chimesblog

Last weekend, I was at Market Day from 9 AM-2 PM selling my wares. Mark took some of his undergrad students that he’s mentoring down to Des Moines for the Farmers Market and for Market Day. He picked up some fabulous delicious breads.

He got me a cinnamon roll, which I decided to save for Sunday AM.  But, for some reason, it was unfrosted. This was blasphemy.

Never fear!

I managed to obtain some frosting shots from my friend Darby as she was getting rid of what she had left for the day (she sells amazing cupcakes and delicious frosting). I had 4 different flavors — lavender, cream cheese, lemonade and some kind of spice. All of which are delicious.  But the clear winner was the cream cheese frosting with the cinnamon roll.

I wish I knew where Mark had gotten the cinnamon roll … either way, it was a good breakfast.

PS: since I almost forgot — Happy Independence Day!!

Share on Facebook

So, I decided not to go to the grocery store this weekend.  So, we made due with what was in the house for breakfast and dinner, which made for a couple of interesting recipes! Again, I don’t have any pictures. Mostly because I was mad that some of the pancakes burned (so be careful with these!).

Cornmeal Pancakes with Blueberry Maple Syrup

For pancakes

• 3/4 cup wheat flour
• 1/2 cup cornmeal
• 3 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon nutmeg, ground
• 2 large eggs, separated and at room temp
• 1 cup skim milk, room temp
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract

1. Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
2. In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
4. Whip egg whites until they have soft peaks.
5. Fold the whipped egg whites into the batter.
6. Heat a large nonstick skillet over medium heat.
7. Lightly coat the surface with butter.
8. Pour about 1/4 cup of the batter into the skillet for each pancake.
9. Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
10. Flip pancakes and cook for another minute or so on the other side. Be careful — these burn easily.
11. Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
12. Serve pancakes with warm blueberry syrup.

For blueberry syrup

• 1 cup blueberries, or mixed berries (I used half blueberries and half blackberries)
• 1/4 cup maple syrup
• 1/2 t cinnamon (or more if you love cinnamon!)

1. Toss the blueberries and maple syrup in a small saucepan.
2. Add cinnamon and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.

Share on Facebook

I realized that Mark and I tend to make a really great item for a breakfast (which turns into brunch, and sometimes almost dinner) just about every Sunday. Thus, I’m adding a Sunday Brunch section.

This is actually installment #2.

My parents got me this cookbook a while ago from their B&B they stayed at in South Dakota. I had flipped through it a few times, but never really mustered up the energy to make anything out of it. I gave it to Mark to comb through and find something really great.  He came across a recipe for a quiche that used hashbrowns for crust.  So, like he always does, he used that recipe as a starting point to make something really great.  Sorry, I don’t have any photos. It was too delicious not to eat before I could get my camera ready.

Cheesy Sausage Quiche with Hashbrown Crust

1/2 pkg simply potatoes hashbrowns
2 T butter or margarine
salt and pepper to taste
4 sausages (we used turkey sausage)
1 small yellow onion, diced
1 small green pepper, diced
3/4 c shredded cheddar jack cheese (can sub your fav cheese here)
3 eggs
1 T fresh parsley
1/2 c milk
1/2 c cottage cheese

Preheat oven to 425°. Grease a 9″ pie or round pan with 1 T butter. Press hashbrowns in pan and up the sides of pan to make a crust. Season with salt and pepper. Dollap remaining butter along hashbrowns to help them get crispy in the oven. Bake hashbrowns for 10-15 mins, or until desired crispness. Meanwhile, cook sausage, onion and pepper in a medium frying pan for 8-10 minutes.  Remove hashbrown crust from oven. Reduce heat to 325° (we ended up doing 350° because my oven sucks).  Pour sausage mixture over crust. Sprinkle cheese over sausage mixture.  In a small bowl, beat the eggs, parsley, milk and cottage cheese. Pour egg mixture over the sausage, cheese and hashbrowns.  Return to oven and bake for 45 minutes (check on it at 30 mins).  Quiche is done when a knife inserted in the middle comes out clean.  Quiche serves 2-4 people.

Share on Facebook