Category Archives: breakfast

Gingerbread Biscotti

The holidays came and went. More like flew by! I made a MESS in the kitchen over the holidays. The best mess had to be gingerbread biscotti from Smitten Kitchen. The smell of baking biscotti swirling through the house made me smile. It smelled warm, inviting and freaking delicious. I’ve never made biscotti before. The thought of baking something twice made it seem hard and labor intensive. How wrong I was!

The ingredient list was not a million miles long and was fairly reasonable. I had all of the spices in the pantry, and everything else was a staple. I’m serious. I bet $5 you can make biscotti now. It’s that simple!

The “forming logs” part was a bit tricky for me, I admit. Only because I had no idea what I was doing. Also, I may have accidentally left out one cup of flour to the batter and had no idea how logs could be form with that mushy mess.  Luckily, I realized my mistake and added the cup back in.  Saved!


Egg wash was next for the logs and into the oven they went for about 25 minutes. Let them cool on a wire rack for another 20-25 minutes and cut into slices on an angle. Dip the biscotti in a cinnamon/sugar mixture and back in the oven they go, about 12-14 minutes per side. I let my baking time go a little longer than SK’s. I might have crammed too many on my baking sheet, and also, no oven is the same. Adjust the second bake to your liking! Once the second bake is done, transfer to a wire rack and cool.


I wish smell-o-vision was a thing. They smelled amazing and tasted great (or at least I thought they did!). Not too dry, but not soft. I am no longer afraid of biscotti and can’t WAIT to make more.

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I mean, c’mon. YUM!

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Apple Turnovers

So over the weekend I made the compote de pommes as part of French Fridays with Dorie.  The bonne idee for the compote was to use it in some turnovers/hand pies.  What a bonne idee it was.  And so stinking EASY. The compote was super easy to begin with and why not make two things out of one recipe?  Consider me sold.

Thaw the puff pastry, roll it out and cut some circles.


Stuff this with some compote, close it, crimp it and add a little egg wash for shine.


Let it do it’s thing in the oven for 20-25 minutes and boom.  Turnovers/handpies.


So simple! The puff pastry had a lightness to it but still buttery and delicious.  The apple filling is simple and tasty.  Personally, I enjoyed this turnover cold.  There’s something about cold applesauce and that buttery crust that makes me happy.  Now, what else can I stuff in these?!

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Mom’s (boozy) Birthday Brunch

Hi! How are you?  I’m fine. Yes, it’s been a while and I’m really sorry.  Sometimes I get busy with life and that’s exactly what happened with the month of February.  I wasn’t able to blog as much as I wanted to.  I cooked! I have a back log of posts, but I just couldn’t find the time to sit down and tell you all the things I’ve been doing.  And for that, I am terribly sorry! But here’s hoping my unplanned ‘break’ ( I wouldn’t really call it a break, I still facebooked…) got me out of the blogging rut.  Enough apologizing, on to the post. And what a post this is!

Jes and I have started a birthday tradition for Mom.  Last year for her birthday we made delicious steaks and sides. This year we went with brunch.  And you know, after two years it’s tradition. So now it’s tradition.  Let’s not wait any longer for the festivities.


I am in love with the cookbook Around My French Table by Dorie Greenspan.  I made it a new years resolution to do more with the group French Fridays with Dorie (FFwD).  I think I participated in two recipe postings before I fell off the wagon.  I have browsed this cookbook numerous times, flagging different recipes I wanted to make, what’s coming up in FFwD, and just staring at the mouth watering photos in the book.  The quiches really caught my eye.  When Jes and I started to plan out Mom’s birthday brunch, I thought OMG. I can make Dorie’s quiches.  And Boozy Birthday Brunch was decided upon. Before I get into the quiches, Jes made Baked French Toast (Jes: Modifications:  I only had walnuts on hand to put between the bread layers, and only had vanilla on hand so it wasn’t really boozy.  Maybe next time.), Potato Salad (Jes: No modifications.  Only that the cucumbers didn’t sit over night, they sat marinating for like a 1/2 hour lol.), and Caramel Banana Sauce (Jes: No modifications, borgborgborg!)  We have at thing with the Sweedish Chef.  ON TO THE QUICHES!


The quiche dough was SIMPLE.  Flour, some sugar, some salt, cold butter, an egg.  Whirled all in my food processor.  My food processor is on the smaller side so I can only make one dough recipe (ie. enough for one quiche) at a time. But it all came together and BOOM. So easy.


After the dough chilled for a few hours, I rolled it out and smushed it in my tart pan. Don’t get me started on the tart pan.  Lets just say I was able to find one after vising THREE STORES.  You’d think Macy’s would have a tart pan.  Nope.  And using a pie plate was not as pretty.


