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Posts Tagged ‘Breakfast’

…still means a delicious breakfast in our place.  When pawing through our freezer to see what needed to be used in this week’s set of menus, I came upon a leftover sheet of puff pastry (from that delicious chicken pot pie!), and decided it was time to break it out.  So,this morning, we made a delicious danish that could not have been easier.  You would never guess these didn’t come straight from your favorite bakery, either.

For this easy homemade danish you need:

  • 1 sheet puff pastry, thawed
  • your favorite jam
  • cream cheese, softened
  • 1 egg, beaten
  • 1/2 tbsp. flour
  • 1 1/2 tbsp. sugar
  • vanilla

Start by cutting your puff pastry sheet into 4 equal squares and heating the oven to 375.  Then, combine the egg, sugar, flour, and a dash of vanilla.  Line a baking sheet with parchment paper.

Spoon about a tablespoon each of cream cheese and jam on half of each pastry sheet square.  Schatzi found a delicious pumpkin butter that we used.  Fold the other half of pastry over, sealing and crimping with a fork.  Then, brush each pastry rectangle with the egg mixture.  Bake the danish until golden, 15-20 minutes.

Let the danish sit and cool for a few minutes, if you can.  They are delicious right out of the oven, but if you can wait just a few minutes, they get a bit crispier and of course are easier to eat when the filling isn’t piping hot!

Clearly, we couldn’t wait to eat them.  They are absolutely scrumptious!

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…and life has just been so busy, but this breakfast was too amazing not to post!  A while back, we made cinnamon roll pancakes, and believe me when I tell you I could eat these every day.  The next time you need a delicious breakfast to impress, this is your go-to recipe.  Trust me.

For these fabulous pancakes you need:

For the cinnamon filling:

  • 1 stick softened butter
  • 1 cup packed brown sugar
  • 2 tbsp. cinnamon

For the cream cheese icing:

  • 2 cups powdered sugar
  • 2 oz. cream cheese
  • 1 tsp. vanilla
  • 2 tbsp. milk

For the pancakes:

  • 2 cups pancake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 tbsp. powdered sugar
  • 1 1/4 cups milk

Start by making the cinnamon filling.  Simply beat the ingredients together until smooth, then scoop the filling into a pastry bag or a Ziploc with a tiny corner cut away.  Stand the bag of choice in a tumbler and set aside.

Next, make the glorious icing!  Use the same bowl you made the filling in, and beat all of the ingredients until smooth.  Again, put the mixture in one of the bag options listed above, and plop it into another tumbler.

Now, mix up the pancake batter.  Use that mixing bowl once again and blend all of the pancake ingredients together.  Heat a skillet over medium-high and ladle out 1/4 cup batter into the hot pan.  Swirl the cinnamon filling around the cake in a circular motion.  Cook the pancake until bubbles form on the top, then carefully flip and cook another 30-40 seconds.  Keep the cooked pancakes warm in a 200 degree oven while you finish the batter, wiping out the skillet between each batch.  When all the pancakes are cooked, swirl some of the cinnamon icing on top and, if you like, a bit of maple syrup.

These pancakes are absolutely to die for.  I want to make them over and over again!  When it comes to breakfast, it does not get much better than this.

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…gave us a break from the Winter blahs: lemon and walnut waffles.  Absolutely delicious–who doesn’t love waking up to a waffle?!

For Sunny Anderson’s citrusy waffles you need:

  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar, divided
  • 1 teaspoon salt
  • 6 eggs, separated
  • 3 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 lemon, zested
  • Oil, for waffle iron
  • 1 cup chopped walnuts
  • Maple syrup, for serving

Start by sifting the flour, baking powder, 2 tbsp. sugar, and salt.  Make a well in the middle of the ingredients.

In another bowl, whisk the egg yolks until they are smooth, then mix in the milk, oil, lemon zest, and lemon juice.  Pour this mixture into the center of the dry ingredients and stir just until the two mixtures are combined.

Meanwhile, whisk the egg whites until foamy.  Sprinkle in the rest of the sugar and beat until soft peaks begin to form.  Fold the whites into the batter.  Pour about 1/4-1/2 cup batter into your hot/greased waffle iron and sprinkle with walnuts, cooking until steam no longer escapes.  Keep the waffles warm in a 225 degree oven while you finish off the batter.

Pour about 1/4-1/2 cup batter into your hot/greased waffle iron and sprinkle with walnuts, cooking until steam no longer escapes.  Keep the waffles warm in a 225 degree oven while you finish off the batter, then serve a waffle topped with maple syrup.

In our house, if lemon zest is involved, you really can’t go wrong!   However, I do think I would substitute pecans for the walnuts on our next go-round.  Alas, these waffles are no exception to the rule of lemon zest, and made for a delicious breakfast.

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…are a new Christmas morning tradition for my family, a tradition that we decided to start this year.  Mom had found a recipe for cinnamon-pecan rolls and we whipped up a batch for a delicious holiday treat.

For homemade cinnamon rolls you need:

  • 1 cup chopped/toasted pecans
  • 1 16-oz. package of hot roll mix
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 tsp. cinnamon
  • 1 cup powdered sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla

Begin by making the hot roll mix according to the package directions.  But, instead of letting the dough rise for 20 minutes, let it stand for 5.  Then, roll it out into a 15×10″ rectangle.  Combine the cinnamon and brown sugar.  Spread the butter over your dough, followed by the cinnamon-sugar and pecans.  Roll the dough up tightly, starting at one long end.  Cut the roll into 12 slices and place, fat side down, in a greased 9×13.  Then, cover the dish and let the rolls rise for 30 minutes.

