Stevia is a naturally sourced sweetener made from the pure sweet extract of the Stevia plant. I received Pure Via Stevia to sample, use and bake with. I have now used all three of their products. I usually use 1/2 packet of sweetener in my coffee in the morning. That was very easy to switch over to Stevia and I found it less artificial tasting and a bit sweeter. So every morning I use 1/2 packet of Stevia in my coffee, yum just the right sweetness for me.
Then I tried the Turbinado Raw Cane Sugar and Stevia blend. This I used in the my Rum and Raisin French Toast and it sure was delicious and you would never have known there was a sweetener added.
Lastly I wanted to try the granulated Stevia. Included with the product was a little recipe book. In the cookbook was a recipe for blueberry muffins. They are low in calories coming in at 150 each and looked delicious!! So this is the recipe that I will share with you today. Amber loved these for breakfast or for a snack. I did find them a bit dry but with a fresh fruit compote like the strawberry rhubarb one I had recently made they were very good. I love fresh blueberries and this recipe had lots!! The sweetness was just right with using the Stevia, you would have never known there was a sweetener used.
I will definitely continue to use this product in place of artificial sweetener. A real break through for diabetics and people watching their caloric intake. You have all the benefits of a sweet “sugary” taste with no calories! You have go to love that!!
Ken is in the kitchen again with these amazing Pull-Aparts. He decided to make these little cupcakes and they were an instant hit here. So cute, sooooo delicious!! They sure didn’t last long. He used a Classic Brioche recipe but just made enough for 12 cupcakes and then another loaf that I will show you tomorrow. The dough really rises lovely and Ken was amazed at the volume!!
A little known fact about bread is that more men make bread than woman and more cookbooks about bread are sold to men. I guess with all the bakers out there we get out numbered ladies. I do say I love to make homemade bread but maybe this will be Ken’s territory just like the pies.
Anyway they were fabulous and you have to try them!! Enjoy!!
Amazing little pull a parts using a classic Brioche recipe.
1 Tbsp. dry yeast
¼ cup sugar
2½ tsp. salt
5 cups flour
1 cup hot water
1 cup butter, cut into pieces and softened
1 cup sugar
1 Tbsp. cinnamon
¼ tsp. each nutmeg and ginger
3-4 Tbsp. icing sugar
½ tsp. cinnamon
1 Tbsp. water or to desired consistency
In a standup mixer with a paddle attachment add yeast, sugar, salt and 1 cup flour. Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well. Add butter, a few pieces at at time and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.
Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. Dough can be frozen at this point if desired. Thaw before proceeding.
Line a 12 cup muffin tin with cupcake liners. Turn out dough onto a floured surface. Do not use more than ½ cup of flour. Gently knead the dough and form into a ball. Cut dough in half and reserve the other half to make a braid or loaf later, covering the unused portion with a towel or plastic wrap. Mix the sugar coating ingredients together. Nip off small pieces of dough, roll into a balls about 1″ in diameter each and toss in the sugar coating. Place in the muffin tin filling them to ¾ full. Cover lightly and allow to rise in a warm draft-free spot for 30-40 minutes.
Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.
This is such a cute video!! I thought I would share it with you today!! I love seeing kids in the kitchen!!! With all of Peter’s enthusiasm, it makes me smile and he makes a fine looking french toast too! So sit back and relax and enjoy this short little video from HooplaHa. Cheers all!! Have yourself a fantastic Friday!!
It is Monday again and a little drab and dreary today. Think we might be getting some snow. We have done pretty well this year for winter and now we are in the home stretch!!
I was thinking of breakfasts lately, something a little special but not really full on brunch. Something you may have over the weekend if you had something special going on. Maybe even treat someone to a special breakfast in bed!! Have time to linger, read the paper stretch and yawn again. You know those kind of mornings you dream about!! Try one of these dishes on someone you love and they will love you right back!!!
This is so simple and our daughter loves them!! Ken makes these all the time for her. Now that is love in a basket!! Who’s Hungry calls them Egg in a Basket and they look great!!
