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Posts from the ‘Breakfast’ category

Fall Pancakes (Cranberry Walnut Wheat, Chocolate Pumpkin, and Honey Apple)

I decided it would be fun to try out some fall flavors to spice up some pancakes this weekend. These all turned out great! My favorites were the cranberry walnut wheat ones just because I tend to like slightly less sweet pancakes. I’m excited to try them again when there are fresh cranberries available. The other two recipes turned out great as well and you could really taste the flavors of the pumpkin and the spices with the honey and apple. These are a perfect fall weekend treat 🙂

Cranberry Walnut Wheat

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Ingredients:

  • 1 cup whole wheat flour
  • 1 tbs white sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (or substitute 1 cup milk with 1 tbs apple cider vinegar, let sit for 5 min)
  • 1 egg
  • 1 1/2 tbs vegetable oil
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries (or fresh, cooked till soft by simmering in orange juice or water with a bit of brown sugar)

Directions:

  • Mix flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and oil together in a separate bowl. Pour the wet mixture into the dry ingredients and whisk until just combined.
  • Heat skillet over medium low heat and grease with butter or cooking spray. Pour 1/4-1/3 cup batter into the skillet. Scatter some walnuts and cranberries on top. Cook until browned and bubbles form on top (1.5-2 min). Flip and cook until other side browns and center is set. Repeat with remaining batter.

Pumpkin Chocolate Pancakes

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Ingredients:

  • 3/4 cup milk
  • 1//2 cup pumpkin puree
  • 1 egg
  • 1 tbs vegetable oil
  • 1 tbs vinegar (white or apple cider)
  • 1 cup flour
  • 2 tbs brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp allspice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Directions:

  • Mix together milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, and spices in a separate bowl. Add pumpkin mixture to dry ingredients and stir till just combined.
  • Heat skillet over medium low heat and grease with butter or cooking spray. Pour 1/4-1/3 cup batter into the skillet. Scatter some chocolate chips on top. Cook until browned and bubbles form on top (1.5-2 min). Flip and cook until other side browns and center is set. Repeat with remaining batter.

Honey Apple Pancakes

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Ingredients:

  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 egg
  • 3/4 cup apple cider
  • 3 tbs honey
  • 1 tbs vegetable oil
  • 1 apple
  • 1/2 tbs brown sugar
  • 1/2 tsp cinnamon
  • optional: honey butter (1/4 cup butter mixed with 2 tbs honey)

Directions:

  • Chop apple into small pieces and place in microwave safe bowl. Sprinkle on 1/2 tbs brown sugar and 1/2 tsp cinnamon. Microwave for 2-3 minutes until apples are soft, set aside.
  • Stir together flour, baking powder, baking soda, and spices. In a separate bowl mix together egg, apple cider, honey, and oil. Add the wet mixture to the dry ingredients and stir just until combined.
  • Heat skillet over medium low heat and grease with butter or cooking spray. Pour 1/4-1/3 cup batter into the skillet. Add some of the cooked apple pieces on top. Cook until browned and bubbles form on top (1.5-2 min). Flip and cook until other side browns and center is set. Repeat with remaining batter. Serve with honey butter

Sweet Quick-Breads

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Since it’s fall, it’s the perfect time to make quick breads! I tested out the oven in this temp apt. by trying out a bunch of different flavors and I’m quite happy with the way they all turned out. I think the maple stout bread is especially interesting tasting. I also love the flavors of the apple bread (yummy topping) and the strawberry pineapple (it’s hard to pick a favorite!)

I made these in mini bread pans but I put the recipes below for a full regular bread pan size. If you use regular mini pans, each recipe would make 2 and if you use super mini pans like I did the recipe makes 3 or 4. These are delicious as a breakfast or a small snack and make for great holiday gifts. They are quite moist so they last for a while sitting at room temp sealed up or you can freeze them for later.

