Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts

STRAWBERRY BREAKFAST BITES

October 10, 2019
Breakfast bites, energy balls, supermolecule bites, blissfulness balls no matter you decision them square measure|they're} everywhere! Towever I actually have been operating very onerous at finding and making recipes for blissfulness balls with less sugar (even the edible fruit kind) however that are still eatable. 

STRAWBERRY BREAKFAST BITES

These strawberry energy balls don't seem to be too sweet, but my kiddos are jubilantly intake them. If your kiddos would like a small amount of sweetness to feature some yum issue, a bit honey or sirup ought to do the trick. 

Try adding one tablespoon as a begin, and see what your children assume. I’ve been creating them the night before (they ar quick) then serving them straight from the icebox for breakfast within the morning, it's been hot here therefore its been good.

STRAWBERRY BREAKFAST BITES

INGREDIENTS :

  • 1/2 Cup sunflower seeds
  • 1/2 Cup coconut flour
  • 1 Cup oats
  • 1 Cup frozen strawberries
  • 2 Tbsp Coconut oil
  • Desiccated coconut

INSTRUCTIONS :

  1. Watch the quick recipe video before you get started, scroll up a little to find it
  2. Check the notes at the bottom of the recipe for little bits of extra info and help
  3. Place first 4  ingredients  in a food processor with 1 TBSP of the coconut oil
  4. Whiz, whizz, whizz, it will take some time, be patient
  5. Eventually it becomes a fine paste and form a ball
  6. If the mixture looks dry add the second spoon of coconut oil. It depends a little on how much oil is released from the sunflower seeds.
  7. Use a teaspoon to scoop balls
  8. Roll the balls in desiccated coconut
  9. Refrigerate for 2 hrs or overnight

POTATO PANCAKES WITH MEAT FILLING

October 06, 2019
Potato Pancakes created with finely grated raw potatoes and onions ar such a treat. They're golden and crisp on the skin then tender they only soften in your mouth.

You can build the potato pancakes while not the meat (you’ll have double the quantity of pancakes), and that’s what I sometimes do, however adding meat can guarantee a hearty meal with macromolecule. 

POTATO PANCAKES WITH MEAT FILLING

The oldest technique for these pancakes is to use the tiniest setting on a box kitchen utensil. This is often what I value more highly to use.

Not solely is that the addition of onion within the potato pancakes delicious, however the onion helps to stay the potatoes from browning too quickly.

POTATO PANCAKES WITH MEAT FILLING

INGREDIENTS :
Potato Pancakes:

  • 1 egg
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons sour cream
  • 2 1/2 lbs Yukon Gold potatoes (about 6 large)
  • 1 small onion or half of a large onion
  • 3/4 – 1 tsp tsp salt
  • 1/8 tsp freshly ground black pepper
  • sunflower oil (for frying the pancakes)

Meat Filling:

  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 lb ground pork (or any other ground meat that you like)
  • 1 small onion (finely grated or half of a large onion)
  • 2 Tablespoons water
  • other seasonings (herbs or spices, optional)

INSTRUCTIONS :

  1. Grate the potatoes and onion on the finest holes of a box grater, or use a food processor to pulse the potatoes and onions until they are a fine consistency.
  2. Use a spoon to get rid of most of the excess liquid that will pool at the top of the pancake batter. Don't get rid of all the liquid, keeping some of it, so the potato batter isn't too dry. This will make it easier to spread out in the skillet. If there is too much liquid, the potato pancakes will sizzle and spit a lot more when fried.
  3. Add the egg, flour, sour cream, salt and ground black pepper to the bowl with the potatoes and onions, mixing to combine.
  4. Meanwhile, add the grated onion, salt, ground black pepper and water to the meat and mix together in a bowl and set aside. (I use half of a large onion in the potato pancake batter and grate the remaining half into the meat.) You can also add any of your favorite spices, herbs and seasonings to the meat for extra flavor.
  5. Heat about 1 Tablespoon of oil in a non stick skillet over medium heat. Using a large spoon, portion out four pancakes.
  6. Cook on medium high heat until golden on both sides, about 2-3 minutes per side. If you are making Potato Pancakes without the filling, you should get 20-24 pancakes out of this amount of batter.
  7. For the meat filled potato pancakes, shape 1-2 Tablespoons of meat filling into a patty and place on top of the potato pancakes. The meat patty should be thin, so that it cooks through quickly. Using damp hands helps the meat mixture not to stick to your hands too much. Spoon more potato batter over the meat, covering it completely.
  8. Cook on medium heat for 4-6 minutes per side. You will have about 12 meat filled potato pancakes.
  9. Serve with butter, sour cream or applesauce. Potato pancakes are best served fresh, not made in advance.

