Sweet Potato Crust Quiche #SundaySupper

Sweet Potato Crust Quiche

Eating vegetables has never been a problem for me.  Since I was a kid fruit and vegetables have been my jam.

I have eaten fruit at every meal since forever.  It’s just what I did.  Even when I was in my fast food phase.

Sweet Potato Crust Quiche

I loved vegetables too.  I was probably the only kid who often chose broccoli soup and tossed salads (drenched in ranch dressing, but still) over dessert.

It’s funny that as a kid broccoli everything was my jam and I can barely look at it now, but I make up for it with all the vegetables I maybe didn’t love then and love now.

Sweet Potato Crust Quiche

I never understand the my kids won’t eat fruit and vegetables thing because for me it was second nature.  Maybe it was because I went to the produce store and helped choose the items that would make up our meals.  Or because I helped make dinner.  Or because I was never, ever forced to eat anything.

I can’t say for sure, but I can say that I believe everyone, young or old, can love vegetables.

And this Sweet Potato Crust Quiche is one of the easiest ways to do that.  I wish I would have eaten more sweet potatoes as a kid – they are so inviting with that sweet, creamy goodness.  But I make up for it now.

Sweet Potato Crust Quiche

You can put whatever vegetables you love in the quiche.  I put onion in EVERYTHING, another food I have loved forever, and mushrooms always make a good addition.  But peas, kale, spinach, fennel, cauliflower, broccoli, corn, and more would work.  Use what you love and have on hand.

The real star here is the super creamy egg custard.  A really good whisking and just a touch of almond coconut blend milk make a silky smooth filling that is to die for.

With this meal, the whole family will fall in love with vegetables.

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients

2 tablespoons olive oil, divided
1 large sweet potato, sliced into ¼ inch thick rounds
1 large onion, sliced into half moons
10 ounces cremini mushrooms, thinly sliced
7 large eggs
1/3 cup almond-coconut blend milk
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a deep dish pie pan.
  2. Arrange the potato slices in the pie pan, overlapping to cover everything in at least a single layer and a double layer if possible. Drizzle with more oil and bake for about 15 minutes, until just tender. The potatoes will probably shrink, just rearrange them to cover as much of the surface of the pan as possible.
  3. While the crust bakes, place the onion and mushrooms on a baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Roast in the oven right along with the crust.
  4. When the crust and vegetables are both just tender, whisk together the eggs and milk until fully combined.
  5. Place the vegetables in the crust and pour the egg mixture over.
  6. Reduce the oven temperature to 375 degrees F and return the pan to the oven. Bake about 30 minutes until the center of the custard is just set. Serve immediately or store in an airtight container in the refrigerator for up to three days. Serve cold or reheat in the microwave about 1 minute.

Notes

Recipe adapted from Olives n Wine

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/sweet-potato-crust-quiche-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!  Thanks to Anne from Simple and Savory for hosting!

Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Baklava Granola Bars

Baklava Granola Bars

Over the past year or so I have gotten really into coffee.  Years ago as a tween, I loved it.  But the drinks I loved were probably less coffee and more milk, sugar, and syrupy flavorings.  Should I have been drinking them as a ten or twelve year old?  Maybe not, but I liked them and they made me happy, so who was I really hurting?

I stopped drinking coffee in high school and didn’t pick it back up until a couple years ago when I did some work for an iced coffee brand and fell in love.  Now the coffee concoctions I drink are more coffee and less all the bad stuff.

Baklava Granola Bars

But here’s the thing.  Coffee makes me kind of crazy.

I love it.  Seriously love it.  I had nitro cold brew last week and it was pretty much life changing.  So smooth and almost creamy without any milk or cream or sugar.  It was a revelation.

Baklava Granola Bars

And at first, I felt nothing, just enjoying my cold coffee on a beautiful day.  And then as time wore on, the energy and jitters began.  It was like I couldn’t stop moving and would never need sleep again.

This has been happening to me, and it makes me try to walk the fine line between loving and enjoying coffee and making sure I don’t bounce off the walls or lie awake all night long.

Baklava Granola Bars

I did sleep that night and felt refreshed the next day, so my addiction to coffee will continue, and I suppose I should be glad I get a fun boost of energy so I can make great recipes like these Baklava Granola Bars.

