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Strawberry Tiramisu Pancakes

17 Apr

I know a good recipe when I see one!!! Fluffy tiramisu pancakes smothered in mascarpone and strawberry puree…yum! A moment of guilt rushed upon me as I took my first bite into what was supposed to be breakfast but tasted to good to be true, followed by a moment of bliss. This has to be dessert! How could this be filed under a breakfast item…but who am I to argue. I will take it breakfast lunch or dinner. I’m sorry I have to share this sinful recipe, I’m sorry because I know once you try it you will be making it for breakfast every weekend this month and I’m sorry because I know that can’t be good for anyones pre-summer diet but it’s just too good not to share, so enjoy! 🙂

Strawberry Tiramisu Pancakes

pancakes adapted from The Ivory Hut
Makes enough for 4 (3-pancake) mini-stacks or 2 (2-pancake) large stacks.

Before you start, I would brew 1 cup of espresso and place in the fridge for 30 minutes. It’s easier than waiting for it to chill while you’re in the middle of getting everything together. 

FOR THE STRAWBERRY PUREE:

1 cup Strawberries

2 Tablespoons Confectioner’s Sugar

FOR THE MASCARPONE CREAM:

1 cup Mascarpone

¼ cups Heavy Cream

¼ cups Confectioner’s Sugar

1 Tablespoon Brewed Espresso, Chilled

1 Tablespoon Maple Syrup (optional)

FOR THE PANCAKES:

Dry:

2 cups All-purpose Flour

2 Tablespoons Granulated Sugar

2 Tablespoons Cocoa Powder, Sifter

2 teaspoons Baking Powder

½ teaspoons Baking Soda

Generous Pinch Salt

Wet:

½ cups Sour Cream

1-½ cup Milk

2 Tablespoons Instant Coffee Granules

3  Large Eggs

2 teaspoons Pure Vanilla Extract

4 Tablespoons Butter, Melted

Vegetable Oil, For Griddle Or Pan

FOR SERVING:

1 cup Strawberries, Sliced Lengthwise

For the strawberry puree:
In a bullet, food processor or blender, puree the strawberries and confectioner’s sugar until smooth. Set aside.

For the mascarpone cream:
In a small bowl, add the mascarpone, heavy cream, confectioner’s sugar, brewed espresso and maple syrup. Using an electric mixer (or stand mixer with whisk attachment), beat the ingredients until thick and creamy, 1-2 minutes. Set aside until ready to serve.

For the pancakes:
In a large bowl, whisk the flour, sugar, cocoa, baking powder and soda, and salt together until combined.

In another bowl, add the sour cream and a little bit of the milk. Whisk until it starts to loosen up. Add a bit more milk, continue to whisk. Add the rest of the milk. This helps ensure no clumps of sour cream remain. Add the instant coffee and mix well until it’s all dissolved. Whisk in eggs, vanilla and melted butter and mix until smooth.

Pour the wet ingredients into the dry and stir gently until just combined with no flour pockets remaining. It should be slightly lumpy, you don’t want to overmix.

Place a large skillet (or set up your griddle if you have one) over medium heat and add 2 tablespoons of oil. Heat until rippled and add 1/4 cup of pancake batter (or 2 tablespoonfuls for tiny pancakes). Let it sizzle away until bubbles come up and the edges look cooked. Carefully flip and cook for another minute.

To serve (this is for 3-pancake mini-stacks), place one pancake on a serving plate and spread 1-2 tablespoons of the mascarpone mixture on top, a few sliced berries, and a tablespoon of the strawberry puree. Repeat again. Place the last pancake on top, dollop with cream, drizzle with puree and top with a whole berry.

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White Chocolate Raspberry Muffins with Walnut Crumb Topping

5 Apr

Cupcake or muffin??? I don’t know but I would definitely substitute this for a cupcake any day. If I could have this in the a.m. I would never skip breakfast again. These muffins are the perfect complement to a cup of coffee and with all the sugar it will most likely give a little extra pick me up (which if your like me and not much of a morning person than it’s greatly needed). With fresh raspberries, white chocolate, and a walnut crumb topping this most certainly has made its way to the top of my favorite muffins list. 🙂

{the walnut crumb topping makes it even more special}

{the batter will be a little lumpy}

{if you dust your raspberries with a little flour it will help them from bleeding into the batter}

Ingredients (yield 1 dozen)

Topping:

  • 1/4 cup all purpose flour
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts

Muffins:

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 stick unstilted butter, melted
  • 1 cup buttermilk
  • 3/4 white chocolate chips
  • 3/4 cup fresh raspberries

Directions

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the white chocolate chips and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Potato and Egg Cups with Bacon, Asparagus, and Feta

25 Feb

I got these cute little cocottes for my birthday and I have been dying to use them but I couldn’t’ decide what to make in them. They came with a recipe book full of tasty looking dishes. I will eventually be testing them all out but for today I decided to make breakfast in them. I fried up some potatoes and bacon and layered them in the little pots then added a couple of eggs and topped them off with asparagus tips, feta cheese, and more bacon. They are perfect for when you have guests because you can make a bunch of them and they will all be ready at the same time, so you’re not trying to make eggs and potatoes while your bacon is sitting around getting cold. You can even make your potatoes the day before!!!

Potato and Egg Cups with Bacon, Asparagus, and Feta

Yield: 4 servings

4 pieces of bacon

1 russet potato (sliced thin)

½ onion (sliced thin)

8 eggs

2 stalks of asparagus cut into 1-inch pieces

Feta cheese

Salt and pepper

Preheat the oven to 350 degrees F

Lightly butter 4 mini cocottes or ramekins

Fry Bacon, crumble then set aside

Fry potatoes and onion in the remaining bacon fat

Divide and layer the potatoes among 4 ramekins. Add a layer of bacon to each serving (reserving a few pieces for on top)

Crack two eggs into each ramekin and season with salt and pepper

Top with a couple of pieces of asparagus, feta cheese and remaining bacon

Put ramekins in a shallow baking pan and bake until whites are just set but yolks are still runny, 15-20 minutes