Category Archives: Breakfast Recipes

Cheesy Egg Bake

Cheesy Egg Bake

As the holiday season is upon us, it is the perfect time to share this recipe. I made this the first time for my family about a month ago. It has become such a hit that it has transitioned to a dinner recipe, too! Cheesy Egg Bake started as a cost effective brunch that I thought everyone would enjoy. Imagine my surprise and joy when they all fell in love.

It can be a challenge to find meals that fit all of the likes of my family. Even the little foursome that we are most of the time now have varied food preferences. This recipe ticked off many of my families boxes:

  • Simple
  • Quick
  • Cost Effective
  • Cheesy
  • Not Spicy
  • Meatless
  • Protein

As I served the Cheesy Egg Bake for that first brunch my biggest surprise was how much Daughter Number 3 liked it. In fact, she wanted seconds. Then she asked if she could have it for breakfast the next day.

There’s another box this recipe ticks, too!

  • Easily portable

The Hubs and D4 liked it. They both thought it a bit bland at that first brunch. After a few bites D3 offered up some flavoring suggestions.

Everyone agreed that they sounded good, so I used her suggestion the next time I made it.


After I made the new and improved Cheesy Egg Bake the second time it was an even bigger hit.

Within a couple of weeks I made it again; this time for dinner. One more time everyone liked it.

In all of my years of cooking this might actually be the only dish I have ever made that my family wanted to eat as leftovers. The Hubs, who has never been a fan of leftovers, saw me getting a piece of Cheesy Egg Bake out of the fridge a few days after we had it for dinner. “I was looking for that”, he said. I just smiled and heated up the last piece.

Do you have a recipe that ticks off many of the boxes that satisfy the needs of everyone in your family? What about a dish that even the leftovers are sought after? If you don’t, Cheesy Egg Bake might just be the one!

I think it is a perfect breakfast or brunch recipe for your holidays!

Cheesy Egg Bake

  • ½ cup unsalted butter (melted)
  • 16 ounces cottage cheese
  • 2 cups grated cheddar (see note)
  • ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 Tablespoon chives
  • ½ Tablespoon chopped parsley
  • 12 eggs (beaten)
  1. Preheat the oven to 400 degrees. Grease a 9 X 13 baking dish.
  2. In a medium bowl combine melted butter, cottage cheese and cheddar. Stir in flour, baking, powder, pepper, salt , chives, and parsley. Whisk in the beaten eggs until combined. There will still be lumps from the cottage cheese.
  3. Pour into greased pan and bake 30-40 minutes or until lightly browned and set in the middle.
  4. Remove from oven to cool 5-10 minutes. Cut into squares and serve.

Note: To make this lower in fat use mozzarella cheese and lower fat cottage cheese.

Note 2: The seasonings can be altered to your families taste.

Note 3: I have used as few as 8 eggs in this recipe, which makes it less fluffy and more dense.


1 Comment

Posted by on December 16, 2018 in Breakfast Recipes, Brunch Recipes


Tags: , , , ,

Mini Crumb Cakes

Mini Crumb Cakes

If you haven’t decided what to make for your Sunday brunch I have a great recipe for you! I made these last Sunday and my kids and mom are still talking about them!  They loved these mini Crumb Cakes!

If you have never had crumb cake let me explain. It’s a moist muffin-like cake with a crumbly topping. The topping is what takes it, quite literally, over the top!

When the girls and The Hubs saw that I was making what appeared to be muffins or mini loafs for brunch they were seemingly underwhelmed. Once they tasted these mini Crumb Cakes with their buttery, soft inside and the cinnamon-y crumb topping they changed their tunes. The only downside to them was that I didn’t make more.

A few years ago The Hubs got me a mini loaf pan. They are great to make muffins and other quick breads. So, for an occasion that I want something a little fancier than just a muffin, or to give as little gifts I break out my mini loaf pan.

Using the mini loaf pan you end up with fewer total than a traditional muffin recipe.

Mini Crumb Cakes are perfect for any breakfast or brunch. Whether you are serving Sunday brunch to your family at home or hosting a Brunch shower these are a perfect addition. They also make great snacks for the kids.

This is also the perfect time of year for baking, so another great reason to whip these mini Crumb Cakes up. Your family will thank you.