GARLIC BREAD GRILLED CHEESE SANDWICHES

October 01, 2019
It is therefore straightforward to form these updated grilled cheese sandwiches. Simply stir along butter, garlic powder, salt, dried parsley, and cheese cheese. Then unfold it on the bread and cook such as you would an everyday grilled cheese sandwich.

GARLIC BREAD GRILLED CHEESE SANDWICHES

Grilled cheese sandwiches area unit continuously successful, however these breadstuff grilled cheese sandwiches area unit completely epic! My female offspring precious them most that she requested them for lunch 2 days in an exceedingly row. They're seriously delicious.

The extra pop of flavor you get by victimization breadstuff makes these sandwiches completely delicious. Once attempting breadstuff grilled cheese, I don’t recognize if I will ever build regular grilled cheese once more. I hope you’ll offer them a try!

GARLIC BREAD GRILLED CHEESE SANDWICHES

INGREDIENTS :

  • 16-18 slices of French bread
  • 1/2 cup soft butter
  • 1 tsp garlic powder
  • 1/4 cup grated parmesan cheese
  • a generous pinch of salt
  • 1 tsp dried parsley flakes
  • Cheddar cheese, sliced (or your favorite cheese)

INSTRUCTIONS :

  1. Stir together butter, garlic powder, parsley flakes, Parmesan cheese, and salt in a small bowl.
  2. Spread the garlic butter mixture on one side of each slice of bread.
  3. Heat a nonstick skillet over medium heat and place half the bread, buttered side down, into the skillet. Top with cheese and remaining slices of bread. Cook, flipping halfway through, until bread is golden brown, parmesan cheese is crispy, and inside cheese is melted.

BACON, EGG, & CHEESE BREAKFAST BOMBS

September 26, 2019
Bacon, Egg, & Cheese Breakfast Bombs area unit everything you didn’t grasp you required for breakfast or brunch. Every flaky roll bomb is filled with delicious bacon, cheese, and disorganised eggs. Baked during a quick bread tin, these area unit arduous to resist!

I’m thus excited to share these deliciously tasty Bacon, Egg, & Cheese Breakfast Bombs which will be whipped up in no time.

BACON, EGG, & CHEESE BREAKFAST BOMBS

These breakfast bombs area unit best eaten up heat and area unit created further tasty with Organic Bacon, Cage-Free Eggland’s Best Eggs, contemporary cheese, and a few crescent dough. 

These bacon, egg and cheese breakfast bombs area unit a unchanged instruction which will satisfy foodies everywhere.

BACON, EGG, & CHEESE BREAKFAST BOMBS

INGREDIENTS :

  • 1 package crescent dough
  • 3 eggs large
  • 8 slices bacon cooked until crisp
  • Non-stick spray
  • 8 small chunks your choice of cheese we used Swiss Chunk Cheese
  • Salt & Pepper for Eggs to taste

INSTRUCTIONS :

  1. Cook bacon until perfectly crisp.
  2. Preheat oven to 375 f.
  3. In a small skillet scramble your eggs- add spice to taste.
  4. Spray a non-stick muffin tin.
  5. Unfold your crescent dough into the tins- I spread mine out since I was not using all 12 of the spots.
  6. Fill each crescent space with about a tablespoon of eggs, add one folded slice of bacon, and on chunk of cheese.
  7. Wrap dough into a ball. It is ok if it does not cover the filling.
  8. Bake for 10-12 mins at 375 f.
  9. Serve warm- Enjoy!

SALTED CARAMEL APPLE SCONES

September 23, 2019
Bakery-Style salt-cured candy apple Scones ar the right Fall breakfast! Thus sensible with a cup of low.

SALTED CARAMEL APPLE SCONES

This direction may be a Fall staple in our house. I mean, is there something a lot of hospitable than a heat batch of apple scones, scented with cinnamon, and drizzled with salt-cured caramel sauce?

Grab some Fall apples and switch them into salt-cured candy apple Scones! I like pairing them with a cup of tea (and a decent book), however they’re equally pretty with low or milk.

