Brunch Round-Up

The problem I find when ordering brunch is trying to decide between something rich and sweet, like french toast or pancakes, and something savory, like an omelet or eggs benedict. Everything always sounds good and I usually wait until everyone else at the table has ordered before making my final decision (I am pretty notorious for eating off everyone else's plates at a meal). I love all sorts of breakfast/brunch foods so when it came time to prepare my own weekend brunch I wanted to include an assortment of dishes that would appeal to any sort of food mood or appetite. 

Strawberry and Cream Scones

When I first found the recipe for these scones while perusing Joy the Baker (she is the best), I knew that I wanted to include them. I love a great danish and these seemed like they would have the perfect flavors for a Saturday morning with girlfriends. Let me tell you, they did. The recipe called to top with turbinado sugar, but instead I brushed the tops of mine with cream and then generously sprinkled vanilla sugar on top. That vanilla flavor (one of my favorites) added the perfect sweetness to these already perfect scones. 

Caramelized Onion and Gruyere Quiche

Quiche is another one of my favorite dishes and I loved this one especially because it was full of caramelized onions. I love onions, in every form, but caramelized definitely take the cake for the best. The onions were sandwiched between layers and layers of gruyere cheese and full of eggs, cream, and seasonings. I went back for thirds of this quiche during brunch- I could not get enough!

Big Cluster Granola

I can't even count on my fingers and toes how many times I have made this granola. If you haven't started making your own granola then you are terribly wrong and missing out on one of the best things in life. I could probably make this granola in my sleep, but I knew that it was perfect addition to round out the brunch menu. It is light and simple, but always a crowd pleaser!

Brunch makes for a perfect weekend. 

Brunch for a Living

I still don't know what I want to be when I grow up, but I definitely think that I could make a living out of brunching. I think most people can agree that brunch is the best meal of the weekends and the biggest reason that some people get out of bed on Saturday and Sunday mornings. This past Saturday I hosted brunch for some of my friends to celebrate the weekend, good food, and a new brunch cocktail- the Aperol Spritz. 

Along with the Aperol Spritz's I served some of my favorite brunch items - strawberry scones, quiche, and homemade granola with yogurt. I loved spending the morning preparing all this food, especially when later I was then able to sit down with my friends, a plate full of food, surrounded by friends,  and a cool drink in my hand. 

I will be sharing my brunch recipes later this week but today I wanted to spotlight our morning cocktail. I had never tried Aperol before, but my sister introduced me and told me about the Aperol Spritz. I was looking forward to trying it and found that the bright orange drink was refreshing and bubbly and a great replacement for the standard mimosa and perfect for summer!

Aperol Spritz

3 parts Prosecco

2 parts Aperol 

1 dash soda

Ice and orange slice

Add ice and a slice of orange to a stemless wine glass, pour in prosecco, the Aperol, and finish with a dash of soda. Enjoy!

Get paid to brunch

Brunch for a Living:

This summer Aperol is declaring its signature cocktail, the Aperol Spritz, the official drink of brunch and looking for brunch lovers across the US to spread the word. Called “Brunch For A Living,” Aperol is looking to hire a “Chief Brunch Officer” in New York, LA, Miami and San Francisco to brunch all summer long in some of the city’s hottest brunch spots as a part of the Aperol Brunch Society – and get paid while doing it. It’s easy to apply, applicants just have to submit a 15-second video on Instagram explaining why they should be picked.

Strawberry, Banana, and Ginger Smoothie

I drink a smoothie for breakfast almost every morning. I love mine loaded with frozen fruit, fresh baby spinach, almond butter, and almond milk. To that standard base I will add spices like cinnamon and ginger and power foods like avocado, flax, or chia seeds. I make my smoothie at night and refrigerate it so that grabbing it for breakfast in the morning is as easy as possible and I am able to snuggle in my warm bed for a couple extra minutes. 

The first recipe I made from my "What Katie Ate" cookbook was her Strawberry, Banana, and Ginger Smoothie and not just because it was on the first page. I am always looking for new smoothie recipes and this one was perfect for the day after Christmas when I was trying to eat a little lighter. 

Strawberry, Banana, and Ginger Smoothie 

serves 3-4

Ingredients

2 cups milk (your choice)

1/3 cup natural yogurt

3 frozen bananas, roughly chopped

handfull strawberries, hulled

1 x 3/4 inch piece ginger, peeled and grated

1 tablespoon honey

Place all ingredients in a blender and whizz until smooth! 

A few of my other favorite smoothies right now!

Butternut Squash and Cherry Smoothie

Superfood Sunshine Smoothie

Peach, Pear, and Fresh Ginger Smoothie

I like to top my smoothies with granola.

Katie's Granola (Yes, Another Recipe)

When my older sister asked what I wanted for Christmas this year I simply told her a cookbook and a slouchy beanie. What a surprise on Christmas morning when I unwrapped a black, cashmere beanie and a new cookbook! I was excited about both and within an hour my cookbook was completely covered in sticky notes, marking the pages of the recipes I wanted to make first. The cookbook is by the photographer and blogger behind What Katie Ate and features recipes inspired by Katie's travels around the world, entertaining her friends, and her family. One of the first recipes to catch my eye was her "Bob's Granola" recipe. My addiction with making my own granola started at exactly this time last year with Smitten Kitchen's recipe, followed by this recipe, and then followed by this recipe. Those three don't even begin to cover the amount of times that I have made different variations of granola in my kitchen. The smell that comes from the oven while the granola is cooking is enough for me to want to make it daily, not to mention that it is my favorite snack!

This recipe isn't too different from my standard granola recipe but I enjoy the change and the slight variation in favor. You can chop your almonds and hazelnuts, or keep them whole. You can add the dried fruit or leave it out. Granola recipes are so versatile and almost impossible to mess up-- just don't let it burn! Start checking on your granola often during the last 10-20 minutes of cooking.  

Ingredients 

5 1/2 cups rolled oats

3/4 cup wheatgerm

3/4 cup shredded coconut (I used flaked because I like the texture it adds to granola)

3/4 cup sunflower seeds

1 cup pepitas

1 cup almonds

1 cup hazelnuts, skinned (or any other nut variation you prefer)

4 tablespoons canola, peanut, or sunflower oil (I used coconut because I like to break the rules)

4 tablespoons honey

4 tablespoons quality maple syrup (to clarify this is not Aunt Jemima, Log Cabin or anything else you pour on top of your Eggo's in the morning)

1 3/4 cups sultanas, currants, or raisins (or a combination) - optional 

1/2 cup chopped, dried dates or figs - optional

makes 12 cups

Preheat the oven to 300 degrees F and line two baking sheets with parchment paper.

Combine the oats, wheatgerm, coconut, seeds, and nuts in a large bowl, then divide this mixture in half, leaving half in the large bowl and setting aside the other half, covered, in a small bowl.

Heat the oil, honey, and maple syrup in a saucepan over low-medium heat for 5-6 minutes until the mixture is thin and runny, then pour it over the oat mixture in the large bowl. Mix really well with a spoon until well-coated but not too clumped together; if the mixture looks a bit wet, mix in some of the reserved dry oat mixture.

Divide the wet oat mixture between the prepared sheets then bake for about 1 hour, stirring the granola occasionally to make sure the mixture cooks evenly. It should be a luscious golden color when it's done - take care not to let it darken too much.

Remove the sheets from the oven and let the mixture cool completely, then tip it into a large bowl and combine with the reserved dry oat mixture and the dried fruit. 

Serve with milk and additional honey drizzled on top, on top of your yogurt of choice with fresh fruit, or plain, as a snack. 

recipe from What Katie Ate

I need to start a separate granola blog.

Big Cluster Fall Granola

I haven't been too keen on jumping on the fall recipe bandwagon since the temperatures outside were still causing me to break a sweat on the short walk from my apartment door to my car. Although when I woke up this weekend and the temperature was 56 degrees outside, I was more than happy to delve in to the plethora of fall recipes I have had on stand-by for months. 

Homemade granola was a life-changer for me. After my first batch, I was hooked and knew that I would never go back to store-bought granola. I have been playing with different recipes and was excited to try this recipe for Brown Butter Pumpkin Seed and Espresso Glazed Big Cluster Granola. 

The name alone...swoon. 

I love this recipe because it is packed with nuts, seeds, and fruit combined with the flavors of brown butter, espresso, and honey. It's a fantastic combination and a granola recipe that I know I will be adding to my rotation.

I need the cooler temperatures to stay for good!

A Bread Post

I am honestly a little surprised that I haven't had a post that has been dedicated to all the fantastic uses of bread. It is one of my absolute favorite food groups and if you put a bread basket in front of me, then you will not be enjoying any of it. It will be gone. In a flash.

Story time: As a child I enjoyed bread so much that I thought I would start a little bread collection. My tiny, undeveloped brain thought of the genius plan to fill a shoe box with all sorts of breads to keep under my bed for those middle of the night cravings. Completely normal.  So after dinner one night, I stealthily filled a Ked's shoe box with two leftover dinner rolls, some biscuits from breakfast that morning, and a few pieces of classic Wonder Bread. I went to bed that night happy, knowing that under my bed was my own, little collection of carbs. Well, after about 30 minutes of "sleep", I woke up STARVING and had to break in to my rations. Ten minutes later... bread collection had been depleted. Gone, vanished, gobbled up by carb-loving Kathleen. 

Now you understand the need for a bread post.

Earlier this week, when buying bread for my grown-up almond butter + jam sandwich, I had a major George Banks "Superflous Buns" moment at the grocery store. I kept looking at the loaves of bread thinking about how I was buying bread for one person. I wanted to stick my hand in the bag, take out the two slices that I needed and leave the rest for another 23 year old in my predicament. What on earth would I do with all those slices before it eventually molded? Oh, don't worry, carb-loving Kathleen has found some ways.

1. Avocado + Egg Toast 

Mash 1/4 of an avocado with salt, pepper, and a little Tabasco sauce and spread on a toasted slice of bread. Top with a scrambled egg. Delicious breakfast!

2. Grilled Almond Butter + Jam Sandwich

It was so good the first time, why not enjoy it again on this upcoming lazy weekend. I might even add some variance to my berries.

3. Summer Panzanella

The Smitten Kitchen panzanella looks absolutely wonderful and it is basically a salad with extra croutons so what's not to love?

4. Whole Wheat Bread Pudding

After three meals of carbs it is only right to have a dessert made completely of bread. It includes apples, raisins, and walnuts so those make it perfectly healthy!

Carb up, it's almost the weekend. 

Vanilla Lavender Granola

I don't think that there has ever been a recipe that I have made as much as the granola from the Smitten Kitchen cookbook. After making it for the first time I knew that it was something special and I would probably never purchase store-bought granola again. Not only did I love having it on hand for myself and my yogurt but everyone I shared it with loved it and I loved sharing it. 

I had been experimenting by switching out some of the ingredients in the traditional recipe, like pecans and almonds rather than walnuts and various dried fruits. When making the granola this week I wanted to try something new so I threw some fresh lavender and a heaping tablespoon of vanilla extract. I love the taste that the lavender adds to the granola and the vanilla adds the perfect yet subtle touch of sweetness. 

What You Need

3 cups old-fashioned rolled oats (not instant!)

1 cup unsweetened shredded or flaked coconut

1 cup walnuts, coarsely chopped (or any type of nut)

1/4 cup toasted wheat germ

2 tablespoons olive oil

1/2 cup maple syrup (or more if you prefer a sweeter granola)

1/4 teaspoon ground cinnamon

1 large egg white

2 tablespoons lavender, finely diced

1 tablespoon vanilla extract

What You Do

1. Preheat oven to 300 degrees.

2. Combine all ingredients but the egg white in a large bowl, tossing to coat evenly.

3. Whisk the egg white in a small bowl until frothy. 

4. Stir into the granola mixture.

5. Spread it in a single layer on a parchment-lined baking sheet.

6. Bake for 45 to 55 minutes. About halfway through, gently stir the granola, carefully turning the granola, breaking it as little as possible. 

7. Remove the baking sheet from the oven and onto a cooling rack until cooled.

8. Break up into whatever size clusters you would like and enjoy!

Many more variations to come!

My Morning Greens

smoothie photo

Some mornings I have no problem jumping out of bed and getting my day started. Others I can't seem to peel myself out of my bed, whether it be 5:00 AM or 9:00 AM. No matter what time or my level of tiredness, I don't like to start my mornings without a green smoothie or my Simple Revitalizing Eye Roll-On (unless the other option for breakfast is donuts). My smoothie recipes vary everyday depending on what I have on hand, but never lacking almond milk and spinach. 

As for my other morning green, you might remember that I received this eye-roller in my last Birchbox. There has not been a day since opening that box that I have not used this little life-saver. Not only does it provide important vitamins for my skin and eyes but the cool gel does wonders in the morning. One roll under each eye and not only am I feeling more awake from the cooling effect on my skin but any puffiness or dark bags disappear within seconds making me look like I have been up and at 'em for hours! 

So my advice if you have trouble waking up, or just want a great start to your days-- buy this Eye Revitalizer and use it each morning, it will help you pop up so you can go straight to the kitchen to throw together this smoothie.

