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Posts Tagged ‘Breakfast’

Nutella & Banana Stuffed French Toast

12 Feb


This morning I decided to spoil the boys for breakfast!  French toast is a speedy way to make breakfast special on any weekday morning, but this Nutella & banana version is a sure fire way to make them extra special.  This stuffed french toast would also work well for large brunch because it can be held in the oven at 200 degrees until you are ready to serve all of your guests.  Of course, with the upcoming holiday this weekend, it would also be a great option for a breakfast in bed surprise!

Syrup or not, this french toast is delicious!

 

 

Nutella & Banana Stuffed French Toast

  • 8 pieces of white or whole wheat sliced bread
  • 1/2 cup Nutella or any hazelnut chococlate spread
  • 2 large bananas cut into 1/4 inch slices
  • 2 cups milk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon

Directions:

Lay out your bread slices and spread each piece with 1 tablespoon of Nutella on only one side.  Lay 9 slices of banana in a 3×3 pattern over the Nutella on 4 of the slices.  Place the non banana pieces, Nutella side in, on top.  Set the four sandwiches aside.

In a medium mixing bowl, combine milk, eggs, cinnamon, and vanilla and whisk until smooth.  Preheat pan or griddle to medium high heat.  Lightly grease.  Dunk sandwiches quickly into the batter and place on hot griddle.  When bottom is golden brown and crispy, flip to cook the other side.  (about 4 minutes per side)

Remove from griddle and top with powdered sugar or syrup.  Serves 4.

 
 

Chocolate Walnut Banana Bread

07 Sep

Fresh baked banana bread is one of my favorite smells…….especially when it’s blended with the scent of freshly brewed coffee on a sunny weekend morning.  This recipe is based off of my Great Grandma Bessie’s with the addition of bittersweet chocolate to appease my sweet tooth!

 

 

 

 

Chocolate Walnut Banana Bread

  • 3 large over ripe bananas, mashed with a fork until only small lumps remain
  • 1/2 cup butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 12 ounces bittersweet chocolate chips
  • 1.5 cups chopped walnuts

Directions:

Preheat oven to 350.  In mixer bowl, whip together butter and sugars until evenly combined and mixture gets a slightly whipped look.  Add eggs one at time then the vanilla extract.  Whip on low for 1 minute.  In medium bowl, combine flour, baking powder and soda, and salt.  Whisk together until all lumps are removed.  Add 1/3 of flour mixture to mixer bowl and mix on low speed.  Add 1/3 of banana mixture and continue mixing.  Repeat until all flour and banana mixture is used.  Add walnuts and dark chocolate.  mix just until combined.   Pour mixture into 2 greased and floured bread loaf pans.  Bake at  350 for 35-45 minutes or until bread is fully set on top and cake tester comes out clean.  Remove from oven and let rest in the pan for 10 minutes.  Remove the bread from the pans and continue cooking on wire rack.  Enjoy!

 

 
 

Whole Wheat Coconut Banana Bread

04 May

What a delicious way to spend a morning!  My son and I whipped up a batch of our favorite breakfast treat, Coconut Banana Bread.  This recipe is adapted from my great grandmothers banana bread and is just as good with our without the coconut or you could sub in chopped walnuts if you like.  I have adapted this recipe from the original to make it with whole wheat flour and removed all dairy and eggs.  (if you prefer butter , use the same amount as the coconut oil and if you don’t have flax, you can use 2 eggs, just omit the water) After weeks of recipe testing for ourselves, friends and family, I think we finally got it right!

 

 

 

Whole Wheat Coconut Banana Bread

  • 3 large extra ripe bananas, mashed with a fork until only small lumps remain
  • 1/2 cup coconut oil
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar,
  • 3 tablespoons flax, ground
  • 5 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 1 1/2 cups coconut flakes

Directions:

Preheat oven to 350.  In a small cup or bowl combine the ground flax seed, water, and vanilla extract.  Set aside.  In mixer bowl, whip together coconut oil and sugar until evenly combine and mixture gets a slightly whipped look.  (it won’t be as airy as butter)  Add flax mixture and whip on medium high speed for one minute.  In medium bowl, combine flour, baking powder and soda, and salt.  Whisk together until all lumps are removed.  Add 1/3 of flour mixture to mixer bowl and mix on low speed.  Add 1/3 of banana mixture and continue mixing.  Repeat until all flour and banana mixture is used.  Add coconut and mix just until combined.   Pour mixture into 2 greased and floured bread loaf pans.  Bake at  350 for 35-45 minutes or until bread is fully set on top and cake tester comes out clean.  Remove from oven and let rest in the pan for 10 minutes.  Remove the bread from the pans and continue cooking on wire rack.  Enjoy!

