Make your own mini quiche complete with a mini homemade pie crust. Then dress it up using your favorite quiche fillings. Perfect for one or double for two!
I realize that only two months ago I shared a single serving quiche recipe baked inside of a bagel but I enjoy eggs for breakfast and am sharing another single serving quiche recipe (and admittedly not the most photogenic food item). This time it is baked in a mini homemade pie crust, so it’s just like a traditional quiche but miniaturized. And it’s the same pie crust I used for the bourbon pecan pie for one. What other mini pies would you want to make using this since serving pie crust?
Two years ago: Gingerbread Oreo Snowman Truffles
Three years ago: Jalapeno Cornbread
Have any leftover pumpkin puree in your possession? Make breakfast! These pumpkin pecan waffles are not only seasonally appropriate, but delicious.
If there’s any chance you have pumpkin puree still lying around, do what we did and throw it into your breakfast. My dad always makes his own pumpkin puree and normally around this time of year my dad makes pumpkin pancakes, which we’ve had plenty of, but this time he mixed it into waffles with pecans. I love the texture and flavor of the little bits of pecan throughout the waffle.
One year ago: Dark Chocolate Chunk Eggnog Cookies
Two years ago: Creamy Ricotta Spinach & Shells
Whether you spell it potica or povitica (or call it something completely different), this Slovenian sweet nut roll bread is better than cinnamon swirl bread, in my biased opinion.
When Christmas rolls around, fruit cakes start appearing along with many other traditional Christmas recipes. While my dad does make a killer fruit cake, the pastry I most look forward to is Potica. Potica looks like cinnamon swirl bread but it’s got a little extra that make it that much better. It comes in many different shapes and sizes but for my family’s recipe the sweet, yeast pastry dough is rolled out really thin and then spread with a coating of ground up nuts and sugar before being rolled up and baked (we use a clean sheet of floured fabric to make rolling easier). Sometimes it’s a straight log, sometimes it gets bent it into a horse shoe shape, and other times it gets baked in a bundt cake pan. Whatever shape you prefer it’ll come up just right. What’s important to me is toasting a slice and then spreading butter on it. Holy yum.
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Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!
I hope everyone had plenty to eat yesterday! I had the luxury of having two different kinds of turkey, turkey breast roulade (which I had originally planned on making for Friendsgiving) and fried turkey. Both were very moist and packed with flavor and I am excited for the leftovers. Especially since the only way I will ever have fried turkey again is if someone else cooks it like yesterday. I wouldn’t trust myself around that big of a pot of boiling hot peanut oil.
Speaking of leftovers, in case you get bored with sandwiches, reinvent your leftovers into an entirely different option such as these pancakes. Made with leftover sweet potato casserole (or butternut squash in my case) and leftover cranberry sauce. Go ahead and make these for all your visitors staying at your home this holiday weekend, especially if anyone was crazy enough to go out shopping.
One year ago: Happy Thanksgiving & French Toast Day!
Two years ago: White Cheddar and Arugula Pesto Mac & Cheese
Set aside your sweet french toast and pile up on the savory for breakfast with this ham florentine stuffed french toast. Like a a grown-up ham and grilled cheese sandwich, but for breakfast!
Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!
Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?
And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.
One year ago: Thanksgiving Dinner for Two
Two years ago: Buckeye Cupcakes
Three years ago: Apple Blackberry Pie
These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.
Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.
I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of. Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.
One year ago: DOVE® Christmas Chocolate Drops
Two years ago: Penne with Trapanese Pesto
Treat yourself with your own personal breakfast pizza. A whole pita topped with pesto, mozzarella, bacon, and a fried egg.
I love college football, it’s full of so many surprises. Part of the tension and excitement yesterday was due to Ohio State’s battle against Minnesota and while I enjoy a close game it still made me nervous and had several outbursts. But once that win was clinched I sat back to watch the rest of the games unfold and there were definitely plenty to pick from. I can only hope that due to a few choice upsets, Ohio State’s potential to get into the college football playoffs has increased.
But I digress for the sake of those of you who could care less about college football.
Make your own personal breakfast pizza using a pita! I’ve posted a pizza for one recipe complete with a mini from scratch pizza crust in the past, but today I made things simpler by throwing Breakfast-y toppings onto a pita. This would also work on a bagel or English muffin. My favorite part of course was the oozy egg yolk.
One year ago: Chocolate Peanut Butter Cookie Dough Roulade
Two years ago: Tortellini with Guiltless Pumpkin Alfredo
Three years ago: Butternut Squash Lasagna
How do you like your warm oatmeal on a cold morning? How about apples, cinnamon, raisins, and peanut butter? Dig into this bowl and maybe even drizzle some chocolate on top.
After the first successful variation of my dad’s apple harvest oatmeal turned into pumpkin pecan oatmeal I decided to try my hand at it again. Being Saturday I am sure you can guess specifically what flavor I went for… peanut butter of course! But the chocolate part of today’s Peanut Butter and Chocolate Saturday get’s benched for cinnamon and raisin. I used cinnamon raisin peanut butter for this oatmeal because I thought it would be the perfect peanut butter flavor for such a recipe. Turns out it says right on the jar that it is perfect for oatmeal, which I noticed mid-way through cooking it! Funny how things work out.
Alright I did let chocolate play a little bit with a drizzle of chocolate syrup on top. Ohio State plays Minnesota at noon today so I had to throw on at least a little chocolate to officially call it another successful #PBChocSat!
One year ago: Fiesta Alfredo Pasta Bake
Two years ago: Applesauce-Sweet Potato Pancakes
Three years ago: Crème Brulee
Is it breakfast for dinner, or dinner for breakfast? Enjoy these breakfast nachos any time of day with a homemade Greek yogurt hollandaise sauce.
I have a confession to make. You know that egg dish commonly cooked for breakfast that starts with an “O”? Well I have been misspelling it my entire life. I have been spelling it phonetically as “omlet” and I swear I must have seen it written as such before or else it would not have been solidified in my brain. How many times have I ordered that dish at a restaurant and not noticed the spelling? News flash! It’s spelled “omelette” which in my opinion has too many e’s. Although upon further digging is appears that it may also be spelled “omelet” which is more tolerable. Unfortunately I was not consulted when they were working out the English language.
Today I did not make an omelet/omelette/omlet or however you want to spell it. I made nachos because today is national nachos day, and why not start celebrating early with nachos for breakfast. It’s not an omelet but it is breakfast food that involves eggs, cheese, and bacon. Oh and a homemade hollandaise sauce made with Greek yogurt.
One year ago: Pumpkin Baklava Bars
Two years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
Enlist some self control on the front end by making a single serving batch of these pumpkin bagel bites coated in cinnamon-sugar, dipped in sweet cream cheese.
Although I love leftovers for lunch the next day, after living on my own for a long time I started craving recipes that serve just one because sometimes that giant vat of soup loses its appeal after the 5th day. This search resulted in the creation of Single Serving Sundays which documents my adventure through cooking for one. Whether you live alone or not, single serving recipes come in handy. To prove it, this week for Single Serving Sunday I invited some friends along in a link up of recipes for one.
I know I just spent the week before last bombarding you with pumpkin recipes but ’tis the season, right? And you really don’t want to miss out on this single serving recipe. If you thought you couldn’t make a small batch of bagel bites in about 30 minutes, well now you can. The best part is that they don’t require a lot of rise time. They perfectly rise on your stove top while the oven gets busy pre-heating. The only downside is that you may want more than one serving, but then again maybe it’s a good thing to force self control. How else would you be able to resist eating a giant bowl of pumpkin bagel bites coated in cinnamon-sugar and dipped in sweet cream cheese?
Stock up on some more single serving recipes:
- Cinnamon-Sugar Pumpkin Bagel Bites for One by Erin of The Spiffy Cookie
- Single Lady Banana Split by Katrina of Warm Vanilla Sugar
- Solo Fall Sweet Potato Hash by Sharana of Living The Sweet Life
- Single Serving Chocolate Chip Oatmeal Cookie by Emily of Life on Food
One year ago: Sea Salt Pumpkin Peanut Butter Cups
CINNAMON-SUGAR PUMPKIN BAGEL BITES FOR ONE
1/3 cup all-purpose flour
1 tsp active dry yeast
1 Tbsp pumpkin puree
2-3 Tbsp warm water
1/2 cup hot water
1 tsp baking soda
1/2 Tbsp butter, melted
1/2 Tbsp cinnamon-sugar
1 oz. cream cheese, room temperature
1/4 tsp vanilla extract
2 Tbsp powdered sugar
1 Tbsp heavy cream
- In a small bowl, sift together the first four ingredients. Stir in pumpkin and 1 tablespoon of warm water first. If the dough is dry, then add a little more water and mix again.
- Pour out onto a lightly floured work surface and sprinkle with flour. Knead gently until the dough comes together into a slightly sticky ball. Roll out into a 3/4-inch wide rope and cut into 3/4-inch pieces.
- In a shallow dish, combine the hot water and baking soda. Dip the pieces into the mixture and flip to coat completely. Transfer to a parchment paper lined baking sheet. Brush with butter and sprinkle with cinnamon-sugar.
- Leave in a nice warm place to rise while you preheat the oven to 450 degrees, for about 15 minutes.
- Meanwhile, in a small bowl blend together the dipping sauce. Set aside.
- Once oven is preheated and dough has risen, bake for 15-20 minutes or until golden. Serve warm with dipping sauce.
Source: Adapted from my Cinnamon-Raisin Bagel for One.