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

Sunday, April 13, 2014

Blueberry Streusel Cake


For this month's Secret Recipe Club, I was assigned Anne-Marie of This Mama Cooks!

I was intrigued by her Avocado Ricotta Pound Cake, and totally have her Mexican Breakfast Casserole on my list, but ended up choosing this Blueberry Streusel Cake

It was easy to put together.  I did make a few changes, and if there is a next time I will make more changes. To me, in the morning, even with coffee, the cinnamon in the streusel is overpowering, as is the sheer amount of streusel.  I thought about leaving some off as I was dumping it over the batter, but I didn't.  Next time I will, and I'll probably also cut back on the dry ingredients and increase the butter.  But maybe that's just me.

I had to bake this cake almost double the suggested time--15 additional minutes!  At 20 minutes it was still raw (I know this because my pan is clear (see below) AND the toothpick came up with batter on it.  In the end it turned out fine, but if you have somewhere to be, maybe choose a quicker recipe.

H-Bomb likes this cake a lot, and ate two pieces for breakfast!  Sawed Off is refusing to try it (nothing new) and Number One said he'll have some later. 

So, it's a good cake and we'll probably eat it all, but to be honest it makes me long for my mom's amazing Blueberry Tea Cake.  I wish that is the cake I'd made.  I'll have to get that recipe from her and share it soon.


Blueberry Muffin Streusel Cake
Adapted from This Mama Cooks via a friend via Holly Clegg?  
(I'm not sure where the recipe originally came from, but I found it at This Mama Cooks!
Makes 12 servings

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 cup milk
1 egg
1 teaspoon vanilla
2 tablespoons oil
1 cup fresh blueberries

Streusel Topping (recipe follows)


Preheat oven to 375°F.  Coat a 9x9x2-inch square pan with nonstick cooking spray or butter.

In bowl, mix together flour, baking powder, sugar, milk, egg and vanilla.

Stir in oil and blueberries, only until mixed.

Sprinkle 1/2 cup reserved Streusel Topping (recipe below) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.

Bake 20-25 minutes or until toothpick inserted in middle comes out dry.

Streusel Topping
1/3 cup sugar
1/3 cup brown sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, softened
1/2 cup chopped pecans

In small bowl, mix together sugar, brown sugar, flour and cinnamon.
Cut in vanilla and butter using pastry blender or fork.
Reserve 1/2 cup topping and add pecans to remaining topping.


Secret Recipe Club

Sunday, February 9, 2014

Coconut Lime Pull-Apart Bread

You probably know I regularly participate in a couple monthly blog events.  Both of these events expose me to new food blogs, and who doesn't enjoy perusing new blogs?  ;-)

Taste & Create is a fun one, (created by my friend Nicole who passed the torch to me when she opened her own bakery/cafe in Germany), in which participants are randomly partnered up and tasked with creating a recipe from each other's blog.  (click the link above and email me at cowgirlmin07[at]gmail[dot]com if you'd like to join us!)

The Secret Recipe Club is interesting too, participants are assigned blogs and make recipes, but there are no partners, everyone is in sort of a daisy-chain of food.  (click on the logo at the bottom of this post to get on the list for this one)

This month, the blog I was assigned for Secret Recipe Club was:




It didn't take long to decide on one of Jeanie's Pull-Apart Breads!  The hard part was deciding whether to make Orange or Coconut Lime!!  A quick question to Number One, and Coconut Lime Pull-Apart Bread was the winner.

This bread goes together easily, rises beautifully and isn't too hard to put together, if a bit messy!

The results are so good that we'll be making this again, in Orange, Cinnamon, and whatever other flavor we can think of!


Coconut Lime Pull-Apart Bread, before glazing


Coconut Lime Pull Apart Bread
 Adapted from The Tasty Cheapskate
Makes 1 loaf 
Prep time: 20 minutes
Rise time: 1 1/2 hours
Cook time: 30 minutes

1/3 cup milk
1/4 cup butter
1/4 cup water
1/4 cup sugar
2 1/4 teaspoons yeast
1 1/2 teaspoons vanilla
2 eggs
2 3/4 cups all-purpose flour (added by the cup)

Filling:

1/2 cup sugar
1/4 cup butter, melted
Grated zest of 2 limes (reserve about a teaspoon or so for topping)
1/2 cup coconut (I prefer dried raw, unsweetened)

Heat milk and butter until butter melts (Jeanie does this in the microwave, so I did too). Add cool water, so that the mixture is warm to the touch, but not hot (about 110 degrees). Stir in yeast and sugar. Add eggs and vanilla and mix well.

To this, add 1 cup of flour and mix. Then add another cup of flour and mix. It should be about ready to turn out to knead. (If not, add another 1/2 cup flour). Turn it out to knead adding remaining flour as it gets sticky. I actually ended up using 3 cups of flour total, including what I put on the pastry sheet and kneaded in. The dough should be soft, but not sticky.  It is a nice, substantial dough.

Place dough in a bowl, cover with a lint-free towel and let rise for about an hour, until doubled in size.

Punch the dough down and roll it out into a rectangle that is about 12 x 20 inches, about 1/4 inch thick, on a well-floured surface.

Melt butter for filling and drizzle it on, spreading around with a pastry brush so it covers the entire surface area.

Mix sugar, lime zest and coconut well.  Sprinkle evenly over dough.

