Skorpa (Swedish Toast) | Cream City Creations. Skorpa translates to ‘Swedish toast’ and it’s a delicious breakfast treat! Skorpa has been enjoyed at numerous gatherings with my very Swedish family! I love baking this treat and it always reminds me of family, love and great weekends at my cousins’ cottage in the U.P.! It’s delicious dipped in a cup of steaming hot coffee. I hope you enjoy! Gather together all your ingredients! Cream together the butter, sugar, eggs and vanilla. Next add in the flour, baking soda and baking powder. Finally add the sour cream. Spread the batter in rows (roughly 2″ wide) on a greased baking sheet. Bake for 25-30 minutes in a 350 degree oven. Cut the skorpa into even pieces and separate slightly. Place the baking sheet back in the oven to cool for 4 – 5 hours. Recipe: Ingredients: 1 c. butter (or 1 c. applesauce)1 c. sugar2 eggs1 tsp. vanilla3 c. flour1/8 tsp. baking soda1 tsp. baking powder3 tbsp. sour cream (or plain yogurt) Directions: Like this: Like Loading...
Facebook. Breakfast Quesadillas. Breakfast Quesadillas I’m sharing a recipe today that you should *most definitely* feed your family for breakfast sometime soon: Breakfast Quesadillas! And I might even add that they’d make a good breakfast on a school morning too- they’re pretty easy to whip up. My son recently sat mesmerized watching a recipe video from one of my favorite people- Catherine McCord of Weelicious.com- and he immediately declared that we needed to make this for breakfast (we, meaning ME). It looked so good and so easy that I was definitely on board for this idea. Here’s a little how-to on how you make this recipe: Well beaten eggs are poured into a heated and buttered skillet. It’s best if the skillet is somewhere close to the size of the tortillas that you choose to use. Place a flour tortilla over the cheese. Carefully place a plate over your skillet… and flip the skillet over so that the egg and tortilla are now on your plate. Then slide it back into the pan, tortilla-side-down.
Moist Pumpkin Bran Muffins. I’m traveling for Thanksgiving but I just had to make SOMETHING before I left. I’ve been experimenting with pumpkin muffins and thought they’d make a good breakfast treat for Thanksgiving morning. These came out really moist with just the right sweetness. I sprinkled the tops with a bit of quick oats just for fun. I think it makes them look so much better then plain old muffins. 1 ½ cups Whole Wheat Flour (180g)1 tsp baking soda1 tsp baking powder¼ tsp salt1 tbsp ground cinnamon½ tsp ground ginger½ tsp ground cloves½ tsp all spice1 tsp nutmeg1 15oz can of pumpkin¼ cup molasses (84 g)2 tbsp honey (42g)1 egg2 egg whites¼ cup unsweetened applesauce½ cup non-fat unflavored yogurt¾ cup Wheat Bran (45g) (available in the storeNon-stick cooking spray Preheat the oven to 400 degrees.
Double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice and nutmeg. In a large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Make-Ahead Muffin Melts. This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life.
Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp* Baked Eggs with Bacon and Spinach. Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with? Yeah. That’s not me.
I know how I like my eggs, although I will say that it depends on the day. If it’s a scrambled kind of day then I want them scrambled with NO MILK, a tab of butter, and salt and pepper. Maybe some goat cheese if I’m feeling feisty. Hey, I’m an independent woman…throw your hands up at me. Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life. Serves 2, but this can be split in half easily to make them in small individual ramekins. 4 whole eggs3-4 slices thick-cut bacon, cooked and chopped1/2 cup loosely packed spinach2 Tbsp cream2 Tbsp butter, meltedsalt and pepper to taste1/4 tsp thyme. Red Velvet Crêpes. I rolled my eyes at the red velvet cake trend, but now I can’t get enough.
I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder.
If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides. Directions: For the Mascarpone Filling:1. For Chocolate Ganche Sauce1. 2. 3. 4. Sunny Side Up Eggs - Breakfast Recipes. Fresh salad rolls and Vietnamese “omelets” Another installment of Happy Hour at Home, this week it was not only alcohol free, it had a Vietnamese theme. This was the first time I have made fresh salad rolls. I paired them with one of my favorites from my recipe testing, the Vietnamese “Omelet”. As part of the recipe testing, I cannot share this one with you, but I can say it really is one of my favorites and is incredibly tasty. This is the third time I have made these vegan omelets, and I know they’ll be a regular around here.
I can share what I did with these salad rolls, though. Fresh salad rolls rice paper tofu, sliced hoisin sauce bean sprouts lettuce vermicelli noodles fresh basil Prepare noodles as instructed. Salad roll dipping sauce hoisin sauce (Dynasty brand is gluten free) peanut butter finely chopped peanuts Combine equal parts hoisin and peanut butter (I used 1/4 cup each for 10 rolls, plus 7-10 finely chopped peanuts). Do you like salad rolls? English Muffins. Tiramisu Pancakes. A few days ago, I put a call out on Twitter for help.
Marscapone help, to be specific. Many people came to the rescue, however it was @Ivoryhut her responded with a recipe idea that went beyond delectable. Tiramisu Pancakes. oh. hell yeah. Why not have dessert for breakfast? Oh wait, this is getting confusing. Tiramisu Is breakfast for dessert, because there's coffee in it right? Huh?! And while you're at it, come visit Ivory Hut food blog - This woman can make bread, the most beautiful striped bread even! These photos and recipes are from Ivory Hut - enjoy! ~Jaden These amazing Tiramisu Pancakes started out as a casual idea spurred by a tweequest for things to do with half a cup of mascarpone, and the fact that I had just posted a pancake recipe on my blog.
The maple-butter glaze is optional, but it gives the pancakes a nice boost of sweetness and extra maple flavor to remind you that these are, in fact, pancakes. ~Ivory Hut Tiramisu Pancakes recipe from Ivory Hut Instructions: