Breakfast in Bed: Valentine’s Red Velvet Pancakes Recipe

Image via:  Babble

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Ingredients:

Makes:  24 Pancakes

Total Preparation Time:  50min

2 cups All-purpose flour

1 ½ teaspoons Baking powder

½ teaspoon Baking soda

½ teaspoon Salt

½ cup Sugar

½ cup Unsweetened cocoa powder

2 large Eggs

1 ½ cups Buttermilk

½ cups Sour cream

2 tablespoons Red food coloring

2 teaspoons Pure vanilla extract

6 tablespoons Butter, melted

Image via:  Cooking Classy

Directions:

1)      Sift the all-purpose flour, powdered sugar, unsweetened cocoa, baking powder, baking soda, and salt into one large bowl.  Then take another large bowl and beat the eggs with the buttermilk and stir the sour cream, vanilla extract, food coloring until the mixture is smooth.

2)      Next, slowly add the dry ingredient mixture to the wet ingredient mixture and gradually add in the melted butter mixture.  Make sure to keep stirring until all of the mixtures are thoroughly even all around.

3)      Third, take a non-stick pan or griddle and set on medium heat for pan and 4 on the griddle.  Pour ¼ pancake sizes onto the heat metals (which ever you choose).

4)      Flip until reached desired shape and firmness.  Then place on plate and enjoy with either cream cheese or syrup or both.  And make sure to add more powdered sugar on the top for extra goodness like display in the first photo.

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Savory Autumn Breakfast Brie Strata

Image via: Better Homes & Gardens

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Ingredients

1 large sweet onion, halved and thinly sliced
1 large red bell pepper, diced
1 large Yukon gold potato, peeled and diced
2 tablespoons olive oil
1 (8-oz.) Brie round*
1 (12-oz.) package sourdough bread loaf, cubed
1 cup (4 oz.) shredded Parmesan cheese
8 large eggs
3 cups milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Procedure

1. Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
2. Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
3. Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
4. Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
5. Bake at 350° for 45 to 50 minutes or until lightly browned on top and set in center.

NOTE: 2 cups (8 oz.) shredded Swiss cheese may be substituted.

You can yield up to 10 servings of Savory Autumn Breakfast Brie Strata using the whole ingredients. Chilling may take around 8 hours but the wait is all worth it. It’s a delicious and healthy breakfast menu that you will definitely love. This recipe can also be a brunch for the whole family. Try it and savor the delicious taste of the Autumn Breakfast Brie Strata recipe.

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When it comes to food, healthy and decadent put together sound like an oxymoron. But healthy calories, creatively whipped together can be an indulgent, healthy treat for the whole family, especially in a delicious french toast recipe. I prefer using fresh, seasonal fruits and vegetable rather than canned, frozen ones whenever possible. Fresh is always the healthier option, organic is even better. Sink your teeth into this indulgent apple french toast with cranberries and pecans from the Food Network, perfect for fall.

Fall Apple French Toast with Cranberries and Pecans

Image via: Food Network

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Ingredients

French toast:

4 eggs

1 cup whole milk

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/2 loaf challah bread, cut into 1 inch-thick slices

1/2 stick unsalted butter, cut into small cubes

1 cup light brown sugar, plus more for sprinkling, divided

4 Granny Smith apples

1/4 cup heavy cream

1/2 cup pecans

1/2 cup dried cranberries

Confectioners’ sugar, garnish, optional

Image via: Gozamos

Directions

Preheat oven to 350 degrees F.

1. In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

2. Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes.

3. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface.

4. Lay soaked slices of challah over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven.

5. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

6. When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners’ sugar, if desired, and serve.

Chef’s Note: FYI – if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

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Who can resist a tasty cake or breakfast bread during your summer mornings? Perhaps, this sweet temptation will make you swoon. This summer, try this Mini Almond Bundt Cakes recipe to gather the whole family for a delicious breakfast treats. This recipe will definitely pump up your day with a sweet, tasty start.

Summer Breakfast: Mini Almond Bundt Cakes

Image via: Valley & Co Lifestyle

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Ingredients

10 tablespoon(s) unsalted butter, room temperature, plus more for pans
6 tablespoon(s) sliced almonds
1/3 cup(s) coarsely chopped almonds
5 tablespoon(s) packed light-brown sugar
1 teaspoon(s) ground cinnamon
1/8 teaspoon(s) freshly grated nutmeg
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) granulated sugar
1 large egg
1 tablespoon(s) pure vanilla extract
3/4 cup(s) sour cream, or plain yogurt
2 cup(s) confectioners’ sugar, sifted
3 tablespoon(s) (or up to 4 tablespoons) milk

Image via: Delish

Procedure

1. Preheat oven to 350 degrees F. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
2. In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
4. Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
5. Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
6. Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

You should be able to serve at least 6 delicious Mini Almond Bundt Cakes for breakfast. If you want more, simply double the ingredients and you can have some more for snacks. This is an easy recipe that you can do anytime you want to serve a sweet and tasty cake for the whole family.

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Easter brunch is a favorite at my house, and I’m always trying to think of new recipe items to try! If you like pecan waffles and banana and roasted pecan maple syrup ,you will want to add this recipe to your Easter recipes to try this year. Thanks Food Network for this delicious recipe.

