Mile High Biscuits

If you've followed my blog for a while you know about my love for all things scones.  Cream scones, to be exact.  I had never made them until a few years ago, now it's about my most favorite thing to bake on a weekend.  They are delish, they are to DIE for.

So, it's probably no surprise to find out I love biscuits as well.  They are very similar and the method is pretty much the same.  Mile high biscuits are wonderful!!  They aren't quite a mile high, but they're nice and tall with lots of buttery delicious layers, a little crispy on the outside and soft and chewy on the inside.  They're great at breakfast smothered in sausage gravy or as an egg sandwich.  They're even great at dinner!  But, I think my most favorite way to eat them is with some homemade raspberry jam.

A couple things to remember when working with biscuit dough.
*Embrace the crumbs- Your dough will be a little dry, as it should.  It's not going to be soft and elastic like bread dough, it'll be more craggy-looking.
*Less is best- Remember not to over work your dough or it will become too chewy.
*When using a biscuit cutter, don't twist it to get the dough out, it will seal off the edges, making it harder for the dough to rise "mile-high." Make sure the cutter is floured and you'll be able to lightly tap the dough out.


Mile-High Buttermilk Biscuits
3 cups all-purpose flour
1 tsp. salt
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 cup (1 stick) unsalted butter, cold and cut in to chunks
1/4 cup vegetable shortening
1 egg
1 cup cold buttermilk

Preheat oven to 425 degrees F.

In a food processor, fitted with a blade attachment, add all ingredients but the egg and buttermilk.  Pulse until it looks like a coarse meal.  Alternately, you can use a pastry blender or two knives to cut in the butter and shortening.  If you use your fingers, work QUICKLY as to not melt the butter.

In a large mixing bowl add the egg and buttermilk and whisk.  Add the flour mixture and stir with a wooden spoon until mostly combined.  Turn out onto a lightly floured surface and knead by hand just until dough comes together; about 10 seconds.

Pat dough out into a large round, about 1-1/2 inches thick.  Using the biscuit cutter of your choice, cut as many biscuits as you can. Barely press scraps together and cut the rest of the biscuits out.  Place biscuits on a cookie sheet and bake 12-15 minutes or until lightly golden brown.

Biscuits are best the first day but can be stored 2-3 days in a vented container. They will get soft over time, so if you're eating them on the second or third day, slice them in half and throw them under the broiler for a minute or two on each side to crisp them up a bit again.



SOURCE: Slightly adapted from Something Swanky

Overnight Yeasted Waffles

Up until about 2 years ago, I had almost never made waffles my entire life.  Sure, I grew up with a mom that made them often and I enjoyed them. But I always considered myself a pancake connoisseur.  I've made LOADS of pancakes I can make just about any kind with my eyes closed, no recipe needed. Waffles, to me, were just not on my radar because there were those little extra steps of separating the eggs, whipping the whites and folding them in the batter. Just not my thing (ok there could be a time and place for it-but not for breakfast).

Then it happened.  I found LOVE.  Waffle Love that is.  About two summers ago the Waffle Love food truck started showing up around the corner from where I live and I just HAD to try.  I mean I can make a mean breakfast so if they can sell this thing from a truck, it MUST be good.  And it was.  And I died with my first bite.

You see these aren't your typical buttermilk, whip 'em up in the morning waffles.  These waffles have yeast and the batter sits out overnight for the flavor to develop (kind of like you would a sourdough starter).  And when you cook them in the waffle maker, oohhhhh the smell that fills your house.  I just died again.

These have become a tradition we do twice a year, in the spring and in the fall.  We enjoy these waffles with Nutella, Biscoff cookie butter, whipped cream and fresh fruit-usually berries. Once you try these you will NEVER (maybe almost never) go back again.


Overnight Yeasted Waffles

the night before:
1/2 cup warm water
1 Tbsp.  active-dry yeast
1/2 cup melted butter
2 cups whole milk
1 tsp. salt
2 Tbsp.  sugar
3 cups all-purpose flour 

the next day:
2 large eggs, beaten
1/2 tsp. baking soda 

Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to lukewarm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.

Cover the bowl with either plastic wrap or a loose fitting lid and let it sit on the counter overnight. The batter will double in bulk as it rises.

The next morning, beat the eggs  and baking soda  into the batter until completely combined.
 
Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.

Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.


SOURCE:  The Kitchn

Pumpkin Chocolate Chip Buttermilk Waffles

Nevermind that I have salsa recipes from the summer to still post, let's move right along to fall with these waffles!!  I have been waiting to make these for a couple weeks.  I LOVE just about everything the fall brings, especially pumpkin chocolate chip.  One of my favorite combos.  These are pretty much my regular buttermilk waffles, with a little extra fall punch, so not a ton of work.  These are perfect for Sunday brunch with friends or family because they make a HUGE plateful.  But even if you don't have company, they keep really well.  I like to just throw them in the freezer and pull them out when we want them.  When you're ready to eat, just toss them in the toaster and they'll warm up nice and good.  I like to serve them with pumpkin maple syrup or cinnamon sugar sprinkled on top. Sometimes I even sprinkle the cinnamon sugar on top of the batter in the waffle iron.  (If you do this, make sure you spray it with cooking spray so it doesn't stick.)


