Easy "Beignets" with Pear Compote

These are the easiest little treats ever to make! They seem super fancy but really they are just deep fried Pillsbury biscuits! The pear compote is also super easy and works well on any breakfast really. Try it in Oatmeal, on Pancakes, French Toast, waffles... the list goes on. Here's how I whipped these up...

For the "Beignet"
Ingredients:
1 roll of Pillsbury buttermilk biscuit dough
Oil for frying (I didn't measure, I just put enough so they would not touch the bottom of the pot)

For the Pear Compote:
2 large ripe pears peeled and chopped
3 tbs water
1/4 cup good maple syrup
2 tbs dark brown sugar (if you don't have this any sugar will work)
Cinnamon to taste
Nutmeg to Taste

Directions:
Put all the ingredients for the pear compote in a small pot and bring to a boil, then reduce to a simmer cover and cook for about 10-15 min checking to see how soft the pears are. When they pears are soft and almost mushy take a potato masher and give them a quick mash in the pot. Cook for another 5 min adding more syrup if needed for taste. Set aside and let cool. Pour the oil in a deep pot till it's it very hot (not boiling). Pop open the Pillsbury dough and cut each one in half leaving them attached half way. Spoon in a drop of the pear compote (not too much). Fold the dough over and pinch to secure. Using a mesh ladle submerge each dough ball in the oil, it will rise to the top (cook them on low or med low depending on your stove). Flip them over when they look golden brown (about 1-2 min on each side) remove from the pot to a paper towel lined plate and sprinkle with powered sugar or cinnamon sugar and enjoy!

Dream Rolls

This Saturday I woke up with this insane craving for something sweet and gooey for breakfast. I probably should have just made some french toast because these dream rolls are seriously the most decadent addicting things ever! My husband told me he could not be left alone with them for fear that he'd devour them all! They are sweet, gooey, a little salty chocolaty and just amazing! Definitely not for the faint of heart.

Ingredients:
Pillsbury Crescent Roll seamless dough sheet
Nutella
1/2 cup melted butter (I used this coconut spread)
1tbs butter for spreading
Cinnamon to taste
1 cup crushed graham crackers
1/2 (or more) can of sweetened condensed milk
Pinch of sea salt

Directions:
Pre-Heat your oven to 350 degrees. Lightly spray a round baking pan with oil. Roll out your dough and spread the butter evenly over the surface. Follow by spreading the Nutella evenly over the butter. Nice and thick, don't be stingy! Sprinkle cinnamon on top of the Nutella and roll up your dough tight and put it in the fridge for about 20 min. In a small mixing bowl mix the crushed graham crackers up with the melted butter and spread into the bottom of your round baking dish. Remove the roll from the fridge and cut the rolls about 1 1/2 inches thick. About 10 rolls and lay them on top of the graham cracker. The rolls should be arranged tightly in the middle of the dish. Scoop up the extra graham crackers in the outer area of the dish and push them close to the rolls and even pile some on top of the rolls. Pour about 1/2 a can of the condensed milk right on top letting it drip all over the sides and pool into the outer area of the dish (trust me, this is good!) Finish off by sprinkling a bit of sea salt on top. Bake for 30 min and enjoy them warm and gooey just out of the oven. Although I have to admit I ate them the next day at room temperature and I liked them even more!

Butternut Squash Frittata

This weekend my brother-in-law came to visit. Whenever we have visitors my favorite thing to do is to prepare a special breakfast. Typically I make it indulgent, and sweet. Like pumpkin pie pancakes, I've posted about here. This time I wanted to cook up something a bit more savory. I had a fridge filled with butternut squash from my husbands butternut squash soup he made earlier in the week, so I knew I wanted to use that up somehow. After a quick search I came across this recipe and it sounded interesting enough to try out. I made a few adjustments to the recipe and it really turned out super! Everyone even went in for seconds.

My adjustments were:
Sub Kale for Spinach
Omitted the mushrooms (My Husbands hates them, sigh...)
Omitted the sage
Sub the gruyere for goat cheese
I used almond milk instead of a diary milk

Bacon & Maple Pancakes

 Happy Friday!
 This weekend I intend to do a lot of indulging. And I'll start by making these perfect, crunchy, salty, sweet pancakes.

 I use this recipe for the base of my pancakes and they always come out perfect. Just add super crispy pork bacon or turkey bacon and top with more crumbled bacon, and drizzle the best maple syrup you can find! A Perfect way to start a Saturday morning. Have a wonderful weekend!

Nutella Oatmeal

Anyone who knows me knows I love sweets. Chocolate being the be all and end all of treats for me. So Saturday and Sunday breakfast when we aren't out for brunch, usually is a staple of Chocolate Chip Pancakes. I've also made Nutella Pancakes (recipe to come next week!) I've mastered the home made pancake. They are way better then the boxed kind. But this Sunday I wanted something that could offer me more nutrients if possible. I've been obsessed with this blog and usually I'm left so unbelievably stumped at what recipe to try BC they all just sound so incredible (I also made these this weekend which were insanely good even John scarfed em down!) When I came across her recipe for this I was set on trying it but then decided pumpkin just wasn't going to do it. I thought Peanut butter! But alas I had just finished off my last bit of Better N' Peanut Butter from Trader Joe's so I settled on the next best (actually BETTER) thing. Nutella!