 
 

Good Morning Granola

08 Feb

As most of you know by a few of my recent posts, my son has been very interested in helping in the kitchen and I have found that to be a great way to get him interested in trying new things.  One of our latest projects was trying to create a healthy item for breakfast.  I always try and make sure that he gets a good balance of protein and fiber, but recently, he decided he doesn’t want oatmeal and only likes to eat his yogurt.  So…..taking a cue from his love for raisins and other dried fruits, I decided to that we would dable with a few other oatmeal recipes and try making our own granola!  Granola is basically toasted oats and it can be made with any additions you prefer.  Trying subbing walnuts for the almonds, adding dried apricots, or if you don’t like coconut, leave it out.  It’s really up to you!  Here is the blend we like because it’s not too sweet and has all of the chewy fruit my son loves and a touch of the tropics with the coconut that I love!  We eat it over plain greek yogurt drizzled with a little honey, maple syrup, or agave nectar.

Good Morning Granola

  • 2 cups old fashioned oats (not quick oats)
  • 1 cup slivered almonds
  • 2 tsp cinnamon, ground
  • 1 tsp ginger, ground
  • 1/4 tsp iodized salt
  • 5 tbsp coconut oil
  • 1/3 cup agave nectar (or honey)
  • 1/2 cup coconut flakes, unsweetened
  • 1 cup dried cherries
  • 1/2 cup dried blueberries
  • 1 cup golden raisins
  • 1/3 cup ground flax seeds

 

Directions:

Preheat oven to 325 degrees.  In medium bowl, combine oats, nuts, cinnamon, ginger, and salt.  Toss until well combined.  In coffee mug, combine coconut oil and agave.  Microwave for 30 seconds or until coconut oil is melted.  Whisk mixture together and pour over oat mixture.  Stir until all oats and nuts are evenly coated.  Spread mixture onto baking sheet.  Bake for 30 minutes or until a light golden brown, stirring every 10 minutes.  Remove from oven and stir in dried fruits and flax.  Let cool completely and store in air tight container.  Enjoy!

 
 

Cinnamon Banana Leathers

18 Jan

My son has been pretty hit and miss on eating bananas lately and there are only so many loaves of banana bread that a person can eat, so I decided to see what his thoughts were on one my favorite Trader Joe’s snacks, Bananas Flattened.  (Man, do I miss having a Trader Joe’s right down the street!)  I am also always looking for “car friendly” snacks and as I found out one day, bananas, a 2 1/2 year old, and a black interior do not mix!  But these delicious little bananas, or “banana candies” as my son calls them, are perfect for packing on the road!  They get so deliciously sweet in the oven that you will find the first batch gone almost immediatly, so it’s best to plan ahead for more!

 

 

Cinnamon Banana Leathers

  • 2 large ripe bananas, sliced lenthwise 1/8 inch thick
  • 1/4 tsp cinnamon

Directions:

Preheat oven to 180 degrees. Line a half sheet pan with a silicon baking mat.  Using a filet knife (they are thin and flexible), slice bananas lengthwise 1/8 inch thick.  If necessary to make it easier to control, slice each banana in half first so that your strips will actually be only 1/2 of a banana long.  Lay slices on a silicone baking mat or very lightly greased parchment paper.  (you don’t want greasy bananas!)  Sprinkle with cinnamon.  Bake for 2 hours.  Turn oven off and let remain in the oven for 8 hours.  This step may not be needed, but it I it allows for extra drying in case your slicing wasn’t the most even and works well with my busy lifestyle because I can either leave them in the oven over night or while I am work.  Remove the pan from the oven and carefully peel the bananas off of the baking mat.  They should have a slight bend and chewiness to them.  Store in an airtight bag.  Enjoy!

 

Maple Bacon & Sausage Risotto with Olive Oil Fried Eggs

31 Dec

What better way to start off the New Year than with a very special breakfast?  Whether you choose to celebrate New Years Eve and are in need of morning after cure, or if you like to save your celebrations for January 1, this breakfast will certainly hit the spot!

 

 

 

Maple Bacon & Sausage Risotto

  • 4 ounces maple bacon, thick sliced cut into 1/2 inch pieces (or use regular bacon and stir in 1-2 tbsp maple syrup at the end)
  • 4 ounces breakfast sausage – pre cooked, I prefer Jimmy Dean for the right flavor
  • 2 tbsp shallots, finely diced
  • 2 cloves garlic, finely minced
  • 2 tbsp olive oil
  • 1.5 cups Arborio rice (risotto rice)
  • 4 cups chicken broth
  • 1 cup white wine, I used a light white, like a pinot grigio
  • 1/2 cup parmesan cheese
  • 3 tbsp butter
  • 1/2 tsp cracked black pepper

Directions:

In small sauce pan, combine broth and wine.  bring to a simmer over low heat.  Meanwhile, in heavy bottomed large sauce pan, add bacon pieces and cook over medium high heat until the bacon starts to brown.  (don’t fully brown, as you will continue to let it cook)  Add breakfast sausage, shallots,  and garlic stir until combined and shallots are translucent and garlic is fragrant. (about 2 minutes)  Add olive oil and Arborio rice.  Cook over medium high heat, and stir until the rice begins to smell slightly nutty and make a popping sound.  Ladle in one cup of broth mixture and deglaze the rice pan, stirring constantly and being sure to scrap all brown bits from the bottom of the pan.  Reduce heat to medium/low and continue stirring. As the rice absorbs the liquid, continue to add more of the broth mixture 1 cup at a time and stir constantly.  The process should take about 25 minutes.  If you need to add more liquid than the recipe calls for, do so, just make sure that the liquid is hot.  (all rice is different)  You can tell the rice is done when it is cooked al dente.  (think a little firmer than your favorite pasta). Remove from the heat and add in the butter, rosemary, pepper and Parmesan cheese. Stir until well combined.  Top with your favorite style of egg and enjoy!

Olive Oil Fried Eggs

  • 6 eggs
  • 3 cups of olive oil – extra light
  • salt and pepper to taste

Directions:

Fill frying pan with olive oil so that it is 1/2 inch deep and heat until fragrant and slightly shimmering over medium high heat. (about 3 cups for an 8 inch pan)  In small bowl sprayed with pan spray, crack one egg at a time and gently pour the eggs from the dish into the olive oil.  Reduce heat to low and with a ladle or metal spoon, continuously baste the eggs with a small amount of oil over the tops of the eggs until they begin to turn white.  When the edges of the eggs turn a slight golden brown, gently remove them from the oil with a slotted spoon.  Season with salt and pepper.  Enjoy!

 
 

Grapefruit Brûlée

24 Dec

This morning I am waking up to eat this delicious breakfast treat with a gorgeous ocean view, however, this quick and easy brunch recipe is sure to add a little sunshine and warmth into even the coldest of winter days.  This recipe can be made with either a culinary torch, or, if you are making it for a large group, under the broiler of your oven.  This recipe could also be made, with or without the vodka, or you could try to use a vanilla vodka.  I can’t vouch for that, but as I was making mine this morning, I thought that sounded like a very delicious idea!

 

Grapefruit Brûlée

  • 2 grapefruits red or pink, halved and sectioned (leaving the sections in each of the grapefruit halves)
  • 1/4 cup vodka regular or vanilla
  • 4 tbsp brown sugar

Directions:

Turn on broiler in oven and place on high.  Over a small glass, tilt grapefruit to release any excess juices.   (do not squeeze the fruit, just remove any juices that may spill over onto the pan).  Save for another use (or drink now if you are thirsty!  Haha)  Place grapefruit on cookie sheet.  Pour 1 tablespoon of vodka over each grapefruit half and sprinkle each one with 1 tablespoon of sugar.   Place the pan in the oven about 5 inches away from the broiler.  Be sure to leave the oven door cracked slightly and broil for 5-10 minutes or until the sugar bubbles and caramelizes on top of the grapefruit.  You will also notice that the grapefruit will seem to “swell” slightly.  Remove from the oven and enjoy!

 
 

Baked Oatmeal for 2

17 Oct

On this cold and rainy fall morning, what better way to wake up than to a breakfast that tastes just like a fresh from the oven cookie.  I have seen a lot of recipes for baked oatmeal, but they are usually very high in sugar and contain a hefty portion of butter.  In my recipe, I used less sugar and substituted applesauce for all of the butter.  I was able to keep the fresh baked taste by adding in a little vanilla extract and the secret ingredient of butter flavor.  Of course, that is optional, but I find that it really helps bring out the “cookie” taste.  I have also substituted stevia and agave nectar for the sugar, but I love the taste of molasses in dark brown sugar.  If you would like to double this recipe for a 9×9 baking dish, it keeps beautifully in the fridge and you can just heat up as needed all week long.  It reheats in just 1 minute in the microwave and saves you the time of measuring and stirring fresh oatmeal every morning.  What a tasty time-saver!

 

 

 

 

Baked Oatmeal for 2

  • 1 1/2 cups quick oats
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts, lightly toasted
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp iodized salt
  • 3 Tbsp dark brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp butter flavor
  • 1 1/4 cup milk (I used soy milk and it still works great)

Directions:

Preheat oven to 350 degrees.  In medium bowl combine the oatmeal, raisins, walnuts, baking powder, cinnamon, and salt.  In separate small bowl whisk together applesauce, egg, milk, vanilla extract and optional butter flavor.  Pour the milk mixture over the dry ingredients and stir until combined.   Pour into greased 7×7 (or any small size) glass baking dish.  Bake for 30-35 minutes until middle is set and top is golden brown.  Serve warm with fresh milk and any of your favorite oatmeal toppings.  Enjoy!

 
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Quick Pumpkin Bran Muffins

21 Sep

Tis the season…….for pumpkin!  If any of you are members of Pinterest, you have probably seen the pin for muffins with 2 ingredients, just pumpkin and cake mix.  Yes.  It does work and I love the thought of not adding oil or fat, but I found the muffins to be slightly crumbly and pretty bland in flavor.  It was time to experiment!  I do a lot of baking with ground flax to replace eggs and thought this would be the perfect solution to the average pinterest muffins.  I am also always trying to get fiber into my son’s breakfast, so I decided to include a little bit of bran as well.  The results were fabulous.  It was everything I wanted my fall muffin to taste like.  Tender, hearty, full of warm pumpkin and spice flavor and the best part is that it took less than 10 minutes to prepare.  The aroma of these baking in the morning is sure to bring plenty of curious tummies to the kitchen!  Enjoy!

Quick Pumpkin Bran Muffins

  • 1 – 15.5 box of yellow cake mix (I used a super-moist butter yellow mix)
  • 1 – 15 oz can of pumpkin (not pumpkin pie mix)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup wheat bran
  • 3 tbsp ground flax seed
  • 1 tbsp pumpkin pie spice
  • 3/4 cup water
  • 1 tbsp vanilla extract
  • Powdered sugar for dusting

Directions:

Preheat oven to 350 degrees.  Place all ingredients in bowl of mixer.  Blend on low/medium speed until combined.  Do not over mix.  The batter will be thick.  Fill lined muffin tins 2/3 full and bake for 20-25 minutes or until tester (toothpick) comes out clean.  Let cool slightly and dust with powdered sugar.  Enjoy!

 
 

Pesto Egg and Cheese Cups

06 May

Looking for a quick and easy last minute breakfast idea that will make your kitchen table feel a little more like a bistro table?  Or  maybe you are looking for a  brunch dish that works the same for 1 or 2 people as it does for 12?  Try these Pesto Egg and Cheese Cups.  There is very little prep time and they are out of the oven in 20 minutes and you are not required to store a baking pan full of leftovers in your refrigerator for the next 3 days!

Pesto Egg and Cheese Cups

Indgredients per muffin cup

  • 2 slices Canadian bacon (or 1 slice of deli ham)
  • 1 tbsp shredded cheese
  • 1/4 cup egg substitute
  • 1 tsp pesto sauce
  • 2 grape tomatoes, halved

Preheat oven to 400 degrees.  Prepare muffin tin by spraying with pan spray.  In each tin, place 2 slices of Canadian bacon so that they over lap in the center and they cover all of the edges.  Layer with shredded cheese, liquid egg, pesto sauce and top with tomato halves laid cut side up.  Bake for 15-20 minutes or until egg has puffed in the center and is set.  Enjoy!  (serve 1-2 muffins per person)