Chocolate Peanut Butter Oatmeal Recipe

Chocolate Peanut Butter Oatmeal

Trying to find something healthy for breakfast that doesn’t leave me starving an hour later, is difficult. We’ve really gotten into oatmeal lately, and trying new flavors and combinations is a must to keep it interesting.

I had a jar of PB2 and I wanted to do something with it. I love peanut butter, but I thought a peanut butter/chocolate combo would be amazing and thus we began the task of figuring out the perfect ratio of ingredients to get a flavor we loved.

What you will find below, is the final result. You don’t have to use pb2, you can use actual peanut butter. However, the nutrition information included is based on the use of PB2.

You can also substitute powdered hot cocoa for the unsweetened cocoa and sugar, if you’d rather do that, but again, nutrition information will be different.

Chocolate Peanut Butter Oatmeal

5.0 from 3 reviews
Chocolate Peanut Butter Oatmeal Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • ½ cup Quaker 1 minute Quick Oats
  • 1 tablespoon of Hershey's Unsweetened Cocoa
  • 2 tablespoons of PB2 (you can also use peanut butter, but the calories were totaled using PB2)
  • 2 teaspoons (1 packet) of Splenda
  • pinch of salt
Instructions
  1. Whisk the oats, cocoa mix, peanut butter, salt, and ¾ cup of water in a medium microwave-safe bowl until well combined. Microwave on high for 2½ - 3 minutes, or until thickened. Stir and serve immediately. Makes on serving
  2. Now, and a huge now, that is the recipe as it is in the book. Here are my notes.
  3. I used chocolate PB2! Woo Hoo! For those of you that do not know about this it is a powdered peanut butter that you mix up and it saves you TONS of calories. Some, and I mean some, stores have it but you can order it at Bellplantation.com. This is awesome and I have been finding new ways to cook with it all the time. Plus at bell plantations websight they have a whole recipe section. Anyway, I put the standard two tablespoons in and mixed it all together and here is how the nutrition stacked up with my variation.
  4. Serving:calories=260 carbs=43fat=4 protein=14 sodium=250fiber=6
  5. So, even better! I did not use the salt and I don't know it calls for it, but I am not going to add extra sodium to something.
  6. Take a look at it at 2½ minutes because at 3 minutes mine had done a little explosion in my microwave!
  7. Three hours later and I am just now beginning to get a little nag of hunger pains!
Nutrition Information
Calories: 208 Fat: 1 Saturated fat: 1 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 36 Sugar: 3 Sodium: 0 Fiber: 8 Protein: 11 Cholesterol: 0

 

Chocolate Peanut Butter Oatmeal

I use MyFitnessPal to calculate calories.  My calorie equations are based on the products I use and are entered into MyFitnessPal as such. I make no claims to the accuracy of this information.  

Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

Herbs are my magic, secret ingredient in many recipes I make. They are perfect for easily flavoring a dish without adding a ton of sodium and I try to keep them on hand always. The problem with fresh herbs, is that you must use them up fast or have some fool proof ways to get them to last a little longer.

One day when browsing the grocery store produce aisle, I came across Gourmet Garden. I was mesmerized by these little tubes of herbs. Fresh Made Easy, they said. And they had all kinds of herbs to choose from.  I bought one of each. I wasn’t sure what I was going to do with them all, but I knew I’d use them and I also knew they were going to last a lot longer in these tubes than anything I had been trying.

I have used them extensively since that day, and when I had the opportunity to join up with a SundaySupper sponsored by Gourmet Garden, I was really excited. I am happy to tell you how much I love them, how much I love having fresh herbs on hand anytime I need them and the flavor and ease of preparing meals with them, has made productivity in the kitchen go up, and waste go down.

Look at all these great herbs and spices you can get:

  • Basil
  • Chili Pepper
  • Cilantro
  • Dill
  • Garlic
  • Chunky Garlic
  • Ginger
  • Lemon Grass
  • Oregano
  • Parsley
  • Italian Herbs
  • Mediterranean Seasoning
  • Taco Seasoning
  • Thai Seasoning

That list is awesome and seriously there is something for every cook, every recipe and dish and every occasion.

With the holiday’s upon us, that’s really important. We are looking for short cuts and great ideas for entertaining and honestly, that’s where Gourmet Garden comes in for me this season. I know it will make recipe prep easy and I know I won’t be running out of anything or picking up a wilted pile of herbs out of my fridge that are past their fresh date.

You can find refrigerated Gourmet Garden herbs in the fresh produce section near the fresh herbs in your local store.

