Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Thursday, December 27, 2018

Countdown to 2019: Best Breakfasts of 2018

I love the Countdown! I love looking back on things I've made and posted this year - oftentimes it's a good reminder to get these great recipes in the rotation, if they've fallen out for any reason. I had a bit of an unplanned hiatus from blogging this summer, so I have fewer recipes than usual to choose from, but if this first day is any indication, all my choices for the countdown are amazingly delicious things that I would make over and over again.

So, here you go - the best breakfasts of the past year.

Brunch Tostadas


So this might be one of my all time favorite recipes of the whole year - not just for breakfast. I had something similar at a restaurant on vacation and counted the days til I could recreate it at home. It was a huge hit at our house and with extended family. It makes a great dinner or breakfast or lunch or brunch - it's spectacular whenever you serve it!


Roasted Vegetable and Bacon Breakfast Bake



This is a great make ahead casserole, perfect for when you have overnight guests. I love the added flavor and robust-ness of the roasted vegetables. Just like the tostadas, this makes a great breakfast, lunch or dinner!

Triple Berry Streusel Muffins


I make muffins almost weekly for the kids' breakfast (easy for a quick grab on the way out the door!). The favorite is definitely banana with chocolate chips but sometimes I like to change it up with different fruits and topping. This version was a definite winner. They didn't even miss the chocolate chips (maybe).

Thanks to Elena Bltheh for hosting the Countdown, and stay tuned for best Main Dishes tomorrow!






Monday, October 29, 2018

Brunch Tostadas


Once in a while, I can recreate a great dish that I've enjoyed at a restaurant. Such is the case for these brunch tostadas. Now, to be clear, this is not the most complicated dish in the world. But still, it's something I would have never put together on my own had I not eaten it first somewhere else. And I'm so glad I did. (Both that I ordered it at the restaurant and that I made it at home!)

We had a fantastic long weekend in Kansas City recently and this was one of my favorite dishes. I had a hard time deciding what to order at The Corner Restaurant, because it all looked so good! But these tostadas won the morning, and now they have won themselves into the rotation at our house. And how could they not?? Crispy tostadas are topped with refried beans, guacamole, carnitas, queso freso and a sunny side up egg. The whole thing is just SO wonderful - and I can't wait for you to try it.


My kids exclaimed "you can make these again!" which is about the winningest endorsement I've heard. And I definitely will, if only because I love them so much!

If you've never bought tostadas before, they should be widely available in the Mexican aisle at your grocery. I bought mine at Aldi and they were cheap (shocking) and delicious. I suppose, if you're really ambitious, you could fry your own. Queso fresco, a Mexican cheese, is crumbly like feta and usually comes in a round. It also is widely available, even at Aldi.


I had leftover carnitas in the freezer that I simply warmed and crisped up in the frying pan. You won't need the whole recipe of carnitas for these tostadas, so be sure to put quesadillas or tacos on your menu for later in the week. Or, freeze the leftover carnitas - they freeze beautifully.

Also, it should be noted that I named these "brunch tostadas" because they have an egg on top! (And because I did eat them for breakfast at the restaurant.) However, at our house we eat them almost exclusively for dinner. So, no matter what they're called, I hope you will try them soon.

Get more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Hearth and Soul, Fabulous.

Brunch Tostadas

8 tostadas
1 can refried beans
3-4 avocados (3 if large, 4 if not!)
1/4 cup finely chopped red onion
1-2 Tbsp. lime juice
1 tsp. minced garlic
1/2 tsp. salt
Carnitas
1/2 cup crumbled queso fresco
8 eggs

Prepare the guacamole by peeling and crushing the avocados. Stir in the red onion, lime juice, garlic and salt to taste.

Heat the tostadas in a 400-degree oven for 4-5 minutes or until fragrant and hot. Warm the beans in the microwave or in a saucepan on the stove top over low heat.

Heat a skillet over medium heat and spray with nonstick spray or melt 2 tsp butter. Cook the eggs until desired doneness, sunny side up.

Spread the refried beans among the tostadas, then top with guacamole. Place about 1/3 cup carnitas over each, then top with a cooked egg. Sprinkle queso fresco over the eggs and serve. Makes 8 tostadas.

