Orange Cranberry Muffins

I have been thinking of making these muffins for a long time. These muffins have a delicious streusel topping along with an orange glaze drizzle. My daughter in love Danielle thought they were lovely. Princess Willow also loved them.

Ingredients:

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 stick of butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup milk

1 1/2 cups of Craisins

Zest of one large orange

Streusel Topping:

4 Tablespoons sugar

1 Tablespoon flour

2 teaspoons butter, melted

Princess Willow approved.

Orange Glaze:

5 Tablespoons powder sugar

Freshly squeezed orange juice about a teaspoon or more for desired consistency.

Preheat oven to 350 degrees. Line muffin pan with liners and set aside. Whisk flour, bakiNog powder and salt together. Using a mixer, blend room temperature butter and sugar together. Add eggs, vanilla, milk, craisins and the orange zest.

Scoop muffins into liners.

Mix sugar, flour and melted butter to make streusel topping. Top each muffin with streusel topping. It will be grainy.

Bake muffins for 20-25 minutes. While muffins are baking, make the orange glaze.

Place powdered sugar in a small bowl and add fresh orange juice. Stir until smooth. Drizzle over cooled muffins.

Strawberries and Cream Overnight French Toast Casserole

My sweet family invited me to an Easter brunch. My daughter in love Danielle asked if I would bring Strawberries and Cream French Toast Casserole. I agreed. This is similar to my Peaches and Cream French Toast Casserole on my blog, but this one is made a little different.

Ingredients:

1 loaf Brioche bread, day old or 2 even better, sliced and cubed

4 ounces of cream cheese, cut into cubes

8 eggs

2 1/2 cups of heavy whipping cream

2 teaspoons vanilla

2 quarts of fresh strawberries, sliced

Powdered sugar for dusting on top of casserole

Maple syrup if desired

Spray a 13 x 9 inch pan with nonstick spray. Place cubed brioche bread in the bottom of the casserole pan. Add cream cheese cubes between bread cubes. In a blender or mixer, blend eggs, heavy cream and vanilla. Pour custard mixture over bread and cream cheese in casserole dish. Cover tightly with foil and place in fridge overnight.

In the morning, take out casserole dish. Preheat oven to 350 degrees. Slice strawberries and cover the top of the casserole. Bake for 30-40 minutes or until custard is set. Garnish with powdered sugar and pour on the maple syrup if desired. Enjoy!

Pumpkin Cream Cheese Bread

It’s sliced, help yourself!

I made this pumpkin bread because I found this beautiful pumpkin loaf pan and thought it would taste better in a pumpkin pan. Well, my pan did not disappoint. I think this is the tastiest pumpkin bread I have tasted. Not a heavy pumpkin spice flavor and I think the pumpkin taste is lightened up by the addition of cream cheese. This recipe is made by hand, please whisk and stir, no mixer required. Be gentle on the gluten!

Dry Ingredients:

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon salt

Wet ingredients:

1 cup of pumpkin purée

1/3 cup vegetable oil

2 room temperature eggs

1 teaspoon vanilla

1/2 cup plus 2 Tablespoons brown sugar

Cream Cheese filling:

6 ounces cream cheese, room temperature (save the leftover 2 ounces for a bagel)

1/3 cup granulated sugar

1 egg, room temperature

Sprinkle on cinnamon sugar mixture after it comes out of the pan if your design is on the bottom. If not, sprinkle it on top of your batter as it bakes. This is optional but it adds a great flavor element to the bread.

Preheat oven to 350 degrees.

Whisk dry ingredients in a separate bowl and set aside.

Whisk wet ingredients together and set aside.

Whisk cream cheese, sugar and egg together. Set aside.

Add dry ingredients to wet and stir to combine. Do not over mix. Pour cream cheese mixture into your pumpkin batter. swirl but again, do not over mix. Yes your batter will be beautiful but it won’t look like that after you bake it. I added the cream cheese for moisture and lighten up the pumpkin. This pumpkin bread is amazingly moist and flavorful. Bake for 30-35 minutes or until tester comes out clean. Enjoy!

