Picky Palate » Breakfast/Brunch

Creamy Lemon Blueberry Crepes

Jenny — Wed, 09 May 2012 12:46:56 +0000

Over the last few weeks my family has been Crepe crazy. I’ve been making crepes of all kinds sweet and savory. I must say, out of all the crepe recipes I’ve been testing, this one has been our favorite!

Here’s another perfect Mother’s Day Brunch recipe for you where I use the beautiful pink KitchenAid Blender to help make my crepes. Be sure to check out KitchenAid and Cook For The Cure for a wonderful cause!

Now, if you have never attempted to make your own crepes, do not panic, they take a little practice swirling your pan, but once you get it, you are whipping up crepes in no time at all. I use an inexpensive crepe pan with a very shallow rim that makes it nice and easy to flip your crepes, but I have certainly made crepes in a regular skillet as well. So no worries!

Alright, let’s take a look.

Read the rest of Creamy Lemon Blueberry Crepes

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Copyright © Picky Palate LLC 2007-2012 | Terms and Copyright Info
This feed is for personal, non-commercial use only. The use of this feed on other websites breaches copyright. If this content is not in your news reader, it makes the page you are viewing an infringement of the copyright.

Mini Broccoli, Cheddar and Bacon Quiche

Jenny — Mon, 07 May 2012 07:00:21 +0000

This is going to be a fun week on Picky Palate! Mother’s Day Brunch Recipes today, Wednesday and Thursday then a GORGEOUS KitchenAid giveaway first thing Friday. Click HERE to see what’s up for grabs. Make sure you stop by to get entered. I am honored to be partnering with KitchenAid and Cook for the Cure for this Mother’s Day Brunch Menu and upcoming giveaway!

Ok, let’s talk about these mini quiche. I kinda love making quiche, especially mini ones. They are really quite adorable. Don’t worry, they are completely simple to prepare too! I’ve got step by step photos to prove it. Any mom would love this for Mother’s Day! Heck, they are even easy enough to make for yourself for Mother’s Day

Here’s your line up of ingredients. Feel free to play around with whatever vegetables you have in the refrigerator that need using.

You are going to fill mini pie plates with cut pieces of pie crust. I used a store bought pie crust, but use whatever pie crust recipe you’d like. Crimp your edges however you like as well. Little ramekins will work if you don’t have little pie plates. You can even use one big pie plate if you’d like. Just adjust the cooking time accordingly.

Time to saute the vegetables.

Add the broccoli, cook and stir for a good 10 minutes then set the pan aside.

Attach your wire whisk to your mixer and let’s go!

Eggs, eggs and more eggs 8 to be exact.

A couple pinches of salt please.

Don’t forget the pepper.

Whisk, whisk whisk!

Time to full em’ up. About 3/4 way full.

Like so

Add your sauteed veggies.

Now add your bacon pieces and some cheese. Time to bake!

Remove from the oven and get ready to indulge

How fun is this?!

Mini Broccoli, Cheddar and Bacon Quiche

8 large eggs

1/4 cup milk

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil

1/2 cup finely chopped onion

2 cups broccoli florets

1 cup cooked, crumbled bacon pieces

1 cup shredded cheddar cheese

1. Preheat oven to 35o degrees F. and place round cuts of pie crust into 4 mini pie plates or ramekins. Partially bake crusts for 10 minutes then remove from oven.

2. Place eggs, milk, salt and pepper into stand mixer with the whisk attachment in place. Whisk until well combined, about 20 seconds. Set aside.

3. Heat olive oil in large skillet over medium heat. Saute onions for about 5 minutes then add broccoli florets, stirring and cooking for about 3 minutes. Remove from heat and set aside.

4. Pour egg mixture evenly into the 4 pie dough lined pie plates. Top evenly with onion, broccoli, bacon and cheese. Bake for 22-27 minutes, until eggs are cooked through. Serve warm.

Makes 4 quiche

____________________________

Have a great day! Come back soon

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Malted Banana Bread Biscoff Muffins

Jenny — Thu, 05 Jan 2012 08:00:18 +0000

I love these muffins for so many reasons. The most important reason is they really are soft, sweet and delicious. Another reason I love these beauties is that there is no butter or oil! ……so you know, a little less guilt when you are munching

Take a look, they are incredibly easy too…one bowl baby!

