breakfast pizza My son’s favorite game in the whole world is Let’s Play With The Other Baby! You Know, The One We Keep In The Mirror. We bring him over to this giant mirror in the hallway and he goes berserk, he paws at the “other” baby, kicks his legs, squeals and laughs. It cracks us up too. Babies: they’re so cute when they’re kinda confused! It took us a few weeks to realize how sad this game actually is. Or more accurately, what I didn’t make: baked eggs and busy stratas and quiche and baked French toast and winter fruit salads and anything involving jam on bread or plates and forks. I was a little dubious about the intersection of mozzarella and eggs — I had a very awful omelet with that combo, plus basil, a few years ago — and I was also convinced that the eggs would roll right off the crust but ended up finding this pizza absolutely, utterly perfect in every way. Breakfast Pizza Adapted, barely, from The Big Sur Bakery Cookbook via an earlier version of it Makes 2 (12-inch) pizzas
Slow Cooker Apple Butter - Aurora My poor Crock-Pot. Sitting neglected up in a cupboard for years at a time without so much as a glance. For all the time I spend stressing about what’s for dinner, you’d think it would have a prominent place on my countertop. I finally pulled it down a few weeks back and it hasn’t seen the cupboard since. I can’t keep it clean long enough to put it away! Anyway, on to the real topic of this post, and that is apple butter. You can use just about any kind of apples for this recipe. If planning to store your apple butter or use as a gift, you may wish to can it in a boiling water bath. Slow Cooker Apple Butter (adapted from Eclectic Recipes) Yield: 2 PintsPrintable Recipe Ingredients: 6 apples 1 1/2 cups apple cider (or apple juice) 3/4 cup brown sugar 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon salt Directions: 1. You know what’s even better than apple butter?
Brioche Donuts with Maple Frosting and Bacon Crumbles I finally wanted to share the last of the recipes I made for the National Food Blogger Bake Sale. This recipe was arguably my favorite of the bunch, so I wanted to save it for last – Brioche Donuts with Maple Frosting and Bacon Crumbles. This is one of those trendy recipes that has been making its rounds on the blogosphere for awhile. I’m always hesitant to post recipes like this (think the Mini Homemade Pop Tarts) because I know I am definitely not the first to attempt these, not even close. You start with something that is arguably perfect all on its own, a supple and silky brioche dough. Brioche Donuts with Maple Frosting and Bacon Crumbles Adapted from King Arthur Flour Baking Companion’s Brioche recipe and Cherry Tea CakesYield will vary depending on the size of your donut cutter, but I got about 17 small donuts, plus holes Ingredients: For Brioche Dough: For Maple Frosting: -3 ounces unsalted butter -1/2 teaspoon salt -2 cups powdered sugar -3/4 cup maple syrup For decoration: Method:
Food Gal & Blog Archiv & Microwave Potato Chips - Really! I like to think of myself as a glass-half-full kind of gal. I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was wrong. As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy. So how could thinly sliced potatoes end up crackling crisp? They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Plus, there’s no heating up a vat of oil or turning on a hot oven to make these. The recipe calls for cutting up the potatoes into 1/8-inch slices. Toss with olive oil, and salt. The beauty of this technique is that if you have just one forlorn potato lying around the kitchen, you can cut it up and make just enough crisp chips to enjoy with your sandwich. Microwave Potato Chips
Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions
Breakfast Casserole Breakfast Casserole was another dish my mom would put together when my sister or I had a sleepover. She would often do a pan of Bubble Bread, and also a Breakfast Casserole or two. Some good family friends of ours have this as Christmas morning breakfast. They can never seem to remember the name of the dish, though, so it has become known as “Egg Stuff” in their family! This casserole can be made with either sausage or bacon; both are equally delicious. You can use leftover French bread (as I did here) or regular sliced sandwich bread. I am lucky to get farm-fresh eggs from my boss at work! There needs to be enough bread to cover the bottom of the baking dish. Layer on the bacon or sausage. Beat together the eggs with the milk and seasonings. Cover, and let it chill in the refrigerator overnight. Bake in a preheated oven for about 45 minutes. 1 pound sausage or bacon, cooked & drained 6 eggs 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon black pepper 1 cup shredded cheddar cheese
Fried Dough Mozzarella Bites - The Food in my Beard - StumbleUpon These weren't as crazy amazing(cramazing?) as they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them. Little Cubes of mozzarella. I just used store bought pizza dough to wrap the cheese in. Right away I dunked them into a bowl of flour so they wouldn't be sticky. You can already see the cheese explosions. Still, really fun and really tasty. I'm gonna revisit this idea, it might not be for awhile, but it's gonna happen.
The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.
Strawberry Stuffed French Toast We don’t post breakfast recipes very often…probably because it’s the easiest meal to skip or run out of time to eat. My breakfast is usually a piece of fruit and/or coffee. However, I absolutely love breakfast. Pancakes, french toast and waffles are a carb lover’s dream! Hash browns too ;). At first glance I thought the recipe may be a tad labor intensive. The only negative: Kara, Cliff and I made our Strawberry French Toast on a Sunday. But I plan to try this recipe again…this time on a Saturday so I can enjoy it on Saturday AND Sunday. Note: The original recipe yields 4. Here's what you'll need Start by adding sugar to the berries and let them macerate Add in the softened cream cheese and mix it all together Should look something like this... Now for the french toast dippy stuff--technical term. Add in the vanilla. Flour goes in too And cinnamon. Now form pockets in your rolls/bread. Spoon in the cream cheese/strawberry mix Now put them in the dippy stuff. And here we go. Ingredients:
Homemade Soft Pretzel Bites Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Make Your Own Girl Scout Cookies Make Your Own Girl Scout Cookies, Sans The Artificial Ingredients Whether you want to avoid some of the highly-processed ingredients (like trans fats and palm oil) or you just can’t wait for the annual cookie sale, we’ve got some simple ways to make healthier versions of these classic treats. Why Make Your Own Though Girl Scout cookies boxes say “trans-fat free,” the term is officially defined by the FDA as a food that contains less than 0.5 grams of trans fat per serving, meaning some varieties — including uber-popular Thin Mints, Samoas and Tagalongs — still contain trace amounts of the fat. 2 Recipes, 5 Different Girl Scout Cookies Many of the favorite Girl Scout cookies begin with the same base: The classic shortbread cookie. Recipe #1: Shortbread CookiesStart with any basic shortbread cookie recipe – like this one from Claire Robinson. One Cookie Recipe, 4 Different Cookies Trefoils: Leave plain for the most classic of Girl Scout munchies. Classic Shortbread Cookies: Trefoils