PECAN CRUMB CAKE SUGAR COOKIE MUFFINS!

WHOA!  BRUNCH WILL NEVER BE THE SAME ONCE YOU SERVE THESE!!!! LET THEM COOL A BIT AND SERVE WHILE STILL WARM.....OOH LA LA!

 

FOR THE COOKIE BASE:

COOKIES: 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 

ADD EGG, MILK, VANILLA. 

ADD FLOUR & BAKING POWDER. 

PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.

PREHEAT OVEN TO 350. 

Line a muffin tin with paper liners and put 1 ounce of cookie dough in each one.  Bake 10 minutes and while it's baking, make the crumb cake topping.  

Crumb Cake Topping:

1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon

8 Tablespoons soft butter

chopped pecans, for sprinkling on top

Remove the cookie dough muffins from the oven after 10 mins and pile on the crumble topping!  Sprinkle on some pecans and return to the oven for an additonal 10 mins.  Let cool and dust with powdered sugar. Eat while slightly warm.  Unbelievable!!!  Yum!

Crumb Cake topping adapted from Oh Bite it!

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COCONUT CASHEW GRANOLA!

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup raw cashews
2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup

2T. hemp seeds

2T. flax seeds Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pat the granola onto a nonstick sheet pan so it looks like one huge cookies keeping it even in thickness.  Bake for 30-40 minutes or until granola is golden brown, stirring occasionally.  Tip: If you like large, clumpy granola-do not stir. Let cool completely and break into large clumps.

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CHICKEN SAUSAGE & AVOCADO FRITTATA

 

 Ingredients:
6 chicken sausage links, broiled and sliced
 1 Tablespoon avocado oil
1 large handful of Kale, chopped
1 onion, roughly sliced/chopped
1 1/2 avocados, sliced
3/4 cup mozzarella cheese
4 eggs
8 egg whites
salt & pepper to taste
handful shredded asiago cheese
parsley for garnish

Directions:

1. Heat oil in a skillet and sautee onions and kale about 5-7 minutes until soft.  Let cool.
2. Whisk eggs & egg whites.  Add mozzarella cheese, salt and pepper.
3. Pour cooled onions and kale into the egg mixture.
4. Grease a 9-inch springform pan or line a cake pan with nonstick foil.  *Important note* Although, I used the springform this time-I had some leaking egg problems with it and would use a cake pan next time.  If you opt for the springform, make sure you it doesn't leak and wrap it with foil along the bottom. Bake on a sheet pan just in case!!!
5. Pour the mixture into the pan and gently arrange the avocados pressing them into the egg.
6. Bake at 350 for about 35 minutes.
7. Remove, sprinkle asiago all over the top and return to the oven for an additional 5 minutes. Be sure it is set in the center.
8. Garnish with parsley.

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CRISPY, DELICIOUS HASHBROWNS

4 Potatoes, peeled
3 Tablespoons Chosen Foods Avocado Oil (Or oil of your choice for frying)
salt, pepper, paprika

1.  Shred potatoes in a food processer.
2.  Squeeze excess water from the potatoes-I did this using a potato ricer!
3.  Heat oil in a large skillet on medium high.
4.  Lay shredded potatoes on the hot oil, spreading in a thin layer.
5.  Season with salt, pepper and paprika.
6.  Let cook about 10 minutes until browned but lift and peek underneath to check it as it cooks.
7.  Once golden, cut in half with spatula and flip each half.  Season again
8. Fry until golden and break into smaller pieces!

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BACON, CHEESE & EGGS BAKED IN CREPE CUPS-THE PERFECT BRUNCH FOOD!

Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or  all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.  

Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.

Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)

9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish

Beat egg whites & yolk.  Season with salt and pepper.  Sprinkle bacon and cheese in the bottom of each cup.  Divide the eggs evenly among the 6 cups.  Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy.  Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!

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NUTELLA STUFFED FRECH TOAST STICKS

Ingredients:

16 slice white bread (remove all crusts)

Nutella

1 cup sugar

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  

Pour sugar in a bowl.  
Spread 1-2 tablespoons of Nutella on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with strawberry or raspberry jam, maple syrup and whipped cream.
adapted from My mom's local cookbook

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FRENCH TOAST STICKS STUFFED WITH SWEETENED CREAM CHEESE & SERVED WITH MAPLE SYRUP

Ingredients:

16 slice white bread (remove all crusts)

8 oz soft cream cheese

3/4 c powdered sugar

1 cup sugar

2 teaspoons cinnamon

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  In a mixer, beat cream cheese and confectioners’ sugar. 

Combine sugar and cinnamon in a bowl.  
Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the cinnamon/sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with maple syrup and whipped cream.
adapted from My mom's local cookbook

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