Puffins

Ever heard of a puffin? Neither had I. That is, until this recipe. It's basically a pancake muffin that kids (and kids at heart) will love. It's pretty simple and you can use any number of ingredients to create your own concoction. The following one is filled with chocolate chips - my personal fave. Yum! Enjoy!

Mini Maple Chocolate Chip Pancake Muffins 
(that's the "official" name of this recipe)
Makes 24 mini muffins

Ingredients
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2/3 cup buttermilk
1 egg
2 tbsp. pure maple syrup
2 tbsp. melted butter
1/2 cup milk chocolate chips

Directions
Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combines.

Add wet ingredients to dry ingredients and stir with a spoon until well combined.

Stir in chocolate chips. Reserve a few chocolate chips to sprinkle on the tops.

Bake for 8-9 minutes.

Nutella Pop Tarts

Every kid I know loves Pop Tarts? Me? I'm little leery of something that has an expiration date of 2013 yet claims to be made with "real fruit." Huh?

Therefore, I decided to make my own Pop Tarts. Healthy they might not be. But I know exactly what ingredients are in there. And besides, they taste great. Easy peasy and filled with hazelnut chocolaty goodness, these make the perfect breakfast.

Nutella Pop Tarts
Makes 6 3-inch Pop Tarts

Ingredients
2 9-inch pie crusts
1/4 cup Nutella (or more as necessary)
Flaky sea salt for sprinkling
1 egg lightly beaten for egg wash
Sugar for sprinkling

Directions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Unroll the dough and cut into 12 3-inch by2 -inch rectangles. Place 1 teaspoon of Nutella in the center of 6 of the rectangles. Sprinkle each Nutella-filled rectangle wit a bit of sea salt.

Dab a bit of the egg wash around the edges of each Nutella-filled rectangles and cover with an unfilled rectangle. Use a fork to seal the edges and also to poke holes in the top of the pastry for steam to escape.

Brush the tops of each pastry with egg wash and sprinkle with a bit of sugar. Bake 15-20 minutes until the pastry is golden brown and the sugar has caramelized a bit.

While the pop tarts are cooling, heat the remaining Nutella in the microwave for 10 seconds at a time until it has a liquid consistency. Use a fork or spoon to drizzle the warmed Nutella over the pastries. Serve slightly warm.

Sticky Bun Breakfast Ring

This breakfast treat is sticky, sweet and oh-so-delicious! It's almost like making your own Pecanbon at home. Now, you don't have to go all the way to the mall for this special treat.

Sticky Bun Breakfast Ring


Ingredients
2 small tubes refrigerator buttermilk biscuits or 2 tubes Pillsbury Grands buttermilk biscuits 
6 Tbsp. butter, melted
1 C. pancake syrup 
2/3 C. packed light brown sugar
1 tsp. cinnamon
1/2 C. chopped pecans, optional
1/2 C. chopped almonds, optional


Directions
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 30 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Sopapilla Cheesecake

Here's a dessert recipe that everyone - and I mean, everyone - will ask for more. How 'bout making this sopapilla cheesecake? These sweeties puff like sopapillas and are great for breakfast or as a change from coffee cake or simply for dessert.

Sopapilla Cheesecake
Serve 12

Ingredients
2 (8-ounce) packages cream cheese, softened
1 cup white sugar
1 tsp. vanilla extract
2 (8-ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, softened
1/4 cup honey

Directions
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

Beat the cream cheese, 1 cup white sugar and vanilla extract until smooth.

Unroll the crescent rolls and use a rolling pin to shape each piece into a 9x13 rectangle. Press one piece into the 9x13 baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of the crescent dough. Stir together 3/4 cup white sugar, cinnamon and butter in a separate bowl. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Orange Sweet Rolls with Cranberries and Walnuts

So you want to serve something warm and sweet and gooey to your family on Christmas morning, but you want the recipe to be quick and easy and you don't want to make the dough from scratch. What to do? What to do? Have I got the recipe for you! It starts with dinner rolls (yes dinner rolls!) and ends up being warm sweet rolls. Merry Christmas!

Orange Sweet Rolls with Cranberries and Walnuts

Makes one dozen

Ingredients

1 cup walnuts, coarsely choppes

1/3 cup dried creanberries

1 1/2 cups granulated sugar

1/2 tbsp ground cinnamon

12 biscuites from 2 cans Pillsbury Homestyle biscuites

3/4 cup melted butter

1 tsp finely grated orange zest

Directions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Genrously coat a 13x9-inch pan with cooking spray.

Sprinkle walnuts and dried cranberries evenly over pan bottom. Mix sugar and cinnamon in bowl. Working one at a time, dip each biscuit into melted butter and then into cinnamon-sugar mixture. With long edge of pan facing you, arrange bisuits in three rows of four. Mix leftover butter and cinnamon-sugar mix, along with the orange zest; spread evenly over biscuits.