These are gluten free breakfast or snack time treats are super easy to make, no bake, and full of that awesome baklava flavor we all love.  I used a honey and nut mixture, but if you don’t have something like that, just use a mix of nuts and a bunch of honey and you will be good to go!  I think these go perfectly with a cup of coffee!

Baklava Granola Bars

Baklava Granola Bars

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 12 bars

Ingredients

2 ½ cups quick cooking oats (gluten free if necessary)
1 ½ cups Honey Nut Cheerios
1 teaspoon ground cinnamon
¾ cup creamy peanut butter
¾ cups honey and nut mixture or ¼ cup honey and ½ cup chopped nuts
¼ cup plain honey
1 teaspoon pure vanilla extract

Instructions

  1. Line an 8 inch square pan with parchment paper leaving overhang for easy removal later.
  2. Place peanut butter and honey and nut mixture, as well as additional honey in a large microwave safe bowl. Microwave for 1 minute. Stir and microwave for an additional minute until bubbling. Stir in vanilla and cinnamon.
  3. Add the oats and Cheerios and stir until a uniform mixture is formed. Pour into the prepared pan and press firmly into the pan. Cool completely (you can stick the pan in the refrigerator to expedite this process. Cut into bars and serve.
  4. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.

Notes

Additional cooling time is necessary

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/baklava-granola-bars/

The Ultimate Doughnut Grilled Cheese #SundaySupper

The Ultimate Doughnut Grilled Cheese

It’s no secret school was not a great time for me, but there were moments of greatness.  Moments when everything seemed just fine, better even.  Moments I don’t want to forget in a sea on ones I wish would vanish.

With mean kids and lackluster, unmotivated teachers, fifth grade was a particularly bad year that made a friend leave the school.  But there was a bright spot in one particular thing: Krispy Kreme Doughnuts.

While perhaps their star has faded quite a bit, they are actually pretty hard to find in my area with only two out of the way locations, back then, they were king.

The Ultimate Doughnut Grilled Cheese

Mom and one of the other parents at the school would head to one not too far from campus and pick up I don’t know how many dozens.  It must have been about 12.  They had buy one get one free cards and I have no doubt enjoyed a doughnut hot off the line.

I don’t remember if it was a special occasion or maybe just a Friday when this happened, but here they would come.  Delivering doughnuts not only to my homeroom, but all four fifth grade homerooms.

The Ultimate Doughnut Grilled Cheese

The doughnuts were delicious.  We were all OBSESSED with Krispy Kremes.

Even better was the gratitude from my classmates.  I turned from Loser Laura to the cool kid in a flash, being sent home with thank you notes from all four classrooms and being asked when Mom would bring more.

It was nice to be popular, even if it was fleeting.  Even more than that, it was nice for all of us to take a few moments to celebrate even a small victory, like making it through the week, with a sweet treat.

The Ultimate Doughnut Grilled Cheese

Like I said, it’s become rather difficult to find Krispy Kreme’s near me, so I had to buy alternate doughnuts for this Ultimate Doughnut Grilled Cheese, but you will find this to be totally and completely delicious nonetheless.

I mean what’s not to love about a soft glazed doughnut coated in butter, surrounding sharp cheddar cheese, ham, and a poached egg?  Nothing, right?

The Ultimate Doughnut Grilled Cheese

There’s nothing light about this dish, but we all need a splurge now and again.  It would also be super fun to cut up and serve at a party as appetizers.

Here’s to doughnuts – they make everything better!

The Ultimate Doughnut Grilled Cheese

The Ultimate Doughnut Grilled Cheese #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 sandwiches

Ingredients

4 glazed doughnuts, cut in half horizontally
8 ounces sharp cheddar cheese
8 thin slices deli ham (I used Hormel Natural Choice Honey Ham)
4 eggs, poached or fried
½ stick unsalted butter

Instructions

  1. Heat a large skillet over medium high heat. When hot add about 1 tablespoon of butter.
  2. Butter either the cut side or glazed side of 4 doughnut halves and place in the hot skillet. It works either way – I tried both. You can either have the cut side out or the glazed side – it’s up to you.
  3. Top the halves in the skillet with a generous amount of cheese, 2 slices of ham, and more cheese. Place the other half of the doughnut on top. Cook for 2-3 minutes, until golden brown, flip, and cook on the other side an additional 2-3 minutes until golden brown and the cheese is melted. Top with a lid if the cheese is not melting fast enough.
  4. Top with an egg and serve immediately.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/the-ultimate-doughnut-grilled-cheese-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!

