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Wednesday, 10 April 2013

Sticky Bun Breakfast Ring

  • 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
  • 3 Tbsp. butter, melted
  • 1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
  • 1/3 C. packed light brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 C. chopped pecans, optional
  • 1/4 C. chopped almonds, optional


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 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Tuesday, 9 April 2013

Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins


For the Batter

    • 4 eggs

    • 2 1/2 C sugar

    • 1 C canola oil

    • 1 tsp vanilla

    • 2 C plain traditional Greek yogurt (I've never tried using fat-free and don't know how it works)

    • 4 C AP flour

    • 1 tsp kosher salt

    • 1 tsp baking soda

    • 3 C fresh or frozen blueberries tossed with 1 tbsp of flour just before adding to the batter

For the Crumb Topping

  • 3/4 C brown sugar

  • 1 1/2 C AP flour

  • 1/2 C butter, cut into small pieces

  • 2 tsp ground cinnamon


  1. Preheat oven to 375 degrees

  2. Make crumb topping by combining all ingredients in a bowl and pinching with your fingers until the butter is fully incorporated and it looks like coarse sand. Set aside.

  3. Combine the eggs, sugar, oil, and vanilla; mixing until smooth.

  4. In a separate bowl combine the flour, salt and baking soda.

  5. Alternately add 1/3 flour and 1/3 yogurt to the sugar mixture and repeat, stirring just slightly between each addition. The key to moist muffins is to keep the batter from becoming over mixed. Only mix until no dry spots remain- there will be lumps and that's okay.

  6. Gently fold in the blueberries, mixing only until they are evenly distributed.

  7. Scoop batter into muffin tin until 2/3 full. Spoon 1 1/2-2 tbsp of crumb mixture on top of each muffin (it will look like a lot of crumbs).

  8. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean with only moist crumbs.

Lemon Poppy Seeds Pancake

Ingredients (makes 12 large pancakes):
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • pinch of salt
  • 1/3 cup poppy seeds
  • zest of 4 lemons
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted

Combine the buttermilk, eggs, butter, lemon zest, and poppy seeds.

Now combine the flour, sugar, baking powder, baking soda, and salt.

Add the wet to the dry and stir until combined. Melt a little butter in a skillet and cook the pancakes until golden brown. 

I topped my pancakes with fresh strawberries mixed with a little sugar. Enjoy!

Spicy Black Bean Stuffed Peppers


Pineapple kiwi mint smoothie

Pineapple kiwi mint smoothie


  • 1 cup cubed pineapple

  • 1 kiwi

  • 5-6 mint leaves

  • ½ cup coconut milk

  • 3 ice cubes


  1. Combine all ingredients in a blender and blend until smooth.

Monday, 8 April 2013

Ricotta Stuffed French Toast with Caramelized Bananas

Sunday Brunch has to be my favorite meal hands down. Croissants, coffee, omelets, fresh fruit, french toast, homefries, waffles, etc etc... It can be a simple spread or more extravagant but either way its always special.

Here is a rich, delicious and unbelieveably easy recipe for stuffed french toast with caramelized bananas that my husband and I had this weekend!

Italian or French Bread

Ricotta Cheese

Sugar (enough for ricotta mixture and batter)

Whipped Cream



Heavy Cream


Vanilla Extract

Fresh Bananas


1.Slice fresh italian or french bread into 1 1/2 inch slices and then slice that in half  without splitting it all the way in order to make a pocket for the ricotta stuffing

2. In a bowl mix together ricotta cheese, sugar and some whipped cream to thin out mixture and set aside.

3. Prepare batter in another bowl - combine eggs, heavy cream, cinammon, sugar and vanilla extract. Mix well and pour into a shallow bowl for dipping bread.

4. Gently open the split slice of bread and spoon ricotta mixture into pocket and spread evenly.

5. Place the stuffed bread into the batter mixture and allow to sit for several minutes to soak batter well and then turn over on the other side and again sit for several minutes.

6. While the bread is soaking in batter, heat a non-stick griddle and melt a small pat of butter in it

7. Carefully lower the batter dipped stuffed bread onto the griddle. Cook on medium until golden brown on both sides.

8. While the toast is cooking, slice up fresh bananas and toss in a mixture of cinnamon and sugar and keep aside

9.Once the french toast is cooked, place on a plate.

10. On the same griddle, add a bit more butter and drop the cinnamon-sugar coated banana slices in and allow it to carmelize on each side. If the bananas are cooked too long, they will become soggy fyi!

11. Spoon the sweet bananas onto french toast, garnish with whipped cream, powdered sugar and serve! No syrup necessary!

Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes