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Breakfast

Everything Peppered Maple Bacon

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just got home from a crazy wild portfolio review trip in the middle-of-nowhere, Montana. So pardon my MIA. Weeks of preparation leading up to the big trip followed by a weekend of trying to prepare an empty home for a Sunday party, life has been anything but quiet. But more on that trip and some super juicy/exciting details to come. I promise. I’ll reveal once I can wrap my head around exactly what I am preparing to do.

Change is good, or at least, I pray that it is. And i’m hoping you’ll be okay with the change too, because it’s going to affect you. Well not totally. But maybe a little. Or maybe it won’t at all. Which would be super awesome. Hopefully you’ll still like me. And if you didn’t like me before then now you definitely won’t. Or maybe you will.

i’m not a total basketcase at all. any who, on another wonderful and less confusing note:

Everything’s better with butter.

which is true. but everything is even better with bacon.

and then you add everything seasoning + coarse black pepper and maple syrup and you’ve made yourself a bed of heaven on earth.

zero exaggeration or stretch of any truth there. it’s the best.

Everything Peppered Maple Bacon for ya. Living life to it’s fullest potential. Bye Felicia.

Recipe Notes:

l-a-y-e-r up your RIMMED baking sheet. emphasis on a rimmed baking sheet, because without one you’ll probably catch your oven on fire.

also don’t skimp out on layering your baking sheet with tin foil. seriously. this makes your mess so much less painful to clean. bacon grease pans = gross

oh…. but what isn’t gross? saving the leftover bacon grease for future pie or any type of fat use = winning.  just freeze away.

this is a variation on everything bagel topping. I use garlic powder vs dried minced garlic because it’s less bitter in my honest opinion. plus things were starting to get a lil chunky on the bacon so i needed to slim up the topping. i also added coarse pepper because this originally was supposed to just be peppered bacon. and then my imagination ran wild.

maple syrup. pairs really well. with. this. trust me. if you’re a sweet + salty type of person, this is the perfect combination to feed your craving.

also, make sure to only let the bacon cool for a few minutes onto the foil. it shouldn’t stick to it, but it depends on how long you leave the bacon in the oven with the maple syrup on top. the sugar can harden once cooled very quickly and could make it possibly difficult to remove the longer it cools – if that makes sense 🙂

throw it in a bloody mary! or eat it solo. Or on top of toast. or with the most delicious BLT of your life. anything goes here. But this recipe was inspired by P-diddys craving for a mac daddy bloody mary. and you know what they say, go big or go home.

5.0 from 1 reviews
Everything Peppered Maple Bacon
 
Author: 
Nutrition Information
  • Serves: 1 lb bacon
  • Serving size: 3 slices
  • Calories: 287
  • Fat: 23g
  • Carbohydrates: 15g
  • Fiber: 2.6g
  • Protein: 8.7g
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
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Bacon smothered in maple syrup and topped with delicious seasoning makes for a killer breakfast side piece, or main event.
Ingredients
  • 1 lb bacon
  • ¼ cup maple syrup
seasoning
  • 1 tbsp sesame seeds
  • 2 tsp poppy seeds
  • 2 tsp dried onion flakes
  • 2 tsp coarse salt
  • 2 tsp coarse black pepper
  • 1 tsp garlic powder
Instructions
  1. First DOUBLE line a rimmed baking sheet with foil and preheat oven to 375 degrees
  2. Next add your bacon to lined bacon sheet, spread out evenly.
  3. Place bacon into preheated oven and bake for about 20 minutes (should be almost done).
  4. Remove baking sheet and carefully brush syrup onto bacon (use all syrup evenly over pieces)
  5. Place bacon back into oven and bake for another 5-7 minutes, or until desired color/texture of bacon is achieved.
  6. Remove bacon from oven and sprinkle with peppered everything seasoning.
  7. Allow to cool for a minute before removing from foil and then EAT

 

*Fun fact: so many bamboo skewers and toothpicks were used to keep this Bloody Mary picture perfect ready. roof of mouth was poked a good 500 times.

Low Carb + Gluten Free Egg & Ham Breakfast Casserole

By

i currently could work up a sweat while bowling. that’s how out of shape i am. or feel. i get winded just from breathing alone.

what amazes me most is that i have consistently worked out five days a week for the last few years or so (before that my version of working out was any sort of movement that my finger made on the remote) and when i recently stopped working out for three weeks due to feeling like a bag of poo, it’s like i reverted to my former coach potato self.