Pumpkin Spice Breakfast Parfait

I was buying these breakfast parfaits at Publix and decided to make my own. This recipe is for a 6 ounce serving size of yogurt but I am not opposed to buying a larger container and making a large container of pumpkin spice yogurt. It’s delicious and so easy to make.

Cast of Characters

Ingredients:

1 6 ounce container of vanilla yogurt (I used fat free but feel free to use Greek, just use vanilla flavor

1 heaping Tablespoon of puréed pumpkin (canned packed pumpkin)

1/4 teaspoon of pumpkin spice (feel free to add more if you wish)

1/8 teaspoon cinnamon

1 small apple, diced in bite size pieces

3 small ginger snaps or cinnamon graham cookies, or granola (Publix uses cinnamon cookies), crushed

Pumpkin Spice Yogurt
The cookies add a great crunch to this breakfast parfait.
I used these cookies and store brand ginger snap cookies on top of my parfaits, both are delicious.

Open yogurt and add pumpkin, pumpkin spice and cinnamon. Stir to combine. Put in your favorite bowl. Top with apples and crushed cookies or granola. The yogurt alone is delicious on its own. Adding the apples and cinnamon takes it over the top. Enjoy!

Dig in!

Disney’s Chocolate, Peanut Butter, Banana French Toast

This is not a copycat recipe but a recipe from Disney’s PCH Grill at the Paradise Pier Hotel at Disneyland. I would like to thank my sweet friend Elizabeth Sausville for finding this recipe and sharing it with me. When I first read the recipe, I thought it would be more like bread pudding but I changed my mind after I ate it. Definitely breakfast. And don’t make the powdered sugar and chocolate syrup optional, use both! I used my Copycat Saunder’s Milk Chocolate Hot Fudge syrup on this recipe. Delish. Decadent. Fabulous.

Ingredients:

Peanut butter, eggs, chocolate milk, cinnamon and salt

8 thick slices of day old challah bread, 1 loaf will do

2 ripe bananas, I used 3 because my bananas were on the small-medium size

1/4 cup chocolate chips, I used milk chocolate, I used 1/2 cup

1/2 cup creamy peanut butter

6 eggs, lightly beaten

3/4 cup chocolate milk

1 teaspoon ground cinnamon

1/4 teaspoon salt

Chocolate syrup and powdered sugar, optional (not optional in my opinion!)

Mix gently until bread has absorbed the egg mixture.

Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.

Golden brown, right out of the oven.

Cut bread into one inch cubes and place in a large bowl. Slice bananas into 1/2 inch slices and add to bowl. Stir in chocolate chips.

Combine peanut butter, eggs, chocolate milk, cinnamon and salt in a blender. Process until smooth.

Warm right from the oven.

Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed the egg mixture.

Pour mixture into prepared pan. Bake for 35 to 40* minutes or until top is golden brown. I baked mine for 40 minutes, next time it will only be 35 minutes.

With powdered sugar.

Before serving, drizzle with chocolate syrup and dust with powdered sugar if desired. Enjoy!

With powdered sugar and chocolate topping. Highly recommended!

Apple Cider Bread

This recipe was suppose to be donut holes but I decided to turn in my oven and bake since we have had chilly weather. I used all of my ingredients I was going to use in the donut holes. I am glad I went with this bread. It’s incredibly delicious, moist and just perfect for fall.

Ingredients:

1 stick of butter, melted

1 cup of sugar

2 eggs

1 teaspoon vanilla

1/2 cup real buttermilk

1/2 cup apple cider

1/2 cup applesauce

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 apple, peeled and diced I used Honeycrisp, Granny Smith or Braeburn can be used

Preheat oven to 350 degrees. Prepare loaf pan 9″x5″ size with nonstick baking spray.

In a mixing bowl, combine butter and sugar. Blend well. Combine eggs (one at a time), vanilla, buttermilk, apple cider and applesauce.

In a separate bowl, combine flour, cinnamon, salt, baking soda. Whisk to combine. Gradually dry ingredients to wet ingredients.

Peel and dice apple to the batter. Pour into a loaf pan. Sprinkle top with cinnamon sugar. Recipe below.

