Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Monday, September 21, 2020

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle / #Pumpkin Week

 Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!

Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle

(Feeds 4)

(printable recipe at end of page)

1 cup Pumpkin

1/2 cup Brown Sugar

1/2 teaspoon Pumpkin Pie Spice

1 egg

1 Box Pepperidge Farm Puff Pastry

Milk Chocolate

Heath Milk Chocolate English Toffee Bits

 

Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.

 

Mix ingredients together.

 

Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.

Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes. 

Remove from the oven and let cool.

To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.

Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy! 


Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!

 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

 

 puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats

Yield: 10-12
Author: The Freshman Cook
Print
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Ingredients:

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
  • 1 cup Pumpkin
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 egg
  • 1 Box Pepperidge Farm Puff Pastry
  • Milk Chocolate
  • Heath Milk Chocolate English Toffee Bits

Instructions:

  1. Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
  2. Mix ingredients together.
  3. Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
  4. Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
  5. Remove from the oven and let cool.
  6. To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
  7. Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Easy PumpkinTurnovers
Created using The Recipes Generator

Tuesday, June 16, 2020

Blueberry and Cream Breakfast Pastry / #BerryWeek

I hope you are enjoying #BerryWeek, and finding a lot of "must try" recipes! Monday I shared a recipe that is the perfect topper for a bowl of ice cream on a warm summer evening, Very Berry Salsa! I hope you will give it a try. It is super easy and very refreshing! 

Today's recipe is a little different. Blueberry and Cream Breakfast Pastry! Using fresh blueberries and homemade pastry cream, I decided to go with a pre-made crescent dough to make this recipe easier, allowing you more time to enjoy the incredible flavors and tastes that are the Blueberry and Cream Breakfast Pastry. You will want to make this over and over once you see how easy it is! Let's get started!



Blueberry Breakfast Pastry  
(printable recipe at end of page)
(makes 4-5 pastries)

 2 cups Milk
1/4 cup Sugar
2 Egg Yolks
1 Egg
1/4 cup Cornstarch
1/3 cup Sugar
2 tablespoon Butter
1 teaspoon Vanilla
1 package Crescent Dough
Fresh Blueberries
Semi Sweet Chocolate



Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.

 In a medium bowl, whisk together the egg yolks and egg.


In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!


Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.

Pour the cream into a heat proof container.

Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.

When you are ready to make your pastry, unroll the dough on a cutting board.

Cut the dough into any size you want. I cut them to about a 3"x4" piece. Spread pastry cream over the pieces of dough.

Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.

Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving. Enjoy!

Thank you for joining me for #BerryWeek! I hope you enjoyed this recipe and please let me know what you think if you try it!

Don't forget to check out all my fellow bakers and their amazingly delicious recipes they are sharing today! Here is the lip smacking list:

Wednesday Berry Week Recipes





Blueberry and Cream Breakfast Pastry
Print

Blueberry and Cream Breakfast Pastry

Yield: approx. 6
Author:

Ingredients:

  • 2 cups Milk
  • 1/4 cup Sugar
  • 2 Egg Yolks
  • 1 Egg
  • 1/4 cup Cornstarch
  • 1/3 cup Sugar
  • 2 tablespoon Butter
  • 1 teaspoon Vanilla
  • 1 package Crescent Dough
  • Fresh Blueberries
  • Semi Sweet Chocolate

Instructions:

  1. Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg.
  3. In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!
  4. Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom.
  5. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.
  6. Pour the cream into a heat proof container.
  7. Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.
  8. When you are ready to make your pastry, unroll the dough on a cutting board.
  9. Cut the dough into any size you want. I cut them to about a 3x4" piece. Spread pastry cream over the pieces of dough.
  10. Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.
  11. Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving.
blueberries, pastry cream, pastries, morning goodies, fresh blueberries, homemade pastry cream, breakfast, dessert
breakfast, snack, dessert
pastries
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BerryWeek
Created using The Recipes Generator




























Monday, August 6, 2018

Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 


Kielbasa and Cheddar Mini Omelette Cups 
(printable recipe at end of page)
(makes 24 Mini Omelette Cups)

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese


Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.
Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

Monday #FarmersMarketWeek Recipes





Yield: 24 Mini Cups

Kielbasa and Cheddar Mini Omelette Cups

ingredients:

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese

instructions:


  1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
  2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
  3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
  4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
  5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
  6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
  7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
  8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
  9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!
Created using The Recipes Generator

Monday, November 27, 2017

French Toast Bites / #FrenchToastDay

Did you know that today is National French Toast Day? It really is!! So, what better way to celebrate than with these French Toast bites! These bites are made with leftover dinner rolls I had in the freezer and I made them two ways. One with just the french toast, and a second way with sausage added.

French Toast Bites
(printable recipe at end of page)
6-7 small Wheat Buns
Butter
3 Eggs 
2/3 cup Milk
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
2 teaspoon Vanilla
Confectioners Sugar
Sugar Free Syrup 


Chop the buns into small, bite size pieces. 
In a bowl, mix together the eggs, milk, cinnamon, nutmeg and vanilla.
Place sausage patties in frying pan and cook, flipping several times. Cut into 4 pieces when done cooking.
Melt butter in large frying pan. Dunk the bread cubes in to the milk mix. Push bread down into milk to totally cover. Place bread into pan and cook until pieces become browned and egg sets up on some of the pieces. 
Skewer pieces of french toast, and set on plate. Drizzle with syrup and garnish with confectioner's sugar.
Add sausage quarters to some of the french toast bites for a tasty change!
Thank you for stopping by today and celebrating #FrenchToastDay with me! Clink on the links below to find more tasty french toast recipes from my fellow bloggers. 




  • Churro French Toast by Family Around The Table


  • Cinnamon Roll French Toast. by I Just Make Sandwiches


  • French Toast Bites by The Freshman Cook


  • French Toast Sticks by A Day in the Life on the Farm


  • Garlicky Chard-Stuffed French Toast by Culinary Adventures with Camilla


  • Overnight Eggnog French Toast by Faith, Hope, Love, & Luck Survive Despite a Whiskered    Accomplice


  • Pizza Stuffed French Toast by A Kitchen Hoor's Adventures


  • Rabanada by Palatable Pastime


  • Savory French Toast Breakfast Sandwich by Amy's Cooking Adventures


  • Strawberry Cream Cheese Stuffed French Toast by Cindy's Recipes and Writings


  • Torrijas - Spanish French toast by Caroline's Cooking

  • French Toast Bites

    ingredients:


    • 6-7 small Wheat Buns
      Butter
      3 Eggs 
      2/3 cup Milk
      1/2 teaspoon Cinnamon
      1/4 teaspoon Ground Nutmeg
      2 teaspoon Vanilla
      Confectioners Sugar
      Sugar Free Syrup

    instructions:


    1. Chop the buns into small, bite size pieces.
    2. In a bowl, mix together the eggs, milk, cinnamon, nutmeg and vanilla.
    3. Place sausage patties in frying pan and cook, flipping several times. Cut into 4 pieces when done cooking.
    4. Melt butter in large frying pan. Dunk the bread cubes in to the milk mix. Push bread down into milk to totally cover. Place bread into pan and cook until pieces become browned and egg sets up on some of the pieces.
    5. Skewer pieces of french toast, and set on plate. Drizzle with syrup and garnish with confectioner's sugar.
    6. Add sausage quarters to some of the french toast bites for a tasty change!
    Created using The Recipes Generator