Bacon Cheddar Waffles & Eggs with Smoked Ham and a Cherry Pepper Hollandaise

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Pinch of Everything

Savory bacon and cheddar waffles with sliced smoked ham, a sunny side up egg and a cherry pepper hollandaise. Perfect for breakfast, brunch or dinner!

I was inspired to make this by Loring Place in New York City. It makes a delicious flavor combination.

Delish had a great recipe for bacon cheddar waffles that I followed.

For the (light version) cherry pepper hollandaise:

Diced cherry peppers
3 ounces (6 tablespoons) light or reduced-fat cream cheese
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt or coarse sea salt

Add the cream cheese, lemon juice, mustard, and salt to a blender. Puree until the sauce is silky smooth. Stir in the diced cherry peppers.

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Mexican Inspired Shakshuka

Kelly Jones | Philadelphia Sports Nutrition

Happy National Egg Day! Long gone are should be the days of egg whites and fear for the yolk, and now lies the celebration of this nutrient powerhouse! Eggs are actually trending this year and Americans are celebrating not only their nutrient power but also their versatility.

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Eggplant Shakshuka Recipe

Slightly Sprightly Girl

Breakfast is my favourite meal of the day and I’m all for variety in this meal. Most of the days I consume smoothies, acai bowls, overnight oats and chia pudding or avocado toast for breakfast. However, some days I just feel an uncontrollable need to eat something spicy and that’s when I cave in and make something like I did today.
In no ways am I saying that you should restrict this dish for breakfast. Have it for lunch or dinner by all means.

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Why we should NEVER skip breakfast!

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Buckwheat Banana Pancakes Recipe

Olive + Wisteria

These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!). 

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Nutella Stuffed Pancakes Recipe

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Lorna Robertson

Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.

Ingredients
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 orange
1 tsp vanilla bean paste
150ml whole milk

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Dark Chocolate Blood Orange Cake Recipe

Everyday Strange

My entire household has been fighting off a monstrous cold for the past week, so I decided we all needed a pick me up with a little extra vitamin C. Blood oranges won’t be in season much longer, so it seemed like the perfect time to try the blood orange cake I found over at Feasting at Homeand had been dying to try out.

The original recipe includes a ganache icing and syrup topping, but when my cake came out of the oven smelling like an amazing gigantic brownie, I decided it didn’t need anything extra. It had a rich flavor with a light texture, and the hint of orange is the perfect extra twist. It requires a little extra work, but it is worth it.
Prep time – 20 mins Cook time – 50 mins Total time – 1 hour 10 mins

Author: Sylvia Fountaine | Feasting at…

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Chocolate Mousse Pie Recipe

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Instructions

For the chocolate cookie crust:

  • Heat the oven to 350°F and arrange a rack in the middle.
  • Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  • Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

For the chocolate mousse:

  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  • Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
  • Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.

For the whipped cream:

  1. 
When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
  2. To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.

Credit: Chow

Happy Cake Day!!! – Almost-Famous Molten Chocolate Cake

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Almost-Famous Molten Chocolate Cake

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE

Ingredients

For the Cakes:

6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)

1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons milk

1/4 cup vegetable oil

1 1/3 cups sugar

1 1/2 teaspoons vanilla extract

2 large eggs, at room temperature

For the Fillings and Toppings:

8 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

4 tablespoons unsalted butter

1 tablespoon light corn syrup

Caramel sauce, for drizzling

1 pint vanilla ice cream

Directions

Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.

Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.

With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

How To Assemble the Cake:

Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.

Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

Plug the hole with a cake scrap. Save or discard any remaining scraps.

Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

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Sweet Honey Baklava Recipe

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Baklava-Recipe-16

This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!

Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Ingredients:
1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.

Directions:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Check out the rest of the recipe at Nastaha’s Kitchen