Oh how a muffin that can actually be good for my muffin top! That’s right kids, low cal, low fat, low carb baked goodness.
3 mashed bananas (the more ripe the better)
1 cup vanilla Almond milk (but really any milk would work)
2 eggs (might test run with applesauce to make it vegan as well, but we will see how much free time I have in the next few weeks).
1 tbsp. baking powder
1 tsp. vanilla extract
3 cups or 240 grams oatmeal
Optional, but I sprinkled with a little cinnamon (1/2 tsp.) on top before baking.
Preheat oven to 375 degrees. Mix and pour in pre greased muffins tins, bake for about 12 minutes. I mean really just eyeball it when the tops look golden brown, when the fork test passes, you are done. Jess is the baker here, I just straight up wing this kinda stuff. Although my love for food shines through with some of my, toss in suggestions: dark chocolate chips, blueberries, walnuts, etc. SALIVATING, you don’t even know.
Ok so I have special place in my heart for bread pudding. It was my paternal grandfather’s favorite dessert. So I feel as if I am doing the family a disservice if its on a menu at a restaurant and I don’t order it. Having said that, this is a dessert that can either be amazeballs or really really crappy. I just don’t get it to be honest, however since that is the case I have always been afraid to make it in fear of the fact that I will end up making the crappy version (or that I should have gone to culinary school because I don’t know what the freak “place in a water bath” means? I mean don’t all baths have water? Whatever, I digress). Alas, I came across a recipe that not only seemed easy enough for a home cook to make, but also seemed fool proof at not sucking. I tried it out and just loved it. So much so, that I served it for brunch & looked like a culinary wizard (you know one that bathes their food & such).
Have at it and comment below. Jess and I just don’t have enough reading to do…so write us something! STAT.
7-8* slices day-old bread (I am lazy and didn’t wanna have to buy raisins and cinnamon per the recipe’s instructions so I just used Pepperidge farm raisin cinnamon swirl bread. Best short cut ever, I’m a genius!)
2 tablespoons butter, melted
4 eggs, beaten
2 cups of half & half
1/2 cup (white or brown) sugar (original calls for 3/4 cup & that was way too sweet for brunch, but if making as a dessert you can always increase the sugar, but again I left it at 1/2 cup).
1 teaspoon vanilla extract
1/2 cup chopped (candied or regular) walnuts (optional since I know some of y’all have nut allergies)
Preheat oven to 350 degrees F. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If using, sprinkle with the nuts now. In a medium mixing bowl, combine eggs, milk, sugar, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Top should look golden brown.
* the bread quantity varies only because I don’t know how custardy or solid you like your bread pudding. Everyone’s preference differs, so just eye ball it.
One unusually chipper morning, I thought I’d be a little overzealous and make a fancy breakfast/brunch. I had tried these lemon ricotta pancakes in a cafe when visiting Sonia in Philly and have wanted to put my own twist on them ever since. I have to say, they did not disappoint! They’re amazingly refreshing, and made for an awesome brunch.
2 cup blackberries (or raspberries/mixed berries)
1/2 cup maple syrup
1 cup whole-milk ricotta cheese
1/3 cup flour
3 eggs – separate the yolks and egg whites
3 tbsp sugar
2 tbsp unsalted melted butter
1 zested lemon
1 tsp vanilla extract
For the compote, cook the berries and maple syrup over medium heat until they start to get soft and saucy-like. (Around 3 minutes).
For the melt-in-your-mouth pancakes, whisk together the ricotta, flour, yolks, sugar, butter, lemon zest, and vanilla. Unfortunately, at this point you have to dirty another bowl (personally, I hate doing that). In another bowl beat the egg whites on high until foamy and fold in to the other mixture. Heat your griddle/pan to medium heat, and get to makin’ some pancakes!
When the pancakes are done, pour on a little compote and syrup (tastes good AND looks good). And Don’t forget your mimosa!
Apple pie for breakfast? Sign me up! These cozy apple pie crepes are a must-have for those of us with a sweet-tooth. They’re easy to throw together on a cold morning and make the house smell heavenly.
I got the original crepe recipe from my home girl Betty Crocker, but I put my own spin on the pumpkin crepe. Either works deliciously with the apples.
2 eggs beaten
1 1/2 cups milk
1 cup flour
1 tbsp cooking oil (I actually used vegetable oil and they came out just as great)
1/4 tsp salt
1 tsp vanilla extract
Throw all of them together and mix until it’s a thick liquid-y texture. Bring a 6 inch skillet to medium heat, spray a little Pam and pour a thin layer of the crepe mix in. When the edge of the crepe doesn’t look so liquid-y you can flip it over. Bring each side to a golden brown and you’re done!
For the pumpkin version, add 1/4 cup canned pumpkin, a dash of nutmeg and pumpkin pie spice, and 2 dashes of cinnamon. (I played with how much of each spice to put in so feel free to put your own spin on it.)
Apple pie filling
3-5 granny smith apples, peeled, cored, and cubed into little bite size pieces
3 tablespoons brown sugar (light or dark)
1 tsp cinnamon
Mix it all together and let it sit for 10-20 minutes. (This is pretty important because the first time I made these, I didn’t do this and the apples came out too dry. They need time to soak in the spices and get a little juicy.) Pour the apples in to a skillet on medium heat. Let them sit and get a little brown on the outside. When they’re done, wrap them up in a crepe and serve.
To spruce it up a bit, feel free to add some powdered sugar on top of them. If you want to serve them as a dessert, you could try adding some vanilla ice cream inside the crepe with the hot apples. (I mean, you could do this for breakfast too. No judgement here!)
As we’ve all heard, this year we get a totally new holiday – Thanksgivukkah! Marrying in to a Jewish family, I’ve had my fair share of matzo ball soup, lox with cream cheese bagels and gefilte fish. So this year I thought I’d give the double duty holiday a go and create a traditional Jewish side dish to enjoy along side the turkey. No long spiel here, just a simple nod to the two part holiday!
5 peeled potatoes
3 eggs beaten
1 tsp. salt
1/4 tsp. pepper
1/4 to 3/4 cup all-purpose flour
oil for frying (canola is recommended)
Place all of the peeled potatoes and onions in a food processor (sorry, I know not everyone has a food processor but I promise if you get one it will be sooo worth your while. Christmas is right around the corner!). Pulse until smooth. Drain mixture well and pour mixture into a large bowl. Add beaten eggs, salt, pepper, and enough flour so that the mixture holds together.
Pour about an inch of oil into a large, deep frying pan. Heat the oil over medium-high heat and carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Fry for several minutes on each side until golden brown and cooked through. Drain on paper towels and you’re ready to nosh!