Rhubarb Coffee Cake

Rhubarb Coffee Cake

It's finally Memorial day. Seems like it took forever to get here. The month of May just seemed to go on for ever and ever and now here we are at the end of the month celebrating Memorial day. If you haven't been able to tell by my lack of posts, my job as consumed my life and I'm changing that starting this summer.

 I'm ready to start summer big time. I'm ready to go ride my bike on a hot summer day down to the lake. I want to take the dogs for a walk in the early morning and not feel rushed to get home so I can get ready for work. I want to go camping and cook over an open fire and make smores with different kinds of chocolates. I want to lounge outside reading a good book (still working on which book to read). I want to go hiking on a nice summer day. I am also ready to just hang out at the pool.

I'm also ready to do a little more baking and cooking this summer. I'm going to go to the farmers market and pick all that awesome produce that I just don't have room for in my garden. I want to make some new and interesting dishes with what I find at the farmers market. I'm ready to have some fun in the kitchen.

I planted rhubarb in my garden about 2 years ago and then last year I got a couple plants from my mom's old house and planted them in my garden. This year all of my plants look amazing. I'm going to have to get creative with using rhubarb.

Last year I made some pie with the rhubarb and it was really good. Brought back memories of my childhood when my mom use to make rhubarb pie. This time I'm trying out a new recipe I found online. It's Rhubarb Coffee Cake. The picture on the blog grabbed my attention right away and I just had to make it.

So I got up early this morning and after walking the dogs I went out to the garden and got some fresh rhubarb. Now if you don't have rhubarb as handy as I do just go to your local farmers market. You'll find plenty of it there right now. It's prime rhubarb time.

This recipe was super easy to make. The recipe did call for 1/2 pound of rhubarb,but of course the battery in my scale was dead. So I did the next best thing. I estimated. I measured out about 1 1/2 cups of rhubarb and called it good. I also of course had no baking powder left so I had to improvise with that a bit too. It called for 1/2 teaspoon of baking powder so I added 1/4 teaspoon of cream of tarter and 1/8 teaspoon of baking soda together and added that to my cake batter. 

Hope you give this recipe a try. I don't think you'll be disappointed. I also hope that you come back and see what else I've got cooking in the kitchen.


Rhubarb Coffee Cake
Preheat the oven to 325 F and grease a 8X8 pan and set aside.
Rhubarb filling
1 1/2 cups diced rhubarb
1/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon ginger

Dice the rhubarb and in a small bowl toss with sugar cornstarch and ginger. Set this aside.

Crumb topping
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1 stick of butter melted
1 3/4 cups all purpose flour

In a medium bowl mix sugars, spices and salt together. Add melted butter and mix well. Slowly add the flour to this mixture. It will get to a doughy consistency. Set this aside.

Cake mixture
1/3 cup sour cream
1 egg
1 egg yolk
2 teaspoons vanilla
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
6 tablespoons softened butter, cut into small chunks

In a medium bowl mix sour cream, egg, egg yolk and vanilla together. Add sifted flour, baking soda, baking powder and salt. Add softened butter and mix until the softened butter has been incorporated.
Reserve 1/3 cup of batter.Put the rest of the batter in the prepared pan. Take the rhubarb mixture and sprinkle on top evenly. Drop little spoonfuls of the 1/3 cup of reserved batter on top of the rhubarb. Using your fingers crumble the crumb topping on top. Bake for 45-55 minutes. Cool completely before serving.

Original recipe from Jamhands.net 

Pecan Topped Banana Bread

Pecan Topped Banana Bread

     The weather is quickly changing here in Minnesota. We had a beautiful Labor Day weekend and a fabulous summer, but like all good things it must come to an end. It seems that as soon as Labor Day was finished the weather was too. I wake up to 45 degree mornings. BRRR! Thankfully it warms up during the day, but it is still fall like weather.

     This past Saturday morning I decided to make some banana bread. It was such a cool morning and after walking the dogs around the block I decided I needed something warm for breakfast. I was at first going to make banana muffins, but opted for banana bread. This is my old recipe. I have no idea where I ever got it from, its been around so long.