Cut the dough short-ways into 5 (12x4") strips.  Stack the strips on top of each other. I scooped up the sugar, zest and coconut that fell off and sprinkled it back on the layers.

Cut this long stack into 6 rectangles that are roughly 2 inches wide. Carefully stack them cut side up in a well-greased loaf pan.  Scoop up any sugar mixture that's fallen off and sprinkle it on top.

Cover and let the loaf rise again.

Bake at 350 degrees F for 30-40 minutes. 

Jeanie says:  "The top will get a little crusty and you'll worry you might be cooking it too long, but don't worry, that's just caramel-y sugar forming on top. Remove from oven, let it cool slightly, and then take it out of the pan and, yup, tear it apart." 

Unless you want some glaze, in which case, continue on:


Coconut Lime Glaze

4 tablespoons coconut milk
1- 1 1/2 cups powdered sugar
juice from one lime
reserved lime zest for looks

Mix together and pour over bread while it's still warm.
THEN tear it apart and enjoy!!


Secret Recipe Club

Sunday, January 12, 2014

BAKED OMELETS a.k.a. CRUSTLESS QUICHE

The beauty of making individual omelets is that you can truly have what you want.  Hubs hates mushrooms and I love them.  He likes his with more salt and I like more pepper.  You see where I'm going with this?  It's all about what YOU want.  They also take half as much time to bake as a whole casserole would.
The one on the left is rotisserie chicken, mushroom, onion, fresh ground pepper and nacho cheese.  The one on the right is pot roast, onion, green Tabasco, salt and pepper with sharp cheddar cheese. These are a good place to use up some leftovers!
BAKED OMELETES aka CRUSTLESS QUICHE
BASIC EGG MIXTURE - per person
2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste
  • Preheat oven to 350 ˚.
  • Spray ramekins with cooking spray,
  • Fill bottom with your favorites.
  • Whisk together the eggs, sour cream and milk.
  • Pour over fillings.
  • Bake 30 minutes or until cooked through.
  • Let sit 5 minutes.
  • Invert onto plate and enjoy.

Sunday, December 15, 2013

Cinnamon Roll Custard Oats

You probably know I regularly participate in a couple monthly blog events.  Both of these events expose me to new food blogs, and who doesn't enjoy perusing new blogs?  ;-)

Taste & Create is a fun one, (created by my friend Nicole who passed the torch to me when she opened her own bakery/cafe in Germany), in which participants are randomly partnered up and tasked with creating a recipe from each other's blog.  (click the link above and email me at cowgirlmin07[at]gmail[dot]com if you'd like to join us!)


The Secret Recipe Club is interesting too, participants are assigned blogs and make recipes, but there are no partners, everyone is in sort of a daisy-chain of food.  (click on the logo at the bottom of this post to get on the list for this one)

This month, the blog I was assigned for Secret Recipe Club was:


One look at Heather's blog was all it took for me to realize I really wanted to try one of her "custard oats" recipes.  But which one??  Well, I decided to try her Cinnamon Roll Custard Oats out on my boys, who LOVE the oatmeal that I make for them.  I love custard, I love oats, I love cinnamon rolls!

I'm sorry to say the boys did not love this oatmeal. I didn't have any cream cheese, and since they usually don't have toppings, I didn't add any.  I don't know whether that would have made a difference.  It was plenty sweet, they usually like a bit of brown sugar on top of oatmeal but they didn't ask for any of that either.  I guess when you have a winner for before-school breakfast, you just need to stick with it!

As for me, I really enjoyed the flavor, but there was a texture issue.  (this is no one's fault, I have trouble eating an entire container of yogurt b/c of the texture!)  Number One isn't an oatmeal fan from the start, so he didn't try it.  I may play with this recipe more and see what happens, or try one of Heather's other variations.  I am still intrigued by the whole idea!!  If you try it, let me know what you think!

*Incidentally, I doubled the recipe below and had more than enough oatmeal for the three of us, so just keep that in mind.*


Cinnamon Roll Custard Oats
from Fit Mama Real Food
Serves 1

1/2 cup oats
1/4 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp maple syrup
1/4 cup unsweetened applesauce
1 cup milk or water *(I was running low on milk, so I used half & half and water in equal measure)
1 egg
heaping 1/16th tsp sea salt

Toppings: 1 tbsp cream cheese mixed with 1/2 tsp maple syrup, walnuts and raisins

In a small pot over medium heat add all ingredients except the toppings. Whisk together and continue to whisk every 2 or so minutes as the oats cook. (lower heat and whisk more if the oats start bubbling and splattering)  Once thickened up, about 5 minutes or so, remove and top with cream cheese frosting, walnuts and raisins if desired.


 Secret Recipe Club

Saturday, June 15, 2013

Coconut Granola

I found this recipe for granola on The Frugal Girl, and was intrigued because it uses coconut oil instead of vegetable oil.  Even healthier, right?

The good news is that this granola is fabulously delicious AND easy to make.  I made a double batch and took it to our family quilting retreat this week, and it was a HIT!  We ate it for breakfast two mornings in a row.  It's a keeper!
 
Picture to come!

Coconut Granola
Adapted from The Frugal Girl

6 cups regular oatmeal
1 cup chopped nuts (I used almonds and topped them off with peanuts to make a full cup)
1 cup dried fruit (I didn't use fruit, so I say Optional.  If it's bigger than a raisin, I'd chop it too)
1 cup raw dried coconut (find this in the organic/baking section of your grocery, if you're lucky!)
1/2 cup honey
1/2 cup coconut oil
3 tablespoons dark brown sugar
3 teaspoons vanilla extract

Preheat oven to 300 degrees.

