Tag: Breakfast

Teff Biscuits

Note: I was sent a copy of 30 Breads to Bake Before You Die by Allyson Reedy in order to write this post on Teff Biscuits. Opinions are mine alone.

You may have noticed that I don’t do much breadmaking on this blog. It’s been a goal of mine to learn how to bake different breads but I have yet to really dive in. So when I was contacted to check out Allyson Reedy’s cookbook 30 Breads to Bake Before You Die (paid link), it seemed like my time had come!

“This book is written for anyone who is intimidated by the word ‘starter,’ and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.”

The cookbook is filled with recipes from famous bakers, chefs, and food bloggers who have put in the hours to perfect an awesome range of breads. Recipes range from a traditional baguette to Chocolate Babka King Cake and everything in between.

I can honestly see myself baking through this entire cookbook (the chapters are broken into Loaves, Smaller Carbs, Flats, and Sweets) but a recipe for Teff Biscuits from Marcus Samuelsson caught my eye immediately, so that is where we begin!

Teff is a gluten free grain that originates in Ethiopia that is higher in fiber than other grains and is a good source of iron. When added to a traditional southern-style biscuit, you end up with a slightly nutty take on the classic.

Note that you’ll need a kitchen scale (paid link) to make these Teff Biscuits. Weighing out your ingredients in baking ensures a more consistent result.

Ingredients:

  • 6 grams teff grains (paid link)
  • 25 grams teff flour (paid link)
  • 244 grams all-purpose flour
  • 275 grams cake flour, plus more to roll out dough
  • 19 grams baking powder
  • 9 grams salt
  • 65 grams granulated sugar
  • 1/4 pound (1 stick) unsalted butter, cold
  • 350 grams (about 1 1/2 cups) buttermilk, cold
  • 1/4 quart (1 cup) heavy cream, cold

Continue reading Teff Biscuits

Make Ahead Breakfast Casserole

We hosted friends recently at our house for the weekend. Whenever we have guests, I prefer to do as much of the prep work ahead of time as possible. So it should come as no surprise that I lean on recipes like this make ahead breakfast casserole as a go-to breakfast option when entertaining people for the weekend.

Not only is this recipe super versatile, but you can assemble it entirely ahead of time and then pop it into your oven when ready to eat!

The vegetables and protein in the below Make Ahead Breakfast Casserole recipe are honestly more of a suggestion than a rule; I was using up a bunch of vegetables I had on hand, so feel free to use whatever sounds good to you as well!

Ingredients (serves 8):

  • 1 (10 oz) loaf sourdough bread, cut into cubes
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage, casings removed
  • 1 medium onion, chopped
  • 2 bell peppers, chopped
  • 4 garlic cloves, minced
  • 1 (16 oz) container sliced mushrooms
  • 1 (6 oz) bag baby spinach
  • salt and pepper, to taste
  • 1 dozen eggs, large
  • 1 cup whole milk
  • 1 (8 oz) bag shredded cheddar cheese

Continue reading Make Ahead Breakfast Casserole

Potato Farls (Irish Potato Bread)

I personally did not grow up eating Potato Farls, probably because around me, there was no such thing as leftover mashed potatoes. (I am still a mashed potato fiend, but I’ve managed to turn it down to a more respectable level.)

But when I am visiting family in Ireland, Potato Farls is one of the foods I am most excited to eat (along with Irish Brown Bread and the rest of the components of a beautiful Ulster Fry.)

Potato Farls is just mashed potatoes kneaded with some flour, butter, salt, and pepper, then fried up into tasty little pieces, making them the perfect recipe for the day after Thanksgiving!

Ingredients (multiply as needed):

  • 1 lb mashed potatoes
  • 1 cup flour, plus more as needed
  • 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for frying
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • olive oil

Continue reading Potato Farls (Irish Potato Bread)

Easy Shrimp and Grits with Sarges Shrimp and Grits Sauce

Note: I was sent a jar of Sarge’s Shrimp and Grits Sauce, Yellow Stone Ground Grits, and Seafood Seasoning in order to make this post Opinions are mine alone.

If I see Shrimp and Grits on a Menu, you better believe I am ordering it! Despite this, (and inexplicably despite feeling fine about making shrimp and grits separately), I’ve always been a bit hesitant to make shrimp and grits at home.

So when I was contacted by Sarge’s to try their sauce, I jumped at the chance. Sarge’s sauce is made by Chef Julius West in Raleigh, NC. The sauce is a unique take on a classic Southern dish that has been a staple in the region for generations. Sarges Shrimp & Grits Sauce is a savory, rich, and versatile sauce that can be used as a marinade, a dipping sauce, or a cooking ingredient. Made with high-quality ingredients, including fresh shrimp, butter, and spices, our sauce is the perfect addition to any seafood, meat, or vegetable dish.

Sarge’s Low Country Shrimp and Grits Sauce is a delicious and savory combination of aromatic spices with a hint of fire to spice things up. The sauce blends together chicken broth, all purpose flour, garlic, vegetable oil, hot sauce, Sriracha, bell peppers, Worcestershire sauce, salt, and a special blend of herbs and spices.

With the help of Sarge’s sauce, this recipe for Shrimp and Grits can be made in just 20 minutes!

Ingredients:

Continue reading Easy Shrimp and Grits with Sarges Shrimp and Grits Sauce

Bacon Cheddar Chive Scones

Note: I was sent a copy of Father Dominic Garramone’s Breakfast Breads & Sweet Treats in order to write this post. Opinions are mine alone.

I’m back with another awesome recipe from the Bread Monk himself, Father Dominic Garramone, with this recipe for Bacon Cheddar Chive Scones is from his latest cookbook Breakfast Breads & Sweet Treats (paid link). What better way to start off 2023?

I have only made “real” scones once before (as well as kind of a “cheat” drop scone), so this was a fun opportunity for me to do something I don’t often bake!

Breakfast Breads & Sweet Treats is a great cookbook for any breakfast afficionado in your life. Father Dominic really covers it all, from how to make puff pastry from scratch to baking mixes, to even a recipe for English muffin bread!

There is also an entire chapter dedicated to scones, which is where I found this mouthwatering recipe for Bacon Cheddar Chive Scones.

Ingredients (Serves 8):

  • 8 oz bacon, cooked crisp and chopped (about 1 cup)
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (one stick) cold butter
  • 1 cup shredded cheddar cheese (I went with sharp)
  • 1/4 cup minced fresh chives (the original recipe had 1/2 cup; I only had enough for 1/4 cup!)
  • 1 cup sour cream

Continue reading Bacon Cheddar Chive Scones

Spiced Walnut Peach Mini Bundt Cakes or Muffins

Note: I was sent a copy of Muffins (paid link) by Cyndi Duncan and Georgie Patrick in order to write this post. Opinions are mine alone.

One of the best perks of being a food blogger is the ability to receive and review cookbooks. Not only are they a great source of inspiration for me and my cooking journey, but they also provide a little peek into other fellow passionate cooks and bakers.

This latest cookbook, Muffins (paid link) by Cyndi Duncan and Georgie Patrick, focuses on one of my favorite foods. Muffins are one of my go-to choices for food prepping for the week.

From comforting favorites to spicy surprises, Muffins cookbook includes delicious recipes for more than 70 nourishing breakfast staples, fruity bites for brunch, and savory morsels that go great with soups and salads. The cookbook also includes ingredient substitutions, helpful baking methods, and other useful kitchen tips.

 

As my husband was paging through the cookbook, their recipe for Spicy Peach and Nut Muffins caught his attention. I used that recipe as inspiration to make these Spiced Walnut Peach Mini Bundt Cakes. Mini Bundt Cakes are essentially fancy muffins anyway, don’t you think?

And, if you have no interest in my fake fancy muffins, no worries! I’ve included info below to make these as normal muffins by using a cupcake pan.

Ingredients (makes approximately 12 mini Bundt cakes or 18 cupcake-sized muffins):

Cakes/Muffins:

  • 1 (15 oz) can peaches
  • ~3/4 cup buttermilk (see directions below)
  • 3 tablespoons butter, melted and cooled
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1/2 cup chopped walnuts

Glaze:

  • 4 tablespoons reserved peach juice
  • 1 cup powdered sugar

Continue reading Spiced Walnut Peach Mini Bundt Cakes or Muffins

Banana Walnut Bread

I recently came home after a weekend trip to some of the saddest looking bananas I’ve seen in a long time. Which means I spent my Monday making this super delicious Banana Walnut Bread!

This recipe largely uses typical pantry items, so the next time you find yourself with overripe bananas, there is a good chance you will already have everything on hand to make this banana bread — if you don’t have any walnuts, you can substitute another nut or omit them completely.

If kept in a sealed container at room temperature, the bread will last for 4 days so it’s perfect for breakfast for most of the week!

If you want to store it longer, you can also freeze the bread by wrapping it completely in plastic wrap before adding to your freezer.

Ingredients:

  • 3 medium very ripe bananas
  • 1/3 cup unsalted butter, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup chopped walnuts

Continue reading Banana Walnut Bread

Lemon Blueberry Drop Scones

Lemon and blueberry is such a solid combination. I’ll basically eat any baked good with those two flavors together, which might be why I already have shared a lemon blueberry pancake, cupcake, and icebox cake on here already! So when I saw a recipe for Lemon Blueberry Drop Scones on Taste of Home, I wanted to try them. I messed with the method of their recipe and adding a bit more lemony goodness through lemon extract because I really wanted that flavor to come through.

These are super easy and rustic looking scone recipe. The more misshapen they are, the better they look!

Ingredients:

Scones:

  • 1/4 cup butter, melted
  • 1 cup lemon flavored yogurt
  • 1 large egg, at room temperature
  • the zest of 1 lemon
  • 1 teaspoon lemon extract (paid link)
  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries

Glaze:

  • 1/2 cup powdered sugar
  • the juice of 1/2 a lemon

Continue reading Lemon Blueberry Drop Scones

Coconut Lemon Poppy Seed Muffins

I have been trying to get back in the habit of making a few make-ahead meals on weekends to make weekdays a bit more manageable. While looking through old recipes, I came across a recipe I made nearly a decade ago for Coconut Lemon Poppy Seed Muffins. I decided to revisit the recipe, adding a bit more lemon flavor through the addition of lemon extract (paid link). These yummy little guys are the result!

Ingredients (makes 12 cupcake-sized muffins or 6 large muffins):

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons coconut oil, melted and allowed to cool slightly
  • 1/2 cup sugar
  • 2 eggs, at room temperature, or 1/2 cup unsweetened applesauce to make vegan
  • 1/2 teaspoon lemon extract
  • 1 cup whole milk, or coconut milk to make dairy free/vegan
  • the zest of 2 lemons
  • 2 tablespoons poppy seeds

Continue reading Coconut Lemon Poppy Seed Muffins

Cranberry Turnovers

I absolutely love cranberry sauce, but with all of the other delicious sides on Thanksgiving, my family and I rarely finish the entire can. This recipe for Cranberry Turnovers takes your leftover cranberry sauce and turns it into a simple and delicious breakfast!

I adapted this recipe from Country Living, although I kept it fairly close to the original.

Ingredients (serves 8):

  • 1 (17.3 oz package) Puff Pastry, thawed
  • 8 oz cream cheese
  • 2 egg yolks
  • 2 cups confectioners’ sugar, divided
  • 1/2 cup leftover cranberry sauce
  • 1 tablespoon almond extract (or vanilla extract to make nut free)

Continue reading Cranberry Turnovers

Caramel Apple Coffee Jam

I’m really in canning mode recently! I’m still a relative novice to canning, so I stick to sources I trust so I can preserve safely.

Freshpreserving.com is the ultimate source, so when I saw this recipe for Caramel Apple Coffee Jam, I knew I had to try it!

Using coffee in a jam intrigued me; I was interested to see what the flavor of this jam was like!

This is the first time I’ve worked with pectin in a recipe, which is basically a gelling agent that gives jams and jellies their texture. It is a starch found naturally in fruits and vegetables, so a lot of recipes for canning use a bit of acid to create the thickening needed. (I’ve also used chia seeds to create this texture in the past too.)

Ingredients (makes about 6 half pint jars):

  • 5 apples, peeled and diced (about 7.5 cups) – I used honeycrisp apples
  • 3 cups extra strong brewed coffee
  • 6 tablespoons pectin
  • 3/4 teaspoon ground allspice
  • 3 cups brown sugar, lightly packed

Continue reading Caramel Apple Coffee Jam

Mushroom and Spinach Frittata

My husband is a big fan of breakfast, so every now and then, we like to have breakfast for dinner.

Frittata’s are particularly good for dinner – savory, filling, and can be served with day old bread, so I recently decided to make this Mushroom and Spinach Frittata for dinner!