Mini Crumb Cakes (or Crumb Cake muffins)


  • 1 ½ cups all-purpose flour
  • ½ cup light brown sugar (packed)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1/3 cup vegetable oil
  • 2 eggs


  • ¼ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 stick unsalted butter (melted)
  • 1 cup all-purpose flour
  1. Preheat oven to 375 degrees. Grease your mini loaf pan wells with butter, oil, or nonstick spray.

Prepare topping:

  1. In a medium bowl combine granulated sugar, brown sugar, cinnamon and salt. Stir in melted butter. Add flour and stir until moistened. Set aside.

Prepare cake batter:

  1. In a large bowl combine flour, sugar, baking powder, soda, cinnamon and salt.
  2. In a small bowl whisk together milk, oil, and eggs until thoroughly combined.
  3. Pour milk mixture over dry ingredients and stir together just until moist. Do not overmix.
  4. Scoop the batter into your greased mini loaf pan wells. Sprinkle with reserved crumb topping. Press crumb topping gently into batter. Do not submerge topping.
  5. Bake at 375 degrees for about 20 minutes, checking after 15 minutes. Bake until a toothpick inserted in the center of a cake comes out clean.
  6. Remove from the oven to a wire rack. Run a rubber spatula around the edges of the cakes to loosen from the pan. Allow to cool for 10-15 minutes before serving. May be served warm or at room temperature.

To make as muffins grease a standard 12 muffin pan or use paper liners.

Leave a comment

Posted by on October 14, 2018 in Breakfast Recipes, Brunch Recipes


Tags: ,

Chocolate Chip Oatmeal Scones

Chocolate Chip Oatmeal Scones

Sometimes it is best to leave well enough alone. I will definitely stick to that adage the next time I decide to try a new scone recipe. Not that my family did not love the Chocolate Chip Oatmeal Scones that I made for brunch last week, it’s just that they were not proper scones.

When I came across the recipe I thought it would be great to add some extra nutrition in the form of oatmeal. I have made scones many times before and so has The Hubs. We love scones. We especially like them with butter and fruit spreads like Orange Marmalade.

As the Chocolate Chip Oatmeal scones were coming together for yesterday’s brunch I could tell that they were a little too wet. I did not add more flour, as was my instinct. I thought maybe the oatmeal would somehow expand or compensate during baking.

As I tried to make triangles of dough out of the wet mess I had in my bowl I resigned to having a mess. When I checked the scones at the end of the recommended baking time I added another five minutes to the timer. They were definitely not done.

When I finally did take the Chocolate Chip Oatmeal Scones from the oven and place them on the cooling rack I just looked at them. Then I called the girls in from a project they were working on in the backyard. They knew what I was supposed to be making for brunch, because I had written it on the menu. Both of the girls took a look at the ‘scones’ cooling on the rack. Out of respect they said nothing.

I told the girls, as The Hubs was making his way into the kitchen, “I made Chocolate Chip Oatmeal breakfast cookies,” laughingly. They all assured me that they loved the breakfast cookies that I made and would definitely eat them again.

I shared one with my mother, as well. She agreed that she would eat them again. Was I making them next week?
While I won’t be making them as soon as next week, I am adding Chocolate Chip Oatmeal Scones to my brunch list. However, I will be calling the Chocolate Chip Breakfast Cookies.

What recipe did you make, with good intent that turned out entirely different than you expected? Although this was not a success, it was not a failure. I will classify this as a definite food adventure!

Chocolate Chip Oatmeal Scones (aka Breakfast Cookies)

  • 2 cups all-purpose flour
  • ¾ cup light brown sugar (packed)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons unsalted butter (cold and cubed)
  • 1 ½ cups semisweet chocolate chips
  • 2 cups quick oats
  • 3 eggs beaten
  • ½ cup milk
  1. Preheat oven to 425 degrees F.
  2. In the bowl of a food processor combine flour, sugar, baking powder, and salt.
  3. Add cold, cubed butter and pulse until combined to resemble coarse meal.
  4. Place mixture in a large mixing bowl. With a spoon, mix in oats and chips.
  5. Beat together eggs and milk.
  6. Stir egg mixture into the dry ingredients until just mixed. Do not overmix.
  7. Pour dough onto a lightly floured surface. Gently roll or press dough to ½ inch thickness. Cut dough into triangles roughly 2 inches across by 2 inches long.
  8. Place scones on ungreased baking sheets.
  9. Bake for 10 minutes, or until golden brown and set.
  10. Remove from the oven to a cooling rack.
  11. Serve warm with butter, or cold.