In a large bowl, combine oats, nuts, fruit (if using), and coconut.

Heat the honey, oil and brown sugar on low heat in a small pot.  Stir until sugar is dissolved.  Stir in vanilla.

Pour honey mixture over oat mixture and stir well. Spread onto two rimmed baking sheets.

Bake for 15 minutes, then stir. Bake for another 5 minutes and stir. Bake in additional 2-5 minute intervals until granola is light golden brown.

Saturday, October 13, 2012

Taste & Create: Buttermilk Waffles

***Taste & Create is a fabulous monthly blog event in which participants are randomly paired off to choose and prepare a dish from their partner's blog. If you'd like to join us, please email me at cowgirlmin07 [at] gmail [dot] com by the 8th of the month!! *** 

 

My partner this month is Carol from No Reason Needed.  I know I can always find a delicious recipe on her blog, and this month was no exception.  I was drawn to her Buttermilk Spice Muffins, but then.  Then, immediately below the muffins on the list, were these Buttermilk Waffles!

I didn't change a thing, although I did follow the 1/2 oil, 1/2 butter suggestion, so I'll list that as I made them.  The recipe is originally from Swanky Paper, and I'm so glad Carol found it and tried it.

This recipe will be one we return to.  It's so easy to whip up and the waffles are light, fluffy, crispy and delicious!

Buttermilk Waffles
Makes about 11 waffles

4 eggs, beaten until light
2 cups buttermilk (2 tablespoons lemon juice or vinegar, plus enough milk to make 2 cups)
1/2 cup vegetable oil 
1/2 cup butter, melted 
2 cups of flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder


Whisk eggs until light, then add buttermilk and oil.  Whisk in butter.  Add flour, salt, baking soda and powder, mix well.  Pour into a waffle maker.  Cook until golden brown.  Serve with butter, maple syrup, and your favorite toppings.  

 

Sunday, August 26, 2012

French Toast Casserole

We love French toast, but I hate having to make recipes that require one of us to eat while it's hot and the next batch is on the griddle. This recipe makes us both happy at the same time and is a time saver because I throw it together the night before AND it uses what might otherwise be wasted. We love sourdough bread, but the heels are sometimes a little tough. I save the heels from each loaf in the freezer and when I have enough I make this casserole. It's absolutely perfect for Thanksgiving or Christmas morning. The smell of the cinnamon baking is one of the best smiles you can give your family. 

FRENCH TOAST CASSEROLE
CASSEROLE
8-10 sourdough heels (or regular slices work too)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon sea salt
TOPPING
3 tablespoons butter, cubed or sliced thin
3 tablespoons sugar
3 teaspoons cinnamon
maple syrup - OPTIONAL - it really is great without it
  • In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
  • Cube bread.
  • Add bread to the egg mixture and toss to coat well.
  • Grease a 13x9 baking dish.
  • Pour bread mixture into baking dish, cover and refrigerate overnight.
  • Remove casserole from refrigerator 30 minutes before baking.
  • Preheat oven to 350˚.
  • Dot casserole with butter pieces.
  • Combine topping sugar and cinnamon - sprinkle over top.
  • Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
  • Let stand 5 minutes before serving.
**If you want a crispy top, uncover 10 minutes before it's through.

Monday, August 13, 2012

Baked Donut Holes

Last month, I joined the The Secret Recipe Club.   It is a secret blog assignment, where you are set off into another foodie's blog alone, and no one else is supposed to know.  Someone else all together gets to peruse your blog.  We'll all find out who had which blog on the same day and time.

Without further ado, my assignment for the Secret Recipe Club this month was:

It's Yummy To My Tummy!

In perusing this new-to-me blog, the first recipe that caught my eye was Bacon & Sundried Tomato Guacamole.  I believe I will try this recipe at some point. 
But I kept coming back to the Baked Donuts.  I do have a donut pan, which I have not yet used, but as luck would have it, it wasn't at this house at the particular time I decided it was "time to make the donuts."  The donut pan languishes, unused and shiny (although probably a bit dusty by now) at the ranch.  

However, I had recently purchased a Bella Cake Pop & Donut Hole Maker for my son's Angry Birds birthday party, and that was right here where I needed it!  (the one I have is similar to this one, although I purchased mine at Target and it actually makes 12 at a time)

I didn't have the ingredients for Heather's chocolate or vanilla glazes, so I opted for a cinnamon sugar topping, which was delicious!  I also didn't have cake flour or nutmeg, but regular flour and cinnamon work just fine.  To see the original recipe and the yummy glaze recipes, please follow this link!  

These are easy to whip up and everyone loved them!


Baked Donut Holes
Adapted from  It's Yummy To My Tummy!
makes about 48, I think, we ate them pretty fast!

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 teaspoon salt
2 eggs, lightly beaten
2 tablespoons butter, melted
3/4 cup buttermilk (a big splash of lemon juice + enough milk to total 3/4 cup)

1/2 stick butter, melted
sugar mixed with cinnamon (I never measure, but I'd guess at least a 1/2 cup sugar and a teaspoon or two of cinnamon?  just mix and add more until it looks/tastes right)


In a large bowl, sift together flour, sugar, baking powder, nutmeg, and salt. Add eggs, 2 tablespoons melted butter, and buttermilk. Mix until just combined.

Preheat the donut hole maker.  Fill and cook as directed, mine took about 5 minutes per batch.  Meanwhile, melt the remaining butter in a bowl.  In a pie plate, mix sugar and cinnamon.

As each batch comes out, coat the donuts with melted butter and then swirl around in cinnamon sugar until coated.  I put about 6 donut holes at a time in the butter bowl, then transfer to the pie plate to coat.  If you don't use butter, the cinnamon sugar just won't stick.


I will definitely be making these again!  Enjoy!


Secret Recipe Club

Sunday, March 18, 2012

Southwestern Breakfast Burritos

The other day, I did a search for Southwestern Breakfast Burritos. I was asked to bid on a catering job, and that item was one that was suggested that the client may want for breakfast. So I googled. I ran across several different recipes, all of which I'll be trying and reporting on here.

This one sounded the best, in particular because Joelen makes these in advance and keeps them in the freezer. That, as you know, is right up my alley. I haven't gotten it together to prep these during the day, so we decided to make them for dinner and freeze the leftovers.

I made a few changes, and next time I will make a few more. We ended up with 9 burritos (and despite doubling the eggs from the original recipe, I still had to scramble up a few more to use up the rest of the sausage). When I make chorizo and eggs, I use a pound of chorizo and a dozen eggs, so that is the formula I will stick with next time. I also increased the peppers and added half & half to the eggs because that is how I roll.

For the original recipe and more, please visit Joelen's wonderful blog, What's Cookin' Chicago?!

These burritos were a hit! Our somewhat-picky 6 year old ate an entire burrito! Everyone in the family liked them a lot. We can't wait to have them again for breakfast, and I can definitely see these becoming a staple around here as well as spawning many many variations.


*The only problem I can see, is that after 2 weeks in the freezer, upon reheating, the tortillas became somewhat chewy, not the best texture, although the filling was still good. This does limit their "make ahead-ability."


Southwestern Breakfast Burritos
Adapted from an original Joelen recipe

1 pound pork sausage
1 tablespoon taco seasoning
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 medium onion, diced
9 eggs *(next time I will use 12 eggs)
2 tablespoons half & half
salt & pepper to taste
9 burrito sized flour tortillas
shredded taco cheese

In a medium skillet, crumble in sausage and cook until browned. Add onions and bell peppers; cook until softened. Remove from heat and allow to cool.

In a medium sized bowl, whisk the eggs and season with salt and pepper as desired. Cook the eggs in a hot skillet and scramble. Add the eggs to the sausage and pepper mixture; toss to combine. Allow mixture to cool.

Heat flour tortillas on a dry skillet until warmed and pliable.

Place a desired amount of cheese on one side of a flour tortilla. Top with a couple spoonfuls of sausage & egg mixture. Carefully roll up the tortilla in a burrito fashion. Wrap the burrito in foil and place in a gallon sized freezer bag; freeze.

To serve, no need to defrost - just cook up from frozen. Heat up foil wrapped frozen burritos in a 350 degree oven for 30-35 minutes... or remove frozen burrito from foil, wrap in a damp paper towel and microwave for 2-3 minutes on high until warmed/hot.

Tuesday, February 7, 2012

C-3PO Pancakes

Santa brought my boys the A Star Wars Cookbook last year, and they have been having a blast with it! So far every recipe we've tried has been good, but I think our favorite has to be the C-3PO Pancakes. Yum. I think they would eat these almost every morning, alternating only with Princess Leia Danish Dos (that's right, they are rolls shaped like Leia's hair).

Not only does the cookbook have good recipes, the photos are particularly inspired. Princess Leia shooting her gun over a pile of Danish Dos, Han Solo squirting ketchup out of the Millennium Falcon onto one of his Han-Burgers. Fun! Buy the book for the pictures, keep it for the recipes! Your Star Wars fans will be ecstatic.

The boys think these look like C-3PO's eyes...


C-3PO Pancakes
Makes 8 pancakes

5 tablespoons unsalted butter
2 cans (8 1/4-ounces each) pineapple rings
1 1/4 cups all purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
butter and maple syrup for serving

Preheat the oven to 250 degrees F.

Put the butter in a small saucepan and switch on the heat to low. When the butter has melted, turn off the heat. Let the butter cool slightly (5 minutes).

Meanwhile, open the cans of pineapple. Drain off the juice from the cans into the sink. Set aside.

Put the flour, brown sugar, baking powder and salt in a large bowl. Stir with a wooden spoon until well mixed.

Break the eggs into a medium bowl. Add the milk and 4 tablespoons of the melted butter. Whisk until well mixed. Slowly whisk in the flour mixture until well blended.

With a pastry brush, lightly brush some of the remaining melted butter in a large skillet. Set the skillet on the stove and switch on the heat to medium-high.

Fill a 1/3-cup measuring cup with batter. When the skillet is hot, after 1 minute or so, pour in the batter. Cook the pancake until golden underneath and bubbles burst on the top, about 3 minutes.

Place 1 pineapple ring in the center of each pancake. Using a spatula, carefully flip the pancake. Cook until golden brown on the second side, about 2 minutes longer. Transfer the pancake to a baking sheet. Using pot holders, put the sheet in the oven. Repeat until all pancakes are cooked, then serve warm with butter and maple syrup.

Sunday, October 9, 2011

"Drunken Frenchman" Toast

So this has taken a while, but I finally made it!

For Spring Break, we drove over to Colorado to visit my friend Nicole and her family, who were on vacation from Germany. We stayed at the Devil's Thumb Ranch, outside of Tabernash, Colorado. They have a gorgeous lodge with several restaurants. The restaurant we frequented every morning (and our first night) was called Heck's. It is a very impressive hexagon-shaped (hexagon = six, in case you've forgotten) room which surrounds a spectacular hexagon-shaped fireplace. Breathtaking.


Before we left, I had to try their "Drunken Frenchman" Toast. I asked for the recipe, but the waitress only recited a list of ingredients. So other than the ingredients, the proportions are all mine. For the record, the waitress said "bourbon." I don't have any bourbon, so I chose to use Jack Daniel's. You can use whatever you'd like.


I was hoping it would turn out similar to my breakfast at Heck's, and I have to say, woohoo! This is a delicious rendition of the Devil's Ranch breakfast! Make some at your ranch!

"Drunken Frenchman" Toast
Serves 4

8 slices Texas toast*

4 eggs
2/3 cup half and half
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 tablespoon sugar
1 tablespoon Jack Daniel's

powdered sugar
maple syrup

Preheat griddle to medium; preheat oven to 200 degrees F. Whisk eggs, half and half, spices, vanilla, sugar and bourbon together in a shallow dish. (a pie plate works perfectly for this). Soak each side of each piece of Texas toast in the egg mixture, (not too long!) then place on griddle. Cook for about 2 minutes each side, until golden brown. Place toast on an oven-safe platter and keep warm in the oven.

To serve, sprinkle with powdered sugar and serve with maple syrup.

*I actually got nine pieces of toast out of my egg mixture this morning.

Saturday, October 1, 2011

Bauducco Panettone French Toast


As part of the Foodbuzz Tastemakers program, I received two free samples of Bauducco's Panettone! (If you're like me, you're saying, what does that even mean?)


Well, when I opened the box, I saw that a Panettone is a "specialty cake!" We got one with chocolate chips in it, and one with raisins in it. Each cake is about 26 ounces, pretty big! Foodbuzz also sent a couple recipes, for French toast and Bread Pudding. I couldn't resist the French toast...and of course chose to make it with the chocolate chip panettone!


But first a bit of history...right off the box.

"In 1952, in a small confectionery, the Bauducco family began making Panettones using its special recipe directly from Italy. With great dedication, work and a special talent for baking, the family saw its Panettone become increasingly recognized for its quality and unique taste. Carefully prepared with a traditional natural leavening process, each Bauducco Panettone takes more than 50 hours to bake."


We sampled a couple pieces before we made the French toast, and it is delicious! Just the right texture, with a hint of a citrus flavor, which is excellent with the chocolate! So far we've only had the chocolate chip cake, because we have two little boys who love chocolate. They are in love. "That cake is sooooo yummy," they both have said several times. "This is the Best French Toast Ever," they said. Things like that.

If you want to try some, here's one place to get it: Bauducco Panettone with Hershey Chocolate. You do have to carefully remove the baking paper from the cake, but it comes off pretty easily.

The French toast is, of course, simple to prepare. The recipe calls for sour cream, but I made a late-night chip dip last night and...we don't have any more sour cream...so I used plain yogurt. I doubled the recipe so we each got a piece, and there was enough egg mixture for 6 half-slices of toast. (the cake is pretty big, so I cut each slice in half for easier handling)


The French toast turned out moist and decadent, a welcome departure from regular French toast. We loved it! It was like a special treat on a regular Saturday. We went simple and served ours with maple syrup (and a little whipped cream for my husband and the boys!)


Panettone French Toast
Serves 2

2 3/4-inch-thick slices of Bauducco Panettone
2 eggs
1 heaping tablespoon sour cream (or plain yogurt)
2 tablespoons milk
Butter

Beat eggs, sour cream and milk in a shallow, flat-bottomed dish. (I always use a pie plate). Place panettone slice in the dish for a minute, then turn over to soak both sides completely.

Warm skillet or griddle over medium heat. Add butter to grease the skillet. Gently remove soaked panettone from dish and place onto heated skillet. Cook for about 1-1/2 to 2 minutes per side for soft center, 3 minutes per side for firm center. (I cooked mine for about 2 minutes per side, and they were perfect!)

Spread a little butter on each slice, then drizzle with maple syrup and/or powdered sugar.

Wednesday, August 3, 2011

Bruce Paltrow's World-Famous Pancakes

When I noticed that Gwyneth was coming out with a cookbook, I was intrigued. I have subscribed to her GOOP newsletter almost since the beginning, which has featured some great recipes in it, although honestly I don't think I've ever actually tried any of them...

I ordered the cookbook anyway. My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, by Gwyneth Paltrow, begins with an essay of sorts, essentially about Gwyneth's late father, their relationship to food and to each other, and it is very touching and heartwarming.


There are many recipes in this book that I WILL be making. For now, I tried the "world-famous" pancakes. Besides being a pancake fan myself, Gwyneth's description of them touched a chord with me:

"Now if there is one image of my father that is the most "him"--that is to say encapsulates all of his elements and delivers them in one picture--it would be him over his cast-iron griddles making his world-famous pancakes. These things have been legendary in our house for decades. He first got the recipe out of the Joy of Cooking and adapted it over the years to utter perfection. The recipe below is so truthful to his pancakes that it's almost hard for me to eat them, I keep expecting him to walk into the kitchen."