Sunday Supper Gourmet Grilled Cheese Sandwich Recipes

NOT YOU AVERAGE ‘WICHES

PROTEIN FILLED ‘WICHES

SWEET AND SAVORY ‘WICHES

VEGGIE LOADED ‘WICHES

DESSERT ‘WICHES

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Waffle Breakfast Sandwich

Waffle Breakfast Sandwich

I have climbed a ladder once in my life.

A real, genuine ladder.  Not a step stool.  A ladder.

It was in my tenth grade acting class when we took a tour of the auditorium.  It was easily my favorite class at a time when going to school was pure torture.  I liked the teacher, the class was fun, and it brought me out of my shell more than a little.

I would have enjoyed the tour more today as I love going to the theatre and would have loved even more to see the inner workings of it.  And while I did have a good time exploring with the class, it wasn’t easy.

Waffle Breakfast Sandwich

After ascending a spiral staircase, it was time to climb that ladder to get to the catwalk.  Guys, if you’ve never walked up or down a spiral staircase, a real deal spiral staircase, not the kind in mansions for looks, you do not understand the kind of torture device it is.

Maybe it’s because both of my parents have vertigo, but I hung on with both hands (both hands!) and barely made it up or down.  My brain could not understand how to use this thing.  I don’t think I’ve been on a spiral staircase since and am always looking to avoid it when house hunting.

Once I was off the taunting staircase, the ladder stood in front of me.  I’d never climbed a ladder before and didn’t know how.  I mean, obviously I understood the general idea behind climbing a ladder, but I didn’t know how to implement it with it cylindrical rungs and slippery metal.

Waffle Breakfast Sandwich

I started to climb and stopped, halting progress for everyone.  Those behind me tried not to appear impatient.  Those in front of me talked and wondered what the problem was.  “Laura,” I heard them all say.

Despite that fact that none of us were really friends in the overcrowded class that brought together students from all grades, social standings, and walks of life, a couple girls leaned over to offer words of encouragement and instructions on how to climb.

I made it up.  And down, though I don’t remember down much.  And for the rest of the day, my legs shook like Jell-O.  But I did it!

Waffle Breakfast Sandwich

I also made this Waffle Breakfast Sandwich, but it’s so much easier to make than climbing a ladder.  Two waffles (which, let’s be honest, I cooked in the microwave even though it says not to.  Sorry not sorry!), a microwave egg or egg substitute omelet, and gooey, melty cheese.

Bam!  Breakfast is served.  Dad loves this for breakfast made with egg substitute.  You could totally jazz it up with bacon, ham, sausage, or even a handful of spinach, but it’s a really hearty meal as it.

Waffle Breakfast Sandwich

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 1 sandwich

Ingredients

2 waffles, homemade or store bought, I used Eggo waffles
3 large eggs, beaten or ½ cup egg substitute
1 slice Colby Jack cheese

Instructions

  1. Heat the waffles according to manufacturers’ instructions, or go rogue like I did and use the microwave.
  2. Place the eggs or egg substitute in a microwave safe bowl, giving them enough room to puff. I use a regular soup bowl. Cook in the microwave for 1 ½ minutes. Check for doneness and continue microwaving in 30 second increments until almost fully cooked. Top with cheese and microwave an additional 30 seconds.
  3. Place the “omelet” on one of the waffles, top with the other and serve immediately!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/waffle-breakfast-sandwich/

Lemon Poppy Seed Quick Bread #SundaySupper

Lemon Poppy Seed Quick Bread

I’m very scent oriented. By that I mean I like things that smell good.  Who doesn’t?  Well Dad since he’s having an issue and can’t currently smell much of anything, but other than that we all love closing our eyes, taking a deep breath, and being greeted by something magnificent.

Flowers.  Rain.  Freshly cut grass.  Shampoo and conditioner.

Lemon Poppy Seed Quick Bread

And don’t even get me started on food smells.  They are life.  sometimes a smell is almost as good as eating the real thing.  In the case of coffee, it’s usually better.  Though the Whole30 has taught me that coffee is wonderful, yes, even black.

Smells can alert us to danger, relax us, enhance memories and remind us of old ones.  It’s rather amazing how powerful something so seemingly simple really is.

Lemon Poppy Seed Quick Bread

Lemons and citrus in general are some of my all-time favorite smells.  Yes, they are food and remind us of all good citrusy foods we love, but they are also a little sweet and fresh and clean and calming.  There is actually scientific proof that lemons are calming and can help remedy a headache.

I am not ashamed to admit, I have now and then cut a lemon open just to smell it all day long.

When zesting lemons for this Lemon Poppy Seed Quick Bread, I could see the oils bursting into the air and inhaling the scent was wonderful.  Though citrus is really a winter thing, the brightness totally reminds me of spring and hope and life.

Lemon Poppy Seed Quick Bread

The smell when this bread was baking wasn’t too shabby either.  Of course, neither is the taste.  In fact, this is one of my favorite things I have made in a long time.  Maybe it’s because it was one of my first real tastes of dessert since the Whole30, but I have a feeling it’s also because it’s awesome.

What’s not to love about a dense, cakey loaf studded with tons of poppy seeds and fragrant with lemon juice and zest.  I don’t typically like the crusty tops of treats like this, but there was something about these corners, all caramelized and crunchy that is beyond addictive.

Finished with a sticky glaze, this bread needs to be the next thing you bake.  Don’t forget to take some time to smell the lemons while you do!

Lemon Poppy Seed Quick Bread

Lemon Poppy Seed Quick Bread

Lemon Poppy Seed Quick Bread #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 25 minutes

Yield: 8 servings

Ingredients

Bread
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 large egg
¾ cup milk (I used almond, use what you love)
½ cup olive oil
Zest of 2 lemons
3 tablespoons fresh lemon juice
1 tablespoon poppy seeds
Glaze
1/3 cup granulated sugar
3 tablespoons fresh lemon juice

Instructions

  1. Make the bread. Preheat oven to 350 degrees F. Oil and flour a loaf pan.
  2. In a large bowl, stir together sugar, egg, milk, oil, lemon juice and zest, and poppy seeds. Stir in the flour, baking powder, and salt until mostly combined – a few lumps are okay.
  3. Pour into the prepared pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow bread to cool in the pan for 10 minutes before loosening it around the edges and inverting it onto a serving plate.
  4. While the bread cools, make the glaze. In a medium microwave safe bowl, stir together sugar and lemon juice. Microwave on high in 15 second increments, stirring in between until the sugar is dissolved. Spoon evenly over cake and allow to sit for at least an hour so the glaze can soak in.
  5. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.

Notes

Recipe adapted from Better Homes and Gardens

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/lemon-poppy-seed-quick-bread-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Thanks to Lisa Grant of Jersey Girl Cooks for hosting!

Sunday Supper Citrus Recipes That Will Make You Smile

Breakfast

Main Dishes

Desserts

Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Blueberry Sticky Buns + 27 Wishes

Blueberry Sticky Buns

So it’s my 27th birthday today.  26 was in so many ways my best year EVER, but professionally is was seriously disappointing.  Before we get to sticky buns, and you’ll want to stick around for those, here are my 27 wishes for my 27th birthday.

And before you get all if you share wishes they don’t come true, it hasn’t really worked keeping them to myself, so there.

Blueberry Sticky Buns

27.  Not to get sick. Seriously no colds.  Cancer, MS, whatever they’ve been talking about on Grey’s Anatomy that I now can’t stop thinking about, you stay away too, and everything in between.

26.  Ditto for Mom and Dad.

25.  Early spring … or summer, I’m not picky.

24.  Even some sunshine would do. There aren’t enough vitamin D supplements in the world to combat these clouds, people.

23.  The Good Place to be renewed. NBC, don’t mess this one up.

Blueberry Sticky Buns

22.  Lady Gaga to make a tour stop in Detroit this year. If you haven’t heard Million Reasons, go.  Now.  Listen.

21.  Can’t miss OneRepublic either. Again if you haven’t listened to Choke, I’ll wait.

20.  A really cool new orange nail polish. Why is this such a hard color to perfect?

19.  My skin to not be so terribly dry. It’s kind of a problem when your hands are literally squeaky clean.

18.  To pass a skill level of 1100 on Wii Sports Resort swordplay duels. Yes, I still play that.

17.  For no more appliances to die. Dishwasher, I’m watching you.

16.  It would be nice if the electronics stayed around too. Heeeeeyyy cell phones.

15.  A friend. A really good, legit friend who actually texts me back.

14.  People emailing back promptly so I can stop wondering if something is wrong with my email. There never is something wrong.

13.  Lots of fun nights out with Mom checking out new spots in Ferndale. Girls’ night!

12.  Okay, fun nights with Dad too. Father-daughter bonding!

Blueberry Sticky Buns

11.  An agent.

10.  A good one. One who likes my writing and me and gets me and can help me get my work out there.  I’m really tired of “you’re a good writer, but …”

9.  My contacts to come through. I have three good ones.  Like really good ones.  But when you’re making movies, it’s easy to forget about little old Laura in Michigan.

8.  To finally move to California. No more #californiadreaming.

7.  An 8 on The Blacklist. Guys, really, I’m trying.  You could give a little too.

6.  Something to celebrate so I can go to Townhouse, not count calories, and order that flight of Pappy van Winkle.

5.  To be able to stand up after consuming said flight. Hey, I’m not a big drinker.

4.  To be myself. Not regret.  Not question.  To be happy as I am and accept myself, even if others don’t.

3.  To be inspired by life.

2.  To inspire someone else.

1.  Make awesome shit happen.

Blueberry Sticky Buns

That’s a lot of lofty wishes, so I hope 2017 and my 27th year are up to it, because I am.

I’m also up for these Blueberry Sticky Buns everyday all day and you should be too.  Mom was skeptical when I said I was making these, but I totally changed her mind with one bite.

You have an awesome cinnamon roll base that is tender with so much cinnamon flavor.  And then there’s the ooey gooey sticky top that celebrates everything blueberry with a pop of lemon to keep things from getting too sweet.  The toasted pecans add that much needed crunch.

While my 26th year might not have been perfect, these really are.  They’re one of the best things I’ve ever made and I really encourage you to have some fun in the kitchen and whip up a batch of these.

Blueberry Sticky Buns

Blueberry Sticky Buns + 27 Wishes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 12 buns

Ingredients

Dough
½ cup warm water
1 packet active dry yeast
½ cup granulated sugar, divided
4 tablespoons unsalted butter, very soft
½ cup milk (I used almond, use what you love)
2 teaspoons baking powder
3 ½ cups all-purpose flour, plus more if necessary
Zest of 1 lemon
½ teaspoon kosher salt
2 teaspoons vanilla bean paste
Blueberry Goo
8 tablespoons unsalted butter
¾ cup packed light brown sugar
½ cup pure maple syrup
2 heaping cups blueberries
1 teaspoon vanilla bean paste
Zest of 1 lemon
Assembly
4 tablespoons of unsalted butter, very soft
½ cup granulated sugar
2 tablespoons ground cinnamon
1 ½ cups toasted pecans

