Valentine's Day Brunch - Mediterranean Frittata

By: The Food Hunter

If you know anything about me you know I love coming up with delicious and creative foods to serve on special occasions, and Valentine’s Day is no exception. In fact, it’s one of my favorite holidays! And if there's one thing that everyone appreciates, it's a thoughtful brunch dish. 

Making a Mediterranean Frittata is a delicious way to say 'I love you" on Valentine's Day and any day for that matter. This easy to make veggie filled egg dish includes feta cheese, olives, cherry tomatoes and artichoke hearts all sandwiched between eggs. Pair this frittata with your favorite glass of bubbly for an extra special treat.

Mediterranean Frittata

8 large eggs
2 tablespoons fresh Greek oregano, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 (14 ounce) can artichoke hearts, quartered
1 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled
Salt and pepper

Directions

1. Preheat oven to 350°F.
2. Whisk eggs in a large bowl with oregano and spinach. Set aside.
3. Place a large nonstick skillet over medium heat and add oil. Add garlic and cook until fragrant. Stir in tomatoes, olives and artichokes and cook approximately 2-3 minutes or until warm.
4. Add eggs and cook stirring until they begin to set, another 2-3 minutes. Sprinkle the feta cheese on top and place entire pan in the oven for 3- 5 minutes or until it starts to brown and the eggs are fully set.
5. Remove from heat, cut into wedges and serve.

 

Scandinavian Rye Muffins

 By: The Food Hunter

These mini muffins are similar to the classic Swedish rye bread known as Limpa bread. The muffins are sweetened with both brown sugar and molasses and include hints of orange and anise. They are delightful spread with butter.

Traditionally these muffins would include caraway, anise and cumin seeds, however I prefer them as written below. To make them more authentic add a 1/4 teaspoon of each of the seeds to the recipe. This makes 24 mini-muffins and can easily be doubled. 

The dough can be made a day in advance and chilled in the refrigerator. Cold dough should be taken out 1 hour in advance of rolling. 

 

Scandinavian Rye Muffins

1½ teaspoons active dry yeast

1½ teaspoons packed light brown sugar

1 cup warm water (105-115°F)

⅔ cup rye flour

1¾ cups plus 1 tablespoon all-purpose flour

1½ teaspoons finely grated fresh orange zest

¾ teaspoon salt

¼ teaspoon anise extract

1/4 teaspoon vanilla extract

2 tablespoons unsalted butter, melted and cooled, plus additional for greasing

2 tablespoons molasses (not blackstrap)

 

Step 1

Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes.

Step 2

Whisk together rye flour, 1 cup all-purpose flour, zest, salt. Add flour mixture along with melted butter, molasses, extracts, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a  rubber spatula and let rise, covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours. 

If planning to bake the next day place covered dough in refrigerator.

Step 3

Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.

Step 4

Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.

Step 5

Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.

 

I Turned This Thanksgiving Leftover Into This Delicious Dish

 By: The Food Hunter

Growing up, Thanksgiving, like most holidays, was always a big celebration at our house. My mom spent hours in the kitchen cooking food while the rest of us spent hours in the kitchen eating what she made. And although we did a decent job we never quite finished everything. 

As much as I loved our Thanksgiving meal; eating leftovers was never my thing. Microwaved stuffing or dry turkey; didn't appeal to me.  However, there was one item on our holiday table, that I could effortlessly eat over and over. The infamous sweet potato casserole, when spooned and added to pantry staples transforms nicely into an amazing, post-feast breakfast.

If you find yourself with leftovers of this Thanksgiving side-dish give this delicious breakfast recipe a try. 

Sweet Potato Casserole Pancakes

makes 6 pancakes

1/2 cup leftover mashed sweet potatoes
1 large egg, slightly beaten
1/2 cup milk
1 cup flour
1 tsp baking powder

Combine flour, baking powder, and salt in a large bowl. Place mashed sweet potatoes, eggs and milk in another bowl. Pour wet ingredients into dry and mix until just combined. 

Set a large nonstick skillet over medium heat and add a small pat of butter. Once melted, drop 1/4 cup portions of the sweet potato batter onto the preheated skillet. Cook until bubbles form on the top of the pancake, 2 to 4 minutes, then flip and cook for an additional 2 to 3 minutes. 

Serve with your favorite maple Syrup. I really enjoy Runamok star anise infused syrup.

