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Tag Archives: breakfast

I’ve loved delicious treats (especially breakfast ones!) for as far back as I can remember. Sunday mornings, we would always have waffles, sometimes even bacon waffles, where the bacon was cooked inside the waffle. Then they were topped with delicious maple syrup. Um, yum! On the other hand, I just love fresh fruit. When summer comes, I do as much fruit harvesting as I can. We grow strawberries here, raspberries, and grapes. If we don’t grow it, we go pick it at local U-Pick farms, which always makes for a fun family day out. Usually by the time summer is over, I’ve got jars of jams and jellies, and plenty of fresh fruit tucked away into the freezer to use all winter long. While it doesn’t taste quite as good as fresh off the vine, it still tastes better than store bought, out of season fruit. The photo below is my husband and son enjoying an afternoon picking strawberries at a local farm. A bonus in this, is supporting local farmers! We picked 7 1/2 lbs of strawberries for about $10!

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Today, I want to share with you my favorite recipe for delicious fruit crepes. They come together quickly and easily. I’ve combined a few different recipes to create the perfect crepe. You start with a basic crepe, filled with a delicious ricotta/cream cheese blintz filling, topped with fresh fruit mixed with a tiny bit of sugar and a bit of maple syrup. If you’re daring, you can add a bit of homemade whipped cream on the top too. Hey, I didn’t say it’s the healthiest thing on the planet, but it sure is a nice treat now and again.

I typically use a strawberry topping for my crepes, but you could also do a mixed berry topping, or realistically any topping that you’d like! Last summer, I tried making a Blueberry Lemon Honey syrup that turned out delicious, and I’m sure if you used that on top of a fluffy pile of crepes, you wouldn’t regret it! Throw in some fresh blueberries and it’d be delish! Here’s the link to the Blueberry Lemon Honey Syrup!

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And now, let’s get on with it! I suggest making your filling and topping first, so that your crepes are hot and ready to be filled, topped, and served. We will start with the filling. It’s quite simple, and I do recommend a hand mixer or even a stand mixer to help make it smooth.

Blintz Filling Ingredients

  • 1 cup lowfat ricotta cheese (or nonfat if you are watching fat intake)
  • 1 package (8 oz.) cream cheese (or Neufchatel cheese)
  • 1/4 cup sugar
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla
  • Pinch of salt

Directions:

Blend all of the above ingredients together until smooth. Some people like it a bit lumpy, and I’ll leave that up to you. Blend to your desired consistency. I personally prefer it smooth. Set aside for now.

Next up, we will make our topping!
Strawberry Topping Ingredients
  • 2 cups fresh strawberries
  • 1 tablespoon sugar (or you could use agave nectar, or even a sugar substitute)
  •  1 tablespoon maple syrup

Directions:

Place your strawberries into a medium sized bowl, and then add your sugar and maple syrup. Next, use a potato masher, or a large spoon to squish them and mix until desired consistency. If you want a syrup with no chunks of fruit, you can process this in a blender. I usually like to have fruit chunks in my topping. Set aside.

Now, it’s time to make the crepes! If you have a crepe griddle, that makes a huge difference, but any non stick pan works fine. You’ll want a reasonably sized one so you have room to flip the crepes. Make sure your spatula is handy! This recipe can easily be halved to make less crepes if you don’t want as many. In fact, you can halve the topping and filling recipes as well if you only need a small amount.

Basic Crepe Recipe

  • 2 cups all purpose flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla

Directions:

  1. In a large mixing bowl, combine all the wet ingredients (eggs, milk, water, butter and vanilla) and blend well. Sift the salt and flour in another bowl, and then slowly add to the wet ingredients, blending to combine. You want your batter to be very smooth, with no lumps.
  2. Heat your crepe griddle or pan to medium high heat. Lightly oil it (not a lot or the edges of the crepes don’t quite set, and as long as your pan is a true non stick pan, you only need to oil it once at the beginning), and then pour or scoop about 1/4 cup of the batter onto the griddle or pan. I use a ladle to do this, and then I use the bottom of the ladle to swirl the batter around to cover the pan. You can also tilt the pan with a circular motion to coat the pan as well.
  3. You’ll want to cook the crepe for about 2 minutes or so until the bottom is a light golden brown. Loosen it with your spatula or shake your pan very gently to loosen it, and then turn and cook the other side of the crepe. I set my finished crepes on a plate nearby and cover with foil to keep them hot.

To Assemble Your Crepes:

Now it’s time to put them together! Take a warm crepe and put a tablespoon full of filling on it, and spread it around to cover the crepe. Roll it up, and then do the same with the remainder. Fill each plate with desired number of crepes, and then place desired amount of topping over the crepes. Lastly, add a dollop of whipped cream if you so desire! Tada! Your crepes are complete! Here is an image of mine when they are filled and topped. YUM! Enjoy!

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Ah, we all love the occasional sweet treat, don’t we? Especially a sweet breakfast treat. OK, maybe lunch too. Or after dinner. Heck, a snack between meals! And there is definitely nothing better than making that sweet treat yourself, in your own kitchen with minimal effort. I have many a good memory of getting a Saturday morning donut with my family at the local donut shop. Guess what I always picked? If you guessed Apple Fritter, you guessed correct! Nothing like the yummy goodness of the sweet taste of apples and cinnamon with a sweet glaze to top it all off.

