Green Chili Egg Casserole

This is the best for Christmas morning brunch! A favorite that comes out perfect every time! 

Ingredients

• 10 eggs

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 4 cups (16 ounces) shredded Monterey Jack or cheddar cheese

• 2 cups (16 ounces) 2% cottage cheese

• 1 can (4 ounces) chopped green chilies

  Directions

  1. In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chilies.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 12 servings.
  
  

  Nutritional Facts

  1 serving (1 piece) equals 376 calories, 24 g fat (13 g saturated fat), 318 mg cholesterol, 865 mg sodium, 9 g carbohydrate, trace fiber, 30 g protein.

Tomato Basil Strata

So good!

Ingredients
Filling:
Butter, for greasing the baking dish
1 loaf french bread, cut into 3/4-inch cubes
3 tablespoons olive oil
diced onion, cooked, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan and mozz. mixed
Custard:
6 large eggs, at room temperature
1.5 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Filling: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13 baking dish. Add the bread cubes and set aside. Sprinkle halved diced tomatoes and chopped basil over the bread cubes.
In a large skillet, heat the oil over medium-high heat. Add the onions and garlic. Cook, stirring constantly until soft.  
Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Add onion mixture.  Mix in half the cheese.  Pour the custard evenly over the bread mixture, sprinkle with remaining cheese and chill overnight.  Bake until slightly puffed and golden, about 45 minutes. Remove the pudding from the oven and let cool for 5 minutes. 

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-basil-bread-pudding-recipe.html?oc=linkback

Apple Muffins

APPLE MUFFINS
http://www.the-girl-who-ate-everything.com/2010/02/apple-muffins.html

Apple Muffins

Yield: 18 muffins

Ingredients

• 2 cups sugar (or use 1 1/2 cups for a less sweet muffin)
• 2 eggs
• 1/2 cup oil
• 1/2 cup applesauce
• 1 Tablespoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups peeled, cored, diced apples (around 3 apples)
• Brown sugar for topping (around 1/2 cup)

Instructions

1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
3. Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.
4. Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

Read more at http://www.the-girl-who-ate-everything.com/2010/02/apple-muffins.html#pPTSLGIgtvYR7EEp.99

Cinnamon Baked French Toast

Perfect for Christmas morning!


Cinnamon Baked French Toast


http://thepioneerwoman.com/cooking/cinnamon-baked-french-toast/

•  FOR THE FRENCH TOAST:
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Whipping (heavy) Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract
•  FOR THE TOPPING:
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 pinch Nutmeg (optional)
• 1 stick Cold Butter, Cut Into Pieces
•  Fresh Fruit (optional)

INSTRUCTIONS

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Potato Crusted Quiche

I made this for a worship gathering this morning and it was yummy!!  Would make it again for sure!

Potato Crusted Quiche
recipe by me :)

INGREDIENTS:

• 6-8 med. sized potatoes (russet or red)
• 8 eggs
• 1/2 cup sour cream
• 1 pepper, diced
• 1 onion diced
• dash nutmeg
• 1/2 tsp parsley
• 1/2 tsp basil
• 1 tbsp butter and some oil
• 8 oz shredded cheese (your choice) plus 3-4 oz for top
• salt & pepper
• 1 1/2 cups milk or half and half

DIRECTIONS:
Peel potatoes and  rinse.  Preheat oven to 400.  Grease 2 pie plates.  With mandolin or wide peeler, slice potatoes lengthwise very thin.  Line both pie plates with potato slices until completely covered in an even layer.  Spray with canola oil or brush lightly with oil.  Sprinkle with salt and a little pepper if you wish.  Bake for 20 minutes or until potatoes are fork tender.  While crust is baking, dice onion and pepper,  sauté in butter and a little oil.  Season as cooking.  Cook over medium high heat until slightly browned, about 5-7 minutes.  While that is cooking, crack eggs in a large bowl.  Whisk in sour cream, milk, cooked onion mixture, 8 oz. cheese and spices.  Pour over  evenly over both crusts when finished, top with a sprinkle of cheese and place back into the oven.  Reduce heat to 350 and bake another 40-50 minutes, until knife comes out clean when put in center.  Let cool 10 minutes lightly covered before serving.

Pumpkin Gingerbread Muffins

These are super tasty!  Moist and great gingerbread flavor.  Will make these again!



PUMPKIN GINGERBREAD MUFFINS
adapted from:  http://bakingdom.com

INGREDIENTS:

• 2 cups AP flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 cup canola oil
• 1/2 cup molasses
• 1/2 cup granulated sugar
• 1/2 cup+ 2TBSP brown sugar
• 1/4 cup water
• 2 eggs
• 1 cup pumpkin
• 3 TSBP plain greek yogurt
• 1 tsp vanilla

Streusel Topping:

• 1/4 cup brown sugar
• 1/4 cup flour
• 2 TBSP Turbinado (coarse) sugar
• 1 tsp cinnamon
• 2 TBSP melted butter

DIRECTIONS:

Preheat oven to 350.   Lightly spray a muffin pan with nonstick cooking spray with flour, or grease and flour each one, or line with muffin liners; set aside.

In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice; set aside.

In a large bowl, mix the sugars.  Add the pumpkin and oil and stir.  Add eggs, vanilla, yogurt and water and stir. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Place three tablespoons batter into each muffin mold and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

Divide the streusel evenly between the pans, sprinkling it over the top of the batter.

Bake mini muffins 13-15, regular muffin 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from pan (they come out easy).  Allow to cool at least 10 minutes before serving.

Lemon Yogurt Pancakes

These pancakes were light and fluffy and lemony.  This made about 12 large pancakes and my family finished every last one.  No leftovers.  I love that they have a little boost of protein from the Greek yogurt. This recipe has a far amount of sugar for a pancakes, but that is to counteract the tang and tartness from the lemon, yogurt and buttermilk.  You could cut it if you desired.  We loved these pancakes!

LEMON YOGURT PANCAKES

INGREDIENTS:

• 2 1/2 cups flour
• 1 TBSP baking powder
• 1 tsp. baking soda
• 1/2 tsp salt
• 3 eggs, separated
• 1/3 cup sugar
• 1 cup plain Greek yogurt
• 1 1/2 cups buttermilk
• zest and juice of 1 lemon
• 1/2 tsp lemon extract

DIRECTIONS:

Whisk together flour, baking powder and soda, and salt.  Separate eggs into two bowls.  Whisk egg yolks with sugar.  Add lemon zest, juice and extract.  Whisk.  Add buttermilk and whisk.  Here is a good point to preheat your griddle. Beat egg whites until they form soft peaks.  Mix buttermilk mixture and dry ingredients, until somewhat smooth.  Fold in half the egg whites, then the other half. Butter griddle and ladle on batter to make pancakes.  Turn when bubbling and underside is golden.  Serve with warm syrup, fresh berries and whipped cream, if desired.

Mini Pumpkin Bran Muffins with Chocolate Chips

These were tasty little morsels.  The chocolate pumpkin combo is a bit of a surprise, but the kind I like!  I made these for church and they were gone!  I opted to leave out the raisins, and also, made some big ones as well.
Have lots to post so I amnot going to say much more.  I liked this muffin...  different with the bran, pumpkin, chocolate combo, but very good!


MINI PUMPKIN BRAN MUFFINS WITH CHOCOLATE CHIPS

Recipe from All Day I Dream About Food

INGREDIENTS:

1 1/4 cups buttermilk

1 cup unprocessed wheat bran
1 cup pumpkin puree

1 cup raisins or dried cranberries

1/2 cup mini chocolate chips

1/2 cup packed brown sugar

1 large egg

4 tbsp butter, melted and cooled

2 tbsp light molasses

1 tsp vanilla extract

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

DIRECTIONS:

Preheat the oven to 375F and generously grease 24 mini-muffin tins and 6 regular muffin tins. Or use just the 12 larger muffin tins.

