Tag Archives: breakfast

Simple Sunday… Breakfast Pizza!

6 Sep

We got creative this Sunday.  Chalk it up to the long weekend.

Well, that and the leftover pizza dough sitting in the refrigerator.  I put two and two together and got… breakfast pizza.  

Let me just say, genius moment!

Where’s the recipe you ask?  Yeah, there really isn’t one.  

Here’s the gist – we sauteed some onions, red peppers and spinach.  We topped the dough with the sauteed veggies, liberally sprinkled goat cheese and then (gently, now) cracked the eggs on top.  Baked the pizza at 500℉ for 8 to 10 minutes.  Voila.

Skeptical?  So was Mom.  But not anymore.

Also, please do not mind the slightly over cooked egg yolk.  That’s what happens when the shelf is on the top rack in the oven and your forget to move it before the oven gets to 500℉.  Oops!  And that cantaloupe you see next to the pizza – seriously the best cantaloupe I’ve ever had.  Hands down.

It still didn’t beat our breakfast pizza, though.  I say again… genius moment.


Yogurt Biscuits… Simple Sunday!

22 Aug

Today is my first official day as a teacher intern.  I’m excited.  I’m nervous.  I’m scared.  I’m overwhelmed.  

But, mostly, I’m excited.

As preparation for this big day, Mom suggested we make a little something special for Simple Sunday.  After nixing donuts (who keeps self-rising flour in the house?  Oh, bakers, you say?  Yeah, well, not this one!) and bread (too complicated for hungry bellies), we decided on yogurt biscuits.

It was a good choice.  

These can be whipped up with everyday ingredients and take virtually no time at all.  Perfect for… that’s right, simple sundays! 

Now, before you run off to make these, I do need to warn you.  These aren’t quite the same as the flaky, slightly crumbly biscuits that Paula Deen would put on your plate.  These are a bit soft, a bit tangy and a bit flaky. 

Mom said these would be great as a breakfast sandwich – egg, bacon or ham and cheese – and I agree.  

For now, though, I’ll stick with a little butter and a touch of (homemade) jam.  Delicious!

Yogurt Biscuits
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1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons fine-grain sea salt
1 tablespoon baking powder
1/2 cup butter, chilled and cut into cubes
1 1/3 cup plain, Greek yogurt


Place an ungreased baking sheet in the oven and preheat to 450℉.

Combine the flours, salt and baking powder in a food processor.  Pulse to combine.  Sprinkle the cubes of butter on top of the dry ingredients.  Pulse about 20 times, until the mixture looks like sand.  Add the yogurt and pulse a few times, until the yogurt is just incorporated.  Avoid overmixing.

Lightly flour a surface and turn out the dough, forming a ball.  Knead five times and press into a one-inch thick square.  Cut in half and stack one on the other.  Repeat this process – kneading, cutting and stacking – two more times.  Add more flour to prevent sticking as necessary.  

Press or roll out the dough to 3/4 inch thick rectangle. Cut the dough into twelve biscuits.  Place the biscuits on the preheated baking sheet, leaving about 1/2 inch between each biscuit.  Bake for 15-18 minutes or until the bottoms are a deep golden brown.


Source:  Honey & Jam, originally from Super Natural Every Day by Heidi Swanson

Blueberry Crumb Cake… Fresh Baked Friday!

22 Jul

I’m a sucker for a crumb cake.  Any kind will do.

One of my first memories of Villanova is actually eating a piece of crumb cake with my mom at Holy Grounds, right before we took a tour.  And let’s just say that wasn’t the last piece of crumb cake I ate at Villanova.  Man, I miss that square piece of deliciousness.

And, yes, that is in fact the name of our on-campus coffee shop.  Get it?  Grounds has two meanings.  Boy, us Catholics sure can be cleaver.

Anyway, Mom and I went blueberry picking a couple of weeks ago and those little berries found their way into a delicious crumb cake.  This one is particularly great since it’s just slightly sweet.  And easy.  Super, super easy.

Perfect for breakfast.  Or a mid-morning snack.  Or dessert.  Your choice.

