Crunchy Maple Challah French Toast

Brunch is my favorite thing ever.... that's no secret, but truth be told I've gotten kind of bored with going out. So, when this recipe popped up on my Facebook feed I became mildly obsessed but I could never find it again so I created my own. Good decision. 

Crunchy Maple Challah French Toast
(serves 5)

WHAT YOU NEED:
1 loaf Challah bread (sliced in thick slices)

3 eggs

1.5 cups whipping cream

2 TBSP vanilla

1/4 maple syrup

4 cups crushed corn flakes

FCAT Breakfast When Mommy is Away {Ham and Cheese Breakfast Muffins}

Ham & Cheese Breakfast Muffins

Boy was this weekend BUSY getting the family ready for me to be out of town during standardized testing.... I still wanted them to have hot, healthy breakfasts without me there so I made breakfast burritos and these awesome popovers.  All easily nuked and taken on the go.... They are a hit!

Can You Go Wrong When You Wrap It In Bacon? {Bacon Wrapped Potato Bites}

Bacon Wrapped Potato Bites

Have you ever checked out the blog The Kitchn?  I haven't totally figured it out.... is it just Faith?  Is there a team?  I'm not sure but I've been subscribed since long before I ever thought about being a blogger and I really love it for great ideas.....

This recipe was touted by them as a party appetizer, and I can certainly see it that way;  AND I used for my Easter brunch;  BUT I fully intend to make these this weekend to go with eggs for my family's breakfast.  They were YUM & fairly easy {always expect a little bit of time whenever you are wrapping food around food}.

So, adapted from The Kitchn's Bacon-Wrapped Potato Bites check these out....

Featured Five

It's that time of the week!  That's right....
 Young Grasshopper's Featured Five
of all the many awesome posts and recipes I saw this week I just want to raise my beer {remember, Saturday was National Beer Day} to some and of course share them in case you missed them. As always,  I could come up with dozens but these are my TOP FIVE for the week ending April 13th 2012 {listed in chronological order, no favoritism among my favorites!}:

Emily at She Makes & Bakes posted a beautiful bit of simplicity with her Nutella Strawberries.... so, so beautiful!

Tina at The Flour Trader really caught my eye with an Austrian Springtime favorite.... Berry Meringue Slices.  Love Sweet & Tart!

Heather  at the Sweet & Savory Tooth hit the mark with the maple and cornbread combo.... remember my Madagascar Corn Bread?  Well, here's another keeper for sure! Maple Cornbread, YUM!

Crystal from Mrs. Happy Homemaker speaks the language of love..... Bacon Stuffed Waffles??? Shut. The. Front. Door.

p.s. check out my Ham & Cheese Waffles of yesteryear, it's a problem for me :)

I really thought this post from Lindsay at The Lean Green Bean was awesome and not for any particular recipe {although all look awesome} but more conceptually.... we all run out of ideas and I so love someone sharing their "day in the life" ideas to add some ammo to the arsenal! Thanks for How To Eat Healthy During The Week!

    




And of course..... My ONE FOR GOOD LUCK!

This certainly is a lucky one.... Thanks Kelly at Eat Yourself Skinny for testing & reporting the

Pinterest Diet Coke Brownie recipe....

cannot wait to try this one!

****ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

The Limoncello Journey continues...... {Sparkling Limoncello Sangria}

 I've been DYING to share this recipe, it was one of my favorite things from my Easter brunch this year BUT certainly a drink that would rock any occasion or just a chillin'-by-the-pool Saturday.

What you ask? Well, my Limoncello Sangria of course.  As you may recall, I made my own Limoncello for this very occasion and while it was a 3-4 week process, it was well worth it {but you can cheat and buy from liquor store... I won't tell}.

Hate to be full of myself but it was FAB. The Limoncello alone and the Sangria.

Davey's Favorite Cake {Orange Icebox Cake Recipe}

This recipe is for my husband's favorite cake in the whole wide world.... his Grandma always made it for her "Davey" and I remember my first taste of it was at our engagement party, it was a sheet cake that Grandma made and every time we visited Jersey after that an orange cake "appeared".  In the early years it never would've occurred to me to ask for the recipe and make THE Orange Cake, probably because I was too bust screwing up Rice-a-Roni and the like.  But then some years ago Grandma shared the recipe and I've made it ever since.  I initially made it in a 9 x 13 because that's how I thought it was supposed to be but I've learned since it was meant for a bundt pan.  I use this old heavy plastic one my Mom gave me when she was purging stuff once and it works like a charm.... and it's a great cake that is perfect for a casual hot afternoon barbecue or fancy enough for a tea party or ......an Easter Brunch :)

It's not time consuming to put together BUT it is night before.....  TIP:  Enjoy this recipe for what it is, EASY.  I have made my own angel food cake to make this "from scratch" but I decided long ago that's a waste of resources.... buy an angel food cake from the bakery at your grocery store.  It will be so lovely.

