The Nifty Foodie

Breakfast

Classic Cinnamon Rolls

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Happy Holidays, y’all! ‘Tis the season for the holiday shopping bustle, office parties, holiday bake-palooza….wait…

I’ll be honest – without the normal traditions, I’m struggling with feeling the holiday spirit. We put up the tree – heck, we even splurged on a new 9 ft. tree – but with the way things are currently, it’s so different. SO much is different.

I haven’t felt the holiday funk since the year our sweet dog, Millie, passed away from cancer. I couldn’t face the doggie decor – I knew her ornaments and stocking would be there. This year, I’m sitting in our house and kind of mourning the loss of what I have ever known the holidays to be (as most of us are).

I know what you are about to say – count your blessings, Amy. Oh trust me – I absolutely am. I’m lucky to have a job that puts safety at the forefront – I’ve been working from home since March. I’m lucky to even have a job at all. I know so many people are suffering this year, and for that reason alone – I shouldn’t be in a funk. I’m lucky that no one in our families have gotten sick this year. There’s a lot to be thankful for – yet here I am.

So, I’m trying to force some holiday happy into my life by doing what I do best around the holiday season – bake. This week, I’m sharing 3 classic baking recipes with y’all by participating in #ChristmasSweetsWeek 2020 – these classic cinnamon rolls are one of the recipes. Check out what other bloggers are sharing this week as well – I have the links below this recipe!

Classic cinnamon rolls to me are fluffy, gooey & flavorful – this recipe has a brioche-type of bread dough with a sweet (yet not TOO sweet) cream cheese icing. It’s insanely delicious! These aren’t a quick recipe by any means, but it’s SO worth it!

Classic Cinnamon Rolls
Source: slightly adapted from The Vanilla Bean Blog

Ingredients:

For the dough:

  • 4 large eggs, at room temperature
  • 3/4 cup whole milk (warmed to 100-110 degrees F)
  • 1/4 cup honey
  • 4 cups all-purpose flour
  • 2 1/4 tsp. active dry yeast
  • 2 tsp. salt
  • 10 tbsp. (1 1/4 sticks) unsalted butter, softened

For the filling:

  • 1/2 cup packed light brown sugar
  • 1 tbsp. cinnamon
  • pinch of salt
  • 2 tbsp. unsalted butter, melted and cooled

For the icing:

  • 8 tbsp. (1 stick) unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 1 1/2 tsp. vanilla extract
  • 1 cup confectioners sugar

Directions:

  1. To make the dough, prepare a large bowl by greasing it well. In a large liquid measuring cup, whisk together the eggs, warmed milk and honey.
  2. In the bowl of a stand mixer with the paddle attachment, mix the flour, yeast, and salt together – stir on low until combined. Add the egg mixture to the flour mixture, and mix until just combined. With the mixer on low, add the butter in 1 tbsp. at a time. Once the butter has been added, increase the mixer’s speed to medium and beat the butter into the dough, until the butter pieces are mixed into the dough (about 1 minute).
  3. Using a spatula, transfer the dough to the greased bowl. Cover the bowl with plastic wrap, and allow the dough to rise for 30 minutes. Once the dough has risen, use your fingers or a spatula to reach under the dough and gently pull it up over the rest of the dough. Turn the bowl and repeat the “folding” process until the dough has been pulled up from the bottom of the bowl. Re-cover the bowl with plastic wrap, and allow the dough to rise for another 30 minutes. Repeat this process three more times. Once the folding process is done, cover the bowl with plastic wrap and refrigerate the dough overnight (or up to 72 hours).
  4. Once the dough has been refrigerated, flour a work surface and knead the dough 10-12 times. Once the dough has been kneaded, shape the dough into a ball, cover the top of the dough with a light dusting of flour and then cover the dough with a tea towel while the dough comes to room temperature.
  5. Prepare a 9×13 inch baking pan by greasing it well or line it with parchment paper. In a small bowl, mix together the filling ingredients (brown sugar, cinnamon and salt).
  6. Roll the dough into a 16×12 inch rectangle. Then, brush the dough with the melted butter and sprinkle the cinnamon/sugar/salt mixture evenly over the top of the dough. Once that has been sprinkled on, take a little time to lightly press the cinnamon/brown sugar/ salt mixture into the butter to help it stick together. Starting at a longer side of the rectangle, carefully roll the dough into a tight cylinder shape. Pinch the seam of the dough gently to seal it, and then shift the dough to be seam side down.
  7. Use a serrated knife to gently cut the dough into 12 even pieces. Transfer the pieces of dough to the prepared pan, and place the dough pieces cut-side up. Then, cover the pan loosely with plastic wrap and allow the dough to rise until it has doubled (about 1 to 1 1/2 hours).
  8. Just before the end of this dough rise, move an oven rack to the middle position. Preheat the oven to 350 degrees F. Once the oven has preheated, remove the plastic and bake the cinnamon rolls for 27-32 minutes, rotating the pan halfway through. If you find that the rolls are browning too fast, but are not done baking, use oven mitts carefully cover your pan with foil to finish baking.
  9. While the rolls are baking, prepare the icing. Using the paddle attachment of a stand mixer, beat the softened butter and softened cream cheese on medium speed, until fluffy and creamy. Add the vanilla extract and salt & mix on low to combine. Scrape the bowl of the stand mixer, and mix the confectioners sugar in the icing mixture on low until everything is combined. Scrape the bowl once more, and then mix the icing on medium until the icing is fluffy and creamy (about 3-4 minutes).
  10. When the rolls are done baking, transfer the pan to a wire rack to allow it to cool for 5 minutes. Generously spread the icing over the tops of the rolls, and enjoy!

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats

Breakfast and Baked Goods Recipes
Easy Cranberry Orange Monkey Bread by Love & Confections
Classic Cinnamon Rolls by The Nifty Foodie
Spiced Pear Quick Bread by Simply Inspired Meals
Cherry Croissant Breakfast Bake by Making Miracles
Cranberry Eggnog French Toast Bake by The Redhead Baker

Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Star Bread by House of Nash Eats
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog

Pastry and Dessert Recipes
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Banana Cake by Palatable Pastime
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Egg Nog Ice Cream by A Day in the Life on the Farm
Eggless Blue Curaco Velvet Cake by Magical Ingredients
Pecan Crusted Pecan Pie by The Mandatory Mooch
St Louis Gooey Butter Cake by For the Love of Food
Hot Chocolate Sweet Rolls by Kate’s Recipe Box

Bacon, Egg & Cheese Quiche

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The first few weeks of the COVID-19 crisis was really impacting my mental health. I was having nightmares about my loved ones getting sick, I was mourning the loss of what I used to know as normal, and I was almost completely immersed in the news. It was just so negative, and what I was missing was some semblance of positivity.

I turned to gratitude journaling (counting my blessings), and I realized that one of the things that helps me during a tragedy is to somehow help. When Hurricane Katrina hit, I volunteered on my college campus. I was at LSU at the time, and the campus turned into a hub for buses full of people after the storm passed. Emotions were high, but small things like an open ear and a hot meal went a long way.

However, how was I able to help for this? In a tragedy where you can’t be near others, this was a tough one. I thought long and hard about it, until I saw on Facebook that there was a need for fabric masks in the local hospitals.

It wasn’t much, but I took out my sewing machine & sewed up 50 masks for a local hospital. It was comforting to know that I was somehow able to help in this crisis – even if it was something as minuscule as fabric masks.

When it comes to finding comfort, I have also found it in the kitchen. I admit that I was not much of a cook during the week – my commute is about an hour each way, so by the time I got home, it was pretty darn late. It has been really nice to be back in the kitchen almost every night, and one of my favorite meals is BRINNER (breakfast for dinner, of course).

These individual quiches are an easy option for brinner, breakfast – whatever you want! This makes 9 quiches too, so if you are looking to make breakfasts ahead of time, these freeze really well!

Bacon, Egg & Cheese Quiche
Source: an original

Ingredients:

  • 5 large eggs
  • 1/4 tsp. dried thyme
  • 1 tsp. onion salt
  • 1 tsp. cajun seasoning
  • 1 cup heavy cream
  • 4 slices cooked bacon, diced
  • 1/2 cup shredded cheddar cheese
  • cooking spray
  • 1 frozen puff pastry sheet, thawed

Directions:

  1. Preheat the oven to 400 degrees with the rack in the center position, and spray the inside of a muffin tin with cooking spray.
  2. In a medium sized bowl, whisk the eggs, dried thyme, onion salt, cajun seasoning, and heavy cream together until the ingredients are well-mixed. Add the bacon and cheese to the egg/cream mixture, and mix well. Set aside.
  3. Prepare the puff pastry sheet by rolling it into a 12×12 inch square. Cut the puff pastry into 9 equal squares.
  4. Place each square into the inside of a muffin tin, being sure to leave a little piece of each corner hanging over the edge. Pour 1/4 cup of the egg/bacon/cheese mixture into each puff pastry-lined muffin well.
  5. Bake the individual quiches for 20-25 minutes, until the quiches are golden brown.

Check out what other bloggers are sharing during Brunch Week this week:

Beverage Recipes

Bread, Grains, and Cereal Recipes

Egg Recipes

Fruit and Veggie Recipes

Meat, Poultry, and Fish Recipes

Dessert Recipes

Cinnamon Crunch French Toast

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Is anyone else over the summer already? Maybe it’s just me, but something about the impending months of heat/humidity, along with a big desire to just take a breather (when it’s really hard to go anywhere right now) – I’m just ready for fall. At least fall has pumpkins?

I know that sounds a little glass half empty, but I am counting my blessings. My husband and I have been extremely lucky. We have not gotten ill – no one in our immediate families has fallen ill – and our jobs have been extremely accommodating to keep us safe during these hard times.

To keep the news off of the TV, I’ve tapped into my creative side a good bit. I’ve sewn 200+ fabric face masks, I’ve taken up knitting again & I’m cooking a LOT more. It feels good to be productive, I guess? My craft room is incredibly organized lately too – which is awesome.

When it comes to cooking, I thought I would use this time to get back into blogging regularly, but I’m a little late on that one. I figured a good way to ease back into it is to share some carb-y goodness, and who doesn’t love a good carb-y dish during brunch? That’s right, y’all – it’s BRUNCH WEEK!

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!


Today, I’m sharing some simple, yet indulgent french toast with a dreamy, crunchy cinnamon topping. It’s so good – really adds some great texture to baked french toast! I purchased apple cinnamon brioche bread for the base for this french toast, but I have also made it with vanilla/plain brioche – either way is fantastic and tasty!

Cinnamon Crunch French Toast
Source: mildly adapted from Simply Recipes

Ingredients:

For the french toast/custard:

  • 1 large loaf of brioche bread, cut into 1-inch cubes
  • 5 large eggs
  • 1 1/2 cups milk (I used 2%)
  • 1/4 cup packed dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt

For the topping:

  • 4 tbsp. unsalted butter (melted)
  • 3 tbsp. dark brown sugar
  • 1 tsp. cinnamon
  • pinch of salt

Directions:

  1. Place the oven rack in the center position of the oven, and preheat the oven to 375 degrees F.
  2. Prepare a 9×13 inch baking dish by lining it with butter or spraying a baking/cooking spray on the inside. Then, place the cubes of bread evenly in the baking dish.
  3. In a medium sized bowl, prepare the custard. First, whisk the eggs together, and then add the milk, dark brown sugar, 1/2 tsp. of cinnamon and 1/4 tsp. of salt. Whisk the mixture well, and pour the custard mixture over the bread, ensuring that there are no dry pieces of bread in the baking dish.
  4. In a small bowl, mix together the unsalted butter, dark brown sugar, 1 tsp. cinnamon and pinch of salt. Using a spoon, drizzle the butter mixture evenly over the bread chunks.
  5. Bake the french toast in the oven for 35-45 minutes. Allow the french toast to cool until warm (about 10-15 minutes) before serving. Enjoy!

Check out the other great recipes that the other Brunch Week bloggers are sharing today:

Beverages Recipes

Bread, Grains, and Cereal Recipes

Egg Recipes

Fruit and Veggie Recipes

Meat, Poultry, and Fish Recipes

Dessert Recipes

Triple Berry Overnight French Toast #ad #backtoschooltreats

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Disclosure: I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

This is one of my favorite times of the year – there’s so much anticipation for Fall! While we don’t have kids, I can think back to this time of the year as a kid – the school supply shopping (SO fun!), curiosity about new classes, and really – just the overall excitement of Fall that’s coming soon! My mom used to make it so special for us as kids – I remember picking out our own different color notebooks, zipper pouches, binders, etc. when we would go to the store. I’m sure it was chaotic for my mom – I was one of four kids, but she knew how to make it fun and something to look forward to!

