Peter, Paul and Mary Scones (Lemon of Course)

Lemon tree very pretty, and the lemon flower is sweet.
Ah Peter, Paul and Mary, you should have written something about poppy seeds too.

I'm not really sure why lemons and poppy seeds go together, they just do.  Then again, I don't really know why little girls shrill and little boys like mud and insects (because I'm pretty sure none of us moms and dads teach either sex those things - especially the shrilling!) - random thoughts I ponder while baking.

I had bought an abundance of lemons because I thought to make curd.  That didn't happen.
So I made scones instead.  I'm versatile like that.

They weren't too dense, a little flaky even, and not sweet either. 
Perfect quick breakfast on the go - just make sure to bring floss for those pesky seeds or else people will be staring at you while you're talking to them thinking "should I tell her she's got poppy seeds in her teeth?  NAAA I'll just leave it" and then the next person comes along and tells you and you think to yourself "hey, that last person's a jerk, why didn't THEY tell me!?  Was it maybe not that noticeable and this new person is just obsessed with staring at peoples teeth (creepy)" 
In either of those cases its a clearly bad day if you don't floss.

I'm Listening to:  All My Life, K-Ci and JoJo

Simply Syrup

Waffles, pancakes and french toasts aren't the same when you leave out the smooth syrup to adorn your creations.
Pure maple is divine but costly, the bottled processed brands are ok but why not just make your own and incorporate fruit into it?
It really is SO simple and you can incorporate whatever fruit your little hearts desire!  And if you have guests sleep over they'll be amazed when you tell them they're having homemade fruit syrup with breakfast.

We decided to have breakfast for dinner and we opted for French Toast.
I had picked up a tray of strawberries a few days prior and realized I hadn't used them as of yet and while they weren't fuzzy they were starting to get "soft".
Might as well make some strawberry syrup right?
Oh ya, take a lookie at this!

Here's how utterly easy this is:

1/3 c. vanilla sugar (I simply put used or half beans in my sugar container)
1/3 c. water
1 pint washed, hulled and diced strawberries (or you could use frozen)

3 ingredients, one which can be interchanged (blueberries, blackberries, cherries etc.).  You can even add in some citrus juice or peel for extra flavoring!

Wash, hull and cut up your strawberries

In a pot add your sugar and water (which would be a simple syrup recipe alone) heat on medium to dissolve.  Add in the berries, stir and slow boil it for about 15 minutes or until the liquid has reduced  and looks "syrupy" teehee.

I prefer a thicker sryup and so I let mine boil a tad longer. 
You may get a little foam on the surface (it doesnt bother me none but you can just skim it off with a spoon.)

Let cool slightly and serve or store in a mason jar in the fridge for a few days.
Uh YUM

I'm Listening to: Strawberry Swing - Coldplay

Chocolate Cherry Granola

Pretty sure you could serve this to even the finicky of breakfast eaters and you would get two thumbs up.

A little touch of chocolate brings in a bit of a pick me up (or sugar high) and adds a little something extra.  Pairing it with cherries takes it to a whole 'nother level.

Pffft who says granola is boring?

Toss a few tablespoons into your regular cereal, mix it with your favorite yogurt (vanilla is my choice) or grab a few handfuls throw it into a baggie and pull it out for those mid morning lulls!

I can't speak for you but I am more than alright eating chocolate for breakfast especially if it is disguised in a nutritionally packed breakfast.
Who am I kidding, if I could eat a few squares of chocolates and call it a morning I likely would.
This option is obviously better for you.

Ok, excuse me while I go devour some now......

I'm listening to: Pardon Me - Incubus

Here's what you'll need:

4 cups. large flake rolled oats
1/2 c. sunflower seeds
1/4 c. sesame seeds
1/2 c. dried cherries
1/2 c. raspberry flavored cranberries
3/4 c. applesauce
1/4 c. honey
2 tbsp. brown sugar
1 tsp. cinnamon
dash of salt
1 bar Ghiradelli semi sweet chocolate (chopped)

In a bowl mix together oats, seeds, dried fruit and cinnamon.

In a pot over medium heat add applesauce, honey, brown sugar and salt - stir.
Warm until it has thinned out (about 2-3 minutes).  Do not boil.

Pour over the mixture of grains/fruit and toss to coat.
Turn onto two greased parchment lined baking sheets and spread out.

Throw it into a 300F oven.
Every 5 minutes flip and move around so it doesn't burn.
Keep doing this until lightly browned.
Let cool completely, add in the chopped chocolate and store in an airtight container.

This recipe was adapted from the Canadian Living Magazine - October 2011 Issue

Nectarine French Toast Casserole

Hey Anthony Bourdain, you suck big obnoxious donkey hooves.  There, I said it.
Paula Deen may cook some high fat, super sweet meals and desserts but you don't have to eat them, its called choices.

Today (well actually last night) I CHOOSE to make a Paula Deen dish.
This was the first one ever and this morning while it was delishishly baking in my oven I was doing a happy dance so that I could burn off some extra calories before I devoured it.

Amy over at Crumbs in my Mustachio posted a link for the Baked French Toast Casserole yesterday and we both started creating variations. 
Our plan of attack over a facebook conversation:
Me, nectarines and hazelnuts
Amy, well you'll just have to hop on over to her site in the next couple of days to find out :)

Now I have to admit to you that I am not a huge fan of casseroles, I've never actually made one in all my years of cooking.
Throwing things randomly into a pan and tossing it into the oven doesn't symbolize love of cooking to me.
This dish although being called a casserole didn't seem to fit the mold so to speak. 
Until I added in a few extra ingredients.

I will make this again you can count on that but maybe not for a few months to let my body loose a few pounds.

I'm Listening to: Pick Up Man - Joe Diffie

Award Winning Blueberry Muffins

Its Sunday.
Its lazy.
Its raining.

What goes better with rainy Sundays than some freshly baked muffins? 
I suppose a piping hot cup of tea would work too, or your bed where you lie watching movies all day, only moving to relieve yourself.  (did I just say that?  Man, I wish I could be THAT lazy)

Sadly, if its not raining too hard we're playing baseball this afternoon.  Since its likely that this Sunday isn't about to take to shape as I hoped, maybe a special treat to get me into the mood of motivation might do the trick.
It worked. 

You cant bake in a dirty kitchen so the first chore was to tidy up (not that it was messy).  I did the few dishes in the sink which then turned to windexing the fridge which then moved me into the bathroom to do the mirror and vanity.  Why stop there?  Clean the toilet, oh, maybe I should sweep and mop?
WAITTTTTT
MOM, WHERE'S BREAKFAST??
ooops.
Told you the thought of making muffins would get ya motivated :)

This recipe I've adapted from Canadian Living Magazine many years ago.  It was a simple batter that I always add other ingredients to make them different.

I used 2 leftover really ripe peaches and some frozen (fresh) blueberries I had from the market.
I love peaches and blueberry combo - bursts of flavor all over the place!

Enjoy
(Heather from the Cupcake Girls did - she even said, in front of an audience, it was outstanding - best she'd ever had!)
I'm Listening To: Sunday Morning - Maroon 5

This recipe has been selected as a finalist and won first place in the Canada's Baking and Sweets Show Home Baking Recipe Competition

MashUp Monday - Carrot Cake Pancakes with Praline Cream Cheese Topping

I cannot take credit for this idea as I have seen it done before but this recipe is mine...but I am willing to share it with you because you really really need to make this for your family!

Honestly, how could you not want to make it??
Dessert for breakfast people?!
Yes please.
In fact, seconds thanks.

Because this was a weekday breakfast I did not make my pancake batter from scratch as I would normally do on the weekends, so for those of you who generally make pancakes from a box this is even more of a reason to use this recipe!

I like that it feels like a dessert but you are adding fruit and vegetables into your meal without even thinking about it.
This is reason #1 to like this recipe.

Reason #2 happens to be the topping for the pancakes
Cream cheese + praline flavored syrup = love, warm pancake love.

Reason #3, I can't think of any more reasons other than it tastes a lot like one of my favorite cakes and that is a good thing.

Try it, bet you'll like it

I'm listening to: Ruby Soho - Rancid

Apple Maple Bacon Pancakes

Breakfast is the most important meal of the day.
Yup
Right
Got it

How come I don't seem to post many breakkie recipes here?
Probably because the times that I make hot ones are on weekends and they seem to be the generic eggs and bacon, french toast kinds which I assume most make too.  I suppose those are as equally important as the other posts so I am going to try to create more fun weekend mornings and start posting.
Just because I say we're having french toast doesn't necessarily mean I don't stuff it with something or create a syrup to go with it, hence this post.

For some reason I was thinking bacon in our pancakes would make sense.  Probably because you see bacon in everything lately.  Donuts and ice cream - have you seen that?! Drool!

Sometimes I like to have that little bit of porky fat on my plate (who doesn't really) but then I feel a little oinkish when I have a haystack of pancakes AND a side of bacon or vice verse, so deciding to limit the amounts by chopping it up and pretending its like a few chocolate chips made me feel more heroic for my heart. 

If you gave me a plate of bacon I would eat it, I'd feel bad afterwards but only for a few moments and if you asked me if I wanted seconds I'd say yes.
If you gave me pancakes that had bacon in it I wouldn't feel bad at all, and ask for seconds!
Everything in moderation right?

These flatcakes worked, a little sweet, a bit salty and a crunch that you don't normally have with pancakes.
We enjoyed them and will likely have them again
Maybe with a side of bacon ;)

Pretend Like It's the Weekend - Makin' Banana Pancakes

Jack Johnson, you are dreamy and you make good tunes but I sir, make great pancakes!

March 1st, according to many sources on the internet, is National Pancake Day, which I do not think you should confuse with Shrove Tuesday - the day before lent, totally unrelated. 

National Pancake Day makes this momma a happy camper...
Happy as a clam...
Happier than a pig in S#^*t...

Let's face it, I adore breakfast foods! 
Likely because they are generally packed full of carbs (heck ya!), fatty means (ohhhh drool) and sugars (I could do without those if I had too). 
You can never go wrong with a great french toast with some icing sugar, Canadian bacon (peameal bacon) and home fries or a big haystack of pancakes slathered in butter and topped with whipped cream and syrup, a couple scrambled eggs, maybe some matchsticks with a side of smokey bacon.

So to honor NPD and Jack Johnson, I'm makin banana pancakes, pretendin its the weekend now.
Actually we had Peanut Butter Banana Oatmeal Pancakes - say that 3 times fast, with some caramelized bananas on top.
I liked this day, I wish there were more NPDs.

No Yeast Cinnamon Rolls

YAY!  My love handles and flag arms (bingo wings, Oprah arms, flappers & clappers etc.) are thanking me for making these!  This is why I only eat TWO folks, and a less copious amount of frosting when I make them (which is very rare actually)

Seriously though, this is a great way to wake your family up on a snowy Sunday morning!  Some fresh cut fruit, maybe some strawberries, bananas, kiwi....some yogurt, cup of tea (or coffee...blechhh) and an oooeyyy goooeyy scrumptious cinnamon roll.  Just like ANY cereal, it is part of a nutritious breakfast.  And you can eat anything if you moderate what you put in your belly - I don't condone making and eating the entire batch.  I also do not advocate eating a pint of ice cream yourself but sometimes it just feels SO right!

My men, both little and big, were pleasantly surprised when the wafting smells of cinnamon floated up towards the bedrooms.  Little Ugh actually woke up, raced down the stairs and said "Did you go to Cinnabon?"  You can have 2 my favorite son

I can almost guarantee that you have all of the necessary ingredients already in your pantry - no need to plan these out.  Just wake up, and bake up!

Cinnamon Mascarpone Pancakes

EEP I have no milk!  I always use milk when I make pancakes!  Water? Unheard of!!
But I want pancakes *sighs in despair*
Its 9 am on a Saturday in December, I am not putting on clothes, starting my car, driving to the grocery store JUST for milk.  Water it is - ugh.

I guess when you make that "box" stuff it calls for water and it still tastes alright so I suppose I could use it too - but I don't have to like it.

Mascarpone cheese - most commonly used in tirimisu, adds smoothness and umph to these cakes and I guess it makes me happier to add a little dairy back in as well.
I have never used it before because its crazy expensive.  I tend to reserve cheese money for dinner parties and special meals, not for pancakes, but today it just seemed right.
Liven these up by using a fruit syrup or compote rather than Aunt Jemima.