How to use Gourmet Garden fresh herbs:

Fresh Herbs – use as a one to one ratio.
Dried Herbs = use as a two to one ratio.

They are used like fresh herbs in a one-to-one ratio, but can be used in place of dried typically in a 2 to 1 ratio, 2 tbsp GG Ginger equals 1 tbsp dried ginger.

For more information on Gourmet Garden:

Disclosure: This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.

  Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

5.0 from 1 reviews
Lemon Grass Ginger Pancakes #SundaySupper
 
Author:
Ingredients
  • 1½ c. flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. Gourmet Garden Ginger
  • 1 tsp. Gourmet Garden Lemon Grass
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • 1 egg
  • ½ tsp. vanilla extract
  • ¼ cup molasses
  • 1 c. milk
Instructions
  1. In a large bowl, whisk the flour, the baking powder, the baking soda and the salt. Add the cinnamon, the cloves and the nutmeg. In another mixing bowl, beat the egg with the vanilla and the molasses until it is all smooth. Whisk in the milk until it is completely incorporated with the molasses mixture. Mix in the Gourmet Garden Ginger and Gourmet Garden Lemon Grass. Slowly stir the wet ingredients into the dry ingredients. Stir just until combined, there will be some lumps.
  2. Heat your griddle over med-high heat. Brush your griddle with some butter. Add about ¼ cup of batter to the griddle for each pancake. Lower the heat just a bit to about medium. Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, this is about 2 minutes, and then flip them over and cook them on the other side for around 2 minutes more. Watch them closely as they do burn more easily than regular pancakes.
  3. When you finish them, if you need to keep them warm a little longer, preheat your oven to about 250 degrees and set them on a pan and keep them toasty in there until you’re finished making the rest.

 

Are you looking for more easy holiday entertaining recipes? Here are ones by Sunday Supper contributors featuring Gourmet Garden products:

Are you looking for more easy holiday entertaining recipes? Here are ones by Sunday Supper contributors featuring Gourmet Garden products:

sundaysupper movementJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? Click here → Sunday Supper Movement

 

Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

Baked Caramel Apple Cider Donuts #SundaySupper

Baked Caramel Apple Cider Donuts #SundaySupper

It’s been an interesting week at our house, and I was quite happy to see the weekend. Just busy mostly, but another big milestone was hit in our house this weekend. My mini me (Brie’s Bites), Brielle has entered into her first serious relationship. Caught us a bit by surprise but he came home with her on Thursday after school, and … well, we like him. A lot.

He has to get through impressing seven people in this house, plus another boyfriend who is part of our family on a regular basis and he won us all over. That’s not easy to do. At all.

I thought I wasn’t prepared for this. And I was so incredibly afraid I wasn’t going to like him. And I was so afraid she was going to get her heart broken and be disappointed, but instead, things are going beautifully and she’s the happiest I have ever seen her before in my life.

Today is Being Thankful #SundaySupper and this week I have felt blessed and thankful many times. For many reasons.

I am always thankful for my family, my children, my husband, my mother and father, brother and family. My pets too. I am thankful for my friends, my business, my life.

But right now, I am most thankful for Mason giving my happy, beautiful daughter back.  She’s been so wonderful and pleasant to be around and well, she’s a teenager so that’s not always the case. I’m so extremely thankful she is happy and it’s a wonderful thing to say.

I hope all my American friends have a wonderful Thanksgiving holiday with their families and friends, and that all those who celebrate Hannukah also have a wonderful start to their holiday season.

I will leave you with an adorable picture of the cute couple. Happy Sunday!

BrielleNMason

 

5.0 from 1 reviews
Baked Caramel Apple Cider Donuts
 
Prep time
Cook time
Total time
 
Baked Spiced Apple Cider Donuts, so soft and wonderfully flavorful, drenched in caramel sauce. Top with some crushed nuts if you'd like a little crunch.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
For the Donuts:
  • 1 cup all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp allspice
  • ½ tsp salt
  • ⅓ cup maple syrup
  • ½ cup apple cider
  • 4 Tablespoons vegetable or canola oil
  • 1 teaspoon of vanilla extract
For the Caramel Topping:
  • 1½ cup caramel candy squares (like Brach's)
  • 1 tablespoon whole milk
Instructions
For Donuts:
  1. Preheat your oven to 350 degrees. Grease or spray your donut pan.
  2. In a mixing bowl, combine your dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
  3. In another bowl, whisk the maple syrup, apple cider, oil and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix just until combined... the dough will be thick.
  5. Spoon the batter into a piping bag or a plastic baggie with the corner snipped and pipe the dough into the prepared donut pans. Fill each space to about ¾ full.
  6. Bake for 8-10 minutes, until donuts springs back when gently pressed. Remove from oven and allow to cool in pan for 5 minutes. Transfer to a wire cooling rack and allow to cool completely before adding icing/caramel topping.
For the Caramel Topping:
  1. In a microwaveable bowl, add caramels & milk. Heat for 1 minute. Remove and stir. Heat an additional 30 seconds, stir and then repeat at 30 second intervals until fully melted.
  2. With a spoon drizzle caramel over the donuts or just kinda slather it on like I did. :)

