Various Mug Cakes

Instructions

1. Unless otherwise instructed, mix all ingredients in a mug.
2. Microwave for 1 minute, adding 10 seconds at a time until done. (Do not overcook)

-Recipe 1: Coffee-

• 1 tbs butter, softened
• 2 tbs sugar
• 1/2 egg
• 2 tbs sour cream
• few drops of vanilla
• 1/4 cup flour
• 1/8 tsp baking powder
• (for crumb topping) combine 1 tbs butter, 2 tbs flour, 1 tbs brown sugar, 1 tsp cinnamon

Ingredients

• bread (cubed) for 2 cups
• butter
• 1 egg
• 3 tbs milk
• cinnamon
• 1 drop vanilla

-Recipe 3: Bailey’s Irish Cream-

• 5 1/2 tbs flour
• 4 tbs sugar
• 1/8 tsp baking powder
• 1 egg
• 3 tbs Bailey’s Irish Cream
• 3 tbs oil

-Recipe 4: Peanut Butter-

• 4 tbs flour
• 4 tbs sugar
• 1/4 tsp baking powder
• 1 egg
• 3 tbs peanut butter
• 3 tbs milk
• 3 tbs vegetable oil

-Recipe 8: Peanut Butter Chocolate-

• 4 tbs flour
• 4 tbs sugar
• 1/4 tsp baking powder
• 1 egg
• 3 tbs cocoa powder
• 2 tbs peanut butter
• 3 tbs milk
• 3 tbs melted butter

-Recipe 9: Chocolate Caramel-

• 4 tbs flour
• 4 tbs sugar
• 1/2 tsp baking powder
• 1 egg
• 2 1/2 tbs cocoa powder
• 3 1/2 tbs milk
• splash of vanilla
• 3 1/2 tbs oil
• 1 1/2 tbs caramel (or 2 caramel candy squares)

-Recipe 10: Chocolate Fudge S’mores-

• 2-3 tbs graham cracker crumbs
• 3 1/2 tbs unsalted butter, melted
• 2 tbs sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup flour
• 2 tbs unsweetened cocoa powder
• 1/8 tsp baking powder
• pinch of salt
• 1 1/2 oz milk chocolate, chopped
• marshmallows

—

Egg and Cheese Hash Brown Nests

Ingredients

• 2 potatoes, peeled
• 1/2 tsp kosher salt
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tsp finely ground pepper
• 1/4 tsp ground paprika
• 1/4 cup sharp cheddar cheese, shredded
• 8 medium eggs

—

Eggs in Avocado

Ingredients

• 1/2 avocado
• 1 egg

—

Western Omelet Potato Skins

Ingredients

• 2 medium potatoes
• olive oil spray
• 2 large eggs
• 3 egg whites
• 2 tbs milk
• 2 thin slices ham, chopped
• 2 tbs onion, chopped
• 1/2 cup bell pepper, chopped
• salt and pepper
• 4 tbs cheddar cheese

—

Chocolate Mug Cake

-Recipe 1-

Yields: 2 mugs

• 5 tbs flour
• 5 tbs sugar
• 2 tbs cocoa
• pinch of salt
• 1/4-1/2 tsp baking powder
• 1 large egg
• 4 tbs milk
• 4 tbs vegetable oil
• dash of vanilla extract

Chocolate Cake

-Recipe 1-

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 1/2 cup flour
• 3/4 cup cocoa powder
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt

-Recipe 2-

Ingredients

• 3/4 cup dark brown sugar
• 1 cup cocoa powder
• 1 1/2 cup flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 egg yolk
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla
• 1 tsp espresso powder
• 8 oz semisweet/bittersweet chocolate chunks

—

Pluot Breakfast Squares with Crushed Honey Butter Almonds

Yields: 8 4-inch pastry squares

Ingredients:

For squares:

• 3 pluots, sliced (or other fresh fruit)
• 2 tbs honey
• 1/4 tbs nutmeg
• 1/2 tbs cinnamon
• 1/4 tbs vanilla powder (or vanilla extract)
• 1/2 sheet puff pastry
• 1 egg, lightly whisked

For crushed honey butter almonds:

• 1 cup raw almonds
• 2 tbs butter
• 2 tbs honey

Instructions

1. Finely chop almonds. Spread on a baking sheet and bake for 5 minutes at 350 degrees. Let completely cool. Melt honey and butter. Toss cooled almonds in mixture.
2. Defrost puff pastry according to package.
3. Toss pluots in honey, nutmeg, cinnamon, and vanilla powder. Set aside.
4. Brush puff pastry with egg wash. Arrange pluots on puff pastry. Sprinkle crushed almonds around edge.
5. Bake at 400 degrees for 12 minutes, or until puff pastry is golden.

—

Sour Cherry and Chocolate Chip Scones

Serves: 6-8

Ingredients

• 1 1/2 cup flour
• 1/2 cup almond flour
• 1/4 cup sugar
• 1/4 tsp kosher salt
• 1 1/2 tbs baking powder
• 6 tbs unsalted butter, cold and cubed
• 1/2 cup plus 2 tbs heavy cream
• 1 1/4 cup sour cherries, pitted
• 1/4 cup chocolate chips

Instructions

1. Place flour, almond flour, sugar, salt, and baking powder in food processor. Pulse 4 times in 3-second bursts to blend.
2. Add cold butter pieces and pulse until mixture resembles wet sand.
3. Pour heavy cream on top. Pulse 3-4 times in 3-second bursts or until dough starts to come together.
4. Turn dough onto floured surface. Gently knead sour cherries and chocolate chips into dough. Refrigerate for 30 minutes.
5. Shape dough into 1/2-inch rectangular log. Cut into triangles. Lightly brush tops with heavy cream and sprinkle raw sugar.
6. Bake at 375 degrees for 20-25 minutes until tops and bottom edge start to turn golden. Let cool

—

Chocolate and Toffee Chip Scones with Pecans

Ingredients

For scones:

• 1 1/2 cup flour
• 1/2 cup pecan flour (recipe to follow)
• 1/4 cup sugar
• 3/4 tsp cinnamon
• 1/4 tsp kosher salt
• 1 tbs baking powder
• 6 tbs butter, chilled and cut into small pieces
• 1/4 cup chocolate chips
• 1/4 cup toffee bits
• 1/4 cup chopped pecans, toasted
• 3/4 cup plus 2 tbs heavy cream

For pecan flour:

• 1/2 cup pecans, toasted
• 2 tbs flour

For brown maple glaze:

• 1 1/2 cup confectioner sugar
• 2 tbs milk
• 2-3 tsp maple syrup

Instructions

For scones:

1. Mix flour, pecan flour, sugar, cinnamon, salt and baking powder in a bowl. Add butter and blend until mixture resembles wet sand. Add chocolate chips, toffee bits, and chopped pecans. Blend.

2. Add heavy cream and pulse in 3-second bursts until dough starts to come together.

3. Pour dough onto lightly floured surface. Shape into a 1/2-inch rectangular log. Cut out triangles. Lightly brush tops with heavy cream and sprinkle raw sugar on top.

4. Place scones one inch apart on bake sheet. Refrigerate for 20 minutes.

5. Bake at 375 degrees for 20-25 minutes until tops and bottom edge start to turn golden. Let cool.

For pecan flour:

1. Toast pecans at 375 degrees for 5 min. Let cool.

2. Add pecans and flour to food processor and pulse until mixture resembles flour. (Do not overprocess or will turn into paste). Alternatively, finely chop pecans and whisk to mix.

For brown maple glaze:

1. Mix ingredients for glaze until smooth. Let stand for 20 minutes to thicken. Drizzle on completely cooled scones.

—

Sourdough Breakfast Pizza

Prep Time: 1 hr, plus 24 hours for dough to rest

Baking Time: about 10 minutes per pizza

Yield: 2 pizzas

—

Peanut Butter & Banana Stuffed French Toast

-Recipe-

Ingredients

• 1 banana
• 2 slices bread
• 1-2 tbs peanut butter
• honey
• 2 eggs
• 1/8 cup heavy cream
• 1/2 tbs vanilla
• 1/2 tbs cinnamon
• 1/4 tsp nutmeg
• dash of salt
• butter

Directions

1. Combine eggs, cream, vanilla, cinnamon, nutmeg, and salt. Gently whip.

2. Spread thin layer of peanut butter on each slice of bread. Place sliced banana on one slice of bread. Drizzle some honey on the other side. Assemble sandwich.

3. Heat pan on medium heat with 1 tbs butter. When butter bubbles, dip sandwich in egg mixture and fry for about 3-4 minutes on each side until brown.

4. (Optional) Top with whipped cream, honey, syrup, cinnamon, sugar, etc.

—

Apple & Brie Stuffed French Toast

-Recipe-

Ingredients

• 1 granny smith apple
• brie cheese
• brown sugar
• 2 slices bread
• honey
• 2 eggs
• 1/8 cup heavy cream
• 1 tbs vanilla
• 1/2 tbs cinnamon
• 1/4 tsp nutmeg
• dash of salt
• butter

Directions

1. Combine eggs, heavy cream, vanilla, cinnamon, nutmeg, and a dash of salt. Gently whip until mixed.

2. Heat pan on medium heat with ~1 tbs butter. While waiting, slice apple.

3. Once pan is heated and butter is bubbling, sprinkle a little bit of brown sugar into pan and place apple slices on top. Sprinkle top of apples with brown sugar. Fry for about 1 minute on each side.

4. While apples are cooking, butter each slice of bread. Place brie on one side, top with apple slices, sprinkle with a little cinnamon, and put bread together.

5. Dip sandwich into egg mixture and place in buttered pan. Fry for about 3-4 minutes on each side until browned.

6. (Optional) Top with honey, syrup, whipped cream, cinnamon, sugar, etc.

—

Egg and Cheese Wrap

-Recipe-

Ingredients

• 2 eggs
• salt and pepper
• 1 slice cheese
• tortilla or 2 slices bread
• (optional) other toppings: spinach, bacon, onion, etc

Directions

1. Briefly warm tortilla in microwave or put bread in toaster.

2. Heat skillet over medium heat. In a bowl, beat eggs with 1 tsp water and salt and pepper to taste.

3. Add butter/oil to pan. Add eggs, covering pan in a thin layer (like a crepe). Immediately add cheese to the middle of the eggs.

4. When done, fold in both sides (or all four sides if using bread) and place on top of tortilla/bread. Add other toppings, and fold tortilla or top with second slice of bread.

—

Baked Apple Cinnamon Raisin Oatmeal

-Recipe-

Ingredients

• 1 cup oats
• 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• pinch of salt
• 1/4 cup maple syrup
• 1 cup milk
• 1 large egg
• 2 tbs unsalted butter (melted and cooled slightly)
• 1 tsp vanilla extract
• 1 apple (peeled, cored, and diced into 1/2-inch pieces)
• 1/2 cup raisins

1. Preheat oven to 375 degrees. Grease/spray casserole dish.

2. In a medium bowl, toss together oats, baking powder, cinnamon, and salt.

3. In a separate small bowl, whisk together maple syrup, milk, egg, melted butter, and vanilla.

4. Place diced apples in a single layer in bottom of casserole dish. Sprinkle about 2/3 of raisins, then cover with oat mixture. Drizzle milk mixture over oats, distributing evenly. Sprinkle remaining raisins. Bake for 35-45 minutes, until top is golden brown and oats have set.

5. Remove from oven and serve hot with more maple syrup.

—