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Entries in breakfast (35)

Tuesday
Mar132012

Pillsbury Bake-Off Countdown: Chocolate-Cherry Stuffed French Toast

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

 Now, this sounds tasty: "crusty French loaf slices hide the surprise creamy chocolate chip pocket in French toast, topped with a warm, tart cherry sauce. Mmm."

And who do we have to thank for this sweet contribution to society? Beverly Weaver Rossell of Morgantown, Indiana, that's who: her recipe for Chocolate-Cherry Stuffed French Toast is a finalist in this year's Pillsbury Bake-Off! Now, I should note: it wasn't strictly necessary for me to add googly eyes to the picture, but it was awfully fun to do.

Here's the recipe.

Chocolate-Cherry Stuffed French Toast

  • 1can Pillsbury® refrigerated crusty French loaf
  • 1/2 cup coconut milk (from 13.66-oz can)
  • 1 LAND O LAKES® Egg
  • 1 package (8 oz) cream cheese, softened
  • 1 tablespoon sugar
  • 1/2 teaspoon Pure Almond Extract
  • 1/2 cup flaked coconut
  • 1/4 cup Hershey's® milk chocolate baking chips (from 11.5-oz bag)
  • 1/2 cup Fisher® Roasted and Salted Almonds, chopped
  • 1 jar (12 oz) Cherry Preserves
  • 3 tablespoons Butter
Garnish, if desired
  • Flaked coconut
  • Fresh mint leaves

Procedure

  1. Heat oven to 350°F. Spray cookie sheet with Crisco® Butter Flavor No-Stick Cooking Spray. Place dough, seam side down, on cookie sheet. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough. In small bowl, beat together coconut milk and egg. Lightly brush top and sides of loaf with egg mixture; refrigerate remaining egg mixture.
  2. Bake 24 to 30 minutes or until golden brown. Transfer loaf to cooling rack. Cool 5 minutes.
  3. Meanwhile, in medium bowl, beat cream cheese, sugar and almond extract with electric mixer on medium speed until blended. Stir in coconut, chocolate chips and almonds; set aside.
  4. Using sharp bread knife, cut thin slice off each end of loaf; discard. Cut loaf into 8 thick slices. Cut each bread slice crosswise down center to within 1/4 inch of bottom to form pocket. Spoon 2 rounded tablespoons cream cheese mixture into each pocket. Press gently to close.
  5. Dip stuffed slices in reserved egg mixture. Spray 12-inch skillet generously with Crisco® Butter Flavor Cooking Spray. Cook slices over medium-high heat about 4 minutes, turning once, or until golden brown.
  6. Meanwhile, in small saucepan over medium heat, stir together cherry preserves and butter until mixture is warm and butter is melted. Serve French toast slices topped with warm cherry mixture. Garnish with coconut and mint.
Monday
Mar122012

Pillsbury Bake-Off Countdown: Butternut Squash Brunch Braid

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

I'll confess: I was on the fence about whether or not to include this one in the "sweets" category--but then again, like so many brunch dishes, it straddles that border of sugar-meet-savory, and ultimately the excess of the dish made me want to include it. Butternut squash soaked in sugar and bacon and wrapped in decadent pastry? Yes, please.

As inventor Natalie Edwards of Boxborough, MA says, "You're invited to a fabulous brunch! Braid and bake an easy crescent dish with a savory onion, squash and Parmesan filling." Invitation accepted!

Butternut Squash Brunch Braid

Serves 6

Ingredients

  • 2 1/2cups cubed (1/2 inch) seeded peeled butternut squash
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon McCormick® Ground Black Pepper
  • 4 slices bacon, chopped (about 4 oz)
  • 1 medium onion, chopped
  • 1/2 teaspoon Ground Thyme
  • 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 tablespoons grated Parmesan cheese
  • 1 egg white, beaten

Procedure

  1. Heat oven to 425°F. In medium bowl, combine squash, olive oil, brown sugar and pepper; toss to coat. Spoon mixture into ungreased 15x10-inch pan with sides.
  2. Roast 15 to 20 minutes, turning occasionally, or until squash is light brown on edges and tender when pierced with fork. Set aside. Reduce oven temperature to 375°F.
  3. Meanwhile, in 10-inch skillet over medium heat, cook bacon until almost crisp. Using slotted spoon, transfer bacon pieces to paper towels. Add onion and thyme to bacon drippings in skillet. Cook and stir onion over medium heat until onion is brown and softened, about 3 minutes. Remove from heat; stir in bacon.
  4. Spray large cookie sheet with  No-Stick Cooking Spray. Unroll dough onto cookie sheet; press to 12x8-inch rectangle. Spoon onion mixture in 4-inch-wide strip lengthwise down center of dough. Top onion with butternut squash; sprinkle with Parmesan cheese.
  5. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling; press ends to seal. Brush with egg white.
  6. Bake at 375°F 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into 6 slices.

 

Tuesday
Mar062012

Pillsbury Bake-Off Countdown: Key Lime Pie Cinnamon Rolls

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Key. Lime. Pie. Cinnamon. Rolls. 

Clearly, Andrea Yacyk of Sebastian, Florida, who invented this Pillsbury Bake-Off finalist recipe, is my sister from another mister. Says she, "Cinnamon rolls just got rolled up with white chocolate and lime for a tasty citrus breakfast treat."

Say I, "make way for a minefield of magic."

Here's the recipe. It yields 5 rolls.

Key Lime Pie Cinnamon Rolls

Ingredients

  • 1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
  • 1/3 cup graham cracker crumbs
  • 1 tablespoon grated Key lime peel
  • 1/2 cup white baking chips
  • 1 tablespoon Key lime juice
  • 1 Key lime, sliced, if desired

Procedure

  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray.
  2. Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet.
  3. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
  4. Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.

 

Wednesday
Sep072011

Pumpkin Pull-Aparts Recipe

I don't have a bread machine. But if you do, have I ever got a good use to suggest for it: Pumpkin Pull-Aparts. Especially now that it is post-Labor Day and it's time to put away your white shoes and flavor EVERYTHING with pumpkin.

This recipe was shared with my by the fine folks at Robert Rose publishing, who recently released The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas. Here's the recipe:

 Pumpkin Pull-Aparts

adapted from The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas by Judith Fertig

Equipment: bread machine with a 1 1/2 lb capacity, Rolling pin

9-inch square pan, greased

  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 2/3 cup canned pumpkin puree
  • 1/3 cup lukewarm buttermilk
  • 2 tablespoons unsalted butter, softened
  • 2 2/3 cups all purpose flour
  • 2 tsp instant yeast

Filling

  • 1/2 pumpkin or apple butter
  • Topping 
  • 2 tablespoons sugar mixed with 1 teaspoon cinnamon

Procedure

  1. Add sugar, salt, egg, pumpkin, buttermilk and butter to the bread pan. Spoon flour on top of liquid. Add yest.
  2. Select dough cycle and press start.
  3. When the cycle is finished, transfer to a floured surface and punch down gently. Lightly dust with flour and roll out onto a 12 by 10 inch rectangle, with the long side closest to you.
  4. Prepare the filling. Spread the pumpkin or apple butter over the dough, leaving a half-inch perimeter along both long sides. Lightly brush the long edge further from you with water. Starting with the opposite long side, roll dough into a tight cylinder and pinch seam to seal. Using dental floss or a sharp knife, cut cylinder into 9 slices.
  5. Dip both spiral sides of the rolls in cinnamon sugar. Place spiral side up in prepared pan. Cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes. Side remaining cinnamon sugar to the side. Meanwhile, preheat oven to 350F.
  6. Remove plastic wrap and sprinkle reserved cinnamon sugar over rolls. Bake for about 30 minutes or until risen and lightly browned and an instant-read thermometer reads 190F. Cool in pan on a wire rack; serve while still warm.
Monday
Jul252011

Biscuit Time: Biscuit Cinnamon Rolls Recipe for Serious Eats

What happens when you combine biscuits with cinnamon rolls?

A few things, as I discovered when I recently came across something called the Biscuit Cinnamon Roll at the Denver Biscuit Company. On a technical level, the combination yields a biscuity, dense and substantial roll with a deliciously crisped edge and gooey, sweet interior. But if you want to get poetic about it (and you just might), by melding these two twin titans of carbohydrate awesomeness, you've got a decadently delicious and addictive tour de force that just might change the way you look at morning sweets forever.

Here's my homemade re-creation of this Denver delicacy.

Note: The biscuit portion of the recipe is adapted from The New York Times.

Find the full entry and recipe on Serious Eats!

Tuesday
Jun282011

Peter Pancakes: Ricotta Pancakes With Fruit from Five Leaves, Brooklyn NY

For those of you who have ever thought "Pancakes! Great Idea!" and then carb-o-loaded only to find yourselves sugar-crashed, carb-full but oddly still hungry two hours later, I have two words for you: Ricotta. Pancakes.

This sweet stack of awesome was obtained at Five Leaves Cafe in the Greenpoint/Williamsburgish crossroads of Brooklyn, NY, after we saw the party at the next table order it and couldn't keep our eyes off of it. 

These ricotta pancakes were served with a healthy array of fresh fruits, maple syrup, and--joy!--something  called honeycomb butter.

Fluffy yet substantial, these pancakes are a little richer than most, with a beautifully filling batter that will keep you fat and happy for hours--and yet, magically, they don't make the batter leaden-dense, but somehow achieve a lightness that scrunches most satisfyingly under the hungry tines of your fork and keeps you coming back for more...until...

...of course, if you can't be in Brooklyn right this instant, you might consider this recipe from Baking Bites.

Five Leaves, 18 Bedford Ave, Brooklyn, NY; online here.

Five Leaves on Urbanspoon

Saturday
May072011

Toast of the Town: Brioche French Toast from Oddfellows Cafe, Seattle

Recently, Danny stuffed his face with something delicious: Brioche French Toast with Mascarpone and fresh fruit from Oddfellows Cafe in Seattle.

For one thing, when you have this plate put in front of you, it's pretty impossible not to smile. It's huge. It is the size of your head. Not that quantity is more important than quality, but, you know, a big plate of food is a happy thing.

And happily, the quality is equal to the quantity, if not greater. "This is really, really good" was Mr. Spy's first comment; when pressed, he added a few notes:

The texture, while crispy on the outside, was almost custardy inside, soft and buoyant, cakey bread which porously absorbed the delicious syrup and strawberry juice that dripped from the ripe, flavorful fruit. The mascarpone added a lovely, lightly tangy flavor contrast which worked beautifully with the syrup and berries, and the bread itself was studded with bits of (orange?) zest which added a nice tart edge and kept it from being sweetness overload.

Final verdict: very good. If you find yourself in the neighborhood, you'll probably be going to Oddfellows anyway, as they have so much delicious stuff; if you happen to be there in the morning, the French Toast is going to be a Good Choice.

Oddfellows Cafe, 1525 10th Ave E. Seattle; online at oddfellowscafe.com.

Saturday
Apr232011

Sweetness in the Morning: Coffee Spanish Torrijas Recipe

Nomsies! A big thank you to Eagle Brand Condensed Milk and to Ingrid Hoffman, who were kind enough to share this recipe for Coffee Spanish Torrijas (described to me as "like Spanish French Toast").

Coffee Spanish Torrijas

Yield: 6-8 servings / Prep Time: 10 Minutes / Cook Time: 5 Minutes

Ingredients:

  • 1 (14 oz.) can Sweetened Condensed Milk, divided
  • 1/3 cup strong brewed coffee, plus 4 tsp., divided
  • 3/4 teaspoon vanilla extract
  • 1 large egg
  • 2 to 3 tablespoons butter
  • 1 (6 oz.) loaf French bread, cut into 16 (1/2-inch) slices
  • Ground cinnamon 

Instructions:

  1. HEAT oven to 250°F. Place small baking sheet in oven.
  2. WHISK together 2/3 cup sweetened condensed milk, 1/3 cup coffee and vanilla in large bowl. Whisk egg in medium shallow bowl until blended.
  3. HEAT 1 tablespoon oil in large skillet over medium heat. Dip one bread slice at a time in milk mixture, then in beaten egg, turning to coat both sides. Place 5 to 6 slices in heated skillet. Cook until browned, about 1 to 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining slices adding more oil as needed.
  4. COMBINE remaining sweetened condensed milk and 4 teaspoons coffee in small bowl to make topping. Drizzle topping over warm bread slices just before serving. Sprinkle with cinnamon.
  5. For a citrus topping, stir 1 teaspoon lime juice and 1/4 teaspoon grated lime peel into topping.
Thursday
Mar312011

Feeling Toasty: Coconut French Toast With Bananas Foster Recipe from Joe Yonan

What happens when coconut, French Toast, and Bananas Foster make sweet love?

Well, find out for yourself (pervert!)--check out Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. He was kind enough to share the following recipe from the new release:

Coconut French Toast with Bananas Foster

  • 3 tablespoons pecan halves
  • 1 egg
  • 1/4 cup coconut milk
  • 1/4 teaspoon vanilla extract
  • 1 thick (3/4- to 1-inch) slice rich white bread, such as brioche or challah, trimmed neatly into a round or square (crusts removed)
  • 1/4 cup Japanese-style panko
  • 2 tablespoons dried unsweetened coconut flakes (medium shred)
  • 1 teaspoon granulated sugar
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 teaspoon dark brown sugar
  • 1 banana, peeled and diagonally sliced 1/2 inch thick
  • 2 tablespoons dark rum
Procedure
  1. Toast the pecans in a small, dry skillet over medium-high heat, shaking the pan frequently, until they start to turn dark brown and smell very fragrant, 2 to 3 minutes. Immediately transfer them to a plate to cool.
  2. Whisk the egg, coconut milk, and vanilla extract together in a shallow bowl. Add the bread; let it stand for about 10 minutes, turning it over about halfway through, until it has absorbed most of the liquid.
  3. Combine the panko crumbs, coconut, and granulated sugar on a plate. Use a spatula to transfer the soaked bread to the crumb mixture, and turn to coat both sides evenly. Pat as much of the mixture as you can onto the bread.
  4. Melt 1 tablespoon of the butter over medium-low heat in a small skillet. Add the bread and cook until it is golden brown and crusted, 3 to 4 minutes. Turn it over and cook another few minutes, until it is golden brown on the second side. (Reduce the temperature as needed to keep the bread from getting too dark.) Transfer to a plate. The inside of the French toast will be fairly spongy.
  5. Add the remaining 1 teaspoon of butter to the pan and let it melt. Add the brown sugar and stir until it melts, 1 to 2 minutes. Add the banana slices and stir until they are warmed through and coated with the butter in the pan, 1 minute. Add the pecans and rum, and stir to combine.
  6. Spoon the warmed banana mixture over the French toast, and eat.

Note: Some brands of coconut milk, such as Chaokoh from Thailand, are available in 5.6-ounce cans rather than the standard 13.5 to 14 ounces. Store coconut milk in the refrigerator for up to 1 week, or freeze in ice-cube trays and then store the cubes in freezer-safe heavy-duty plastic bags for several months.

Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Thursday
Mar172011

Flash in the Panera: Eating Muffin Tops from Panera Bread

CakeSpy Note: So, a few weeks ago Panera Bread emails me and says "would you like to be part of our blog program? We'll pay you." Well, you know, in so many words. So, naturally, I accepted their money and ate their sweet treats.

Guess what I did today? I went to Panera Bread and after reviewing their baked goods case for several moments, said "Give me your biggest muffin top".

Now, as the employee gently (but firmly) pointed out, they're actually called "Muffies". I'll tell you the honest truth, dear reader: I knew this. But I had made my decision.

Regardless of what you want to call them, they're pretty tasty. They had cornbread, pumpkin, and chocolate chip varieties on the day of my visit. 

Favorite by far? The chocolate chip variety. With a texture that seemed like the unholy yet delicious love child of a cookie, scone, and unfrosted cupcake, this moist, dense treat was satisfying, with a great, crusty top, giving way to a soft, cakey interior.

Plus, it's called a Muffin Top (I mean "muffie"), so it's totally an acceptable cake-for-breakfast type food.

Score!

To find a location close to you, visit panerabread.com; follow them on Twitter here, and find them on Facebook here.

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