WHYyyyyyyyy is this a thing.

well it really shouldn’t be, if it is a thing. and it’s a thing with me. which is also sort of expected. i just look at cottage cheese and it’s like,’ let’s be best friends, and can we chill on your thighs… k thanks bye’.

wompsicle.

but since i am no longer living on a diet staple of premium crackers, chicken broth & some ‘canada dry’, i am back in the kitchen, ready to taste something other than a cardboard box and meat flavored water.

and i started with one of my favorite comfort foods, egg casserole.

usually i shy away from making anything with the word ‘casserole’ because i instantly think of heavy cream and mayonnaise being key ingredients. which don’t get me wrong, i love me some mayo and extra heavy cream, however, this doesn’t work for me on a day to day basis. i need to reserve those special meals with those scale tilting ingredients, for well, special events. or days where i just don’t give a flying rats arse.

so instead i wanted to develop a comfort food staple but completely lightened up, without totally sacrificing everything i usually love about the guilty pleasure (think fluffy texture, heavy flavor, creamy goodness). though this definitely isn’t as indulgent as the classic, it definitely comes in close, and it does the trick. really well. paul agreed. he liked it a lot. or at least he told me he did so i would keep making him food. who knows. we’ll go with the first one. Low Carb + Gluten Free Egg & Ham Breakfast Casserole

also: what’s your favorite comfort food meal? especially in the spring! i’d love to try and recreate a healthier version 🙂 one of my favorite kitchen challenges (that doesn’t always work, but when it does, it good).

 

Recipe Notes:

You may pre bake your spaghetti squash ahead of time, if you’d like. I did two days before because, well, I got sidetracked. But then this made putting this meal together super last minute and under 10 minutes. Total win. If you have never baked spaghetti squash check out this recipe with a little insight on how to do it.

The great thing about a casserole is that you can literally throw whatever you want inside it. So if you don’t have the ingredients I list below on hand, feel free to improvise. Though I highly recommend ham as your meat ingredient because I mean… ham and eggs. need i say more?

I use whole milk instead of heavy cream. This really helps in terms of calorie and fat content. And you don’t want to slim down too much in fat (like non fat milk) because you want this to be moist and fluffy!

I use 1/2 tbsp of butter, so barely any. You may use oil as a substitute, though I don’t think butter is bad for you. And 1/2 tbsp for this ENTIRE casserole is pretty much nothing.

ALSO THIS DISH NEEDS TO SET OVERNIGHT. Just like the classic! This will help flavor and develop that fluffy texture that you WANT. You honestly will have hardly any idea spaghetti squash was used in this.

Low Carb + Gluten Free Egg & Ham Breakfast Casserole
 
Author: 
Nutrition Information
  • Serves: 6-8
  • Serving size: ⅛ of dish
  • Calories: 210
  • Fat: 13g
  • Carbohydrates: 10.4g
  • Fiber: 1.3g
  • Protein: 13.9g
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
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A healthy low carb and gluten free spin on a classic egg & ham breakfast casserole. Incredibly flavorful and light and fluffy in texture. You'll have no idea that it's healthy!
Ingredients
  • 1 Baked Spaghetti Squash, scooped
  • ½ tbsp unsalted butter
  • 1 tbsp minced onion
  • 1 green pepper, diced
  • 1 yellow onion, diced
  • ½ cup torn low sodium ham (deli sliced, or chunks work as well)
  • 8 eggs
  • 1½ cups whole milk
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 1 cup shredded cheese (mexican blend preferred or cheddar)
Instructions
  1. In a medium skillet over medium heat add your butter and melt.
  2. Next add your minced garlic and saute for 30 seconds.
  3. Add your green pepper & onion and cook until onions are almost translucent, about 6 minutes.
  4. Set aside.
  5. Next in a casserole dish add your spaghetti squash, pepper & onion mix, and ham. Mix together so they are evenly distributed throughout the dish. Set aside.
  6. In a large mixing bowl add your eggs, milk and all spices. Whisk together until blended.
  7. Pour egg mixture over casserole dish.
  8. Top with cheese.
  9. Cover with foil and place into the fridge and allow to dish to set overnight.
  10. Once dish has set, remove from fridge and preheat oven to 375 (allow dish to sit at room temperature for at least 20 minutes before placing into oven to ensure better and more even cooking time).
  11. Poke tiny holes into the foil and place casserole into oven on a middle rack.
  12. Bake for 45 minutes. Remove foil and continue to bake another 15 minutes, or until dish has set.
  13. Set oven to broil and broil casserole dish for about 3 minutes or until eggs develop a little bit of golden color in spots.
  14. Remove, let cool for five minutes before serving.
  15. Top with whatever you want (spices, fresh herbs, plain yogurt). Eat!