Monday, January 8, 2018

Roasted Vegetable and Bacon Breakfast Bake


I love roasted vegetables and recently decided to try them in a breakfast casserole. It was a great idea! This hearty casserole has potatoes, bacon, vegetables, eggs and cheese - it is super satisfying and delicious. And leftovers are equally good for lunch as for breakfast! This would also make a hearty dinner.

I especially like to have breakfast casseroles when entertaining overnight guests as they can be made ahead of time and just baked in the morning. Do be aware that you'll likely need to bake this one slightly longer if it comes from the fridge - but that's just more time to drink coffee and/or make muffins!


Start the New Year out right with a good, hearty breakfast. Or lunch. Or dinner.

Find more inspiration at Inspiration Monday, Busy Monday, Inspire Me, Inspire Me2, Fabulous, Show and Share, Wow Me, Wow Us, Whisk It, Hearth and Soul, Weekend Potluck, Awesome Friday.

Roasted Vegetable and Bacon Breakfast Bake

1/2 lb bacon, chopped
1/2 large yellow onion, diced
1 cup red pepper, diced
2 cups broccoli, chopped
1 Tbsp. olive oil
2 teaspoons salt, divided
12 large eggs
1 cup half and half
1/2 cup milk
1 teaspoon black pepper
2 cups shredded cheddar or Swiss cheese
3 cups frozen hash browns

Combine the broccoli, onions and peppers in a large bowl. Drizzle olive oil over and stir well so that all the vegetables are coated. Transfer to a large baking sheet and sprinkle with 1 tsp. salt. Roast at 425 for 15-20 minutes or until vegetables are tender.

In a large skillet cook the bacon on medium heat, stirring occasionally, until it is crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve.

In a separate bowl, beat the eggs thoroughly and whisk in the half and half and milk. Add the remaining teaspoon of salt, and black pepper.

In a greased 9x13 baking dish, layer the potatoes, vegetables, bacon and cheese. Pour the egg mixture over the top. Bake at 350 for 40 to 45 minutes or until the eggs are cooked through and set.

You may refrigerate the casserole overnight before baking. Adjust the baking time to add 5-10 minutes more. Serves 12.

Wednesday, December 27, 2017

Countdown to 2018: Best Breakfasts of 2017

Continuing in the "Countdown to 2018" Series, today we look at the best breakfast foods of 2017.

Triple Chocolate Donuts

I made these donuts for our New Year's Day breakfast almost a year ago now, and they will make a repeat appearance this year, by request of several kids and adults alike. I love starting new traditions, and it looks like homemade chocolate donuts will be our New Year's Day tradition!


Swedish Pancakes {with Blackberry Sauce}

Swedish Pancakes are one of my favorite things, and I can't believe it took me nearly 10 years to post the recipe! I dressed these up a bit with a lovely black berry sauce, but these are delightful even without the fruit sauce.



Blueberry Cream Cheese Muffins


We make a lot of muffins at our house, so a recipe has to be REALLY good to make it to this "best of" list! The cream cheese in these muffins is mixed in the batter so there won't be any cream cheese "pockets" per se, but the cream cheese helps keep the muffins tender and moist. They are a great addition to any breakfast, and are equally delicious if eaten in the car on the way to work (ahem).


Thanks to Elena Bltheh at Fantastical Sharing of Recipes for hosting the Countdown!

Tuesday, April 18, 2017

Blueberry Cream Cheese Muffins


I make a lot of muffins at our house, and these have recently been a huge hit. There's no cream cheese center here, but cream cheese is incorporated into the batter to make these the fluffiest muffins you'll eat. I've made these with fresh blueberries and I've also used the frozen 3-berry blend from Costco with great results, and with much acclaim.


Don't be shocked by the relative "lack" of flour here - 2 cups is all you need for two dozen muffins. Make any day of the week special with these delicious muffins! And you can freeze them for easy breakfasts later, too!


There's more great stuff at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Sugar and Spice, Awesome Friday.

Blueberry Cream Cheese Muffins

8 ounces cream cheese, softened
4 Tbsp. butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
2 cups blueberries

Using an electric mixer, cream together the cream cheese, butter, and sugar until light and fluffy, 1-2 minutes. Add the eggs, vanilla, and buttermilk, and mix again until well-combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the muffin batter and mix with a wooden spoon or spatula once or twice. There will be a lot of dry steaks remaining. Add the blueberries. Mix until just combined; the batter will be lumpy.

Divide the batter evenly among 24 paper-lined muffin cups. Bake at 350 for 14-17 minutes until the tops spring back lightly to the touch.

