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Archive for the ‘Breakfast’ Category

Bacon Hearts

Today’s recipe is so involved, so difficult, so time-consuming you might want to run for the hills right now.

Just kidding!

This is so easy, you can do it with one eye closed.

Like I did.

Because it was way too early in the morning.

I made these Bacon Hearts for Captain Cavedweller for Valentine’s Day. I don’t know if he appreciated them or just the fact he had hot, crispy bacon at 6 a.m. on a workday.

Whatever the case, his grunts of approval let me know he liked the bacon at any rate.

Start with some bacon. Thick sliced is best.

Start with some bacon. Thick sliced is best.

Line a baking sheet with foil. This will keep you from having to scrub bacon grease off the pan when you still aren't sure you are completely awake. Go ahead and preheat your oven to 425 degrees.

Line a baking sheet with foil. This will keep you from having to scrub bacon grease off the pan when you still aren’t sure you are completely awake. Go ahead and preheat your oven to 425 degrees. Place bacon on the baking pan so the ends form the top of the heart and squeeze the middle of the bacon together to make the bottom point.

 

Use toothpicks to hold the ends and the bottom point together.

Use toothpicks to hold the ends and the bottom point together.

 

Bake at 425 for 8-12 minutes, depending on how crispy you like your bacon. Remove from oven, take out toothpicks and serve!

Bake at 425 for 8-12 minutes, depending on how crispy you like your bacon. Remove from oven, take out toothpicks and serve!

Captain Cavedweller got his heart bacon on top of hash brown casserole with a side of homemade raspberry danish.  I may have had some, too.

Captain Cavedweller got his heart bacon on top of hash brown casserole with a side of homemade raspberry danish. I may have had some, too.

 

She Who Had Way Too Much Fun Making Bacon

 

 

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cinnamon bread pudding finished

When I saw a recipe for Cinnamon Bread Pudding, I knew I had to try it.

Captain Cavedweller is a big bread pudding fan and it sounded like the perfect thing to make for Christmas breakfast.

Turns out, it was.

It was fast and easy to assemble the night before and pop in the oven that morning.

cinnamon bread pudding ingredients

Simple ingredients

 

Mix egg, milk and spices until well blended.

Mix egg, milk and spices until well blended.

Make your husband cube the bread while you beat the egg mixture.

Make your husband cube the bread while you beat the egg mixture.

Spread the cubes evenly into a greased baking pan.

Spread the cubes evenly into a greased baking pan. Pour the egg mixture over the top, cover and pop in the fridge overnight.

Heat oven to 350 and bake the bread pudding until golden brown - about 50 minutes.

Heat oven to 350 and bake the bread pudding until golden brown – about 50 minutes.

While the bread is baking, make the syrup - just sugar and water in a heavy saucepan. Stir until dissolved.

While the bread is baking, make the syrup – just sugar and water in a heavy saucepan. Stir until sugar is dissolved.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

 

Cinnamon Bread Pudding

3 cups cubed cinnamon bread

4 eggs

1 3/4 cup milk

1 tsp. cinnamon

1/2 tsp. nutmeg

Syrup

1/2 cup granulated white sugar

1/2 cup brown sugar, packed

1/2 cup water

1 tsp. maple flavoring

Grease an 8×8 inch baking dish (for a 9×13 dish, double the recipe).

Cut about six slices of bread into cubes. You need enough to fill three cups. Spread evenly in baking dish.

Beat eggs, milk, and spices until well blended. Pour over bead. Cover and refrigerate overnight.

Preheat oven to 350.

Uncover baking dish and bake about 50 minutes until the bread is set and the top is golden brown. Cut into squares and serve with warm syrup.

To make the syrup, pour sugars and water into a heavy saucepan. Stir over medium heat until sugar is dissolved. Continue stirring until mixture comes to a boil. Add in maple flavoring and boil another minute. The aroma of the maple at this point will make your mouth water and cause great pangs of hunger to rocket through you.

You can pour the syrup over the bread pudding in the pan if you will be eating it all then or if you want you can individual spoon over pudding on each plate. You can serve with a dollop of whipped cream or sprinkle the top with powdered sugar if so desired.

She Who Will Be Making This Again

 

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I found a recipe on Pinterest the other day for Krispy Kreme doughnuts. Since these are a particular favorite of Captain Cavedweller, I decided to give them a whirl.

Oh. My. Gracious.

While they did not taste exactly like Krispy Kreme’s, they were the best homemade raised doughnuts I’ve ever had. CC agreed as he ate his sixth one.

These weren’t hard to make, but they do take about three hours from start to finish. I tweaked the recipe just a bit, so here it is:

 

Ingredients

 

Scald milk then let cool. While it is cooling, add yeast packets to warm water in mixing bowl.

 

Mix ingredients together on low speed until blended, then high for two minutes.

Once dough is mixed, cover and let rise until double, about an hour.

 

Turn dough out on floured surface. Handle as little as possible.