     I did add a little bit to it this time. I sprinkled cinnamon on top and added chopped pecans before baking. There is just a hint of cinnamon, but it is so delicious and the pecans are equally delightful.

   Well here's to welcoming fall and all the chilly days it is about to bring to us. Time to enjoy the changing season and the changing leaves.

Pecan Topped Banana Bread

3 very ripe bananas, mashed
1/2 cup sour milk, or 1/2 cup +1 teaspoon vinegar
2 eggs
2/3 cup melted fat
Beat these ingredients then add the following and beat well.
2 cups flour
1teaspoon soda
1 cup sugar
1/2 teaspoon salt
Pour in loaf pan sprayed with cooking spray.Sprinkle cinnamon on top of batter and add 1/4 cup chopped pecans. Bake at 325 for 1 hour and 20 minutes. Cool in pan
    

Baked Vanilla Donuts

Baked Vanilla Donuts

     Today I thought I'd try this recipe that I found in the Sunday paper a few weeks ago. It is suppose to be a healthier donut. Really? Is there such a thing? I guess just putting the word healthier in front of it makes people think they are really not doing something that is too bad.

      Me? I say you have to do everything with balance. I don't say that I can't have something, because if I did it would just make me want it more. I just try not to over indulge.  I like my sweets, especially for breakfast, so I just let myself have a little. It's all about self control, right?

     I like donuts and I didn't want to hassle with deep frying them, but with these new donut pans all you do is bake them for about 15 minutes. How easy is that and that way you avoid the grease and they are not as fattening. This recipe also uses almond milk in it which is suppose to be very good for a person. So I guess you can say you are eating a better donut then what you would buy at the bakery and they are easy to make too!

     When I made the glaze for the donuts I used lemon extract. That lemon flavor was so wonderful. it just made it feel a little like spring. I also sprinkled them with non pareils to make them look pretty.

     I could have eaten a half a dozen, but remember it's all about self control. Besides I had to save some for family members that were not home this morning. I think they are going to love them and you will too!

Baked Vanilla Donuts
2 eggs
4 T butter, melted
1 t vanilla extract
2/3 C sugar
2 C all purpose flour
1/2 t salt
1 1/2 t baking powder
1 C almond milk

     Preheat oven to 350. Spray 2 six-cup donut pans with cooking spray. In a bowl beat eggs for 1 minute on medium. Add butter, vanilla, and sugar and beat until smooth. Mix in flour, salt and baking powder. Add milk and stir until smooth. Spoon batter into the donut pans. Bake 12-15 minutes, or until light brown. Remove donuts from pans and let cool on a wire rack. Glaze and top donuts as desired. Makes 1 dozen.
Glaze
1 1/2 C powdered sugar
2 t vanilla extract or lemon extract
4 T milk
Stir together. Drizzle over cooled donuts.

Recipe adapted from Parade Magazine

Chocolate Banana Bread

Chocolate Banana Bread

     I just had to share this super yummy banana bread recipe. Not only does it help me get rid of those over ripe bananas that I constantly seem to have it was a very moist and a delicious way to start my day. I also know I've shared a few banana bread recipes, but this one is the bomb.

     What two better things to put together than chocolate and bananas? Next to peanut butter and chocolate nothing. Right? The bananas help keep this bread moist and the chocolate makes it almost addictive. My whole house smelled like chocolate cookies when I baked it. In fact when my daughter came home late, late that night she said she could smell it the minute she walked in the door and just had to have some.

     I've been eating it every day for breakfast, hence the less than half a loaf left on the platter. (I've gotta remember to start taking a pic right away before my masterpieces are all eaten.)  I feel like I'm cheating a little when I eat this for breakfast, but I know that at least it's somewhat healthy. The recipe was originally tagged as a dessert, but I feel like banana bread should be eaten as breakfast, even if it does have chocolate in it lol.

     With this recipe I could see making muffins with the batter. It would really be like eating a chocolate cupcake in the morning, but I could think of worse things to eat. Hey you could even pass these off as cupcakes if you put a little frosting on them. Hmmm, that's a thought.