Young Grasshopper's Featured Five

Here's to YOU!

I've decided to add this segment because I see so many awesome posts and recipes every week  I just want to raise my glass to them and of course share some of them in case you missed them.  Clearly, I could come up with dozens but these are my TOP FIVE or as I like to call them

Young Grasshopper's Featured Five 

for the week ending April 6th 2012 {listed in chronological order, no favoritism among my favorites!}:

From Gerry at Foodness Gracious.... Macarons with Bacon and Chocolate Peanut Butter Cream... Gracious is right, I've got a serious thing going on with bacon so this was right up my alley.... Gerry, can't I just come over and have one of these?

Averil from From

The Cook, The Baker

and The Clay Boy Maker posted her 

Red Chilli and Sweet Caramelised

Onion Loaf that made me swoon. 

Kristina at Whipped makes me want to head to Mexico so I can come home inspired and bake some Margarita Lime Buttercream Sandwich Cookies, oh ok I may do it WITHOUT going to Mexico! 

Jaime at the Tomato Snob took the picture is worth a thousand words approach to some Dr. Suess..... LOVE it! What a fabulous meal with friends.

and last but NEVER least, Choc Chip Uru's Chocolate Pavlova Bird’s Nest

HAPPY EASTER!

and because I can't count or

maybe it's and "one more for good luck!".....

an encore pick goes to

Hester at Alchemy in the Kitchen

 for the best looking Hot Cross buns ever!

****ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

Drinking Already Ansel? {Orange Pomegranate Mimosa}

On my way to cook brunch I got sidetracked.... as David walked by he laughed "Drinking already Ansel?" Purely for blogging purposes.... I responded.  Anyhow, a simple morning cocktail....

The Mimosa but with a splash of POM
3 parts champagne, 1 part Orange Juice & 1 part POM.


GOOD MORNING!

When Life Gives You Lemons AND Strawberries {Strawberry Lemonade Muffins}

Strawberry Lemonade Muffins

Did I mention I bought a flat of strawberries today?  I've been obsessed with getting some and now I'm a fool trying to use them.... I have 2 pints dehydrating {report on that experiment to follow} and I found this great Southern Living Recipe that uses both my overabundant strawberries AND my previously zested lemons.... win win.




HERE'S WHAT YOU NEED:

• 1 1/4 cups sugar, divided 
• 1 (8-oz.) container sour cream 
• 1/4 cup buttermilk
• 1/2 cup butter, melted 
• 1 tablespoon lemon zest 
• 1/4 cup fresh lemon juice 
• 2 large eggs, lightly beaten 
• 1 pint diced fresh strawberries 

HERE'S WHAT YOU DO:

1. 1. Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
2. 2. Stir together sour cream and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans {I used liners}. Sprinkle remaining 1/4 cup sugar over batter.
3. 3. Bake at 400° for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.

Good stuff.

p.s. Mine are pink because I had some red sugar I decided to use up

Breakfast for Dinner {Ham & Cheese Waffles}

Who doesn't like breakfast for dinner? NO ONE.
ok, ok, who didn't get around to grocery shopping?  I DIDN'T.


Thank you Bon Appetit for inspiration :)


WHAT YOU NEED:
BISQUICK made as per directions 
OR

• 2 cups flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large eggs 
• 1 cup (2 sticks) melted butter
• 1 & 1/4 cup buttermilk
• 3/4 cup soda water

AND

• Non-stick vegetable oil spray
• 1 cup small dice ham
• 3/4 cup shredded sharp white cheddar

Maple syrup

WHAT YOU DO:

preheat oven to 300°. 
Heat waffle iron until very hot. 
MAKE BISQUICK to directions OR 
using an electric mixer beat eggs then add melted butter, buttermilk, and soda water then mix in the dry ingredients {flour, baking powder, baking soda, brown sugar & salt}
Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, gently spreading it out a bit {amount of batter needed will vary according to machine.... I use a ladle full}. Scatter approximately 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through {4 minutes approximately}. 
Transfer to a baking sheet; keep waffles warm in oven between batches. 
Serve with butter and warm maple syrup. {my recipe made about 7 waffles}

AHHHH, Sunday morning meet Tuesday evening :)

Last Sunday of National Pancake Month {Cinnamon Swirl Pancakes}

Ah, I'll miss you National Pancake Month.....  In acknowledgement of the end of this special month and the impending doom of our March diet I wanted to do something special.