Pumpkin Chocolate Chip Buttermilk Waffles
2 cups buttermilk
1 cup pumpkin puree
1 Tbsp. vanilla
4 eggs, separated
3 Tbsp. sugar
6 Tbsp.  unsalted butter, melted
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2-3/4 cup chocolate chips

Melt butter and set aside to cool slightly. Preheat waffle iron.

In a large mixing bowl, whisk together buttermilk, pumpkin, vanilla, sugar and egg yolks. Slowly whisk in melted butter. In a separate bowl, stir together the remaining dry ingredients then gently stir them in with the wet ingredients until just incorporated.

In a separate mixing bowl, beat egg whites until stiff peaks form. With a spatula, gently fold them into the batter until almost incorporated, add the chocolate chips then fold in a few more times.  NOTE: Egg whites do not have to be completely incorporated, just mostly.

Pour batter onto waffle iron and cook according to manufacturer's directions.  Serve with choice of toppings: pumpkin maple syrup, syrup, cinnamon sugar, or powdered sugar.


Pumpkin Maple Syrup:
4 Tbsp. pumpkin puree
6 Tbsp. pure maple syrup
splash of vanilla
pinch of cinnamon

Summer Egg Scramble

I know it's nearing the end of the summer but we have been enjoying this yummy breakfast for a couple months now so I wanted to share.  My friend made me something similar when the girls and I had a sleepover with her and her kids and I haven't been able to stop making it since.  Even my three-year-old loves it and asks me to make it for her frequently.  She even loves to run outside and pick some fresh basil and tomatoes for it. 

I love quick and easy breakfasts that are also healthy and fresh.  This egg scramble is easily customizable to suit your own tastes, what you have in your fridge or even your garden! Enjoy.


Summer Egg Scramble
serves 2

olive oil
4 slices Canadian bacon, cut into 1/2-inch squares
1-2 cloves garlic
4 large eggs
small handful of cherry or grape tomatoes, diced (or about 1/3-1/2 cup diced tomato)
3-4 large basil leaves, chopped
2-4 Tbsp. fresh mozzarella shredded or small-diced (try smoked mozzarella too!)

Crack the eggs into a bowl and whisk.  Set aside.  Heat a drizzle of olive oil over medium high heat in a frying pan, saute the ham until it just starts to brown.  Add the garlic for another 30 seconds.  Add eggs and tomatoes scramble about 2 minutes.  Remove from heat while they are sill a little glossy and toss in the basil and cheese.  Stir just to combine and allow to sit for a minute or so, so the cheese can melt.  Slide onto two plates and garnish with extra basil and tomatoes, if desired.

Peanut Butter Baked Oatmeal

School is right around the corner, in fact just one week away for us!  We are on A Track this year, meaning I need to get my kids up, ready and fed before 8am!!  Wow, considering they've been staying up until 10pm, waking up at 9am and not eating breakfast until 10am sometimes, this is going to be quite an undertaking.  I don't do cold cereal, mostly hot breakfasts and sometimes they take longer than 5 minutes. I'm going to have to make sure I plan ahead, which is why I LOVE baked oatmeal.

My girls and I enjoy oatmeal in it's many forms, but baked is our favorite.  It's so versatile too.  Sometimes I like to add berries or mashed bananas to change up the flavor, or even throw some chocolate chips on top while it's warm.  Adding peanut butter this time was genius though!!  To say we loved it is an understatement.  I baked this ahead in a big pan (doubling works wonders and keeps well too) and we ate it two days in a row.  Talk about a time saver!  This will definitely be a keeper  and something I can make ahead and pull out quickly on those early school mornings.


Peanut Butter Baked Oatmeal
1 egg
1/4 cup brown sugar
1/4 cup unsweetened applesauce
1/4 cup smooth peanut butter
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 1/2 cups milk
2 cups rolled oats

Preheat oven to 350 degrees F.  Grease an 8 or 9 inch baking pan.

In a mixing bowl combine egg, brown sugar, applesauce and peanut butter and whisk until peanut butter is well incorporated and there are not lumps.  Add in vanilla, salt, baking powder, cinnamon and milk and whisk to combine.  Stir in the oats then pour into prepared baking pan.  Bake in preheated oven 35 minutes or until lightly golden on top.  Serve warm with a splash of milk, fresh fruit, nuts or even a few chocolate chips.

Store leftovers in an airtight container in the fridge.