In a large bowl, stir buttermilk and bran together and let sit for 5-10 minutes. If you are using buttermilk powder, simply add 5 tbsp to the bran and then stir in 1 1/4 cups of water. Whisk in pumpkin, raisins, chocolate chips, brown sugar, egg, melted butter, molasses and vanilla.

In a smaller bowl, whisk together flour, baking powder, baking soda, spices and salt. Gently fold flour mixture into the bran mixture with a rubber spatula until just combined.

Spoon batter into prepared tins, to just the top of each tin. Bake until tops are set and a tester inserted into the middle comes out clean, about 14-18 minutes for mini-muffins, and 20-24 minutes for larger muffins.

Peanut butter Chocolate Chip Banana Bread

 I love banana bread, love peanut butter anything and love chocolate, so I knew this would be a winning combination.  If you are not expecting peanut butter, it makes it a bit of a surprise when you bite into this, but it was yummy.  The bread was very moist, and the peanut butter makes it stick to your ribs, as mama used to say. 
 Now, the original recipe does not call for any butter, making peanut butter the only fat in the bread.  I added a few TBSP of softened butter because I was too nervous not too.  It would probably have been fine without, but the neurotic in me just couldn't let it be, okay?!?  I have issues, I know. I mean obviously I have food issues, because I am a baking maniac. If you only knew the half of it.

 I also added stresel because my neurotic behavior doesn't let me make a bread without it.  If you are looking for a delicious, easy and a little bit out of the ordinary quick bread, then whip this up.  It's delish.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

adapted from: recipe girl

Yield: 2 loaves

Prep Time: 15 min

Cook Time: 50 min

INGREDIENTS:

• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/2 cup granulated white sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups mashed ripe bananas
• 1 cup milk
• 3/4 cup smooth peanut butter
• 2 TSBP butter
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup milk chocolate chips

Streusel Topping:

• 3 TBSP soft butter
• 1/2 cup sugar
• 1/3 cup flour   

DIRECTIONS:

Preheat oven to 350°F. Spray two 9x5-inch loaf pans (or muffin tins) with nonstick spray.  In a large bowl, whisk together flour, sugars, baking powder, salt and cinnamon. In another bowl, combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips.
Pour batter into prepared pans. Bake 50 to 55 minutes (give it a check at 40 minutes), or until toothpick inserted near center comes out clean.

Peachy Pancakes

Today was the day we told my kids about my husbands upcoming deployment.  I thought it would be nice to start with a nice breakfast and break it to them after.  I had some fruit that was about to go, and seeing how peaches and nectarines are so in season right now, it seemed like a winning combo.

My husband called a family meeting.  I wish I had taped it.  One got up in the middle to bring his plate to the sink.  We called him back and he then got a book and left and sat on the couch.  My baby, who is 3, insisted on being fed and held and I don't think he heard a word.  He may not even remember the time when daddy went away.  The older two, were however, engaged and stood and listened intently as daddy showed them where he was going and told them for how long.  Pretty anti-climactic.  Not sure what I expected, but that was not it.  

So, I started with a basic buttermilk pancake recipe, and added lemon juice, and diced peaches.  The pancakes were delicious!

PEACHY PANCAKES

• 3 cups flour
• 6 tablespoons sugar
• 1 1/2 teaspoon salt
• 5 teaspoons baking powder
• 2 egg
• 2 2/3 cups buttermilk
• 3 tablespoons oil
• juice of one lemon
• 1 1/2 tsp vanilla
• 3 peaches or nectarines, diced

DIRECTIONS: 

Mix dry ingredients in a bowl; set aside. Whisk together wet ingredients in another bowl. Mix dry into wet.
Add diced peaches and mix.  

Cook pancakes on hot griddle until they bubble on one side and flip until cooked on the other side.

Top with blueberries and whipped cream.

Cherry Streusel Glazed Muffins

Ever have one of those really productive days that make you proud to be you?  Yeah, I had one today.  Wanted to give myself a pat on the rear and say "good job".  Mostly paperwork, which I know is everyone's favorite, but still productive!  Love it!

I saw my friend Cristine made some muffins a few weeks ago and I had some frozen cherries burning a hole in my freezer.  The idea sounded so good, so I whipped up my own version.
These are dense and so tasty.  Again, just want to eat the tops off, and these muffin tops were so good.  I adore these with a cup of tea.  If you want a little lighter muffin, don't use whole grain and remove a few TBSP flour from the 3 cups.  The muffin itself is not too sweet, which is good because the top is very sweet.  I got more compliments on these muffins than any I have made in the last month for church.  They look amazing, and they really are.


CHERRY STREUSEL GLAZED MUFFINS

INGREDIENTS:

• 3 cups flour (I mix whole grain and unbleached)
•  1 TBSP baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 c. brown sugar
• 3/4 c. sugar
• 1/2 cup oil (I used coconut)
• 1/2 cup sour cream
• 1 tsp vanilla
• 1 tsp almond extract
• 2 eggs
• 3/4 cup milk
• 1 1/2 cups diced frozen cherries

STREUSEL:

• 1/2 c. flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup cold butter
• 1/4 cup oats

GLAZE:

• 1 cup powdered sugar
• 3 TBSP milk
• 1/2 tsp vanilla
• 1/2 tsp almond extract 

DIRECTIONS:

Preheat oven to 400. Grease and flour muffin tin or line with paper liners.

 Make topping, combine all ingredients until crumbly. Set aside.

Beat eggs, add vanilla, almond extract, sour cream, milk, sugars and oil in large bowl; set aside. Mix flour, baking powder, salt, and cinnamon.  Toss in cherries. Mix dry into wet ingredients until just combined. Spoon batter into tin.  Batter will seam thin at first, but will thicken as it sits.

For topping, combine all ingredients until crumbly. Sprinkle on top of muffins.

Bake for 17-22 minutes or until done.   Wait 10 minutes, remove from pan.  Mix glaze while they are cooling for 10-20 minutes.  If glaze seems too thin, ad a bit more powdered sugar, if too thick thin with 1 tsp milk more at a time.  Drizzle with glaze (may have left over).  Enjoy!

Lemon Crumb Muffins

Don't pretend you don't want to lick your screen.  So, in the search for a muffin recipe to make for church on Sunday, I found this recipe on my friend Cristine's blog.  I tweaked a tiny bit, but not too much.  These were fabulous muffins.  They have a dense crumb, almost like a good pound cake, and are so lemony.  And they have the two things I love. . . the crumb and the glaze!!  UH- my- ga! (valley girl)

And can I just say, I love muffin tops.  The kind that comes from the top of muffins, but not the kind that hangs over my pants, although they are likely connected.

Super, lemolicious (yes, I just made that word up) muffins.  YA-UMMM!

LEMON CRUMB MUFFINS
recipe adapted from: cristinecooks
makes 20

INGREDIENTS:

• 3 cups AP flour
• 2 cups sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 eggs
• 1 cups sour cream
• 1 cups butter, melted
• 1 1/2 TBSP lemon zest
• 1 TBSP lemon juice

Streusel:

• 1/2 cup AP flour
• 1/2 cup sugar
• 3 TBSP cold butter

Glaze:

• 1 cup powdered sugar
• 1/4 cup lemon juice

DIRECTIONS:

In a large bowl, combine the flour, sugar, baking soda, and salt. In another bowl, whisk the eggs, sour cream, butter, lemon zest, and juice. Stir into dry ingredients just until moistened. Fill greased or papered muffin tins 2/3 full.

In a small bowl combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350 for 20-25 minutes or until toothpick comes out clean. Mix together glaze ingredients and drizzle over warm muffins.

S'mores Pancakes

Laying in bed this morning, while our door was revolving with tattling children we were desperately trying to ignore in order to squeeze in just a few more minutes of sleep, I thought of pancakes.  Not solving the problems of this world, or of what to do today, or even the fact that my kids feel the need to beat on each other and come tell me about it.  I thought of graham crackers, and chocolate and marshmallow pancakes.  I know, I know.  You are insanely jealous of my deep thoughts and my mad parenting skills.  I mean, tuning out your screaming kids to have a brain child like these pancakes takes some talent.

What can be said about these.  My daughter describes them as, and I quote, "chocolatey, graham crackery, marshmallowy, and s'morish." I mean, what else could one ask for for breakfast?  Oh, topping them with marshmallow creme might help.

 I will say, the graham cracker taste if more of an aftertaste, because the chocolate kind of takes the cake. You could always spread on some Trader Joe's cookie butter.   These are ubber rich and dessert like, decadent and delicious!!   If you don't like dessert for breakfast, make these for dinner.

S'MORES PANCAKES
serves 4-6

INGREDIENTS:

• 1 1/2 cups flour (I used part unbleached, part oat, and part whole wheat)
• 1 1/4 cups graham cracker crumbs
• 1 TBSP baking powder
• 1/2 tsp salt
• 3 TBSP brown sugar
• 3 TBSP melted butter, cooled a bit
• 1 tsp. vanilla
• 2 eggs, serparated
• 1 1/2 cup milk (plus more to thin, if needed)
• chocolate chips (milk or semi-sweet)
• marshmallows

TOPPING:

• 1 cup marshmallow creme
• 2 TBSP boiling water

DIRECTIONS:

getting ready to fold.

Whisk together flour, graham crackers crumbs, baking powder and salt.  Add brown sugar,  melted butter, egg yolks, vanilla and milk.  Whisk until just incorporated.  Whip egg whites to a stiff peak (this lightens the batter), and fold in gently, cutting into the middle of the batter and turning the spoon as you move to the outside of the bowl towards the outside of the bowl. (If you don't know how to fold, go to youtube, they have some great demonstrations).


Heat griddle to medium low.  Make sure batter is thin enough to spread.  Use ladle and place some on griddle.  Spot with chocolate chips and a few mini marshmallows.  Spread a tiny bit of batter over the marshmallows so they won't burn on the griddle too much.  A little browning good, too much, bad.
When the batter side is bubbled (2-3 minutes), turn carefully and cook 2-3 minutes on the other side.

FOR THE TOPPING:  Heat the water in the microwave and add the marshmallow creme to it.  Mix carefully and patiently, until smooth and syrupy. 

Cherry Delight Breakfast Cake

Growing old sucks.  Seriously...  now I have to go to gym and work out for an hour just to burn off the calories from looking at food.  If it goes in the mouth, make it 2 hours.  So depressing.   At least if I am still going to eat it, it should taste amazing.  Like this cake.
I saw this cake forever ago on my friends Cristine's blog,  cristinecooks, and have been pining to make it since I first saw it.  It just looked so delicious and I just loved the name of it.  I have been making goodies for my church each Sunday morning, just to relieve my baking addiction without suffering from having to consume it all by myself.

Before the glorious drizzle.

I got up early to whip this up and it was very easy.  The result was so good!  Loved it!  It reminded me of entenmann's danish a little bit.  I would love to add streusel to the top next time. I could've easily eaten half the pan.  It was kind of fun to watch or rather listen to people eat this delightful little cake.  It was start with a little "oh", then move on to some "Wow!  that is really good" and some more "oh's".  Don't wait over a year to make this cake, and don't be intimidated by the yeast.  It is easy, and would be great any time of day!


Cherry Delight Breakfast Cake
Recipe from Tami's Kitchen Table TalkINGREDIENTS:


For the cake:

• 3 C. flour (I used 1/2 whole grain)
• 1/4 C Sugar
• 1 tsp salt
• 2 1/2 tsp active dry yeast
• 1/2 C. milk
• 1/2 C water
• 1/2 C butter
• 2 eggs
• 1- 21 oz can Cherry Pie Filling

For Cake Glaze:

• 1/2-3/4 C confectioner's sugar
• 1/2 tsp vanilla
• 2-4 tsp milk

DIRECTIONS:
Combine 1 1/2 cups flour, salt, sugar & yeast and mix well. Heat 1/2 cup milk, water and butter until very warm and then add to flour mixture, along with eggs. Beat at low speed with hand mixer until all ingredients are wet; beat 3 minutes at medium speed. Stir in an additional 1 to 1 1/2 cup flour until a stiff batter forms. Cover loosely with plastic wrap and a towel. Let rise about 45 to 60 (I did 60 minutes)  minutes or until doubled in size.
Grease a 13 x 9 pan. Stir batter; Pour 3/4 batter into pan and top with cherry filling. Spoon remaining batter by tablespoons over batter. Cover again and let rise until light, approximately 20 - 30 minutes (I did 30 min).
Heat oven to 350 degrees F. Uncover dough mixture. Bake 30-35 (I baked 35) minutes or until golden brown.  You want to make sure it is not doughy.  You can carefully lift the cake around the pockets of cherries and make sure it is not doughy there.

Meanwhile make glaze:

Mix sugar and 2 tsp milk, and 1/2 tsp vanilla. Continue adding a little milk until a thick glaze consistency is created. Drizzle over cake while still warm.  Serve warm or room temperature.

Pumpkin Spice Waffles

 

I am going to keep this short, because frankly, I am getting tired of typing and have to feed my kids some lunch.  These waffles are easy, so good, and makes a ton, so you can probably freeze some (unless you are feeding a small army, like me :-).  You can even make them when you are half asleep, like I did.  And if you want to take some really awful pictures of them, like I did, great!  Have at it!  But do make sure you eat a few.


PUMPKIN SPICE WAFFLES

INGREDIENTS:

• 2 1/2 cups flour
• 1 1/2 TBSP baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 TBSP pumpkin pie spice
• 1 cup pumpkin
• 3 TBSP butter, melted
• 3 TBSP brown sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla
• 2 cups milk

DIRECTIONS:

Whisk together flour, salt, baking powder, cinnamon and pumpkin pie spice.  Add melted butter, brown sugar, vanilla and eggs.  Whisk just a tiny bit.  Add the milk and whisk until you can't see any more flour.  Use a measuring cup or ladle to put on waffle iron.  Let cook until a deep golden brown.  Top with syrup, and pecans, or berries and whipped cream (and syrup).

Buttermilk Waffles

I hate mornings.  If I had my way, I would go to bed at 2 or 3 am each night and get up around 10 or 11.  Not that I have slept that long in years.  Even reaching 9 am is a feat in itself.  When I do, it is because I have been up several times at night trying to calm the natives while my husband snoozes.  When morning comes, I literally kick him out of bed, because I am spent, and a bit lazy.  This is really better for everyone, because I am not a morning person. I need like 4 hours to wake up.

But on Saturday's, I really have to be the one to get up, because the kids expect a hot breakfast.  My 2 year old crawls in to bed with me every morning and says, "I want breakfass!".  This morning it was, "I want pancakes!".  Nice that the kid knows what he wants.  Me, I love breakfast food, just not the meal.  I am not a fan of morning eating.  Or morning anything really. 

This last Saturday, I was wanting a quick variety and had some buttermilk to use up.  I am pancaked out, so went for the waffle bit.
These waffles were excellent, even in the morning.  Will be my new go to waffle recipe!

BUTTERMILK WAFFLES 
recipe adapted from: food.com

INGREDIENTS:

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 1/2 TBSP melted butter
• 2 eggs
• 2 cups buttermilk
• 1 tsp vanilla
• 3 TBSP sugar

DIRECTIONS:
Preheat waffle iron.  Whisk together flour, salt and baking powder and soda.  In another bowl, whisk eggs , vanilla, sugar and buttermilk.  Add 1/2 the flour.  Whisk a few times, add melted butter, and whisk.  Add remaining flour and mix until everything in incorporated.  Pour onto waffle iron and cook until golden.  Top with berries, syrup and whipped cream.

