breakfast

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Veggie Frittata

May 11, 2013 in Entrees, Recipes, Vegetables | 2 comments

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Warm weather in my book brings lighter food. I pack in the veggies as soon as the sun starts shining. It makes me want to have a sunny looking plate. While I was making this, I actually said out loud that vegetables are nature’s sprinkles. Think about it. We add sprinkles to dessert. They make it look so happy and fun. Don’t pretty vegetables do the same?

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To me, this is the ultimate mother’s day treat if you are looking for a last minute breakfast in bed or brunch option. The avocado and lime juice add a richness and acidity that pair well with the slightly crisp vegetables. I tried to eat this once without the lime juice and it really is not very good. The lime juice seems weird but trust me on this one. I know, lime juice on eggs?

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This plate will just make you happy. I serve it with a little salsa just for some added fun. You could use some leftover veggies in the fridge. Have a great weekend and Happy Mother’s Day!

Veggie Frittata

by Jessica

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: breakfast

Ingredients (2-3 servings)

  • 2 teaspoons olive oil
  • 1/4 pepper, thinly sliced (I use a mix of red, orange, and jalapeño)
  • 2 tablespoons diced onion
  • 3-4 mushrooms, sliced
  • 1 small potato, cooked and diced
  • salt and pepper to taste
  • 3 eggs
  • 2 tablespoons milk
  • 1 teaspoon flour
  • Jack cheese
  • avocado
  • juice 1/2 lime
  • chopped cilantro

Instructions

In a medium skillet, heat oil. Add the vegetables. Cook until tender. Salt and pepper to taste.

In a medium bowl, whisk eggs, milk, and flour.

Heat a medium skillet over medium heat. Spray with cooking spray. Mix the eggs with the vegetables and pour into the pan before while the pan is warm, not hot. Allow to cook without touching until the bottom is set up.

Place the pan under the broiler. Cook until the top is no longer runny. Add the cheese and place under the broiler until it melts.

Serve with avocado on top that has been salted and squirted with lime. Garnish with cilantro.

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Pumpkin Cinnamon Rolls

April 22, 2013 in Bread, Dessert, Recipes | 1 comment

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Cinnamon rolls are intoxicating. Just the smell of them causes people to swoon. Add some frosting (or a lot of frosting) and they are almost irresistible. Maybe it’s the cinnamon, or the butter, or the frosting. I don’t know exactly. Perhaps it is the combination of all of those things. I remember when the outlet mall was first built near my parents’ house. There was a Cinnabon store on the end of the food court. Each time we would walk by, the enticing smell would lure us in. My mom often bought one for us to split.I remember them being warm and comforting, gooey, and buttery, with tons of whipped cream cheese frosting.

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I personally believe that cinnamon rolls are best served slightly warm. Mostly because it makes them so moist. These cinnamon rolls are moist served cold or warm. The pumpkin really makes the dough very soft and moist. Just a bit of a warning, these pumpkin cinnamon rolls are not the pumpkin flavor from the fall. They mostly just taste like a regular cinnamon roll, but more moist.

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Making these take a little bit of time, but the commitment is totally worth it.

Pumpkin Cinnamon Rolls

by Jessica

Prep Time: 2 hours 30 minutes

Cook Time: 25-35 minutes

Keywords: bake breakfast dessert

 

Ingredients (12 cinnamon rolls)

    For the Dough

    • 3/4 cup milk
    • 1/4 cup butter
    • 1/4 cup sugar
    • 2 1/4 teaspoon active dry yeast
    • 1/2 cup pumpkin puree
    • 2 teaspoons cinnamon
    • 3 cups all purpose flour
    • 1/2 teaspoon salt

    For the Filling

    • 1/2 cup butter
    • 1 cup brown sugar
    • 1 tablespoon cinnamon
    • 3 tablespoons pumpkin puree
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract

    Instructions

    For the Dough

    Put 1/4 cup of sugar in the bowl of a stand mixer.

    In a microwave-safe bowl, microwave the butter and milk for about 1 minute. The temperature should be between 110 and 115 degrees. If it is too hot, allow it to cool. If it is too cool, heat more.