Nutella Stuffed Croissant French Toast

It is a rare occasion that I make something like this for breakfast.  I almost can't stand to serve my kids something that's over the top sweet that early in the morning.  However, I think I can get away with this french toast because croissants aren't really sweet at all, and neither is the whipped cream (unless you buy it premade at the store), and I just serve it with fresh berries. So I'm totally good right!! 

I almost never buy croissants because they're kind of expensive.  But I love to shop the reduced bakery rack at a couple of my favorite grocery stores. Occasionally there will be a package or two of these babies, so I just grab them and throw them in the freezer for when I'm ready to use them. Day old bread is perfect for french toast since it's a little dry it'll soak up the egg mixture a little better.

This french toast is easier than it looks and SOOOO worth it!! It just takes a few minutes to pull everything together and you'll be on a roll flipping these babies on the griddle in no time.


Nutella Stuffed Croissant French Toast
1 package of croissants (either 5-6 large ones or about 12 small ones)
Nutella
2 large eggs
2-3 Tbsp. whole milk, heavy cream or half and half
1 tsp. vanilla
1/2 tsp. cinnamon
1 Tbsp. sugar

garnish:
whipped cream (homemade or store bought)
fresh berries

Preheat pancake griddle to about 300 degrees F.  Alternately you can cook these in a large frying pan, heated to medium-low. Add a little butter to the pan when you're ready to cook the croissants.

In a small shallow dish whisk together the eggs, milk, vanilla, cinnamon and sugar. Set aside.

Slice each of the croissants in half and spread on nutella as desired.  Place the croissants in the egg mixture and let them hang out to soak it up.  Flip them to soak on the other side.

Place croissants on the griddle and let cook about 3-4 minutes, or until golden brown.  Flip and cook another 3-4 minutes.

Serve warm with whipped cream and fresh berries.

Cranberry Pistachio and Dark Chocolate Granola

I used to be a granola making machine! I got a few in my recipe box that I loved and used all the time, then I sort of took a break.  You know how things go...life happens.  After our last stash of Almond Joy Granola (my fave!) was gone I decided to try a new recipe.  Actually the base is pretty similar to most of the granola I make, but the add-ins are what make it unique and delicious.  I've never put pistachios in granola before but I was pleasantly surprised.  I love them by themselves and their delicious taste and saltiness gives a great contrast in flavors to the sweet cranberries and dark chocolate. This will definitely be up there in my top faves!


Cranberry Pistachio and Dark Chocolate Granola
4 cups rolled oats
1 cup crispy rice cereal
1- 1 1/2 cups sweetened flaked coconut
1/4 cup coconut oil
1/4 cup water
3 Tbsp. brown sugar
3 Tbsp. honey
1 Tbsp. vanilla
1 Tbsp. cinnamon
1/2 tsp. ground ginger
1 cup salted pistachios
1 cup dried cranberries
1 cup dark chocolate chips

Preheat oven to 325 degrees F.

In a large mixing bowl, combine oats, cereal and coconut.  In a smaller microwave-safe mixing bowl, add coconut oil, water, brown sugar, vanilla, cinnamon and ginger.  Microwave about 30 seconds to melt coconut oil and whisk together until combined.  Pour over oat mixture and stir until oats are well-coated.

Spread granola out on 1 or 2 cookie sheets.  Bake for 20-25 minutes, stirring every 5-10 minutes.  If you use only one cookie sheet, use the longer cook time but if using two sheets the granola will brown quicker so stir more frequently and use the shorter cook time.

Allow granola to slightly cool then add pistachios, cranberries and dark chocolate chips.  Mix in and let it sit a few minutes so chocolate melts a little. Stir just a few times so the chocolate spreads just a little but doesn't coat everything.  This will give you clusters perfect for popping in your mouth.

Lemon Poppy Seed Muffins

What's not to love about a muffin?  They're quick and easy to make and their flavor variations are pretty much limitless.  I love to make a big batch of muffins, eat some warm and fresh, save a few for the kids' lunches then throw the rest in the freezer.  They make for a quick breakfast when we're short on time or even for a snack.  I typically use half whole wheat and half white flour and about half of the sugar of traditional muffin recipes, so no guilt here serving them to my family.

My oldest daughter fell in love with these muffins last year and I've made them numerous times since.  We all love them!  But if you're not a fan of lemon or don't have it on hand, try adding a touch of almond extract and a small handful of sliced almonds.  Just not sweet enough for you? Sprinkle some coarse sugar on top of each muffin before baking, or add a simple glaze on top of a little powdered sugar and milk mixed together.


Lemon Poppy Seed Muffins
2/3 cup sugar
zest and juice of 1 lemon
1/3 cup Greek yogurt
1/3-1/2 cup buttermilk
2 large eggs
1 stick butter, melted and slightly cooled
1 tsp. vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. poppy seeds

Preheat oven to 400 degrees F. Line muffin tin with liners and set aside.

In  mixing bowl, combine sugar and lemon zest.  Rub together with your fingers until very fragrant.  Add lemon juice,yogurt, buttermilk, eggs, melted butter and vanilla and whisk until well combined.  Sift the remaining dry ingredients, except the poppy seeds. Stir dry ingredients into the wet ingredients until just combined.  Gently fold in the poppy seeds.

Using a large scoop, divide batter evenly into the muffin tin.  Bake 15-17 minutes or until slightly golden on top.

Cool muffins on a wire rack and store in an airtight container on the counter about 4 days.


SOURCE: Adapted from Two Peas and Their Pod

Buttermilk Waffles

Man oh man there has been a waffle craze around here lately. I don't know about where you live but here in Utah we have Waffle Love. Delicious liege waffles with the most amazing decadent toppings! It was love at first bite.

Now I realize that buttermilk waffles are completely different, but still delicious in their own light.  Many of you know my love for pancakes.  I've made probably thousands and don't even need a recipe.  I grew up in a house where my mom often made us both pancakes and waffles.  I have obviously carried pancakes with me over the years, but I don't know where the waffles fell off.  Since starting to make these, both my kids and husband prefer them over pancakes.  So I suck it up every once in a while and make a big batch.  I like to throw the leftovers in the freezer because they keep so well.  Just pop them in the toaster right from the freezer and they come out nice and warm and crispy--not soggy!

Buttermilk Waffles
3 large eggs, separated
2 cups buttermilk
1 Tbsp. vanilla
6 Tbsp. butter, melted
2 Tbsp. sugar
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

In a mixing bowl, whisk together egg yolks with buttermilk, vanilla, butter and sugar.  Sift together dry ingredients and add them to the wet.  Whisk to incorporate.

In a mixing bowl fitted with a whisk attachment, beat egg whites on medium or high speed, until stiff peaks form. Gently fold them into the batter.  Cover batter loosely with plastic wrap about 10-15 minutes, while waffle iron heats up.

Cook waffles on preheated waffle iron according to package directions.

Serve warm with toppings of your choice: syrup, whipped cream, fruit, etc.


SOURCE: Just a Taste

Egg Nog Muffins

I absolutely LOVE egg nog and usually try to get as much of it as I can while it's around during the holidays.  Thankfully I'm doing a health and fitness challenge right now, otherwise I'd probably have gone through more than my share.

So I had a lonely quart left in my fridge that needed to be used up before it expired.  I didn't want to "cheat" and just drink it so I made these lovely muffins for breakfast and they were totally devoured.  I think I may need to make them again.

Egg Nog Muffins
Makes 1 dozen

1 cup good quality egg nog
2 eggs
1/4 cup sour cream
1 /4 cup butter, melted and cooled slightly
1/2 cup sugar (or 1/3 cup if your egg nog is pretty sweet)
3/4 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, whisk together egg nog, eggs, sour cream, butter and sugar, until well combined.  Add the rest of the ingredients and stir to combine.

Line muffin tin with liners and divide batter evenly between muffin wells.

Bake muffins for 15-17 minutes or until lightly golden and toothpick inserted in center comes out clean.  Cool on wire rack.  Store in an airtight container on the counter for 3-4 days. 

Cherry Chocolate Pancakes

I know, call me crazy, I have managed to get not one, but two posts up this crazy busy lovely summer! It is, however cherry season, and I just couldn't let it pass without paying homage to some of the summer's best.  We love fresh cherries so we try to get our fill when they are in season.  Otherwise, they're like $5 a pound!  Who pays that? (Ok, I'm sure some people do, and maybe I would under duress but, usually NOT!)

Not only do we love summer fruit when it comes on, we also LOVE pancakes!!  Hence the 29 different recipes on the blog.  Funny thing was I hadn't even planned on making these, let alone blog blog about them, until I had actually made them. It's been more than a year since my last pancake concoction, so I knew it was time for another one.

Cherries and chocolate are one of my favorite flavor combinations. I used to make this cake all the time, especially on my birthday and it's still a favorite to this day. These pancakes highlighted the fresh cherries perfectly and were wonderfully complimented by the dark chocolate (chocolate-duh!). The effort level for this recipe is still minimal; the only extra step is chopping the cherries and chocolate. So, you can still flip these out in a short amount of time and still enjoy your morning.


Cherry Chocolate Pancakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. sugar
1 cup buttermilk
1 egg
2  Tbsp. oil or melted butter
1/4 tsp. almond extract
1/2 cup fresh cherries, pitted and roughly chopped, plus extra for garnish
1/4 cup dark chocolate bar, roughly chopped, plus extra for garnish

In a mixing bowl, whisk together sugar, buttermilk, egg, oil and almond extract.  Add flours, baking powder, soda and salt.  Whisk until just combined.  Gently fold in cherries and chocolate.  Let batter sit while griddle heats up.

Pour batter by 1/4 cup onto griddle.  Cook on one side until bubbles start to form and sides begin to look dry; about 2-3 minutes.  Flip pancakes and cook another minute or two on the other side.  Repeat with remaining batter.

Serve warm with butter, syrup and additional fresh cherries and chocolate, if desired.


more cherry chocolate love...
Double Cherry Chocolate Cookies 
Cherry Chocolate Scones
Cherry Chocolate Ice Cream

Cake Batter Scones

Celebrating birthdays is just about one of my favorite things to celebrate.  Although my husband isn't much for celebrations, I still try to make a big deal for the rest of us.  My go-to birthday breakfast is usually these Cake Batter Pancakes, but this year I wanted to try something different.  It's no secret that I love scones (thirteen recipes on the blog to be exact) so I thought cake batter flavored scones would be perfect for a birthday breakfast.  While there is no actual cake batter in the dough, you better believe they taste EXACTLY like birthday cake and practically melt in your mouth!  They had me swooning.  I may have eaten one...or three.

Cake Batter Scones

for the scones:

2 cups all-purpose flour

1 Tbsp. baking powder

1/4 cup sugar

1/2 tsp. salt

5 Tbsp. unsalted butter, cut into pieces

1 cup heavy cream

1 tsp. vanilla extract

1/2 tsp. almond extract

1/2 cup rainbow sprinkles (or less if you want)

 

for the icing:

1 cup powdered sugar

1-2 Tbsp. milk

1/2 tsp. vanilla extract

extra sprinkles for garnish, if desired

Preheat oven to 425 degrees F.

In a food processor fitted with a blade attachment, add the flour, baking powder, salt and sugar.  Pulse a couple times to blend.  Add butter and whiz until mixture becomes a coarse meal.  Alternately you could use a pastry blender or two knives to cut butter in.

In a separate bowl, add heavy cream, vanilla and almond extracts and stir briefly to combine.  Add flour mixture to bowl, along with sprinkles, and stir until a dough forms (it will be crumbly).  Turn onto a lightly floured surface and knead gently, only about 3 or 4 times. Do not over-work or dough will be chewy.

Divide dough in half and gently pat out into about a 6-inch circle.  Cut into 6-8 wedges and place on an ungreased cookie sheet or cookie sheet lined with a silicone baking mat. Repeat with other half of dough.  Bake in preheated oven about 12-15 minutes or until lightly golden.  Remove from oven and cool on a wire rack.

Make icing by whisking together powdered sugar, milk and vanilla.  Once scones are cooled, drizzle icing over the top, add more sprinkles if desired, and allow to set. 

Brown Butter Banana Muffins

 Who doesn't love a good muffin for breakfast once in a while? Unfortunately most muffins are so LOADED with sugar they could really be considered a dessert.  Not these!  I love using super ripe mashed bananas in my pancakes and muffins because they lend a natural sweetness so you don't have to use much added sugar.   

These muffins are  delightfully delicious and incredibly moist.  My girls sometimes get finicky about the kind of muffins I make but these were gone in no time.  With less than half the sugar than your typical muffin recipe and by using whole wheat flour you can feel good about eating a few of these.

 Brown Butter Banana Muffins

7 Tbsp. unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

2 tsp. vanilla

2 bananas, mashed

1/4 cup brown sugar

2 Tbsp. granulated sugar

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

Preheat oven to 400 degrees F.   Line muffin tin with liners.

In a small pan melt butter over medium high heat.  Continue cooking until butter begins to smell nutty and starts turning a golden and brown bits appear.  Set aside to cool slightly.

In a mixing bowl, combine milk, egg and yolk, vanilla and mashed banana.  Very slowly whisk in warm butter, brown bits and all (do it too fast and you'll scramble the eggs).  Add in the sugars and whisk well to incorporate.  Sift in the rest of the dry ingredients and stir until just combined.

Divide batter evenly into the muffin tin.  Bake 12-14 minutes.  Remove from oven and cool on a wire rack.

SOURCE: Adapted from Breanna's Recipe Box

 

Lemon Poppyseed and Blueberry Crepes

Although we have a lot of pancakes for breakfast and I pretty much make breakfast every morning,  crepes are still a delicious treat we very rarely enjoy around here.  I don't know what got me in the mood the other day, but I was craving some crepes in a bad way. I was going to do our most frequent flavor, sweet crepes with nutella, strawberries & bananas and whipped cream, but we didn't have any nutella, or strawberries for that matter.  So I went with the next best thing; fruity and citrus-y (if that's even a real word).  I figured they would be good and everyone would eat them but I couldn't believe just HOW good they were.  Blueberries and lemons were just meant to be.  My mouth was Mmmmmm-ing and Ahhhhh-ing and wanted MORE!

