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lovelylovelyfood:

Breakfast Pizza With Bacon, Parmesan, Mozzarella, and Eggs 

lovelylovelyfood:

Breakfast Pizza With Bacon, Parmesan, Mozzarella, and Eggs 

(via lovelylovelyfood-deactivated201)

breakfast-brunch-dessert:

Cinnamon Roll Muffins
1 cup milk 
1 tablespoon vinegar 
1/2 cup brown sugar 
1/2 teaspoon salt 
1 teaspoon baking soda 
1/2 teaspoon vanilla 
1 egg 
3 1/2 cups flour 
4 tablespoons soft butter 
3 tablespoons sugar 
2 teaspoons cinnamon
Directions
Preheat oven to 375F. Combine milk and vinegar and set aside.  In a bowl stir together brown sugar, salt and baking soda. Mix in egg, vanilla and then milk mixture.  Stir in flour to form a dough. Transfer to a floured surface and knead for a minute until silky. 
Combine butter, sugar and cinnamon  until smooth. Roll or press dough out into  a 12 x24″ rectangle.  Spread with butter mixture leaving about a centimeter border on every side. Roll up starting from the longer side to make a ~ 24″ log.   Cut into 12 1-2″ sections, and put into a greased or lined muffin tin. Bake for 20 minutes.

breakfast-brunch-dessert:

Cinnamon Roll Muffins

  • 1 cup milk 
  • 1 tablespoon vinegar 
  • 1/2 cup brown sugar 
  • 1/2 teaspoon salt 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon vanilla 
  • 1 egg 
  • 3 1/2 cups flour 
  • 4 tablespoons soft butter 
  • 3 tablespoons sugar 
  • 2 teaspoons cinnamon

Directions

  1. Preheat oven to 375F. Combine milk and vinegar and set aside. In a bowl stir together brown sugar, salt and baking soda. Mix in egg, vanilla and then milk mixture. Stir in flour to form a dough. Transfer to a floured surface and knead for a minute until silky. 
  2. Combine butter, sugar and cinnamon until smooth. Roll or press dough out into a 12 x24″ rectangle. Spread with butter mixture leaving about a centimeter border on every side. Roll up starting from the longer side to make a ~ 24″ log. Cut into 12 1-2″ sections, and put into a greased or lined muffin tin. Bake for 20 minutes.

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breakfast-brunch-dessert:

Chocolate Griddle Cakes with Chocolate SauceFor sauce
 1 cup heavy cream 
 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped 
For griddle cakes
 1/2 cup Dutch-process unsweetened cocoa powder 
 1 1/4 cups all-purpose flour 
 1 cup sugar 
 1/2  teaspoon baking soda 
 1/8 teaspoon salt 
 2 whole large eggs 
 1 large egg yolk 
 3/4  cup well-shaken buttermilk 
 1/4 cup vegetable oil 
 1  teaspoon vanilla  
 Unsalted butter for greasing griddle
DirectionsMake the sauce:
Bring cream to a boil in a 1-quart saucepan, then pour hot cream over  chocolate in a bowl, gently whisking until smooth. Keep warm or at room  temperature.
Make griddle cakes:
 Sift  together cocoa, flour, sugar, baking soda, and salt into a large bowl,  then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined  well. 
 Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter. 
 Working in  batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and  cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a  large spatula and cook until tops spring back when pressed gently, about  1 minute. Transfer to a plate and loosely cover with foil to keep warm.  Add 1/2 teaspoon butter to griddle between batches. 
Serve cakes in stacks, topped with chocolate sauce. 
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breakfast-brunch-dessert:

Chocolate Griddle Cakes with Chocolate Sauce
For sauce

  • 1 cup heavy cream
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

For griddle cakes

  • 1/2 cup Dutch-process unsweetened cocoa powder
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2  teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 whole large eggs
  • 1 large egg yolk
  • 3/4  cup well-shaken buttermilk
  • 1/4 cup vegetable oil
  • teaspoon vanilla
  • Unsalted butter for greasing griddle

Directions
Make the sauce:

  1. Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.

