Category Archives: Brunch

Why Did The Banana Go To The Doctor?

Because the banana was not peeling well….hahahooahhaha oh my, I think I need a vacation.

Okay, let’s be serious for a moment and talk about these seriously good Banana Nut Muffins.

A while back a friend asked me to post a good banana bread recipe. I know, I know, this isn’t banana bread. But what’s a girl to do without a loaf pan on hand. Don’t worry though, these delicious Banana Nut Muffins can easily be converted to a banana bread recipe.

One of your bananas needs to be mashed by fork. You want to just lightly mash it to give your muffins good texture.

The other banana you can mix until smooth along with the brown sugar, butter, eggs, sour cream and vanilla.

Now this is the important step. When mixing in the dry ingredients, do NOT use a mixer. Use a spatula and gently mix in the dry ingredients and mashed banana until just incorporated. Over mixing will cause the muffins to come out tough. Don’t worry about lumps, they will bake away. The key to super moist and soft banana nut muffins or banana bread is to not over mix and using super ripe bananas!

Fill each muffin tin about half way. Use an ice cream scoop to have the muffins bake to the same size. They will be nice and moist and will peel out of the tins easily after they are baked.

Okay, just one more. What do you call two banana skins? A pair of slippers.

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Pesto Gone Wild – Starring Avocado and Spinach

I am a huge fan of Pesto. I love it with pasta, in sandwiches on pizza, with eggs…the list goes on and on.

What I love most about pesto is not only the various ways you can use it, but also the various ways you can make it.

This particular pesto recipe features avocado and spinach as the star ingredients.

Avocado, spinach, fresh basil, garlic, olive oil, lime juice and Parmesan...mouth is officially watering after listing the ingredients in this pesto recipe.

This pesto literally brightens up your meal. The beautiful color makes any dish you prepare with it more appetizing. We tossed it with spaghetti and grilled chicken and it made for a very springy meal. Don’t be fooled, it’s actually quite heavier than you would think. The creaminess of the avocado makes it feel like a real pasta sauce.

And all you folks with nut allergies, you finally have a pesto you can enjoy!

Get Your Day Rollin’ with Cinnamon Rolls

I am very shamelessly admitting to my fellow readers that I have eaten 6 cinnamon rolls in the span of 4 days. I am well on my way to a bigger pant size and utter happiness.

People often ask what I do with all the baked goods I make. I always spread the wealth. I have some very happy co-workers and friends. This week, the only person that was happy was me.

Cinnamon-Pecan Rolls are a sure fire way to make any Sunday morning better. Little did I know I was going to be making my Sunday, Monday, Tuesday and Wednesday morning better.

This was a very special day for me. I got to use my dough hook attachment in my standing mixer for the first time! That just looks fun, doesn't it?

After pulling the dough off the super fun dough hook, knead it for another 30 seconds with your hand and shape it into the shape above..oval?

Place the dough in a well oiled bowl and let it rise for about 2 hours.

Now for the fun part. Punch the dough to take the air out. Then place it on a well floured surface and use your knuckles to get the rest of the air bubbles out of the dough.

After you have rolled your dough out into a 12x16 rectangle, spread your filling (brown sugar, cinnamon and pecans) on the dough leaving a 1/2 inch border on one of the 16 inch sides (preferable the side away from you). Lightly pat the filling into the dough.

Roll the dough using your fingers and thumbs (coolest part of your hands).

Slice the rolls in half. Then in thirds. Then in thirds again. This will help you cut the rolls evenly so they will all be the same size.

You would think the recipe is coming to an end. Negative. At this point, I put the rolls into a well buttered pan. Covered it well with saran wrap and then placed the pan in the refrigerator overnight. I actually prefer this 2-day method of making cinnamon rolls because otherwise you’d have to wake up at 6 a.m. in order to get the recipe done before brunch…and that ain’t happening.

In the morning, you want to 'proof' your dough for about 30 minutes. All this involves is placing your rolls in an unheated oven over a bowl or pan of boiling water. The steam will wake up the yeast.

After you have proofed the cinnamon rolls, place them in a 350 degree oven and bake for about 30 minutes or until golden brown.

Once the rolls have cooled slightly, pour your cream cheese icing over each roll. Make sure it gets in all the nooks and crannies!

Eat immediately. And then for 5 days after. Unless you plan on sharing. But sometimes sharing is overrated.

The ‘Crepe’d Crusader

I think I have a serious problem with puns. After this blog post I am going to put some serious thought into cutting back…..

Who am I kidding, that is never happening. Puns are just so punny!

What’s not funny though is how incredibly easy it is to make these delicious crepes (without a crepe maker!).

Strawberry Nutella Crepes

These Strawberry Hazelnut Crepes made for a nice impromptu brunch this weekend. What is great about crepes is that you most likely have all the ingredients you need to make them sitting in your pantry. The illusion of complexity that is invoked from the name ‘crepes’ is a good ploy used by crepe-maker marketers to intimidate mankind (and make you ‘crepe’ in your pants), but really they are simply simple.

Flour, eggs, salt, butter and milk are all you need for this easy crepe batter. Crepe batter is very thin and easy to pour. The kind of pan you use will be important. It's best to use a non-stick pan that has shallow sides.

Immediately after you pour the batter, lift up the pan and spread it around allowing the batter to coat the entire pan. Cook the crepes on medium heat for no more than a couple of minutes on each side.

Your crepes will be thin and delicate. In order to spread the hazelnut spread without tearing the crepe, heat up the spread for about 30 seconds before spreading it onto the crepe.

Organize the strawberries from the outside in.

Fold the crepe over so that you can see some of the strawberries peaking out. Sift powdered sugar on the crepe and all around the edges of your plate.

Garnish with a few more slices of strawberries. And then eat the 'crepe' out of them!

How bout them Apples…

My husband used the word ‘lame’ when I told him this blog entry title. I prefer the terminology ‘super cute.’ For those of you who don’t know this already, I am the queen of all things corny. If you follow my blog then you’ll be subjected to all sorts silliness, puns, inappropriate references, etc.….you’ve been given fair warning!

Anyways, let’s get back to the ‘core’ of this post :).

Feeling super lazy this weekend, I decided to bust out the good ole Bisquick pancake mix and make some old fashioned, box recipe pancakes. But the Martha in me couldn’t resist jazzing up these delicious pancakes with a little touch of my own. So I decided to make a quick topping for the pancakes using my favorite fruit of the season – apples.

I made enough for just me and the hubs so you should approximate the serving size to be about 6 medium sized pancakes (yes, me and my husband have BIG appetites).

The recipe is super simple:

1) Peel and chop one medium sized apple into 1 inch cubes (I used a red gala apple).

2) Melt a tablespoon of butter in a small pan over medium heat.

3) Add the chopped apple to the pan and cook for about 10 minutes. I like my apples a little crispier so I cooked them for about 7 minutes.

4) Add 2/3 teaspoon of cinnamon, 1 teaspoon of brown sugar and another 1/2 tablespoon of butter to the pan and toss the apples until completely coated. Cook for an additional minute.

5) Pour over pancakes and wah lah!…you have yourself some fancy pants pancakes.

This apple cinnamon topping is a perfect example of how you can add a little extra something to your everyday just by using a few ingredients laying around the house. It doesn’t take very much time but it sure does make you feel oh so good!

Hawaii Done Me Real Good

Greetings from Hawaii! I need to take this moment to give a shout out to the best Juevos Rancheros I done ever ate!

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‘Fall’ing for Brunch

Me and the hubs are madly in love with all things brunch! As mentioned in my earlier Doh! nuts! post, we had a brunch at our apartment last weekend.

Here are a few of the other goodies that were prepared for the fall-themed brunch:

I'd have to say that these Pumpkin Pecan Pancakes were probably my favorites!

I was most excited for the Pumpkin Pecan Pancakes! I looked online for some pumpkin pancake recipes but when it came time to actually make them, I decided to experiment with the ingredients and add some of my own. The end result was pretty darn good if I say so myself :).

Eggs in Haystack

These Sunny Side Eggs in a Haystack looked really cool and most importantly, they matched the fall theme!

Fruit Salad with Ginger Dressing

How can you make fruit more ‘fall-ish,’ simple, add ginger syrup!

Pear Whiskey

No brunch is complete without a cocktail! This Pear and Sparkling Cider Cocktail recipe may look like it doesn’t call for enough whiskey, but believe me, it is definitely enough! The sippy cup and mocktail was for our special toddler guest :).

Donuts Galore!

I know I know, I’ve already posted about these baked apple cinnamon donuts. I just loved them so much I decided they needed another shout out!

There were a few more items in the brunch line-up, but nothing as exciting as the pictures above. But to be fair, I’ll show you a picture of the full spread.

Suddenly I’m starving…

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