 

 

Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)

By

 

 

Guys.

HAPPY Turkey Day! I’ll be spending my day at P-masta flex’s home with David and we are suuuuper excited. I also have five days to myself with the baby-child which has added an extra pep to my step (and also bracing myself for 10 thousand tantrums, because… toddlers and tantrums are a fact and real). Anywho. What are your plans and if you are a parent what is your best method for dealing with toddler meltdown moments. Affective parenting tips would be grrrrreeeeeeaaaaat. Also no bribes, because I’m currently trying to get out myself out of the rabbit hole as he requests a “target” trip whenever we are negotiating. No bueno.

Moving forward….

ITS THANKSGIVING. And I’m up writing a post to avoid my two pies and ten thousand loaves of bread I’m about to bake up. I also decided that you too might be up to your ears in pumpkin puree and have all sorts extra ingredients that you normally don’t have just casually lying around and might want to put them to good use while keeping things LIGHT on the belly.

Why keep it light?

Oh i don’t know. thanksgiving? how many pants do i need taken out before Kris Kringle rolls his big ol’ booty on over? We probably could share pantaloons by then. Which is why this year I am trying to focus on ‘healthier alternatives’ that don’t taste like a total alternative in my mouth. you get what i’ma saying?

No steamed broccoli with zero salt.

I’m talking more like pan fried broccoli with ghee and spiced TF up. Substituting bad fats for better fats. Being more aware.

Duh.

But also I have a child. So just juicing my life away isn’t an option while I’m making PB & J’s, pastas, ham sandwiches, you know, the usual brown diet that my son partakes in. Those temptations will eventually get to me if i’m just drinking beet juice and wanting to die of Earth poisoning flavor.

Yes, i’m comparing juices to poisoned Earth. Because to me, anything straight out of the ground pretty much tastes like dirt unless its triple washed, shaved, drowned in some sort of fat and totally spiced. Ain’t never gonna change.

But anywho. These pancakes. They are totally healthy and an amazing treat for the morning. Gluten free (check). Protein packed (check) No super processed sweeteners (check) Fiber Filled (check) and most importantly Simple Simple Simple. Oh also they are KID TESTED and mom approved (ten thousand checks right thurrr). Also two pancakes = 168 calories. So instead eat 3 or 4 or MORE. If you want. But two had me feeling full and good to go.

Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)

also:::: His sweater is from Zara Kids – you can get yourself one now. I size down as he is a “little” on the smaller side, and Zara runs on the larger side. Super soft and this kid is very particular about his sweaters.

 

 

 

 

 

Recipe Notes:

NO NEED for a gluten free flour blend. I actually refuse to make anything that involves a mixture of ten thousand different types of flours. Why? because i’m not actually gluten intolerant or celiacs. When I try to eat less gluten it’s because of health / skin / diet. I have personally noticed that a large intake of gluten leads to me making poorer choices in everything. So just making bread to replace my normal sandwich bread isn’t doing anything for my diet. That loaded sandwich with extra mayo is gonna stick to my body regardless of gluten free bread or not. So I prefer just to cut that part out right away. SO anyways. Simple ingredients. Almond flour & Flaxseed Meal. Both ingredients I have in my pantry at all times. They work really well together and are great sources of both protein and fiber.

Pure maple syrup if you wanna get fancy and keep with the unprocessed gig. You don’t need much in the pancakes and totally optional to pour it on top! They’re pretty good without anything however……. soggy pancakes are my jam so I love syrup on top.

Pumpkin puree – not to be mistaken for pumpkin PIE puree. One is pure… the other has a bunch of stuff in it that makes it taste beyond artificial. HOWEVER. If this is all you have, use it! Just reduce the maple syrup addition by half.

Also because there is no additional flours added, these bad boys are SUUUUPER soft and delicate. Meaning patience while they cook and be forgiving of their ugly appearance. 3 minutes on one side and 1-2 minutes on the other. If you are impatient then you’re gonna end up with a crumbly blob that still tastes really good, but you have to be okay with serving weird af shapes.