Just beautiful sentiment. Food is very powerful in evoking memories.
(This book may inspire me to resume work on my own family cookbook...whose entire layout was unfortunately irretrievable from my late laptop...)


One of the nice things about this recipe is the fact that you mix them up the night before. It does make a LOT of pancake batter, so I will report back as to how it performs after being refrigerated for a couple days. The recipe is easy to put together, don't forget you can make your own buttermilk by adding vinegar or lemon juice to milk! Just let the milk sit while you mix up the other ingredients.

The only issue is that the level of heat for the griddle is not listed...I used a medium-low temperature.

While these pancakes are not quite "legendary" yet in our house, they are darn good. I ended up adding about 1/2 cup milk this morning to the batter, and the consistency was just about perfect.


Our boys like their pancakes with whipped cream on top, in case you're wondering. Enjoy!



Bruce Paltrow's World-Famous Pancakes

Yield: 3 dozen 5-inch pancakes
Active preparation time: 20 minutes
Total preparation time: 20 minutes plus overnight resting

3 cups unbleached all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk (OR 3 tablespoons white vinegar OR lemon juice, plus milk to make 3 cups)
6 tablespoons unsalted butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 1 cup milk, as needed to thin batter
Real Vermont maple syrup, warmed, for serving

Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight.

The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency--the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes--neither is wrong.

Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

Sunday, July 3, 2011

Taste & Create: Stuffed French Toast





My partner for this month's Taste & Create was Chaya. Chaya has a few different blogs, including Comfy Cook's Kosher Kitchen, and has even contributed some recipes here at The Bad Girl's Kitchen! I spent some time searching her archive of recipes, mainly for something for which I had all the ingredients, because I realized the deadline was fast approaching and I wasn't going to make it to the store beforehand.

*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us.

I love love love the Pain Perdue (stuffed French toast with cream cheese and orange marmalade) at Mimi's Cafe. Although it's completely different from Mimi's, when I discovered Chaya's Stuffed French Toast recipe, I had to make it. It sounds delightfully simple, filled with cinnamon cream cheese. And delicious too!

*since I started planning to make this, Chaya has consolidated her blogs, so the original recipe can be found on Bizzy B. Bakes, link below!*


I didn't have whipped cream cheese, so I brought about 4 ounces of regular cream cheese to room temperature and whipped it myself. I wanted to make this breakfast for my family of 4, but the original recipe calls for a whole cup of cream cheese to serve just 2 people! Although I love cream cheese, the thought of eating 1/2 cup of it didn't sit well with me, so I didn't double the cream cheese mixture. I just divided it between 4 sets bread and doubled the amount of eggs. I also halved the amount of brown sugar, and didn't increase the cinnamon or vanilla in the egg mixture.

It's important to whisk the egg mixture in between soaking the toast so the cinnamon doesn't separate too much.

I think the amount of cinnamon I used in the recipe is about right, I certainly wouldn't increase it. The amount of filling I used was just right for us too. Number One and H-Bomb and I liked the French toast; Sawed Off didn't want any.

This is a sweet treat for breakfast, and I look forward to experimenting with more variations!

My measurements, to serve 4, are below. Follow the link for Chaya's original recipe to serve 2, if you want more filling and more cinnamon.



Stuffed French Toast
Serves 4

8 pieces of bread

Egg mixture:
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/2 cup milk
4 eggs, beaten well

Filling:
4 ounces cream cheese
1 teaspoon of cinnamon
1 tablespoon brown sugar
1/2 teaspoon vanilla extract


1 tablespoon butter

Put butter in large skillet or griddle. Heat slowly.

Combine cinnamon, vanilla, milk and eggs in a shallow bowl. Mix well and set aside egg mixture.

Combine the filling mixture, whipping until smooth.

Make sandwiches. Spread cream cheese mixture on one slice of bread, top with another slice of bread. Soak both sides of the "sandwich" in egg mixture.

Heat griddle to medium and put sandwiches on griddle. Cook for two minutes on each side, being careful not to burn. They should be golden brown.

Remove from heat and enjoy.

Thursday, December 2, 2010

Biscuits & Gravy

Although you can use any biscuits you'd like for this ultimate comfort food meal, I'd recommend MaryJane's Sourdough Buttermilk Biscuits. If you have no sourdough starter, you could make some. Here are recipes for two starters that we use: Virgil and Horatio. (yes, they have names)

But if you don't feel like waiting for the starter to develop, you could always whip up a batch of my Baking Powder Biscuits. (a recipe I've held onto since Eighth Grade Home-Ec.)

Once you decide on the biscuits, and have them baking, you're ready to start on the gravy. For this recipe, we adapted a Milk Gravy recipe from Betty Crocker's Country Favorites to include sausage. YUM.

(photo coming soon!)


Number One's Sausage Gravy

1 pound sausage (we use Jimmy Dean's, Regular or Sage)
1/4 cup flour
1/2 teaspoon salt
2 cups milk

Brown sausage; do not drain. You should have at least 1/4 cup drippings, add some oil if needed.

Stir in flour and salt. Cook over low heat, stirring constantly to loosen any brown particles from skillet, until smooth and bubbly; remove from heat. Slowly pour milk into skillet, stirring constantly. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute.

