Miniature Pancake Muffins

Whew...this past weekend marked the end of a wonderful month full of entertaining, get togethers & visiting family. It's been awesome & tiring at the same time!!!!

A sweet reader had emailed me this recipe thinking I might like it. Since my sister & her kids were visiting last week I figured it would be perfect as a breakfast appetizer. We really enjoyed them & they were super easy to make. I loved having all the ingredients on hand, except the buttermilk which I subbed.

Next time I will definitely be making these with blueberries!! These would even make a nice gift to your neighbor or friend, fresh out of the oven & wrapped up in a basket.

MINIATURE PANCAKE MUFFINS

{ Printable Recipe Here }

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tblsp sugar
2/3 cup buttermilk or substitute *
1 egg
2 tblsp pure maple syrup
2 tblsp melted butter
1/2 cup milk chocolate chips or blueberries

Preheat oven to 350 degrees. Line a 24 mini muffin pan with liners. Combine flour, baking powder, baking soda, salt & sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup & melted butter until just combined.

Add wet ingredients to dry ingredients & stir with a spoon until combined. Stir in chocolate chips. Pour 2/3 full into each cup. Bake for 9-11 minutes. Serve with syrup.

{ Food for Thought }

If you don’t have buttermilk, just put 1 tblsp white vinegar in a 1 cup measuring cup. Fill with milk to get to 1 cup. Let rest for 5 minutes.

I'd suggest using a bit less than 1/2 cup chocolate chips as it was a little overpowering. 

{ For more deliciousness, visit Tempt My Tummy Tuesdays! }

Breakfast Potato Skins

My best friend Jennifer & her family visited from NY this weekend. We had a blast eating lunch at a tiki bar on the lake, watching the kids play & visiting Animal Kingdom. I would share with you some pics but I don't even think I got one picture of her & I together. It's sad actually. I guess I'm a better foodie than a friend since I got pictures of breakfast I made one morning. I really enjoyed having a full house & spending a couple of hours in the kitchen each morning being the short order cook.

Oh, here's a great one of The Tree of Life at Animal Kingdom. We stood there trying to capture as many of the over 300 animals carved into this tree. It's beautiful. You need to double click to really appreciate!

{ Tree of Life in Animal Kingdom }

Back to the breakfast. I cannot wait to make these breakfast potato skins again & again & again. I have been wanting to ever since I had them at a restaurant once & thought maybe I could do better at home. I am a stickler for every bite having a bit of goodness & I think some restaurants just forget that.

These were easy, fun to make & just downright delicious. What's better than eggs, potatoes, cheese & bacon together ????? Aside from the bacon, these are healthy if you cook your eggs in cooking spray & have a gentle hand with the cheese. And you can always use turkey bacon.

BREAKFAST POTATO SKINS

{ Printable Recipe Here }

4 baked potatoes such as Idaho
6-7 eggs (you may have a little leftover)
Salt & Pepper
Shredded cheese, such as Colby Jack (about 1 cup)
Bacon, cooked & crumbled
Sour cream, reduced fat
Fresh chives, chopped

Pierce potatoes with a fork in several spots. Bake them in microwave in 5 minute intervals until fork tender. 4 potatoes roughly take 12-15 minutes. I like to rotate mine as well & turn them over halfway through cooking time to ensure even doneness.

Set potatoes aside to cool slightly. Preheat oven to 375.

Cut potatoes in half length-wise. Leaving ¼” wall, scoop out pulp & reserve for another use. Bake in oven for about 10 minutes just until the shells crisp up a bit. While they are cooking, scramble eggs just until set. They will cook further in oven. Season with a little salt & pepper.

Sprinkle a little cheese in the bottom of the potatoes.

Divide scrambled eggs between all. Then add more cheese on top as well as crumbled bacon.

Heat in oven just cheese is melted & bacon is warmed through. Serve with sour cream & chives.

