Acai Smoothie Bowls

Smoothie bowls are a fun, colorful, and healthy option for breakfast! We love this easy recipe featuring vibrant acaí (ah-sigh-EE) berries. Simply blend all of the ingredients together until smooth. Have fun placing delicious garnishes on top in a beautiful way. Breakfast is served!

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Acai Smoothie Bowls
Serves 2

Ingredients:

7 ounces frozen açai berry packets (substitute 1 cup of frozen mango or berries if not using acai packets)
1/2 frozen banana
1/2 cup blueberries (fresh or frozen)
1 cup fresh spinach leaves
1 tablespoon ground flax seed
1/2 cup oat milk (or a milk of your choice)

Garnishes:

fresh banana slices
blueberrie
sshaved coconut
chia seeds

Directions:

1. BLEND the frozen açaí berry packets with the banana, blueberries, spinach leaves, ground flax seed, and oat milk until smooth. Use the blender tamper when blending to help move the ingredients around.

2. POUR the smoothie into two bowls and top with an array of garnishes. We chose to garnish ours with banana slices, blueberries, shaved coconut, and chia seeds. Get creative with garnishes and arrange your choice of toppings with care for an artful and delicious experience!

3. Enjoy!

Savory Dutch Baby with Bacon and Caramelized Onions

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. The savory toppings complement the egg-forward pancake for a delicious and filling breakfast. It’s a nice, new twist on a classic!

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Savory Dutch Baby with Bacon and Caramelized Onions
Serves 4

Filling Ingredients:

3 slices bacon, cooked and sliced
1 tablespoon butter
1/2 medium, sweet onion, sliced pole-to-pole and caramelized
1/4 cup extra finely shredded parmesan cheese, plus a few more shredded tablespoons for garnish handful of arugula, washed

Pancake Ingredients:

4 eggs, room temperature
1 cup whole milk, room temperature 3/4 cup all purpose flour
1/4 teaspoon salt
a few grinds of black pepper
3 tablespoons butter

Directions:

1. On the stovetop, in a 10-inch cast iron skillet, cook the bacon until crispy, then set aside to cool on a paper towel-lined plate. Once the bacon has cooled, slice or tear into bite-sized pieces.

2. In the same skillet, remove all but 1 tablespoon of the bacon grease. Add the 1 tablespoon of butter. Cook the onion until caramelized and golden brown. Use low-and-slow heat to allow the onion to caramelize and not simply brown.

3. Preheat the oven to 450 degrees F. Wipe out the cast iron skillet and allow to warm further in the preheated oven until very hot, about 10 minutes.

4. Meanwhile, prepare the pancake batter. In a blender or food processor, mix the eggs, milk, flour, and salt together until the batter is smooth and free of any lumps.

5. Once the oven and pan have preheated, quickly melt the 3 tablespoons of butter inside the hot pan swirling to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet. Quickly add the 1/4 cup of parmesan cheese to the center of the batter. Bake for 13-15 minutes or until the pancake is puffed and the edges are nicely golden brown.

6. Top the pancake with the cooked bacon, caramelized onions, a handful of fresh arugula, and additional finely shredded parmesan cheese. Enjoy immediately while hot!

French Toast Sticks

This week we are channeling our inner child with French toast sticks! The extra surface area achieved when preparing French toast sticks brings twice the flavor while enrobing wonderfully custardy insides. Their handy shape means they are destined for easy dipping, serving, and sharing with the whole family. Good Morning!

Cinnamon-Sugar French Toast Sticks
Serves 4

Ingredients:
1 large loaf bread (such as a brioche or Italian loaf that’s 3-4 days old)
3 eggs
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 cup white sugar
1 tablespoon cinnamon
4 tablespoons salted butter, divided

For Serving:
Pure Maple syrup
Seasonal berries

Directions:
1. Trim the crust off of the bread and slice it into equally-sized strips, roughly 1" thick.

2. In a medium bowl, whisk together the eggs, cream, vanilla, salt, and allspice. Pour the mixture in a shallow bowl. In a small bowl, mix together the sugar and cinnamon. Spread the mixture out on a medium-sized plate.

3. Melt 2 tablespoons butter in a medium-large skillet.

4. Separate the bread sticks into two even batches. Starting with the first batch, dredge the bread sticks one at a time in the egg mixture by rolling them for a few seconds to evenly coat the bread all the way around. Shake off any excess egg mixture.

5. Place a few of the sticks of bread into the skillet, spacing them evenly, with about 1" in between (this spacing will make them easy to grab and turn). Cook the French toast sticks over medium-low heat using tongs to turn. Cook evenly until all sides are golden brown (roughly 1-2 minutes on each side).

6. Immediately remove the sticks from the pan and coat with the cinnamon and sugar while the French toast sticks are still hot, repeating until all of the sticks from the first batch are coated.

7. Melt the remaining 2 tablespoons of butter and repeat Steps 4-6 with the remaining sticks.

8. Once all the French toast sticks have been cooked and coated, serve immediately with warm maple syrup and fresh seasonal berries.

Manchego and Thyme Popovers

Popovers are impressive, high-rising rolls with a soft, airy inside and a crispy, crunchy exterior. These delectable morsels are meant to be enjoyed freshly baked straight out of the oven. IN THIS ISSUE, we feature Manchego and Thyme Popovers with an Herb Butter that would be enjoyably delicious as a savory breakfast, or as a side at lunch or dinner! 

Manchego and Thyme Popovers with Herb Butter
Makes 12 popovers

Popover Ingredients:
1-1/2 cups all purpose flour
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, finely chopped
4 large eggs, room temperature
1-1/2 cups whole milk, room temperature
1/2 cup Manchego cheese, finely grated
2 tablespoons unsalted butter, melted (for greasing the popover pan)

Herb Butter Ingredients - makes 1/2 cup
1/2 cup (I stick) unsalted butter, softened to room temperature
1 garlic clove, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon Kosher salt

Popover Directions:
1. Preheat the oven to 450°F. Place the empty pan in the oven while it preheats.

2. In a medium bowl, combine the flour, salt, and pepper and mix with a fork for about 30 seconds to incorporate evenly. Add the thyme and continue mixing until evenly distributed.

3. In a large bowl, whisk the eggs and whole milk together until contents are frothy, about 5 minutes.

4. Slowly add the flour mixture to the egg mixture and continue whisking until all the ingredients are combined and the batter is the consistency of thick cream. (Try not to over whisk!) Stir in the cheese.

5. Remove the preheated popover or mun pan from the oven and brush the cups with the melted butter. Fill the cups 3/4 full with the batter. Bake the popovers on the lowest rack for 20 minutes. After 20 minutes, reduce the temperature to 350°F, ensuring the oven door stays closed so no steam escapes (this is crucial to getting the pop effect!). Continue to bake for another 20 minutes, or until golden brown.

6. Remove popovers from the oven and serve hot with herb butter. If not serving right away, remove popovers from the pan and cool on a wire rack immediately to keep that delightful crunch!

Herb Butter Directions:
1. In a small bowl, combine all of the ingredients together and mix with a fork or a hand mixer until the herbs and garlic are distributed evenly.

2. Transfer the butter onto a sheet of plastic wrap and roll into a cylinder. Twist the ends of the plastic wrap tightly and refrigerate for at least one hour until cold and solid.

3. Serve herb butter alongside warm popovers in a small dish. Butter is best when enjoyed within 1 week, but can be frozen for up to two months. To freeze, simply wrap the plastic wrapped butter in parchment paper and freeze in a freezer bag, removing excess air. Extra herb butter? Heat and drizzle butter over homemade popcorn or add to baked potatoes.

Green Chile & Cheese Egg Bake Bites

Holiday preparations are in full swing, and that means busier mornings and weekends.  We find ourselves searching for protein-packed recipes that come together in a snap. These featured savory egg bake bites are just that! IN THIS ISSUE we share our favorite recipe for petite-sized breakfast bites, along with tips on how to crack an egg one-handed. 

Green Chile & Cheese Egg Bake Bites
Makes 12 egg bites

Busy mornings are the norm! We often find ourselves searching for satisfying, protein-packed recipes that come together in a snap to help us approach the day with some solid nourishment. You’ll find that these savory egg bake bites are just that -- delicious, satisfying, and easy!

Ingredients:
1/2 cup butter, melted, plus 2 tablespoons softened
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 teaspoon paprika
8 eggs
3/4 cup small curd cottage cheese
7 oz can chopped green chiles
2 cups grated Monterey Jack cheese (about 8 oz)

Directions:
1. Preheat the oven to 350°F. Generously butter the cups of a standard-sized mun pan with the softened butter.

2. In a medium bowl, mix together the flour, baking powder, salt, pepper, and paprika.

3. In a large bowl, whisk the eggs. Slowly add the dry ingredients to the egg mixture and whisk to combine.

4. Stir in the melted butter, cottage cheese, green chiles, and Monterey Jack cheese and continue stirring until the ingredients are incorporated.

5. Use a measuring cup to evenly distribute the egg mix into the 12 prepared cups of the mun pan.

6. Bake until set, about 20-25 min. Let the egg bake bites cool in the pan before removing. Eat while warm or store in the refrigerator for 3 days in an air-tight container, or wrap well and store in the freezer for up to two months.

Fresh Inspiration! Huevos Rancheros for Breakfast

This classic Mexican breakfast translates to “ranch eggs” and highlights a perfectly fried egg served on a warm tortilla with black beans, cotija cheese, and fresh pico de gallo.

Huevos Rancheros
Serves 4

Ingredients:
1 can (15 oz) black beans, drained
1 tablespoon olive oil, plus 4 tablespoons olive oil for cooking the tortillas
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon cumin
4 small fresh corn tortillas
4 tablespoons butter or bacon fat
4 eggs
1/4 cup cotija cheese, crumbled
1 avocado, sliced
Hot sauce to taste
Black pepper to taste

Pico De Gallo Ingredients:
1 cup roma tomatoes, finely diced
1/4 cup red onion, finely diced
2 teaspoons fresh lime juice
2 tablespoons cilantro, chopped
1/4 teaspoon kosher salt

Directions:
1. Combine pico de gallo ingredients in a small bowl and set aside.

2. In a medium saucepan combine black beans, 1 tablespoon olive oil, chili powder, garlic powder, cayenne, and cumin over medium heat, stirring to combine. Cook for 10 minutes until beans are hot and the flavors blended.

3. Meanwhile, heat 1 tablespoon of olive oil, in a cast iron skillet over medium heat. Add a tortilla and cook for 30 seconds on each side until the tortilla is slightly crispy. Place the cooked tortilla on a paper towel to soak up any access oil. Repeat with the remaining tortillas.

4. In a nonstick skillet, add 1 tablespoon of butter (or bacon fat). Melt the butter until it thinly coats the bottom of the pan. Turn the heat to high until the butter begins to shimmer. Crack an egg into a small dish and remove any shells, if necessary. Add the egg to the hot pan. As the edges of the egg begin to take shape, sprinkle some water into the pan around the edges and cover the pan with the lid. Remove the egg from heat after about 30 seconds, or when the white is cooked through and the yolk is still runny. Repeat this technique with the remaining eggs.

5. Assemble the huevos rancheros by layering the beans and egg on the tortilla. Top with fresh pico de Gallo, cotija cheese, avocado, and a dash of hot sauce. Enjoy!

Homemade Bagels

Whether you prefer your bagels savory or sweet, this easier-than-you-think recipe adapts to whatever toppings or fillings you’re craving. We chose to add sesame, salt, poppyseed, and everything toppings, but the sky is the limit! Makes 8.

