breakfast and brunch

Lemon Poppy Seed Muffins

October 4, 2018

This easy Lemon Poppy Seed Muffin recipe gets a healthy boost with almonds and yogurt to make a moist muffin everyone will declare the very best.

Healthy Lemon Poppy Seed Muffins

You know how there are some ingredients that you just can’t say no to when it comes to a particular food?

Like, for me, the only cake that’s worth its weight in birthday candles is German Chocolate Cake. Or if I’m choosing an artisanal cheese it’s going to be a stinky, gooey, triple cream.

So when my Ali Smudge wanders through the bakery section of the grocery store, I don’t even have to wonder what request she’s about to pose. Because it’s always the same. And it’s always for a Lemon Poppy Seed Muffin.

continue to the recipe… about Lemon Poppy Seed Muffins

Blueberry Oatmeal Quick Bread

June 6, 2018

This incredibly easy blueberry bread (it takes just 10 minutes to mix!) gets an added dose of healthy with the addition of Greek yogurt and oats, making it an even better option than banana bread or blueberry muffins, too.

This quick bread recipe is a favorite I originally shared back in 2013. Lately I’ve been making it over and over again—it’s that perfect food gift for welcoming the new baby (hello baby Max!) or saying hello to new neighbors. So while I was at it, I took new photos to share again here.

This recipe came about after standing at the kitchen counter one day with a half dozen super ripe bananas, swatting my husband’s headed-to-the-garbage-can-hands in an attempt to quell their discarded fate.

I knew by the super sweet smell and the mooshy touch—not to mention Smudge’s squinched up expression each time she passed them by thanks to their rather unattractive state—that I’d be lucky to squeeze even one more day in before my opportunity to make banana bread would be gone. And just like that, it was.

That’s when blueberries came to my quick bread rescue, for a quick bread worthy of any breakfast, brunch, or treat.continue to the recipe… about Blueberry Oatmeal Quick Bread

Ham and Cheese Breakfast Casserole

December 18, 2017

Breakfast for a crowd has never been easier thanks to this incredibly easy to assemble, make-ahead ham and cheese breakfast casserole that some may call a soufflé or a strata, but we just call delicious.

This recipe has been on the blog since the beginning, because it’s one of my very favorites. But just like everything worth keeping around, it was time for it to get a refresh and update.

My family isn’t steeped too deeply in legendary traditions. As kids, we didn’t go to the same summer vacation spot year after year nor did we play the perennial party games at the annual family reunion.

But we did always gather together on Thanksgiving and Christmas. And that’s why it’s my favorite time of the year. Memories of grandmas and grandpa, all the aunts and uncles and cousins too, together to eat, share, arm wrestle—and beat—my boy cousins and watch TBS’s 24 hour A Christmas Story marathon.

Each and every Christmas morning of of my 29 ‘plus’ years, I’ve had this ham and cheese breakfast casserole we assemble the night before and then bake on Christmas morn in all of its gooey, cheesy, ground ham you’ll breakfast ingredient lovers union.

And this casserole is special, because this casserole never makes another appearance at any other time of the year than on Christmas morning. We simply don’t ever want it to lose it’s special shining sparkle.continue to the recipe… about Ham and Cheese Breakfast Casserole

Puff Pastry Smoked Salmon and Goat Cheese Quiche

May 11, 2017

Thanks to a few staples you can keep in your fridge and freezer, this quick and simple quiche comes together fast thanks to a puff pastry crust filled with custard-ey eggs, smoked salmon, and crème fraîche or goat cheese.

This post has been updated with new photos and a few tweaks to the recipe. Enjoy!

Keeping long-lasting basic ingredients on hand in the fridge, freezer, and panty easily solves the “what’s for dinner” question. And with this super simple, quick quiche recipe, you won’t have to ponder that question for breakfast, brunch or lunch either.

We’ve definitely been on a breakfast kick and quiche has been top of mind. And I don’t mean breakfast for breakfast, but for dinner instead. One of my favorite things growing up is when my dad would break out the big electric frying pan in the evening and sauté mushrooms and bacon for Grandma’s Eggs. What kid doesn’t think breakfast for dinner is some sort of cosmically altered universe? And it’s an easy way for mom and dad to look like we’re ‘breaking the rules’ and going against society.