So, my family loves cinnamon rolls and they love pancakes, so I thought I'd combine the two..... and even if you don't like the cinnamon roll idea this is an awesome pancake recipe.... I use it as the base for all my pancakes, it makes about a dozen or so good sized fluffy pancakes.

for the pancakes:

1 & 1/2 c all-purpose flour
1 & 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
2 & 1/4 c buttermilk
3 TBS butter, melted,
2 eggs
2 TBS honey

Combine EVERYTHING ingredients in a medium size bowl and mix well with a mixer preferably for a few minutes.  Batter should be not too thin. Set aside.

Now, turn your griddle on medium high [or your pan on stove].  My griddle doesn't require nonstick spray but if yours does spray now]. 

for the swirl:

3 TBSP melted butter
2/3 c brown sugar
1 & 1/2 tsp cinnamon
1 & 1/2 TBSP flour

Combine the ingredients mixing well and then put in a Ziploc and snip a tiny triangle off the end of the bag for piping. Set aside.

You are ready!  I use a soup ladle to "measure" and put your batter down then immediately pipe on the cinnamon swirl.  Cook facing up for 3-4 minutes before flipping and finishing for 30-45 seconds.

VOILA!  The kids they come a runnin'

Where Fancy Meets Easy {Oven Eggs "Benedict" Recipe}

While I'm on a breakfast kick, these are super easy and cute...

Oven Benedicts

4 Ramekins [small oven proof dishes]

4 large eggs

1 medium tomato sliced into 4 thick pieces

4 pieces of bacon

Cook Bacon in pan for 3 minutes.... barely bubbling.  I used Applewood because a thicker bacon is easier to work with.

LIGHTLY spray ramekins with Pam

wrap a piece of bacon on the inside of each cup

slide a nice thick slice of fresh tomato to bottom

put one egg in each ramekin

bake at 325F for 20-30 minutes until white is set.

loosen with a small spatula and they should come out very easily, serve with fresh fruit. 

Enjoy :)

Frittata Mama

My kids LOVE LOVE LOVE when I make a Frittata and it's one of the easiest things to throw together on a weeknight for dinner or a weekend morning from whatever you have handy if you follow my simple equation.... 


12 eggs whisked with 1 cup milk or half & half
2 tablespoons butter
1 onion diced
1 & 1/2 cup potato 
1 cup meat 
1 cup veggie 
1 & 1/2 cup broken bread 
1/3 cup cheese
kosher salt/pepper


Switching it up:  It's all about what you have in the fridge
Potato:  sometimes I use hash browns or homefries from a bag, sometimes fresh red potatoes diced, sliced new potatoes, broken up baked potatoes
Meat:  diced ham, diced sausage, crumbled bacon
Bread:  6 slices sandwich bread, 2 hoagie rolls, 1/3 loaf french bread, 1/2 package Hawaiian rolls [my personal favorite it I have]
Veggie: a tomato diced, asparagus chopped, diced mushrooms, a can of drained diced green chilis
Cheese:  Parmigiana/Romano shredded is my fav, but shredded anything would work.... Mozzarella, Mexican blend, cheddar, Monterrey, I've even used Ricotta, which ROCKS, but I rarely have in the fridge [if you use ricotta whisk it into the egg mixture before pouring].


So, you've picked your components....
Preheat oven to 350F
Get your big oven safe pot out on the stove to heat on medium-high.... I use my enameled dutch oven [shocking I know].  


Melt the butter in the pan, add onion and potatoes [tonight I had a bag of Schwans frozen hash browns that I used straight from the freezer] and saute until browned stirring frequently, approximately 10 minutes.  


Then add your meat and veggie.  For my "veggie" I used finely diced mushroom left over from PopPop's Aldi's excursion [they didn't even know it was there HA!].  For my meat, I used a diced Aidell's chicken & apple sausage which is really yummy and not so greasy, I used a whole package = 4 links. I've really used just about everything as a meat except chicken cause I have weird chicken/egg combo issues, it just seems wrong LOL.  Cook stirring for approximately 5 minutes.


Then stir in your bread until it is coated and looks well distributed.  I had some hoagie rolls on the verge of stale so I used them to get rid of them but my absolute favorite thing to use is the King's Hawaiian Bread from the deli section, it adds a hint of sweet and it just YUM.  I don't always have it hanging around though so use what you have...


Pat the mixture down gently so its fairly even looking then sprinkle your cheese across the top, salt and pepper and then pour your well whisked eggs/cream over that  trying to cover all of it.... I beat the egg mixture for a couple minutes in my Kitchen-aid to fluff... sometimes I Magic Bullet it or if I'm practicing good dish management I whisk the hell out of it by hand....


Don't stir.  Put it in the oven on middle rack uncovered for 45-60 minutes, until it is golden brown the middle is firm looking.  I serve with sliced apple or grapes.

Yum :)