best dessert recipes: Breakfast

Showing posts with label Breakfast. Show all posts

Cranberry Pear Coffeecake

Are you still looking for that perfect Christmas morning addition to your brunch? This coffeecake fits the bill nicely. Studded with pears and cranberries and topped with a delicious streusel, it is festive, delicious and will win rave reviews from whomever is lucky enough to get to eat it!

Start by combining the flour, sugar, cinnamon,

baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.

Whisk well, then add the wet ingredients to the dry,

and stir just until all the dry ingredients are moistened. Fold in the cranberries

and the pears.

Spread the batter into a greased and floured springform pan.

For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.

Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.

Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.

This is delicious served either warm or at room temperature.

One year ago: Snickers Fudge
Two years ago: Caramel Corn with Peanuts
Three years ago: Sausage and Spinach Stromboli
Four years ago: Cranberry Bread

Cranberry Pear Coffeecake

Cake:
2 cups flour
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
3/4 cup buttermilk
1/4 cup butter, melted
1 tsp. vanilla
1 large pear, peeled and coarsely chopped
1 cup fresh or frozen cranberries, thawed and chopped

Streusel topping:
1/4 cup flour
1/4 cup oatmeal
1/4 cup brown sugar
1 tsp. grated orange peel
3 Tbsp. cold butter, cut into chunks

In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir the wet ingredients into dry ingredients just until moistened. Fold in the pear and cranberries.

Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine flour, oatmeal brown sugar and orange zest. Cut in butter until the mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack. Makes 12 servings.

baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.

Whisk well, then add the wet ingredients to the dry,

and stir just until all the dry ingredients are moistened. Fold in the cranberries

and the pears.

Spread the batter into a greased and floured springform pan.

For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.

Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.

Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.

This is delicious served either warm or at room temperature.

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No, Mommy Can't Do That

One week folks! That's right, in case you haven't been paying attention, we only have 7 days until the big day! Have your kids been counting down for days now? Heck, have you? Do you still have a ton of things on your to-do list? Rather you are ready or not, it's coming and fast!

But if one of the things on your list is to find a great idea for Christmas morning breakfast, your favorite everyday mom has you covered! Stay calm and relax because you've come to the right place and I have a great idea for you.

This recipe came about because of a request from my son. He decided to ask me if I would make omelets for supper one night. Now, breakfast for supper is a very common occurrence in this house, so that wasn't the issue. The problem was what he asked for. See, I can't make an omelet in the skillet to save my life. If you have ever seen my recipe for Baked Omelet I talked about this at length. How I've tried and tried and they just never come out right, so I admitted defeat and began baking a big omelet in the oven.

So, I explained to my son how this was just one food request I didn't think I could come through on, but I promised to take the baked omelet idea and turn up the factor a little, just for him. And that is when these mini baked omelets were born. I figured take some fresh ingredients, add some eggs, put everything in a muffin tin and bake it. I get the ease of a baked version, and the little guy gets omelets just his size.

These would be perfect for Christmas morning, or a brunch where you have to feed a crowd. You can pump out a whole pan of these in almost no time; and you can even swap out the ingredients in every single cup to fit everyone's favorites. Don't stand over the stove in a make shift omelet bar. Do this instead and feed everyone in almost no time at all!

There aren't many requests I will deny my son, but when it's something I have accepted I can't do, and moved on with my life, I have to find another way to make his wish come true. After all, I'm his Mommy and that's my job!

Egg, Broccoli and Ham Muffins
1 (12 oz.) bag frozen chopped broccoli, thawed
1 (8 oz.) bag diced ham
1 (8 oz.) bag Mexican style cheese
12 eggs, beaten
Salt an Pepper to taste

Preheat oven to 350. Grease a muffin tin liberally. Equally divide broccoli, ham and cheese among tin, only filling each vessel about 1/3 of the way. Pour eggs over, evenly, reaching 3/4 way to top. (They will puff when cooked) Bake for 25-30 minutes until toothpick comes out clean. Let sit 5 minutes and then carefully run knife along edge to loosen.

Shared on The Country Cook Dec. 20, 2013

Eggs at Very Good Recipes

Shared on The Country Cook Dec. 20, 2013

Eggs at Very Good Recipes

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Breakfast For A Crowd

Christmas morning breakfast or brunch. Is that something your family wants/needs? I will fully admit I'm relieved to know mine isn't. See, we get up super early, open presents, grab a quick bite and then head to my parents 20 minutes away, where my mom always has snacks for us before our huge meal in the afternoon. And Lord knows we don't want to be too full for it, so a big breakfast is not something I have to worry about!