Apple Bread

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups apple, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Topping:

  • 1/4 cup oats
  • 1/4 cup honey almond butter
  • 2 tbs brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tbs honey (plus more for drizzling)

Directions:

  • Preheat oven to 350 ° Prepare one loaf pan (or 2 small loaf pans). With cooking spray or butter.
  • Mix flour, baking soda, salt, walnuts, and apples in a large bowl.
  • Whisk oil, sugar, eggs, vanilla extract, and cinnamon together in a small bowl. Add to the flour mixture and mix until just moistened. Pour into bread pan(s)
  • For topping, mix oats, almond butter, brown sugar, and cinnamon together. Crumble over the top of the bread in the pan before baking.
  • Bake in oven until toothpick inserted into center comes out clean ~1 hour. Drizzle with honey before serving.

Peanut Butter Banana Bread

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Ingredients:

  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain yogurt
  • 1/3 cup creamy peanut butter
  • 3 tbs butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 Âľ cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Cooking spray

Glaze:

  • 1/3 cup powdered sugar
  • 1 tbs milk
  • 1 tbs creamy peanut butter

Directions:

  • Preheat oven to 350° F
  • Combine banana, yogurt, peanut butter, melted butter, and eggs. Beat with a mixer till smooth. Add granulated and brown sugars; beat until blended.
  • Combine flour, baking soda, salt, cinnamon, and allspice in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
  • Bake at 350° for ~1 hour until a wooden pick inserted in center comes out clean.Ccool 10 minutes in pan. Remove bread from pan; cool.
  • To prepare glaze, combine powdered sugar, milk, and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Ginger Pear Bread

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Ingredients:

  • 1 cup chopped pears
  • ½ cup white sugar
  • ½ tsp ground ginger
  • ÂĽ tsp ground cloves
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 1-2 tbs fresh ground ginger (optional, if you love ginger J)
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ÂĽ tsp baking powder
  • ½ tsp salt

Directions:

  • Preheat oven to 350° F. Grease an 8×4-inch loaf pan.
  • Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
  • Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

Cherry Almond Chocolate Quick Bread

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Ingredients:

  • 1 tbs unsalted butter, softened
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbs baking powder
  • 3/4 tsp table salt
  • 1 cup chocolate chips
  • 1 cup dried cherries
  • ½ cup maraschino cherries (optional)
  • 1 cup buttermilk (can also substitute with 1 cup milk + 1 tbs white vinegar, let sit 5 min)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sliced almonds
  • Confectioners’ sugar for dusting

Directions:

  • Preheat the oven to 350°F. Grease a 9×5” loaf pan.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and cherries.
  • In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the almond extract and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Dust with confectioners’ sugar before serving.

Lemon Thyme Bread

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Ingredients:

  • 3/4 cup milk
  • 1 tbs minced fresh thyme or 1 tsp dried thyme
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ÂĽ tsp salt
  • 1 tbs lemon juice (~juice of ½ lemon)
  • 1 tbs grated lemon peel

Glaze:

  • ½ cup confectioner’s sugar
  • 1 tbs lemon juice

Directions:

  • Preheat oven to 350° F
  • In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
  • Pour into a greased 9×5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
  • In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Maple Stout Bread

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Ingredients:

  • 1 Âľ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbs butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup stout beer
  • 1/2 cup sour cream
  • ÂĽ cup maple syrup

Glaze:

  • 5 tbs powdered sugar
  • 1 tbs maple syrup

Directions:

  • Preheat oven to 350°F
  • Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  • Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture; beat just until combined.
  • Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
  • Mix powdered sugar with 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread.

Spiced Peach Carrot Bread

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Ingredients:

  • 3/4 cup chopped pecans
  • 2 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups peeled and chopped fresh, ripe peaches
  • 3/4 cup freshly grated carrots
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs, lightly beaten

Directions:

  • Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
  • Stir together flour, sugars, cinnamon, baking soda, baking powder, salt and nutmeg in a large bowl; add peaches, carrots, vegetable oil, milk, eggs, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
  • Bake at 350° for ~1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely.

Strawberry Pineapple Bread

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Ingredients:

  • 5 oz frozen or fresh strawberries, chopped
  • 5 oz can crushed pineapple
  • 2 eggs, beaten
  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • Âľ cup chopped walnuts (optional)

Directions:

  • Preheat oven to 350° F. Lightly grease a 5×9-inch loaf pan.
  • In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts. Pour into prepared loaf pan. Top with sliced strawberries or chopped walnuts.
  • Bake loaf in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on wire racks.

Lavender Bread

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Ingredients:

  • Âľ cup milk
  • 2 tbs dried lavender (or 3 tbs fresh chopped lavender)
  • 6 tbs butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ÂĽ tsp salt

Glaze:

  • ½ cup powdered sugar
  • 1 tbs milk
  • ½ tbs lavender

Directions:

  • Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  • Combine the milk and lavender in microwave safe bowl. Microwave for 1-2 minutes. Allow to cool.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack.
  • Mix glaze ingredients together and drizzle over cooled bread.

Chocolate Orange Bread

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • The zest of one orange
  • 1 cup buttermilk
  • ÂĽ cup candied orange peel, minced (optional)
  • ½ cup semisweet chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Mix the dry ingredients together in a large bowl and set aside.
  • Cream the butter and sugar together until fluffy. Add the eggs one at a time. Add the vanilla and the orange zest.
  • Alternate between adding the buttermilk and the dry ingredients, mixing just to combine.
  • Fold in the candied orange peel and chocolate chips.
  • Bake for 55 – 60 minutes, or until a tooth pick comes out clean.
  • Zest more orange peel over the top of the loaf for garnish

Pumpkin Cream Bread

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Ingredients:

  • 1 8oz package cream cheese
  • ÂĽ cup white sugar
  • 1 egg, beaten
  • 1 Âľ cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ÂĽ tsp ground nutmeg
  • 1 cup pumpkin puree
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1/3 cup water

Directions:

  • Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  • Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  • Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
  • Bake at 350 degrees F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Sweet Potato Pecan Date Bread

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Ingredients:

  • 1 cup packed brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 Âľ cups all-purpose flour
  • 1 tsp baking soda
  • ÂĽ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/3 cup water
  • 1 cup cooked and mashed sweet potatoes
  • ½ cup chopped dates
  • ½ cup chopped pecans (more for garnish)

Directions:

  • Preheat oven to 350° F.
  • Combine sugar and oil; beat well. Add eggs and beat.
  • Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes, dates, and chopped nuts.
  • Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Sprinkle top with chopped or whole pecans. Bake at 350 degrees F for about one hour.

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Eggs in Chili Bacon Clouds

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Normally I just go with pretty basic scrambled eggs if I’m having eggs in the morning. These looked like a very pretty and fun thing to try out for a lazy Sunday breakfast this week. I added extra chili pepper to the recipe to make it even hotter. These were delicious and I loved the way they looked! You could easily add different things into the whites before cooking as well. DSC_0306

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it’s easy to cut off the extra whites on the bottom that run together

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Ingredients:

  • 4 eggs, room temperature
  • ÂĽ cup green onions
  • ÂĽ cup parmesan
  • 2 pieces cooked bacon strips, crumbled
  • 2 tbs chopped chili peppers
  • salt and pepper to taste

Directions:

  • Preheat the oven to 450 degrees.
  • Cooked the bacon strips. Once cooled down a bit, break into crumbs and set it aside.
  • Separate the eggs, placing the whites in a mixing bowl and the yolks in individual cups. Be careful not to break the yolks!
  • Whip up the whites until stiff peaks form, around 5-6 minutes.
  • Carefully fold in the parmesan, green onions, bacon and chili. Don’t over-mix the egg whites or they will lose that fluffy texture.
  • Line a baking sheet with parchment paper and spoon 4 mounds of the egg white mixture on to the sheet. Make a deep well in the center of each fluffy cloud of whites.
  • Bake the egg whites in the oven for 3 minutes, until lightly brown but not fully cook. Take out the baking sheet and carefully pour each egg yolk in to the center of the egg white wells.
  • Bake the eggs for 4 minutes, until the yolks are just set. If you like your yolks less runny, just leave the eggs in the oven for another minute or two. (I like mine just slightly less runny so I cooked them for 5 minutes)

Recipe from Kitchen-Tested

Easter Brunch

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I usually throw an Easter brunch for my friends at my apt. each year. We ate too much food, drank many mimosas and watched hockey 🙂 I’ll share the recipes for all the food below or at least a description of how to make the food.