Leave a comment

Posted by on September 9, 2018 in Breakfast Recipes, Brunch Recipes



Sticky Buns

Sticky Buns

Most years I ask The Hubs what he wants to eat on Father’s Day. This year I made brunch of bacon, scrambled eggs, and sticky buns.

I have been making cinnamon rolls alone or with my parents as long as I can remember. Of course I change them up and do variations from time to time. Really all sticky buns are is a variation of cinnamon rolls.

While others might disagree with my analysis of sticky buns being a variation of cinnamon rolls it would be a hard argument to win. Both are made with sweet yeast dough, rolled out, coated with a cinnamon sugar mixture, rolled, cut, and baked.

Some sticky buns recipes call for nuts in the filling or even caramel in the filling. Not all of them do. The absolute with sticky buns is that there is a sticky, caramel-like topping and nuts.  This is created by pouring the caramel mixture into the bottom of the baking pan along with chopped nuts. The uncooked rolls are placed on top of the caramel nut mixture and baked. The buns are inverted onto a serving plate, making the caramel and pecan topping the main attraction. Pecans are the predominant nut in sticky buns, although I have seen walnuts, almonds, and peanuts in recipes.

Sticky buns, before inverting

Sticky buns, before inverting

As for the sticky buns I made for Father’s Day they were a hit. They were exactly what I wanted them to be. Light sweet buns dripping with caramel. Everyone loved them.

Although everyone loved them and the change was well received I will most likely stick to the traditional cinnamon roll over the sticky buns. The extra time and mess is definitely a once or twice a year thing.

Do you have a preference for cinnamon rolls or sticky buns?

Sticky Buns


  • 1 cup milk
  • 2 teaspoons dry yeast
  • 2 teaspoons salt
  • 2 eggs (beaten)
  • ¼ cup granulated sugar
  • ½ cup butter (melted)
  • 3 ½ cups all-purpose flour


  • 2 tablespoons butter (melted)
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon


  • ½ cup butter
  • 1 cup brown sugar
  • 2 tablespoons corn syrup
  • 1 cup pecans (lightly chopped)

For Dough:

  1. In the bowl of a stand mixer combine the flour, yeast, and salt.
  2. In a large glass measuring cup or small mixing bowl heat milk in microwave for about 30 seconds. Add 1 stick of butter and stir. Microwave at intervals until butter is melted. Do not boil. Stir in ¼ cup sugar.
  3. When the temperature of the mixture is about 110 degrees F add to the flour, yeast, and salt. Using the flat beater mix to combine. Add eggs and mix until combined.
  4. Using the dough hook beat for 5 minutes. Dough should be sticky.
  5. Remove the dough and spay the inside of the mixing bowl with nonstick spray. Return the dough to the bowl and cover the bowl with plastic wrap or a damp, lint free kitchen towel.
  6. Set aside in a warm place for about 2 hours, until dough has doubled in size.

For the filling: Combine ¼ cup brown sugar, 2 tablespoons granulated sugar, and cinnamon in a small bowl. Set aside.

    For topping:

    1. In a saucepan combine butter, sugar, and corn syrup and cook over low heat. Stir until combined completely and smooth, stirring frequently. Set aside to cool.


    1. Preheat oven to 350 degrees F. Spray a 9” cake pan with nonstick spray.
    2. When topping is cooled pour into prepared cake pan. Sprinkle the chopped nuts in the bottom of the pan. Set aside.
    3. When roll dough has doubled in size sprinkle flour onto counter or clean, dry surface. Place dough onto floured surface and using a floured rolling pin roll into a rectangle, roughly 12” X 20”, 1/8” thick.
    4. Brush dough with melted butter, leaving about ½” edge all the way around. Sprinkle prepared filling mixture evenly over the top of the melted butter.
    5. Starting with the long side, tightly roll the dough into a log. Pinch the seam together to seal in the filling. Seam side down, use a serrated knife to slice into 2 ½” pieces.
    6. Place the rolls into the prepared pan. Cover with plastic wrap or a lint free kitchen towel.
    7. Set aside to rise for 30 minutes to an hour until doubled in size.
    8. Bake the rolls in preheated oven for 40 minutes, or until golden brown and sound hollow when tapped.
    9. Remove from oven to a wire cooling rack. Set for 5 minutes.
    10. Use an offset spatula or rubber spatula, gently run along the edges of the pan and under the sticky buns. Invert rolls onto a serving plate, so that the caramel and nuts are on the top.






    Chocolate Chip Muffins

    Chocolate Chip Muffins

    Have I mentioned how much I love all of the honored foods this month? The flowers are in bloom, birds are singing, and yesterday was National Chocolate Chip Day! While most posts I saw paying homage to these delicious morsels put them in cookie form I did not. I made Easy Chocolate Chip Muffins.

    Muffins are one of my favorite foods to make. In my opinion muffins are the original fast food. They are a small size quick bread, so they don’t take long to make. The prep time is a matter of minutes and they take less than 30 minutes to bake.

    Beyond the time aspect is how versatile muffins are. A standard muffin batter can be turned into something wondrous. The add-ins and upgrades are endless. You can add cocoa powder to the batter to make chocolate muffins. You can add baking chips, nuts, or fruits to flavor them. Toppings can be added to provide more flavor and texture. Muffin batter is a virtual blank canvas.

    I chose easy Chocolate Chip Muffins in honor of National Chocolate Chip Day so the girls could have them for breakfast. Muffins are a great breakfast or brunch food. They are small and portable so they travel well. Also, they are not completely void of nutritional value. I would say they are no worse than breakfast cereal.

    My girls were thrilled to have fresh out of the oven easy Chocolate Chip Muffins for breakfast. I offered to package them to take. D4 started eating one immediately. Then she asked how many she could have. Two. These were standard size muffins, not mini muffins. Two seemed like plenty. D3 did want hers to go. She also asked how many she could have. The same answer; two.

    I told the girls I was going to drop one off at their grandmother’s house. My usually generous daughters who love their grandmother very much questioned if that was necessary. Apparently they are suddenly concerned about her health. These might have too much sugar in them, or saturated fat. I assured them that she didn’t have any concerns with those.

    After taking one to deliver to my mother I wrapped up the rest for later. Oh, after I had one for breakfast. Nothing with chocolate lasts long in my house. Easy Chocolate Chip Muffins are definitely on the list of quickly eaten items.

    Did you celebrate National Chocolate Chip Day? What did you make or eat? Also, what is the most exciting Chocolate Chip thing you heard about? For me, it was a local brewery who tapped a Chocolate Chip Beer yesterday! I hope I can get over to try it before it’s all tapped out!

    May really is one of the best month’s for food!

    Easy Chocolate Chip Muffins

    • 2 cups all-purpose flour
    • ½ cup granulated sugar
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup semi-sweet chocolate chips
    • 1 cup milk
    • 1 egg
    • 1/3 cup vegetable oil
    • 1 teaspoon vanilla
    • Colored sugar (for decoration)
    1. Preheat oven to 400 degrees.
    2. Grease the cups of a twelve muffin pan, or line with paper liners.
    3. In a large bowl whisk together flour, sugar, baking powder, and salt.
    4. Add chocolate chips and stir to coat.
    5. In a small bowl whisk together milk, egg, oil, and vanilla.
    6. Add liquid ingredients to dry ingredients.
    7. Stir gently to blend. Do not overmix. Batter will not be smooth.
    8. Fill muffin cups about 2/3 full. Sprinkle colored sugar on top, if desired.
    9. Gently tap filled muffin pan on counter top to remove any air bubbles.
    10. Bake for 20-25 minutes until brown and a toothpick inserted in the middle comes out clean of batter.
    11. Remove pans to cool on a wire rack. After 5 minute remove from pan and continue cooling on rack.


    Tags: ,

    Buttermilk Biscuits

    Buttermilk Biscuits

    Yesterday’s brunch was not an elaborate one, like the one I did for Crêpes Suzette Day. When Mother’s Day falls the day before National Buttermilk Biscuit Day there is only one thing to do. Make Buttermilk Biscuits for brunch.

    In the south they believe the key to a good biscuit is the right kind of flour. I think that using butter instead of an alternative fat is definitely a necessity in making a good biscuit. The other key is using buttermilk.

    I could into the science aspect of why butter and buttermilk make for the best biscuits I will refrain. What I will say is that butter is absolutely necessary, and buttermilk makes a better choice than anything else. They both play a huge role in the quintessential flavor of a buttermilk biscuit. Also, the acid in buttermilk helps tenderize gluten. This makes the biscuits softer.

    If I have mentioned in the past that Daughter Number Three loves biscuits, I’m mentioning it again. She has told me that every brunch can be biscuits and she’ll be happy. In the quest to make my children happy I do throw biscuits onto the brunch menu about every 6 weeks. D3 likes BIG biscuits. So, since yesterday was a special occasion I made big biscuits.

    My buttermilk biscuits had a diameter of over four inches and stood almost 3 inches high. They were golden, buttery, flaky, and delicious.

    The consensus was that they were almost too big. Even D3 had a tough time eating the entire biscuit. She did not give up, though. She conquered the big buttermilk biscuit because it was so good.

    No matter what your choice of toppings or accompaniments is, don’t forget to celebrate National Buttermilk Biscuit Day!

    Buttermilk Biscuit Recipe

    • 3 cups all purpose flour
    • 2 tablespoons granulated sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 ½ sticks unsalted butter (cold and cut into ¼” pieces)
    • 1 cup buttermilk (cold)
    • 1-2 tablespoons milk (cold)
    1. Preheat oven to 425 degrees.
    2. In the bowl of a food processor add flour, sugar, baking powder, salt, and baking soda. Pulse to blend.
    3. Add the butter pieces and pulse until butter is incorporated, but not blended. You want to see a mixture that resembles coarse meal, with a few pea size lumps.
    4. Add ¼ of buttermilk and pulse a few times. Repeat until all of the buttermilk has been added. If you need to pulse more to get a rough dough you can. Be sure not to overmix.
    5. Pour the biscuit dough onto a floured surface. Using a floured rolling pin, lightly roll the dough to a thickness of about 1 ½ inches.
    6. Using a biscuit cutter or large circular object, cut the biscuits.
    7. Place biscuits on a baking sheet about 2” apart.
    8. Using a pastry brush, brush tops of biscuits with milk.
    9. Bake in preheated oven until biscuits are golden brown. They should sound hollow when lightly tapped.
    10. Remove from oven to a cooling rack. Cool slightly before serving.


    Tags: ,

    Eggs Benedict

    Eggs Benedict

    Today is National Eggs Benedict Day! Eggs Benedict is not something I grew up eating. In fact, I don’t know that I even tried Eggs Benedict until I was an adult.

    I was definitely more of a Biscuits and Gravy kind of a girl. I may have mentioned that I am a huge fan of bread, and biscuits definitely fall into that category. I am also lover of gravies and sauces. While I don’t eat the country style sausage of my childhood anymore, I do still enjoy gravies and sauces.

    Eggs Benedict could be considered a more upscale version of biscuits and gravy, having both bread and sauce components. The flavor profile is quite different, however.

    Hollandaise sauce is a lemony, buttery sauce with a silky texture, a truly French sauce. The origins of Hollandaise Sauce, however the sauce predates the dish by several hundred years. Hollandaise makes a wonderful sauce for more than the Eggs Benedict, upping the game of asparagus or salmon.

    In honor of National Eggs Benedict Day I made this dish for Sunday brunch. While I don’t personally eat pork I did make it in the traditional way, using Canadian-style bacon. One of the keys to excellent Eggs Benedict is timing. All of the ingredients need to be ready and hot at the same time. It’s an art that I do not quite have down. My bacon and muffins were done before the eggs and sauce, which caused them to dry out.

    All of my brunch attendees were skeptical of poached eggs, so I made a batch of scrambled eggs. It’s a good thing I did. The girls were not about to try the poached eggs. Later, Daughter Number Four said that she probably would have liked them. The Hubs was also a bit skeptical. I assured him that I would over poach his egg. Again, I’m glad I made some scrambled eggs.

    One of the biggest surprises came when both D3 and D4 asked for seconds. They loved the Hollandaise sauce and liked their version of the Benedicts. I have learned that substitutions can be wonderful. Generally I have my Benedicts with salmon or crab. These I just ate meat free.

    I served the Eggs Benedicts with some crisp fried potatoes. Fried potatoes are always well received at my house, and frequently the side when I have Eggs Benedict at restaurants.

    The Eggs Benedict celebration brunch was a success, even with a few small hiccups. I also learned that while I love Eggs Benedict I will leave the making of them up to the professionals. Between the timing and the vastness of dishes dirtied it makes the most sense. Also, the family doesn’t love them as much as I do. It’s quite a bit of work to go to if I’m the only person who loves all of the parts of the whole.

    So, are you celebrating Eggs Benedict Day? I would love to know if you are a fan of this dish or not. Let me know your thoughts on it!

    Eggs Benedict

    4 servings

    • 4 English Muffins (split, toasted and buttered)
    • 8 slices Canadian-style bacon (warmed)
    • 8 eggs (poached)
    • Hollandaise Sauce (recipe follows)
    • Cayenne Pepper
    1. Prepare English Muffins and Canadian-style bacon. Keep warm.
    2. Poach 8 eggs.
    3. Prepare Hollandaise Sauce, assemble Eggs Benedicts immediately. Serve topped with Cayenne Pepper.

    Food Processor Hollandaise Sauce

    1. 3 egg yolks
    2. 2 tablespoons lemon juice, fresh squeezed
    3. Salt
    4. Pepper
    5. 1 stick butter, melted in saucepan over low heat
    6. Melt butter in a small saucepan over low heat, taking care not to scorch or allow any evaporation. Set aside.
    7. In the bowl of a food processor blend egg yolks, lemon juice, salt and pepper. Blend for about 5 seconds. Remove tube cover and pour melted, slightly cooled butter in a thin, slow steam through tube as processor is running. Blend continuously for about 20 seconds until a thick, cream like sauce is created. Do not over blend or sauce will break down. Serve immediately.





    I was not totally successful in making a brunch type of meal every day this week. A couple of days ago I was aided by a high school fundraiser. I had purchased a butter braid from one of the girls friends and had it in my freezer. It was easy; just pull it out of the freezer the night before, let it raise on a sheet pan, bake, ice, eat. The girls were thrilled. An added bonus is that the product was made right here in Kansas. Today I wanted to do something homemade again. I decided on popovers.

    Thinking back I can only remember one time in my life that I had popovers. In fact, I made them once as a child. My parents had bought me a cookbook around 2nd grade. The only thing I remember making out of it is popovers.

    I do not recall if I liked them or not, I just remember making them. It was fun to watch them pop up and over the muffin pan.

    That is one of the main reasons that I decided to make them today, for the popping over fun-ness. Also, the recipe did not call for many ingredients or much time.

    Daughter Number Four was up and in the kitchen area within a few minutes of starting. I asked her if she wanted to assist me and she said she would read the recipe to me. She did, and I am glad to have the assist.

    The 30 minutes of baking seemed almost painful for D4. I invited her to look through the oven window as the popovers were doing their pop-over. That made the wait even harder for her. So, I asked her if she wanted to make some turkey bacon. She said she would make it in the microwave. That’s not really my preferred method, but she’s 13. It would give her something to do while they popovers finished baking.

    When the popovers came out of the oven I placed them on the rack to cool. D4 did not want to wait. They smelled so delicious. I asked her to help me pop them out of the muffin pan. She commented on how light they were. I broke one open so she could see the inside and she was amazed. Then I informed her she could have butter or jam or both with her popover.



    You would have thought she had never eaten before. The first one she put some butter and a mixture of strawberry and grape jam on. Then she opted for just butter so she could enjoy the light eggy flavor of the popover. For the third one she had it plain. Popover number four was the jam mixture again. “These are so tasty. How many can I have?” she asked. I suggested she leave some for her sister and dad. She agreed that would be nice.

    About that time Daughter three piped up from her bedroom. She wanted to know what I made. It smelled good. Within a couple of minutes she was at the table. Her sister instructed her on how to eat popovers and to use butter. D3 enjoyed four also.

    Since the recipe made 18 regular muffin tin size popovers I didn’t see any reason to limit them. As long as there were a couple for me and The Hubs I was fine. The girls each stopped at 5. Oh, and they had bacon.



    Daughter Number Four has apparently picked up on my brunch theme for the week. She gave me a knowing smile over one of the popovers. “I thought brunch wouldn’t be special if we had it every day.” I asked her if she would still think Sunday brunch was special after Spring Break. She assured me that it would be. Also, I was informed that I could make popovers again, and they would still be special.

    I am pleased that the popovers turned out and were so warmly received. Since we are not travelling this week it’s rewarding that my special meals are meaningful for my girls.