No food for thought today. These are too easy. Just use whatever cheese makes you happy & enjoy!!!!!!

And if you want something just as easy but even healthier, what about a ham burrito without the burrito?

{ I created these by cooking up some Virginia baked ham fresh from the deli & rolling it around some sauteed onions with a scrambled egg & a little cheese }

Can't wait to be by to see what everyone has been up to. I have been MIA for a few days & starting to have blogger withdrawal.

Oh, see this car? It's also a boat. No joke. As we sat eating lunch by the lake, this was in the water. We thought it was just a boat that looked like a car on the top but then it rolled onto land & drove up to park.

Crescent Bacon & Cheese Tarts

These are the cutest little things, perfect for when you want a little breakfast on the go or when you're having guests. I purposely tried a few with bacon & a few without for some friends near & dear to me, you know who you are! They both are equally as delicious. I can definitely see changing these up to include sausage & cheddar cheese or some turkey sausage & pepper jack.

1 8oz can refrigerated crescent dinner rolls or 1 8oz can refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
About 2 tblsp chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream **

Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon & onion. In small bowl, beat egg & whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown & filling is set. Cool 5 minutes. Remove from muffin cups.

{Click Here to Print Recipe}

{Food for Thought}

Some mini muffin pans vary slightly in size so you may get a little more out of this than 12. I also made these healthier by substituting the heavy cream with milk, & would again. Refrigerate leftovers. To warm, wrap in paper towel and microwave for 8-10 seconds.

Go Visit Blessed with Grace for More TMTT!! And Angie for Wordful Wednesday

And congratulations to Liz for winning the SpongeBob Bikini Bottom Birthday Package!!!!!!!

Baked French Toast Cups

I kicked off the July 4th weekend with a little visit from my best friend Tam & her kids. They came over to hang by the pool & while the kids played, well, we played. Let's just say that the Beaujolais was not the only thing chilling.

{LOVE my bucket. Comes in handy}

We had such a good time that I convinced Tam to bring her kids back over to spend the night while she relaxed with her hubs. I made this yummy treat for breakfast the next morning. So much fun to make, adorable on the plate, & a healthier alternative too! The kids enjoyed it as did Tam when she came to get the kids in the morning.

4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk (I used fat free)
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon

In a medium skillet, saute apples with butter & cinnamon for about 5 minutes, or until soft. Set aside. In a medium bowl, mix the eggs, milk, vanilla, cinnamon & nutmeg until well combined. Add bread cubes & mix together until all the bread is saturated. Add the apples & mix until well distributed. Using a regular size muffin tin, scoop bread evenly into 6 greased muffin cups. Bake at 350 degrees for about 20 minutes or until set & lightly golden brown.

{Just before going into the oven}

{Just fresh out of the oven}

{Food for Thought}

The original recipe, here, had drizzled icing over them but I opted for regular light syrup instead. As with any french toast or pancakes, in my opinion, alone they could be a bit sweeter but with the syrup alongside or the icing, if you prefer, it's just the right amount.

{Click Here to Print Recipe}

Baked French Toast Filled with Fruit

Hello all! I hope you've been having a good life. Vacation was spectacular. So relaxing, the biggest decisions were whether to go to the pool or beach & which wonderful waterfront establishment to have dinner at.

I did make breakfast a couple of times for everyone, including this beautiful & delicious French Toast. So unique because it's filled with fruit & cream cheese, you will love it!!!!! We all did. Perfect for breakfast for 8 people at least.

1 loaf French bread
8 oz 1/3 less fat cream cheese, softened
1 ½ cups blueberries & raspberries
10 eggs
1 ½ cups half & half
1/3 cup maple syrup
½ cup melted butter

Cinnamon

Cut the bread into cubes. Spray a 9x13 baking dish with nonstick cooking spray, Place half the bread cubes in the dish. Cut the cream cheese into small pieces & scatter across the bread. Sprinkle the fruit over the cream cheese.