 (this is the peanut butter I ran out of. It's the BEST)

My Version went something like this:

• 1/2 Cup Oats

• 3/4 Cup Vanilla Soy Milk (I've also used Rice Dream Horchata which is out of this world!)

• 1 tbsp Nutella

• 1 tbsp Flax Meal

• 2 tsp Brown Sugar

Bring milk to a boil then add the oats. Allow it to soak up all the milk then transfer to a food processor and add the rest of the ingredients. Blend just a bit, transfer to your favorite bowl sprinkle with a few chocolate chips, a drizzle of more milk and enjoy!

I also made a mocha version to bring to work with me the next morning. It went something like this:

• 1/2 cup strong brewed coffee

• 1/2 cup Vanilla soy milk

• 2 tsp cocoa powder

• 2 tsp brown sugar

1 tbsp flax meal

Boil coffee and milk, add the oats. Let it soak everything up. Transfer to a food processor add the rest of the ingredients and blend. Delic!!!

 I have a feeling I'll be blending up different variations of oatmeal for many weekends to come. (I see a fruit version in the very near future) I think the key to the flavor is in the blend!

Puff Pastry & Eggs

This past weekend my lovely sister came to stay with us. Whenever she does I always make it a point to make a very homey and delicious brunch the next morning. Usually it's some creative take on pancakes as seen here. But since it's 2012 and John and I have decided to pull back on the sugar and indulge in breakfasts of possibly equal caloric intake but more nutrients if at all possible (we love our pancakes!) I decided to make something egg related and came across this recipe that I wanted to try out.

It's pretty easy to do and you can create lots of different varieties but my version included
• Shredded Mexican Cheese,
• Turkey bacon
• Eggs
• Thyme
• Salt & Pepper to taste
      For the puff pastry you cook as directed on the box, I used the shells, I will not use them next time as I felt they were too small for all my components so next time I will use regular pastry sheets and make my own much larger shells.
       While they are baking, cook your bacon to your liking and let cool. When the puffs are all done and puffed up you simply remove the inside (I used a tong to grab it) then fill starting with cheese, then bacon (you'll have to break them up) then crack the egg on top. Put it all back in the oven at 350 for about 10 min or until the whites of the eggs are really white and no longer clear. Let cool for a few minutes and serve with your favorite brunch sides.
        I made roasted sweet potatoes as a side. They were apparently a hit so here my recipe:
• 6 medium sweet potatoes
• 1/4 cup brown sugar
• 1tbsp rosemary
• 1tsp sea salt
• 1tbsp olive oil
Cube your sweet potatoes (I kept the skin on for more nutrients) then put all your ingredients in a big mixing bowl and mix it all up. Transfer into a parchment paper lined roasting pan and roast at 400 for about 25 in or until they are nice and soft. Stir them occasionally to get an nice even roast.
It was a great breakfast with even better company!

Pun'kin Pie Pancakes

Sunday was absolutely beautiful here in Brooklyn. I couldn't have asked for anything more than sunshine pouring into my windows, my boyfriend lying next to me all snuggled up with the pooch, and one of my favorite people in the entire world, my sister, sleeping in the living room with her love.

I love hosting anything be it dinners, or brunches. Since this wasn't a big brunch and it was only the 4 of us I figured I had some time to experiment with something I've been dying to try. Pumpkin Pie Pancakes. A little pumpkin, nutmeg, cinnamon, sugar, flour, laughter from the guests, side commentary from the boyfriend, and a WHOLE big mess later we were enjoying some interesting twists on Pumpkin Pie Pancakes!

Pumpkin Pie Pancakes take 1: Bananas, Peanut butter in between, Whipped Cream, Syrup

Pumpkin Pie Pancakes Take 2: Chocolate chips, Peanut Butter in between, and Syrup

Pumpkin Pie Pancakes Take 3: Chocolate Chips, Bananas, Peanut Butter in between, Whipped cream and Syrup

All versions were decadent and delicious. I had no complaints from my guests, and there was definitely some fun added into our Sunday morning. Although after such a hefty breakfast we couldn't help it but veg on the couch with some football afterwards...... I wasn't too thrilled with the TV selection but thank god for my ipad I spent most of time perusing the Internet!

Did you lovelies have a nice Sunday/weekend? Do or cook anything interesting?

Here is my recipe for Pumpkin Pie Pancakes

• 1 15oz can pumpkin
• 2 cups flour
• 2tblsp brown sugar
• 3 eggs
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 cup low fat cottage cheese
• 1 tsp Cinnamon
• 1/2  tsp nutmeg
• 1 tsp pumpkin spice
• 2 1/2 cups milk - separated (more if needed when mix is done)

Optional:

• Chocolate Chips
• Bananas
• Peanut butter

Directions:

Put cottage cheese, 1 cup milk, and pumpkin in a blender and blend till smooth. Pour into a large bowl with the rest of the ingredients and beat with a mixer till nice and creamy. Not too thick and not too thin. If the batter is too thick just pour a little more milk. I did a trial run for my mix. the first small pancake trial was too thick, the second was too thin a little more flour and it was just perfect.

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Check out these buns!!!

A co-worker of mine brought these in all the way from Bucks County Pennsylvania today! The gooiest, most delicious sticky/Cinnamon buns ever from the famous Fritz Bakery!!! Best breakfast ever! Most certainly not the most healthy but you gotta live every once and a while!!