Posted at 9:55 am , on October 16, 2017
If you enjoyed the Cinnamon Streusel Brioch Bread then you will love this bread pudding. It practically melts in your mouth and is topped with a sweet crunchy streusel that adds texture and sweetness to every bite. The recipe is almost the same as the Cinnamon Streusel Brioch Bread except the loaf is baked without the streusel and saved for topping the bread pudding. It is so delicious it could be served as breakfast, brunch or dessert.
Posted at 9:57 am , on June 23, 2017
These twice baked breakfast potatoes are inspired by all those “Tasty” and “Delish” videos that my friends have been sharing on facebook. The videos last approximately 30 seconds and the end results are simply WOW. Recently I was inspired by the Idaho Sunrise video. I sometimes wonder why I didn’t think of that! So easy to make and appealing as well. I made some minor adjustments, deciding on a twice baked potato instead of discarding the center. Then I loaded the filling adding some butter, cheese and green chile. For a bit of texture I broiled the outer skin to make a crunchy boat. The baked egg on top sprinkled with bacon and chives makes a most scrumptious breakfast, don’t you think.
Posted at 9:10 am , on June 17, 2016
Breakfast is one of our favorite meals but we rarely have it in the morning. If someone else gets up early to make breakfast I’m in . . . no question about it. I’m simply not a morning person and coffee is the only thing I crave to start my day. But with Father’s day just around the corner I may make an exception. Joe loves breakfast and I mean anything breakfast. We were introduced to buckwheat by Joe’s brother Chuck, who made us a big platter of pancakes when we visited earlier in the year. Both Joe and I were amazed at the taste and immediately wanted to make a batch when we came home. Buckwheat gives pancakes a darker color and a rich taste that is different from pancakes made solely with all purpose flour. I’ve made several batches trying mixed fresh berries, frozen berries and fresh blueberries. I can say without a doubt that buckwheat pancakes taste great on their own but adding berries will bring another dimension to the flavor that I think you will love.
Posted at 2:22 pm , on December 1, 2015
Some people believe everything tastes better with bacon. I have to admit I have a weakness for bacon too. Bacon is my go to breakfast meat but it also perks up a salad, adds flavor to soups and makes any sandwich taste better. So when I heard about brown sugar bacon I was intrigued. The sweetness was evident in the brown sugar but I wanted some spice too so I added some chile flakes. It was an amazing combination. Before it all disappeared I saved a few slices for my favorite pasta sauce, a grilled chicken sandwich and a spinach salad.
Posted at 9:42 am , on October 6, 2015
Bread pudding is one of my favorite things on earth. In fact, I’ve never met a bread pudding I didn’t like. I had my boys over for dinner and made this especially for them. They showed up about the time this came out of the oven and as soon as the pictures were taken it was devoured! Normally, I would take the time to make a loaf of brioche myself, but I found this great brioche bread at Sprouts that is so good! If you have a Sprouts store, you must try this bread. It’s already sliced and perfect for french toast and easy to cube for a pan of bread pudding. Adding just a hint of lemon juice to the sweetened whipped cream turned out to be a big hit. Another reason I chose this dessert is because this is my 300th post of An Inspired Cook. I thought this would be the perfect dessert to mark the occasion!
Posted at 11:17 am , on May 9, 2015
With Mother’s Day just around the corner it’s the perfect occasion to make Dutch Baby pancakes. These puffy pancakes, sometimes referred to as German pancakes are traditionally served with melted butter, lemon juice and powdered sugar. I opted for raspberries and a buttermilk syrup that sounded like the perfect touch to sweeten my pancake which has very little sugar. When it comes out of the oven it is puffed up over the lip of you skillet as if it could float away at any moment. When it eventually deflates, drizzle some melted butter over the top and listen as it virtually sizzles. Then top it with your choice of lemon juice or raspberries and a sprinkle of powdered sugar. Some like maple syrup over top but I found the buttermilk syrup to be the perfect touch. The dutch baby pancake has the slight taste and texture of custard and a drizzle of buttermilk syrup made me think of my Mom’s buttermilk pie, only sweeter. So many times when I think of food it brings me back to my Mom who inspired me to make meals special and create memories. Happy Mother’s Day to all the Mom’s who make each and every day special!
Posted at 8:37 am , on February 20, 2015
Recently Joe and I spent a long weekend in Detroit. We used to live in a suburb outside of Detroit in the early 90’s but haven’t been back in many years and it felt as if we were going back down memory lane. We had bought tickets months in advance to see the Red Wings play at Joe Louis Arena and were so excited to be in the old building again with all the history and banners and excitement. With hockey being late in the evening we decided to have a big breakfast and a late lunch so we could avoid the greasy vendor food. I have to say we had some of the most fabulous breakfasts ever. We had Eggs Benedict at “Recipes“, more precisely a BLT Benedict and a Lox Benedict which was so satisfying we went back the next day and had it again, oh yes we did! And on our last day we met with some family at the “Breakfast Club” where Joe and I had French Toast. Neither of us could decide so we shared a Triple Berry French Toast and an Oven Baked French Toast which is about 4 inches tall, I kid you not! Ever since our fun filled weekend we’ve been making more late breakfasts on the weekend. Our latest experiment was this Apple Cinnamon French Toast. It tasted every bit as good as it looks!
Posted at 9:05 am , on May 6, 2014
If your family is like mine it goes through a lot of granola bars. Granola bars are great to pack sack lunches, quell the late afternoon hunger pains and to take along a favorite hiking trail. In the last few years our vacations have taken us on hiking and backpacking adventures where the need for lightweight food staples are a must. Granola bars that contain fruit, nuts and peanut butter are almost always sought after for the energy they provide. By making granola bars at home you can create flavors from fruits, nuts and grains that reflect your own personal tastes. I went to Sprouts where you can find a bounty of bins and barrels full of different types of grains, dried fruits and nuts to choose. I plan on trying some different combinations this summer but in the meantime, here’s a simple “no bake” granola bar that brings out a little bit of salty and sweetness with some peanut butter to bind them together.
Posted at 10:40 am , on January 14, 2014
Ever had one of those cute little skillet breakfasts at “Le Peeps” or “First Watch”? They serve up an individual skillet layered with country potatoes or hash browns, topped with cheese and your favorite breakfast toppings. Then they add some cracked eggs over top and bake to perfection. It’s a great dish to make at home and would be perfect for a brunch or casual get together. Since I was going for easy, I pulled out a box of dehydrated hash browns. I actually like these better than frozen hash browns, they cook up quick and crisp nicely. And I picked up some spicy Chorizo from our local smoke house which is much leaner and wasn’t as greasy. How I managed to crack 8 eggs without breaking one is a wonder! I tried to space them out evenly so that it would be easier to serve but raw eggs slip and slide where they want. Even so, I think this skillet dish is quite appealing.
Posted at 9:07 am , on January 10, 2014
What an Arctic blast we’ve had this week! With the drastic cold temps outside I feel fortunate to be inside keeping warm. The ironic thing is that both Josh and Cameron are off on their own adventures this week and my hyperactive Mom senses have kicked in, worrying about them in this wicked weather. Hopefully by the time I have posted this they will both be back home and my worries will have been for naught. With only Joe and I home this week, I’ve been using up what’s left in the fridge and pantry. I had a few bananas getting overly ripe and needed to be used pronto so I made a loaf of banana bread. A slice of banana bread is so good toasted for breakfast and as it turns out it makes a great french toast. It’s a sweet treat for breakfast or in our case a quick dinner.