{shown - 1 layer of bread cubes with cream cheese & fruit}

Cover the fruit with the remaining bread cubes. Combine the eggs, half & half, syrup & melted butter in a bowl & mix well. Pour over the bread cubes.

{shown - top layer of bread cubes, before pouring egg mixture over}

{beautifully done, golden brown on top}

Chill, covered for 8-10 hours. Sprinkle with cinnamon. Preheat oven to 350 & bake uncovered for 40-50 minutes. Serve with extra syrup.

{My Thoughts}

The original recipe calls for just 1 cup of fruit either or. I like both berries so I used both & increased by ½ cup. It turned out so well I wouldn’t change a thing. Also, don't be alarmed that the egg mixture doesn't come up to the top. This is what causes the top bread layer to bake perfectly with just a tiny crunch like regular french toast. There is no soggy here. However, I do recommend pushing the top bread cubes down with a fork just once so they get moist.

You’ll also want to serve this with extra syrup just like regular French toast.

{Click Here to Print Recipe}

Visit Lisa at Blessed with Grace for more Tempt My Tummy Tuesdays!!!!!

Friday's Brown Bag

Before I get on with Not So Fat Fridays...

When I guest posted over at Angie's Seven Clown Circus the other day about finding your best self, I wrote how I look forward to or create mini events to help me stay motivated & provide added incentive to keep working out & eating right. Well, the next couple of months will definitely be keeping me in check:

• I got a new job this week & start on the 13th. The kicker? It's not even a mile from my house. I have been holding out for something like this since getting laid off in January!

• I am going to start teaching cooking classes out of my home as well as provide personal chef services & cooking parties in other people's homes. Soon I will be looking to you for some advice in a fun contest sorta way.  

• I am heading to NY in May for my 20th year reunion. 

• Our family vacation has been booked for Hilton Head in June.

• I have taken up tennis with my best friend. What an outlet!!!!!

So, wouldn't you say that's enough to make me want to stay on my toes by feeling healthy & well-thy ?!?!?!?

One of the ways I do that is to make sure I am enjoying being healthy. Having one of the following for breakfast makes it very easy because I don't feel I am being denied anything. Instead, it's like I am either having some delicious Mexican or even a Banana Sundae.

STEPH'S HUEVOS RANCHEROS

There are so many versions of this Mexican style breakfast so I threw together whatever I had in the house & made it healthier.

Great way to start the day: A corn tortilla broiled in the oven for just a few minutes until crispy, topped with non-fat bean dip, one egg cooked without butter, salsa verde, a little salt & pepper, a sprinkle of cheese & a tad of hot sauce. 

This little guy up top curled up quite a bit under the broiler but it worked perfectly.

{Click Here to Print Recipe}

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BANANA BREAKFAST SUNDAE

I usually eat this with strawberries & blueberries but a banana worked just as nice! So far I am loving Mona's Original Granola with no added sugar, salt or artificial additives. 

Some non-fat plain yogurt topped with granola, honey & banana makes for a not too sweet breakfast treat!

{Click Here to Print Recipe}

Have a wonderful weekend everyone!!!! 

Breakfast at Stephanie's - Not So Fat Fridays

I'm no Audrey Hepburn but you get an open invite for breakfast at my place for Not So Fat Fridays. I have coffee when I first wake up but after I finish my morning walk/jog I like something healthy but satisfying. Lately, I have been picking one of these fresh start goodies. 

I saw this recipe at Netts Nook. You'll feel just peachy after this!

PEACH PIE SMOOTHIE

1/2 cup low fat milk
1/2 plain yogurt
1 cup frozen peaches
1 tablespoon honey
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
pinch of nutmeg
pinch of ginger

Blend all ingredients together. Use crushed ice if you'd like. I like to sprinkle a little cinnamon on top.

{Click Here to Print Recipe}

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Or....

Sometimes I like a change over the traditional closed omelet. This one looks pretty because you can see your fillings & all the pretty colors.

OPEN FACED FLORENTINE OMELET 

Fresh baby spinach

Mushrooms

Tomato, chopped

2 tblsp salsa

1-2 eggs, lightly whisked

Garlic, basil, oregano

Salt & Pepper

Gruyere cheese (or whatever you have on hand)

I make this a little different each time depending on what I have in the house. First, heat a small pan with cooking spray. The size of your pan dictates the size of your omelet. Saute your veggies. In this case, you would throw in the mushrooms first since they take a bit longer. Add the spinach & tomato since the spinach will wilt in the time it takes for the tomato to just warm through. Sprinkle with a little garlic, salt, pepper, basil & oregano. You can give or take whatever spices you enjoy.

Add the salsa. This is optional but I had leftover I wanted to get rid of. At this point, spread your veggies out around the pan. Lightly spray your pan again, especially around the edges of the pan like you see below. 

Pour your eggs over the veggies. As the eggs settle, take your spatula & scrape down the edges since you don't want that ugly thin film that develops. Put your heat on medium for a few minutes. Tilt your pan around so that the uncooked egg on top slides to the edges & underneath, then switch to medium low for a few minutes so that the top of your omelet cooks through without the bottom getting overdone. 

Just before the top looks like it's not shiny & wet anymore, sprinkle just a little cheese over the top & some basil. Slide your omelet out onto a plate. If it doesn't look like it wants to cooperate, just put a plate over your pan & turn your pan upside down. 

{Click Here to Print Recipe}

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Or... 

I like it stacked!

Sometimes I just want that drippy egg & some heart whole wheat bread for breakfast. Toss in some color from the spinach & tomato & I know I am starting off the day right.

FLORENTINE EGG SANDWICH

Fresh baby spinach

1 thick slice tomato

1 large egg

Salt & Pepper

Whole wheat English Muffin
About 1 tblsp shredded Colby Jack (or whatever you have on hand)

In a pan coated with cooking spray, cook your egg to your liking alongside the spinach & tomato. Sprinkle with salt & pepper. Toast your English Muffin. Stack it however you like & sprinkle with cheese.

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Have a wonderful weekend everyone! Tonight I am having some family over for a Mexican themed dinner so I better get my meds & get to cleaning! 

Cheddar Veggie Torte

I hope everyone had a wonderful weekend. One of my best friends Tara came to visit me for a brief but wonderful overnight stay. We have been friends since 7th grade when we both lived in NY. She moved to Florida shortly after we became close but time nor distance has ever stood between us. I came to Florida years after & we now just live 2 1/2 hours away. 

We had a great time, laughing & catching up. We enjoyed ~ an afternoon in my quaint little downtown, sipping on Blue Moon at a sidewalk cafe ~ Mojitos by the pool as the sun was setting ~ a brisk afternoon walk by the lake ~ a tearjerker chick flick ~ and sharing some time in the kitchen. I knew I wanted to make this recipe for Tara's visit as soon as I saw it. 

Perfect for lunch on a Saturday afternoon. Or if you prefer, this makes for a nice breakfast or brunch. Oh heck, dinner too! It's good anytime. I will definitely be making it again!!!!! 

It's loaded with lots of veggies. With only 4 eggs, it's more like a torte than a quiche. And with a multi grain cracker crust, it's simply delicious!

1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups (8 ounces) shredded sharp cheddar cheese
1 small zucchini, finely chopped
5 small fresh mushrooms, sliced
1/3 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
8 oz spreadable garlic & herb cream cheese
4 eggs, lightly beaten
2 tblsp crumbled cooked bacon (I used turkey bacon)
2 tblsp grated Parmesan cheese
2 fresh basil leaves, thinly sliced (I used dried basil)

In a small bowl, combine cracker crumbs & butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion & red pepper in oil until tender. Spoon over cheese.

In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.

Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Garnish with basil. Serve warm or chilled. Refrigerate leftovers.

{My Thoughts}

You can substitute whatever veggies you prefer. This is best at room temp so let sit for a bit when out of oven. To re-heat leftovers from the fridge, just place a slice in the microwave for no more than 30 seconds to get the chill out.

{Click Here to Print Recipe}

For more Tempt My Tummy Tuesdays Please Visit Lisa at Blessed with Grace!

The 5 Ingredients You Meet in Heaven - Not So Fat Fridays

The Five Ingredients You Meet in Heaven is just about one of my favorite sandwiches of all time!! Since I've been home the past few weeks, I have had a craving often for this fav of mine, so I knew I needed to cut cals wherever I could. Ya know what's funny, I ate this sandwich almost daily when I was home on maternity leave with Tristan 5 years ago. And now, as I sit home potty training our little Nash & getting this craving again it's as if my body associated taking care of a new baby, fur ball or other, with a breakfast sandwich. 

Anyway, for this heavenly makeover, I use a whole wheat English Muffin instead of a bagel, Canadian Bacon instead of regular, 1 egg cooked in Pam rather than butter & a slice of reduced fat cheese instead of whole milk. Sometimes I may use just half of a slice. And instead of the usual slathering of extra butter on the bread, the muffin goes untouched & relies on the wonderful oozings of egg after that 1st bite.

Even with cutting all corners, I enjoy this sandwich so much & without the guilt!!!!!

If you want a little something on the side, these potatoes are perfect. I make them all the time for dinner. You see, I love potatoes but I just can't eat a baked potato without a dollop or two of butter and/or sour cream. But these potatoes are so delicious & healthy, cooked over high heat in just 1 tblsp of olive oil. The trick is to not move them around too much & let them get crispy but tender. 

I love the tiny potatoes such as fingerling but use what you prefer. Slice 1/8" thick. Heat 1 tblsp olive oil in large pan. Scatter potatoes in even layer & cook over medium high heat. Season with salt, pepper, oregano. I often use a Tuscan seasoning sometimes but you can use whatever spices you want. I cook the potatoes until golden brown, flipping occasionally, about 20 minutes. If your pan is getting dry just add a little Pam or brush on a little oil. Toward the end, I sprinkle with just a little parmesan cheese.

I assure you, this easy process brings out the simple but delicious flavor of these potatoes without adding extra fat you find in so many potato dishes. 

Have a great weekend everyone!!!

See you next week for another new & exciting appetizer I made just yesterday that will be a hit at your next party!!!!!

A Little Sweetness

HAPPY BIRTHDAY TAMMY!!!!!

Go give her some birthday wishes!

That's what this weekend was, sweet! It was balanced & it was lovely, not to mention the weather is just so invigorating here in FL right now. The Christmas show at the church was nothing short of spectacular. A real heartfelt reminder of the reason for this season. And while Tristan played with an old friend on his playdate, I made a new one! We have known Angel & his mom Tanya for awhile but this was the first time we got together, just the 4 of us, & it was a wonderful thing!!

So, to celebrate all the sweetness here is some banana bread I made Saturday morning. I found this recipe from Emeril where he had 188 reviews & a 5 star rating so I was intrigued. It had a great banana taste without it being too sweet! Perfect for breakfast or snack. Everyone loved it.

BANANA BREAD

10 tablespoons plus 1 teaspoon butter
2 cups mashed ripe bananas (about 4 bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts

Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs & vanilla in a bowl using a mixer. Sift the flour, sugar, baking soda, baking powder & salt into another bowl. Add the remaining 10 tablespoons butter & mix on medium-low speed until blended, about 30 seconds. Add the banana mixture to the flour mixture in 3 batches, scraping the sides of the bowl & mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned & bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven & cool for 10 minutes before turning out onto wire rack to cool completely.

