I do have a legitimate excuse for this because I was cooking for non other than... my in-laws. I was a bit of a crazy person that morning and didn't even have a chance to drink a Bloody Mary, my all time favorite any time of day drink. But I did cook a bangin' ass breakfast after drinking about 5 cups of coffee.
There was seven of us total and everything came out excellent, on time and most importantly hot! We all sat at a set table complete with flowers and vintage floral table cloth napkins freshly purchased from XOVintage. Right next to the baby chickens, which are currently renting a space in our dining room while they await the construction of their beautiful new coop! But anyways, it was a miracle to get all of us together, for more than an hour to sit down to a homemade meal, not purchased or made by the guest of honor, my mother-in-law.
~The Menu~
Nutella and Brie &
Peach Preserves and Brie
Breakfast Croissants
Scrambled Eggs and Cheese
Slow Cooker French Toast
Homemade Waffles with Fresh Blueberry Sauce
Buffalo Home Fries
Bacon and Sausage
Lemon Meringue Cupcakes
Chocolate Mousse Cupcakes
Breakfast Croissants:
Makes 16
- One container of Pillsbury Crescent Rolls
- Whatever filling your little heart desires...in this case, it was a schmear of Nutella and a dollop of Brie in one batch and a scoop of Peach Preserves and Brie in the other
I prepped these the night before so I was able to just pop em in the oven the next day.
Preheat oven to 350. Line a pan with parchment paper for easy cleanup.
Assemble croissants and give it your best attempt to make it look like they do on the package. But don't worry, because they probably won't!
Bake for about 10 minutes or until lightly golden brown. They might ooze out a little but it's just more dipping for your croissant! Serve immediately.
Slow Cooker French Toast:
Serves about ten
- One loaf of any old bread. Yes, literally any old bread. I prefer a heartier bread that can handle soaking up all the eggs and milk. I go to the "day old" baked goods section of the grocery store.
- 8 eggs
- 2 1/2 cups of milk
- Half a stick of butter
- 1 Tbs cinnamon
- 2 Tbs vanilla
- 1/4 brown sugar
The night before you plan to serve this, spray your beloved crock pot with some cooking oil. I forgot to do this step so my pot will be soaking for the next few days or even weeks.
Layer your bread in the crock pot.
Combine the eggs, milk, cinnamon, vanilla and brown sugar in a mixing bowl. Add the brown sugar.
Pour over the bread. Use your hands to make sure all the bread is soaked. Cut up your stick of butter into chunks and throw it in too.
Cook all night on low temp. Don't cook more than 7 hours or it may burn, depending on your crock pot. If you have one with a timer, I'm jealous.
Serve warm with real maple syrup. Any maybe some more brown sugar.
Homemade Waffles with Blueberry Sauce
Makes about 10-12 waffles
- 1 3/4 cup flour
- 2 Tbs sugar
- 1 Tbs baking powder
- 2 eggs
- 1 3/4 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla
I prepped the dry ingredients the night before so all I had to do was add the wet in the morning...and ask my mother in law to bring more eggs because we used the rest.
Combine the flour, sugar and baking powder in a bowl.
In a separate bowl, combine your milk, eggs, vanilla and oil. Add this to the flour mixture.
You know the rest. I am assuming you know how to use your waffle iron.
Blueberry Sauce:
In a small saucepan, cook about a pint of blueberries over medium heat. Add about 3 teaspoons of sugar. When the blueberries start to break down and there is a good amount of liquid, add 1/2 teaspoon of cornstarch. Should take about 8-10 minutes. If it seems to be too thick, you can a tiny bit of water. Keep stirring until it is the consistency you want.
Serve on waffles and/or eat out of the bowl.
Buffalo Home Fries:
Already blogged! Ooooh a photo!
Lemon Meringue Cupcakes:
Makes 12
For Cupcakes...
- 1/2 cup cake flour
- 1/2 cup King Arthur's unbleached All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp lemon zest
- 2 eggs
- 3/4 cup of sugar
- 1 1/2 tsp real lemon extract
- 1/2 cup oil
- 1/2 cup buttermilk (or 1 tsp vinegar, fill up to 1/2 cup with milk)
Preheat oven to 360. Yes, this sounds strange but for my oven it works perfectly!
In a medium bowl, combine flours, baking soda, baking powder and lemon zest.
In a stand mixer, beat the eggs. Add the sugar then oil. Add lemon extract.
On a slow speed, alternate adding the flour mixture and buttermilk. I always scrape the bottom of the bowl to make sure everything has been incorporated.
Fill cupcake liners 2/3 of the way and bake for about 18 minutes or until edges are just turning golden brown. Set aside to cool.
For Filling...
Make a package of lemon pudding pie filling according to directions on the box. I would never normally use this if I were selling these but I knew for certain it would taste good. It's the way my Noni does lemon meringue pie and I made the cupcakes for her. And I had no time to experiment and play around. The in-laws were coming...
For Meringue Topping...
This was also on the box of the lemon pie pudding filling! Over a double boiler on low heat, beat three room temperature egg whites and 1/4 cup of sugar. Add 1/4 tsp cream of tartar. I use my emulsion blender attachment for this.
Beat for about 10 minutes and egg whites are white and frothy. I also add this to my Kitchen Aide mixer with the whisk attachment for extra fluffiness.
Assembly...
Cut out the centers of your cooled cupcakes with a smooth edged sharp knife. Kinda like a cone shape. Fill your cupcake with about a teaspoon of lemon filling. Use a star tip and pastry bag to pipe on your frosting. Then whip out your blow torch and make a toasty top.
Chocolate Mousse Cupcakes:
Makes 12
For the Cupcakes...
- 1 cup flour
- 2 eggs
- 1/2 cup cocoa powder
- 6 Tbs butter
- 1/2 tsp baking soda
- 1/2 tsp baking power
- 1 cup sugar
- 1 tsp vanilla
- 3/4 cup milk
Preheat oven to 350.
Using the stand mixer, cream the butter and sugar together.
In a separate bowl, combine your flour, baking powder, baking soda and cocoa powder.
Add your eggs and vanilla to the creamed butter and sugar. Scrape the bowls to make sure everything is incorporated.
Slowly add you flour mixture and milk alternating each one at a time.
Beat until ingredients are just blended.
Fill cupcake liners 2/3 of the way. I always use my ice cream scooper.
Bake about 18 minutes or until a toothpick comes out clean.
For the Filling...
Whip about 1/2 cup of heavy whipping cream in a mixer until thick and smooth. Put in fridge for later.
In a microwave safe bowl, melt 4 oz of semi sweet chocolate chips and about 2 tsp of heavy cream.
Let cool about 5 minutes. Add a heaping spoonful of whipped cream to the chocolate and gently stir. Add the remainder of the whipped cream and fold carefully into the chocolate. Refrigerate until ready to use.
For the Frosting...
Follow the directions on the back of the Hershey's Cocoa Powder box. Seriously, it's the best chocolate frosting ever. Melt a stick of butter. Add 2/3 cup of cocoa powder and stir. Dump in a mixing bowl and add about 3 cups of powdered sugar, one cup at a time, along with 1/4 cup of milk. You may need to adjust according to the consistency you want.
Assembly...
Cut out the middle of the cupcake with a smooth sharp knife. Pop the middle in your mouth. Use a spoon or pastry bag to fill the cupcakes with the mousse. Use a fancier tip and pastry bag to frost. top with a raspberry. Indulge.
You're Welcome.
No comments:
Post a Comment