Quick and Easy Nutella Crescents…

Nutella Crescents

Ok, I realize “World Nutella Day” was yesterday, but better late than never, right?

This is possibly one of the easiest recipes I’ve ever posted, considering every ingredient is store-bought. But hey, sometimes life can get a little crazy and you just need a recipe like this. All it takes is canned crescent roll dough, nutella, and sugar, and in minutes you’ll have a warm, gooey, comforting snack, breakfast, or dessert. Yes, please! These would actually be really cute (and quick!) for the kids’ Valentine’s Day breakfast- maybe even use a little pink decorating sugar and it’s just downright festive!

Quick and Easy Nutella Crescents

1 can refrigerated Pillsbury crescent roll dough
nutella
sugar, for sprinkling

Preheat the oven to 350 degrees. Spread a little nutella (about one tablespoon per triangle) on each triangle of dough. Starting with the big end, roll into a crescent shape and sprinkle generously with sugar. Arrange on a baking sheet lined with parchment paper and bake for about 8-10 minutes, until golden brown. Serve immediately. Makes 8 crescents.

Recipe source: Sing For Your Supper original

Nutella Crescents2

Share:




Cinnamon-Sugar Crescents for Jessica…

Jessica and I have been friends for over 4 years now. We met on a cooking discussion forum, quickly discovered we had lots in common, then soon discovered we were both North Texas girls! That’s how we went from internet blogging friends to real-life friends. I’ve met her family; she’s met mine. We’ve gone blackberry picking together, she came to see me in one of my operas, I’ve eaten at her family’s favorite place to get fried fish in her hometown, we made macarons together:

…we’ve seen John Mayer together, we’ve visited each others’ houses, we got stood up at a food bloggers’ dinner (man, that one was embarrassing, huh?), we met DORIE FREAKING GREENSPAN together:

…and so many more memories. Too many to list. When I first met Jess, she seemed to be looking for something she hadn’t quite found yet. Fast forward 4 1/2 years later and she’s met the man of her dreams, running stinkin’ half marathons (go girl!), and GETTING MARRIED in less than a month! She’s found everything she was missing in Chris and now they’re going to start a new life together. Wow. I am SO happy for these two I can’t even tell you! And seriously, have you SEEN her engagement photos? Amazing.

Anyway, on to the food! I’m participating in a virtual shower thrown by my good friend Nikki of Pennies on a Platter. A bunch of us got together to throw a special wedding shower celebrating the beautiful bride! I decided to make Cinnamon-Sugar Crescents because a.) I think they’d be great shower food, and b.) I know Jessica loves cinnamon. She’s always baking up yummy treats with those delicious looking cinnamon chips, and of course I’ve always been jealous because I can never find them at my grocery stores! Ugh! Don’t forget to check out Nikki and Jessica’s awesome blogs to see the full list of goodies we all made to honor the beautiful bride! And Jessica, congratulations, dear friend. I love you and I’m so amazingly happy for you.

These couldn’t be simpler; store-bought crescent roll dough, butter, cinnamon, and sugar. But ohhhh boy are they good! Soft, flaky, cinnamon-y goodness.

Cinnamon-Sugar Crescents

1 can store-bought crescent roll dough, such as Pillsbury
2 tablespoons butter, melted and slightly cooled
1 teaspoon cinnamon (or more if you like lots)
2 tablespoons sugar

Preheat the oven to 350 degrees. Combine cinnamon and sugar. Roll out the crescent dough and brush the melted butter over each triangle. Sprinkle liberally with the cinnamon-sugar mixture. Roll each triangle into a crescent shape, then brush the tops with the remainder of the melted butter. Sprinkle with more cinnamon-sugar and bake for 10-12 minutes, until golden brown. Makes 8 crescents.

Recipe source: Sing For Your Supper original

 

Share:




Chocolate Almond Oatmeal…

Chocolate + oatmeal + almonds = one yuuuuummy breakfast!

When you have a teething 6 month old with a fiery red-headed temper, you’re going to need a hearty breakfast to keep you going throughout the day. Let me rephrase that- a QUICK hearty breakfast. So lately, I’ve been microwaving up some quick-cooking steel cut oats and stirring in a few chocolate chips and sliced almonds. Fast, yummy, and filling!

Chocolate Almond Oatmeal

1/4 cup quick cooking steel cut oats*
3/4 cup water
1 teaspoon sugar
dash salt
handful semi sweet chocolate chips
handful slivered almonds
milk, for stirring in at the end, if desired

Combine the oats, water, and salt in a small bowl and microwave for 4 minutes. Let sit for another 2 minutes or so. Stir in the sugar, chocolate chips, almonds, and milk. Serves 1.

*Feel free to use plain old quick cooking oats, if you can’t find steel cut.

Recipe source: Sing For Your Supper original

Share:




Strawberry Nutella Oatmeal…

I love oatmeal. I mean, really, really love it. When I was recovering in the hospital after having Cassidy, I ordered oatmeal with brown sugar every single morning for my breakfast. Growing up, my favorite was always the instant peaches and cream variety, and chances are, 9 times out of 10, you’ll find the little envelopes of instant oatmeal in my pantry. :) However, my newest breakfast obsession is the quick-cooking steel cut oats. I love them because they only take 5 minutes to cook and I can stir in anything I want to flavor it- fruit, chocolate, brown sugar, maple syrup…nutella. ;)

Nutella for breakfast is always a good idea; especially when it’s stirred into hot oatmeal and topped with fresh strawberries. THIS is my kind of breakfast!

Strawberry Nutella Oatmeal

3 cups water
1 cup low-fat milk
1 cup steel-cut oats**
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons sugar
4 tablespoons Nutella
Fresh sliced strawberries

Combine the water and milk in a medium saucepan.  Bring to a simmer.
Stir the oats into the simmering liquid.  Reduce the heat to medium-low and simmer gently until the mixture thickens, about 5 minutes.  Stir in the butter, salt, and sugar.   Remove from the heat and let stand 2 minutes before serving.

Portion the oatmeal into serving bowls.  Top each serving with 1 tablespoon of Nutella and swirl gently into the oatmeal with a knife or a spoon.  Garnish each serving with a handful of sliced strawberries.  Serve immediately. Serves 4.

**I use the quick cooking steel-cut oats, which take only around 5 minutes to cook, but if you can’t find them at your grocery store, use regular steel-cut oats (or just plain old fashioned oatmeal, if steel-cut isn’t your thing) and cook for about 20 minutes.

Recipe source: adapted from Annie’s Eats

Share:




I know I’m a bit late, but I wanted to share some snippets from my very first Mother’s Day with you. To be honest, I was looking more forward to Mother’s Day than my own birthday this year- I feel so special to be able to celebrate being a mother. That is SO cool. The whole weekend was special- Joel took care of Cassidy so I could sleep in Saturday and Sunday (the best gift of all!), I got to be with family, Joel gave me a beautiful ring with Cassidy’s birthstone, and we made a big, delicious Mother’s Day breakfast Sunday morning, which included this french toast (so good!). And of course I spent most of the day snuggling my sweet little girl!

Baked french toast, asparagus and goat cheese frittata (recipe to come), grilled bacon (insanely good!) and grapefruit halves. Yummy!

All in all, the day was so, so special. I will always remember my first Mother’s Day and how beautiful it was thanks to my amazing husband and precious baby girl!

Now, back to the french toast! It’s gooey, sweet, and incredibly easy. Throw everything in the baking dish the night before and pop it in the oven the next morning! We used some leftover sourdough bread, which makes the best french toast, in my opinion, but you could use any bread you have on hand- french, challah, brioche…whatever! Give it a try next time you’re in the mood for a lazy weekend breakfast- it won’t disappoint!

Overnight Banana Caramel French Toast

3-4 cups bread, preferably slightly stale, crusts removed and cut into 1-inch cubes
3 eggs
1 cup whole milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
2 bananas, sliced
1/4 cup chopped walnuts
1/2 cup jarred or homemade caramel sauce (I like the Hershey’s brand)

Grease a 9×9 baking dish. In a large bowl, toss the bread cubes with the sliced bananas and walnuts. Place in the baking dish.

Whisk the milk, eggs, cinnamon, vanilla and salt together in a large bowl. Pour over the bread cubes. With the back of a large spoon, gently press down on the bread so that it absorbs all the milk mixture. Drizzle caramel sauce over the bread. Cover with plastic wrap and refrigerate overnight.

In the morning, preheat the oven to 350 degrees. Remove the plastic wrap from the french toast and bake for 35-45 minutes, until no longer jiggly. Top with additional bananas if desired. Serves 4.

Recipe source: Sing For Your Supper original

Share:




Overnight Apple Cinnamon Oatmeal…

My house is an absolute wreck. A disaster zone. A nightmare. We’re still in the big middle of renovations (we should be long-since finished by now, but you know how these things go…), so all of our furniture is piled in the middle of rooms, half of our carpet is rolled up and disgusting looking, our stairs don’t even have carpet on them, so all that’s there is ugly, torn up padding and tack strips, and up until last night there was a layer of dust 1 inch thick covering every surface of my kitchen and dining room. And on top of all that, we just had a baby shower recently, so there’s baby stuff all over the place and nowhere to put it! It’s. A. Mess. Luckily, (hopefully…) everything will be finished by the end of this week (please, Lord!). So, with all this madness, stress and clutter everywhere, you can imagine I haven’t done much cooking. And by much, I mean practically none. That’s where the beauty of this recipe comes into play. You throw your oats, water, spices and fruit in the slow cooker and let it do its’ thing overnight. In the morning, you’ve got hearty, delicious oatmeal waiting for you. No standing over the stove stirring involved. It’s a beautiful thing. Not to mention really, really delicious. Give this a try this week- your family will love it!

Overnight Apple Cinnamon Oatmeal

1 cup steel cut oats**
3 1/2 cups water
1 medium-large apple, peeled and chopped (I like Honeycrisp or Pink Lady)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar

Spray a slow cooker with non-stick spray and place the oats, water, apple, cinnamon, nutmeg and brown sugar inside. Stir to combine. Cover, set to low, and allow to cook overnight (about 8 hours). In the morning, stir the oatmeal one last time before serving. Serve with milk and additional brown sugar if desired. Serves 4.

**you don’t have to use steel cut oats, but it’s highly recommended -the texture will be mushier with regular oats since they cook for so long.

Recipe source: adapted from allrecipes.com

 

Share:




Please don’t go running off! I KNOW this smoothie looks anything but appetizing, but trust me- it is! It really is! It’s smooth, refreshing and chock FULL of vitamins and good-for-you fruits and veggies! The reason mine is brown instead of green (like the traditional green monster smoothie) is because I added strawberries and blueberries- those colors together give you….brown. Not pretty but darn tasty!

What is a green monster smoothie, you ask? It’s basically just a fruit smoothie with the addition of fresh spinach (an addition you can’t taste, but your body will thank you for!). Spinach is high in calcium, vitamin A and iron, to name a small few. This smoothie is a great solution for people wanting to get their daily fill of fresh fruits and vegetables; it’s SO good for you. I made these a lot when I was first pregnant…unfortunately, little Peach (as my mother has fondly starting referring to the baby) doesn’t care for them much anymore so I haven’t had one in awhile. Hopefully she (or he!) will come around soon, though! :)

The beauty in these smoothies is that you can use any fruit you like- bananas, strawberries, peaches, plums…whatever! They make a great breakfast or quick power lunch and keep you full and satisfied! Try one! You’ll love it!

Green Monster Smoothie

1 banana, roughly chopped
4 or 5 strawberries
1/2 cup fresh blueberries
1 small peach, peeled and roughly chopped
1 heaping cup (or more) fresh spinach leaves, thoroughly rinsed
splash vanilla soy milk
1 tablespoon Greek yogurt
2 teaspoons honey
1/2 cup crushed ice

Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two could easily share.

Recipe source: Sing For Your Supper original

Here are some other great recipes for green monster smoothies:
Annie’s Eats
Oh She Glows
Naturally Ella

Share:




Banana Bran Muffins…

Believe it or not, every now and then I like a healthy treat. Although I mostly crave baked goods of the gooey, chocolaty variety, it’s nice to take a break from all that and bake up something that’s actually good for me. For some reason, the other day I had a serious craving for bran muffins….how odd. Who craves bran muffins?! Anyway, I remembered I had a box of Bran Flakes cereal in the pantry and thought I’d try making a bran muffin with it. These were actually very light and fluffy (you can thank the banana for that) and not heavy or overly “bran-y”. We really enjoyed them with a little butter and honey. My coworkers loved them too! Next time you need a good, quick, healthy muffin, gives these a try- they’re highly satisfying and actually good for you! :)

Banana Bran Muffins

1 1/4 cups whole wheat flour
1/2 cup sugar
1 tablespoon honey
1 tablespoon baking powder
1/4 teaspoon salt
2 cups bran flakes cereal
1 1/4 cups fat-free milk
1 egg
1/4 cup vegetable oil
2 ripe bananas, mashed

Stir together flour, sugar, baking powder and salt. Set aside.

In large mixing bowl, combine bran cereal and milk. Let stand about 2 minutes or until cereal softens. Add honey, egg and oil. Beat well. Add flour mixture, stirring only until combined. Stir in the banana. Spoon evenly into 12 muffin pan cups fit with cupcake liners.

Bake at 400 degrees about 20 minutes or until golden brown. Serve warm.