That’s it!

NOW stop reading and go bake yoself a pie.

 

Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)
 
Author: 
Nutrition Information
  • Serves: 10 pancakes
  • Serving size: 2 pancakes
  • Calories: 168
  • Fat: 9g
  • Unsaturated fat: 1.3g
  • Carbohydrates: 16.5g
  • Fiber: 3.2g
  • Protein: 5g
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
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Incredibly tasty pancakes filled with maple syrup, pumpkin puree and are made gluten free and delicious!!!! Packed with extra fiber and extra tasty flavor.
Ingredients
  • 1⅔ cup almond flour
  • ¼ cup flaxseed meal
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup pumpkin puree
  • ¾ cup unsweetened almond milk
  • ¼ cup pure maple syrup
Instructions
  1. First preheat an oven to the lowest temperature so pancakes can keep warm while you make.
  2. In a medium sized bowl add your flour, flaxseed, baking powder and salt. Mix together and set aside.
  3. In a separate small bowl add your eggs, vanilla extract, pumpkin puree, almond milk and maple syrup. Whisk until fully blended.
  4. Next fold you wet ingredients into your dry ingredients, and mix until just fully incorporated.
  5. Preheat a pan over medium heat. Add a little bit of fat when pan is heated and then pour about a ¼ cup of batter into pan.
  6. Let pancake cook for 3.5 minutes on one side, flip over VERY carefully as these pancakes are incredibly soft and fluffy, and then cook for another 1.5 minutes.
  7. Optionally: Place pancake onto a lined baking sheet or on a heat proof plate or pie pan in the oven to keep warm while you cook other pancakes.
  8. Repeat cooking processuntil batter is used up. Makes about 10 pancakes, 2 per person.

 

 

 

Savory Butternut Squash, Sage & Tahini Gluten Free Bread

By

i’m currently in mourning over celebrating my twenty-first birthday for the ninth time.

my age bracket on paper has officially changed and i’ve been having thoughts of impending doom since my d-day. i wish i could say this was an exaggeration of my current thoughts, but it’s not. however. I’ve also been watching “The Man in the High Castle” right before I go to bed while sipping on Elderberry infused tea and I’m pretty sure this may or may not have something to do with it…..

that elderberry is nothing but a bad trip after a dark show, yet somehow i put myself through this self torture knowing the potential outcome: complete insomnia paired with sweaty palms and self induced heart palpitations.

talking about ringing in a new decade with grace, no such thing, womp.

On a lighter note. IT’s FINALLY FALLISH. And I couldn’t be more pumped. and I can continue to embrace my butternut squash addiction. yet now it is a little more justified. i hope you love it as much as i do………………. because that’s basically all i use in my recipes. also because i’m on this thing called “eating better so I can fit into last years winter wardrobe because broke girls broke” and butternut squash literally slays in that department (and keeps me feeling full and satisfied).

SO. This bread: Savory Butternut Squash, Sage & Tahini Gluten Free Bread. AND ITS MOIST. Apologies if you despise that word, so let me say it again a little more slowwwly, moooiiiiiiissssssssssssssssssst.

Recipe Notes:

I have a hard time with gluten free bread because of texture. When I eat bread, or like a speciality bread, the first thing i look for is its density, crumb and moisture content. Weird probably but I’m a sensory child and something can have the best flavor in the world but if the texture is not there, I’m out.

I was looking for a texture comparable to zucchini bread/banana bread, etc. I used shredded raw butternut squash (actually ended up processing it with my vitamix to cut the time in half). Olive oil for my fat (because of health and flavor) And then my favorite mix of gluten free rolled oats (processed myself), flax seed meal & almond flour.

I also used tahini paste for extra protein and nutty flavor that would compliment the butternut squash.

I also used ground sage to give a little more worth and dynamic in this bread. I wanted bold yet subtle hints of flavor with every bite.

ALSO: You can serve this with savory and sweet toppings. Sweet as in fig jam, honey, dates, etc. Something probably in that department. And then butter, hummus spread, really anything you name here would be great on top as well! It is wonderful at room temperature or toasted in the broiler for continual eating (if you have any leftovers). I like mine with a hint of sweetness in the morning and savory in the evening.

Savory Butternut Squash, Sage & Tahini Gluten Free Bread
Nutrition Information
  • Serves: 8 slices
  • Serving size: 1 slice
  • Calories: 285
  • Fat: 25g
  • Saturated fat: 3.6g
  • Carbohydrates: 12.3g
  • Fiber: 3.4g
  • Protein: 6g
Prep time: 
Cook time: 
Total time: 
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Gluten Free savory butternut squash bread made with tahini and sage makes for a high protein and nutritious breakfast or wonderful snack alongside lunch and dinner. Healthy and delicious!
Ingredients
  • 2½ cups butternut squash cubes
  • ⅓ cup olive oil + ¼ cup olive oil
  • 2 cups gluten free rolled oats
  • ¼ cup flax seed meal
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • ½ tsp ground sage
  • 1 tsp kosher salt
  • ¼ cup tahini paste
  • 2 large eggs
  • Optional Toppings:
  • 1 tbsp pepitas
  • 1 tbsp shredded sharp cheese (parmesan, asiago, etc)
Instructions
  1. Preheat oven to 375 and line an 8" x 4" loaf pan with parchment paper.
  2. In a high powered blender add your two cups of butternut squash and ⅓ cup olive oil and blend until almost fine pieces are mixed. Remove and set aside.
  3. In the same blender (you may rinse real quick) add your oats and pulse until grounded. Next add your flax seed meal, almond flour, baking powder, baking soda, ground sage, garlic powder and salt. Blend until mixed together.
  4. Next add your tahini, butternut squash shreds, remaining ¼ cup of olive oil and eggs.
  5. Blend until all ingredients are combined.
  6. Pour ingredients to prepared loaf pan. Top with optional Pepitas and cheese.
  7. Place into oven for 45 - 50 minutes.
  8. Remove from oven and let cool for 20 minutes in pan. Remove from pan and let cool on a wired rack.
  9. Eat alone or with a sweet or savory spread.

 

EASY Black Bean & Pumpkin Chocolate Chip Brownies (GF)

By

 

 

 

 

WHOA.

i wore a dress yesterday and was sweating like a pig. also it’s october. so that’s wonderful.

but you know what the worst part is!?

MOSQUITOES.

they are out to kill me. i swear. they have all plotted my slow death by attacking my feet every evening.

((  note: i can’t sleep with my feet under the covers, i’d rather go swimming with a turtleneck on and a pocket filled with bricks than put my feet under fabric at night. ))

but for real. i’m being hunted. and i’m so itchy. unless my feet have chicken pox. i actually didn’t think of that possibility until now.

but i’m also almost 30 so i think i have a higher chance of coming down with the ol’ shingle dingle than sir-pox-a-lot. so will stick with the mosquito diagnosis.

anyone else experiencing a surplus in mutant bugs this fall? or at least anyone in the midwest? help me. please. this is terrible.

anyways. i’m done giving these blood suckers space on this website so back to the reason for this post. a recipe !

but not just any ol’ recipe. i’ve been on a steady incline in my weight due to the most obvious reason, aging + eating WAY TOO MUCH and have been on a serious mission to create a recipe that is both healthy AND delicious. but i guess that is always the goal for this website. only on occasion do you actually see a recipe where zero poos are given and i add everything under the sun that causes some serious cottage cheese to the upper thigh region.

EASY Black Bean & Pumpkin Chocolate Chip Brownies (GF). yes. black bean brownies. old news, i am very aware. which is why i decided i needed to change it up a lil bit. i added pumpkin puree (because fall) and used maple syrup in replacement of sugar (because, maple) and added some hidden health like flax meal. For my kiddo because he is currently on the “brown” diet and needs any bit of nutritional value that he can get (and it usually needs to be hidden).

and you know what!? HE LIKED IT. HE REALLY LIKED IT.

so go getchyu some.

 

 

 

 

 

Recipe Notes:

Any brand of canned black beans will work here. If you are super fancy you can go ahead and soak your own dried beans in water and use those. But just make sure if you are using canned beans to NOT skip rinsing and draining! You don’t want bean water in your brownies. ew. That will give it a bean flavor. So rinse, repeat.

Pumpkin puree! NOT to be mistaken for pumpkin pie puree. That has a ton of sugar and other nonsense that you simply do not need. However if you were to sub in pumpkin pie puree….. i’m sure you wouldn’t need to add any more sugar? But it’d be weird for sure.

Pure maple syrup works as a wonderful substitute for sugar here. In fact, I usually use this sugar substitute for the majority of my baking these days (when appropriate).

Flax seed meal. Is wonderful. And not only has incredibly nutritional value (however if you have any serious intestinal issues – check with your doctor first before using) and this helps with the texture! So i highly recommend!

Chocolate chips: I use organic semi sweet chips for this recipe. However any chocolate chips will do. But i would stay away from unsweetened chocolate. The sweet chocolate chips really help with making this taste more like a dessert that you actually enjoy eating, then eating a dessert and just eating it because it’s a healthier option (if this makes any sense). I don’t like to eat things, just to eat them. I like to eat things that actually taste delicious. There is a brand of chocolate chips out there (i think it’s called ‘ Good Life’) that is sweet, gf and dairy free. So if you’re on that kick – try those.

And lastly: the baking time. One of the biggest problems I think people may have when it comes to baking their black bean brownies… is over done. Baking them like they are regular flour filled brownies. This is a BIG no-no. It’s a weird texture that clearly is a brownie imposter. WHICH IS WHY it is important to take them out when they feel “under cooked”. Trust me, they are not undercooked – they are just fudgy and delicious. Which is why it is also important that once the brownies are out of the oven and cool down for an hour at room temperature, they need to be placed into the fridge for an additional hour or two. Seriously. This makes slicing MUCH easier (because they are SUPER fudgy) and honestly, the flavor becomes more decadent like. I feel like i’m totally cheating on my diet when I eat these bad boys for breakfast, or dessert. They taste like they should be HORRIBLE for you. And they aren’t! THAT is when you know you’ve done well.

5.0 from 1 reviews
EASY Black Bean & Pumpkin Chocolate Chip Brownies (GF)
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 12
  • Calories: 195
  • Fiber: 4.9 grams
  • Protein: 5.2 grams
Recipe type: Dessert/Breakfast
Prep time: 
Cook time: 
Total time: 
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Brownies that are made using black bean and pumpkin puree creating a healthier option that doesn't taste healthy at all! Great for the family. Budget Friendly and gluten free.
Ingredients
  • 15 oz can black beans, drained & rinsed
  • 15 oz can pure pumpkin puree
  • ¾ cup cocoa powder (unsweetened)
  • 2 large eggs
  • ¼ cup olive oil
  • 2 tbsp strong brewed coffee (mornings leftovers)
  • 3 tbsp flaxseed meal
  • ¾ cup pure maple syrup
  • ½ tsp salt
  • 1 tbsp baking soda
  • 1 cup semi sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 10" skilled or an 8x8 baking dish with parchment paper and spray with a little bit of nonstick spray (I used olive oil spray).
  3. Using a HIGH powered blender add your black beans, pumpkin puree and coco powder. Blend on HIGH until black beans are completely broken down and mix is combined into a fine puree.
  4. Add remaining ingredients except for chocolate chips and blend for another 30 seconds, or until completely mixed together.
  5. Pour puree mixture into your lined baking dish. Sprinkle on top with 1 cup of chocolate chips.
  6. Place in preheated oven and bake for about 40-45 minutes.
  7. Remove from oven and let cool down for an hour at room temperature. Once cooled down, cover with foil and place in fridge for an additional 1-2 hours, slice and serve.
  8. Store in fridge.

 

 

White Chocolate Creme Fraiche ‘Puddin-Cotta’ with Brandied Blackberry Sauce

By

My Lavender BluesMy Lavender BluesMy Lavender Blues

i’ve really been into eating multiple breakfasts these days.

with a full dose of remorse come breakfast numero three.

i don’t fully understand WHY i do that to myself. i think it’s actually because my bellyache doesn’t come around until three hours later – post consumptions. which is total poo, my brain & stomach have some serious miscommunication issues and need therapy STAT.

(also tbt to The Mask).

any who. breakfasts’s’s.

some doctor on the internet told me that i should actually SKIP breakfast all together if this keeps happening.

he’s obviously a robot. and then he goes on about how skipping breakfast is great for anti-aging.

unless growing gray hairs as i stress about not eating is considered reverse aging then think again mr MD, think again.

Any who, a perfectly textured blend of pudding meets panna cotta with notes of creme fraiche & white chocolate and then covered with a layer of brandied blackberry sauce is 100 percent on my breakfast line up, and I don’t give a hoot. World, meet, puddin’-cotta.

My Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender Blues

Recipe Notes:

Looking for a more traditional panna cotta? Then you probably need to look somewhere else……

just sayin’

I am a textured driven person when it comes to developing recipes and traditional panna cotta is a borderline ‘red zone’ texture (not totally in the red though, because i could probably force myself to eat it and be slightly happy, unlike a cooked mushroom, 100 percent red zone material where spitting in my napkin is 100 percent going d-o-w-n). Which is why I ended up lowering the gelatin content and adding a couple of other creamy ingredients, which allowed me to create more of a pudding like texture without going full blown ‘panna cotta’.

As for the blackberry sauce…. super simple, just make sure you cook off the alcohol instead of taking the sauce off the burner immediately after you add the brandy. You’ll be drunk after one bite (totally kidding, you light weight). Alcohol needs a little time to cook off so you’re just left with the brandy flavor notes vs feeling like a drunk (but this is a judge zone free blog, SO i totally understand if you swig a shot or two while cooking, whatever makes us better parents, or people).

Also! I had made this dish for a dinner I did a couple weeks back with Eckerts Farm! Take a look at that post in case you missed it. ALSO. the coolest part about purchasing local from Eckerts is that they have a “pick your own” blackberry garden, which is incredibly beautiful and super tasty 🙂

😉

White Chocolate Creme Fraiche 'Puddin-Cotta' with Brandied Blackberry Sauce
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Ingredients
Puddin-cotta
  • 1.5 tsp unflavored gelatin
  • ¼ cup whole milk
  • 2 cups heavy cream
  • 1 cup creme fraiche
  • ¼ cup granulated sugar
  • 1 stick vanilla bean
  • 2 oz white chocolate bar (no chips please)
  • 1 tbsp coconut cream
Sauce
  • 3 cups blackberries
  • 2 tbsp brown sugar
  • 1 oz brandy
  • ½ lemon, squeezed (or about 1 tbsp fresh lemon juice)
Blackberry + White Chocolate dusting for optional garnish
Instructions
Puddin-Cotta
  1. In a small bowl mix your gelatin and ¼ cup milk together, set aside
  2. Next in a medium pot over medium heat add your heavy cream, creme fraiche and granulated sugar.
  3. Bring to a boil (while whisking) and then remove from heat.
  4. Add your vanilla bean, white chocolate and coconut cream.
  5. Whisk together until white chocolate melts and then divide the puddin-cotta into individually sized serving bowls (ramekins or small canning jars work well).
  6. Next bring to room temperature and then place in fridge for 4-6 hours until puddin-cotta has set.
  7. Top with blackberry sauce (see below) and optional garnish of blackberry + white chocolate shavings.
Blackberry Sauce
  1. In a small pot add your blackberries, brown sugar and lemon. Turn heat up to medium-high and smash blackberries with back of fork (or whatever smashing method you prefer).
  2. Bring to a boil, add your brandy, and then lower to a simmer stirring mix occasionally.
  3. Let blackberry sauce continue to simmer for about 6-8 minutes and then remove from heat.
  4. Push blackberry sauce through fine sieve and set discard chunky seed/content.
  5. Place strained blackberry sauce into fridge until ready to use. May reheat if prefer to serve warm.

My Lavender BluesMy Lavender Blues

Brandied Peaches // A Film, A First

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so for those of you reading my blog for the very first time, i did this dinner thing a couple of weeks ago at Eckerts Farm and am now putting up recipes for some of dishes that my brother in law & I created!

This particular post is for the brandied peaches that we poured over a GIGUNDO pork chop which we served on top of a bed of pea tendrils (yes those are a thing, and they’re quite delicious) and cheesy grits!

One of my FAVORITE things about brandied peaches is that they are SO incredibly versatile and take absolutely no time to throw together. You can change spices depending on the dish (sweet vs savory) or make a half batch sweet and a half batch savory all at once. win-win.

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any who, i went back to eckerts farm with my people and creepily followed them around with a camera. see below.

and speaking of which: you guys i did something. it’s called video. say it with me. vi-dee-ohhhhh. and i seriously enjoyed myself way more than one should probably admit.

and i didn’t do it by myself either. the boyf helped me. and he helped me edit it. and no, it’s not perfect, but we are for sure going to keep on doing these lil do-dads. stay tuned.

so for now, take a look-see and let me know what you think. and if your thoughts are incredibly negative…….

