Peachy Pancakes for Blakey

Here's a story.
Lauren and Becky go to this lovely Inn for Breakfast.
Blake gets jealous.
Lauren was feeling generous.

Lauren: Blake, do you want me to make you something for breakfast, say no.
Blake: Yes
Lauren: (Sigh) FINE!

So, I'm not always nice to him...I think that has already been established. But, I was actually excited that he said yes...because I made a new creation! I love when that happens! You are going to want to get those griddles out and start flipping those hotcakes!

So I looked in the cupboard...and here's what i had: peaches, buttermilk pancake mix, and brown sugar....hmmmm......

Peachy Pancakes With Caramelized Peachy Drizzle: for Blake

Items Needed:

• buttermilk pancake batter (I used Aunt Jemimah Complete-all that I had to do was add water!)
• 1 small can sliced peaches in syrup
• 1/2 cup of light brown sugar
• dashes of cinamon
• dashes of nutmeg

1. Prepare the pancake batter, or use your favorite recipe for pancake batter. Make the batter for about 6-9 pancakes.
2. Drain the peaches (reserving 1/4 cup of the juice). Chop up into small pieces. Add the juice and the peaches in a small bowl.
3. Stir brown sugar, cinamon, and nutmeg into the peach mixture.
4. Drop pancake batter onto a greased griddle or pan.
5. Add peach mixture to the top of the pancake. (As shown above). It will sizzle like no one's business...it's lovely.
6. Flip pancakes when underside is light brown.
7. Pour the remaining peach mixture onto the griddle until the mixture turns a nice golden brown color. Serve over the pancakes.
   
   

Pancake before the carmelly goodness.

Pancake after the caramelly goodness....yuummmmy.

Blake loved them sooo much, he even complimented me....fyi...that RARELY happens. Usually he likes it, he just says he doesn't because he likes making me angry...it works haha.

Snowed-In Breakfast

I bet you are wondering what is on that plate of goodness. Well, don't be concerned because I'm going to tell you. Have you ever decided to make breakfast on a spur of a moment because it snowed and you couldn't go out for breakfast? Well, this is the breakfast for you. Easy peasy, plus you probably have all the ingredients right at home.

It all started at 9am in the morning. I woke up (in quite an unpleasant mood), said good morning to my parents, we got in an argument over something trivial and unimportant, and then I got angry, and then at 10:14 on the dot...I decided to be happy. Then, I made this breakfast.

To start off: Broccoli and Bacon Creamy Quiche Tarts

Items Needed:

• Two Cups chopped broccoli
• 2 cloves garlic (finely minced)
• dash of red pepper flakes, onion salt, and basil
• 1/4 bacon bits
• 5 eggs, slightly beaten
• 1/2 shredded Asiago cheese
• 1/2 shredded parmesan cheese
• 1/2 cup 1/3 less fat cream cheese
• 1/2 cup cheddar cheese
• salt/pepper to taste
• 12 slices of thin deli ham

Directions

1. Preheat oven to 375* grease one 12-cup cupcake pan with cooking spray.

2. Place one piece of ham to form a cup into pan.

3. Place olive oil in the bottom of a small pan and on medium heat saute minced garlic, broccoli, and seasonings for 3 minutes or until broccoli starts to brown.

4. Let cool, meanwhile mix together softened cream cheese, all cheeses, bacon and eggs. Add cooled broccoli mixture.

5. Divide equally into the pan. Season with salt and pepper.

6. Bake for 30-35 minutes or until light golden brown and set. Let cool for 5 minutes, remove and enjoy. Refrigerate the leftovers.

mmm Pumpkin Pie waffles (AKA pie converted into breakfast food...I think I'm so deceptive haha)

Pumpkin (You shouldn't be eating something this good for breakfast)Pie Waffles

Items Needed:

• Bisquick Baking Mix (I used heart smart to feel healthier)
• Ingredients called for on the box for waffles (eggs, milk, oil)
• 1 cup pure pumpkin
• 1 1/2 teaspoons cinamon
• 1/2 teaspoon nutmeg

(I didn't put this in..but I think a bit of brown sugar would have made the amazing waffles even amazinger)

Directions:

1. Combined all ingredients. Pour into spray coated heated waffle iron and cook until golden brown. Serve with syrup and creamy vanilla butter (recipe below-it's a GOT TO try)

Creamy Vanilla Butter
Items Needed:

• 3/4 cup I can't believe it's not butter spread
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Combine all ingredients and serve with waffles, pancakes, muffins, toast or whatever you feel like spreading this delightful substance on.

Delicious, I have to say. Plus, it was so spur of the moment. You can do it too! Doesn't it look so pretty? Oh wait, something is missing.

Of course! The cream vanilla butter. Perfect.

Sour Cream Raspberry Coffee Cake (Coffee not Included)

So, I recently recieved a wonderful excuse to bake! (I really like those times if you haven't noticed). Surgery. Surgery is an ecellent reason to bake! It makes everything feel a WHOLE lot better. So I asked the surery-ee what he wanted and he requested something I have never made before. I know...me...never make something? It astounded me too. But, don't worry, I got it covered.

So, I had to make something new, which is equally as exciting. A home-ade recipe! Treasure it, print it out, carry it with you, whatever you need to do to keep it forever! These don't come around that often.

Raspberry Sour Cream Coffee Cake

Items Needed:

1 Aunt Jemima Easy Mix Coffee Cake (I know I know...just stay with me)

2/3 cup light sour cream

1 egg

1/2 cup milk

dash of cinamon

1/2 to 3/4 cup of Solo brand Raspberry Cake and Pastry Filling

Directions:

1. Preheat oven to 375* Grease an 8-inch cake pan.

2. Take the coffee cake mix, egg, cinamon and milk. Mix until combined. Fold in the sour cream.

3. Dollop the raspberry filling onto the batter in the pan. Swirl with knife until incorporated into the batter.

4. Top the batter with the enclosed crumb topping packet from the coffee cake package.

5. Bake for 30 minutes or until cake is golden brown.

6. Let cool, cut into 8 "pie" slices.

Let me tell you a story about this "bag." The box directions stated that you were supposed to add all of the ingredients into the bag and "squish" it together. Really? Coffee cake in a bag? What is this world coming to?

We aren't going to talk about that little teeny tiny piece missing. Ok, I give in...it was me! I did it! I couldn't help it! Don't tell the surgery-ee....he'll never have to know. This can be between you and me.

A dusting of powdered sugar, and it was dusted to perfection. Powdered sugar ads sweetness to everything.
So, I have to say it. This is food porn at it's finest. I mean...that makes me want to eat my screen off my laptop. I can't look at it long. It starts making me go crazy.

Delightful Diva Day: Quiche and Toast

Let me just prepare you for these next two dishes. If you are on a diet of any kind, just leave. You are not even welcome to look upon these recipes. I'm sorry, not for you. Because the only reason these next two dishes are some of the best breakfast recipes I've ever made, is due to the fact that their ingredients are very naughty. But, who cares! At least for today!

Absolutely Outstanding Best-Ever Quiche (that pretty much sums it up)

Also, I made quiche cups with a "ham crust" The picture above was the leftover that we threw into a little pie dish. You can make it either way.

Items Needed:

1/2 small onion (diced)

1 package frozen chopped spinach (thawed, drained, and squeezed)

1/2 teaspoon black pepper

1/8 teaspoon ground nutmeg

Pinch of salt

1 (15 oz.) container of whole milk ricotta cheese (HAHA!)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

3 eggs, lightly beaten

12 thin slices of deli ham.

Directions:

1. Preheat the oven to 350*. Spray egular size muffin tin (12) with cooking spray.

2. In olive oil covered skillet, cook onion for five minutes on medium high heat, add spinach, pepper, nutmeg, and salt. Cook until liquid evaporates (appoximately 3 minutes)

3. Combine ricotta, mozzarella, and parmesan cheese in a large bowl. Add eggs, stir until well-blended. Add semi-COOLED spinach mixture.

4. Place on slice of ham into each muffin cup. Distribute the egg miture evenly into each muffin cup. Pour the rest of the mixture into a mini pie plate, or more muffin tins.

5. Bake approximately 40 minutes or until set. Let stand 10 minutes, remove by running a knife around the esges. Serve hot or cold.

Oh my Oh my Oh my, Raspberry Stuffed French Toast with Custard Sauce

Items Needed:

4 oz.Philly Cream Cheese

1/2 cup sugar

2 tsp. vanilla

1 tsp. ground cinamon

2 eggs plus two egg whites

5 cups milk, divided

1 loaf (24-inch) French Bagette, ends trimmed, cut into 18 slices.

