Tag: brunch

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Super Easy Peanut Butter Bread

This super simple and easy peanut butter bread is a fresh take on a depression-era staple. It’s perfect for breakfast, snack time or anytime!

Easy Peanut Butter Bread

Easy Peanut Butter Bread

Print Recipe Pin Recipe
Course Bread, Snack
Servings 8
Calories 475 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup peanut butter
  • 1 egg, room temperature
  • ¾ cup sugar
  • 1 cup applesauce
  • ½ cup milk, room temperature
  • ½ tsp baking soda

Instructions
 

  • Preheat oven to 350℉. Coat a standard loaf pan with cooking spray.
  • Whisk together flour, salt and baking powder.  
  • Add peanut butter to the flour mixture.  Use your hands to blend the components together to form a crumble texture.
  • In the bowl of a stand mixer, beat the egg and sugar on high until pale.  
  • Turn the mixer to medium speed and add applesauce and milk to the egg mixture. Stir in baking soda.
  • Add the wet ingredients to the dry ingredients. Stir just until combined.  The batter may be lumpy.
  • Pour mixture into loaf pan and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 60-70 minutes.)
  • Let the cake rest on a cooling rack for 5 minutes and then turn it out of the pan.
  • Allow to cool completely before slicing.
  • Hack: Do not use natural or organic peanut butter in the recipe. The emulsifiers contained in shelf-stable peanut butter are necessary for the success of this bread!
Keyword baking soda, breakfast, brunch, buffet, classic, easy, oven baked, peanut butter, quick bread, snack, traditional, vegetarian

Did you know? While many worry about the fat and calorie content of peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!

Suggestion:  These old-fashioned peanut butter cookies are another classic recipe made from the classic staple!

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Fresh Caramel Apple Turnovers

These caramel apple turnovers are a delicious hand pie made with fresh apples and a flaky crust. Serve them warm or cold with ice or whipped cream!

Caramel Apple Turnovers

Caramel Apple Turnovers

Print Recipe Pin Recipe
Course Breakfast, brunch, Dessert, Snack
Servings 12
Calories 379 kcal

Ingredients
  

Dough

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 cup butter, frozen (2 sticks or 8 oz)
  • ½ cup sour cream
  • 8 tbsp cold water
  • Additional flour for dusting

Filling

  • 2 pounds apples
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 1 tbsp cornstarch
  • ¾ upc deluce de leche
  • 1 egg white beaten with 1 tbsp water
  • Dusting sugar

Instructions
 

  • Combine flour, salt and baking powder in a medium-sized bowl.  Set aside.
  • Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater.  Return the butter to the freezer until ready to use.
  • Use a whisk to mix the sour cream and cold water,  Store the mixture in the refrigerator until ready to use.
  • Add butter to the flour mixture and toss until well incorporated.  Pour in the sour cream mixture and stir to combine.
  • Turn the dough onto a floured surface and pat it into a rough triangle.  Fold the dough into thirds, like a letter.  Press it out into a rough triangle again and repeat the folding process.  It’s important to work quickly so that the butter doesn’t get soft.  You should be able to see chunks of butter in the dough.
  • Divide the dough into two portions.  Wrap the portions tightly and put them in the refrigerator for 30 minutes.
  • While the dough is chilling, peel, core and thinly slice apples.  
  • In a small bowl, combine sugar, cinnamon and cornstarch.  Add to apple slices and toss to coat.
  • Preheat oven to 400℉.
  • Remove one portion of the dough and roll it into a 10” x 15” rectangle.  Cut it into 6 equal squares.
  • Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle.  Moisten dough slightly and press to seal.
  • Place turnovers on a cookie sheet.  Brush each one with egg wash and dust with a small amount of sugar.
  • Repeat with the second portion of dough.
  • Bake turnovers for 20-30 minutes until they are golden brown.
  • Transfer turnovers to a wire rack and allow to cool.
  • Hack:  Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Hack:  To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze.  Wrap each tightly and keep in the freezer for up to 2 months.  Add an extra 3-5 minutes to the baking time for frozen turnovers.
Keyword afternoon tea, apple turnover, apples, breakfast, brunch, caramel, cooking video, dessert, Dulce de Leche, flaky, fruit, instructional video, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, Lily Rose Kindergarten Cook, pastry, turnover, vegetarian

While it’s impossible to say exactly where or when the turnover was invented, rumor has it that the first apple turnover was made in 1630 in St. Calais, France!

Suggestion:  Leftover apples?  Make some homemade applesauce!

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Toasted Grilled Cheese Sandwich

Today, Lily-Rose and Grandma make a toasted grilled cheese sandwich with chicken and pickles! It’s a classic treat that’s kid-tested and approved!

Toasted Grilled Cheese Sandwich

Toasted Grilled Cheese Sandwich

Print Recipe Pin Recipe
Course Sandwiches
Servings 2
Calories 528 kcal

Ingredients
  

  • 4 slices bread
  • 2 tbsp butter, room temperature
  • 4 slices American cheese
  • 4 slices chicken breast
  • 6 pickle slices

Instructions
 

  • Spread one side of each piece of bread with a thin layer of butter.
  • Place two slices of bread, butter side down, in a skillet or griddle.
  • Cover each piece of bread with one slice of cheese and two slices of chicken.
  • Lay 3 pickle slices on each sandwich and cover with another piece of cheese.
  • Top the sandwiches with the last two pieces of bread, butter side up.
  • Place the skillet on the stovetop and turn the heat to medium.  Fry until the bottom of the sandwich is browned and flip.  Cook the other side until it’s brown and remove from heat.
  • Serve immediately.
  • Hack:  Feel free to use your favorite cheese and/or sliced meat or whatever you have on hand!
  • Hack:  Store any leftovers in the refrigerator for up to 5 days.  Reheat in a skillet, oven or toaster oven.
Keyword American cheese, brunch, childrens recipes, cooking video, grilled cheese, kid friendly, kids recipe, Lily Rose Kindergarten Cook, lunch, sandwich, toasted cheese

Ever wonder how (or why) grilled cheese became the All-American sandwich? Click here to find out!

Suggestion:  Pair this with pasta salad or homemade tomato soup for a delicious lunch!

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Fresh Cucumber Sandwich Spread

Take lunch to a whole new level with this fresh cucumber sandwich spread. It’s delicious served on simple white bread for a sandwich or with crackers as a dip.

Cucumber Sandwich Spread

Cucumber Sandwich Spread

Print Recipe Pin Recipe
Course Main Course, Snack
Cuisine American
Servings 6 people
Calories 140 kcal

Ingredients
  

  • 1 cucumber
  • 1 cup cream cheese, softened (8 oz block)
  • ¼ cup mayonnaise
  • ¼ tsp garlic powder
  • ¼ tsp black pepper

Instructions
 

  • Peel the cucumber and slice lengthwise.  Remove the seeds. Shred the cucumber using the largest holes of a grater or mince it with a knife.
  • Use a piece of cheesecloth or linen towel to squeeze excess liquid from the cucumber and place shreds in the bowl of a stand mixer.
  • Add cream cheese, mayonnaise, garlic powder and pepper to the bowl and combine using the paddle attachment.
  • Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld.
  • Serve on simple white bread for a sandwich or with crackers as a dip.
Keyword brunch, cucumber, cucumber sandwich, cucumber sandwich spread, lunch, sandwiches, vegetarian

Did you know?  Cucumbers are a great source of vitamin K and are high in water content to promote hydration and make you feel full longer!  Check out the facts here!

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Apple Butter Muffins

Lily and Grandma make some Apple Butter Muffins using homemade apple butter in this latest episode of Lily-Rose: Kindergarten Cook!

Apple Butter Muffins

 

½ cup butter, softened

½ cup brown sugar

½ cup white sugar

½ cup milk

2 eggs

1¾ tsp baking powder

1½ cups flour

2 tsp vanilla

1 cup Old Fashioned Apple Butter

2 tbs cinnamon

1 tsp ground cloves

¾ cup raisin and chopped dates, soaked in water

Streusel Topping:

½ cup butter softened

1½ cup brown sugar

1 cup white sugar

½ cup old fashioned rolled oats

½ cup flour

2 tbsp cinnamon

 

Preheat oven to 350℉.

Cream together butter, brown sugar and white sugar until well combined.  Mix in milk and eggs.    Stir in baking powder and flour.

Add vanilla, apple butter, cinnamon and cloves.  Mix until smooth.  Drain raisins and dates and fold into batter.

Grease 18 muffin cups or line with muffin papers.  Fill each cup half full with batter.  Set aside.

Place all streusel ingredients into a medium-sized bowl.  Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly.  Sprinkle evenly over the tops of muffins.

Bake for 25 minutes or until the internal temperature reaches 209℉.  Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes.  Remove muffins to a cooling rack and allow them to cool completely before storing.

 

Serving size:  1 muffin, 325 calories per muffin

 

Hack:  Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, visit our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

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Tasty Baked Featherbed Eggs

What to do with leftover cornbread? How about a “corny” twist on savory bread pudding? Featherbed eggs are the answer to a simple meal any time of the day!

Featherbed Eggs

Featherbed Eggs

Print Recipe Pin Recipe
Course Breakfast, brunch, lunch, Main Course
Servings 1
Calories 240 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.
  • Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.
  • In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.
  • Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes. 
  • Serve immediately.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen, tightly wrapped for up to 2 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword baked breakfast, bread pudding, breakfast, breakfast casserole, brunch, corn bread, cornbread, cornbread egg bake, eggs, leftovers, quiche, savory, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Pair this casserole with barbecue beans for a hearty and healthy breakfast!

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The Very Best Homemade Scones

I’ve included a few variations on these, the best homemade scones out there. I would love to know:  What’s your favorite scone flavor?

Best Homemade Scones

Best Homemade Scones

(Courtesy: Arty Garland)
Print Recipe Pin Recipe
Course afternoon tea, Breakfast, Snack
Servings 1 scone
Calories 110 kcal

Ingredients
  

  • 1¾ cups flour
  • 3 tbsp sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • ⅓ cold butter
  • 1 egg
  • 4 - 6 tbsp half-and-half
  • 1 beaten egg for brushing (optional)
  • Coarse sugar (optional)

Instructions
 

  • Preheat the oven to 400℉.
  • Whisk together flour, sugar, baking powder and salt.
  • Cut in butter with a fork or pastry blender until the dough resembles fine crumbs.
  • Stir in egg and just enough half-and-half to allow the dough to hold together.
  • Turn dough onto a lightly floured surface or pastry mat and knead lightly 10 times.
  • Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
  • Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
  • Bake until golden brown, 10 - 12 minutes. Remove immediately from the baking pan to a cooling rack.
  • Serve warm or at room temperature.
  • Variations:
    - Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to the dough before kneading.
    - Mix heaping ¼ cup of peanut butter and 1 cup of chocolate chips into the dough before kneading.
    - Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing it from the oven.
    - Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream cheese. Gently fold in 1½ cups of blueberries while kneading.
    - Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm.
  • Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.
Keyword afternoon tea, bacon, biscuits, blueberry, breakfast, brunch, cheese, chocolate chips, cream cheese, hazelnut spread, jalapeno, Nutella, peanut butter, raspberries, raspberry, scone

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily Rose Kindergarten Cook!

 

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Fresh Orange Juice Quick Bread

This incredibly moist and delicious orange juice quick bread uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

Orange Juice Quick Bread

Orange Juice Quick Bread

Print Recipe Pin Recipe
Course afternoon tea, Breakfast, brunch, Dessert, Snack
Servings 10
Calories 350 kcal

