Breakfast Archives - The Tasty Fork

Family Recipe Friday – Peach Coffee Cake

April 26, 2013 by admin · 21 Comments

Happy Friday!! I was so happy to see I got an email from a reader, Sarah from Portland, with a recipe from her family. She said, “My family makes this Peach Coffee Cake for all occasions…even if it’s just because it’s Saturday.” I like that, Sarah. Who doesn’t want to kick off their Saturday morning with a little coffee cake??

Growing up in my house, we’d get some kind of bakery breakfast on Saturday or Sunday…and sometimes, both days. I was lucky to have parents who loved donuts, coffee cake, fritters.. if it was from the bakery, we probably ate it. These days, I feel like you’re looked down upon if you give your kids sugar in the morning. I’m glad I was an 80′s baby.

This peach coffee cake is just delicious and dense! Peach slices are in every bite. It’s sweet but with a hint of cinnamon. It helps the coffee cake not to be too dessert like. I used a bunt cake pan, but you could use any pan you like. (You may need to adjust the cooking time.)

Do you know what you’ll be having for breakfast on Saturday morning?? I’ve got a suggestion for you and it’s just peachy.

Peach Coffee Cake

Ingredients

2 (15 oz) cans sliced peaches
1 ¼ cup granulated sugar, divided
½ cup light brown sugar
½ stick unsalted butter, softened
1 tsp vanilla extract
6 oz block style reduced fat cream cheese, softened
2 large eggs
1 ½ cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
2 tsp cinnamon

Instructions

Pre-heat oven to 350 degrees. Coat a bunt pan (of your baking dish of choice) with cooking spray. Drain and rinse canned peaches. Set aside.
Using a hand or standing mixer, cream together 1 cup of granulated sugar, brown sugar, butter and cream cheese. This should take about 3-4 min and it should be creamy and light in color.. Add vanilla extract; beat 30 seconds. Add eggs one at a time to the butter mixture. Beat well after each addition so the egg gets well incorporated.
In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to the butter mixture in sections. Mix at low speed until blended.
Add peaches, ¼ cup white sugar and cinnamon to a clean bowl. Toss to combine. If using a bunt pan, line peaches along the bottom of the pan.( If using a different baking dish, reserve 1/2 of the peaches.) Gently fold in remaining peach mixture into the batter using a spatula.
Pour batter into bunt pan. (Non-bunt pan users, top batter with remaining peaches.) Bake in the over for 45-55 minutes. Let cool before removing from bunt pan. (I made that mistake -- I'm too impatient :) )

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Thank you Sarah for your awesome recipe!! If you’d like to submit a recipe for Family Recipe Friday, please email me at mkearly614(at)gmail(dot)com. Have a wonderful weekend!

Filed Under: Bread, Breakfast, Family Recipes, Recipes · Tagged With: Breakfast, coffee cake, peach coffee cake, recipe, weekend breakfast

Beer Bread with Whiskey Raisin Butter

March 14, 2013 by admin · 7 Comments

I’ve been sharing St. Patrick’s Day Inspired recipes all week. I made a Slow Cooked Corned Beef with Guinness Gravy on Monday.

Yesterday I wanted to sweet things up a bit. Check out these Irish Surprise Cupcakes! I love the pop of green color and the icing is a whipped dream!

Today’s post is all about beer bread. I think beer bread can get a bad wrap. It can be known to lack flavor. Want to know the secret behind excellent beer bread?? Pick a dark beer. Dark beers typically have richer flavor ingredients, like caramel, coffee or chocolate. I find when I use an ale or a light colored beer, it just tastes like dense bread. Nothing special. If you’re like me, you want everything you make to be a hit. Ditch the light and pick a dark beer the next time you make beer bread. I don’t drink dark beers often, so I just found one with a fun name and had a delicious description.

To make this bread recipe a little more Irish, I brought out the whiskey. I soaked a tablespoon of raisins in whiskey overnight, strained the raisins in the morning and folded them into whipped butter. Trust me, there wasn’t an overly strong whiskey taste. It was just enough and paired really nice with the beer bread.

So I know beer bread isn’t the typical Irish bread – that’s soda bread. But there is something about beer that makes me think of St. Patrick’s Day! Probably from all of the green beer they serve at the bars.

This is by far the BEST beer bread I’ve ever had. It’s sweet, dense and I love when it’s served warm. The whiskey raisin butter just melts into the bread. It’s great for breakfast or as a snack. I’d definitely make this again, anytime of year. I hope you’ll give this quick beer bread a try!

Beer Bread with Whiskey Raisin Butter

Ingredients

For the Bread:

* 2/3 cup brown sugar
* 12 oz of dark beer
* 1 tsp baking powder
* 1 tsp salt
* 3 cups flour
* 3 tbsp butter, melted

For the Butter:

* 1 tbsp raisins
* 2 tbsp whiskey
* 1 stick butter, softened

Instructions

1. Pre-heat oven to 375 degrees and coat a bread pan with butter or cooking spray.
2. With a hand mixer, combine brown sugar and beer until the sugar dissolves. Add baking powder and salt; continue to mix. 1 cup at a time, add flour until combined. Pour mixture into bread pan.
3. Bake for 40 minutes. Remove from oven and pour melted butter all over the bread. Return to the oven and bake for 10 more minutes. Cool in pan 5 minutes before turning out onto a rack. Cool bread 10 minutes more before slicing.
4. In a small bowl, soak raisins in the whiskey for a few hours (or overnight). In a bowl, use a hand mixer to whip butter. Strain raisins and add to the butter. Fold raisins into butter. Serve with the bread.

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Filed Under: Bread, Breakfast · Tagged With: Beer Bread, Bread, Breakfast, Quick Bread, recipe, St. Patricks Day, Whiskey Butter

Thanksgiving Tip – Compound Butter Recipes

November 21, 2012 by Miss Tasty · Leave a Comment

I have a last-minute tip for all of you getting ready for Thanksgiving. Will you be having some kind of bread served with dinner? Make a compound butter. Compound meaning add some ingredients to a stick of butter. It’s really easy and delicious!

Here are the steps.

Mix a soften stick of butter with your favorite ingredients. (This can be done with a spatula or with a hand mixer.)
Spoon butter mixture onto parchment paper or plastic wrap.
Roll into a tight log. Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends.Chill for 2 hours before serving.

Making compound butter is something you can do before Thanksgiving day. Leftovers can be stored in the freezer and used at a later date. I LOVE flavored butter. It’s something that adds an extra touch and a little elegance. (and with little effort!) Below are some of my favorite flavor combinations.

Honey Butter – 1 stick of butter, 1/4 cup honey
Maître d’Hôtel Butter (recipe used at steak house restaurants) – 1 stick of butter, 2 tbsp chopped parsley, 2 tsp lemon juice
Breakfast Butter – 1 stick of butter, 1 tsp brown sugar, splash of vanilla extract, chopped toasted pecans
Fresh Herb Butter – 1 stick of butter, 2 tbsp chopped chives, 1 tbsp chopped thyme

Taste butter and add a little salt & pepper if needed.

I won’t be posting on Thursday but be sure to come by on Friday to check out my #FollowFriday Blogger Feature.

Have a wonderful Thanksgiving!!

Filed Under: Appetizers, My Kitchen · Tagged With: Breakfast, food, recipes

Is it too early to start thinking about pumpkin???

August 4, 2012 by Miss Tasty · 3 Comments

Hi. I’m Meghan and I’m a Pumpkin-o-holic. I don’t think that’s a word but I can think of multiple people who would be joining me in this kind of support group.

I’m not sure what it is, but I love all things pumpkin. Pumpkin spice lattes. Pumpkin bread. I add pumpkin to my chili. Pumpkin puree and vanilla yogurt… I could go on and on.

I was watching The Food Network the other day and wouldn’t you know, Paula Deen was making a pumpkin souffle pancake. I couldn’t take my eyes off the of TV. And get this, I’m not a fan of pancakes… but since this pancake has pumpkin in it, I HAD to try it.

This is a quick and easy breakfast to make on the weekend. It’s perfect to serve to your family or to impress some guests.

This is how your pancake will look before it’s baked.

And this is after….

YUM! I love how this is cooked in a skillet. It’s waaay easier than standing over a grill pan flipping flap jacks. Top this pancake with powered sugar or syrup. I did both, of course. Any kind of syrup would be divine… but I used this one. I may or may not have licked my plate when I was done eating.

This isn’t your everyday pancake. It’s a bit more dense from the pumpkin and sweet from the brown sugar pecans. If you aren’t ready to accept that Fall is on its way, that’s ok. To “summer” up this recipe, you can add some fresh blueberries. It would be a great addition to the recipe.

Souffled Pumpkin Pancake, serves 6

(From Food Network - Paula Deen)

5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners’ sugar, for dusting
Maple syrup, for serving

Directions:

Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.

Filed Under: Breakfast, My Kitchen · Tagged With: baked pancake, blog, Breakfast, fancy breakfast, food, food blog, pecans, pumpkin pancake, recipe

Quickie Breakfast Hash

April 27, 2012 by Miss Tasty · 2 Comments

I’m not above taking a short cut in the kitchen. Even though I can’t stand Sandra Lee on the Food Network, I do love her semi homemade mentality at times. These times usually happen for me in the morning. I’m hungry as soon as I open my eyes. “Must eat food” is my mantra and it usually gets me out of bed.

I love a good breakfast hash. I HATE cutting potatoes. Well, it’s more like I hate cutting potatoes in perfect little cubes. Can I get an Amen for frozen breakfast potatoes??

With my little short cut, this meal will be in your belly in about 15 minutes. Cut up an apple, garlic, ham, onion & red pepper. Saute with potatoes. Poach egg. Plate hash with the egg. Garnish with basil.

You’re done… and you get this.

Quickie Breakfast Hash with Poached Eggs, serves 2

1/2 apple, diced
1 garlic clove, minced
1/2 onion, diced
1/2 red pepper, diced
1/4 cup diced ham
2 cups frozen breakfast potatoes
1/2 tsp red pepper flakes
Salt & Pepper
2 eggs
White wine vinegar
Basil leaves, for garnish

Directions

In a saute pan, drizzle some olive oil. Add apples and the next 5 ingredients into the saute pan. Cook for 7 minutes at medium high heat. The potatoes are done when they start to brown. Taste and season with salt & pepper.
First bring water in a saucepan to almost boiling. Add a couple splashes of vinegar to the pot. (This trick gives you the perfect poached egg!) Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg-white closer to their yolks. This will help the egg whites hold together. Let the egg cook for 3-4 minutes, longer if you like a well done egg. Fish out the egg with a slotted spoon and let excess water drip into the pan.
Top hash with poached egg & basil.

Filed Under: Breakfast, My Kitchen · Tagged With: Breakfast, food, frozen potatoes, ham hash, poached eggs, quick meal, recipe

A breakfast pizza….with a glass of wine.

April 10, 2012 by Miss Tasty · 2 Comments

My days have been crazy. busy. stressful. When I get home, all I want is a quick, no hassle meal. Oh, and I want wine. My brother in-law was nice enough to fuel my wine love by giving me 17 bottles of wine. I know – 17 bottles!!! You’d think I’d have a party but I’ve been having a great time pairing my evening meals with some nice vino.

This breakfast pizza is something you could have in the morning… but I think it’s a perfect breakfast for dinner kind of meal.

First thing you want to do is spray cooking spray on both sides of a whole wheat pita. Then season the pita with garlic salt & pepper. Bake in the oven for 8 minutes at 350 degrees. One the pita is crispy, remove from the oven. Add sliced tomatoes to the perimeter of the pita. Layer spinach and form a little circle in the middle of the pita. Crack an egg and place it in the center of the pita. It will look like this…

Can you see the egg??

Top with a few reduced fat feta cheese crumbles. Bake in the oven for 10-15 minutes. Bake time depends on how you like your egg.

Once the pizza is done, top with sun-dried tomatoes and more feta cheese crumbles.

Eat!

I paired my breakfast pizza with a light, crisp wine. Yealands Sauvignon Blanc to be exact. It was perfect!

Enjoy this meal for dinner!! Or you could have it for breakfast, just skip the wine.

Veggie Breakfast Pizza, meal serves 1

1 whole wheat pita
1/2 roma tomato sliced, cut each slice in half
1/2 cup spinach, rough chop
1 egg
Reduced fat feta cheese crumbles
Sun-dried tomatoes
Red pepper flakes

Directions

Set over to 350 degrees. Spray both sides of pita with cooking spray. Season with garlic salt & pepper. Bake for 8 minutes, or until crispy.
Remove pita from the oven. Top with tomatoes & spinach. Crack egg and place it in the middle of the pita. Top with a few feta cheese crumbles. Bake for 10-15 minutes. May need to bake longer if you like the egg yolk well done.
Once pizza is done, top with more feta cheese, red pepper flakes and a few sun-dried tomatoes. Eat immediately!

Filed Under: Breakfast, Entree, Vegetarian · Tagged With: Breakfast, easy, egg, food, pita pizza, pizza, quick, recipe, vegetables, Vegetarian

Multiple Meals Post: What to do with leftover Southwestern Egg Roll Filling??

January 3, 2012 by Miss Tasty · Leave a Comment

In my household, there are 2 of us… sometimes just 1 since my husband lives in a different state. Cooking for 1 or 2 people can leave a lot of leftover food. My husband can eat leftovers for days, same meal and all. I can’t do that. I need new meals, new flavors, new textures. I have an issue of getting bored with repetition, and meals are no different.

One concept on this blog I want to share is the idea of multiple meals. What can you do with the meal you had the night before and make it into a new exciting meal??

I really hate when you buy a product and you only need 2 tablespoons of it for a recipe, what are you supposed to do with the rest?

I plan on addressing both of those issues on this blog with new creative things you can do at home in your kitchen. So let’s get it started!!!

Yesterday I made a post about Baked Southwestern Egg Rolls. The recipe can make up to 24 rolls. I have NO business eating that many. Seriously, they are better for you than what you get at Chili’s, but come on. I don’t need to be starting off the new year with any additional pounds. So I used half of the recipe for eggs rolls.

This morning I was looking in my fridge looking for something to eat. I saw the container with the rest of the egg roll filling. It really was delicous. I could of put it on some chips and just eaten it that way. However, chips & dip for breakfast just wasn’t something I wanted to eat. (Atleast not today) Instead, I decided to use up some eggs I had in my fridge and make a Mexican Egg Scramble.

Be creative with your leftovers!

Wow oh wow! Combining the egg roll filing with a couple of eggs was amazing!! I think it was almost better as an egg scramble. I would definitely make this again!

Egg Scramble, Serves 2 people

Ingredients:

* 1 cup of the Baked Southwestern Egg Rolls filling

* 5 eggs, beaten

Directions:

Heat up a skillet and add a little olive oil to the pan. Place 1 cup of the egg roll filling in the skillet. Once you see the cheese starting to melt, add the eggs. Cook for 4 minutes, or until the eggs are no longer runny. (It’s you personal preference. I know some people enjoy a runny egg.) Serve right away and enjoy!

Filed Under: Uncategorized · Tagged With: Breakfast, Mexican, Multiple Meals