Ahhh, Sundays. A day made for Netflix, brunching, and napping. What better for a homemade brunch than a twist on a classic? Who else loved roasted broccoli with cheddar cheese as a kid? I used it here as the filling for a potato-crusted quiche. Ie. hash-brown crust! So, next time you have friends over for brunch, you know what to serve. Note: I used a relatively small tart pan, which yields 2 adult human sized servings. I like using tart pans for pies and quiches as well, since the detachable bottom makes it much easier to remove without damaging. Advertisements
I can go on and on about my love for summer. Everyone is happier and healthier when the days are longer. One thing is for certain, our house is always full of baskets of ripe berries and fresh farmers market finds. Mid-July is blueberry season at our cottage. We pick and pick and pick, and end up freezing bags of berries to bake with throughout the year. These muffins are packed full of berries and then topped with more berries. Remember that Blueberry Compote I used last week on top of pancakes? Here’s another use for it – swirl a teaspoon of it into blueberry muffins before baking. I hope you love these as much as my family did! Yield: 12 large muffins (I singe handedly ate 10 of these over three days. Let’s say these are dangerously good.) Batter: 1 c blueberries 1 c white sugar 2 1/2 c flour 2 1/2 tsp baking powder 1 tsp salt 2 large eggs 4 tbsp butter, melted 1/4 c vegetable oil 3/4 c plain yogurt 1/4 c …
Add 1 cup blueberries and 1 teaspoon of white sugar to a small saucepan. Cook the swirl mixture for 5 minutes over medium heat, mashing the berries with a potatoe masher while stirring frequently. When finished, the mixture should be thick and the berries broken down. Set aside and let cool to room temperature. Use as a topping to My Signature Pancakes or Blueberry Streusel Muffins.
“Almost Good For You Cookies”….kind of an oxymoron right? These started as a kitchen experiment at my parent’s house when I was looking for something sweet. My mom and dad are two of the healthiest eaters I know and never have any of the good stuff in their pantry! So, I threw together what seemed like a whole lot of random ingredients – maple syrup, cashews, chia seeds? – and hoped for the best.
Guilt-free carrot and oat breakfast cookies. These are super soft, packed with oats and nuts, and refined sugar free. Who says cookies can’t be eaten for breakfast? True story: My uncle made a double batch of these one night, and before he got home from work the next day, my aunt had eaten every last one!
What’s more Canadian than pemeal bacon? How about maple caramelized onions? We’ve featured both here in a delicious open faced sandwich with freshly baked brioche.