Recipe source: adapted from Kellogg’s.com

Share:




Lemon-Blueberry Buttermilk Scones…

For some strange reason, scones are something I don’t often make. I really have no idea why, because I actually love them. They’re like biscuits, but slightly sweeter and you can add any number of ingredients to customize them however you like! Chocolate chip, strawberry, cinnamon, ginger….anything you want! I chose to make lemon blueberry because I had a couple of big, beautiful lemons and a pint of fresh blueberries just begging to be used. These were SO good! Light and tender, just bursting with fresh lemony flavor and full of big, juicy blueberries – a perfectly delicious breakfast (I really need to make scones more often!)! Believe it or not, I’m not one of those people who love overly sweet, heavy foods at breakfast – sure, I’ll indulge in a stack of chocolate chip pancakes every now and then, but really, I prefer more subtle breakfast foods, like scones. They’re ever-so-slightly sweet and light enough that I can have more than one. ;)

I started with Dorie Greenspan’s Basic Cream Scones recipe, made a few changes and came up with a truly delicious scone that I know I’ll be making many, many times. If you’re looking for an easy, delicious breakfast recipe, this one won’t fail! Oh! And an exciting tidbit about this post- I’m guest posting over at Beantown Baker today as part of her Friday Favs series! How fun! Head over to Jen’s site and check out my post and be sure to check out all her other fabulous recipes as well! Thanks again, Jen, for inviting me to participate!

Lemon-Blueberry Buttermilk Scones

1 egg
2/3 cup buttermilk
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
zest of 2 large lemons
1/2 pint fresh blueberries
5 tablespoons cold butter, cut into small cubes

1 egg beaten with 1 teaspoon water, for egg wash.
sugar, for sprinkling

Preheat oven to 400 degrees.
Beat egg, buttermilk and lemon zest together and set aside.

In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and using a pastry cutter, fork or your fingers (Dorie prefers using her fingers best) cut it into the flour until you have a pebbly mixture the size of peas.

Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. Very gently, fold the blueberries into the dough, being careful not to crush them. When the mixture is totally incorporated, turn the dough out onto a floured surface and pat out until it is 1 inch thick. Using a biscuit cutter, cut out circles and place on a baking sheet lined with parchment paper; alternatively you can just cut the dough into squares or triangles.

Brush the tops of the scones with the egg wash, then sprinkle generously with sugar. Bake for 18-20 minutes, until the are nicely browned. Serve immediately. Store any leftovers in an airtight container. Makes approximately 10 scones.

Recipe source: heavily adapted from Dorie Greenspan’s Baking From My Home to Yours

Share:




I have to confess that one of my favorite fast-food treats is Whataburger’s breakfast taquitos. Particularly the potato, egg and cheese variety. They’re huge and full of crispy tater tots, scrambled eggs and lots of cheese. LOVE it! Unfortunately, like most places, they stop serving breakfast at 11AM, so I can’t get them at dinner time (shucks, Whataburger!), so I just made my own! These were so good and a teensy bit healthier since I didn’t deep-fry my potatoes. Topped with a big spoonful of homemade salsa, these weren’t only better than Whataburger’s, they were some of the best breakfast taquitos I’ve ever had! Go me! :)

Potato, Egg and Cheese Breakfast Taquitos

1 large russet potato, peeled and cut into 1-inch chunks
half an onion, chopped
1 tablespoon vegetable oil
1/2 tablespoon butter
4 eggs
1/2 cup shredded cheddar cheese
salt and pepper
2 large flour tortillas (I used the burrito size)
salsa, for serving (optional)

Put the potatoes in a pot and fill with enough water to cover them. Bring to a boil and cook until the potatoes are just beginning to soften, about 5-7 minutes. You don’t want them to cook all the way; they’ll finish cooking in the skillet. Drain and set aside.

Heat the vegetable oil in a medium skillet over medium heat; add the onions and sauté for 5 minutes, or until soft. Add the potatoes, salt and pepper and cook for another 5-10 minutes, until the potatoes are cooked through and starting to get brown and crisp around the edges.

In a separate skillet, melt the butter over medium heat. Crack the eggs in a bowl and whisk until homogeneous. Add to the hot skillet and stir constantly, until all the eggs are scrambled. Season with salt and pepper.

To assemble: Wrap the tortillas in a damp paper towel and heat in the microwave for 10-15 seconds, until warm. Divide the eggs, potatoes and cheese between the two tortillas. Top with salsa if desired. Serves 2.

Recipe source: Sing For Your Supper original, inspired by Whataburger (thanks, Whataburger!)


Share: