NUTELLA CRESCENT ROLLS

It is never a good thing when I am home alone with a jar of Nutella.  I have no self-control and the jar will not last long.  It is even worse when crescent rolls are involved!

NUTELLA CRESCENT ROLLS

1 can (8 oz) Pillsbury Crescent Rolls
1/2 cup Nutella, plus more for topping
1/2 cup toffee bits
1/2 cup chopped pecans

Heat oven to 375.  Separate dough into 8 triangles; press each slightly to enlarge.  Spread 1 Tbsp Nuetella evenly over each triangle.  Sprinkle each with 1 Tbsp toffee bits and 1 Tbsp pecans.  Press in slightly.

Roll up the crescent rolls.  Place on ungreased cookie sheet and curve into crescent shapes.

Bake 12 to 17 minutes or until deep golden brown.  Remove from cookie sheet; cool 5 minutes.  If desired add additional Nutella to top of each roll.

ENJOY!

MIXED BERRY PANCAKES

In my "it's almost summer and I should probably start eating better" plan, I found this recipe from Weight Watchers, and it is so amazing - only 4 PTS and full of flavor!  Not as small as silver dollar pancakes but still on the petite side. Bursting with berries, they're just the right amount to satisfy. Extras freeze and reheat well. 

MIXED BERRY PANCAKES

	3 cup(s) mixed berries, fresh or frozen and thawed (chopped if large)
	1 Tbsp fresh lemon juice, or more to taste
	1 cup(s) all-purpose flour
	2 Tbsp sugar, granulated
	1/2 tsp baking powder
	1/8 tsp table salt
	1 cup(s) buttermilk
	1 large egg(s), separated
	2 large egg white(s)
	2 tsp unsalted butter, divided
	1 Tbsp powdered sugar, for dusting

In  a medium bowl, gently toss berries with lemon juice; set aside.

In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.

In a large mixing bowl, combine buttermilk with egg yolk.

Add flour mixture to buttermilk mixture; stir in berries and set aside.

In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.

Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.

Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar. Yields 3 pancakes per serving.

4 PTS per serving.

OMELETTE

 I really don't like breakfast foods.  I enjoy it every now and then, but in general I would prefer a nice salad any day to anything breakfast.  (Sweet breakfasts - pancakes, waffles, etc. - don't count because that's really a dessert) Breakfast is just so beige - eggs, bacon, sausage, toast, hash browns, pancakes, waffles - ALL in the beige/brown family.  It's just so boring!  I know that shouldn't effect my liking of breakfast, but it does.  SO I am trying to find breakfast foods that I do enjoy.  Adding veggies and colorful foods not only make it look and taste less boring, it let's me check off a serving of veggies for the day.  I also added feta cheese (which I LOVE) and it really made all the difference!

Since I am not a breakfast pro, I wanted to consult someone who knew what they were doing in the omelette department - This quick video of Jamie Oliver is a great one.

OMELETTE

Olive Oil

Small pad of butter

2 - 3 eggs

Cheese (I used colby jack cheese and feta cheese)

Meat (I used diced ham)

Veggies (I used tomatoes, mushrooms and green bell pepper)

Crack the eggs in a bowl.  Whisk the eggs together.  Add a bit of salt and pepper.

In a small pan (Jamie says 7") over medium heat, add the oil and butter.  Coat the pan.  When the pan is hot, add the eggs.  

After about 30 seconds, add the cheese and veggies.  Let the cheese and veggies melt into the eggs. 

Using a spatula, loosen the egg from the pan.  Flip one side of the omelette over the other and slide onto plate.

Enjoy!

SPICED PUMPKIN PANCAKES

 

IT'S FALL!!!  Even though it is still a little warm in Texas, October means I can pull out the pumpkin candles and start making pumpkin-y things!

 

SPICED PUMPKIN PANCAKES

 

Maple-Pecan Syrup:

1 cup maple-flavored syrup

1 Tbsp butter or margarine

1/4 cup chopped pecans

Pancakes:

2 1/3 cups Bisquick Mix

1/3 cup canned pumpkin (not pumpkin pie mix)

1 1/4 cups milk

1/4 cup vegetable oil

2 Tbsp sugar

1 tsp pumpkin pie spice
2 eggs

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.

Heat griddle or skillet over medium heat or to 375°F.  Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended.  For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.

Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.   

NEIMAN MARCUS POPOVERS

NEIMAN MARCUS POPOVERS

3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
Strawberry Butter

Preheat the oven to 450°F (230°C).

Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.

Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.

Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.

Turn out the popovers and serve hot with strawberry butter.

The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.

NEIMAN MARCUS STRAWBERRY BUTTER

This butter is the traditional butter served with the popovers at the Zodiac at Neiman Marcus.  Simply delicious and so easy!

1 1/2 cups butter, at room temperature
1 cup good-quality strawberry preserves

Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined.

To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates.

Serve with warm popovers.

Source: Neiman Marcus

EASY BISCUIT BEIGNETS

EASY BISCUIT BEIGNETS

1 (12 oz.) can refrigerated buttermilk biscuits
Cooking oil (vegetable, peanut, etc.)
Powdered sugar or Cinnamon Sugar

Separate biscuits into individual rounds, and cut into quarters.

Pour oil to a depth of 2 inches into a Dutch oven, heat over medium heat to 350°.

Fry biscuit quarters, in batches, 1 to 1 1/2 minutes on each side or until golden. Drain on paper towels, and dust generously with powdered sugar or cinnamon sugar.

Serve immediately.

Optional Dessert Dip:

• Mascarpone Nutella - mix half of each together and warm in a double boiler
• Raspberry Sauce (used in Chocolate Molten Cake)
• Melted caramel sauce

SAUSAGE BREAKFAST BISCUITS

These are great to make for a simple brunch and serve with fruit, or a perfect make-ahead breakfast to reheat and eat on the run.

SAUSAGE BREAKFAST BISCUITS

10 ct. Hungry Jack biscuits (cut in half, then in thirds)
1 lb. sausage maple flavored - cooked and drained
3 eggs
4 Tbsp. half & half or milk
1/2 cup parmesan cheese
1/2 cup cheddar cheese
3/4 cup cottage cheese
salt & pepper

Mix all ingredients together.  Spray mini muffin pans with Pam.  (You can use regular-sized but should adjust portions.)

Put 1 biscuit slice in the bottom of each mini muffin cup.  Fill with 1/2 to 1 Tbsp of mix.

Bake at 350 for 20 minutes.

Refrigerate or freeze any leftovers.

ORANGE CRANBERRY SCONES

ORANGE CRANBERRY SCONES

2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1/2 tsp basking soda
pinch of salt
1/4 cup butter
8 oz. sour cream
1 beaten egg yolk
1 slightly beaten egg white
1/2 cup cranberries

Glaze:
1 tsp orange rind
1 cup powdered sugar
1 cup orange juice

Combine flour, sugar, baking powder and soda, and salt.  Cut in the butter.  Make a well in the middle and add the egg yolk mixed into the sour cream.  Stir with a fork.  Turn the dough onto a lightly floured surface.  Quickly knead by gently folding and pressing about 10 - 12 strokes or until nearly smooth adding berries toward the end.  Lightly roll into a 7-inch circle.  Cut witha  round cutter or in wedges witha  knife.  Brush with egg white and bake at 400 for 8 - 12 minutes.

Drizzle with orange glaze.

Source: Lauren Hampton

QUICHE

QUICHE

2 - 3 eggs beaten
1 Tbsp flour
1 cup milk (best with cream, or half and half... can even use sour cream)
salt and pepper
1/2 cup cheddar or swiss cheese
Pie Crust

FILLING OPTIONS:
Flanked salmon

Steamed broccoli, sauted onions and 1/2 tsp hot english mustard

Cooked ham and extra cheese

If not using a pre-made pie crust, make the crust according to the directions.

Mix together all ingredients and the filling of your choice.

Pour the filling into the crust and bake at 350 until cooked through.




Source: Lauren & Rene Hazledine

ALTON BROWN'S BLUEBERRY MUFFINS

Maybe the best blueberry muffins ever......

ALTON BROWN'S BLUEBERRY MUFFINS

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yougurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Source: Alton Brown

LEMON RICOTTA PANCAKES WITH LEMON CURD & FRESH RASPBERRIES

LEMON RICOTTA PANCAKES WITH LEMON CURD & FRESH RASPBERRIES

3/4 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons sugar

1 cup ricotta cheese

2 eggs

2/3 cup milk

1 lemon, zested and juiced

Butter, for griddle

1 (11-ounce) jar prepared lemon curd

Fresh raspberries, for garnish

Confectioners' sugar, for garnish

Preheat a nonstick griddle. 

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whick the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

Source: Bobby Flay

AMARETTO APPLE STREUSEL CUPCAKES

AMARETTO APPLE STREUSEL CUPCAKES

Cooking spray
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

Streusel:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds
Glaze:
1 cup powdered sugar
4 teaspoons 2% reduced-fat milk

Preheat oven to 350°.

Place muffin cup liners in 12 muffin cups; coat with cooking spray.

Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Source: Cooking Light

LEMON BLUEBERRY MUFFINS

LEMON BLUEBERRY MUFFINS 

2 cups all-purpose flour 

1/2 cup sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of.

BASIC SCONES

This recipe is the scone recipe I make the most often because it is so easy and quick.  I made these in honor of my cute British Grandad's birthday (which also happens to fall on the day of the Royal Wedding).  Happy Birthday / Royal Wedding!

BASIC SCONES

2 c. flour
1 Tbsp Baking powder
2 Tbsp sugar
1/2 tsp salt
6 Tbsp butter
1/2 c. buttermilk (or regular milk with a splash of white vinegar)
1 lightly beaten egg

Mix dry ingredients.  Cut in the butter until it resembles a coarse cornmeal.  Make a well in the center and pour in buttermilk.