Bake until golden brown, 40 to 45minutes. Remove from oven; let cool in pan for 5 minutes. Invert onto serving platter, removing any of the remaining nut mixtures that may have stuck to the pan with a spatula to spread onto biscuits. Serve warm.

Gooey Butter Cake

The title of this cake alone sold me. Gooey? Butter? Count me in! I didn’t need any more convincing. And, quite frankly, nor will you. Apparently, Gooey Butter Cake is a tradition is St. Louis often served at breakfast. But you don’t necessarily need to eat this for breakfast. Snack, dessert – anytime is a good time to eat this cake.

Gooey Butter Cake

Ingredients
For the crust:
1 package (18.25 Oz. Box) plain yellow cake mix
1 stick unsalted butter, melted
1 whole egg

For the filling:
8 ounces, weight cream cheese, at room temperature
2 whole eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted
3-¾ cups confectioner's sugar

Directions
Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.

Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.

Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

 

Baked Pumpkin Donut Holes

Technically, these aren’t really donuts so you don’t have to feel guilty about indulging in them. Instead, they’re mini muffins. Yahoo! I love that these donut holes are baked and not fried. Soft, cakey and with a nice pumpkin flavor, your family will no doubt devour these donut holes. They won’t be able to stop popping them in their mouth. It’s the perfect fall breakfast treat or snack. Get out the pumpkin and make a batch today!

Baked Pumpkin Donut Holes
Makes 24 donut holes

Ingredients
For the Donuts:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoons cinnamon
½ teaspoons nutmeg
½ teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup canned plain pumpkin (not pumpkin pie filling)
½ cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions
Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake,melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip eahc muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Cinnamon Streusel Pancakes

These will be the most amazing pancakes you have ever tasted, trust me. They are light and fluffy and the cinnamon streusel on top goes perfectly with the fall spices. I wish I could tell you how delicious these pancakes are, but there are really no words to describe them. They are too good! You have to make these pancakes. I guarantee that you will fall head over heels for these babies. You won’t be able to get them out of your mind.

Cinnamon Streusel Pancakes
Makes 4

Ingredients
For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions
First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

Serve pancakes warm with maple syrup and butter.

Pumpkin Granola

Obviously, you can see a theme here. This week it’s all about the pumpkin. I love homemade granola. Not only does it taste good, but it makes the house smell amazing. This batch has a fall theme. Pumpkin, applesauce and maple syrup bind the oats together so there is no need for butter or oil. When you make this, the pumpkin spice aroma travels throughout the house and lingers for hours – much better than a pumpkin candle!

Pumpkin Granola

Ingredients
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
¾ cup dried cranberries
½ cup pepitas

Directions
Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note: Serve granola with yogurt, milk, or enjoy plain.

French Toast Pancakes

Once upon a time French toast met pancakes and it was love at first bite. Seriously. What makes this recipe so unusual and delicious is how the French toast is coated in a very thin pancake batter, creating an ah-mazing crust around the bread. Its breakfast craziness yet the results are pure heaven!

French Toast Pancakes

Ingredients
4 whole large eggs
1 cup all-purpose flour
1 cup milk
1 tablespoon brown sugar
2 tablespoons vegetable oil
1-½ teaspoon baking powder
¼ teaspoons salt
1 teaspoon vanilla (optional)
½ teaspoons cinnamon, optional
12 slices bread (you'll want something thick and hearty to stand up to the heavier batter)

Directions
Beat eggs until fluffy. Beat in remaining ingredients (except bread).

Heat a griddle over medium high heat until a drop of water skitters across the pan.
Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust.
Slather with butter and drizzle on some maple syrup. These also freeze well for breakfast later in the week.
 

Triple Espresso-Walnut Bundt Cake with Kahlua Glaze

There is no shortage of croissants, scones, macarons and other assorted carbohydrates to accompany your morning beverage of choice. Look around and you’ll find that every bakery, grocery store and Starbuck’s is crammed full of these delectable bites. But for me - I love a good Bundt cake with my chai latte. Bundt cakes are homey, comforting treats and the perfect pair to my latte.

Triple Espresso-Walnut Bundt Cake with Kahlua Glaze
Serves 14 to 16

Ingredients
Cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
¼ cup espresso powder or finely ground espresso beans
12 ounces PHILADELPHIA cream cheese, softened
¼ cup butter, softened
4 extra-large eggs
2 cups sugar
¼ cup canola oil
2 tablespoons coffee extract
2 tablespoons brewed espresso or strong coffee
1 cup walnuts, lightly toasted and chopped

Glaze:
1 cup confectioners’ sugar
2 to 3 tablespoons Kahlua, or other coffee flavored liqueur

Directions
Place rack in center of the oven and preheat oven to 350 degrees F. Coat a 9 to10-inch Bundt pan with cooking spray.

To make the cake, in a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and espresso powder.

In a separate medium bowl, add cream cheese and butter. Using an electric mixer on medium-high speed beat until creamy. Add the eggs, sugar, canola oil, and coffee extract and beat until just incorporated. Add the dry ingredients to the wet in small batches, beating after each, until just incorporated. Stir in the walnuts. Pour batter into the prepared pan, and bake for 50 to 60 minutes, or until the top is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack to cool for 10 minute before unmolding. Cool at least 30 minutes before glazing.

To make the glaze, whisk confectioners’ sugar and Kahlua in a bowl until smooth and thin and it clings to the back of a spoon. Drizzle glaze over the cake.

Red, White and Blue Scones

Looking for a festive 4th of July breakfast treat? Try these Red, White and Blue Scones. They are perfect for the Fourth! The sweet cream scones are filled with fresh blueberries and strawberries. You can’t go wrong with berries on the 4th of July. After the scones are done, drizzle them with white chocolate (since the red and blue are already in the scones). Plus, you can’t go wrong with a good white chocolate drizzle. They’re a great way to kick-off the holiday!

Red, White and Blue Scones
Makes 12 scones

Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
½ cup fresh blueberries
½ cup fresh chopped strawberries
1 large egg
¾ cup cold heavy cream, plus extra cream to brush the tops
1 teaspoon vanilla extract
Turbinado sugar, for sprinkling on top of shortcakes
½ cup white chocolate chips, melted-for drizzling

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Use your fingers or a pastry blender, cut and rub the butter into the dry ingredients. You will have some small pea size pieces of butter and that is fine. Gently stir in the blueberries and strawberries.

In a small glass measuring cup or bowl, whisk together the egg, heavy cream, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula just until the dough comes together. Carefully knead the dough by hand, just until the dough comes together.

Lightly dust a work surface with flour and turn out the dough. Pat the dough into a circle. Gently roll out the dough. You want the dough to be about an inch thick. Cut the dough into star shapes using a cookie cutter. Place the scones on the prepared baking sheet, about 2 inches apart. Lightly brush the scones with cream and sprinkle with turbinado sugar.

Bake for 12-14 minutes, or until golden brown. Transfer shortcakes to a rack and cool to cool to room temperature. Once cooled, drizzle each scone with white chocolate. Let stand until chocolate is dry.

Cinnamon Almond Butter

Almond butter is one of those great pleasures in life. It is somewhat pricey so when I saw a recipe for homemade Cinnamon Raisin Almond Butter I knew I had to try it. I am typically a raisin hater but the raisins disappear after processing. Besides they add just a hint of sweetness to the almond butter. This is great on toast, sandwiches, a great dip for apples or stirred into oatmeal. Plus, the recipe only has four ingredients – almonds, cinnamon, raisins and vanilla. You can’t get any easier than that!

Cinnamon Almond Butter

Ingredients
2 cups almonds
¼ cups raisins
1 teaspoon cinnamon
1 teaspoon vanilla extract

Directions
Preheat oven to 350°F. Spread almonds on a 9x13 baking sheet and bake for 10-12 minutes. Cool for 20 minutes or so.

Place roasted almonds in a food processor and process for 10 minutes, occasionally scraping down the sides.

Add remaining ingredients and begin processing again.

Process until smooth, occasionally scraping down the sides. About 3-5 more minutes.

Chocolate Chip Coffee Cake

This cake is great for breakfast, brunch, a sweet snack or dessert. The chocolate and cinnamon combination is delightful.

Chocolate Chip Coffee Cake
Makes 9-12 pieces of cake

Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips

Cinnamon Sugar Topping/Filling:
¼ cup granulated sugar
3 tablespoons brown sugar
1 ½ teaspoons cinnamon

Directions
Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.

Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.

Mango Almond Parfait

I’m on a mango kick. One of my fondest childhood memories is picking and eating the mangos from my great grandma’s tree – the juices running down my chin. Fresh, sweet and juicy, mangos are one of my favorite fruits. So, I’m ecstatic when I can find them in the market. This recipe is simple and sweet. And that’s all you need to know.

Mango Almond Parfait
Makes 4 parfaits

Ingredients
3 mangoes, peeled, halved, pitted, diced
1 12-ounce container fresh yogurt
1 cup sliced almond
1 cup crushed graham crackers crumbs

Directions
In a parfait glass layer a tablespoon of yogurt, followed by diced mango, layer a spoonful of crumbs and then another tablespoon of yogurt topped with a teaspoon of sliced almonds. Continue alternating layers of mango, crumbs and almonds with the yogurt.

