Pumpkin Muffins

I'm not a fan of light recipes. If I'm trying to lose weight, I usually just try to eat less of what I'm already eating. I have to say though, Ellie Krieger is slowly making me think twice about that. I have really loved her recipes.

I'm particularly fond of her pumpkin muffin recipe. It is perfect because my kids will eat them and with yogurt and fruit, it gives me a hassle-free morning. You can find the recipe here.

Lemon Ricotta Pancakes

Abram's Aunt Jeanene is the genius behind these pancakes.  Aunt Jeanene is one of those people I trust implicitly when it comes to food.  If she gives me a recipe, I have no doubt it is going to be top rate.  She has been living in China and Thailand for the past few years and I couldn't be happier that she's back.  I'm ready to start inviting myself over for breakfast.  

Ingredients

3/4 c flour

1 t baking powder

1/2 t salt

3 T sugar

2 eggs

1/3 c milk

1/3 c canola oil

1 c ricotta cheese

juice and zest of 1 lemon

Instructions

Combine dry ingredients.  In a separate bowl combine the wet ingredients, and then mix with the dry ingredients.  Add lemon juice and zest.  Pour approximately 1/4 c batter on grill or skillet (400 degrees).  Cook until golden brown.  Flip once.  Arrange on a plate and dust with confectioner's sugar.  

Strawberries Romanoff

My sister Shauri took engagement photos for Abram and I.  She told me that the key would be getting out early enough for good lighting.  I told her that the key would be making sure we got a good breakfast.  We took some before and some after we ate at La Madeleine.  We are decidedly happier in the post-breakfast pictures.  These strawberries were part of the reason.  

I should mention these berries make a great dessert too. 

Ingredients

1/2 c sour cream

3 T brown sugar

1 T Cognac (I omit this ingredient and it still tastes great)

1/2 c heavy cream

3 T granulated sugar

4 c (2 pints) fresh strawberries

Instructions

Mix the sour cream, brown sugar and Cognac together in a medium bowl. 

In a separate bowl, whip the cream with a whisk or an electric mixer until it starts to thicken.  Add the granulated sugar and whip until thick. 

Using a rubber spatula, fold the cream carefully into the sour cream mixture until well blended. 

Just before serving, rinse the berries and trim off the green stems with a sharp paring knife.  

Put the berries into stemmed wineglasses and top with the Romanoff sauce.

Bacon

Let's talk about bacon.  There are three ways I cook it.  

1. If I'm cooking it to crumble it up for  something, I lay a paper towel on a microwave safe flat dish, place 6 pieces on it, and cover it with another paper towel.  6 minutes (depending on your microwave) on high power and it's done. 
2. If I'm cooking just a few slices for something I fry it up in a pan. 
3. If I'm making a lot to feed a group for breakfast, I cook it in the oven.  This is my favorite method by far.  I think it tastes the best. My brother-in-law taught me this little trick a few years back.  You put them on top of a rack in a baking sheet so that the grease drips down off the bacon.  Set the temperature to 400 degrees and cook it for 20 minutes.  You have to keep your eye on it though because the time really depends on your oven.  

Rösti by Guest Chef Marianne

Rösti is a Swiss potato dish that my husband and I couldn’t get enough of on a trip to Switzerland two years ago.  It’s a common breakfast eaten by farmers and mountain-folk (lots of those there). I however, ate it for breakfast, lunch and dinner.  Loved the simplicity. Some consider rösti the Swiss national dish.  This is one of my traditional New Year Day dishes, along with some Swiss Fondue.  No time like the winter for the heavy cheese dishes!

Ingredients:

5-6 boiled potatoes, chilled and grated (or get a bag of frozen hash browns and thaw before use)

2 garlic cloves, minced

½ c. chopped ham or bacon

½ c. chopped mushrooms

½ c. diced sweet onion

1 tsp. thyme leaves

1 tsp salt

pepper to taste

1 c. grated cheese, Gueyere is authentic

 1. Lightly toss hash browns with salt, pepper, thyme and garlic.

2.  In non-stick frying pan, saute onion, bacon or ham, and mushrooms for a few minutes in 1 TBS. oil and pour grated potatoes on top. 

3.  Mix and fry on low for a minute, mix ½ of cheese into potato mixture and form into cake by patting it down with spatula. Let cook for about five minutes.

4.  When crust forms, turn carefully (using a plate to flip it over) and brown other side. Top with remaining grated cheese.  Put frying pan in broiler for a minute till cheese bubbles – looks so pretty like that!  Garnish with sliced cheery tomatoes if you like.

5.  If you want to be REALLY authentic, top with fried egg.

Sour Cream Coffee Cake

This recipe comes from Barefoot Contessa Parties.  I've gotten tons of recipes from this cookbook that I love.  If you don't want to buy it, check it out from the library.  

Ingredients

12 T butter at room-temperature

1 1/2 cups sugar

3 eggs at room temperature

1 1/2 t vanilla

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising) (you can sub 2 1/4 c flour + 1/4 c cornstarch)

2 t baking powder

1/2 t baking soda

1/2 t kosher salt

For the Streusel

3/4 c light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 t ground cinnamon

1/4 t kosher salt

3 T cold unsalted butter, cut into pieces

3/4 c chopped walnuts (optional)

For the Glaze

1/2 c confectioners' sugar

 2 T real maple syrup

Instructions

Preheat the oven to 350 degrees.  Grease and flour a 10-inch tube pan

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 or 5 minutes, until light.  Add the eggs one at a time, then add the vanilla and sour cream.  In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low, add the flour mixture to the batter until just combined.  Finish stirring with a spatula to be sure the batter is completely mixed. 

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.   Mix in the walnuts, if desired. 

Spoon half the batter into the pan and spread it out with a knife.  Sprinkle with 3/4  cup streusel.  Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.  Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes.  Carefully transfer the cake, streusel-side up, onto a serving plate.  Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny.  Drizzle as much as you like over the cake with a fork or spoon.   

Blueberry Smoothie

I never really got into making smoothies because it seemed like you always had to throw a banana in to get the right consistency and I really don't love bananas (unless they are served with Dulce de Leche).  Then I came across The Pioneer Woman's blueberry smoothie post and I fell in love.  I don't even like blueberries.  But I love these smoothies.  The only change I make is that I use vanilla yogurt instead of plain.  I think it adds a little extra punch.  

Make Ahead Breakfast

The beauty of this recipe is that like the name suggests, you make it the day before, so if you stay up late catching up with your guests, you won't have to worry about waking up at the crack of dawn to get breakfast ready for everyone the next morning.  

Ingredients

1 dozen eggs

1/4 t pepper

1/2 t salt

8 oz. sour cream

1/2 cup milk

1 T butter

12 slices bacon, cooked, crumbled

1 cup (4 oz) shredded sharp cheddar cheese

Instructions

Beat eggs.  Stir in milk, salt and pepper.  Melt butter in skillet.  Add egg mixture.  Cook, stirring until eggs are set, but still moist.  Remove from heat and cool.  Stir in sour cream.  Spread evenly into buttered shallow baking dish (2 qt, 12x7).  Top with cheese and bacon.  Cover and refrigerate over night.  Preheat oven to 300.  Uncover eggs.  Bake 15-20 minutes or until hot and cheese has melted.