Heat the oven to 375.  Uncover the rolls and bake them for 20-25 minutes, until golden brown.

Meanwhile, combine the milk, powdered sugar, and vanilla for a quick glaze.  When the rolls are done, drizzle the glaze on top and enjoy!

This is a Christmas tradition that I am sure everyone is quite glad began this year!  The thought of homemade cinnamon rolls sounds a bit daunting, but trust me.  These are quite easy and are well worth the effort.  And, I highly doubt Christmas will roll around again before we make another batch…

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…was a return to waffles.  Chocolate chip waffles, to be exact,  and oh, what a glorious return it was!

For these delicious chocolate chip waffles you need:

  • 1 3/4 cups flour
  • 1 3/4 teaspoons baking powder
  • 1/8 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1 large egg white, at room temperature
  • 1 1/2 cups milk, at room temperature
  • 1/2 teaspoon vanilla
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1 cup mini-chocolate chips

Heat your waffle iron to medium-high.  Meanwhile, whisk together the flour, baking powder, and salt.  Separate your eggs, keeping 2 of the yolks.  Whisk them together with the milk, vanilla, and melted butter.  Whisk this mixture into the dry ingredients, just until combined.

Use a mixer to beat the three egg whites just until they hold soft peaks.  Then, sprinkle in the sugar and continue beating until the whites have soft peaks again.

Gently fold the egg whites and chocolate chips into the batter.  If your waffle iron is not nonstick, brush it with a bit more melted unsalted butter.  Pour just enough batter into the iron to cover the holes and cook until steam no longer escapes from the iron, about 5 minutes.

Serve a waffle with some maple syrup and dig in!

The waffles are delicious–it’s like eating a giant cookie for breakfast!  Nothing hits the spot like a good waffle, and these are truly excellent.  Make a batch over Christmas break for the family, or on one of the snow days that is sure to come!

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…was truly one of the best we have had yet!!!!  Oh, Noble Pig, you are the ultimate source of breakfast perfection.  Saturday, we made a bacon, tomato, and cheddar bake with eggs and it was absolutely heavenly!

For this wonderful breakfast bake you need:

  • 1 pound white artisan bread cut into 1″ cubes (16 cups)
  • 1/3 cup extra-virgin olive oil
  • 1 lb. diced bacon
  • 1 onion, halved/thinly sliced
  • 28 oz. Italian tomatoes, chopped & patted dry
  • 8 oz. shredded cheddar
  • 8 oz. shredded Monterey Jack
  • 2 tbsp. snipped chives
  • 1 3/4 cups chicken broth
  • 6 eggs

Heat the oven to 350 and grease a 9×13.  Toss the bread with the olive oil and spread it out on a large baking sheet.  Crisp the bread in the oven for 20 minutes, turning once or twice.

While the bread is going, crisp the bacon in a large skillet.  Set the bacon aside on some paper towels to drain and keep about 2 tbsp. of fat in the skillet.  Add the onion to the pan and cook for about 5 minutes, until it is nice and soft.   Toss in the tomatoes and cook the mixture until the liquid has evaporated.

Combine the toasted bread, bacon mixture, cheeses, chives, and broth until everything is well-moistened.  Transfer the mixture to the prepared baking dish and cover it with lightly greased foil.  Bake the “casserole” for 30 minutes, then remove the foil and bake for another 10-15 minutes.  Then, using the back of a ladle, press six bowls into the bread.  Crack an egg into each indentation and return to the oven for 13-15 minutes, until the egg whites set.

Scoop out a portion of bread with an egg and enjoy!

When it comes to eggs for breakfast, it does not get better than this!  If you have been craving a savory breakfast, this is the meal for you.  It takes a bit of effort, but is more than worth it!

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…has been on my mind for months with the availability of pumpkin this year and the cooler months.  I finally was able to make a batch this week and served it with Papa Lawson’s Award-Winning Chili, which made for an absolutely fantastic meal.  When I was growing up, we always had pumpkin bread with our chili, so I figured it was rather common.  Apparently, combining the sweet bread and spicy soup is not a well-known tradition, and Schatzi was in for a real treat when he was introduced to the excellent combination!  If you have not tried it, I highly recommend you get baking!

For my family’s pumpkin bread you need:

  • 2 sticks butter
  • 3 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 can pumpkin
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 cup chopped pecans
  • 1 tsp. nutmeg
  • 1 tsp. ground cloves

Begin by preheating the oven to 350 and greasing/flouring 2 large loaf pans.  Then, cream together the butter, sugar, eggs, vanilla, and pumpkin.

Add in the flour, soda, cinnamon, nutmeg, cloves, and pecans.  Then, pour the batter into the two prepared pans.  Bake the bread for 60-65 minutes, until a toothpick comes out clean.

Let the bread rest and cool for a few minutes, then remove it from the pans to a cooling rack.  Slice yourself a piece and enjoy.

Ah, this bread was well worth the wait.  And, it freezes very well, so if you can’t finish off two loaves in a timely fashion, just wrap one in some foil, pop it into a bag, and into the freezer it goes.  But, I’m betting you won’t have a problem polishing it off–Schatzi and I are plowing through ours!

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