Remember that Quaker oatmeal? The kind that came in packets? The one that came in many different flavors? I was a particular fan of the Maple Brown Sugar flavor, but the Apple Cinnamon flavor came in a close second. It was always hard to choose! I don’t know if it’s still around, but I figured it would be probably be pretty easy to make at home. Always a girl to “want it all”, I decided that if I was making it, I sure wasn’t going to be choosing anymore, because truthfully Maple, Apple, and Cinnamon all worked perfectly together. Given my current obsession with the Instant Pot, the path was clear. Instant Pot Maple Apple Steel Cut Oats. Done and Done. …
There’s something so warm and cozy about a good brunch, right? I always appreciate a lazy morning full of good food during this crazy holiday season. Last week I was walking through our local grocery store and saw that the dairy case was full of egg nog. Typically, it’s not the first thing I reach for this time of year (it’s so sweet!) but my husband loves it so I figured I would pick him up a carton as a little treat to kick off the holidays. As I stood there trying to decide what kind to buy, I had an idea for this delicious Egg Nog French Toast.
I’ve been making a lot of french toast lately as a quick and easy breakfast for my toddler and my four year old. I typically make a kid friendly version with a little less sugar, whole grain bread, and plenty of cinnamon. This time, however, I wanted something perfect for the grown ups – a crispy edged, soft center, sweet treat to go with a good cup of coffee and maybe some salty bacon. With that in mind, I grabbed a carton of traditional egg nog and a carton of almond milk egg nog and finished my shopping.
The next morning as I set out to test my recipe ideas, I realized that in addition to the almond milk egg nog, I had accidentally picked up a slightly un-traditional version of classic egg nog. Made by Southern Comfort (yes, the whiskey liqueur), it’s a non-alcoholic flavor twist added to prepared egg nog that is a little sweet, a little spice, and so very delicious. There’s a hint of whiskey flavor that comes out in the best way. FYI: This is not a sponsored post and I have absolutely no connection to Southern Comfort. It was really just a happy grocery accident.
As most traditional french toast recipes start with a custard mixture of eggs, milk or cream, sugar and some spices, I figured the best way to use egg nog, essentially a custard itself, was to keep it really simple and see what happened. I whisked together some egg nog, a few eggs for binding (since there aren’t actually that many eggs in commercial egg nog), and a pinch of cinnamon and a bit of salt. From there, all it took was some butter, a hot griddle, and a loaf of day old french bread. A few tweaks to the recipe and it was a winner, folks. My husband and taste tester in chief declared it a winner and I now have another reason to buy egg nog!
A few notes about the recipe: I find that all french toast recipes work best with day old bread. I like to use french bread for this recipe, though brioche is also amazing. If you don’t have any day old bread lying around, you can briefly toast up your sliced bread in the oven at 200 degrees for about 10-12 minutes and it will work just as well. I did also try making it with the almond milk egg nog. I liked it a lot, but it’s definitely not as rich or creamy as this version. If you’re dairy free though, it’s a great option. Speaking of dairy, be generous with the butter on your griddle. You can use a cooking spray if you want, but honestly, it’s just so much better with butter. And finally, when it comes to toppings, real maple syrup is amazing. So is our Bourbon Vanilla Whipped Cream.
Do you have any winter brunch recipes you love? Send us your favorites! We’d love to hear what you’re making this holiday season.
- 1 loaf french bread, preferably day old
- 3 large eggs
- 1 cup egg nog (I used Southern Comfort classic)
- ¼ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- 1 tablespoon sugar, for sprinkling
- 1 tablespoon butter (unsalted) for the pan
- Heat a griddle or large nonstick skillet over medium high heat.
- Slice your bread into approximately 1 inch thick slices.
- In a large bowl, lightly beat the eggs.
- Whisk in the egg nog, cinnamon, and salt.
- Melt the butter on your griddle or skillet.
- Briefly soak each slice of bread in the egg mixture and then place on the buttered skillet.
- Allow to cook 3-4 minutes or until golden.
- Sprinkle the top with a generous bit of sugar and flip, cooking the other side 3-4 minutes until done.
- Keep warm and serve immediately with syrup and extra butter!
