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Showing posts with label Breakfast. Show all posts

While fiddling around with buttery croissant dough, I realized during the "butter layer" stage I made a particularly delicious blunder. Spreading softened butter onto the dough prior to folding, instead of using a semi-firm butter layer, made for a softer layered pastry. And thus these Raspberry and Cheese Danishes were fashioned. Filled with a dollop of cream cheese, or freshly prepared raspberry jam, this buttery pastry was delectably soft and layered, making for a delightful breakfast treat. Enjoy!!

Besides their signature flaky layers, croissants are best known for their buttery taste. The chilled butter worked into the dough separates it from a basic bread and forms the layers many of us have come to appreciate. These Almond and Plain Croissants were inspired from a local pastry shop that makes some of the best croissants I've enjoyed in Los Angeles. The almond paste and glaze permeate the croissant with a delicious almond flavor and each buttery layer is thoroughly enjoyed with no need for additional condiments. Of course, if you want a croissant absent the sweetness, simply remove the almond paste and glaze from the mix. Enjoy!!

A warm muffin can make a morning and these Eggless Banana Muffins may do just that. The blended banana permeates the moist cake with a surprisingly light cinnamon finish. Eaten fresh from the oven or cooled to room temperature, a dollop of butter will pair perfectly but is certainly not necessary. Good luck keeping people at bay, as these treats will surely disappear from any tray. Enjoy!!

Changing up a classic is something that renders me continuously curious. Inspired by suggestion, several conversations, and memory, I varied up my previous Country Buttermilk Biscuits to create for these Bacon Cheddar Biscuit mouthfuls. A bit heavier than a traditional buttermilk with a bacon 'n cheddar flavor that is difficult to decline. For a tasty breakfast treats, I warmed up a biscuit with a sprinkle of cheddar, a thin layer of mayo, and scrambled eggs. Enjoy!!

A morning slice of toast with a bit of butter and fresh jam sounds like a great start to a wholesome breakfast. This Good Morning Bun wraps up this notion in a favorable and fluffy new form. The buttery dough softly hugs a dollop of fresh jam with a light dusting of powdered sugar to add a pleasantly sweet finish. As its name suggests, a Good Morning Bun makes a perfect new addition to the breakfast or brunch menu, or as a light snack across the day. Enjoy!!

Now is the perfect time for comfort brought by the inviting aroma of another home cooked snack. These Apple Crumble Muffins were a creation to support this notion and to use the last of a few apples that were all too ready to be eaten. The muffins have little bursts of moisture from the warmed apple filling swirled into the smooth buttery batter. The crumble topping offers a textural change with the added excitement of cinnamon, pleasing to both the tongue and the eye. Make a batch and warm up to your friends. It's a small hug in a muffin and its time to pass it along! Enjoy!!

Pumpkin puree can crowd up the cupboard around this time of year, so let's give it some purpose. How about a warm batch of Pumpkin Peanut Butter Pancakes - protein-rich, fibrous, and filling? This, much like Pumpkin Curry, is something I make for myself around fall. It remains comforting in its own way, and since I prefer not to be wasteful, it has become quite the seasonal staple. Why not give it a go? After all, it's a tempting, but healthy, treat wrapped in a familiar breakfast bow. Enjoy!!

This Spiced Pumpkin Muffin recipe just may be a how-to guide on how to bake the taste of Fall into a muffin! The mix of spices used here have a bit more depth than a store-bought 'pumpkin spice' and provide the autumnal quality often enjoyed in predominantly pumpkin treats. However, if some of the ingredients are not readily available and pumpkin is on the menu, then a generic pumpkin spice blend will do in a pinch. Served warm or cold, these muffins offer the perfect seasonal blend with a morning cup of coffee. Enjoy!!

As I ate my way through Soft-Baked Pretzel deliciousness, I remembered a picture a friend sent me from San Francisco: a savory muffin with a soft-boiled egg inside. Well, that was new (to me). Though I may enjoy myself a pretzel every now and then, I remembered that a pretzel roll served with a poached egg was always so much more. Surely it was no surprise that combining all of the above would result in one of my favorite new baked treats: a Pretzel Egg Bun. The salty and soft pretzel wrapped warmly around the egg, pairing naturally into this twosome. Now if only I could find such a bread in my local bakeries. Until then, here is my interpretation of a breakfast treat you can't help but eat! Enjoy!

Almost the big day and still no idea what to make? Be swayed by a slice of Pumpkin Crumb Cake, a dessert just as perfectly paired with warm cider, coffee, or cocoa. This year, I combined my love of crumble topping and my craving for pumpkin bread to make a fall treat I could not help but eat. The simple recipe had guests sighing in delight as their tongues ventured across its tantalizing textures, from the satisfying crunchy edge to its fluffy and moist center. More was wanted and had by all, becoming a new favorite for the fall festivities. Enjoy!!