Sometimes the simplest things in life are the very best. Ken is the creator of breakfasts in this house. He always has a hearty breakfast in the morning and makes Amber divine things before she goes to school. I am lucky enough to receive these little creations on the weekend as I am busy blogging and he comes in with a wonderful breakfast item.
Over the holidays I was presented with this little lovely and decided to snap a picture to share with you. When making a poached egg for a sandwich you want to cook it just a bit longer so that when you take a bit the whole thing doesn’t burst all over you. I will give you the instructions for a perfect poached egg for a sandwich or otherwise. It is all in the technique.
The perfect poached egg takes just a little technique.
1 large egg
1 slice of good quality ham
1 slice mozzarella or swiss
1 Tbsp. vinegar
Salt and pepper to taste
Place the English muffin in the toaster and lightly toast. Place the slice of cheese on the English muffin and let it start to melt. You can encourage it to melt more by sliding it under the broiler for a few seconds. Place the ham on top. Keep warm.
Crack an egg into a small bowl. Bring a small pot of water with the vinegar up to a simmer. Do not bring to a boil. With a spoon spin the water in the center of the pot to create a whirlpool and very carefully drop the egg into the center of the whirlpool. It will look like a mess but it will come back together. Simmer the egg, never boil for 3-4 min. depending on desired doneness. Go to the 4 min. mark for a sandwich such as shown here or closer to the 3 min. mark if just serving on toast. Salt and pepper and place on top of the ham.
This is my third installment in this series in sharing with you a recipe that I found on #SundaySupper. These little sausages grabbed my eye and slammed me to the floor!! Oh how my hubby loves little breakfast sausages. Honestly they are not my favorite, as I so prefer bacon, as it has so much more flavor but seeing these sticky, yummy sausages, I had to try them. I knew they would be a huge hit with Ken. I wanted to make them over the holidays and I love that you can make them ahead of time, marinating them and then cooking them in the oven with little mess. I also love that you can pop them in the freezer. If you know me I am queen of the freezer and always have stuff at the ready in there. It really makes life so much easier. I love that you can eat these for breakfast or serve them at a cocktail party. So this recipe was win, win, win for me!! And they are oh so good, so win again!! Perfect for New Year’s Eve!!
I got this recipe from Heather Schmitt-Gonzalez of Girlichef. Thank you so much Heather for letting me share it here. It is a fabulous versatile recipe that you will all love. Heather is a busy gal being a mother of three, food writer and food blogger and has also attended culinary school. She has loads of amazing recipes on her gorgeous site like these little gems, Sugar and Spice Roasted Shrimp or Orange White Chocolate Cheesecakes with Cranberry Sauce served in a little jar. Both perfect for New Year’s Eve. So head on over to her site and say hi from me. Enjoy!!!
Sticky Mustard and Ginger Cocktail Sausages by Girlichef
Author: Tara Noland
Recipe type: Appetizer
Serves: 50 sausages
A versatile sausage that is great for breakfast or a cocktail party!!
Scant ½ cup orange marmalade
Scant ½ cup whole grain mustard
1 Tbsp. canola oil
1 clove garlic, minced
1 Tbsp. soy sauce
2 tsp. freshly grated gingeroot
1 tsp. ground ginger
50 uncooked breakfast sausage, approx. 2½ lbs.
Combine all the ingredients except the sausages and whisk together. In a large plastic bag combine the sausages and the marinade together. Remove the air and massage to coat all the sausages. Leave in the refrigerator over night or up to 2 days. Every once in awhile flipping the bag to make sure the sausages remain well coated. You can freeze them up to 3 months at this stage too.
Preheat oven to 350F. We used two foil pans 10×12″ or you can use one large rimmed baking sheet covered with foil. Dump the entire contents of the bag into the prepared pan or pans. Stir the sausages to evenly coat. Place in the oven and bake for 30 min. Stir the sausages and then turn the oven up to 400F. Continue baking for 15-30 min. stirring in half way. We cooked ours a bit longer as they were frozen and there was more moisture in the marinade. We cooked them for a total time of 1 hour and 15 min. or until nicely browned and sticky.
I divided the recipe in half and half went into the freezer and the other half into the fridge for Christmas morn. How fabulous are these little sausages. YUM!
I know this isn’t something new I invented but just really really good. I love banana bread. Always have frozen bananas in the freezer for the ready. It is easy to whip up and I love the four small loaf pan I have. You can throw some back into the freezer or grace a friend with a little sweet loaf.
I almost always make this with nuts but decided to change it up and add some chocolate chips instead. Love the combo of chocolate and banana. Yummy!! I love the deep rich color that these loaves are, so inviting for this time of year. A great addition to any lunchbox too!
A delicious banana bread for anytime of the day or night!!
¼ lb. butter, softened
1 cup sugar
1½ cup flour
1 tsp. baking soda
pinch of salt
1 cup mashed very ripe banana
½ cup sour cream
1 tsp. vanilla
1 cup chocolate chips
Preheat oven to 350F. Butter four small loaf pans or a 9 x 5″.
With a standup mixer, cream the butter and sugar together, add the eggs one at a time beating well after each.
Whisk the dry ingredients together and add to the butter mixture. Mix well. Add the bananas, sour cream and vanilla. Mix well. Remove the bowl from the mixer and add in the chocolate chips, stirring to combine.
Bake 40-50 min. if making the small loaves or 60 min. using the larger loaf pan. Cool for 10 min. then turn out onto a rack to finish cooling.
This cereal definitely attracts your attention with the name. I have to admit it is something I say a lot. My little curse! The cereal is touted as “the world’s most amazing breakfast cereal.” It is gluten free, lactose free, vegan, kosher, high in iron, high in dietary fibre, a source of omega 3&6 polyunsaturated fatty acids, source of calcium and protein. Holy crap that has to be good for you!! I was introduced to it by my good friend Marie. So I bought a bag. Amber loves it. I have even given her a little bag of it to go on top of her yogurt in her lunchbox. She really likes granola on top of her yogurt so this is just the same. You only take 2 Tbsp. in almond, soy, hemp milk or milk or sprinkle 1 Tbsp. on top of yogurt. Wait 3-4 min. and then enjoy. It is full of chia, hemp, buckwheat, with the addition of cranberries, raisins, apple bits and cinnamon. All organic. Just click here to get yours delivered to you with free shipping. Enjoy your Holy Crap!!
I have been inspired by all the smoothies and shakes I see on the various sites and really enjoyed doing Cupcakes and Kale Chips Strawberry Cheesecake Smoothie. So the other morning I was thirsty and wanted a breakfast smoothie but more thinned out so I came up with this recipe and it was great!! Lovely way to start off your day. Cherries are just starting to show up on the shelves and when I saw them I had to grab a big bag!! Try your hand at making this shake or come up with another seasonal fruit shake or smoothie today, they are so very good!!
1/2 heaping cup of pitted cherries
1/2 heaping cup of Greek yogurt
2 Tbsp. light cream cheese
1/2 heaping cup of ice cubes
1 tsp. vanilla
1 Tbsp. honey
Place all ingredients in a blender and using the ice crush setting blend until smooth. So easy and satisfying!!
This is such an easy recipe. No standing over the griddle forever flipping pancakes. Ken is the breakfast guy in this house and he always eats last and by himself as Amber and I have been gratefully served and have gobbled down his awesome pancakes. This is a pancake that you can all eat together. If you put in room temperature berries and leave them in the pancake for a few minutes they get warm and yummy. This pancake puffs up in the middle and then collapses so it is perfect to fill with fresh berries. You can serve it with your favourite syrup or just a light dusting of powdered sugar. You will love this one!! It is also so much fun to watch in the oven.
Makes 4 servings
1 cup milk
1/2 cup flour
2 Tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 cup butter
Berries of your choice at room temperature
Syrup or powdered sugar for serving
Preheat oven to 400F. In a bowl beat the eggs with a whisk until fluffy. Add the remaining ingredients except the butter, beating continuously. Place a cast iron pan or an oven proof skillet on the stove top and melt the butter. Pour in the batter. Bake for 20-25 min. or until a knife inserted in the middle comes out clean. Pour in the washed berries and let sit for a few minutes to warm inside the pancake. Slice into wedges and serve with a light dusting of powdered sugar or syrup.