Grapefruit and Mango Green Smoothie 

1/2 frozen banana

a large handful of spinach

1/2 mango

1/2 grapefruit

1/4 avocado

1/2 cup almond milk

a squeeze of agave nectar (to taste)

a couple of ice cubes

You can add any of your normal supplements to this, but you will have a great tasting, perfect for summer, smoothie to start your day!

Green goddess. 

Baked Cinnamon Vanilla Donuts (With Glaze and Sprinkles)

There is really nothing better than donuts on a Saturday morning, or a weekend morning, or any morning for that matter. We have all been eating them since we were kids and they definitely bring back fond memories of early morning trips to the local Daylight Donut with my dad and sisters. It also reminds me of Sunday mornings at church, skipping class in high school to go to Krispy Kream, and a month ago when I shamelessly ate 3 donuts and more than a dozen donut holes in one sitting. Everyone has there own memories of donuts and I can't imagine that any of them are bad.

I woke up this past Saturday morning so full of energy and happiness that I knew a typical greek yogurt breakfast was just not going to cut it. I wanted donuts covered in a sweet glaze and cinnamon sugar and colored sprinkles that turn my teeth the color of a rainbow. The only problem is that I don't have a donut pan... no worries there, that is what Google is for! Just type in "DIY donut pan" and up pops this recipe and DIY. This blogger not only gives you the recipe but a pretty easy way to make your own pan out of foil.

My coffee and "donuts"

These donuts don't have quite the same consistency as your classic donut shop, and I might even prefer to call them breakfast cake. Regardless, they are wonderful and scrumptious and perfect for a lazy Saturday morning of reading and watching the Pioneer Woman. 

Wishing I had a donut now.

Broiled Grapefruit

Breakfast has always been my favorite meal of the day even if that means just a bowl of cereal and coffee. When I find recipes that are healthy, easy, and delicious I love to trying them to add some variance to my morning meal. This broiled grapefruit recipe had so many things about it that caught my eye that I made it the same day that I found the recipe. 

Cookie and Kate has quickly become one of my go-to blogs for recipes and I have yet to be disappointed, not even close. This grapefruit turns out sweet and soft and the combination of granola and greek yogurt adds a creamy and crunchy value. It also gave me an excuse (not that I needed one) to make more of this homemade granola!

Breakfast is calling.

Smitten With Family, Friends, and Food: Day 3

I have a confession.

I cheated on my Smitten Kitchen Resolution.

I did not cook dinner last night from my SK cookbook... although I had every intention to.

I had the ingredients ready in the refrigerator, I had read over the recipe numerous times, and knew the exact timing of when to start cooking. I was completely prepared until an unexpected, yet enticing invitation to the Thunder game came on the phone. I immediately started pacing, head in hands, completely unsure of what to do. 

"Stay home and cook this beautiful meal and stick with your resolution", said the good kitchen angel. 

"You technically already made a recipe today; go to the game", said the tempting kitchen devil.

This is the same devil that always convinces you to go back for seconds on dessert and I always listen to it. 

The devil was true though, I had made a delicious recipe from the SK cookbook that morning so I would still be able to blog today, just not about my dinner, which was freezer waffles after the game.

So it was really a win-win situation. You all still get a great recipe blog post, I got to go and enjoy a great NBA game, and the Thunder dominated the Nuggets, so really it was a win-win-win situation!

Wednesday morning I made homemade granola, something I have been wanting to do for a long time. I eat granola on my yogurt almost every morning and I knew I would love one with less sugar, not to mention I had a blast making it!

Big Cluster Maple Granola: by the Smitten Kitchen

makes 7 cups (great for sharing!)

What You Need

3 cups old-fashioned rolled oats (not instant!)

1 cup unsweetened shredded or flaked coconut

1 cup walnuts, coarsely chopped

1/4 cup toasted wheat germ

2 tablespoons olive oil

1/2 cup maple syrup (or more if you prefer a sweeter granola)

1/4 teaspoon ground cinnamon

1 large egg white

1 1/2 cups dried cherries or other dried fruit

What You Do

1. Preheat oven to 300 degrees.

2. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly.

3. Whisk the egg white in a small bowl until frothy. 

4. Stir into the granola mixture.

5. Spread it in a single layer on a parchment-lined baking sheet.

6. Bake for 45 to 55 minutes. About halfway through, gently stir the granola, carefully turning the granola, breaking it as little as possible. 