Brioche French Toast With Bananas And Caramel Sauce

By: The Food Hunter

May 14th is not only Mother’s Day but also National Brioche Day! A delicious 24 hours devoted to France’s magnifique, golden glazed, airy sweet bread. Once a novelty crafted by specialty bakeries; Brioche bread was believed to be enjoyed only by royalty. This changed thanks to America’s #1 Brioche brand St Pierre Bakery making the bread more accessible to both humble home cooks and renowned culinarians.

With a lightly sweet taste, delicate texture and irresistible richness, St Pierre’s Brioche Loaf is delectable as is, or toasted as a snack. You can add Parisian flair to your breakfast or brunch by using brioche to make your French Toast.   

 

 Brioche French Toast With Bananas And Caramel Sauce

• 6 slices St Pierre Brioche Loaf
• 2 free range eggs
• ½ cup milk
• 1 tbsp caster sugar
• ½ tsp vanilla extract
• Large knob butter
• 1 tbsp oil
• ¼ cup pecan nuts
• 2 bananas
• ½ cup butter
• ½ cup soft light brown sugar
• 2 tbsp mascarpone cheese

1. Roughly chop the pecan nuts and toast in a dry skillet over medium heat for a few minutes, keeping an eye on them so they don’t burn. Tip onto a plate and set aside
2. Make the sauce. Place the butter, sugar and mascarpone into a heavy saucepan and heat gently until the butter has melted and the sugar has dissolved, only stirring once or twice
3. Increase the heat slightly and bubble for about 4 minutes until thick and glossy. Turn off the heat and set aside while you make the French toast
4. Crack the eggs into a large bowl and add the milk, sugar and vanilla. Whisk with a fork
5. Heat a large skillet over medium heat then add a little oil and a little of the butter
6. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off
7. Place in the skillet and repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm.
8. Add a little more oil and butter to the pan and repeat with the other slices. Keep warm while you cook the bananas
9. Melt a little butter in the skillet then add the sliced banana and cook over a high heat for a minute until starting to turn golden then turn the slices and cook another minute
10. Arrange the toast onto a large platter and top with the bananas
11. Scatter over the toasted pecans and drizzle with some of the caramel sauce

 

 

Celebrate Mother's Day with Bakery Worthy Scones

 By: The Food Hunter

This year say "I love you" to mom, by waking her up with a homemade scones. Making scones for breakfast can be a challenge due to timing; but it doesn't have to be. The right recipe and an amazing toaster is all you need to prepare these stellar scones in advance and enjoy them on Mother's Day morning.

I absolutely adore my Smeg toaster. This retro looking appliance combines ergonomics, functionality, and style to make toasting bread, reheating scones, and even defrosting bagels a breeze. The bread slots can easily accommodate large breakfast items and the bagel button can be used to perfectly toast only one side of pastries. This multi-functional toaster is a winner when it comes to reheating...especially scones!

I received product and/or compensation for this post. As always, all opinions are 100% my own.

Tips for Making Bakery Worthy Scones at Home

1. For a better rise, use cold or frozen butter. The colder the butter, the better. Once frozen, grating the butter with a cheese grater is easy.
2. Use heavy cream for fluffy scones.
3. Don't over-mix the dough. Although you may be tempted to mix more thoroughly, I can't urge you enough not to.
4. Once the sconces are shaped, space them about one inch apart and chill them for at least 15 minutes before baking.
5. Don't over-bake your scones.
6. Make them in advance and reheat them in the toaster
   

Mother's Day Scones

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ tsp salt
• 2½ tsp baking powder
• ½ cup unsalted butter, frozen
• ½ cup heavy cream
• 1 large egg
• 1½ tsp pure vanilla extract

Preparation

1. Whisk flour, sugar, salt and baking powder together in a large bowl. 
   
2. Grate frozen butter using a cheese grater. Add it to the flour mixture and combine with a fork until the mixture comes together into small-sized crumbs.
3. Whisk ½ cup heavy cream, the egg and vanilla together in a small bowl.
4. Pour over the flour mixture, and mix together until everything is moistened. Don't over-mix.
5. Turn out onto the counter and, with floured hands, work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add heavy cream until you reach the right balance.
6. Press the dough into an 8-inch disc and, with a knife cut it into 8 wedges. Place scones, on a baking sheet lined with parchment and chill for at least 15 minutes.
7. Preheat oven to 400°F (204°C).
8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before serving.

