This and that: brunch
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts

Saturday, December 21, 2013

Gingerbread Eggnog Waffle with Pear Sauce

I make waffles often and lately I have been trying to spice them up a bit so that they aren't just plain waffles. I had a couple of pears in the fridge that were just on the verge of being way to soft and thought that they would taste yummy with waffles.

As I was starting to get the waffles ready, I spotted the Torani Gingerbread Syrup on the counter top and thought that would be perfect with the pear sauce that I planned to make.  I already was going to add eggnog to the waffle batter and gingerbread syrup would go great with the eggnog.  The results... YUM. This is perfect recipe to make for the holidays.

Gingerbread Eggnog Waffle with Pear Sauce

For waffles:
2 eggs separated
1 1/4 cup flour (I use 3/4 cup white flour and 1/2 cup white whole wheat flour)
2/3 tsp salt
2 tsp baking powder
1 tbsp sugar
1/2 cup egg nog
1/2 cup milk
3 tbsp oil
2 tsp Gingerbread Syrup (I use Torani)
For pear sauce:
2 pears diced
1 tbsp sugar (to taste)
1/4 tsp nutmeg
1 tsp tapioca
For Gingerbread Glaze:
5 tbsp powder sugar
1 tbsp gingerbread syrup
1 tbsp egg nog
enough milk to make glaze thin enough to pour

Pear Sauce:
In saucepan add diced pears, sugar and nutmeg.  Over medium-high heat cook until pears are soft.  Stirring often.  Add tapioca to thicken.  Bringing to boil and cook until sauce is thickened about 3 -5 minutes.  Set aside.
Gingerbread Glaze:
Mix powdered sugar, gingerbread syrup, nutmeg and eggnog in small bowl.  Add milk to make a glaze, you want it thin enough to pour.
Separate eggs in two bowls.  I use my mixing bowl for the whites and another moderate size bowl for the yolks
Beat egg whites on high until light and fluffy. Set aside.

Add flour, salt, baking powder, milk, eggnog, gingerbread syrup and oil to bowl with egg yolks.  Mix until everything is combine.
Fold in egg whites.
Heat waffle iron (I use a flip Belgium waffle maker).  Add waffle dough per instructions of waffle maker and bake until desired brownness.
Assemble by placing waffle on plate, drizzle with Gingerbread Glaze and add Pear Sauce.  You could also serve with a dollop of whipped cream and drizzle more glaze over the whipped cream.

Also check out Whole Wheat Avocado Waffle with Caramel Drizzle.
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Thursday, November 21, 2013

Let's Do Brunch with Foodie Friends Friday #foodiefriendsfriday

Last week on Foodie Friends Friday we did Thankgivin' Fixings ~ I hope that you got some wonderful ideas that will help you make your Thanksgiving great.
This week we are going to do Brunch.
I personally think this go right along with Thanksgiving Fixings as when you have company you need to make brunch too... So hope you stop by and get some great ideas and drop off one or two yourself.  I love brunch and can't wait to see what you will bring.

Saturday, June 16, 2012

Breakfast Casserole

Last evening as we were getting ready for bed, my husband requested this for breakfast.... And as a good wife, I got up an hour and half before he needed to leave so that I could make it for him.  He doesn't request things that often and he also said that the last time I made it, it was AWESOME ~~ yes, he said it in capital letters ~~ he said it was done to perfection, crispy and the eggs were done perfectly.  He also said you know the one that you make with Maggi liquid.  Well, I have never put Maggi liquid in this breakfast, although I will put it in when I make omelets and as I don't really use a cookbook for my recipes, I wondered if this breakfast would turn out as good as the last one or not........HHHMMMM. Let us see.

breakfast casserole

                                    Breakfast Casserole
This recipe I found in a cooking magazine and I don't even recall which one. I have made it many times, changing a few things each time I make it..... So please feel free to change it and add as you make it...... Remember recipes should be used as a guide and you should make them your own. 
Here is how I made it this morning:

Seasoning croutons (enough to cover the bottom of the pan)
peppers - I used red and yellow
onions - I use red onions
bacon or sausage or even both --- I do about 3 sausages when I use them or about 
        4-5 pieces of bacon and crumble into small pieces
cheese --- I use whatever I have on hand... and about a handful or so depending on 
      you taste... My husband thinks I use to much cheese, so I don't put alot in, so that
       he can't see it :)
5 eggs
1/4 cup milk or water
1 tsp garlic minced
1tbsp greek seasoning
splash of maggi liquid seasoning {I decided to try some this time}
salt and pepper to taste
1 roma tomato.

     Preheat oven to 350.  I use a 6 cup glass anchor dish (it measure 6.5 inches X 8 inches).  I sometimes spray it with PAM but today I didn't and it came out great.
    Place croutons in bottom of dish.  Cut up peppers, onions and mushrooms (or you can use whatever veggies you have on hand).  I don't measure but just cut until there is a layer over the croutons.  Spread bacon or sausage on veggie layer.  Sprinkle cheese over this layer.
     In separate bowl, mix eggs, milk, garlic, greek seasoning, maggi liquid seasoning, salt and pepper.  If I use maggi liquid seasoning I don't put in as much salt and sometimes none as the maggi is salty.  Spread this mixture over the croutons, veggie and cheese layer.  I do press down on the layers so that there is egg throughout everything.
      Cut up tomato and place over the egg mixture.  Place in oven and bake @ 350 for 45-55 minutes until golden brown and eggs are done.  The edges do get crispy but we like it that way... If you don't want it as crispy, don't cook as long, just cook until eggs are set.  

ready to go into the oven... Sorry the picture didn't turn out very good.
Did it turn out??? Yes, It was delicious and I think even better then the last time I made it.  Now I just need to make some homemade croutons instead of store bought for the next time...

served it with a side of fresh fruit and orange juice.
*** When I make this in a 6 cup baking dish, I cut it into 4 pieces... My husband usually eats two and I eat one... So I would say the serving is for 4.
*** If you want to add more eggs... to make it a bigger casserole that will work good too... Also you could replace some of the eggs with just egg whites to make it even healthier and add more veggies and no meat.

   This is an easy breakfast to make, takes a short time to prepare the veggies and cooking time is longer so you need to think ahead.  You can also make it the night before and put it in the refrigerator over night and pop it in the oven in the morning, as I remember that is how the recipe says to do it... I find the croutons get too soggy when it sits over night, so I just make it in the morning... Gives you time to check out some blogs, do some facebook time or even pintrest time while your loved ones are snoozing.
                        Till next time.  <3 <3 <3   Marlys