What are you doing for Mother’s Day?

Are you making brunch? Going out?  I have put a list of few recipes together that I, as a mom, would like to eat on Sunday for Brunch!!

Continue reading “What are you doing for Mother’s Day?”

Blueberry Ricotta Pancakes

I love making ‘breakfast/brunch’ on the weekends. Whether it is eggs, french toast, waffles, the delicious list of breakfast foods goes on & on. I saw this recipe on bon appetit & had to make them. A soft, light in texture pancake studded with blueberries & topped with a delicious blueberry-lemon compote. Honestly, you must try these!

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Frozen Roll Cinnamon Buns

 

This is pretty easy! I do like making my cinnamon buns using a bread recipe. here is link to a recipe Jacki and I make, J & M Cinnamon Buns

This recipe is prepared the evening before you want to cook them, put in the fridge overnight & is baked in the morning  

Go get some frozen bread dough buns, a box of vanilla pudding mix & have some butter, cinnamon & brown sugar ….I always have the last 3 items on hand, but if you don’t, grab them too. Then follow the directions here, or some of the frozen buns have this recipe on the pkg…. my bag does. I thought this was just a recipe I had in my book but I guess it comes from somewhere!!!

Here it is    *** look at the notes underneath the last picture!!!!

This recipe is the Sunrise Cinnamon Raisin Buns…but I am not putting raisins in! & the recipe I have written down is the same as the one on the bag….

Ingredients

20 frozen dough rolls

1 cup brown sugar

1/c c vanilla instant pudding

2 tsp cinnamon

1/2 cup melted butter

 

Method

Spray a bundt pan.Put the frozen rolls in the bundt pan

  1. Put the frozen buns in the bundt pan
  2. Mix the brown sugar, vanilla pudding & cinnamon together
  3. Sprinkle the buns with the sugar mixture
  4. Pour the melted butter all over the buns
  5. Cover with a damp cloth & let sit on the counter at room temperature overnight
  6. In the morning, preheat your oven to 350F
  7. Bake the cinnamon buns for 25 minutes
  8. Let cool for 5 -10 minutes then turn out onto a plate

Enjoy!

 

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All done!  

**** I mixed the butter in with the sugar/cinnamon which I would not do again! have to follow the recipe haha   These are still good but the cinnamon is not all over ….I don’t think we will have a problem eating them though!

Granola Bars!

I am a big fan of Smitten Kitchen & very often make the recipes that are posted by her. I saw this recipe the other day, it is not the first time she has posted it & I have always thought it looked good.We are travelling soon & I  was going to buy a box of granola bars to take some on the plane, but decided to make these instead! One of the things I like about this recipe is the flexibility of the ingredients. I added chopped up dates & walnuts. They are addictive! Hopefully we won’t eat them all before we get on the plane!

Here is the link to the original recipe

https://smittenkitchen.com/2010/02/thick-chewy-granola-bars/

Here is my recipe adapted from  Smittenkitchen.com   thick chewy granola bars

 

Date & Walnut Granola Bars

Ingredients

1 2/3 cup quick oats

1/2 cup sugar

1/3 cup oat flour   *** as per the original recipe, put oats in the food processor and process until they are a fine texture

1/2 tsp salt

1/2 tsp cinnamon

1 cup dates, chopped

1/2 cup coconut

1 cup walnuts, chopped

1/4 cup sunflower seeds

6 tbsp melted butter

1/4 cup maple syrup

2 tbsp corn syrup

1 tbsp water

1/3 cup natural chunky peanut butter *** I used Adams peanut butter … left over from some  peanut butter cookies I baked

 

Method

Pre-heat the oven to 350f

Line an 8×8 square pan with parchment paper letting it hang over 2 sides to pull the granola bars out of the pan when they are cool…spray the parchment paper with cooking spray for easy release of the bars

  1. Mix the oats, sugar, oat flour, salt, cinnamon, dates, coconut, walnuts & sunflower seeds together in a large bowl
  2. Combine the melted butter, maple syrup, corn syrup. water & peanut butter together
  3. Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are moist
  4. Put into the prepared pan & pat down firmly, I wet my hands a bit just so that they didn’t get too sticky.
  5. Bake for approx 35 to 40 minutes until brown around the edges. I baked mine for the whole 40 minutes because I like crunchy edges!
  6. When finished baking, place the pan on a wire rack to cool completely.  Remove from the pan by lifting with the parchment paper. Place on a firm surface and cut into your desired size & shape of bar. I used a knife that was not serrated. They crumbled a bit so I just held them together as I cut them. ***I couldn’t wait until they were completely cool because I wanted to eat one…so mine were just slightly warm still & I think that helped with the crumbling as I could just put them back together since they were still a bit pliable.

 

 

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Leftover Hummus & an Egg

There is some leftover hummus in the fridge , freshly boiled eggs on the stove, and I’m hungry. My go-to for hard boiled  eggs when I want to put them on bread is mayo, but thinking that the hummus would be good, I mashed up the egg, scooped a heaping teaspoon of hummus in it & mixed it up. Warm rye bread toast, the egg/hummus spread on top, a sprinkle of kosher salt , fresh ground pepper & some dried parsley. It was perfect! This isn’t a recipe, but just a really good idea! You should try it sometime & let me know if you like it!

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Mushroom, Leek and Fontina Frittata from Bon Appetit

 November 22, 2016

I find wonderful recipes from Bon Appetit. I used to subscribe to the magazine but now I follow them on Instagram so every day I see the beautiful food that they make. I also subscribe to their email newsletter which is full of inspiring recipes

I had leftover mushrooms in the fridge ( from the soup) and knowing that Murray’s truffle salt would go really well with this recipe I made it for dinner last night. I used my wonderful cast iron skillet that can go so nicely from the stove top to the oven. I just acquired it so before that I usually made my frittata in a pie pan. Using a skillet to sauté the ingredients that needed to be prepared that way then I would put them into a greased pie pan, adding the egg mixture on top. This way usually took longer to bake due to the fact that the eggs hadn’t started to set yet, nut it worked out just fine!

I served this with a wonderful salad…I will post the recipe tomorrow

Here is the link to the recipe:

 http://www.bonappetit.com/recipe/mushroom-leek-and-fontina-frittata

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