SALTED CARAMEL APPLE SCONES

INGREDIENTS :

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup light brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 2 and 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2 tablespoons whole milk
  • 2 tablespoons apple cider
  • 2 medium apples, peeled, cored, and cut into bite-sized chunks (about 1 and 1/2 cups)
  • 1 cup salted caramel sauce
  • Flaky sea salt, for sprinkling, optional

INSTRUCTIONS :

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl combine 2 and 1/2 cups of the flour, salt, baking powder, baking soda, brown sugar, cinnamon, ginger, and nutmeg; mix well, making sure no large clumps of brown sugar remain.
  2. Cut the butter into small cubes then quickly work it into the mixture (using a pastry cutter or two forks) until it resembles a coarse meal; set aside.
  3. In a small bowl, whisk together the egg, sour cream, and milk, then add to flour and butter mixture. In a small bowl combine apple cider and apple chunks, then add in the remaining tablespoon of flour and toss to coat. Gently fold the apple chunks, and any remaining flour, into dough with a spatula until just combined.
  4. Pour the shaggy mixture out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Bake for 22-24 minutes, or until cooked through and the tops are golden brown. Drizzle with salted caramel sauce, sprinkle with sea salt (if using), and serve at once!

HEALTHY BANANA CHOCOLATE OATMEAL MUFFINS

September 19, 2019
Healthy Banana Chocolate Chip Oatmeal Muffins. A electric refrigerator friendly breakfast or snack option!

HEALTHY BANANA CHOCOLATE OATMEAL MUFFINS

These Healthy Banana Chocolate Chip Oatmeal Muffins create mealtime such a lot easier! they're excellent to store within the electric refrigerator for a fast and straightforward breakfast or snack choice on the go.

The bananas, oil and honey keep these muffins super soft and damp. I additionally add an honest quantity of chocolate chips to the batter. I typically do a combination of bittersweet chocolate chips and semi sweet chocolate.

HEALTHY BANANA CHOCOLATE OATMEAL MUFFINS

INGREDIENTS :

  • 1 cup milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup honey
  • 3 cups rolled oats or old fashioned oats
  • 2 tablespoons light brown sugar
  • 1 cup bananas mashed
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil
  • 1 cup semi sweet chocolate chips

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Grease a muffin pan with non stick cooking spray.
  2. In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
  3. In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
  4. Add the wet ingredients into the dry ingredients. Stir until combined, do not overmix.
  5. Fold in the chocolate chips.
  6. Scoop batter evenly into prepared muffin tin.
  7. Bake for 30 minutes or until set and the tops are slightly brown.
  8. Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.

ITALIAN BAKED EGGS

September 13, 2019
Milk may be a breakfast powerhouse, full of 9 essential nutrients, together with high-quality supermolecule, however eighty fifth of american citizens disappoint of milk recommendations.

ITALIAN BAKED EGGS

So with breakfast because the most significant meal of the day, I’ve began to begin my mornings with baked eggs. It’s implausibly straightforward to create, and therefore the variations ar endless. I created associate degree Italian-style one here with some leftover pasta sauce sauce, Swiss cheese cheese, Parmesan, contemporary basil and milk, and boy, was I sure a treat. 

Once you pop those egg yolks and dunk therein crusty bread, you’ll ne'er wish to skip breakfast ever again! better of all, it takes five min to school assignment and ten minutes within the kitchen appliance – it doesn’t get easier, or quicker, than that! simply take care to drink a glass of milk with this breakfast to include a full serving of milk!

ITALIAN BAKED EGGS

INGREDIENTS :

  • 1/4 cup fat free or lowfat milk
  • 2 tablespoons freshly grated Parmesan
  • 1 cup marinara sauce
  • 4 large eggs
  • 1/4 cup shredded gruyere cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade

INSTRUCTIONS :

  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.

EASY CROISSANT BREAKFAST SANDWICHES

September 05, 2019
These straightforward crescent roll Breakfast Sandwiches square measure one in every of the fastest and best recipes you may ever assume to whip up!

Flaky croissants square measure full of ham, eggs and cheese and baked till golden and melty creating these straightforward crescent roll Breakfast Sandwiches the right breakfast.

EASY CROISSANT BREAKFAST SANDWICHES

I’m slightly captivated with croissants, and after you stuff them with ham, cheese, eggs and a secret sauce it extremely pushes the breakfast game over the highest.