So goodness knows this blog isn’t political-after all everyone needs to eat no matter what your political leaning. And we love all of our friends and viewers regardless. But that’s not to say that Holly and I don’t have very strong views and opinions (and luckily we agree). The last few months have made it very clear that much needs to be done to bring us together as a country and to heal us as a nation. The big disagreement seems to be in exactly how to do this. We need to find common ground and we may need to start small. Truly though, I think we can all agree that anything that limits our access to avocados is a bad plan. A bad plan indeed. This Avocado Toast with Bacon and Sriracha will show you just how bad of a plan……
Another trip to the cabin this weekend introduced me to my new favorite food. Although I must admit I was skeptical at first, this Bacon and Egg Breakfast Pizza quickly won me over. And now I’m introducing this pizza to you. You. Are. Welcome. …
We just celebrated my very favorite holiday of the year, Thanksgiving. I don’t know about you, but for me it wasn’t just the Thanksgiving dinner, but also all of the other meals that made the weekend so special. I hosted the Thanksgiving holiday at my cabin, and that meant that I also needed breakfast for a crowd. Apple French Toast Bake is one I’ve been making for a few years, and is both adult and kid approved. And the very best thing about it? Not only is it foolproof, but you make it ahead of time!…
I’ve been craving something sweet lately. Something to fit with the spice of the fall season. Something simple that my whole family would enjoy. And then I remembered these Fancy Carrot Cake Muffins. And who doesn’t love great tasting baked goods full of healthy veggies?…
You know how sometimes you make those mistakes that you look back on and say “I didn’t mean to do that, but I am sure glad I did!”? Those mistakes that occur because you’re on warp speed, and you just need to slow down a notch or two? Well this Sausage and Roasted Red Pepper Egg Bake was born out of one of those mistakes. And a glorious mistake it was… (WARNING: This egg bake is not for the sausage averse…)…
Let’s just get this out of the way: I am not a morning person. While having a toddler has certainly forced me to be an early riser, mornings are still not my most productive time. I much prefer a slow wake up, a lazy cup of coffee, and a leisurely breakfast. Unfortunately for me, being a full time working mama doesn’t mean that I can indulge in mornings MY way very often. So, I try and keep some healthy breakfast options on hand to ease the way. These Healthy Egg White Breakfast Muffins are a staple around here. They take less than 10 minutes to put together and freeze beautifully, all while being full of fresh veggies and tangy cheese. Paired with a lovely breakfast sausage or a glass of vegetable juice and it’s a filling, easy way to start the day.
The best thing about these egg muffins really is how versatile they are. I love to make mine with egg whites (to allow more calories for cheese!), bell peppers, and spinach. They are amazing with bacon, goat cheese and sundried tomatoes, too. Frequently, they are filled with whatever needs to be used up from the vegetable drawer….
These Lemon Blueberry Ricotta Waffles have been a huge hit with my family. Brunch, is my favorite meal, and if you haven’t noticed don’t worry, there will be many more brunch posts coming!. So many different things you can eat for brunch-sweet, savory, sweet AND savory! My kids, however, lean towards the sweet, every time. So when I was rifling through my many cookbooks (Shhh…I might have a little cookbook addiction) and food magazines, I found this beauty. We happened to be up at the cabin for the weekend, and when I decided to make these waffles for breakfast on our last day up there, there were three very enthusiastic supporters.
Waffles are a “all hands in” food in our house. My daughter measures ingredients, my son cracks the eggs, who ever is the most awake stirs the mixture, and my husband mans the waffle iron. We can churn out a very respectable stack of waffles in a very short amount of time, which is good when my clan is hungry. Luckily, these waffles are pretty quick, even if you’re making them on your own-hopefully while enjoying some alone time in the kitchen with a strong cup of coffee.
These waffles were perfect. Not overly sweet, just right. Tangy due to the addition of the lemon zest. Best of all, these Lemon Blueberry Ricotta Waffles allowed me to use up that last bit of ricotta left over in my refrigerator, and I do like to use up leftovers! Speaking of leftovers, if you run out of blueberry syrup before you run out of the waffles, you could try topping the waffles with a little bit of lime curd (from our last post)-I bet it would be fabulous!