If you've never made crepes before they can be a little daunting at first.  While the batter takes just a few minutes to prepare, getting the hang of swirling it around the pan quick enough and thin enough takes a little practice.  Don't let that stop you, I still mess up the first couple of each batch I make anyway.


Lemon Poppyseed and Blueberry Crepes
makes about 12-14 crepes

for the crepe batter:
2 eggs
2 Tbsp. oil
3 Tbsp. sugar
pinch of salt
1 cup flour
1 1/3 cup milk
1 tsp. vanilla
zest and juice of a lemon
2 tsp. poppy seeds

butter

for the filling:
8 oz. cream cheese, softened
1/2 cup powdered sugar
zest and juice of a lemon
1 tsp. vanilla
1 cup blueberries, frozen or fresh

For the crepe batter, put all the ingredients except the poppy seeds into a blender and blend until there are no lumps.  Add in poppy seeds and just barely blend to incorporate.

Heat crepe pan or frying pan over medium heat.  Have a stick of butter handy, leaving the wrapper on half of it.  This will make it easy to butter your pan between each crepe.

Whip the cream cheese and sugar until light and fluffy.  Add in lemon juice and zest and vanilla and mix well.  Gently fold in blueberries.  Set aside.

When pan is sufficiently hot, quickly butter it with the stick of butter (just run it across the pan a few times real quick).  Hold the pan with one hand while you pour the batter with the other hand.  I use about 1/3 cup batter for each crepe.  Quickly rotate the pan in a circular motion until the batter has covered the bottom of the pan.  Set on the stove and cook about 30 seconds or until edges are set and you can run a spatula under them.  Flip and cook another 20-30 seconds or so.

Remove crepe from pan and place on a large plate.  Cover to keep warm, if desired, and continue cooking until all the batter is used up, buttering pan in between each.

To serve, spread filling over half of the crepe, then fold in half and fold in half again.  Alternately you can place the filling just off the center and roll it up burrito style.  Garnish with extra powdered sugar and blueberries, if desired.



SOURCE: Crepes from Our Best Bites, Filling from Say Yes

Raspberry Lemon Baked Oatmeal

Oats, in some form or another, make their way onto our breakfast table at least 2-3 times a week.  While everyone is perfectly happy with a simple version of a little brown sugar and cinnamon, it is nice to change it up a bit. 

My girls LOVE pretty much any berry they can get their hand on. Raspberries are probably my most favorite, but I enjoy them all as well. Fresh berries in season are such a treat.  Whenever we get a clamshell of blueberries or blackberries in our CSA basket, it doesn't even make it to the fridge before my girls have ripped it open and started shoving the berries in their face.  I don't mind though.  Any fresh produce my girls willingly eat is ok by me.

That said, it's no surprise that this Raspberry Lemon Baked Oatmeal is my favorite version so far.  I usually try to use a small amount of sugar when I make breakfast foods, but I did add a tiny bit more to balance out the tartness of the raspberries a bit.  If you're into mix-ins, my favorite with this flavor combination would be toasted coconut, chopped white chocolate and a splash of milk.  Enjoy!


Raspberry Lemon Baked Oatmeal
1/2 cup milk
1 egg
1 tsp. vanilla
zest and juice of a lemon
1/4 cup  coconut oil, melted
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cups rolled oats
1 cup raspberries (frozen or fresh)

 Preheat oven to 350 degrees F. Spray 8 or 9-inch baking dish with cooking spray.

In a mixing bowl, whisk together milk, egg, vanilla, lemon zest and juice, coconut oil and sugar.  Add baking powder, salt and rolled oats.  Stir to combine.  Gently fold in the raspberries.  Pour into prepared baking dish and bake 28-30 minutes, until slightly golden on top. 

Serve warm, with mix-ins as desired.

Orange Ricotta Muffins

I'm always up for making something tasty for breakfast.  We haven't had cold cereal in so long when I actually do buy it my kids won't even eat it.  True story, when I was sick these past few months, I broke down and actually bought Lucky Charms because I had no energy for anything and I could really care less what everyone ate.  Well, it sat in my pantry unopened, uneaten.  My husband ended up eating it.

My husband is not really a breakfast eater, plus he leaves so early in the morning anyway, he probably doesn't care much that me misses out.  The rest of us like our warm muffins, pancakes, oatmeal, eggs, etc. and I enjoy making it. 

I had some leftover ricotta in the fridge and hated to let it go to waste so I thought these muffins would be perfect to make. Plus, I absolutely love orange and chocolate together.  The muffins were delicious and my kids inhaled them.  I think there was only one left the next day and my daughter took it to school in her lunchbox.

Chocolate Chip Orange Ricotta Muffins
2 cups whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unrefined sugar (such as sucanat)
1/4 cup coconut oil (or butter), melted
1 egg
1 cup ricotta cheese, full fat
1 tsp. vanilla
zest and juice of an orange
1/2 cup mini chocolate chips

Preheat oven to 400 degrees F.

In a mixing bowl combine sugar and orange zest.  Use a spatula to mix it together, smashing it up against the side of the bowl to work out the oil.  Add in egg, ricotta, vanilla, orange juice and stir.  Add coconut oil and whisk until well-incorporated.  Add dry ingredients and stir until just combined.  Fold in chocolate chips.

Line muffin tin with paper liners and divide batter evenly between the wells.  Bake for 12-15 minutes or until lightly golden.  Let cool a few minutes in the pan, then cool completely on a wire rack.

SOURCE: Slightly Adapted from Two Peas and Their Pod

Veggie Frittata

I really hope Mother Nature isn't fooling us because it seems so hard to believe we've had such nice, warm weather the past week or so.  The end of February, c'mon, seems too good to be true.  I'm just waiting for it to turn again before it's here to stay.  Utah weather is kind of unpredictable, so I totally wouldn't be surprised.  However, I'll take any warm weather that comes our way!  I spent the last three months with a miserable sinus infection, which has finally cleared up, YAY!  I'm feeling like my old self again.

Savory breakfasts are my husband's favorite.  Too bad he's not home for breakfast more often because he doesn't have a chance to enjoy them much.  This morning I was actually craving something savory for breakfast and knew this would be right up his alley.  I usually just do eggs and toast, when I go that route. They are simple and quick, but I wanted a little more.  So, I decided to empty out my fridge of the last remaining veggies and fresh herbs before I went grocery shopping for the week.  I also tend to pick up random cuts of cheese at the deli so it was a good way to use that up as well. 

I loved everything about this frittata; the flavors, the brilliant colors and all that VEG! Frittatas are highly customizable so if you have different veggies on hand or different cheese, no prob!  Just throw it in there.  This makes for a nice weekend breakfast or Sunday brunch with family.


Veggie Frittata
1/2 onion, thinly sliced
2 cloves garlic
1/2 lb. fresh asparagus, chopped into 1-inch pieces
1 large orange or yellow bell pepper, chopped into 1-inch pieces
1 large roma tomato, diced
1 heaping cup baby spinach, chopped
2 Tbsp. fresh basil, chopped
6 large eggs
1/2 cup whole milk, half and half, or cream
1 cup sharp white cheddar, shredded
1/2-3/4 tsp. salt
1/2 tsp. fresh cracked black pepper
Parmesan cheese

Heat a large oven safe frying pan over medium high heat.  Reduce heat to medium to medium low, drizzle a good bit of olive oil and add sliced onion.  Let saute until they start to caramelize, about 7-10 minutes.  Add garlic, asparagus, and bell pepper.  Add a pinch of water if necessary if pan become too dry.  Saute 2-3 minutes.

Meanwhile, combine eggs, milk, cheese salt and pepper in a mixing bowl and whisk.

Make sure any added water has just about evaporated and add tomatoes and spinach and basil.  Then pour egg mixture over the top of everything.  You may need to jiggle some of the veggies back down.  Reduce heat to low, cover and cook 8-10 minutes, or until eggs are almost set. 

Turn on broiler.  Remove lid from frying pan.  Finely shred some Parmesan cheese over the top, if desired, and place under the broiler for about 3-4 minutes.  Keep an eye on it!  Remove from oven-DON'T FORGET TO USE AN OVEN MITT TO GRAB THE HANDLE, IT WILL BE HOT! Loosen edges of frittata and slide it onto a serving platter.  Serve warm.

Caprese Baked Egg Cups

Along with pancakes and oatmeal, eggs are another thing we make the most of for breakfast around here.  They are quick, easy and filling, especially along slide some nice crusty bread. While during the week I usually keep it to scrambled eggs, on the weekend I like to indulge a little. 

My first experience with baked eggs were these Fontina and Spinach Baked Eggs. Boy did they make my mouth water! I probably ate them every day for like a week.  Since then I have discovered and fallen in love with Trader Joe's smoked mozzarella and this new version of baked eggs.  Caprese anything and you have me drooling.  Although these eggs aren't quite as quick to make as scrambled, they don't take  more than a few minutes extra to prepare. And bonus, it'll make a party in your mouth with every bite!!

Caprese Baked Egg Cups
makes 4 small ramekins
 
4 eggs
1 pint grape tomatoes
3-4 oz. fresh mozzarella cheese (I like to use smoked mozzarella from Trader Joe's)
8-10 fresh basil leaves, chopped
2 tsp. cream or milk
softened butter

Preheat oven to 350 degrees F.