It extremely offers a pleasant very little sweetness in each single bite, however doesn’t over power any of the opposite flavors one bit.

EASY CROISSANT BREAKFAST SANDWICHES

INGREDIENTS :

  • 6 eggs scrambled
  • 20 slices honey ham
  • 4 croissants sliced in half
  • 4 slices American cheese

Sauce:

  • 1 Tbs brown sugar
  • 1 tsp mustard
  • 2 Tbs butter

INSTRUCTIONS :

  1. Preheat oven to 350.Cook eggs according to your preferred doneness, set aside.
  2. Slice your croissants in half, set aside.
  3. In small bowl heat your butter and brown sugar until sugar is dissolved, stir in your mustard.
  4. Brush on one side of your croissant.Place about 4-5 slices of ham on bottoms of each of the croissants, top with a slice of cheese and top with 1/4 of your scrambled eggs.
  5. Place your other half of the croissant on top and wrap in tinfoil.
  6. Bake in oven for 10-15 minutes until cheese is melted.

FRITTATA MUFFIN RECIPE

September 01, 2019
Mini Egg dishs – These Frittata Muffins ar packed with supermolecule And Veggies And ar but a hundred Calories Each! 

I love to own simple and healthy breakfast choices available for busy mornings. These egg dish muffins ar a favourite, also as microwave disorganised eggs, laborious poached eggs, long oats, no-bake breakfast cookies and healthy chocolate muffins.

FRITTATA MUFFIN RECIPE

You can simply customise the dish muffins along with your favorite veggies and meats, however our favourite combination is that the sweet bell peppers with ground sausage. We have a tendency to additionally like to serve them with recent fruit and prime with condiment. Therefore healthy and delicious!

FRITTATA MUFFIN RECIPE

INGREDIENTS :

  • 6 large eggs
  • 1 cup bell peppers , chopped
  • 1 cup spinach , chopped
  • 6 large egg whites , or use 3 whole eggs
  • 1/2 cup onion , chopped
  • 1 cup cooked crumbled breakfast sausage , bacon or diced ham
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

INSTRUCTIONS :

  1. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  2. Whisk together the eggs and egg whites in a large bowl. Add in chopped bell peppers, onion, spinach, cooked breakfast sausage and salt and pepper. Stir to combine.
  3. Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
  4. Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
  5. Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.

AMAZINGLY PERFECT FRENCH TOAST

August 28, 2019
The perfect dish formula that's simple to create and cooks utterly when. Crisp and fresh on the surface and enamored the inside!

I love breakfast as a result of it's sometimes one in every of the best and yummiest meals to make!

AMAZINGLY PERFECT FRENCH TOAST

We do this plenty at my house, that is why it's necessary to Pine Tree State to own a range of recipes to decide on from.

The flour within the batter extremely helps to create the surface a touch crisp whereas the within is soft and pleasant-tasting, however not soggy.

AMAZINGLY PERFECT FRENCH TOAST

INGREDIENTS :

  • 4 eggs
  • 2/3 Cup milk
  • 1/2 Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon cinnamon
  • 1 Loaf Texas Toast
  • 1/3 Cup All-Purpose Flour
  • butter for cooking

INSTRUCTIONS :

  1. Make the batter by adding the eggs, milk, flour, sugar, vanilla, and cinnamon to a bowl and whisk together or place in a blender and blend.
  2. Pour the batter in a shallow dish, such as a pie pan. Heat a griddle or frying pan to medium high heat, around 350 degrees. Add a slice of Texas Toast to the pie plate and allow it to soak for 10-15 seconds on each side.
  3. Place the french toast on the hot griddle and cook for 2-3 minutes on each side until it is golden brown. Remove the french toast from the griddle and serve immediately, or keep warm in the oven until ready to serve.

HOW TO MAKE CREPES

August 25, 2019
A in small stages guide for the way to create Crepes in an exceedingly pan or skillet.  This simple crepes formula includes filling choices for sweet, savory, and breakfast crepes.

I love however crepes are often enjoyed sweet or savory, and served for breakfast, lunch, dinner or dessert! They’re simple to create and that we particularly relish them for breakfast on special occasions like birthdays and Valentine’s day. 

HOW TO MAKE CREPES

I don’t assume I’m alone in my love for crepes! The ingredients ar straightforward ones that the majority folks wear hand, and you'll be able to even build crepe batter each day ahead in order that they close even quicker once you’re able to eat!

Breakfast crepes are often sweet or savory. For sweet breakfast crepes, mix your favorite fruit(s) with light whipping cream, cheese, or Nutella. Fill the crepe with this mixture and prime it with granulated sugar and light whipping cream.

HOW TO MAKE CREPES

INGREDIENTS :

  • 4 eggs
  • 1 1/4 cups milk
  • 1/3 cup butter , softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • dash salt

INSTRUCTIONS :

  1. Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. 
  2. Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day. 
  3. Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
  4. Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
  5. Cook for about 30 seconds on each side, flipping once, until lightly golden.
  6. Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
  7. Add desired toppings or fillings. 

EASY BREAKFAST POTATOES

August 19, 2019
My simple Breakfast Potatoes area unit tender and tasteful on the surface, tender and downlike on the within. Created simply in your kitchen appliance, these breakfast potatoes area unit an ideal entremots for any meal!

EASY BREAKFAST POTATOES

Eating breakfast out is perhaps my favorite weekend of “day off” activity. There’s simply one thing gloriously sinful regarding indulgence in a very wealthy, hearty breakfast of pancakes or dish, utterly seared eggs, bacon and sausage, and in fact potatoes. This can be the type of meal that I ne'er prepare reception as a result of let’s face it – weekdays area unit crazy and also the weekends I simply don't want getting ready a giant meal once I come to life within the morning. Cue these simple breakfast potatoes.

So rather than whipping up pancakes and dish and every one the fixings, we tend to change a bit with things like breakfast pizza pie and these simple breakfast potatoes. Each of these recipes truly pull double duty as a result of not solely do they create up a delicious and hearty weekend breakfast, however they lend themselves to simple meal planning!

EASY BREAKFAST POTATOES

INGREDIENTS :

  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 pounds russet potatoes
  • 1/2 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh minced parsley

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or foil.
  2. Peel potatoes and dice into ½-inch cubes.
  3. Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
  4. Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
  5. Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
  6. Sprinkle with fresh minced parsley and serve immediately.

PUMPKIN CINNAMON ROLLS

August 13, 2019
Pumpkin Cinnamon Rolls, home-baked cinnamon rolls full of a pumpkin punch and secret ingredient frosting! With a small crunch and addictive  glaze, these pumpkin cinnamon rolls are going to be your new favorite fall treat!


So, the dough itself is simply sort of a regular coffee roll, however it's the filling and ice that create this pumpkin cinnamon rolls formula unique.

They are terribly on the brink of regular cinnamon rolls, except the filling may be a mixture of pureed pumpkin, cinnamon, sugar, and goodies.

Normally regular cinnamon rolls ar solely crammed with cinnamon, sugar, and butter.

PUMPKIN CINNAMON ROLLS

INGREDIENTS :
Dough:

  • 1 cup milk
  • 1/4 cup + 1/4 teaspoon granulated sugar divided
  • 5 tablespoons unsalted butter melted, divided and cooled
  • 1 1/4 ounce package active dry yeast
  • 1 egg yolk
  • 1 1/2 teaspoon vanilla bean paste or extract
  • 2 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg fresh

Filling:

  • 3/4 cup pure pumpkin puree
  • 1/2 cup granulated sugar
  • 1 Tablespoon pumpkin pie spice
  • 8 Tablespoons unsalted butter softened
  • 2 Tablespoons ground cinnamon
  • 1/3 Cup chopped pecans plus more for garnish
  • 1/4 cup crushed ginger snaps about 4 cookies, plus more for garnish


Frosting:
  • 8 oz cream cheese softened
  • 2 cups marshmallow creme
  • 6 Tablespoons unsalted butter softened
  • 2 teaspoons vanilla bean paste or extract
  • 4 Tablespoons milk

INSTRUCTIONS :
Dough:

  1. Place the milk in a small sauce pot. Warm the milk over medium-low heat until it reaches about 100 degrees. Take off the heat. Add the yeast and 1/4 teaspoon of the sugar. Set aside until yeast become bubbly. About 5 minutes.
  2. Into the yeast mixture after it has gotten bubbly, whisk in 4 tablespoons of the melted butter, the egg yolk, and vanilla. Set aside.
  3. In the bowl of a stand mixer, add the remaining sugar, flour, salt, and nutmeg. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix on low speed until combined, scraping the sides of the bowl if necessary. Turn the speed up to medium and knead for 6 minutes with the bread hook until the dough gathers around the hook and the sides of the bowl are clean. Add an additional 2 Tablespoons of flour if necessary.
  4. Remove the dough and form into a ball. Pour in the remaining 1 Tablespoon of melted butter to the mixing bowl, place the dough in the medium-low and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (countertop) until doubled in size. About 1 to 2 hours.
  5. After the dough has doubled, roll out dough onto a floured surface. Roll it out into roughly a 12 x 14-inch rectangle. Next, add the filling.

