It’s almost Christmas morning and Christmas breakfast always needs a special touch. This cinnamon syrup is just that, it’s sweet and cinnamon always makes me think of holiday time. I hope that this makes it to your Christmas breakfast table or any special breakfast or brunch you are having.
French toast is my favorite breakfast food. Whenever we go out to breakfast it’s always what I want. Yes I do try other things but french toast is never a disappointment. My husband prefers to have a bit of a crunch to the outside (he is not a fan of warm soggy/mushy things) and he also prefers it when I use french bread. We usually pair french toast with bacon. What is your favorite thing to eat with french toast?
I love holiday time and the flavor I look most forward to is pumpkin! Who doesn’t love pumpkin pie, well it’s my favorite, but you can’t have pumpkin pie all the time so why not make these scones to enjoy the pumpkin flavor all day long. I just finished eating the last scone, but I can not wait to make the next batch.
With the two glazes on top it mimics a scone I once had at Starbucks. A delicious powdered sugar glaze and then a yummy spiced glaze on top of that. This would be perfect paired with a pumpkin spice latte. Oh how I love pumpkin! What is your favorite thing to pair with a scone?
Do you love holiday time? What about pumpkin flavor? If you answered yes, then these scones are for you. Enjoy the holidays and enjoy the most delicious pumpkin flavor all day long!
These pumpkin scones are delicious and have the best pumpkin flavor ever. FrenchToasty.com has lots of holiday recipes.
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter (cut into 1 inch cubes)
1/2 cup canned pumpkin (a little more won't hurt if you like alot of pumpkin flavor)
3 tablespoons half & half
1 large egg
Powdered Sugar Glaze
1 cup powdered sugar
2 tablespoons milk
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment. stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Add the butter and toss with a fork to coat with the flour mixture. Mix on medium low speed until the texture resembles coarse cornmeal. Make sure that the butter pieces are small, about the size of a small pea.
In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Pat out dough onto a lightly floured surface and form into a 1 inch thick rectangle, about 4”x12”.
Use a large knife to slice through the dough making three equal portions. Then cut each portion in a x pattern (four pieces). You will end up with 12 triangular slices of dough.
Place on prepared baking sheet. Bake for 14-16 minutes, or until light golden brown.
Cool on wire rack.
While scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk until smooth. Not too thick and not too runny.
Once scones are completely cool, use a pastry brush to spread powdered sugar glaze over the top of each scone. Allow to harden.
While the powdered sugar glaze is hardening, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about a hour).
Once October hits I’m all about pumpkin! Pumpkin food, pumpkin candles, pumpkin carving…pumpkin, pumpkin, pumpkin!! This year I got a little head start on my pumpkin obsession. I went to Starbucks and tried a Pumpkin Spice latte and a pumpkin scone, both excellent. My daughter split the scone with me and she loved it so I guess she must love pumpkin like her mama.
I saw a picture on Pinterest of Pumpkin Pancakes dripping in syrup that looked so tasty. I knew I must try and make them. They were excellent and the homemade cinnamon syrup recipe is simpler than anyone could imagine. So if you are one of those people that thinks they could never make homemade syrup then this recipe is for you, homemade syrup in about 5 minutes.
My daughter is my new baking buddy. Any time she see the Kitchen Aid on the counter she says “bake in big bowl, bake in big bowl.” So lets just say that gives me a great excuse to bake more as if I really needed an excuse. I hate to waste good food, so since this Pumpkin Pancake recipe only calls for half a can I used the other half to make pumpkin cookies. This made my daughter happy, she scooped the dry ingredients into the big bowl like it was nobody’s business.
I really hope you all enjoy these pancakes. They are the perfect addition to everyone’s fall menu, Enjoy!
Who doesn’t want a delicious warm breakfast while camping? I certainly do. We were getting ready to go camping at the lake so it was the perfect place for me to try these breakfast burritos that I got the inspiration from pinterest. Let me just say that they turned out amazing, the longer they cooked over the fire the better they got. The heat sealed the tortilla shut and they got a crispy crunch to them.
Let me know what ingredients you try in yours, next time I will be more experimental, Enjoy!
These breakfast burritos can be made at home and cooked on the campfire. FrenchToasty.com has lots of great breakfast recipes.
12 flour tortillas
10 eggs (scrambled and fully cooked)
1 bag hash browns (cooked)
12 thin slices pepper jack cheese
1/2lb sausage (cooked and crumbled)
Cook sausage, hash browns and eggs.
Lay tortillas on counter. Evenly put eggs, hash browns and sausage on each tortilla down the middle. Lay 1 piece of cheese of each burrito filling. You can break each slice in half if you desire and lay them side by side.
Roll burrito up tight and wrap in foil.
Store in refrigerator until ready to cook. Will keep for a few days.
I created an assembly line
Sausage Breakfast Burritos
Vegetarian Breakfast Burritos
Top with delicious cheese before rolling up.
Roll tightly in foil and store in refrigerator until next day. They will stay good for a couple days in the fridge, but you could freeze in a ziploc bag to extend the life.
Keep a close eye, and rotate every few minutes.
Here is the beautiful Lake Wenatchee where we camped.
Every spring the rhubarb in my dads garden is ready for picking and I always make sure to get some. I usually make a bunch of batches of strawberry rhubarb pie filling, put in Ziploc bags and toss in the freezer so I’m ready to bake a pie at any time. But this year I’ve decided to experiment and try some new recipes. I was babysitting my friends son yesterday and so I figured two little ones would enjoy some muffins, so I whipped up a batch of these and my daughter and friends son loved these. What’s better then having your little one enjoy something healthy with no preservatives that you made.
These would be excellent for breakfast or brunch, and with mothers day coming up, I’m sure your mom would love a batch of these. Wrap them in a basket and you will make her day.
Strawberry Rhubarb Muffins
makes 18 standard size muffins
1 cup milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1-1/2 cup rhubarb, finely diced
1 cup strawberries, chopped
1-1/2 cups whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamon or ginger
1/2 teaspoon salt
5 tablespoons rolled oats
3 tablespoons sugar
Preheat oven to 400 degrees F. Grease muffin tins or line with cupcake liners, set aside.
In medium bowl, combine milk, vinegar, sugars, oil and vanilla, stir.
In another bowl, combine the flours, baking powder, baking soda, cardamon and salt. Mix the rhubarb and strawberries into this dry mixture, tossing to coat with a light coat of the four mixture. This prevents the fruit from sinking to the bottom of the muffin and helps it stay in the center of the muffin (works great!).
Pour the wet ingredients into the dry mixture and stir just until combined.
Spoon batter evenly into your muffin tin and sprinkle with sugar and oats.
Bake for 20-25 minutes (depending on what size muffins you are making) stick a toothpick in to make sure it comes out clean.
Cool in pan for 5-10 minutes and transfer to a cooling rack.
These are delicious plain but you can always add a little spread of butter in the middle, Enjoy!
Try these in mini muffin tins or as loaves of bread!
You see that all the strawberries and rhubarb stayed in the center of the muffin.
I am not fully vegetarian, but I do prefer to eat very little meat. My husband has recently decided that it’s OK for me to try these vegetarian recipes I come across because so many of them have turned out to be delicious. This sweet potato frittata is one of those recipes that I’ve come across that turned out to be a success. It is delicious, low in calories and good for you. And better let you know that is so easy to make. This is a great brunch recipe or everyone loves breakfast for dinner, so try this for dinner tonight (that is how we had it the first time).
Sweet Potato Frittata with Caramelized Onions and Cheddar Cheese
Servings: 8 Pieces
Time: 45 minutes total
Extra Virgin Olive Oil
1 medium onion, slices
1 medium garnet yam, cut into 1/4” thick slices (skin on)
2 green onions
6 eggs, lightly beaten
1/4 cup whole milk or half-and-half
1/2 tsp pepper (salt optional, I didn’t use any)
1/2 cup cheddar cheese
Preheat oven to 350 degrees F. Lightly grease a 8” or 9” pie pan and set aside.
Heat 1 tbsp olive oil in medium frying pan and add sliced onion. Allow onions to cook for 8 minutes to caramelize. (This step smells amazing!)
Layer the sliced sweet potato in the greased pie pan. Spread the caramelized onions in an even layer on the potato, then sprinkle the chopped green onions.
Whisk pepper, milk and eggs. Then pour over the sweet potato mixture. Give the pie pan a gentle shake to distribute evenly.
Top with the cheddar cheese and bake for 30minutes, until the eggs are completely set, the potatoes are soft and the top is browned and bubbly (if the top is browned enough, put under the broiler for a minute, watch very closely to prevent burning).
Cool slightly, or to room temperature, cut into wedges and serve.
This is a great vegetarian option to a classic french frittata. It is basically a crust-less quiche. The ingredients are endless, what are your favorite frittata ingredients?