Pumpkin Pancakes with Cinnamon Sugar

It's Pumpkin Season! My favorite go to breakfast are these amazing fluffy pumpkin pancakes with delicious cinnamon butter. The perfect amount of fall in every bite! 

Makes: 8 Pancakes

Cinnamon Butter:

1/4 Cup Butter, soft, room temp

3 Tablespoons Brown Sugar

2 Teaspoons Ground Cinnamon

Pumpkin Pancake Batter:

1 1/2 Cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1.4 teaspoon salt

1/2 cup pure pumpkin puree

2 tablespoon brown sugar

1 1/4 cup buttermilk

1 Large egg

3 tablespoons of vegetable oil or melted butter 

Instructions:

Cinntamon Butter: in a medium bowl combine cinnamon butter ingredients and cream together until smooth and creamy. Set aside and make pancakes.

Pumpkin Pancakes: In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt to combine.

In a separate large bowl, whisk together all the remaining pancake ingredients to combine.

Add the dry ingredients to the wet ingredients and mix together until just combines. Take care not to over mix or the pancakes will come out touch. A few clumps are fine - and encouraged even! Just make sure to work out the dry streaks of flour.

Cook the pancakes on the first side for about 1 to 2 minutes, or until the top is bubbly and the bottom edges are golden brown. Flip and cook the other side for another 30 seconds to a minute, or until golden brown and cooked through.

Serve warm with a scoop of cinnamon butter and maple syrup if desired. 

Luke's Special Omlet (Gilmore Girl Recipe #2)

 

Luke as we know or so we think is a great cook.  Since Rory was born Luke has always had French Toast on the Specials Board and he switched it with a new special omlete. The recipe shown below is what his original recipe showed ripe tomatoes, delicious bacon, and Swiss cheese. Not just an omelet with cheese. Let's all sit back and enjoy this new special. 

Season 2 Episode 18

LORELAI: I’m gonna go with the special omelet.
LUKE: Okay.
LORELAI: With a side of bacon.
LUKE: There’s bacon in the omelet.
LORELAI: Oh, then skip the bacon.
LUKE: The side of bacon?
LORELAI: The bacon in the omelet.
LUKE: Hold the bacon.
LORELAI: Can I get Jack cheese?
LUKE: On the side?
LORELAI: Instead of Swiss, Swiss is so stringy.
LUKE: Fine, Jack cheese.
LORELAI: Also, I think I’m allergic to oregano so hold that, too, and some coffee.
LUKE: So, just the eggs, tomatoes, and Jack cheese.
LORELAI: Not too many tomatoes.
LUKE: Light on the tomatoes.
LORELAI: Very light, just a teeny-tiny amount, practically none.
LUKE: I’m skipping the tomatoes. It’s an omelet with Jack cheese.
LORELAI: Perfect.

Ingredients:

3 Eggs

1/4 teaspoon Salt

Pepper to taste

2 tablespoons butter, divided

1/4 Cup grated Swiss cheese

1/4 Cup Romas tomato, cored and finely diced

2 Strips of Bacon, crumbled

1 Teaspoon Oregano

Omelet Instructions:

In a medium bowl combine the eggs and salt (pepper to taste). Whisk vigorously until the mixture has no streak of egg white or yolk. The mixture should be frothy.

Heat an 8-inch non-stick skillet or omelet pan over medium heat for 1 to 1 1/2 minutes and then add 1 tablespoon of butter.

Just as the butter begins to foam, add the egg mixture. Immediately start agitating the egg by stirring with a wooden spoon or chopsticks while shaking the pan with the other hand. 

As soon as there is no liquid egg, turn the heat down to low and shake the pan to settle the eggs. Use a thin silicone spatula to release the edge of the omelet. While releasing the edge, tilt the pan slightly in the opposite direction. 

When one side of the omelet is rolled toward the center, add the cheese and tomato. continue rolling the omelet closed and onto a plate.

Brush with the remaining tablespoon of butter and sprinkle with bacon and oregano.

Recipe from: Gilmore Girls The Official Cook Book: By Elena P. Craig & Kristen Mulrooney

Homemade Toaster Pastries (Gilmore Girl Recipe #1)

 

AKA Poptarts! Let's kick off this Gilmore Girl cooking series with the most iconic recipe of them all. The Poptart! Crunchy Pastry with a Jam filling and a light sprinkled frosting on top. Enjoy this homemade version of this delicious on-the-go breakfast.

Season 7  Episode 3

Lorelai: I opened the little silver wrapper, and I took a bite, and I thought nothing had ever tasted so good. I thought it tasted like freedom. It tasted like I was my own person. The Pop-Tart tasted like freedom and rebellion and independence. 

Makes 6 Pastries 

Ingredients: Preheat oven to 375*

For the Filling: 

1/3 Cup Strawberry Jam

For the Tart:

2 Cups all-purpose flour, plus more as needed

1 Tablespoon Wheat Flour

1 1/2 Sticks Cold Butter, diced

2 Tablespoons Light Brown Sugar

1 Teaspoon salt

3 Tablespoons Sour Cream, divided, plus more as needed

2 Tablespoons Shortening

1/2 Teaspoon Vanilla Extract

1 Large Egg, beaten with about a tablespoon of water, for the egg wash

For the Icing:

2 Tablespoons Milk

1/4 Teaspoon Vanilla Extract

3/4 Cup - 1 Cup of Powdered Sugar Sifted 

Instructions:

To make the tart: add the all-purpose flour, wheat flour, butter, brown sugar, and salt to the bowl or food processor. Mix or pulse until thoroughly combined and the texture is mealy. Add 2 tablespoons of sour cream and mix/pulse a few times. Add 1 more tablespoon of sour cream, the shortening, and vanilla. Mix/pulse until the dough combines and begins to form into a ball. The texture should be smooth, not dry or sticky. The dough should hold its shape when pressed between your fingers. If the dough feels dry, add a tablespoon or two of sour cream.

Form the dough into a disk and refrigerate for 30 minutes.

Remove the dough from the refrigerator. On a lightly floured work surface, roll the dough out to about 1/8 inch thick. Using a cookie cutter or a knife, cut 3x4 1/2 inch rectangles. Gather the scraps and reroll as needed.

On half of the rectangles, spread about 1 tablespoon of jam, leaving the edges exposed. Using a pastry brush, brush egg wash along each edge and top with a second rectangle. Use a fork to crimp the edges together and "dock" the top.

Preheat the oven to 375*F. Arrange the tarts on the prepared sheet tray and refrigerate until the dough is firm, 15 to 20 minutes. 

To make the icing: in a medium bowl, whisk together the milk, vanilla, and powdered sugar to create a thick white glue-like icing. Stir to combine. Add in more powdered sugar or milk as needed to create the appropriate texture.

Bake the tarts: until they are golden brown and cooked throughout, 30 to 40 minutes. Let cool so they are warm but not hot, about 10 minutes. Spoon 1 teaspoon of icing onto the top of each tart. Spread the icing as it begins to drip, keeping it on the pastry. Immediately sprinkle with the sanding sugar, if desired, while the tarts are still warm. Serve warm or at room temperature. Store in airtight containers. Tarts can be reheated in the oven. If not iced. 350* for 5-7 mins

Recipe from: Gilmore Girls The Official Cook Book: By Elena P. Craig & Kristen Mulrooney

Apple Scone

Happy St. Patrick's Day!

How about a wonderful, simple breakfast for the morning of? This recipe is so simple and quick to make for a delicious breakfast to go along with that cup of tea. The light taste of apple and a hint of cinnamon will brighten up anyone's day. So when you think of St. Patrick's Day don't just think of corned beef, beer, and potatoes, think of this amazing little breakfast to start your day off perfect.

Ingredients: 

2 3/4 Cups Flour

1 1/4 Teaspoon Baking Powder

3 Tablespoons Butter

3/4 Teaspoon Salt

2/3 Cup Milk

2 1/2 Tablespoons Sugar

1 Egg, beaten

1 Cup grated Apple

Topping

2 Teaspoon Melted Butter

Granulated Sugar

Directions:

Preheat oven to 450*

Butter and flour 9x9 square baking pan

Sift flour, baking powder, and salt into a large bowl.

Blend in room temperature butter and then mix in sugar.

Beat egg into milk and add in grated apples. Mix gently into flour mixture until fully mixed. 

Spread dough onto your greased 9x9 pan and bake for 25-30 minutes. 

Place onto a cutting board and spread melted butter on top and sprinkle as much sugar as you please 

Cut into 9 sections and serve warm

Directions from irish-expressions.com

French Toast Waffles

Happy Fathers day to all the fathers out there! How about a quick delish breakfast where you get a two in one deal? You will never want regular french toast again! Make this breakfast today and start off your man's day right, or your day, or anyones day. It is good.

Ingredients:

French Loaf

6 Eggs

1 Tablespoon Vanilla

1 Tablespoon Milk

1 Tablespoon Cinnamon

Directions:

Heat up waffle iron (don't forget to spray it with PAM)

 Cut the french loaf into 1 inch slices (you will have left overs so cut how many you think you will use)

Mix whisk eggs, milk, vanilla, and cinnamon in a large bowl.

Dunk your french loaf slice into egg mixture and place into waffle iron (depending on the size of your iron you are able to to 2 or more.)

Cook for 2 minutes or until it is cooked and brown

Top off with your favorite toppings and enjoy

Banana Oat Peanut Butter Pancakes

So these pancakes turned out to be pretty amazing and I cannot wait to make more. It is light, simple, and just sweet enough. It only This recipe only makes four, so if you are wanting to share with the family make sure to double. I kept eating egg whites and fruit every morning so I wanted to try to find something else healthy to eat in the mornings besides what I kept eating. So I googled and saw lots of recipes but thought why not create my own and as I stated above they turned out awesome.

Ingredients:

1 Banana (Mashed)

2 Tablespoons PB2 

2 Eggs

1/2 Cup Oats

1/2 Teaspoon Cinnamon 

Instructions:

Mash banana in a bowl, mix in pb2, 2 eggs, oats, and cinnamon. Take 1/4 cup and scoop and place onto a griddle or pan and cook on each side for 2 minutes or until brown.

Corn Bacon Pancakes

As a little girl I loved corn pancakes it was always a favorite of mine.  I haven't had them for over 15 years because I never thought about making them so on our breakfast dinner nights on Sundays I decided to create my own but with bacon because I know everyone would eat them if they had bacon in them.  So the next time you are in the mood for more of a savory item whip these up and enjoy the sweet crunch of corn and the saltiness of the bacon.  It is to die for

Ingredients:

2.8 ounces of real bacon bits or 6 slices of bacon chopped

1 Cup Flour

1 Tablespoon Parsley

1 Teaspoon Baking Powder

1 Teaspoon Salt

1/8 Teaspoon Red Pepper

2/3 Cup Milk

1 Tablespoon Vegetable Oil

1 Large Egg *beaten*

1 Cup frozen corn

1/2 Cup Mozzarella cheese

Instructions:

Mix together Flour, baking powder, salt, parsley, and red pepper. Stiry in the beaten egg, milk, and oil.  Gently fold in the bacon, corn and cheese.  Pour 1/4 Cup of batter onto griddle and cook 3 minutes per side.  Mixture will be very thick. Top off with sweet syrup

Recipe adapted from

http://www.recipegirl.com/

Citrus Mint Glaze Fruit Salad

Summer is amazing mostly because of the fruit.  Living in Wisconsin for about 6 or 7 months we only have apples and oranges unless you buy canned fruit or you are paying $10 for strawberries so when summer comes along I live off fruit.  This is one of my secrets for fruit salad it just makes it that much more refreshing.  So make this the next time you make a fruit salad and just pour it in and wait for the smiling faces.  It is beautiful sweet with a touch of tart and the refreshing of the mint.  You will do no wrong.

Ingredients

3 Tablespoons Honey

1 Tablespoon Lemon Juice

4 Mint leaves chopped

Instructions

 Mix all ingredients together in a bowl or a jar and pour over the amount you would like on your salad.

Sour Cream Donuts

Oh the glory of sour cream donuts.  These dense donuts will make anyone's morning.  I ended up making these after I went grocery shopping a realized that after I bought a container of sour cream that I already had another one here unopened so I needed to do something with it and what really can you do with sour cream?  Well donuts obviously.

These also give me memories of my Grandpa Wayne I know these were one of his favorites so it was nice making these thinking of him.

