Tag - breakfast

French Toast with Nutella and Fruit

Sometimes you just want to go all out for breakfast — an “I’m not going to eat lunch” kind of breakfast. This was one of those times. French toast with Nutella and fruit topping. I would make this every morning if I could just forget about how bad it is for you. I really couldn’t fill this with more gluten, sugar, dairy, and fat if I tried. Okay, maybe if I tried.

If you can forget about a healthy egg white omelette for one day; indulge in this!

French Toast with Nutella and Fruit Topping
8 slices country potato bread
1 teaspoon cinnamon
2 Tablespoons sugar
4 eggs
1/4 cup milk
1 teaspoon vanilla extract
4 Tablespoons butter
2 bananas
Strawberries
Nutella
Powdered sugar
Whipped cream

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1. Combine cinnamon and sugar and whisk together in a large bowl. Add eggs, milk, vanilla and whisk until combined.

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2. Dip bread in the mixture and fry slices in butter until golden brown.

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3. Cut up strawberries and place in a bowl with 2 Tablespoons of sugar to macerate.

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4. Get all of your toppings ready!

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5. Spread french toast with a generous portion of Nutella.

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6. Place bananas on top of the Nutella.

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7. Place strawberries on top of the bananas.

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8. Sprinkle it all with powdered sugar.

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9. Top it all off with homemade whipped cream.

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Homemade Sausage and Drop Biscuits

This is a comforting, quick and filling dish that can easily last with leftovers for the whole weekend!

Sausage Gravy
16 oz pork sausage
1/4 cup flour
2/ 1/2 cups milk
Salt and pepper

1. Cook sausage in large skillet over medium heat until browned. Remove and set aside.

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2. Add flour to the pan and lightly toast in grease leftover from the sausage.

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3. Gradually add milk and cook mixture until it thickens, stirring constantly. Reduce heat to low and simmer. Add the sausage back to the gravy.

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Drop Biscuits
2 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

1. Combine all dry ingredients and then add butter and milk. Drop 2 tablespoons worth onto a prepared baking pan. Cook at 450 degrees for 10 minutes until golden brown.

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Chocolate and Hazelnut Scones

Four years have passed since my last attempt at making scones. Needless to say, they didn’t turn out very well that time around. From that point on they’ve always seemed so daunting in my mind. It’s the pressure of the perfect sandy texture when mixing the dry ingredients and butter before you dare add the wet ingredients. I’m never confident in this stage to know whether or not they’re going to turn out well.

I used a recipe from Baked Explorations, a cookbook that I’ve had since 2011. It’s a gorgeous book and full of great tips, wonderful photography, and is also home to a trusty coffee cake recipe. I’ve been blessed with wonderful desserts because of that book that I decided to be faithful in their scone instructions.

The scones came out beautifully! Jason said they were light and airy and complemented coffee and tea perfectly. Great job Baked Explorations, you did it once again.

Chocolate and Hazelnut Scones
2 cups all-purpose flour
1/4 cup sugar
1/4 cup dark sweetened cocoa powder
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons cold unsalted butter, cut into chunks
1 large egg
1/2 cup heavy cream
3/4 toasted hazelnuts, coarsely chopped
1/2 cup Nutella

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1. Preheat the oven to 375 degrees F and place the rack in the center.  Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
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3. Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
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4. In a separate bowl, whisk together the egg and cream.

5. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together.  Gently and briefly knead the dough with your hands.

6. Flatten the dough into a rectangle approximately 6 by 12 inches. Evenly spread the Nutella over the dough.

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7. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.

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8. Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet. Top with toasted hazelnuts and slightly press in so they don’t fall out.

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9. Bake the scones for 18-20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean.  Do not over bake.

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10. Transfer the scones to a wire rack to cool completely.  Place the baking sheet with the parchment still on it underneath the rack.

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Jason got me a new lens for my birthday and then I purchased a tripod a couple weeks ago. These have been picture-taking saviors! I tested them both out on this recipe and realized what a difference they make.

The tripod allows me to lower the shutter speed to let more light into the photo. Without it, I’m not able to do bring the shutter speed lower than 1/80 because the pictures will come out blurry. Humans can’t really hold a camera without interfering with the quality of the picture at a shutter speed slower than that. Here are two set ups with and without using the tripod.

With tripod:

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Without tripod:

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With tripod:

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Without tripod:

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Before the tripod/new lens I had to search around the house for the perfect lighting. This is not conducive to quick cooking and not always ideal when you have a hungry husband. The tripod and lens are great time savers and also take some pretty neat pictures!

Homemade Granola

I’ve been buying granola at the farmers market the past few months. It’s a nice addition to my work-breakfast routine of greek yogurt and berries. The only downfall is that it’s fairly expensive and a little too sweet sometimes so I decided to make it at home this week! This is a great base recipe for you to add any nuts, dried fruit, sweetener, or oil. Mixing and matching encouraged.

Homemade Granola
3 cups gluten free oats
3 Tablespoons flax seed meal
1 Tablespoon cinnamon
3 Tablespoons agave nectar
1 teaspoon vanilla extract
3 Tablespoons coconut oil
1/2 cup sunflower seeds
1/2 cup almond slivers

1. Mix oats, flax seed, and cinnamon in a bowl. In a separate bowl, mis the agave nectar, vanilla, and oil. Combine the two until all of the ingredients become moist. Add in the seeds and almonds.

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2. Spread granola mixture on a cookie sheet in a thin layer.

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3. Cook in a 300 degree oven for 20 minutes until golden brown, tossing every few minutes, ensuring the granola doesn’t burn or stick.

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4. Enjoy with greek yogurt and berries!

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Spring Frittata

There are some mornings where I simply don’t get up early enough to make breakfast before heading to work. When I get there I end up housing a greek yogurt, which is fine, but I was hoping to switch it up a bit this week. I found this breakfast inspiration on the website of a wine club Jason and I joined recently. I made a few alterations to this Spring Frittata, but it was a great base to start with.

Spring Frittata
(Recipe inspiration from Acacia Vineyard)
1 large Yukon gold potato, halved and cut into slices 1/4 inch thick
1/2 cup extra-virgin olive oil
1 large leek, white part halved and chopped into 1/2-inch pieces
1 clove garlic, chopped
2 cups fresh spinach, chopped
4-5 large asparagus
6 large eggs
salt and freshly ground black pepper
1 cup sharp cheddar

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1. Preheat oven to 350° F.
2. Crack eggs into large bowl and mix with salt and pepper to taste, put aside.
3. In a skillet on medium-high heat, cook potato slices in oil until golden brown.
4. In an oven proof skillet on medium heat cook leeks, asparagus, spinach, and garlic and cook until tender and spinach has wilted. Vegetables should be bright green. Transfer the potatoes to the pan and mix.
5. Pour eggs onto the vegetables and top with cheese.
6. Bake until set, about 17-20 minutes. Remove from oven and cool on stove for 5 to 10 minutes before serving.

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