Sweet Potato French “Toast” Bake Casserole

Bread Pudding

Over the last few years, I have made different Christmas breads at Christmas time.  I've made panettone, stollen, and my great grandmother's Christmas bread.  These breads all share some commonalities: they contain dry fruit, are slightly sweet, and make a fabulous French toast.  French toast with these types of bread is tastier since there are more flavors and textures!  If you are gifted with one of these breads at Christmas (and secretly or not-so-secretly hate it), save it for bread pudding or French toast!

Bread pudding reminds me of a richer French toast, so it seemed like a no brainer to try making bread pudding with a Christmas bread.  This would make a wonderful dessert for your Christmas dinner, and it would also be divine for a Christmas brunch.  I've also made this in a cupcake pan, which makes this easy for individual servings.

You could also prep it ahead.  After pouring the custard mixture over the bread, wrap tightly and refrigerate for a few hours or overnight.  The next day, sprinkle the almonds over and bake away!

This is a luscious, creamy bread pudding that will be a hit with everyone.

Bread Pudding
Ingredients:
1 lb. bread of your choice (panettone or another bread with dry fruit recommended)
3 whole eggs
8 egg yolks
5 cups half-and-half
1 tbsp. pure vanilla extract
1 tsp. pure almond extract
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup granulated sugar
1/3 cup sliced almonds
Butter, for greasing the dish

Directions:
Preheat the oven to 350ºF.
Cut the bread into 1-inch cubes and place onto a sheet pan in a single layer.  Toast the bread for about 10 minutes or so until lightly browned.

Grease a 9x12x2" baking dish with the butter.  Place the toasted bread cubes into the baking dish.

In a large bowl, whisk the whole eggs, egg yolks, half-and-half, vanilla and almond extracts, sugar, and spices.  Pour this mixture over the bread cubes in the baking dish.  Allow the dish to sit for 15 minutes for the bread to soak up the custard.  Then, scatter the sliced almonds over the top of the bread-custard mixture.

Place the baking dish into a larger pan and add hot tap water to the larger pan until the water is halfway up the side of the baking dish.  Cover the larger pan with aluminum foil and tent the foil so that it does not touch the pudding.  Poke a few holes in the foil so that steam can escape.

Bake the bread pudding for 45 minutes.  Then, uncover and bake for an additional 45 minutes or until the custard is set and the top of the pudding is light golden brown.

Serve warm or at room temperature.

Source: Adapted from Ina Garten

Thomas Keller's Banana Bread

This was the dessert course at the French Laundry. 

Over Thanksgiving, my family and I went to Yountville, California (right outside of Napa).  Yountville's slogan is "Taste life here."  Yountville is a very special town, and I think there is no better place that combines the best in culinary, wine, and hospitality!  Yountville has multiple Michelin star restaurants, great wine, and beautiful accommodations, and you have gorgeous views and a kind small town culture to boot--and, the entire town is very walkable.

One of Yountville's most famous restaurants is the French Laundry.  Getting a reservation there is not easy and requires advance planning. I was out of the country when reservations opened, so my little sister kindly helped score a reservation there.  The menu changes daily, and for the weeks leading up to the reservation, I would look at the menu daily out of pure excitement.

Here is my family with Chef Thomas Keller!

I've been fortunate enough to eat at some incredible restaurants and other Michelin star restaurants around the world, and the French Laundry was by far my favorite.  I feel there are not enough words to adequately describe the creativity and perfection of the food.  For such a fancy restaurant, the team did a beautiful job at making you feel so at home and welcome.  They were incredibly hospitable.  At the end of our dinner, we had a surprise treat: a tour of the French Laundry kitchen with a sneak peak of their new kitchen -- and to make this even more special, we met Chef Thomas Keller!  He spent time chatting with my family and was so kind and down-to-earth -- he and my dad talked about steak restaurants in Palm Springs and golf.  It was such a memorable evening, and I was too excited to sleep that night thinking about what an incredible experience it was and how neat it was that I got to meet Thomas Keller!  The next morning, I went for a run in Yountville, and I saw Thomas Keller out and about. :)  A few nights later, we went to Thomas Keller's Bouchon for another amazing dinner.  Along the way, there were some stops at the Bouchon Bakery, of course.  Suffice to say, it was a delicious trip.

Since that trip, Thomas Keller's cookbooks have joined my ever growing cookbook collection.  His cookbooks are large and full of beautiful pictures and fine recipes.  Now, the vast majority of his recipes are not short and sweet.  However, if you study the techniques and embrace them, you will be greatly rewarded with some pretty spectacular food.  :)  For me, completely mastering his recipes is not my goal.  After all, there is no such thing as perfect food. :)  When I cook, my goal is to make people happy.

Couldn't say it any better. <3 

One thing that I've learned from Thomas Keller is to respect the food.  He has inspired me to think more carefully about what I'm doing in the kitchen, how I'm handling the food, and that each ingredient is very important, so recognize the effort of what you are doing in the kitchen.  Back in the spring, Thomas Keller appeared on Jimmy Kimmel and gave a great demo highlighting the carrot.  I loved this clip!  First, I think this shows how important each ingredient is, and second, it shows how you can creatively elevate anything to a whole new level.

The new French Laundry kitchen! 

This week end, I am going to New York for one of my best friend's wedding, and I am so excited to visit Thomas Keller's Per Se!  And, naturally, there will be a stop at the Bouchon Bakery for a pistachio macaron.





Today's recipe is banana bread, inspired by banana muffins from the Bouchon Bakery.  Now, I know everyone has a banana bread recipe, but I promise you, this one is different.  First, you beat the butter to a mayonnaise consistency.  I never knew you could do that with butter. ;-)  Second, you refrigerate the batter overnight, and this helps richen the banana flavor.  It makes a simple banana bread that is buttery with a tender and light crumb that is complemented with a crunchy walnut strudel.

Thomas Keller said, "A recipe has no soul.  You, as the cook, must bring soul to the recipe."  Make cooking fun.  As you cook, do it with love, happiness, and gratitude.  

Thomas Keller's Banana Bread
Yields 1 loaf (or 12 standard muffins or 6 large muffins)

Ingredients:
1 1/4 cup and 1 tbsp. cake flour (168 grams)
3/4 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. Kosher salt
4.2 oz. unsalted butter, at room temperature
3/4 cup light brown sugar (lightly packed) (144 grams)
2 extra large eggs
1 1/8 tsp. vanilla paste
1 tbsp. + 2 tsp. creme fraiche
1 cup mashed ripe bananas
1 1/3 cup walnut struesel topping (recipe below)

Walnut Struesel recipe:
1/2 cup + 3 tbsp. all-purpose flour (100 grams)
1/2 cup granulated sugar (100 grams)
3/4 cup finely chopped walnuts
1/8 tsp. Kosher salt
3.5 oz. cold butter, cut into 1/4 inch pieces (100 grams)

Directions:
For the streusel:
Combine all of the ingredients, except the butter, in the bowl of a stand mixer fitted with a paddle attachment and mix on the lowest setting.  Toss in the butter and mix on low speed for about one minute, or until the butter is incorporated.  Transfer to a covered container.  Refrigerate for at least 2 hours, or up to 2 days.

For the banana bread:
Sift the cake flour, salt, baking soda, and baking powder into a medium bowl and whisk together.  In the bowl of a stand mixer fitted with the paddle attachment, place the butter, and mix on medium-low speed until the butter has the consistency of mayonnaise.  Then, add the sugar and mix for 2 minutes, until fluffy.  Scrape down the sides of the bowl, and add the eggs and vanilla paste.  Mix on low speed for about 20 seconds until combined.

In two additions, add the dry ingredients, mixing on low speed for 15 seconds after each, or until just combined.  Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.  Add the creme fraiche and banana and mix on low speed for 30 seconds.  Transfer the batter to a covered container and refrigerate overnight, or up to 36 hours.

To bake the muffins, preheat the oven to 425ºF.  Spray a loaf pan with nonstick spray or line a muffin pan with muffin papers and spray with nonstick spray.  Spoon the batter into the pan and sprinkle struesel on top.  Place the pan into the oven, lower the oven temperature to 325ºF, and bake for 40-45 minutes (24-27 minutes for muffins), or until the muffins are golden brown and a skewer inserted in the center comes out clean.  Set the pan on a cooling rack and cool completely.

Source: The Bouchon Bakery

Cloud Eggs

Morning, glory!

About a month ago, I kept seeing posts about cloud eggs pop all over.  I think the cloud egg posts were outnumbering the beloved avocado toast, for once.  I eat eggs almost daily for breakfast, so I'm always game to try new egg recipes.

Cloud eggs are egg whites that are whipped to stiff peaks, formed into nests, and then baked with yolks in the center.  It takes about fifteen minutes from start to finish.  They turn out looking like the sun is floating on a cloud. ;-)  Cloud eggs are delicious!  The "cloud" is fluffy and not stiff like a regular baked meringue.  I found the cloud eggs to almost be a little "heartier" than just eating fried eggs.

I like to add some parmesan cheese into the egg whites to add some more flavor, and you could certainly add any type of cheese.

Hope you enjoy!

Cloud Eggs
Yields 2

Ingredients:
2 eggs
1-2 tbsp. parmesan cheese
Pinch of salt

Directions:
Preheat oven to 450ºF.   Prepare a baking sheet with a piece of parchment paper and set aside.

Separate the egg yolks into two separate bowls (ramekins work perfectly).  In one large bowl, add the egg whites, and using a hand mixer, mix on high speed until the egg whites become stiff peaks.  Then, fold in the cheese and the salt.

Make two mounds of the egg white mixture onto the lined baking sheet.   The mounds should be formed like nests with indentations in the center for the yolks.  Do not add the yolks yet!  Place in the oven for 3 minutes.  After 3 minutes, remove from the oven, and add the yolks.  Cook for 3 more minutes.

Remove from oven, and serve immediately.

Source: Today Show

Greek Frittata

I have an egg-celent breakfast for you.  Ha, I couldn't resist that one! ;-)

For the past few months, I've been eating eggs for breakfast and have enjoyed coming up with all different ways to incorporate them in my breakfast repertoire.  Egg white oatmeal, omelettes, poached eggs, and hardboiled eggs -- the possibilities are endless!

I've experienced some positives with having eggs in the start of the day.  Eggs have kept me feeling more full longer because of the protein and fat in the eggs.  I've also had some weight loss with eating eggs for breakfast.  I read up on this, and studies have shown that people who eat eggs for breakfast are more likely to lose weight than people who eat a more carb-centric breakfast.

I've been getting a lot of zucchini in my produce box from Door to Door Organics, and one can only make so many spiralized zucchini noodles (zoodles) and zucchini bread. ;)  I'm always looking for more ways to incorporate veggies into breakfast, and a plain veggie omelette is just boring to me.  I had never made a frittata before (not sure why it took me so long), so I experimented with making a Greek frittata with zucchini, garlic, dill, parsley, and feta.  It captured those fresh Greek flavors and made for a filling breakfast.

Enjoy!

Greek Frittata
Yields 2 servings

Ingredients:
4 large eggs
1 large zucchini, shredded or 2 cups of spinach
3 cloves garlic, minced
2 tbsp. fresh dill or 2 tsp. dried drill
1 tbsp. fresh parsley or 1 tsp. dried parsley
1/4 cup feta cheese
2 tbsp. extra virgin olive oil
Salt and pepper, as desired

Directions:
In a medium bowl, beat the eggs, and add any desired salt and pepper.  Then, add in the dill, parsley, and feta cheese, and stir to combine.  Set aside.

In an 8-inch skillet over medium heat, warm the olive oil.  Add the zucchini or spinach, and stir for about 4-6 minutes until the zucchini/spinach softens.  Then, add the garlic and continue to stir lightly for about another minute.   Once the mixture is softened, transfer the contents to the egg mixture bowl and stir.

With a paper towel, wipe the skillet so that nothing is sticking to it.  Return the skillet to the stove over medium heat and add in another tablespoon of olive oil to warm.

Pour in the egg mixture.  Tilt the pan or use a spatula to ensure the mixture spreads evenly in the pan. Reduce the heat to low and place a cover over the skillet.  Allow the frittata to cook for about 3-5 minutes untouched so that it can set.

Remover the cover, and use a spatula to loosen the edges of the frittata.  Slide the frittata from the pan onto a flat plate or a cutting board.  Then, use the plate or board to flip the frittata back into the pan, and return the pan to the stove.  Cook for another 3-5 minutes or until the bottom of the frittata becomes more gold.

Source: A Simply Sweet Justice Original

Tangerine Curd

I made tangerine curd months ago, and after making lemon curd this past week end in a pie class, I decided it was time to share this recipe!  Tangerine curd is sweet and tangy, and with the long week end coming, it would be something fun to make as part of breakfast.  It would pair well with vanilla scones, just sayin'.

Citrus curds are traditionally served with scones and tea breads or even as a pie filling.  To make curds, you beat egg yolks and sugar with citrus juice over hot water.  Once the mixture begins to thicken, you add butter, which helps it remain thicker.     The curd will last for about two weeks in the refrigerator.  Enjoy!

You could also substitute the tangerines for orange, lemon, or tangelos.  I stumbled upon some pink lemons at Trader Joe's recently, and I'll be making this curd with those lemons soon.

Tangerine Curd
Yields 1 1/2 cup curd

Ingredients:
1 egg, plus 4 egg yolks
1/3 cup granulated sugar
1/8 tsp. salt
Grated zest of 1 tangerine
3/4 cup freshly squeezed tangerine juice
6 tbsp. cold butter

Directions:
In a medium saucepan over medium-low heat, bring 1 cup of water to a low simmer.  In a heatproof glass or stainless-steel bowl, combine the whole egg, egg yolks, sugar, and salt, and whisk to combine.  Then, whisk in the tangerine zest and juice.  Place the bowl over the saucepan of simmering water, and whisk until the eggs begin to thicken, about 3-5 minutes.  Then, whisk in one tablespoon of the butter at a time, and continue whisking constantly until the mixture much thicker and forms a thick ribbon on the surface when dropped from the whisk.

Remove from heat and transfer to a bowl and cover with plastic wrap, pressing the plastic wrap right onto the surface of the curd to prevent a skin from forming.  Allow the curd to cool at room temperature for about 15 minutes before refrigerating.

Source: Williams-Sonoma

Baked Fruit with Ricotta

Happy Friday!  Today's recipe comes from my favorite cookbook, Feel Good Food.  I've shared recipes from this cookbook before, but there are so many good recipes from this cookbook worth sharing!  This cookbook remains my most frequently used cookbook because of the creative recipes that are healthier but still elegant.  Today's recipe would be a great breakfast for the week end!

Baked fruit with ricotta is a different take on the boring bowl of fruit for breakfast.  An assortment of different fruit is tossed with apple cider, maple syrup, ground cinnamon, and allspice and baked.  After baking, it is topped with some ricotta cheese, which adds some lush creaminess to the dish.  This could also even make a great summer dessert--especially with some Honeycrisp Apples and Colorado Palisade Peaches.  Mmmm.

Berries, apricots, and nectarines also make great substitutes for the pineapple and peaches.  You can also use frozen fruit, and there is no need to defrost it.  If you don't have ricotta cheese, you could also substitute a creamy yogurt, too.

Enjoy this breakfast.

Baked Fruit with Ricotta
Yields 4-6 servings

Ingredients:
2 apples, peeled, cored, and cut into 1/2" chunks
2 ripe pears, peeled, cored, and cut into 1/2" chunks
1 cup pineapple chunks (frozen is okay to use!)
1 cup peach chunks (frozen is okay to use!)
1 tbsp. boiled cider extract or 1/4 cup apple cider
2 tbsp. maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 cup plus 2 tbsp. ricotta cheese

Directions:
Position oven rack to the middle of the oven and preheat oven to 350ºF.  Spray a 9x13" baking dish with cooking spray or grease with butter.  Add the fruit to the dish.  Pour the cider extract/cider and the maple syrup over the fruit, and then sprinkle the spices evenly over the top.  Toss the fruit to coat.

Bake for 25 minutes, and remove from oven to stir the fruit.  Return to oven and bake for about 25 minutes more.  When finished, allow the fruit to cool for about 5 minutes.  Then, scoop the fruit into bowls and top each bowl with 3-4 tablespoons of the ricotta cheese.

Source: Giada De Laurentiis' Feel Good Food

Avocado-Smashed Pea Toast

If you follow food on Facebook or Instagram, you have likely been visually assaulted by avocado toast.  For me, it quickly became one of the most annoying food trends.  Mashed avocado on toast: what's the big deal?  

That said, I finally gave it a try.  As much as it pains me to admit it, avocado toast makes for a pretty spectacular breakfast.  It feels almost silly to give a recipe for it: after all, you're just spreading mashed avocado on toast.  

My twist on avocado toast is to add in some peas and a poached egg.  The peas bring in some extra flavor while still keeping the green.   Plus, you get some extra veggies.  The poached egg adds some protein.  And, a runny egg and toast?  Now, that's a win-win.   

Avocado-Smashed Pea Spread

Yields 1 serving

Ingredients:

1/4 cup peas, defrosted

1/2 avocado

1 tsp. extra virgin olive oil

Salt and pepper, to taste

Red pepper flakes, to taste

Directions:

If you prefer a smooth texture, in a small bowl, use a hand immersion blender to puree the avocado and pees, add olive oil and seasonings, and stir.   Alternatively, mash ingredients together in a small bowl.  Spread on toast, and top with a poached egg!

Source: Inspired by many bloggers and cooks :)

Egg White Oatmeal

This week end, I'm running a half marathon here in Denver.  Last year, I adopted "I run for cupcakes" as my running motto during my half marathon in New York City. :)  Cupcakes make good motivation, don't you think?

I incorporate more carbs into my diet when I am running, which typically means oatmeal for breakfast.  I normally come up with different oatmeal variations and flavor combinations, and egg white oatmeal is my favorite oatmeal to date!

When egg whites are added to oatmeal, it more double the volume of the oatmeal, and it gives it such a fluffy, creamy texture.  Egg whites are low in calories but high in protein, so it is a healthy way to incorporate some lean protein into your breakfast.

 While adding egg whites to oatmeal sound unusual, once the egg whites are incorporated into the oatmeal, there is no egg taste or texture--you just have a big bowl of protein packed oatmeal!  Since there is more protein, this will keep you fuller longer, too!

For sweetness, I add in a ripe mashed banana and some maple syrup, along with some cinnamon and vanilla extract for additional flavor.

This has been a very filling and delicious pre-run breakfast.  Give it a try!

Have a great week end!

Egg White Oatmeal
Yields 1 serving

Ingredients:
1/3 cup rolled oats
2/3 cup almond milk, milk, or water
1 tsp. pure vanilla extract or almond extract
1 tsp. maple syrup
1/2 tsp. ground cinnamon
3 egg whites
1 small ripe banana, mashed
Nuts, dried fruit, berries, as desired

Directions:
In a small saucepan, add the rolled oats and almond milk (or desired liquid) and heat over medium heat.  Stir, and cook for about 8-10 minutes until the oats begin absorbing more of the almond milk and softening.  When nearly all of the liquid is absorbed, add the banana and stir to incorporate it as evenly as possible into the oatmeal.  Once incorporated, reduce heat to low, and add in the egg whites.   Quickly incorporate the egg whites into the mixture and cook for about another 2-3 minutes until the egg whites are absorbed and the oatmeal mixture is fluffy.  Add the cinnamon, maple syrup, and cinnamon to finish, along with any desired nuts, dried fruit, or berries for a topping.

Source: A Simply Sweet Justice Original

Hot Cross Buns

Since today is Good Friday, I am sharing my Grammy's hot cross buns recipe with you all today.  Hot cross buns mark the end of Lent, and they often made appearances at my family's Easter celebrations.

Hot cross buns are sweet buns lightly spiced with cinnamon, studded with dry fruit, and drizzled with some icing.  They are great plain, but you can also serve them with jam and butter or even use them for ham sandwiches on Easter.  Heck, I've even heard that restaurants are using hot cross buns for burgers.  Go figure.

Anyways, there is a superstition that hot cross buns baked on Good Friday never become moldy and that it is good luck to save one until next year's buns are made.  These aren't difficult to make, and the best part of baking is sharing, so you can go ahead and ignore that superstition. ;-)  Funny enough, hot cross buns went on sale early in Melbourne, Australia, and people protested.

This week end will bring many sweet treats, such as Peeps, chocolate bunnies, and lamb cakes, and these hot cross buns will make a sweet addition to any Easter or spring celebration.  Happy Easter!

Hot Cross Buns
Yields 2 dozen

Ingredients:
2 packages  (4 1/2 tsp.) active dry yeast
1/3 cup water, about 85-90ºF
1/3 cup milk, scalded and cooled
1/2 cup (1 stick/8 tbsp.) butter, room temperature
1/3 cup (67 grams) granulated sugar
3 1/2-4 (420 grams) cups all-purpose flour, plus extra flour for rolling buns
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs
2/3 cup dried fruit
1 egg white, for brushing the buns

For the icing:
3 tsp. milk
1 tsp. vanila
1 cup (125 grams) confectioner's sugar

Directions:
Line two large baking sheets with parchment paper  and set aside.

In a small bowl, add the warm water and the yeast, and stir to combine.  Allow the yeast to bloom in the water, about 5-10 minutes.

In the bowl of a stand mixer, combine the milk, butter, sugar, and salt, and mix using the paddle attachment until combined.  Then, add one cup of the flour, the cinnamon, and salt, and mix until combined.  Add the eggs, and mix until combined.  Next, gradually add in the yeast/water mixture.  Once combined, add the dried fruit and remaining flour.  After everything is combined, cover with a cloth or plastic wrap, and allow the dough to rise until doubled in size (about 1 1/2 hours).

After the dough has risen, punch down, and allow to rise again for about 30 minutes.  Then, lightly flour a surface, remove the dough from the bowl and place onto the surface, and roll or pat the dough out to approximately 1/2 inch in height.  Cut the dough in rounds with 1 1/2 inch biscuit cutter.   On the parchment paper lined baking sheets, place the dough pieces about 1 1/2 inches apart.  Cover and allow to rise for another hour or until doubled in size.  Preheat oven to 375ºF.

Following the rise, cut a shallow cross in each bun using scissors or a knife.  In a small bowl, whisk the egg white for about two minutes.  Then, brush the tops of buns with the egg white. Bake the buns for about 12 minutes, or until lightly golden.

Remove from oven and allow to cool for about 15-20 minutes.  After the buns have cooled, mix the icing ingredients together.  Add the icing to a plastic sandwich bag, and then cut the corner of the bag.  Pipe crosses on the buns.

Source: My Grammy : )

Whole-Grain Sunflower Rye Bread

Being half German with my paternal grandparents being German immigrants, I grew up seeing bread as part of the German culture.  When my grandparents would come out for visits, they would bring boxes full of German breads from specialty bakeries in Chicago.  To this day, my dad and my uncle still bring each other bread whenever they go to a new Euro bakery.  During one of my parents' visits here in Denver, we went to Whole Foods, and my dad became a little obsessed with this Prussian Rye bread there.  When I go out to California to visit my family, my dad occasionally asks me to bring a loaf or two out for him and my uncle.  (On a different note, this Saturday Night Live skit reminds me very much of my family!)

Germany bakes more variety of breads than any other country, with hundreds of dark and white bread along with thousands of different rolls and mini breads.  Bread is the foundation of breakfast and evening meals in Germany.  Growing up, my sisters and I would joke about how my dad always wanted sandwiches for breakfast and dinner!  During trips to Germany, I experienced the huge German breakfast spreads with all the different breads accompanied with eggs, wurst, cheese, and butter (of course).  The Germans tend to eat a big meal mid-day, so German dinners are usually bread slices with deli meats and cheeses.  At German festivals, like Oktoberfest, pretzels are hugely popular, and at holidays, shaped sweeter breads (like stollen) are baked.  The bottom line: Germany is bread country.

I always liked more of the multigrain and seeded German breads.  There was one bread called "schinkenbrot," which was a seeded multi-rye bread.  It didn't have too strong of a rye flavor, and it had a chewy, nutty flavor.

This whole-grain sunflower rye bread reminds me so much of the "schinkenbrot" from my childhood.  It does not have an overpowering rye flavor, and it has the same chewy and nutty flavors that I remember.  The honey adds a natural sweetness that balances out the whole wheat and rye flavors.  The bread is fairly simple to make.  Honestly, I thought that the hardest part was making sure the water wasn't too warm to kill the yeast.  (I generally prefer to use instant yeast because I'm always worried that I'll kill the active-dry yeast when I have to proof it with water.)  The bread does require three rises, so make this on a lazy day. :)

I made mini loaves of this bread, and it freezes quite well and is a great breakfast bread for sweet and savory breakfasts.  One morning, for a more sweet take, I took some slices, brushed them lightly with olive oil and sprinkled cinnamon and stevia (you could use sugar) on both sides, and put the bread slices under the broiler for about 2 minutes.  I then topped them with some homemade ricotta (mixed with orange zest) and some blueberries.  For a savory  breakfast, I made eggs cacio e pepe (scrambled eggs made with greek yogurt, pecorino, and pepper) and put it on top of toasted slices of the bread.  Yum!

German Whole-Grain Sunflower Rye Bread
Yields 1 large loaf or 4 mini loaves

Ingredients:
1 1/2 cups (12 oz.) lukewarm water
2 1/4 tsp. active-dry yeast (1 package)
1/4 cup honey, plus 1 tsp. honey
310 grams (2 3/4 cups) whole-wheat flour
103 grams (1 cup) rye flour
2 1/2 tsp. kosher salt
1 cup unsalted sunflower seeds, lightly toasted
2 to 3 tsp. butter or oil, to grease the loaf pans

Directions:
To toast the sunflower seeds:
Heat a cast iron skillet over medium-high heat.  Add the seeds in a single layer and toast, stirring frequently until they begin to color, about 2 to 3 minutes.  Immediately remove from heat and transfer to a plate to cool.

For the bread:
In a small bowl, combine the warm water, yeast, and 1 tsp of honey and lightly stir until combined.  Wait for about 5 minutes for the yeast mixture to begin to lightly bubble (some tiny holes should appear).  If this does not happen, discard and begin again.  Make sure the water is lukewarm and not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flours and salt.  Then, add the yeast mixture and the remaining 1/4 cup honey.  Mix until well incorporated, about 1-3 minutes.  If any flour remains, add 1 more tablespoon of water and mix until combined.

Knead on low speed until the dough is smooth, about 6-8 minutes.  The dough will be thick and dense.  Add sunflower seeds, and continue kneading for 2-3 more minutes, or until sunflower seeds are well distributed.

After the sunflower seeds are incorporated, shape the dough into a round, and return it to the stand mixer bowl.  Cover with plastic wrap, and allow it to rise until doubled, about 1 1/2 hour to 2 hours.  Then, punch down the dough and allow it to rise again until nearly doubled, another 1 hour.

After the dough is finished rising, oil the pan or pans (if using mini loaf pans), and shape the dough into a rectangular shape and place it in the pan or pans.  Loosely cover with plastic wrap, and allow it to rise for another hour.

While the dough rises, preheat the oven to 350ºF.  Bake until the loaf is dark golden brown, about 1 hour.  Remove the bread from the oven, place it on a wire rack, and allow it to cool.

Source: Hans Rockenwagner's Das Cookbook 

Carrot-Apple Muffins

In the middle of all of the Christmas decadence (which I am certainly enjoying my fair share), I thought that I would share a healthy sweet treat.

These are carrot-apple muffins made with a combination of all-purpose flour and almond flour, so they have a nuttier taste.  In lieu of butter, these cupcakes use a combination of applesauce and grapeseed oil.  The Greek yogurt keeps these cupcakes very moist.  These cupcakes do not have any additional sweetener added, so they are not overly sweet.  If you wanted to sweeten them up, I would suggest adding a tablespoon of honey, coconut sugar, or a sweetener of your choice.

You could make these into cupcakes by adding a healthy frosting, like a dollop of almond butter or even flavored Greek yogurt.

If you are looking for a healthier treat to bring to a Christmas party, these just may be the ticket.  Or, you can just file this away for a recipe to try in January. :)

Happy Baking!

Carrot-Apple Cupcakes
Yields 12 mini muffins

Ingredients:
60 grams (1/2 cup) all-purpose flour
3 tbsp. almond flour
1/2 tsp. baking powder
1/8 tsp. ground cinnamon
1/4 tsp. salt
1 large egg
2 tbsp. applesauce
2 tbsp. nonfat plain Greek yogurt
2 tbsp. grapeseed oil
1/2 tsp. pure vanilla extract
1/3 cup shredded carrot

Directions:
Preheat oven to 350ºF and line a mini cupcake pan with 12 muffin cups.

In a medium bowl, combine the flour, almond flour, baking powder, baking soda, cinnamon, and salt, and whisk together.

In a large bowl, whisk the egg, applesauce, yogurt, grapeseed oil, and vanilla.  Stir in the dry ingredients and mix until combined.

Drop 1 tablespoon of the batter into each paper liner.  Bake for about 12 minutes until the muffins are golden.  Cool the muffins for 5 minutes before removing the liners from the pan.

Source: Adapted with modifications from Giada De Laurentiis' Feel Good Food

"Carrot Cake" Oatmeal

I've been trying to incorporate at least one vegetable in every meal.  It is easier to do for lunch and dinner, but vegetables for breakfast do not always sound appetizing.  My veggies for breakfast generally consist of adding spinach to smoothies and putting spinach and tomatoes in omelettes.  

I had been on a roll of brekky veggies for six days straight (meaning, I've had a lot of smoothies and omelettes).  When I opened the veggie drawer on day 7, I had limited choices--zucchini, carrots, and onions.  I closed the refrigerator and decided that I would end the six day streak since I was out of vegetables.  I put a bowl of oatmeal into the microwave, and I had an aha moment: carrot cake oatmeal.  While the oatmeal cooked in the microwave, I shredded a carrot and pulled out carrot cake spices.  I then added the carrot and spices, along with some maple syrup for sweetness.   To add some protein, I also put in some almond butter.  I microwaved the oatmeal for about another minute.  After it finished, I sprinkled some coconut over it and poured some almond milk.

This was a great breakfast!  Oatmeal can get boring, but this oatmeal made me feel like I was having a healthier dessert for breakfast.

"Carrot Cake" Oatmeal
Yields 1 serving

Ingredients:
1/4-1/3 cup oats
1/2-2/3 cup water (use 1/2 if you use 1/4 oats, 2/3 if you use 1/3 oats)
1 carrot, peeled and shredded
1 tbsp. unsweetened or sweetened shredded coconut
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1 tsp. maple syrup
1 tbsp. almond butter, optional
1 tbsp. almond milk or milk
Drizzle of honey, if you prefer sweeter oatmeal

Directions:
In a microwave safe bowl, add the oatmeal and water, and microwave on high for 1 minute and 30 seconds.  Then, add the shredded carrot, spices, almond butter, and maple syrup.  Stir, and then microwave for about another minute.  Add the coconut and almond milk, and a drizzle of honey, if desired.

Source: A Simply Sweet Justice Original

Strawberry-Mint Omelet

The time is now for spring berries.  I've been getting a great assortment of strawberries, blueberries, raspberries, and blackberries from Door to Door Organics.  Berries are such a wonderful treat to enjoy right now.  What is your favorite kind of berry?

Here's a little tidbit that I recently learned:a strawberry isn't an actual berry.  By definition, a berry is a fleshy fruit produced fro ma single seed.  The seeds on the outside of the strawberry are considered to be separate fruits.  True berries, such as blueberries, have seeds inside.  Keep that in mind for a Jeopardy daily double.

I never thought about adding strawberries to an omelette, but this simply sweet twist to the savory omelette makes for a delicious breakfast.  It almost reminded me of a crepe.  The mint helps offset the slight tartness from the strawberries.  I think adding a little ricotta cheese or whipped cream would be a nice indulgence, too!

This would make a fun dish to serve for a spring week end brunch, paired with a bellini, of course.

Strawberry-Mint Omelet
Yields 1 serving

Ingredients:
3 large strawberries, hulled and thinly sliced
1/2 tbsp. white wine vinegar
2 large eggs, at room temperature
1/2 tbsp. heavy cream
1 tbsp. granulated sugar
1/8 tsp. salt
2 tbsp. finely shopped fresh mint leaves
1/2 tbsp. butter
1 tsp. extra virgin olive oil

Directions:
In a small bowl, add the vinegar and strawberries.  Toss, and allow the mixture to stand for 15 minutes.  Strain the vinegar from the bowl before using the strawberries.

In a medium bowl, mix the eggs, cream, sugar, and salt.  After combined, stir in the mint.

In a 8-inch nonstick skillet, heat the butter and oil over medium-high heat.  Add the egg mixture and cook until almost set, about 3 minutes.  Spoon the strawberries across the center of the omelette, and fold the edges of the omelet over the strawberries.  Cook for another 3 to 4 minutes, or until the egg mixture has set.

Source: Giada De Laurentiis' Feel Good Food

Orange Almond and Olive Oil Muffins

Happy Spring! Today, I have a recipe for orange almond and olive oil muffins to share with you.  The citrus flavor and lightness of the muffins just makes it seem like a good spring recipe!

If given a choice between muffins or cupcakes, I'll go with the cupcake.  I mean, muffins are kind of like cupcakes without frosting, right?  That said, these muffins are a good treat (and I added a dollop of almond butter on top for fake frosting).  Does that make them cupcakes then? ;)

These muffins are lighter because of the almond flour, and the orange juice and orange zest add sweetness.  Instead of using butter, you use extra virgin olive oil.  Next time I make these, I will try swapping out the granulated sugar with coconut sugar for a twist on the flavor.

These muffins freeze well, so you can freeze the extras and then just pull it out the night before to defrost.  They would be great for a breakfast on the go or for an afternoon treat with a cup of coffee or tea!