If my husband and I ever get blessed with kids, I’d love to make it special for them like my mom did for me. 🙂 Heck, a recipe like this triple berry overnight french toast would be a delicious breakfast dish to enjoy the first week of school! I love the overnight aspect of it – prep it all the evening before, and bake the french toast the next morning! So awesome! I used Dixie Crystals granulated sugar in this recipe – I love their sugar products! You can typically find their products at Winn-Dixie stores in south Louisiana.

I’m sharing this recipe for #BacktoSchoolTreats week, which I’m super excited to be a part of! I, along with other bloggers, are sharing some amazing treats that are perfect to enjoy for back to school! Be sure to scroll down below to see what other bloggers are sharing this week, as well as some AMAZING giveaways from our generous sponsors!

Triple Berry Overnight French Toast
Source: adapted from Epicurious

Ingredients:

  • 1/4 cup (1/2 stick) butter, room temperature
  • One loaf of french brioche bread
  • 6 eggs
  • 1 1/2 cups milk
  • 1/4 cup granulated sugar
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp. grated orange zest
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • Powdered sugar (for dusting)

Directions:

  1. Spread the butter over bottom of heavy 13×9 inch baking pan with 1-inch-high sides.
  2. Arrange the bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla, salt, and orange zest in large bowl, and whisk until everything is well-combined. Pour mixture over bread. Turn bread slices to coat. Sprinkle the fresh berries over the bread mixture. Cover the pan with foil and refrigerate overnight.
  3. The next morning, preheat oven to 400°F. Bake the french toast mixture for 30 minutes with the foil on top, and then remove the foil, baking for another 10-15 minutes.
  4. Enjoy!

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

 

Dixie Crystals is giving away a Keurig for BrunchWeek 2019

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

 

Sweets & Treats prize package

PRIZE#2 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Torani Prize

PRIZE#3 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

 

Taylor & Colledge Prize Package

PRIZE#4 TAYLOR & COLLEDGE

Taylor & Colledge is giving one winner a selection of their gourmet extract pastes, including Organic Vanilla Bean Baking Paste, Lavender Baking Paste, Almond Baking Paste, Coconut Baking Paste, Lemon Baking Paste, and Peppermint Baking Paste.

Taylor & Colledge has been making award winning Vanilla products since 1897. As a family owned business, Taylor & Colledge has always been committed to the fair, ethical and sustainable sourcing of Vanilla. Over the years they have pioneered a number of country specific programs to support growers, their families and to make the vanilla industry more sustainable. They have also taken this knowledge and expertise and applied it to their full range of baking pastes. Whether it’s sourcing the finest peppermint (mentha piperita) to make the best Peppermint Oil, or using only real Almond Milk and Oil of Bitter Almond for their natural Almond Extract Paste, Taylor & Colledge is committed to transform your baking with premium quality pastes, made with only the finest ingredients from around the world.

 

Flahavan's Oats

PRIZE#5 FLAHAVAN’S

Flahavan’s is giving one winner an oat prize package including a jar for overnight oats and a selection of Rolled Oats, Quick to Cook Oats, and Steel Cut Oats.

Ireland’s oldest family-owned food business is situated at the family mill in the Southeast of Ireland. Flahavan’s can trace its oat milling history back to 1785 and its expertise in producing naturally creamy oatmeal back over 230 years. A seven-generation family business, Flahavan’s is the bestselling oatmeal brand in Ireland, where people eat more oatmeal per capita than anywhere else in the world. Flahavan’s is a founding member of Origin Green, the first-ever national initiative to mandate 100% sustainability for food exports.

a Rafflecopter giveaway

Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Five (5) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #BacktoSchoolTreats Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BacktoSchoolTreats posts or entry.

 

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Baked Funfetti Doughnuts from Tara’s Multicultural Table
Bakery Style Blueberry Muffins from Comfortably Domestic
Breakfast Cookies from Home Sweet Homestead
Brioche Bread Pudding from Simply Healthyish
Chocolate Chip Maple Pecan Granola from Family Around the Table
Chocolate Malt Waffles from A Day in the Life on the Farm
Coconut Oatmeal Breakfast Bars from The Beard and The Baker
Homemade Honey Buns from The Domestic Kitchen
Nutella Waffles with Strawberry Syrup from The Redhead Baker
Oatmeal Pear Bars from Karen’s Kitchen Stories
PB&J Overnight Oats from Jolene’s Recipe Journal
Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
Peanut Butter & Jelly Muffins from The Spiffy Cookie
Triple Berry Overnight French Toast from The Nifty Foodie