Cinnamon Mascarpone Pancakes
makes approx. 15 4" circles

1 c. flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon

1 c. water
1 egg beaten and left for dead
2 tbsp. mascarpone cheese

In a bowl combine all the dry ingredients, stirring to distribute.  Add water, egg and cheese and whisk well.
The batter will be thicker than usual.
Drop onto buttered griddle or pan by tablespoon, creating rounds with the spoon.  Flip pancakes once the bubbles appear and start to break.

Where's the Eggs? Quiche Recipe Included

I just thought of something...the title of my blog refers to deviled eggs yet I don't have a multitude of variations for that or ANY egg dish.  I guess when I was coming up with the name for the blog I was more in a musical frame of mind than a food haze that day.  I also guess that I could have been more inventive with the titles of my posts by incorporating some sort of lyric or song theme into them too but really, do you care?  I didn't think so.

But in all seriousness eggs are so versatile.  You cook with them, you bake with them, they can be for breakfast, lunch or dinner, for making appetizers, and of course you can decorate them which takes it to a whole new "play with your food" level.
Scrambled, poached, fried, sun side up, soft boiled, hard boiled, omelets, with sauce, no sauce, with ketchup - flashback, Bubba Gump shrimp scene from Tom Hanks' Forrest Gump.
Last nights dinner was none of those, it was better...the QUICHE.

Did you know that the quiche actually originated in Germany?  Bet you didn't - most people think it came from France.  The word quiche is from the German Kuchen, meaning cake.  I don't recall eating quiche as a kid and my family immigrated from Germany in the 1950's - maybe its because Julia Child put it in her "Mastering the Art of French Cooking" cookbook in the 60's.  They didn't have the internet to prove her wrong so they never thought to make it.  I missed out.

A quiche can easily be described as a pastry shell with an egg/milk/cream mixture to which a variety of things can be added to personalize the tart.  Last night we had a ricotta and spinach quiche.  Ricotta is a light tasting cheese which goes nicely with the mellow egg.  You don;t even need to make your own pastry, store bought pie crusts work so well!!

Spinach and Ricotta Quiche

1 9" pie crust (not blind baking this one)
4 eggs
2 c. wilted spinach chopped (I like fresh products over frozen)
1/4 c. half and half cream
1 c. light ricotta
1/4 c. fresh Parmesan cheese (thinly grated)
1/8 tsp. fresh ground nutmeg
generous dashes of salt and cracked pepper

Super easy folks, whisk the eggs until pale yellow.  Add in the cream, ricotta and parm.  Blend to incorporate but don't over mix.  Stir in the nutmeg, salt and pepper to taste.
In the pie shell place 1/2 of the previously wilted and chopped spinach all over, pour the egg mixture over top and finish the top with the rest of the spinach.
Bake in a pre heated oven at 350 for about 40 minutes.

German Apple Pancakes (30 min. prep, 25 min cook time)

Frühstück, kommen sie und erhalten Sie!  In English, BREAKFAST, COME AND GET IT!
My wonderful mother in law (ok I'm not married but its been 9 years people) picked us up a cast iron skillet from good ole Cracker Barrel a few weeks ago (after we borrowed hers to go camping) and I have been ITCHING to put it to good use. 
This morning I woke up from a dream about pancakes, strange, I know, so decided that I should go back to my roots and whip up some German style pancakes (which by the way is more like 1 ginormous pancake) ANDDD the best part...I get to use my skillet!!  Oh happy day!
Its rather painless really but tastes absolutely divine and it gives a new twist on the regular flat pancakes.
Now, do you want the recipe in English?

4 Eggs
1/2 c. all purpose flour
1/2 tsp. baking powder
1 tbsp. sugar
pinch of salt
1 c. milk
1 tsp. vanilla
1/2 tsp. ground nutmeg

1/4 c. unsalted butter
1/2 c. sugar, divided
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 large apple (cored, sliced)

In a bowl combine the first 8 ingredients and let stand at least 30 minutes (you can refrigerate overnight)
Preheat oven to 425.
In oven proof skillet melt butter, brushing the sides of the pan.  Mix together sugar, cinnamon, nutmeg and sprinkle on the butter.  Arrange apple slices in a thin layer and sprinkle remaining sugar over top.  Gently pour batter around pan and place in the oven for the first 15 minutes at 425.  Reduce heat to 350 and continue to bake for another 10 minutes.
Remove from pan with a silicone spatula to ensure clean removal.