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Pumpkin Fritters

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A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. French toast is one of my most favorite foods to eat any time of the day. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Next, add jam to the cream cheese and mix both of them until well combined.

Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment. I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions

Try This! How To Make Candied Salted Bacon | Apartment Therapy The Kitchn There comes a time in everyone's life when you're standing in the kitchen at 2am (pants optional) testing recipes. The quickly approaching morning sun seems irrelevant when you're busy creating the single most perfect food (dare we say) ever. Candied Salted Bacon. Even if we're the only ones who find ourselves testing recipes far later than most, time had no effect on our senses when we declared Candied Salted Bacon to be the greatest thing since sliced bread. In fact, had candied salted bacon been discovered before sliced bread... well you get the picture. It's a super easy treat that is perfect for any array of things. The quality of bacon used is the key to making the end result as triumphant as it should be. Candied Salted BaconYields: 8-12 pieces (depending on package size) 1 package center cut bacon3/4 cup light brown sugarKosher salt to taste The oven method works best for this treat, simply line a cookie sheet (with sides) with parchment paper or silpat in preparation.

Apple Pancakes | Steffen's Dinners - Recipes and Photos Printer-friendly version PDF version A recipe from my Mom: Apfelpfannkuchen (German for "apple pancakes"). Slices of apple, dipped into pancake batter, deep fried and sprinkled with sugar and cinnamon. Enough for a main dish but also nice as a dessert. Ingredients 10oz / 300g flour, sifted4 eggs2 tsp sugar1/8 tsp salt1 tbsp vanilla extract1 tbsp gin (optional)1 cup / 250ml milk1 tbsp vegetable oil3 apples, cored and cut into ½ in / 1cm thick slicesat least 1 cup / 250ml vegetable oil (for frying)cinnamon and sugar for sprinkling the pancakescream and mint leaves for garnish Preparation Combine eggs, sugar, salt and vanilla extract.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze | Apartment Therapy The Kitchn Have you ever wondered what cinnamon rolls would taste like, sans cinnamon? Why aren't there more recipes for sticky, gooey, and sweet breakfast rolls without cinnamon or caramel? There are so many other wonderful options! I was craving a buttery, flaky breakfast bun with the sweet, tangy, taste of lemon — so I made one up. These rolls are amazing, if I do say so myself! They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. These rolls are not difficult, and like other breakfast roll recipes, they can be made at night and put in the refrigerator overnight for easy and quick baking in the morning. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth." Tester's Notes I've made these rolls many times since I first published the recipe in 2010. - Faith, April 2014 Makes 12 large breakfast rolls

The Ultimate Cinnamon Rolls ul⋅ti⋅mate [uhl-tuh-mit]–adjective 1. last; furthest or farthest; ending a process or series: the ultimate point in a journey 2. maximum; decisive; conclusive: the ultimate authority; the ultimate weapon. 3. basic; fundamental; representing a limit beyond which further progress, as in investigation or analysis is impossible 4. not to be improved upon or surpassed; greatest; unsurpassed: the ultimate recipe; the ultimate cinnamon roll. In every aspect of the word, ultimate is the right descriptor for this recipe. It was the first recipe I have tried for cinnamon rolls and it will likely be the last. I could not imagine wanting anything more out of a cinnamon roll. This perfect bun satisfied each sense: fragrance in through the nose, the variant warm colors, the squish of the fork, the warmth of the soft roll, the sweet cinnamon-y flavor and the sound of silence as you take a moment to revel in its perfection. I found this recipe here and was drawn in by its flexibility.

Sour Cream Corn Pancakes I am not a lover of pancakes, except for The Pioneer Woman’s Sour Cream Pancakes. I don’t hate them, I just don’t love them. I don’t know what it is, I find that most pancakes are too heavy in the morning and if given the choice between pancakes and french toast, french toast will win every time in my book. However earlier this week Smitten Kitchen’s Sweet Corn Pancakes popped into my feed subscription and I was intrigued. Then I thought what if I did a hybrid of sweet corn pancakes and sour cream pancakes, it was one of those “things that make you go hmmmm” (name the band). I am not usually an experimenter of anything that contains the ingredients baking soda, baking power and/ or flour, but I though I would put my big girl panties on and give it a go. Strip the kernels from an ear of corn. Melt butter in a skillet and cook the kernels until they just begin to brown, sprinkle with salt and set aside to cool. Stir in the cooled kernels of corn. Try some more breakfast options. Peace out!

idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.

Orange rolls cooked in oranges over a fire | Truly Simple First, a big giant welcome to all the new users from Pinterest and Pillsbury. I hope you enjoy TrulySimple and let me know what you think. We Went camping with our friends to Pismo Beach state park over the weekend and had a great time. We love Pismo Beach and especially love eating at Splash’s Cafe. They have the best clam chowder in the world. I love camping and I love eating while camping. For breakfast on the last day, we tried out something fun with the kids and created some great orange rolls that we cooked inside of oranges over the fire. You will need: OrangesPillsbury Grands! Madison was my little helper for this and she did a great job. Cut the oranges in half. DISCLAIMER #1: No children were harmed in the making of these orange rolls. scoop out the insides DISCLAIMER #2: All of the orange bits we scooped out were eaten and not wasted. Grab the Pillsbury Grands! Put the oranges onto a baking sheet or something you can throw on top a fire Looking good cover the oranges with tinfoil

Creme Brulee French Toast Casserole The Foodie Groom picked this week’s recipe for Project Pastry Queen: Creme Brulee French Toast. He saw a delicious mound of carbs for dinner. I saw an excuse to play with fire. And bake a loaf of challah. I try to put one breakfast-for-dinner night on the menu each week. I’m really not a fan of breakfast casserole type dishes. A prettier french toast casserole with a brulee topping. Ingredients 1 loaf challah bread4 egg yolks1/2 cup heavy cream1 1/2 cup milk (I use 1%)1/4 cup sugar, dividedpinch of salt1 tsp vanilla1/4 tsp cinnamon Instructions Grease a 9-inch springform pan with butter and set aside. Notes Yields: 6-8 servings Adapted from The Pastry Queen

Jamaican Banana Fritters - ThatsSoYummy.com There’s a thing in my house that when you have ripe ol bananas either you make banana bread or banana fritters. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert. These fritters are so easy to make and will satisfy any craving you may have. So if you have a few of these bananas lying around your hose… don’t toss them, put them to GREAT use! Enjoy! Peel and mash the ripe bananas. Beat egg, sugar, vanilla, cinnamon, and nutmeg. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated. Then sift flour and baking powder into the banana/egg mixture. Mix it all together. If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. Ingredients

Chocolate French Toast with Panera Bread I'm back (already?!) with another post for Panera Bread! I know, two posts in one day - try not to faint. Whenever I'm out and about I like to stop by Panera Bread for a couple of artisan loaves; usually the Asiago Cheese and Three Seed Sour Dough. What could be better than Chocolate French Toast? Before I close, I'd like to take a moment to point you in the direction of some great resources. Me? Find more about Panera Bread on Facebook and Twitter. Chocolate French Toast Serves 4-6 [click to print] 10 slices Panera Bread Country Miche 1/4 cup cocoa powder 1/4 cup hot water 5 large eggs 3/4 cup heavy cream 1 cup milk 1/4 cup sugar 1 tsp vanilla 1/2 tsp salt 12 oz. semisweet chocolate chopped, or semisweet chocolate chips Prepared butter flavored pancake syrup In a small bowl, dissolve cocoa powder in hot water. In shallow pan (such as a 1 1/4 quart baking dish) whisk together eggs, cream, milk, sugar, vanilla and salt.

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