Pound Cake

I have always loved baking. My love started when I got my Easy Bake oven many years ago and had to wait like 10 minutes for miniature baked goods that still weren't fully cooked, but were still amazingly delicious. It brought me so much joy to see the look on someone's face when I presented them with one of my baked goods (even though they probably pretended to eat it and threw it away lol). While I don't bake as much as my younger easy bake oven loving self, (it's hard for two people to finish a cake and be healthy, just saying) I still enjoy it and the stress relief it brings me when I do. So for this baking endeavor, I found this pound cake recipe, not made in an easy bake oven (maybe I should get one now haha), and it did not disappoint. It was the perfect combination of dense and moist that made it perfect for eating alone or topped with berries and whipped cream. You can also enjoy it as a dessert or even a sweet breakfast option. My favorite way to eat it is either cold and plain, or cold and with strawberries and whipped cream. I don't know if the cold thing is weird, but I seem to like it better that way. Let me know how you like yours! Enjoy!

Pound Cake

Ingredients
1-1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour (White Lily) *I used cake flour
1 tsp baking powder
1/4 tsp salt
1 (5-oz) can evaporated milk
2/3 cup heavy cream
2 Tbsp vanilla extract
1 tsp almond extract

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside.

Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy. Gradually add sugar and beat for an additional minute. Add eggs, one at a time, beating just until the yolk disappears.

Combine flour, baking powder and salt. Combine evaporated milk and heavy cream. Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture). Beat at slow speed after each addition. Stir in vanilla and almond extract. Pour batter into prepared pan.

Bake for 60 to 75 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 1 hour. Remove from pan and continue cooling on wire rack until completely cool.

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Gluten Free Blackberry Muffins

So I always give my husband a hard time about eating "crappy" foods. While he has gotten much better and has learned to try new things, one thing hasn't changed (that I was surprised about when we first started dating); his love for all things lemon and blackberry. Now I knew when I found this recipe, found here, that I had to make it for him. What I didn't tell him was that I wanted to try to make it gluten free. I used Bob's Red Mill All-Purpose baking flour even though the original recipe used All-Purpose flour so don't feel like you have to do it gluten free. However, I will say that they turned out really amazing. The blackberries just bust open every bite I took and the taste of lemon really complimented the berries and didn't overpower the muffins at all. They were so good they didn't even need butter (tried it with and without). They are nice and light and perfect for a grab and go breakfast or a simple dessert after dinner. Enjoy!

Blackberry Muffins

Ingredients
Topping
1/3 cup sugar
3 Tablespoons All-purpose flour
Grated zest from 1/2 of a lemon
2 Tablespoons unsalted butter, melted

Muffin
2 cups All-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Grated zest from 1/2 of a lemon
1/4 teaspoon salt
1 egg, beaten
5 Tablespoons unsalted butter, melted, divided
1 cup buttermilk
2 cups fresh blackberries, rinsed and dried

Preheat oven to 375 degrees.  Place 12 muffin cups in muffin tin or grease with butter.

To make the topping, combine all ingredients in a bowl until crumbly and set aside.

For the muffins, put the paddle attachment on your mixer and start adding your wet ingredients first, then the dry, keeping the speed slow.  Adding everything but the berries.  Once everything is combined, fold in the blackberries by hand.  Divide the batter among 12 muffin cups.  Sprinkle the topping evenly between the 12 muffins.  Bake 25-30 minutes or until cake tester comes our clean.  Serve warm with or even without butter.

Mocha Coffee Punch

I was sitting here trying to think about what food related post to do next and realized that I never posted about the amazing Mocha Coffee Punch we had with our Psycho Donuts! The original recipe can be found here and let me tell you, it is delicious! It has become our go to brunch drink when we want to switch it up from our usual mimosas. I feel that most breakfast/brunch drinks are mimosas, bloody marys, or coffee so wouldn't it be nice to serve up a different version that everyone will think is so fancy and delicious! You could probably put liquor in it for a more adult version as well (we haven't because it is amazing as is), maybe something in the coffee or vanilla/whipped cream variety. I warn you though, try it at home first by yourself or a small gathering because you will be amazed by how fast it goes! Enjoy

Mocha Coffee Punch


Ingredients
4 cups strong brewed coffee or espresso (we got two grandes from Starbucks)
3 tablespoons cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup milk
1 1/2 quart vanilla ice cream


Optional
whipped cream
cocoa powder
cinnamon



Make coffee base by whisking together hot coffee, cocoa powder, vanilla extract and cinnamon until combined. (If making ahead, cover and refrigerate until ready to serve.)

Combine coffee base, milk and ice cream in a large punch bowl or pitcher. Stir gently until ice cream melts.

Serve topped with a dollop of whipped cream, sprinkled with cinnamon and/or cocoa powder.

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Roasted-Potato Breakfast Nachos

Last week I posted a recipe for Raspberry-Honey butter from the amazing cookbook Homemade Decadence by Joy Wilson. It was such a simple recipe (yet very tasty) that I wanted to tackle something a little more challenging. So I paged through the book and immediately knew that I had to make these potato breakfast nachos. I mean the though of nachos for brunch just blew my mind (I tend to go for breakfast foods and nachos doesn't seem like one). These were every bit of a breakfast item as one can get! Everything from the seasoned potatoes to the toppings I used complimented each other so well. It was super filling, but left you wanting more because it tasted so delicious. The recipe provided is enough for 4-6 servings so I cut it in half which in hindsight was a good idea otherwise I may have exploded from overindulgence. It is perfect for a weekend brunch when you just want to sit and chat and not do anything after which is exactly what we did! I hope you make these because if you don't, you are truly missing out! Enjoy!  

Roasted-Potato Breakfast Nachos

Ingredients

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 1/2 pounds (about 5 small to medium) russet potatoes

3 Tablespoons olive oil

3 Italian sausages, casings removed

1 small onion, chopped

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

2 Tablespoons unsalted butter

1 Tablespoon flour

2 cups milk, warmed

2 cups Cheddar cheese, shredded

4 to 6 large eggs (depending on how many you are serving)

Optional

Tomato, chopped

Scallions, sliced

Jalapeños, sliced

Avocado, smashed with a squeeze of lime juice

Sour cream

Cilantro 

Preheat oven to 425 degrees. Line two baking sheets with aluminum foil. 

Combine the salt, pepper, garlic, and cayenne pepper in a small bowl.

With a mandolin or using a knife, cut your potatoes into 1/2 inch thick rounds and place on the prepared baking sheets. Drizzle with olive oil and sprinkle half of the seasoning mix over the top. Bake about 25-30 minutes or until golden brown, turning halfway through. 

While the potatoes are baking, cook the sausages in a medium to large skillet over medium heat about 5 minutes or until browned, breaking up and lumps. Add the onion and garlic to the sausage and cook about 3 minutes or until the onions are translucent. If using the red pepper flakes, add now and turn the heat to low, cooking an additional 2 minutes. Transfer the sausage mixture to a bowl or plate. 

Using the same skillet over medium heat, melt 1 Tablespoon of the butter. Once melted, add the flour and whisk for a few seconds to incorporate. Slowly add in the warmed milk, whisking constantly. Sprinkle in the reaming seasoning blend that was used on the potatoes and continue to whisk for 6 minutes or until slightly thickened. Turn off the heat and add the cheese, whisking until melted. 

In a small or medium nonstick skillet, melt the remaining Tablespoon of butter over medium heat. Crack as many eggs as people you are serving and fry for 3 minutes, cover with a lid, and cook an approximately 4 more minutes or until whites are cooked through and yolks are soft. 

Assemble you nachos either on a platter or individual plates/bowls by starting with the potatoes on the bottom. Then top with the cheese sauce and sausage mixture. Place your toppings of choice on, then top with the fried egg.  

Raspberry-Honey and Blackberry-Honey Butter on Toast

Last month I had the pleasure of winning the December book Birchbox featured in their bookclub! Not only is it exciting to win something, but this was an amazing cookbook which is obviously right up my alley. So when my Homemade Decadence cookbook by Joy Wilson came, I was beyond stoked and wanted to start whipping things up right away! I started with the first recipe in the book because I already had all the ingredients and like I said, I just had to get started right away. It is a super easy recipe for fruit infused butter. Joy did hers with the raspberries and since I also had blackberries, I decided to try those too! The results were amazing. It is something so simple that will wow your family (or guests) at your next breakfast or brunch, or keep it for yourself because it lasts up to three days. When you make this, make sure you follow the plastic wrap step. I did one with and one I just placed in a Pyrex container. The one in the Pyrex was a little more runny then I would have liked, but tasted good nonetheless. Whether you are in a pinch and need something "fancy" or just want to serve something a little different, you should try this recipe out. You will love it I'm sure! Stay tuned for Roasted-Potato Breakfast Nachos, the next recipe I made from my wonderful cookbook! As always, enjoy! 

Fresh Raspberry-Honey Butter and Fresh Blackberry-Honey Butter 

Ingredients

1/2 cup (1 stick) Unsalted butter, divided in half, room temperature

4 Raspberries

4 Blackberries 

2 Tablespoons Honey, divided

1/4 teaspoon salt, divided 

Divide the butter between two bowls. In one, place the raspberries, 1 Tablespoon honey and a dash of salt. In the other place the same except add the blackberries to it. Mash the ingredients together with a fork until somewhat combined. Scoop the butter into plastic wrap, pressing down to form a disk shape. Refrigerate until ready to use. 

Toast, Montclair, NJ

 

Like pretty much all of my brunch spots thus far, Toast was introduced to me by one of my girlfriends! Hey what are girlfriends for right?!?! It's always nice to catch up on the weekends and get away from the boys for a bit......sorry babe! Toast is the perfect place to do just that. From the outside it looks like a tiny little building. but when you go inside, there are three levels of seating and it is jam packed with fellow brunchers. They have a menu that is very accommodating to everyone's needs in your party. The menu consists of traditional breakfast foods like your waffles, eggs, and pancakes. To more decadent versions such as the Bella Nutella (pictured below left), which is Nutella stuffed French toast with strawberries, S'mores pancakes (below right), and, Red Velvet pancakes. 

There are also food items for those that have certain dietary or diet needs. Pictured below is their gluten free carrot cake pancakes (they were amazing). And in case you're wondering, this food was from two times there (I usually take my hubby another time if I love it so he can experience it too). So besides all the amazing food choices there is something else that is amazing about this restaurant........it is BYOB! Those mimosas that the ladies  and I enjoy with our brunches usually come at a hefty price (around $7 per mimosa). However, by bringing our own bottle we end up saving about $40 (split between us) which adds up! This will definitely be a spot I will want to take those who come visit, but if you are in the area you should check it out. Beware it does get packed (the longest wait I've had is 30 minutes) because it is soooooo good!  

Skinner's Loft

Hello everyone! I hope you all had a great week! I was super swamped with other things so I decided to take a week off........I hope you haven't missed my posts too much :). So if you haven't figured it out yet, on Mondays I do a post regarding the things we are doing around the New Jersey and New York area. It has been so much fun exploring and trying new things! I wish we would have explored more when we were back in Indiana, but who knows, maybe we will be back there one day. If you follow me on Instagram or Facebook, you may have seen that I asked a question about what I should get and posted the picture a few months ago. That is because I was originally introduced to Skinner's Loft by some girlfriends when I met them for brunch. In case you're wondering, I got the Lobster BLT the first time I went with the girls and it was delicious!