This is the Quiche Lorraine (quiche 1 of 2).  Bacon, gruyere, onion, eggs, heavy cream.

The other quiche, Gorgonzola-Apple Quiche (not pictured!) had apples, gorgonzola, onions, eggs, and heavy cream.  Delightful.


Our lovely table scape courtesy of Jes.


Birthday brunch at it’s finest.


And what’s a brunch without booze?  Not a brunch, duh.  Jes supplied mimoas and I brought the best bloody mary mix EVER.  In my opinion.  So, ever. Zing Zang is the BEST.  If only we had pickled green beans up here to top it off.  Celery will just have to do.  If you are a bloody mary fan, I suggest ditching your mix and get this.  You can thank me later.

All of us pigged out and enjoyed ourselves.  It was a relaxing afternoon for everyone who attended and quite pleasing to the palate.  We don’t indulge all the time, but when we do, we do it right.

There were leftovers (I know… blasphemy).  But, we packed them up and sent them home with Mom.  Gram and Pap lucked out since they got to eat the leftovers :).

Since I know Mom follows my blog … I HOPE YOU HAD THE BEST BIRTHDAY BRUNCH! 🙂  Can’t wait to plan for next year! Love you!

PS – No recipes for the quiches? I know.  I’m keeping with the FFwD rule of not posting Dorie’s recipes.  Her book is amazing and I really do urge you to buy it. Yes, it’s THAT amazing I’m not posting the recipes.  But, if you ask me nicely, I may give it to you.

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sausage and cheese breakfast casserole

I just about died when I found this recipe and just about died AGAIN when I made it. I’ve always wanted to make a breakfast casserole but never found a recipe that wowed me.  Oh was I wowed. This was seriously easy to prepare the day before (and best to do that way so the egg is soaked up reeeeeaaallll good) and just popped in the oven in the morning.  Enjoy your coffee and smells while it cooks!

Adapted from The Kitchn’s Ham and Cheese Casserole:

4 cups (loosely packed) day-old bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 – 1 pound sausage, cooked
6 eggs
1 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated cheddar cheese

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the bread in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized, about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and cook up the sausage.

Whisk together the eggs, milk, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the sausage over the bread cubes, then layer the onions on top. Sprinkle grated cheese on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for an hour or so, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

I used a deep souffle dish so it took me longer to cook but it was WORTH THE WAIT. The house smelled amazing and the taste was out of this world. The substitution of sausage for the bacon and cheese switch was delish. I can’t wait to make this for Christmas morning.

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Egg & Cheese Breakfast Sandwich

I’ve been on a challah roll kick lately.  Thank you Trader Joe’s for having such an amazing bread section.

I had leftovers from my adult grilled cheese indulgence and just had to have more… for breakfast.

Toasted challah, poached egg, gouda. Smush. Bite. Nom.

I’ll see you at the gym.

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Egg White Omlette

Would you believe me if I said I’ve NEVER had an egg white omlette?

Well believe it.  It’s true!  I’ve had regular omlettes, many of them, but never an egg white.  If you know me, you know I love omlettes.  I had some egg whites laying around (which is rare) so I made and EW omm.  And ommnomnom it was.  Not bad for being healthy 🙂  Enjoy the photo noms.

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sugar donut mini muffins

one thing that i don’t do often is bake sweet things.  i don’t know why.  i just don’t gravitate towards a lot of sweet things.  however, i did buy a mini muffin pan not too long ago.  the first thing i thought of was using it for the monthly birthday breakfast we have at work.  january was assigned to my team and out came the mini muffin pan.  but what to make?  my boss already took the savory egg bake (which was quite yummy and i’m going to have to get his recipe) so corn and cheddar muffins were out.  per the suggestion of Julia, i made sugar donut mini muffins.

you’ll need:

  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup milk (low fat is fine)
  • 1 tsp vanilla extract
  • 2 tbsp butter, melted
  • 1/2 cup sugar, for rolling

preheat the oven to 350.  lightly grease a muffin tin and set aside.

in a large bowl, beat together sugar and egg until combined.  in a small bowl, whisk together flour, baking powder, salt and nutmeg.  pour into egg mixture and stir to combine.  pour in the vegetable oil, milk and vanilla extract.

divide batter into the mini muffin tin, filling about 3/4 full.  bake for 10-12 minutes or until a knife comes out clean from the center.

while the muffins bake, melt the butter and pour the sugar into a seperate bowl.  when muffins are done, lightly brush the top of each muffin with butter, dip and roll in sugar.  cool on a wire rack.

makes 24 mini muffins.

ok so it doesn’t end there.

the treats went over well but the idea came about to STUFF THEM with some sort of yummy filling.  grape jelly filling?  nutella?!  the possibilities are endless!  i plan on making the stuffed version for my next breakfast “thing”.

Donut Muffins

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