Blueberry Crumb Cake
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For the Cake…

3/4 cup sugar
1/4 cup butter
1 egg
1/2 cup milk
2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries

For the Crumble…

1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
4 tablespoons butter, softened*

*I also bring my butter to room temperature when baking.  It helps the butter incorporate better.  For the crumble, you definitely don’t want to skip this step, otherwise you will have a hard time cutting it with the other ingredients.


Preheat the oven to 375F.  Prepare an 8×8 inch pan by either greasing it or lining it with parchment paper.

Cream sugar and butter until light and fluffy.  Add the egg and mix until incorporated.

In a separate bowl, combine the dry ingredients.  Add to the wet ingredients, alternating with the milk.  Begin and end with the flour mixture.  Do not overbeat!

Fold in the berries and pour into the prepared pan.

Using a fork, mix together all the ingredients for the crumble.  Sprinkle over the top of the cake.  Don’t be skimpy… this is what makes a crumb cake a crumb cake.

Bake for approximately 25-30 minutes.  


Source:  {very} slightly adapted from Mommy Coddle

Simple Sunday – Surprise Quiche

18 Jul

If you know me, you probably know that living in the suburbs isn’t exactly my thing.  I really love the city – the noise, the movement, the possibilities.  I love it all.

But, one thing I do love about suburban living?  Lovely, kind, friendly neighbors.  And you know what lovely, kind, friendly neighbors do?  They surprise you with delicious broccoli and cheddar cheese quiche.  

These neighbors also have perfect timing.  Delivery just in time for Sunday brunch.  Add some fresh peaches and a piece of blueberry crumb cake (recipe coming soon)… Aaaamazing!

Baked Oatmeal

12 Jul

My mom eats oatmeal every morning.  You know, she’s one of those  people who can eat the same thing day in and day out.  For breakfast, her choice is oatmeal. 


Me?  Well, I’m more of a dabbler.  Some mornings I like toast.  Some mornings I want oatmeal.  Some mornings I crave cold cereal.  I know.  I’m simply wild and crazy. 

With school starting, I needed something I could easily take with me.  I came across this recipe and have to say – it’s the best of both world.  Mom gets oatmeal.  I get a breakfast that can easily be changed up from week to week.  


Plus, I still live on the edge.  I eat regular cereal on Fridays.

Baked Oatmeal
Makes 6 Servings

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2 cups fruit of your choice, more or less depending on taste*
3 cups Old Fashioned oats
1 ½ heaping teaspoons cinnamon
1 ½ teaspoons baking powder
3 cups milk
⅓ cup maple syrup (a bit more if you like your oatmeal sweeter)
2 teaspoons vanilla extract
1 cup toasted almonds, chopped (or preferred nut)

*I have used blueberries, strawberries, peaches and blackberries.  All have been excellent.  You can use fresh or frozen.


Preheat oven to 375F.  Place the mason jars in a baking dish.  Divide the fruit between the bottoms of the six jars, reserving some fruit for the top.

Mix the oats, cinnamon and baking powder in a small bowl.  Divide between the jars, about ½ a cup per jar.

Mix the milk, maple syrup and vanilla together.  As evenly as possible, pour the mixture over the oats, letting it soak through to the bottom.  Top with the remainder of the fruit.  

Place in the oven and bake until the liquid is absorbed, tops are just browned but the oats are still a bit moist.  If you are eating immediately, this should take about 30 minutes.  If you are making ahead and plan to reheat, slightly under cook the oatmeal by 5 – 8 minutes (I find 22 minutes is usually perfect).

Top with chopped almonds and enjoy!

Source: adapted from Sprouted Kitchen, originally from Super Natural Everyday by Heidi Swanson

Sunday Funday

5 Jun

When I was little, I can remember dreading Sundays – school looming around the corner.  Homework had to be complete and early to bed.  I mean, what was fun about that?

These days I have an entirely different opinion.  In fact, Sundays are one of my favorite days.

We have the farmer’s market in the spring and summer.  Football in the fall (oh, you didn’t know I’m a die hard football fan?  True story).  As for winter?  Eh, can’t win em’ all, right?

Anyway, for awhile now, Mom and I have been taking Sunday’s as a day to recoup and relax, starting with homemade Sunday brunch.  This week entailed a muffin from the farmer’s market, hash browns made from locally grown new potatoes and tarragon scrambled eggs.   And a mimosa.  Or two.

It is  Sunday after all.  And so we begin Simple Sundays.

Cinnamon Almond Granola

31 Jan

I have always been a healthy eater.  Not perfect, but overall a very healthy eater.

It started with my Mom when I was a little girl.  We used to shop at a place called A Beautiful Day (I kid you not).  I hated it.  It smelled like pachouli and was full of unheard of, all-natural foods.  I had fruit leathers, everyone else had Fruit Roll-Ups.  I ate eggless donuts, others noshed on Dunkin Donuts.  Carob brownies for me, boxed Duncan Hines for Sally, Susie and Timmy (okay, I didn’t know anyone by these names, but you get the point).  And, I promise you, I was eating blue corn chips before just about anyone else in America.

Don’t feel too bad for me.  My grandparents house was not quite the same.  They had (and, actually, still do) a second fridge stocked with soda – well, and beer, if I’m being truthful (a tale for another day).  A cookie jar in the kitchen filled with Little Debbie Oatmeal Pies.  And in the cabinet, Lucky Charms, Trix and Frosted Flakes.  Gasp!

I was lucky.  Best of both worlds.  And as I ventured out on my own in college and beyond, I found a happy balance.

Now that I am living back home, I maintain this balance.  The twist is just about everything “bad” is fresh baked.  No, not perfect but so much better than those Little Debbie’s in so many ways.  Okay, I do indulge in an Oatmeal Pie now and then.  Ahh, nostalgia.

Anyway, the healthy food is even healthier now.  Mom and I have committed to eating locally and in season, as much as possible.  This includes even making some of our food that we might have previously purchased.

Enter this granola.  I love granola, but the boxed kind is filled with sugar and preservatives.  I like to limit the sugar wherever and whenever possible.  I get enough tasting batter and frosting!

After some experimenting and tweaking, this is what we’ve settled on for our house granola.  Yes, it has some sweetener – brown sugar and honey – in it, but it is still significantly less than what you find in store bought granola.  Plus, we primarily use it on unflavored yogurt and on unsweetened oatmeal.  So the granola serves as crunch, extra protein and a touch of sweetness.

While it takes time, it is really easy to make and well worth it.

Start by putting the oats and almonds in a bowl.

Mix well.

In a separate bowl, combine the applesauce, brown sugar, honey, vanilla extract, vanilla bean paste, cinnamon and canola oil.    Whisk until well combined.

Pour the wet mixture over the oats and almonds.

Mix until well combined.  Don’t be afraid to use your hands here ladies and gents!

Evenly divide the mixture onto two baking sheets.  As you can tell, I use the term “evenly” rather loosely here.

Bake, mixing every 20 minutes.

Once golden brown, allow the granola to cool.  One thing to keep in mind, it will become still be pretty moist.  As it cools, it will become crunchy.

This is particularly delicious over homemade yogurt.  Again, that’s for another day!


Cinnamon Almond Granola
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6 cups Old-Fashioned oats
1 cup raw, sliced almonds
1 cup raw, whole almonds
1 cup all-natural applesauce
½ cup brown sugar
½ cup honey
2 tablespoons vanilla extract
2 tablespoons vanilla bean paste
2 heaping teaspoons cinnamon
2 tablespoons canola oil
1 cup dried cranberries (optional)


Preheat oven to 300F.

In a large bowl, mix oats and nuts together.  In a medium bowl, whisk together the remainder of the ingredients, except the cranberries (if using).  Evenly divide the oat mixture on two baking sheets.

Bake, stirring the granola every 15-20 minutes.  The granola should bake 1 hour and 1 hour and 20 minutes.  It will be golden brown when ready.

Remove from the oven and allow to cool.  If adding cranberries, mix in once the granola has cooled.  Store in an airtight container.

Source: Kristina’s Original


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