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Carrot Cake

Ingredients:

  • ›3 eggs
  • ›3/4 cup buttermilk (or regular milk with 1 tsp lemon juice)
  • ›3/4 cup vegetable oil
  • ›1 1/2 cups white sugar
  • ›2 tsp vanilla extract
  • ›2 tsp ground cinnamon
  • ›¼ tsp nutmeg
  • ›1/4 teaspoon salt
  • ›2 cups all-purpose flour
  • ›2 tsp baking soda
  • ›2 cups shredded carrots
  • ›1 cup flaked coconut
  • ›1 cup chopped walnuts
  • ›1 (8 ounce) can crushed pineapple with juice
  • ›1 cup raisins
  • cream cheese frosting

Directions:

 

  • Preheat oven to 350 degrees F. Grease and flour an 8×12 inch pan.
  • In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  • In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • Pour into prepared 8×12 inch pan, and bake at 350 degrees F for 1 hour. Check with toothpick.
  • Allow to cool for at least 20 minutes before serving
  • For these carrot-shaped ones I first cut the cake in half lengthwise and then cut the strips into triangles. I dyed the cream cheese frosting with gel food coloring and piped onto the cakes with a piping tip.

 

 

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Bacon

Cooked using oven method. Lay bacon strips onto foil lined baking sheet. Put into cold oven. Set oven temp to 400 F and start timer. After 17-20 min, remove bacon and put on paper towels to soak up grease. The timing will depend on the thickness of the bacon and how fast your  oven heats up.

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Peppered Pear Goat Cheese Scones

These are my absolute favorite scones. The salty cheese with the pear is amazing and I love black pepper as a strong flavor in things.

Ingredients:

 

  • ›2 cups all-purpose flour
  • ›1 1/2 tsp baking powder
  • ›2 Tbs granulated sugar
  • ›1 1/4 tsp kosher salt
  • ›1 tsp freshly cracked black pepper, plus extra for sprinkling
  • ›1 stick butter, grated and frozen for 10-15 minutes
  • ›1 medium pear, peeled, cored, and roughly chopped
  • ›4 ounces goat cheese, crumbled into walnut-sized pieces
  • ›1/2 cup plain yogurt
  • ›2 Tablespoons whole milk
  • ›1 Tablespoon butter, melted

 

Directions:

 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  Stir together the flour, baking powder, sugar, salt, and 1 tsp of the pepper in a medium bowl.  Add the butter, pears, and goat cheese, and stir to incorporate.
  • Pour the yogurt and whole milk over the flour mixture and lightly blend with a spatula.  The dough may look dry, but it will come together in the oven.
  • Using a 1/3 cup measuring cup, scoop the dough into mounds evenly spaced on the baking sheet.  Brush the scones with the melted butter and a little milk, and sprinkle with extra pepper.  Bake until lightly browned, about 25 minutes.  Serve warm or at room temperature.

 

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Chocolate chip, blueberry, raspberry, and banana pancakes

I just made a basic pancake mix and added in some fun additions to make them more exciting for brunch.

 

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Mushroom cheddar crustless quiche

Ingredients:

  • ›1 tbs vegetable oil
  • ›1 onion, chopped
  • 2 tbs butter
  • ›2 small packs (~4 cups) sliced mushrooms
  • ›5 eggs, beaten
  • ›3-4 cups shredded cheddar cheese
  • ›1 tsp salt
  • ›1/2 tsp black pepper

Directions:

  • Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
  • Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft.
  • At the same time, in a separate skillet, cook the mushrooms in the butter on medium low heat until mushrooms soften. Add a generous amount of salt to your flavor preference. Drain the excess liquid.
  • In a large bowl, combine eggs, cheese, salt and pepper. Add onion mixture and mushrooms, stir to blend. Scoop into prepared pie pan.
  • Bake in preheated oven until eggs have set, about 30-40 min. Let cool for 10 min. before serving.

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Spinach swiss muenster crustless quiche

Ingredients:

  • ›1 tbs vegetable oil
  • ›1 onion, chopped
  • 1 10 oz package frozen spinach
  • ›5 eggs, beaten
  • ›1.5-2 cups shredded swiss cheese
  • 1.5-2 cups shredded muenster cheese
  • ›1 tsp salt
  • ›1/2 tsp black pepper

Directions:

  • Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
  • Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  • In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  • Bake in preheated oven until eggs have set, about 30-40 min. Let cool for 10 min. before serving.

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Peeps sunflower cake

Bake any sort of cake you want in a round pan. Frost with chocolate icing and decorate with yellow peeps and chocolate chips. I made a white cake dyed with Easter colors for the different layers.

 

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Easter basket cookies

Ingredients:

  • sugar cookie dough (premade or from scratch)
  • colored sugar sprinkles
  • white frosting
  • shredded coconut
  • green food dye
  • jelly beans
  • licorice

Directions:

  • Roll sugar cookie dough in sprinkles. Place in mini muffin tin and push down in center.
  • Bake for recommended time (by cookie recipe)
  • Push down in the center again when cookies come out of oven. Cool
  • Fill centers with white icing. Stir coconut in a bowl with a few drops of green food coloring to dye. Sprinkle on top of the icing.
  • Use jelly beans and licorice to decorate

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Prosciutto wrapped arugula bites

Wrap small bunches of arugula with a tin strip of prosciutto to make a tasty and relatively healthy appetizer

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Ham

just cooked according to package directions

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Fruit

placed in an easter basket lined with foil and parchment paper for a cute presentation

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Lemon poppy seed muffins

Ingredients:

  • 2/3 cup sugar
  • grated zest and juice of 1 lemon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream or plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, melted and cooled
  • 2 tablespoons poppy seeds

Directions:

  • Preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  • n a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.
  • Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don’t overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
  • Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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Carrot cake fudge with cream cheese fudge topping

Ingredients:

Carrot cake fudge

  • 4 Tablespoons butter
  • 3 cups white chocolate chips
  • 1 can sweetened condensed milk (14 oz.)
  • 1 cup dry carrot cake mix
  • 1/2 cup marshmallow cream

Cream cheese fudge

  • 3/4 cup canned cream cheese frosting
  • 1 cup white chocolate chips
  • 2 Tablespoons marshmallow cream
  • Jordan almonds or other candy to decorate

Directions:
 

  • Line a 9×13 pan with parchment paper and set aside. In a large sauce pan combine the butter, 3 cups white chips, and can of sweetened condensed milk. Stir over low heat until melted and smooth.
  • Stir in the dry cake mix 1/4 cup at a time until thoroughly combined. Stir in the marshmallow cream. Keep stirring to keep the fudge from sticking on the bottom. Pour into prepared pan. Refrigerate at least 1 hour.
  • In another saucepan, melt the 1 cup of white chips over low heat. Stir in the cream cheese frosting and marshmallow cream when the chips are melted. Pour over the carrot cake layer and smooth out. Press the Jordan almonds into the top. Chill 1 hour before cutting. Cut into approximately 40-50 squares.

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Salmon fig tarts
I posted the recipes to these before in my Game of Thrones feast post. I liked them so much I thought they’d make a nice brunch appetizer
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Honey-drizzles gorgonzola toast appetizer
Ingredients:
  • Baguette
  • Olive oil
  • Gorgonzola cheese
  • Honey

Directions:

  • Preheat oven to 400 F. Cut baguette into thin pieces. Brush with olive oil and bake in oven until toasted (~10 min)
  • Sprinkle cheese onto pieces and return to oven for 3 min to melt.
  • Drizzle with honey before serving
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Mini cinnamon rolls
Ingredients:
For the Mini Cinnamon Rolls:

  • 1 (8 oz.) package refrigerated crescent rolls
  • 2 teaspoons granulated sugar
  • 1 teaspoon ground cinnamon

For the Vanilla Glaze:

  • 1/3 cup powdered sugar
  • 1 teaspoon milk
  • 1/8 teaspoon vanilla extract

Directions:

  • Preheat oven to 350 degrees F. Spray cups of a 12-cup mini muffin pan with nonstick cooking spray.
  • On a lightly floured surface, unroll dough and separate into 2 rectangles. Gently pinch any open seams together with your fingers.
  • Stir together sugar and cinnamon in a small bowl; sprinkle evenly over rectangles. Roll up jellyroll style into 2 logs. Cut each log into 6 slices and place slices into muffin pan cups.
  • Bake for 10-12 minutes, or until rolls are risen and lightly golden.
  • Stir together powdered sugar, milk and vanilla in a small bowl until smooth. Drizzle glaze over warm rolls.
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Deviled eggs
Use any deviled egg recipe as preferred. After cutting the hard-boiled eggs in half, color the halves by soaking in a bowl of cold water + 1 tsp vinegar + a few drops food coloring.
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Home fries
I forgot to take a picture of these up close before so these are just some leftovers. I absolutely love this home fry recipe. Parboiling the potatoes is the key to getting the potatoes nice and soft.