Be sure to check out my new Ziploc project I am working on, it’s going to be so fun!

A little flour and sugar.

Oh, yah time for the Malted milk powder.

A little baking powder.

Add your baking powder and salt.

Mash 2 ripe bananas and add them to your bowl.

Love!

Oh heaven help me around Biscoff!

Add your Biscoff right to the bowl.

Fabulous buttermilk.

One egg.

Give a good mix and you are ready to go!

Line your muffin cups with 12 liners. Loving these cute liners from Sweets Treats Boutique!

Fill your cups 3/4 full and bake!!

Perfection!

Enjoy my friends! xoxo

Malted Banana Bread Biscoff Muffins

1 3/4 cups all purpose flour

1/2 cup Malted Milk powder by Carnation

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

2 medium very ripe bananas, mashed, about 1 1/4 cups

1/4 cup biscoff spread

1/2 cup buttermilk

1 large egg

1. Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.

2. In a large bowl add all ingredients, mixing until just combined. With a medium cookie scoop, scoop batter into prepared muffin cups, filling about 3/4 full. Bake for 15-18 minutes, until baked through. Let cool completely. Serve with milk….hot chocolate….or whatever you like Enjoy!

Makes 12 muffins

_____________________________

Be sure to check out the debut of the new Ziploc Fresh Over Project I am apart of before you go! xoxo

Have a great day! Come back soon

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Pumpkin Pie French Toast Bake

Jenny — Mon, 26 Dec 2011 08:00:23 +0000

Hope everyone’s Christmas has been wonderful! This really is the best time of year isn’t it?

I can not tell you enough how much I love this French toast bake. It is so simple to prepare and seriously tastes like you ordered it from a great restaurant.

I love the addition of pumpkin, it is perfect for this time of year and so festive. Can’t wait for y’all to try this one! Enjoy

You can use a wide variety of breads for this recipe. I have used a big French Bread Loaf before which works lovely, but today I used this rustic little loaf which was fabulous as well. 8 ounces is all you need.

Make sure you have plenty of eggs before hand. You’ll use up 8 eggies for this recipe.

Into the bowl they go.

Add some milk.

….and the pumpkin puree. Love!

Cinnamon time!

Add some brown sugar as well.

Time to whisk it all together. Don’t you love my Mickey Whisk? I’m such a Disney nerd.

Once your egg mixture is whisked, pour it over your bread slices.

Pat the bread down so that all the pieces are covered nicely.

I like to sprinkle the top with granulated sugar.

…..and more cinnamon.

Slice a stick of butter…..I think you know where this is going.

Cube it and…..

Start placing the cute little cubes over the entire dish.

Like so Such a happy little casserole. Bake until golden and baked through.

Ahhhhh, perfect-o!

Wait until you smell this gorgeous French toast, LOVE!

Yes!

Pumpkin Pie French Toast Bake

8 ounces thinly sliced French Bread

8 large eggs

1 1/2 cups milk

1 cup canned Pumpkin

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

8 tablespoons cubed cold butter

1. Preheat oven to 350 degrees F. and spray 9×13 inch baking dish with non-stick cooking spray.

2. Place sliced bread into prepared baking dish. Place eggs and milk into a large baking dish. Add pumpkin, brown sugar and cinnamon. Whisk to combine then pour over bread. With large spoon, press bread into egg mixture assuring each piece of bread is covered in eggs. Sprinkle with granulated sugar, cinnamon and place dollops of cubed butter over top.

3. Bake for 34-40 minutes until golden and baked through. Let sit for 10 minutes before serving. Serve warm with pure maple syrup.

Makes 8 servings

__________________________

Have a great day! Come back soon

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Cream Cheese, Caramelized Onion and Bacon Quiche

Jenny — Sun, 07 Aug 2011 07:00:10 +0000

What a great weekend Amanda and I had in San Diego. We went to part of BlogHer but mostly ran around town finding the sweetest of bakeries and restaurants. It’s always a blast when we get together. Make sure to scroll to the bottom of the post to see some of our adventures I snapped through Instagram

Today I am sharing with you my Cream Cheese, Caramelized Onion and Bacon Quiche. I prepared this for the Real Women of Philadelphia and Goodbite where you can watch a step by step video how it’s prepared. Watch the video HERE. This is one quiche you do not want to pass up! Hope you enjoy

Cream Cheese, Caramelized Onion and Bacon Quiche

1 refrigerated 9-inch pie crust

1/2 pound bacon

1 large sliced white onion

8 eggs

1/4 cup milk

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

5 ounces softened Philadelphia Cream Cheese

3/4 cup shredded cheddar cheese

2 tablespoons fresh chopped parsley

1. Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.

2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings. Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.

3. Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.

4. Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces. Pour eggs over bacon and top with cheese and parsley. Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.

Makes 8 servings

_______________________________

San Diego Weekend…..

Before Amanda and I even checked into our hotel room we made a pit stop for one of our favorite cupcake shops called Elizabethan Bakery. It is tucked inside a nursery and has some of the best cupcakes I’ve ever had. The best part is they make most of them in baby size too so you can try one of every flavor

We arrived to Hotel Indigo which I LOVED and had this gorgeous view of the city.

Here’s the lobby and a shot of our room. Love those beds.

Here we are, snapping pictures as usual

Heaven Sent Desserts was the highlight of my weekend. Scroll down and you’ll see why.

These photos don’t even do the desserts justice. They were gorgeous and perfect.

We took a stroll through Seaport Village and stopped at their new cupcake shop called Frosted Robin Cupcakes. It was the sweetest little shop. Such great colors.

Love it.

Can you believe we had room for yet another bakery this weekend? Well, we did. This one was called as you can see 85C Bakery. It’s a Taiwanese Bakery with incredible treats. We didn’t know what half of them were, but man were they good.

Get a load of the gigantic cream puff to the right. That baby was to die for. Ok, now I am going to workout, lol!

Have a great week, come back soon!

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Peanut Butter Truffle Centered Banana Bread Muffins

Jenny — Thu, 28 Jul 2011 07:00:38 +0000

I just love summer when the boys and I can bake together regularly. This is exactly what we did about a week ago, we played in the kitchen and came up with these yummy peanut butter truffle filled banana muffins.

These are simple, kid friendly and peanut buttery delicious. Please excuse my Instagram fetish, it is so convenient during the summer when time is of the essence with my little stinkers.

Hope you all enjoy! xoxo

You start with a simple one bowl banana bread recipe and your favorite kitchen helpers

Prepare a simple peanut butter truffle mixture and scoop it into the bottom of your 12 cupcake cups.

Top that peanut butter filling with your banana bread batter and bake.

Here’s a glimpse of your muffins right out of the oven. Wait until you enjoy the aroma!

There’s the ridiculous peanut butter truffle centers Love these

Peanut Butter Truffle Centered Banana Bread Muffins

1 1/4 cups creamy peanut butter

1 cup powdered sugar

2 large ripe bananas or 3 small

3/4 cup granulated sugar

1/4 cup light packed brown sugar

1 large egg

1 cup buttermilk

1 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. and line a 12 cup muffin tin with cupcake liners.

2. Place peanut butter and powdered sugar into a medium bowl, mixing until well combined. With a small cookie scoop, scoop evenly into the bottom of lined cupcake cups.

3. In a large bowl mash bananas until well mashed. Stir in sugars, egg and buttermilk until well combined. Slowly add flour, baking soda, salt and cinnamon until just combined. Evenly scoop batter over peanut butter truffle filled cups, about 3/4 full. Bake for 18 to 20 minutes, until cooked through. Let cool completely and serve.

*Note: After these finished photos I re-worked the banana bread recipe a touch so it was even more moist, so the texture of your muffins may look just slightly different than these photos Never fear, they are incredible!!* xoxo

*Note #2: You can also choose to place your dollops of peanut butter truffle mix on top of the banana bread batter rather than on the bottom. Either way is scrumptious, just a slightly different look

Makes 12 servings

_____________________________

Have a beautiful rest of your week, see y’all soon Happy Summer!

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Peanut Butter and Jelly Skillet Monkey Bread

Jenny — Thu, 24 Mar 2011 07:00:09 +0000

Break out the biscuits, you’ll want to try this fun twisted Peanut Butter and Jelly Monkey Bread. I’ve used the new Simply line of biscuits from Pillsbury and created a perfect after school treat or new brunch idea.

Grab the kiddos and let them help shake the ziplock bag around and watch this fun treat rise in the oven, enjoy!

Before you go be sure to hop on over to see my latest Smithfield.com post, apparently I have PB&J on the brain!

Here are the products I used.

Loving this new line from Pillsbury!

You’ll start by pouring your melted butter into a large ziplock bag.

Cut up all of your biscuits into fourths.

Add them to the bag and toss around to coat the biscuits in butter.

Pour in the sugar and mix, mix, mix!

Your biscuits will be nice and coated like so

Arrange your biscuits into your favorite 9-inch cast iron skillet that’s been sprayed with cooking spray.

Drizzle your warmed peanut butter over tops.

Like so

Either drizzle or spoon over the warmed jelly and time to bake! 350 Degrees F for 18-22 minutes

Pour over your sweet cream while still warm, oh yah!

Enjoy the site of this gorgeous skillet for a second and then….break apart and munch

Peanut Butter and Jelly Skillet Monkey Bread

1 can Refrigerated Biscuits, 8 count (I used the Simply line from Pillsbury)

1/4 cup butter, melted

1/4 cup granulated sugar

1/4 cup creamy peanut butter, warmed in microwave until liquid like

1/2 cup jelly of choice, warmed in microwave until liquid like

4 tablespoons heavy cream

1/2 cup powdered sugar

1. Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.

2. Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.

3. Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.

6 servings

____________________________________

Have a great rest of your week, come back soon!

Take a peek at my PB&J Popcorn HERE

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Girl Scout Thin Mint Oven Strudels

Jenny — Mon, 14 Feb 2011 08:00:03 +0000

Happy Valentine’s Day!! I’m off to the boys school this morning for 2 big parties then hopefully dinner with the family tonight Hope everyone has some fun plans today.

Anyone else have an overabundance of Girl Scout Cookies like we do? We have quite a few boxes around the house which is why I thought it would be fun to do a Thin Mint Toaster Streudel!

You can’t get much simpler than this recipe, which is just what I like. We loved these warm, but whoa they were good cold too

Take a peek and enjoy!

Woohoo, 3 ingredients! I didn’t add the drizzle ingredients, but these are the main ones

How good are Thin Mints? Dangerous to have around the house, they are so small and thin it’s easy to eat the whole darn sleeve!

Place those yummy thin mints into a food processor or blender, pulse until fine then mix with 4 ounces of softened cream cheese.

Lay out both sheets of your puff pastry ( I only show one sheet here) and cut each sheet into 9 rectangles. Spread filling over 9 rectangles then top with the remaining 9.

It will look like this

Take a fork and crimp/seal edges firmly.

Brush with egg wash.

Sprinkle with a little sugar.

Ready for the oven. Bake for 25-30 minutes or until golden brown.

Drizzle with the cream and powdered sugar drizzle and time to dig in!

Girl Scout Thin Mint Toaster Strudels

2 sheets puff pastry, thawed

1 sleeve Thin Mint Girl Scout Cookies

4 ounces softened cream cheese

1 egg white plus 2 teaspoons water

1/2 Cup powdered sugar

3 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. and line 2 baking sheets with parchment or silpat liners.

2. Place Thin Mints in food processor and pulse until finely ground. Transfer ground cookies to a medium bowl and add softened cream cheese. Mix until well combined, I use my hands, it’s much easier! Cut each sheet of puff pastry into 9 rectangles totaling 18. Spead cookie/cream cheese mixture over 9 rectangles then top with remaining 9, crimp edges with fork and poke a few holes on top to allow for steam to escape. Whisk egg white and water and brush lightly over each streudel. Sprinkle tops with granulated sugar and bake for 25-30 minutes or until puffed and golden brown. Remove and let cool for 5 minutes.

3. Place powdered sugar and heavy cream into a bowl, mix until smooth. Drizzle over warm streudels and serve. Can be enjoyed chilled as well.

18 streudels

____________________________________

Have a great new week! Come back soon!

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Double Cheese and Bacon Egg Biscuits

Jenny — Wed, 19 Jan 2011 08:00:59 +0000

Here’s my latest recipe that I created for Smithfield.com Mmmm, can you smell the bacon?!

There is nothing better than enjoying a family favorite breakfast. At our house, we enjoy breakfast for breakfast, lunch and dinner sometimes. The great thing about breakfast foods is that they are packed with such great flavor and usually quick and are easy to prepare. Today I will share with you a quick and easy family favorite breakfast of ours that takes just a few minutes to prepare and the entire family loves it! Hope you enjoy our Double Cheese and Bacon Egg Biscuits

Start with a roll of refrigerated biscuits. Have you seen the new Pillsbury “Simply” line? It’s all natural with no preservatives. Check it out You press each biscuit into your muffin tins, partially bake then press the centers to make room for the egg filling.

Time to make the eggs.

If you haven’t added feta cheese to your eggs, you are missing out. Try it in this recipe, mmm

Sprinkle with Cheese and bacon, then bake for 12-15 minutes or until eggs are set.

Double Cheese and Bacon Egg Biscuits

To get the recipe, visit my post over at Smithfield.com. Stop by and say hi would ya?

Do more:

Leave a Comment | Print | Link to this Post

If you like this post, please share it:

Share on Facebook | Send to Twitter | Stumble it | Bookmark on Delicious

Ham and Cheddar Frittata with Peppers and Parsley

Jenny — Mon, 27 Dec 2010 08:00:47 +0000

Here’s a perfectly yummy frittata I created for Smithfield.com today to help use up those Holiday Leftovers! Be sure to pop over and say hi, would ya?

I LOVE egg dishes, it’s as if I could eat them morning, noon and night. There are so many nights when I don’t know what I am making for dinner that we’ll break out the eggs and whip up a delicious meal. Love it!

I decided to go with ham and cheddar for my frittata with some sauteed sweet peppers, onion and parsley on top. When I tell you this is tasty, believe me

Hope you enjoy!

Pretty basic line up of ingredients for this one

Saute your onions then add in your sweet peppers.

Stir in your ham and give this a sniff….it’s incredible

Crack 6 large lovely eggs….

Sprinkle with salt…

….a little pepper

….and a splash of milk

Give a nice whisk and pour into your hot skillet with the ham and peppers.

Sprinkle your parsley on top and let the eggs cook for a few minutes scraping sides of skillet to get cooking

Sprinkle with some shredded cheddar and now it’s ready to go under the broiler.

Make sure your skillet is oven proof before heading to the broiler

How fun is this? I love how the edges puff. When you remove the skillet from the oven, watch as they fall right back to normal

If you are like me, then you’ll break out the hot sauce and a nice glass of OJ

Ham and Cheddar Frittata with Peppers and Parsley

2 Tablespoons extra virgin olive oil

1/2 Cup white onion, finely chopped

1/4 Cup sweet peppers, finely chopped

1 Cup chopped Smithfield Ham (leftover from the holidays works great)

6 large eggs

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 Cup milk

1/4 Cup fresh parsley leaves, chopped

1/2 Cup shredded cheddar cheese

1. Preheat oven’s broiler. In a 8 inch skillet sprayed with cooking spray heat oil over medium heat. When hot, saute onions and pepper for 5 minutes. Add ham and cook for an additional 3 minutes.

2. Whisk eggs, salt, pepper and milk until well combined. Pour into hot skillet and top with parsley. Cook for 3-5 minutes pushing sides down with a rubber spatula. Top with cheese then place under oven’s broiler. Watch carefully; broil for 3-5 minutes or until golden and puffed around edges. Remove and let cool for 5 minutes before cutting into wedges.