Recipe: Bite-Sized Brunch

MF Bite-Sized Brunch

I’m having a group of friends over for brunch and when I was thinking up a menu, I found inspiration in our bestselling Nibblers┬« bite-sized cookies. Bite-sized portions make it easy to sample everything without feeling too full (or too guilty). With classic french toast bites, creamy cheesecake strawberries, and savory breakfast sliders, this bite-sized brunch is the bomb!
MF French Toast Bites
French Toast Bites

1 loaf (1 pound) artisan bread
1/4 cup flour
6 eggs
1 cup milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
butter

Directions
Cut bread into one-inch cubes without crusts. Add bread to a bag and add flour. Seal bag and shake it until bread cubes are evenly dredged in flour. Preheat a skillet on medium-high heat. Mix eggs, milk, cinnamon, and nutmeg in a shallow dish. Quickly soak cubes in the egg mixture then transfer to a buttered pan and toast until brown and crisp on each side. Serve with powdered sugar and a side of maple syrup.

 

MF Cheesecake Strawberries
Cheesecake Strawberries

1 pound large strawberries
1 (4 ounce) package instant cheesecake flavored pudding mix
1 cup milk
1 cup whipped topping

Directions
Stir pudding mix and milk by hand for five minutes, or until thickened. Gently fold in whipped topping until combined. Cover and chill while preparing strawberries. Cut the bottom off each strawberry to create a base. Cut the top off each strawberry, then carefully remove the light-colored hull. Transfer pudding mixture into a pastry bag and pipe it into the hollowed strawberries. Serve  immediately or chill until serving.

 

MF Breakfast Sliders
Breakfast Sliders

12 small dinner rolls
12 thin slices salami
12 eggs
1/2 cup shredded cheddar cheese
1/2 cup butter
4 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
fresh chives for garnish

Directions
Preheat oven to 350 degrees. In a microwave-safe bowl heat butter, Worcestershire sauce, garlic powder, and pepper. Stir and set aside. Slice the top third off each dinner roll then, using your fingers, create a hole in the base of the roll by removing breading and leaving a thin crust around each edge. Arrange the rolls into 9 x 13 baking dish. Fill each hole with a slice of salami, tucking it into the hole and creating a cup for the egg. Crack each egg in half, reserving the half with the yolk and some egg white, discarding the half with only egg white. (HINT: Use discarded egg whites in the French Toast Bites.) Pour the egg into the middle of each salami cup and top with a sprinkle of cheddar cheese and the top of the roll. Brush sauce on top of the rolls and drizzle any excess evenly over the top. Cover dish with foil and bake for 20 minutes. Top with freshly chopped chives and serve immediately.

Recipe: Warm Cinnamon Rolls

MF Cinnamon RollsIn my vast scientific experience, three words can warm people up from the inside out more than any others. If you’re thinking the words are, “I love you,” you are wrong. They are, in fact, “warm cinnamon rolls.” (See? You just got all warm inside, didn’t you?) Warm cinnamon rolls are the perfect weekend breakfast, late-night snack, or after-school treat. Whip up a batch and prove my scientific theory for yourself. They will make you, your winter, and your loved ones a little warmer.

Warm Cinnamon Rolls

Dough
2 cups warm water
2 tablespoons dry active yeast
1/2 cup sugar
2/3 cup instant dry milk
1 1/2 teaspoons salt
1/2 cup butter, softened
1 large egg
5 1/2 – 6 cups flour

Filling
3 cups brown sugar
5 tablespoons cinnamon
1 cup butter, melted

Frosting
4 cups powdered sugar
2 teaspoons vanilla
1/2 cup heavy cream
1-2 tablespoons maple syrup

Directions
Dough: In a large mixing bowl, stir the warm water and yeast together and allow it to sit for several minutes until it’s frothy on top. Stir in the dry milk, sugar, salt, and softened butter. (Don’t worry if it’s a little lumpy.) Slowly add flour until dough is soft, but not too sticky. Using your hands or a dough hook, knead the dough for another minute or two, until it has an elastic quality. Transfer dough to a greased mixing bowl and cover with plastic wrap. Allow to rise in a warm spot for 60-75 minutes while you make the filling and frosting.

Filling: While the dough is rising, mix the brown sugar, cinnamon, and melted butter together to form a thick paste.

Frosting: In a large mixing bowl, combine powdered sugar, vanilla, and maple syrup. Slowly drizzle in cream until frosting has reached your desired consistency. (Remember, frosting will soften and melt a bit on the warm rolls, so make it slightly thicker than you enjoy.)

Dough: After the dough has had a chance to rise and double in size, divide it into three parts. On a lightly floured surface, roll one section of dough into a large rectangle, about 1/4 thick. Spread 1/3 of the filling on the rectangle, then roll the dough tightly, one long side toward the other. Slice 2-inch pieces and transfer them to a greased cookie sheet. Preheat oven to 375 degrees and allow rolls to rise at least 20 minutes before baking in the oven for 15 minutes, or until golden brown. Repeat until all the dough and filling has been used. Immediately frost the rolls as they come out of the oven and serve warm.

HINT: For more of a crust on your rolls, space them at least two inches apart on the cookie sheet. For softer rolls, place them closer together.

HINT: For orange rolls, substitute the filling with 2 cups sugar, 1/2 cup fresh squeezed orange juice, 1/2 cup melted butter, and the zest of 3 oranges.

You know what? Now that I think of it, “I love you” and warm cinnamon rolls are pretty much the same thing. Don’t you think?

Recipe: Berry Muesli

Hybrids are a big deal right now in the world. We have hybrid cars. We have hybrid dogs. There are hybrid trees, and even hybrid utensils like the spork. I think it’s about time for a hybrid dessert–part meal, part decadent treat!

Muesli (pronounced myoo-slee) has been around for a long time, originating in Switzerland where it is often served as a light dinner. In America, it’s a fairly common breakfast dish, usually sold as a dry cereal. However, this recipe is a wet muesli, prepared with yogurt, milk, and juice, which soak into the oats and create a heavenly texture. It is simply delicious and is ideal for breakfast, brunch, and, yes, even dessert. It’s so decadent and creamy, you won’t believe that it’s actually chock full of good-for-you ingredients. Perfect for beautiful spring and summer weather.

Berry Muesli

1 cup milk
1 cup orange juice
1 small carton (six ounces) of plain or vanilla yogurt (I recommend Greek yogurt)
1 teaspoon vanilla
3-4 tablespoons honey (this depends on whether your yogurt is already sweetened)
1/4 teaspoon cinnamon
1 1/2 cups rolled oats
1 apple, cored and grated with skin
1 cup blackberries
1 cup strawberries, diced
1 cup nuts, loosely chopped (try cashews, hazlenuts, or walnuts)

Directions
Mix milk, orange juice, yogurt, vanilla, honey, and cinnamon in a medium bowl with a wire whisk. Add oats and stir. Finally, stir in apple, berries and nuts. For best results, cover and refrigerate several hours (or overnight) before serving.

TIP: Modify the recipe to incorporate your favorite fruits and nuts. Mangoes, blueberries, raspberries, raisins, dried cranberries, lemon juice, lemon zest, and bananas are all great compliments to this dish. Remember to incorporate bananas just before serving to maintain their color and firmness.

Related Posts Plugin for WordPress, Blogger...