May 4, 2012: A new favorite breakfast recipe
This week I came across a great Bacon and Egg Muffin recipe in this month’s issue of Better Homes and Gardens magazine. It’s really yummy, and I’ll definitely keep this one around! Baby has had a muffin with fruit a few mornings this week, and I think he appreciates the deviation from oatmeal :) Here it is:
- 4 slices bacon, cut in thirds
- 5 eggs
- Salt and ground black pepper
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil or butter, melted
- ½ cup shredded cheddar cheese
Maple or cane syrup (optional)
1. Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.
2. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).
3. Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.
April 4, 2012: Earl Grey tea scones
As promised, here is my Earl Grey tea scones recipe. It’s really quite simple, and they have a nice hint of Earl Grey…perfect for a brunch, a baby or bridal shower, or afternoon tea!
- 2 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ⅓ cup butter
- 2 eggs, beaten
- ½ cup milk or heavy cream
- ¼ cup brewed Earl Grey tea
- 4 Earl Grey tea bags
- Additional sugar for sprinkling
- Additional milk for brushing
1. Preheat oven to 400° F.
2. Heat ¼ cup of water to a boil. Add two Earl Grey tea bags and let seep for 5 minutes. Set aside and allow to cool.
3. Empty remaining 2 Earl Grey tea bags into a coffee grinder and mix until the tea resembles a semi-fine dust.
4. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, salt, and ground up tea (about 1½ tsp). Using a food processor, add in butter and combine until mixture resembles coarse crumbs. Pour mixture into a large bowl and make a well in center of flour mixture. Set aside.
5. In a medium bowl combine eggs and ½ cup milk or heavy cream. Slowly whisk in ¼ cup brewed tea, a bit at a time.
6. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened.
7. Turn dough out onto a lightly floured surface. Knead dough (about 10 to 12 strokes) by folding and gently pressing until nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 8 wedges and repeat with remaining dough.
8. Place scones on an ungreased baking sheet. Brush scones with milk or heavy cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; best when served warm.
Yields 16 small scones.
*Recipe adapted from Better Homes and Gardens New Cookbook scones recipe
March 19, 2012: Non-maple syrup
I made this recipe on Saturday, and I have to admit, it is quite delish. If you don’t have maple syrup or maple extract, this is a yummy alternative! Also, I did go a little light on the spices, so I may add a bit more cinnamon and allspice next time. Here’s the recipe:
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- ½ tsp allspice
- ½ nutmeg
- 2 whole cloves
- 1 cup water
- ⅛ cup light corn syrup
Whisk all ingredients together in a small saucepan over medium heat. Allow mixture to simmer, stirring often until the mixture reaches a syrupy yet slightly runny consistency, about 20-30 minutes (it will thicken slightly as it cools). Remove cloves and serve over warm pancakes or waffles with butter. Store in refrigerator and reheat in microwave whenever you need to use it. Lasts at least 3 months. Yields ¾ – 1 cup.
Note: It is easy to let it simmer and whisk every few minutes while getting pancake or waffle batter together.
February 21, 2012: Homemade Greek yogurt in a crockpot
When I was visiting my friends in Atlanta last summer, I went to a Greek yogurt-making party that was hosted by my second mama (a best friend’s mother). She shared this recipe with us, and I have wanted to try it ever since last July. Well, last week I finally got around to making it, and it turned out wonderfully! I was really surprised how much it tasted like yogurt purchased from the store. Because I was able to get the milk on sale (and with a coupon) for $1.50, I was able to get a week’s worth of yogurt for that price! The recipe says it makes about 4 ½ cups yogurt, but I think it may have been a little more than that for us. You should give it a try if you haven’t already…it’s so easy to make!
Do any of you have a different yogurt recipe you’ve tried and liked?
Note: I didn’t have any raw honey (or any honey for that matter) on hand, so I just used two packets of Truvia.
Straining the yogurt to make it extra thick and creamy.
The finished product!