My Thoughts:

I made this in a bundt pan for looks & it only took 35-38 minutes. I question the time above, even for a loaf pan, so keep checking after 40 minutes if you're using one. I also sprinkled mine with a little confectioners sugar for presentation.

Click Here to Print Recipe

I also made this sangria for our playdate because I know Tanya loves red wine. We noshed on a couple of appetizers, watched the boys play in the bounce house, & sipped our sangria as we constantly digressed from one thing to another. A sign of a great conversation. Like the banana bread, this had the perfect amount of sweetness without going overboard!

RED WINE SANGRIA

1 orange, sliced
1 orange, juiced
1 lemon, sliced
1/4 cup sugar
1/4 cup Cointreau or Triple Sec
750 ml Red Wine

In a pitcher, combine the sliced orange, sliced lemon & sugar. Mash gently until sugar is slightly dissolved. Add orange juice, Cointreau & red wine. Mix well & let sit in the refrigerator for a few hours or overnight.

When ready to serve, pour over ice & garnish with a lemon or orange slice. Or top off with some club soda for a little spritzer.

My Thoughts:





I used Carlo Rossi Burgundy for this recipe. For a cheap wine, we enjoy it very much so it goes to show that expensive wine isn't always better. You can add any fruit you like to this sangria. All you need is a friend to sip it with & enjoy!

Click Here to Print Recipe

Breakfast of Champions Guests & Merry SITSmas!!!!

Hello to all my SITStas & fellow Tempt My Tummy Tuesdayers. I made some breakfast for you. Come on in, take your coat off & let's sit by the fire..............

This torta is really one of my favorite breakfast casseroles out there & I have been making it for a few years. As for the special coffee, this came from Deanna's Corner Cooking & knew it would be perfect for Thanksgiving morning, and indeed it was. Sure, it has a little more fat than my standard non-fat latte but that's what treats are for.

SAUSAGE, POTATO & EGG TORTA

1 1/2 lbs sausage
1 1/2 lbs hash browns
2 tblspns vegetable oil
1/2 cup each - chopped scallions, green & red pepper
10 eggs beaten
1/2 cup milk
1/2 tsp dry mustard
1/2 tsp black pepper
1 tube crescent rolls
2 1/2 cups grated cheddar
Paprika

Fry sausage until browned, drain well & set aside. Fry potatoes in oil for a few minutes, add scallions & bell peppers. Fry until tender. Combine eggs, milk, mustard & black pepper, whisk well & set aside. Grease 9x13 casserole dish. Line it with crescent rolls overlapping just slightly. Layer meat, potatoes & then cheese. Pour egg mixture over the top & sprinkle with paprika. Bake at 350 for 30-35 minutes. Check after 30 minutes to account for oven heat variations. You don't want to overcook your eggs.

My Thoughts:

If you're short on time you can buy the hash browns with the onions & peppers already mixed in. I just enjoy the fresh ingredients added.

Click Here to Print Recipe

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VANILLA CAFE AU LAIT

1 1/2 cups half-and-half

1 1/2 cups whole milk
2 tablespoons sugar
1 tsp vanilla extract
3 cups hot, strong brewed coffee

Combine the half-and-half, milk, sugar & vanilla extract in a small saucepan. Simmer over low heat for 20 minutes. Right before serving, whisk for 1 minute to get it frothy. Fill each mug with 1/2 cup of hot coffee & 1/2 cup milk mixture. Serve immediately.

My Thoughts:

I am not a huge sweets person so I did a 75% coffee & 25% milk mixture. Depending on your preference the above will make about 4-5 cups of coffee. Also, I had my coffee first while everyone was still sleeping so I kept the remaining mixture off the heat. When I heard my sister getting up, I put it on low heat & just before I was ready to serve it up, I whisked it again to get it frothy.

Click Here to Print Recipe

Merry SITSmas everyone!!!!!! And 'round here we say Merry Christmas!!!!!!!!!! But most of all -

Peace & Joy to Everyone!!!!!!!

For more Tempt My Tummy Tuesdays please visit Lisa at Blessed with Grace & for more Merry SITSmas cards & lots of prize giveaways including being Friday's Featured Blogger & a $200 Target Gift Card, please visit the lovely ladies at Secret is in the Sauce

Banana Coffee Cake with Chocolate Chip Streusel

Happy Birthday Jennifer !!!!

While I probably spent way too much time in the kitchen, it was still a really nice weekend! Plus, I have 4-5 successes to come out of it, which I will share with you this week. So, there was Twilight on Friday night, a beautiful Saturday morning of exploration with my little guy, a visit to the park just the 3 of us & a spontaneous Sunday night at our friend's house making dinner, sampling a champagne/vodka hybrid & playing Rock Band with the kids.

How was Twilight? I liked it enough & was not as disappointed as some, but didn't love it. There were laughable scenes that should not have been but I promised myself I wouldn't dissect it too much. I figured nothing on the big screen could compete with the feelings I was left with after reading the series anyway. What I did love was seeing it with my best friend Tam after having a few drinks, the 1st kiss & the casting of Alice & Emmett. What I didn't like was Jacob's hair, Jasper looking like Edward Scissorhands & Edward's response to Bella in Biology. My opinion is it's definitely a go see it for yourself & tell me what you think kinda movie.

What I really loved was finding this recipe at the last minute Saturday morning, where I had all the ingredients on hand, including the over ripe bananas. My little guy really liked it & I also took some over to our neighbors & friends. This would be perfect if you're having guests in for the holidays.

1 cup semisweet chocolate chips
1/2 cup (packed) golden brown sugar
1/2 cup chopped pecans (I used walnuts & almonds)
1 tablespoon cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons milk

Preheat oven to 350°F. Butter and flour 8x8 inch baking pan. Stir together chocolate chips, brown sugar, nuts & cinnamon; set aside. Combine flour, baking soda, baking powder & salt into medium bowl. Using electric mixer, beat sugar, butter & egg in large bowl until fluffy. Beat in mashed bananas & milk. Add dry ingredients & mix until combined.

Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter & streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

My Thoughts:

Check your cake after 35 minutes. Mine was done in 38 minutes. If you're into sweet & love chocolate use the 1 cup of chocolate chips. Me, I may just decrease to 3/4 cup next time. I also used different nuts just to get rid of them but I would love to try the pecans. Depending on your preference for the level of sweetness, this could be had for breakfast or for dessert!

Click Here to Print Recipe

Coming tomorrow is an awesome appetizer that will be sitting on my holiday table. So delicious, I made it twice this weekend!!!!!

To Some Jews, Faith Means Lox, Bagels & Seinfeld

I read that somewhere & it just made me laugh a little.

I grew up a Jew, just not a practicing one. We grew up in the Bronx as part of a huge melting pot. I had black friends, Irish friends, Spanish friends. It was awesome. But we seemed to be the only Jews. When I was younger I wondered where the others were. Hah. I even got tied to a pole when I was younger because I was the little Jewish girl. I laughed about it later with the kid who did it. For a long time, after getting out of the Bronx, we went back often to re-visit those good times with friends who were still there.

I had such a fun-filled childhood, living in a 5 story building, always hanging out on "the stoop," friends calling up to us from the street to our 3rd story window, asking if we could come out to play. The ice cream truck would come by & we'd have mom throw money out the window with something heavy to weigh it down. Fun times. A time when it was safe for a bunch of kids to be running in the streets because we were all looking out for each other.

We celebrated Christmas because it was fun but we also put up the Menorah out of respect for the Jewish traditions. Yeah, we were like that.... Later my sisters & I were all dating someone of a different nationality & so we called ourselves the League of Nations. But I digress...

While my faith has changed since I was younger, I still hold onto what is considered an important part of Jewish cuisine. The Bagel with Cream Cheese & Lox.

Nova Lox is a salmon fillet, thinly sliced, lightly salted & smoked & very delicate. Ordinary Lox is similar but much saltier. It was introduced to the United States through Eastern European Jewish immigrants.

The only way I eat it is on a lightly toasted bagel, with a schmear of cream cheese, thinly sliced onions & black pepper. I often slice up some tomato as well. Some people do the capers but it's not my bag. We enjoy this for breakfast, lunch or dinner. A package is usually good for 3 bagels & I enjoy mine open faced with not too much salmon on each side.

This is to us what grits are to Southerners. I know some of my friends up North have never had grits & I know many people who have never tried Lox. 

You can usually find 2 different types of Lox at the supermarket near the fish. I always get the one that says Nova. It is more delicate & less salty than the other package normally labeled as just Lox. If this is something you've never tried, you ought to. You'll either love it or hate it. But at least you can say you tried it.

Well, I really enjoyed sharing this with you. I didn't plan on talking about my childhood but it seemed natural once I got going.

Have a great weekend!!!!!!!!!

Spongebob Want a Chicken Sausage?

Check out the pictures from our one night stay at the Nickelodeon Hotel here in Orlando. My sister is in town with my niece Jordan & nephew Adam. We don't have too many cousins & ALL of them live a plane ride away so when these kids get together it's extra special. They all adore each other!

Click to enlarge

While we weren't crazy about our room except for the painted mural in the kids room (middle right) the pool area is the main attraction with their huge slide complex. As a local, one day was good enough for me! Don't miss the slime that pours out of the Spongebob bucket (middle left). People actually wait in line to get slimed!

We also enjoyed a show in one of the studios that evening where families dual one another & loser gets either slimed or pie thrown in their face.

And because I am all about the food, check out the awesome open faced omelet I made night before last for dinner. It looks like a pizza!


I sauteed 1/2 of a chicken apple sausage by Aidells, with spinach & tomato. I then poured 3 egg whites over the top & let it sit for a few minutes on low heat to cook through. Sprinkle on a little mozzarella with salt, pepper & my new fav in eggs - garlic powder. It was delicious. Check out the sausages here. The first 2 ingredients are chicken & diced apple. They sure are better than hot dogs & I only used half of one for this very healthy dish!

Chocolate Chip Cinnamon Swirl Bread Pudding

I discovered this deliciousness from Deanna's Corner Cooking last week & knew I had to make it this weekend. In fact, they were the inspiration for a little after dinner dessert gathering at my house Saturday evening. Here's the recipe plus a few pictures.

1 lb loaf Cinnamon Swirl Bread, cut into 1 inch cubes

(I used Cinnamon Swirl Raisin Bread & will next time as well)

½ cup semi sweet chocolate chips

1 1/3 cups 1% lowfat milk

3 large eggs

½ cup sugar

2 tblspns packed brown sugar

Pinch of salt

½ cup powdered sugar

2 1/2 tblspns 1% lowfat milk

1 tblspns pure maple syrup

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Preheat oven to 350F. Place bread cubes & chocolate chips into a large mixing bowl. In a medium bowl whisk the milk, eggs, sugar, brown sugar & salt. Pour over bread cubes. Stir to combine. Spray a 12 cup muffin tin with cooking spray & spoon bread pudding mixture evenly into muffin tins. Bake for 25-30 minutes or until a toothpick comes out clean from center of pudding. Remove & let cool for 10 minutes. Transfer to a cooling rack. In a medium bowl whisk together powdered sugar, milk & syrup until well combined. Drizzle over bread pudding & serve warm.

And just for giggles, I had to post this picture especially since someone asked me what my shoe size was (5) after they saw the pic of my closet. BF Tam came over with her girls Tiffy & Tori. Tori is 7 years old & was sporting her Hanna Montana shoes. This is us exchanging shoes. And they fit!!!!!!!

My feet are with the painted toenails.......