Make a Starbucks Frappuccino for a fraction of the cost I wanted one. Badly. The intoxicating sip of caffeine and the sweet taste of sugar, all blended together into a mixture of iced creamy goodness and designed to melt in your mouth. Yep, there’s nothing quite like the seductive taste of a Starbucks Frappuccino on a hot summer’s day. With my resolve kicked to the curb in favor of a self-indulgent caffeine hit, I walked into the nearest Starbucks with my wallet in hand. Take a guess: One is real. Now I’m not a complete cheapo (cough) and I do enjoy an indulgent treat every now and then, but shelling out nearly $4 for a chilled coffee beverage seemed a bit steep. The Starbucks barista must have been used to caffeine-starved customers with mouths agape, ’cause she stood there patiently waiting for me to order. “Oh, that’s just a little xanthan gum — it’s a food thickener, and it keeps blended drinks mixed,” she said. Frapp Price Attack: You’re saving around 92% But here’s the thing — my tasty recipe yields around 2.5 cups of frappy goodness.
Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Potato Omelette With Caramelized Onion~Tortilla This is Potato Omelette With Caramelized Onion, a simple dish which you can enjoy as a snack or as a light lunch. The eggs are cooked just enough to hold the whole dish together and it's delicious. Potato Omelette With Caramelized Onion~Tortilla Ingredients 6 (about 610 g) Medium Yellow Potatoes, peeled and diced1 Large Yellow Onion, peeled and sliced 4 to 5 Tbsp Olive Oil 6 Large Eggs2-3 Tbsp Finely Chopped Fresh Flat-Leaf Parsley Sea SaltFreshly Ground Black Pepper Method Place the potatoes in a large saucepan, cover with cold water, a little salt, and bring it to a boil. Meanwhile, heat a cast iron or non-stick pan over medium high. Beat the eggs with salt and pepper. Add the oil, cooked potatoes and parsley in the pan, and give it a quick stir. Serves 4
The yummiest French toast recipe… and it’s vegan! Animal-friendly French toast with maple syrup One of my favorite breakfast foods is French toast. Traditionally made by dipping slices of thick bread into a beaten egg and dairy mixture to coat, then frying the bread in a pan or griddle slathered in butter or oil, French toast is one of those dishes that you don’t have to “give up” when choosing to eat a meatless or vegetarian diet. In fact, even those following a strict plant-based or vegan diet can devour an awesome plate of French toast that is… dare I say… even better than the dairy/egg version. I make this claim because *I* think the recipe below is awesome and my meat-eating hubby called this recipe “the best French toast” he’s ever tasted. Do you have a favorite plant-based French toast recipe? The Yummiest French Toast !
Nutella Stuffed French Toast with Warm Maple Strawberry Syrup Nutella Stuffed French Toast with Maple Strawberry Syrup This morning I woke up and was craving French toast. I hardly ever make it because I’m the only one in the family that likes it, and it’s not the lowest calorie breakfast option. My son was insisting on his regular Nutella sandwich when I thought why don’t I just make 2 Nutella sandwiches this morning and make them into stuffed French toast. I added some fresh strawberries along side, and also used some frozen strawberries that I had bought for smoothies to make a warm strawberry maple syrup. This was really good and incredibly decadent. Nutella Stuffed French Toast with Warm Maple Strawberry Syrup Ingredients For stuffed French toast sliced bread Nutella 2 eggs 1/2 cup milk, half and half or cream 1/4 teaspoon vanilla 1 tablespoon agave or honey olive oil or butter for cooking For Syrup 1 cup fresh or frozen strawberries 1/4 cup maple syrup, I used grade B Additional Ingredients Fresh Strawberries for garnish Method 1. 2. 3. 4.
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. 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 Preheat oven to 375. So now it’s your turn – egg fan?
Fried Eggs with Roasted Potatoes, Garlic, Rosemary and Pecorino January 13, 2012 | By Adam Roberts | 16 Comments If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes, olive oil, salt, pepper, some slivers of garlic, finely chopped rosemary (use the fresh stuff) and a hard Italian cheese (Pecorino or Parmesan) and you can have this breakfast ready in no time. Do this: turn your oven up to 425. In a cast iron skillet, pour in a good, solid layer of olive oil–we’re talking like 1/2 a cup. When they’re ready, take them out of the oven and fry up eggs in olive oil. Scoop potatoes on to each plate, top with two eggs and–here’s the kicker–grate Parmesan or Pecorino over the top. Tags: Breakfast, eggs, olive oil, potatoes, rosemary, weekend breakfasts Categories: Breakfast, Recipes