Butter the insides of 4 ramekins.  Crack an egg in each and add half teaspoon of cream to.  Season with salt and pepper.  Add some tomatoes, cheese and basil. 

Set ramekins on a baking sheet and bake for about 5-8 minutes.  Turn on broiler and bake another 5 minutes or so for firmer yolks, less time for more runny yolks.

Serve warm with crusty bread.


SOURCE: How Sweet It Is

Banana Bread Baked Oatmeal

I usually keep a bunch of bananas on my counter, some not quite ripe, some ready to eat and the rest ready to use in smoothies or baked goods.  When I bake with bananas I like to make sure they are nice and almost black,  so I let them sit out a good long time.  I always say the blacker the better.

Lately we haven't been eating bananas as quickly as we usually do so my black ones were piling up.  I didn't really feel in the mood to make bread or muffins and was trying to keep the sweets at bay, so I was kind of at a loss as to what to make.  Then I thought about breakfast for the week and realized some mashed banana would go great mixed into our regular baked oatmeal.

I like to make breakfast fresh for my girls before school so I had to get up a little early the morning I made this, but it was so worth it!!  The smell that filled the house was amazing.  It really did smell like banana bread baking.  The end result was so delicious, nice and moist and a little crunchy on top.  I even thought about sprinkling a little coarse sugar on top for brulee but was short on time, so I'll have to save it for next time.

This oatmeal is easily doubled to fit a 9x13 pan.  I sometimes like to make a big pan and eat on it for the next few days.

Banana Bread Baked Oatmeal
1 cup mashed banana (about 2 large)
1/2 milk
1 egg
1/4 cup brown sugar
1 tsp. vanilla
scant 1/4 cup coconut oil, melted (or butter)
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
2 cups rolled oats
1/4 cup chopped pecans

Preheat oven to 350 degrees F.  Spray an 8 or 9 inch baking pan with cooking spray and set aside.

In a mixing bowl, combine banana, milk, egg, brown sugar, vanilla and coconut oil.  Whisk until well combined.  Stir in the rest of the ingredients and pour into prepared baking pan.  Bake 28-30 minutes or until slightly golden on top.

Serve warm.  Top with a splash of milk, extra pecans and sliced banana, if desired.  Store leftovers in an airtight container in the fridge.  

Cranberry Egg Nog Scones with White Chocolate Glaze

I don't think it is possible for me to EVER get tired of making and eating scones.  After pancakes, it's my next passion.  They are my Saturday morning thing that I look forward to most of the week; that and sleeping in FINALLY!

I bought some egg nog on a whim since it was on sale and I usually can't get enough during the season, so I thought it would be perfect to throw into some scones.  My daughters totally agreed too.  They suggested I add white chocolate chips, I wanted fresh cranberries, so I did cranberries and a white chocolate chip glaze. (I did, however, make a batch for the girls with just white chocolate chips since I knew they wouldn't eat the ones with cranberries.)  The verdict: delish! It just doesn't get much better than this when eating things in season.


Cranberry Egg Nog Scones with White Chocolate Glaze
2 cups whole wheat flour (half whole wheat half white is ok too)
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup sucanat (or other sugar)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
pinch of allspice
6 Tbsp. cold butter, cut into cubes
1 1/2 cups fresh cranberries, coarsely chopped
1 cup egg nog
1/8 tsp. rum extract

for the glaze:
2 oz white chocolate chips
3/4 cup powdered sugar
2 Tbsp. milk

Preheat oven to 400 degrees F.

In a mixing bowl fitted with a blade attachment, add the flour, baking powder, salt, sucanat and spices.  Pulse a couple times to blend.  Add butter and whiz until mixture becomes a coarse meal.  Alternately you could use a pastry blender or two knives to cut butter in.

Pour flour mixture into a regular mixing bowl and add cranberries.  Toss to coat.  Add egg nog and rum extract and stir until mixture comes together.  It will be shaggy.  Turn dough onto floured surface.  Fold dough over about 3-4 times and pat out into about 3/4-1-inch thickness.  Use a biscuit cutter to cut out scones.  Place scones on silicone or parchment lined baking sheet.  Pat scraps together gently and cut out the rest of the dough.

Bake for 12-15 minutes or until lightly golden.  Remove from oven and cool on wire rack.  While scones are cooling, make the glaze.

For the white chocolate glaze, melt the chocolate chips in a microwave safe bowl for twenty second increments at 50% power or less, stirring in between.  Add the milk and gently whisk it with the melted chocolate.  Warm in microwave a few seconds, if necessary.  Add powdered sugar and whisk until smooth.  Drizzle on cooled scones.

Scones are best eaten fresh. You can freeze any cut out scones you do not want to bake by placing them on a plate or large tray and putting them in the freezer for a couple of hours. Transfer to an airtight container to store.  When ready to bake, place frozen scones on baking sheet, as above, adding about 5 minutes to bake time.