Tag: Brunch

Mini “Monster” Banana Spinach Muffins
Recipes

Mini “Monster” Banana Spinach Muffins

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Mini “Monster” Banana Spinach Muffins

Looking for an easy way to include something green on your kids plates? These Mini “Monster” Banana Spinach Muffins are a great way to introduce green foods! They are packed full of iron and potassium and they look and taste great too! I hope you enjoy these cute little muffins as much as we do!

Mini “Monster” Banana Spinach Muffins

MINI “MONSTER” BANANA SPINACH MUFFINS

Ingredients:

  • 2 cups fresh baby spinach
  • 2 large bananas, mashed
  • 1/4 cup coconut oil, melted (or you could use vegetable oil)
  • 1/4 cup milk (room temp)
  • 2 tsp vanilla extract
  • 1/4 maple syrup
  • 1 tsp lemon juice
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions:

  • Preheat oven to 325 degrees F.
  • To a blender, add spinach, banana, oil, milk, extract, syrup and lemon juice. Blend until liquified.
  • In a large bowl, sift flour, baking powder, baking soda and salt until well combined.
  • Pour liquid into flour and fold until all ingredients are well combined.
  • Spray mini muffin tin with nonstick cooking spray and use a cookie scoop to drop batter into tin.
  • Bake for 10 to 13 minutes making sure not to over cook or your muffins will turn brown instead of a vibrant green.
  • Cool on cooling rack for 10 minutes before serving.
  • Enjoy!
Simply Parfait
Recipes

Simply Parfait

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Simply Parfait…a Summer Parfait

There is nothing better than simple and nothing sweeter than “in season” fruit. This recipe is as simple as they come which is great for meal prep or right on the spot! I like to make these with different types of fruit especially fruit that is ripe in its season. These are great even if you don’t have fresh or seasonal fruit on hand, but have a fruit jam or even frozen fruit. This is a sweet and protein packed breakfast for those “on the go mornings”. The crunch of the granola is a nice complement to the creamy yogurt and fruit. I also love using a Ball Jar to showcase how lovely the layers turn out, but you could always use a container that you have on hand. I hope you enjoy this simple summer or anytime recipe!

Simply Parfait

SIMPLY PARFAIT

Ingredients:

  • 1/2 cup of fruit or 1/4 cup of fruit jam of your choice (pictured here are blueberries, strawberries and peaches)
  • 1/4 cup granola (I like Honey and Oat Granola)
  • 1/2 cup of Vanilla Bean Greek Yogurt

Directions:

  • Add a layer of fruit, add a layer of yogurt, another layer of fruit, another layer of yogurt and top it off with granola.
  • If making ahead these will last at least 3 days in the refrigerator.
  • Enjoy!
Mini Chocolate Chip Banana Muffins
Recipes

Mini Chocolate Chip Banana Muffins

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Mini Chocolate Chip Banana Muffins

These little muffins are the perfect size for your littles or even a big flavor snack for yourself! I really enjoyed making these this afternoon. They whip and cook up really quickly and are packed full of sweet flavor. This is a great recipe to get the kids to jump in on and they are adorably cute! Now, we hope you enjoy these cute little muffins as much as we do!

Mini Chocolate Chip Banana Muffins

MINI CHOCOLATE CHIP BANANA MUFFINS

Ingredients:

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 6 Tbsp butter, melted
  • 1 large ripe banana, mashed
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp sour cream
  • Handful (about 1/4 cup) milk chocolate chip morsels

Directions:

  • Preheat oven to 375 degrees. Prep a mini muffin pan with mini muffin cup liners and spray with non stick cooking spray. Set aside.
  • In a medium size bowl mash banana then add, sugar, butter, egg, vanilla extract and sour cream; mix well.
  • Soft in flour, salt, baking soda and baking powder; mix well.
  • Fold in chocolate chips.
  • Using a cookie dough scoop add muffin batter to liners.
  • Bake for 12 to 15 minutes, or until lightly browned.
  • Allow to cool on wire rack for about 10 minutes.
  • Enjoy!
Mile High Yeast Rolls
Recipes