Sweet Potato Banana Bread

 By: The Food Hunter

I am sharing this delicious protein-packed banana bread created by DOLE®.  If you are looking for a low-fat healthy snacking option this is it.  Made with both sweet potatoes and bananas this is a fantastic and filing option for breakfast.  

 

Sweet Potato Banana Bread

recipe created by DOLE®

Ingredients
    •    Nonstick cooking spray
    •    1 medium DOLE® Sweet Potato
    •    1½ cups white whole wheat flour
    •    2 teaspoons ground cinnamon
    •    1 teaspoon baking powder
    •    1 teaspoon baking soda
    •    ½ teaspoon kosher salt
    •    2 very ripe DOLE® Bananas, peeled
    •    2 large eggs
    •    ½ cup unsweetened oat milk
    •    ⅓ cup maple syrup
    •    ¼ cup natural buttery spread with olive oil, melted and cooled slightly
    •    1 cup chopped walnuts
Directions

1. Preheat oven to 350°F; spray a 9 x 5-inch loaf pan with nonstick cooking spray.
   
2. Poke potato on all sides with a fork; heat in a large microwave-safe bowl in microwave oven on high 7 to 10 minutes or until very tender. 
3. Cool potato 20 minutes and peel.
4.  Whisk flour, cinnamon, baking powder, baking soda and salt in a medium bowl. 
5. Mash bananas and potato with the back of a fork in same large bowl; whisk in eggs, milk, syrup and buttery spread. 
6. Fold in flour mixture and ¾ cup walnut just until combined; pour into prepared pan and sprinkle with remaining ¼ cup walnuts. 
7. Bake 1 hour or until toothpick inserted in center comes out with a few crumbs and top is golden brown.
8. Cool bread in pan on wire rack 10 minutes; run a small knife around edge of pan to loosen and remove bread from pan. Cool bread completely on wire rack.
9.  Cut bread lengthwise in half, then crosswise into 10 (1-inch-thick) slices. Makes 20 slices.

Blueberry Cassava Flour Pancakes

 By: The Food Hunter 

Cassava flour is a delicious grain-free alternative to white flour. It makes amazing pancakes that are significantly healthier than regular pancakes. Say hello to your new favorite healthy breakfast! 

Blueberry Cassava Flour Pancakes

Servings: 10

Ingredients

• 1 ½ cups Cassava flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ¾ cups milk
• 2 eggs
• 1 tablespoon melted butter
• Blueberries

1. In a large bowl, sift cassava flour, baking powder, and salt.
2. Add milk, eggs, and melted butter and mix until there are no visible lumps. Let sit for 5 minutes.
3. Add blueberries and stir gently.
4. Heat butter on a large griddle pan over medium heat
5. Using a ¼ cup scoop pour batter onto heated pan.
6. Once it starts to bubble 3-4mins, flip and cook an additional 2-3 mins on the other side.

Apple Spelt Muffins

By: The Food Hunter

These Apple Muffins are incredibly moist and loaded with apples. The recipe is simple to make and uses common ingredients found in most pantries. I recommend Bob's Red Mill spelt flour which can typically be found in the baking aisle of most grocery stores. 

If you are looking for a reason to buy apples this recipe is it. The muffins bake up super moist and are chock-full of cinnamon flavor. I could literally eat one or even two every day!

 

Apple Spelt Muffins

• 1 1/2 cups Spelt flour
• 2-3 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup light brown sugar
• 1 egg (beaten)
• 1/4 cup oil
  
• 1/2 cup milk
• 4 apples, finely chopped
• 1 tsp vanilla
• pinch of salt 
• cinnamon sugar
  

Step 1
Heat oven to 375 prepare a muffin tin. Peel, core and finely dice apples

Step 2 

Mix all dry ingredients together in a large bowl

Step 3
Whisk together the egg, oil and vanilla in a small bowl until combined. Combine both wet and dry until smooth.

Step 4
Scoop mixture into muffin tin. This will fill 6 muffin size or 12 cupcake size. 

Step 5

Top each muffin with some cinnamon and sugar and bake for 20-25 minutes. Cool for 10 minutes.

 

Parmesan Egg Bake with Broccoli Rabe and Jowl Bacon

By: The Food Hunter

Meal prepping for me is making a big batch of something delicious on a Sunday and eating it throughout the week. This egg bake is a combination of sauteed greens and moist bread cubes mixed with a Parmesan custard and topped with naturally cured jowl bacon from Grass Roots Co-op.