Instructions

  1. Make the dough. In a large bowl, combine the warm water, yeast, and 2 tablespoons granulated sugar. Allow to proof for about 5 minutes until foamy. If this mixture does not get foamy, the yeast is dead. Start over with fresh yeast.
  2. Add the remaining sugar, butter, milk, baking powder, flour, lemon zest, salt, and vanilla. Stir until the dough starts to come together and then knead with your hands for about 5 minutes until a soft, not too sticky ball forms. You may need to add up to ½ cup more flour.
  3. Form dough into a ball, oil it and the bowl lightly, and cover tightly with plastic wrap. Allow to rise in a warm spot for 1 -2 hours until at least doubled in size.
  4. Make the blueberry goo. In a medium pot, combine the butter, brown sugar, and maple syrup. Cook over medium heat, bringing to a boil and simmering for 2 minutes. Add the blueberries and simmer for 3 more minutes, mashing some of them with the back of your spoon. Remove from the heat and stir in the lemon zest and vanilla. Allow to cool to room temperature.
  5. Assemble the rolls. In a small bowl, stir together the sugar and cinnamon.
  6. Butter a 9 by 13 inch pan liberally. Pour a generous half of the goo into the pan, top with the toasted pecans and a generous sprinkle of the cinnamon sugar.
  7. Once the dough has proofed and the goo cooled, roll the dough out into a large rectangle about ¼ inch thick. Spread with the 4 tablespoons of butter and sprinkle with the remaining cinnamon sugar. Top with the remaining blueberry goo.
  8. Carefully and tightly roll the dough up, trying to keep as much of the goo inside as possible. Cut into 12 roughly equal pieces and place into the pan. Cover tightly with plastic wrap.
  9. At this time you may either set in a warm place to rise while you preheat the oven to 350 degrees F or you may place the rolls in the refrigerator overnight and in the morning, remove them from the refrigerator to rise in a warm spot for about 1 ½ hours. Then preheat the oven to 350 degrees F.
  10. Bake for 30 minutes, then raise the oven temperature to 375 degrees F for 15-25 minutes more until the buns are golden brown on top and fully cooked.
  11. Allow to cool in the pan for about 5 minutes before inverting onto a serving tray. Serve warm or store buns in an airtight container at room temperature for up to 3 days. Buns may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.

Notes

Additional rising time is necessary

Recipe adapted from Half Baked Harvest

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/blueberry-sticky-buns-27-wishes/

Weekly Meal Plan #42 Christmas Edition

Meal Plan #42 Christmas-main

Don’t know what to make for Christmas?  No worries!  We have you covered from breakfast to dinner to dessert!

Roast Beef

Balin's Spiced Beef Roast 1

Croissants

chocolatecroissant7

Green Beans

Potatoes

mashed-potato-casserole3

Salad

cran-salad-2-650x609

Dessert

chocolate20peppermint20poke20cake206_zpstqwpnsj6

Dessert

flourlesschocolatecookies5

Dessert

This week’s meal plan was brought to you by:

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife

Pin this to your meal planning board for easy access all week long!

Meal Plan #42 Christmas-pinterest

Meal Plan #42 Christmas-square

Oatmeal Stout Beer Bread

Oatmeal Stout Beer Bread

Since I began blogging, I remember reading Savory Simple, the blog from Jennifer Farley who always manages to combine her culinary school knowledge with real life kitchen practicality.  I respect that Jennifer know how to share amazing recipes that are actually doable.

While the recipes are the star of the book, I so enjoyed reading the introduction.  Jennifer’s detailed notes on many categories of ingredients in an invaluable resource in making any recipes.  What struck me the most is her philosophy of cooking what you love through experimentation and changing recipes to suit your tastes.

The Gourmet Kitchen

The Gourmet Kitchen

I do this all the time and I think a lot of trained chefs frown upon, thinking they know best, but the truth is we all have different tastes and only we know our tastes the best.

Back to the recipes.  They all have a picture.  My least favorite thing about cookbooks is that a lot of recipes do not have photos.  I am never, ever going to make a recipe that I can’t see a photo of.  I’m just not.  This is not an issue in Jennifer’s book.

Oatmeal Stout Beer Bread

From breakfast to dessert, there are recipes for every taste and occasion.  The Poached Salmon Soup with Udon and Mushrooms, Banana Peanut Butter Layer Cake with Chocolate Ganache (my carob chips better be up for the challenge), and the Pistachio Cardamom Baklava are screaming my name.

But today, I present to you the Oatmeal Stout Beer Bread.  And you should make it.  Now.  And then memorize the recipe to make it again and again.  Mom has already requested a second batch.

Oatmeal Stout Beer Bread

Following Jennifer’s advice, I did make a few changes to the recipe as printed.  I couldn’t find oatmeal stout so I used Heineken, which Dad picked up for me.  I really think any beer would work.  I also eliminated the salt.  I included it in the recipe below, but I really hate salt (I think part of Jennifer just died – sorry!), and the bread, in my opinion, does not need it.

Oatmeal Stout Beer Bread

The end result is a tender yet chewy, super flavorful all-purpose bread that could be used for sandwiches, toast, or eaten as is like we did.  Mom liked hers plain, I paired it with a bit of cranberry jam.  Butter, peanut or almond butter, or even coconut oil would be a great compliment.