7. Remove the baking sheet from the oven and onto a cooling rack until cooled.

8. Break up into whatever size clusters you would like and mix in fruit.

This granola is so delicious that I was tempted to eat it for breakfast, lunch and dinner. I also got to bag some up and share it with my parents who think it is much better than anything they have ever bought. This recipe is going to be sticking around, in fact, I will probably make more today.

Roasted chicken tonight! For real this time!

Love Life Food

I should be working on so many things-- my pile of laundry that is currently working as a foot stool so I can reach my winter shoes in my closet, a lesson plan on multiplying fractions that is going to embarrass me in front of 5th graders tomorrow, and yet... I am stuck on this site, sifting through recipes, tutorials, and food images that make my stomach go weak in the knees. 

Food 52

Caramelized Butternut Squash with Sage Hazelnut Pesto 

Dang Good French Toast

Greek Mahogany Potatoes 

Flank Steak on Texas Toast with Chimichurri 

Smoky Minestrone with Tortellini and Parsley 

Starving yet?

Sweet Potato Cinnamon Rolls

I know it sounds strange, but when I saw the recipe for cinnamon rolls made with sweet potatoes I was so excited to make them. I have an interesting love affair with orange vegetables (I'm still getting over my obsession with butternut squash) and sweet potatoes are definitely at the top of my list right now.

I initially started making these cinnamon rolls for my breakfast to accompany my viewing of Kathie Lee and Hoda, but this breakfast treat ended up taking me three hours to make so I ate them for lunch instead.

I have attempted homemade cinnamon rolls before with no success. I am not the most patient person and cinnamon rolls require so much patience! You have to let the yeast sit, then mix the ingredients, then let the dough rise, then roll the dough, cut the dough, let them sit even longer, bake them, let them cool, ice them, and then finally eat them. I don't know anyone that could wait that long when the smells coming from your kitchen are intoxicating. 

The best part about making these cinnamon rolls this morning? (Other than eating them) Using my Kitchen Aid again; it had been way to long.

The original recipe makes 24 cinnamon rolls, and there is never a need for that many decadent treats in a house of just three girls. So although the recipe called for just one egg, I took a big risk and halved the recipe. (My last experience that involved halving an egg was disastrous but it worked out this time!) 

After cutting the recipe in two, I still had enough dough for 17 cinnamon rolls, and after I had my share for lunch there were about 2 left for my roommates... 

Slight exaggeration, but I really like sweet potato cinnamon rolls.

Here is the recipe that I ended up using, after halving the ingredients.

1/2 cup milk, warmed

2 t yeast

1 T maple syrup

1 cup mashed sweet potato (cooked in the microwave for 5 minutes)

1 1/4 cup whole-wheat flour

1 1/4 cup all-purpose flour

1/2 egg (lightly beat the egg and then poured half into mixture. such a rebel)

1 1/2 t olive oil

1/2 t salt

3 T butter

cinnamon sugar

For the icing

milk

vanilla extract

powered sugar

1. Combine the milk, yeast, and maple syrup in a bowl and let sit until foamy.

2. In a mixing bowl, combine the sweet potato, olive oil, salt, and 1/2 cup of wheat flour. Mix until fluffy.

3. Mix in the yeast paste and slowly start adding the rest of the flour, wheat first and then all-purpose. Mix well, scraping the sides until a ball of dough forms. 

4. Switch to a dough hook and knead for 8 minutes.

5. Cover the bowl with a damp towel and let sit for 1 HOUR. Just do it. Patience is a virtue.

6. Roll the dough into a 16x12 inch rectangle on a flour dusted surface.

7. Spread softened butter on one side of the dough and then sprinkle with cinnamon sugar mixture.

8. Starting with the long side, tightly roll and secure the dough's end.

9. Cut rolls into 1-1 1/2 inch segments and place in cupcake tin or other pan.

LET SIT FOR 20 MORE MINUTES IN THE PAN! Patience. Patience. Patience.

10. Bake at 400 degrees for 14-16 minutes.

11. While cooling, make icing by combining the three ingredients until a thicker paste-like substance forms.

12. Pour over cinnamon rolls and lick fingers.

After two and a half hours of slaving away in the kitchen, well really just me pacing the kitchen with my chai tea waiting for the dough to rise, these were ready to go in the oven.

That's when the smell of cinnamon and sweet potato took over my house. I am a full believer that the smell of something in the oven is a clear indicator of how delicious something will be. 

13. The last step is enjoying for breakfast, lunch, snack, dinner, or dessert with a glass of milk.

Sorry Mom, but you can half an egg.