Ingredients
  

  • 1 orange
  • 2 eggs, room temperature
  • 1 stick butter, room temperature (½ cup)
  • 1½ cups sugar
  • ½ cup orange juice + ¼ cup
  • 1 tsp vanilla
  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 375℉. Coat one 9” x 5” loaf pan with cooking spray and line with parchment paper.
  • Zest orange.  Pulse the remaining orange in a blender or food processor until smooth. Set aside.
  • Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
  • Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
  • Place batter into loaf pan and bake until a skewer inserted in the center comes out clean or until the internal temperature is 190℉, about 60 minutes.
  • Immediately after taking the bread out of the oven, drizzle the top with ¼ cup orange juice, going slowly enough to allow the juice to soak into the top of the bread.
  • Allow to cool completely before slicing.
  • Hack: For smaller loaves (for freezing or giving away!), divide the batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
  • Hack: Store leftover bread at room temperature for up to 4 days or freeze, tightly wrapped, for up to 3 months.
  • Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Zest and puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup puree, which can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover orange juice can be frozen for up to 12 months.  Pour orange juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword afternoon tea, baked breakfast, breakfast, brunch, orange juice, orange zest, oranges, quick bread, snack, vegetarian

Did you know?  Oranges are actually classified as a berry! Check out some more fun facts here!

Suggestion: If you love quick bread, try this simple homemade banana bread by Lily-Rose Kindergarten Cook!

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Homemade Crispy Hash Browns

Homemade crispy hash browns topped with ketchup are one of my favorite breakfast foods!  They’re easy to make at home and are sure to become a family favorite!

Homemade Crispy Hash Browns

Homemade Crispy Hash Browns

Print Recipe Pin Recipe
Course Breakfast
Servings 2
Calories 265 kcal

Ingredients
  

  • 1 large potato, 12 oz
  • ½ cup fresh onion, minced
  • 2 tbsp olive oil plus more as needed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper (optional or to taste)

Instructions
 

  • Scrub the potato and, if desired, peel.
  • Using a box grater or grater attachment on a food processor, shred the potato using the largest holes. Grate potato on the long side to get longer shreds.
  • Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out the water. Repeat this process 1-2 more times until the water remains clear.*
  • After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.
  • Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.
  • Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown.
  • Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned.
  • Continue turning the potatoes every few minutes until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron or stainless steel skillet.
  • Serve immediately.
  • * At this point, potatoes can be left in water and refrigerated for up to 24 hours.
  • Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.
Keyword breakfast, brunch, fried, hash browns, pan fried, potatoes, shredded potatoes, vegan, vegetarian

 

Potatoes are considered “empty calories” by many but nothing could be further from the truth!

Suggestion:  These potatoes would go great alongside Scrambled Egg with Spinach, Tomato and Onion or 3 egg omelette with asparagus!

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Loaded Baked Cauliflower Casserole

This loaded baked cauliflower casserole brings together eggs, cheese and roasted vegetables in a delightful vegetarian dish that’s great for any meal!

Loaded Baked Cauliflower Casserole

Loaded Baked Cauliflower Casserole

Print Recipe Pin Recipe
Course Breakfast, brunch, Main Course
Servings 6
Calories 395 kcal

Ingredients
  

  • 1 red onion, thinly sliced, divided
  • 1 head cauliflower, cut into florets (6-8 cups)
  • 3 medium tomatoes, chopped
  • ¼ cup olive oil
  • 7 eggs
  • 1 tbsp sesame oil
  • 1 tsp cumin
  • ½ tsp dried rosemary
  • 2½ tsp dried basil
  • ⅓ tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup flour*
  • 1½ tsp baking powder*
  • ¾ cup parmesan cheese, grated
  • ¾ cup sharp cheddar cheese, grated

Instructions
 

  • Preheat the oven to 400℉.
  • Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan.  Add cauliflower and tomatoes.  Toss with olive oil. 
  • Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
  • Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
  • Blend flour and baking powder and whisk into egg mixture.  Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
  • Place mixture in a greased 13” x 9” pan lined with parchment paper.  Arrange reserved onion rings over the top.
  • Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes.  Allow to rest for 20 minutes before slicing.
  • This dish can be served warm or at room temperature.
  • *Make this dish gluten-free by substituting ¾ cup almond flour for the all-purpose flour.  Increase the baking powder to 1¾ tsp.
  • Hack:  Leftover portions can be stored in the refrigerator for up to 5 days or frozen for upto 3 months.
  • Hack: Frozen cauliflower can be used in this recipe.
Keyword baked, breakfast, brunch, casserole, cauliflower, easy, eggs, gluten-free, oven roasted vegetables, quiche, vegetarian

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve this with some crispy hash browns to make a complete meal!

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