Category Archives: Eggscetera

Cinnamon rolls

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Now that we’ve given you a couple of healthy snack options here and here, it’s time to bring back the gooey goodness that are these cinnamon rolls. Everything in moderation, right? Plus, these come with the satisfaction that you made these from scratch. No canned stuff here. Sweetness.

The dough (the usual suspects):

  • 4 cups all-purpose flour
  • 4 tsp dry yeast
  • Pinch of salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 egg

I mean, if you really want to, you can buy a can of cresent rolls and connect them all together to make a sheet of dough. Even though it looks like a lot of steps, it’s just a lot of mixing. Just try it. You can do it!

The filling:

  • 1 tbsp butter, melted
  • ½ cup brown sugar
  • 2 tsp cinnamon

The icing:

  • 1 1/2 cups powdered sugar
  • 1 Tablespoon butter
  • ⅛ teaspoon vanilla
  • 2 Teaspoons hot water

Preheat your oven to 375 degrees. In a mixing bowl, combine 1 3/4 of the flour, all of the yeast, and salt. Then, in a small sauce pan over medium heat, stir the milk, water, melted butter, and sugar. Add the liquid mixture in to the flour mixture and whisk until fully combined. Add the egg and 1/2 cup of flour and continue to whisk together. Gradually add the rest of the flour until you get a dough-y texture. Knead the dough to get out any air pockets, then cover it and let it sit for 20 minutes to rise.

Time to work on the filling. Combine the brown sugar and cinnamon in a bowl. (Whew, that was hard…) When ready, roll out the dough in to a rectangle to about 1/4 inch thick. Spread the melted butter on top, and sprinkle the cinnamon mixture evenly on top, leaving a small border around the edges. Roll the dough tightly from the long end of the rectangle to create a “log”, and pinch the dough along the seam to hold it together. Slice it up in to 1″ thick pieces and lay them flat on a greased baking sheet. Bake them for roughly 20 minutes until they’re golden brown and smelling irresistible.

As for the glaze, whisk together all of the ingredients until you get a smooth, thick consistency and pour on top of the hot rolls.

Cinnamon Rolls

Happy Eating, XO.

Good Ol’ Blueberry Cornbread

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Now, I’m not even remotely from the South, but every time I hear the word “cornbread” I feel like I have to say it with a southern accent, accentuating the “oooor”. Weird. I know. But you’re probably sitting there saying it, aren’t you? Not even in your head? Fine. But no matter how you say it, this cornbread is out of this world. And the blueberries in this cornbread have amazing color after baking. Perfect for a ladies brunch. Big hats and all.

I’ve always been a huge fan of cornbread, but too anxious to make it. I thought it was a lot harder than it was. But if it was hard, do you think we’d have it on our blog? Come on now…

  • 1 cup sugar
  • 1 stick of unsalted butter, room temp
  • 2 eggs
  • 1 cup yellow cornmeal (if you’re worried about having a ton of cornmeal left over, just remember, you can use it when making muffins, bread, pasta, etc. to create a nonstick surface)
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Dash of salt
  • 1 1/2 cups milk
  • 3 cups blueberries

Preheat your oven to 375 degrees. In a mixer with the paddle attachment, mix together the sugar, butter, eggs, and cornmeal. In a separate bowl, mix together the powdery items – flour, baking powder, and salt. Take 1/3 of the flour mixture and 1/2 cup of milk and pour it in to the batter. Fully mix together before repeating. (Flour, milk, mix. Flour, milk, mix. Reeeemiixx! Just kidding.) When you’re done mixing, fold in the blueberries. Grease a 15×10 pan with high sides, (or, I used two 7×7 pans) and pour in the gritty mixture. Bake for 50 minutes or until a fork comes out clean (just like cake!).

Blueberry Cornbread

Happy Eating, XO.

Breakfast Crepe Cup

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Remember when we told you about our hot apple pie crepes (dessert for breakfast, whaaat?!), well we’re bringing the crepes back. But in a more savory way. We know you’ve seen tons of recipes on Pinterest for breakfasts cups. Hell, we even jumped on the band wagon here. So, why not keep a good thing going? These crepe cups look fancy and are a great way to get all the good breakfast foods in.

  • Crepes (To make the crepes, check out the recipe here. This will make roughly six.)
  • 6 eggs (one egg per crepe)
  • 1 cup of bacon bits
  • 1/4 cup chives
  • 1 tbsp of salt and pepper (a pinch per crepe)
  • 1 box of toothpicks

First, as always, preheat your oven to 350 degrees and make the crepes according to the recipe above. While they’re warm, fold up four corners and spear each corner with a toothpick to hold in place and create the “cup”. When you have them formed, crack the egg in the middle, and sprinkle with bacon, chives, and salt/pepper to taste.

Spray a large cookie sheet with Pam and place each of the cups on it. Bake them for 15-20 minutes.

breakfast crepe

Happy Eating, XO.

Foodie Fav: Surprise Cheddar Biscuits

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The other day I was trolling Pinterest for some new breakfast ideas (because, who doesn’t love a good brunch on the weekend?) and I came across this super cute site – Vodka and Biscuits. She had me at vodka. I was also really intrigued by her cheddar and biscuits recipe – she had a soft boiled egg inside of a biscuit! Once you read how simple it is to make, you’ll smack yourself. Not to mention, these were to die for! Seriously. For any of you who read The Fault in Our Stars, I quote: “I want this [cheddar biscuit] to become a person so I can take it to Las Vegas and marry it.”

  • 1 cup all purpose flour
  • 1 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp unsalted butter – cubed, cold
  • 1/2 cup cheddar cheese (shredded or block)
  • 2 tbsp chives – chopped
  • 6 oz. plain Greek yogurt
  • 2 eggs

Preheat oven to 475 and grease a baking sheet, and toss the butter in the freezer (cold better works best for biscuits!). Bring a pot of water to a boil and boil the eggs for roughly 8 minutes. Remove from heat and set aside. Combine the flour, sugar, salt, baking powder, and baking soda in the bowl of a food processor and pulse until combined. Drop in the COLD butter and pulse a few times until mixture is crumbly. Stop at this point – don’t want to overmix! Add the cheese and pulse until just combined.

Transfer into a bowl and gently fold in the chives. Stir the yogurt up and add to the mix. Combine with a rubber spatula until just combined. Remove eggs from shells. Using roughly 1/4 cup of dough, shape into a biscuit and place onto baking sheet. Press a well into the center to fit the egg in to. Form another biscuit and place on top of the egg, forming the biscuit around the egg. Use extra dough to cover up the sides of the eggs. Bake for 5 minutes, then reduce the heat to 400 and bake another 6-7 minutes until golden brown. Top with melted butter and extra chives.

Surprise Cheddar Biscuit

Happy Eating, XO.

Tricked Out Toast

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We always like to keep things interesting and fresh, and toast is no exception. No longer will we settle for just butter or jelly! Here’s just one version of making toast a little more exciting (and filling!). If you have any other interesting toast toppings you use, let’s hear about it!

  • 2 pieces of health nut bread (or whichever kind you choose)
  • 1/2 of a pear, thinly sliced
  • 2 tbsp ricotta cheese
  • 1 tsp honey
  • Dash of cinnamon

I’m sure you know the drill here – toast the bread, spread on the ricotta cheese, layer on the pear, drizzle the honey, and dash on the cinnamon. Viola! A delicious and filling breakfast.

Tricked out toast
Now Sonia claims she does toast better: mashed avocado, sea salt and a boiled egg. My sweet tooth thinks, I prevail. Team #trickedouttoast

Happy Eating, XO.