Berry Puff Pancake

Last weekend my mom and my in-laws were in town to celebrate hubby completing his residency. We hosted them all for brunch and I wanted to make something new and special to eat. This Berry Puff Pancake from Val SoCal was the perfect solution. Impressive and absolutely beautiful to look at, as the golden puff pancake is filled with blueberries, raspberries, and strawberries and sprinkled with powdered sugar. It's light, fluffy and sweet with the pop of flavors from the berries and a hint of citrus from the orange marmalade. You're not going to find a more lovely breakfast choice. 

Berry Puff Pancake
From Val SoCal
Printable Version
Ingredients
1 tablespoon butter
3 eggs
3/4 cup milk
1 tablespoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup fresh blackberries or raspberries
1 cup fresh blueberries
1 1/2 cups fresh strawberries, sliced vertically
1/3 cup orange marmalade
2 tablespoons powdered sugar


Directions
Preheat oven to 400 degrees. Place the butter in a 9-inch pie pan and place in the oven for 4-5 minutes or until melted. Meanwhile whisk the eggs, milk, and vanilla in a small bowl. 

Combine the flour and salt and whisk into the egg mixture until smooth. Pour into the prepared pie plate.

Bake for 15-20 minutes or until sides are crisp and golden brown.

In a large bowl gently combine the berries and marmalade. 

Fill berries in the pancake and sprinkle with powdered sugar. Cut into slices like you would a pie. Serve immediately.

Blueberry Raspberry Muffins with Streusel Topping

I stocked up on frozen berries at my last Trader Joe's visit, thinking I would start making smoothies. I made one smoothie and gave up. Smoothies are just not my thing. So I decided to make muffins with the berries instead.

I found this recipe of Emeril Lagasse's on Food Network and was sold because it received a 5 star rating. I didn't follow the recipe exactly because I didn't have walnuts, so substituted almonds instead for the struesel. I didn't have lemons either, but I am sure the lemon peel and lemon zest would have these muffins even better. They were very moist and I loved the pop of the berries in each bite. The streusel topping is of course the best part!

Blueberry Raspberry Muffins with Streusel Topping
From Emeril on Food Network
Makes 18 muffins
Printable Version


Ingredients
For the topping:
1/4 cup all purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel


For the muffins:
2 cups all purpose flour
2/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon 
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup blueberries
3/4 cup raspberries


Directions
Preheat the oven to 400 degrees. Grease muffin tins or line with a standard with paper liners. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. Batter will be somewhat lumpy, do not over mix. 

Gently fold in the blueberries and raspberries to the berries do not break open. Pour into the prepared muffin tin. 

Crumble the streusel to topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Stuffed French Toast

When I saw this recipe posted on Elizabeth's blog I booked marked it until the hubs and I both had a day off to enjoy breakfast together. This was silly of me because my hubby doesn't like fruit or jelly and that is the whole idea of stuffed french toast. To oblige my fruit hating hubby I just omitted the cream cheese/jelly/fruit filling and made him big fat slices of french toast. He gobbled it up like nobody's business while I happily enjoyed the creamy, fruity goodness that is stuffed french toast. This breakfast is perfect for when you have company for breakfast as the ingredients are all things you probably already have in your house.

Stuffed French Toast
From Tasty Kitchen
Printable Version

Ingredients
1 loaf French Bread
3 tablespoons of fruit preserves, jelly, or fresh fruit - I used a combination of blueberry jelly and fresh raspberries
1/2 package of cream cheese (4 ounces), softened
2 eggs
1 tablespoon cinnamon
1/2 cup milk
2 tablespoons butter


Directions
Combine 
Heat skillet or griddle on medium high heat. If using an electric griddle heat to 325 - 350 degrees Cut french bread into 2-3 inch slices. Then cut halfway into each slice creating a pocket in middle. 

Combine cream cheese with fruit spread and fresh fruit.

In a separate bowl combine eggs, cinnamon, and milk. 

Take the fruit mixture and stuff it into the pockets of the bread. Then completely coat in the egg mixture, making sure all sides are covered.
Melt the butter into a hot skillet. Place bread in skillet and cook roughly 3-6 minutes on each side, until the bread reaches a nice golden brown. 

Serve immediately with butter and syrup.