    Pour the milk mixture into the bowl of the stand mixer on top of the sugar. Sprinkle the yeast on top of the milk. Allow to sit for 10 minutes, or until the yeast is foamy.

    Once the yeast is foamy. Add the cinnamon and pumpkin to the bowl. Begin mixing on low and gradually add the flour until the dough is no longer sticky. Knead for about 5 minutes in the stand mixer.

    Remove the dough from the mixer bowl and place the dough ball in a clean, greased bowl. Cover with a clean dish towel and place in a warm, moist place. (I put it in the cold oven with the light on with a small pan of boiling water.)

    The dough should double in size (1-1.5 hours).

    For the Filling

    With a mixer, cream the butter with the brown sugar. Add the pumpkin, cinnamon, salt, and vanilla. Mix to combine.

    Roll out the dough into a large rectangle on a floured surface. Spread the filling evenly onto the dough leaving a 1/2 in strip on one side.

    Roll the cinnamon roll into a long strip ending with the part that does not have any filling. Squeeze the roll to make it longer if desired and to seal it.

    Cut into 12 pieces. Place cut side down in a 9×13 glass baking dish. Cover with a clean dish towel.

    Heat the oven to 375 degrees and place the cinnamon rolls on top to continue rising for 30 minutes.

    Bake at 375 for 25-35 minutes or until golden brown. Remove from the oven and allow to cool for at least 20 minutes.

    Ice with your favorite frosting or icing (I like cream cheese frosting). Enjoy!

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    Cream Cheese Frosting

    by Jessica

    Prep Time: 10 minutes

     

    Ingredients (Frosting for 12 cupcakes)

    • 8 ounces cream cheese, softened
    • 1/2 cup butter, softened
    • 1 teaspoon vanilla
    • pinch salt
    • 3-4 cups powdered sugar

    Instructions

    Combine ingredients beating for 2-3 minutes or until fluffy.

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    Huevos Rancheros

    April 17, 2013 in Entrees, Recipes | 1 comment

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    So, yesterday I shared with all of you a delicious chimichurri sauce that is a taste explosion. Let’s keep it going! As you probably already know, I love brunch. I especially like it when we plan in advance so I have all week to look forward to it. I like to go to brunches that offer new, exciting flavors and ideas that I can later incorporate into my own cooking. You probably have also noticed that I am borderline obsessed with carnitas. (We are making them again this weekend. I can’t get enough). Today I am sharing a brunch inspiration that incorporates a fried tortilla, salsa (one of my favorite foods), and carnitas. All on one plate. Did you see how pretty all those colors are? It makes me long for summer and fresh tomatoes.

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    While I like a taste explosion, my husband is from Maine and likes a pot of beans. So, I like to make new, exciting pots of beans to keep me interested. This rendition I made to eat with the huevos rancheros and to eat with our normal carnitas dinner. I also ate them a few times with chips for lunch. Yum! I like to use black beans for this recipe because I like the contrast of the black beans with the pico de gallo and the tomatillo salsa.

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    Basically, I fried some leftover corn tortillas that I used for tacos (I may have eaten a carnitas taco for breakfast) in a little bit of oil in my wok until they were crispy like a tortilla chip. I drained them on a paper towel. Then, I layered beans, carnitas, Jack cheese, pico de gallo, tomatillo salsa, a fried egg, and cilantro on top. It was everything I hoped it would be. I am so excited to find another way to enjoy my beloved carnitas.

    Other Recipes using Carnitas

    Huevos Rancheros

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 10 minutes

     

    Ingredients (4 servings)

    • oil for frying
    • 4 corn tortillas
    • spicy black beans
    • carnitas
    • tomatillo salsa
    • pico de gallo
    • goat cheese
    • 4 eggs
    • chopped cilantro

    Instructions

    Heat oil in a heavy bottomed skillet. Fry the tortillas until crispy. Top with remaining ingredients and serve immediately.

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    Black Beans

    by Jessica

    Prep Time: 5 minutes

    Cook Time: 3-4 hours

    Keywords: bake side

     

    Ingredients (10-12 servings)

    • 3 cups dry black beans
    • 2 tomatoes, diced
    • 3 jalapeños, diced
    • 1 Anaheim pepper or red pepper
    • 1/2 onion, diced
    • 3 cloves garlic, sliced
    • 2 teaspoons salt
    • 1 teaspoon pepper
    • 1 teaspoon chipotle powder
    • 2 teaspoons chili powder
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cumin
    • 2 slices bacon, diced

    Instructions

    Heat oven to 350 degrees.