1 pkg. frozen unsweetend raspberries, divided

1 pkg (4-serving size) jello Vanilla Instant Pudding

Directions:

1. Beat softened cream cheese, sugar, canilla, and cinamon with electric mixer until well-blended. Add eggs and egg whites, one at a time, mmixing well after each addition. Slowly add two cups of the milk, beating in between.

2. Grease a 9*13 inch pan with cooking spray. Place 9 of the pieces of bread on the bottom of the pan. Sprinkle with half of the raspberries. Top with the rest of the bread. Pour the milk mixture over top of the bread. Let stand thirty minutes or refrigerate overnight. Preheat oven to 350*

3. Bake forty minutes or until light golden brown. While baking, bring 3 cups of milk to a light boil, don't over cook. Add the pudding mix gradually. Whisk until blended. Remove from heat and let set for 5 minutes. Microwave remaining raspberries until softened. Serve with custard sauce and raspberries.

Delightful Diva Day: Scones and Spritzer

Diva Day. Pretty Self-Explanatory. A few divas get together and have brunch, prepared by me, of course! My family and I pretty much invented it, and it stuck! Now, you to can have Diva Day prepared for you per your request. I'm anxious and waiting, and have many a new recipe to try. This particular diva day mission? The women's ministry of Susquehanna Valley Bible Church. Must I say, it was a dashing success.


Just for your sake, I will attempt to split up the courses to avoid overwhelming you. This way, you have in between posts to stop salivating because you are so jealous that YOU yourself did not partake in this diva day. It is quite alright though, all's you have to do it ask ;)

Drink. Rasp-orangemist spritzer.

Items Needed:

One carton of 50* Tropicana Orange Juice
Two liter bottle of diet sierra Mist
One bottle of Ocean Spray, Cranberrylight juice
One pint of Haagendaz Rasperry sorbet

1. Add the orange juice, sierra mist, and cranberry juice into a large and pretty punch bowl.
2. Pout into beautiful Christmas glasses.
3. Top with a scoop of the raspberry sorbet. Oh my gosh! That's all I have to say!

Bread: Cranberry Gingerbread Scones with Maple Glaze

This was my first take at scones, and let me just tell you; there will be many more to come!

:)

Items Needed:

Scone Dough:

1 3/4 cup all-purpose flour

3/4 cup old fashioned oats (not quick or instant)

1/3 cup light brown sugar

2 teaspoons of ground ginger

1 1/2 teaspoons of ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup of butter (cut into small cubes)

Lemon zest of one lemon

1/3 cup of craisans

1/2 butter milk

2 1/2 tablespoons of molasses

:)

:)

1. Preheat oven to 400*. Place rack in the middle of the oven. Line a cookie sheet with parchment paper.

2. In large bowl, combine flour, oats, sugar, spices, baking powder, baking soda, and salt. Cut in the butter with a pastry blender (or a couple of knives-improvise, improvise!!) Do this until coarse crumbs form. Stir in lemon zest and craisans.

3.In another bowl, stir together buttermilk, molasses, and vanilla. Then add to the flour mixture. DO NOT OVERMIX! Just mix until combined.

4. The dough will be a bit sticky, but remove from bowl and coat in flour. Knead the dough a few times until properly formed. Pat the dough into a 7-8 inch circle. Cut the circle in half, and cut each of the halves into three. Six scones total. (I actually made 12 mini ones, but be my guest!)

5. Transfer scones to the parchment lined baking sheet. Make an egg wash with one egg and one tablespoon of milk and brush the tops of the scones. Top with some of the oats.

6. Place a baking sheet under the baking sheet with the scones, this will prevent the bottoms of the scones from burning. Place in the oven and bake for apporximately 18 minutes or until golden brown. Let cool on wire racks.

7. Once cool, make the maple glaze and drizzle over the scones. (Maple glaze recipe to follow)

:)

Maple Glaze

Items Needed:

1/2 cup powdered sugar

1 1/2 tablespoons pure maple syrup ( I used Aunt Jemimah's butter light haha)

1-2 tablespoons cream or milk

1. Combines all above ingredients until the consistency you wish.

2. Coat all sorts of delish baked goods in this creamy maplely liquid.