Filling:

  1. Rub the softened butter all over the dough. Dollop the pumpkin puree all over the dough and smooth out evenly.
  2. Mix together the sugar and spices. Coat the dough evenly on top of the pumpkin puree (yes, this seems like a LOT, this is correct!).
  3. Evenly sprinkle the pecans and ginger snaps all over.
  4. Roll the dough into a long log. Cut into countertop even pieces. Place pieces into a greased 9x13 inch baking pan. Cover with plastic wrap and let them sit in a warm place until doubled, about an hour.
  5. Heat oven to 325 degrees. Bake for 35 minutes until golden brown. Let sit in the baking pan for 15 minutes before serving.

Frosting:

  1. Cream together the cream cheese, marshmallow, and butter together until combined. Add in the vanilla and mix. Add in the milk a little at a time to the consistency you prefer. Serve over warm cinnamon rolls.
  2. Garnish with extra chopped pecans and gingersnaps if desired.

BLUBERRY BREAKFAST CAKE

July 23, 2019
If i owned a bed & breakfast, i'd possibly wish that i didn’t ought to smooth house ordinary. No that’s not what I used to be going to write. I was going to inform you that I would likely make this blueberry breakfast cake.  

I've a lot in not unusual mainly in relation to baking and recipes. She sent me a recipe for blueberry breakfast cake that she made on mother’s day, because she knew I would really like it.  

BLUBERRY BREAKFAST CAKE

I made only tiny changes to the original recipe –  a little less sugar, baked at a lower temperature in an eight″ springform pan, half of the salt, with raw sugar on top, and many others.  

The recipe calls for buttermilk which performs great magic in this “espresso” styled breakfast cake. I t’s moist and absolutely full of juicy, ripe blueberries.

BLUBERRY BREAKFAST CAKE

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • Zest from 1 lemon
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour, plus 2 tablespoons
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 cups fresh ripe blueberries, picked over, rinsed and dried
  • 1/2 cup buttermilk
  • 1 teaspoon turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 325 degrees.
  2. Lightly grease and flour an 8-inch springform pan. Set aside.
  3. Set aside 1/3 cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.
  4. In a small bowl combine 2 cups of flour, salt, and baking powder. 
  5. In the bowl of a stand mixer combine the butter, lemon zest and 3/4 cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
  6. Beat in the egg and vanilla just until incorporated.
  7. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/2 of the remaining flour, then 1/2 of the remaining buttermilk until both are incorporated, repeat one more time. Remove the bowl from the mixer. The batter will be very thick.
  8. Gently fold in the floured blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
  9. Scoop the batter into the prepared pan and spread evenly. Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325 preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
  10. Allow the cake to rest for 30-minutes before removing the sides of the pan. Serve warm or at room temperature. To keep longer, refrigerate leftovers. The warm cake will crumble a little more than a cooled cake but it's absolutely delicious.

SUMMER FRUIT BREAKFAST BAKE

July 21, 2019
Filled with entire grains and fresh fruit, this summer season Fruit Breakfast Bake requires minimal effort, leaves your home smelling scrumptious, and fills up the whole circle of relatives! this would be the proper breakfast!

SUMMER FRUIT BREAKFAST BAKE

So whilst i found the splendor that is a breakfast bake some months ago, i used to be hooked. believe this: you put in 15-ish mins of work throwing all of the ingredients right into a baking pan (or placing the kiddos to work layering everything in), then pop it inside the oven and go approximately your morning. 

I hope you experience this breakfast bake, and whether or not you're making it for a unique occasion like Father’s Day or simply any day of the week, i am hoping you like it as lots as we do.

SUMMER FRUIT BREAKFAST BAKE

Ingredients

  • 3 bananas sliced
  • ½ cup quinoa
  • ½ cup oats
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup sliced peaches
  • 1 cup sliced strawberries
  • 2 cups milk
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup coconut flakes or shreds

Instructions

  1. Grease a 9x13 inch baking pan and place banana slices in the bottom of the pan.
  2. In a separate bowl, combine quinoa, oats, brown sugar, cinnamon, and salt. Pour mixture over the bananas.
  3. Arrange sliced peaches and strawberries over the oat mixture.
  4. In a separate bowl, whisk together milk, eggs, and vanilla extract. Slowly pour mixture over the fruit.
  5. Sprinkle with coconut flakes.
  6. Bake at 375 degrees F for 1 hour, or until top is light brown and firm.
  7. Serve warm or cold, topped with yogurt, fresh fruit, or powdered sugar.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

July 18, 2019
This Strawberry Cheesecake crammed French Toast is a lot easier to make than you would assume and is pretty tasty! wonder your own family or house guests with this delicious and clean breakfast!

Yep, you read that proper. Strawberry Cheesecake filled French Toast. If most effective laptop screens had smell and taste features, because this recipe is a good one! My husband and kids all raved about it and we found out that it honestly makes for pretty super leftovers too.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

I ought to admit that breakfast is not my finest energy. I suggest, except you be counted ingesting it, which i am definitely, really accurate at. however making it? no longer so much. I select a menu that calls for dumping one ingredient right into a bowl after which including water or milk to it before serving.

Despite the low bar I set for breakfast, I have to admit that this Strawberry Cheesecake crammed French Toast is quite dang tasty and may just be well worth the more attempt it takes to make in the mornings. real French bread is stuffed with a sweet cheesecake filling, cooked up like normal French Toast, then crowned with a strawberry glaze.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

Ingredients

  • 1 cup mashed fresh strawberries
  • 1/2 cup white sugar
  • 1 Tbsp cornstarch
  • 1 cup cold water
  • 1/2 cup milk
  • 3 large eggs
  • 1 pinch cinnamon
  • 1 8 oz pkg cream cheese, softened
  • 1 tsp vanilla extract
  • 3/4 cup white sugar
  • 1 loaf French bread
  • 1 tsp butter
  • Whipped cream (optional)
  • Powdered sugar (optional)

Instructions

  1. In a medium saucepan, heat the strawberries and 1/2 cup white sugar over medium heat.
  2. In a small bowl, mix the cornstarch and water together and add to the strawberries.
  3. Cook and stir until thickened, about 3-5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
  4. In a shallow bowl, whisk the eggs, milk, and cinnamon together. Set aside.
  5. Mix the cream cheese, vanilla extract, and 3/4 cup white sugar together in a bowl, until smooth.
  6. Cut your French bread into slices that are 2 inches thick. Then cut a slit in each of the slices that reaches almost to the back, but doesn't break through the other side.
  7. Use a spatula to stuff the cream cheese mixture into the bread. Repeat with the remaining slices of bread.
  8. In a large skillet, heat the butter over low-medium heat.
  9. Dip the stuffed bread in the egg mixture, covering both sides and letting the excess drip off, then place in the skillet.
  10. Cook until golden brown on both sides, about 3 minutes per side.
  11. Top with strawberry syrup, whipped cream, and powdered sugar, if desired.

SAUSAGE GRAVY RECIPE

July 15, 2019
This chilly Fall morning I’m sharing a savory Sausage Gravy recipe! You need simply four elements and 15 mins to have this traditional breakfast staple on your table. just make sure to have a number of my selfmade biscuits available; nothing beats a warm plate of biscuits and gravy!

I recognize sausage gravy isn’t technically a seasonal food and you may simply as well eat it in the summertime, but whilst the cold weather rolls in I need my breakfast to be warm and hearty.

SAUSAGE GRAVY RECIPE

Oh, and that i additionally want it to be smooth to make, require easy substances and essentially no approach and i need it on my table in less than 10 mins. nowadays’s sausage gravy recipe ticks all of these bins.

The flour that this recipe requires will help to thicken your gravy. whilst you first upload your milk, you’ll notice that it appears quite runny before everything however as you still cook off the liquid and stir your elements, your gravy will thicken.

SAUSAGE GRAVY RECIPE

Ingredients

  • 1 lb pork breakfast sausage I recommend using sage flavored (455g)
  • 1/4 cup all-purpose (plain) flour (31g)
  • 2 1/2 cups whole milk (590ml)
  • 1/8 teaspoon crushed red pepper optional
  • salt and freshly cracked black pepper to taste

Instructions

  1. Place sausage in a skillet over medium/high heat. 
  2. Use a spatula to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.
  3. Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
  4. Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
  5. Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
  6. Add salt and pepper to taste and serve warm over homemade biscuits!

ENGLISH MUFFIN BREAKFAST PIZZA

July 08, 2019
Is there any better manner to start the day than sausage, egg, and cheese? Take it to the following stage with this English Muffin Breakfast Pizza recipe!

I loved making breakfast, no longer most effective as it offers me a peaceful manner to wake up and enjoy my coffee as slowly shake off my catatonic country, but because it's far decadently delicious! A hearty breakfast platter together with some aggregate of sausage, eggs, and cheese is the high-quality comfort food to begin the day. in case you add in southern style sawmill gravy and English cakes you've got what can be the best breakfast comfort meals ever!

ENGLISH MUFFIN BREAKFAST PIZZA

When delivered to a toasted English muffin topped with egg, sausage and cheese, it nearly tastes buttery. if you are not at ease making an ideal batch of sawmill gravy yourself, “a way to make sawmill gravy” for certain commands so that you can nail it on the primary try! if you need to cheat and buy sawmill gravy, or use a mix packet, that is high-quality too.

The recipe I created for you consists of breakfast sausage, since it is had to make the sawmill gravy. but, you may without problems replacement Francis Bacon in case you decide upon that rather. And, properly, on the grounds that it is technically pizza, experience unfastened to go crazy and upload whatever toppings you decide on.

ENGLISH MUFFIN BREAKFAST PIZZA

Ingredients

  • 1 Package of English Muffins
  • 8 Eggs
  • 1 lb Breakfast Sausage
  • 8 oz Mild Cheddar Cheese thin sliced
Sawmill Gravy
  • 2 cups Milk
  • 1/4 cup sausage drippings add butter if you don't have enough drippings
  • 1/4 cup flour
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

Instructions

  1. Cook meat in cast iron pan until well done. Remove from pan and pour off all but 1/4 cup of fat.
  2. To the meat drippings in the skillet, add the flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden. (This burns away the raw flour flavor which must be done before liquid is introduced)
  3. Slowly add milk, stirring constantly.
  4. Cook gravy until it boils and thickens.
  5. Lightly toast English Muffins in toaster while making gravy.
  6. Scramble eggs in a non-stick skillet, add a small dash of milk to make them fluffier, if desired.
  7. Turn oven broiler on high and assemble pizzas on baking sheet.
  8. Add sawmill gravy to the open faced toasted English Muffin then top with scrambled eggs, slice of cheese and sausage.
  9. Toast under broiler until cheese is bubbly and melted.

CROISSANT OMELET BREAKFAST CASSEROLE RECIPE

July 04, 2019
This croissant breakfast egg casserole is first rate tasty and so smooth to prepare. it's far the best meal to toss inside the oven for breakfast.

This breakfast casserole is certainly one of my favourite things to make for breakfast because it’s continually a hit with my family. 

CROISSANT OMELET BREAKFAST CASSEROLE RECIPE

Are you ready to make an clean breakfast egg casserole a good way to replace all other recipes you could have tried over time? This.Is The.excellent.

That is our go-to recipe and that i make it likely as soon as a month. My husband requests it, and my youngsters constantly devour the whole dish!  And did I mention how clean it's miles to make?

CROISSANT OMELET BREAKFAST CASSEROLE RECIPE

INGREDIENTS

  • 1 can   8 oz. refrigerated crescent dinner rolls
  • 1 1/2 cups thinly sliced ham chopped
  • 1 1/2 cups  cooked sausage crumbles *optional (if you use both meats cut to 3/4 cup of each)
  • 6 eggs
  • 1/2 cup  milk
  • 1/2 tsp.  pepper
  • 1 cup shredded Cheddar Cheese
  • 1  cup shredded Mozzarella Cheese
  • green onions or parsley for garnish, optional

INSTRUCTIONS

  1. Heat oven to 350ºF.
  2. Unroll dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
  3. Top with meat.
  4. In a mixing bowl, whisk eggs, milk and pepper until blended. Pour over meat.
  5. Top with cheeses.
  6. Bake for 25 min. or until center is set.
  7. Sprinkle with parsley & serve!

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