Tag Archive: breakfast

Yields 1 serving

1/2 cup rolled oats
2/3 cup milk
1/4 cup buttermilk*
1/4 cup canned pumpkin puree
1 Tbsp light-brown sugar
1/4 tsp cinnamon
1 pinch nutmeg
1 pinch ginger
1 dash salt
1 – 2 Tbsp caramel sauce or caramel ice cream topping
1 Tbsp chopped walnuts or pecans, optional

In a large microwave safe bowl, whisk together oats, milk, buttermilk, pumpkin puree, light-brown sugar, cinnamon, nutmeg, ginger and salt. Microwave mixture on HIGH power for 3 1/2 minutes, then allow oatmeal to rest a few minutes (for a thinner consistency, if desired, pour in additional milk or you could use half and half). Drizzle oatmeal with caramel sauce and sprinkle with optional chopped nuts. Serve warm.

*or an additional 1/4 cup milk plus 3/4 tsp lemon juice

Hummingbird Cake

    Hummingbird Cake
    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 cup unsweetened applesauce
    • 1/4 cup vegetable oil
    • 3 eggs
    • 8 oz. can crushed pineapple (with juice)
    • 2 cups diced ripe bananas
    • 1 cup chopped walnuts
    • 1 1/2 teaspoons vanilla extract
    Cream Cheese Frosting
    • 1 8 oz. package cream cheese (softened)
    • 1/2 cup unsalted butter (softened)
    • 6 cups confectioners’ sugar
    • 1 teaspoon vanilla extract

    Hummingbird Cake

    Preheat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper, and grease the sides.
    In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. Add applesauce, oil, eggs and vanilla. Mix until smooth. Stir in pineapple, bananas and walnuts. Divide equally into prepared pans.
    Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool on a rack.

    Cream Cheese Frosting

    In a large bowl, cream butter and cream cheese until light and fluffy. Mix in the vanilla. Add the sugar a few cups at a time, beating until fluffy.
    Powered by Recipage
    Now I’m going to show you how to decorate it with a petal technique.
    A yummy recipe and a decorating tutorial…it’s a Two-fer!
    This design was inspired by My Cake School.
    I think it is my new favorite – so easy and so pretty!

    • Cover your cake with a crumb coat (very thin layer of frosting).
    • Prepare a decorating bag with a large round tip (Wilton #12).
    • Pipe a vertical line of dots on the side of your cake.
    • Use a small spatula to press down on each dot, dragging to the right.
    • Make another line of dots, just to the right of your petals. Repeat.

    Yum Yum Time!

    Ultimate Baked Brie

    Ultimate Baked Brie


    1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
    1 12-ounce bottle Heinz® Chili Sauce
    1/3 cup Ocean Spray® Craisins® Original Dried Cranberries
    2 7 to 8-inch wheels Brie cheese
    1/3 cup toasted sliced almonds, optional


    Preheat oven to 300ºF.

    Combine cranberry sauce, chili sauce, and dried cranberries in medium saucepan. Cook over medium heat, whisking occasionally, until smooth.

    Using warm, sharp knife, cut 1 wheel of cheese in half horizontally. Place bottom half on ovensafe serving plate. Spread 1/3 cup cranberry sauce mixture on cheese on plate. Top with remaining half of cheese, pressing lightly. Repeat with remaining wheel of cheese and 1/3 cup cranberry sauce mixture. Bake for 10 to 12 minutes or until cheese is softened. Spoon remaining cranberry sauce mixture over cheese. Sprinkle with almonds, if using. Serve warm with crackers or bread.