What rebels we are.
continue to the recipe… about Puff Pastry Smoked Salmon and Goat Cheese Quiche

Arugula and Prosciutto Egg Benedict with Blender Hollandaise Sauce

September 10, 2013

Why is it there are some recipes that are justifiably deemed for brunch? Take for example the egg benedict, or more specifically my Arugula and Prosciutto Egg Benedict.

This isn’t a dish one would much consider ginning up on a Wednesday morning when the alarm didn’t go off (why does it always seem like it happens on a Wednesday?) and you’re prying the covers off of your sleeping daughter who pulls the perfect caterpillar move to create the tightest of duvet cocoons all the while racing the clock to not miss the first school bell because why didn’t anyone make her lunch the night before??

No, that’s the day for a microwave egg and veggie bagel sandwich.

Which is why I suppose those restful weekend lallygag brunches are indeed all of what they’re cracked up to be.

A few weekends ago I upped the ante on the traditional egg bene because the simple ham just wasn’t putting the lock in my blocks. Maybe that’s why I make this salmon and bagel egg benedict so often.

But with a blender just begging to be used for something other than the weekend’s margaritas, we put the breakfast making skills to work by adding a few Italian flavors to the traditional benedict.continue to the recipe… about Arugula and Prosciutto Egg Benedict with Blender Hollandaise Sauce

Stuffed Orange French Toast with Blackberry Compote and Friday Faves

August 30, 2013

Let’s just go ahead and put this week into the archives right where it belongs and look forward to a weekend where Stuffed Orange French Toast with Blackberry Compote should make a Labor Day appearance.

Labor Day weekend puts the nail in the coffin to the drawn out farewell to summer, replete with last days at the pool and chilly evening barbeques. The leaves are even starting to change around here and the instate rivalry football game was just last night and I haven’t even flipped the calendar page to September or placed a Kerr jar in a hot canning bin.

Is my head spinning yet?

This Labor Day weekend I’ll be heading to our friend’s mountain cabin to do a little R&R, have a cabin spa day with Smudge, do a few hikes and generally chill. But I do have some delish cooking ginned up in my head, and with distractions at bay (aka laundry, paying bills and cleaning the house) cooking in the mountains will be at the top of the menu.

One of my concoctions rattling around in my head involves peaches and blackberries, perhaps inspired by…

continue to the recipe… about Stuffed Orange French Toast with Blackberry Compote and Friday Faves

Mediterranean Strata and Friday Faves

August 16, 2013

Breakfast or dinner, this Mediterranean Strata goes both ways. It’s open minded that way.

When nights turn into days and the list of weekend to-dos include brunch or make ahead lunch or just planning ahead for a different take on dinner for Monday night, I go for egg soaked bread, cheese and some extra additions that create a heavenly meld with aforementioned egg, bread and cheese.

Which pretty much leaves the playing field wide open.

Some people that know me probably think I live on this stuff. Stratas are my standard bring along when I’m asked to bring a breakfast for a baby shower brunch or when I’m on breakfast duty during our yearly girl’s get away weekend. I’m fine by that.

I’ll leave the jello shots to my college roomies who end up with the more technical part of the bargain.

continue to the recipe… about Mediterranean Strata and Friday Faves

Whole Cherry Syrup

August 7, 2013

Dollar size chocolate chip pancakes demand a syrup with a statement. This Whole Cherry Syrup stands up waves it’s arms in the air like it just doesn’t care. Word.

This summer has made my Smudge of a daughter extremely sparse at home thanks to a 4-week cousin-cation that included nearly 3 weeks at my mom’s house. But before we knew it, the cousins caught their plane ride home and left us (her) in a puddle of full-blown tears and grieving for 2 entire days with the lament of, “Now I only have Instagram so I know what they’re doing.” Only Instagram. How ironic, since it’s INSTANT!

Now that she’s home, she’s quickly adapted right back into the life of a 9 year old, which translates to, “Mom, can I hang out with a friend today?”, “Mom, can we go swimming?”, “Mom, can xx or yy sleep over tonight?”, “Mom, can I get a doughnut at the store and a shake on the way home?”

A girl after my own heart.

So when she had a friend sleep over after ‘hanging out’—they don’t call them play dates at this age anymore thank you very much, that’s so third grade—it was time to whip up their request for breakfast request for dinner. It’s summer. It’s necessary. It’s chocolate chip pancakes with raspberry syrup.

But with one very big caveat. Smudge’s favorite raspberry syrup didn’t find it’s way back into the refrigerator the last time it was used and had developed a very plump, golden skid of goo on top of the syrup. Buh-bye raspberry syrup.