.My Lavender Blues

kidding (sort of)

 

Recipe Notes:

If your peaches are not fully ripe – don’t fret! The peaches in my video were day of peaches, I didn’t let the ripen as I normally would since I knew I would be cooking them down and adding sweet peach preserves and a little brown sugar. And if they are in true ripened form, then that is just a bonus!

I served my brandied peaches over a cheesy stuffed pork loin wrapped in bacon that I purchased from Eckerts to save me some time 🙂 HOWEVER, I think this would be reeeealllyyy good served over my butternut squash and prosciutto stuffed pork loin

 

Brandied Peaches
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Ingredients
  • 5 peaches, outer skin removed, and chopped into ½" pieces
  • ⅓ cup peach preserves
  • 2 tbsp unsalted butter
  • 2 tsp thyme
  • 2 tsp california garlic powder
  • 1 tbsp brown sugar
  • 3 tbsp brandy
Instructions
  1. First in a small pan over medium heat add your peaches, butter and peach preserves
  2. Place pan over medium heat and cover with lid, stirring every couple minutes. Do this for about 6 minutes.
  3. Next add your thyme, garlic powder, brown sugar & brandy.
  4. Mix together and place back over medium heat.
  5. Cover with lid and allow to cook for about 6 more minutes, stirring occasionally.
  6. Eat alone or serve over some pork chops & cheesy grits!

My Lavender BluesMy Lavender Blues

 

My Not So Studio, Studio & EASY Flawless Iced Coffee

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Oh hi there.

Welcome to my not so studio, studio. At home. Where I have attempted to organize my life in this room just for your eyes. Don’t let the cleanliness fool you. I’m currently stepping on a mound of acorns because my son decided to make himself “coffee”. And acorns just happened to be his one and only ingredient. And I just happen to have a giant bin of them for a shoot I did last year. and now am regretting not throwing them away. But am almost questioning the amount of coffee I drink since that is my sons current beverage of choice. But totally not regretting it because this iced coffee is ridiculously good and I’ve found a way to make it ridiculously easy. and flawless. because. when is it not…. ?

The key for coffee made easy? I like to use my nespresso machine. I use the Gourmesso coffee capsules because they just happen to be my brand of choice and iced coffee is what i currently need due to the heat wave of death we are experiencing in the midwest. So heres what you do: before bed, fill a couple of ice cube molds (I did four) with coffee and then fill several molds with milk (unless you prefer your coffee black, ya weirdo). Let freeze overnight. And then in the morning make yourself a cup of coffee as per usual, add  one-two regular ice cubes, then dig out a couple of  iced coffee cubes & milk cubes, add them to your cup and VOILA. You’ve got yourself a giant cup of iced coffee, made in seconds, that stays super cold and never tastes watery. And if you really want to speed up your entire morning try this iced cup of coffee with these on the go vegan breakfast ice cream bars. You’re basically battling the sweat storm with sweet yummies. A battle worth fighting for.

Winning.

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Anywho, this room has been a work in progress since I’ve moved in, but mostly because I tried shooting in every single room in my condo since i work off of natural light, and this room showed the least disappointment. I gathered most of my inspiration from my favorite duo at Jersey Ice Cream Co. Their work is so inspiring! Half of the furniture that you see in this room has been refurbished, and the other half bought for really stinking cheap (lamp: clearance @ Target, chair: floor sale @ west elm, prop shelf @ ikea (stained by my mamacita) and linen basket @ home goods). Anywho, nothing fancy here so sit back, grab yoself an iced cup of jo, take one deep breath, and then the tour will be over. Because the room is super small. *yay*

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** I actually shoot with a nikon, but needed a “stand in” camera while I took the picture so the tripod wasn’t naked.

And that’s all folks. For now 😉

My Lavender Blues

quit looking at me smalls

 

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Iced Coffee On The Go Hack
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Ingredients
  • 4 cups coffee
  • ½ cup milk
  • ½ cup water
Instructions
  1. First what you'll need to do is brew one cup of coffee.
  2. Once coffee has finished brewing add evenly into ice cube molds.
  3. Next divide milk into ice cube molds.
  4. Divide water into ice cube mold.
  5. Let freeze overnight.
  6. The next day when ready to have your fresh pot of cold brew, brew yourself 3 cups of coffee.
  7. Pour into a tall glass filled with two water ice cubes.
  8. Next add 2-4 coffee ice cubes.
  9. Add 1-2 milk ice cubes.
  10. ENJOY.