    In a 6 quart or larger dutch oven, add the beans. Fill the water 2 inches above the level of the beans. Place in the oven with the lid on. Bake for 2-3 hours. When tender, add remaining ingredients and stir. Add more water if needed. Return to the oven with the lid on and bake for an additional 1-2 hours.

    Serve with rice or huevos rancheros.

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    Homemade Breakfast Sausage, Egg, and Cheese Biscuit

    March 22, 2013 in Bread, Recipes | No comments

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    Who doesn’t love a breakfast sandwich? Ever since I was a child, I loved the breakfast sandwiches that came on a biscuit. Especially when the biscuit is buttery. One day, I really wanted a sausage breakfast sandwich. I went to the grocery store and bought some Bob Evan’s sandwich-sized sausage patties. They were good, but a little too thick and salty for me. I did like that it was the same size as the bread.

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    I decided that I wanted to make my own breakfast sausage. I could make a big batch and freeze it. It would have less fat, and I could control all of the ingredients that went in to it. We started developing the recipe by adding the spices a little at a time and cooking a small amount until we liked the amount of seasoning. This is our perfect sausage recipe.

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    If you want to create your own breakfast sausage recipe, I suggest doing the same thing. Write down how much spice you add, and then taste by cooking a little as you go.

    Sausage, Egg, and Cheese Biscuit

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 15 minutes

     

    Ingredients (2 breakfast Sandwiches)

    • 2 eggs
    • 1 tablespoon milk
    • 1/4 teaspoon flour
    • salt and pepper to taste
    • 2 Biscuits (I use whole wheat buttermilk biscuits)
    • 2 slices cheese (I use white American)
    • 2 sausage patties, biscuit sized

    Instructions

    Heat a small skillet over medium heat. In a small bowl, combine eggs, milk, and flour with a fork until the color and texture is consistent.

    When the pan is hot, pour in the eggs. When the bottom has set, push the cooked part to the middle. Flip when the bottom is solid. Continue to cook until solid.

    Place the sausage on the biscuits. Top with the egg and cheese. I like to heat it in the microwave until the cheese melts.

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    Whole Wheat Buttermilk Biscuits

    by Jessica

    Prep Time: 5 minutes

    Cook Time: 10-12 minutes

    Keywords: breakfast sandwich

     

    Ingredients (2 large or 4 small biscuits)

    • 1/3 cup whole wheat pastry flour
    • 1/3 cup all purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 tablespoon and 1 teaspoon butter
    • 1/2 teaspoon honey
    • 1/3 cup buttermilk
    • 1 teaspoon melted butter (to spread on top)

    Instructions

    Heat oven to 450.

    Put flour, baking powder, salt, and butter in the food processor. Pulse until it reaches a sand consistency.

    Pour flour mixture into a large bowl. Add honey and milk.

    Dump mixture onto a floured surface. Pat until is it about 1/2 inch in thickness. Cut biscuits using a biscuit cutter or glass. Reform and cut until all the dough is used.

    Place on an ungreased baking sheet and bake for 10-12 minutes or until the bottoms are browned. Brush with melted butter.

    Serve hot.

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    Breakfast Sausage

    by Jessica

    Prep Time: 10 minutes active 8-24 hours r

    Keywords: breakfast

     

    Ingredients (2 pounds sausage)

    • 2 pounds of ground pork or turkey
    • 1 teaspoon fennel seeds
    • 1 teaspoon sage
    • 1/2 teaspoon nutmeg
    • 2 teaspoon black pepper
    • 2 teaspoons crushed red pepper
    • 2 teaspoon ground dry mustard
    • 3 teaspoon salt
    • 1/2 teaspoon maple flavoring, optional

    Instructions

    Combine all ingredients in a large bowl until spices are evenly dispersed.

    To test the spice mixture, pan fry a small amount and adjust flavorings as desired. I like it zesty, so you may want to start with a smaller amount of spices and increase until you like the spice level.

