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Musings from a Very Lucky Penny

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Tuesday Breakfast Tutorial

Tuesday Breakfast Tutorial: Crockpot French Toast (Or: How to Wake Up to a Hot Breakfast)

Mrs Pen's Crockpot French Toast

I chose this for today’s breakfast because I had a loaf of bread on the fritz and I haaate throwing food away. What is cool about it, though, is this morning when we woke up, breakfast was ready! No cutting, frying, cooking, and a pile of dirty dishes left for me to wash! It felt like Mother’s Day (hint hint honey).

Mrs Pen's Crockpot French Toast

So last night, I started out by mixing 6 eggs and two cups of milk in the crockpot bowl. And added a healthy pinch of pumpkin pie spice.

Mrs Pen's Crockpot French Toast

I threw in the loaf of bread, cut into quarters.

Mrs Pen's Crockpot French Toast

I mixed the eggs, milk, and bread up real good and popped it in the fridge for a few hours.

Side Note: Next time I make this, I’m going to mix some blueberries in this concoction. Or pumpkin! Or cream cheese! The sky is the limit. Let your imagination run wild!

Mrs Pen's Crockpot French Toast

In a separate bowl, I mixed 1/4 cup of butter and 1/2 cup of brown sugar.

Side Note: Next time I’m going to add more of this mixture… Let’s say 1/2 cup of butter and 1 cup of brown sugar. My hubs said this was the best part.

Ok here’s the tricky part… If your crock pot has a timer, just set it to start on high 4 hours prior to when you want to eat (or to cook for 4 hours and then switch to warm until you’re ready to eat, however your crockpot works.). My crockpot doesn’t have any kind of magical setting; LUCKILY, I do have a 4-month-old who wakes up all night. So when he woke me up at 5:00, I put the pot with the bread concoction in the crockpot, threw in about half a cup of walnuts, and layered the butter/brown sugar on top. I put a paper towel over the top and then put the lid on it (this is to prevent the condensation from making your french toast soggy) and put the crock pot on high. Sorry folks, at 5-in-the-morning I wasn’t concerned with taking pictures.

Mrs Pen's Crockpot French Toast

When we woke up at 9:00, the house smelled like delicious breakfast!

Mrs Pen's Crockpot French Toast

Now I just took a giant scoop, added powdered sugar and warm syrup and devoured! Yum.

Today’s Recipe:
6 Eggs
2 Cups- Milk
Large Pinch – Pumpkin Pie Spice
1 Loaf- Bread
1/2 Cup- Butter or Margarine
1 Cup- Brown Sugar
1/2 Cup – Walnuts
Optional- half cup berries or cream cheese or pumpkin

-Mix eggs, milk, and pumpkin pie spice in a crockpot bowl.
-Slice Bread into quarters and mix into egg mixture
-Optional- add berries or whatever extras you want to bread mixture.
-Refrigerate for a few hours.
-Meanwhile, in a separate bowl, mix butter and brown sugar
-Once the bread mixture has chilled, put it in the crockpot, layer walnuts and brown sugar mixture on top.
-Cover with paper towel and lid and cook on high for 4 hours.

Tuesday Breakfast Tutorial: 10 Minute Homemade Buttermilk Biscuit Sandwich

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I was debating whether or not to do a “Tuesday Breakfast Tutorial” today because my poor hubs had to go to work this morning and take a class on hydrolical things or something like that. But then I thought “What the hey?” and decided to write about what we eat when he has to go to work before the sun rises. Have I mentioned how much I adore this hardworking man?!

So buttermilk biscuit sandwiches are one of my favorite early morning recipes because they’re quick, delish, and don’t get many dishes dirty for me to wash afterwards (we are currently in dishwasher purgatory).

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For the buttermilk biscuits, I like to use a baking mix. I have made biscuits from scratch, however they are kind of a pain in the tuckus and these ones taste just as good. And they’re like a bazillion times better than the kind that come in a can. Although that can is fun to open. I like to use Pioneer Brand baking mix because it has a cool looking box.

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Here’s my biscuit secret: I use one half buttermilk and one half normal milk. Then I just knead it a few times and cut the dough into circles with the lid of a cup, and throw em in the oven for a few minutes until they’re golden.

While the Biscuits are Baking… Ok, this is where the corner-cutting really starts.

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I spray some oil in a mug, crack an egg in it, whip it up with a fork and pop it in the mic for 60 seconds. (thanks for the great Chicago mug Aunt Erika… It gets put to good use!)

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TA-DA! I now have the perfect biscuit-shaped-egg.

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This part is a trick I just learnt from my friend Claressa last week. I just take a piece or two of bacon, cover it with a paper towel and put it in the microwave for 3 minutes. Magically, it turns into crisp bacon.

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By now the biscuits are perfectly golden.

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I just put a little butter on them and the layer the bacon, egg, and a slice of American cheese and send my cowboy off to work with a warm hearty breakfast to eat.

As you can tell, we take breakfast very seriously in our house. If you have any good breakfast ideas, please share! I am always looking for new ideas.Thanks!

All my love,
Mrs. Pen

Tuesday Breakfast Tutorial: Pumpkin Walnut Flapjacks with Cream Cheese Syrup

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I’m jumping on the pumpkin bandwagon. It’s fall and even though we don’t get the gorgeous autumn colors and nippy weather like the rest of y’all, we will exercise our American right to celebrate autumn by eating our weight in pumpkin stuff. Lots of pumpkin stuff. Prepare for an onslaught of pumpkin posts here!

For breakfast today, we stuffed ourselves silly with pumpkin walnut pancakes and cream cheese syrup. It was so freakin good I ate three of them and promised myself I’d work out to make up for the extra calories. I’m probably not going to work out. I’m excited to share this recipe here, it’s going to become a regular in our house. This is what I did…

I mixed one and a quarter cup of flour with a pinch of baking powder, three tablespoons of sugar, a little salt, and about a teaspoon and a half of pumpkin pie spice together.

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Nextly, in a separate bowl, I mixed a cup of milk, about a quarter stick of melted butter, an egg, and 6 heaping tablespoons of pumpkin purée (next time I’m going add more pumpkin, let’s
say about half a cup… That’s 8 tablespoons according to google.)

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Now I mixed the Punkin concoction in with the powder ingredients. And added some more pumpkin pie spice to make sure it’s voice was being heard.

Finally I chopped up about half a cup of walnuts and folded into the mix. (I only said “folded it in” to sound technical. Really I just dumped them in and mixed it up real good.)

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Now I poured the batter onto a greased pan on medium heat and cooked until golden brown on both sides.

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Ok for the syrup… I actually had some cream cheese frosting left over from a recipe I made yesterday (which I am DYING to share with you!), so I just thinned it out with a little milk and warmed it up in the mic. If I had made it today, I would have mixed half a package of cream cheese with half a cup (give or take) of powdered sugar, and added milk until it was the consistency I wanted, and then warmed it up in the mic in 20 second increments until it was warm enough.

Now all that was left to do was drizzle the syrup over the pancakes and devour them with my hubs on the patio watching the sun rise from the mountains. And that is the recipe for a happy hubby!

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No, the picture of my baby doesn’t relate to this recipe, he’s just so freakin cute I could die.

Oh also, you probably noticed the cream cheese sauce is a little lumpy-ish. This is because I pulled the frosting straight out of the fridge, I recommend using cream cheese at room temperature, and heat it up slowly. But it was still scrumptious, lumps and all.

Oh also, if you are a pancake-ologist or a pumpkin-ologist or just love food and have any suggestions on how to improve this, I would be delighted to hear them.

Oh also, brace yourselves for the pumpkin tutorial I will be sharing with you in the next day or two (aka, the next time my baby gives me enough time to write it out). Trust me, it’s a doozy!

Here’s today’s recipe-

Pancakes:
1 1/4 cup of flour
3 tbls of sugar
2 tspn of baking powder
2 tspn of pumpkin pie spice
Pinch of salt
1 cup of milk
8 tbls of pumpkin purée
2 tbls of melted butter
1 egg
1/2 cup of chopped walnuts

-mix dry ingredients together in one bowl.
-Mix wet ingredients in another bowl.
-Combine and mix well.
-Add walnuts
-Pour into greased skillet and cook on medium heat until slightly golden brown

Syrup:
Half a package of cream cheese, softened
Half a cup of powdered sugar
Milk, to consistency

-Whip cream cheese until fluffy
-add sugar and continue to cream
-slowly add milk until ideal consistency is reached
-warm in the microwave in 20 second increments until warm enough

This recipe is an adaption a one I found here.

I hope you love em as much as we did!

Love,
Mrs Pen

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