Breakfast Pizza

I made this rustic, from-scratch, breakfast pizza for brunch yesterday. I found the recipe at SkinnyTaste. Next time I make it, I'll add more spinach and tomatoes and no bacon, just for my taste. But it was good this way too. The recipe makes 4 pizzas, but I only put two on the serving platter along with the waffles and fruit. 

Breakfast Pizza 

1 c. (5 oz) flour

1 1/2 t. baking powder

1/2 t. kosher salt

1 c. non-fat Greek yogurt (not regular), drained of any liquid

Handful baby spinach

2 oz. (1/2 c.) shredded mozzarella cheese

8 cherry tomatoes, sliced

4 large eggs

2 strips cooked bacon, chopped

 

Preheat the oven to 450°. Place a silicone liner on a large baking sheet or spray with oil if using parchment.

 

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined. It will look like small crumbles.

 

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns. It should not leave dough on your hand when you pull away. Divide into 4 equal balls about 3-3/8 oz each.

 

Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.

 

Top with spinach, mozzarella, and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and top with bacon. Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

 

Overnight Blueberry French Toast Bake With Streusel Topping

I first made this delicious recipe in 2013 after finding it at Serena Bakes Simply from Scratch and it immediately became a family favorite. I have since started adding an icing to it, which makes it a cross between French toast and a cinnamon roll. 

You do need to plan ahead since it needs to put put together and let it sit in the refrigerator overnight. It is so worth the wait. 

Overnight Blueberry French Toast Bake With Streusel Topping

1 loaf French Bread, ripped or cut into cubes
1 1/2 c. blueberries (If frozen, thaw and drain juice)
7 whole eggs
2 1/2 c. whole milk
1/4 c. pure maple syrup
3 t. vanilla extract
1 t. cinnamon
1/4 c. flour
1/2 c. brown sugar
1 t. cinnamon
1/4 t. sea salt
1/2 c. cold butter, cut into 8 cubes

Icing

2 c. powdered sugar
1 T. butter, melted
2 t. vanilla
2-3 T. milk or cream 

Grease a 9"x 13" baking dish.

Place 1/2 of French bread cubes in a baking dish and top with 3/4 cup blueberries. Add remaining bread cubes and top with remaining 3/4 cup blueberries.

In a medium sized bowl combine eggs, milk, maple syrup, vanilla and cinnamon. Mix until thoroughly combined. Pour egg mixture over the top of bread and blueberries. Cover tightly and refrigerate overnight.

In a gallon sized Ziploc bag add flour, brown sugar, cinnamon, and sea salt. Close tightly and use fingers to thoroughly combine ingredients. Add butter and re-close bag. Use fingers to combine butter and sugar mixture until it resembles pea sized pieces. If butter becomes soft mixture, it will re-harden overnight in the refrigerator. Place Ziploc bag in the refrigerator overnight. 

In the morning, preheat oven to 350°. Remove casserole and streusel topping from the refrigerator. Use fingers to crumble streusel topping over the top of the bread and blueberries. Bake for 50 minutes or until top is lightly browned.

Serve plain, with additional butter and maple syrup, or with icing.

Icing: 

Mix powdered sugar, butter, and vanilla together in bowl. Slowly beat in just enough milk until it is a thick icing. 

Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting

I don't reserve pumpkin treats for Fall, but they seem to bring the Fall mood when it's chilly and I know Thanksgiving is coming up. This is a big batch and makes 16 rolls. 

I didn't have any maple extract, so I used vanilla in the frosting and it was really good. I hadn't thought of adding cinnamon to cinnamon roll frosting before. Genius, Deborah at Taste and Tell, which is where I found the recipe.

Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting 

1/4 c. warm water

2 1/4 t. (one .25-oz pkg.) active dry yeast

3/4 c. evaporated milk

3/4 c. granulated sugar

1 (15-oz) can pumpkin puree  

3 T. vegetable oil

1 egg, slightly beaten

2 t. pumpkin pie spice

5–7 c. all-purpose flour

Filling:

1/3 c. butter

3/4 c. brown sugar

1/2 c. granulated sugar

1 T. cinnamon

2 t. pumpkin pie spice

Maple Cinnamon Cream Cheese Frosting:

1 (8-oz) pkg. cream cheese, softened

1/2 c. butter, softened

2 c. powdered sugar

1 t. maple extract

1/2 t. cinnamon

In a large bowl, or the bowl of a stand mixer, combine the water and the yeast. Add a pinch of the sugar. Allow to stand until the yeast starts to bubble, 5 to 10 minutes.

Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg, and pumpkin pie spice. Add in 4 cups of the flour and stir to combine. Continue adding the flour, 1/4 cup at a time, until the dough comes together and pulls away from the side of the bowl. Knead the dough until smooth and elastic, 5-8 minutes.

Form the dough into a ball and place in a greased bowl. Cover and let rise until about doubled, about 1 1/2 hours.

In a small, melt the butter.

In another bowl, combine the brown sugar, granulated sugar, cinnamon, and pumpkin pie spice.

Spray a 9×13” and an 8×8” baking dish with nonstick cooking spray or line with parchment paper.

Punch the dough down, then divide into 2 equal portions. Working with one portion at a time, roll the dough out on a floured surface to a 12×16” rectangle. Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top. Starting at the long side, roll the dough into a log. Cut the uneven edges off, then cut the log into 8 equal slices.

Transfer the slices to the baking dish, cut side up.  (You will be able to fit 12 rolls in the 9×13” pan and 4 rolls in the 8×8” pan.) Repeat with the remaining ingredients. Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.

Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 minutes.

Frosting:

To make the frosting, beat together the cream cheese and butter. Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy.

When the rolls first come out of the oven, spread about 1/3 of the frosting over the top of the rolls, allowing it to melt into the rolls. Let the rolls cool for 15-20 minutes before frosting with the remaining frosting.

 

Blackberry Lime Cheesecake Danish

Using refrigerated crescent roll dough makes this so easy. The blackberry and lime cream cheese filling make this irresistible. I found this recipe at Inside Bru Crew Life.

Blackberry Lime Cheesecake Danish

2 pkg. refrigerated crescent rolls

1 (8-oz.) pkg. cream cheese, softened

1/4 c. sugar

1 egg

1 c. halved fresh blackberries

2 T. lime zest, divided

1 T. Turbinado sugar

1 c. powdered sugar

5 t. lime juice

Preheat oven to 350°. Unroll 1 package crescent rolls. Press the rectangles lengthwise in the bottom of a greased 9x13 pan.

Beat the cream cheese and sugar until creamy. Add the egg and 1 tablespoon lime zest and beat again. Gently stir in the blackberries. Spoon onto the crescent rolls in the pan.

Unroll the second package of crescent rolls. Do not separate into triangles. Press together the seams on each rectangle. Place the 4 rectangles evenly across the cheesecake. Press the edges down all around the pan. Sprinkle with the turbinado sugar. Bake  for 18 minutes. 

Cool completely.

Whisk together the powdered sugar and lime juice. Drizzle over the cooled danish. Sprinkle with the remaining lime zest. Let set. Cut into 24 bars. Keep refrigerated in a sealed container.