 Pecan Waffles & Banana Syrup Recipe

Image via: Pinterest

Ingredients

2 cups all-purpose flour
1/2 cup ground lightly toasted pecans
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
2 1/2 cups milk
Vegetable oil or nonstick cooking spray, for coating the waffle iron
1 cup pecan pieces
1/2 cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices

 Image via: Copy Cat Crafts

Directions

Preheat the waffle iron according to manufacturer’s instructions and preheat the oven to 200 degrees F.

Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.

In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.

Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer’s instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.

In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

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Today is Super Bowl Sunday here in the United States which is huge for football fans, and those of us like me… who just like to watch great commercials and eat snack food! Whether you are watching the big game or you just want an easy breakfast that you can hold in your hands without the fuss of utensils.

Try this sausage and breakfast pizza recipe from Betty Crocker, it’s sure to be a game-day pleaser, before all the festivities begin!

Sausage & Egg Breakfast Pizza 

Image via: Betty Crocker

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Ingredients

1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces

6 eggs, beaten

4 ready-to-serve pizza crusts, 6 inches in diameter

1 1/2 cups shredded Cheddar cheese (6 ounces)

Image via: Real Mom Kitchen

Directions

1. Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.

2. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

3. Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.

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Whether you are wanting to wake up your family with the fresh smell of blueberries and warm maple syrup, or you decide to eat pancakes at lunch or dinner, you’ll love this whole wheat blueberry pancakes recipe. If you are trying to find clever ways to get more whole grains such as wheat into your diet, this is a good way. Try these pancakes from All Recipes and let me know what you think!

Whole Wheat Blueberry Pancakes

Image via: Fit & Splendor

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Ingredients

Recipe makes 10 pancakes

1 1/4 cups whole wheat flour

2 teaspoons baking powder

1 egg

1 cup milk, plus more if necessary

1/2 teaspoon salt

1 tablespoon artificial sweetener

1/2 cup blueberries

Image via: Fuss Free Cooking

Directions

1.) Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

2.) Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

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The holidays are the perfect time to fix breakfast for your family and guests! If you have been trying to think of a yummy way to make french toast – look at this idea from All Recipes. A twist on a familiar breakfast recipe favorite are these eggnog french toast! Yummy!

Holiday Breakfast Eggnog French Toast 

Image via: Pinterest

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Ingredients

2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread

Directions

1. Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

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Now here’s a recipe that will make you love blackberries more than ever. Just imagine a blackberry in a scone. Well, you don’t have to imagine anymore. Try this whole wheat blackberry ricotta scones recipe and you will definitely include this in your holiday menu list. Thanks 100 Cookbooks for the great recipe!

Whole Wheat Blackberry Ricotta Scones Recipe

All images and recipe via 100 Cookbooks

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Ingredients

•     1 cup (120 grams) whole-wheat flour
•     1 cup (125 grams) all-purpose flour
•     1 tablespoon (15 grams) baking powder, preferably aluminum-free
•     1/4 cup (50 grams) sugar
•     1/2 teaspoon fine grain sea salt
•     6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled
•     1 cup (4 3/4 ounces or 135 grams) fresh blackberries
•     3/4 cup (190 grams) whole-milk ricotta
•     1/3 cup (80 ml) heavy cream

Directions

1. Preheat your oven to 425F / 220C degrees. Line a large baking sheet with parchment paper.
2. At the bottom of a large and wide bowl, whisk flours, baking powder, sugar, and salt together.
3. With a pastry blender: Add the butter – no need to chop it first if your blender is sturdy, and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in the blackberries, and use the blender again to break them into half-and quarter-berry-sized chunks.
4. Without a pastry blender: Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your fingertips until the mixture resembles coarse meal. Roughly chop the blackberries on a cutting board, and stir them into the butter-flour mixture.
5. Both methods: Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them into form dough. Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough.
6. With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat it into a circular disk about 1-inch high. With a large knife slice into six equal wedges. Transfer the scones to the prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until they are golden at the edges Cool on the pan for a couple minutes before transferring to a cooking rack. Allow to set and cool a bit before eating.

Take your first bite and savor the delicious taste of the whole wheat blackberry ricotta scones. This appetizing scone is ideal for any occasion especially these coming holidays.

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Silver Dollar Pumpkin Pancakes  

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Pumpkin Pancakes Ingredients:

• 3 cups Cake Flour
• 1 teaspoon Salt
• 2 Tablespoons Baking Powder
• 3 Tablespoons Sugar
• 2 cups Canned Pumpkin Puree
• 2 whole Eggs
• 3 teaspoons Vanilla
• 2-½ cups Milk
• ¼ teaspoons Pumpkin Pie Spice
• ½ cups Heavy Cream
• 3 Tablespoons Maple Syrup
• Butter, For Serving
• Maple Syrup, Warmed, For Serving
• Finely Chopped Pecans, For Serving
• Caramel Sauce, For Drizzling (optional)

Pumpkin Directions:

1. In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside.
2. In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.
3. Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes.) Wait a minute or so, and then flip to the other side. Pancakes should be light golden brown and set in the middle.
4. Whip cream with maple syrup (optional) until light and fluffy. Set aside.
5. Serve silver dollar pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with warm syrup. Top the whole thing with the maple whipped cream and serve immediately.

You can sprinkle bits of caramel sauce on your pancakes to add more flavors. This is best served when hot and you can see the slow meltdown of butter when placed on top. The silver dollar pumpkin pancakes recipe will provide the complete fall season experience you sought after your meal.

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