    • 4 eggs (at room temperature)
    • 1 ½ cups milk (at room temperature)
    • ½ teaspoon salt
    • 1 ½ cups all-purpose flour
    • 3 tablespoons butter (melted)
    1. Remove upper rack from oven and place one rack in lowest position in oven. Preheat oven to 450 degrees.
    2. Grease the inside and top of a muffin pan. Depending on the size of muffin pan this will make 18 popovers.
    3. Bring oven to temperature before beginning batter.
    4. Using a wire whisk beat eggs, salt, and milk until completely combined. Whisk until no streaks of yolk can be seen.
    5. Add flour and whisk until smooth and frothy. No lumps should be visible.
    6. Pour in butter and whisk quickly until combined.
    7. Using a ladle or measuring cup pour batter into greased muffin tin cups to about ¾ full.
    8. Place filled muffin pans in preheated oven on lowest rack.
    9. Bake for 20 minutes at 450 degrees for 20 minutes. Do Not Open Door. Reduce heat to 350 degrees for 10 – 15 minutes until golden brown. Do Not Open Door prematurely.
    10. When golden brown remove from oven and place on a wire rack to cool for 5 minutes.
    11. These will be full of steam, so open carefully.
    12. Serve with butter or jam.


    Posted by on March 22, 2018 in Breakfast Recipes, Brunch Recipes



    Homemade Pop Tarts

    Homemade Pop Tarts

    Sometimes my ideas for cooking and baking are quite obvious. I’ll read something or be watching a show and a little seed will be planted and begin to grow, like the egg salad. There are yet other times, take Sunday brunch, that I have no idea what I am going to make. Everything sounds good, nothing sounds good, or for whatever reason I struggle to decide what I am going to make. Eventually I settled on fairly standard fried potatoes, scrambled eggs, and link sausage for The Hubs. I also decided to try my hand at Homemade Pop Tarts.

    My girls love boxed morning pastries that are so full of preservatives that I’m not sure they qualify as food. However, I have never been a huge fan, although I have eaten more than one over the course of my lifetime.

    On our Spring Break vacation to Washington DC a few years ago we ate at a restaurant called Ted’s Bulletin. They served something called Ted’s Tarts, which were a homemade version of the Pop in the Toaster kind. They were very tasty.

    I had thought about making on a few occasions since that trip. As I was struggling with what to make for brunch this past Sunday I decided that my something special would be Homemade Pop Tarts. I start most food adventures by perusing some recipes to get a basic understanding. If I see a recipe that seems ideal I use it. If I don’t I either rework it using what I know, or I combine parts of the recipes I read.

    With the Homemade Pop Tarts I probably read 6 or 10 recipes. Not one seemed like exactly what I wanted, so I took the basics of a couple of them and made my own. Everyone in my house was waiting excitedly for them to be done so we could eat brunch. When they were finally ready the result was successful.

    Of course I was pleased with how they turned out and will definitely make them again. There are some things that I will add next time. First of all I will  use frosting on them. For this batch I chose to use sprinkles on unfrosted tarts. Not that it will alter the taste much; I just think they would be pretty that way. Another change would be to try some other fun fillings. For this batch I used a brown sugar cinnamon filling, a raspberry jam filling, and also a caramel sauce.

    Homemade Caramel Pop Tart

    Homemade Caramel Pop Tart

    What food have bought that you just know if full of preservatives that you decided to make from scratch? Was it a successful swap? I try to do this for my family and sometimes it’s a win, like Homemade Pop Tarts!

    Homemade Pop Tarts

    • Pie Crust Recipe X 2

    Pie Crust Recipe

    • 1 ¼ cups all-purpose flour
    • ½ – 1 teaspoon granulated sugar
    • ½ teaspoon salt
    • 2 tablespoons ice water (plus more if needed)
    • 8 tablespoons butter (ice cold)

    Brown Sugar Filling

    • ½ cup brown sugar
    • 1 tablespoon all-purpose flour
    • 1 ½ teaspoons ground cinnamon

    Egg Wash

    • 1 egg
    • 1 tablespoon water or milk

    Sprinkles or Frosting for Topping

      1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
      2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, ½ tablespoon at a time). Do not over mix.
      3. Repeat.
      4. Place dough onto a work surface; form dough gently ball, then with your hands press into a disk about 3/4-inch-thick. Wrap each dough tightly in plastic, and refrigerate until firm, at least 30 minutes.
      5. Remove one dough from refrigerator before rolling out crust. Allow about 10 minutes before rolling.
      6. Lightly grease a baking sheet or line with parchment.
      7. Roll dough to form a rectangle about 1/8” thick, about 9” X 12”. Cut dough into rectangles 3” X 4”. Carefully lay cut rectangles on prepared baking sheet.
      8. Remove 2nd dough from refrigerator.
      9. Mix brown sugar, flour, and cinnamon in a small bowl. Spoon 1 tablespoon of filling in the middle of each dough rectangle on the baking sheet.
      10. Roll out 2nd dough exactly as first. Cut into 3” X 4” rectangles. Using a fork, prick the tops of each dough rectangle, in 2 rows of 4. This will allow the steam to vent.
      11. In a small bowl whisk the egg and 1 tablespoon of water or milk. Using a pastry brush go around the outside of one of the dough rectangles on the baking sheet with egg wash. Use one of the dough rectangles with vents to cover the filling, matching the sides as closely as possible. Press down gently to stick.
      12. Using the flat edge of your fork tines, press into the tart to crimp and seal all edges. Repeat with each tart.
      13. Preheat oven to 350 degrees. Refrigerate the baking sheet of tarts, uncovered, for 30 minutes.
      14. Remove pan from refrigerator and sprinkle tops with sugar or sprinkles.
      15. Bake in preheated oven for 30 minutes, or until golden brown.
      16. Remove pan from oven and place pan onto wire rack to cool slightly before serving.

      If icing the tarts, cool before icing. 

      Other filling ideas are jam, 1 tablespoon per tart or caramel syrup / topping.


      Posted by on March 13, 2018 in Baking Recipes, Breakfast Recipes


      Tags: , ,

      Peanut Butter Donuts

      Peanut Butter Donuts

      Peanut Butter Donuts

      A couple of weeks ago The Hubs mentioned a dish he had seen one of many food shows on as many food and cooking channels. He had seen an episode of favorite foods or odd foods. Being that I wasn’t watching the show I was unsure of what exactly he had discovered. The end result, however, was a restaurant that made peanut butter donuts.

      Since then I researched on the internet to find the episode he watched so that I might be able to make a peanut butter donut that would be similar. When I did discover the show and the donuts he was so intrigued with I decided to make something at home. Although the donuts he saw on the show were peanut butter and jelly donuts, I decided I would forego the jelly.

      That started me on a multi-day quest to find a peanut butter donut recipe that sounded delicious and not too difficult. I wanted to make a cake donut and not a yeast donut this first go-round. I finally found a recipe to base my initial trial on. The plan was to make them over the weekend, but that didn’t happen. So with today being a holiday and everyone having the day off in my house, I made them for breakfast.

      Peanut butter donuts

      The first clue that my food adventures have proven successful is when it brings children out of bed on a day off from school. Especially when the first words they utter are “why does the house smell like peanut butter cookies?”

      Then came the exclamations of delight when the girls tasted them. These donuts were a definite success. As if that wasn’t enough affirmation, Daughter Number Four has asked me to make them again this next weekend for brunch.

      The final testimony to the success of the peanut butter donuts was from The Hubs. The girls and I had eaten ours before he had even gotten out of bed. I pointed out the donuts on a plate and told him they were for him. Of course I had already taken one out to deliver to my mother. When I returned from the donut delivery he popped into the room I was in and told me that the donuts were really good.

      It always fills me with a bit of pride when the family is so complimentary of what I make for them. I am looking forward to making them again when this weekend rolls around.

      Peanut Butter Donuts

      • 1/3 cup crunchy peanut butter
      • 3 tablespoons sour cream
      • ½ cup brown sugar (packed)
      • 1 large egg
      • 1/3 cup milk
      • 1 teaspoon vanilla
      • 1 cup unbleached all-purpose flour
      • 1 teaspoon aluminum free baking powder
      • 2 tablespoons melted butter
      • ¼ cup granulated sugar
      1. Preheat oven to 350 degrees. Grease a cake donut pan.
      2. In a large bowl stir together peanut butter and sour cream until creamy. Add in the brown sugar and mix until smooth. Stir in the egg, milk, and vanilla and beat well.
      3. Sift in flour and baking powder.
      4. Gently fold into the peanut butter mixture, until just combined. Ensure there is no flour showing, but do not overmix.
      5. Carefully spoon the batter into prepared pan.
      6. Bake for 9-11 minutes, or until donuts spring back when touched.
      7. Remove from oven onto a cooling rack.
      8. In a small microwave proof bowl melt butter.
      9. Put ¼ cup granulated sugar into a shallow dish.
      10. Invert donut pan onto wire rack, removing donuts from pan.
      11. Brush the tops of donuts with melted butter then dip buttered tops into sugar.


      Posted by on February 19, 2018 in Baking Recipes, Breakfast Recipes


      Tags: ,