Bake for 55-60 minutes or until tester comes out clean. Cool and glaze bread.

Cinnamon Sugar Topping Ingredients:

I make own but you can purchase pre-made in the spice isle at the grocery store. If you choose to make your own, I use 1 Tablespoon cinnamon to 1/4 cup sugar. Leftover cinnamon sugar is great on toast.

Apple Cider Glaze:

1/2 cup powder sugar

1 Tablespoon apple cider

Stir to mix an drizzle over cooled bread.

Classic French Toast

French Toast is my very favorite thing to have for breakfast. I have several French Toast recipes on my blog but not the original, the recipe my kids grew up on. When I make French Toast, I make an entire loaf or more. Leftover French Toast (if there is any!) can be easily frozen and reheated whenever you wish. This is great for school mornings or a quick weekend break/brunch.

Ingredients:

5 eggs

2 egg yolks

1 cup of heavy cream

2 teaspoons vanilla extract

1-2 teaspoons cinnamon, optional

1 loaf of your favorite bakery bread, I used sourdough but brioche or challah bread is great too (day old or stale is best)

Powdered sugar, heated maple syrup, optional

Mix eggs, egg yolks, heavy cream, vanilla extract and cinnamon (if you are adding it) in a large shallow bowl. Whisk well. Prepare pan/griddle with Pam, butter or oil, your choice. Dip bread in egg mixture and make sure it’s completely covered in egg custard mixture. Place on griddle/pan and cook each side until golden brown. Add butter, powdered sugar, syrup or whatever you desire. My boys say I make the best French Toast on the planet. As a side note, I have made this recipe twice and shared it with two of my sons. They still love it. Enjoy!

Chocolate Pancakes

I was given a container of Rodelle  Gourmet Dutch Processed Baking Cocoa.  This is my first time using this product and I was very pleased in the quality.  I have had so much fun participating in #Choctoberfest2017. The opinions are strictly my own.
Ingredients:

2 cups flour

1/4 cup Rodelle Baking Cocoa Powder

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder.

1 1/2 cup buttermilk, add more if too thick

1/4 cup oil, I used coconut oil but you can use vegetable oil.

2 eggs

2 teaspoons vanilla

Maple syrup, optional

Whip cream, optional

Strawberries, optional


Whisk dry ingredients in a separate bowl and put aside. Mix wet ingredients together and gradually add dry ingredients. Prepare griddle or pan with butter, oil or nonstick spray. Using a quarter cup measuring cup, pour batter onto griddle. Cook each until ready to flip over. Try and flip just one time per side. Serve with your desired topping(s). Enjoy.
***This recipe can easily be cut in half and pancakes can be frozen for later use

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Perk Me Up Smoothie


I was given Barleans Greens Chocolate Silk Powder to create a recipe #Choctoberfest2017. Barleans makes healthy and nutritious products that are delicious. This Perk Me Up Smoothie has antioxidants from fruits and vegetables from the Barleans and protein from the Greek yogurt I used. This is one healthy coffee smoothie.


Ingredients:

Coffee Ice Cubes, I froze one cup of coffee in an ice cube tray the night before

1 8 ounce plain or vanilla Greek or regular yogurt

1 scoop of Barleans Green Chocolate Silk Powder 

1/4 – 1/2 cup whole, low fat, almond, soy, coffee creamer, whatever you prefer

Strawberry for garnish, optional


Place ingredients in blender and blend until smooth. You may add more liquid if your smoothie is too thick. This is my new replacement meal in the morning. It has everything, coffee, antioxidants from fruit and vegetables, chocolate and protein. It was my pleasure to work with Barleans again.

Bagel And Egg Casserole 

I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad. 
Ingredients:

4 everything bagels, (plain or onion can be used) torn into pieces

3 Tablespoons of chopped onion

1 8 ounce block of cream cheese, room temperature 

1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled 

8 eggs

2 cups milk

1/2 teaspoon ground black pepper 

1 teaspoon dry mustard

1 1/2 cups shredded cheddar cheese

Butter for 13 x 9 pan, be generous or it will stick

Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight. 


Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving.