Strawberry Scones w/Lemon Icing

Strawberry Scones w/Lemon Icing

These scones are scrumptious. Another recipe I found a couple of years ago, when scrolling through Pinterest looking for things to make with my Poteet strawberries. I love the addition of the tart lemon icing – it pairs so well with the extra sweet strawberries. Just add a cup of coffee and your set. The original recipe is from Baker by Nature.

Strawberry Scones w/Lemon Icing

Category: Bread, BREAKFAST

Strawberry Scones w/Lemon Icing

Ingredients

  • 2 3/4 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup sugar
  • 1 tsp lemon zest
  • 1 stick butter (cold & cut up)
  • 1 egg, beaten
  • 1/2 cup milk
  • 3/4 rough chopped strawberries
  • Egg wash: 1 egg & 1 TBS heavy cream whisked together
  • Icing: Juice of 1 lemon & 1 cup powdered sugar whisked together
  • Garnish: Lemon zest

Instructions

  1. Heat oven to 400 degrees. Line large cookie sheet with parchment paper. Place another sheet of parchment on the counter for prep that you sprinkle with flour.
  2. In a food processor, add the flour, salt, baking powder, baking soda, sugar & zest. Pulse until mixed. Add cut up cold butter & pulse 2-3 times until butter is cut in & the mixture looks coarse. Put mixture in a large bowl.
  3. In a small bowl, mix egg & milk. Add to flour mixture. Fold together with a spatula until everything sticks together.
  4. Add strawberries and fold in. Some strawberries will want to fall out, but just push back in.
  5. Turn out the dough onto the floured surface you prepared on your counter. Dust flour on top and use your hands to form a circle. Gently work the dough until it is about 8 inches in diameter.
  6. Cut the dough circle into 8 wedges. Carefully transfer to your prepared baking sheet lined with parchment.
  7. Brush the scones with your egg wash.
  8. Bake for 15-20 minutes, until lightly golden on top.
  9. Let cool for 10 minutes or so.
  10. Ice each scone with lemon glaze and sprinkle lemon zest on top. Serve with butter on the side.

Notes

I found the original recipe on Pinterest at Baker by Nature. I made tweaks for my ease of preparation.

http://michellesipsandsavors.com/strawberry-scones-w-lemon-icing/

Homemade Granola

Homemade Granola

My sister-in-law gave us some of her homemade granola for Christmas. It was so yummy, I had to get the recipe. I made a few tweaks, like switching from canola oil to coconut oil. Sent my son a big batch to his office and he said everyone said it’s addictive. So, there you have it. Healthy & addictive.

Homemade Granola

Category: Oats

Homemade Granola

Ingredients

  • 3 cups old fashioned rolled oats
  • 2 cups sliced almonds
  • 1 cup chopped walnuts (or your favorite nuts, like cashews, pecans, etc.)
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 coconut oil, melted
  • 1/4 cup maple syrup
  • Optional: Add 1 cup chocolate chips or cacao nibs

Instructions

  1. Preheat oven to 250 degrees. Prepare a large caking sheet with foil and parchment paper.
  2. Mix oats, nuts, brown sugar, cinnamon and salt in a large bowl. Set aside.
  3. Mix coconut oil & maple syrup. Pour evenly over oat mixture. Toss until all of the oats are coated.
  4. Spread oat mixture evenly onto your prepared baking sheet.
  5. Bake for 1.5 hours. After 45 minutes, turn the oat mixture.
  6. When done, remove from oven and cool.
  7. Optional: Once completely cooked add chocolate chips or cacao nibs.
  8. Store in tightly sealed container.
http://michellesipsandsavors.com/homemade-granola/

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

BREAKFAST

These pancakes became a family favorite the first time I made them 7 years ago. They are fluffy, lemony and soooo tasty. And, they feel so fancy! I use low fat milk & ricotta to make these luscious, yet light, pancakes. My son asks for them everytime he is home for a visit! Serve them with fruit or just slather on some butter & drizzle with syrup. 

Lemon Ricotta Pancakes

Category: BREAKFAST, Pancakes & Waffles

Servings: 12-14 Pancakes

Lemon Ricotta Pancakes

Ingredients

  • 1 1/2 cups flour
  • 3 1/2 TBS sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk (I use 1% milk)
  • 3/4 cup ricotta (I use low-fat)
  • 3 large eggs
  • 1 tsp vanilla
  • 1 TBS lemon zest
  • Juice of 1 fresh lemon
  • 1 TBS butter, melted

Instructions

  1. Preheat griddle to 350 degrees
  2. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt
  3. In a separate mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended
  4. Add butter, lemon zest and lemon juice to milk mixture, until combined
  5. Pour flour mixture into milk mixture and whisk just to combined (batter should be slightly lumpy)
  6. Pour 1/3 cup batter onto griddle (or nonstick skillet) and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown
  7. Serve warm with maple syrup and fruit (blueberries, raspberries or strawberries are really nice compliments)
http://michellesipsandsavors.com/lemon-ricotta-pancakes/

Disney Crystal Palace Breakfast Lasagna

Disney Crystal Palace Breakfast Lasagna

If you have ever been to the Crystal Palace restaurant at the Magic Kingdom, you’ve likely tried this amazing breakfast casserole. There are many renditions of this recipe floating around online. My version captures what we remember about our Disney World visit. We serve this every year for Christmas breakfast. It’s a little labor intensive, but so worth it!

Disney Crystal Palace Breakfast Lasagna

Category: BREAKFAST, Breakfast Casseroles

Disney Crystal Palace Breakfast Lasagna

Ingredients

  • Pastry Cream:
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 tsp salt
  • 1 1/2 cups milk
  • 6 egg yolks
  • 1 1/2 tsp vanilla
  • Layers:
  • 4-6 banana pancakes
  • 4-6 waffles
  • 1 lb chopped strawberries
  • 1 lb blueberries

Instructions

  1. Preheat oven to 350 degrees.
  2. I prepare the banana pancakes and waffles a day ahead of time. I use a prepared mix to make it easier.
  3. For the pastry cream, combine the sugar, flour, salt and milk in a medium saucepan. Whisk over medium heat until thickened.
  4. Beat the egg yolks & temper by whisking in 1/4 cup of the hot milk mixture. Then add to the remaining milk mixture. Cook over low heat until thickened. Keep in mind you do not want this to be too thick. It should not be of pudding consistency. It should be more of a thickened sauce. Remove from heat, cover and set aside.
  5. Grease a 9×13 baking dish.
  6. Place a few tablespoons of pastry cream on the bottom of your baking dish. Cover the bottom of the dish with waffles. Cut waffles to size, if needed. Put a layer of fruit on top of the waffles. Put half of the remaining pastry cream on top of the fruit.
  7. Now, put the banana pancakes on top. Cut them to size to cover. Placed the fruit in top, reserving a bit of fruit for a final sprinkle. Pour remaining cream evenly over the fruit. Sprinkle with reserved fruit (this is purely for appearance).
  8. Bake at 350 degrees for 25 minutes or until cooked through.

Notes

This dish can be made a day ahead. Just be sure to take it out of the fridge an hour ahead of time to bring to room temperature. It may take a little more than 25 minutes, if it is cold when you put it in the oven.

http://michellesipsandsavors.com/disney-crystal-palace-breakfast-lasagna/

Miso Tofu Egg Cups w/Crispy Quinoa

Miso Tofu Egg Cups w/Crispy Quinoa

During the Culinary Institute boot camp I attended, I met some talented chefs & super foodies. One is a private chef in Florida and he made this delicious dish for our breakfast one morning. I did my best to replicate it and I think it turned out pretty darn good. Give it a try!

Miso Tofu Egg Cups w/Crispy Quinoa

Category: BREAKFAST, Eggs

Servings: 8 Servings

Miso Tofu Egg Cups w/Crispy Quinoa

Ingredients

  • Egg Cups:
  • 8 ounces extra firm tofu (drained, placed on paper towels & weighted down in the fridge for at least 1 hour)
  • 2 TBS low sodium soy sauce
  • 1 TBS white miso paste
  • 1 TBS olive oil
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup chopped red onion
  • 1/2 cup sliced scallions
  • White pepper, to taste
  • Crispy Quinoa:
  • 1 cup quinoa prepared according to package directions
  • Dash each of sea salt, fresh cracked pepper, smoked paprika, chili powder, cumin & cayenne

Instructions

  1. Preheat oven to 350 degrees. Grease a mini muffin tin.
  2. Cut tofu into small 1/2 inch cubes.
  3. Mix miso & soy sauce until smooth. Rub into tofu & set aside for at least 5 minutes.
  4. Heat olive oil in skillet and add tofu. Cooked until browned. Add the red bell pepper and scallions to the pan and cook until softened.
  5. Whisk eggs and milk.
  6. Place tofu & pepper mixture evenly into 8 of the muffin tin cups. Pour egg mixture on top until almost full.
  7. Bake for 20-25 minutes until lightly browned on top.
  8. Crispy Quinoa:
  9. Preheat broiler. Prepare a baking sheet with foil and parchment paper.
  10. Lay out the cooked quinoa and broil for 5-10 minutes until golden brown
  11. When done, season with spices. Set aside.
  12. Assembly:
  13. Serve tofu egg cups topped with the crispy quinoa and a bit of sliced red bell pepper or scallions on top.
http://michellesipsandsavors.com/miso-tofu-egg-cups-w-crispy-quinoa/

Savory French Toast w/Tuscan Cantaloupe & Prosciutto Salad

Savory French Toast w/Tuscan Cantaloupe  & Prosciutto Salad

This savory French toast is rich and luxurious. The light cantaloupe and arugula salad is the perfect compliment to these thick & buttery fried slabs of heaven! Try it and you’ll know I’m not lyin’! I used extra thick sliced challah bread is from a local bakery.

SAVORY FRENCH TOAST W/TUSCAN CANTELOUPE & PROSCIUTTO SALAD

Category: BREAKFAST, Toast

Servings: 8 Servings

SAVORY FRENCH TOAST W/TUSCAN CANTELOUPE & PROSCIUTTO SALAD

Ingredients

  • 8 thick sliced pieces of challah bread, halved on the diagonal
  • 4 eggs
  • 1 1/4 milk
  • 1 TBS grain mustard
  • 1 tsp coriander
  • 1 tsp Italian herb seasoning
  • Pinch of sea salt and pepper
  • 1 stick butter
  • 1 clove garlic, crushed
  • Fresh chives, oregano & thyme for garnish
  • Sliced canteloupe, arugula and prosciutto

Instructions

  1. Heat griddle to 350 degrees.
  2. Whisk the eggs, milk, grain mustard, dried mustard, coriander, Italian herb seasoning and salt & pepper, until thoroughly mixed.
  3. Melt the butter and garlic in a small sauce, until the edges are bubbling.
  4. Dip all sides of each slice of bread in the egg mixture. Brush some of the garlic butter in the griddle. Place the dipped bread on the griddle and brown on all sides and edges.
  5. Top with a drizzle of the garlic butter & sprinkle with fresh herbs.
  6. Serve with sliced canteloupe, arugula and prosciutto seasoned with sea salt and cracked pepper.
http://michellesipsandsavors.com/savory-french-toast-w-tuscan-cantaloupe-prosciutto-salad/

Turmeric Falafel & Vegan Matcha Waffles w/Crema de Jalapeño

Turmeric Falafel & Vegan Matcha Waffles w/Crema de Jalapeño


Who needs Chicken & Waffles when you can have TURMERIC FALAFEL & MATCHA WAFFLES W/CREMA DE JALAPEÑO? I’m so excited about this vegan meal! The falafel was amazing with the plant based waffles. And, the crema was the perfect compliment to this savory take on a classic. A quick dusting of za’atar & EB seasoning, and some greens & fruit on the side are all you need! Enjoy! Links to the products in this dish are below.

The recipe for the vegan waffles are here: Vegan Waffles

I used premade falafels from: http://www.afiafoods.com

I used vegan and nut free crema de jalapeño from: http://www.eatzubi.com

Vegan Waffles

Vegan Waffles

I was challenged to develop a vegan recipe for a project I was working on. I just love how these waffles turned out. I did not miss using egg in these waffles. They came out fluffy and yummy. And, this recipe is so versatile – with just a few tweaks they can go from sweet to savory. Definitely going to do more of this type of cooking! I hope you enjoy them as much as I did.

Vegan Waffles

Category: BREAKFAST, Pancakes & Waffles

Servings: 6 Servings

Vegan Waffles

Ingredients

  • 1 cup all purpose flour
  • 2 TBS turbinado sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • Dash sea salt
  • 1 tsp vanilla
  • 1 1/2 TBS ground flax seed, whisked with 1/4 cup filtered water
  • 1 TBS vegetable oil
  • 2 cups plant based milk (I used homemade almond milk)
  • Cooking spray

Instructions

  1. Heat waffle maker.
  2. Mix dry ingredients in a medium bowl.
  3. Add vanilla, flax seed mixture, vegetable oil and milk to the dry ingredients. Whisk together, thoroughly.
  4. Apply a small amount of cooking spray to the top and bottom of the waffle maker. Pour 1/3 cup of mix onto center of waffle maker to make medium size waffles.
  5. Top waffles with desired toppings. I topped mine with sweetened crème fraîche & powdered sugar, and served it with fruit on the side. Syrup would also be awesome!