Ingredients:

 

  • ›4 red potatoes
  • ›1 tbs olive oil
  • ›1 onion, chopped
  • ›2 tbs olive oil
  • ›1.5 tsp salt
  • ›1 tsp paprika
  • ›1/4 tsp black pepper
  • ›1 tsp cumin

 

Directions:

 

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
  • In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion. Cook, stirring often, until soft; about 5 minutes.
  • Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika, black pepper, and cumin. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Serve hot.

 

Lemon Rolls

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I absolutely love anything baked with lemon. I saw the idea for these non-cinnamon rolls somewhere and just had to try them immediately. The lemon sugar filling is so tart and delicious. I really enjoyed these rolls. We ate only a couple then froze the rest to heat up for future treats whenever we wanted one.

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Ingredients:

For the dough:

  • zest of 1 lemon
  • 1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
  • 3/4 cup milk, warmed to about 100°F
  • 1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 large eggs

For the sticky lemon filling:

  • juice from 1 lemon
  • zest from 1/2 lemon
  • 1 cup sugar
  • 1/4 teaspoon freshly-ground nutmeg
  • 1/2 teaspoon powdered ginger

For the lemon glaze:

  • juice from 1 lemon
  • 1 cup powdered sugar

Directions:

  • In a bowl, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Stir the softened butter, sugar, vanilla, and one cup of the flour into this milk and yeast mixture. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
  • Knead for about 5-7 minutes, or until the dough is elastic and pliable.
  • Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about one hour.
  • In a small bowl, mix 1 cup sugar with the nutmeg, ginger, and lemon zest. Slowly pour in the lemon juice, stirring. Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand. (you may not use all the juice from the lemon)
  • Lightly grease a 13×9-inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches.
  • Spread the dough evenly with 3 tablespoons of very soft unsalted butter, then spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firm inside. Cut the long dough roll into 12 even rolls. Place each one, open and cut side up, in the prepared baking dish.
  • Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
  • Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
  • Whisk the powdered sugar and a small amount of the lemon juice together. Keep adding lemon juice and sugar as necessary to get the glaze to a pouring texture. (The glaze would also be great with cream cheese but I didn’t have any on hand)
  • When the rolls are done, drizzle on the glaze, and sprinkle lemon zest over top to garnish. Serve while still warm.

Recipe from The Kitchn

Cherry Chocolate Rolls

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I saw a recipe for lemon rolls the other day (which I also made and will post at some point), which is when the idea popped into my head that “oh you can make other roll flavors than cinnamon.” I should have already realized this, since I just posted those cardamom buns the other day. I love the flavor of chocolate and cherries together. This was a bit of a random creation but it turned out delicious!

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Ingredients:

Dough

  • 1 whole Egg
  • ½ cups Milk, warm
  • ÂĽ cups Sugar
  • ½ teaspoons Salt
  • ÂĽ cups Butter
  • ÂĽ cups Warm Water (110F)
  • 1 package Active Dry Yeast
  • â…“ cups Cocoa Powder
  • 2-½ cups All-purpose Flour

Filling (I don’t know the exact quantities I used here so I’ll estimate)

  • 1/2-1 cup brown sugar
  • 1/2 cup mini semisweet chocolate chips
  • ~2 cups frozen or fresh cherries, pureed

Icing (I just mixed these ingredients together until it had a good consistency to pour onto the rolls, )

  • ~1 tbs milk
  • ~1 cup powdered sugar to start then added more as needed
  • 2 tbs pureed cherries

Directions:

  • Combine the warm water, warm milk, and yeast. In a mixing bowl, whisk the cocoa powder and flour together.
  • Add the yeast mixture, and egg to the flour/cocoa mixture. Mix the dough for about 3 to 4 minutes. This dough will be a little stickier than many kinds of dough that you may have worked with before. For the most part, the dough should not be sticking to the sides of the bowl as it is mixing. If it is really sticking, add a little more flour. If it looks pretty dry, add a teaspoon or so of water.
  • Spray a bowl with cooking spray. Form the dough into a ball and add it to the sprayed bowl. Spray the top of the dough lightly with cooking spray then cover the bowl with plastic wrap. Let rise in a warm place until doubled in size – about 60 to 75 minutes.
  • Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out into a 12″ x 9″ rectangle (with one of the longer sides facing you). The dough should be very soft and easy to work with.
  • Brush some melted butter on to the dough then sprinkle on the brown sugar, cherries, and chocolate chips
  • Starting from the side closest to you, carefully roll up the dough – trying to keep as much of the filling inside as possible. You should end up with a log roughly 12″ in length. Pinch the seam tightly to seal. Cut the roll into 10 slices.
  • Place 5 rolls in baking pan, leaving as much space as possible between each roll and the sides of the pan. Cover and let rise until doubled – about 45 to 60 minutes. About 15 minutes before the rolls have fully risen, preheat the oven to 350F. When doubled in size, uncover the rolls and bake about 20 minutes.
  • While the rolls are baking, make the icing. Whisk the milk, cherries, and powdered sugar together until it’s a good consistency to pour. Add milk or powdered sugar as needed.
  • When the rolls are done, allow them to cool in the pans for 1 to 2 minutes. Drizzle with the icing. Serve

dough recipe from Tasty Kitchen

Swedish Cardamom Buns (Kanelbullar)

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When I came back from my trip to Sweden I could not get these buns out of my head. I think I had one every single day while I was there. I’ve tried making these before and they turned out fine, but just weren’t as good as the ones I had while traveling. I got some whole cardamom seeds from an Indian grocery store the other day and decided I should try making these again. They are so much better with fresh ground cardamom because you get these big chunks of the spice that add a lot of flavor and are fun to chew on. While I love cinnamon rolls, I like these cardamom buns even better because they are less sweet. You’re supposed to put pearl sugar on top of them, but I didn’t have any on hand and I was impatient to make them 🙂

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Ingredients:

Dough:

  • 2/3 cup butter
  • 2 cups milk
  • 2 tablespoons active dry yeast
  • ½ teaspoon salt
  • ½ cup sugar
  • 2 teaspoons ground cardamom
  • 5 cups all-purpose flour

Filling:

  • 1 cup almond paste (1 cup blanched almonds + 1/4 cup sugar blended in food processor)
  • 8 tablespoons butter at room temperature
  • 3 teaspoons ground cardamom
  • 3 teaspoons cinnamon

Garnish:

  • 1 egg, beaten
  • Pearl sugar

Directions:

  • Melt the butter in a saucepan and add milk. Heat to 110-155 degrees, which if you are testing by touch, should be slightly warmer than lukewarm.
  • Place yeast in a bowl and add a small amount of the mil mixture, stirring until the yeast is dissolved. Add the remaining liquid, salt, sugar, cardamom and about 2/3 of the flour, mixing to combine. Knead the dough until it’s smooth and elastic. Add in more flour, but keep a ½ cup aside. The dough is ready when it no longer sticks to the sides of the bowl. Cover with a cloth and set in a warm place to rise. Let it rise until the dough has doubled.
  • While dough rises, make the almond paste and prep the filling, by combining all ingredients in a bowl and mixing together until smooth.
  • Punch the dough down and knead a few times in the bowl, then turn out onto a lightly floured surface. Knead in the remaining flour.
  • Roll out the dough into a large rectangle on a lightly floured surface.
  • Spread the filling over the dough and fold into thirds, lengthwise, first lifting a third of the dough towards the middle, then folding the top third down so it aligns with the bottom edge of the dough.
  • Cut the dough into strips, about 2 cm wide. Cut each of the strips to split them down the middle but stop about 2 cm from the top. With each 2 cm strip, twist the two parts together to make a rope. Twist into a bun and place in a paper baking cup or place together in baking dish.
  • Cover and let rise for an additional 30-60 minutes.
  • Brush with beaten egg and sprinkle with pearl sugar.
  • Bake at 425 degrees Fahrenheit for 8-10 minutes.
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