Remove the muffins to a wire rack to cool completely. Store in a covered container at room temp or in the refrigerator for up to 3 days. You can also freeze these muffins in a large zip top freezer bag, and then thaw in the microwave for 10-15 seconds.

Makes 24 muffins.

Recipe Source: Adapted from Mel's Kitchen Cafe

Monday, March 20, 2017

Swedish Pancakes {with Blackberry Sauce}


I have loved Swedish pancakes ever since I was a kid. And luckily, they are so easy to make that even kids could do it! I'm not very talented at making "regular" pancakes; mine are always mis-shapen and inconsistently cooked! But it's easy to be good at Swedish pancakes since you make one at a time in a small skillet, similar to crepes.

They have roughly the same consistency as crepes, too. And they are wonderful topped with a simple fruit sauce. Of course, lingonberries would be the traditional fruit to use but they aren't readily available. So blackberries are a great substitute. You could use raspberries or strawberries or blueberries or any other fruit topping too.

However you choose to top these (regular syrup is also good!), I'm sure you will enjoy them. They're great for breakfast, lunch or dinner!


Find more great ideas at Inspiration Monday, Inspire Me, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Sugar and Spice.


Swedish Pancakes

2 eggs
1 cup milk
1 cup floud
1 Tbsp. butter, melted
1 tsp. almond extract
dash salt

Blackberry Sauce

1 cup fresh or frozen blackberries
1/4 cup sugar
1 tsp. cornstarch
1/2 tsp. lemon juice

For the blackberry sauce, in a small sauce pan, combine the berries and sugar. (Add about 1 Tbsp. water if using fresh berries.) Cook and stir over medium low heat until the berries start to release their juices, about 3-4 minutes. In a small bowl, combine the cornstarch, lemon juice and 1 tsp. water. Whisk well, the slowly add to the berries, stirring until thickened.

For the pancakes, in a medium bowl, combine the eggs and milk and whisk well. Stir in the melted butter, flour, almond extract and salt, just until combined.

Heat a small skillet over medium heat. When hot, pour in a ladle-full of pancake batter and tip the pan so that the batter covers the bottom of the pan. (Similar to making crepes.) Let cook for about 1 minute or until the pancake starts to release from the pan. Then carefully flip the pancake over and cook on opposite side for another minute. Remove from pan, and repeat until batter is gone.

Serve pancakes by rolling them up and plating them and then spooning blackberry sauce over the top.

Makes 7-8 pancakes.



Monday, January 23, 2017

Triple Chocolate Donuts


Homemade donuts are a great way to impress people, especially children. (Or maybe adults? Both at my house were equally impressed.) It's also a fun way to change up breakfast, or breakfast for dinner. I get a lot of cooperation with quiche and egg casserole when donuts are involved. And since these are baked, there's (virtually) no guilt. Go ahead, eat chocolate for breakfast.


We got creative, too - I let the kids decorate these as they wished. I waited to glaze them until everyone was at the table, then handed out freshly glazed donuts and a variety of sprinkles. Sprinkles practically guarantee happiness. Try it!


Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Triple Chocolate Donuts

2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup brown sugar
2 eggs
6 Tbsp. unsalted butter, melted and slightly cooled
2 tsp. vanilla
1/2 cup milk chocolate chips

For the glaze:
3/4 cup semisweet chocolate chips
3 Tbsp. unsalted butter
1 1/2 Tbsp. corn syrup
1/2 tsp. vanilla

In a large bowl, stir together flour, cocoa powder, baking soda, and salt.

In a separate bowl, whisk together buttermilk, brown sugar, egg, melted butter, and vanilla.

Pour the buttermilk mixture into the dry ingredients and gently fold them together. Fold in the chocolate chips. Spoon the batter into well greased donut rounds, filling each about 2/3 full.

Bake at 325 for 10 to 12 minutes until they spring back to the touch. Let cool on a wire rack.

Make the glaze by placing the glaze ingredients in a microwave safe bowl and microwaving on 50% power at 45 second intervals until almost melted. Stir until smooth. Dip the donuts into the glaze. Decorate with sprinkles, coconut, or additional chocolate chips, if you like. Makes 12-16 donuts.


