Breakfast Pizza: https://youtu.be/Ci5QxXPUDrk
Sausage McMuffin: https://youtu.be/3gST8uiinfM
Brunchy Vlog: https://www.youtube.com/watch?v=JDeAYAz4rCk
Granola Cereal Bowl:
3 ¼ cups Rolled Oats
1/2 cup pecans
1/3 cup slivered almonds
¼ cup flax seeds
1/2 cup Pure Maple Syrup
2 tbsp brown sugar
1/4 cup coconut oil
½ tsp nutmeg
½ tsp cinnamon
1 teaspoon kosher Salt
Add after oven
1 cup Dried cherries or berries
1 cup mini chocolate chips
In a bowl, mix all ingredients together. Mix mix mix
Preheat oven to 325 degrees.
Spread on baking pan with parchment paper. Bake for 30 minutes until crunchy. Take out half way to mix so it bakes evenly.
Let cool completely and mix in fruits and chocolate chips. Store in little jars for meal prep as an idea for make ahead.
2 cups All-Purpose Flour
1 tsp kosher salt
1 tbsp baking powder
6 tbsp cold butter, grate with cheese grater
1 cup chopped sharp cheddar cheese
2 scallions, finely chopped green onions, green part only
2 large eggs
1/3 cup whole milk
2 tsp mustard powder
¼ tsp cayenne pepper (optional)
Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
Mix together the eggs and milk
Whisk together the flour, salt, mustard powder, cayenne, and baking powder. Work in the butter with your fingers to make an unevenly crumbly mixture.
Toss in the cheese and scallions.
A dd to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.
Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle.
Using biscuit cutter, cut into large circles. Place the scones on the prepared baking sheet, leaving at least 1″ between them.
Bake the scones for 20 to 23 minutes, until they’re nicely browned.
Cut open and add canadian bacon, egg, baby kale. (roasted tomatoes too if i have time to buy)
Lemon Ricotta Pancakes (inspired by Plow SF)
1 cup ricotta cheese
3 large eggs, separated
zest of 1 lemon
1 tbsp lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoon sugar
4 tablespoons unsalted butter, melted,
plus more butter for the pan
1 cup flour
In a large bowl, whisk together the ricotta, egg yolks, lemon zest, vanilla, salt and sugar.
Stir in the melted butter and flour until just combined.In another large bowl with a clean whisk, beat the eggs whites until they hold firm peaks.
Stir 1/4 of the whipped whites into the ricotta mixture, then fold in the rest of the whites.Melt a pat of butter on a griddle or in a large skillet over medium heat, and when the pan is hot, drop blobs of batter (I use a very heaping soupspoon, about 1/4 cup) onto the pan.
Cook until they look slightly dry around the top edges, and are golden brown on the bottom, 1–2 minutes, then flip and cook on the second side, another couple of minutes.
Place the pancakes on a platter in a 200ºF oven to keep them warm while you cook the rest of the pancakes, adding a small pat of butter to coat the bottom of the pan between batches.Serve the pancakes with fresh berries (or other seasonal fruit – see headnote) and maple syrup.Extra pancakes reheat beautifully after being refrigerated; toast them in a pan or in a warm oven until heated through.
Music by Lullatone: https://www.youtube.com/user/lullashawn
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
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