Strawberry Nutella Muffins

Strawberries and Nutella are a match made in heaven. Truth be told, I may have dipped a few strawberries in the Nutella jar while making these muffins. And oh boy, are these muffins are out of this world! There really are no words to describe their deliciousness. So, should you make these muffins for breakfast or dessert? It’s up to you. I think they are good anytime of the day. Just promise me you will make these Strawberry Nutella Muffins. They are too good not to share!

Strawberry Nutella Muffins
Makes 9 muffins

Ingredients
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup sugar
¼ cup canola oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins

Directions
Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and sugar.

In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.

Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.

Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.

Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Eggs Benedict with Pepper Jack and Roasted Salsa

I love savory breakfasts. Don’t get me wrong – I can appreciate a good scone or muffin, but give me a hearty breakfast anytime. And I especially like Eggs Benedict. This recipe is a little lighter so I don’t have to feel bad eating it. Now if I can just get someone, other than myself, to make it on Sunday.

Happy Mother’s Day!

Eggs Benedict with Pepper Jack and Roasted Salsa
Serves 4

Ingredients
6 whole canned tomatoes, drained
1/2 each: yellow bell pepper and poblano pepper, seeded
1 clove garlic, smashed
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro, plus extra for garnish
4 split English muffins
3/4 cup grated pepper Jack cheese
4 slices Canadian bacon
2 teaspoons olive oil
4 large eggs
Salt and black pepper

Directions
Adjust oven rack to highest position and turn broiler on high. Place tomatoes, bell pepper, poblano, and garlic on a small foil-lined baking sheet. Broil, turning once, until peppers and garlic are spotty brown, 10 to 15 minutes. Transfer to a food processor, add lime juice, cilantro, and a sprinkling of salt and pepper to taste; puree until smooth.

Remove foil and place English muffin halves on baking sheet. Broil until lightly toasted, sprinkle a portion of cheese on each half, and continue to broil until melted. Turn off the broiler and leave in the oven to keep warm.

Meanwhile, brown Canadian bacon in a large nonstick skillet over medium-high heat. Remove bacon and place it on top of English muffin halves. Add olive oil to the pan and heat until shimmering. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook as desired.

To serve, place two English muffin halves on a plate, place an egg on one half of the English muffin, spoon salsa over both halves, and sprinkle with cilantro.

Easy Cinnamon Roll Muffins

Just the thought of cinnamon rolls – warm, gooey, soft, sweet – maakes me literally swoon. I love them. As much as I love the little devils (and I hate to say this) I hate to bake them. The problem is not the sweet yeast dough or the rolling or the slicing. I simply have no patience for the waiting that is required of me during the proofing, rolling, slicing and proofing again process. I realize this is totally unreasonable, but it’s just the truth. I’d like to introduce you to Cinnamon Roll Muffins – add the yeast, subtract the long rising.

Easy Cinnamon Roll Muffins

Ingredients
1 ½ cups all purpose flour
1/3 cup sugar
¼ tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
½ tsp vanilla extract
1 large egg

Filling/Topping:
2 tbsp butter, room temperature
2/3 cup brown sugar
¾ tsp ground cinnamon
pinch ground cardamom

Icing:
1 cup powdered sugar
1-2 tbsp milk or cream

Directions
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.

Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F.

Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Serve warm. Leftovers can be reheated in the microwave.

Maple Candied Bacon

Ah-mazingly easy and surprisingly good this is the best. Bacon. Ever. Now your BLT’s will be the bomb and your salads will be even tastier. You will never go back to plain ol boring bacon again. Try it, you won’t be sorry! In fact, you’ll be hooked!

Maple Candied Bacon
Serves 6

Ingredients
1 pound thick sliced bacon, good quality
½ cup good maple syrup, preferably Grade B
1 teaspoon Dijon mustard
Finely ground black pepper

Directions
Preheat oven to 400 degrees.

Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.

In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.

Pumpkin Nutella Bread

If you like pumpkin chocolate chip bread, I have a feeling you will love pumpkin Nutella bread. After all, who doesn’t like Nutella? Sure, pumpkin typically reminds me of the fall, but quite frankly anytime’s a good time for Nutella. Right?

Pumpkin Nutella Bread
Makes 2 8×4 loaves

Ingredients
1 ¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ tablespoon cinnamon
1 ½ teaspoons nutmeg
1 ½ cups sugar
½ cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
½ teaspoon hazelnut extract
8 tablespoons Nutella (4 tablespoons per loaf)

Directions
Preheat the oven to 350 degrees. Spray 2 8×4 loaf pans with cooking spray. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

Slowly stir in the flour mixture. Mix until ingredients are combined.

Pour the batter into the loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 55-60 minutes or until a toothpick comes out clean.

Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.