Recipe Source: Adapted from Fantastical Sharing of Recipes

Tuesday, December 27, 2016

Countdown to 2017: Best Breakfasts of 2016

The Countdown continues - revisiting the favorite recipes from 2016 in all different categories. Today breakfasts are featured. Whether you want something hearty or something light, there was plenty to choose from this year. I can always be counted on to make about a million varieties of muffins... but remember, these are just my absolute FAVORITES, so be sure to look in the index if you need more inspiration.

Sausage and Potato Breakfast Casserole


Cherry Almond Coffeecake


Blueberry Baked French Toast


Cranberry Crumble Muffins

Monday, December 5, 2016

Sausage and Potato Breakfast Casserole {or anytime casserole!}


A great brunch recipe is a treasure. And this is one. I love this dish! Full of potatoes, eggs and sausage with a little red pepper thrown in for color - it's the perfect holiday breakfast, or supper!


I served this with cranberry salad and gingerbread muffins and it was a wonderful combination. Liven up your holiday breakfast or brunch (or supper!) with this great dish and the high praise will start rolling in!


Get more great ideas at Inspiration Monday, Mix it Up.

Sausage and Potato Breakfast Casserole

1 pound breakfast sausage
1/2 cup chopped onion
1 cup red pepper, large diced
1 (30-32oz) bag frozen shredded hash browns
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup shredded cheddar or Swiss cheese
8 eggs
2 cups milk

In a large skillet, cook sausage, onion and red pepper over medium heat until sausage is cooked through and vegetables are tender. Remove meat and vegetables with a slotted spatula and then drain all but 1 Tbsp. fat. Return skillet to the heat and add hash browns to skillet. Cook until lightly browned.

Place hash browns in bottom of lightly greased 9x13 inch pan. Top with sausage mixture and sprinkle with cheese.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.

Bake at 350 for 35-40 minutes. Let stand for 5 minutes before serving. Serves 8-10.

(If you want to make this ahead of time, after adding the egg mixture, cover and refrigerate. Add ten minutes to the baking time.)

Recipe Source: Adapted from Plain Chicken

Monday, November 28, 2016

Gingerbread Muffins


I love the flavor of gingerbread, especially at this time of year. This past weekend, I made pumpkin gingerbread, and ginger cookies remain one of my favorites. When I saw this recipe, I knew I wanted to try it. Although the original recipe made mini muffins, I made regular muffins and served them for brunch.


These have just the right amount of spice and are topped with a lovely cinnamon sugar. To change things up a bit, I also frosted some of these with a simple powdered sugar frosting - both varieties are absolutely delicious. Stay tuned for a wonderful breakfast casserole to serve alongside these muffins...


Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate Thursday, Foodie Friday, Food on Friday, Friday Frenzy.

Gingerbread Muffins

2 3/4 cups flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup butter, softened
3/4 cup plus brown sugar
2 eggs
1/2 cup molasses
1 1/3 cup water

For topping:
1/2 cup sugar
2 tsp. cinnamon
3 Tbsp. butter, melted


In a medium bowl, combine the flour, baking soda, salt and spices. Whisk to blend. In a large mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time. Mix in the molasses.

With the mixer on low speed, stir in half of the dry ingredients just until incorporated. Add in the second half, again mixing just until incorporated. Mix in the water on medium-low speed, just until evenly mixed and no lumps remain.

Divide the batter between the paper lined muffin cups, filling each about two-thirds of the way full. Bake at 350 until the tops are set and a toothpick inserted in the center comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Combine the sugar and cinnamon in a small bowl and whisk until evenly combined. Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer. Repeat with the remaining muffins.

Recipe Source: Adapted from Annie's Eats

Monday, November 14, 2016

Cranberry Crumble Muffins


It's time to start planning holiday menus, and this muffin should be on your list!


Bursting with cranberries and topped with a delicious streusel, this would be a welcome addition to any breakfast, brunch or coffee break.


You can whip these up without even taking out the stand mixer, so there really are no excuses. Time to get festive!


Find more great recipes at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Cranberry Crumble Muffins

Muffin batter:

1 3/4 cups flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1 cup sugar
2 large eggs
1/2 cup vegetable oil
3/4 cup milk
1 1/2 tsp. vanilla
1 - 12 ounce bag cranberries, fresh or frozen, unthawed

Crumb topping:

1 cup flour
3 Tbsp. brown sugar
2 Tbsp. sugar
1 tsp. baking powder
Pinch salt
4 Tbsp. butter, cold, diced

For the muffins, in a medium bowl, whisk together the flour, baking powder, salt, and ginger. In a large measuring cup or batter bowl, mix together the sugar, eggs, oil, milk, and vanilla until fully combined. The mixture will be very liquid. Add in the flour quickly while stirring. Stir until a smooth batter is formed. Add in the cranberries, and mix to combine.