Chocolate Crepes (Strawberries & Cream or Nutella & Banana)

There is not much better in life that a warm crepe filled with nutella.  I remember having them while my husband and I were in Paris and I was in heaven.  Those and the chocolate croissants!  Oh my!  I will never understand why French women are skinny. 

I knew last night I wanted to make crepes, and was going to do traditional ones, but then I thought chocolate.  Everything is better with chocolate right?  These crepes were delicious.  I kinda winged the recipe based on regular crepes and was very happy with the results.  I loved that they cooked in about 30 seconds to a minute so my kids got seconds and thirds before they could through fits.  My daughter loved the nutella and banana variety and my husband's favorite was the strawberries and cream.  I liked them all and really just wanted to wrap myself in a giant one. 
These are not hard, but just be prepared, the first one may be sacrificial.  Pan has to be screaming hot. I make these on an iron skillet but imagine you could use a nonstick.  They are very delicate though, so be gentle. You could also serve these a dessert,but I love them for breakfast.   Enjoy!


CHOCOLATE CREPES

INGREDIENTS:

• 4 eggs, room temp
• 4 TBSP Melted butter
• 1 1/2 cup milk 
• 1/2 cup water
• 1/2 tsp vanilla
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 6 TBSP powdered sugar
• pinch salt

DIRECTIONS:
Whisk together dry ingredients in a small bowl.  Place all wet ingredients in food processor and then the dry ingredients, and pulse 10-15 times, until mixed well.  Chill for at least an hour, but better if overnight (let all the air out).  Get skillet screaming hot, best if iron skillet.  Ladle batter on and swirl the pan to distribute the batter evenly into a circle.  The first one is a sacrificial one.  Serve hot with nutella and bananas, or strawberries and cream and powdered sugar, or with syrup. 

Sinful Cinnamon Muffins

Yet another pinterest recipe.  These are from King Arthur Flour and they have not steered me wrong yet.  I mean look at these.  And read the recipe.  Seriously, streusel, cinnamon chips, butter, cinnamon-- how could these not be amazing!?  They are, I assure you. 

But, time to fess up.  I knew looking at these ingredients, and as I filled my 12 count muffin tin, that these were going to overflow.  But I did not listen to my instincts, and instead was too trusting and believed that these made 12 muffins as the recipe stated.  I was WRONG, people!  My muffins overflowed and some stuck in the pan, resulting in them losing their beautiful tops.  It was so sad.  But before you start getting into fits of hysterics over it, please know that not one single one of these little beauties went to waste.  We picked up the broken pieces and rebuilt!  Well, maybe not, but we devoured, which has to count for something.

Anyway, you can see the pillage and feel better about yourself at least.  And then make these and not make my mistake, and then feel even better about yourself.  Oh, and then you will eat one of these and that will make you feel even better.  So, for the sake of your self-esteem, make these.

SINFUL CINNAMON MUFFINS

slightly adapted from: kingarthurflour

Topping:

• 1/3 cup packed brown sugar, packed
• 1/4 cup chopped pecans
• 1/4 cup rolled oats
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 3 tablespoons soft butter

Filling:

• 3 TBSP butter
• 1/2 cup brown sugar
• 1 1/2 TBSP ground cinnamon
• 2-3 TBSP water

Batter:

• 1/2 cup (1 stick) butter, melted
• 3/4 cup milk
• 2 large eggs
• 1 3/4 cups unbleached All-Purpose Flour
• 1 tsp vanilla
• 1/2 cup rolled oats
• 2 TBSP cornstarch
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup cinnamon chips or butterscotch chips

DIRECTIONS:
 

Preheat your oven to 400°F. Line muffin pan(s) with cupcake papers, or grease lightly.  Prepare the topping by mixing the ingredients together until crumbly. Set aside.  

Prepare the filling by mixing the ingredients enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, vanilla, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.  

FOR THE GLAZE:  Mix 1/2 cup powdered sugar with tsp milk. Mix and add more sugar or milk until it ribbons, but still thick.  Drizzle over muffins after they are just warm or cool.   

Yield: 13-15 muffins.  OR 12 muffins and 6-12 mini muffins