Breakfast

Grapefruit Mimosas

by Shawnda on March 20, 2014

in Beverages,Breakfast,Grapefruit

Grapefruit Mimosa

A couple of weekends ago, we were crouched over a “Boss” burger and a bowl of Kerbey Queso when the server dropped off a frosty carafe full of a perfect pink drink at the table next to us.

I contained my squeal but my “OHMYGODINEEDTHATRIGHTNOW” face was met with a silent, disapproving head-shake.

After like 10 years, we now mostly communicate with a series of eyebrow movements, squinty faces, and throat clicks.

Grapefruit Mimosa

One of us had a big mountain bike race the next day and had no interest in consuming anything that wasn’t water. Or a gigantic bowl of queso. And that meant the other would be responsible for drinking an entire carafe of grapefruit mimosa. (A challenge that one of us would have nooooo problem attacking.)

But one of us decided to be an adult about things. And then that one of us changed her mind and crushed an entire carafe of Grapefruit Mimosas on a school night. Because one of us probably will never grow up. And one of us is okay with that.

They’re delicious and dangerous. So pretty much everything you want need deserve in a drink that’s acceptable to pound before noon.

Grapefruit Mimosas

Pretty pink mimosas made with prosecco and Texas grapefruit.

Ingredients

  • 1 750ml bottle of Prosecco, chilled
  • 3-3.5 cups of fresh grapefruit juice (~4 very large), chilled
  • Sweetener or simple syrup (optional)

Instructions

  1. Add the chilled Prosecco and grapefruit juice in a large pitcher (one that can handle 8 cups of liquid + a couple inches of Prosecco foam).
  2. Gently stir in your favorite sweetener to-taste, if desired (I added a couple of drops of liquid stevia per glass).

Notes

Yields: ~6 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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Orange Chocolate Chip Muffins

Let’s cut right to it and talk about my favorite part about these muffins. (Believe it or not, it’s not the chocolate.)

It was the way my hands smelled all day after mixing the orange zest and sugar together.

Orange Chocolate Chip Muffins

It was the way the baking muffins made my house smell bright and citrusy.

It was the smack-you-in-the-face whiff of orange each time I lifted the cake dome to snag another muffin.

Orange Chocolate Chip Muffins

And after all the talk about how fabulous those muffins smell… they taste pretty amazing, too. There’s plenty of orange flavor throughout this big, fluffy muffin.

I mean, really – if there’s one place that a big muffin top belongs, it’s on an actual muffin.

Orange Chocolate Chip Muffins

And I’ll give you one guess as to what her favorite part of the muffins were.

Orange Chocolate Chip Muffins

She’s only here for the chocolate chips.

Orange-Chocolate Chip Muffins

Tender orange-scented muffins studded with dark chocolate chips.

Ingredients

  • 18 muffin liners
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp sugar
  • Zest from 2 small oranges
  • 10 Tbsp unsalted butter, cubed and softened
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1 1/2 cup plain yogurt or sour cream (I use fat-free Greek yogurt)
  • 12 oz dark or semisweet chocolate chips (I used Special Dark)

Instructions

  1. Preheat oven to 400.
  2. Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Using your fingers or the back of a spoon, work the sugar and orange zest together for 1-2 minutes until very fragrant.
  4. Cream butter and orange sugar on medium-high speed until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating well after each addition followed by the vanilla.
  6. Beat in half of dry ingredients, followed by a third of the yogurt.
  7. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  8. Add chocolate chips to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  9. Spray a muffin tin with non-stick spray or line with paper liners.
  10. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
  11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  12. Let cool 5 minutes in the pan before removing and cooling completely.
  13. Will keep ~4 days in a covered cake plate, can be frozen.

Notes

Yields: 18 muffins

Adapted from Cook's Illustrated Basic Muffin Recipe

Estimated time: 45 minutes

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Salted Caramel Apple Waffles

by Shawnda on December 27, 2013

in Apples,Breakfast

Salted Caramel Apple Waffles

‘Tis the season! Pie for breakfast. Pie for lunch. Pie after lunch. Pie before dinner. OMG how is there still so much pie left?!

More than once during the holidays, in place of pie-for-breakfast, we usually whip up our favorite version of Eggs Benedict – homemade buttermilk biscuits topped with crispy bacon, eggs, and Bearnaise sauce. Sometimes there’s something green thrown onto the plate for good measure, but the closer to the end of the year we get… nah.

It’s truly an indulgent breakfast worthy of the indulgent, ribbon-topped chaos of the holidays.

But it was by no means the most indulgent breakfast this season. That title, my friends, is reserved for these waffles.

Salted Caramel Apple Waffles

The team behind Private Selection sent me a pack of their new Finishing Butters to play around with this month. Brown Sugar Cinnamon, Roasted Garlic & Herbs, Honey… But my heart skipped a beat when I saw the Caramel Sea Salt butter. Nothing non-tequila stops me in my tracks like the promise of sweet and salty caramel baked-in, drizzled-over, or spooned straight from the jar. Nothing.

We whipped up a batch of waffles using the Caramel Sea Salt butter in the batter, topped those waffles with some diced apples, and then drizzled the whole thing in caramel sauce.

