Hi all, I’m Rachael from La Fuji Mama and am tickled to have been asked by Jenna to share one of my crazy concoctions here on Eat, Live, Run! Jenna is very brave! I’ve had apples on the brain lately, partially due to these three handsome little fellas sitting on my counter top waiting for me to decide what they would become. I love a good apple pie, but wasn’t really in a pie mood. tossed them with cinnamon, sugar, and lemon juice and threw them in the oven to start cooking while I made the dough for the braid. When the dough was ready, I rolled it out into a big rectangle, then cut each side into strips. The finished braid went onto a baking sheet into the oven until it was a nice light golden brown. The whole process is much more enjoyable if you have a sous chef to help out. Plus, then you also have someone around to help you eat when you finally get to slice into the braid! Apple Braid Makes 1 bread (approximately 12 servings) Print this recipe! For the Apple Filling For the Bread
Pumpkin Pie BiscottiPumpkin Pie Biscotti So I admit that I am obsessed with all things pumpkin right now. The obsession starts as soon as the weather begins to cool and lasts right up until Christmas. I bookmarked this recipe for Pumpkin Biscotti about three months ago in preparation for my pumpkin obsession. They’re crisp, crunchy and packed with that irresistible pumpkin pie flavor. This crunchy Pumpkin Biscotti is chock-full of toasted pecans and just waiting to be dunked in your morning coffee, tea, or hot chocolate. Crunchy Pumpkin Biscotti chock-full of toasted pecans and just waiting to be dunked in your morning coffee. Ingredients: 2 tablespoons unsalted butter 1 1/4 cup pecans, coarsely chopped 3 1/2 cups all-purpose flour 2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoon pumpkin pie spice 2 large eggs 1 1/2 cups firmly packed light brown sugar 1/2 cup pumpkin puree 1 tablespoon vanilla extract 1/4 cup melted white chocolate, for drizzling or dipping Directions: Two Years Ago: Pumpkin Pancakes
Lemon-Blueberry Yogurt LoafLemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right. Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Ingredients: Directions: Preheat the oven to 350 degrees F. Recipe Notes: This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. Can’t get enough freshly baked breads? Lemon Loaf Raspberry Lemon Loaf Orange Pound Cake Peanut Butter Banana Bread Pumpkin Bread Bananas Foster Bread Raisin Cinnamon Swirl Bread Lemon Poppy Seed Pound Cake Leave a Comment
Cinnamon Roll Pancakes | RecipeGirl.comUpdated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast.
Blueberry Muffin CookiesI should clarify, that’s a blueberry muffin cookie with a few raspberries. I added the raspberries for a bright shot of berry tartness that the blueberries alone could not provide. Remember awhile back when I was flipping classic desserts into cookies, eg. And no, these are not muffin tops . So aside from the cottage cheese, you might be wondering what is up with the cornstarch in the cookie. A few notes: Use fresh or frozen berries, the result is minimally different. Blueberry Muffin Cookies Makes about 3 dozen 2inch cookies | Preparation: Heat oven to 375 degrees F and line bake sheet with parchment paper. Ingredients: Streusel Topping 1 cup all purpose flour1 cup light brown sugar1/4 teaspoon salt1/4 teaspoon cinnamon8 tablespoons of cold unsalted butter, cut into pieces Muffin Cookie Instructions: To make streusel Place flour, brown sugar, cinnamon and salt in a bowl and whisk to combine. To make muffin cookies Leave a Comment
Buttermilk Blueberry Breakfast Cake | alexandra's kitchen — recipes, photos, foodI swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen
Baked Egg Boat recipe - StumbleUponBreakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1.