Category Archives: Breakfast ideas

Hot Mess Eggs and Ham Crescents Pops

We had another sleepover this weekend to continue the birthday celebration. We kicked off the weekend by going to the Garth Brooks show. My parents stayed the night and in the morning I didn’t have enough time to make something entirely from scratch. I found a recipe from another blog and modified the ingredients and made some changes. Well these were a Pinterest mess. The Blogger had incomplete directions and clearly used quail eggs. But needless to say overall tasted good. Next time I will make changes (changes to make noted below).

1 roll of fat reduced crescent rolls
1/2 cup cheddar cheese
1/2 cup hash browns
4 chicken eggs (I used 6 but had some overspill; see pic below)
1/2 tsp season salt (tastefully simple)
1/2 tsp salt free seasoning (tastefully simple)
2 green onions chopped
1/2 cup of chopped ham
Cooking sprays
Salt and pepper to taste

Yields 8

Preheat oven to 350 degrees and cooking spray muffin tin 8 Cups.

Place frozen hash browns in a medium hot sauté pan with cooking spray to coat pan. Season with salt and pepper. Heat until lightly brown.

In the meantime place the crescent rolls folded into a square into muffin tins. Press the dough firmly down into pan (this is one step the blogger forgot to mention and I think will help prevent over spill).

Portion out a heaping TB of ham and hash browns on top of dough.

Set aside. In a separate medium bowl whisk eggs and seasoned salt and salt free seasoning. Pour into measuring cup with spout (this makes for easier pouring into the tins.)

Fill tins about 2/3 full ( don’t follow my pics).

Top with Tb of cheese.

Top with green onion about a heaping 1-2 tsp.

Bake for 20 minutes.

Enjoy!

Picture right out of the oven. They look like they have little skirts.

Overnight Bacon Pecan French Toast

Yields 9 servings:

We had a weekend of celebrations for my husband’s birthday. My husband and I’s families came into town. We did all of our favorite things! We went to the strip district to shop. We also had dinner at one of our favorite restaurants and back to our house for Triple Chocolate Mousse Cake. Watched a movie in the new movie room. To top it off we had a slumber party and I made this French toast to finish off the festivities of the weekend long celebration. This recipe was inspired by TOH.

Ingredients:
2 cups of fat free half and half
1 cup fat free milk
6 oz of liquid egg substitute
2 whole eggs
1 tsp Mexican vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground cayenne
1 TB raw sugar
1 TB granulated sugar
Dash of salt
1 loaf of French crusty bread (cut into 1 inch slices)
13 by 9 inch oven safe baking pan

Topping
1 cup raw sugar
1 stick of unsalted butter (1/2 cup)***next time I am going to decrease to 1/4 or 1/3 of a cup)
1/2 cup chopped candied pecans
2 TB honey, agave nectar or maple syrup
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp nutmeg
6 slices of chopped fully cooked bacon
Additional maple syrup
Directions:

1. Place first 11 ingredients in a large bowl and whisk all ingredients together to incorporate fully.

2. Dip bread into the liquid batter. And lay into 9 by 13 dish 3 pieces across and three deep.

3. Pour remaining liquid on top of bread.

Cover with foil and refrigerate over night.

4. Take the French toast out and bring to room temperature for 30 minutes.

Preheat to 350 degrees.

5. Make topping (place all ingredients in a small bowl and run through fingers to mix like sand) and sprinkle over the top.

Bake for 45 to 50 minutes.

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Enjoy!

Salted Chocolate Caramel Baked Donuts

Salted Caramel Baked Chocolate Donuts

I try and make something special on the weekend for breakfast or brunch for my husband. I saw a recipe for salted caramel donuts and was intrigued. The recipe that inspired me was from Country Cleaver. I did make a few modifications to add some whole grain and cut down on the saturated fat.

This recipe yields 17 donuts using a wilton donut pan.

Donut Ingredients:

1 cup cake flour

1 cup whole wheat pastry flour

3/4 cup and 2 tb of skim milk

1/2 cup cocoa powder

2 eggs (I like eggland’s best or farm fresh)

2/3 cup of raw sugar

1/2 cup fat free sour cream or plain fat free greek yogurt

3 TB canola oil

2 Tsp of baking soda

3/4 tsp kosher salt

1 tsp Mexican vanilla extract

Caramel glaze ingredients: (there will be 1 cup remaining for another baking adventure)

2 cups of brown sugar

3 tb unsalted butter

1/2 cup and 2 tb of heavy cream

2 tsp of vanilla

Sea Salt or course salt to sprinkle

Prep work: Preheat oven to 425 degrees and spray with cooking spray wilton pan to prevent sticking. Even though this is a nonstick pan it really needs a good coat of a canola oil spray.

Directions:

1. Mix thoroughly with whisk cake flour, whole wheat pastry flour, sugar, cocoa, salt, and baking powder in a large sized bowl.

Set aside.

2. In a medium sized bowl mix with whisk eggs, vanilla, milk, canola oil beat until incorporated together smoothly.

3. Add the liquid mixture into the dry ingredient mixture.

4. Optional place batter into a piping bag with an ateco 808 tip to pipe perfectly into the donut pan. This can be messy but it does do the trick. Make sure the batter is even before placing in the preheated oven. I like to tap the pan on the counter to help speed up the process. Bake for 8 to 9 minutes or until toothpick comes out clean.

5. Remove from pan immediately and allow to cool on wire rack.

In the meantime prepare the caramel sauce.

Place the sugar in an even layer over the bottom of a heavy 2 quart nonstick saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. Just keep whisking and as it continues to cook, the sugar will melt back down. Keep cooking until temperature reaches 350 degrees. Once temperature reached add butter, once the butter is melted gently pour in the heavy cream and whisk until combined. Remove from heat and add in the vanilla, stir to incorporate. Allow sauce cool for 10 minutes off heat and this will provide time for the sauce to thicken.

Dip cooled donuts into the sauce and sprinkle right away with sea salt. If you wait too long the caramel with harden and the salt will not stick. I like to place parchment paper under the cooling rack for easy clean up.

Enjoy!!

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Trail Mix Bar

Tomorrow we have our quarterly NST meeting and I always make the team a special treat. Tonight I decided to toss everything but the kitchen sink in these bars. These Trail Mix Bars are very nutritious and will sure give us the extra charge we will need to get through the meeting. These bars would be good for the on the go commuter or as an after school snack.

Ingredients:

2 Cups of Brown Puffed Rice Cereal

2 Cups of rolled oats (old fashioned oats)

1/2 cup creamy peanut butter

1/4 cup molasses

1/4 cup local honey

1/2 cup raw sugar

1 tsp Mexican vanilla extract

1 cup rasins

1 cup dried blueberries

1/2 cup peanuts unsalted and roasted

1/2 cup slivered almonds

1/4 cup wheat germ

1 tsp Vietnamese cinnamon

1/4 tsp kosher salt

Additional essentials:

9 by 13 pan

Foil

Cooking Spray

Prep work: Line a 9 by 13 with foil and spray with cooking spray. This prep-work will help cut the bars at the end and easier remove from the pan.

Yields 16 bars

Directions:

1. Combined oats, puffed rice cereal, peanuts, almonds, cinnamon, wheat germ, dried blueberries, raisins & salt. Mix with hands to blend thoroughly. Set aside.

2. In a separate microwavable bowl mix peanut butter, honey, molasses, and sugar. Microwave for 1 minute to 1 minute 30 sections and mix every 30 seconds with a spatula.

Add vanilla and mix.

3. Add hot mixture over the dry ingredients.

4. Incorporate the wet ingredients into the dry ingredients. Make sure to coat all the dry ingredients with the wet.

5. Pour batter into the 9 by 13 pan. Spread the granola bar batter evenly using a spatula (sprayed with cooking spray will help). Make sure to press down the granola to prevent the bars from falling apart. Cover and refrigerate for an hour to harden.

Enjoy!

For best results keep in the refrigerator.

Chai Spice Muffins

Last night we watched the movie the 100 Foot Journey which was probably the best movie I watched all year. The movie inspired me to use some of my favorite spices (Cinnamon, Cardamom, Clove, Pepper). In fact I start my day every day with a hot Chai Tea with a splash of skim milk.

Ingredients
1 cup All-purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp ground cloves
1/2 tsp ground Vietnamese cinnamon
1/2 tsp ground ginger
1/2 tsp cardamom
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2/3 cup skim milk
1/2 tsp Mexican vanilla
1 1/2 tsp baking powder
1/4 cup natural applesauce (no sugar added)
1/4 cup canola oil
2/3 cup raw sugar
1 large egg (farm fresh or England’s best)

This recipe yields 12 standard size muffins using a size 16 scoop and filling with scant amount of batter.

Directions:
Preheat the oven to 350 and 23 muffin tins with paper liners and spray with cooking spray to prevent sticking.

1. Mix with whisk all dry ingredients ( spices, salt, baking powder, flours) together in medium bowl. With the exception of the sugar.

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Set aside.

2. In a medium to large bowl mix together oil, applesauce, vanilla, sugar, and milk.

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Add egg and whisk to incorporate.

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3. Add dry ingredients into wet using a spatula.

Mix well to incorporate.

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4. Portion out perfectly the batter into the prelined muffin tins.

5. Place in preheated oven at 350 degrees for 18 to 20 minutes or until toothpick comes out clean.

6. Remove muffins from pan right away be carful not to burn you hands and set the muffins on wire rack to cool.

Enjoy with your favorite chai tea ! It cannot think of a better way to start the New Year… let’s spice this year up!

Pumpkin spice pancakes

One fall squash I cannot get enough of is pumpkin. Last weekend I made these tasty breakfast cakes.

Yields 7 small/medium sized pancakes

Ingredients:
1/2 cup AP flour
1/2 cup whole wheat flour
1 TB flaxseed
1 TB Canola oil
3/4 cup purée pumpkin
1 tsp pure vanilla
1/4 tsp salt
2 TB raw sugar
2 egg whites or 1 egg
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
3/4 cup skim milk

Directions:
In a large bowl combine egg, milk, pumpkin, and canola oil. Whisk to blend.

set aside.

In a separate bowl mix flour, salt, sugar, baking powder, baking soda, pumpkin pie spice and flaxseed.

Add the dry ingredients into the wet.

Mix to fully incorporate.

Pour or ladle small amount of batter into a cooking sprayed hot skillet over medium to medium high heat. The trick to pancakes is you don’t flip them until they start to bubble and become golden brown on surface adjacent to the pan.

Flip and allow to cook fully on other side.

Remove finished pancakes, set aside.
Repeat process with remaining batter.

Pumpkin Buttermilk Waffles

Pumpkin everything this month! Especially today. Later I will be making pumpkin soup and pumpkin challah bread.

yields 5 (6 1/2 in diameter waffles)
Ingredients:
1 tb flaxseed milled
3/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 cup whole wheat flour
1/2 cup AP Flour
1/8 cup blackstrap Molasses
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup puréed pumpkin
1/3 cup egg whites or egg substitute
1 tsp pure vanilla
1 cup buttermilk
1/3 cup fat free sour cream or fat free plain Greek yogurt
Toasted pecans for garnish (optional)

Directions
1. Place all dry ingredients in small bowl.

2. Whisk to blend.

Set aside.

3. Place wet ingredients into large bowl.

4. Whisk to fully incorporate.

5. Add dry mix into wet batter.

6. Cook waffles according to waffle iron. My iron took a half cup of batter for each waffle. Before adding batter spray iron with cooking spray to prevent sticking. I also spray between every other waffle.

Sprinkle with toasted pecans and/or enjoy with syrup.

The waffles freeze really well if you place in a ziplock freezer bag and place parchment between each one.

Pumpkin Spice Granola Bars

Fall is one of my favorite times of the year and also my excuse to add pumpkin to everything.

Recipe yields 12 standard size bars

Ingredients:
2 cups of brown puffed rice
1 cup rolled oats
1 cup walnuts
1/2 cup dried cranberries
1/4 cup Milled Flaxseed
1/3 cup pumpkin seeds in shell
1/2 cup honey
2/3 cup raw sugar or brown sugar
2 tsp pure Mexican vanilla
1 tsp of pumpkin pie spice
1/2 tsp kosher salt
2 Tb coconut oil
2 TB puréed pumpkin
1 8 by 8 inch pan

Directions:

Preheat oven to 350 and place oats, walnuts, flaxseed, pumpkin seeds on parchment lined pan. Roast for 4 minutes and stir and roast for 4 more minutes.

Place all ingredients on the pan into the food processor along with dried cranberries. Pulse the food processor 6 to 7 times to desired consistency. Place the dry pulsed ingredients in a large bowl with dried cranberries, and puffed brown rice set aside.

In the meantime over medium to high heat in a 2 quart sauce pan, heat honey, sugar, salt, puree pumpkin, coconut oil and pumpkin pie spice to a simmer for 5 minutes. Remove from heat and add vanilla.

Pour warm sauce over dry ingredients and fold to incorporate.

Place mixture in an 8 by 8 inch parchment lined (overhang the paper to make for easy cutting later) baking dish using a spatula to press to even the batter throughout.

Cover and let rest for 2-3 hours to set.

Remove from dish using parchment paper as a handle.

Cut evenly using a sharp knive into 12 bars. Enjoy!

Apple Cinnamon Scones

My husband told me this weekend one of his favorite breakfast dishes that I bake our my scones. This past Sunday I took his advise and I decided to try an apple chip scone for our brunch.

Yields 15 -16 small scones

Ingredients:
200 g AP flour
80 g Whole Wheat Flour
3/4 cup of dehydrated cinnamon apple rings, chopped
80 g butter unsalted (cold and cut)
1 tsp Chinese 5 spice
2 tsp baking powder
1/2 tsp baking sofa
175 ml buttermilk
1/2 tsp kosher salt
1/8 cup packed brown sugar
1/4 to 1/3 cup cinnamon chips
Cinnamon and sugar to dust (optional)

Directions:

Preheat oven to 425 degrees

1. In a medium bowl mix both flours, Chinese five spice, salt, baking soda, & baking powder.

2. Cut butter into the flour. You can use a pastry cutter or my personal favorite my fingers to breakup the butter into the dry ingredient mixture to the consistency of large wet sand granules .

3. Add chopped apples and mix. If you rather have the cinnamon chips inside mix at the same time as the apple chips. In fact I might do that next time.

4. Pour in buttermilk, use a spatula to incorporate the wet and dry ingredients together. Please be careful not to over mix the batter.

5. Divide the dough evenly into the cooking sprayed scone pan. Sprinkle with cinnamon and sugar. If you choose to add the cinnamon chips now, place the cinnamon chips on the tops of the scones. (Mine turned out slightly darker on top so I think next time I’ll incorporate the chips in the batter as mentioned above).

6. Bake for 12 minutes or until lightly brown and tooth pick comes out clean.

7. Remove from pan after allowing to cool in pan for 3-5 minutes and place on wire rack. Enjoy with a good cup of tea!

Cinnamon Vanilla Rhubarb Jam

Good golly Miss Molly, I had to post this recipe! I had two people tell me it’s the best jam they have ever had! And one person say it’s the best rhubarb jam they have ever ate! As you all know! This summer we had bushels of rhubarb. I have always wanted to make jam with it but never had the chance! This summer I made the time and boy I am sure glad I did. The original recipe stemmed from this post on cinnamon jam.

Ingredients:
12 cups chopped rhubarb
1 TB Vietnamese ground cinnamon
2 TB fresh lemon juice
2 cups of water
13 cups of sugar
1 TB pure Mexican Vanilla extract
6 TB Fruit pectin (2 boxes)

Directions:

Wash jars and screw bands with hot soapy water. Set aside to completely dry . Get your water ready (hot/boiling) for canning fill water in stock pan on stove enough to cover the lids of the jars.

In a separate sauce pan heat your lids in boiling water until you start Canning.

Place chopped rhubarb and water in 7 to 8 quart pot bring to a boil and reduce the heat and simmer for 2 to 3 minutes.

Stir in pectin, & lemon, and bring to a rolling boil on high heat. Make sure to stir constantly.

Stir in cinnamon and sugar and allow sauce to return to a rolling boil. Once the mixture starts to boil consistently allow to boil for one minute. Continue to stir constantly. Remove the pan from the heat and skim off the white residue with metal spoon and add in the vanilla stir well.

Ladle jam immediately into prepared mason jars or jelly jars using a funnel. Fill jar to 1/8 top & wipe jar, rim, & threads completely dry or the jars may not seal appropriately. Place two part lids on jars and screw the band on on tight.

Place the vessel (after the lid is placed on jar tightly) into the water bath make sure to submerge fully with 1-2 inches above jar. Allow jars to rest in gentle boiling water for 10 minutes to seal the lids. You may need to cover the stock pot with a lid.

Remove jars from pan with canning tongs and allow to dry upright on towel to cool completely. Once jars have cooled off check to make sure they sealed properly. To make sure jars sealed properly press down on center of the lids and if centers bounce back jars did not deal and refrigerate right away.

This recipe yields: 14 1/2 cups of jam!

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Breakfast ideas

Hot Mess Eggs and Ham Crescents Pops

Overnight Bacon Pecan French Toast

Salted Chocolate Caramel Baked Donuts

Trail Mix Bar

Chai Spice Muffins

Pumpkin spice pancakes

Pumpkin Buttermilk Waffles

Pumpkin Spice Granola Bars

Apple Cinnamon Scones

Cinnamon Vanilla Rhubarb Jam