Be sure to check out The Gourmet Kitchen and this bread.  It will be an instant classic in your house.

Oatmeal Stout Beer Bread

Oatmeal Stout Beer Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Ingredients

3 cups all-purpose flour
½ cup old fashioned rolled oats
¼ cup packed dark brown sugar
4 ½ teaspoons baking powder
2 teaspoons kosher salt (or less or none if you like)
12 ounces oatmeal stout or any beer you love
4 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350 degrees F. Butter or oil a 9 by 5-inch loaf pan. Line the bottom only with parchment (mine stuck a bit on the bottom).
  2. In a medium bowl, stir together flour, oats, sugar, baking powder, and salt. Slowly pour in the beer and stir until a thick, sticky dough forms.
  3. Pour into the prepared pan and spread into an even layer. Pour the butter evenly over the top of the bread. Place on a baking sheet or aluminum foil and bake for 50-60 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. Serve warm or cool bread completely in pan. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in parchment in a 350 degree F oven for about 30 minutes or at room temperature for about 2 hours.

Notes

Recipe adapted from The Gourmet Kitchen by Jennifer Farley

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/oatmeal-stout-beer-bread/

Healthy Apple Cinnamon Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YogurtInspiration #CollectiveBias

Healthy Apple Cinnamon Muffins

I used to eat yogurt every morning for breakfast.  And I loved it.  There are so many flavors to choose from and it’s super good for you.  But then I got a little bored.  Luckily, yogurt is still there providing some #BreakfastInspiration, because it is good for so much more than eating as is.

Dannon Oikos is my go-to.  While I love the traditional with all-natural non-GMO ingredients, when shopping at my local Meijer, they were out of the Apple Pie flavor I was searching for, so I picked up Salted Caramel Triple Zero because caramel and apples are a match made in heaven.

Shopping at Meijer

Triple Zero has 0 added sugar, 0 calories, and 0 artificial sweeteners, hence the Triple Zero.  It fuels performance and exercise, but does sacrifice a bit of flavor.  The good news is, in these Healthy Apple Cinnamon Muffins, you will never, ever know that.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Oikos is totally made for incorporating into recipes.  These are some of the fluffiest, moistest, most flavorful muffins I have ever made.  The tang of the yogurt and the tartness of the applesauce keeps the muffins from being too sweet, while the pecans add crunch and the pieces of apple are little juicy flavor pockets.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

I feel so good about eating these muffins because yogurt has the protein, calcium, and vitamin D my body needs.  Plus, I am super excited to try different variations on these muffins by using different fruit, nuts, and yogurt.  You should feel free to experiment too.  Blueberries, walnuts, and vanilla yogurt sounds great.  Or strawberries, almonds, and Banana Cream.  Oikos has tons of flavors to check out.

So the next time you need to revamp breakfast, turn to Oikos and my Healthy Apple Cinnamon Muffins.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Ingredients

2 cups all-purpose flour
1 tablespoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons baking powder
1 cup packed light brown sugar
2 large eggs
1 cup applesauce
2 5.3 ounce containers Oikos Triple Zero Salted Caramel
2 cups diced and peeled apple
¾ cup pecans

Instructions

  1. Preheat oven to 375 degrees F. line a muffin tin with paper liners.
  2. In a large bowl, stir together sugar, eggs, applesauce, and yogurt. Add flour, cinnamon, ginger, and baking powder and mix until fully combined.
  3. Stir in the apple and pecans until well distributed. Divide batter evenly among muffin cups, filling all the way to the top.
  4. Bake for 22-25 minutes, until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/healthy-apple-cinnamon-muffins/

Weekly Meal Plan #36

Weekly Meal Plan 103116-main

Baked Apple French Toast and Buckeye Brownies???  Sign me up!

Monday

Ghost Chili 1

Tuesday

vegan-stew

Wednesday

apple-cream-chicken

Thursday

bbchicken20and20broccoli20casserole206_zpsripocpjr

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

cajunalfredo2

Sunday

Breakfast

Baked Apple French Toast 3

Dessert

buckeyebrownie4

This week’s meal plan was brought to you by:

The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife | The Cooking Actress | Pies and Plots

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan 103116-pinterest

Weekly Meal Plan 103116-square

Related Posts Plugin for WordPress, Blogger...