Vampire Doughnuts

You don’t have to be super crafty to make this breakfast! I just bough some fangs at the dollar store. I cut mine apart since I had smaller doughnuts if I folded them and put them in they just broke apart the doughnut. I made a quick powder sugar icing using powder sugar a little milk and food coloring to get the red and black. I actually did the red first then just added the black to it so I just used one bowl. Bonus points for being lazy and less cleanup! Anyway I then put the icing in snack baggies clipped off the end and piped it on. Easy! The eyes are store bought candies you can find near the sprinkles. HEB, Kroger, Walmart, Hobby Lobby, etc they all have them.

Hope you have a spook-tacular day!

Spinach Quiche Muffins

I forgot to post this recipe from last Spring. My son’s teacher is super healthy so for teacher appreciation week I made these little quiches and put in a cupcake holder I made. They where a huge hit and super easy to whip up.  I made 2 batches one with feta and one with cheddar cheese.

Spinach Quiche Muffins

(Adapted from To Simply Inspire)

 

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1 TBSP coconut oil
2 cups of fresh baby spinach (1 cup if you don't prefer lots of spinach)
7 eggs or 1¾ cup of egg whites or egg substitute. (I like to use more egg whites for a much healthier version of 1¾ cup of liquid egg white and 1-2 whole eggs)
1 8 oz package baby bella or white mushrooms, sliced or diced small
¼ c. finely diced red bell pepper, optional
¼ c. finely diced onion, optional
¼ cup shredded cheese of your choice, optional I love a little feta sometimes.
Pepper to taste
You can really add whatever you'd like to these. Ground turkey sausage, bacon, Asparagus, broccoli, etc. Be creative.

 

Preheat oven to 350 degrees

 

Heat coconut oil in a large skillet on medium heat.

Sauté the mushrooms (and onions and peppers if using) for about 5-6 minutes

Then add the spinach and cook for about 4 more minutes or until tender.

Drain the excess liquid very well.

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, onion, red pepper and cheeses (if using) and mix well.

Divide mixture evenly between the muffin tin.

Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.

Store in the refrigerator or freeze. Just pop them in the microwave when you're ready to eat them.

Slow Cooker Pumpkin French Toast

It’s Fall ya’ll! Bring on everything pumpkin! We are trying to get a cold front in Texas, but it’s not all it’s cracked up to be. The humidity is insane, but on a positive note, it’s the first of many and we need them to roll in to get rid of the monster mosquitos.

So this is something I was making for breakfast over the weekend, but it actually is better as a dessert. It's more like a bread pudding. Really good, but a little heavy.

Slow Cooker Pumpkin French Toast

(Adapted from Damn Delicious)

 

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1 1/2 cups milk
1 cup pumpkin puree
4 large eggs
1 tablespoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
2 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
2 tablespoons confectioners’ sugar
1/4 cup chopped pecans

FOR THE CRUMB TOPPING
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cut into cubes

FOR THE CREAM CHEESE GLAZE
2 tablespoons cream cheese, at room temperature
1/4 cup confectioners’ sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl.

Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.

Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
In a large glass measuring cup or another bowl, whisk together milk, pumpkin, eggs, pumpkin pie spice and vanilla.

Place a layer of bread cubes evenly into the slow cooker.

Pour pumpkin mixture evenly over the bread cubes.

Sprinkle the crumb topping evenly over the bread cubes.

Cover and cook on low heat for 3-4 hours or high for 1-2 hours.

To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth.

Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.

Blueberry Lemon Pancakes with Lemon Curd

I love the weekends, we always make a big breakfast and I finally get to experiment with the recipes that take a little more time. I have to say this is a quick version of lemon curd. You can make it ahead of time if you like to add it cold or make day of and serve it hot on the pancakes like I did. For 3 people this made the perfect amount for us. Hubby said this is the lightest pancake I’ve ever made and it’s at the top of his list to have me repeat. I had just a little curd leftover and made crepes to use the curd as a filling and it really hit the spot for a quick week night dessert.

Blueberry Lemon Pancakes with Lemon Curd

(Adapted from Jessica in the Kitchen)

 

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Pancakes:

1 cup pastry flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar
1 cup buttermilk
3 tablespoons fresh lemon juice
1/2 cup fresh blueberries
2 Tablespoons butter, melted and cooled slightly
oil or butter for cooking

 

In a large bowl, add the flour, sugar, baking powder, baking soda and salt.

Add the egg, buttermilk, butter and lemon juice. Stir until just combined; the batter may be lumpy.

Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or butter.

Using 1/4 cup measuring cup, fill it half way and pour the butter onto the pan in a circle. Add a few blueberries on top.

Wait until some bubbles start to form and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through. Serve pancakes hot.

Lemon Curd:
1/3 cup juice (from about 2 lemons)
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 oz.) sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch of salt

 

Heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling.

Whisk the eggs in a small bowl, then gradually whisk in the sugar.

Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes.

Immediately remove the pan from the heat and add in the cold butter and mix until incorporated.

Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl.

Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

Put it Together
Top the pancakes with any amount of lemon curd you desire.

Apple Pie Danish

Did you know it’s easy to create a fancy Danish for breakfast that doesn’t take a ton of work? These came out really good, the only thing I would recommend is not using is the butter busting biscuits, but since I only had those on hand I used them anyway. The flaky ones would give you more of a Danish pastry feel to them. Overall super easy to make with a limited amount of time or surprise guest.

Apple Pie Danish Biscuits

(Adapted from Food, Folks and Fun)

 

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16.3-oz tube Pillsbury Grands!® Original Southern Style Biscuits
4 ounces cream cheese, softened
¼ cup powdered sugar, divided
¼ teaspoon vanilla extract
1 cup apple pie filling
1 teaspoon milk

 

Move oven rack to middle position and preheat to 350 degrees F. Line cookie sheet with parchment or silicone baking mat; set aside.

In a small bowl, add cream cheese, 2 tablespoons powdered sugar, and vanilla. Use a rubber spatula to mix until combined and no lumps remain.

Remove biscuits from tube and space out evenly on prepared cookie sheet. Use bottom of a can to press into each biscuit.

Press until flattened and a shallow depression is formed for the filling. (I just used the can that the apple pie filling came in.)

Spread apple pie filling out evenly among each biscuit.

Repeat with cream cheese mixture.

Bake for 17-20 minutes, or until edges of biscuit start to turn golden brown. Remove from oven and place sheet on wire rack to cool until warm, about 20 minutes.

To make glaze add remaining 2 tablespoons powdered sugar and milk to a small bowl. Mix until smooth, adding more milk or sugar to reach desired consistency. Use a fork or spoon to drizzle glaze over biscuits. Serve immediately.