For the topping, in a medium bowl, mix together the flour, sugars, baking powder, and salt using a spoon until combined. Then add the butter and cut in with a pastry blender, knives or your fingers until the mixture has pea-sized crumbs.

Fill greased or paper lined muffin cups with the batter. Take a tablespoon full of topping and place it on top of each muffin, gently pressing it into the batter so it does not fall off. Divide any remaining topping among the muffins.

Bake at 375 for 30-35 minutes, until a toothpick comes out with only a few moist crumbs. Cool muffins completely in pan. To remove, gently loosen tops of muffins from pans; then using a spatula go down the side of each muffin cup and gently and swiftly push the muffin out.

The muffins may be stored at room temperature for up to 3 days or frozen for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.

Recipe Source: Adapted from Food and Wine

Tuesday, November 1, 2016

Pumpkin Apple Spice Muffins


As I was waiting for the trick or treaters to materialize tonight, I decided to whip up some muffins. I love baking with pumpkin and apples, and made a delicious cake with them last week. (The aforementioned cake did not make it onto the blog as it broke in half when I took it out of the bundt pan! Oh well. It was still delicious.) Anyway, I knew it would be a delicious combination and I was right. These will be a delightful breakfast or coffee break. And bonus - they are made with applesauce and of course, pumpkin - no butter, no oil, no shortening, etc. So, no guilt!


I love the addition of craisins, too, and you could feel free to add nuts if that's your thing. You can whip these up in no time, and they'll be a favorite addition to our fall muffin repertoire.




Pumpkin Apple Spice Muffins

1 cup pumpkin puree
2/3 cup sugar
1/2 cup applesauce
2 eggs
1 cup flour
1/2 cup old fashioned oats
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 medium apple, cored and diced
1/4 cup dried cranberries

In a mixing bowl, combine sugar, flour, oats, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt, and stir. Then add the pumpkin, applesauce and eggs and mix everything only until the dry ingredients are incorporated.

Gently stir the diced apples and dried cranberries into batter. Fill 12 paper-lined muffin cups equally. Bake at 375 for 18-22 minutes, or until a toothpick comes out clean. Remove to a wire rack to cool completely. Makes 12.

Recipe Source: Adapted from The Rising Spoon

Monday, June 27, 2016

Cherry Almond Coffeecake


One of the most frequent questions I get is "when do you have time to bake?" I've always thought that was a funny question, because it really doesn't take that much time. Even this recipe, which has several layers and steps, only took me 20 minutes to put together. That's practically how long it takes my oven to heat up!

Now, granted, I could be doing something like sit ups or squats during that 20 minutes - maybe the people who ask me that question are doing that.

Clearly I'm not.

But seriously, baking really isn't that time-intensive. And it's so worth it on so many levels - you know what's going in your food cause you're making it yourself, it's better for you because you are controlling the ingredients, and it's cheaper than buying bakery-made stuff. If you can get your kids involved, it's even better!


A coffeecake like this one is a wonderful weekend breakfast/brunch idea, and super impressive to share with others. I got the cherry preserves at Trader Joe's but I'm sure they're readily available. And you can even swap out cherries for whatever fruit you like best. I chose to go with the cherry, as that's how this recipe caught my eye. Cherries and almond are two of my favorite flavors so when I found this recipe, I knew I would have to try it. And you should, too!


Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate.

Cherry Almond Coffeecake

2 1/2 cups flour
1 cup sugar, divided
1/2 cup cold butter, cubed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream or Greek yogurt (plain or cherry)
2 eggs, divided
1 tsp. almond extract
1 - 8 oz. package low fat cream cheese, softened
1 cup cherry preserves
1/3 cup sliced almonds

In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream or yogurt, 1 egg and almond extract until blended.

Spread batter onto bottom of a greased 9-in. springform pan. Set aside.

In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.

Bake at 350 for 50-60 minutes or until top is golden brown. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers. Makes 12 servings.

Recipe Source: Adapted from Taste of Home

Monday, June 20, 2016

Blueberry Baked French Toast


True confessions: until now, I have never made baked french toast, french toast casserole, overnight french toast, whatever you want to call it. I've pinned several recipes, but just never did anything about it. So when I was assigned to Tara's Multicultural Table for Secret Recipe Club and I found this recipe, it was just the push I needed to actually make this dish.

And I'm so glad I did. We had it for brunch this past weekend, and my family ate the whole thing, and then asked if there was more. It was a huge hit. It's extremely easy to put together and can bake while some of the family is sleeping in. (Someone will have to get up to turn on the oven and put in the dish, but only one person. Maybe you won't draw the shortest straw on that one.)


Tara's recipe used strawberries, but I had a lot of blueberries on hand and so used those instead. I think this would be amazing with any berries, or with any combination. I'm already thinking of other great adjustments, like apples and cranberries, or apples with a caramel syrup, or pumpkin! There's lots of baked french toast in my future.

Be sure to check out all the other great recipes on Tara's blog, too...I am kind of ashamed that I was assigned Tara's Multicultural Table and I chose a decidedly American breakfast... although in my defense, French is in the name. She has a ton of really fascinating recipes from all over the globe. There's lots of inspiration there.


Get yourself some French bread and have a wonderful breakfast!

Find more good ideas at Inspiration Monday, Mix it Up.

Blueberry Baked French Toast

4 eggs
1 cup milk
1 cup heavy cream
1/4 cup sugar + 1 tablespoon, divided
pinch cinnamon
2 tsp. vanilla
6 cups cubed day old French bread (less than a 1 pound loaf)
1 cup blueberries, divided

In a large bowl or batter bowl, combine eggs, milk, cream, 1/4 cup sugar, cinnamon, and vanilla. Whisk until well combined. Fold in the bread and 3/4 cup of blueberries. Pour into a lightly greased 9" round baking dish, cover, and refrigerate 8 hours to overnight.

Remove casserole from refrigerator =lace remaining blueberries evenly over top of casserole.

Bake at 350 until set and top begins to turn golden, 35-45 minutes. During the last 10 minutes in oven, sprinkle the top with remaining 1 tablespoon sugar.

Let sit 10 minutes before slicing and serving. Serves 6-8.

Monday, May 9, 2016

Blackberry Muffins


Blackberries have been so plentiful, and so reasonable, this year! I love eating them on granola, in oatmeal, in salads, and just plain. I like baking with them too. Muffins are a real staple at our house so I'm always looking for a new muffin recipe. I was happy to find one to use my beloved blackberries and make it easy for the kids (and adults!) to get out the door in the morning, and on time...


These muffins are simple to put together. They are bursting with berries and a great start to the morning. The key to any delicious, tender muffins is not to overmix the batter, and the same is true here. Sour cream or yogurt will add to the tender crumb so don't worry if there are a few lumps. Put away your perfectionist tendencies and the outcome will be wonderful!


Find more great stuff at Inspiration Monday, Mix it up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share.

Blackberry Muffins

2 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup sour cream or greek yogurt
1 tsp. milk
1 cup sugar
4 Tbsp. melted butter
1 tsp. vanilla
1 1/2 cups blackberries, fresh or frozen (cut in half if large)

Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a large batter bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. (I like to melt the butter in the batter bowl and then add the other ingredients - one less dish to wash!)

Add dry ingredients to the wet ones, then fold in the blackberries.

Divide the batter evenly among greased or paper-lined muffin cups. Bake at 400°F for 17-20 minutes, or until a toothpick inserted into the middle comes out clean.

Let cool in the pans for 2 to 3 minutes before removing to a wire rack to cool completely.


Recipe Source: Adapted from Simply Recipes

Monday, April 18, 2016

Mango Coconut Muffins


I love muffins. They are a staple at my house, appearing weekly to help aid in the "gotta get out the door but need to eat breakfast" situation. I especially like it when I can make muffins that have some nutritional value and aren't just an excuse to eat cake for breakfast. So I was excited that this month for Secret Recipe Club I was assigned to Elena Bltheh's blog, The Pajama Chef where I found an amazing recipe: Mango Coconut Muffins.

These muffins use coconut oil and are studded with delicious and vitamin A- and C-packed mangoes. To amp up the "tropical" quotient, they also have coconut and almond extract. You can just imagine that you're on a sandy beach soaking up the sun when you eat one of these muffins!