I fell so in love with this spot that I knew I had to bring my hubby here to try it. I just love going to the non-chain restaurants here. They are small and quaint and usually have a phenomenal menu. Skinner's Loft is no exception. It has two levels of indoor seating and a rooftop that allows for amazing views of the Manhattan skyline in the summer. This time around, I got my second option, and the most recommend item I saw on Yelp, the Filet Mignon Sliders complete with mimosas of course. They were so juicy and tender with garlic marinated mushrooms on top. Though the bottom picture isn't a good indication (it was taken after they were reheated) the sliders were cooked medium with a perfect pink center, just like I like them. You get three sliders and this huge mound of their shoestring fries with each order. It is so filling (obviously, I had leftovers) and just such a good tasty meal. This is definitely a spot I would frequent and you should too if you are in the area! 

Red Eye Cafe, Montclair, NJ

Last weekend I went to a new restaurant with one of my girlfriends. It's nice finding friends in the area because they let you in on all these little gems and advice about the area. I have discovered a few new restaurants that I may not have found otherwise by myself. So far, they have all been delicious and unique in their own way. The restaurant we went to for brunch was the Red Eye Cafe in Montclair, NJ. It is a tiny (it looked like it sat maybe 20 people), BYOB coffee shop with an eclectic menu (think beet tartar and shrimp & grits).  

I opted for the Chipotle Cheese sandwich (below) which was "Queso de freir with avocado, tomato, refried beans, and chipotle mayo on ciabatta bread. Served with shaved Brussels sprout, apple, red onion, and spiced walnut salad". Of course in usual brunch fashion, it was complimented with mimosas. I was throughly pleased with my selection, but can't wait to go back and try other items on their menu. They don't take reservations so if you plan on going for weekend brunch be prepared to wait (we waited about 25 minutes for 2), though it is worth it. Red Eye Cafe is also a short walk from the train station which makes it super convenient since there is no parking lot and street parking can be hard to find.

If you are in the area, I suggest you try this restaurant out if you have a moment. If you don't have time to sit down for a meal, you can get coffee and a pastry to go. Since I am a sucker for anything French, I got their Sludge coffee to go which they make through a cold brewing method and it is so good and potent! Enjoy your week! 

Cannoli Stuffed French Toast

As mentioned earlier this week, our anniversary fell on a Monday so we had a weekend celebration. Saturday we enjoyed the day in Seaside Heights and Cape May, NJ. Monday Kevin brought home flowers, our favorite champagne, and cooked the first dinner he ever made me while we were dating........swoon! So Sunday, I skipped brunch with the girls to spend a lazy day with my hubby watching football and dining on a delectable brunch obviously with mimosas. Fist of all, if you haven't been to the blog two peas & their pod, you need to check it out. They have some seriously delicious recipes and a great site overall. I could spend hours just looking at their wonderful recipes and pictures! Secondly, if you couldn't tell, this recipe was so good! The filling was very rich and creamy, but the thick bread was a perfect accompaniment to make it not overbearing. We used an actually French bread loaf that we cut into about 1 inch pieces and it turned out fabulous! It looked small and we were sure we were going to have more, but by the time the second piece rolled around, we were stuffed! You can switch our the French bread loaf for a sliced bread to make it easier, but I did really like the way ours turned out! Enjoy this for your next breakfast or brunch......mimosas optional! 

Cannoli Stuffed French Toast

Ingredients
1 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup mini semi-sweet chocolate chips
2 large eggs
1/4 cup half and half
8 slices French bread, cut into 1 inch pieces
2-4 Tablespoons butter
Optional

Powdered sugar for dusting

In a small bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir in the chocolate chips and set aside.

In a pie plate, whisk the eggs and half and half together. Spread four slices of the bread with the ricotta mixture, about 1/4 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip all sides of each sandwich into the egg mixture until well coated.

In a large skillet, starting with 2 Tablespoons, melt the butter. Add the prepared sandwiches and cook until golden, about 4 minutes per side. Dust with powdered sugar, if desired, and serve immediately.