If you’ve been following us on Instagram, you know that I’ve tried making a German pancake that unfortunately turned out like a gigantic, burnt popover. #fail But that didn’t stop me from trying again! I used The Kitchen Paper’s fail-proof recipe and finally, FINALLY did it right. And just in time for outside spring brunching. Bring on the skillets and mimosas…
- 3 eggs
- 1 tsp vanilla
- 1 pinch salt
- ½ cup milk
- ½ cup flour
- 2 Tbsp butter
Toppings of your choice:
- Powdered sugar
Preheat the oven to 450 F. Place a pie dish, or cast iron skillet, in the oven to heat. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth. Add the flour, and mix only until incorporated. With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!
Photo cred: The Kitchen Paper
Happy Eating, XO.
You know us a little by now and how much we love anything with alcohol in it. Granola is no exception. (Don’t judge, we’re not “technically” drinking before noon…). We came across this amazing granola concoction when Food Fellowship and Wine started following us (huge thank you btw!). Her blend of art and food is really pretty bad ass, so naturally, we wanted to share her talents with you!
- 1/2 cup rolled oats
- 1/2 cup coarse Brown Breadcrumbs
- 1/2 cup sunflower Seeds
- 1/4 cup pumpkin seeds
- 1/4 cup shredded coconut
- 1/4 cup crushed bran flakes
- Dash of cinnamon (according to taste)
- 1 bottle of honey
- 2 tbsp of sugar
- 1.5 cups frozen berries (any type)
- A dash or three of whiskey
- Thick Greek yogurt
Preheat your oven to 180 degrees. Mix the oats, seeds, coconut, crumbs, bran and cinnamon in a bowl. Add honey and sugar and mix well. Spread evenly in a baking tray and bake for about 20 minutes, checking in every five minutes to make sure it doesn’t burn. When it’s a warm brown color, it’s ready. When the granola is in the oven, put the frozen berries in a warm pan with a dash or two of whiskey. Cook for about 5-10 minutes until warm and gooey (almost jamlike). Put the warm granola in a bowl (work quick, if it gets hard it’s a nightmare to get out of the tray) and put the drunken berries on top. Serve with a thick Greek yogurt. Be sure to put any leftover granola in an airtight container in the fridge and eat within a week.
Happy Eating, XO.
Ok, guys. You already know we have a thing for crepes, so why not keep a good thing going? This is obviously my go-to recipe for those weekend mornings when I have a little bit of extra time. But they’re also really versatile. Once the crepes are made you can stuff them with whatever you like. In this case I chose some ricotta and berries, but I’ve also done variations of eggs, ham, and sauteed arugula. Or, one of my husbands’ favorites, steak and eggs.
*Makes 2 servings
- 2 crepes (The Huffington Post has a great ingredient converter for those times you need more or less than what the recipe calls for)
- 2 cups of ricotta cheese
- 4 cups of fresh berries
- 1/2 cup water
- 1 tsp cornstarch
- 1/4 cup slivered almonds
Make the crepes according the recipe above (these can also be made ahead of time and frozen up to 1 month). In a small sauce pan, heat the berries, water and cornstarch over medium heat. Stir every so often until you see a sauce form. Be sure not to turn all of the berries to mush when stirring. In a small skillet, toast the almonds over medium heat. They only need a couple of minutes, so keep a close eye on them.
Lay the crepe flat on a plate and spoon 1 cup of the ricotta cheese down the middle and 1 cup of the berries. Fold the edges in and flip to put the fold on the bottom. Top with another cup of the berries and half of the slivered almonds. Do the same for the second crepe. You can get even fancier and sprinkle some confectioner’s sugar on top.
Happy Eating, XO.
Every summer I would have a BBQ at my NY apartment because it had this lovely, large courtyard with grills and a pool. It was the ideal outdoor space to entertain and while I look at the calendar this year to try and host a BBQ down in Philly I keep getting nostalgic of the four years of fun times we had in my White Plains courtyard. This drink was served in pitchers galore and I am having a major hankering for it now. Especially after my trip to Italy last year, where we went to Sorrento, to an actual lemon grove and did a limoncello tasting! yum! Anyway, I just cant get enough of it. So sit back, relax, and enjoy sipping on this deliciousness in the warm yellow sun on a mellow weekend afternoon!
- Springs of fresh mint leaves (I would do a small handful)
- 1 box of blackberries
- 1 box of raspberries
- 1/4 cup of simple syrup (equal parts sugar/water boiled mixture)
- 16 oz. sparkling water (I didn’t do the flavored kind and used plain, but I’m sure if you only have flavored that would also be fine)
- 1 1/2 cups of Italian Limoncello
Muddle the mint with ice at the bottom of the pitcher, add the simple syrup* & berries. Right before serving pour in the limoncello and top off with the sparkling water.
*Boil 1/4 cup sugar and 1/4 cup water until the sugar is dissolved and stir the mixture until it has a syrup-y consistency. Let it cool before adding to pitcher. Also if you don’t like something too sweet, feel free to leave out or reduce.
This is meant to be served in a tall high ball glass however I don’t think Emily Post would freak if you did a white wine glass. Consume alcohol safely!
Happy Drinking, XO.
They say breakfast is the most important meal of the day. If anything Dr. OZ says that breakfast should be eaten like a king, lunch like a prince and dinner like a pauper. So if those are the expectations: What better way to kick off your morning than with a healthy quinoa breakfast parfait? This recipe calls for enough to share with others.
- 2 (6 oz) containers yogurt (I like to use fat free french vanilla, strawberry or peach flavors)
- 1/4 cup quinoa
- 2 cups fruit (mixed berries or chopped peaches)
Optional yummy items:
- 1/4 cup coarsely chopped toasted almonds or pecans
- 1/8 teaspoon ground cinnamon
*Before we dive in to the instructions, I need to add my two cents. I’m not a morning person and typically don’t like to do a lot of cooking for my breakfast. Because this recipe calls for cooked and cooled quinoa, I suggest making it the night before and letting it cool in the fridge. This way there’s even less prep time involved.
If you took my advice above, you’ve got it made (literally) – now all you need to do is layer. Otherwise, cook the quinoa per the instructions on the box and let it cool. Spoon your yogurt in to a glass and layer the quinoa and fruit on top. For the optional ingredients, sprinkle in the almonds or pecans throughout and top with cinnamon.
Happy Eating, XO.