Mushroom, Goat Cheese, and Herb Frittata

I made this frittata from Williams Sonoma for the first time for part of our Christmas breakfast. We liked it with the addition of creamy goat cheese and the herbs in the eggs. Next time, I'll chop the mushrooms bigger though. It was a delicious with our raspberry French toast bake. Sweet & savory Christmas breakfast. 

Mushroom, Goat Cheese, and Herb Frittata

4 T. extra-virgin olive oil

2 shallots, finely chopped

1 c. chopped mixed mushrooms

1 t. minced fresh thyme or 1/2 t. .thyme

1 t. minced fresh oregano or 1/2 t. dried oregano

1/4 t. crushed red pepper flakes

Salt, to taste

Ground pepper, to taste

10 large eggs

3 T. heavy cream

125 g. fresh goat cheese, crumbled

1/3 c. (45 g.) freshly grated Parmesan cheese

Preheat the broiler.

In a large oven-safe frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the shallots, mushrooms, thyme, oregano, and crushed red pepper flakes. Season with salt and pepper to taste, and sauté, stirring often, until the shallots are soft and the mushrooms have released most of their liquid, about 5 to 7 minutes. Remove from the heat.

In a bowl, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper with a whisk until blended. Add the shallot-mushroom mixture and the goat cheese and set aside.

Rinse out the fry pan. Place it over medium-high heat, and warm the remaining 3 tablespoon olive oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, about 10 to 15 minutes.

Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Remove the pan from the broiler. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature. 

Lemon Blueberry Dutch Baby

This recipe, that I found at The Foodie Physician, is so quick to make, looks beautiful, and tastes amazing.  I served it with lemon drizzle and maple syrup. Next time I'll have lemon curd too. 

Lemon Blueberry Dutch Baby

2 T. unsalted butter, divided
1 ½ c. fresh or frozen blueberries
3 large eggs
¾ c. milk
¾ c. flour 
½ t. vanilla extract
Zest of 1 lemon
2 T. fresh lemon juice
2 T. light brown sugar
¼ t. salt

Preheat oven to 400°.

Place 1 tablespoon of butter in a 10-inch cast iron skillet (or other oven-safe skillet). Place the skillet in the oven for a few minutes just until the butter is melted. Remove from oven and spread blueberries evenly in the skillet.

Melt the remaining tablespoon of butter and pour into blender. Add eggs, milk, flour, vanilla, lemon zest, lemon juice, sugar, and salt. Blend until smooth. 

Slowly pour batter over the blueberries in the skillet, and put skillet in the oven. Bake 20-25 minutes until puffed up and golden brown. Remove from oven and serve warm with desired toppings (Lemon curd, maple syrup, powdered sugar, or lemon drizzle (recipe below). It is normal for it to fall shortly after being removed from the oven. 

Lemon drizzle:
¾ c. powdered sugar
¼ t. vanilla extract
Fresh lemon juice 

Mix powdered sugar and vanilla extract. Add enough lemon juice to make desired consistency. Mix until smooth. 

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.

 

Scone Nibbles

We loved these treats! The recipe is from King Arthur Baking Company (great recipes). They're nummy with your favorite hot drink. I had it with peppermint tea once and hot chocolate once. Both wonderful.

I didn't cut them the final time after they baked and cooled, so they were a little bigger than a nibble, but still pretty small. I'll cut them the extra time next time cuz I love mini and cute treats.

I used about 1 cup of mini chocolate chips in mine. Next time I'll try them with orange extract instead of vanilla and add orange zest to the dough and glaze. 

Scone Nibbles

2 3/4 c. flour
1/3 c. sugar
3/4 t. salt
1 T. baking powder
8 T. butter, cold, cut in pats
1 - 2 c. mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
2 lg. eggs
2 t. vanilla extract or flavoring of your choice
1/2 - 2/3 c. half & half or milk
 
Glaze
3 1/2 c. powdered sugar
7 T. water, enough to make a thin glaze

1 t. vanilla, optional

In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.
 
Stir in the chips or finely chopped chocolate.
 
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry and doesn't come together.
 
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
 
Cut the square into 2" squares; there will be a total of 16 small squares. Now, cut each square in half diagonally with a pizza cutter, to make 32 small triangles.
 
Transfer the scones to a parchment-lined or well-greased baking sheet. They should all fit onto an 18" x 13" half-sheet pan since they can be set fairly close together. 
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°.

Bake the scones for 17 to 19 minutes, or until golden brown. Remove the pan from the oven, and allow the scones to cool on the pan. Once cool, cut each scone in half once again, to make a total of 64 tiny triangles. 

Make the glaze by stirring together the sugar, water, and vanilla, sifting the sugar first if lumpy. 

Coat each scone with glaze either by dipping each in the glaze or by brushing glaze on with a pastry brush. Allow the glaze to set before serving the scones.

 

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.

 

Blueberry Cheesecake Crumb Cake

Bursting blueberries in every bite! I made this coffee cake that I found on Oh My Goodness Chocolate Desserts (even though it's not a chocolate dessert). I baked it a little longer than I should have and the crust was crunchy when I served it the day after making it, but the day after that it had softened. I'm bummed that I forgot to drizzle it with the glaze since it would have been prettier. 

Blueberry Cheesecake Crumb Cake

Crumb Cake:

3 1/3 c. flour

2 t. baking powder

¼ t. salt

½ c. cold butter, cut in cubes

Grated zest from 1 lemon (optional)

1/3 c. light brown sugar

1/3 c. sugar

2 eggs

1 t. vanilla

Blueberry Cheesecake Filling:

8 oz. mascarpone

8 oz. cream cheese, softened

½ c. + 2 T. caster sugar

2 T. corn starch

2 eggs

1 t. vanilla

1 2/3 c. blueberries

GLAZE:

½ c. powdered sugar

2-3  t. milk

Preheat the oven to 350°. Line the bottom of 9-inch spring-form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. Add butter to dry ingredients mixture. Using mixer or hands, mix it until it’s grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, being careful not to over-mix.

Pour half of the cheesecake mixture in chilled crust. Scatter about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much, tent the top with aluminum foil.

Make the glaze by stirring together powdered sugar and milk or cream. If it’s too thin, add powdered sugar. If it’s too thick, add more milk. Drizzle on cooled crumb cake. Refrigerate for at least 3 hours before serving. Overnight refrigeration is ideal.

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.

Moist Pumpkin Chocolate Chip Bars with Zucchini Brownie Base and Streusel Topping

I used to make up my own recipes quite often for dinner and dessert, but I have felt like there is already a recipe for anything I think up so I might as well use one that someone else has already tried. But I want to get back into making my own or tweaking others more often. 

I had this idea for a dessert that isn't super-unique, but sounded good. I love the Rich and Fudgy Zucchini Brownies that I made recently and decided that I would use that as a brownie base to some pumpkin chocolate chip bars. Instead of a cream cheese frosting like many bars have, I wanted a streusel. And I wanted it to be fairly low-fat. 

So these thick bars have zucchini, pumpkin, and are pretty low-fat, and are moist and chocolatey. Lots of goodness in one dessert!! 

Moist Pumpkin Chocolate Chip Bars with Zucchini Brownie Base and Streusel Topping

Zucchini Brownie Base:

2 c. chopped, fresh zucchini

3 T. butter, melted

3 eggs

1 t. pure vanilla extract

¾ c. sugar

⅔ c. unsweetened cocoa powder

½ t. espresso powder (optional)

½ t. baking powder

¼ t. salt

½ c. flour

¾ c. chocolate chips

Pumpkin Bars:

4 large eggs

1 1/3 c. sugar

½ c. vegetable oil

½ c. applesauce

1 (15-oz.) can pumpkin puree

2 c. flour

2 t. baking powder

1 t. salt

1 t baking soda

2 t. ground cinnamon

1 ¼ c. chocolate chips

Streusel:

¾ c. flour

⅓ c. brown sugar

1 t. cinnamon

5 T. butter, softened

Preheat oven to 350°. Grease and flour a 9x13-inch pan.

Zucchini Brownie Base:

Place the chopped zucchini, eggs, butter, and vanilla in the bowl of a food processor. Cover, and process until the mixture is smooth.

Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour. Pulse a few times until well combined. Add ¾ cup of the chocolate chips and pulse a few more times to mix in the chocolate and chop it up just a bit. Pour into the prepared baking pan.

Pumpkin Bars:

In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.

Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Add chocolate chips and mix in.

Spread on top of zucchini brownie base.

Streusel:

In a new bowl, combine the flour, brown sugar and cinnamon. Cut in the butter until crumbly. Sprinkle evenly over the pumpkin batter.

Bake at for 30 to 35 minutes, until cooked in the middle.