Category: Breakfast and Brunch

Blueberries for Days

Breads and Muffins, Breakfast and Brunch

The last time I went to the store, they had organic blueberries and raspberries on sale. They were buy one get one free, so I loaded up! Katie can sit an eat an entire container of raspberries (same) so those did not last very long. Rebecca also likes to sit and pick the plumpest blueberries from the containers and eat them mindlessly while reading or watching TV. I am happy for this healthy habit, because it negates all the chips and ice cream we eat during the summertime 😉

Yesterday I spied a couple more containers of blueberries left, so I asked them what they wanted me to make for breakfast; blueberry waffles, pancakes, or muffins. Pancakes was the number one resounding pick, but I knew I probably had plenty left for muffins as well!

So I made a recipe similar to this. Instead of the honey, I added one tablespoon of sugar and one tablespoon of syrup, which was just the perfect amount of sweetness against the sweet but tart blueberries. They were a hit! Clean plates all around!

After our bellies settled, I decided to get back in the kitchen and bake the muffins. Fruity muffins make me feel like I am eating a semi-healthy treat; after all, they are filled with fr

VERY Blueberry Muffins

Ingredients

1 stick of unsalted butter, melted and cooled 2 large eggs 1/2 cups milk 2 cups all purpose flour 3/4 cup sugar, plus 1 teaspoon for the tops at the end 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 pints fresh blueberries (1 pint would be fine, but I wanted to use them all up) Directions- Preheat oven to 375 and line 2 6- cup muffin tins or 1 12-cup muffin tin with liners. Whisk the eggs, butter, and milk together in one bowl. In another bowl, whisk all of the dry ingredients. Stir the wet ingredients in to the dry ingredients. Gently fold in the blueberries. Using an ice cream scoop, divide all the batter in the muffin cups. Sprinkle the tops with the remaining sugar. Bake for about 25-30 minutes. The muffins should be golden brown and as with most baked goods, you can test it out with a toothpick or knife to make sure it comes out clean. Enjoy! Let cool a little- molten blueberries are no fun to bite in to =)

Improvising in the Kitchen

Breakfast and Brunch

Hello guys! Hope everyone is having a great Passover/Easter weekend. The weather was pretty yucky yesterday, but the sun is finally out and we can all enjoy being together with family and friends, no matter what your beliefs are!

So yesterday, Becca really wanted to make blueberry muffins. When I cleaned out the pantry not too long ago, I found a box of Jiffy Blueberry Muffin Mix, so we mixed it up and got it all ready to go in the oven, then the oven would not heat past 150 degrees. Hmmmm. So, we just kept the batter and this morning I made mini pancakes on my electronic mini-pancake maker, which is a thing.

They came out super yummy! They tasted just like the blueberry muffins, but in pancake form! The only thing I did is add a few fresh blueberries to the batter to add more of a fresh blueberry taste. This one box made 6 mini-pancakes, and they were fabulous!

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French Toast Kinda Morning

Breakfast and Brunch

My girls recently said their daddy made better French Toast because his was plain and mind was too fancy. So I made “plain” French toast this morning with white bread The batter was 8 eggs, about a cup of milk, a couple tablespoons of vanilla, and my secret weapon, freshly grated nutmeg. I cooked each batch in a nonstick pan with plenty of butter each round.

Now I hold the best French Toast recipe 😂

Cream Cheese Berry Hand-Pies

Breakfast and Brunch, Kids, Sweet Treats

I made these yummy little hand pies yesterday. Becca and I really love them, but I made enough to share with my neighbor. I made one with just raspberries, a few with both, and the rest with blueberries.

I rolled out the pie crusts and cut them in 4 pieces each (8 all together). On each small pie crust, I spread a little cream cheese to cover almost the entire piece. You need a little blank space around the edges so you can pinch them together.

For the berry filling, I mixed together the following in a bowl- 1 pint blueberries, 1/2 pint raspberries. 1/4 cup of white sugar, 2 tablespoons cornstarch, a few about a teaspoon of cinnamon, a splash of vanilla, and a pinch of salt. I also would normal add a splash of lemon juice or orange juice, but I had none 😦  I used 1 heaping tablespoon per hand pie, closed them up and pinched the edges together with my fingers then a fork. I also brushed each pie with a some egg wash.

I baked them at 400 for about 15 minutes. I did them in 2 batches. There will be some leakage from the berries and possibly cream cheese, but that is fine.  They taste really great with a cup of coffee!

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