In the grocery store I came across an organic buckwheat pancake mix that rendered me curious. I've never eaten nor heard of the stuff and wondered to the taste: I expected it to be 'earthy,' maybe a little dense, and when I had my first batch I was surprised it was edible. Ideally I'd make my own home-made batter, but I couldn't imagine myself utilizing buckwheat in too many future recipes. I felt that the foundation in place may serve well for this recipe: an easy-to-make Pineapple Buckwheat Muffin. With a few tweaks came this moist muffin, which may lead to future switches in batter (buttermilk, wheat, gluten-free) and an endless possibility of mix-ins!

Together again, a full ensemble at play, igniting a memory of childhood - no, I'm not British, but I have many fond memories of my time abroad - freshly fried fish and chips, lamb kabobs, and the highly celebrated English tea. It was a time that I was introduced to, as an American, to sample a scone or three paired with marmalade or jam, and always a clotted cream. The items were usually plated for me, due to the age, but warm and delicious they always were. Whether it was baked fresh or bought from a local vendor, everyone knew just what to do, and I wanted to recreate it as I know how to do.

Being a fan of the breakfast for dinner concept really makes this little creation that much less of a surprise, ha - I like my eggs, what can I say? The great thing, despite the steps, is that making a quiche such as this is simple and easy to vary. Add onions, peppers, chipotle spices or use sausage or meatballs instead of chicken? Why not? It's the choice of the chef or the eater, so enjoy the taste as much as the process! This protein-packed quiche will easily fill the stomach and satisfy the hunger.

Ingredients

2 Serving

Prep Time: 25 Minutes

Quiche

8oz of Chicken

1 Tbsp Butter, Unsalted, Melted

1 Tsp Cayenne Pepper

Salt and Pepper for taste

5 Egg Whites

1 Egg, Whole

1 Slice Muenster Cheese

Crust

1/2 Cup Flour, All-Purpose
1 Tsp Baking Powder
1 Tsp Rosemary, Dried
1 Tsp Garlic, Crushed
1 1/2 Tbsp Butter, Unsalted, Room Temperature
1 1/2 Tbsp Water

Preheat oven to 350 degrees.

Garlic Rosemary Crust, pan-pressed

First things first, cube and boil the chicken in a saucepan for about 15 minutes on medium-high heat. Drain and set aside when fully cooked. While the chicken is boiling, prepare the crust. Combine the flour, baking powder, garlic, rosemary and butter with a fork until crumbly. Add in water and mix until doughy. Knead with hands until smooth in texture. Press crust mid-way into two nonstick mini-loaf pans (or a comparable sized pan). Use a fork to press a few holes and bake for 10 minutes.

Quiches, pre-bake

Shred the chicken and toss with melted butter, cayenne pepper, and salt/pepper for taste and set aside. In a mixing bowl, whisk the whole egg and egg whites until foamy. Place a half of the Muenster slice at the bottom of both pans and spoon a few spoonfuls of the eggs over each. Split the chicken between the two and pour the rest of the eggs over each. Bake for approx. 40 minutes at 350 degrees until inserted knife comes out clean and quiche is a golden yellow.

Quiches, ready-to-go!

Sure, it could seem like a lot, but the combination of lightness and heaviness in both texture and flavor makes this breakfast dish quite the treat. Enjoy it while it's hot!

Chicken Quiche in a Garlic Rosemary Crust

Nutrition Info (1 Serving)
Calories: 509 Total Fat: 25.1g, Sat. Fat: 13.5g, Cholest.: 224.2mg, Sodium: 336.7mg, Carb.: 25.6g, Fiber: 1.1g, Sugars: 1g, Protein, 45.1g

Wandering through the grocery store I was craving sinful eats...yeah, it totally happens. I know my routine, and I know I needed both calories and a decent amount of protein. So the following creation was born. If you like a very simple quiche, give this a whirl.

Spinach & Mozzarella Quiche

Ingredients

Prep Time: 15 minutes

4 servings

Filling

8 Eggs

1/3 Cup Water

1 Cup Spinach, Chopped

1 Tbsp Butter, Unsalted, Melted

2 oz of Fresh Mozzarella, Reduced Fat

Salt & Pepper (to taste)

Crust

14 Thin Crips, Parmesan Garlic (Triscuit)

1 1/2 Tbsp Butter, Unsalted

Preheat oven to 375 degrees.

Beat eggs with water. Mix in chopped spinach and melted butter. Add salt and pepper to taste. Set Aside. Blend Triscuits together in a processor. Heat pan to medium heat and melt butter. Mix in Triscuits until clumpy. Press mixture into the bottom of a non-stick, lightly greased loaf baking pan. Pour egg mixture over crust. Cut cheese into 4 pieces and press into the center of each serving evenly spaced. Bake Time: 20 minutes at 375 degrees then 10 minutes at 300 degrees

Nutrition Info (1 serving)
Calories: 291, Fat: 20g, Sat. Fat: 9g, Cholest.: 448mg, Sodium: 297mg, Carb.: 7.8g, Fiber 1.8g, Sugars: 1.6g, Protein: 19.2g

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