 

 

Baked Caramel Apple Cider Donuts

 

FIRST COURSE / APPETIZERS

SAVORY BREADS + STUFFING

MAIN DISHES

SIDE DISHES

DESSERTS + SWEET BREADS

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

sundaysupperlogo Halloween Chocolate Pumpkin Parfaits #SundaySupperJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Baked Caramel Apple Cider Donuts

Bacon and Egg Breakfast or Brunch Pastries #PuffPastry

Bacon Egg Breakfast Brunch Pastries

What’s bite size, melts in your mouth, tastes undeniably scrumptious and looks both adorable and elegant? A breakfast baked in a puff pastry, that’s what. When I was asked to create something with puff pastry for the holidays, I considered a dessert for only a moment, before deciding I really wanted to make something savory.

I came up with loads of ideas, because there are just so many wonderful and fun things you can do with puff pastry and they are all amazing. But I have a holiday brunch coming up and I wanted something a little more grown up, savory and elegant to serve to my guests.

With the holidays right around the corner, we have get together’s, parties and brunches galore in the month of December and I wanted to find something that was easy and versatile to bring with me to as many of them as I can. Taking an older recipe and changing it up to include the Puff Pastry was the smartest thing I could have done to this recipe. It changes the flavors drastically and only for the better and my kids said it tastes like an appetizer from a fancy restaurant. Well, thank you. That’s what I was going for.

I have a fantastic recipe for a fun breakfast of Bacon & Egg Muffin Cups that are baked in a muffin tin, and I have been trying to come up with ways to mature them a little, to make them a bit more grown up. I set out to the store to pick up some Puff Pastry Cups and was disappointed to find they were out of everything and all they had left was the puff pastry shells. But to be honest, with this recipe, the shells are perfect. They were the best way I could make these fun kid friendly treats into delicious elegant brunch worthy bites with only a few minor tweaks.

I absolutely love Puff Pastry and think it is one of those completely versatile ingredients that can be added to both sweet and savory and just tastes so amazing with both. They come in sheets, shells and cups and they make creating recipes a real joy in the kitchen. There is something for everyone and every recipe. You should go like Puff Pastry on Facebook to get great tips, recipes and more!

Bacon and Egg Breakfast or Brunch Pastries

Printable Recipe Below

Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.

Set out 12 Pepperidge Farm® Puff Pastry Shells or Cups and allow them to thaw for about 20 minutes at room temperature.

They will not be fully thawed.
When you’re ready, place them on the cookie sheet and bake them for 10 minutes.

Bacon Egg Breakfast Brunch Pastries

While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color.

Add the onion and green pepper and beat again for about 30 seconds.

At the 10 minute mark, remove the puff pastries from the oven.

Remove the lids of the puff pastry.
I just tossed them, but you could potentially eat them because mine were all cooked.

Bacon Egg Breakfast Brunch Pastries

Using a scoop or a large spoon, spoon the egg mixture into the already puffed up cups. Make sure you get some of the onion and green pepper in there. Add some bacon to each cup, pushing it down inside. Yes, I made a mess, but it really doesn’t matter.  I wanted to make sure they were full.
Bacon Egg Breakfast Brunch Pastries \

Put them back in the oven for 15-20 more minutes or until edges are golden and eggs are cooked.

Bacon Egg Breakfast Brunch Pastries

Serve and Enjoy!

Bacon Egg Breakfast Brunch Pastries

Bacon and Egg Breakfast or Brunch Pastries #PuffPastry
 
Prep time
Cook time
Total time
 
An elegant, favorite brunch dish to feed a crowd.
Author:
Serves: 12 brunch appetizers
Ingredients
  • 12 Pepperidge Farm® Puff Pastry Shells or Cups
  • 4 large eggs
  • ¼ cup of whole milk
  • 2 tablespoons of melted butter
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • 3 tablespoons of minced onion
  • 3 tablespoons of finely chopped green pepper
  • 4 strips of bacon, cooked and chopped
Instructions
  1. Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.
  2. Set out 12 Pepperidge Farm® Puff Pastry Shells or Cups and allow them to thaw for about 20 minutes at room temperature. They will not be fully thawed.
  3. When you're ready, place them on the cookie sheet and bake them for 10 minutes.
  4. While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color. Add the onion and green pepper and beat again for about 30 seconds.
  5. At the 10 minute mark, remove the puff pastries from the oven. Remove the lids of the puff pastry. I just tossed them, but you could potentially eat them because mine were all cooked.
  6. Using a scoop or a large spoon, spoon the egg mixture into the already puffed up cups. Make sure you get some of the onion and green pepper in there. Add some bacon to each cup, pushing it down inside. Yes, I made a mess, but it really doesn't matter. I wanted to make sure they were full.
  7. Put them back in the oven for 15-20 more minutes or until edges are golden and eggs are cooked.

 

I’m always looking for ways to spark new creative ideas with my recipes.  I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com

This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.

Breakfast Egg Stuffed Potato Skins – Baked

Baked Breakfast Egg Stuffed Potato Skins

Olive oil is a must have in my pantry. It’s definitely a staple and something I use nearly every night when cooking dinner. Definitely my oil of choice whenever possible. When I run out, I get really out of sorts and a little panicked until I have a nice full bottle back in the pantry. Multiple bottles are better.

I was asked to review Pompeian Olive Oil and I jumped on the chance. I love the robust, full flavor that it adds to every meal I make with it. It’s a product I can easily stand behind, because I use it a lot. I use it for salad dressings, grilling meat and so much more.

I have a few things for you today from Pompeian Olive Oil:

I use olive oil so much in my recipes, that choosing a recipe to make with it, was easy. The day after I received the bottle, we happened to be making these yummy breakfast potato skins, stuffed with eggs, cheese and bacon. I love using the olive oil to coat the outside of the potato skins. That same night we grilled chicken breasts using the olive oil. It’s such a versatile product and tastes delicious wherever its used.

5.0 from 2 reviews
Breakfast Egg Stuffed Potato Skins, Baked
 
Prep time
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Total time
 
These Baked Breakfast Egg Stuffed Potato Skins are a wonderful addition to any breakfast, serve with a side of fresh fruit for a good hearty breakfast.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • 2 large baked potatoes, fully cooked and cooled
  • Pompeian Extra Virgin Olive Oil
  • ¼ cup of any shredded cheese you desire
  • 2 green onions, chopped
  • 4 strips of bacon, fully cooked and chopped
  • 4 eggs
  • Fresh herbs, chopped (I usually use cilantro, but parsley, basil or oregano work awesome too)
  • Parmesan cheese, salt and pepper to taste
Instructions
  1. Preheat your oven to 350 degrees.
  2. Slice pre-baked and cooled potatoes in half length wise.
  3. Scoop out the insides of the potato leaving enough potato in there to hold the shell and all the ingredients. You want to scoop enough out that it can fill nicely while leaving enough potato to hold up the walls. We saved the scooped out potato and made mashed potatoes that night for dinner.
  4. Rub olive oil all over the skins of the potato, and the edges where the potato is holding up the skins.
  5. Sprinkle salt, pepper and Parmesan cheese lightly on the inside of the potato.
  6. First Layer the shredded cheese.
  7. Add ¼ of the green onions, and ¼ of the cooked and chopped bacon, on top of the cheese.
  8. Gently crack the egg into the skin. Sprinkle with salt, pepper, Parmesan Cheese and herbs.
  9. Carefully put the pan in the oven at bake at 350 degrees for 15-20 minutes, checking towards the end. The white should be set and the yolk still a little runny at 15 minutes. At 20 minutes, the whites are set and the yolks is pretty cooked.
  10. Enjoy!

 

Baked Breakfast Egg Stuffed Potato Skins

Disclosure: In accordance with my partnership with Smiley360, I was sent a 24 ounce bottle of Pompeian Extra Virgin Olive Oil and a $10 WalMart gift card in exchange for a review. All opinions, photos and text are my own.

You can join Smiley360 by clicking here > Smiley360

Pumpkin Spice Latte Donuts #SundaySupper

Pumpkin Spice Latte Donuts

I am so glad that Fall is here.  When I think of Fall, it means pumpkin in my head. It means, it’s finally okay to cook and bake with pumpkin and people won’t think I’m weird. It’s the time I can admit to using pumpkin because it’s the right season. The rest of the time, I just keep quiet about it.

Yeah, I’m that girl. And I’m not ashamed.

So last year, during pumpkin season, I began the grueling task of trying to duplicate the popular Starbucks Pumpkin Spice Latte at home. It wasn’t too hard, because there were dozens of different recipes out there already, so I had a base to work with and then just kept changing it until I made it my own. Probably isn’t exactly like Starbucks, but I didn’t care because I loved my version.

Towards the end of the season, I started trying to put together a donut that had the same flavors as the Pumpkin Spice Latte. I made donut batch after donut batch, adding and subtracting ingredients (with milk, without milk, with loads of strong coffee, with hardly any coffee, with cream, with less spice, with more spice, using a coffee simple syrup, then using a pumpkin spice simple syrup, using both, etc. etc. etc. until I could get as close to the Pumpkin Spice Latte flavor I loved and wanted in this donut.

Finally, in August of this year, I created a donut that to me, was the closest I could get to what I wanted.

Which was? A moist, spicy, pumpkin flavored donut that tasted like a pumpkin spice latte, but also looked appealing too. (the more coffee I used, the more brown the donut became and looked less appealing but still tasted amazing)

Did I do it? I think I did. In fact, we love these so much we’ve already made this version about 5 times this year.

I couldn’t wait to share them, but when I saw our #SundaySupper theme this week was Fall Foods, I knew I could wait at least until then. So here we are today, with my delicious Pumpkin Spice Latte donuts that I’m proud of.

Pumpkin Spice Latte Donuts

Pumpkin Spice Latte Donuts #SundaySupper
 
Prep time
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Total time
 
Pumpkin Spice Latte Donuts that can be enjoyed anytime and are very similar to a popular Starbucks drink.
Author:
Serves: 2 dozen
Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 4 teaspoons of ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 tablespoons of instant coffee granules
  • 1½ tablespoons of water
  • 2 cups of white sugar
  • ¾ cup of vegetable oil
  • 1 teaspoon vanilla extract, I used Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 cups canned pumpkin (16 oz. can)
  • 4 eggs
For Spiced Sugar Coating:
  • ½ cup butter, melted
  • 1 cup sugar
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Grease and flour your donut pan.
  3. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Sift well. Set aside.
  4. In a small bowl, mix together the water and coffee granules, until dissolved.
  5. In the bowl of your stand mixer, combine the sugar and the oil. Add the dissolved coffee and the vanilla. Blend well. Then add the pumpkin. Blend until combined.
  6. Beat the eggs in one egg at a time, combining well between each one.
  7. Once all the eggs are added, gradually beat in the flour mixture, a little a time.
  8. Spoon the batter into your prepared donut pan.
  9. Bake at 350 degrees for 13-15 minutes. You can test with a toothpick for doneness. Allow to sit for about 2 minutes, before removing to wire rack to cool.
To prepare Spiced Sugar Coating:
  1. In a small bowl, melt the butter if you haven't already.
  2. In another large bowl, whisk together the sugar, cinnamon, ginger, cloves and nutmeg.
  3. While the donuts are still warm, but not hot, dip each donut into the melted butter and then coat with the spiced sugar coating.
  4. Allow to dry on the baking rack.
  5. Enjoy!

I wish I could share a bite with you.

Pumpkin Spice Latte DonutsBetter yet, just make them yourselves. You’ll love them. You’re welcome!

Pumpkin Spice Latte Donuts PSL

Looking for fall food recipes? Check out these by Sunday Supper bloggers:

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Overnight Bananas Foster French Toast

Overnight Bananas Foster French Toast

It’s Secret Recipe Club reveal day, again.

That’s always so exciting because I get to reveal the delicious recipe I tried from my secret blog and because I get to reveal to her that I had her blog and what I made.

Secret Recipe Club

This month I was assigned Ilona’s Kitchen.

The first thing I discovered is how many delicious treats she has on her blog. Choosing the recipe this month was hard, and we had a list that was 12 recipes long before we began narrowing down our choices. At first we were aiming for a more savory Asian dish with her Hoisin Pork with Rice Noodles. It looks delicious and we’re definitely trying it, but then we started looking at sweet dishes like her Banana Biscoff White Chocolate Chip Blondies or hello, her S’mores Popovers. OMG!

We finally settled on her Overnight Bananas Foster French Toast for the simple fact that we were looking for a fun breakfast dish for the following morning and this fit, sounded good and we had all of the ingredients on hand, and it required no trip to the store. Never mind that it includes some of my favorite things together, bread, bananas, cinnamon and brown sugar.

I have a really delicious overnight french toast recipe already, that I swear by. And then another Overnight Pumpkin French Toast Recipe that we created a couple of years back. Now we have this amazing recipe to add to our repertoire. It was absolutely delicious.

Thank you so much for such a fabulous recipe that my entire family of 7 loved! 

Overnight Bananas Foster French Toast

5.0 from 1 reviews
Overnight Bananas Foster French Toast
 
Prep time
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Author:
Serves: 8
Ingredients
For the French Toast
  • 10 oz. challah or other thick bread, we used thick texas toast
  • 6 large eggs
  • 1-1/2 cups milk
  • 1½ tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ cup white sugar
  • ¼ tsp salt
For the Banana Topping:
  • 2 tbsp butter
  • ½ cup brown sugar (packed)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 4 medium ripe bananas, sliced
Instructions
  1. Spray a 13 x 9-inch casserole dish lightly with cooking spray.
  2. Layer the bread slices on the bottom of the dish, slight overlap is okay, but it's better to kinda squish them all together in there.
  3. In a large bowl whisk together the eggs, milk, vanilla extract, the cinnamon, white sugar and salt until combined and pour the whole mixture evenly over the bread.
  4. Cover the dish with foil and refrigerate overnight or at least 6-8 hours.
When you're ready to bake it:
  1. Bring the french toast to room temp, by taking it out of the fridge and uncovering it for at least 30 minutes or so before baking.
  2. Preheat your oven to 350° F.
  3. Bake the dish uncovered on the middle rack until golden, about 40 minutes or so.
  4. About 10 minutes before it is ready, melt butter on the stovetop on low heat.
  5. Add the brown sugar, cinnamon and vanilla and stir until sugar is dissolved.
  6. Simmer for 2 minutes.
  7. Add the sliced bananas and remove from heat. Keep warm and covered until the french toast is ready.
  8. Once the french toast is cooked, serve on plates topped with the bananas and sauce.

Don’t forget to visit the other great recipes in today’s reveal (linky below!)

Overnight Bananas Foster French Toast Title

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Saucy Ham and Cheese Breakfast Sliders #sundaysupper

Sauce Ham and Cheese Breakfast Sliders

Right now, as you are reading this, I am at the Food & Wine Conference in Orlando, Florida with some of my very favorite blogger friends. Many from our #SundaySupper group as well as food bloggers from all across the US, have come together in Orlando, Florida for the Food and Wine Conference. I have waited for this for so long, it feels like Christmas. But even with my SEO session prep and other posts I needed to get done, I still wanted to be a part of #SundaySupper this week. Primarily because, if it wasn’t for #SundaySupper, this conference would not be happening.

Also, I am kind of excited to report that this is my 1000th post! I cannot believe I have 1000 posts on this blog, it seems unreal. Blogging has opened up so many avenues and brought me together with so many amazing people. Spending time with some of them this weekend, made me realize that while I cook because I enjoy it, I blog because I love the readers, the other bloggers and the therapeutic nature of it all.

We had session after session of  some of the most talented and amazing bloggers out there all day yesterday (Saturday). Today we head over to the Culinary School for even more. This conference has been a blessing, has given me the opportunity to connect and network with new bloggers, meet some of my food blogging friends in person and learn from some of the best foodies in the industry.

This weekend has been amazing and I cannot wait to tell you all about it when I get back home on Tuesday! In the meantime, you can see what’s going on by checking out my instagram.

Oh, and for all my SEO fans out there, I have some great posts coming in the week reiterating some of the things Dan & I talked about as well as some brand new stuff! Keep an eye out!

Now, onto these yummy breakfast sliders. They don’t really have much of a story to be honest. They’re just good. And easy!

Sauce Ham and Cheese Breakfast Sliders

Saucy Ham and Cheese Breakfast Sliders

Saucy Ham and Cheese Breakfast Sliders #sundaysupper
 
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Saucy, Cheesy, Delicious Sliders for Breakfast!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 sliders
Ingredients
  • 12 slider rolls or dinner rolls (we used King’s Hawaiian® Dinner Rolls)
  • 12 slices of ham
  • 12 slices of mild cheddar cheese
  • 8-10 eggs, cooked/scrambled
  • 1 stick of butter, melted
  • 3 Tablespoons of Worcestershire Sauce
  • 1 Teaspoon of minced garlic
  • 1-2 Tablespoons of poppyseeds
Instructions
  1. Preheat your oven to 350 degrees.
  2. You will need to slice your rolls in half to get started.
  3. We layer all the bottoms into a 13x9 inch casserole dish.
  4. Top each bottom roll with one piece of ham, a slice of cheddar cheese and heaping spoonful of scrambled eggs. Put the tops on the rolls.
  5. Pour melted butter into a bowl and mix with Worcestershire Sauce, minced garlic and poppyseeds.
  6. Spoon the butter/poppyseed mixture over each roll. You will probably end up with a little extra, and that's okay - use it to "rebaste" them if you'd like when they come out of the oven.
  7. Cover your baking dish with tinfoil and cook at 350 for about 30 minutes.

 Don’t forget to check out the rest of our awesome “Breakfast for Dinner” lineup!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Chicken and Waffles from I Run For Wine

Low Carb Lemony Chicken and Asparagus Eggs Benedict with Tarragon Hollandaise from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

Crumpets with Whipped Honey Orange Butter from Kudos Kitchen By Renee

One Pan Full English Fry-up from Food Lust People Love

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Bacon and Egg Breakfast Tarts from Vintage Kitchen Notes

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Chocolate French Toast with Fresh Strawberry Sauce #SundaySupper

Chocolate French Toast with Strawberry Sauce 2

When I found out that this week’s #SundaySupper was inspired by Sara Moulton and her cookbook Sara Moulton’s Everyday Family Dinners, I couldn’t wait to pick a recipe and get started. We found out pretty quickly we were allowed to use any Sara Mouton recipe and use it to inspire us.

Almost immediately we settled on this Chocolate French Toast with Fresh Strawberry Sauce. It was inspired by her Ruthie’s Chocolate French Toast with Raspberry Sauce featured in her cookbook titled Sara Moulton Cooks at Home. We enjoy having a brunch style #SundaySupper from time to time. We paired this delicious Chocolate French Toast with Fresh Fruit, scrambled eggs and spinach casserole and bacon (because who can resist bacon!). We served coffee, juice and milk and we enjoyed ourselves immensely. The teens all LOVED the french toast. Even Miss Picky, but hey – it’s chocolate and you really cannot go wrong with chocolate. Or strawberries.

The sauce was made by the teenagers after going and picking FRESH strawberries out of my garden!

Strawberries Collage
And they just keep coming! haha This is why we picked a strawberry sauce! Something fun to do with all these strawberries!
5.0 from 2 reviews
Chocolate French Toast with Fresh Strawberry Sauce #SundaySupper
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
For the Chocolate French Toast
  • 5 large eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon almond extract (you can also use vanilla but we wanted a different flavor)
  • ½ teaspoon salt
  • 3 tablespoons of unsalted butter
  • 8 slices of thick bread, at least a ½-inch thick
  • 4 ounces semisweet chocolate, broken into large chunks and finely chopped (I pulsed mine a few times in my food processor to get it down small)
For the Fresh Strawberry Sauce:
  • 1 cup fresh strawberries, greens removed
  • 3 Tablespoons of Freshly Squeezed Meyer Lemon Juice (use less if you don't want lemony flavor... but I warn you, the lemon-strawberry is SO good!)
  • ¼ cup of sugar
Instructions
For the Chocolate French Toast:
  1. In a medium bowl, beat the eggs, milk, sugar, almond extract and salt.
  2. Pour into a shallow dish for dipping the bread.
  3. It's easier to do this in 2 batches, so I will explain that method. You can do whatever is easiest for you.
  4. Melt ½ the butter (1½ Tablespoons) in a large, nonstick skillet over medium-high heat. (you can also use a griddle if you want).
  5. Dip four pieces of bread slices into the egg mixture until lightly soaked. Immediately place all four down into the heated pan of melted butter.
  6. Sprinkle each slice with ¼th of the chocolate.
  7. Dip the last four pieces of bread into the egg mixture and place them on top of the chocolate like a sandwich.
  8. Gently press down with a spatula to be sure the slices adhere to each other.
  9. Turn down the heat and cook on medium about 4 minutes per side.
  10. Once finished, remove from pan.
  11. Sprinkle lightly with powdered sugar.
For Fresh Strawberry Sauce:
  1. In a blender, mix together the strawberries, fresh squeezed meyer lemon juice and sugar.
  2. Spoon over chocolate french toast. Garnish each plate with a strawberry.

Chocolate French Toast with Strawberry Sauce

 

Sunday Supper Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

Food and Wine Conference logo

www.foodandwineconference.com 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Baked Strawberry Rose Cream Donuts with Strawberry Icing

Strawberry Rose Cream Donuts with Strawberry Icing

Strawberry Rose Cream Donuts with Strawberry Icing

I’ve been hinting at these for two weeks. They are finally here.

Strawberry? Check. Rose? Check. Cream? Check. Fluffy, soft baked donuts? Definitely! Strawberry Rose Cream Donuts with Strawberry Icing will quickly become a favorite with a cup of tea or mug of coffee. They are so full of flavor, soft and much healthier than their fried counterparts. This means I can enjoy a baked donut a bit more often. That’s what that means, right? ;)

The idea of cooking and baking with floral extracts has always intrigued me. Awhile back, I decided to order an assortment of unique flavor extracts, like lavender, rose, jasmine, orange blossom and hibiscus. I started using them in all sorts of cakes, muffins, rice dishes and even beverages. Last summer I received a huge crate of strawberries and I had no idea what to do with all of them. So we made jam/jelly. Lots of it. And I still had strawberries left. So I decided to try making a strawberry donut. It turned out fantastic and eventually we decided to switch some ingredients out so we could use cream and turn them into a Strawberries and Cream donut. We had a few fails until we perfected the Strawberries and Cream Donuts. And then it was time to try it with the Rose.

Baked Strawberry Rose Cream Donuts with Strawberry Icing

I don’t think I can even explain how amazing the Strawberry Rose combination is. They compliment each other beautifully and it just tastes like a Spring Donut. I don’t know how to explain that, but if you try them, you will immediately know what I mean.

When we made these last summer, we didn’t wind up taking any photos. Last week I noticed that our rose bushes were in full bloom and that my strawberry plants were bursting at the seams with ripe, beautiful strawberries. Hmm… well, I knew what I was making. (I really just wanted the rose for the pictures, I used the same rose extract I’ve always used.)

So just for you, here is the recipe for these amazing little bites of heaven. I have one sitting here waiting for me with my morning coffee, and I’m not allowed to eat it until I finish this post. So here’s the recipe, so I can hurry up and get to it.

5.0 from 2 reviews
Baked Strawberry Rose Cream Donuts with Strawberry Icing
 
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The sweet taste of strawberry & the soft floral flavor of Rose, makes Baked Strawberry Rose Cream Donuts with Strawberry Icing, a very special breakfast.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 donuts
Ingredients
For the Donuts:
  • 2 cups of all purpose flour
  • 1 cup of sugar
  • 2½ teaspoon of baking powder
  • ½ teaspoon salt
  • 2 large eggs, beaten
  • ¾ cup of heavy cream
  • 3 tablespoons of butter, melted
  • 1¼ Tablespoon of rose extract {I Got Mine Here}
  • 1 cup of chopped strawberries
For the Icing:
  • 6 strawberries, hulled
  • 1 Tablespoon of half-and-half cream
  • 2 cups of confectioners’ sugar, sifted*
Instructions
For the Donuts:
  1. Preheat your oven to 325 degrees. Spray your donut pan with non stick cooking spray. I only have one tray, so I have to repeat in between batches.
  2. In a mixing bowl, combine the flour, sugar, baking powder and salt.
  3. In another mixing bowl, whisk your eggs, then add the cream, butter and rose and whisk until incorporated.
  4. Slowly add the dry ingredients into the wet ingredients and blend just until incorporated. It will be a little thick, don't worry about this. Fold in the chopped strawberries.
  5. Open a freezer bag and dump the dough into the bag. Seal the bag and snip the bottom corner off one side.
  6. Pipe the dough into your donut pan about ⅔ full.
  7. Bake at 325 degrees for 10-12 minutes. You can tell they are done because if you press on the donut, it will spring back up.
  8. Allow to completely cool on a rack before icing.
For the Icing:
  1. In a blender, pulverize the strawberries.
  2. Add the cream and blend.
  3. Pour 1 cup at a time of powdered sugar into the blender and blend. If you want a thinner icing, only use the 1st cup. If you want a thicker icing, use the second cup of powdered sugar.
  4. Pour or brush the icing over the donuts. Enjoy!

 

Do you enjoy cooking with fun extracts? What is your favorite extract? What is your favorite FLORAL extract?
Now, I’m outta here. Off to eat this baby, enjoy some coffee and wake up some more.

Have a blessed day!