Mile High Yeast Rolls

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Yeast Rolls

I’m sorry, but I must go down memory lane for a moment here….my high school lunch lady’s had us all sprinting for the lunch line with their Yeast Rolls! Ever since then, I’ve always tried to match their excellence when it came to perfecting the perfect yeast roll. I must say these are as close to perfect as possible!!! I have loved on this recipe for well over a year and I’m happy with my results! These rolls are geared up to have country ham and blackberry mustard slathered all over them. This recipe is fast and easy and is a great accompaniment to any dish….or just by themselves….LOL! I hope I did my old lunch lady’s proud and I hope you enjoy this DELICIOUS recipe as much as we do!

MILE-HIGH YEAST ROLLS

Ingredients:

  • 1 Tbsp dry active yeast
  • 1 cup warm water
  • 1/4 cup honey
  • 1 egg
  • 1 tsp salt
  • 3 cups all purpose flour
  • 1/2 cup melted butter, divided

Directions:

  • Preheat oven to 400 degrees F.
  • In a stand mixer (with dough hook); mix together yeast and warm water. Allow to bubble for about 3 minutes.
  • Add egg, salt, honey and 1/4 cup melted butter; mix until well combine. Add flour a little at a time and allow to knead in mixer for a couple of minutes.
  • Lightly flour a kneading surface and turn dough out onto surface. Roll into a log and using a dough cutter cut into equal parts and set aside.
  • Roll each dough portion into a ball and place into a cast iron skillet (mine produced roughly 10 to 12 rolls….we always taste test the middle one!).
  • Cover with a damp towel for 30 minutes or until dough has doubled in size.
  • Cook for 12 to 15 minutes or until tops of rolls are browned. Pull out of oven and top with remaining 1/4 cup melted butter; place back in oven for 1 to 2 minutes to allow additional browning.
  • Remove from oven and allow to cool for at least 10 minutes before serving.
  • Enjoy!
Cheesy Pecan Biscuits
Breakfast · Recipes

Cheesy Pecan Biscuits

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Cheesy Pecan Biscuits

I am always looking for a reason to bake and looking for even more of a reason to make biscuits! I wanted something savory and with a touch of sweet, so I decided to pair these Cheesy Pecan Biscuits with some Country Ham and Blackberry Mustard. These biscuits are fast and easy to make and will leave your guests wondering if you spent all day in the kitchen whipping them up! You can easily make these ahead of time or right before serving. I hope you like this recipe as much as we do!

Cheesy Pecan Biscuits

CHEESY PECAN BISCUITS

Ingredients:

  • 3 1/2 cups all purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup butter (cold, I grated my butter with a cheese grater on the fine side)
  • 4 oz cream cheese, softened and cut into cubes
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1 cup chopped pecans, lightly toasted
  • 1 1/2 cup heavy cream
  • Parsley (optional)
  • 1 Tbsp melted butter (optional)
  • Finishing salt (optional)

Directions:

  • Preheat oven to 425 degrees F.
  • In a large bowl mix together flour, sugar, baking powder, salt and pepper.
  • Cut in butter and cream cheese using a pastry blender.
  • Stir in cheese and pecans.
  • Gradually add about 1 1/4 cup heavy cream, stirring until dry ingredients are just moistened, adding additional cream if needed.
  • Prep a workspace for kneading, rolling and cutting biscuits by lightly flouring surface and turning out dough; knead 5 or 6 times or until dough has fully come together.
  • Lightly dust a rolling pin with flour and roll dough to about 1-inch thickness. Using a biscuit cutter (or as my dad used to do it, you drinking glass) to cut dough into round biscuits (I used a 2-inch biscuit cutter). You will need to re-roll and repeat the process for any scrap dough.
  • Place biscuits on a lightly greased baking sheet.
  • Brush the tops of the biscuits with the extra heavy cream and bake for 12 to 15 minutes, or until golden brown.
  • Once out of the oven and on a cooling rack top with melted butter and a sprinkle of parsley and finishing salt (if desired).
  • Enjoy!
Asparagus and Prosciutto Tart
Recipes

Asparagus and Prosciutto Tart

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Asparagus and Prosciutto Tart

I’m always looking for something light yet scrumptious for dinner and that’s why I love this Asparagus and Prosciutto Tart. The crust is so light and flaky, but when you add the egg wash it becomes so crisp. This is definitely one of those meals that cooks up fast, but can easily be a quick dinner or even a delicious brunch. This is dish is crunchy, cheesy and the perfect balance of savory and sweet. Now, I hope you enjoy this dish as much as we do!

Asparagus and Prosciutto Tart

ASPARAGUS AND PROSCIUTTO TART

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1 large egg, whisked
  • 1 bundle of asparagus, washed and trimmed
  • 1/2 cup mozzarella, shredded
  • Prosciutto
  • 2 Tbsp honey mustard (I like to use Maille Mustard Honey Dijon)
  • Parmesan cheese

Directions:

  • Preheat oven to 400 degrees.
  • Roll out puff pastry into a large rectangle; wet fingers with water and apply to edges of puff pastry; fold edges over and press edges gently.
  • Brush entire puff pastry with egg wash.
  • Lay asparagus throughout pastry and sprinkle with mozzarella cheese.
  • Gently tear prosciutto and lay throughout pastry.
  • Bake for 15 to 17 minutes, or until pastry is golden.
  • Remove from oven and allow to cool on pan for a couple of minutes then carefully move to cooling rack.
  • Sprinkle a touch of Parmesan cheese onto the tart.
  • Using a piping bag; pipe mustard onto tart.
  • Enjoy!
Sunday Morning Apple Strudel
Recipes

Sunday Morning Apple Strudel

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Sunday Morning Apple Strudel

There is perhaps no sweeter way to start your “Sunday Funday” than with this delicious treat. My family is a huge fan of my Sunday Morning Apple Strudel. It’s a wonderfully sweet and delicious dish that pairs well with a nice cup of hot coffee or tea. I like to make this for my overnight guests as well since it looks very impressive and makes the house smell divine. It’s also a great way to get the kids involved as my daughter loves tossing the apples in all of the spices and she loves mixing up the icing. It’s a simple, no fuss, sweet and delicious start to any Sunday Funday! Now, I hope you enjoy this dish as much as my family and guests do!

Sunday Morning Apple Strudel

SUNDAY MORNING APPLE STRUDEL

Ingredients:

  • 2 large Granny Smith apples, diced
  • 1 cup brown sugar
  • 3 Tbsp all purpose flour
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground clove
  • 2 tsp vanilla extract, divided
  • A dash of freshly ground nutmeg
  • 1/2 tsp salt
  • A splash of lemon juice
  • 1 sheet of puff pastry, thawed
  • 2 Tbsp water (for sealing the pastry)
  • 1 egg, beaten
  • 1/2 cup powdered sugar
  • 1 Tbsp milk

Directions:

  • Preheat oven to 375 degrees F. Roll out pastry dough into a large rectangle; set aside.
  • In a large bowl, toss apples with lemon juice, brown sugar, cinnamon, nutmeg, clove, salt, flour and 1 tsp vanilla extract until well coated.
  • Pour apple mixture onto center of pastry dough. Using a paring knife cut an even amount of strips onto each side of pastry.
  • Using a dab of water alternate strips in an overlapping pattern over apple mixture until you reach to end.
  • Brush with egg.
  • Bake for 25 to 30 minutes or until golden brown. Allow to cool completely (about 15 minutes).
  • Mix together powdered sugar, remaining vanilla extract and milk to make icing.
  • Pour into an icing bag and pipe icing onto warm strudel and serve.
  • Enjoy!
Hello Fall Pumpkin Bread
Breakfast · Recipes

Hello Fall Pumpkin Bread

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Pumpkin Bread

Cool temps, football, changing leaves and everything pumpkin….oh how I LOVE Fall! There’s perhaps no better way to kick off pumpkin season than whipping up this delicious pumpkin bread. It’s great for breakfast and can even be served up as a sweet treat. I prepared this loaf for an after lunch dessert for my in-laws. It not only makes the house smell amazing, but is super easy and fun to make with the kids. Nothing says Fall like my favorite pumpkin bread…now I hope you enjoy this recipe as much as we do!

Pumpkin Bread

PUMPKIN BREAD

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup milk
  • 1/2 cup vegetable oil
  • 1 cup pumpkin purée

Directions:

  • Preheat oven to 350 degrees F and prep loaf pan with butter to prevent sticking; set aside.
  • In a large mixing bowl; sift together flour, baking soda, salt, cinnamon and nutmeg. Mix well.
  • In another large mixing bowl; cream together eggs, both sugars, milk, oil and purée until well combined.
  • Pour wet mixture into dry mixture and incorporate well.
  • Pour batter into prepared loaf pan and bake uncovered for 25 to 30 minutes. Slightly cover with a tent of aluminum foil to prevent over browning, but still allowing room for rising; continue to bake for 40 to 45 minutes.
  • Once bread is done; allow to cool in loaf pan for 10 to 20 minutes, then remove from loaf pan and allow to cool on wire rack until completely cool.
  • Slice and serve!
  • Enjoy!
Asparagus Breakfast Tart
Breakfast · Recipes

Asparagus Breakfast Tart

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Asparagus Breakfast Tart

I love nothing more than eating crunchy asparagus, salty bacon, creamy Parmesan cheese, yolky eggs, and crispy puff pastry. the best word to sum up this delicious recipe is simply YUM! If you’re looking for an easy recipe that is super tasty…this one is for you!

I love making this recipe for my family as a fast and easy dinner, but I have also made this as a brunch with a small side salad for my friends. This dish doesn’t just look impressive but tastes impressive as well. I typically cook the bacon first as I like to drain and dab off any grease as not to make the pastry crust soggy. I also coat the asparagus in a touch of olive oil, salt, pepper, garlic, and onion powder to give it a stepped up flavor. Once I’m ready to put it all together I prep the pastry sheet and start building the tart. A fun way to get the kids involved is to let them carefully crack the eggs on the tart just before baking. I even let my daughter help with sprinkling the Parmesan cheese on top. Now, I hope you enjoy this recipe as much as we do!

Asparagus Breakfast Tart

ASPARAGUS BREAKFAST TART

Ingredients:

  • 1 puff pastry sheet, thawed
  • 1 egg, beaten
  • 3 to 4 eggs
  • 1 bundle of asparagus, trimmed
  • 1 Tbsp olive oil
  • Dash of salt, pepper, garlic powder, and onion powder
  • 6 slices bacon, cooked
  • 1/4 cup Parmesan cheese, shredded
  • 1 Tbsp parsley, chopped

Directions:

  • Preheat oven to 400 degrees F.
  • Toss asparagus in olive oil, salt, pepper, garlic and onion powder. Set aside.
  • Roll out puff pastry to desired size on a lightly floured surface. Food up each side and tuck corners to make a border. Using a fork, polk holes throughout the center of the pastry. Move to parchment paper lined baking tray and refrigerate for about 10 minutes.
  • Arrange asparagus on tart within the borders of the tart, add bacon being sure to leave room for eggs. Add half the cheese, then carefully crack eggs onto tart being careful to not break the yolks. Top with remaining cheese.
  • Generously brush border with beaten egg for a golden crust.
  • Bake for 8 to 10 minutes or until the egg whites are set; egg yolks should still be wiggly.
  • Allow to cool and sprinkle with parsley.
  • Enjoy!
The Simplest Avocado Breakfast Open Faced Sandwich
Breakfast · Recipes

The Simplest Avocado Breakfast Open Faced Sandwich

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Avocado Breakfast Open Faced Sandwich

These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.

I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.

There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!

Avocado Breakfast Open Faced Sandwich

Avocado Breakfast Open Faced Sandwich

Ingredients:

  • Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
  • Half an avocado, smashed
  • 3 slices of cooked bacon
  • 1 tomato, thick sliced
  • 1 egg, cooked Sunny Side Up
  • Parsley for garnish

Directions:

  • Top bread slice with mashed avocado.
  • Lay bacon on top of avocado.
  • Put two thick slices of tomato on top of bacon.
  • Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
  • Top with parsley.
  • Enjoy!