Breakfast
I am always looking for a new breakfast muffin recipe and this was perfect! This was easy, delicious and not only has apples, but has grated zucchini that you can’t even taste. So this is a perfect recipe to sneak in some veggies to the kiddos before school! I can’t believe it’s that time of year again…back to school, where did summer go?!
This recipe makes 12 regular size muffins.
INGREDIENTS
3/4 cups sugar
1/2 cup vegetable oil
2 eggs
1/2 teaspoon vanilla
1 cup plus 2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup shredded zucchini
1 cup peeled and shredded apple (I used Granny Smith)
Turbinado sugar to sprinkle on top
DIRECTIONS
Preheat oven to 350 degrees and line or spray muffin pan with liners or non-stick baking spray, set aside.
In a medium bowl add the sugar, oil, eggs and vanilla extract, whisk until smooth. Add in flour, cinnamon, baking soda, and baking powder and stir until combined. Fold in the shredded zucchini and apple (along with any juice from shredding). Fill the muffin cups about 3/4 of the way full filling 12 cups. Sprinkle with the turbinado sugar.
Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Serve warm or at room temp.
Enjoy!
This recipe was found at www.persnickety plate.com
I’m always looking for a good breakfast casserole dish as it’s my favorite thing to serve for a holiday breakfast. Although I did not make this for a holiday it was certainly good enough to be served on one. I came across this recipe from the New York Times. The ingredient that stood out to me was using croissants. It also has two other of my favorite breakfast items, sausage and cheese! This is a rich buttery breakfast.
INGREDIENTS
6 croissants, split in half
1 Tablespoon extra virgin olive oil
1 bunch of scallions, white and light green parts, thinly sliced and set aside.
1 pound sweet Italian sausage, casing removed
2 teaspoons finely chopped sage
8 large eggs
3 cups whole milk
1 cup heavy cream
2 cups Gruyere cheese, grated
Salt
Pepper
DIRECTIONS
Turn the oven to broil, leaving the oven door open slightly. Place croissants on a baking sheet and toast under the broiler until golden brown. Don’t look away… this takes just a very short time! Remove from oven. Let cool and tear into bite size pieces. In a medium skillet over medium high heat add the olive oil, sliced scallions and sausage meat. Cook sausage, breaking up the meat while cooking until the sausage is cooked through and browned. Stir in sage and remove from heat. In a large bowl toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream and 1 1/2 cups cheese, salt and pepper. Lightly spray a 9 x 13 inch baking dish with non-stick spray. Put the croissant mixture in the pan spreading it to form an even layer. Pour the custard mixture into the pan pressing the croissants down slightly so it absorbs the liquid. Cover and refrigerate at least 4 hours or overnight.
When you are ready to bake the casserole, remove from fridge and heat the oven to 350 degrees.scatter the remaining cheese over top. Bake uncovered for 45 minutes. Remove from oven, let cool for a few minutes and serve warm.
Enjoy!
With spring here and warmer weather right around the corner, I love the fresh summer fruits but I also love the fresh tart flavor from lemons! I made this on a dreary, rainy day and all of those tart summer flavors really came through! This is another great recipe from Taste of Home Magazine! Next time the only change I would make is adding a little more lemon zest into the batter. This recipe calls for the loaves to be made in two mini loaves so it’s great to share too!!
INGREDIENTS
1/2 cup of butter, softened
1 cup sugar
2 large eggs
1 teaspoon fresh grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING
3/4 cup confectioners sugar
1/2 teaspoon grated lemon peel
1 Tablespoon lemon juice
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour two 5 3/5 x 3 x 2 inch loaf pans. In a large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl whisk together flour, salt, baking soda. Add to creamed mixture alternating with the sour cream, beating well after each addition. Transfer to prepared baking pans, bake 40 minutes or until toothpick inserted in the center comes out clean (my baking time was slightly longer). Cool in pans for about ten minutes before removing from the pans and cooling completely on a baking rack. In a small bowl mix the icing ingredients together and spoon over loaves when they are cool.
TO MAKE ONE LARGE LOAF
Make batter as directed. Transfer to a greased and floured 8 x 4 inch loaf pan. Bake in preheated 350 degree oven for 45 minutes or until toothpick inserted in the center comes out clean. Oven time may vary. Proceed as directed.
Enjoy!
When I was in Key West, there was this fabulous little Cuban convenience store that made and sold some of the most delicious pastries! This little store was in walking distance from where we were staying, so we found ourselves getting up and walking over for coffee and pastries. When I got home, I described this pastry to Jim and he did not look excited in the least about it. But he changed his mind and very quickly at his first bite of my re-creation! He LOVED this, and loved it so much I made them again a couple days later and they vanished just as fast as the first batch!! These are so simple and oh so tasty!!
INGREDIENTS
One box frozen puff pastry, thawed according to package directions.
Guava paste or any flavor fruit paste. I used plum (found in the gourmet cheese area of your store)
Mascarpone cheese (can use cream cheese)
1 egg plus teaspoon of water.
2 teaspoons granulated sugar
DIRECTIONS
Preheat oven to 375 degrees.
Line your baking sheet with parchment paper and unroll one of the puff pastries placing it on your baking sheet. I made 8 pastries so slice your fruit paste into eight sections and spread them evenly, making two lines across the pastry sheet leaving enough room on all sides to seal. Add a sliver of the marscarpone cheese on top of each of your fruit paste slices.
Top the entire thing with the second sheet of puff pastry. Using your hand gently push the puff pastry down making 8 pastry pieces. Be sure to seal the puff pastry VERY WELL so the filling does not run out when baking! Mix the egg and water together making an egg wash and brush over the tops of the pastries. Sprinkle with sugar and bake for 20-25 minutes until the pastry is browned and cooked through. Let cool for five minutes. Serve warm.
Enjoy!
Our son loves everything cinnamon roll related, so when I saw this recipe on Pinterest, I knew it had to make an entrance at my house sooner than later! When I saw the recipe I wondered how the top was going to cook up and sure enough when I cooked this I felt the top was still too doughy…not a good sign, but I was not willing to give up on it just yet so what I did when the allotted time was up for cooking, I used a large spoon and basically rotated the casserole putting the top of the casserole on the bottom so the top would cook through…and guess what? It worked! Robby was super thrilled with this and ate more than anyone should consume at one time!!
INGREDIENTS
2 12 ounce tubes of cinnamon rolls cut into quarters (reserve icing )
4 eggs
1/2 cup whipping cream
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
DIRECTIONS
Spray your slow cooker with non-stick spray. Place a layer of cinnamon roll pieces on the bottom covering the slow cooker completely. Beat eggs, cream, maple syrup, vanilla and spices until blended well. Pour evenly over the rolls in the slow cooker. Place remaining roll pieces on top creating another layer. Spoon one packet of the frosting over the rolls. (reserve second packet)
Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and the rolls are set. If after this time the top of the rolls are still doughy, go ahead and rotate the top of the dough to the bottom of the slow cooker and continue to cook for 30 minutes. Drizzle remaining icing over the top and serve warm.
Enjoy!
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