The jowl bacon from Grass Roots Co-op is nitrate, additive and hormone free, guaranteeing you get the best tasting meat with every bite. Of course you could substitute regular bacon but I wouldn't recommend it.

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Parmesan Egg Bake with Broccoli Rabe and Jowl Bacon

1 tablespoon olive oil
1 garlic clove, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces
salt & pepper
3 large eggs
1 cup whole milk
4 cups crusty bread, cut into 1" pieces
1/4 cup plus 2 tablespoons finely grated Parmesan
3 thin slices bacon

Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is fragrant, about 30 seconds. Add rapini; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, salt and pepper in a large bowl to blend. Add rapini, bread, and 1/4 cup Parmesan; toss to combine. Transfer to a 9x9 baking dish.

Top with bacon and remaining Parmesan.

Bake until browned in spots, and set in the center, 45-55 minutes.

Peach Pecan Oat Griddle Cakes

By: The Food Hunter

We take a lot of road trips during the summer months which often have me in the car when my early morning hungry strikes. For this reason I like to have healthy pre-made food options ready to go when I need them.

Oat cakes are an easy-to-make, portable breakfast option that are both delicious & healthy. Since they are sweetened with your favorite fruit they don't need any added sugar. Though they are extremely filling alone you can also spread a layer of nut butter.

Peach Pecan Oat Griddle Cakes
(makes about 8 griddle cakes)

⅔ cup plain Greek yogurt
2 tablespoons coconut oil,
2 teaspoons vanilla extract
2 eggs
1 cup ground old fashion oats
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1-2 peaches, thinly sliced
toasted pecans

Mix the yogurt, coconut oil, and vanilla in a bowl. Beat in the eggs. In another bowl, whisk together the oat flour, baking soda, salt, and cinnamon. Add wet ingredients & peaches to the dry ingredients and stir to combine. You can add the pecans into the batter at this point or sprinkle them over top of the finished griddle cakes.

Heat a nonstick griddle over medium-low heat. Lightly coat the pan with coconut oil. Drop batter by large spoonfuls onto pan. Let cook about 3-4 minutes and flip it with a spatula. Cook for another 3-4 minutes, until golden brown on both sides.
Griddle cakes can be served immediately or frozen and reheated in a toaster. 

Whole Wheat Crepes Filled with Sweetened Ricotta Cheese & Cinnamon Apples

By: The Food Hunter

This year for Mother's Day, instead of buying mom a plant, I decided I would invite her over for brunch. I was recently sent a Lagrange Crepe & Griddle Set, so crepes will definitely be on the menu.

The Lagrange crepe set is a multi-functional machine that produces both large and small round crepes in addition to several fun shapes. This unique machine doubles as a griddle in case you want to cook eggs, bacon or other breakfast fare on the side.

I spent several weeks leading up to Mother's Day testing the crepe maker and several recipes. I finally settled on whole wheat crepes filled with sweetened ricotta cheese and cinnamon apples.

Whole Wheat Crepes Filled with Sweetened Ricotta Cheese & Cinnamon Apples

For the Crepes
2 eggs
1/2 cup milk
1/4 cup water
1 tsp. vanilla extract
1 tbsp. honey
1/4 cup whole wheat pastry flour
1 tbsp. oil

In a large mixing bowl, whisk together all the ingredients. Heat crepe maker according to directions. Using the small ladle included with the crepe maker pour some batter slowly onto the buttered griddle. Using the spreading tool included spread the batter thin. Cook about 3 minutes and lift edges slightly to see if it is starting to brown. If so flip and cook again on the other side.

Place the cooked crepe on a plate, spread with the ricotta, top with the apples and roll. You can serve them with extra apples on the side.

For the Ricotta Filling
1 cup ricotta cheese
2 tablespoons cream
2-3 teaspoons sugar
1 teaspoon vanilla

Mix all ingredients together until smooth and creamy.

For the Cinnamon Apples
2 apples
a pat of butter
1-2 teaspoons sugar
2-3 teaspoons cinnamon

Cut & peel apples and place in a medium pot. Bring to a boil, lower heat and simmer with the lid on for 15 minutes or until apples are tender.

I've received product and/or compensation for posts featuring Lagrange. As always, all opinions are 100% my own.