Notes

– You can easily adjust this recipe to suit your needs. For instance, if you do not want to use nut milk, you can substitute oat milk, etc. – You can also make these waffles savory, by omitting the vanilla & reducing the sugar. – Matcha Waffles: I like to make this recipe by adding 1 tsp matcha powder. I love the green color!

http://michellesipsandsavors.com/vegan-waffles/

Breakfast Quiche in a Tortilla

Breakfast Quiche in a Tortilla

With back to school just around the corner, I wanted to share a family favorite. This individual quiche with a Mexican twist is on our Christmas breakfast menu, every year. It’s also great to make ahead for those busy school mornings. When my son visits from NYC, he asks me to make & freeze several for him to take home for breakfast the next week. They travel well, so it’s perfect for him to have a little taste of home.

Breakfast Quiche in a Tortilla

Category: BREAKFAST, Eggs

Servings: 6 Servings

Breakfast Quiche in a Tortilla

Ingredients

  • 6 tortillas (I use regular flour tortillas at Christmas, but for everyday I use a reduced fat tortilla)
  • 1 lb ground pork sausage
  • 1 green bell pepper, chopped
  • 6 eggs
  • 1 1/2 cups milk (I use 1% milk and it works just fine)
  • 2 – 3 cups of grated cheddar cheese
  • Your favorite salsa

Instructions

  1. Preheat oven to 350 degrees
  2. Brown the ground pork sausage in a medium pan. Add the chopped bell pepper and cook until slightly softened. Drain any fat and set aside.
  3. Whisk the milk and eggs, and set aside.
  4. Grease 6 individual round baking dishes (medium ramekins)
  5. Soften flour tortillas in the microwave for 20-30 seconds. Place one tortilla in each ramekin. Kind of form them around the edge, so that you can easily add the ingredients into the tortilla.
  6. Evenly divide the sausage and bell pepper mixture among the six ramekins. Now, pour the egg mixture into each ramekin to cover the sausage mixture.
  7. Top each dish with a generous amount of grated cheese.
  8. Bake for 30-35 minutes, until firm and lightly browned on top.
  9. Pop them out of the ramekin and serve with salsa.

Notes

These individual quiches can easily be cut in half if the serving is too large for one person. They also refrigerate and freeze well. You can also make these with turkey sausage, cubed ham, spinach, mushroom or any other desired fillings.

http://michellesipsandsavors.com/breakfast-quiche-in-a-tortilla/

Lavender Lemon French Toast

Lavender Lemon French Toast

My son was home for the July 4th weekend, so I always make some special meals. I whipped up this awesome French toast infused with lavender and lemon flavoring. I found a wonderful lavender lemon simple syrup that was my inspiration. Cutting super fat pieces of bakery challah bread, doesn’t hurt either. My son loved it!

Lavender Lemon French Toast

Category: BREAKFAST, Toast

Servings: 8 Servings

Lavender Lemon French Toast

Ingredients

  • French Toast:
  • 8 extra thick slices of challah bread
  • 4 eggs
  • 1 1/4 cup milk
  • Juice of 1 lemon
  • 1 tsp vanilla
  • Butter for griddle
  • Whipped Cream:
  • 2 cups heavy cream
  • 1/8 cup Royal Rose Lavender Lemon Simple Syrup
  • Syrup:
  • 1/2 cup maple syrup
  • 1/4 cup Royal Rose Lavender Lemon Simple Syrup
  • Assembly:
  • Lemon zest and powdered sugar for garnish

Instructions

  1. French Toast:
  2. Heat griddle to 350 degrees.
  3. Mix the eggs, milk, vanilla & lemon juice in a shallow dish.
  4. Dip both sides of the sliced challah in the egg mixture. Place the bread slice on your griddle and brown on both sides.
  5. Whipped Cream:
  6. Whip the heavy cream until stiff peaks are formed. Add in the lavender lemon simple syrup and beat for another 45 seconds, or so. Refrigerate until ready to serve.
  7. Syrup:
  8. Mix the maple syrup and lavender lemon simple syrup together, and set aside.
  9. Assembly:
  10. Serve each piece of French toast with a dollop of whipped cream, syrup, powdered sugar and lemon zest.
http://michellesipsandsavors.com/lavender-lemon-french-toast/
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