On the upside, we had before us the perfect excuse to make a quick homemade Cherry Syrup thanks to a gorgeously boxed delivery of Washington State’s Stemilt dark sweet cherries courtesy of Whole Foods.continue to the recipe… about Whole Cherry Syrup

Baked Stuffed Orange French Toast

June 6, 2013

The breakfast was a hit. Again.

I made this Orange Stuffed Baked French Toast for Smudge when I was testing recipes a few months ago and in just one hot minute she deemed it birthday worthy. A big deal? If you’re turning 9 years old you bet it is.

“Are you sure you don’t want your favorite from last year, the Banana and Chocolate Chip Baked French Toast?” I asked, knowing that it was a huge hit at last year’s birthday sleepover.

“Nope. I want this one.” A girl who makes up her mind and knows what she wants. I like that. But the fact she chose orange over chocolate? Maybe that red hair has singed her taste buds because as a blonde, I always go chocolate.

The menu quickly became one less thing we had to worry about once we settled on the birthday guest list (10 friends who are just as crazy and fun as she is) and decided what to do in lieu of birthday gifts (donations to our local humane society) then set the party itinerary of swimming and a sleepover.

All that was left to do was bake her traditional Birthday Cake Pie and prep the french toast for baking in the morning.

That’s what I love about doing a baked french toast, and I have several recipes on the blog because of it. They’re so easy to pull out of the fridge, pop in the oven and snap, you have a sweetened breakfast treat fit for a gaggle of gals.

continue to the recipe… about Baked Stuffed Orange French Toast

Baked Orange French Toast with Almond Crumble

March 19, 2013

I have a friend who abhors anything citrus. The smell alone puts her into a tailspin and the gag reflexes start. Peeling an orange in the same office with her was always a sensitive affair, but being the ever polite and gracious co-worker she would simply step out and never complain when any one of us would forget about her unfortunate dislike.

I feel sad for her. Citrus is so good! Thank goodness we’ve both moved onto new jobs where inconsiderate co-workers are a thing of the past.

Smudge is obsessed with clementines, and she will argue with me, “Moooom, they’re called “Cuties” not clemmmmentinnnnes.” She doesn’t quite get the branding thing yet. And that’s perfectly fine with me. As long as she’s getting her vitamin C and eating oranges.

So when I was noodling around thinking of recipes where I could add some orange flavor, one of my favorite dishes made its way to the front and center. French toast made easy: baked in the oven.continue to the recipe… about Baked Orange French Toast with Almond Crumble

Stacked Breakfast Enchiladas Recipe

February 26, 2013

The phrase, “too many cooks in the kitchen,” need not apply to the Soza family, who’s motto rings, “Pásale, Pásale, vengan a comer,” (Come in, come in. Come in and eat).

Since 2010, Evangelina (Vangie) Soza and daughters Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith have preserved three generations of family recipes and memories, celebrating their Mexican heritage in their well-followed blog, Muy Bueno.

I first discovered the cooking threesome when I featured Muy Bueno in the first issue of FoodieCrush magazine, where they shared their Christmas family traditions handed down from one generation and now to another. The role of family and tradition is the centerpiece of their brand, and it all started with their grandmother who they pay homage to in each word written and recipe created.

continue to the recipe… about Stacked Breakfast Enchiladas Recipe

Chocolate Pancakes and Friday Faves

February 15, 2013

During the week we’re the quick breakfast kind of family. Usually eggs or oatmeal and toast. Smudge always has toast because she’s a dunker. I don’t get it, the girl dunks her toast in everything from cereal to orange juice. Ew.

But when we have time, mostly on the weekends, I like to cook something tasty, and a little more sweet for my little lover girl. And when chocolate is involved, pony up and order seconds.

The killer part of this recipe is making the master recipe of dry ingredients, doubling it, then storing the rest away for a later breakfast, or two. The result is a pancake breakfast I can whip up even on the weekdays.continue to the recipe… about Chocolate Pancakes and Friday Faves

Microwave Egg and Vegetable Breakfast Sandwich

January 10, 2013

It’s been 6 months since I quit my job and became a solopreneur. Taking ma’ bizness into my own hands and saying goodbye to an office full of officemates.