Now I know in today’s hurried world, it can be tough to find the time to put together a complex recipe. With that in mind, I have some good news for you! I stumbled across an excellent AND quick apple fritter recipe that you can make in the comfort of your own home, and you don’t even have to have a deep fryer to make it happen. Just a relatively large, high walled pot works just fine. That’s what I used and my fritters turned out excellent. So good that I’m sneaking off to the store to buy more apples to make more tomorrow! Shh, don’t tell my husband. 😛

For those of you who have apple trees in your backyards, I’m a bit jealous of you right now. What I wouldn’t give to walk out on a crisp early fall morning, grab a couple of apples straight off my tree and come back inside to prep them for fritters. Or even an apple pie…but that’s a whole different story. Just the thought of that makes me smile. I’m telling you right now, this is a recipe to tuck away into your most prized recipe book, you’ll thank yourself later. Even my picky 2 year old enjoyed these, although, honestly, what’s not to like?!

Here’s the recipe!

Ingredients

Fritters:

  • 1 quart vegetable oil for frying
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup milk
  • 2 eggs, beaten
  • 1 tablespoon vegetable oil (for batter)
  • 3 cups apples, peeled, cored and chopped small
  • 1 cup cinnamon sugar for tossing

Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Directions (20 minutes Prep Time, 15 Minutes Cook Time)

  1. Heat the oil in a deep-fryer or deep pan to 375 degrees F (190 degrees C).
  2. In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
  3. Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon or tongs (I found that tongs were easiest, I just let the fritter drip over the hot oil for a couple of seconds before removing) and drain briefly on paper towels. Toss with cinnamon sugar while the fritters are still warm.
  4. While your fritters are cooling, prepare your glaze. Put your powdered sugar in a small measuring cup, and add the milk and vanilla. Whisk until no sugar lumps remain. If your glaze is too thick, add more milk. If it is too thin, add more powdered sugar until it is the consistency of a thin syrup.
  5. Once your fritters have cooled for about 10 minutes, dip one side of each fritter into the glaze and then place glaze side up on a cookie sheet lined with parchment or wax paper. If you have remaining glaze, you can drizzle it over the fritters.

 

Recipe adapted from http://www.allrecipes.com.


Ok, so we all love banana bread, right? At least I sure do. This is a fun little recipe that adds a crumb topping and it just tastes fantastic. And who doesn’t love a muffin in the morning? Or afternoon. Or evening. Or even 3am. Whenever, really! This recipe is quick and easy as well, and can make use of those overripe bananas in your kitchen that you or your kiddos forgot to eat. A big thanks to Lisa Kreft for this recipe. 🙂

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Ingredients

Original recipe makes 10 muffins
  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3 bananas, mashed

  • 3/4 cup white sugar

  • 1 egg, lightly beaten

  • 1/3 cup butter, melted

  • 1/3 cup packed brown sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon ground cinnamon

  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

 

Quick and easy! And they’re yummy!


egg and potato casserole

At first I was a bit skeptical on this recipe, only because it seemed too easy to be a good hit. We needed something breakfast-y for our Easter Brunch, and we’d toyed around with ideas of quiches, stratas, and a few others, but I had a recommendation from a friend to try this recipe, and it is SO worth sharing, and I definitely see why she recommended it. Very tasty and flavorful dish. Definitely worth a shot if you have a morning work meeting that you could spice up with a little breakfast casserole, or even just a relaxing Sunday morning with the family. It’s also a good holiday crowd pleaser. There was not one complaint on this. All positive critiques.

Egg and Potato Casserole

  • 2 cups loose pack frozen hash brown potatoes with onions and peppers
  • 1 cup loose pack frozen cut broccoli and/or asparagus (i used broccoli only, but I can tell asparagus would be great as well!)
  • 1/4 cup red pepper, chopped
  • 1/3 cup finely chopped Canadian bacon or lean ham
  • 1/3 cup evaporated fat-free milk
  • 2 tbs flour
  • 2 8oz cartons of egg substitute (egg beaters work wonderfully, gives it a fantastic consistency)
  • 1/2 cup shredded cheese
  • 1 tbs fresh basil or 1/2 tsp dried/crushed basil
  • salt and pepper to taste

Coat two quart baking dish with pam or non-stick cooking spray/butter.

Layer potatoes, broccoli/asparagus, and ham in bottom of baking dish.

Mix evaporated milk into flour, stir in egg product and half of cheese, basil and salt and pepper. Pour over vegetables.

Bake at 350 degrees for 40-45 minutes or until knife inserted into center comes out clean. Sprinkle with remaining cheese and let stand for 5 minutes before serving.

One fantastic thing about this recipe is it can be made 24 hours before cooking. I personally layered the veggies and meat the night before, and then mixed the egg topping the next morning, poured it over and popped it into the oven. This way the potatoes and vegetables did not become soggy at all sitting in the refrigerator overnight. This dish is also very colorful and looks great if you want something eye catching. It’s definitely worth a try!