What are some of your favorite brunch foods?
- 1¾ cups of all-purpose flour
- 4 Tablespoons sugar, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup skim milk
- ½ cup ricotta cheese
- 2 Tablespoons melted butter + extra for coating waffle iron
- 2 Tablespoons canola oil
- 1 Tablespoon lemon zest + extra for garnish
- 1 Tablespoon + 1 teaspoon fresh lemon juice, divided
- 1 large egg
- 1 Cup blueberries + extra for garnish
- 2 Tablespoons sugar
- Preheat oven to 200ºF.
- Mix dry ingredients (flour, 2 Tablespoons sugar, baking powder, and salt) in a large bowl.
- Combine wet ingredients (milk, ricotta cheese, melted butter, canola oil, 1 Tablespoon lemon juice, lemon zest and egg) in a medium sized bowl.
- Make a well in the dry ingredients, add wet ingredients to the well, and combine until moistened.
- Coat waffle iron with melted butter or cooking spray, to create a nonstick surface.
- Spoon waffle batter onto waffle iron (use amount suggested by your waffle iron manufacturer). How much you need to use per waffle will impact how many waffles you get...
- Cook until golden (my waffle iron has a timer, if yours does not, the cook time will be anywhere between 3-5 minutes).
- Place waffles on a plate in the 200ºF oven to keep warm.
- Repeat until batter has been used up and you have a plate of golden waffles
- In a small saucepan, combine blueberries, 2 Tablespoons of sugar and 1 teaspoon of lemon juice.
- Bring blueberry mixture to a boil.
- Use a spatula, fork or wooden spoon (be careful here, your wooden spoon could get stained!) to mash the blueberries.
- Simmer for 3-5 minutes or until mixture thickens slightly.
- Serve waffles with syrup, garnish with additional blueberries and lemon zest!
The winter months are not known for their abundance of fresh fruits and vegetables. After the heavy meals of the holiday season, the arrival of the mid-winter citrus crop is always a welcome addition to my kitchen. A few weeks ago I bought a giant bag of fresh limes at Costco, and while a few wound up in gin and tonics, I was left with pounds of limes and a little inspiration. Enter: Lime Curd with a Hint of Vanilla. It’s an easy, creamy, bright and versatile treat that can be added to baked goods like tarts, cupcakes or scones, or simply eaten with a spoon (my preferred method!).
Lime curd is a careful meld of butter, sugar, citrus juice, and eggs. Gently heating the eggs in the presence of sugar allows them to stay creamy and light and keeps them from scrambling. If you’re into the science of cooking, check out this article in the LA Times (from 1998!). The beauty of a citrus curd is that its proportions are forgiving. I prefer a soft, slightly more tart version so I use whole eggs, less sugar, and a moderate amount of butter. If you want a sweeter and firmer version (for use in bars or pies, for example) you can simply increase the sugar and switch to egg yolks. The key to the recipe is really to take it low and slow and be sure to temper the eggs so they don’t scramble. Let it cool and then just try to keep from eating it all at once. It’s delicious on scones and really fantastic mixed into some vanilla Siggi’s yogurt in the morning. The curd will keep in the refrigerator for at least a week and freezes beautifully.
- 6 Tablespoons unsalted butter
- 3 large eggs
- ½ cup sugar
- ½ cup lime juice (approximately 2 large or 3-4 small limes)
- zest of 1 lime
- ¼ tsp vanilla bean paste
- Melt the butter in a non-reactive sauce pain over low heat.
- While the butter is melting, pulse together the sugar and lime zest in a food processor until combined.
- Add the lime juice, sugar and zest, to the pan with the butter and whisk until the sugar dissolves.
- Gently beat the eggs in a small bowl.
- Working one tablespoon at a time, add some of the lime juice mixture to the beaten eggs. Be sure to keep whisking so as not to scramble the eggs!
- Add the egg/juice mixture back to the sauce pain.
- over continued gentle heat, whisk the mixture constantly until a smooth curd begins to form, somewhere just below a simmer (and around 160-175 degrees).
- Remove from heat and let cool. Stir in the vanilla bean paste to taste.