    Place in a zip-top bag and store over night. Cook as desired or freeze.

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    Steak and Eggs with Cheesy Grits

    March 5, 2013 in Recipes | No comments

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    After making this salad, we had quite a bit of flank steak left. So, the next morning we decided to make a breakfast that incorporated the leftover steak. While I really make an effort to not eat eggs, I had to make something to go with the steak that I could eat while Pierre could eat an egg.

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    I decided on grits despite having made them one other time in the past. The last time I made them was before we got married. It was a fail in my opinion and I decided at that point that I didn’t like them. I have since eaten grits in several restaurants. They are creamy and delicious. This time, I read tons of recipes and tips before venturing into grits again.

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    The cheesy grits were super successful. They are cheesy and creamy. I can see why so many people enjoy them. This was the perfect breakfast on a Sunday morning and would be even better with some veggies or spinach.

    Cheesy Grits

    by Jessica

    Prep Time: 5 minutes

    Cook Time: 15-20 minutes

    Ingredients (2-4 servings)

    • 1 1/4 cup milk
    • 1 cup water
    • 1/4 teaspoon salt
    • 1/2 cup cornmeal
    • 1/4 teaspoon freshly ground pepper
    • 1 tablespoon butter
    • 1/4 cup grated cheddar cheese

    Instructions

    In a small sauce pan, add milk, water, and salt. Bring to a boil. Slowly whisk in the cornmeal. Cover and cook on low. Whisk every two minutes to prevent sticking. When creamy, whisk in butter and cheese. Serve immediately.

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    Asian Marinated Flank Steak

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Keywords: grill entree

    Ingredients (4-8 servings)

    • 1 to 1 1/2 pound flank steak
    • 2 tablespoons rice vinegar
    • 2 tablespoons toasted sesame oil
    • handful chopped cilantro
    • 3 tablespoons green onion, chopped
    • 2 teaspoons ginger, grated
    • 2 cloves garlic, minced
    • 3 tablespoons brown sugar
    • 1/3 cup soy sauce

    Instructions

    Place the flank steak in a zip-top bag. Stab the steak with a fork 20-30 times. Add remaining ingredients to the bag. Seal and store in the refrigerator for at least 4 hours.

    Remove from the refrigerator about an hour before cooking.

    Heat the grill until very hot. Cook the steak on the grill for 4 minutes on the first side. Flip and cook an additional 3 minutes for medium rare (125 degrees). Remove from the heat and allow to cool for 10-15 minutes before slicing. Slice against the grain and serve.

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    Coconut Scones for Two

    February 27, 2013 in Bread, Recipes, Vegan | 2 comments

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    Last weekend, we went to the Johnston Tea House in Mars, Pa for a girls lunch of tea. It was a fun afternoon or finger sandwiches and small tastes of delicious desserts. My favorite thing there is the scones. So, I decided that I had to make scones for breakfast to replicate my favorite thing at tea. Since I am currently obsessed with coconut, I made coconut flavored scones.

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    Scones are traditionally served with clotted cream. However, I think at the Johnston Tea House, they serve whipped cream. I used this recipe. I also served them with raspberry jam.

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    Scones are really not good as leftovers. They have to be eaten the day they are baked. So, this recipe that makes 2 large or 4 small scones is perfect for a weekend breakfast or brunch.

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    Coconut Scones for Two

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 12-16 minutes

    Keywords: bake dessert breakfast

    Ingredients (serves 2)

    • 1/2 cup flour
    • 2 1/4 teaspoons sugar
    • 1 teaspoon baking flour
    • 1/2 teaspoon salt
    • 1 tablespoon plus 1 1/2 teaspoons cold butter or substitute like Earth Balance
    • 4 teaspoons coconut milk
    • 1 1/2 teaspoons flax soaked in 1 1/2 tablespoon water
    • 1/4 teaspoon vanilla or coconut extract
    • coconut milk for brushing
    • sugar for dusting

    Instructions

    Soak flax in the water for 5 minutes in a medium sized bowl.

    Pulse flour, sugar, baking powder, salt, and butter until the ingredients have a sand-like texture.

    Pour the flour mixture into the flax and water. Add coconut milk and vanilla or coconut extract.

    Pour onto a flour dusted counter. Knead 3-5 times until the dough comes together. Form into two scones.

    Brush the tops with coconut milk and sprinkle with sugar.

    Bake at 400 for 12-16 minutes. Serve with whipped cream and jam or as strawberry shortcake.

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    Cornmeal Pancakes SRS

    February 20, 2013 in Recipes | 3 comments

    HungryLittleGirl

    For the first time this month, I participated in the Surprise Recipe Swap. My secret partner was Susie from Earning My Cape. I spent a lot of time reading her blog and finally decided on her Cornmeal Pancakes.

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    I think Susie and I are kindred spirits. She has a cornmeal obsession. So do I. Up, hushuppies. Probably my favorite thing ever. Oh, and corn dogs, try to stop me. Cornbread, I can’t get enough (only the sweet kind though). Susie eats these with butter and a drizzle of honey. They really are delicious plain.

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    I changed her recipe slightly when I made it. I added about 1 teaspoon of vanilla extract. Probably because I am obsessed with vanilla. Also, I added more milk. She said not to get nervous, but I did. I used about 1 cup of milk. The pancakes definitely spread out, so it might not be necessary. I did get a little nervous about the 1 tablespoon of baking powder, but it made the cakes light and fluffy. Also, I cooked mine in butter. I firmly believe that all pancakes should be cooked in butter so they have a buttery, crispy exterior.

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    These pancakes are so good. They have an amazing corn flavor. I might be obsessed with these now.

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    I made a raspberry maple syrup to go on top. I have tons of preserves left over from my adventures in canning. I mixed some preserves (very low in sugar) with some maple syrup, salt, and vanilla and heated it until warm and combined.

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    I recommend heading over to Susie’s site and checking out the Cornmeal Pancake recipe as well as all of the other creative projects she is working on. If you would like to participate in the Surprise Recipe Swap next month, sign up here.

    HungryLittleGirl

    Raspberry Maple Syrup

    by Jessica

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Ingredients (3 servings)

    • 3/4 cup reduced sugar raspberry preserves
    • 2 tablespoons maple syrup
    • pinch salt
    • 1/2 teaspoon vanilla extract

    Instructions

    In a small skillet, add preserves and syrup. Cook until warm. Add salt and vanilla. Serve over pancakes or waffles.

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    Perfect Hash Browns

    January 17, 2013 in Recipes | No comments

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    My favorite thing about going out for breakfast was always the hash browns. I don’t enjoy big chunks of potatoes or anything fancy, just grated potatoes fried in a pan. I like them crispy on the outside and creamy on the inside. The problem with trying a new breakfast place is that you never know what kind they have. There is nothing more disappointing for me than getting my order and discovering that the hash browns are not the way I like them.

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    I took me a while to figure out how to make my favorite hash browns at home. I’m not sure why. They are really easy. Maybe it was patience. Sometimes on the weekend I don’t have a ton of patience. I have a theory that it all gets used up at work and then bank is empty. Anyway, they real don’t take all that much time, but the results are totally worth it. Plus, they are exactly how I like them.

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    The key to making these hash browns is squeeze as much water as possible out of them. I like to grate the potatoes directly into the dishtowel that I plan to squeeze with. It reduces the number of dishes. I have some sort of weird need to conserve the number of dishes that I use in each meal. Oh, and I don’t even do the dishes. Anyway, squeezing the liquid out is probably the most important step. From there, it is all about allow the potatoes to get crispy on one side before flipping them.

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    I highly recommend trying these at home. They are simple and are delicious at any meal. You can top them with anything. I like freshly sautéed veggies and a dippy egg. A mimosa on the side never hurts!

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    Perfect Hash Browns

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Keywords: fry side breakfast vegan vegetarian soy-free nut-free potato

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    Ingredients (2 servings)

    • 2-3 tablespoons olive oil
    • 1 large Idaho Potato, grated
    • 1/2 onion, grated
    • salt and pepper to taste

    Instructions

    Heat the oil in large skillet over medium heat.

    Place grated potatoes in a dish towel and squeeze to remove as much moisture as possible. (It is easier to grate the potatoes directly into the dish towel.) Mix the potatoes with the grated onion.

    Divide the potatoes into two piles and place them in the hot oil. Cook for 3-5 minutes or until browned. Flip when brown and cook the other side until brown. Salt and pepper to taste.

    Remove from the pan and serve with your favorite breakfast.

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    Semi Homemade Mom

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    New Year Pretzel

    January 1, 2013 in Dessert, Recipes | 2 comments

     

    Happy New Year!

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    In honor of the beginning of 2013, I thought I would share a local holiday tradition, the New Year Pretzel. I am fairly certain that I have only had a slice of New Year’s pretzel once. It seems bizarre because just about every bakery and grocery store in and around Pittsburgh seems to sell them at this time of the year. It stems from a German tradition and those who partake in the sweet treat will have good luck for all of the hew year. It should be eaten at midnight, or at the very least on New Year’s day.

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    As I thought about making something special to ring in the New Year, a pretzel seemed like just the thing. Apparently, in the U.S., Pittsburgh is not the only place to participate in this tradition. Sandusky, Ohio has the same tradition with a slight difference in the recipe. Here in Pittsburgh, the dough is sweet and is often topped with icing. Some bakeries fill the pretzel with cinnamon or nuts, while others simply ice the sweet dough and top it with almonds and/or cherries. I thought a lot about this and decided that it might be fun to try using cinnamon roll dough to make my recipe.

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    A few days a go, I thought about making sweet potato cinnamon rolls. I am a little obsessed with breads made using sweet potatoes. I have made my sweet potato biscuits, husband made these sweet potato dinner rolls for Christmas, and now I made this pretzel. I found this recipe and made some changes. Obviously, I didn’t cut the dough into individual rolls. Instead, I twisted it into a pretzel. I used cinnamon instead of cardamon, and added some vanilla to the filling. Then, I made maple frosting.

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    This was a delicious treat to eat at midnight and again this morning for breakfast. We will be eating this for many New Year celebrations to come.

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    New Year Pretzel

    by Jessica

    Prep Time: 2 hours 30 minutes

    Cook Time: 40 minutes

    Keywords: bake dessert breakfast

     

    Ingredients (12 servings)

      For the Dough

      • 3/4 cup milk
      • 1/4 cup butter
      • 1/4 cup sugar
      • 2 1/4 teaspoon active dry yeast
      • 1/2 cup cooked, mashed sweet potatoes
      • 1 teaspoon cinnamon
      • 3 cups all purpose flour
      • 1/2 teaspoon salt

      For the Filling

      • 1/2 cup butter
      • 1 cup brown sugar
      • 2 1/2 teaspoons cinnamon
      • 3 tablespoons cooked, mashed sweet potatoes
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla extract

      For the Icing

      • 1/4 cup melted butter
      • 1 1/2-2 cups powdered sugar
      • 1 teaspoon maple extract
      • 1 teaspoon vanilla extract
      • pinch salt
      • 1-3 tablespoons milk

      Instructions

      For the Dough

      Put 1/4 cup of sugar in the bowl of a stand mixer.

      In a microwave-safe bowl, microwave the butter and milk for about 1 minute. The temperature should be between 110 and 115 degrees. If it is too hot, allow it to cool. If it is too cool, heat more.

      Pour the milk mixture into the bowl of the stand mixer on top of the sugar. Sprinkle the yeast on top of the milk. Allow to sit for 10 minutes, or until the yeast is foamy.

      Once the yeast is foamy. Add the cinnamon and sweet potato to the bowl. Begin mixing on low and gradually add the flour until the dough is no longer sticky. Knead for about 5 minutes in the stand mixer.

      Remove the dough from the mixer bowl and place the dough ball in a clean, greased bowl. Cover with a clean dish towel and place in a warm, moist place. (I put it in the cold oven with the light on.)

      The dough should double in size (1-1.5 hours).

      For the Filling

      With a mixer, cream the butter with the brown sugar. Add the sweet potato, cinnamon, salt, and vanilla. Mix to combine.

      Roll out the dough into a long, skinny strip of dough (about 6-8 inches wide). Spread the filling evenly onto the dough leaving a 1/2 in strip on one side.

      Roll the cinnamon roll into a long strip ending with the part that does not have any filling. Squeeze the roll to make it longer if desired and to seal it.

