brunch recipes | Stephanie's Slice Of Life

Tag: brunch recipes
- Crustless Quiche
  
  Posted at 9:29 am by StephMo
  
  Sep 21st
  
  One of the best things about quiche is its versatility. Not only with the endless varieties that can be created, but it is perfect for brunch, lunch, or dinner. I decided to use broccoli, spinach, and tomatoes in this quiche, but you can use just about anything you want. While the egg mixture remains the same, the vegetables or meat can vary.
  
  The other great thing about this recipe is that it doesn’t have to be crustless. You can add any pie crust to this recipe if you would like, or bake without the crust for a lower calorie healthier alternative as I did with this recipe.
  
  Ingredients:
  
  1 tbsp. olive oil
  
  1 cup brocolli florets
  
  1 -2 cups fresh spinach
  
  1/3 cup grape tomatoes, halved
  
  1-2 tsp. of minced garlic
  
  6 eggs
  
  2/3 cup milk
  
  1/3 cup half and half
  
  1/2 tsp. pepper
  
  1/2 tsp. salt
  
  1/4 cup cheddar cheese
  
  1/4 cup feta cheese
  
  Preheat oven to 350 degrees. Grease a pie plate with cooking spray.
  
  Heat the olive oil in a frying pan over medium heat. Add the broccoli and saute for a minute or two before adding the spinach, tomatoes, and garlic. Saute until the spinach is cooked.
  
  Spread the vegetables evenly in the prepared pie plate. Top with cheeses. You can use whatever kind of cheese you prefer. I was hoping for cheddar and feta, but only had a shredded Mexican blend and feta in the house so I used those.
  
  Whisk together the eggs, milk, half and half, salt, and pepper. Ladle evenly over the vegetable and cheese.
  
  Bake for approximately 30 minutes or until set. Allow to cool for 10-15 minutes before serving. Enjoy!
  
  Posted in Brunch, Crustless Quiche, Recipes | Tagged broccoli quiche, broccoli spinach quiche, broccoli tomato quiche, brunch recipes, crustless quiche, crustless quiche recipe, food blog, food blogger, quiche, quiche recipe, spinach quiche, stephanie's slice of life
- Jordan Marsh Blueberry Muffins
  
  Posted at 10:07 am by StephMo
  
  Oct 6th
  
  Yesterday was not supposed to be a day where Blueberry Muffins would be baking in my kitchen, but low and behold they were. While I didn’t technically bake these muffins, I wanted to share the recipe anyway. As some of you may know I already have a favorite recipe for Blueberry Muffins (separate Blog post) and once I get a favorite, I don’t stray. However, after trying these muffins I may have to conduct my own “bake off” some day to see which I prefer because these were really good.
  
  So yesterday as I was polishing silver in my kitchen my son very casually walked in to the room carrying his open computer while in the midst of his Zoom cooking class and said, “I guess we’re cooking today and making Blueberry Muffins, I didn’t know”. If you have children you may also have some of these kinds of children that never know and it’s never their fault.
  
  Once I confirmed his computer was on mute, I made it clear how I felt about his not knowing while I ran around my kitchen avoiding his computer’s camera and softened butter, defrosted frozen blueberries, got the ingredients, bowls, measuring cups, etc. I probably should have let him suffer the consequences and have this being a learning moment, but instead he ended up being the most prepared student in the class with an avid baking mother sitting at the table coaching him.
  
  I have looked on-line and there seems to be many slight variations of the famous Jordan Marsh muffins and I am not sure if this recipe is “the recipe”. I am also writing the instructions from memory of what I observed and coached. I also have to say I have never tried a Jordan Marsh muffin, my mother and I were strictly Filene’s shoppers 😛
  
  Ingredients:
  
  1/2 cup butter, softened
  
  1 cup sugar
  
  2 eggs, lightly beaten
  
  2 cups flour
  
  2 tsp. baking powder
  
  1/2 tsp. salt
  
  1/2 cup milk
  
  1 1/2 tsp. vanilla
  
  1 1/2 cups blueberries
  
  In a large mixing bowl cream together the butter and sugar. Mix in the eggs one at a time.
  
  In a separate bowl combine all of the dry ingredients.
  
  Combine the vanilla with the milk, and alternate adding the dry ingredients and milk mixture into the butter mixture.
  
  The recipe recommended mashing some of the blueberries before adding to the muffin mixture, but we just added them un-mashed.
  
  Fill either a greased or paper lined muffin tin 2/3 way full with batter. Sprinkle tops with sugar if desired.
  
  Bake at 375 degrees for 20-25 minutes.
  
  Remove from the pan and cool on a wire rack.
  
  Posted in Brunch, Muffins, Recipes | Tagged blueberry muffin recipe, blueberry muffins, breakfast recipes, brunch, brunch recipes, food blog, food blogger, jordan marsh blueberry muffins, muffin recipe, muffins
- Chocolate Waffles
  
  Posted at 10:55 am by StephMo
  
  Sep 16th
  
  What is better than a thick, warm, waffle? How about a thick, warm, chocolate waffle! So delicious and decadent. Chocolate waffles make a perfect dessert treat with some ice cream, but today they were a special breakfast treat for my son. I thought I had some strawberries in the house to top them with to make it seem somewhat healthy, but I’ll just have to get some fruit into him later.
  
  Waffles might seem like a difficult thing to make, but they are actually quite easy. The only reason I don’t make them more often is because I have to go get the waffle maker from “down cellah” as us Bostonians say.
  
  So let’s make waffles!
  
  Ingredients:
  
  1 1/2 cups flour
  
  3 tsp. baking powder
  
  1/2 tsp. salt
  
  1/2 cup sugar
  
  3 tbsp. unsweetened cocoa powder
  
  1 cup milk
  
  2 large eggs
  
  4 tbsp. butter, melted
  
  mini chocolate chips, optional
  
  Sift together the dry ingredients in a large mixing bowl. As I always say, make sure to sift when using cocoa powder because it really makes a difference.
  
  Whisk in the milk, eggs, and melted butter until smooth.
  
  I added a few mini chocolate chips because that’s how I roll. Honestly, when are chocolate chips ever a bad thing? Right?
  
  Spray your waffle iron with cooking spray and heat per the manufacturer’s instructions.
  
  Once heated, ladle the batter into the iron and let cook for about 4 minutes. I used a fork to remove them.
  
  I spread the batter out a little more for my second batch.
  
  Serve warm with fruit, ice cream, hot fudge, whipped cream, or whatever you like. Yum, yum, yum!!
  
  Posted in Brunch, Chocolate Waffles, Recipes | Tagged brunch recipes, chocolate waffle, chocolate waffle recipe, chocolate waffles, dessert waffles, food blog, stephanie's slice of life, waffle recipe, waffles
- Cinnamon Rolls
  
  Posted at 6:10 pm by StephMo
  
  Aug 31st
  
  Homemade cinnamon rolls were something that I wanted to make for years but for some reason was apprehensive to do so. They always seemed a little intimidating and time consuming. In actuality they are very easy to make. And oh so delicious!
  
  Whoever you make these scrumptious, warm rolls for will surely be impressed not only by the taste (so good) but by the appearance as well. They will think you are quite the baker. I found this recipe on the internet and the only part I have changed is the icing. We weren’t crazy about the taste so we tweaked it a little and we love it!
  
  Roll Ingredients:
  
  2 3/4 cups flour
  
  1/4 cup sugar
  
  1 tsp. salt
  
  2 1/4 tsp. yeast
  
  1/2 cup milk
  
  1/4 cup water
  
  3 tbsp. butter
  
  1 egg
  
  Filling Ingredients:
  
  3 tbsp. butter, softened
  
  1 tbsp. cinnamon
  
  1/4 cup sugar
  
  Icing Ingredients:
  
  1 cup confectioners sugar
  
  1 tsp. vanilla
  
  2 tbsp. milk
  
  1 tbsp. butter, melted
  
  To make the dough whisk together the flour, sugar, salt, and yeast in a large mixing bowl. If you have instant yeast the rolls will rise quicker than if you use active dry yeast, which is what I used for this recipe. Once combined set aside.
  
  In a small mixing bowl microwave milk, water, and butter until butter is melted. You can also do this in a saucepan if you wish.
  
  Add this mixture to the dry mixture and combine well. Add the egg and combine. Dough will be soft and sticky.
  
  Turn out the dough onto a floured board and knead for about 3 minutes. I needed to add a little more flour here and there while kneading to make it less sticky, but you want the dough to be soft.
  
  Coat another mixing bowl with oil or oil spray and let the dough sit for 10 minutes lightly covered in the bowl.
  
  Roll out the dough onto a floured surface and shape into a rectangle about 8″ by 14″. Mine looks more like an oval, but really try to get it to be a rectangle.
  
  Spread the 3 tbsp. of softened butter over the entire rectangle.
  
  Now combine the cinnamon and sugar and sprinkle over the butter. Then begin rolling the dough tightly.
  
  Once the dough is rolled, cut it into about 12 slices. Then arrange the slices in a round greased pie dish. You can see the smaller ones in my batch are from the oval shape, hence why you should really work towards a rectangle.
  
  Cover with plastic wrap and let them rise until they about double in size. It took about 2 hours using the active dry yeast.
  
  Bake at 375 degrees for about 25 minutes or until slightly brown. Oh my goodness the smell that will fill your kitchen is amazing!
  
  Let the rolls cool slightly and then top them with the icing. For the icing whisk all the ingredients together and then drizzle over the top of the warm rolls. Yum!
  
  These are best eaten warm, too good actually!
  
  Cover any leftovers with aluminum foil.
  
  Posted in Breads, Cinnamon Rolls, Recipes | Tagged breakfast, brunch foods, brunch recipes, cinnamon roll icing, cinnamon rolls, cinnamon rolls recipe, food blog, food blogger, rolls, rolls recipe
- Baked French Toast
  
  Posted at 11:31 am by StephMo
  
  Apr 13th
  
  This baked french toast will be your “go to” brunch recipe from the moment you taste it. I started making this years ago for Easter brunch, and it has become a dish that my family looks forward to all year. It has become such an awaited favorite that I am pretty sure I would be disowned if I ever were to decide to make something else. No joke, it’s that good.
  
  This recipe makes enough for a large and a small glass baking dish of french toast. Since this year it was only the four of us, I started to just prepare one dish and the evil stares I received from my children made me quickly realize that was a bad idea. I guess if you wait 365 days for something, you want as much as you can get. A few days extra of this yummy treat for breakfast was a small price to pay for my children’s happiness.
  
  To make your new brunch favorite you need:
  
  2 large French breads
  
  8 eggs
  
  2 cups of milk
  
  1 1/2 cups half and half
  
  2 tsp. vanilla
  
  1/4 tsp. cinnamon
  
  3/4 cup butter
  
  1 1/3 cups brown sugar
  
  3 tbsp. light corn syrup
  
  Butter a large and a small glass baking dish. Cut the french bread into 1″ – 1/2 ” pieces and arrange in the baking dishes.
  
  Whisk together eggs, milk, half and half, cinnamon and vanilla in a mixing bowl.
  
  Ladle over the bread ensuring that every piece is covered.
  
  Cover and refrigerate overnight so the egg mixture can absorb into the bread.
  
  The next day combine the brown sugar, butter, and corn syrup in a saucepan over low/medium heat until everything is melted.
  
  Spread the mixture on the french toast until evenly coated. I never use it all, but that is up to you.
  
  Bake at 350 degrees for about 40 minutes, sometimes longer, until the egg is fully cooked. You may need to cover with aluminum foil near the end to prevent excessive browining.
  
  Absolutely delicious! You will see why my family counts down the days until I make this french toast again.
  
  Posted in Baked French Toast, Brunch, Recipes, Uncategorized | Tagged baked french toast, baked french toast recipe, brunch, brunch recipes, food blog, food blogger, french toast, french toast recipe, make ahead french toast, make ahead meals
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