But for those of you who need to plan on a big spread Christmas morning, or maybe hosting family for brunch, I've got a great recipe for you! One, it couldn't be easier. Two, it can bake in the oven while you enjoy time with the family. And three, it tastes amazing and can feed a crowd!

Plus, if you don't really like the ingredients, you can change them up to include your favorites, or even what you have on hand. But if you're up for it, I encourage you to make it as is. I love the sweet potato and spinach. Such great winter time flavors marrying in a brand new way!

Now, I'm not going to fib to you. When I tested this recipe, as is the case with most breakfast ones I do, this was a simple Sunday supper. So, keep that in mind too. If your family loves breakfast for dinner, it makes a simple weeknight meal too!

There are so many meals to be planned in the upcoming weeks. Wouldn't it be nice to know at least one is already on the menu? And the comfort of knowing you'll be starting your family's day off with something so delicious, filling and beautiful is just an added bonus!

Sweet Potato and Sausage Breakfast Casserole From Multiply Delicious
11 large eggs, beaten
3 c. fresh spinach, chopped
1 lb. breakfast sausage
1 TBS vegetable oil, optional
2 medium sweet potatoes, chopped
2 green onions, chopped, few reserved for garnish
Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. In a large skillet brown sausage, drain and leave drippings. If not enough, add oil. Saute sweet potatoes until browned and tender, about 10-15 minutes. In a large bowl combine sausage, spinach, sweet potatoes and onions. Mix well. Beat eggs and season with salt and pepper. Pour spinach mixture into pan and spread evenly. Pour eggs over top. Allow to settle a couple minutes. Bake for 25-35 minutes until set. Remove and allow to sit 5 minutes before serving. Garnish with extra green onions.

Shared on The Country Cook Dec. 13, 2013

Breakfast at Very Good Recipes

Shared on The Country Cook Dec. 13, 2013

Breakfast at Very Good Recipes

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Eggnog Bread

I will admit it. I am not the biggest fan of eggnog. But put it in a quick bread and I am instantly hooked. This bread bakes up to be more like pound cake, and I can think of lots of ways to use it in a trifle. If you don't want to use it in a trifle, that's fine too. It's delicious on its own or with some tea and jam. Or coffee. Or diet coke. Whatever. Just make it!

In a large bowl, combine the sugar, vanilla, eggs, butter, eggnog,

rum extract,

and beat with an electric mixer until well combined. Add the flour, baking powder, salt and nutmeg

and mix until just moistened. Pour into a greased loaf pan

and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. (I made a double batch, that's why you see 2. The recipe below is for one loaf.)

Let cool in pan for about 20 minutes and then remove from pan to baking rack to cool completely.

Cut into slices to serve!

If you won't be serving right away, wrap the bread in plastic wrap and store in the refrigerator. You can also freeze it with very good results.

It's the holiday season!

One year ago: Cranberry Pistachio Shortbread
Two years ago: Gumdrops
Three years ago: Cranberry White Chocolate Cookies
Four years ago: Shrimp and Corn Chowder

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Foodtastic Friday, Friday Flash, Blog Strut, Friday Food Frenzy.

Eggnog Bread

1 cup eggnog
2 tsp. rum extract
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup butter, softened
2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 tsp. salt

In the large bowl of an electric mixer, combine the eggnog, rum extract, sugar, vanilla, eggs, and butter and beat until well combined.

Add flour, baking powder, salt and nutmeg and mix until just moistened. Pour into a greased loaf pan and bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pan for about 20 minutes and then remove from pan to a wire rack to cool completely.

Wrap in plastic wrap and store in the refrigerator. You can also freeze this bread with great results.

Recipe Source: A Sweet Baker

rum extract,

and beat with an electric mixer until well combined. Add the flour, baking powder, salt and nutmeg

and mix until just moistened. Pour into a greased loaf pan

and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. (I made a double batch, that's why you see 2. The recipe below is for one loaf.)

Let cool in pan for about 20 minutes and then remove from pan to baking rack to cool completely.

Cut into slices to serve!

If you won't be serving right away, wrap the bread in plastic wrap and store in the refrigerator. You can also freeze it with very good results.

It's the holiday season!

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Gingerbread Cranberry Scones

Scones are fabulous to make, and eat, any time of year, but holiday time make them seem even more special. These delicious scones are spiked with molasses, candied ginger and cranberries, and are a perfect December treat. Plus, they're made partially with whole wheat flour, so you can still eat plenty of cookies.

I love using my food processor to start the dough, but if you are processor-less, just use a pastry blender, two forks or your fingers to do all the work.

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add the pieces of butter

and pulse until the mixture resembles coarse crumbs. Transfer this to a large mixing bowl and stir in cranberries and candied ginger.

Make a well in the center of the mixture.

In a small bowl or large measuring cup, stir together the egg, whipping cream and molasses.

Add this mixture all at once to the flour mixture.

Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick.

Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. Brush tops of scones with additional cream

and sprinkle with coarse sugar.

Bake for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

One year ago: Peppermint Patty Brownies
Two years ago: Chocolate Coconut Neopolitans
Three years ago: Truffles
Four years ago: Carrot Salad

Find more great ideas at Inspiration Monday, Mix it Up Monday, Melt in your Mouth, Recipe Exchange, Totally Tasty Tuesday, Create, Link, Inspire, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Gingerbread Cranberry Scones

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar
2 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. baking soda
4 Tbsp. cold butter, cut into pieces
1/2 cup dried cranberries
1 Tbsp. finely chopped candied ginger
1 egg, lightly beaten
1/2 cup whipping cream
1/4 cup molasses
1 egg white, lightly beaten
1/2 tsp. water
coarse sugar, for sprinkling on top

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add cut up butter and pulse until mixture resembles coarse crumbs. Transfer to a large mixing bowl and stir in cranberries and candied ginger. (Alternatively, combine dry ingredients in a large bowl and use a pastry blender or two forks to cut in butter. Add cranberries and ginger.) Make a well in the center of the mixture.

In a small bowl, stir together the egg, whipping cream and molasses. Add this mixture all at once to the flour mixture. Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar to your liking.

Bake at 375 for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

Recipe Source: A Farm Girl Dabbles

and pulse until the mixture resembles coarse crumbs. Transfer this to a large mixing bowl and stir in cranberries and candied ginger.

Make a well in the center of the mixture.

In a small bowl or large measuring cup, stir together the egg, whipping cream and molasses.

Add this mixture all at once to the flour mixture.

Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. Brush tops of scones with additional cream

and sprinkle with coarse sugar.

Bake for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

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Double Glazed Pumpkin Scones

Who invented scones? I am not sure but I would like to thank them. I think they are one of the best creations ever. And when it's fall, and you want to make all things pumpkin, it's even better. But wait, there's more. These scones are topped with not one, but TWO glazes! First, a "regular" powdered sugar glaze, and then a spiced glaze. Irresistible. Completely irresistible.

I like to use a food processor to make scones - but if you don't have one, just use a large bowl and some arm power.

Start by combining flour, sugar, baking powder, salt, cinnamon, nutmeg,

cloves and ginger

in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious.

(If you don't have a food processor, just cut in the butter with your fingers, two knives or a pastry blender.)

In a separate bowl, combine the pumpkin, milk and egg

and whisk until smooth.

Fold the dry ingredients into wet ingredients,

and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide.

Now slice the dough twice through the width, making three equal portions.

(Note that mine are not equal at all! I'm sure you can do much better.)

Cut each of the portions into four pieces so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake for 14-16 minutes, or until light brown.

Place on a wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Next, add the cinnamon,

nutmeg, ginger and cloves to the remaining glaze. Drizzle over each scone

and allow the icing to dry before serving (about an hour).

These are just as pretty to look at as they are to eat!

Thank you, scone inventor. Thank you.

One year ago: Sweet Potato Gingersnaps
Two years ago: Lemon Blueberry Bread
Three years ago: Bacon, Broccoli and Cheddar Quiche
Four years ago: Cornbread and Apple Stuffing

Find more inspiration at Hearth and Soul, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Weekly Creative, Blog Strut, Foodie Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Friday Food Frenzy, Food on Friday: Scones.

Double Glazed Pumpkin Scones

Scones:
2 cups all-purpose flour
7 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ginger
6 Tbsp. cold butter
1/2 cup pumpkin puree
3 Tbsp. 2% milk (or whole milk or half and half)
1 egg

Glazes:
1 1/2 cups powdered sugar
2-3 Tbsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 pinch ginger
1 pinch ground cloves

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious; set aside. (Or use a fork or your fingers to cut in the butter.)

In a separate bowl, whisk together the pumpkin, milk and egg. Fold the dry ingredients into wet ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake at 425 for 14-16 minutes, or until light brown. Place on wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone. Next, add the cinnamon, nutmeg, ginger and cloves to the remaining glaze.
Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Source: Adapted from Brown Eyed Baker

cloves and ginger

in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious.

(If you don't have a food processor, just cut in the butter with your fingers, two knives or a pastry blender.)

In a separate bowl, combine the pumpkin, milk and egg

and whisk until smooth.