This frittata is an easy Mushroom and Spinach version, but you can substitute in whatever vegetables you’d like.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 10 oz container pre-sliced mushrooms
  • salt and pepper, to taste
  • 4 garlic cloves, minced
  • 8oz baby spinach
  • 8 eggs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons milk

Continue reading Mushroom and Spinach Frittata

Freezable Breakfast Burritos

Ironically, I’ve been having a hard time getting into a cooking groove during this pandemic. Even though I’m now home basically ALL the time, my job seems to have gotten even busier, and I’m in the process of getting my MBA so I seem to have even less time in the day to cook. Which means I need to get back into doing some food prep on my weekends more than ever, like making these Freezable Breakfast Burritos.

Breakfast is probably one of the hardest meals for me to actually make. For one, I’m not terribly good at making eggs. Plus, I’d much rather roll out of bed and start working immediately. So any make ahead recipes that I can quickly heat up are super helpful.

These Breakfast Burritos are perfect for hectic mornings.  They are freezable, so you can take them out of the freezer the night before and just microwave them quickly in the morning. Plus, they are completely customizable to whatever you like in your breakfast burrito! This makes 10 breakfast burritos, so feel free to adjust as needed (my husband and I can polish these off within 2 weeks).

Ingredients:

  • 1/2 (19 oz) bag of tater tots
  • 1 tablespoon olive oil
  • 1 lb breakfast sausage, casing removed (you may be able to find just ground breakfast sausage without the casing as well)
  • 10 large eggs
  • 1/2 cup whole milk
  • hot sauce, to taste (optional)
  • salt and pepper, to taste
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 2 cups shredded Mexican cheese
  • 1 pint cherry tomatoes, quartered
  • 10 (8-inch) flour tortillas

Continue reading Freezable Breakfast Burritos

Slow Cooker Granola

I am a big fan of my slow cooker (I have 50+ slow cooker recipes on my blog); especially recipes I can set them and walk away (or leave my house) for 4 to 8 hours. But like a lot of people, I’ve been home quite a bit more, given the pandemic, so I decided to try to make a recipe that requires you to stay a bit closer to your slow cooker – Slow Cooker Granola.

My mother-in-law mentioned making granola in her slow cooker, and how great the results were, so I wanted to try to make my own version!

This recipe is very adaptable, you can substitute in any nut, oil, liquid sweetener, and dried fruit you prefer. This recipe also makes a good amount of granola, but if your house is anything like mine, it will be gone before you know it!

Ingredients:

  • Cooking spray
  • 5 cups old fashioned rolled oats (use gluten-free oats to ensure this is gluten-free)
  • 1 1/2 cups sliced almonds (or any nut you prefer; omit to make nut-free)
  • 1/3 cup unsweetened coconut flakes (optional)
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon each of
    • ground cinnamon
    • ground nutmeg
    • salt
  • 1/2 cup melted coconut oil
  • 1/2 cup agave (or maple syrup or honey if you prefer)
  • 1 tablespoon almond extract (or vanilla extract to make nut-free)
  • 1/2 cup raisins (or other dried fruit you prefer)

Continue reading Slow Cooker Granola

Brioche Cinnamon Rolls

Note: I was sent a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract in order to write this post. Opinions are mine alone.

It seems like everyone has really taken to home baking while staying-at-home during this pandemic. I’ve been impressed with everyone’s sourdoughs, banana breads, and other baked goods! So why not add another awesome option to your repertoire: Cinnamon Rolls, or more specifically, Brioche Cinnamon Rolls!

Nielsen-Massey recently published a new video showing how to Knead Dough by Hand, which comes in handy while making this recipe.

This recipe for Brioche Cinnamon Rolls is based off a recipe from the Nielsen-Massey website as well.

Ingredients:

Dough:

  • 2 tablespoons milk
  • 2 1/4 teaspoons active dry yeast
  • 1 2/3 cups flour, divided
  • 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 3 large whole eggs, divided
  • 7 tablespoons unsalted butter, cold, cubed

Cinnamon Roll Filling:

  • 1 cup almond flour
  • 1 egg white
  • 1/4 cup brown sugar
  • 2 tablespoons plus 1 teaspoon unsalted butter, melted
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract

Vanilla Icing:

  • 2 tablespoons unsalted butter
  • 2/3 cup powdered sugar
  • Pinch of salt
  • 2 tablespoons milk
  • 1 teaspoon Nielsen-Massey Nielsen-Massey Pure Vanilla Extract

Continue reading Brioche Cinnamon Rolls

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