Archive for Breakfast and Brunch

June 23rd, 2014

Strawberry Rhubarb Sauce/Syrup

Strawberry Rhubarb Sauce

 

It’s that time of year, outdoor bbqs, summer picnics, family reunions, and having fun.  This Strawberry Rhubarb Sauce makes up quick and adds lots of fresh summer flavor to any breakfast or makes a beautiful ending to any summer meal.

 

Strawberry Rhubarb Sauce

 

Try it on ice cream or pound cake for a simple, but wonderful dessert.  Or add it to waffles, french toast, or crepes for a delicious breakfast or brunch.

 

Strawberry Rhubarb Sauce

 

 

Strawberry Rhubarb Sauce/Syrup

Ingredients

2 cups fresh rhubarb, chopped
1 cup water
3/4 cup sugar
1/4 teaspoon salt
2 cups fresh strawberries, chopped
2 tablespoons lemon juice
3-5 drops red food coloring (optional)

Directions

Combine rhubarb, water, sugar, and salt in a medium saucepan.  Bring it to a boil and then reduce heat to medium and cook for 15 minutes.  Add strawberries, lemon juice, and food color.  Continue to cook for another 10 -15 minutes or until rhubarb is soft and tender.  Remove from heat and cool.  Makes approx. 2 1/2 cups of sauce.

kyrasiggie

 

 

June 11th, 2014

Nutella Swirled Banana Bread

Nutella Banana Bread 222

 

Summer is that time year – the bananas turn brown faster than we can eat them.  No worries, those ripe bananas are the perfect excuse to make this Nutella Swirled Banana Bread.

 

Nutella Swirl Banana Bread 139

 

All the great flavor of banana bread, PLUS the creamy goodness of Nutella -  oh, yes please!  This bread is fabulous and makes two big loaves, perfect for company, for gifting, or to stash one in the freezer for another day.

 

Nutella Banana Bread 130

 

You’re going to love the smell of this bread baking so much you probably won’t be able to let it cool completely {guilty}.  If so, try it warm with an extra slather of Nutella and a cold glass of milk!

 

Nutella Swirled Banana Bread

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
3 large ripe bananas, smashed
1/2 cup buttermilk
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup Nutella or hazelnut spread

Directions

Preheat oven to 350.  Spray 2  (9×5) loaf pans with cooking spray (preferably one with flour in it).

In a stand mixer, cream together butter and sugar.  Add eggs, bananas, and buttermilk.  In a small bowl combine the flour, baking powder, baking soda and salt.  Slowly add the dry ingredients to the mix until just incorporated.  Remove half the mixture to another bowl.  Stir in the Nutella to one bowl.  Alternate adding spoonfuls of each mix to the prepared pans.  Take a knife and swirl the batters together for a marble effect.

Bake 45-55 minutes or until toothpick comes out clean in the center.  Remove to wire rack and cool for 5-10 minutes; then remove bread to rack to cool completely.

kyrasiggie

 

 

Cream together butter and salt until light and fluffy.  Add buttermilk, eggs, and vanilla

June 9th, 2014

Ham and Cheese Waffles

Ham and Cheese Waffles

 

Aaaaahh Breakfast!  I love weekends or summer mornings when we have time to enjoy a truly good hot breakfast.  Summer is a little slower, family comes to visit, and there is time to enjoy these yummy Ham and Cheese Waffles topped with butter and warm maple syrup . . . yum!

You know, Father’s Day is next weekend – I bet the man in your life would love these hot waffles loaded with ham and melty cheese!

 

Ham and Cheese Waffles

 

And although the man in my life doesn’t eat them, I highly recommend a soft cooked egg on top for a complete hot, delicious, and hearty breakfast – or dinner.

 

Ham and Cheese Waffles

 

 

Ham and Cheese Waffles

Ingredients

1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water
non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp cheddar cheese
maple syrup for serving

Directions

Preheat oven to 300°.  Heat waffle iron until very hot.

Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.

Coat waffle iron with non-stick vegetable oil spray.  Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine).  Scatter 1 rounded tablespoon ham and 1 tablespoon cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches.  Serve with butter and warm maple syrup.

Recipe adapted from Bon Appetit

kyrasiggie

May 9th, 2014

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake

 



Happy Mother’s Day to all of you.  If you are looking for a wonderful way to celebrate, this Fresh Strawberry Yogurt Cake is perfect!  The cake is made with Greek yogurt and is incredibly moist plus filled with fresh strawberry flavor!  Top it off with a little drizzle of fresh lemon glaze and you’ve got an irresistible combination.

The day I made this cake I drove my husband crazy – it smelled soooo good when it was baking and he was so anxious to try it;  of course it had to cool and then I had to glaze it  . . . by the time I started to photo it my husband could hardly stand it any longer.  Haha – I caught this great photobomb on my camera!

 

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Seriously – this is good cake!  You could serve it for dessert or add it to your brunch menu.  I promise – you are going to love it.   Keep the recipe on hand for summer barbecues and family reunions – it’s a crowd pleaser!

 

 

fresh strawberry yogurt cake

 

 

 

Fresh Strawberry Yogurt Cake

Ingredients

2 1/4 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
zest of 1 lemon
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions

Preheat oven to 375 degrees F.  Grease and flour a 10 inch bundt pan* (10-15 cup pan) or use  a good baking spray with flour.

Sift together the 2 ¼ cups of flour, baking soda and salt.  Set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in 1 tablespoon of  lemon juice.  Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.  Gently stir in the strawberries.

Pour the batter into the prepared pan. Place in the oven and reduce the temperature to 325 degrees F.  Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons. of lemon juice and the powdered sugar.  Drizzle over the top of the cake.

Note:  I actually used  two five-cup bundt pans and reduced the cooking time by about 15 minutes- read more here.
Recipe adapted slightly from A Spicy Perspective

kyrasiggie

 

May 7th, 2014

Scrambled Eggs with Spinach and Parmesan

Scrambled Eggs with Spinach and Parmesan


Who says a great breakfast requires a lot of fuss?  These scrambled eggs are so healthy and so delicious – yet they only take minutes to prepare.

 

scrambled egg with spinach and parmesan

 

Just scramble your eggs and throw in some baby spinach and Parmesan.  Top it off with a little crushed red pepper or fresh diced tomatoes.  This simple meal is great for breakfast, lunch or dinner.  I love it when something so good is so easy!

 

Scrambled Eggs with Spinach and Parmesan

Ingredients

2 large eggs
sea salt and fresh ground black pepper to taste
1 teaspoon olive oil
3 cups baby spinach
2 tablespoons grated Parmesan
garnish with crushed red pepper flakes or diced tomatoes

Directions

Whisk eggs in a small bowl; season with salt and pepper and set aside.  Heat olive oil in a medium nonstick skillet over medium heat.  Add the baby spinach and cook, tossing until wilted, about 1 minute.  Add eggs; cook, stirring occasionally, until just set, about 1 minute (don’t overcook).  Stir in Parmesan.

Serve over a toasted English muffin or whole grain bread.  Garnish with additional Parmesan, crush red pepper flakes, or fresh diced tomatoes.  Makes one serving.

kyrasiggie

 

 

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