On-The-Go Sweet Potato,Yogurt & Almond Butter Breakfast Parfait

By: The Food Hunter

Although they taste like dessert, sweet potatoes are in fact extremely good for you. They are an excellent source of vitamin A, vitamin C, and vitamin B6and. They also contain lots of natural sugars which are slowly released into the bloodstream, keeping you feeling fuller and energized longer.

What I like most about sweet potatoes is that they don't have to take a long time to prepare a delicious sweet potato dish. Baking them wrapped in foil or roasting them in thin slices, highlights their delicious flavor in under an hour.

The recipe below mixes sweet potatoes with two other healthy ingredients: Stonyfield 100% Grassfed organic yogurt & Woodstock organic almond butter, to complement their sweetness and make them even more nutritional.

On-The-Go Sweet Potato, Yogurt & Almond Butter Breakfast Parfait
2 servings

1 large sweet potato
1/2 cup Stonyfield 100% Grassfed organic yogurt
3-4 Tbs Woodstock almond butter
1/2 tsp cinnamon
2 on-the-go jars

Preheat oven to 400 degrees F.  Use a fork to poke several holes in the sweet potato, and place on a baking sheet in the oven. Bake for 45-50 minutes, depending on the size of the potato. Sweet potato is done when it is fork tender. Remove from oven and allow to cool for 10-15 minutes.

Split the sweet potato open and use a fork to remove the flesh from the skin, into a bowl. Add the nut butter, yogurt  and cinnamon and mix until combined with the potato. Distribute evenly into 2 on-the-go jars and refrigerate until ready to eat.
For added protein top with a dollop more of yogurt & an additional drizzle of nut butter when ready to eat.

Ready To Eat In Minutes: Blueberry Pecan Organic Steel-Cut Oatmeal

By: The Food Hunter

I love starting my day with steel-cut oats; but between my daily commute and my work schedule I don't often have the time. When I heard about Pacific Foods ready-to-eat Organic Steel-Cut Oatmeal I'll admit I was kind of curious and a little bit skeptical. But after one taste and I knew these oats would become part of my morning routine.

Though the Pacific brand oatmeal comes in five delicious flavors, I prefer the unsweetened variety, since it allows me to add my favorite mix-ins. Some days it may be bananas & pecans while other days it's blueberries & coconut sugar. Whichever variety you choose it is great to know that it is a less processed option to instant oatmeal.

Each individual serving box is packed with up to 7 grams of protein and 25-31 grams of heart healthy grains; two things that are very important to me. Not only are they a good choice for breakfast but they also are perfect to keep around as an easy & nutritious afternoon snack. Of course I'm thinking post workout...but they are ideal for any time you are looking for an energy boost.

Blueberry Pecan Steel-Cut Oatmeal
1 box of unsweetened Pacific steel-cut oatmeal
1/4 cup fresh or frozen blueberries
7 chopped pecans
Sugar if desired

Pour Pacific steel-cut oatmeal into a bowl and microwave for 2-3 minutes. Top with blueberries and pecans and enjoy!

Blueberry Almond Butter Pancakes

By: The Food Hunter

It was early Sunday morning and I was thinking about what to cook for breakfast I remembered the amazing looking Almond Butter Blueberry Pancakes I had seen on The Lemon Bowl Blog. Liz had shared an amazing recipe featuring some of her favorite Made to Matter products from Target.

I remember how my stomach started growling when I came across these hot cakes on social media and decided there was no better time than the present to give them a try. Fortunately I had most of the ingredients on hand, including a brand new bottle of Mohawk Valley Trading Company Pure Maple Syrup.

This dark, robust syrup is made primarily from sugar maple sap which is preferred for maple syrup production due to its higher sugar content. It is one of the best maple syrups I've tasted and I am always looking for excuses, like these pancakes, to use it. I tweaked Liz's recipe slightly to work with what I had on hand and below is my version. I highly suggest giving them a try!




Blueberry Almond Butter Pancakes
(adapted from The Lemon Bowl)

1½ cups whole wheat pastry flour
2 teaspoons baking powder
4 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
1¼ cups low fat milk
½ cup Greek yogurt, (I used Stonyfield)
3 tablespoons fresh ground almond butter
2 teaspoons vanilla
1 egg
1 clam-shell blueberries
Mohawk Valley Pure Maple Syrup


In a large bowl, whisk together dry ingredients. In another bowl, whisk together wet ingredients. Mixture will be slightly lumpy.

Slowly pour the liquid mixture into the dry mixture and stir until ingredients are just incorporated, being careful not to over mix. Fold blueberries into mixture.

Pour batter on a pre-heated griddle, about 1/3 cup at a time. Pancakes are ready to flip when bubbles start to form. Flip and continue cooking on the second side until golden brown.
 

I have an ongoing relationship with Mohawk Valley Trading Company & have received products from them. All opinions are my own. 

Homemade Italian Panettone

By: The Food Hunter

Growing up in an Italian household in South Philadelphia there was always panettone on the kitchen table at Christmas time. The traditional Italian dome topped sweet bread came studded with candied citron, soaked raisins and even chocolate, depending on who made it. Part cake and part bread the panetonne is slightly sweet and buttery tasting and everything you could want on your table during the holiday season. 

Since moving to Phoenix we have resorted to the standard box version of panettone; which although good it is not how I remember it. Every year I have intentions of making my own, but somehow this seems to never pan out. This year I was determined; so I scoured the internet and put together a recipe from a few of the versions I found.

Though making panettone is time consuming, it's not hard. And you'll realize the effort is well worth it when you take your first bite.

Italian Panettone

Sponge:
1/3 cup warm water (110°F to 115°F)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/2 cup all-purpose flour
Directions

To make the sponge, in a medium bowl, dissolve the yeast in the warm water. Add the flour and stir with a spoon or your fingers to make a loose, almost liquid, dough. Cover the bowl with plastic wrap and let rise in a warm place for at least 6 hours, or overnight.

Bread:
1/3 cup golden raisins
1/3 cup regular raisins
1/4 brandy
5 tablespoons butter, well softened
2 large eggs
4 large egg yolks
3/4 cup sugar
¼ cup warm (110º to 115ºF) water
1 tablespoon vanilla
4 1/2 to 5 cups Unbleached, All-Purpose Flour
Grated zest of 1 medium orange
Grated zest of 1 medium lemon
1 paper panettone mold

In a small bowl, combine the raisins and brandy, and let marinate for at least 4 hours, or overnight.

In a large bowl, mix the butter, eggs, yolks, sugar, warm water and vanilla together until combined. Drain the marinated raisins in a small strainer set over a bowl and press on the raisins with a spoon to extract as much liquid as possible. Set the raisins aside and add the liquid to the egg mixture. Add the sponge and mix well with your hands. Add the flour a little at a time, mixing with your hands until a ball of dough forms. Turn the dough out onto a floured work surface and knead for 5 to 10 minutes, or until smooth and elastic, adding additional flour as needed.

Butter a large bowl, place the dough in the bowl, and turn to coat. Cover with a clean towel and let rise for 6 hours in a warm place.

Butter and flour a panettone mold at least 6½ inches tall and 7 to 8 inches wide.

Punch down the dough and turn it out onto a floured surface. Flatten the dough out with your hands and sprinkle on the zest. In a small bowl, mix the raisins with 1 tablespoon flour until coated, and sprinkle the mixture over the dough. Fold the dough in half, press the edges together, and knead to distribute the fruits. Continue to knead for 5 to 10 minutes or until the dough is smooth, adding additional flour if necessary. Place the dough in the mold, cover with a clean cloth, and let rise for 35 minutes in a warm place.

Preheat the oven to 400ºF. Cut an X in the top of the bread. Bake for 5 minutes, reduce the heat to 375ºF, and bake for 10 minutes. Reduce the heat to 350ºF, and bake for 30 to 35 minutes longer, rotating half way. If the top begins to brown too much, cover the bread loosely with a piece of foil.

Cool the bread on a rack for about 30 minutes before serving.

Jam Filled Almond Muffins

By: The Food Hunter

These jelly filled muffins from Eating Well Magazine are a fun and nutritious take on the jelly doughnut. A basic whole wheat muffin is filled with your favorite low-sugar fruit preserves and studded with almonds, offering just the right amount of sweetness. They freeze well and make a great portable snack option for when you are on the go.



Jam Filled Almond Muffins
(adapted from Eating Well Magazine)

1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 cup packed light brown sugar
1 cup buttermilk
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon vanilla extract
1/3 cup low-sugar fruit preserves
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.

Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.

Scoop half the batter into the prepared pan.

Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Pecan Banana Cereal Bars

By: The Food Hunter

I love eating breakfast bars on busy mornings; it's like having your favorite bowl of cereal on-the-go. Making homemade bars vs buying the prepackaged kind keeps them healthy and allows you to mix and match flavors according to your tastes. The combination below is one of my favorites.

Pecan Banana Cereal Bars
(printable recipe)

Butter, for greasing the pan
Flour, for dusting pan
2 cups Cascade Farm Purely O’s (or other low-sugar breakfast cereal)
3/4 cup chopped pecans
2/3 cup dried bananas, coarsely chopped
1/2 teaspoon salt
2 tablespoons whole-wheat flour
1/2 cup pure honey
2 large egg whites, at room temperature
1 teaspoon vanilla extract

Heat oven to 300 degrees. Line an 8- by 8-inch baking pan with parchment paper. Grease the paper with butter and dust with flour.

In a large bowl, mix cereal, pecans, dried bananas, salt and flour. In a separate bowl, whisk together honey, egg whites and vanilla. Pour over cereal mixture and combine until cereal mixture is well coated. Spread mixture into the prepared baking pan and pat down evenly using your hands.

Bake about 45 minutes or until bars are dry on top and light golden around the edges. Cool completely, lift out of pan and slice with a serrated knife into bars or squares.

Healthy Pumpkin Parfaits

By: The Food Hunter

Who else is "Pumped Up For Pumpkin?" It's mid-October and the pumpkin craze seems to be in full force. It's hard not to jump on the bandwagon when stores are showcasing it everywhere.

Me, I'm a pumpkin puree, create my own recipe, kind of girl which is exactly what I did when I got several cans of pumpkin to work with from Sprouts Farmer's Market.

These Pumpkin Parfaits are filled with good for you pumpkin puree and Greek yogurt. They are perfect for breakfast and also make a healthy afternoon snack. Fulfill your pumpkin craving with this easy to make treat.

Pumpkin Pie Parfaits

1/4 cup Greek Yogurt
1/4 cup Pumpkin Puree (I used Sprouts brand)
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon honey
1 teaspoon vanilla

Mix pumpkin puree and next 6 ingredients together. Layer small cups with Greek yogurt and pumpkin puree mixture, alternating. Top with homemade granola.

I have an ongoing relationship with Sprouts.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.

The Italian Eye Opener Breakfast Sandwich

By: The Food Hunter

If you like breakfast sandwiches then you will love my Italian Eye Opener; a grab-and-go breakfast sandwich done up Italian style. Eggs loaded with healthy greens, Parmesan cheese and tomatoes...what's not to love?

The Italian Eye Opener Breakfast Sandwich

Servings: 6.

Butter or cooking spray, for pan
6 large eggs
1/4 cup milk
1 teaspoon salt
Pepper, to taste
6 tablespoons Parmesan cheese, grated
12 cherry tomatoes, sliced
1/4 cup fresh baby spinach, chopped
12 slices Italian bread, toasted

Preheat oven to 375 degrees. Coat six wells of a cupcake pan generously with butter or cooking spray. In a medium bowl, beat eggs and milk until color is uniform. Stir in salt, pepper and Parmesan cheese. Place two sliced tomatoes and a small amount of spinach into each buttered muffin cup. Fill each cup about three-fourths full with egg mixture.

Bake 14-16 minutes or until centers are barely firm to the touch and the tops of the muffins have domed. Remove from oven and let cool 2-3 minutes in pan. Remove from pan and serve immediately between two slices of toasted Italian bread or sandwich bread.

(The egg muffins can be refrigerated for up to two days, or frozen.)

Healthy Breakfast On The Go

By: The Food Hunter

Devoted to living a healthy lifestyle, I've come to appreciate the importance of a well-balanced breakfast. Studies show that the right breakfast can help you maintain a healthy weight, improve concentration and provide you with extra endurance to get through the day.

One of my favorite breakfast options is whole wheat toast with cashew butter & sliced banana. It's perfect for those mornings when I need something quick before heading out the door. What makes this an easy option is my new Hamilton Beach Modern Chrome 4 Slice Toaster.

Previous toasters have left me waiting for nearly 10 minutes for a piece of barely browned toast.  The Hamilton Beach 4 slice toaster gives me perfectly toasted bread in mere 2-3 minutes. If  bagels are your thing this toaster also has extra wide slots and an option for toasting only one side.


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