one)
1/2 cup diced strawberries
a big squeeze of honey
1/2 cup milk

Mix everything in a mason jar and refrigerate til the next morning.