It was almost pie for breakfast. But way better.

Salted Caramel Apple Waffles

Private Selection has provided a set of their fantastic Finishing Butters and a $100 Gift Card to one lucky reader! To enter the giveaway, simply answer this question in the comments below: What was the best-worst, most indulgent thing you’ve had for breakfast this season?

Update: The winner is Karen’s Homemade flapjacks with lots of butter and cinnamon vanilla sugar at comment #43. Please check your email on how to claim your prize!

And for a bonus entry, leave a separate comment below that you like Private Selection on Facebook!

Salted Caramel Apple Waffles

Fluffy waffles flavored with Caramel Sea Salt butter.

Ingredients

  • For the waffles:
  • 3 eggs, separated
  • 1 3/4 cups buttermilk
  • 3.5 oz container Caramel Sea Salt butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar
  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • For serving:
  • Honeycrisp and Granny Smith Apples, diced
  • Caramel sauce (purchased or homemade)

Instructions

  1. Heat your waffle iron.
  2. Beat the egg whites to stiff peaks and set aside.
  3. Whisk the egg yolks, buttermilk, butter, vanilla, and brown sugar in a medium bowl and set aside.
  4. In a large bowl, whisk together the dry ingredients.
  5. Add the butter mixture and mix until smooth.
  6. Add the egg whites to the bowl and fold in until incorporated.
  7. Cook the waffle batter to desired brownness and serve hot, topped with diced apples and warmed caramel sauce.

Notes

Yields: 12 waffles

Adapted from Williams Sonoma

Estimated time: 25 minutes

The fine print:
– Maximum 2 entries per email person.
– Giveaway ends at 12:01am (Texas time!) on Jan 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a 6-pk of Private Selection Finishing Butters and a $100 Gift Card to a Private Selection retailer (maximum retail value of prize = $100).
– Prize must be claimed within 7 days or it will be forfeited.
– Prize can only be shipped to a US address.
– Prizes are provided by Private Selection.
– Official giveaway rules can be found here.

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Goat Cheese & Black Pepper Biscuits

We all deal with stress, disappointment, and defeat in different ways. At least I assume we do. Unless you tell me that you, too, head straight for your kitchen to fry up all the bacon and chop all the onions in the house. While knocking back a couple goat cheese biscuits.

To each her own, I guess.

After 5 months of marathon training, I’m down “only” 2.5 pounds (after losing the 13 I gained over the first 2.5 months), down a full pants-size, ran a personal record 15 miles at a personal record pace… and then here I am, heavy one ugly gray boot. For a minimum of 4 weeks.

The Mech Warrior Boot

“But what about my crazy expensive marathon?! It’s 60 days away!” The sad, blank stare I got back verified one thing: An orthopedic surgeon’s office would be the best place ever for a tequila shot dispenser.

So I limped to the kitchen in my unlimited edition Soul-Crushing Grey boot. And I ate goat cheese biscuits for lunch. Goat cheese and carbs alone won’t numb the disappointment so I did the only thing I knew how to do.

I dumped the last of the bacon into a pan and grabbed another biscuit.

And then I started hacking away at the onions while thinking about all the other things that we could have done with the money I spent on airfare and onsite lodging and Body Glide and park tickets. And race fees and shoes and Gu.

Goat Cheese & Black Pepper Biscuits

And seriously. THOSE &^%$#@! PARK TICKETS.

But I can run far. And run pretty fast. Even though right now, I feel like a Mechwarrior when I walk.

Mechwarrior

And I can totally dominate a pan of biscuits.

Tender drop biscuits infused with tangy goat cheese and lots and lots of black pepper. They’re not a cure-all. But they sure won’t make a bad situation worse.

Goat Cheese & Black Pepper Biscuits

A soft, peppery biscuit made with tangy goat cheese and yogurt.

Ingredients

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 heaping tsp fresh ground black pepper
  • 2 oz goat cheese
  • 1 cup buttermilk (or if desperate like me, scavenge your fridge for 3/4 cup fat-free greek yogurt + 1/4 cup 2% milk)
  • 6 Tbsp unsalted butter, divided

Instructions

  1. Preheat oven to 425 and place a 10-in cast iron skillet in the oven to heat.
  2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  3. Take a fork and crumble the goat cheese into the dry ingredients.
  4. Cut 4 Tbsp of the butter into small cubes and add to the bowl.
  5. Cut the butter and goat cheese into the dry ingredients until there are no big pieces left (this takes 90 seconds by hand).
  6. Make a well in the dry ingredients and add the "buttermilk" and then stir until all powdery traces are gone.
  7. Remove the skillet from the oven and add 1 Tbsp butter, swirling to coat the bottom.
  8. Drop biscuits by heaping large spoonful (I got 10 biscuits) into the skillet.
  9. Melt the last Tbsp of butter and brush over top.
  10. Bake ~15 minutes, just until biscuits brown on top.
  11. Devour immediately. Or the next day. There are no wrong answers here.

Notes

Yields: 10 servings

Slightly adapted from Cook Like a Champion

Estimated time: 45 minutes

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