Breakfast in a Cup

I've been wanting to try this recipe for a while now i found one just like it in a cookbook last year but it was baked ham cups with a egg in the middle. this one has bacon,toast,egg and cheese! i bought these ramekins from target last year for a dollar! i love them. 

Adapted from food for hungry soul

• 4 slices whole wheat bread, crusts removed
• 4 eggs
• 4 slices bacon, cooked or uncooked ( i used turkey bacon)
• shredded Cheddar cheese
• salt and pepper to taste

Preheat oven to 400 degrees F. Butter four ramekins and set aside.

While oven is warming, fry bacon slices in a pan until partially cooked, but not crispy (if using precooked bacon skip this step). Remove from pan and drain on paper towel.

Meanwhile, butter the insides of 4 ramekins and cut crusts from 4 slices of bread. Gently press the bread slices into the ramekins.

Place the bacon slice inside the bread, creating a well for the egg. Sprinkle a small amount of shredded cheese in the center of each bread cup.

Crack an egg into the center of each bread cup. Season with salt and pepper, to taste.

Cook for 10-15, to your desired level of doneness. Pop toast cups out of ramekins to serve.

Cherry Streusel Danish

you know when you make something and it looks ugly and messy but its tastes so good? this is what happened with this lol. i found this on the Pillsbury site and some how mine didn't come out the same. i had a problem with closing the dough up around the filling i guess bc i got the reduced fat biscuits I'm not sure.

Streusel Topping
2 tablespoons granulated sugar
2 tablespoons  all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon  Butter

Danish-

3 oz cream cheese (from 8-oz package), softened
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 cup cherry pie filling
1/2 teaspoon almond extract
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
3 tablespoons Butter, melted

Icing
1 tablespoon cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons water

Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly.  toss and set aside

In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract

Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.

Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes

In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.

very messy!

Nutella Pop Tarts

ever since i made those blueberry lemon pop tarts i wanted to make another kind of pop tart and i love nutella! i found this on babble. they are made just like the other ones with a ready made pie crust.

1 package of refrigerated pie crust

Nutella

Glaze:

Nutella, melted

1. Preheat the oven to 400ºF.

2. Transfer the pie crusts to a lightly floured surface and cut it into 2×3 rectangles. It is easiest to measure the pieces with a ruler, score the crust with a knife and cut it with a pizza cutter.

3. Spoon about 2 teaspoons of nutella onto one of the rectangles, leaving about 1/4 inch of space before the edge. Use a cookie cutter or paring knife to cut out fun shapes in the second rectangle (i just poked holes on the top). fold over and  seal the edges together with the tines of a fork. Baking on a cookie sheet for 8 to 10 minutes, then allow to cool.

4. Drizzle the melted nutella over the warm pop tarts and serve up.

Homemade Lemon and Blueberry Pop Tarts

everyone knows those nasty cardboard squares in boxes filled with processed crap. these aren't like that at all! these homemade tart are flakey and filled with fresh blueberries and lemon curd! i love lemon curd you can find it in the jelly aisle. these are easy for anyone since i used premade pie crusts also.

• 1 premade pie crust
• Lemon Curd
• Fresh blueberries, cut in half
• 1 egg, mixed well
• sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper

Place the pie crust on a lightly floured surface. Cut into four squares and roll the remaining dough out into another square if desired.

Spoon a bit of lemon curd on one side of the square, making sure not to go to the edges. Place some of the blueberry halves on top of the lemon curd. Fold the dough in half and gently seal the edges with your fingers. Take a fork and crimp the edges of the pop tart closed. Using a knife, carefully trim off the uneven edges.

Slice two little vents into the top of each pop tart. Brush the tops of each pop tart with the egg wash.

Sprinkle each pop tart with the sugar. Place into the oven and bake for 15 minutes or until golden brown.

Remove from the oven and cool on a baking rack. Serve warm. 

Happy Star Wars Day!

yes i made star wars pancakes! i made them with my sandwich cutters i got last month from williams-sonoma. they also have pancake molds but these work great! you have to make the pancake then use the cutter. i made neapolitan pancakes this morning i found on for the love of cooking. 

Neapolitan Pancakes:

Recipe by For the Love of Cooking.

2 cups of pancake mix
1 cup of milk
1 egg
1 vanilla bean
Strawberries, diced into small pieces
Milk chocolate chocolate chips

Combine the pancake mix, milk and egg together in a bowl. Slice the vanilla bean down the center then using the dull side of the knife, scrape all the seeds out of each side of the bean. Add the seeds to the pancake batter.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with pieces of the strawberry and chocolate chips.

Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Served slathered in butter and topped with maple syrup. Enjoy.

S'mores French Toast

confession- i don't like marshmallows i will only eat them on s'mores! the same with my husband too. i did use marshmallow fluff for this recipe with nutella and who doesn't like nutella?! i found this recipe on bunsinmyoven.

makes 1 sandwich

• 2 slices sandwich bread
• marshmallow fluff
• Nutella
• 1/2 cup graham cracker crumbs
• 1 egg
• 2 tablespoons milk

Heat a skillet over medium heat.

Beat the egg and milk together in a pie plate or shallow dish. Pour the graham cracker crumbs in a second pie plate or shallow dish.

Spread Nutella on both slices of bread. Top one slice with marshmallow fluff and then put the other slice of bread on top, Nutella side down. Squish it together a bit.

Place the sandwich in the egg mixture and turn to coat. Remove from the egg mixture and place in the graham cracker crumbs, turning the sandwich to coat each side with crumbs.

Place the sandwich on the skillet and cook until lightly browned and the marshmallows are melted. Let sit for a few minutes before cutting in half. 

calories- 244-carbs 39-fat 8-protein 9

Eggs Benedict

this is my first time making eggs benedict! i actually never even had it before my husband suggested i make it for breakfast last week. i must admit the hollandaise sauce did not come out like i thought it would it wasnt thick at all! but still tasted very good! i dont know what i did wrong i let it sit and thicken but that didnt work. poaching the eggs was the easy part for me which was also another first for me!

For the Hollandaise Sauce:

4 egg yolks
½ cup very hot water
¼ teaspoon cayenne pepper
½ teaspoons salt
1 ½ cups clarified butter

Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water. Stir until mixture reaches the consistency of mayonnaise. Remove from heat. Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone. Adding more water will thin the sauce, adding more butter will thicken the sauce. The sauce will get thicker the longer it sits. Keep the sauce warm until ready to serve.

For the poached eggs:

2 large fresh eggs
1 teaspoon distilled white vinegar

Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.

To finish the Eggs Benedict:

2 pieces Canadian bacon
1 English muffin
Softened butter, for spreading on English muffin
1 tablespoon chopped chives

Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.

Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.