Tag Archives | breakfast club

THE BEST BAKED FRENCH TOAST

Short of the occasional donut run, super sweet breakfast dishes are not the norm around here. All holiday seasons and celebrations being the exception. Thank goodness there’s always a reason to celebrate when we need a little indulging ;). The kids first full day of Christmas break this past Saturday seemed like the perfect excuse to surprise them with their favorite sugary breakkie dish, Baked French Toast. It also happens to be our go-to for Christmas morning and Easter too since it’s best to throw together the night before and bake when you wake up!

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BAKED FRENCH TOAST, serves 12

NOTE: Takes about 7+ hours start to finish. 20 minutes hands-on. Let set overnight (6+ hours). 45 minutes to bake.

FOR FRENCH TOAST YOU’LL NEED:

  • 1 loaf crusty sourdough, challah or french bread
  • 8 whole eggs
  • 2-1/4 cups half-and-half
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar

FOR TOPPING YOU’LL NEED:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon all spice
  • 1 stick butter, cold and diced — plus more to grease pan
  • maple syrup to serve
  • whip cream to serve
  • fresh fruit to serve (pomegranate seeds pictured)

HERE’S HOW:

  1. Grease 9×13 inch baking dish with butter. Tear bread into chunks and lay evenly in the pan. Set aside.
  2. In a large mixing bowl, whisk together eggs, half-and-half, sugar and brown sugar. Pour mixture evenly over the bread. For most delish version, cover and store in the fridge over night…. or until you are ready to add topping and bake.
  3. Preheat oven to 350 degrees.
  4. In a small mixing bowl combine flour, brown sugar, cinnamon and all spice. Sprinkle evenly over top of bread. Dice butter and layer evenly over the top of bread too. Bake (uncovered) for 45 minutes. Dish, top as desired and serve…

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So simple and never disappoints! Plus I appreciate anything that can be thrown into the oven long enough to shower, clean or play with the kids. Especially on a holiday morning.

What are you whipping up in the kitchen over Christmas break!?

XO, Rae

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BREAKFAST CLUB: PUMPKIN SPICE FRENCH TOAST DIPPERS

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I really, really love a good slice of toast topped with peanut butter or avocado, but have never thought much of the french kind.  Until a few weeks ago when we decided to give the breakfast classic a pumpkin spice makeover (’tis the season!) and now I can’t stop making it! I think we’ve had it the last few times the kids have had sleepovers or we’ve had guests around and a couple extra times just for us. The slices get gobbled up as quickly as I can make them so I figured it was time to pass along the recipe (below)!

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PUMPKIN SPICE FRENCH TOAST SOLDIERS + WHIPPED CREAM

Makes one loaf of bread

For the French Toast, You’ll Need:

  • 3/4cup milk (I like to use whole, but any works)
  • 2/3 cup pumpkin puree
  • 5 eggs
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 loaf of favorite bread to french toast (thick sliced bread is best!)

For the Whipped Cream, You’ll Need:

  • 2 cups heavy whipping cream
  • 1/4 to 1/2 cup granulated sugar, to taste
  • 1 teaspoon vanilla
  • 1 to 2 teaspoon cinnamon, to taste
  • 1 to 2 teaspoons of pumpkin pie spice, to taste

Here’s How:

  1. Grease large non-stick skillet and set to medium heat.
  2. Beat together milk, pumpkin, eggs, and spices in a baking dish.
  3. Dip both sides of bread slices into mixture and place on heated skillet. Cook until each side is golden brown. If sides are getting brown but the bread is soggy, lower heat and cook longer per side. Repeat.
  4. While french toast cooks, add whipping cream, sugar, vanilla, and spices into mixing bowl and whip with stand or hand mixer until mixture thickens and peaks form (about 5 minutes).
  5. Cut into strips, serve with pumpkin spice whipped cream and dip away!!! They are good with syrup too.

If someone finds away to make this stuffed… or knows of a good stuffed french toast recipe, please share!

XO, Rae

P.S. – Tomorrow we are waking up at an ungodly hour to surprise the kids with a family vacay! Despite the stacks of warm weather outfits that have been cluttering up my dresser since Monday, they have no idea but are going to freakout! Can’t wait to spill the beans… Will share more on Friday from our destination and tomorrow on Instagram too if you want to follow along. Happy hump day!!!

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BREAKFAST CLUB: SMOOTHIE BOWLS (+ A MEAL PLAN)

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I love a good “build your own” type meal. I also enjoy a good bandwagon. So, since smoothie bowls are super easy to personalize and trending at the moment, I figured it was time we gave them a whirl. Now I’m wondering what took us so long!?

If you and your kids like smoothies you will LOVE these. They are basically extra thick smoothies topped like a parfait. Toppings make everything better, yes? Yes! Here’s how we made ours…

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BERRY BERRY SMOOTHIE BOWL (makes 2 big bowls or 4 small ones)

You’ll Need:

  • 1-1/2 cup frozen berries
  • 1/2 frozen banana
  • 1 cup almond milk (or other preferred milk)
  • 1 cup spinach or favorite green
  • 2 tablespoons chia/hemp/flax/etc. seed
  • honey or agave to taste
  • ice to taste
  • favorite protein powder (optional)
  • toppings – chia seeds, shaved almonds, berries + other fruit, shredded coconut, granola, etc.

Here’s How:

  1. Toss all ingredients (except toppings) in a blender and blend until well combined and mixture is too thick to suck through a straw.
  2. Pour into bowls and prinkle with toppings of choice!

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Give me ALL the toppings please! I think they are the best part of any dish but especially these smoothie bowls. Aside from the delicious taste the colors and textures are so pretty and pretty food is fun to eat.

Now we just need to try acai bowls… Which I think are like smoothie bowls with an added ingredient? Have you guys tried them?

(CLICK HERE TO CHECKOUT OUR MEAL PLAN FOR THE WEEK)

Happy Monday!

XO, Rae

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BREAKFAST CLUB: HOMEMADE POPTARTS

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Hope the weekend was just what you needed friends! Ours was mellow but also full and even though our home is in shambles still, I’m ready for a shiny new week! Tilly and I had an amazing time hosting a craft event at the Land of Nod on Saturday (more on that tomorrow) and then decided to break-in our Easter menu and jammies Sunday morning. Since we typically head to church first thing Easter morning, it’s nice to have a quick meal ready. Of course the kids want something sweet, fun and new and I want something that will tide them over for a few hours and doesn’t leave a huge mess in the kitchen.

Scrambled eggs or oatmeal is our typical go-to before church but this year I thought I would compromise and make a healthier, homemade version of pop-tarts. Festive enough for the kids and easy enough for me since they can be made the night before.

Instead of icing and a sugary filling I opted for this chocolate coconut peanut butter and some sprinkles and shredded coconut for a decorative topping. Coconut has been all the rage around here lately (coconut water, milk, oil, or dried) so the filling was a hit but I am thinking a fruity option (maybe raspberry?) would be nice on Easter morning along with some eggs or greek yogurt.

Anyways, I’ll spare you of my indecisiveness and menu plan. Here is how we made them:

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HOMEMADE POP-TARTS, takes about 30 minutes, makes about 9

You’ll Need:

  • Enough pie crust for one pie (either homemade or store bought)
  • 1 egg
  • Splash of milk
  • Chocolate nut butter or filling of your choice (fruit preserve or pie filling works too)
  • Chocolate nut butter for topping or make your favorite icing recipe
  • Sprinkles
  • (optional and for the kids of course) A totally adorable felt bunny mask from Opposite of Far :)

Here’s How:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Make and roll out pie crust or prep according to package directions.
  2. In a small bowl whisk together the egg and milk.
  3. Cut pie crust into rectangles. Place on prepared baking sheet and brush with egg mixture.
  4. Spoon 1 to 2 tablespoons of chocolate peanut butter onto half of the rectangles. Cover with the remaining pie crusts, egg wash side down.
  5. Crimp the edges using a fork.
  6. Place in the oven and bake for about 20 minutes or until they begin the brown.
  7. Remove from oven and let cool before topping with more nut butter or icing and sprinkles.

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While I was utterly deprived of all the processed foods that were plentiful in the 80’s and 90’s, my husband was not. Pop-tarts happen to be at the top of his favorite childhood foods list. Needless to say this less sugary version did not fill his pop-tart void but Espen, Tilly, Griffin and Poppy were totally fooled.

I guess you can take the kid out of the 90’s but you can’t take the 90’s out of the kid! Do you have a favorite food from your childhood that you would rather not feed your kids!?

XO, Rae

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BREAKFAST CLUB: COOKIE CUTTER PANCAKES

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This year for our Christmas cards photos we got to stay in our jammies (YAY!)! Once our group photos were taken (I’ll share those tomorrow) I asked my main chick and photog Stacy to stay and snap a few of the fam enjoying breakkie together. Breakfast and mornings in general are wild around here but they are also my favorite time of day to share with this crew. We made cookie cutter pancakes — a new favorite since the kids can decorate them like they would sugar cookies and they are just as easy to make as regular pancakes. Here’s a peek at the outtakes. I’ll share the how-to below.

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//As if I needed another reason to love Johan he’s a natural in the kitchen, especially when it comes to breakfast and pancakes so it was fitting to have him man the griddle.//

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//Griffin is never far from the kitchen when there is cooking going on. He is also my PICKIEST eater which is totally ironic and encouraging in a way.//

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COOKIE CUTTER PANCAKES

You’ll Need:

  • Pancake batter (here is a homemade recipe!)
  • Metal cookie cutters
  • Tongs
  • Griddle or skillet
  • Cooking spray
  • Toppings (whip cream, sprinkles, chocolate chips, etc.)

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Here’s How:

  1. Make batter a little bit thinner than usual.
  2. Spray cookie cutters with cooking spray and set in griddle or skillet over medium heat. Pour about 1/4 inch of batter into cookie cutters.
  3. Cook until top of pancake bubbles then carefully remove cookie cutters. We used tongs to do this. Flip pancake and cook until golden brown.

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//Then decorate with whip cream, chocolate chips and sprinkles, like Tilly.//

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//Or just completely cover with whip cream like Ozzie. Followed by more whip cream.//

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Everyone loves pancakes. Adding toppings and festive shapes make them extra special. And like I mentioned, they are also easy to cook up if you are still needing an idea for breakfast Christmas morning!

XO, Rae

(photos by Stacy Jacobsen)

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BREAKFAST CLUB: Greek Yogurt Baked Donuts (or holes) Recipe

It won’t be long before summertime heat makes turning on the oven a big fat no-no. Before that happens making these greek yogurt donuts is a must. Sorry (not sorry) to be bossy but they really are that good and even though they aren’t 100% healthy, they are homemade, not-fried and delicious.

No donut pan? No problem! A mini muffin tin works just as well and they end up looking like cute little donut holes. (Recipe below.)

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Add chocolate chips, sprinkles or both (like we did this morning) into the batter for a little Oh.Em.Gee goodness and it would be easy to top with frosting, glaze or a drizzle of caramel or chocolate for something a bit sweeter or for a special occasion.

I was thinking this would be a great option for Poppy’s first Birthday (just a couple months away!) “cake” with a greek yogurt frosting on top. Let the test-tasting begin!

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Baked Greek Yogurt Donuts – makes 18, prep 15, bake 10 minutes per batch

Ingredients You’ll Need:

  • 1/2 cup milk (cow, almond, coconut, etc. works)
  • 1/2 cup Greek yogurt (I’ve been using plain but I’m sure any would be good)
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup granulated sugar
  • chocolate chips or funfetti (optional)

Here’s How:

  1. Preheat oven to 350 degrees and lightly grease pan.
  2. In a small mixing bowl, combine wet ingredients (first 5). In a medium mixing bowl combine all dry ingredients except the chocolate chips &/or funfetti.
  3. Pour wet mixture into dry mixture. Stir until combined. Add chocolate &/or funfetti and fold in.
  4. Spoon mixture into a gallon ziplock bag and cut a bottom corner. Squeeze into donut cups until 2/3 filled.
  5. Bake for 10 minutes. Remove donuts from pan (I just turn it upside down) and let cool a little before eating. If frosting, let cool all the way.

What’s been on your breakfast rotation lately? Have any recipes hanging out on a  pinterest board you’ve been wanting to try? Spill the beans in the comments…

XO . Rae

(Image by Stacy Jacobsen)

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