    Makes 16 to 20 appetizers

    • Muffins
    • 2 cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon allspice
    • 1/4 cup vegetable or canola oil
    • 1/3 cup + 2 tablespoons granulated sugar
    • 1/3 cup firmly packed brown sugar
    • 2 eggs, room temperature
    • 3/4 cup pure pumpkin puree
    • 3/4 cup mashed bananas (about 2 small bananas)
    • 3/4 cup vanilla yogurt
    • streusel topping (recipe follows)
    • turbinado sugar (optional)
    • Streusel Topping
    • 1/2 cup all-purpose flour
    • 2 tablespoons firmly packed brown sugar
    • 1/2 teaspoon ground cinnamon
    • pinch kosher salt
    • 3 tablespoons unsalted butter, cubed and at room temperature
    1. Preheat your oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
    2. In a large bowl, mash your bananas. Then add in the vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix until combined well, scraping down the sides of your bowl.
    3. Gradually mix the flour mixture in with the banana mixture, scraping down the sides of the bowl to make sure everything is evenly combined. Don’t over mix!
    4. Prepare your muffin tins (I doubled this recipe and got about 36 muffins, so you should get around 18 – be sure to spray your pan with Pam if you aren’t using muffin cups). Scoop about 1/4 cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel topping over the batter (recipe follows). Top off with a little less than 1 teaspoon of turbinado/raw sugar over top of that. Bake for 15-20 minutes, until the muffins are golden and set. Allow to cool for about 10 minutes before removing.
    Streusel Topping
    1. Combine the flour, sugar, cinnamon, and salt in a large bowl.
    2. Place the butter into the flour and with clean hands, mix the butter in with the flour until crumbs/clumps have formed.



    For the popovers:

    1¼ cups flour
    1¼ cups whole milk
    3 eggs
    ½ teaspoon salt
    2 Tablespoons unsalted butter, melted
    2 Tablespoons unsalted butter, cut into 12 even pieces

    For the whipped strawberry butter:

    1 stick unsalted butter at room temp
    1/3 cup mashed fresh strawberries
    2 Tablespoons powdered sugar


    For the popovers:

    Preheat the oven to 400ºF.

    Whisk together the flour, milk, eggs, salt and melted butter until mixture is the consistency of heavy cream (about 3 to 4 minutes).

    Place the popover or muffin pan in the oven for 2 minutes to heat it.

    Remove the heated pan and place one piece of butter in each cup.

    Divide the batter into each of the 12 cups, filling them half full.

    Bake for 20 minutes.

    Reduce the heat to 300ºF and bake an additional 10 minutes.

    Remove and serve with whipped strawberry butter (recipe below).

    For the whipped strawberry butter:

    Whip together the softened butter, mashed strawberries and powdered sugar until ingredients are well blended (about 4 to 5 minutes).

    Serve immediately or cool in refrigerator for later use.

    Gruyere Chive Popovers


    3 cups whole milk
    3 cups flour
    1 1/2 teaspoons salt
    6 eggs
    1 1/4 cups (lightly packed) shredded Gruyere cheese, separated
    2 Tablespoons minced fresh chives
    2 Tablespoons unsalted butter, cut into cubes


    Preheat oven to 400ºF.

    In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.

    Sift the flour and salt together in a bowl. Set aside.

    In a separate large bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don’t cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.

    Place the popover pan in the oven for 2 minutes to heat. Remove it and add a pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about 3/4 full. Top with a portion of the remaining cheese.

    Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes. (See Kelly’s Notes.)

    Remove the popovers from the oven and serve warm.

    • 2/3 cup water
    • 2/3 cup sugar
    • 3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
    • 1 cup plain nonfat yogurt (preferably organic)
    • 5 teaspoons honey
    • 1 tablespoon fresh lemon juice

    Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.

    Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.

    Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.

    Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

    Apple Crumb Cake

    For the Crumb Topping:
    • 3/4 cup all-purpose flour
    • 1/2 cup raw sugar (or brown sugar)
    • 1 1/2 teaspoons ground cinnamon
    • 6 tablespoons cold unsalted butter, cubed
    • 1/2 cup sliced almonds (or other roughly chopped nuts)

      For the Apples:

    • 2 large apples, thinly sliced
    • 1 cup brown sugar
    • 4 tablespoons unsalted butter, melted and slightly cooled
    • 2 teaspoons cinnamon
    • juice of 1 orange
    • 1/4 teaspoon kosher salt

      For the Cake:

    • 1 cup granulated sugar
    • 1 vanilla bean
    • zest of 1 orange
    • 2 eggs, room temperature
    • 2 cups all-purpose flour
    • 2 heaping teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1 1/4 cup whole milk
    For the Crumb Topping:
    1. In a large bowl, combine the 3/4 cup all-purpose flour, 1/2 cup sugar, and 1 1/2 teaspoons cinnamon. Add in the butter, and using your hands or a pastry cutter, cut the butter into the flour mixture until coarse crumbs form. Add in the almonds and mix to combine. Cover and place in the fridge until ready to use.
    For the Apples:
    1. Slice the apples very thinly – you can peel them, or not (I didn’t). Combine with 1 cup of brown sugar, 4 tablespoons of melted (and cooled) butter, cinnamon, orange juice, and salt. Toss to combine, and set aside.
    For the Cake:
    1. Preheat your oven to 350 degrees F. In the bowl of a mixer, combine the sugar, scraped vanilla bean, and orange zest. Use your fingers to rub the vanilla and orange zest into the sugar, until it is a pale orange and the vanilla is well combined. Add in the eggs, one at a time, until combined.
    2. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture, alternating with the milk, starting with the flour and ending with the flour. Scrape the sides of the bowl if needed, and do not overmix.
    3. Grease and line a 10-inch springform pan. If you have parchment paper, cut out a circle and line the bottom of the pan with it, then grease it, otherwise just butter the pan very well. Pour the cake batter into the bottom of the pan, then arrange the apple slices over the top in a circular pattern. You may have leftover apples – these will keep well in the fridge for up to 2 days and make a great topping for yogurt or pancakes! Sprinkle the crumb mixture on top and pat down lightly.
    4. Place the cake in the oven and bake for 1 hour and 15 minutes or so, until golden and set. Place on a cooling rack and allow to cool completely before removing from the pan, slicing, and serving. This cake will keep well at room temperature in an airtight container for up to 3 days.

    Sour Cream Coffee Cake

    • For the Crumb Topping:
    • 3/4 cup all-purpose flour
    • 3/4 cup firmly packed dark brown sugar
    • 1/2 teaspoon kosher salt
    • 3/4 cup pecans, toasted (optional – I omitted these)
    • 6 tablespoons unsalted butter, cold, cut into 1-inch cubes
    • For the Chocolate Cinnamon Swirl:
    • 1/2 cup granulated sugar
    • 1 teaspoon dark unsweetened cocoa powder
    • 1 teaspoon cinnamon
    • For the Cake:
    • 3 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon kosher salt
    • 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
    • 2 1/2 cups granulated sugar
    • 4 large eggs, room temperature
    • 16 ounces sour cream (or Greek yogurt)
    • 1 1/2 teaspoons pure vanilla extract
    For the Crumb Topping:
    1. Whisk together the flour, sugar, and salt in a large bowl. Cut the butter into pieces and add it to the mixture. Cut into the dry ingredients with a pastry cutter, a fork, or your hands. Continue until coarse crumbs form. Roughly chop your pecans, add them, and stir to combine. You can also use a food processor to do this, if you like. Cover with plastic wrap and refrigerate until ready to use.
    For the Chocolate Cinnamon Swirl:
    1. Whisk together the sugar, cocoa powder, and cinnamon. Set aside until ready to use.
    For the Cake:
    1. Preheat your oven to 350 degrees F and line a 9×13-inch baking pan with parchment paper, then spray with nonstick spray or butter until well greased. SEt aside.
    2. Whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat your butter until smooth and creamy. Scrape down the sides of the bowl as needed, then add in the granulated sugar, beating until light and fluffy, about 3 minutes. Add in the eggs, one at a time, incorporating each one before adding in the next.
    3. Add in the sour cream (or Greek yogurt) and vanilla and beat until incorporated. Add in the combined flour, baking powder, baking soda, and salt, a bit at a time, until just moistened. Be careful not to overmix.
    4. Spread 1/3 of the batter into your pan (it might be a bit thick, but that’s okay, just work with a greased spatula), then sprinkle half of the cinnamon swirl mixture over the batter. Pour another 1/3 of the batter over that, then sprinkle the rest of the swirl mixture, followed by the remaining 1/3 of the batter. Top with the crumb topping.
    5. Bake for 1 hour, rotating the pan every 20 minutes or so, until the crumb is golden and a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares. This well keep well, at room temperature in an airtight container, for up to 3 days.
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