 

Roll dough out about 1/2 inch thick. Again, try to handle as little as possible. I could tell the doughnuts I made from the dough that I rolled out a second time from the excess after I cut the first group. They were a little tougher. Less handling = softer doughnuts.

 

If you have a doughnut cutter, go to town cutting them out. If you don’t a glass or biscuit cutter will work.

 

If you don’t have a doughnut cutter, you’ll have to get creative in cutting out the holes in the center. A Wilton cake decorating coupler worked perfect.

 

Cover doughnuts and let raise until double (about 45 minutes).

 

When doughnuts have raised, carefully slide into hot oil. Cook until golden brown (about 30 seconds or so on each side).

 

Dip doughnuts into glaze after draining.

Let rest on rack until glaze is set and they are cool enough to eat (but still warm!).

 

Enjoy! And try not to eat as many as we did!

 

Raised Doughnuts

2 packets yeast

1/4 cup warm water

1 1/2 cups milk

1/2 cup sugar

1 tsp. salt

2 eggs

1/3 cup shortening

5 cups flour

oil

Glaze

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

4-6 tbsp. hot water

Scald milk and then cool.

Dissolve yeast in warm water in a large mixing bowl. Add in milk, sugar, salt, eggs, shortening and two cups of the flour. Mix on low speed until blended, scraping the bowl frequently. Once all the ingredients are combined, mix on high speed for two minutes.

Stir in remaining flour until well blended.

Cover and let rise until double (about an hour).

On a floured surface, very gently roll out the dough until about 1/2 inch thick. Handle the dough as little as possible. Cut with a doughnut cutter (if you don’t have one, any circular object like a glass will work. I used a Wilton cake decorating coupler to cut out the centers.)

Cover and let rise until double (about 45 minutes).

Heat oil in a deep fryer or heavy-duty pan until it reaches 350 degrees.  Slide doughnuts into hot oil very carefully. Cook until golden brown. I may have had my oil entirely too hot, but it was taken about 30 seconds per side. You can watch the inside of the doughnut hole and when it starts to turn brown, flip the doughnut over.

Remove carefully from oil when brown and drain.

Dip warm doughnuts on the glaze then set on a rack to cool slightly before devouring way too many!

To make the glaze, melt butter, stir in vanilla and powdered sugar then add enough hot water, one spoon at a time to reach desired consistency. It should be fairly thin. I placed the doughnuts right in the bowl of glaze, flipped them over to coat both sides then moved to the rack to finish cooling.

Makes approximately 24.

I may never make these again since CC and I couldn’t leave them alone when they were fresh and hot. They weren’t that good the next day, so make sure you consume them all right away!

She Who Likes Doughnuts Way Too Much

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Captain Cavedweller likes to make breakfast burritos.

They are not for the faint of heart.

Yesterday he whipped one up so I took a few quick photos of the process. Start to finish, takes less than five minutes and they are pretty tasty (but don’t tell him I said that!).

Ingredients

Slice pre-cooked sausage thinly and brown in a skillet.

While the sausage is browning, whisk eggs with milk.

Add in some spices. CC uses Mrs. Dash.

Pour eggs in with sausage and scramble.

Then scoop into a tortilla shell.

Sprinkle with olives and shredded cheese.

Wrap and devour! (Someone got in a hurry to eat their breakfast and wouldn’t let me take more photos, sorry!).

Breakfast Burrito

2 pre-cooked sausages

3 eggs

1 tbsp milk

1/4 cup shredded cheese (CC used colby-jack)

1 tbsp. olives

salt, pepper to taste

seasoning to taste

Thinly slice sausage and warm in a skillet on medium heat. Whisk eggs with milk and seasoning then pour over sausage. Scramble until eggs are set. Scoop into a flour tortilla and top with olives and cheese. This will make three burritos (or two really big ones).

You can also add in sour cream, ranch dressing or salsa if you like. (CC doesn’t like, so his is the plain-jane model).

She Who Would Like One of These for Breakfast

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My plan was to share a post with these adorable heart-shaped cakes I made with a raspberry-cream cheese filling.

Only I can’t find the photos.

Seriously. Can’t find them. I know I took them. Know I downloaded them. Just can’t remember where I saved them and can’t find them!

Oh, the tragedy of it all.

So today you get French Toast. Which isn’t all bad, especially if you want a tasty breakfast to serve your sweetheart. This recipe is super easy, fairly quick and very yummy. Enjoy!

Ingredients for French Toast

 

Beat the egg until it is smooth, then add cream and vanilla. Mix well.

 

Stir in cinnamon and milk.

 

Slice French Bread about one-inch thick and dip into batter, coating both sides. I like to use bread that is slightly frozen to keep from getting "soggy" with batter.

 

Place slices on a foil or parchment lined baking sheet. Lightly spray foil with non-stick cooking spray.

 

Drizzle with syrup, lightly dust with powdered sugar and enjoy!