     The recipe did call for good-quality cocoa powder. I used the cocoa powder that I get from Aldis and it tasted fabulous. In fact most of my baking supplies are from Aldis. I just can't pass up the great prices on baking supplies when my products still look, taste and smell delicious.

     Give this one a try. I'm sure your family will love just as much as mine.

Chocolate Banana Bread
3/4 Cup sugar
1/2 Cup butter, softened
2 eggs
1 Cup mashed bananas (around 2-3 medium bananas)
1/2 Cup sour cream
1/2 teaspoon vanilla extract
1 1/2 Cups all-purpose flour
1/4 Cups cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 Cup mini chocolate chips (optional)

1. Preheat oven to 350 F. Lightly butter a 9x5x3 inch loaf pan.
2. In a medium bowl, beat together sugar and butter until creamy. Beat in the eggs, one at a time, stirring well after each addition. Add the mashed bananas, sour cream and vanilla extract, and stir until smooth and creamy-looking.
3. In a separate bowl, sift together flour, cocoa, baking soda, salt and baking powder. Add the flour mixture to the wet ingredients and stir until  just barely combined. Fold in chocolate chips, if using.
4. Bake in preheated oven for about 50-60 minutes. Bread is done when the top is firm to the touch and toothpick inserted into the center of the loaf comes out clean. Allow to cool on a wire rack for at least 10 minutes before unmolding and slicing.

Recipe by http://www.crumbblog.com

    

Summer Shandy Pancakes

Summer Shandy Pancakes

     This past Saturday I went to Chippewa Falls, Wisconsin to tour a brewery. Not just any brewery, it was the Leinenkugel Brewery. It's a favorite beer for both my husband and I. It's pretty much all we drink around here for beer.

     My favorite beer is the Summer Shandy. I wish they sold it year round, but of course because of the lemon flavor it is only sold during the summer months. I usually stock up on it towards the end of summer so I can have some as we enter into fall. I did, however, get to taste the Orange Shandy while at Leinekugel's. I did like that too. This shandy comes out in the fall, so at least I'll have a comparable shandy to drink until my favorite is available again.

     I did look over their website before going on Saturday and I found some recipes. Recipes that involve beer. The first one I found was a beer batter for fish. Well I didn't have any fresh fish so I filed that recipe for next year or when someone is kind enough to give me some fish from their fishing trip. The next one I found was for pancakes and I thought why not.

     It's been awhile around here, but we are accustom to having a Sunday breakfast where we can all sit around and enjoy good food and conversation. It just seemed like the perfect weekend to do the Shandy Pancakes. (Seemed almost sinful using beer on a Sunday morning breakfast, but we got over that.) I'm sure we will make these when we go camping some time soon here.

     The pancakes were very good. I added blueberries to them which I thought made it taste even better. Surprisingly the pancakes did not taste like beer. I could taste the lemon flavor though. Now someone who doesn't drink beer regularly probably could taste the beer, but I don't think it would be an overwhelming flavor.

      If you enjoy drinking beer and want a little history/education on the process of making beer, go do the tour. We had a great time and want to do it again. In the meantime here's some pancakes for that Sunday breakfast you've been dying to have.


     Summer Shandy Pancakes
3 cups all purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup Summer Shandy
1 1/2 cup milk
1/3 cup butter, melted
1 cup blueberries, optional

In a large bowl combine flour, sugar, baking powder, and salt. Set aside. In a separate bowl beat eggs on medium speed until frothy. Add beer, milk and melted butter. Add the egg mixture to the flour mixture and beat until smooth.
Pour 1/4 cup of batter on a hot greased griddle. Flip pancakes when the edges appear dry.

Recipe from Jacob Leinenkugel Brewing

Rhubarb Bread

Rhubarb Bread

     Aww yes! Another rhubarb recipe.

     I just couldn't resist. After all I've got a few rhubarb plants growing in my garden now and I really miss having all those yummy rhubarb treats that my mom made when I was a kid.

    I've never made bread before using rhubarb so I thought why not give it a try. I thought the cake had turned out well and I figured that the bread wouldn't be much different than the cake.

     Turns out the bread is AMAZING!!!  Super moist and full of sweet rhubarb flavor. I know you're saying right now that rhubarb is tart. Well yes it is, but in this recipe you taste the sweet tartness of the sugars mixed with the rhubarb. 

     This recipe makes two loaves. The loaves don't rise like a traditional loaf of bread. It's a little more dense. My family obviously loved it because when I got up this morning one loaf was already gone and they had started on the second one. 

     This recipe I got out of my mom's hometown newspaper, The Browerville Blade. A small town in northern Minnesota. Cute little town. I have fond childhood memories of visiting my grandparents in this town. 

Rhubarb Bread

1 1/2 C brown sugar

2/3 C oil

1 egg

1 C sour milk (1cup milk & 1 t vinegar)

1 1/2 C flour

1 t salt

1 t pure vanilla

1 1/2 C diced rhubarb

1/2 C chopped pecans

Topping

1/2 C sugar

1 T butter, melted

Combine first seven ingredients; stir in rhubarb and nuts. Mix well; Pour into two greased loaf pans. Mix 1/2 cup sugar and 1 tablespoon melted butter. Mix and spread over batter in loaf pans. It will have gritty texture. I sprinkled it on with my hands. Bake at 325 for one hour.

Adapted recipe from Browerville Blade.

Fresh Rhubarb Coffee Cake

Rhubarb Coffee Cake

     I'm trying out a brand new recipe today. I got it from my mom and she found it in her hometown newspaper. So when I was over at her apartment caring for her I decided to write it down and give it a try. After all I've been looking for some recipes to use the rhubarb that I have in my garden.

   This is the first year that I could use my rhubarb. I had just planted it last summer and I guess the golden rule is to wait a year before picking it. Anyways I finally got to use it. I also had to go to my mom's old house and take a little from her plants before she sells her place.

    I like the rhubarb at my mom's house because it is the thicker stalks. I think it makes better pies than the thinner rhubarb. So I did take one of the plants from her yard and planted it in my garden. Of course I did ask her permission first. I think she liked the idea that I would have one of her plants growing in my garden now that her house will be gone soon. So now I've got a little variety with the rhubarb.

     Anyways I had plenty of rhubarb to make some coffee cake and little something more that I'll share at another time. My family couldn't wait until it was done baking this morning. It did smell good and I too was anticipating eating this coffee cake for breakfast. The wait was worth it. The cake has delicious flavor and was very moist. We all had two pieces. Too yummy!

     The recipe say to serve warm with whipped cream, but I did not have whipped cream available and felt it was not necessary for breakfast. Now if I was serving it as a dessert then I would definitely top it off with some whipped cream.

Fresh Rhubarb Coffee Cake
1 C brown sugar
1/2 C white sugar
2/3 C oil
1 egg
1 C buttermilk or sour milk
2 1/2 C flour
1 t salt
1 t soda
2 C chopped fresh rhubarb
1/2 C chopped nuts ( I used pecans)
1 t vanilla
1/4 C butter, melted
1/3 C sugar

Combine sugars, oil, egg and  milk. In a separate bowl combine flour, soda, and salt; stir into egg mixture. Stir in rhubarb, nuts, and vanilla. Pour batter into a greased 9X13 pan. Drizzle butter over batter; sprinkle with 1/3C sugar. Bake at 325 for 35-40 minutes. Serve warm with whipped cream.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

     Saturday morning breakfasts on a cold, chilly day calls for something hot from the oven. So how about some Banana Chocolate Chip muffins? They smell wonderful and fill the kitchen with the smell of banana bread baking, except this individual servings with a little kick. It's got mini chocolate chips. YUM!

     These muffins are super moist and have a delicious banana taste. I opted to use my large muffin cups to make these so I only got 6 muffins, but they were really good. The directions that I am going to give are for 12 regular sized muffins. I had to bake the large ones just a bit longer to get the middles baked through.

