Easter Brunch Breakfast Bake

Easter Brunch Bake | Domesticated Academic

You’ll love this because the cinnamon pops, it’s warm and rich without being too heavy, and will really pump up any Spring breakfast or brunch! This is a twist on the classic breakfast bake that I already love. This is a lighter version that’s perfect for Spring and Easter or any old day. It also keeps very well so you can make it ahead and reheat it or serve at room temperature. Some maple syrup over the top will seal the deal for anyone who joins you for brunch.

Easter Brunch Bake | Domesticated Academic

This is a one-to-one ratio so for every slice of bread, an egg will be needed for the custard. Keep this in mind if you want to double or halve the recipe, it’s up to you. The bread gets browned and the bits sticking up get golden while the custard cooks up and the cinnamon shines through.

You’ll need:

  • non-stick spray
  • 4 slices of bread, torn into pieces
  • 4 eggs
  • 2/3 cup milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheese of choice
  1. Spray a 8×8 pan with non stick spray
  2. Preheat oven to 350 degrees
  3. Tear bread into the pan
  4. Mix the eggs, milk, cinnamon, salt, and pepper into a custard.
  5. Pour across the top of the bread
  6. Top with cheese
  7. Bake for 20 minutes until everything is cooked through.
  8. Serve warm or at room temperature with maple syrup.

spring green smoothie | domesticated academic

Spring Green Smoothie

Bacon Egg Cups | Domesticated Academic

Bacon Egg Cups

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Greek Yogurt Vanilla Pumpkin Pancakes

Let’s talk about pancakes. Clearly, it’s a problem at this point. If you missed the recipe for the greek yogurt apple cinnamon pancakes, this  will suffice as a good ‘sit in’ just in case. I could eat breakfast all three meals of the day and most days, the thing that stops me is….well, now that I think about it, there’s nothing stopping me….you may also consider some of that brown sugar spicy bacon to go with these…just a mere suggestion 🙂

Anywho….pancakes. I was testing out pancake recipes on a recent weekend and thought “what the hell?’ and plopped in some Chobani vanilla yogurt in my mix. New Hope Mills is my personal favorite, a treat from the motherland. When I go home, there’s a list of food items I MUST buy and this pancake mix and real NYS Maple Syrup are two of those things. Paired with some hot coffee with homemade pumpkin spice syrup, it was a breakfast fit for a foodie.

These pancakes are dense and delicious. The extra punch from the greek yogurt makes them more filling than traditional pancakes so a few go a long way. The pumpkin puree and spices adds a great flavor to the pancake and turns them a delightful color. Any mix will do: bisquik for example or anything that requires you to add liquids such as eggs, oil, milk, or water.  I omit the egg and oil and go straight for the chobani and add water as needed to make it the desired thickness. You can adjust this for one person or 10 or use regular yogurt and add your own apples if you don’t have any Cho just hanging around.

You’ll need:

15 minute

  • 1 c. mix or homemade mix of choice
  • 1/4 c. pumpkin puree
  • 1 6 oz. container of Chobani vanilla greek yogurt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • water or milk
  1. Mix the first four ingredients together and add water according to your personal liking for thickness/viscosity of pancake batter.
  2. Cook on a hot griddle or in a hot pan that’s been sprayed with non-stick spray.
  3. Cook about 3 minutes per side or until bubbles form and the bottom is golden brown.
  4. Serve hot and fresh!

PS: Chobani did not pay me to write this post.  I really just love their product that much!

Spicy Brown Sugar Bacon

The weekend is not far away and yes, I’m already thinking about breakfast/brunch this weekend. Bacon might be my long lost soulmate, but let me tell you one thing about bacon: it’s not the most photogenic thing I’ve ever shot…perhaps because I really just wanted to eat the strips on the plate instead of take their picture 🙂

This bacon will make you so proud that you turned on your oven….honest. Sweet, salty, and a wee bit spicy to hit the majority of your taste buds and leave them wanting more. The bacon will come shooting out of your oven chewy but if you like your bacon crisp, just add a few minutes of cook time. Bacon is not the most photogenic thing I’ve ever taken photos of so you’ll have to pardon me on this one and just make some for yourself 🙂

I had a pound of Hormel thick cut bacon in my fridge, it was the sale that I couldn’t pass up at Kroger last week, and it sat there….I asked the good folks on my Facebook page and low and behold, this came to fruition.  Thanks FACEBOOK peeps! I used to bake bacon for special occasions and my former favorite was citrus maple, which is as simple as an orange juice and maple syrup glaze on the bacon but this one is right there with it now. I love things with a hint of heat and perhaps will do citrus maple cayenne next time. The possibilities are endless!

You’ll need:

5 min. + 20-25 min. cook time

  • 1 lb. of bacon
  • brown sugar
  • cayenne pepper
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with foil to help the mess later.
  3. Lay a wire rack into the baking sheet.
  4. Use more than one baking sheet if your bacon runneth over…
  5. Sprinkle cayenne pepper over bacon.
  6. Take brown sugar of your choice and sprinkle over the bacon. I did not measure either of these ingredients.
  7. Flip bacon over and repeat process.
  8. Put in oven and back for 10 min.
  9. Flip bacon.
  10. Put back in oven and cook for remaining 10 min.
  11. Serve hot….just like you 😉

Greek Yogurt Apple Cinnamon Pancakes

Put these pancakes on your weekend breakfast menu and feel better because there is no oil or eggs….until you dress up your flapjacks with butter. Then, I am no longer responsible. With the addition of some great maple syrup, these say fall like nothing else can.  Paired with some hot coffee with homemade pumpkin spice syrup, it was a breakfast fit for a foodie. If I could fall in love with fall, I think I would declare my undying affection to it. I love being ‘chilly’ for the first time in six months, I love being surrounded by comfort in warm clothes, warm food, and people who warm my heart. Nothing says fall quite like apples.  Being from a large apple producing state, we learned early on the virtues of good apples. My mom cooked with them as often as possible, they were available for snacks, and there was usually a basket around to pick the best apple from any time of day. While I’m still eating peaches, I wanted something warm and comforting for breakfast. These hit the spot.  I had a Chobani apple cinnamon yogurt in the fridge that had escaped my afternoon snack clutches somehow and it was recruited to fill up this tasty recipe with some extra protein.

These pancakes are dense and delicious. The extra punch from the greek yogurt makes them more filling than traditional pancakes so a few go a long way. I use pancake mix because the LAST thing I care about is whipping up a fresh batch and I have a good brand that I always buy when I’m in NY.  You can burn me on a stake later for using a ‘mix’ but you know what: it’s pretty awesome! If you feel like you need homemade pancake mix, go for it! Send me some so I have some for the next time I want pancakes! Any mix will do: bisquik for example or anything that requires you to add liquids such as eggs, oil, milk, or water.  I omit the egg and oil and go straight for the chobani and add water as needed to make it the desired thickness. You can adjust this for one person or 10 or use regular yogurt and add your own apples if you don’t have any Cho just hanging around. Cut the apples into small pieces and add to the mix before putting on the griddle.

You’ll need:

15 minutes

  • 1 c. mix or homemade mix of choice
  • 1 6 oz. container of Chobani apple cinnamon greek yogurt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • water or milk
  1. Mix the first four ingredients together and add water according to your personal liking for thickness/viscosity of pancake batter.
  2. Cook on a hot griddle or in a hot pan that’s been sprayed with non-stick spray.
  3. Cook about 3 minutes per side or until bubbles form and the bottom is golden brown.
  4. Serve hot and fresh!

PS: Chobani did not pay me to write this post.  I really just love their product that much!

Summer Vegetable Tart & the Cookbook Winner!

Fresh summer squash, ripe grape tomatoes, and a variety of cheeses make this a wonderful dish to serve as a light lunch, brunch dish, or as a hearty side. The cheese makes a beautiful canvas to showcase whatever you’ve got growing in your garden, making it the star of the table. The phyllo dough is a less fattening compromise to flaky, buttery puff pastry that I enjoy.  Phyllo is still just as satisfying and adds a nice crunch along the edges.

**disclaimer** this recipe is amazing.  the reason there isn’t more pictures is just that–it was devoured before more photos could be snapped.  that’s a sure sign that it will be a hit in your house too!

Proud Italian Cook peaked my interest in this recipe, I do enjoy their blog and have it feed to my google reader. I made some modifications but kept the voice of the summer veggies as the star of the show.

You’ll need:
20 min. prep + 30 min. cook time
  • 2 cups of drained ricotta
  • 1 egg
  • 1/2-3/4 cup of shredded cheeses of your choice (I used pizza mix: romano, mozzarella and parmesan)
  • 1 tsp. Italian seasoning blend
  • ribbons of two small zucchini or summer squash
  • 1/4 cup chopped onion
  • 1 clove garlic
  • 1/2 cup of cherry tomatoes, any variety
  • Olive oil
  • Fresh basil (if available)
  • 1 roll of phyllo dough, defrosted and rolled out
  • fresh snipped basil
RICOTTA MIXTURE
Combine the ricotta and other cheeses.  Taste to make sure it balances out for you.
Add Italian seasoning
Blend the egg into the cheese mixture and set aside.
TOPPING
In a saute pan with olive oil, onion, and garlic, saute ribbons of yellow squash for a minute or two until slightly wilted.
Remove from heat and set aside.
PHYLLO DOUGH
Line a baking sheet with parchment or silicon mat and lay down layers of phyllo, oiling between layers as directed on package.
Spread the ricotta mixture within the border and then lay your sauteed squash and onions on top.
Dot with the cherry tomatoes.
 Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour could be more. Ovens vary so just check it.
Top with fresh basil that’s been cut in a chiffonade or ripped.
ENJOY!
And the winner of the copy of Mastering the Art of French Cooking……………
Drum roll……….(nah, not really, I’m having coffee)
Isabelle at Home!  Congratulations! I expect to be invited over for dinner VERY soon 🙂 Check out her blog and see what’s she’s cookin’ up in her kitchen!  Isabelle, please email me at domesticatedacademic at gmail dot com with shipping information!  Thanks for participating!

Blueberry muffin bake

You found me!!!  Thanks for making the change with me.  tastybeautifulfun is gone–why you ask?  It didn’t really ‘fit’ if you know what I mean so I made the move in one fell swoop and here we are!  Don’t worry, all of the recipes transferred very easily thanks to WordPress so if you’ve made it this far, share it with others! I’m not running from the law or anything crazy.

As soon as I get to 20 followers on this blog via email, rss, google, or wordpress feed, there’s going to be a GIVEAWAY!!!!  1 in 20 odds are way better than the lottery 🙂 Share with friends, family, the bloggie world….

Onto the first recipe from the Domesticated Academic!

As if blueberry muffins weren’t magical enough by themselves, I had the bright idea of taking some muffins, breaking them up, and marrying them with a classic french toast custard for an ‘out of this world’ breakfast or brunch idea to share, enjoy, or eat by the forkful all by yourself. How’s that for a run-on sentence?  Pretty good if I do say so myself! Honestly, this was the brain child of a full night’s sleep, a giant glass of iced coffee, and staring at some leftover muffins I had.  This recipe could not be easier to put together, pop in the oven, and walk away for 30 minutes. I had some leftover POWER muffins that I didn’t want to see spoil so they increased their life span.

If you don’t have leftover muffins just ‘hanging around’, you can always take drastic measures and visit your local grocery store in the bakery section or better yet: the sale rack. I always notice those sad muffins at the grocery store, especially the ones that have been relegated to the “sale rack” and at my store, they are sitting out a large table and arranged on a large wooden rack just waiting for someone to see their bright orange tag that says “$1” or something close to that.

You’ll need:

serves 4, 5 min. prep + cook time

  • 4 standard sized blueberry muffins or 2 of those giant muffins
  • 4 eggs
  • 1/2 c. milk
  • 1/2 tsp. cinnamon
  1. Spray and 8×8 or square pan with no-stick spray and preheat the oven to 350 degrees F.
  2. Break muffins into bite sized pieces into baking pan.
  3. Combine eggs, milk, and cinnamon in a bowl and beat until a custard forms.
  4. Pour over muffins and make sure it incorporates well.
  5. Cover with tin foil and bake for 30 minutes.
  6. Remove from oven, let cool a bit, and serve.

POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.