Anyways these donuts turned out amazing, soft with a slight crunch with the sweetness of the glaze and can I mention super easy since it is a no yeast dough!  Mix and fry and you are done just make sure you try to make these for the weekend they go fast.

I would also like to add that I was featured in this amazing blog.  Make sure to check it out

http://healthymomsmagazine.net/2016/04/100-best-food-blogs.html

For Donuts

2 1/4 cup all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup sugar

2 tablespoons butter room temperature

2 large egg yolks

1/2 cup sour cream

Vegetable oil for frying

For Glaze

3 1/2 cup  powdered sugar, sifted

1 1/2 teaspoons dark corn syrup

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/3 cup hot water

Donut Instructions

In a bowl, sift together flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a donut cutter to cut out donuts or use a small cup if you have to. You should get about 12 doughnuts and holes.

Pour 2 inches of oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 1 minute, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

Glaze Instructions

Mix all ingredients in a bowl with a whisk until smooth. Place each cool donut into the glaze. Place on a wire rack above tin foil to catch any excess glaze. Let sit for 20 minutes until glaze is set. Donuts are best when eaten in the same day but you make place them an air tight container for 3 days at room temp.

Adapted by

http://www.handletheheat.com

Angle Food Cake French Toast

This is perfect for any morning breakfast or brunch.  I make tjis usually Christmas mornings because well it is delicious and I mean look at the colors!

It is sweet, very soft and a total crowd pleaser.

1 pre made angle food cake *cut into slices*

6 eggs

1/2 cup milk

2 Teaspoon Vanilla

1 Teaspoon Cinnamon 

Mix eggs,milk,vanilla,cinnamon into a bowl and soak slices of cake into mixture.

Cook on all sides until done about 1 minute each side.

serve with syrup or fruit with cream

Birds Nest

So this one is a new favorite loved by everyone it will be perfect for a quick morning breakfast or  brunch for family and no one will know that you are using last nights left over spaghetti noodles.

Cheesy crunchy noodles, eggs and pancetta? Sounds crazy but it is crazy good.

1 Cup leftover Spaghetti noodles

1/2 Teaspoon butter *room temp*

1 Tablespoon Parmesan Cheese

1 Egg

2 Tablespoons chopped crisp Pancetta 

1 Tablespoon Oil

Green onions and Sriracha *Optional*

Place noodles butter and cheese in a bowl and mix until noodles are covered.  Place oil in pan and put on medium heat.  Place noodles in pan leaving a 1"-2" circle in the middle.  Let sit on medium heat for 5 minutes or until noodles are at a brown crisp, flip over and do the same.  When sides are brown add egg in the middle and cook until liking.  

Place on plate and sprinkle on Pancetta, chopped green onion and Sriracha.

Breakfast Casserole

What else is better in the morning than a delicious breakfast casserole.  The flavor is amazing, peppers, Italian sausage, eggs, cheese and more.  Everything in this casserole is amazing and will make the bellies happy in the morning.

1 pound Italian sausage 

1 medium white onion, peeled and diced

3 cloves garlic, minced

1 red bell pepper, cored and diced 

6 eggs

1/3 cup milk

1 (20 ounce) bag frozen hash browns, thawed

2 cups shredded cheddar or mozzarella cheese

1/4 teaspoon freshly-ground black pepper

Heat oven to 375 degrees F.

Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.

Add the onion and red pepper to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage.

Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combined.

In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hash brown mixture, and stir to combine.

Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown.

Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Recipe From

http://www.gimmesomeoven.com

Breakfast Grilled Cheese

Oh I how I love our Sunday breakfast nights, I get to play around and create amazing food like this.  Now I am a fan of grilled cheese itself but you add some bacon and an over easy egg?  You are now in taste bud heaven where you float up to the melting cheese clouds, okay maybe a bit extreme but for something so simple it is pretty great.

2 slices of bread

Butter

Cheese (I used muenster)

2 slices of bacon

1 Over easy/medium egg (you want it runny)

Cook your eggs and bacon before hand and set aside.

Butter your bread and assemble cheese,bacon,egg. Place on griddle until bottom is brown, flip over gently and remove when opposite side is brown.

Cut in half and enjoy!