Overnight Praline French Toast { & PAM Baking Kit Give-Away!}

This is a sponsored post written by me on behalf of PAM Cooking Spray.

With assemble-ahead ease and a decadently delicious pecan-and-brown-sugar topping baked on top, this Overnight Praline French Toast is a perfect holiday brunch or breakfast treat! And PAM Cooking Spray helps make sure it comes out right every time.

I work hard on my holiday baking and cooking. And I'm sure you do, too. With all the hustle and bustle and extra-goings-on of the holiday season, I don't have time for my creations to get messed up. I've got to get them right the first time!

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This is a sponsored post written by me on behalf of PAM Cooking Spray.

With assemble-ahead ease and a decadently delicious pecan-and-brown-sugar topping baked on top, this Overnight Praline French Toast is a perfect holiday brunch or breakfast treat! And PAM Cooking Spray helps make sure it comes out right every time.

I work hard on my holiday baking and cooking. And I'm sure you do, too. With all the hustle and bustle and extra-goings-on of the holiday season, I don't have time for my creations to get messed up. I've got to get them right the first time!

Continue Reading >>

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Turkey Crescent Bites {great for turkey leftovers}

Whip up a simple turkey filling baked between layers of crescent dough, and you've got super tasty Turkey Crescent Bites. It's a perfectly scrumptious way to enjoy those turkey leftovers.

It's almost 'Turkey Day!' And if I'm being 100% honest {which I am}, I have to admit that the actual turkey itself is my least favorite part of Thanksgiving dinner. I'm waaaaaaaaaayyy more interested in all the creamy sides, extra-delicious breads, and dessert sugar.

But give me that turkey leftover the next day, with some good ol' white bread in a sandwich, and I'm in turkey bliss. Now ... mix that leftover turkey with some other goodies, slap it between two layers of crescent roll dough, bake it up, and cut it into little bites? Oh, now I'm in turkey heaven.

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Whip up a simple turkey filling baked between layers of crescent dough, and you've got super tasty Turkey Crescent Bites. It's a perfectly scrumptious way to enjoy those turkey leftovers.

It's almost 'Turkey Day!' And if I'm being 100% honest {which I am}, I have to admit that the actual turkey itself is my least favorite part of Thanksgiving dinner. I'm waaaaaaaaaayyy more interested in all the creamy sides, extra-delicious breads, and dessert sugar.

But give me that turkey leftover the next day, with some good ol' white bread in a sandwich, and I'm in turkey bliss. Now ... mix that leftover turkey with some other goodies, slap it between two layers of crescent roll dough, bake it up, and cut it into little bites? Oh, now I'm in turkey heaven.

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Apple Cinnamon Breakfast Cheesecake {& I'm glad termites don't eat sweets}

Cheesecake for breakfast?? Sure! With this Apple Cinnamon Breakfast Cheesecake ... sandwiched in a crescent roll crust ... you can indulge in cheesecake for breakfast.

We've been indulging in cheesecake for breakfast around here. Yes, cheesecake for breakfast! Hey, why not, right? I figure with cinnamon-spiced apples and creamy cheesecake sandwiched between a crescent roll crust, it's kinda like a danish ... only easier. And in my opinion, yummier.

I'm just glad termites don't eat sweets.

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Cheesecake for breakfast?? Sure! With this Apple Cinnamon Breakfast Cheesecake ... sandwiched in a crescent roll crust ... you can indulge in cheesecake for breakfast.

We've been indulging in cheesecake for breakfast around here. Yes, cheesecake for breakfast! Hey, why not, right? I figure with cinnamon-spiced apples and creamy cheesecake sandwiched between a crescent roll crust, it's kinda like a danish ... only easier. And in my opinion, yummier.

I'm just glad termites don't eat sweets.

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Maple-Peanut Breakfast Cookies

Happy day after Easter and April Fool's Day and Spring Break day {at least for me}, all in the same day everyone! Mark and I just got back from spending Easter weekend 'home' with our families. We had a very nice and relaxing weekend ... Mark got to spend time doing two of the things he loves best - working with our bees and working with his tractor. I got to do two of the things I love best - be Mark's assistant beekeeper and hang out cooking with my Mom. Good times.

And one of the kitchen treats I was spoiled with this weekend by my Mom were these scrumptious Maple-Peanut Breakfast Cookies. Cookies for breakfast?? ...

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Happy day after Easter and April Fool's Day and Spring Break day {at least for me}, all in the same day everyone! Mark and I just got back from spending Easter weekend 'home' with our families. We had a very nice and relaxing weekend ... Mark got to spend time doing two of the things he loves best - working with our bees and working with his tractor. I got to do two of the things I love best - be Mark's assistant beekeeper and hang out cooking with my Mom. Good times.

And one of the kitchen treats I was spoiled with this weekend by my Mom were these scrumptious Maple-Peanut Breakfast Cookies. Cookies for breakfast?? ...

Continue Reading >>

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Peanut Butter Chocolate Chip Granola Bites

I have a bit of an obsession with granola ... like these chai, mocha, peanut butter, and honey-vanilla varieties. I just love to snack on its crunchiness. But you know, sometimes you want a soft-and-chewy granola treat. A chocolatey peanut buttery soft-and-chewy granola treat. Like these Peanut Butter Chocolate Chip Granola Bites. Oh, yes ... these granola bites hit the spot.

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I have a bit of an obsession with granola ... like these chai, mocha, peanut butter, and honey-vanilla varieties. I just love to snack on its crunchiness. But you know, sometimes you want a soft-and-chewy granola treat. A chocolatey peanut buttery soft-and-chewy granola treat. Like these Peanut Butter Chocolate Chip Granola Bites. Oh, yes ... these granola bites hit the spot.

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Lemon Sticky Rolls

If you have been a follower for a while, you know how I swoon over citrus treats.  I have a known lime addiction, but really any citrusy sweet has my name written all over it.  I was thinking about Spring & Easter & decided that this would make the perfect Easter breakfast!  The soft bread, with the tang of the citrus & the cool creamy glaze make these a perfect breakfast roll.  Like most cinnamon rolls they are a little time consuming, but so worth the wait!  You may also prepare & shape them the day before, cover them in saran wrap & save them in the fridge overnight.  Just allow them to raise for an hour at room temperature before baking them.  You are going to love these!

Lemon Sticky Rolls

Recipe re-written & adjusted from The Kitchn by: Amber (Dessert Now, Dinner Later!)

Lemons, for dough, filling, & glaze:

• 3 large lemons, at room temperature
• Zest & juice lemons -- equals about 1 1/2 Tbsp zest & 1/2 cup juice; divided below as follows in the dough, filling, & glaze:

Dough:

• 3/4 cup milk
• 2 1/2 tsp yeast (or 1 envelope)
• 1/2 cup unsalted butter, softened plus 3 Tbsp unsalted butter for roll assembly
• 1/4 cup sugar
• 2 tsp vanilla
• 4 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 Tbsp lemon zest
• 2 large eggs

Sticky Filling:

• 1 cup sugar
• 1/4 tsp nutmeg
• 1/2 tsp powdered ginger
• 1/2 Tbsp lemon zest
• 1/4 cup lemon juice

Lemon Cream Cheese Glaze:

• 4 oz cream cheese (I use Neufchatel)
• 1 cup powdered sugar
• 1/2 Tbsp lemon zest
• up to 1/4 cup lemon juice (I only used 2 Tbsp for a thicker glaze)

1. Warm milk in the microwave for about 35-45 seconds until warm but not hot on your wrist.  Add yeast, stir, & let the mixture rest until foamy; about 5 minutes.
2. Meanwhile, in the bowl of a stand mixer add the butter, sugar, vanilla, 1 cup of the flour, salt, nutmeg, & lemon zest.  Use the paddle attachment & mix until crumbly.  Add the yeast/milk mixture & eggs.  Mix until combined.  Add enough of the remaining flour to make a soft yet sticky dough.  (I used only 4 cups of flour total.)
3. Switch to the dough hook & knead for 5 minutes, or until the dough is elastic & pliable.  Lightly grease the top of the dough with vegetable/canola oil, & turn the dough over so it's coated in oil.  Cover the bowl with plastic wrap or a towel & let rise until nearly doubled; about 1 hour.
4. While dough is rising combine the sugar, nutmeg, ginger, & lemon zest in a bowl so the zest has a chance to flavor the sugar.  Once the dough has risen, add just enough lemon juice to the sugar mixture form a thick clumpy mixture like wet sand (I used the whole 1/4 cup.)
5. Lightly grease a jelly-roll pan with baking spray.  On a floured surface, pat the dough out into a large yet thick rectangle; about 10"x15".
6. Spread the dough evenly with 3 Tbsp of very soft unsalted butter.  Then spread the lemon/sugar mixture over the top.  Roll the dough up tightly, starting from the top, long end.  Stretch & pull the dough taut as you roll, to keep the lemon-sugar firm inside.
7. Cut rolls using floss or string about 1" thick.  Place on the prepared baking sheet with ends inward to help keep from unrolling once they raise.  Cover the rolls with a towel (I like to use a LIGHTLY damp towel) & let raise for another hour or until puffy & nearly doubled.  
8. Heat oven to 350*F.  Place risen rolls in the oven & bake for 20-25 minutes or until a thermometer inserted into a center roll reads 190*F. (You may also press the center to see if it springs back to determine the doneness; if it springs back, it's done.)  
9. While rolls are baking prepare the glaze.  Using a hand mixer, beat cream cheese until light & fluffy in a medium sized bowl.  Add the powdered sugar, zest & half the lemon juice (2 Tbsp.)  Blend until smooth & creamy.  If you want a thinner glaze add the remaining 2 Tbsp lemon juice.  Top warm rolls with glaze.  Serve while still warm.

*Makes approximately 18 rolls.

If you have been a follower for a while, you know how I swoon over citrus treats.  I have a known lime addiction, but really any citrusy sweet has my name written all over it.  I was thinking about Spring & Easter & decided that this would make the perfect Easter breakfast!  The soft bread, with the tang of the citrus & the cool creamy glaze make these a perfect breakfast roll.  Like most cinnamon rolls they are a little time consuming, but so worth the wait!  You may also prepare & shape them the day before, cover them in saran wrap & save them in the fridge overnight.  Just allow them to raise for an hour at room temperature before baking them.  You are going to love these!

Lemon Sticky Rolls

Recipe re-written & adjusted from The Kitchn by: Amber (Dessert Now, Dinner Later!)

Lemons, for dough, filling, & glaze:

• 3 large lemons, at room temperature
• Zest & juice lemons -- equals about 1 1/2 Tbsp zest & 1/2 cup juice; divided below as follows in the dough, filling, & glaze:

Dough:

• 3/4 cup milk
• 2 1/2 tsp yeast (or 1 envelope)
• 1/2 cup unsalted butter, softened plus 3 Tbsp unsalted butter for roll assembly
• 1/4 cup sugar
• 2 tsp vanilla
• 4 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 Tbsp lemon zest
• 2 large eggs

Sticky Filling:

• 1 cup sugar
• 1/4 tsp nutmeg
• 1/2 tsp powdered ginger
• 1/2 Tbsp lemon zest
• 1/4 cup lemon juice

Lemon Cream Cheese Glaze:

• 4 oz cream cheese (I use Neufchatel)
• 1 cup powdered sugar
• 1/2 Tbsp lemon zest
• up to 1/4 cup lemon juice (I only used 2 Tbsp for a thicker glaze)

1. Warm milk in the microwave for about 35-45 seconds until warm but not hot on your wrist.  Add yeast, stir, & let the mixture rest until foamy; about 5 minutes.
2. Meanwhile, in the bowl of a stand mixer add the butter, sugar, vanilla, 1 cup of the flour, salt, nutmeg, & lemon zest.  Use the paddle attachment & mix until crumbly.  Add the yeast/milk mixture & eggs.  Mix until combined.  Add enough of the remaining flour to make a soft yet sticky dough.  (I used only 4 cups of flour total.)
3. Switch to the dough hook & knead for 5 minutes, or until the dough is elastic & pliable.  Lightly grease the top of the dough with vegetable/canola oil, & turn the dough over so it's coated in oil.  Cover the bowl with plastic wrap or a towel & let rise until nearly doubled; about 1 hour.
4. While dough is rising combine the sugar, nutmeg, ginger, & lemon zest in a bowl so the zest has a chance to flavor the sugar.  Once the dough has risen, add just enough lemon juice to the sugar mixture form a thick clumpy mixture like wet sand (I used the whole 1/4 cup.)
5. Lightly grease a jelly-roll pan with baking spray.  On a floured surface, pat the dough out into a large yet thick rectangle; about 10"x15".
6. Spread the dough evenly with 3 Tbsp of very soft unsalted butter.  Then spread the lemon/sugar mixture over the top.  Roll the dough up tightly, starting from the top, long end.  Stretch & pull the dough taut as you roll, to keep the lemon-sugar firm inside.
7. Cut rolls using floss or string about 1" thick.  Place on the prepared baking sheet with ends inward to help keep from unrolling once they raise.  Cover the rolls with a towel (I like to use a LIGHTLY damp towel) & let raise for another hour or until puffy & nearly doubled.  
8. Heat oven to 350*F.  Place risen rolls in the oven & bake for 20-25 minutes or until a thermometer inserted into a center roll reads 190*F. (You may also press the center to see if it springs back to determine the doneness; if it springs back, it's done.)  
9. While rolls are baking prepare the glaze.  Using a hand mixer, beat cream cheese until light & fluffy in a medium sized bowl.  Add the powdered sugar, zest & half the lemon juice (2 Tbsp.)  Blend until smooth & creamy.  If you want a thinner glaze add the remaining 2 Tbsp lemon juice.  Top warm rolls with glaze.  Serve while still warm.

*Makes approximately 18 rolls.

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Peanut Butter Granola {with Honey-Roasted Peanuts}

I'm not a picky eater. Well, except for just a few things. Like fish. And black olives. And caraway seeds. And peanut butter.

Yes, I'm extremely picky when it comes to peanut butter. I like it best straight-up on a spoon, just scooped out of the jar.

Just plain, slathered on a piece of bread? Okay. On toast or an English muffin? ...

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I'm not a picky eater. Well, except for just a few things. Like fish. And black olives. And caraway seeds. And peanut butter.

Yes, I'm extremely picky when it comes to peanut butter. I like it best straight-up on a spoon, just scooped out of the jar.

Just plain, slathered on a piece of bread? Okay. On toast or an English muffin? ...

Continue Reading >>

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Roasted Sweet Potato & Sausage Quiche {The Best Quiche EVER}

This summer I had the opportunity to indulge in the best quiche I've ever had. Ever. Seriously. This quiche is not just good quiche. It's a food and flavor experience.

And just where did I have the good fortune to discover this amazing quiche? ... at the Mountain Laurel Creek Inn & Spa in Dahlonega, Georgia ... Mountains. Peacefulness. Fantastic spoil-us-silly accommodations. Great friends. Wine. Lots of wine. Oh, and amazing gourmet breakfasts. Including this Roasted Sweet Potato & Sausage Quiche.

And you probably know me by now - when it comes to recipes, I'm not shy. ...

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This summer I had the opportunity to indulge in the best quiche I've ever had. Ever. Seriously. This quiche is not just good quiche. It's a food and flavor experience.

And just where did I have the good fortune to discover this amazing quiche? ... at the Mountain Laurel Creek Inn & Spa in Dahlonega, Georgia ... Mountains. Peacefulness. Fantastic spoil-us-silly accommodations. Great friends. Wine. Lots of wine. Oh, and amazing gourmet breakfasts. Including this Roasted Sweet Potato & Sausage Quiche.

And you probably know me by now - when it comes to recipes, I'm not shy. ...

Continue Reading >>

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Mocha {or Just Coffee} Granola

Before we get into this yummy Mocha Granola, I'd like to put first things first and say ... happy new year, everybody! I hope that 2013 brings you a year full of health and happiness.

And now, can I just tell you how much of this granola I make every week? A triple batch. That's about 15 cups. 15 cups! That's a lot of granola. Why do I make so much, you ask? ...

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Before we get into this yummy Mocha Granola, I'd like to put first things first and say ... happy new year, everybody! I hope that 2013 brings you a year full of health and happiness.

And now, can I just tell you how much of this granola I make every week? A triple batch. That's about 15 cups. 15 cups! That's a lot of granola. Why do I make so much, you ask? ...

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Gingerbread Waffles

"It's beginning to look a lot like Christmas, everywhere you go. Take a look in the five-and-ten, glistening once again, with candy canes and silver lanes a-glow."

Oh, yes! ... It's almost Christmas! My baking is done. The presents are all wrapped (finally!). My last-minute grocery purchases are complete. And now ... it's time to simply enjoy the fun and festivities with friends and family. And in our family, nothing says Christmas day like these Christmas morning Gingerbread Pancakes.

There is, however, a family debate about how to best enjoy them.

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"It's beginning to look a lot like Christmas, everywhere you go. Take a look in the five-and-ten, glistening once again, with candy canes and silver lanes a-glow."

Oh, yes! ... It's almost Christmas! My baking is done. The presents are all wrapped (finally!). My last-minute grocery purchases are complete. And now ... it's time to simply enjoy the fun and festivities with friends and family. And in our family, nothing says Christmas day like these Christmas morning Gingerbread Pancakes.

There is, however, a family debate about how to best enjoy them.

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Blueberry Gingerbread Streusel Muffins

Mmmmmmmm ... gingerbread. It's one of my absolute favorite Christmas traditions. I make gingerbread cookies every year. And though we don't do it every year, our family has lots of fun with gingerbread houses, too.

So when I had the opportunity to participate in the 'Twist Up Tradition with Blueberries!' recipe challenge, sponsored by the U.S. Highbush Blueberry Council, I knew exactly what tradition I wanted to 'twist up' ...

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Mmmmmmmm ... gingerbread. It's one of my absolute favorite Christmas traditions. I make gingerbread cookies every year. And though we don't do it every year, our family has lots of fun with gingerbread houses, too.

So when I had the opportunity to participate in the 'Twist Up Tradition with Blueberries!' recipe challenge, sponsored by the U.S. Highbush Blueberry Council, I knew exactly what tradition I wanted to 'twist up' ...

Continue Reading >>

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Cranberry Apple Casserole {or crisp ... or crunch}

As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
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As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
Continue Reading >>

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Individual Veggie Quiche Cups To-Go

I don't know about you, but I get so bored with my breakfast routine. I mean, I seem to get stuck in a rut of the same-ol'-same-ol' over, and over, and over, and over ... which is further complicated by the fact that I try to eat low-carb for breakfast. Carbs and I just aren't good friends in the morning.

Well, guess what? ...

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I don't know about you, but I get so bored with my breakfast routine. I mean, I seem to get stuck in a rut of the same-ol'-same-ol' over, and over, and over, and over ... which is further complicated by the fact that I try to eat low-carb for breakfast. Carbs and I just aren't good friends in the morning.

Well, guess what? ...

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Pumpkin Apple Streusel Muffins ... 2 fall flavors are perfect together!

It has been an absolutely beautiful fall week in North Carolina! Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!

Which has led me to baking with fall flavors. ...

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It has been an absolutely beautiful fall week in North Carolina! Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!

Which has led me to baking with fall flavors. ...

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Nutella Waffles {& two blog milestones!}

It's been a big couple of weeks here at The Kitchen is My Playground, with this little slice of blogland reaching two pretty cool milestones. At least I think they're pretty cool!

So what are these cool milestones, you ask? Well, please allow me to share ...
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It's been a big couple of weeks here at The Kitchen is My Playground, with this little slice of blogland reaching two pretty cool milestones. At least I think they're pretty cool!

So what are these cool milestones, you ask? Well, please allow me to share ...
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Fluffy Scrambled Eggs

I know what you are thinking... it's kind of ridiculous to devote an entire post to scrambled eggs right?  Wrong!  The trick to fluffy & moist scrambled eggs is in the method, which luckily, I learned from a friend.  These scrambled eggs are life-changing!  Plus they are seriously so simple & fool proof.  Works every time!  You will not want to make your scrambled eggs any other way after you try it like this.

Fluffy Scrambled Eggs

Recipe/Method shared by: Amber (Dessert Now, Dinner Later!)

• Butter
• Eggs
• Milk
• Salt & Pepper
• Cheese, optional

1. Heat a small amount of butter in a skillet over medium-high heat, until melted & bubbly.
2. Add the amount of milk you would typically scramble with the eggs to the pan and wait 5 seconds or so until it sizzles & foams up.  (I typically add only a tablespoon or two per 2-3 eggs.)
3. Add whisked eggs, a sprinkle of cheese, if desired, & season with salt & pepper.  Stir with a rubber spatula until eggs are just about done; approximately 2 minutes or less.  (If scrambled eggs look done in the pan, they will be overdone on the plate, so cook accordingly.)  Remove pan from heat.  Serve immediately topped with extra cheese if desired.

I know what you are thinking... it's kind of ridiculous to devote an entire post to scrambled eggs right?  Wrong!  The trick to fluffy & moist scrambled eggs is in the method, which luckily, I learned from a friend.  These scrambled eggs are life-changing!  Plus they are seriously so simple & fool proof.  Works every time!  You will not want to make your scrambled eggs any other way after you try it like this.

Fluffy Scrambled Eggs

Recipe/Method shared by: Amber (Dessert Now, Dinner Later!)

• Butter
• Eggs
• Milk
• Salt & Pepper
• Cheese, optional

1. Heat a small amount of butter in a skillet over medium-high heat, until melted & bubbly.
2. Add the amount of milk you would typically scramble with the eggs to the pan and wait 5 seconds or so until it sizzles & foams up.  (I typically add only a tablespoon or two per 2-3 eggs.)
3. Add whisked eggs, a sprinkle of cheese, if desired, & season with salt & pepper.  Stir with a rubber spatula until eggs are just about done; approximately 2 minutes or less.  (If scrambled eggs look done in the pan, they will be overdone on the plate, so cook accordingly.)  Remove pan from heat.  Serve immediately topped with extra cheese if desired.

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Easy Coffee Cake

I used to make sour cream coffee cake but it was never good as a spur of the moment weekend breakfast because I never have sour cream in the house. I started to like this recipe a lot more, which I got from my boyfriend's mother. This is a much more reasonable spur of the moment coffee cake. It uses ingredients you always find in your kitchen.

Coffee Cake

Ingredients

• 1 egg
• 1/2 cup sugar
• 1/2 cup milk
• 2 tbsp melted butter
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp salt` 

Ingredients for topping

• 1/4 cup packed brown sugar
• 1 Tbsp melted butter
• 1 tsp cinnamon
• 1 Tbsp flour

Directions

1. Beat egg, milk and melted butter. Mix in butter
2. Mix the dry ingredients and add those to the wet ingredients. Mix until just combined
3. Pour mix into greased loaf or cake pan. Top with brown sugar topping (you can double the topping if desired)
4. Bake at 375 for 20-25 minutes, depending on the thickness of the loaf. It will look very skinny but it will rise quite a bit.

I used to make sour cream coffee cake but it was never good as a spur of the moment weekend breakfast because I never have sour cream in the house. I started to like this recipe a lot more, which I got from my boyfriend's mother. This is a much more reasonable spur of the moment coffee cake. It uses ingredients you always find in your kitchen.

Coffee Cake

Ingredients

• 1 egg
• 1/2 cup sugar
• 1/2 cup milk
• 2 tbsp melted butter
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp salt` 

Ingredients for topping

• 1/4 cup packed brown sugar
• 1 Tbsp melted butter
• 1 tsp cinnamon
• 1 Tbsp flour

Directions

1. Beat egg, milk and melted butter. Mix in butter
2. Mix the dry ingredients and add those to the wet ingredients. Mix until just combined
3. Pour mix into greased loaf or cake pan. Top with brown sugar topping (you can double the topping if desired)
4. Bake at 375 for 20-25 minutes, depending on the thickness of the loaf. It will look very skinny but it will rise quite a bit.

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Cinnamon Roll Pancakes

Oh my word, these pancakes, are genius!  They are quick & have all the flavors of a cinnamon roll.  Fluffy pancake, cinnamon sugar swirl, & a cream cheese glaze for syrup...what more could you want?  I absolutely loved every bite!  If you are like me, you occasionally make breakfast for dinner; this was one of those nights & I am so glad I tried these.  Mix up your breakfast (or dinner) routine & try these pancakes.  They won't disappoint!

Cinnamon Roll Pancakes

Recipe altered from Life as a Lofthouse by: Amber (Dessert Now, Dinner Later!)

• 3 cups dry pancake mix + water as directed by package
• Cinnamon Sugar Filling:

• 6 Tbsp butter
• 1/4 cup brown sugar
• 2 1/2 tsp cinnamon
• Cream Cheese Glaze:
• 4 Tbsp butter
• 2 oz cream cheese
• 1 1/4 cup powdered sugar
• 1 tsp vanilla

1. Prepare pancake mix according to directions on package.  Set aside.
2. Prepare cinnamon sugar filling by softening butter in the microwave & adding the brown sugar & cinnamon.  If the filling is very soft, put it in the freezer for 5-10 minutes or until it is a little more set.  Fill into a plastic baggie & cut off a small piece of the corner (prepare for piping onto pancakes.)  Set aside.
3. Prepare syrup by melting the butter & cream cheese in the microwave.  Then add powdered sugar & vanilla & whisk until smooth.  Set aside.
4. On a heated, greased griddle, pour pancake batter for desired size pancakes (mine were 5-6" round) & do as many as will fit on your griddle.  Using the cinnamon sugar baggie, pipe a swirl on top of each pancake, starting around the edges & working your way to the center.  When bubbles begin to appear on the surface flip pancakes CAREFULLY (your cinnamon sugar filling will get heated, melt, & pop at you once it hits the griddle.)  
5. Continue cooking until lightly browned on the underside, 1 to 2 minutes more.  Transfer pancakes to a clean plate & cover with a kitchen towel to keep warm.  
6. Repeat with the rest of the pancake batter/filling.
7. Serve with warmed cream cheese glaze.  

Oh my word, these pancakes, are genius!  They are quick & have all the flavors of a cinnamon roll.  Fluffy pancake, cinnamon sugar swirl, & a cream cheese glaze for syrup...what more could you want?  I absolutely loved every bite!  If you are like me, you occasionally make breakfast for dinner; this was one of those nights & I am so glad I tried these.  Mix up your breakfast (or dinner) routine & try these pancakes.  They won't disappoint!

Cinnamon Roll Pancakes

Recipe altered from Life as a Lofthouse by: Amber (Dessert Now, Dinner Later!)

• 3 cups dry pancake mix + water as directed by package
• Cinnamon Sugar Filling:

• 6 Tbsp butter
• 1/4 cup brown sugar
• 2 1/2 tsp cinnamon
• Cream Cheese Glaze:
• 4 Tbsp butter
• 2 oz cream cheese
• 1 1/4 cup powdered sugar
• 1 tsp vanilla

1. Prepare pancake mix according to directions on package.  Set aside.
2. Prepare cinnamon sugar filling by softening butter in the microwave & adding the brown sugar & cinnamon.  If the filling is very soft, put it in the freezer for 5-10 minutes or until it is a little more set.  Fill into a plastic baggie & cut off a small piece of the corner (prepare for piping onto pancakes.)  Set aside.
3. Prepare syrup by melting the butter & cream cheese in the microwave.  Then add powdered sugar & vanilla & whisk until smooth.  Set aside.
4. On a heated, greased griddle, pour pancake batter for desired size pancakes (mine were 5-6" round) & do as many as will fit on your griddle.  Using the cinnamon sugar baggie, pipe a swirl on top of each pancake, starting around the edges & working your way to the center.  When bubbles begin to appear on the surface flip pancakes CAREFULLY (your cinnamon sugar filling will get heated, melt, & pop at you once it hits the griddle.)  
5. Continue cooking until lightly browned on the underside, 1 to 2 minutes more.  Transfer pancakes to a clean plate & cover with a kitchen towel to keep warm.  
6. Repeat with the rest of the pancake batter/filling.
7. Serve with warmed cream cheese glaze.  

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Banana Apple Baked Oatmeal

Oatmeal is a perfect breakfast food. It's full of fiber, including soluble fiber (which helps lower cholesterol). Yet even though oatmeal is a great breakfast food, it gets boring very quickly.

I found this recipe for a baked oatmeal that makes about 4 servings. You can keep them multiple days and just heat it up in the morning. Its a new, interesting way of doing oatmeal. Best of all, it has a little crunch from the quinoa.


Baked Oatmeal

Ingredients

• ½ cup rolled oats
• ¼ cup quinoa
• ¼ cup wheat bran
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 1 cup milk
• 1 egg
• 1 tsp vanilla
• 2 bananas
• 1 cup frozen berries or sliced apples

Directions

1. Mix together oats, quinoa, bran, baking powder, salt and cinnamon
2. In a separate bowl, mix together milk, egg, vanilla, and one mashed banana. Mix with the dry ingredients
3. Great a loaf pan and lay 1 sliced banana along the bottom and half the berries. Pour in oat mixture and top with remaining berries
4. Bake at 375 for 40 minutes or until golden and slightly puffed.

Oatmeal is a perfect breakfast food. It's full of fiber, including soluble fiber (which helps lower cholesterol). Yet even though oatmeal is a great breakfast food, it gets boring very quickly.

I found this recipe for a baked oatmeal that makes about 4 servings. You can keep them multiple days and just heat it up in the morning. Its a new, interesting way of doing oatmeal. Best of all, it has a little crunch from the quinoa.


Baked Oatmeal

Ingredients

• ½ cup rolled oats
• ¼ cup quinoa
• ¼ cup wheat bran
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 1 cup milk
• 1 egg
• 1 tsp vanilla
• 2 bananas
• 1 cup frozen berries or sliced apples

Directions

1. Mix together oats, quinoa, bran, baking powder, salt and cinnamon
2. In a separate bowl, mix together milk, egg, vanilla, and one mashed banana. Mix with the dry ingredients
3. Great a loaf pan and lay 1 sliced banana along the bottom and half the berries. Pour in oat mixture and top with remaining berries
4. Bake at 375 for 40 minutes or until golden and slightly puffed.

reade more... Résuméabuiyad

Cheesecake Nutella Twists

I think I have mentioned before, that I usually don't do very many big breakfasts.  I save those for holidays, or when we have company over for sake of saving my calories (you may not think I watch what I eat, based on what I put on this blog, but you are wrong.)  Well, we had my in-laws come visit us from California & we like to go all out when we cook for them.  We made these for breakfast one of the days they were here & oh my gosh they are out of this world!  I was on cloud nine eating these puffy pastries.  Obviously anything with Nutella is just amazing, & I am pretty sure most people who have tried Nutella know that it's one of the world's seven wonders (& if you haven't tried Nutella you are freaking psycho & need to head the the store now & buy some...it's by the peanut butter.)  I tried not to think of all the calories when I ate these, but even so, they are worth every bite!  Creamy, chocolatey, crispy crust.  Mmmmm!

Cheesecake Nutella Twists

Recipe lightly adapted from BruCrew Life & adored by: Amber (Dessert Now, Dinner Later!)

• 2 cans refrigerated reduced fat crescent rolls (8oz each)
• 1-8oz pkg neufchatel cream cheese
• 1 egg
• 1/4 cup sugar
• 1 cup Nutella

1. In a mixing bowl, beat the cream cheese, sugar & egg, until smooth & creamy.  Set aside.
2. Unroll the crescent rolls & separate into triangles.  Press two triangles together to form a rectangle.  (Next time I am using my mini rolling pin & really rolling the triangles together so the seams stay closed.)  
3. Spoon a large tablespoon of Nutella down the right side of the center.  Spoon a large tablespoon of cheesecake filling down the left side of the center.  Fold the edges of the rolls over the filling.  Press seams together at the middle & the ends.  Flip roll over so that the seam is underneath.  Repeat with all rolls.
4. Gently twist the rolls.  Press together any seams that come undone.  (To be honest, my rolls, were far from perfect!  I had filling oozing out all over the place & I was getting frustrated trying to pinch the seams, but it really didn't make a huge difference once everything was cooked.  They didn't look horrible, & they tasted amazing anyway.)
5. Bake at 375*F for 10-11 minutes.  Let cool on a wire rack, or don't let them cool & eat them warm & gooey from the oven.  Refrigerate leftovers.  *Optional: in a zip-top bag, spoon a Tbsp or two of Nutella; cut off a corner & squeeze a zig-zag of chocolatey goodness over the tops to make your breakfast pastries look fancy.  You can never have enough Nutella :)

I think I have mentioned before, that I usually don't do very many big breakfasts.  I save those for holidays, or when we have company over for sake of saving my calories (you may not think I watch what I eat, based on what I put on this blog, but you are wrong.)  Well, we had my in-laws come visit us from California & we like to go all out when we cook for them.  We made these for breakfast one of the days they were here & oh my gosh they are out of this world!  I was on cloud nine eating these puffy pastries.  Obviously anything with Nutella is just amazing, & I am pretty sure most people who have tried Nutella know that it's one of the world's seven wonders (& if you haven't tried Nutella you are freaking psycho & need to head the the store now & buy some...it's by the peanut butter.)  I tried not to think of all the calories when I ate these, but even so, they are worth every bite!  Creamy, chocolatey, crispy crust.  Mmmmm!

Cheesecake Nutella Twists

Recipe lightly adapted from BruCrew Life & adored by: Amber (Dessert Now, Dinner Later!)

• 2 cans refrigerated reduced fat crescent rolls (8oz each)
• 1-8oz pkg neufchatel cream cheese
• 1 egg
• 1/4 cup sugar
• 1 cup Nutella

1. In a mixing bowl, beat the cream cheese, sugar & egg, until smooth & creamy.  Set aside.
2. Unroll the crescent rolls & separate into triangles.  Press two triangles together to form a rectangle.  (Next time I am using my mini rolling pin & really rolling the triangles together so the seams stay closed.)  
3. Spoon a large tablespoon of Nutella down the right side of the center.  Spoon a large tablespoon of cheesecake filling down the left side of the center.  Fold the edges of the rolls over the filling.  Press seams together at the middle & the ends.  Flip roll over so that the seam is underneath.  Repeat with all rolls.
4. Gently twist the rolls.  Press together any seams that come undone.  (To be honest, my rolls, were far from perfect!  I had filling oozing out all over the place & I was getting frustrated trying to pinch the seams, but it really didn't make a huge difference once everything was cooked.  They didn't look horrible, & they tasted amazing anyway.)
5. Bake at 375*F for 10-11 minutes.  Let cool on a wire rack, or don't let them cool & eat them warm & gooey from the oven.  Refrigerate leftovers.  *Optional: in a zip-top bag, spoon a Tbsp or two of Nutella; cut off a corner & squeeze a zig-zag of chocolatey goodness over the tops to make your breakfast pastries look fancy.  You can never have enough Nutella :)

reade more... Résuméabuiyad