Mix until dough clings together and is a bit sticky.  Do not overmix.

Turn out dough onto a floured surface.  Shape into a 6-8" round about 1.5 in thick. Quickly cut into pie wedges or use a round biscuit cutter to cut into circles.  The secret of tender scones in a minimum of handling. bake on an ungreased cookie sheet.  Be sure the sides don't touch each other.  Brush the top with the egg.  Bake at 425 for 10-20 min or until light brown.

FRENCH BREAKFAST PUFFS

I found this recipe on one of my favorite food blogs.  I drool over their divine treats, and am so envious of the beautiful photography.  I can only hope to be this talented some day. 

This recipe is perfect for a beautiful spring morning paired with a cup of tea and good company.  

FRENCH BREAKFAST PUFFS (by fresh new england)

204 g flour (1 1/2 c)

95 g sugar (1/2 c)

1 1/2 tsp baking powder

1/4 tsp ground nutmeg

1/8 tsp salt

1/2 tsp vanilla

1 egg

121 g milk (1/2 c)

76 g melted butter (1/3 c)

51 g sugar (1/4 c)

1/2 tsp cinnamon

76 g melted unsalted butter (1/3 c)

Preheat oven to 350 degrees.

Combine flour, 95 g sugar, baking powder, nutmeg and salt in a bowl. In a separate bowl combine vanilla, egg, milk and melted butter. Add egg mixture to flour mixture and mix just until blended.

Lightly grease muffin cups or line with muffin papers. Fill 2/3 full with batter. Bake 20-25 minutes.

In the meantime, melt butter. In a separate bowl combine sugar and cinnamon.

Allow muffins to cool for at least 10 minutes. Roll muffin tops in butter, then sugar.

PISTACHIO BREAD

This was a recipe I got from my college roommate. She made this every Christmas - and it just isn't Christmas now without a little pistachio bread!  Thanks Lindsay!

PISTACHIO BREAD

1 Duncan Hines yellow cake mix
1 small box (3.4 oz) instant pistachio pudding mix
1 cup sour cream
1/4 cup oil
1/8 cup water
4 eggs
Margarine
cinnamon sugar


Grease loaf pans with margarine and dust with cinnamon sugar mixture.


Blend all of the ingredients together and add a little cinnamon sugar.  Pour in the pans and add cinnamon sugar on top.


Bake at 350 degrees for 35 minutes.


I usually make 3 loaves from the recipe.

BROWN SUGAR PECAN COFFEE CAKE

BROWN SUGAR PECAN COFFEE CAKE

2 cups all-purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp. baking soda
3 Tbsp granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans

Preheat the oven to 350 degrees.  Stir together flour and brown sugar in a large bowl.  Cut 3/4 cup butter into the flour mixture with a pastry blender or 2 forks until crumbly.  Press 2 3/4 cups of the crumb mixture evenly on the bottom of a lightly greased 13 X 9 pan.

Stir together sour cream, egg and baking soda.  Add to the remaining crumb mixture, stirring just until dry ingredients are moistened.  Stir together granulated sugar and cinnamon.  Pour sour cream mixture over crumb crust in pan.  Sprinkle with cinnamon mixture and pecans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.  Let cool in pan on a wire rack for 30 minutes.  Serve warm.

STRAWBERRY SMOOTHIE

STRAWBERRY SMOOTHIE

Fresh or frozen strawberries

Vanilla yogurt

Honey

Ice

Blend it all together. YUMMY!

ENGLISH TEA SCONES

I got this recipe from Chef Darren McGrady, Princess Diana's former personal chef. Scones are so easy and great for breakfast with butter, jam and creme fraiche or whipped cream.

ENGLISH TEA SCONES

1 lb all-purpose flour
5 oz soft butter
4 oz extra fine granulated sugar
4 tsp baking powder
1 egg
1/4 to 1/2 pint of milk
1 egg yolk for glazing

Set the oven to 350 degrees. In a large bowl, add the flour, baking powder and sugar. Add and rub in the butter until it resembles fine breadcrumbs.

Make a well in the center and add the beaten egg and about 1/4 pint of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough.

If the mixture is a little dry add more of the milk but not more than the extra 1/4 pint. (You don't want the mix too dry, or too set that it sticks to the rolling pin.)

Lightly dust the table with flour and roll out the dough to about 1 " thick. Then cut using a 2" round cookie cutter. Place on a baking sheet about 1" apart and brush the tops with the beaten egg yolk.

Bake for about 15- 20 minutes. When cooked, lift onto a wire rack to cool.

Serve hot from the oven with lots of butter or allow them to cool. Then split in half and sandwich with strawberry preserve and clotted cream or whipped heavy cream. Dust with confectioner's sugar.

Makes about 16.