Back to School Snacks:
Lavender Rice Krispie Treats from Nik Snacks
Peanut Butter Chocolate Chip Granola Bars from Simple and Savory

Back to School Desserts:
‘Ah! Sunflower’ Cupcakes from Culinary Adventures with Camilla
Almond Joy Cupcakes from Daily Dish Recipes
Back-to-School Sundae from Our Good Life
Caramel Apple Back to School Cupcakes from Big Bear’s Wife
Caramel Apple Dip from The Mandatory Mooch
Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor’s Adventures
Easy Chocolate No Bake Cookies from Jen Around the World
Chocolate Pudding & Caramel Parfait from Girl Abroad
Oatmeal Cream Pie Layer Cake from Love and Confections
Vanilla Bean Pudding Pops from Hardly A Goddess

Back to School Drinks:
Caramel Apple Iced Tea from For the Love of Food
Dairy-Free Apple Pie Smoothie from Frugal & Fit
Iced Apple Ginger Ale from Kelly Lynns Sweets and Treats
Iced Salted Caramel Latte from Hezzi-D’s Books and Cooks

Bacon Cheddar Scones

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

For my final #brunchweek recipe, I want to share with you these savory scones. I’m sure you are like “savory scones?!”, but trust me – these are delicious! They are FULL of crispy bacon and melty cheese – it’s the perfect addition to a brunch! I used Dixie Crystals granulated sugar, as well as Cabot’s amazing Vermont Sharp Cheddar in this recipe! Thanks so much to these sponsors for sending these quality ingredients my way!

**Be sure to look below the recipe for the other recipes that food bloggers are sharing for #brunchweek, as well as the great #brunchweek giveaway! So many great ideas are being shared this week!**

Bacon Cheddar Scones
Source: mildly adapted from King Arthur Flour

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tbsp. baking powder
  • 2 tsp. granulated sugar
  • 4 tbsp. cold unsalted butter
  • 1 cup very coarsely grated cheddar cheese
  • 1/2 lb. bacon, cooked, cooled and crumbled (about 1 cup)
  • 3/4 cup (+ 2 tbsp) heavy cream – you may want to have 1 cup handy, in case you need more to make the dough come together

Directions:

  1. Preheat the oven to 425 degrees F, and move a rack in the middle or upper third shelf. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine the flour, salt, baking powder and sugar. Using a pastry cutter, work the butter into the flour mixture, until the mixture is crumbly with a few remaining larger pieces of  butter. Mix in the cheese and bacon, until everything in the mixture is well distributed.
  3. Add 3/4 cup of the cream, and stir it in to combine the dough. After it’s mixed in, try squeezing the dough together with your hands. If the mixture is crumbly/won’t stay together as a cohesive piece of dough, add more cream (a little at a time) until the dough forms. Transfer the dough to a floured work surface.
  4. Form the dough into a smooth 7″ disk about 3/4 inches thick. Once it’s formed, transfer the dough to your baking sheet. Use a knife to cut the disk into 8 wedges, and separate the wedges about 1 inch apart on the sheet.
  5. For a final touch, brush the scones with some cream – this will help the dough brown. Bake the scones on the middle/upper-third rack for 22-24 minutes, until the dough is golden brown on top. Remove the scones from the oven, and allow them to cool on the pan.
  6. Enjoy these scones warm or at room temperature. Any leftover scones should be refrigerated or frozen, and reheated before service.

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Guava Lemonade from Shockingly Delicious
Mango Lemonade Vodka Cooler from The Redhead Baker

BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch

BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
Lobster Eggs from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Savory Palmiers from Caroline’s Cooking
Vegan Biscuits & Gravy from The Baking Fairy

BrunchWeek Desserts:
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Giant Donut Cake from For the Love of Food
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor’s Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Bananas Foster Pancakes

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

One of my favorite desserts that I don’t get to enjoy very often is a fresh batch of bananas foster with a heaping scoop of vanilla ice cream! It’s an indulgent mixture of bananas, brown sugar, butter and rum – SO GOOD, Y’ALL! Naturally, when I was told that I would be a part of this year’s #brunchweek, I had to incorporate bananas foster. These pancakes fit the bill – they are super sweet with ripe bananas with the delicious addition of Dixie Crystals brown sugar and cinnamon.

