Ricotta Berry Crepe

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.

Berry Ricotta Crepe

Happy Eating, XO.

Cinnamon rolls

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.

Foodie Fav: Surprise Cheddar Biscuits

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

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.

Breakfast bites

As many of you know by now from this breakfast recipe, we’re not really morning people. We want the easiest, “throw-it-together” breakfasts. You can only have cereal so many mornings in a row. So what’s easier than mixing a couple ingredients and throwing it in the oven? I whipped up these puppies on a Sunday morning and was able to put them in the fridge and freezer for later in the week. They’re damn delish and travel easy.

*Makes 6 muffins

  •  6 eggs
  • 1/2 cup chopped spinach
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped onions
  • 1/4 cup mozzarella cheese
  • 2 tbsps milk

Preheat oven to 350 degrees and grease a muffin tin or use muffin cups. Mix all of the ingredients together and pour in to the tin. Cook for 20 minutes until the tops are slightly browned.

 

Breakfast bites

 

Happy Eating, XO.