Serve over biscuits, with freshly ground pepper to taste.

MaryJane's Sourdough Buttermilk Biscuits

Lovely and golden brown, these biscuits are light and flaky and delicious. Eat them plain, with butter, or under a generous amount of Number One's Sausage Gravy.

*Picture coming soon!*


MaryJane's Sourdough Buttermilk Biscuits

yield: about 12 biscuits

2 cups flour, plus more as needed
1 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter
1/2 cup buttermilk (about 2 teaspoons lemon juice or vinegar + milk to make 1/2 cup)
1 cup sourdough starter
1 medium egg yolk
1 tablespoon milk

Preheat oven to 425 degrees F. Mix together flour, sea salt, baking soda, and baking powder. Blend in butter with a pastry cutter or fork. Add buttermilk and sourdough starter. Mix well, until soft dough is formed that cleans the sides of the bowl. Turn onto floured surface and knead gently, adding a little more flour if dough is sticky. Roll out dough on a floured surface and cut into biscuits with biscuit cutter. Place on a lightly oiled baking sheet. Cover and let rise for 30 minutes. Beat together the egg yolk and milk, and brush on the top of each biscuit. Bake for 13 minutes, or until golden brown.

Tuesday, May 11, 2010

Breakfast Strata with Spinach and Gruyere

We were served this strata at a brunch a couple weeks ago, and I just happen to have the recipe. It comes from The Best Make-Ahead Recipe. It's a delicious strata, but it's not my favorite strata to date. (My favorite so far has asparagus, sausage and fontina, and I have to tell you it's much easier to make than this one too!)

Sorry, I don't have a picture for you, maybe next time!


Breakfast Strata with Spinach and Gruyere
Serves 6 to 8

Though each strata calls for a certain type of cheese, feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby. Be sure to use supermarket-style loaf bread with a thin crust and fluffy crumb; artisan loaves with a thick crust and chewy crumb don't work well here. The strata needs to sit in the refrigerator, well covered, for at least 8 hours in order to achieve the desired consistency, and it can be made up to 24 hours in advance.

16-20 (1/2-inch-thick) slices supermarket French or Italian bread
7 tablespoons unsalted butter, softened, plus extra for the baking dish
2 large shallots, minced (about 1/2 cup)
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
Salt and ground black pepper
1 cup dry white wine or vermouth
12 ounces Gruyere cheese, shredded (about 3 cups)
12 large eggs
3 1/2 cups half-and-half

1. Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees. Spread the bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating the baking sheets halfway through the baking time. Let the bread cool completely and then spread butter evenly over 1 side of each bread slice, using 4 tablespoons of the butter.

2. Meanwhile, melt the remaining 3 tablespoons butter in a medium nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the spinach and cook until warm, about 2 minutes. Transfer to a medium bowl and season with salt and pepper to taste. Add the wine to the skillet and simmer over medium-high heat until reduced to 1/4 cup, about 5 minutes; set aside to cool.

3. Butter a 13 by 9-inch baking dish and tightly fit half of the bread slices, buttered sides up, into a single layer in the dish. Sprinkle half of the spinach mixture, then 1 cup of the cheese evenly over the bread slices. Repeat with the remaining bread slices, spinach mixture, and 1 more cup of the cheese.

4. Whisk eggs in a large bowl until combined, then whisk in the reduced wine, half-and-half , 1 teaspoon salt, and 1/2 teaspoon pepper. Pour the egg mixture evenly over the bread layers and sprinkle the remaining 1 cup cheese evenly over the top.

5. TO STORE: Wrap the strata tightly with plastic wrap, pressing the wrap flush to the surface of the strata. Weight the strata down (three 1-pound boxes of brown or confectioner's sugar, laid side-by-side over the plastic-covered surface, or a gallon-size zipper-lock bag filled with about 2 pounds of sugar or rice, make ideal weights for the assembled strata.

6. TO SERVE: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Meanwhile, unwrap the strata and let it sit at room temperature for 20 minutes. Bake the strata, uncovered, until puffed and the edges have pulled away slightly from the sides of the dish, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes before serving.

Monday, April 5, 2010

HAM & CHEESE QUICHE

I have used this same recipe for traditional quiche for years and adapted it today to use what I had on hand. It was a pleasant success.

Be sure and visit me over at Always Eat On The Good China for more great recipes.





1/2 pound diced ham
1 cup finely grated sharp cheddar cheese
1 shallot finely chopped
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust
  • Preheat oven to 425°.
  • Pre-bake the pie crust and cool before filling.
  • Lightly saute shallot and ham.
  • Sprinkle the ham and onion and grated cheddar cheese evenly into crust.
  • Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.
  • Bake 15 minutes and then reduce heat to 300° and bake an additional 35-45 minutes or until just golden and knife comes out clean.
  • Let stand 10 minutes before slicing.
aprons 3

Thursday, April 1, 2010

Râpée Morvandelle [Gratin of Shredded Potatoes with Ham and Eggs and Onions]

My friend Jenny started a book club last year, and last month it was finally my turn to choose a book! It may not come as a surprise that I chose Julie and Julia. I had been wanting to read the book, but before I had a chance to, my step-mother-in-law and I went to see the movie together. She said something like, "it's about food, and blogging, and I knew you'd love it!" She is so very thoughtful, and we had a wonderful afternoon at the theater.