Make griddle cakes:

  1. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
  2. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
  3. Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
  4. Serve cakes in stacks, topped with chocolate sauce.

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breakfast-brunch-dessert:

Gingerbread Mini-Muffins
1 cup of dark brown sugar 
2 1/2 cups of flour 
1 1/2 tsp. baking soda 
1 tsp. cinnamon 
1 tsp. ground ginger 
1/2 tsp. salt 
1/4 tsp. nutmeg 
1 egg 
1/2 cup of molasses 
1 cup buttermilk (if you don’t have buttermilk, just add 1 tbsp. of white vinegar to a cup of regular milk and let sit for about 10 minutes)
1/2 cup of melted butter
Directions
Preheat oven to 350 degrees (F).  Spray/butter muffin tins. 
Combine sugar, flour, soda, salt and spices in a bowl. 
In a separate bowl mix the egg, molasses, milk, and butter. 
Add the wet ingredients to the dry and stir until just blended. 
Add to muffin tins (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes.  If making normal sized muffins, it’ll be more like 20 minutes.  Muffins are done when a toothpick comes out clean.

breakfast-brunch-dessert:

Gingerbread Mini-Muffins

  • 1 cup of dark brown sugar 
  • 2 1/2 cups of flour 
  • 1 1/2 tsp. baking soda 
  • 1 tsp. cinnamon 
  • 1 tsp. ground ginger 
  • 1/2 tsp. salt 
  • 1/4 tsp. nutmeg 
  • 1 egg 
  • 1/2 cup of molasses 
  • 1 cup buttermilk (if you don’t have buttermilk, just add 1 tbsp. of white vinegar to a cup of regular milk and let sit for about 10 minutes)
  • 1/2 cup of melted butter

Directions

  1. Preheat oven to 350 degrees (F). Spray/butter muffin tins. 
  2. Combine sugar, flour, soda, salt and spices in a bowl. 
  3. In a separate bowl mix the egg, molasses, milk, and butter. 
  4. Add the wet ingredients to the dry and stir until just blended. 
  5. Add to muffin tins (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean.

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breakfast-brunch-dessert:

White Chocolate and Coconut Pancakes
1 1/2 cups all-purpose flour 
3 1/2 teaspoons baking powder 
1 teaspoon salt 
4 teaspoons granulated sugar 
1 1/4 cups milk 
1 large egg 
3 tablespoons butter, melted 
1/2 cup white chocolate chips (or dark if preferred) 
3/4 cup shredded coconut, toasted 
1/2 cup macadamia nuts, chopped  
chopped pineapple or sliced bananas 
syrup or whipped butter
Directions
Preheat the oven to 350 degrees Fahrenheit. Spread shredded coconut in a thin layer on a cookie sheet and stirring and tossing every couple of minutes, toast coconut until golden. Set aside to let cool. Lower oven temp and crack the door to allow to cool oven faster.  
Preheat the oven to 140-150 degrees Fahrenheit and put a cooling rack or cookie sheet on middle rack. Preheat a griddle or nonstick pan on low heat. In a medium bowl, combine flour, baking powder, salt, and sugar, briefly stirring to help aerate. Melt the butter in the microwave in 10-15 second intervals until just melted.  Add the egg, milk, and butter and whisk until well combined and batter is smooth. Add the white chocolate chips and coconut and stir until well combined.  
Lightly grease the cooking surface and using a spoon or ice cream scooper, scoop desired amount of batter onto pan. Cook on the first side until edges are dry and/or top starts to bubble. Flip and cook for about one minute or until the bottom is golden. Transfer to warm the oven and cover with a tea towel. Repeat with the remaining batter. Sprinkle chopped macadamia nuts and top with a spoonful of chopped pineapple or sliced bananas. Add syrup and butter as desired. Eat, enjoy, repeat.

breakfast-brunch-dessert:

White Chocolate and Coconut Pancakes

  • 1 1/2 cups all-purpose flour 
  • 3 1/2 teaspoons baking powder 
  • 1 teaspoon salt 
  • 4 teaspoons granulated sugar 
  • 1 1/4 cups milk 
  • 1 large egg 
  • 3 tablespoons butter, melted 
  • 1/2 cup white chocolate chips (or dark if preferred) 
  • 3/4 cup shredded coconut, toasted 
  • 1/2 cup macadamia nuts, chopped 
  • chopped pineapple or sliced bananas 
  • syrup or whipped butter

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Spread shredded coconut in a thin layer on a cookie sheet and stirring and tossing every couple of minutes, toast coconut until golden. Set aside to let cool. Lower oven temp and crack the door to allow to cool oven faster.  
  2. Preheat the oven to 140-150 degrees Fahrenheit and put a cooling rack or cookie sheet on middle rack. Preheat a griddle or nonstick pan on low heat. In a medium bowl, combine flour, baking powder, salt, and sugar, briefly stirring to help aerate. Melt the butter in the microwave in 10-15 second intervals until just melted. Add the egg, milk, and butter and whisk until well combined and batter is smooth. Add the white chocolate chips and coconut and stir until well combined.  
  3. Lightly grease the cooking surface and using a spoon or ice cream scooper, scoop desired amount of batter onto pan. Cook on the first side until edges are dry and/or top starts to bubble. Flip and cook for about one minute or until the bottom is golden. Transfer to warm the oven and cover with a tea towel. Repeat with the remaining batter. Sprinkle chopped macadamia nuts and top with a spoonful of chopped pineapple or sliced bananas. Add syrup and butter as desired. Eat, enjoy, repeat.

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breakfast-brunch-dessert:

Raspberry and White Chocolate Muffins
2 teaspoons lemon juice 
1 cup milk 
1/2 cup vegetable oil 
1 egg 
2 cups self-raising flour 
2/3 cups sugar 
1 cup white chocolate chips or chunks 
1 1/4 cups raspberries (you can use fresh or frozen, but if they’re frozen, don’t thaw them before mixing them in.)
Directions
Preheat oven to 375 degrees F. Line a muffin pan with paper cups.  
Whisk lemon juice, milk, oil and egg in a medium bowl until well combined. 
Mix together flour, sugar and white chocolate (and baking powder and salt, if you’re not using self-raising flour) in a large bowl.  
Add the berries to the dry ingredients and stir gently to combine.  
Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined.  
Divide the mixture evenly between the muffins cups. Bake for about 22 minutes, or until the muffin springs back after being lightly touched. No batter should stick to a knife inserted in the middle of the muffin.

breakfast-brunch-dessert:

Raspberry and White Chocolate Muffins

  • 2 teaspoons lemon juice 
  • 1 cup milk 
  • 1/2 cup vegetable oil 
  • 1 egg 
  • 2 cups self-raising flour 
  • 2/3 cups sugar 
  • 1 cup white chocolate chips or chunks 
  • 1 1/4 cups raspberries (you can use fresh or frozen, but if they’re frozen, don’t thaw them before mixing them in.)

Directions

  1. Preheat oven to 375 degrees F. Line a muffin pan with paper cups.  
  2. Whisk lemon juice, milk, oil and egg in a medium bowl until well combined. 
  3. Mix together flour, sugar and white chocolate (and baking powder and salt, if you’re not using self-raising flour) in a large bowl.  
  4. Add the berries to the dry ingredients and stir gently to combine.  
  5. Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined.  
  6. Divide the mixture evenly between the muffins cups. Bake for about 22 minutes, or until the muffin springs back after being lightly touched. No batter should stick to a knife inserted in the middle of the muffin.

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