Uncategorized Archives - The Breakfast Hub

Spiced Brioche Apple Dumpling

Elizabeth — Thu, 12 Sep 2013 10:00:00 +0000

Happy Thursday Breakfast Hub! It’s Elizabeth from Not Everything I Make is Pretty. This morning I’m going to share Spiced Brioche Apple Dumplings. This is an easy homemade recipe is even easier than Apple Pie!

Last week I was drooling over all of Kelley’s Pumpkin Recipes, it makes it feel like Fall already!

I was trying to come up with another Fall favorite and the natural choice next to Pumpkin was an apple breakfast treat. I’ve was looking for different dough recipes to try and came across an incredible versatile Brioche. It can be twisted from savory to sweet with only a few changes. The Dumpling is adapted from The Silver Spoon. I hope you add it to your Fall breakfast or brunch and let us know how it goes!

Spice Brioche Dough*
1 Cup Lukewarm Water
2 tsp yeast
3 Large Eggs, Lightly Beaten
1/3 Cup Honey
1Cups Butter, Melted
5 Cups Flour
1 Tbsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice

1/4 tsp Cloves

Mix the yeast with the water in a 5-quart bowl, or lidded (not airtight) food container.
Combine Eggs, Honey and Melted Butter and add to the Yeast and Water.
Mix in the Flour and Salt, using a spoon until all of the Flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours.
Dough can be refrigerated for up to 3 days.

*I made 4 dumplings, and used the excess dough to make a Braided Brioche Loaf. Four Dumplings used roughly 1/3 of the Dough. Adapted From: Artisan Bread in Five Minutes a Day.

Apple Dumplings

Butter for Greasing,

4 Granny Smith Apples

2 Tbsp Brown Sugar

1 Tbsp Sugar

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Allspice

1/4 tsp Cloves

1 Egg Yolk Beaten with 1 Tbsp Water

Preheat the oven to 350 degrees. Grease and ovenproof dish with butter. Roll out the dough to 1/8 to 1/4 in thick, cut into four squares, each large enough to enclose an apple.

Peel and core Apples and place one in the middle of each dough square.

Fill with 1 Tbsp of Sugar & Spice Mixture.

Bring the corners of the dough squares up to the top of each apple and secure with a toothpick, sprinkle with any remaining Cinnamon & Sugar. Brush the egg yolk mixture, place in the prepared dish and bake for 40 minutes. Remember to remove toothpicks & enjoy!

Happy Baking,

The post Spiced Brioche Apple Dumpling appeared first on The Breakfast Hub.

Easy Breakfast Recipes: Pumpkin Pull Apart Bread

Kelley — Mon, 26 Aug 2013 10:00:00 +0000

Im ready for fall, yall! Like seriously ready. So ready, that I started making pumpkin desserts last week. I hope that the weather will catch on, start to cool down and I can enjoy my pumpkin pie in peace. I think I need to try this pumpkin pull apart bread to make sure that it cools down. Yup, doing it for the weather.

Head over to Growing up Gabel to get the full recipe.

The post Easy Breakfast Recipes: Pumpkin Pull Apart Bread appeared first on The Breakfast Hub.

Poached Egg on Toast with Avocado & Tomato

Elizabeth — Thu, 15 Aug 2013 10:00:00 +0000

Good Morning Breakfast Hub! It’s Elizabeth from Not Everything I Make is Pretty, I hope you’re having a great Thursday morning so far. I’m (seriously) excited about this weeks post, it’s a surprisingly easy homemade recipe that will definitely impress your breakfast guests.

I finally overcame one of my cooking fears!

I poached an egg.

I was pretty sure they were going to be undercooked, fall apart into a stringy mess or I’d end up with a pot of soggy egg water (is that even possible?). I’m not sure why I was so scared but a poached egg was intimidating to me. I set to work on research, to learn from other homecook’s do’s and don’ts. Theres a lot of differing opinions out there so I compiled what I thought would be my best shot at a successful egg poaching. It worked for me, I hope you give it a try and let us know what works for you

(and maybe what didn’t).

Serves 4

4 Eggs

1 1/2 tsp Vinegar*

4 Slices of Toast

2 Avocados

2 Tomatoes

Olive Oil

Salt & Pepper

*I used Apple Cider Vinegar, because it’s what I had, not because I prefer it, maybe another one is better but it worked well for me.

First, heat a pot with a few inches of water in it, I used a 3.5 quart saucepan. Add vinegar to the water. This helps tighten up the egg.

You don’t want boiling water. You don’t want simmering water. You want very hot water at the point right before it simmers. Bubbles, not boiling.

Break an egg into a small dish. It is easier to slide the egg in from a dish and you can focus one hand on the next step and not worry about using both hands to crack your egg. Unless you’re awesome at cracking an egg one handed (when I try to crack eggs with one hand I end up with shells in my eggs).

Make a whirlpool with your spoon. Slide the egg into the middle of the whirlpool with your other hand.

This is my favorite part from a set of instructions I found on Smitten Kitchen:

Don’t freak out. (I almost did.)

It’s going to look a little chaotic in there for a moment. You’ll probably have a little white fly off that you had wanted to keep attached to the egg. Breathe. It’s okay. It will still work out.

I poached my eggs for 4 minutes, trying to leave them alone as much as I could but gently nudging them off the bottom of the pot if it looks like they were going to stick.

Slide the egg onto a plate and dab a paper towel to collect the excess water. I skimmed the floating and sometimes foaming white bits off in between each egg and allowed the water a little time to heat back up to the perfect bubble point.

The egg great with a little drizzle with Olive Oil and sprinkle with Salt & Pepper.

Or serve it on toast with slices of Avocado & Tomato. I used my Dutch Oven French Bread but you’ll want to pick a nice sturdy bread that can hold up to these softer ingredients and gooey egg yolk.

There it is, my culinary fear conquered and quite deliciously I might add.

Happy Cooking!

The post Poached Egg on Toast with Avocado & Tomato appeared first on The Breakfast Hub.

petit pan au chocolat

Elizabeth — Fri, 02 Aug 2013 10:00:00 +0000

Good morning Breakfast Hub readers! I’m Elizabeth from Not Everything I Make is Pretty and I’ll be sharing an easy homemade recipe with you, Petit Pan au Chocolat (Tiny Chocolate Croissants).

Chocolate croissants bring back special memories of a weekly mornings tradition from when I was in high school. Before I could drive, I had to be at school early once a week and my dad would take me. We would always backtrack to Starbucks where I would order a latte and a chocolate croissant. Even after I could drive we would take separate cars to still get coffee and croissants together before driving our separate ways. They’re fond memories of father-daughter time and this easy homemade version is a delicious way to bring that weekly tradition into my own home.

1 sheet of frozen puff pastry, thawed, each sheet cut into 12 squares

1 3.5-ounce bar 73% dark chocolate, each cut into twelve pieces

Line baking sheet with a silpat. Place 1 chocolate piece on edge of 1 pastry square.

Roll up dough tightly, enclosing chocolate.* Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down.

Preheat oven to 400°F. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

*I had some issues with the puff pastry opening up, I think it would be good to use a toothpick to hold it together but be sure to remove it!

Happy Baking!

The post petit pan au chocolat appeared first on The Breakfast Hub.

Simple French Toast Recipe: Cinnamon French Toast

Kelley — Tue, 16 Jul 2013 10:00:00 +0000

I love when my husband cooks breakfast. I don’t think there is anything better then waking up to the smell of someone else cooking. One of his specialties is french toast. Im not sure what he puts in it to make it so tasty, but one of these days Im going to wake up early and find out! This cinnamon french toast looks similar to what my husband makes. Which makes me want to go to bed and have someone cook it for me.

Chrissy from the Taylor house shares the full recipe.

The post Simple French Toast Recipe: Cinnamon French Toast appeared first on The Breakfast Hub.

Baby Beignets

Elizabeth — Thu, 16 May 2013 10:00:00 +0000

Last week I was in New Orleans! While there, I ate a lot of beignets. I mean a LOT. Is five times in six days too much? Some might think so, but who doesn’t like fried doughy goodness completely covered in powdered sugar?!

There are two well known places in New Orleans to get beignets, Cafe du Monde & Morning Call and we went to both. I wasn’t there for the beignets alone, we planned the vacation primarily to go to the New Orleans Jazz & Heritage Festival. And beignet’s are just the beginning of the wonderful food down there. I’ll have a few posts about my trip on Not Everything I Make is Pretty, next week.

With all the expertise I gathered tasting beignets I had to make my own. I have to admit, I nerded out trying to come up with the perfect recipe (wait ’til you see my spread sheet….). I have ideas on what to do next time (there will be a next time) but I’m so excited to share my first beignet attempt with the Breakfast Hub. Enjoy!

Images of Beignets from New Orleans.

Ingredients
1-1/2 Cups Lukewarm Water
1/2 Cup Sugar
2-1/2 tsp Yeast
2 Eggs, Slightly Beaten
1-1/4 tsp Salt
1 Cup Evaporated Milk
7 Cups Bread Flour*
1/4 Cup Butter
Canola Oil, for Deep-Frying**
Confectioners’ Sugar, for Dusting or Burying

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the Eggs, Salt and Evaporated Milk together.

Mix Egg mixture to the Yeast mixture.

Add 3 cups of the Bread Flour to the Yeast mixture and stir to combine.

Add the Butter and continue to stir while adding the remaining Flour.

Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.

Spray a large bowl with nonstick spray.

Put dough into the bowl and cover with plastic wrap or a towel.

Let rise in a warm place for at least 2 hours and place in fridge to rise overnight.

Turn dough out onto a floured surface; roll to 1/4-inch thickness.

Cut into 2-inch squares with a pizza cutter. (3-inch is similar to the Beignets found in New Orleans but fewer will fit in the oil)

Pour oil to depth of 2 to 3 inches into a pot; heat to 350°-370° F, don’t let it get below 350°.*

Fry dough, in batches, 2 to 3 minutes on each side or until golden brown.

Drain on paper towels to absorb the excess oil.

Dust immediately with lots and lots of Confectioners Sugar.

– Thoughts for Next Time –

Evaporated Milk

Other recipes used Whole Milk, Buttermilk, or some combination of the these. I used Evaporated Milk because it was most used I the recipes I researched, the Cafe du Monde Mix mentions both Milk & Buttermilk.

Bread Flour

A recipe I found after I made this batch mentioned using more than just Bread Flour, the Cafe du Monde Mix uses some ratio of Wheat Flour and Barley Flour, another article mentioned the use of Rye Flour.

Frying Oil

I used Vegetable Oil, Cafe du Monde uses Cottonseed Oil. I’m not sure where to get this, I’ll be on the look out…. ** On my second attempt I used Canola Oil and the flavor was much closer to the ones in NOLA. **

Frying Temperature

This recipe requires a Candy Thermometer to measure the temperature of the oil. They’re not very expensive and they come in extremely handy.

Recipes:

Articles:

Happy Cooking!

[yumprint-recipe id=’3′]

The post Baby Beignets appeared first on The Breakfast Hub.

Banana Pecan Sticky Buns

Kelley — Fri, 12 Apr 2013 10:00:00 +0000

These sticky buns have a mild banana flavor. They are covered in a rich, caramel sauce and topped with salted pecans. These sticky buns are totally decadent and are a perfect way to use that last overripe banana. Thats what Laura from I heart eating had to say about her sticky buns. All I have to say is get in my belly!

If you feel the same way, head over to I heart eating for the full recipe.

The post Banana Pecan Sticky Buns appeared first on The Breakfast Hub.