Summer Fruit Bruschetta

I love Sunday breakfasts. This is summery and delicious - perfect for an August morning. Plus, it's super light and healthy, but it feels indulgent.
1/2 French baguette, sliced
Cinnamon and sugar
2 Tbsp. honey walnut cream cheese
5-6 medium strawberries, diced
1 cup blueberries

Preheat oven to 350 degrees.

Dust cinnamon and sugar mixture onto bread (like a dry rub). Bake until crispy on the edges but still soft in the center, about 5 minutes. (I baked it while I chopped the berries, which was the perfect amount of time.)

Chop and combine the fruit. Spread each piece of baguette with 1/4 tsp. of cream cheese (just enough to make the fruit stick), then top with fruit.

Cinnamon-Bun Ebelskivers

I was originally going to blog tonight's dinner, but it was so not worthy. So instead I'm blogging with these long-overdue, totally amazing Dutch filled pancakes, courtesy of Williams Sonoma. Ordinarily, I'm not one to buy highly specialized kitchen equipment, but the recipes for these sounded so amazing, I couldn't resist. I can't lie, they weren't the easiest thing in the world to make, but they were worth it!!! Don't count a single calorie on these - some things are worth it!

For the pancakes:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 Tbs. granulated sugar
• 4 eggs, separated
• 2 cups milk
• 4 Tbs. (1/2 stick) unsalted butter, melted
• Nonstick cooking spray
  

For the cinnamon filling:

• 1/2 cup granulated sugar
• 2 Tbs. all-purpose flour
• 1 1/2 Tbs. ground cinnamon
• 1/4 tsp. salt
• 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
  at room temperature
  

For the cream cheese frosting:

• 3 oz. cream cheese, at room temperature
• 4 Tbs. (1/2 stick) unsalted butter, at room temperature
• 1 1/2 cups confectioners' sugar
• 3 to 4 Tbs. milk
  
  

For cinnamon filling, stir together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set filling aside.

To make the pancakes, whisk together flour, baking powder, salt and granulated sugar. In a separate bowl, lightly whisk the egg yolks, then add in the milk and the melted butter. Whisk the egg yolk mixture into the flour mixture until well combined (batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not until dry peaks form, about 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Spray each well of ebelskiver pan with nonstick cooking spray and heat over medium heat. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle, beat together the cream cheese and butter on medium speed until light and fluffy, about 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin.

Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

Apple Cinnamon Belgian Waffles

With more winter weather raging outside, tonight was supposed to be pumpkin waffles. I could have sworn I had a can of pumpkin waiting in the pantry. But when I got in there, no pumpkin to be found. So I decided there was no time like tonight to try apple cinnamon waffles. We weren't disappointed, especially when they were topped with warm maple syrup. They were a cross between waffles and apple dumplings - two great things to have for dinner!

(I promise, a picture is coming. But, to be honest, they look like any other Belgian waffle!)

1 cup flour
2 tsp. baking powder
2 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 cup milk
1 egg
1 Tbsp. melted butter
1 shredded apple
1 tsp. vanilla
Nonstick cooking spray

Heat waffle iron and spray with nonstick cooking spray.

Combine flour, baking powder, sugar, salt and spices in a medium bowl and set aside. In a separate bowl, combine milk, egg, butter, apple, and vanilla. Add dry ingredients, stirring until well moistened (batter will be lumpy). Pour onto greased, hot waffle iron. Bake until cooked through according to waffle iron directions.

Makes 4 Belgian waffles.

WW Info:
4 Points per waffle

Adapted from Cooks.com.

White Chocolate Strawberry Bread

I know, my last post was all about pumpkin, but I can't forget the last strawberries of the season. I have made this several times over the summer, but I'm just now getting around to blogging about it. If you have fresh strawberries where you live, or if you'd like to try this with frozen, it's amazing. My husband doesn't even want to eat strawberries now, he just says, "ooh these are getting old, better make some strawberry bread!" as soon as he comes in the door from buying berries.


1 cup fresh strawberries, chopped
1.5 cups plus 1 Tbsp. all-purpose flour
1 cup white sugar
1.5 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup and 2 Tbsp. vegetable oil
2 eggs, beaten
1/4 cup white chocolate chips
Pam with flour (the one for baking)

Preheat oven to 350 degrees. Spray 9x5 loaf pan with with Pam with flour.

Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar and set aside.

Combine flour, sugar, cinnamon, salt, and baking soda in large bowl and mix well. Stir oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are moistened. Stir in white chocolate chips.

Pour batter into pans. Bake for 45 to 50 minutes, or until toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then remove from pan.

Source: Adapted from All Recipes

Pumpkin Waffles

Happy fall! Ok, ok, it's not quite fall yet, but I have already shifted over. My fall wreath is out, the scarecrow is in the front yard, and it's time to start cooking with PUMPKIN!! I love the flavor of pumpkin in all things, both sweet and savory. The health factor of pumpkin is just an added bonus.

My first foray into pumpkin this season was pumpkin waffles - something I have been itching to make since this time last year. They did NOT disappoint, especially when topped with a little maple syrup. Note, if you don't have all of the spices listed, a teaspoon to a teaspoon and a half of pumpkin pie spice would be a good alternative. (Sorry, the picture is a bit blurry!)

Yields 4 Belgian waffles. Could also be used with a traditional waffle maker.


3/4-cup flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger (I used a little less than this - I think ginger can be overwhelming at times)
Tiny pinch of salt
1 egg
2 Tbsp. firmly packed brown sugar
1/2 cup canned pumpkin puree (not pumpkin pie filling!)
7/8 cup milk (just eyeball it - a little less than a cup and you'll be fine. Remember, you can always add more but you can't really take it out once you've put it in.)
2 Tbsp. butter, melted
Nonstick cooking spray

Preheat waffle iron. Spray with nonstick cooking spray.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

In a second, medium-sized bowl, mix eggs, sugar, pumpkin, milk, and butter, beating well. Gently fold into flour mixture.

Divide into four even-sized portions (I used about 3/4 to 1 cup each), and cook according to your waffle iron's directions, typically around 4-5 minutes each.

Source: RecipeZaar

PB&J Muffins

So my husband is not a PB&J fan. Something about food getting stuck to the roof of his mouth. So he's never really enjoyed PB&J - until now. These were just gooey enough to be fantastic! The only major modifications I made to this recipe was to use reduced-fat peanut butter and spreadable fruit rather than jam or jelly. Have to cut back somew

Sorry about the not-so-hot picture. I'm not sure why it's so dark.

Cooking spray
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup reduced-fat peanut butter
1 egg
1 cup milk
12 tsp. blackberry spreadable fruit

Preheat oven to 350 degrees. Spray muffin pan cups with cooking spray.

Combine flour, sugar, baking powder, and salt. Cut peanut butter into flour mixture using a fork. It should be dry and crumbly.

In a separate bowl, combine egg and milk. Add to PB-flour mix, folding until moistened.

Place a spoonful of batter into muffin cup, filling approximately 1/4-1/3 of way. Top with teaspoon of spreadable fruit, followed by another spoonful of batter. Muffin cups should be about 3/4 of the way full.

Bake 20-30 minutes or until toothpick inserted in the center comes out clean.

Source: Recipezaar

Nutella Croissants

Why oh why have I never tried Nutella before? These were an INCREDIBLE breakfast (or snack, or anytime, really)! I heard about these online (forgive me, I can't remember where), and decided to throw culinary caution to the wind and try them. Love at first chocolatey, hazelnutty bite.
1 tube Pillsbury Crescent Rolls
Nutella
White sugar (optional)

Preheat oven according to package directions.

Break apart crescent rolls on baking pan and leave as triangles. Spread Nutella on top of each (just eyeball it - when it looks like enough, it probably is). Roll up, small point first. Sprinkle with granulated white sugar and bake according to package directions.

Stuffed French Toast

We've decided Sunday mornings are our "better than cereal breakfast" mornings. So I'm trying out recipes beyond basic pancakes, which I never could make well anyway. :-)

2 large eggs, beaten
Dash of cinnamon and sugar
4 pieces of light bread
2 Tbsp cream cheese I prefer strawberry or brown sugar cinnamon
A few sprays of Pam
Maple syrup or other toppings of your choice

Combine eggs and cinnamon sugar combination in a bowl. Spread cream cheese evenly over two pieces of bread and top with the other 2 pieces to make 2 sandwiches.

Preheat skillet over medium-high heat and spray with Pam. Dredge sandwiches through egg mixture on both sides, and put in skillet. Cook evenly on both sides until cheese looks melted and bread is browned on each side.

WW info:
4 Points for each sandwich
Add additional Points for any toppings you add

Apple Brie Breakfast Quesadillas

No picture for this one - it was devoured too fast for that! This recipe originated on an episode of Sandra Lee and I modified it for our tastes. The recipe below is for one quesadilla; if you're feeding more people, just double (or triple or quadruple) it!


1 Burrito size tortilla shell
1/2 apple sliced
1 Tbsp brown sugar cinnamon cream cheese
1 oz. brie (that's 1 oz. with the rind removed - that waxy stuff doesn't taste good on anything)

Spread cream cheese over tortilla shell. Top with apple and slices of brie (I smushed them a little to help them melt more evenly over the shell). Fold over and place in hot skillet, indoor grill, or quesadilla maker, if you have one. Heat for about 5 minutes or until cheese is melted and shell is slightly browned, and enjoy!

WW info:
5 Points per quesadilla