Orange Almond and Olive Oil Muffins
Yields 18 muffins

Ingredients:
2/3 cup granulated sugar
3 large eggs, at room temperature
Grated zest of 1 large orange
1/3 cup fresh orange juice, at room temperature
1/4 cup extra virgin olive oil
3 tbsp. Greek yogurt, at room temperature
3/4 tsp. pure vanilla extract
1 tsp. pure almond extract
1 cup all-purpose flour
2/3 cup almost flour
1 1/2 tsp. baking powder
1/3 tsp. sea salt

Directions:
Preheat the oven to 325ºF and line two muffin pans with 18 liners.

Using a hand mixer with a medium bowl or a stand mixer with the paddle attachment, beat the eggs an sugar together until pale an thick, about two to three minutes.  Then, add in the orange zest, orange juice, Greek yogurt, vanilla, and almond extract.

In a separate bowl, whisk together the flours, baking powder, and salt.

Gradually stir the flour mixture into the egg mixture until just blended.  Pour 1/3 cup of the batter into the muffin cups and bake until golden, about 20 minutes.

Source: Giada De Laurentiis' Feel Good Food

Banana Nut Porridge

Happy Monday, everyone!  Sorry for the absence the last few weeks.  Work has been busier, so there has not been as much time for blogging.  I am glad to be back!

Today, I have a twist on the traditional morning porridge recipe to share: nut porridge!  (How can the word "porridge" not conjure images of Goldilocks and the three bear?)  I love nuts (and even keep a bag of nuts in my purse!) and try to eat a handful of nuts daily.  In the morning, I usually put a spoonful of a nut butter in my smoothie or oatmeal.  

I came across this banana nut porridge on Against All Grain and instantly wanted it.  Nuts and bananas?  I'm sold.  Now, how do you transform nuts into a porridge?  The nuts are soaked overnight in water, and by the morning, they are soft.  Using the food processor, you process the drained nuts, coconut milk, a ripe banana banana, and some cinnamon, and this makes for a creamy porridge base.  You then just microwave it, and voila - a warm, hearty bowl of porridge.  The porridge reheats very well, so you can save the leftovers for the rest of the week, too.

I guess you could call it "n'oatmeal"?  Make it a fantastic week!

Banana Nut Porridge
Yields 4 servings

Ingredients:
1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup raw pistachios
1 ripe banana
2 cups coconut milk
2 tsp. cinnamon
1/2 tsp. salt

Directions:
Place all of the nuts in a large bowl and toss sea salt over the nuts.  Fill the bowl with water so that the nuts are covered by at least 1 inch of water.  Cover the bowl with plastic wrap and soak overnight.  (You do not need to refrigerate it.)

The next morning, drain the nuts and rinse the nuts until the water is clear. (It took 1 time for me.)

Add the drained nuts to a food processor, along with the banana, coconut milk, and cinnamon.  Process until smooth.

Divide the porridge into bowls and microwave for about 45 seconds.  Serve with any extra garnishes, such as chopped nuts, honey, or raisins.

Source: Against All Grain

Banana Peach Baked Oatmeal

Fall temperatures are arriving in Denver, which means the end of all the great summer produce.  If you overbought on peaches like me, here is a great recipe for you to enjoy on a cool fall morning.

One of my early blog posts was for banana berry baked oatmeal.  Every season, I have fun making baked oatmeal using the different fruits or berries in season.  For the end of the summer, I made this banana peach baked oatmeal.  The best part?  It tastes like dessert--while being a wholesome, healthy start to the day.

This is a simple recipe to make that uses ingredients that you probably already have on hand; in fact, the hardest part is probably slicing the fruit.  You could even prepare it the night before so that you can throw it in the oven while you get ready in the morning.  I like the texture and nuttier taste of steel cut oats, and they never seem to get as mushy as rolled oats, so I used those in this recipe.   (I've been getting Coach's Oats from Costco, which is a more quick-cooking type of steel cut oats, and highly recommend it.  I used those oats in this recipe.)

While this makes a great breakfast, it also could multitask as a dessert, with some ice cream, of course.

Healthy dessert for breakfast anyone?  I thought so.

Banana Peach Baked Oatmeal
Yields 4 servings

Ingredients:
1 cup steel cut oats or rolled oats
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg at room temperature, lightly beaten
2 tbsp. butter (salted or unsalted), melted and cooled
1 tsp. vanilla extract
2 ripe bananas, pealed and sliced 1/2-inch thick
3 ripe peaches, sliced

Directions:
Preheat oven to 375ºF.  Spray a 2-quart baking dish with cooking spray, or lightly grease with butter.  In a medium bowl, mix the oats, baking powder, cinnamon, and salt.  Stir with a fork to combine.  In a measuring cup, whisk the maple syrup, milk, egg, butter, and vanilla.  Place the sliced bananas at the bottom of the baking dish in an even layer.  Top with about 2/3 of of the peaches.  Cover the coat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Place the remaining peaches over the top.  Bake for about 40 minutes, or until the top is browned, and the oats have set.

Source: Adapted from Heidi Swanson's Super Natural Everyday

Bulgur Wheat with Poached Berries

Hi, everyone!  Sorry for my impromptu absence these last few weeks.  That ol' life craziness stuff happens every once in a while.  To start back, I thought a breakfast recipe would be good to share.

If you judge bulgur by name, it does not sound very appetizing.

Would you rather have bulgur or cookies?  Okay, bad example.

Let's try this again.  Which sounds more appetizing, bulgur or raisin bran?  Tough call, but raisin brain might win.

Bulgur sounds gross, but it really just got gypped with a bad name.  It's good stuff!  It's similar to oatmeal, but a little different because bulgur has a bit more flavor compared to regular oatmeal.  Bulgur is made from cracked wheat that has been parboiled and dried for quick cooking.  It has a chewy texture and a nutty flavor.  It's often used in Mediterranean and Middle Eastern cuisines in salads and as a rice substitute.