 

French Toast

1 egg

1/4 cup cream

1/2 cup milk

1 heaping tsp. cinnamon

1 tsp. vanilla

French Bread  – 6 slices

Preheat oven to 350 degrees

Beat egg then add cream and vanilla. Mix well. Add milk and cinnamon, mixing well. Slice bread into one-inch thick slices (slightly frozen works best) and dip into batter. Line a baking sheet with foil or parchment. Lightly coat foil with non-stick spray then place slices on foil. Bake at 350 10-15 minutes until edges are nicely browned. I usually turn the bread over about half-way through the baking cycle so it gets toasted on both sides.

Serve immediately with syrup and a dusting of powdered sugar. For extra Valentine’s fun, use a heart-shaped cookie cutter to cut out batter pats for the toast. It will make your sweetie smile!

She Who Loves French Toast

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On special occasions or the rare days when Captain Cavedweller and I can enjoy a leisurely breakfast, I like to make crepes. Our favorite filling is fresh fruit with whipped  cream. Captain Cavedweller loves bananas while I tend to favor berries.

I’ve had this recipe for crepes since I was in the seventh grade. Our teacher decided to give us all some culture and let each of us a select a country to study up on and do a presentation complete with props. While I got stuck with India (when you are next to the last to get to choose, there aren’t a lot of countries left!), one of the girls choose France. Her mother brought in a hot plate and helped her make crepes for the class. They were delightfully wonderful and so different from anything I’d eaten. When she passed out copies of the recipe, I immediately went home and  begged my mom to let me make them. She did and I’ve been making them sense. Although my dad always called these flat pancakes, Captain Cavedweller does enjoy them!

These are light and delicious – just right for a morning brunch before a big holiday meal!

 

Ingredients

 

Mix the ingredients until it is smooth and there are no visible lumps.

 

Cook in a hot pan, lightly oiled. It just takes a minute or so for each side.

 

You want each side to be a nice golden brown.

 

Fill with berries and whipped cream.

 

Cook in a hot pan, lightly oiled. It just takes a minute or so for each side.

Enjoy!

Crepes

1 cup all-purpose flour

1 tablespoon  sugar

1/4 teaspoon salt

3 eggs

2 cups milk

1 teaspoon vanilla extract

2 tablespoons butter, melted

Combine dry ingredients and set aside. Beat eggs until broken down. Add milk and vanilla extract and beat well. Beat in flour mixture until mixed then add in melted butter.

Lightly oil a hot griddle, frying pan or (if you have one) a crepe pan. Pour about two tablespoons of batter in the pan and thin it out by swirling the pan around. Tip and rotate until the batter is as thin as possible. Cook until each side is a light, golden brown.

Fill with fruit and whipped cream and roll. Top with a dusting of powdered sugar and enjoy!

Serves about 12.

She Who Loves Crepes!

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Chocolate French Toast

 

 

If the way to a man’s heart is through his stomach, this recipe for Chocolate French Toast will turn him into your slave for life.

Oh. My. Goodness.

If your sweetheart likes chocolate, you must, must, MUST make this for him. It was delicious – to put it mildly. And it was pretty simple to make, which makes it even better.

Think about making your Valentine a special breakfast and make sure you include this recipe as the focal point!

 

Ingredients

 

 

 

Cut crusts off bread

 

 

 

Mix egg, milk, sugar, vanilla, salt together and pour into a baking dish or bowl.

 

 

 

Put a piece of bread in and top with half a Hershey's bar.

 

 

Put another piece of bread on top and pour batter over to completely cover

 

 

Soak bread for a couple minutes then remove to warm skillet. I soaked my sandwiches one at a time and used a square bowl rather than a casserole pan.

 

 

Fry until golden brown on both sides

 

 

Remove from skillet, slice in half diagonally and dust with confectioner's sugar.

 

 

 

Chocolate French Toast

 

 

 

Chocolate French Toast
3 eggs
1 cup milk
1 tsp. sugar
1 tsp. vanilla extract
1/4 tsp. salt
12 slices day-old bread, crusts removed
3 plain Hershey’s milk chocolate candy bars, halved
2 tbsp. butter
Confectioner’s sugar

In a bowl, beat eggs, milk, sugar, vanilla and salt. Pour half of the mix into a 13 x 9 x 2 inch casserole dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread and pour on the rest of the egg mixture. Let stand for about three minutes. (Note: If you do not have day old bread, toast it a bit to dry it out or cut down the time you let it stand in the egg mixture. You do not want the bread to get soggy because it will result in a mushy mess! Not that I would know these things first hand. But trust me on this one!).

In a large non-stick skillet or griddle, melt butter over medium heat. Fry sandwiches until golden brown on both sides. (If you do not have a skillet large enough to cook these all at once, soak them one at a time in the casserole dish so they do not absorb too much liquid.)

Remove from pan, cut in half diagonally and dust with confectioner’s sugar. Garnish with fruit if desired and watch your sweetheart savor the sweet goodness of chocolate french toast.

Happy Valentine’s Entertaining,

She who needs chocolate

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