     I was lucky to find this recipe on Mr. Breakfast.com. If you haven't visited this site you should really check it out. He has some really good breakfast ideas on here.  I like going there when I just need something different to make for breakfast and it has so many good ideas on it.

     So here's the recipe. I of course modified it a bit to put my own twist on it. Enjoy some muffins on a cold, chilly morning.

Banana Chocolate Chip Muffins
1 C all purpose flour
1/2 C whole wheat flour
1 t baking powder
1 t baking soda
1/2 t salt
1 egg
3 large bananas- mashed with 1 and 1/2 t lemon juice
1 t vanilla
3/4 C sugar
1/3 C butter softened
1/2 C mini chocolate chips

Preheat the oven to 350 degrees.
Spray a 12 count muffin pan with cooking spray or use paper liners.
In a large bowl, sift together the flours, baking powder, soda and salt. Set aside.
In a separate bowl lightly beat the egg. Add the mashed banana, lemon juice, vanilla, sugar and butter. Mix well until combined and smooth.
Slowly add the dry ingredients to the wet ingredients mixing well. Fold in the chocolate chips.
Scoop the batter into the prepared muffin tins, filling about 2/3 full.
Bake for 15-20 minutes. A toothpick should come out of the center of a muffin clean (no batter).

Apple Cinnamon Donuts

    

Apple Cinnamon Donuts

Well it seems fall has come overnight. School has started, the leaves are falling and the weather has suddenly cooled off. I caught the weather report this morning and he said that fall has arrived with this whole week being quite cool and fall like.

     Officially fall doesn't arrive until September 22. That is still a week away, but I've already started doing some baking and cooking that would be considered more fall like menu. It's those dishes that have those yummy aromas that just fill the kitchen and make you feel all warm inside. Seriously, on Friday when I was making dinner I felt like making a fire in my little chimney fireplace on my patio. The weather was perfect for it and my dinner was one of those fall/winter specialties.

     On the weekends I like to make breakfast. It's the only time that I feel like I don't have to rush around and I can just take my time making something delicious that everyone will enjoy. Sometimes it's as simple as scrambled eggs or pancakes. Sometimes I go a little more extravagant.

     This time I went for the more simple. I made donuts. I know some people think donuts that's hard. You need oil, a deep fat fryer and a donut maker. But all you need is a donut pan from the store. You can pick them up just about anywhere and they are not very expensive at all. You actually bake them and that couldn't be easier.

     Now these donuts that I made filled the house with that wonderful cinnamon smell. Just what you want to smell in the fall. They are very moist and your family will gobble them up. I doubled the recipe, because quite honestly 6 donuts would not be enough for my family. Twelve was more like it. That way we had a few for the next day too.

Apple Cinnamon Donuts
1 cup flour
3 T sugar
3 T brown sugar
1 t baking powder
1 t cinnamon
1/2 t salt
2 T half & half
1/4 cup applesauce ( I used one of those package cups of applesauce you use in your kids lunches)
1 egg
1/2 t vanilla
1 T canola oil

Glaze
1/2 cup powdered sugar
1/2 t vanilla
1/2t cinnamon
1 T half & half

Preheat the oven to 350 degrees and spray your donut pan with cooking spray.
Mix the flour, sugars, baking powder, cinnamon and salt in a medium bowl and set aside.
In another bowl mix the half & half, applesauce, egg, vanilla and oil. Slowly add the flour mixture and mix well. Do not over mix.
To fill the donut pan I put the batter in disposable decorating bags and just snipped the end off to fill the pans. You will need to do this twice if you double the recipe.
Bake for 10-12 minutes and cool in the pan for about 4-5 minutes. While they are cooling you can make the glaze. Once they have cooled dip in the glaze and put on a wire rack. I would put wax paper or parchment paper under the wire racks as glaze will run off slightly and then clean up will be much easier.

Recipe adapted from Sallys Baking Addiction

Apple Pannekoeken

I don't know about everyone else, but I'm just really done with the snow and the cold. I am getting tired of bundling up to take the dogs for a walk in the morning and at night. I'm tired of freezing in the house if I don't have a fire going in the wood stove. I'm tired of wearing sweaters and long sleeves. I guess you could say I'm ready for spring.

With this weather making me long for spring it got me thinking about Easter. I remembered this apple pancake that my mom would make sometimes at Easter and decide that I should give it a try and see if my family liked it.

Apple Pannekoeken

I got several "what is it?" while it baked and once it was served, but I think they were very surprised by how good it tasted. You can make this pannekoeken with or without apples, but I know my mom always made it with the apples and I can't imagine it without fruit.

When you serve this you can pour syrup over it or put whipped cream on it. Either way it is delicious.

Served up with whipped topping

It makes me wonder what other type of fruit would be good to use in this recipe. I bet one could simply use a can of fruit pie filling. I might have to experiment with that one or if someone else does let me know how it works.

This dish takes very little time to make and leaves you free to create the rest of your breakfast dishes while this bakes away in the oven. It also a great dish to make for an Easter brunch.

 Pannekoeken
4 eggs
1 1/2 C milk
1 1/2 flour
1/4 t salt
1 stick of butter

apples
cinnamon
sugar

Melt butter in an oblong cake pan in 400 oven. Combine eggs, milk flour and salt together. Pour batter into pan and bake for 30 minutes.
If you want to add apples:
Cut apples, peel, and shake in a bowl of cinnamon and white sugar. Pour over top of batter. It might take 3-5 minutes longer with the apples. 

Banana Nut Waffles

Banana Nut Waffles

Well it's been awhile since I've posted a recipe. I've just had quite a week with so much happening around here that I just didn't take the time to sit down and type up my current recipes.

First my laptop got a virus while I was on Pinterest. So be careful when you are looking at people's pins. Luckily I shut my laptop down immediately and it saved it from getting too bad and the Geek Squad didn't have to work on it for too many days. Those guys are great by the way. They fixed my laptop and got it working great.

My new SD card for my camera was bad and I couldn't get any of the pictures on it to transfer to my computer. Said it was corrupt! Of course I couldn't find my receipt to return the card so I lost out on that deal. I'll never buy a Dane-Elec product again. Now I need to get a new SD card for my camera. Luckily I now have my pictures on my phone synced up with my computer so that helps. Still want an 8GB card for my camera. I still like using my camera for pictures.

Then this weekend my husband and I drove from Minneapolis to Eau Claire to look at and of course buy a Coleman tent trailer. That was a two hour drive and then about an hour looking at it before we were back on the road with trailer in tow for another two hour drive home. This of course meant we, (or should I say "I") had to clean it up and get it packed up with our camping stuff so we can be ready to go on a moments notice.

I also had a ton of other little things come up throughout the week that I needed to attend to which kept me busy, but now I'm back and ready to get things up and going again.

I made these waffles this past Sunday. Usually on Sundays we have a big breakfast with bacon, eggs and either pancakes, waffles or french toast. I decided to make these Banana Nut Waffles because of course I had some sad looking bananas that needed to be used and I just hate throwing them away.

The recipe came with my waffle maker and has been a hit with my family for a long time. Because I had two bananas I doubled the recipe. The left over waffles I just put in a ziploc bag and the kids heat them up in the microwave for breakfast throughout the week. I have also frozen them and microwaved them individually as needed.

Waffles with a little syrup

Banana Nut Waffles
1/2 C whole wheat flour
1/2 C all purpose flour
1 t baking powder
1/4 t salt
3/4 C milk
1 banana
1 egg, separated
1 T vegetable oil
1/4 C walnuts, chopped

• Sift dry ingredients together in a bowl.
• Add egg yolk, milk and vegetable oil to the dry ingredients and beat together thoroughly.
• Mash banana and beat banana and nuts into batter.
• Beat egg white until stiff, stir 1/4 into the batter to lighten it and then gently fold in the remaining egg white.
• Pour a scant 1/3 cup of batter onto the heated waffle mold.
• Makes 6 waffles. Serve with butter and syrup.

Cinnamon French Toast

Sunday's are great days to make a big breakfast for the whole family. This is the day that my family and I usually go all out and make a big breakfast. We try to really mix it up and have a variety of dishes to eat.

Bacon and eggs are a couple of items that we usually have on Sunday.The variety comes with the pancakes, waffles, muffins or French toast. All of these are changed up with different flavor varieties. We have banana, chocolate chip, apple, cinnamon and etc.

My family really likes French toast and this time I made cinnamon French toast. Usually I use just regular bread for the French toast, but this time I actually had part of a French bread loaf left over, so I decided to cut it into slices and use this for my Cinnamon French toast.

I always use my electric griddle when making pancakes or French toast. It doesn't need to be greased, so that cuts down on calories and I can cook a lot more at one time. Plus it is super fast when cooking for a lot of people. If you don't have a electric griddle I would suggest getting one. They come in handy for a lot of things.

So have a great Saturday and enjoy making this recipe of Cinnamon French Toast.

Cinnamon French Toast
4 eggs
1/4 C milk
1 t cinnamon
3 t sugar
French bread, sliced
Syrup

Crack eggs into a bowl and whisk with a kitchen whisk. Add the milk, cinnamon and sugar. Whisk with a whisk until well blended. Soak French bread in egg mixture well before frying on the griddle. Serve with butter and syrup.

Raspberry Cheese Danish

Well it's finally the weekend! Halleluiah! I am going to do a little indulging this weekend with some sweet treats. And why not it is Super Bowl Weekend. It kind of gives us license to over indulge with food a little.
To start the weekend off I'm making a little breakfast treat that is Oh so Yummy! It raspberry cheese danish. I found the recipe in my Taste of Home magazine. I changed it a little to put my own spin on it. The recipe calls for raspberry, but I would think you could really use any type of jam that you have on hand.
These danishes are very quick to make so you can whip them up super fast and you don't have to spend the whole morning in the kitchen. Enjoy!

P.S. Make sure you cool them a little before adding the frosting. I was a little too eager and the frosting kind of melted, but they were still good.

Raspberry Cheese Danish
1-8oz tube of crescent dough
4 oz of cream cheese
1/4 C powered sugar
4 T Raspberry jam

Unroll the crescent dough and separate into rectangles. Seal the perforations, making 4 rectangles.
Combine the cream cheese and sugar. Spread on the dough diagonally. Top with 1 T of jam for each rectangle.
Pinch up opposite corners and give a twist to seal.
Bake on a parchment covered pan at 375 for 10-12 minutes or until golden brown.

Frosting
1/2 C powdered sugar
2 t milk

Combine the two ingredients and drizzle on slightly cooled danishes.

Fiesta Breakfast Burrito

This past Sunday I was trying to think of a quick, but delicious breakfast to make. I wanted something with eggs and I also had some garden produce to use up. After searching the fridge I found the idea I was looking for. Breakfast Burritos! These burritos would have a Mexican flair though.

I started out my burrito journey by chopping up some onions, red and yellow, and some red pepper.

I added a tablespoon of butter to a fry pan and turn it on medium high. Once the butter was melted I added the onions and pepper. I sauted them until they were tender. 

In the meantime I whisked up 4 eggs, adding a quick dribble of milk, making sure the milk was whisked into the eggs. I then added some crushed red pepper flakes. If you like it hot add a lot otherwise easy on the pepper flakes.

Once the onions are tender add the egg mixture and cook until done. You will need to gently stir the egg mixture using a spatula or wooden spoon. Make sure you cook the eggs until the eggs are done. You shouldn't see any liquid.

 Once the eggs are cooked I add chopped tomatoes and shredded cheddar cheese. Stir these in until the cheese melts. Warm some flour tortillas in the microwave until warm and spoon egg mixture into tortilla. Top with salsa.

Now fold the bottom and sides inward and eat and enjoy! This is one of our favorite recipes and I basically use whatever I have for produce to put in it. You can substitute any kind of pepper for the red pepper you can use any kind of cheese that you like. Be creative and give it a try.