As soon as the book arrived (I wanted it in hardcover, not the movie tie-in re-release), I pored through it. Then I started in on Julia's My Life in France. I won't give away everything about the book, other than to say I loved it. I was also happy to see my favorite Poulet au Porto make an appearance (if only briefly on screen) in both movie and book! My only complaint is that I WANT TO KNOW what Julia said about Julie!! But no such luck.

Of course this all coincides with our trip to France this coming July!

So anyway, back to the dish at hand. Since I chose the book, I am hosting the book club gathering on Saturday. I wanted to serve something delicious (yet simple?) and of course it simply had to be out of Julia's Mastering the Art of French Cooking. (which may automatically seem to be an oxymoron in Julia's book) And I have to admit, I could never ever attempt Julie's "cook every recipe in the book" feat with this book. It's just too complicated and to me, it's hard to follow. Sorry, Julia, I had to say it. But the recipes I have tried have been fabulous!!

I was happy to find a little note in this recipe that read: "(*) May be prepared ahead to this point." Perfect.

This is a Gratin of potatoes, with ham, eggs and onions. I think it will be perfect with a simple salad served with Julia's vinaigrette.

This dish was fabulous, and there wasn't a crumb left, although I must admit I probably wouldn't make it very far in advance the next time...the potatoes didn't fare well in the fridge overnight, although they weren't too far gone to rescue. I should have put some plastic wrap directly on the mixture to prevent the blackening...and as Julia said, "who will ever know?" I'm just telling you so you can avoid it!



Râpée Morvandelle
Gratin of Shredded Potatoes with Ham and Eggs and Onions
For 4 people

1/2 cup finely minced onions
2 tablespoons olive oil
2 tablespoons butter
1/2 cup (3 ounces) finely diced cooked ham
4 eggs
1/2 clove crushed garlic
2 tablespoons minced parsley and/or chives and chervil
2/3 cup (3 ounces) grated Swiss cheese
4 tablespoons whipping cream, light cream, or milk
Pinch of pepper
1/4 teaspoon salt
3 medium-sized potatoes

2 tablespoons butter
An 11- to 12-inch baking dish or skillet about 2 inches deep or individual baking dishes about 6 inches in diameter
1/2 tablespoon butter cut into pea-sized dots

Preheat oven to 375 degrees.

Cook the onions slowly in the oil and butter for 5 minutes or so, until tender but not browned.

Raise heat slightly, stir in ham, and cook a moment more.

Beat the eggs in a mixing bowl with the garlic, herbs, cheese, cream or milk, and seasonings. Then blend in the ham and onions.

Peel the potatoes and grate them, using large holes of grater. A handful at a time, squeeze out their water. Stir potatoes into egg mixture. Check seasoning. (*) May be prepared ahead to this point.

Heat the butter in the baking dish or skillet. When foaming, pour in the potato and egg mixture. Dot with butter. Set in upper third of preheated oven and bake for 30 to 40 minutes, or until top is nicely browned. Serve directly from the dish or skillet.


Saturday, March 27, 2010

Ham & Cheese Mini Frittatas

First, I will tell you, I'm not a big Rachael Ray fan. In fact, I can't even say I'm "a fan" of hers. You'd have to be from a different universe to not know who she is though, and for Christmas someone got me one of her cookbooks. I think she's the main reason you won't read the word "delish" very many times here.

This is the first recipe I've tried out of the book. Not because I've been avoiding the book, just because it's not the first book I reach for.

Anyway, I was intrigued by these mini frittatas, and have been wanting to make them. I also would like to test whether they can be assembled the night before, because that would make them even better (if they also taste good, of course).

Oh Rachael. Who in the world tested these recipes?? I wanted to double the recipe, so I used 16 large eggs, and was pathetically short. I had to use 8 more eggs!! Yes, a total of 24 EGGS in order to "double" a recipe that calls for 8. Not only is it annoying to have to mix up another batch, now I'm just hoping they turn out since I'll have a house full of people in half an hour.

Luckily, the frittatas cooked up very cute and delicious. I'm still upset about the big error in the recipe, so I'll be making changes as I type. And crossing things out in my book, in pen, because that's how I roll. I just popped them in the oven as the guests started to arrive, so they were still hot when we were ready to eat brunch.

Forgot to take a picture of the magnificent 24, so these are what we had left. I can't wait to try variations. Chives were fresh from the garden (they're the first thing to come back--Spring is here, folks).



Ham & Cheese Mini Frittatas
makes 12 frittatas

3 tablespoons butter, melted (I didn't melt or even measure my butter)
1/4 pound deli-sliced Swiss cheese, finely chopped
1/4 pound ham steak or Canadian bacon, finely chopped
a splash of milk or half-and-half
3 tablespoons snipped or chopped fresh chives
salt and freshly ground pepper
a few drops of hot sauce
8 12 eggs, well beaten

Preheat the oven to 375 degrees F.

Brush a 12-muffin tin liberally with butter (use more if needed). Divide the chopped ham and cheese evenly among the muffin cups. Add the milk, chives, salt and pepper, and hot sauce to the eggs and fill the cups up to just below the rim with the egg mixture. Bake the frittatas until golden and puffy, 10 to 12 minutes. Remove to a plate with a small spatula (and tongs) and serve.

Alternative fillings: You can also try defrosted chopped frozen broccoli and shredded Cheddar, or chopped cooked bacon with shredded smoked Gouda and sauteed mushrooms.
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