I added a touch of fun to these pancakes with Sweets & Treats sprinkles – these are a mix of the Banana Bread and Chunky Sugar Crystals: Gold. I absolutely love their sprinkles – they are a local company to me & they have super cute sprinkles at a reasonable price! They can also customize mixes – it’s awesome!

**Be sure to look below the recipe for the other recipes that food bloggers are sharing for #brunchweek, as well as the great #brunchweek giveaway! So many great ideas are being shared this week!**

Bananas Foster Pancakes
Source: adapted from AllRecipes

Ingredients:

  • 1 cup all-purpose flour
  • 1 tbsp. brown sugar, lightly packed
  • 2 tsp. baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 egg, beaten
  • 1 cup milk
  • 2 tbsp vegetable oil
  • 1/2 tsp. vanilla extract
  • 2 mashed ripe bananas

Directions:

  1. Combine the flour, brown sugar, baking powder, salt and cinnamon in a medium sized bowl. In a large bowl, mix the egg, milk, vegetable oil, vanilla extract and mashed bananas.
  2. Stir the flour mixture into the banana mixture, until the batter is slightly lumpy.
  3. Preheat a lightly oiled griddle or large frying pan over medium-high heat. Once the cooking surface is preheated, scoop 1/4 cup of the batter onto the griddle for each pancake. Cook the pancakes until they are golden brown on each side. Optional step – top with sprinkles, cinnamon, maple syrup and whipped cream. Enjoy!

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Take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal

BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories

BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen

BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Easy Smoothie Shooters

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

One of my favorite things about warmer weather is the ability to get fresh, local fruits this time of the year – I find that local produce is much more flavorful AND it’s a little easier on the wallet as well! I tend to make a good bit of smoothies this time of the year, because I can easily replenish my freezer supply. I wanted to share my super simple smoothie recipe with y’all today – it’s easy to remember and you can use whatever fruits you prefer! My favorite combinations are strawberry/banana, blueberry/banana and pineapple/mango!

I’m sharing this recipe with y’all as a part of #brunchweek, which I’m SUPER excited to be a part of! These smoothies are especially fun in these JoyJolt Carre Martini Glasses. These glasses are only 8 oz. so if you wanted to make multiple fruit combinations to share with a crowd, you easily can! A huge thanks to the folks at JoyJolt for being a sponsor for this year’s #brunchweek!

**Be sure to look below the recipe for more information about our #brunchweek sponsors, as well as the AMAZING giveaway that’s going on this week! Also, at the very bottom of the post are the other recipes that these talented food bloggers are sharing for #brunchweek! Feel free to check them out!**

Easy Smoothie Shooters
Source: A Nifty Foodie Original

Ingredients:

  • 1 cup milk (any type you prefer)
  • 4 oz. vanilla greek yogurt
  • 1 tbsp. honey
  • 1 – 1 1/2 cups frozen fruit (any fruit combination you prefer)

Directions:

  1. Place all ingredients in the blender (the frozen fruit measurements vary based on how thick you would like your smoothie to be). Blend all ingredients together until well-blended. Serve these in small glasses (shot glasses or fun martini glasses) – Enjoy!

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals is giving away a Keurig for BrunchWeek 2019

PRIZE #2 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Cabot gift package of assorted cheddars

PRIZE#3 JOYJOLT

Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.
Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That’s why we have created glassware equally as special and unique as your happiest moments.

Joyjolt Carre Crystal Glass Cake Stand

PRIZE#4 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

PRIZE#5 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

PRIZE#6 COOKBOOK SET

Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot – 75 big-flavor dishes that require minimal work
Dessert for Two is giving a copy of her book, Dinner Just for Two – a cookbook that inspires couples to get into the kitchen together
Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook – 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop
The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen – 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking
Cookbook set for BrunchWeek giveaway

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Take a look at what the #BrunchWeek Bloggers are creating today!

 BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make



 BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food



 BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes



 BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker



 BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen



 BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories



 BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Easy Bacon, Egg & Cheese Bake

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Disclosure: This post is sponsored by Nellie’s Free Range Eggs. I received product samples, as well as compensation, to aid in the creation of the this recipe. All opinions are mine alone.

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Happy November, friends! We are rapidly approaching my favorite time of the year, which means yay for holiday decorating, holiday baking, etc.! With that in mind, I always try to simplify other aspects of my life, while keeping myself on a budget. Breakfast is one of those things that I have to have every day, but I’ll be honest with y’all – I don’t want to have to wake up any earlier than I have to! So, that means I need something quick/easy in the mornings.

