…and Everyday Food Week continues!

Last week when I was putting together this week’s menu, this recipe immediately caught my eye.  Something about combining french toast with a summer classic seemed delightful.  Nathan was 100% on board, and I added this intriguing dish to our menu.

French Toast BLTs {modified from Everyday Food iPhone app}

Ingredients:

• 8 slices turkey bacon
• 4 large eggs
• 3/4 cup heavy cream
• chives
• salt & pepper
• 3 tbs margarine
• 8 slices whole wheat bread
• 8 lettuce leaves
• 16 slices of tomato

Directions:

1. Preheat the oven to 375 degrees.  On a baking sheet covered with aluminum foil, place the bacon.  Cook for 15 minutes.
2. Meanwhile, in a large shallow bowl, mix the eggs, heavy cream, some chives, salt, & pepper. 
3. Preheat a griddle to 350 degrees & melt the margarine. 
4. Dip each piece of bread into the egg mixture and cover it thoroughly. 
5. Place the bread on the griddle.  Cook until brown on both sides.
6. When the bread is done, place a piece of lettuce, 2 slices of tomato, and a piece of bacon {broken in half} on the bread.

Grade: B+

Comments: This was pretty good.  I wasn’t sure what to expect, but it turned out delicious.  It is a fun little meal that works as dinner or would be a great brunch.  We decided to serve them as open-face sandwiches, but you could do a regular sandwich if you preferred.  We saved the leftovers, and ate the french toast by itself the next day.  It was delicious as well!

Yesterday I went on a bit of a baking spree.  First came the Blueberry & Strawberry Boy Bait and then came muffins.  Samuel took an extra long nap {2 whole hours!}, so it freed up some of my time.

These muffins were good.  However, my tastetesters {in laws & Nathan} suggested more sugar.  I thought they were perfect, but in the interest of full disclosure you may want to add another teaspoon of sugar if you like things sweeter.

Whole Wheat Berry Muffins {my own recipe}

Ingredients:

• 1 3/4 cups whole wheat flour
• 4 tsp sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole milk
• 1 large egg
• 4 tsp softened margarine
• 1/2 cup blueberries
• 1/2 cup strawberries {chopped}

Directions:

1. Preheat the oven to 400 degrees.  Line a muffin pan with papers. {The Cars papers are back in action!}
2. In a large bowl of a mixer, combine the flour, sugar, baking powder, and salt. 
3. In another bowl, mix the egg, milk, and butter.
4. Pour the milk mixture over the flour mixture.  Mix on medium  until just blended.
5. Split the batter in half.  In half of the batter fold in the strawberries, and in the other half fold in the blueberries.
6. Pour the batter into the papers.  Mine made 5 strawberry muffins and 7 blueberry muffins.
7. Cook until golden brown.  About 20 minutes.  Let cool before serving.  {Um, I forgot to take a finished photo…}

Grade: B+

Comments: I love whole wheat muffins, but the rest of my tastetesters weren’t completely sold on them.  Whole wheat flour does give foods a slightly different texture, but I prefer it.  I’d definitely make these for breakfast again!

I saw this recipe on one of my favorite blogs, Brown Eyed Baker, back in early June.  I just KNEW I had to make it when we had company here after Samuel was born.  Originally I had planned to make it while my mom was here right after he was born, but thanks to a c-section incision, standing in the kitchen wasn’t on the top of my to do list.  Instead I held off until today while my in laws are here.  Samuel went down for a nap leaving me with just enough time to make this {and berry muffins to be posted tomorrow}.

First things first, this recipe is in no way healthy.  Two sticks of butter & whole milk do not a healthy recipe make.  However, don’t alter it.  Just bite the bullet on this one and enjoy every delicious calorie.

The original recipe was just for blueberries, but I couldn’t resist adding some strawberries.  So, this is really a blueberry & strawberry dish.  I’d call it a coffee cake, but it would totally work as a dessert.

Blueberry & Strawberry Boy Bait {adapted from Brown Eyed Baker}

Ingredients:

For the Cake:

• 2 cups all-purpose flour, plus 1 tsp
• 1 tbs baking powder
• 1 tsp kosher salt
• 2 sticks unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 3 eggs
• 1 cup whole milk
• 1/4 cup blueberries
• 1/4 cup strawberries

For the Topping:

• ½ cup blueberries
• 1/2 cup strawberries
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon

Directions:

1. Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
2. Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside.
3. With an electric mixer, beat the butter and sugars together on medium-high speed until fluffy, about 2 minutes.
4. Add eggs, one at a time, beating until just incorporated. 
5. Reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture.
6. Toss the blueberries and strawberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in the berries.
7. Spread the batter into the prepared pan.
8. Scatter blueberries and strawberries over top of the batter.
9. Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter.
10. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.

Grade: A++

Comments: This was absolutely amazing.  I can’t speak for how it would taste with just blueberries, but the flavor of the strawberries & blueberries together was DIVINE.  This would make a great brunch dish when entertaining friends.  I can see myself making this again and again with different types of berries.  You definitely have to try it!

For Father’s Day I decided I wanted to make Nathan a special breakfast even though Samuel wasn’t here yet.  We were so close to our due date that I felt it would be great to make it a special day for him.  We had pancakes for breakfast, went to see Toy Story 3 in 3D, and finished the day with steak for dinner.  It really was a lot of fun, and it was a great way to spend our last Sunday sans baby together.

I love trying different pancake recipes.  I don’t think I’ve ever used the same recipe twice.  There are just so many out there that it seems silly to use the same one over and over again.  This recipe ended up in my All Recipes recipe box a while back, and I was just waiting for the right time to use it.  Thankfully Father’s Day seemed like the perfect time!

Fluffy Pancakes {from AllRecipes.com}

Ingredients:

• 3/4 cup milk
• 2 tbs white vinegar
• 1 cup all-purpose flour
• 2 tbs white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• cooking spray
• 2 tbs butter, melted

Directions:

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Whisk egg and butter into “soured” milk.
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Grade: A

Comments: This was one of the BEST pancake recipes I have ever tasted.  They were so light and filling.  We topped ours with blueberry syrup, powdered sugar, and butter which was just absolutely delicious.

No.  That heading is not a joke.

Back a few years ago, my sister-in-law was in town visiting, and we were at Urban Outfitters doing some shopping.  There on the shelf was The Star Wars Cookbook.  Nathan enjoys Star Wars, so I bought it as a joke.  He’s never opened it.  I was looking for a good cinnamon roll recipe a few weeks ago, and this one seemed easy enough.  Honestly, this little cookbook has some delicious sounding recipes as much as I hate to admit that.

Princess Leia Danish Dos {from The Star Wars Cookbook}

Ingredients:

• butter for greasing baking sheet
• all-purpose flour for dusting work surface
• 1 tbs butter
• 1 10 oz package of pizza dough
• 2 tbs granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tbs milk
• 1/3 cup confectioners’ sugar, sifted
• 1/4 tsp vanilla extract

Directions:

1. Preheat the oven to 350 degrees.  Lightly grease a baking sheet.
2. Put the 1 tbs of butter in a small saucepan.  Set the pan on the stove and switch the heat to low.  When the butter has melted turn off the heat.
3. Lightly flour a work surface.  Unroll the pizza dough on top of the flour.  Using a pastry brush, brush the melted butter over the surface of the dough.
4. Put the granulated sugar and cinnamon in a small bowl.  Stir with a spoon until well mixed.  Sprinkle the cinnamon-sugar mixture over the dough, leaving a 1/2 inch border on all sides.
5. Starting at a long side, roll up the dough into a log.  Using your fingertips, pinch the seam together seal.  Using your fingertips, pinch the seam together to seal.
6. Using a knife, cut the log crosswise into 1″ thick slices.  Put the slices, cut side up, onto the greased baking sheet.
7. Using pot holders, put the baking sheet in the preheated oven.  Bake until golden brown, about 20 minutes.  Carefully transfer the baking sheet to a cooling rack.  Cool 5 minutes.  
8. Put the milk and confectioners’ sugar in a small bowl.  Stir with the spoon until a smooth frosting forms.  Stir in the vanilla.  Using a butter knife, spread frosting over the tops of the cinnamon rolls.

Grade: B+

Comments: Shockingly, these were pretty good.  They baked quickly, and they made a great breakfast.  My only complaint is that they tasted like they were made from pizza dough.  Next time I think I’ll use biscuit dough instead.  Pizza dough is a little more flour-y than I think a cinnamon roll should be.  This would be a great breakfast to let your kids help make for sure!

As I have said before I love the idea of taking breakfast foods and making them more dinner appropriate.  Fritattas are generally more of a brunch food for me, but I think a few small changes can make them a hearty dinner meal.  Also?  I love eggs.  Any time there is a chance to work eggs into one of my meals is a good day.

I think I saw a similar recipe somewhere, but I can’t remember where.  Anyway, I ended up just kind of winging this.  Thankfully I have the habit of writing down “homemade” recipes as I go, so I have the info to share with you.  You’ll definitely want to try this dish!

Chorizo & Potato Fritatta {my recipe}

Ingredients:

• 12 oz chorizo
• 1 tbs olive oil
• 4 small red potatoes
• 6 eggs
• 1/3 cup low fat buttermilk
• 1 cup shredded mozzarella cheese
• salsa
• sour cream

Directions:

1. Set the oven to broil.  Spray a pie pan with olive oil.
2. Remove the skin from the chorizo.  Cut up into small pieces.
3. In a small skillet, heat the olive oil on medium-high.
4. Wash the potatoes.  Cut up into bite size pieces.  Add the potatoes and chorizo to the skillet.  Cook the mixture for 5-7 minutes. 
5. In a small bowl, whisk the eggs and buttermilk.  Dump into the pie pan and add in mozzarella cheese.
6. Once the meat & potatoes are finished add them to the egg mixture. 
7. Cook on broil for 9-10 minutes.
8. Remove from oven and let cook about 3 minutes.  Cut like a pie.  Top with salsa and sour cream.

Grade: A-

Comments: This was really delicious.  I had never had chorizo before, but it was really good.  However, be forewarned this dish is mildly spicy.  It would make a great brunch dish.  You could even add peppers, onions, etc. if you wanted more vegetables.  It makes for great leftovers as well.  Both Nathan and I took some to work the next day and ate it cold.  It was a great lunch dish!

One of my favorite blogs is Annie’s Eats.  She’s a fun food blogger whose recipes always have me wanting to run right into my kitchen.  So when I saw these, I “starred” {anyone else a habitual “starrer” in Google Reader?} them with the intention of making them as a summer treat.

If you look at my menus, you know I have an obsession with oatmeal.  I eat it a lot for breakfast, and I am always looking for a way to put it into my meals.  Oatmeal is so good for you and so incredibly filling that I just can’t resist it.  Plus, bananas and peanut butter are two of Nathan’s favorite foods {and he LOVES them together}.  I just knew these would be a hit in our house.

Um, also, please don’t judge me for using Disney Cars muffin liners.  I realized I was out the day before I went to make these, and apparently Publix thinks only 5 year old boys eat muffins.  These were the ONLY liners in the entire store.  It’s a little funny, but it mostly made me realize it is time to place an order for some grown up liners.

Peanut Butter Banana Oatmeal Muffins {slightly adapted from Annie’s Eats}

Ingredients:

• 1½ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp applesauce
• ¾ cup light brown sugar
• 2 eggs
• 3 bananas + extra for topping
• 6 tbsp creamy peanut butter + extra for topping
• 1 cup low-fat buttermilk

Directions:

1. Preheat the oven to 350˚ F.  Line 24 muffin cups with paper liners {or do two batches of 12 like I did}. 
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend.  
3. Mash the 3 bananas in a small bowl using a fork.
4. In an electric mixer, blend together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. 
   
   
5. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. 
6. Divide the batter between the prepared muffin cups.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
7. Top the ones you are going to eat immediately with 1 tsp peanut butter and a banana slice!

Grade: B

Comments: First, Annie’s Eats says this recipe only makes 18.  When I did it I got 24.  I’m not sure what happened, but I just went with it.  These were good.  Something about them wasn’t quite what I was expected.  I’d make them again, but I may cut back the peanut butter a little bit to see if that helps.  They are very filling and incredibly dense.  Definitely a great brunch item.  Nathan took the leftovers into his office that Monday, and they seemed to be a hit there too!

I love a good breakfast food especially when it is easy and looks good.  I found this recipe, and I tucked it away to be used for brinner {breakfast + dinner}.  SUCCESS!  You could get so creative with these.  Don’t feel tied down.  I modified the original recipe, and they were still delicious.

These would be great if you had kids with friends sleeping over.  Serve them with toast, and you have a cool breakfast!

Ham & Cheese Egg Cups {modified from Eatin’ on the Cheap}

Ingredients:

• 6 slices of thin deli ham
• 1/2 cup frozen corn kernels
• 6 eggs
• 1/4 cup shredded mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees.  Spray a muffin pan with olive oil.
2. Line 6 muffin cups with a slice of the ham.
3. Place some of the corn {or whatever veggie you want} in each little ham cup.
4. Next add some cheese.
5. Crack an egg on top of each cup.  I recommend using the whole egg and not just the whites {although that may work}
6. Cook for about 30 minutes. 
   
   

Grade: A-

Comments: These were really good!  I think the corn was a better decision than the spinach that the original recipe used, but you could try any veggie you wanted really.  I think I could have improved it by topping it with salsa or even a little ketchup.  It was a great dish, and I’ll definitely be making them when we have company for brunch or breakfast!

I saw these on Smitten Kitchen {which always intimidates me}, and I immediately thought “these look good, and I could probably make them.”  Then I forgot about them.  Until a little later when I saw them again on We Are Not Martha, and those two girls manage to make every recipe seem easy.  So I decided to add them to the menu, because if they could do it so could I {or at least that is how my self-pep talk went}.

First things first.  Make sure you have a decent rolling pin.  Mine is HORRIBLE.  I generally avoid all recipes that require one, because I always feel like I don’t have the space to roll out dough.  I think I’ve used it 3 maybe 4 times.  I wanted to cry by the time I had rolled out the dough for these just because it kept sticking to my rolling pin.  It’s official that I need a new one.  I’m on the hunt.

I decided to go with the brown sugar and cinnamon filling similar to that on We Are Not Martha.  I am glad I did!

So, don’t judge these by the way they look.  They tasted way better than it appears.  Unfortunately making baked goods look pretty is not and has never been my forte.  I always struggle with it, and these were no exception.

Homemade Poptarts {originally from Smitten Kitchen}

Ingredients:

• 2 cups all-purpose flour
• 1 tbs sugar
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cut into pats
• 1 large egg
• 2 tbs milk

• 1/2 cup brown sugar
• 1 to 1 1/2 tsp cinnamon
• 4 tsp all-purpose flour
• 1 large egg to brush on pastry before filling

Directions:

1. Whisk together the flour, sugar, and salt. Then chop up all the butter (make sure it’s cold) and work it in with your fingers.
2. Whisk one egg and the milk together in a separate small bowl. Add them into the dough, mixing just until it feels sticky.
3. Flour your counter.  Use a LOT of flour.
4. Divide the dough in half and shape each into a smooth rectangle, about 3×5 inches. Then roll the dough out.
5. Roll the dough into a rectangle about 1/8 inch thick, large enough that you can get 6 rectangles from it.  I made mine smaller than the 9″x11″ that is recommended in the recipe.
6. Cut into equal size rectangles.  Mine were smaller than both Smitten Kitchen and We are Not Martha.  I don’t know the exact size though.
7. Beat the additional egg and brush it over the dough. This is the inside of the pop tart and the egg acts as a glue.
8. Place the dough on a baking sheet.
   
9. For brown sugar, cinnamon, mix the sugar, cinnamon, and flour together.
10. Place 2 teaspoons of the filling onto the dough, making sure you leave a 1/2 inch perimeter around the dough. 
11. Place a second rectangle of dough on top of the first, making sure you press around the edges to seal.
12. Use a fork to press all around the pop tart, creating the edges. Poke holes in the top to help them cook.
13. Put the poptarts in the oven while it heats up to 350 degrees.  DO NOT PREHEAT YOUR OVEN. Cook for 20ish minutes.

Grade: A+

Comments: I know there are a lot of steps, but this recipe really is easy…and it is so worth it!  It was a little time consuming, but that was mostly because I was having rolling pin issues.  They are really good, and while they taste better than the ones we all ate as kids, they still remind you of those boxed ones.  Next time I want to make some with apple filling {yes, there will definitely be a next time}.  My two major tips are: make sure you have a good rolling pin and use a lot of flour on your counter.  Both will make the entire process so much easier.

I have an obsession with trying different pancake recipes.  I don’t think I’ve used the same one twice, because there are so many out there.  I found this one on AllRecipes.com which you all know is one of my favorite sites.  {Admittedly I have dreams of moving to Seattle and being one of their food testers if such a position exists.}

I made the sauce from my own guessing.  It turned out well thank goodness.

Whole Wheat Pancakes {modified from AllRecipes.com}

Ingredients:

• 3/4 cup milk
• 2 tbs white vinegar
• 1 cup whole wheat flour
• 2 tbs white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 tbs melted butter
• cooking spray {I used olive oil}

Directions:

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Peanut Butter Sauce {my own recipe}

Ingredients:

• 3 tbs honey
• 1/4 cup chunky peanut butter

Directions:

1. In a small pot cook the honey on medium.  Once the consistency is thinned add the peanut butter. 
2. Stir frequently for 2 minutes.
3. It will cool very fast.  Let it cook for about 15 seconds then spread on pancakes!

Grade: B+

Comments: This is the first time I had ever made whole wheat pancakes {I literally just bought whole wheat flour for the first time about 2 weeks ago}, and they were pretty good.  The peanut butter sauce was divine, and it made the whole thing seem almost like a peanut butter sandwich.  Adding the honey was a good idea, because it made it a little sweeter almost like a syrup.  It was a great weekend breakfast that got our day off to a good start!