Breakfast

Savory Sun Dried Tomato Scones

by Jennifer Wieland
Savory Sun Dried Tomato Scones

I am a self-proclaimed anglophile. I have great dreams of visiting the U.K. for an extended period at some point in my life. I love the culture, the style, the history and the great details they place on food and entertaining. I think tea time is something that should be embraced here in the United States. The whole idea of taking some time out of your day to visit and enjoy a nice cuppa  with some biscuits, scones and finger sandwiches is utterly delightful to me! As such, I am a huge tea drinker and scone fan. I’ll pop into places to grab a tea and scone but I generally only find sweet scones near my house. Surprise, surprise, I’m not always in the mood for something sweet. Sometimes, I have a hankering for the savory side of foods instead. That’s why these Savory Sun Dried Tomato Scones are an absolute favorite of mine. 

Savory Sun Dried Tomato Scones

My Savory Sun Dried Tomato Scones are a true treat when served warm and slathered with some Irish butter. While the sun-dried tomatoes to provide a bit of sweetness the addition of garlic powder, onion powder, chives and parmesan cheese into the dough definitely make these into a delicious, savory treat.

Savory Sun Dried Tomato Scones

The dough for these scones comes together very easily. It’s so easy in fact, that you’ll wonder why you haven’t been making scones for years.

Savory Sun Dried Tomato Scones

I personally don’t own a scone pan. I find it easy to just form the dough into a circle that I’ve patted flat using my hands.

Savory Sun Dried Tomato Scones

Once you have the dough circle you can just take a sharp knife and cut the circle into eighths. Just like you would cut a pie, cake or pizza.

Savory Sun Dried Tomato Scones

After that you just need to place the sliced scones on a prepared pan and let them set for 20-30 minutes.

Savory Sun Dried Tomato Scones

Once the scones have sat you just need to bake them to a beautiful, golden perfection.

Savory Sun Dried Tomato Scones
Serves 8
These savory scones make for a delicious treat to enjoy for breakfast, at your next brunch or with a cup of tea.
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
292 calories
34 g
56 g
15 g
6 g
8 g
89 g
28 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
89g
Servings
8
Amount Per Serving
Calories 292
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 56mg
19%
Sodium 28mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
5%
Sugars 3g
Protein 6g
Vitamin A
9%
Vitamin C
1%
Calcium
11%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 c. All-purpose flour
  2. 1 tbsp. Sugar
  3. 2 1/2 tsp. Baking powder
  4. 1/4 tsp. Garlic powder
  5. 1/2 c. Butter, cold and cubed
  6. 1 tbsp. Chives, chopped
  7. 1/4 c. Sun-dried tomatoes, finely diced
  8. 3/4 c. Milk
  9. 1 lg. Egg
  10. 1 tbsp. Olive oil
Instructions
  1. Preheat oven to 400ᴼ and line a baking sheet with parchment paper or a silicone liner.
  2. Place the flour, sugar, baking powder, onion powder and garlic powder in a large bowl and stir together.
  3. Cut the cold butter into the dry ingredients using a pastry blender until the ingredients start to look like coarse crumbs and there are no longer large chunks of butter.
  4. Stir in the chives, sun-dried tomatoes and cheese.
  5. Whisk together the milk, egg and olive oil and then add to the dry mix. Stir until it starts to come together and then using your hands if necessary finish mixing the ingredients together.
  6. Shape the dough into a flattened circle and then cut into eight wedges. Place each of the wedges on the lined baking sheet leaving a few inches in between each one.
  7. Let the scones rest for 20-30 minutes before baking.
  8. Bake in the oven for 20-25 minutes. Carefully remove the scones from the pan and place them on a cooling rack.
  9. Serve the scones while they are still warm with butter.
Notes
  1. You can also blend the ingredients in a food processor if that is easier for you just be sure not to over blend.
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calories
292
fat
15g
protein
6g
carbs
34g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 

 


Super Simple Apple Cinnamon Roll Cake

by Jennifer Wieland
Super Simple Apple Cinnamon Roll Cake

I always have these ambitious ideas for the weekends. I’ll wake up early, clean house before everyone wakes up, make a grand breakfast and follow all of that up with some fun family time. The reality is though I wake up thanks to my internal alarm clock and I may or may not clean house a bit. Breakfast falls short and is usually just a quick trip to the donut shop for some sugar laden treats and usually after that I decide after spending all week with the kids that I need at least one afternoon for a break and stretch out errands to an ungodly amount of time. Don’t judge me! You know you have roamed the grocery or discount store for hours just to enjoy the alone time. This past Sunday though I did wake up early, clean some house, make a yummy breakfast and spend the afternoon with the family. My yummy breakfast ended up being much easier than I thought with this super simple apple cinnamon roll cake.

Super Simple Apple Cinnamon Roll Cake

While I do love elaborate baking I’m just like anyone else and I sometimes like to take shortcuts to create recipes. This Apple Cinnamon Roll Cake was so easy to make! All I needed was one tube of cinnamon rolls with icing and a can of apple pie filling.

Super Simple Apple Cinnamon Roll Cake

This is one of those awesome things to make that tastes great and is ready to pop in the oven in just minutes.

Super Simple Apple Cinnamon Roll Cake

Once it’s out of the oven and cools for a minute or two you can ice it and enjoy it warm. I bet this would even make a great dessert if you topped it with some ice cream.

Super Simple Apple Cinnamon Roll Cake

This is the perfect breakfast for someone with a sweet tooth! It’s like cinnamon rolls meets apple pie meets a cake. Just what you need for those times you want something sweet but can’t decide between a few different things.

Super Simple Apple Cinnamon Roll Cake

This was a big hit in my house!

Apple Cinnamon Roll Cake
Serves 6
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
99 calories
26 g
0 g
0 g
0 g
0 g
99 g
47 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
99g
Servings
6
Amount Per Serving
Calories 99
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 14g
Protein 0g
Vitamin A
0%
Vitamin C
3%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 12.4 oz. tube of cinnamon rolls with icing
  2. 1 21 oz. can of apple pie filling
Instructions
  1. Preheat oven to 350° and spray a 9" X 9" pan with baking spray.
  2. Open the tube of cinnamon roll dough. Set the icing aside. Cut the cinnamon rolls into quarters and place in a mixing bowl. Open the apple pie filling and pour into the mixing bowl. Stir together and then spread evenly into the prepared pan.
  3. Bake for 35-40 minutes or until golden brown. Remove from the oven and cool for a minute or two.
  4. While the cake is cooling pour the icing into a plastic baggie and seal it. Cut a small piece off of one of the bottom corners. Squeeze the icing bag to drizzle the icing over the still warm cake.
  5. Cut, serve and enjoy!
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calories
99
fat
0g
protein
0g
carbs
26g
more
My Sweet Sanity http://mysweetsanity.com/

Need a visual of the recipe? Check out the video tutorial below! ↓

 
 

 


Dessert Bagels for Breakfast Three Ways

by Jennifer Wieland
Dessert Bagels for Breakfast Three Ways #ThomasBreakfastTour
I was compensated for this post by Thomas’ but all thoughts and opinions are 100% my own.

 

I am a gal who likes her sweets! I know, I know, I know hard to tell on this site but that’s how I roll. I’m that mom who will let her kids eat cake once in a while for breakfast and justify it because hey, there’s eggs and milk in it. Since Thomas’® Bagels are a staple in my house I like to come up with fun and delicious ways to take them from a basic boring bagel and schmear to a delicious treat that’s more like a dessert bagel for breakfast. 

Dessert Bagels for Breakfast Three Ways #ThomasBreakfastTour

The Chocolate Covered Strawberry Bagel

Quick, easy and delicious to put together this chocolate covered strawberry bagel not only tastes great but gives you a dose of healthy strawberries but a bump of caffeine with the chocolate sauce.

Dessert Bagels for Breakfast Three Ways - The chocolate covered strawberry bagel #ThomasBreakfastTour

To make toast a Thomas’ Bagel and then top with cream cheese, sliced strawberries and of course some chocolate sauce.

The Elvis Presley Bagel

This protein packed, sweet treat is a deliciously delightful way to start your day and will leave you saying, “Thank you! Thank you very much!” 

Dessert Bagels for Breakfast Three Ways The Elvis Presley Bagel #ThomasBreakfastTour

To make toast your Thomas’ Bagel and then top with your favorite peanut butter, sliced bananas, a chocolate sauce drizzle and then a salted caramel drizzle. 

The Apple Pie Bagel

What’s more American than apple pie? It is the quintessential American dessert but why stop it at just dessert. This bagel is the perfect slice of apple pie minus the pie crust and scoop of ice cream. Although, now that I think about it a scoop of ice cream would be awesome here!

Dessert Bagels for Breakfast Three Ways - The Apple Pie Bagel #ThomasBreakfastTour

To make toast your Thomas’ Bagel and then top with brown sugar and cinnamon cream cheese, thin slices of apple, a sprinkle of cinnamon-sugar and then a drizzle of caramel sauce.

Dessert Bagels for Breakfast Three Ways #ThomasBreakfastTour

Now that you have some fresh new ideas on how to make your breakfast feel more like a decadent dessert I want to let you know about my visit to the Thomas’ Toaster Truck when they stopped in Chicago during the Shamrock Shuffle on one of the stops of the #ThomasBreakfastTour recently.

Dessert Bagels for Breakfast Three Ways #ThomasBreakfastTour

My daughter and I had fun placing our order, checking out the inside of the giant toaster truck and all of the fun bagel and English muffin activities. She loved getting to play the toaster game and loves that she now has her own cutting board to use in her kitchen. The tables were all made to look like stacks of bagels and English muffins. They were so stinking cute! The event was a huge hit not only with us but with the runners that day who needed to refuel after their run. 

Dessert Bagels for Breakfast Three Ways #ThomasBreakfastTour

For more information on Thomas’ Bagels and English Muffins, food ideas and to follow along on the #ThomasBreakfastTour be sure to follow Thomas’ on Instagram!

 

 


Oatmeal Raisin Apple Muffins

by Jennifer Wieland
It's National Raisin Week so enjoy it with some yummy Oatmeal Raisin Apple Muffins #RaisinHOP

 

It’s National Raisin Week and a group of us bloggers decided to get together and create some super yummy, out of this world raisin recipes for all of you. I debated for weeks on just what my recipe would be. I didn’t want to do the standard cookie and I have been trying to eat healthier (meaning not as much fat) as usual and decided to go with an Oatmeal Raisin Apple Muffins recipe. 

I love muffins for breakfast! They are so easy to grab and go when you are running around on a busy morning. I also like that for muffins you can mix up the dry ingredients in advance and store them in a baggie or a sealed container and add the wet ingredients when you are ready to bake. This makes having a warm, fresh muffin on a weekday morning a snap. It's National Raisin Week so enjoy it with some yummy Oatmeal Raisin Apple Muffins #RaisinHOP

These muffins are made even better because they are super moist and flavorful. They have so much apples and raisins you are getting something good for you in each and every bite. The topping gives them a nice little bit of sweet and crunchy.

It's National Raisin Week so enjoy it with some yummy Oatmeal Raisin Apple Muffins #RaisinHOP

 

Oatmeal Raisin Apple Muffins
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2636 calories
520 g
422 g
41 g
61 g
16 g
1186 g
644 g
288 g
1 g
20 g
Nutrition Facts
Serving Size
1186g
Amount Per Serving
Calories 2636
Calories from Fat 362
% Daily Value *
Total Fat 41g
63%
Saturated Fat 16g
80%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 422mg
141%
Sodium 644mg
27%
Total Carbohydrates 520g
173%
Dietary Fiber 23g
93%
Sugars 288g
Protein 61g
Vitamin A
29%
Vitamin C
15%
Calcium
63%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffins
  1. 1 c. all-purpose flour
  2. 1 c. oat flour (pulverize old fashioned oats in a food processor or blender)
  3. 1/2 c. sugar
  4. 1/4 c. dark brown sugar
  5. 1 1/2 tsp. cinnamon
  6. 1/4 tsp. baking soda
  7. 1 c. milk
  8. 1/2 c. natural applesauce
  9. 2 eggs
  10. 1/2 c. organic raisins
  11. 1 c. granny smith apples (peeled, cored and finely diced)
For the topping
  1. 1/4 c. dark brown sugar
  2. 3 tbsp. all-purpose flour
  3. 1 tbsp. butter, melted
  4. 2 tbsp. old fashioned oats
For the muffins
  1. Preheat the oven to 400° and line a muffin tin with liners and spray with baking spray.
  2. In a large bowl combine the dry muffin ingredients and stir to combine. Make a well in the center and add the wet muffin ingredients. Stir to combine. Stir in the raisins and the apples.
For the topping
  1. In a bowl combine the brown sugar, flour and cinnamon and stir together to combine and break up any lumps. Stir in the melted butter and mix until combined. Stir in the oats.
  2. Fill the muffin tin liners to 2/3 of the way filled and sprinkle some of the topping on each one.
  3. Bake for 15-20 minutes. Let cool in the pan for 5 minutes and then remove. Eat warm or continue cooling.
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calories
2636
fat
41g
protein
61g
carbs
520g
more
My Sweet Sanity http://mysweetsanity.com/
 
For more delicious recipes featuring raisins for National Raisin Week, visit a few of my favorite blogs:

 


Super Moist Box Mix Pumpkin Spice Crumb Cake

by Jennifer Wieland
Super Moist Box Mix Pumpkin Spice Crumb Cake

I don’t know if I have ever mentioned this on here before but I hate the word moist! I know that I am not alone in this dislike of the word but I tried to find another word to describe this cake and the other options were even worse. Damp, dank, oozy, soggy… You get the idea here not a one of them was a good word choice for a cake. They were all wrong, wrong, wrong and so here we are now, stuck with the word moist to describe this Moist Box Mix Pumpkin Spice Crumb Cake. Okay, now that we have examined one of my neuroses let’s move on shall we?

We are huge fans of coffee and crumb cakes in our house. In fact, it is one of the few breakfast items my 10-year-old son will eat with his sensory issues. Because of this, I always try to have crumb cake on hand just for him. Don’t worry I am not sending him out into the cruel world with just that in his belly. He usually also has some fruit to go with it. Sadly, I can’t get him to eat eggs, bacon, sausage or pretty much any other breakfast items. So like I said, crumb cake it is for us on hand at all times. To change it up a bit and make it more seasonal I decided to make this Pumpkin Spice Crumb Cake and I am so glad that I did. This is a perfect weekend treat to share with family and friends.

This cake is so easy to make as it mixes up in just minutes since the base for it is a box mix. It’s just a matter of blending the cake batter and the crumb topping and spreading it all out in the pan. The pumpkin helps keep the cake super moist (Ugh, there’s that word again!) and skipping the oil altogether is a plus in my opinion and a way to cut out some calories.

Super Moist Box Mix Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake
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3319 calories
546 g
527 g
112 g
51 g
47 g
1249 g
2651 g
111 g
2 g
57 g
Nutrition Facts
Serving Size
1249g
Amount Per Serving
Calories 3319
Calories from Fat 988
% Daily Value *
Total Fat 112g
173%
Saturated Fat 47g
236%
Trans Fat 2g
Polyunsaturated Fat 21g
Monounsaturated Fat 36g
Cholesterol 527mg
176%
Sodium 2651mg
110%
Total Carbohydrates 546g
182%
Dietary Fiber 15g
60%
Sugars 111g
Protein 51g
Vitamin A
1538%
Vitamin C
39%
Calcium
102%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 15.25 oz. box spice cake mix
  2. 1 15 oz. can pumpkin
  3. 2 lrg. eggs
  4. 2 tbsp. milk
For the crumb topping
  1. 3/4 c. all-purpose flour
  2. 3 tbsp. dark brown sugar
  3. 2 tbsp. sugar
  4. 1/4 tsp. pumpkin pie spice
  5. 5 tbsp. butter, melted
  6. confectioner's sugar
Instructions
  1. Preheat oven to 350° and spray a 9"x13" pan with baking spray.
  2. In a large bowl combine the cake mix, pumpkin, eggs and milk and beat with a mixer on low speed for 30 seconds to combine. Turn the mixer up to medium speed and beat for 2 minutes. Spread the batter into the prepared pan.
  3. In a bowl combine the flour, brown sugar, sugar and pumpkin pie spice with a fork and be sure to break up any lumps. Pour in the melted butter and stir with the fork. As the dry ingredients become moist they will turn into a crumb texture. Sprinkle over the cake batter.
  4. Bake the cake for 28-32 minutes. Let the cake cool and once cool dust with confectioner's sugar.
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calories
3319
fat
112g
protein
51g
carbs
546g
more
My Sweet Sanity http://mysweetsanity.com/

A special thank you goes out to the kindergarten teachers at my children’s school for being my guinea pigs for this recipe and for volunteering to continue being my taste testers. Y’all are some of the best teachers!

 

 


S’mores Muffins

by Jennifer Wieland
S'mores Muffins

The other day a fellow blogger was looking for s’mores recipes for a recipe roundup that she was planning on doing. I thought, hmmm, I think I may have a couple and so I looked. You know what? I had more than a couple, I had several and I only shared like three of them with her because I didn’t want to look like I had some sort of crazy fixation with s’mores but you know what? I think I do have some crazy ass fixation with s’mores because since then all I have been able to think about is s’mores recipes. I currently have about five ideas running through my head all about s’more-y goodness. One of those recipes that popped into my head was for S’mores Muffins because you know what’s better than a s’more? A s’more muffins first thing in the morning warm and yummy fresh out of the oven.

Once I had the idea of a s’mores mufiin in my head I decided I wanted to go with a brown sugar and cinnamon based muffin batter to provide the warmth and flavor of what would have been the graham cracker in a normal s’more. Then of course I needed to add the marshmallow but the thing with regular mini marshmallows is that they would just melt and dissolve into the batter if you cooked them. That’s where Jet-Puffed Mallow Bits come in. I have used these before in my S’mores Cookies and they are perfect. Since they are really tiny and the dried marshmallows, like the ones in the little hot chocolate packets or cereal they hold up to baking. They do not dissolve into nothingness and they maintain there shape while providing the necessary marshmallow flavor. Finally, I used mini chocolate chips as the chocolate to get the most chocolate I could throughout the muffins.

S'mores Muffins

S'mores Muffins
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3610 calories
477 g
421 g
166 g
57 g
37 g
1054 g
1339 g
259 g
1 g
119 g
Nutrition Facts
Serving Size
1054g
Amount Per Serving
Calories 3610
Calories from Fat 1478
% Daily Value *
Total Fat 166g
256%
Saturated Fat 37g
186%
Trans Fat 1g
Polyunsaturated Fat 24g
Monounsaturated Fat 95g
Cholesterol 421mg
140%
Sodium 1339mg
56%
Total Carbohydrates 477g
159%
Dietary Fiber 13g
51%
Sugars 259g
Protein 57g
Vitamin A
25%
Vitamin C
1%
Calcium
129%
Iron
55%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. all-purpose flour
  2. 1/4 c. sugar
  3. 1/2 c. dark brown sugar
  4. 2 1/2 tsp. baking powder
  5. 1/4 tsp. baking soda
  6. 1/4 tsp. salt
  7. 1 tsp. cinnamon
  8. 1 tsp. vanilla
  9. 1 c. milk
  10. 1/2 c. oil
  11. 2 eggs
  12. 3/4 c. mini chocolate chips
  13. 3/4 c. Jet-Puffed Mallow Bits
  14. Cinnamon-Sugar
Instructions
  1. Preheat oven to 400° and line muffin pan with liners.
  2. In a large bowl add the first seven dry ingredients and stir together with a fork making sure to break up the brown sugar completely. Form a well in the center of the dry ingredients and add all of the wet ingredients. Stir together until completely combined and minimal lumps remain. Stir in the chocolate and marshmallows. You can reserve some of the marshmallows and chocolate and sprinkle them on the tops of the muffins before baking as I did. Sprinkle the tops of the muffins with some cinnamon-sugar.
  3. Place the pans in the oven and bake for 16-18 minutes or until a tester comes out clean. Cool the muffins in the pan for 5 minutes and then transfer to a wire rack to finish cooling or enjoy still warm.
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calories
3610
fat
166g
protein
57g
carbs
477g
more
My Sweet Sanity http://mysweetsanity.com/
These muffins would be a great treat to bring into your co-workers or to take with on a camping trip and it pairs perfectly with some coffee!

 

 


Spinach, Chive, Sun-Dried Tomato & Cheese Scones

by Jennifer Wieland
Spinach, Chive, Sun-Dried Tomato & Cheese Scones

 

 

 

 

ABC Family's Young & Hungry Food Blogger ChallengeThe new challenge in the Young & Hungry Food Blogger Challenge is up and it’s a favorite of mine. It’s cheese! I, like many of you am a huge cheese fan and was so happy to get to work with cheese in this contest. I wanted to do something different from what I thought most of the other bloggers would be doing and wanted to do a baked treat instead of a meal or appetizer. So I decided to go with one of my favorite recipes that I make… Spinach, Chive, Sun-Dried Tomato & Cheese Scones.

One of my favorite things to do while baking is to slip in some veggies that the kids don’t even know are there. They will eat a cupcake and have no idea there are pureed carrots or sweet potatoes nestled inside all of that yummy goodness. I also like to change-up my baking and take something that is normally considered a sweet and make it into a savory dish. Seriously, these spinach, chive, sun-dried tomato & cheese scones are an absolute delight and perfect any time of the day you need a little bite to eat.

Spinach, Chive, Sun-Dried Tomato & Cheese Scones

Spinach, Chive, Sun-Dried Tomato & Cheese Scones
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2628 calories
277 g
495 g
137 g
75 g
77 g
797 g
1421 g
29 g
4 g
50 g
Nutrition Facts
Serving Size
797g
Amount Per Serving
Calories 2628
Calories from Fat 1203
% Daily Value *
Total Fat 137g
210%
Saturated Fat 77g
384%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 42g
Cholesterol 495mg
165%
Sodium 1421mg
59%
Total Carbohydrates 277g
92%
Dietary Fiber 11g
43%
Sugars 29g
Protein 75g
Vitamin A
105%
Vitamin C
17%
Calcium
177%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ½ c. All-purpose flour
  2. 1 tbsp. Sugar
  3. 2 ½ tsp. Baking powder
  4. ¼ tsp. Garlic powder
  5. 1/4 tsp. Onion powder
  6. ½ c. Butter, cold and cubed
  7. 1/3 c. Fresh baby spinach, finely chopped
  8. 1 tbsp. Chives, chopped
  9. ¼ c. Sun-dried tomatoes, finely diced
  10. ½ c. Three cheese blend - Parmesan, Asiago & Romano
  11. ¾ c. Milk
  12. 1 lg. Egg
  13. 1 tbsp. Olive oil
Instructions
  1. Preheat oven to 400ᴼ and line a baking sheet with parchment paper or a silicone liner.
  2. Place the flour, sugar, baking powder and garlic powder in a large bowl and stir together. Cut the cold butter into the dry ingredients using a pastry blender until the ingredients start to look like coarse crumbs and there are no longer large chunks of butter. Stir in the spinach, chives, sun-dried tomatoes and cheese. Whisk together the milk, egg and olive oil and then add to the dry mix. Stir until it starts to come together and then using your hands if necessary finish mixing the ingredients together.
  3. Shape the dough into a flattened circle and then cut into eight wedges. Place each of the wedges on the lined baking sheet leaving a few inches in between each one. Bake in the oven for 20-25 minutes. Carefully remove the scones from the pan and place them on a cooling rack.
  4. Serve the scones while they are still warm with some butter.
Notes
  1. You can also blend the ingredients in a food processor if that is easier for you just be sure not to over blend.
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calories
2628
fat
137g
protein
75g
carbs
277g
more
My Sweet Sanity http://mysweetsanity.com/

 

TO VOTE FOR MY SPINACH, CHIVE, SUN-DRIED TOMATO & CHEESE SCONES
RECIPE CLICK HERE!

THANK YOU!

 

ABC Family's Young & Hungry Food Blogger Challenge

In “Young & Hungry,” two worlds collide when Josh (Jonathan Sadowski Sadowski), a wealthy young tech entrepreneur, meets Gabi (Emily Osment), a feisty young food blogger, looking to be his personal chef. Gabi is desperate for the job and must prove herself, mostly to Josh’s aide ( Rex Lee), who prefers a famous chef for the job. When Josh enlists Gabi to prepare a romantic meal for him and his girlfriend, the dinner goes awry and Gabi finds herself in a very awkward position. With the help of her best friend Sofia (Aimee Carrero) and Josh’s housekeeper (Kym Whitley), Gabi turns a difficult situation into an opportunity for employment and maybe even love.

Young & Hungry stars Emily Osment (Hannah Montana), Jonathan Sadowski ($#*! My Dad Says), Rex Lee (“Entourage”), Aimee Carrero (“Blue Lagoon: The Awakening”) and Kym Whitley (“Animal Practice”) with Annie Potts (“GCB,” “Designing Women”) as a recurring guest star. The series is executive produced by Eric Tannenbaum and Kim Tannenbaum (“Two and a Half Men”), CBS Television Studios, Relativity Television, Jessica Rhoades (“Sharpay’s Fabulous Adventure”) and Ashley Tisdale (“High School Musical”). The pilot was written by David Holden (“Accidentally on Purpose”). Gabi Moskowitz, a San Francisco based food blogger, of BrokeAssGourmet.com, contributed to the development of this project.

Young & Hungry premieres on ABC Family on Wednesday, June 25th, at 8/7 p.m. CST

 


Eggnog French Toast Bake with Bourbon Caramel Sauce

by Jennifer Wieland

FTC Disclosure

12 daysYesterday morning I woke up really early after having very little sleep. It was one of those days where you should be tired when you are up since you really didn’t sleep but instead you’re wired. Ever have one of those? Well that’s how I was yesterday and while packing up goodies for the school and getting the hubby and kids ready I decided I should also work on a new breakfast recipe. I came up with an Eggnog French Toast Bake with Bourbon Caramel Sauce. Yes, clearly I was a bit overly ambitious yesterday but I get like that sometimes. The hubby and I were the ones who got to enjoy it but enjoy it we did.

As if french toast, eggnog and caramel were not already rich and decadent enough, oh no. I had to go throw them together and make something that was divine. You see for the bread I used cocktail croissants. Oh goodness, that’s right another level of richness. This is definitely something to make for Christmas breakfast or Easter even since they have eggnog out then too. It is so good! No, I mean really, soooo good! That says something too because I a, not a huge fan of french toast.

Eggnog French Toast Bake with Bourbon Caramel Sauce

Eggnog French Toast Bake with Bourbon Caramel Sauce
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3646 calories
286 g
1881 g
242 g
79 g
138 g
1216 g
1803 g
161 g
3 g
84 g
Nutrition Facts
Serving Size
1216g
Amount Per Serving
Calories 3646
Calories from Fat 2138
% Daily Value *
Total Fat 242g
373%
Saturated Fat 138g
692%
Trans Fat 3g
Polyunsaturated Fat 15g
Monounsaturated Fat 69g
Cholesterol 1881mg
627%
Sodium 1803mg
75%
Total Carbohydrates 286g
95%
Dietary Fiber 10g
38%
Sugars 161g
Protein 79g
Vitamin A
185%
Vitamin C
8%
Calcium
78%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Eggnog French Toast Bake
  1. 6 lg. eggs
  2. 1/2 c. heavy whipping cream
  3. 3/4 c. eggnog
  4. 1/2 tsp. cinnamon
  5. 1/4 tsp. nutmeg
  6. 12 cocktail croissants
For the Bourbon Caramel Sauce
  1. 1/2 c. brown sugar
  2. 1/4 c. heavy whipping cream
  3. 6 tbsp. butter
  4. 1 tbsp. bourbon
For the Eggnog French Toast Bake
  1. Preheat oven to 350° and spray a 9x13" pan with baking spray. Tear all of the croissants into 5-6 pieces and place in a large bowl.
  2. In a large bowl whisk together the eggs, cream, eggnog, cinnamon and nutmeg. Pour the custard mixture over the croissants. Stir to thoroughly coat all of the bread. Pour into the prepared pan and very lightly press down to make sure that all gaps are filled and excess liquid is absorbed some. Bake for 35-45 minutes. While that is baking make the caramel sauce.
For the Bourbon Caramel Sauce
  1. Combine the brown sugar, cream and butter in a saucepan over medium heat. Use a whisk to stir until it is all combined and the butter is melted. Continue to heat for five minutes stirring occasionally and adjusting heat as necessary. Add the bourbon and cook for five more minutes stirring occasionally. If it is bubbling up to much lower the heat some.
To serve
  1. Cut french toast bake into squares and plate. Top each with desired amount of caramel sauce.
Notes
  1. Leftover caramel sauce can be stored in an airtight container or jar in the refrigerator.
  2. In the picture two tablespoons of caramel sauce was used.
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calories
3646
fat
242g
protein
79g
carbs
286g
more
My Sweet Sanity http://mysweetsanity.com/
 

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Cherry Almond Scones

by Jennifer Wieland
Cherry Almond Scones

As I have stated many a time here in the past, I do not sleep. Usually it is due to children. This morning though I woke up at 3:00 am and there was no going back to sleep for me. Try as I might I just couldn’t get sleepy. So, I finally gave up a bit after 4:00 am and decided to get dressed and start the day early. I started laundry and was cleaning the kitchen cabinets and counters. Since the kitchen was all nice and tidy I then I figured why not bake and dirty it back up, enter Cherry Almond Scones.

I have had the idea for these banging around in my head for a few weeks now but haven’t had a chance to work on them for breakfast. I decided that today would be perfect for this recipe and set about making what is an absolutely, divine scone. I love the flavor combination of cherry and almond and to pretty up the scones I drizzled them with melted white chocolate. Can you say flavor heaven? Because let me tell you, that is what this is. If you are a fan of scones this is a must try recipe. You will not be disappointed. The scones are light, flavorful and moist.

 Cherry Almond Scones

Cherry Almond Scones
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2896 calories
307 g
656 g
172 g
40 g
105 g
806 g
794 g
101 g
4 g
55 g
Nutrition Facts
Serving Size
806g
Amount Per Serving
Calories 2896
Calories from Fat 1512
% Daily Value *
Total Fat 172g
265%
Saturated Fat 105g
526%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 47g
Cholesterol 656mg
219%
Sodium 794mg
33%
Total Carbohydrates 307g
102%
Dietary Fiber 9g
35%
Sugars 101g
Protein 40g
Vitamin A
136%
Vitamin C
19%
Calcium
95%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 c. sugar
  2. 2 c. all-purpose flour
  3. 1 tbsp. baking powder
  4. 1/4 tsp. salt
  5. 1/2 c. (1 stick) butter, cut into cubes
  6. 2/3 c. heavy whipping cream
  7. 1 egg
  8. 1 tsp. almond extract
  9. 2/3 c. frozen or fresh pitted cherries, quartered
  10. 1/4 c. white chocolate chips or discs, melted
Instructions
  1. Preheat oven to 350° and line a baking sheet with parchment paper or silicone liner.
  2. In a food processor, fitted with the pastry blade add the sugar, flour, baking powder and salt. Pulse a few times to mix well. With the food processor on add the cubed butter a few at a time and mix until it resembles coarse crumbs. In a bowl beat together the cream, egg and almond extract. With the food processor on slowly pour the cream mixture in. It will begin to form a ball and pull away from the sides. You may still have some bits that are not incorporated and that is fine. Add the cherries and fold in by hand. (I actually use my hands for this part.)
  3. Form the dough into a rectangle or circle and cut in half and cut the halves into four triangles. (You can see an example here.) Carefully move them to the lined baking sheet and bake for 20-25 minutes. Let cool for about 10 minutes and then using a spatula move to a wire rack to finish cooling.
  4. Melt the white chocolate and drizzle the tops of the scones with it.
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calories
2896
fat
172g
protein
40g
carbs
307g
more
My Sweet Sanity http://mysweetsanity.com/

Apple Cinnamon Donuts

by Jennifer Wieland
Apple Cinnamon Donuts

This morning I had to be up before the sun for hockey registration for my 6-year-old. It’s all kinds of fun getting up super early on my one day a week I am not required to set an alarm clock. It is an utter treat to get dressed on a Saturday when it is still dark outside. It is even more fun doing it without any caffeine. So after filling out the registration and heading home, only to be called because I totally missed the birth date section, I decided that not only did I need some caffeine but that I deserved a heavy dose of sugar too. Enter my apple cinnamon donuts.

Apples are probably one of my three favorite fruits, so once September comes and they are in season and on sale, well then it is time to let my apple addiction have a free reign. There are a ton of apple orchards within reasonable drives from my house and I plan on going with the kids soon. Many of the orchards also have bakeries where you can buy all sorts of treats. One treat is usually apple cider donuts. I am willing to admit that I have a completely unhealthy love affair with these donuts and while I love them as they are, I wanted to make them even more apple-y. I decided the best way to do that was to add in apples. I did try to make them healthier by baking them instead of frying them. Of course, I may have ruined that though by dredging them in melted butter.

Apple Cinnamon Donuts

Apple Cider Donuts
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2415 calories
351 g
435 g
101 g
33 g
61 g
795 g
1082 g
176 g
4 g
31 g
Nutrition Facts
Serving Size
795g
Amount Per Serving
Calories 2415
Calories from Fat 885
% Daily Value *
Total Fat 101g
155%
Saturated Fat 61g
306%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 435mg
145%
Sodium 1082mg
45%
Total Carbohydrates 351g
117%
Dietary Fiber 9g
37%
Sugars 176g
Protein 33g
Vitamin A
64%
Vitamin C
8%
Calcium
43%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 c. all-purpose flour
  2. 1/4 c. sugar
  3. 1/4 c. firmly packed, light brown sugar
  4. 3/4 tsp. baking powder
  5. 1/4 tsp. baking soda
  6. 1/4 tsp. salt
  7. 1/4 tsp. cinnamon
  8. 1/4 tsp. nutmeg
  9. 1/4 c. buttermilk
  10. 1/2 c. apple cider
  11. 1 lrg. egg
  12. 1/2 c. shredded apples (I used Granny Smith.)
  13. 1/2 c. butter, melted
  14. 1/4 c. sugar
  15. 3/4 tsp. cinnamon
Instructions
  1. I used a mini-donut maker to make my donuts so I plugged it in to preheat. If you are using a donut pan it should come with directions on how to bake them. More than likely though you will bake mini-donuts at 425°. Be sure to spray either the pan or donut maker with cooking spray.
  2. In the bowl of a stand mixer add the flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Mix on low until well mixed. In another bowl, whisk together the buttermilk, apple cider and egg. Add the wet ingredients to the dry and mix on low-speed until combined. Do not over mix. Stir in the shredded apples.
  3. If baking donuts in the oven bake for 6-8 minutes and if baking in a donut maker it should only be 2-3 minutes before they are done. Mix the remaining sugar and cinnamon in a bowl. Once the donuts are cool enough to handle, dip into the melted butter and then dredge them in the cinnamon-sugar mixture.
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calories
2415
fat
101g
protein
33g
carbs
351g
more
My Sweet Sanity http://mysweetsanity.com/

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