      Place the dough on a parchment-lined baking sheet. Form into a pretzel. Cover with a clean dish towel.

      Heat the oven to 375 degrees and place the pretzel on top to continue rising for 30 minutes.

      Bake at 375 for about 40 minutes or until golden brown. Remove from the oven and allow to cool for at least 20 minutes.

      For the Icing

      Combine icing ingredients adding milk a little at a time.

      Ice the pretzel and serve warm or cold.

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      Baked Apple Cinnamon French Toast

      November 7, 2012 in Recipes | No comments

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      I’m pretty sure that words can’t describe how delicious this breakfast casserole is. In fact, I am not sure that I can even call this a breakfast casserole. It is so delicious that it tastes like a dessert. But, we are eating it for breakfast. It has apples and maple syrup and eggs. All of those things are breakfast foods, right?

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      This breakfast casserole is almost a bread pudding. You probably could serve it as dessert. It would be so good with ice cream and even maybe some caramel sauce.

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      Start with a loaf of bread. I used Giant Eagle Cinnamon Swirl Bread. This would also be fantastic with brioche or challah. Really, I think the best choice is Great Harvest Cinnamon Chip Bread, but there isn’t a store in Pittsburgh.

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      Tear the bread into small pieces and put it in a large bowl.

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      Combine the maple syrup, cinnamon, and nutmeg in a small sauce pan and heat on medium-low. This allows the cinnamon and nutmeg flavors to bloom.

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      In a medium-sized bowl, combine eggs, vanilla, salt, milk, and coconut milk. Whisk to combine.

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      Dice 6 apples. I used Gala apples because they hold together when baking and have a slightly sweet taste.

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      Combine the maple syrup mixture, the egg mixture, the apples and the bread. Pour into a 9×13 pan greased with butter.

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      Cover with plastic wrap and refrigerate overnight or at least 4 hours.

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      Combine all ofthe streusel ingredients in a small bowl and cut with a pastry cutter until combined. This can be done in advanced and stored in the refrigerator or right before it is baked.

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      Store in a plastic bag until ready to bake.

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      When ready to bake, remove from the refrigerator and sprinkle with the streusel topping. Place in a cold oven and bake at 350 degrees for 45 minutes to 1 hour. Cook less time for a moist result and longer for a firmer texture.

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      Wait about 15 minutes to serve.

       

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      Serve with a drizzle of maple syrup and butter.

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      Baked Apple French Toast Breakfast Casserole

      by Jessica

      Prep Time: 15 minutes

      Cook Time: 45 minutes- 1 hour

      Keywords: bake breakfast dessert coconut milk apple Christmas Thanksgiving fall winter

       

      Ingredients (12-16 servings)

      For the French Toast

      • 16 ounce loaf bread (brioche, challah, or cinnamon bread)
      • 6 eggs
      • 1 teaspoon vanilla
      • 1/2 teaspoon salt
      • 1 1/2 cups milk
      • 1 cup coconut milk
      • 1/3 cup maple syrup
      • 1 tablespoon cinnamon
      • pinch nutmeg
      • 6 apples, peeled, cored, and diced

      For The Streusel Topping

      • 1/2 cup nuts, toasted
      • 1/2 cup oats
      • 1/2 cup brown sugar
      • 4 tablespoons flour
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon walt
      • 4 tablespoons butter
      • 1 tablespoon cinnamon

      Instructions

      For the French Toast

      Prepare a 9×13 baking dish by rubbing it with butter.

      In a large bowl, tear the bread into small pieces.

      In a small sauce pan, combine maple syrup, cinnamon, and nutmeg. Heat on medium-low for about 5 minutes.

      In a separate bowl, combine eggs, vanilla, milk, and coconut milk.

      Add the apple chunks to the bread.

      Combine the bread mixture, maple syrup mixture, and the egg mixture.

      Pour into the baking dish. Cover and refrigerate for at least 4 hours or overnight.

      For the Streusel Topping

      Combine the ingredients in small bowl. Cut with a pastry knife to incorporate the butter. Store in the refrigerator until ready to bake.

      To bake the breakfast casserole:

      Place in a cold oven and bake at 350 degrees for 45 minutes to an hour.

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