Fold the dry ingredients into wet ingredients,

and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide.

Now slice the dough twice through the width, making three equal portions.

Bake for 14-16 minutes, or until light brown.

Place on a wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Next, add the cinnamon,

nutmeg, ginger and cloves to the remaining glaze. Drizzle over each scone

and allow the icing to dry before serving (about an hour).

These are just as pretty to look at as they are to eat!

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Tis The Season

No, not that season. But let's face it, that one is coming quickly too! No, I'm talking about the season of all things pumpkin! It is every where, and on every table. And ours is no exception. From my Pumpkin Fluff to Thanksgiving Day when my we look forward to my mom's pumpkin pie, it's one of the things I love most about autumn. And now I'm bringing to our, and your, breakfast table!

Does your Thanksgiving holiday include a house full of guests? Do you plan ahead what you're going to feed them? Do you concentrate on the huge holiday meal, and then not sweat the other meals over that weekend? Perhaps you would love treating them to something special the day after too, maybe before some of them descend upon the stores for Black Friday. In fact, these would be a great make ahead and then "grab and go" with a cup of coffee for all of that shopping!

If you don't have a doughnut pan for baking them in the oven, might I suggest you go out and buy one right now! Or add it to your wish list for Christmas, because it makes having fresh, homemade doughnuts so incredibly easy! And much less messy than trying to fry batch after batch.

A simple cake doughnut with a simple glaze, but full of pumpkin flavor, these are the perfect fall breakfast or brunch dish. Not to mention the house smells amazing while they are baking, which will only remind your guests what an amazing hostess you are!

Glazed Pumpkin Doughnuts
2 c. flour
1/2 c. packed brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice (see note below)
1/2 tsp. salt
1/4 tsp. baking soda
1 c. pumpkin puree
2 eggs
1/4 c. milk
1/4 c. butter, room temperature

Glaze:
1 1/4 c. powdered sugar
3 TBS milk

Preheat oven to 325. Combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Stir well. Add pumpkin egg, milk and butter, Beat with an electric mixer on low until well combined. Lightly coat doughnut pan with cooking spray. Spoon batter into pan, filling each hole about 1/2 way. Bake for 8-10 minutes until doughnuts spring back when touched. Allow to cool slightly in pan, and then remove to wire rack to finish cooling. Combine powdered sugar and milk in bowl. Dip each doughnut in pan and return to wire rack to set.

*NOTE* You can either pie pre-mixed pumpkin pie spice, or make your own.

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

This will give you 2 tsp. pumpkin pie spice.

Shared on The Country Cook Nov. 15, 2013

Pumpkin at Very Good Recipes

*NOTE* You can either pie pre-mixed pumpkin pie spice, or make your own.

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

This will give you 2 tsp. pumpkin pie spice.

Shared on The Country Cook Nov. 15, 2013

Pumpkin at Very Good Recipes

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Soul Food Saturday #29

Welcome to November!! Yep, that's right, Halloween is behind us, and the downhill coast to Thanksgiving and Christmas is here! In case you aren't paying attention, Turkey Day is 26 days from today, and here on EMM we're going to try to give you some ideas over the next few weeks for all those meals you'll have to plan when guests are visiting. Today, Bekki has got one I think would make a great breakfast or brunch, perfect for a crowd, because they can add their favorite toppings to personalize!

What comes to mind when you think of comfort? Warm blankets straight from the dryer, a fuzzy pair of socks; oh wait, we were talking about food right? Yes. Well one thing that I really enjoyed growing up was breakfast with the family. Whether it was a scrambled egg dish, first thing Saturday morning or a big cinnamon roll after church; that’s was always comforting to me. So, with that said here is one of my favorite scrambled egg dishes. Loaded with spicy sausage, and cheese who wouldn't want to dive in? Grab a fork quick these will be gone before you can pour a second cup of coffee.

Loaded Spicy Scrambled Eggs

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

In a large skillet add oil, onion, jalapeno, and sweet peppers. Cook until onions are clear and peppers have softened, stirring often. In a small bowl crack eggs, and add garlic, salt and pepper. Set aside. Then add sausage to pan with onions, and allow to warm through, toasting the edges slightly. Beat eggs in bowl, and mix to combine seasoning. Then add to the pan, stirring to combine. Stir often and cook to desired egg doneness. Remove from heat and add cheese. Stir to combine and allow cheese to melt.

Serve with a dollop of sour cream, fresh salsa or extra cheese!

Loaded Spicy Scrambled Eggs

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

Serve with a dollop of sour cream, fresh salsa or extra cheese!

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