Breakfast Anytime~

Breakfast is great anytime! I remember Daniel and I for many years, going late at night to our local diner( IHOP) for many blueberry pancakes and waffles, or even today waking up and making a yummy smoothie and some egg-straordinary omelettes.. So Good! We are both cereal lovers( great for a midnight snack). So many choices! So good for you, here are some flavorful ideas. Enjoy!

 Country Brunch Pie -

Pastry for single-crust pie (9 inches)

1/2 pound bulk pork sausage

3/4 cup shredded part skim mozzarella cheese

4 eggs

1 cup half-and -half cream

1 can (4 ounces) mushroom stems and pieces, drained

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

2 tablespoons chopped onion

Line a 9 inch. deep dish pie plate with pastry. Trim to 1/2 inch beyond edge of plate; flute edges. Line pastry shell with double thickness of heavy duty foil. Bake at 400'degrees for 5 minutes. Remove foil; bake 5 minutes longer. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, combine the eggs, cream, mushrooms, peppers and onions; pour over the cheese. Bake at 375' degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let pie stand for 10 minutes before cutting. Yield: 6-8 servings.

Pumpkin Pancakes -

2 cups all purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

1 teaspoon ground cinnamon or pumpkin pie spice

4 large eggs separated

1 1/2 cups milk

1 cup canned pumpkin

1/2 cup butter or margarine, melted

Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Combine eggs yolks, milk, pumpkin, and butter. Add to flour mixture, stirring just until dry ingredients are moistened. Beat eggs whites at high speed with a electric mixer until stiff peaks form. Gently fold into pumpkin mixture.

Pour about 1/4 cup batter for each pancake onto hot, lightly greased griddle. Cook pancakes until top are covered with bubbles and edges look cooked, turn and cook on other side.When finshed add melted butter and syrup..Delish!

Blueberry- Coconut Muffins -

1/2 cup butter, softened

3/4 cup sugar

2 teaspoons lemon zest

2 large eggs

5 tablespoons heavy whipping cream

1 cup all purpose flour

1/2 cup sweetened flaked coconut

1/2 cup fresh blueberries

Preheat oven to 350'degrees. Spray 9 muffin cups with nonstick baking spray with flour. In a medium bowl, beat butter, sugar, and zest at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add cream. Beat in flour until just combined. Stir in coconut; gently fold in blueberries. Spoon batter evenly into prepared muffin cups. Bake for 25 minutes, or until edges are golden brown. Remove from pan and cool completely on wire rack.

Tropical Fruit Smoothie -

1 cup skim milk

1/4 cup frozen papaya, roughly chopped

1/4 cup pineapple, roughly chopped

1/4 cup frozen mango, roughly chopped

1 tablespoon honey or more to taste

1/4 teaspoon pure vanilla extract

Place all ingredients in a blender. Blend, pulsing the machine if necessary, until smooth, making sure honey is dissolved. Serve immediately.

Help The People Of Haiti

My Little Cupcakes! Help The Sweet Craving~

These are the Best Cupcakes I have ever eaten, So scrumptious and divine.

 From the famous Bakery in Greenwich Village, Magnolia's-

Magnolia's Chocolate Cupcakes-

2 cups all purpose flour

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

6 ounces unsweetened chocolate, melted(see note)

1 cup buttermilk

1 teaspoon vanilla extract

Vanilla Buttercream icing recipe follows-

Note: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool to lukewarm 5-10 minutes.

Preheat oven to 350'F degrees

line two 12 cup muffin tins with cupcake papers. Set aside.

In a small bowl, sift together the flour and baking soda. Set aside,In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla.With each addition, beat until all ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the middle comes out clean. Cool cupcakes in the tins for 15 minutes.

Remove from the tins and cool completely on a wire rack before icing.

Magnolia's Vanilla Buttercream Frosting-

1 cup butter(2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition(about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and add mix thoroughly. (use and store the icing at room temperature because icing will set if chilled).

Icing can be stored in a airtight container for up to 3 days.

Ingredients for Magnolia's Vanilla Cupcakes-

1 1/2 cups self rising flour

1 1/4 cups all purpose flour

1 cup(2 sticks) unsalted butter, at room temperature

1 cup milk

 1teaspoon vanilla extract

*Use -Vanilla Buttercream Icing recipe above*-

Preheat oven to 350'F . Line 12-cup muffin tins with cupcake liners.In a small bowl, combine the flours. Set aside. In a large bowl, on medium speed of a electric mixer, cream the butter until smooth. Add the sugars gradually and beat until fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a  rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling about three-quarters full. Bake for 20-25 minutes, or until cake tester inserted in the center comes out clean.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between

two 9-inch round cake pans and bake the layers for 30-40 minutes.