Posted in Baked goods, Baking, breakfast, Brunch, Cake

Pumpkin Spice Coffee Cake

While the blistering summer temperatures have risen to well above 90 degrees, I’m itching for cooler weather. I couldn’t resist making this delicious fall coffee cake while the kids were home this weekend. K whipped up the recipe and we sliced into the warm cake during Sunday breakfast. So good!

Cake
4 eggs
1/4 cup water
1 package yellow cake mix
1 package instant Pumpkin Spice Pudding
1 teaspoon pumpkin pie spice
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup sour cream

Crumble
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped walnuts or pecans

Glaze
1 cup confectioner’s sugar
1 teaspoon pumpkin pie spice
2 to 3Tablespoons milk

Grease a 9×13” pan and preheat oven to 350 degrees.

To make the topping: In a small bowl, toss together the topping ingredients until mixed well; set aside.
To make the cake: In another larger bowl, mix the eggs, water and cake mix together until blended and smooth.
Add the dry pudding mix, pumpkin pie spice, vanilla, oil, and sour cream; mix until combined.
Put half of the batter into the pan and then add half of the mixed topping. Carefully spread the rest of the batter on top and finish the cake off with the rest of the topping.
Bake the cake in a preheated 350 degree oven for 40-45 minutes or until the cake tests done with a toothpick inserted in the center. Allow the cake to cool on a wire rack.
When the cake is no longer warm, mix up your glaze. Whisk together the confectioner’s sugar and pumpkin pie spice. Add two tablespoons of milk. Drizzle the glaze over cake.

Posted in Baked goods, Baking, breakfast, Brunch, Casserole, eggs, Uncategorized

Veggie Egg Bake

Our local library hosted a book sale this weekend. We love books so we headed to the library bright and early on Saturday morning. Before heading out, I popped this egg bake in the oven as my garden was full of fresh veggies and herbs. Served alongside fresh fruit, this is a great light summer breakfast item that is sure to please the entire family.

Veggie Egg Bake

6 large eggs
1/2 cup milk
1/2 onion, diced
1/2 bell pepper, diced
1 cup cherry tomatoes, sliced
2 tablespoons fresh dill, chopped finely
3/4 cup cheddar cheese, shredded
salt & pepper, to taste


Grease an 11×7” baking pan with cooking spray.
Preheat oven to 350 degrees.
Crack eggs into a large mixing bowl. Add milk and whisk well. Add onion and bell peppers, tomatoes, and salt and pepper and stir to combine.
Add mixture to casserole pan; sprinkle dill and cheese evenly over top.
Bake for 30-40 mins or until cooked all the way through.
Let stand for 5 minutes before cutting.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Casserole, Casseroles, Uncategorized

Blueberry French Toast Casserole

I visited a local blueberry farm this weekend. The large, flavorful berries were so irresistible, I bought far more than I needed. I gave some to my girls and froze a bunch for blueberry pie. Using one of my favorite cookbooks, I’ve adapted a blueberry recipe that I found for a delicious breakfast casserole. Be sure to assemble the casserole base the night before your breakfast. When you wake in the morning, just add the toppings and pop in the oven. Delicious!

Blueberry French Toast Casserole

1 loaf stale bread or buns, sliced
2 cup fresh or frozen blueberries
6 large eggs
4 tablespoons sugar
2 1/2 cups milk
1 teaspoon almond extract
1 teaspoon butter extract


STREUSEL TOPPING
1/2 cup packed light brown sugar
1/2 cup flour
4 tablespoons butter, cold and cubed
3/4 cup walnuts, chopped

Grease a 9×13 inch pan with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside.
Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight.
Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top.
Prepare the topping: Combine the brown sugar and flour together in a medium bowl. Cut in the cubed butter with a pastry blender or your fingers. Sprinkle the topping evenly over the soaked bread. Top with walnuts.
Bake for 45-55 minutes or until slightly firm and golden brown on top.

Posted in Baked goods, Baking, Brunch, Cake, Chocolate, Desserts, Uncategorized

Hazelnut Dump Brownies

We had a very snowy 2021 Valentine’s Day. The light and fluffy flakes had been coming down for days and my yardstick inserted in the snow was clocking in at a whopping 17”. We had intended to go out for dinner but decided to settle in at home. I made a batch of these Hazelnut Dump Brownies to have with a scoop of ice cream for dessert.
Everything is basically dumped into a bowl, mixed together and tossed in a greased baking pan. Then, the mini chocolate chips are sprinkled over the top… easy enough! This is a super simple recipe with extraordinary results.
PS. It’s still snowing! ❄️❄️❄️

Hazelnut Dump Brownies

2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
1 cup hazelnuts, chopped
1 cup semisweet mini chocolate chips

Directions

  1. In a large bowl, mix in the first 8 ingredients. Pour into a greased 13×9” baking pan. Sprinkle with mini chocolate chips.
  2. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Posted in Baked goods, Baking, Bread, Brunch, Cake, Uncategorized

Sausage and Apple Breakfast Bake

This one our most flavorful breakfast casseroles. The mixture of apples and breakfast sausage, teamed up with a light batter and homemade maple syrup make this a winner in our household.

Sausage and Apple Breakfast Bake


1 or 2 pounds bulk pork sausage
2 cups biscuit/baking mix
1-1/3 cups skim milk
1 teaspoon vanilla extract
1 teaspoon butter extract
2 large eggs
1/4 cup canola oil
2 medium apples, peeled and thinly sliced
2 tablespoons sugar
1 teaspoon cinnamon
Maple syrup


Preheat oven to 350 degrees. Grease a 13×9” baking pan; set aside. In a large skillet, cook and crumble breakfast sausage until no longer pink; drain. In a medium mixing bowl, combine biscuit mix, milk, extracts, eggs and oil until blended; stir in cooked sausage. In a small bowl, mix together cinnamon and sugar. Transfer biscuit mixture to a greased 13×9” baking dish. Evenly top with apples; sprinkle with cinnamon and sugar. Bake until set, 30-40 minutes. Serve with syrup.

Posted in Baked goods, Baking, Bread, breakfast, Brunch

No-Knead Artisan Bread

My daughter K kept asking about various bread machines and wanted to know if it was worth purchasing one to make an occasional loaf of homemade bread. I suggested she try this easy bread making method that turns out a delicious, crusty and flavorful loaf. Knowing that we had all of the ingredients on hand, we quickly stirred together the bread, yeast, salt, and water. We popped the shaggy dough into a bowl and covered it with plastic wrap. Then, we headed out the door for holiday shopping. When we returned home, it was time to pop it in the oven. This is a great recipe!

No-Knead Artisan Bread

3 cups flour
1/4 teaspoon yeast, active dry or instant
1 teaspoon salt
1 1/2 cups hot water, about 125-130° F
2 Tablespoons, extra flour for bench

Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined. Cover with plastic wrap and let stand at room temperature for 3 hours.
After 3 hours, transfer dough to a well-floured surface and sprinkle with a little more flour. Using a bench scraper, fold dough over 5-10 times to shape into a rough ball.
Tear off a sheet of parchment paper large enough the fit in and up the sides of your Dutch oven. Place dough in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 35 minutes.


Meanwhile, place Dutch oven with lid in a cold oven and preheat to 450° F. When oven reaches 450° carefully remove the Dutch oven from the oven. Carefully, lift the parchment paper with the dough from the bowl and place gently into the hot pot. Cover and bake for 30 minutes.


After 30 minutes, remove lid and parchment paper. Return dough to pot and place uncovered, back in the oven. Bake 7-10 more minutes. Let it cool at least 15 minutes before slicing.

Posted in Baked goods, Baking, Brunch, Cake, Food

County Fair Orange Cake

While rummaging through some piles of paper last week, I found a county fair cookbook that I had purchased many years ago. One of the dog-eared pages held this delicious recipe for County Fair Orange Cake. Looking further, I realized it was a cake that I had entered into the fair that year. While It didn’t receive the top prize, it’s always held a blue ribbon in my book. It’s incredibly easy to make and my family loves the bright citrus flavor of the orange juice, pudding mix and glaze. Yep, it’s a winner!

County Fair Orange Cake

1 (15.25-ounce) package yellow cake mix
1 (3.5-ounce) package lemon instant pudding mix
3/4 cup orange juice
1/2 cup canola oil
4 large eggs
2 teaspoons lemon zest


Orange Glaze:
1/2 cup sugar
1/3 cup orange juice
1/4 cup butter
1 teaspoon orange zest plus more for garnishing


Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray and dust with flour.
In a large bowl, combine cake mix and pudding mix. Add the orange juice, oil, eggs and orange zest; beat with a mixer at low speed to combine. Beat an additional 4 minutes with mixer on medium speed.
Pour the batter into the prepared pan. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Transfer to a platter and poke holes all over with a skewer. Carefully, pour warm orange glaze over the cake. Garnish with more orange zest for serving.


For the Orange Glaze: Cook the sugar, orange juice, and butter in a saucepan over medium, stirring, until the butter is melted. Cook 2 more minutes and remove from the heat; stir in the orange zest.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Uncategorized

Easy Blueberry Coffee Cake

I have been without a proper kitchen for a number of months as the Corona Virus has ushered in a major kitchen appliance shortage in the US. We started a home remodel in May and everything is complete with the exception of a fridge, wall oven, cooktop, microwave and dishwasher. Ugh, this has been a bit of a pain.
Full disclosure, I have a second kitchen in my home and I’ve been using it to make quick and easy recipes. Most have a shortcut that I use so that I don’t have to pull out too many ingredients (many ingredients have been packed away in boxes from the original kitchen demo.)
I have to credit https://vintagerecipetin.com/blueberry-coffee-cake/ for this adapted recipe as I wanted to make a Sunday morning coffee cake with ingredients that I had on hand. This one included simple ingredients that made for a moist and delicious breakfast cake. I made a few changes to make the process even easier and to add a bit more flavor. I set up a small coffee bar and let everyone dig in while I pulled the rest of the meal together.

Easy Blueberry Coffee Cake

For the streusel:
1/2 cup brown sugar
2/3 cup all purpose flour
1/3 cup butter, softened
1/2 tsp. cinnamon

For the batter:
15.25 oz. white or yellow cake mix
3 eggs
8 oz. cream cheese
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup oil
3 cups blueberries

Optional drizzle:
1 cup powdered sugar combined with 1 tablespoon of milk. Thin with extra milk, if needed.

Preheat oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray. In a small bowl add the streusel ingredients. Mix with a fork until combined; set aside.
In a larger bowl add the cake mix, cream cheese, eggs, water, extracts and oil. Mix together with a hand mixer until smooth; fold in blueberries. Sprinkle streusel evenly over batter.
Place in the oven on the center rack. Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Place on a cooling rack; cool. Drizzle with powdered sugar and water mixture. Serve warm or room temperature.

Posted in Baked goods, Baking, breakfast, Brunch, eggs, Uncategorized

Easy Ham and Cheese Quiche

I love using up ingredients from the fridge when pulling together a last minute breakfast. This quiche is one of my favorite go-to breakfast items because it’s so simple and delicious.
Actually, it a great lunch or dinner entree, as well. Just add a light salad and enjoy!

Easy Ham and Cheese Quiche

1 refrigerated pie crust
7 large eggs
3/4 cup milk
3/4 teaspoon hot sauce
1/4 teaspoon black pepper
1 cup cooked ham chopped
1 1/2 cups shredded cheese
3 tablespoons green onions, chopped (optional)

Preheat oven to 375 degrees. Unroll pie crust and press into a greased 9″ pie plate, crimping the top edges, if needed.
In a large bowl, whisk together eggs, milk, hot sauce and pepper. Sprinkle ham, cheese, and (optional) green onions into the pie crust and pour the egg mixture over top. Bake for 40-43 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Posted in Baking, Bread, breakfast, Brunch, Food, Uncategorized

Banana Nutter Butter Pancakes

We recently spent a week in Walt Disney World for their Annual Marathon Weekend and festivities. Record high temperatures made for a tough course. My daughter looked so relieved when she finally crossed the finish line. We are quite lucky as our Disney Vacation Club membership has allowed us to visit “the mouse” quite often over the last twenty-something years. We usually only travel down when attendance is low and crowds are at a minimum. In my mind, this is the only way to really enjoy all that WDW has to offer.

One of our new favorite dining spots is the Kona Café, located in the Polynesian Hotel and Resort. The restaurant is known for its Tonga Toast and Macadamia Nut Pancakes entrees.

This morning, I wanted to duplicate the pancake recipe but didn’t have the correct ingredients. I opted for a basic banana nut recipe as I have a freezer full of overly ripe bananas that I wanted to use. You’ll love this delicious and easy recipe. We top the pancakes with a dollop of butter and our very own maple syrup.

Banana Nutter Butter Pancakes

2 cups flour

1 cup finely chopped walnuts

¼ cup brown sugar

2 tablespoons baking powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 cups milk

4 overripe bananas, mashed

3 tablespoons butter, melted

2 teaspoon vanilla extract

2 eggs, slightly beaten

Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center. Next, whisk in eggs, milk, bananas, melted butter, and vanilla extract; stir until just combined.

Heat a lightly buttered skillet over medium-high heat. Drop batter into the skillet. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more.