This simple bacon, egg & cheese bake requires very little work, and you can easily freeze portions! I take a portion out of the freezer, unwrap it, put it on a plate, and microwave it for about 2 minutes. Voila! Easy breakfast, y’all!

Since the eggs are the star of this breakfast dish, I tried my best to get eggs that are as flavorful as possible, and I also support brands that treat their animals as humanely as possible. That’s where Nellie’s Free Range Eggs come in! Nellie’s eggs are certified humane, which means they follow the highest standards of humane farm animal care for their chickens. They are also a B Corp Certified company! If you are interested in purchasing Nellie’s Free Range eggs, here’s their store locator. They are also all over social media: Twitter, Facebook, Instagram.

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This egg bake requires very little ingredients in this version, but it’s very customizable if you want to add more or less ingredients to the eggs. 🙂

Bacon, Egg & Cheese Egg Bake
Source: a Nifty Foodie original

Ingredients:

  • 10 large Nellie’s Free Range eggs
  • 4 strips of bacon – fully cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 1 tsp. salt
  • 1/2 tsp. pepper

Directions:

  1. Preheat your oven to 325 degrees F.
  2. Place the eggs in a large bowl, and whisk them until the eggs are well-mixed.
  3. Add the crumbled bacon, cheese, heavy cream, salt & pepper to the eggs, and mix well.
  4. Carefully pour the mixture into a greased 8×8 inch pan.
  5. Bake the egg mixture for about 40 minutes, until a knife inserted into the center comes out dry.
  6. Allow the bake to slightly cool to a warm temperature. Cut into 6 portions and enjoy (or freeze until later)!

Breakfast Night with Krusteaz

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Disclosure: This is a sponsored post for Krusteaz. All opinions are 100% my own.

Happy Valentine’s Day, y’all! I hope each of you has a wonderful day, whether it be with your significant other or whether it be a day where you treat yourself – I hope you enjoy it!

My husband and I typically do not go out for Valentine’s Day. Spending hours waiting at a crowded restaurant isn’t really our cup of tea, and we realized that quickly into our relationship. We simply are all about enjoying each other’s company, eating a home-cooked meal and watching a movie. It’s about comfort with us, and of course, we are most comfortable at home.

I know that sounds extremely boring to some of you, but as an introvert, being home is where I’m most happy. While we don’t always have dinners planned out, I know that an old favorite is breakfast for dinner. I especially love EASY breakfasts at night, like a couple of scrambled eggs with freshly made pancakes. For pancakes, one of my latest favorites is Krusteaz’s Buttermilk Pancake mix. You don’t have to worry about going to the store to grab ingredients to add to the mix…all you need is water!

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I’ll admit…I was a little leery about a mix that just needed water, but these pancakes turn out to be SO fluffy and tasty. It’s such a no-brainer to mix up the pancake batter, let it sit for a couple of minutes while the griddle is pre-heating, and get to cooking! This mix is also easy to add mix-ins. I added blueberries to our pancakes (right after you scoop the batter onto the griddle), but you could just as easily add bananas, strawberries, chocolate chips (hello, dessert!)…really, the sky is the limit to customize these to your family’s preferences, if you’d like!

With the month of February being National Hot Breakfast month, I just wanted to share with y’all the idea of an easy Breakfast for Dinner (or brinner, as a lot of people call it haha!). It’s a great way to get the family in the kitchen together, and with easy products like Krusteaz’s pancake or waffle mix around, it won’t take long for you to get dinner on the table. 🙂

Cheesy Asparagus Bacon Quiche #brunchweek

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
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TGIF, y’all! I can’t believe we are near the end of #brunchweek! It’s been a delicious week, indeed! Have y’all seen the recipes?! If you’re planning a Mother’s Day brunch, it’s definitely worth checking out some of the posts that have been shared so far! 🙂

Today, I’m sharing an amazing quiche with y’all. It’s made using ingredients from these generous #brunchweek sponsors – Cabot Creamery Coop and Michigan Asparagus. This quiche is not only delicious, but with the addition of the asparagus, this quiche also makes for a nice presentation.

For the crust, I used puff pastry dough, which takes away the prep of having to make your own crust. Then, the mixing of the ingredients is a cinch, too. No one has to know that this quiche is easy to make – they will be so impressed by the flavors in this quiche! I mean….cheese, asparagus, bacon? You can’t go wrong here!

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