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Breakfast

Breakfast

Frittata Italiano

This is a great dish to make on a Saturday morning when you have left over spaghetti from Friday night’s dinner.  It’s a simple, upscale twist on pasta for a unique breakfast dish that you can make in less than 10 minutes.

Frittata Italiano

Ingredients

6 eggs
1/4 cup milk
1 cup leftover spaghetti
kosher salt
ground black pepper
1/2 cup cherry tomatoes, cut in half
parsley for garnish
grated Parmesan cheese

Instructions

Whisk together eggs, milk, spaghetti, a dash of salt and pepper. Pour into a skillet and cook over medium heat for up to 8 minutes or until eggs are set. Garnish with cherry tomatoes, parsley and Parmesan cheese.

http://bakedchicago.com/frittata-italiano/

Breakfast

Peanut Butter with Banana Pancakes

Peanut Butter Pancakes

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup crunchy peanut butter
2 tablespoons butter, melted, plus more for pan
1 banana, sliced

Instructions

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, milk, eggs, peanut butter and melted butter. Whisk milk mixture into flour mixture just until combined.

Heat large non-stick skillet or griddle over medium high heat. Great hot skillet with paper towel moistened with small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make it round.

Cook until surface of pancakes has formed bubbles and some have burst (1 to 2 minutes). Flip pancakes with a spatula and cook until browned on underside (another 1 to 2 minutes more). Transfer pancakes to warm plate or baking sheet and cover loosely with foil.

Repeat with more butter and remaining batter. Serve pancakes topped with maple syrup, butter and slices of banana.

http://bakedchicago.com/peanut-butter-pancakes/

Breakfast

chocolate french toast

Ingredients:

  • 3 eggs
  • 3/4 cup milk
  • 3 tablespoons sugar
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 10 pieces Challah bread, sliced thick
  • powdered sugar and syrup
  • fresh berries for garnish, optional

Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in medium bowl until smooth.  Heat griddle or skillet over medium-low heat.  Grease griddle with butter.

Dip both sides of bread in egg mixture.  Place on griddle and cook for about 4 minutes on each side, or until golden brown.  Serve immediately with powdered sugar and syrup.  Garnish with berries, if desired.

Breakfast

Sour Cream Coffee Cake

Sour Cream Coffee Cake

Ingredients

3/4 cup old-fashioned rolled oats, divided
1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar, divided
1/3 cup butter, softened
2 large eggs
1 teaspoon pure vanilla extract
8 ounces sour cream
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces

Instructions

Preheat oven to 350F degrees. Spread oats in single layer on baking sheet. Bake for 6 minutes or until lightly brown. Coat 9-inch spring-form baking pan with non-stick spray. Set aside.

Reserve 1/4 cup oats and set aside. Place remaining oats in food processor. Process until finely ground. Combine processed oats, flours, baking powder, baking soda, and salt. Stir with whisk.

Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in large bowl. Beat with mixer on medium speed for 3 minutes or until light and fluffy. Add eggs, one at a time. Beat well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternatively with sour cream. Begin and end with flour mixture. Batter will be slightly lumpy. Spoon batter into prepared pan. Spread evenly.

Combine remaining 1/4 cup oats, brown sugar, and cinnamon in a bowl. Cut in 1 tablespoon butter with pastry blender until well blended. Sprinkle evenly on top of batter.

Bake for 38 minutes or until wooden pick inserted in center comes out clean. Top should be golden and cake should start to pull away from sides of pan. Cool in pan for 10 minute before removing. Yields 10 servings.

http://bakedchicago.com/sour-cream-coffee-cake/

Breakfast

Raspberry-Sour Cream Muffins

Raspberry-Sour Cream Muffins

Ingredients

Topping:
1/2 cup dark brown sugar
1/3 cup all-purpose flour
2 tablespoons butter, softened
1 teaspoon ground cinnamon
Muffins:
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
3/4 cup granulated sugar
1 tablespoon butter, melted
1 cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
1 cup raspberries

Instructions

Preheat oven to 375F degrees. For topping, in medium bowl combine brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

To make muffins, butter a 12-cup muffin pan. In medium bowl, whisk 1 1/2 cups flour with baking powder, baking soda and salt. In large bowl, using mixer, beat egg and medium speed until frothy. Add sugar and melted butter. Beat until pale yellow for 1 minute. Beat in sour cream, vanilla and lemon zest until blended. Add dry ingredients and beat at low speed until almost blended.

In bowl, toss the raspberries with remaining 1 tablespoon flour. Using spatula, fold in raspberries into batter. Fill muffin cups 3/4 full with batter and sprinkle with topping from refrigerator. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and let cool. Makes 1 dozen muffins.

http://bakedchicago.com/raspberry-sour-cream-muffins/

Breakfast

Baked Apple-Cinnamon French Toast

Baked Apple-Cinnamon French Toast

Ingredients

2 tablespoons butter
6 apples, peeled, cored and cut in 1/4-inch slices
1/2 cup dark brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
6 slices thick Challah bread, toasted
8 large eggs
1/2 cup granulated sugar
3 1/2 cups milk
1 tablespoon vanilla extract

Instructions

Heat butter in skillet over medium heat until it starts foaming. Add the apple and cook until tender (about 10 minutes). Take off the heat and stir in brown sugar, cinnamon and nutmeg.

Cut toast in half diagonally to make triangles. Arrange in overlapping fashion in a buttered 9x13-inch baking dish.

Beat the eggs in a bowl, then whisk in sugar, milk and vanilla. Pour over toast triangles and then spoon the apples over the top. Cover and refrigerate over night.

In the morning, pre-heat oven to 350F degrees. Bake uncovered until custard is set (about 50 to 60 minutes). Remove from oven and let rest 10 minutes. Serve with maple syrup.

Notes

This recipe is an adaptation from "Gale Gand's Brunch" cookbook. Gale Gand is one of my all-time favorite chefs and an early inspiration to me when I started cooking. Her latest book is filled with great brunch recipes that are perfect for family or holiday get togethers.

http://bakedchicago.com/baked-apple-cinnamon-french-toast/

Breakfast

carrot cake pancakes

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup chopped walnuts, toasted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • dash of ground cloves
  • dash of ground ginger
  • 1/4 cup dark brown sugar
  • 3/4 cup buttermilk
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, lightly  beaten
  • 2 cups finely grated carrot
  • 3 tablespoons butter, softened
  • 2 tablespoons honey

Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in large bowl.  Stir with whisk.  In separate bowl, combine brown sugar, buttermilk, canola oil, vanilla extract and eggs.  Add sugar mixture to the flour mixture.  Stir just until moist.  Fold in grated carrots.

Heat a large non-stick skillet over medium heat.  Coat pan with cooking spray.  Spoon 1/4 cup-sized batter mounds onto pan, spreading with spatula.  Cook for 2 minutes or until tops are covered with bubbles and edges look cooked.  Carefully turn pancakes over and cook one minute more, or until bottoms are browned.  Repeat procedure with remaining batter.

Combine butter and honey in small bowl and serve with pancakes and syrup.  Yields approximately 12 pancakes.

Breakfast

Morning Parfait

Morning Parfait

Ingredients

1/4 cup raisins
1 teaspoon finely shredded orange peel
2 tablespoons orange juice
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1 tablespoon granulated sugar
2 cups fresh raspberries, blueberries, and/or peaches, cut up
1/2 cup granola
honey for garnish

Instructions

In small microwave-safe bowl, combine raisins and orange juice. Cover and microwave on 100% power for 30 seconds. Let stand for one minute to plump the raisins. Stir in vanilla and set aside.

In medium bowl, combine cream cheese and sugar. Beat with electric mixer on low speed until smooth. Stir in raisin mixture and orange peel.

In four tall glasses, layer half the cream cheese mixture, half the fruit, and half the granola. Repeat layers. Drizzle with honey and serve.

http://bakedchicago.com/morning-parfait/

Breakfast

Raspberry Strudel Croissants

Raspberry Strudel Croissants

Ingredients

1/4 cup raspberries
2 tablespoons raspberry preserves
1/4 teaspoon lemon peel, shredded
4 sheets phyllo dough, thawed
confectioners' sugar for dusting

Instructions

In a small bowl, combine raspberries, preserves and lemon peel. Using potato masher, mash the berry mixture.

Preheat oven to 375F degrees. Line a baking sheet with parchment paper and set aside. Unfold the phyllo dough. Place one sheet of dough on clean, flat surface. Lightly coat phyllo sheet with non-stick cooking spray. Place another sheet of dough on top of first sheet.

Coat with non-stick cooking spray. Repeat layering with two more sheets, coating each. You have a stack of four sheets. Using a pastry wheel or pizza cutter, cut an 8 1/2 inch circle in the dough. Cut circle into six wedges. Spread raspberry mixture over the wedges, leaving 1/4-inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down, 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with nonstick cooking spray.

Bake 12 to 14 minutes, or until pastry is golden brown. Transfer to wire rack to cool. Sprinkle with confectioners' sugar before serving.

http://bakedchicago.com/raspberry-strudel-croissants/

Breakfast

Pumpkin-Molasses Scones

Pumpkin-Molasses Scones

Ingredients

3 cups all-purpose flour
1 cup pumpkin
½ cup buttermilk
5 tablespoons molasses
1 egg
3 tablespoons vegetable oil
2 tablespoons pure vanilla extract
½ teaspoon baking powder

Instructions

Preheat oven to 400F degrees.

In large bowl, mix oil, molasses and vanilla. Then blend in pumpkin. Stir in egg and buttermilk. Sift in flour and mix until it forms soft dough. Turn the dough onto lightly-floured surface and knead gently. Form into 6 to 8 balls; flatten and place onto greased baking sheet. Brush top of dough with buttermilk and sprinkle with cinnamon. Score the dough into 8 pie-shaped wedges.

Bake for 15 minutes.

http://bakedchicago.com/pumpkin-molasses-scones/

Breakfast

Pumpkin Pie Oatmeal

pumpkin pie oatmeal

Pumpkin Pie Oatmeal

Ingredients

1/4 cup milk
6 tablespoons water
1/4 cup old-fashioned oats
pinch of cinnamon
pinch of nutmeg
1/2 teaspoon vanilla extract
1/8 cup canned pumpkin
honey for sweetening, to taste

Instructions

In small pot, bring milk and water to boil over medium heat. Add oats, cinnamon and nutmeg. Reduce heat to medium-low and simmer until liquid is absorbed (7 to 10 minutes), stirring occasionally.

Once liquid is absorbed, stir in pumpkin, vanilla and honey, if desired. Serve immediately and sprinkle top with cinnamon.

http://bakedchicago.com/pumpkin-pie-oatmeal/

Breakfast

Pumpkin-molasses Muffins

Pumpkin-molasses Muffins

Ingredients

1 cup of pumpkin puree
2 eggs
¼ vegetable oil
¼ cup low-fat buttermilk
¼ molasses
2 teaspoons ground ginger
¼ teaspoon cinnamon
¼ cup packed brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Instructions

Preheat oven to 375 degrees. Whisk together the pumpkin, eggs, oil, buttermilk, molasses, ginger, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and kosher salt in a separate bowl.

Combine the wet and dry mixtures, stirring until just blended. Fill muffin cups about 2/3 full. Bake for approximately 8 minutes.

http://bakedchicago.com/pumpkin-molasses-muffins/