I used frozen mango for this, and just let them thaw slightly before chopping. If you have fresh, that's great, but frozen works well, too. You can also use a combo of regular and whole wheat flour, and experiment with different extracts. I used almond, cause it's my favorite, but vanilla or coconut would be delicious, too.

Thanks, Elena Bltheh, for a great recipe and for making my mornings brighter!

Get more great recipes at Inspiration Monday, Mix it Up.

Mango Coconut Muffins

2 cups flour (or use 1 c. all purpose and 1 c. white whole wheat)
1 Tbsp. baking powder
3/4 cup sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup buttermilk
1/2 cup milk
1/4 cup coconut oil, melted and cooled
1 egg
1 tsp. almond extract
1 cup diced mango, fresh or frozen
1 cup shredded coconut, divided

In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and nutmeg. In a separate bowl stir together buttermilk, milk, coconut oil, egg, and almond extract. Fold wet ingredients into the dry ingredients, then gently fold in mango and 1/2 cup of the coconut.

Divide batter evenly between 12 paper-lined muffin cups and then top with remaining coconut.

Bake at 400 for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Store in an airtight container for up to 3 days and then freeze leftovers.


Wednesday, January 13, 2016

Oatmeal Spice Muffins


These are not the most glamorous looking muffins by any stretch of the imagination. They don't have any fancy fruit inside, or even chocolate chips, but that shouldn't stop you from making them. These plain looking muffins are hearty and delicious, full of good-for-you oatmeal and spiced just right. Some muffins are just an excuse to eat cake for breakfast (and don't get me wrong, I love those!) but these are more on the healthy side - loaded with that good oatmeal, you will be ready to face the day and won't have a sugar crash!

This recipe makes two dozen muffins. Whatever you can't eat in a few days, stash in the freezer, and you'll have a healthy breakfast whenever you need it.

Find more great ideas at Wow Us, What's Cooking, Showcase Your Talent, Full Plate.


Oatmeal Spice Muffins

2 cups rolled oats
2 cups buttermilk
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
1 tsp. vanilla

In a batter bowl or large measuring cup, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

After oats have finished soaking, stir in brown sugar and eggs. Mix in oil, yogurt and vanilla, and then stir in flour mixture until just combined.

Evenly divide batter among 24 greased or paper lined muffin cups. Bake at 400 for 20 to 25 muffins or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.

Recipe Source: Adapted from Five Heart Home

Monday, November 23, 2015

Raspberry Poppyseed Bread


We take a break from all the pumpkin goodness of the last few weeks (crepes, danish, muffins, oh my!) to bring you this glorious quick bread - raspberries with poppyseeds, and a lovely lemon glaze to top it off. This recipe is for two standard sized loaves - but feel free to adapt to those adorable little paper loaf pans and give them as gifts! These make a lovely holiday presentation since they are studded with raspberries - and who doesn't love a wonderful quick bread for Christmas?


And if you choose to bake these traditionally in regular loaf pans and keep them both for yourself, well I wouldn't blame you. This bread is spectacular. And you could freeze one loaf for later, if you prefer. Lots of options here, folks! But your best option is to make this bread, and right away. You won't be sorry.


Find more great recipes at Inspiration Monday, Mix It Up, Inspire Me, Full Plate, Clever Chicks, Try a New Recipe, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me.

Raspberry Poppyseed Bread

Bread:
4 eggs
1 cup vegetable oil
2 cups sugar
Zest of 2 lemons
2 tsp. vanilla
1 can (12 ounces) evaporated milk
2 Tbsp. poppy seeds
3 cups flour
3 tsp. baking powder
1 tsp. coarse salt
2 cups frozen raspberries

Glaze:
3 teaspoons lemon juice
1/2 cup powdered sugar

Using an electric mixer, beat eggs. Add oil and sugar and beat until combined. Mix in lemon zest, vanilla, milk and poppy seeds. Sift in flour, baking powder and salt. Beat on low just until combined. Fold in raspberries.

Pour into two greased 8 or 9" loaf pans and bake at 300 until golden and a toothpick inserted into middle of bread comes out clean, about 1 hour and 15 minutes.

Remove to a cooling rack. Cool in pans for 15 minutes, then remove from pans and cool completely.
Once bread is completely cooled, stir together lemon juice and confectioner’s sugar. Spoon over top of bread.

Recipe Source: Imperial Sugar
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