Dough Ingredients:
1 tablespoon active dry yeast
1 tablespoon granulated sugar
1-1/2 cups lukewarm water
3-3/4 cups bread flour (15% protein or the highest available)
2-1/2 teaspoons salt
1 tablespoon brown sugar Water Bath
4 quarts water
1 tablespoon brown sugar

Egg Wash:
2 large egg yolks 1 tablespoon cream

Optional Toppings:
Coarse sea salt
Sesame seeds
Poppy seeds
Dried onion
(Mix them together for an “Everything Bagel Seasoning,” or go without for a classic plain bagel)

Directions:
1. In a medium sized mixing bowl, pour the active dry yeast and sugar into 1-1/2 cups lukewarm water. Let the ingredients stand for 5 minutes, then stir together to further dissolve.
2. In the bowl of a stand mixer, combine the flour, salt, and brown sugar. Add the water mixture and knead with a dough hook for 10 minutes. Remove the dough from the mixing bowl, place on a lightly floured surface. Continue to knead by hand until the dough forms a firm, stiff ball.
3. Place the dough ball in a large bowl, that has been lightly greased with olive oil. Cover the bowl with a damp dish towel and let it rest in a warm environment for about 1 hours, or until it has risen at least 1-1/2 times in size.
4. Line a baking sheet (or two, if necessary) with lightly oiled parchment paper. Divide the dough into 8 even pieces, using a kitchen scale for accuracy. Roll each piece into a ball on a very lightly floured surface. Gently press a flour coated finger in the center of each dough ball and twirl the dough to stretch the hole until it is about 2” in diameter resulting in a dough ring. Place each ring on the parchment-lined cookie sheets. Cover the sheets with a damp towel and let the dough rest for another 30 minutes.
5. Preheat the oven to 425°F. Combine the water and brown sugar in a large pot and bring to a boil. Reduce heat to medium and use a slotted spoon to lower the bagels into the boiling water one at a time, boiling 4 at once if there is room. Wait until each bagel floats to the top (this should only take a few seconds) and let them boil for 2 minutes. Flip each bagel to the other side and boil for an additional minute. Use a slotted spoon to remove the bagels and place them back on the baking sheet. Repeat this with the four remaining bagels.
6. In a small bowl, whisk the egg yolks and cream together. Use a pastry brush to brush the egg wash on top of each of the bagels and then sprinkle on the toppings of your choice (go light on the salt, a little goes a long way!). Bake the bagels for 15-20 minutes, until golden brown. Cool and serve with homemade cream cheese.

Savory Breakfast Tarts

These savory breakfast tarts look impressive, taste delicious, and are easy to pull o for a crowd of holiday guests! Simply score and pre-bake the puff pastry base with a dollop of crème fraîche and a pinch of parmesan. Add an egg, a few thin tomato slices, bake a little longer - and finish with a garnish of chives - a MERRY GOOD MORNING! Makes 8 tarts.

Ingredients:
(2) 9" x 9" sheets frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water for egg wash
8 teaspoons crème fraîche
1/2 cup shredded parmesan cheese
6 small tomatoes, thinly sliced
8 eggs
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
12 chives, minced

Directions:
1. Preheat the oven to 400 degrees F. Unfold the two sheets of thawed puff pastry on a lightly floured surface and cut each sheet into 4 squares. Score a 1/2" border for each square using a sharp knife. Transfer the squares to the baking sheet.
2. Working to stay within the center of the pastry, spread 1 teaspoon of crème fraîche on each pastry. Add a pinch of parmesan cheese on top of the crème fraîche.
3. Bake the tarts for 12 minutes, rotating the pan once halfway through baking.
4. Remove the baking sheet from the oven and poke the centers of the pastries with a fork. Add one egg to the center of each pastry. Add three thin slices of tomato on top of each pastry. Brush the borders of each pastry with the egg wash. TIP: Crack the egg into a bowl, then pour it into the pastry to avoid any egg shells or broken yolks!
5. Bake for an additional 7-12 minutes, or until the eggs are cooked according to your preference.
6. Remove from the oven and garnish with chives, Kosher salt, and pepper.

Classic Coffee Cake

This coffee cake features the classic autumn flavors of cinnamon and sweet nutty goodness. The addition of sour cream creates a moist, rich texture and flavor. As always, we recommend enjoying a slice with your favorite cup of joe! Makes one 9” coffee cake.

Topping Ingredients:
1/4 cup all purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/4 cup chopped pecans

Filling Ingredients:
1/2 cup brown sugar
1/2 teaspoon cinnamon

Cake Batter Ingredients:
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt 
1-1/3 cup butter
1-1/3 cup sugar
1-1/3 cup whole milk
2/3 cup sour cream
2 teaspoons vanilla extract
2 eggs

Directions:
1. Preheat the oven to 350°F. Grease generously a 9” springform pan (or Bundt pan), toss a tablespoon of flour in the pan and shake about until all the grease surfaces are coated. Or, use a baking spray that contains flour to prepare the pan.
2. Prepare the topping ingredients. In a small bowl, mix the flour, brown sugar, cinnamon, butter, and pecans and set aside.
3. In a separate small bowl, mix the filling ingredients and set aside.
4. In a large bowl, mix the flour, baking powder, and salt and set aside. In a stand mixer on medium speed, beat the butter and slowly add sugar until light and fluffy, roughly 30 seconds. Add the flour mixture until just incorporated.
5. In a separate bowl, mix the milk, sour cream, vanilla, and egg together and whisk until combined. Add the wet ingredients to the butter-flour mixture and stir until just combined. The dough will be thick resembling a sticky drop biscuit dough. 
6. Pour about 1/2 the batter into the pan, and sprinkle on a layer of the filling mixture. Add the remaining cake batter and top with the topping mixture. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. 
7. Let the cake cool on a cooling rack for 20 minutes. Release the the sides of the springform pan, or invert the Bundt pan. Allow the cake to cool further. Serve and enjoy with a cup of your favorite coffee.

Nana’s Banana Bread

It’s a time-honored truth. Grandma’s recipes are the best! Made-from-scratch, fresh, and warm from the kitchen - this simple recipe returns a moist, very dense bread full of real banana flavor. The top and sides are caramelized slightly to form a pleasant, sweet crust. We love this bread best when it’s toasted with a smear of butter. Makes 2 larger loaves, or 4 mini loaves, or one extra-large loaf and two minis.

Ingredients:
1 cup butter (2 sticks), softened
2 cups sugar
6 very ripe bananas
1/2 cup sour cream
4 eggs, room temperature
2 teaspoons baking soda
4 cups flour

Directions:
1. PREPARE PANS AND OVEN – Preheat the oven to 350°F. Prepare baking pans by lightly greasing the interior sides of the baking pans. If desired, also line the pans with parchment paper for an absolutely flawless removal from the pan.
2. MIX BUTTER AND SUGAR – With a hand or stand mixer, cream the butter and sugar together in a large bowl. Beat for 3 minutes until the mixture becomes a little fluy and slightly lighter in color.
3. MASH BANANAS – Using very ripe bananas, mash until fairly smooth in a separate bowl. If bananas are not totally ripe and easily mashed, puree with a food mill, or food processor.
4. ADD SOUR CREAM TO BANANAS – Add the sour cream to the banana puree, and mix until smooth and uniform. The sour cream will help to keep the bananas from over-browning during the mixing process.
5. BEAT EGGS, ADD TO BANANAS – With a whisk, break the eggs and beat slightly until uniform, but not foamy. Add to the banana-sour cream mixture, and stir. Add the banana, sour cream, and egg mixture to the creamed butter.
6. MIX DRY INGREDIENTS – In a large, separate bowl, mix the baking soda and flour together well so that the baking soda is evenly distributed throughout the flour.
7. ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS – With broad strokes, mix the flour mixture into the banana mixture.
8. BATTER INTO PANS – Pour or spoon the batter into the prepared pans. The batter will be thick. Fill the pans about three-quarters full; this is a dense bread and will rise only slightly.
9. BAKE IN A MODERATE OVEN – Bake in a moderate oven (350°F) for 75-85 minutes. Check after one hour, if the tops are browning too quickly, tent the baking pans with a sheet of aluminum foil.
10. TEST FOR DONENESS – Check for doneness with a cake tester, or a long bamboo skewer. Insert the tester into the middle of the pan. If it comes out with batter on it, bake longer and check in another 7 minutes; if it comes out cleanly, it’s done.
11. COOL – Cool the loaves in their pans for about 10 minutes, but no longer. Remove from pans and continue to cool the loaves on a cooling rack. Once cool enough to handle, slice, and enjoy

Pumpkin Chocolate Chip Muffins

These muffins are a fall favorite of ours that we look forward to making (and eating!) whenever autumn rolls around. They satisfy any craving for pumpkin spice and quell any hunger. We’ve added a few chocolate chips for added deliciousness and guaranteed crowd-pleasing results. Makes 12 standard-sized muffins.

Ingredients:
2 cups all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1-1/2 teaspoons salt
1-1/2 teaspoon baking powder
1/2 cup melted unsalted butter, cooled slightly
3 large eggs
1-1/2 cups canned pumpkin puree (one 15-oz. can)
2 teaspoons vanilla extract
1-1/2 cups sugar
1 cup semi-sweet chocolate chips

Directions:
1. Preheat the oven to 375°F. Lightly grease each well of a 12-cup muffin pan, or line each well with a paper cupcake liner. Set aside.
2. In a medium bowl, mix together the dry ingredients, (flour, spices, salt, and baking powder).
3. In another larger bowl, mix together the liquid ingredients, (melted butter, eggs, pumpkin, and vanilla). Add the sugar to the wet ingredients and whisk to combine evenly. 4. Mix the muffin batter by adding the dry ingredients to the wet ingredients and stir until just combined; do not over mix. Stir in the chocolate chips. Spoon the batter into the prepared muffin tins evenly distributing the batter.
5. Bake for 20-24 minutes or until the muffin springs back from a finger touch, or until a toothpick in the muffin portion returns cleanly. Cool the muffins in the pan for 3-4 minutes before removing from the pan, then remove and place on cooling rack to finishing cooling, (or eat while still warm!).

Dutch Baby Pancake

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. Tip: Using low fat or fat free milk with make the pancake puff higher than full fat milk (for a more dramatic effect), though either way, it will immediately begin to settle once it’s out of the oven. Serves 4.

Ingredients:
Apple Topping:
1 large gala apple, peeled and sliced
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 tablespoons orange juice
1/4 cup pecans, chopped
2 tablespoons butter

Pancake:
3 eggs, room temperature
1 cup fat free milk, room temperature
3/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
3 tablespoons butter
Maple syrup, for serving

Directions:
1. Preheat the oven to 425°F. In a large bowl, toss the apple slices with the cinnamon, granulated sugar, brown sugar, orange juice, and pecans until coated. On the stovetop, melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add the apples and cook for 5 minutes, or until soft. Transfer the apple mixture to a bowl and wipe out the skillet.
2. Heat the cast iron skillet in the preheated oven until very hot, about 10 minutes. Meanwhile, whisk together the eggs, milk, flour, salt, and nutmeg in a medium bowl until ingredients are smooth and free of lumps. Melt 3 tablespoons of butter inside the hot pan, swirl to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet and bake for 15-20 minutes until the pancake is puffed and the edges are golden brown.
3. Top the pancake with the cooked apples and serve immediately with warm maple syrup.