Since that time, I’ve often thought about the mornings I’d have to hustle about the house, trying to get it all together to make it to work in time. In time to drive to work, walk over to Whole Foods to get a coffee to go, head into the office, check e-mail, see what’s up on Twitter, check in with co-workers. You know, the mundane routine you do to ease into the work day.

I never used to eat breakfast before I went to work. It wasn’t that it was a running-out-of-time-oh-hell-I’m-going-to-be-late thing, it was mostly that my stomach wasn’t tying itself into knots crying out in pain for food so I figured I could wait a little longer ’til it spoke up. Plus, making breakfast at work as a nice.little.diversion from work.

So after I’d finished my morning office round-about-routine I would make my eggs for breakfast. In the office. “Wow!” you must be thinking to yourself, “you had a full test kitchen at your office. Cool!” Um, no. So I came up with an alternative cooking method…continue to the recipe… about Microwave Egg and Vegetable Breakfast Sandwich

Sausage and Egg French Toast Cups

January 2, 2013

Neighbor gifts at holiday time are often a mixed bag. By the time Christmas has come to an end I usually find I’ve accumulated a countertop of cookies, candied nuts and hopefully a wine bottle or two from neighbors who’ve thoughtfully felt us worthy to share their neighborly wares.

One item that is pretty popular around our hood is Cinnamon Burst bread from Great Harvest Bakery. Naturally its tasty for breakfast—hot from the toaster and loaded with butter—or even for lunch as a sandwich with a slice of thick ham and some jammy preserves.

But after a few days of toast, I decided we needed a new treat for the sweeter side of breakfast. With sausage. And syrup. And make it easy on the cook, would you?

continue to the recipe… about Sausage and Egg French Toast Cups

12 Traditional Christmas Recipes

December 20, 2012

We’re on the final countdown. Just days away from a twinkle in his eye, a squinch of the nose, scarf up those cookies and up the chimney he goes.

As a young kid, I spent every Christmas Eve at my aunt Marilyn and Uncle Tom’s house where I would gorge myself on those pastel hard candy covered licorices as I tracked the jolly old elf’s progress toward our home, hoping against hope he’d find me and my sister all nestled in our single set beds. I was glued to the radio, (this was pre-NORAD ) raptly listening to the DJ’s talk of the man in the red suit fighting his way through the clouds toward the twinkling lights of my little old Utah neighborhood.

Later in my teens we moved the party to Grandma and Grandpa’s house, where everyone was greeted by Grandma’ MJ’s coveted ceramic lit Christmas tree holiding court in the foyer, her collection of Avon holiday plates nestled in evergreens and boughs artfully adorning the mantle, and where I would gather the younger cousins in front of the fire to read to the younger kids from Grandma MJ’s coveted edition of The Santa Claus Book.

As Grandma and Grandpa grew older we moved the party to Aunt Jill and Uncle Ben’s, where I spent most of my time either helping dish out Aunt Jill’s famous lasagna or arm wrestling my studly football playing boy cousins—and beating them—while reciting every word from my all-time favorite Christmas movie.

continue to the recipe… about 12 Traditional Christmas Recipes

Friday Faves and a Pepperoni Italian Egg Skillet

November 16, 2012

It’s the last weekend before the final gorge, aka Thanksgiving.

But before you sweat it out over the pumpkin pie with distant cousin Miranda who doesn’t hesitant to tell you allllll about her kids amazing experience at the gifted children’s private school where they’re getting straight A’s or listen to Uncle Barry’s wife #4 who he met on his most recent trip to Baja, we must eat breakfast. Something that’s hearty enough to nourish us early in the a.m. and carry us past noon or until the big bird sings and more “interesting” relatives show up.continue to the recipe… about Friday Faves and a Pepperoni Italian Egg Skillet

Friday Faves and Apple French Toast

October 5, 2012

Everywhere I look I’m seeing apples, squash and pumpkins. Fall’s earthly bounty is the equivalent of Christmas sugarplums dancing through food blogger’s heads.

It’s all set a serious craving for apples in my head, and my mouth. I’m craving them in every cookable form, from cupcakes to cider to applesauce to oven roasted. I just can’t quite decide what I want to make—and post—next. There are just too many delectable options.continue to the recipe… about Friday Faves and Apple French Toast

Roasted Tomato and Zucchini Frittata Recipe

September 25, 2012

I don’t have a coop. But lucky for me I know someone who does.

I’m a bit of an egghead. I know, last week I was a picklehead, now I’m an egghead and soon enough you’ll be reading about me becoming a cheesehead. Yes, a real-live Wisconsin cheesehead. But you’ll be hearing of that soon enough.

Back to the eggs.

Backyard chicken coops are the of-the-moment-hipster-hobby. It seems like the more dependent we become on our beloved digital devices (phones, televisions, cameras, computers) the more we crave anti-technology time (crafting, gardening, exercising, cooking.) And nothing seems more back-to-our-roots than farming. And the easiest way to farm for many of us is to put up a couple of chickens in the back forty—or 10 X 10 square—and enjoy the fruits of our free-range, hormone-free, freshly-laid orb.continue to the recipe… about Roasted Tomato and Zucchini Frittata Recipe

Apple & Blueberry Crumble

July 3, 2012

Next week is a big week for me, and for you my readers! You’ll be seeing a new look for the blog and also the release of the next issue of Foodie Crush!

I’m busy putting the final touches on the magazine so today’s post will be short but sweet. Mmmm, sweet.

continue to the recipe… about Apple & Blueberry Crumble

Banana and Chocolate Chip Baked French Toast

June 12, 2012

It hasn’t stopped rocking and rolling around here.

School just got out, schedules are in transistion, my husband is in full rehearsal mode with the band getting back together (oh Lord, did I just admit that is really happening?) and I just got back to town after an amazingly inspiring trip to Seattle for BlogHer Food. I did my fare share of blogger-stalking, business card exchanges and tweeting #overkill and met many of my fave bloggers and even more new faces I am so stoked to now/soon be following. And yes my pants are fitting a bit tighter. Damn Seattle has some good eats!

I’ll be doing a blog biz wrap up later this week and can’t wait to share the highlights. And BTW Austin, watch out ’cause this bloggo bunch is headed your way next year.

Before I left for Seattle I was crazy busy with deadlines, all of that said above and most importantly our Smudge’s 8th birthday. I’m still not sure if my post-party hangover is from the night of 8 year olds who don’t know any other speed than full throttle or food bloggers who pretty much do the same.

Either way, they both created new inspirations for me. Like this ooey gooey concoction that thanks to requests at our house for more combinations of chocolate and banana, has yet to fade from the peanut gallery.

continue to the recipe… about Banana and Chocolate Chip Baked French Toast

Salmon and Bagel Egg Benedict for Mother’s Day Brunch

May 10, 2012

While writing this I can overhear my husband singing along to Pete Townsend.

It’s not the expected rendition of one of the The Who‘s famously loud and uproarious songs. No, its a much sweeter and tender tune sung to a simple ukelele with a message that resonates deeply with me this Mother’s Day.

“I like every minute of the day!
I like every second, so long as you are on my mind,
Every moment has its special charm,
It’s all right when you’re around, rain or shine.”
—Blue, Red and Grey, The Who

It’s too easy these days between work commitments, running kids to and fro—not to mention our daily obsession with Instagram and Pinterest—to forget what is most important in our ever-expanding to-do-list-filled days.

To take a breath. To sit back and to look around and take advantage of the moments we have together as a women, moms and daughters.

Whether it’s an impromptu pinecone dodgeball fight in the park with my darling and quickly maturing daughter or a telephone conversation with my most supportive cheerleading mom, it’s just like Pete says, it’s all right when they’re around.

Smudge and her Mimi at a recent outing at the Zoo via @FoodieCrush Instagram

And that’s why I’m thrilled that I’ll again be spending this Mother’s Day with both of my girls. Yes, it is just a day like any other calendar day, but it’s also a reminder to take advantage of time spent with one another. To respect the teachings of the mom who’s lived a life of learning and to share her life lessons with my absorbent little sponge of a Smudge.

We’ve made this recipe a couple of times for my parents. Although my dad was a wee bit skeptical the first time out of the gate, he’s definitely been won over.continue to the recipe… about Salmon and Bagel Egg Benedict for Mother’s Day Brunch

Meyer Lemon Tart and a Recipe Round-up

May 8, 2012

When life gives you lemons, make…something sweet.

I’ve always been a big fan of lemons and their pucker power: Lemon meringue was my favorite flavor of pie and Lemonheads were my favorite candy and also one of my favorite bands (hello Evan Dando was HOT!)

Did you catch Johnny Depp in the video trying to upstage Evan? Hot begets hot. But Evan ain’t got nothin’ on my love of Meyer lemons.

Growing up in the mountains with nary a citrus tree in sight, I didn’t discover Meyer lemons until after a trip to Scottsdale, AZ where our friends had a Meyer lemon tree dripping with hundreds of the yellow citrus orbs.

With just one squeeze of its mellow-yellow, sweet lemon juice my tastebuds were doing backflips and I was smitten and itching to cook with them.

continue to the recipe… about Meyer Lemon Tart and a Recipe Round-up

Sweet Pear and Rosemary Honey with Havarti Grilled Cheese

April 17, 2012

Grilled Cheese Sandwiches. They’re not just for lunch anymore…and National Grilled Cheese Month continues.

This past weekend was a rainy one, where the clouds hugged the mountains and raindrops fell in sideways sheaths thanks to the whipping wind and fast moving storm. There is pretty much nothing I like better than a rainstorm, except for a thunderstorm. Or an epic snowstorm. Cocooning. That’s my idea of a good day.

With Smudge’s soccer game cancelled we had an unexpected opportunity to slow down from our regular weekend schedule filled with postponed errands, playdates and soccer games. Yep, the life of a parent is rarely your own. But its pretty damn awesome.

It was too wet to wander out for brunch, so we were definitely eating at home. And what did Smudge request? Grilled cheese. I don’t know why I was surprised—what kid doesn’t request grilled cheese as their go-to meal? But for breakfast?continue to the recipe… about Sweet Pear and Rosemary Honey with Havarti Grilled Cheese

A Tale of Two Egg Salad Sandwiches

April 10, 2012

Once upon a time, as in yesterday, there was a family divided.

They made their choices, they took sides. Neither would budge to accommodate the other.

It was a battle of the egg salads. One recipe made with the traditional deli-style mayonnaise. One recipe made with sweetened up, home school Miracle Whip.

My allegiance to Miracle Whip had remained steady throughout my youth, including my favorite after school snacks of cheddar cheese topped Triscuits with a schmear of Miracle Whip. My favorite sandwich was egg salad–and Miracle Whip was my flavor enhancer of choice.

And then it happened. On a trip to New York City I discovered the purity of mayonnaise. A corner deli egg salad sandwich made me a convert. I had switched sides. I was now a mayo lover.

continue to the recipe… about A Tale of Two Egg Salad Sandwiches

Grandma’s Scrambled Egg Recipe and 6 Ideas for Brinner

March 14, 2012

I have a love/hate relationship with Daylight Savings Time.

I love it for giving me more time to do “fun stuff”—verses “boring stuff”—with Smudge, like flying kites or taking the dogs for walks. I hate it for making me get up earlier than my body wants to and making me eat my breakfast at work because I’m running late.

But one thing that comes of missing my breakfast routine is that since I still have the craving, why not switch it up and serve up a little breakfast for dinner? Or as I recently learned via some of my Twitter friends, brinner anyone? And that’s a meal that always throws me back to my youth.

When my dad would get a March hair and decide to take over the dinner cooking duties, he had four recipes he rotated in and out: Pheasant, nachos, daddy’s hamburgers and my Grandma’s Scrambled Eggs.

continue to the recipe… about Grandma’s Scrambled Egg Recipe and 6 Ideas for Brinner

Savory to Sweet: 6 Quick Breads and Cranberry Nut Bread

December 27, 2011

Food gifts are always a highlight of my gift giving holiday regimen. Is it because I like to cook? Or maybe because I like to eat (!).

This year I was inspired by Jaclyn of Food + Words’ article about homemade gifts in the debut issue of FoodieCrush magazine (page 18) and planned on making one of my favorite quick breads, a recipe given to me years ago by a dear co-worker.

But once I baked my loaves of Cranberry Nut Bread, my distribution intention gears changed toot sweet.

I just had to have one slice. And then another. And maybe just clean up those little old crumbs over there.The combo of tart cranberries and sweet bread with the nuts were just too good to share.

It was Christmas. I deserved a treat too, right? Right?

So instead of receiving the breads, my neighbors found my mom’s awesomest fudge in my cake-crumbed hands, standing at their doors, with a delicious holiday food gift substitute.

Today I found there were just a few slices left, so I used them in a sweet, cakey version of french toast for my daughter and her sleepover friend. Um, yeah. They licked the plates clean.

continue to the recipe… about Savory to Sweet: 6 Quick Breads and Cranberry Nut Bread

Ham and Cheese Baked Egg Cups

October 7, 2011

I’ve been a bit obsessed with food in cups. You could say its due to my uber-busy life right now that I’m looking for ways to maximize my family’s food/eating/nutrition schedule while keeping it nutritious and delicious but fast and portable. Those start-of-school-bells ring early!

I first discovered a version of these egg strata cups 3 years ago at a local bakery that is no more (damn economy), that I’d drop into after dropping off my daughter for pre-school.

I was just going in for a latte, but those breakfast cups would always draw me in, flirting from the deli case, batting their baked bread, cheese, eggey-ness until I would at the last minute tell the cashier, “I’ll have one of those too.”

continue to the recipe… about Ham and Cheese Baked Egg Cups

6 Back to School Easy Breakfasts Plus a Frog In the Hole

August 23, 2011

Back to school is hard. And the end of summer is even harder.

So when the two collide in a how-can-it-be-over-I-want-summer-back flurry of a.m. activity because nobody is back on an appropriate school time sleep schedule, breakfast takes a back seat for too many school-bound families.

In my search to find some new breakfast routines that don’t include commercial, big-brand sugar cereals with way too loud of packaging for the early hour, I find myself gravitating to a go-to favorite breakfast my husband introduced to me just a few years ago. How in the world did I survive my adolescence without this breakfast?

Frog In the hole. Yup, that’s the name, don’t wear it out.

Odd name it may be, but easy it most definitely is. By choosing a whole grain bread that provides a long-wearing carbo load, protein packed eggs and the finish of cheese just because, and a bit of fresh fruit, it’s a healthy, power-packed breakfast that’ll keep my 7-year-old’s brain churning ’til lunch.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

5 from 2 votes

Frog In the Hole

This kid friendly egg and cheese breakfast Recipe

Ingredients

1 slice whole wheat bread I like my local brand Grandma's Sprouted Wheat
2 eggs
1 tsp butter
1-2 T shredded cheese

Instructions

Heat a fry pan on medium and spray with cooking spray and 1 tsp of butter. With the rim of a water glass or biscuit cutter, cut out the center of a slice of whole wheat bread. Place bread slice and remaining round in fry pan and crack 2 eggs in center of holed-out bread. Place a lid over the pan and cook for 2 minutes or so. As eggs set and whites become cooked, flip bread and egg with turner, also turning bread round. Add shredded cheese to top of egg and bread, cover to cook and melt until eggs are cooked as desired. Serve with fresh fruit. For the adults, I serve with Chohula or salsa and sour cream for a little kick.

Need a few more ideas for make ahead or easy a.m. recipes? These will get you through the morning and are as easy as putting on a fresh cup of joe.

photo > Family Fresh Cooking

Entice the kids with Family Fresh Cooking‘s sweet Berries and Goat Cheese Mini Pizza, a recipe that brainwashes the young-uns into thinking they’re eating dessert for breakfast. Pick up a pre-made pizza dough (Marla likes Trader Joe’s Pizza Dough) then go with a mild goat cheese—or a more potent flavor if your kids aren’t picky—and choose your own fruit and nut combo to keep them happy.

photo > Framed Cooks

Simplify your morning but still get mom (and dad) star points? Yes! Thanks to Framed Cooks maple-ey on-the-go version of the good old stand-by French Toast, Kate’s French Toast Muffins are perfect to make the night before and toss to the kids as they sprint out the door.

photo > What’s Gaby Cooking

Clear out the veggie crisper and bake ahead the night before so that the next morning you’re ready to warm up What’s Gaby Cooking‘s Petite Vegetable Frittatas in the microwave for a minute and toss to the kids as they bolt out of the door. This recipe would also be great in a ham and cheddar cheese variety for a meat lovers option.

photo > Ingredients, Inc.

Ingredients, Inc. is full of healthy and delicious recipes. And with peaches coming into their peak season, Alison’s Fresh Peach-Pecan Muffins are no exception thanks to healthy whole-wheat flour giving kids a dose of good carbs that they’ll never see coming, pecans packing the protein and good fats (yes parents, you can eat them too, and keep your cholesterol in check) and the peaches, well, the peaches are just plain tasty and sweet.

photo > Mountain Mama Cooks

Super easy and quick to bake while still finding your morning coffee, Kelley uses store-bought puff pastry, milk chocolate bars and almond paste to keep her kids morning breakfast sweet and simple with Mountain Mama Cooks Chocolate Croissants Cheater Style .

photo > Taste Food

I’m a sucker for the thick, tarty flavor of Greek yogurt, and Lynda’s easy breakfast of Yogurt, Plum and Granola Parfait is another supreme example of a make-ahead-becomes-breakfast-in-a-minute recipe. I’m betting Taste Food‘s spiced plum compote could easily be adapted to showcase any stone fruit like spring’s apricots or fall’s peaches.And a side note, Maria is receiving some great holiday cookie submissions from our foodie blogger friends and can’t wait to showcase them in our upcoming Winter Issue, and we’d love to see yours. Submit your holiday cookie by September 1 and share your sweetness with the world.

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Dutch Baby for Breakfast

July 25, 2011

Growing up my family didn’t do many baked breakfasts. We weren’t the pancake or waffle crowd, it was more bacon and eggs for us.

So when we head for our friend’s mountain cabin, it’s all about what we’re going to eat. Dutch Babies is a traditional breakfast that my friend Sherrie has made for her kids for years, and once I got a taste of it’s sweet but custardy goodness, it was like a whole new world appeared.

The puffed pancake with crispy edges rounding out the eggey-custard-gooey-ness, with a light sweetness from a sifting of powdered sugar and a tart note from fresh squeezed oranges (or lemons if you like it tart) is a must-have whenever we head to the hills.

photo > foodiecrush

Sherrie combines her egg mixture in a blender, and depending on how many she’s cooking for, will use a cast-iron skillet, a 9 X 12 casserole dish or sometimes a Corning baking dish. It doesn’t matter so much what you bake it in, just make sure that you pre-heat the baking dish and butter in the hot oven before adding the batter—so that when you add the batter it sizzles a bit and has a head-start in crisping up.

When right out of the oven, the Dutch Baby looks like a giant popover but will deflate after it sits for a couple of minutes. Don’t worry, you didn’t mess up, it’s supposed to come back down to earth.

photo > foodiecrush

A couple of Dutch Baby tricks I learned from an old issue of Cook’s Illustrated:

Use skim or non-fat milk to make the batter crisp and light (they also sub 1/4 cup of flour for cornstarch for added crisp)
Using an ordinary skillet with sloping sides gives an even rise
Brush the inside of the cooking vessel with veggie oil to prevent sticking, then add in the butter for flavor.

And now for a few variations:

photo > The Moonlight Baker

On a smaller scale than the tradtional Dutch Baby, The Moonlight Baker‘s Lemon Scented German Pancakes topped with blueberries and blackberries are similiar in texture and flavor, but portioned for one. The secret to Kim’s recipe? Fresh ingredients so the simplicity shines through.

photo > Karmic Ktichen

A self-professed bacon lover, Karmic Kitchen‘s takes the traditional recipe for dutch babies and adds a super spin with self-contained eggs and bacon strips in Mini Dutch Babies with Bacon and Eggs. Genius individual servings.
photo > Cooking With My Kid

Cooking With My Kid’s German Apple Pancake is the perfect example of Rebecca’s knack for creating tasty food kids are begging to try thanks, to the custard-egg-flavor topped with sweet apples and powdered sugar. And maple syrup of course.

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Gwyneth’s Blueberry Muffins Recipe

July 21, 2011

These blueberry muffins are moist, loaded with berries, and so easy to make from scratch I’ll never make the boxed kind again.

There are several recipes for my favorite baked goods that I am perennially trying to find the PERFECT recipe for. My top three recipe-seeking baking obsessions are: the best chocolate chip cookies—CHECK! and with chocolate chip with oatmeal—CHECK!, the best brownies—CHECK!, and the best blueberry muffins—now it’s CHECK CHECK CHECK!

I made these blueberry muffins as I always do for Christmas morning, and then I made them again a week later, and then I made them again just a few days ago. After referring to this post that many times I wanted to give it a refresh. So here we are, all shiny and new.

A few years ago when I purchased my copy of the multi-faceted-actress-singer-Goop-creator-now media mogul Gwyneth Paltrow’s My Father’s Daughter cookbook, and discovered her mother’s recipe for blueberry muffins, my heart skipped a beat.

The photography plus my girl crush on Gwyneth back then made me pick up the book. But it was that blueberry recipe that sold it. And why I’m sharing it again today.continue to the recipe… about Gwyneth’s Blueberry Muffins Recipe