I've been all about trying savory oatmeal this year, and this recipe combines savory with sweet.  I eat oatmeal a lot.  Though I vary it up with steel cut and rolled oats (I feel like talking about different types of oatmeal is just asking for some sort of Colorado granola junkie joke...), bulgur is a good way to change it up.  Bulgur (or steel cut oats) are cooked in almond milk to help enhance the nutty flavor, the cereal gets a drizzle of olive oil and a sprinkle of salt, and it's topped with poached berries to added the ideal amount of natural sweetness.  This is a great breakfast with a savory and sweet balance!  

You can use fresh or frozen berries, but just make sure you thaw the berries before you start so that you don not have too much water when they get poached, which will make them mushier!

Happy Spring!

Bulgur Wheat with Poached Berries 
Yields 4 servings

Ingredients:
1 cup coarse bulgur wheat or steel cut oats
1 cup almond milk
1 cup water
1/2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
4 tsp. extra-virgin olive oil
6 cups of berries (fresh or frozen)
1/4 cup apple juice
1 tbsp. honey

Directions:
In a medium saucepan, combine the berries, apple juice, and honey.  Bring to a boil over medium-high heat.  Lower the heat so that it simmer and cook until the fruit is soft but still firm, about 8 minutes.  Remove the pan from the heat and allow it to cool slightly.

While the berries cool, in a medium saucepan, mix the almond milk, water, bulgur wheat, vanilla extract, cinnamon, and salt.  Bring to a boil over medium heat.  When it begins to boil, lower the heat so that it simmers.  Stir occasionally until the bulgur is tender, about 15 minutes.  Spoon into 4 bowls, and drizzle each portion with 1 tsp. of the olive oil, top with berries, and serve.

Source: Giada De Laurentiis' Feel Good Food

Blueberry Banana Muffins

I have a healthy blueberry muffin recipe to share today.  It's a simple dessert, a quick breakfast, or even a healthy treat with a cup of tea.  What makes these muffins healthy?  These muffins are made with brown rice flour and grapeseed oil, and the sweetness comes from maple syrup and the fruit.

This was my first time baking with grapeseed oil.  Grapeseed oil has a light, clean taste.  If coconut oil is too strong for you, give grapeseed oil a try because it is much more neutral in flavor.  Grapeseed oil is a healthy choice because it contains a high amount of omega 6, which helps the body burn fat and increase energy.  It also contains omega 9, omega 3, beta carotene, vitamin E, and vitamin C.  Brown rice flour is high in fiber and rich in niacin, so it's good for helping to lower cholesterol.

I love banana bread, but the blueberries were a good way to change up the banana bread.  The plump, juice blueberries add a nice tartness.  Baking blueberries really brings out their tartness.  The ripe bananas and maple syrup sweetness balance out the tartness.  Because there is no traditional sugar in these muffins, these muffins aren't as sweet as the traditional banana bread, but the natural sweetness from the fruits and maple syrup makes it a mellow sweet treat.  These muffins are a perfect balance of tart and sweet.

I added a dollop of almond butter on top as healthy faux frosting.  Isn't everything better with frosting?

Blueberry Banana Muffins
Yields 12 muffins

Ingredients:
1 cup brown rice flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup grapeseed oil
1/4 cup pure maple syrup
2 large eggs, at room temperature
2 tsp. pure vanilla extract
1 cup mashed overripe bananas, about 3 small bananas
1 cup fresh blueberries

Directions:
Preheat oven to 324ºF.  Line a cupcake pan with paper lines.

In a medium sized bowl, whisk the rice flour, baking soda, salt, baking powder, cinnamon, and nutmeg, and set aside.

In a large bowl, or in the bowl of a stand mixer, whisk the grape seed oil, maple syrup, eggs, and vanilla.  Stir in the bananas and blueberries.  Then, add the flour mixture and stir until combined.

Spoon the batter into the muffin liners.  Bake for about 25 to 30 minutes, until a toothpick inserted into the center of the muffins comes out clean.  After the muffins finish, carefully remove them from the pan and allow them to cool on a wire rack for at least an hour before serving.

Source: Giada De Laurentiis' Giada's Feel Good Food

Breakfast Power Smoothie

I have to "show and tell" about my new kitchen toy.  I wanted a Vitamix blender for a while.  As much as I love my kitchen toys, I can't justify paying so much for a blender.  I recently bought the Wolfgang Puck High Performance Commercial Blender, and it has been the best commercial grade blender that I have tried for a fraction of the Vitamix cost!  From my experiences using the Vitamix blender at my parents' house, I feel that the Wolfgang Puck blender is equal in quality and performance to the Vitamix.  Most Vitamix blenders motor have a peak horsepower of 2 or 2.2, and the Wolfgang Puck motor is 2.5 horsepower.

With my new toy, I have been making more smoothies!  Can you really go wrong starting the day off with "power ingredients" like banana, raspberries, spinach, almond  butter, lemon, and flax seed?  I think not.

These ingredients really work well together.  Often times, we don't put protein in smoothies, but  adding almond butter helped make the smoothie more filling.  The smoothie left me feeling full until lunch time.  The almond butter is high in calcium and vitamin E, and by adding some fat to the smoothie, you can better absorb all of the nutrients from the other ingredients.  The vitamin C from the raspberries helps you absorb the iron from the spinach, too.  

I like cold smoothies, so I always add frozen fruit.  The frozen banana adds a creaminess to the smoothie, too.  I could not taste the spinach in this smoothie.  

Hope you enjoy this breakfast smoothie soon.

Full Disclosure (because us lawyers love fine print):  This is not a sponsored review.  I did not receive any compensation or free product for publishing this post.  I just wanted to share a great new kitchen product!  

Breakfast Power Smoothie
Yields 2 servings

Ingredients:
1 cup water
1 banana, frozen or fresh
1 cup raspberries, frozen or fresh
1/4 cup spinach, fresh
1 tbsp. flaxseed
1 tbsp. almond butter
2 tsp. lemon juice
Ice, if desired

Directions:
Place all ingredients into blender and blend until smooth.

Source: Dr. Oz show