Tag Archives: breakfast

Cinnamon French Toast

Cinnamon French Toast

  • Servings: 2-6
  • Difficulty: easy
  • Print

Cinnamon French Toast
IMG_9491
IMG_9495

Growing up my Mom always gave us a proper send of breakfast. Four kids can run through a lot of food. It seemed liked toast always made the plate in three forms: butter, cheese or cinnamon. I can picture the pan of 8 slices of toast in her oven.

It was a toss up for me cheese toast with the american cheese that just started to turn black with that big bubble housing the gooey cheese. The other winner was her cinnamon toast. Slathered in too much butter with a cinnamon sugar mixture. When the ratios worked out you would get this crunchy cinnamon sugar shell with the buttery under tones. I loved the stuff.

I’ve been traveling a ton and just returned from a ridiculously long trip. It snowed in Dallas and I could tell Jill’s treads were a little worn so we prepared for a weekend inside. Jill loves breakfasts and in particular french toast, pancakes, muffins etc.. As I was leaving she was getting sick and stocked up on a few items. She had purchased a sourdough round but didn’t eat much of it and I noticed it was hard a brick which is perfect for French Toast. I was thinking of trying a cinnamon toast french toast. Crunchy on the outside and creamy and soft on the inside. See that crusty exterior? IMG_9499

Jill said it was the best French Toast she has ever had. It was pretty darn good. Every time I make something I immediately think how to tweak it for next time. This one needed no tweaks. Set aside some extra treadmill time in the afternoon.
IMG_9481
Ingredients:
Four thick slices of old Sourdough
5 eggs
1 cup cream
1 cup whole milk
1/2 cup of Orange juice
Splash of Vanilla
Pinch of salt

Butter
Cinnamon
Sugar

Directions:
1. Take a glass dish and crack the eggs in it (saves you from washing a bowl). Tilt it to one side and whisk the eggs well. Pour in your milk, cream, orange juice, vanilla, and salt. IMG_9473

2. Lay your toast in the mixture and turn it over. Cover the top with plastic wrap and put it in the fridge. You can let it soak over night if you wanted. Turn it when you walk by it to make sure it’s coated well on both sides.

3. Right before you are ready to cook it. Mix together a sugar and cinnamon mixture. I used probably 2 tbs of sugar and about 1.5 tbs of cinnamon. Mine is good when it looks like the picture below. IMG_9475

4. Remove the plastic wrap and sprinkle the sugar cinnamon mixture on top. In medium heated nonstick pan or griddle melt a pat of butter and put the cinnamon sugar side down. IMG_9478

5. While that side is cooking sprinkle the naked sides with the cinnamon sugar. When you get a nice crust of caramelized sugar and cinnamon, flip to the other side.

Serve with powdered sugar and/or a little maple syrup.
IMG_9483
IMG_9498

Protein Power Pancakes

Protein Power Pancakes

  • Servings: 1-2
  • Difficulty: easy
  • Print

Protein Power Pancakes
IMG_9412
Lately my breakfast menu is a lot of granola, fruit, eggs, oatmeal etc… On Foodnetwork’s ‘The Kitchen” I saw Katie Lee make a really interesting pancake of sorts. When I saw it I thought it was genius because you pack cottage cheese, oatmeal and eggs into a pancake of sorts.

Now if you are a really big pancake fanatic this isn’t a fluffy buttery pancake. In fact the flavor is average but it’s the vehicle that makes it. Katie folded in some sweet potato but I went as is.

Ingredients:
1 cup cottage cheese
1 cup oatmeal
2 eggs
1 tbs of sour cream
vanilla extract
smidge of cinnamon

Maple Syrup

Directions:
1. Pour the ingredients in a blender until smooth. If you need to loosen it up you can add a little milk. As mentioned, you can add pureed pumpkin, sweet potato or anything else you want.

2. In a heated skillet with butter or coconut oil pour the batter and cook until browned. These are sturdier pancakes so can take a little more heat and time than your typical cake. I thought they turned out well and best of all it was a total change up for breakfast and a great way to get protein and fiber.
IMG_9410

IMG_9415

Sourdough Toast with Goat Cheese and Peach Jam

Sourdough Toast with Goat Cheese and Peach Jam
IMG_9108
This super easy toast is one of Jill’s favorite thing I make for breakfast or brunch. It’s pretty awesome. Thick sliced crusty broiled sourdough bread that is soft and toothy in the middle and on the bottom. A schmear of goat cheese and cream cheese topped with your favorite jam.

Today I used a Peach jam from one of our favorite Texas cities… Fredricksberg,TX. It’s a little german town in the hill country of Texas. Small town that has a influx of artists and chefs that create NYC type of food out in the middle of almost nowhere. When you head west out of Austin, you just exhale all the stress of city life and breath in small town america while not skimping on quality food and drink.
IMG_9115

Sourdough toast broiled with some butter
2 part Goat Cheese and 1 part cream cheese
Favorite Jam

Directions: Broil your toast with a little butter until browned or closed to burnt. A schmear of goat cheese and cream cheese. Put it back in the over for 40 seconds until the spread is easily spreadable. Top with Jam and enjoy with your cup of coffee or orange juice.

IMG_9106

Fried Egg Breakfast Sandwich with tomato jam and goat cheese

Fried Egg Breakfast Sandwich with tomato jam and goat cheese

IMG_8323

Saturday morning we decided to screw the refrigerator guys let’s just go check out if we could buy one and get it delivered before we get it repaired. The Labor Day sales were good to us so we decided to get a new one because it was twice the cost of the repair of our 11 yr old fridge. Ill try to replace the compressor and keep it in the garage for storage.

Fried two eggs for each sandwich. Broiled sourdough bread with American cheese and had some extra cherry tomatoes so broke them down in a medium heated skillet until they became a paste. Also had some extra goat cheese and given we are living out of coolers, we used it up.

Basic Granola

Granola

  • Servings: 5-6
  • Difficulty: easy
  • Print

Breakfast sometimes requires the easiest thing possible given the time constraints of the day. Going fast is where I tend to get into trouble and turn to cereals, bagels, muffins, or even drive thrus. Home made granola is super easy to make and while it does contain oats and sugar, it’s a better bad option for breakfast or even a snack. Enjoy it plain, with milk or yogurt. This recipe is what I call a “base” recipe that can be built upon with your favorites (coconut, seeds, chia, raisins, peanut butter, curry, chili powder etc)

Home made granola
Home made granola

Ingredients:
3 cups of thick rolled oats
1/2 cup of chopped dried apricots (optional)
1/2 cup of dried cranberries
1/4 cup of brown sugar (more or less based upon preference)
1/4 cup of vegetable / coconut oil (anything flavorless)
1 cup almonds
1 cup cashews
1-2 tsp of Kosher Salt

Directions:
you ready? mix everything in a bowl except for the fruit.
Even it out on a baking pan and put it into a 250 degree oven.
Stir/mix up every 15mins or so until about 1.15hrs.
Remove and let cool and add your dried fruit