Day 13 of 20 (4/20 Foods) – Cinnamon Rolls with Bacon

Cinnamon Rolls

Here we are! Day thirteen! We’re almost there. and today we have another easy almost homemade recipe. Eventually we want to take a stab at fully homemade cinnamon rolls but until then, these will have to suffice.

I mean, is there anything better than bacon and warm cinnamon rolls? These two make a sweet and salty, deliciously warm combination that makes our mouths water just thinking about it.

You can use any brand of store bought cinnamon rolls but we highly recommended, if it’s available Pillsbury Maple Brown Sugar

FullSizeRender-40

We actually have another recipe using these bad boys, but that’s not for a few more days. But until then, let our scrumptious bacon rolled cinnamon rolls tide you over.

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Breakfast Pie

It’s that time of year again and no I don’t mean the holidays so stop trying to rush Christmas! No, it’s that horrible time of year that we have to experience twice a year, it’s old and antiquated and  if you guessed Daylight Savings then you get fifty points!

While most love getting that extra hour of sleep, both of us can’t stand it. We already wake  up early so when the clocks go back and we wake up thinking it’s 6am only to realize it’s 5am you can imagine how that feels. And let’s not even talk about “spraining forward” you want us to loose an hour?! No thank you.

Anyway, we digress (as usual) and our recipe today is a good one. Sunday is all about Brunch and this is a perfect brunch recipe. It’s perfect because not only can you make the entire pie ahead of time, but you can the filling ahead of time and then make the pie the next day. It’s really up to you and how you like to brunch.

This recipe is enough to make two full breakfast pies and each pie has about 12 slices depending on how you cut them.

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Hunka Hunka Burnin’ Love French Toast

This french toast will truly rock your Sunday! It’s got everything that the King aka Elvis would have enjoyed! We took his famous peanut butter, bacon and banana sandwich and made it into breakfast, french toast breakfast!

Hunka Hunka Burnin’ Love French Toast

Hunka Hunka Burnin’ Love French Toast

Hunka Hunka Burnin’ Love French Toast

Hunka Hunka Burnin’ Love French Toast

Ingredients 

  • 1 Loaf of Challah (Sliced)
  • 6 Piece of Bacon (Chopped)
  • 3 Eggs
  • 2/3 Cup Half and Half
  • 1/2 Teaspoon Cinnamon
  • Pinch of Salt
  • 1 Teaspoon Vanilla
  • 1/2 Smooth Peanut Butter**
  • 3 Bananas (Sliced)

**You don’t really need that much, just to be able to spread the peanut butter on both sides of the bread.

Step 1: 

In a medium bowl, beat the eggs together. Next add the half and half, salt, cinnamon and vanilla and mix until combined.

Step 2: 

Using the peanut butter, cover two pieces of your challah bread. Continue and repeat until the bread is covered.

Hunka Hunka Burnin’ Love French Toast

Step 3: 

On one side of the bread sprinkle some of the bacon and on the other side, place a few of the sliced bananas. Sandwich both pieces together and put the sandwich in the egg mixture and let sit on one side for at least a minute.

Hunka Hunka Burnin’ Love French Toast

Hunka Hunka Burnin’ Love French Toast

Step 4: 

While the bread is “marinating” turn on your griddle to medium heat or 350°F. Flip the bread and soak the other side for another minute.

Hunka Hunka Burnin’ Love French Toast

Step 5: 

When the bread is good and soaked, place the bread on the griddle and cook for three minutes per side or until each side is golden and brown.

Hunka Hunka Burnin’ Love French Toast

Step 6: 

Sprinkle with powdered sugar and enjoy.

Hunka Hunka Burnin’ Love French Toast

Easy Homemade Biscuits

Homemade Biscuits

We have a confession to make. We don’t often eat fast food (anymore), but when we get a craving for quick and easy food we always want fried chicken and biscuits from Popeyes. But with most things, we figured if we like it so much, we could find a recipe and make it ourselves.

So we did just that, and after a day of searching and looking through recipes, this is what we came up with. They didn’t rise as much as we would have liked so we added some additional proofing time (letting it get puffy), but they taste just like the biscuits from Popeyes, and honestly, much better.

Ingredients

  • 4 Cups Bisquick Mix
  • 3/4 Cup 7-Up (not diet)
  • 1 Cup Sour Cream
  • 4 Tablespoons of Salted Butter (melted)

Step 1: 

Preheat the oven to 400°F.

Step 2: 

In a medium bowl, using a wooden spoon, mix together, bisquick, 7Up, and sour cream in a bowl. Mix until everything is combined and starts to form a dough. Form into a ball, let it proof for 20-30 minutes.

Step 3: 

Transfer the dough ball to a floured surface, and gently roll the dough out.

Step 4: 

Brush the bottom of a baking stone or baking sheet with melted butter, place the biscuits on the stone or sheet. Brush the tops with the melted butter and put in the oven and bake for 11 minutes.

Step 5: 

When the timer goes off, brush the biscuits with remain butter and cook for another two minutes. Remove from oven, cool and enjoy!

Homemade Biscuits

Banana Oat Muffins

Finally! A non-lemon recipe! Today’s recipe comes from Running with Spoons, and we really, really, really, like this recipe. And it’s kind of healthy so that’s even more awesome.

There’s just something about the words: banana, chocolate and oatmeal that just sounds super comforting, and who doesn’t love healthy comfort food. These muffins are great for a quick morning breakfast or an afternoon snack.

Banana Oat Muffins


Ingredients 

  • 1 Cup Greek Yogurt (Plain)
  • 2 Very Ripe Bananas
  • 2 Eggs
  • 2 Cups Old Fashioned Rolled Oats (Quick is okay as well)
  • 1/4 Cup Dark Brown Sugar
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Cup Chocolate Chips
  • Cooking Spray

Step 1:  Preheat your oven to 400°, then line your muffin pan with your cupcake liners. Using your cooking spray, spray the inside of the cupcake liners. I know this step seems weird, but if you don’t, the muffins will stick to the liner. TRUST US. We missed this step the first time we made them. We suggest using Pam Baking, it smells tasty 🙂

Step 2:  Put the bananas, yogurt, eggs, oats, sugar, baking powder, and baking soda in a blender and blend until everything breaks down and is smooth. Banana Oat Muffins

Don’t be afraid of darker bananas! They have a wonderful banana flavor! Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins

Step 3:  Pour the prepared batter into the cupcake liners. You can also sprinkle the tops of the muffins with more chocolate if you wish. Banana Oat Muffins

Step 4:  Bake for 15-20 minutes. The tops will be set and the toothpick will come out clean. These can be stored in an airtight container for up to a week. Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins

Paska French Toast

It’s Sunday and we all know what that means! Brunch Day! And one of our favorite brunch items is French Toast! But not that kind of French Toast that has excess eggs. That’s actually one of our breakfast pet peeves, we ordered French Toast, not egg toast.

A couple of weeks ago we had breakfast at one of our favorite deli’s, Nate and Al’s. And I (Marlee) ordered the French Toast and was totally disappointed when my French Toast had all that extra egg business. So when we came home, we wanted to make the kind of French Toast we like.

Bad French Toast:

Eggy No No

Good French Toast:

Paska French Toast

We obviously utilized our delicious Easter Bread, but you can very easily use challah, brioche, or really any bread of your choosing. But if you happen to make our Paska Bread, then you must try our Paska French Toast!


Ingredients 

  • 1 loaf of Paska
  • 1 cup milk (whole or 2%)
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon vanilla or vanilla pasta
  • pinch salt
  • 6 eggs
  • 1 1/2 cups semi crushed Corn Flakes (optional)
  • 1 to 2 tablespoons butter

**This recipe is easily halved, if you only have half a loaf don’t worry just half everything (except for the cinnamon, vanilla, and salt)!

Paska French Toast

Step 1: 

Preheat your griddle to 350°.

Step 2: 

In a bowl beat your eggs and transfer to a shallow baking dish.

Paska French Toast

Step 3: 

Next, pour in your milk, heavy cream, cinnamon, vanilla, and salt. Mix well.

Paska French Toast

Step 4: 

If your bread isn’t cut, go ahead a do that, we did about an inch, but it’s really up to you.

Paska French Toast

Paska French Toast

Step 5: 

Melt one tablespoon of butter on the hot griddle and spread around as evenly as you can.

Paska French Toast

Dip your Paska into the milk mixture and repeat on both sides. If you like the added crunch dip the Paska into the Corn Flakes, if you don’t skip this and put the Paska on the hot griddle.

Paska French Toast

Paska French Toast

Paska French Toast

Paska French Toast

(The crunch-ifed version is delicious!!!)

Step 6: 

Cook for four minutes on each side. Cook until all the bread is finished. In between batches, re-butter the grill.

Paska French Toast

Step 7: 

Serve with warm Brown Sugar Maple Butter Carmel. You’ll thank us. We promise.

Paska French Toast

Paska French Toast

Crunchy French Toast is the best French Toast!!

Brown Sugar Maple Butter Caramel

You’re welcome. If these are 5 of your favorite words, then you might be Paula Deen.

This recipe is made with love, so naturally that means it doesn’t have calories.

Brown Sugar Maple Butter Caramel


Ingredients

  • 1/2 cup of brown sugar
  • 7 tablespoons of unsalted butter (basically 1 tbsp short of a stick)
  • 1/4 tsp of maple extract
  • 1/2 cup of real maple syrup
  • 1/4 tsp of cinnamon
  • 1/2 tsp of vanilla paste
  • 2 pinches of fleur de sel
  • 1/4 cup of heavy cream

Step 1:

Melt butter in a saucepan. Then add the brown sugar, keep stirring!

Step 2:

Add maple syrup and extract, cinnamon, vanilla paste, and fleur de sel.

Step 3:

Let it all meld together, then take it off the heat and let it sit for a minute.

Step 4:

Add heavy cream while stirring, then VOILA! It is done and once it’s cooled some, taste it! Don’t taste when it’s hot, otherwise you’ll be calling it your favorite mistake, yup that what Sheryl Crow’s song is about.


Brown Sugar Maple Butter Caramel

Perfect Bacon

Hi! We’re back! Did you miss us? We’re sure you did, but now we’re back and have some many wonderful recipes to share.

Today’s recipe is foolproof. It would be really hard to screw this one up. All you need is some bacon and oven. Oink oink!

Perfect Bacon


Perfect Bacon 

What You Need 

  • Bacon
  • Sheet Tray
  • Parchment Paper
  • An Oven

Step 1: 

Line your sheet tray with parchment paper.

Step 2: 

Lay your bacon on the parchment lined tray.

Step 3: 

Stick the bacon in a COLD oven, this is really important if you want the most perfect bacon. Once the bacon is in the oven, turn the heat to 400°. Let the bacon cook for about 20 minutes, and then ta-da! Perfect bacon!

Perfect Bacon


See? How freaking easy was that? You don’t have to stand over your bacon worrying about it burning! And the best part?  No mess and a easy clean up.

Aunty Alyce’s Ukrainian Panetone (Babka or Paska)

Paska is a traditional Ukrainian Easter sweet bread. It’s normally braided in a fashion similar to challah and the three braids represent the Holy Trinity. The traditional round shape of the bread also represents God, and remind us that God has no beginning and no end.

According to Wise Geek, Easter food originated in the Ukraine or Poland. And it’s believed that this type of food was introduced to the U.S. by people of the Mennonite Faith. Normally, Paska or Babka is made with very few ingredients and is a very simple bread.

It may seem like a lot of steps, and we won’t lie to you, it will take up a  good chunk of your day. But let us tell you, it’s totally worth it. This was the first bread we’ve ever made, and we think it’s a great starter bread because it’s not that hard to make just time consuming. But hey, the best things take time right?

**We apologize in in advance for the blurry photos, we didn’t realize that the lens was dirty. So sorry in advance.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)


Ingredients

  • 2 1/2 cup raisins
  • 2 packages of dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 8 egg yolks
  • 2 whole eggs
  • 1 1/2 cup sugar
  • 12 cups AP flour (at minium, sifted)
  • 2 whole oranges (including zest and juice)
  • 1 lemon zest
  • 1 tsp salt
  • 1/2 quart milk (scalded, then cooled)
  • 1 stick + 2 tablespoons (melted)
  • Flour for sprinkling and kneading
  • 1 egg (beaten)
  • 2 tsp sugar
  • 1/3 cup of water
  • 2 tablespoon of sugar

Step 1: 

If you’re in a hurry, put raisins in a bowl and cover with hot water to plump them up. If you have the time, it’s best to cover the raisins with your choice of triple sec, orange juice, or even water and let them sit over night to really reconstitute them.

Step 2: 

Dissolve 1 tablespoon of sugar in 1 cup of lukewarm water. Sprinkle the yeast over the water and let stand of 10 to 15 minutes.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

(Isn’t that yummy looking?)

Step 3: 

Preheat the oven to 170°.

Step 4: 

In a stand mixer (or with a hand mixer) beat eggs on a high speed until light in color.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 5: 

Next, add the sugar gradually while the mixer is still beating the eggs.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 6:

Add the salt, cooled milk, zest of the lemon and orange, orange juice, and melted butter. Mix until combined.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 7: 

If using a stand mixer, replace whisk attachment with dough hook. Start very slowly adding the flour, about a 1/4 of a cup at a time. Do this until all flour is incorporated. This will be a very sticky dough.

Step 8: 

Next transfer the dough to a floured counter-space, add the drained raisins to the dough and continue kneading. Add flour as kneaded (heh heh).

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

(See how sticky it is, don’t be alarmed, just keep kneading and adding flour)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 9: 

Pace in a large bowl, and cover with a  damp dish towel. At this point, turn off the oven (and open the oven door to let out some heat). Place the covered dough in the oven and allow to proof (raise). This all depends on where you are, how hot it is. It took ours about an hour and half to double in size.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

While we waited for the dough to rise, we played hide the treat with Peaches.

Peepers

Step 10: 

Once the dough has doubled in size, punch down the dough again, and let raise again.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 11: 

While the dough is rising, prepare your bread pans. Now there are two ways to do this, the first is to butter the pan, and then cover with parchment paper. Or, you can just spray cooking spray. Both work perfectly, and it’s really your preference.

Step 12:

Divide the dough between the pans (we used FIVE) and once again cover with a damp dish towel, and let double in size. Preheat the oven to 375°.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 13:

Before you put the loaves in the oven, mix together one egg and two teaspoons of sugar and brush over the loaves. Bake at 375° for 10 minutes. Then lower the heat to 275° and bake for 25 to 30 minutes or until the the internal temperature reads 185° to 190°. 

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 14: 

When the loaves are done, remove from the oven and glaze with sugar dissolved in water. Let stand in the pans for 10 minutes before removing.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

The traditional way to enjoy this bread (according to Aunty Alyce)  is toasted with a little butter.


We made this bread in honor of Grandma/Aunty Alyce. She passed away at the age of 92 last November. We definitely felt her presence while we were making this! 🙂

gma

Rustic Breakfast Scones

Scones: “A single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast.”

The word scone actually comes from the Danish word ‘schoonbrot’, which means ‘beautiful bread’. Though some would argue that it actually come from Stone of Destiny, which is where the Kings of Scotland were crowned. And finally according to Webster’s Dictionary, scones originated in Scotland in the 1500’s. Whew. That’s a lot of information, so do with it what you will. But either way, Scones are a delicious morsel of tasty goodness.

Our recipe this morning was inspired by The Kitchen, the first time we made them we followed the recipe using apricots. The next day we made two different version, blueberry with a lemon glaze and apple with a maple glaze.

At the bottom of the page you will find the variations we made for the scones. All three scones were delicious and we enjoyed all of them.

Breakfast Apricot Scones


Breakfast Apricot Scones 

What You Need

  • Sheet Pan
  • Parchment Paper
  • Ice Cream Scoop
  • Pam (we prefer the Baking kind)
  • Pastry Cutter or Large Fork

Scone Ingredients 

  • 1 cup dried apricots (roughly chopped, 5 oz or so)
  • 2 cups AP flour (10 oz)
  • 1 tablespoon baking powder
  • 1/4 granulated sugar (2 oz)
  • 1 teaspoon cinnamon **
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (cold cut into small pieces)
  • 1 large egg
  • 3/4 cup plain yogurt (low fat or regular)
  • 1/4 cup milk (whole or skim)
  • 1 teaspoon vanilla extract**

Glaze

  • 1 cup powdered sugar (6 oz)
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract**

Step 1: 

First thing, preheat your oven and line a sheet pan with parchment paper. We spray the bottom of the pan with pam to prevent the parchment paper from moving.

Step 2: 

In a small bowl, cover the apricots with almost boiling water and allow to sit for 10 minutes to fatten up. Drain, pat them dry and chop them roughly.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 3: 

In a medium bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 4: 

Using a large fork or pastry cutter, “cut” the butter into the flour. Cut the butter and flour mixture until the butter pieces are no larger than a pea.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 5: 

Gently fold the apricot pieces with flour and butter to coat the pieces.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 6: 

In another bowl, mix together the egg, milk, yogurt and vanilla. Pour the wet mixture of the dry mixture. Mix gently until the flour and yogurt mixture are just combined. No visible flour, but don’t over mix!

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 7: 

If using an ice cream scoop, spray with pam before using. This helps keep the dough for sticking to the scoop. If you don’t have an ice-cream scoop, that’s okay. Scoop the dough and drop onto the parchment paper. About an inch apart. Gently flatten the tops of the scones.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 8: 

Bake for 20-25 minutes or until the scones are golden on top and firm to the touch. You can also check the bottom of the scones to check if they’re done. Remove from oven and cool completely before adding the glaze.

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 9: 

For the glaze: Mix together the milk, sugar and vanilla until smooth. Drizzle over cooled scones. Wait about 15 minutes and then enjoy!

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

VARIATIONS

We also made these as Blueberry Lemon and Apple with a Maple Glaze. For both, omit step two. You don’t need to plump the fruit because you will use FRESH fruit.

Lemon Blueberry:

First instead of cinnamon, add 1 tablespoon fresh grated lemon zest. Toss blueberries with flour. In addition to the vanilla (which we decreased to 1/2 teaspoon) add one teaspoon lemon extract. Same applies to the glaze. Add freshly grated lemon zest, a little lemon extract or fresh juice and enjoy.

Breakfast Apricot Scones

Apple with a Maple Glaze

For this scone, you can keep the cinnamon and even pump it up to 2 teaspoons. We used 3/4 of a granny smith apple for the apple pieces. Chopped into small pieces. In addition to the vanilla add maple extract. Same goes with the glaze. These are like mini apple fritters.

Breakfast Apricot Scones