Pair this Chocolate-Covered Cherry Granola with yogurt for an easy, yet delicious breakfast or snack!
These Vegetarian Sausage and Egg Hand Pies are a delicious breakfast recipe that your whole family will love!
I used to be a morning person. I’d pop out of bed the minute my alarm went off.
Growing up, my sister was the exact opposite. Her alarm would go off at top volume, waking up everyone but her. Someone would inevitably go in her room and tell her to turn it off. She’d finally hit snooze, and then the same scene would repeat 10 minutes later!
Now I’m not quite that bad, but I can’t seem to resist hitting that snooze button a few times myself lately. But even though I like to sleep in, you won’t find me skipping breakfast.
Usually I keep breakfast simple. Some days I crave something more indulgent though, like this Berry Stuffed Baked French Toast!
This baked French toast is ideal for those mornings when you plan to hit snooze as many times as possible. Just get everything ready the night before and pop it in the oven when you get up. Easy peasy.
Better than easy, however, is decadent! This French toast is stuffed with a lightly sweetened berry cream cheese mixture, and baked until crunchy on the outside and soft in the middle. Then, it’s topped with more fresh berries … mmm, so good!
Give this Berry Stuffed Baked French Toast a try the next time you plan to sleep in!
- 1 (8 oz.) package cream cheese, at room temperature
- 1/4 cup powdered sugar
- 1 lb. strawberries
- 1 pint blueberries
- 8 slices white bread
- 1 cup milk
- 4 large eggs
- 1 tsp. vanilla extract
- pinch salt
- 2 tsp. granulated sugar
- Mix cream cheese and powdered sugar until well combined.
- Chop half of the strawberries. Reserve the remaining berries.
- Add half of the blueberries (reserve the rest) and all of the chopped strawberries to the cream cheese. Mix well.
- Take one slice of bread and cut it in half.
- Spread 1/8 of the cream cheese mixture over one bread half.
- Cover with the other half, making a "sandwich."
- Spray an 8 x 8-inch baking pan with cooking spray and place the "sandwich" in the pan.
- Repeat with the remaining bread slices.
- Whisk milk, eggs, vanilla, and salt together in a medium bowl.
- Carefully pour milk mixture over bread, covering as much of the bread as possible.
- Cover pan tightly with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees.
- Remove cover from bread and bake for 40 to 45 minutes, or until top is golden brown.
- While french toast is baking, hull and slice remaining strawberries.
- Add strawberries to a bowl, along with the remaining blueberries and 2 tsp. sugar.
- Stir until sugar coats berries. Set aside and stir occasionally, allowing sugar to dissolve.
- Serve French toast topped with berries and maple syrup, if desired.
I’m linking up with these link parties, as well as Eat. Create. Party!, Your Designs This Time, Lou Lou Girls, Inspire Me Tuesday, The Scoop, Tweak It Tuesday, Time to Sparkle, Wine’d Down Wednesday, Create & Share, The Makers, Your Whims Wednesday, Make Bake Create, Work It Wednesday, Flaunt It Friday, Craft Frenzy Friday, The Creative Collection, Be.You.Tiful, Inspire Me Please, Fridays Unfolded, Family Fun Friday, I Heart Naptime, Frugal Friday, Best of the Weekend, Saturday Sparks, Showlicious, Saturday Night Fever, Show Stopper Saturday, Project Stash, and Much Ado About Monday.
One of the trends I noticed while attending the Fancy Food Show was the use of coconut. It was everywhere, and I saw everything from coconut oil to coconut lattes to coconut ice cream. I’ve been using coconut oil for a while but had never tried these other foods.
Of course, everything I sampled was delicious, but in addition to tasting good, coconut milk also has a number of health benefits. Not only is it full of vitamins and minerals, but it’s also a great dairy-free alternative to regular milk.
I was inspired to incorporate coconut into my own recipes, and that’s how I came up with these Coconut Milk Iced Coffee Popsicles.
I’m not a big coffee drinker, but I do love iced coffee, especially in summer. I take mine with milk and a little sugar, not too sweet. (By the way, did you know that if you order a “regular” coffee in NYC, that means you want it with milk and sugar?)
For these Coconut Milk Iced Coffee Popsicles, I replaced the milk traditionally found in iced coffee with coconut milk yogurt. It gives the popsicles a rich, creamy texture, but it’s low-calorie enough to keep these pops healthy. I also added a little honey to sweeten them up. They taste just like an iced coffee, except in popsicle form!
Not a coconut fan? Don’t worry. The coconut milk yogurt has a very mild flavor, but of course, you can always substitute regular yogurt (I recommend Greek).
Give these popsicles a try. They’re the perfect mid-day treat!
- 1 cup boiling water
- 1 1/2 tbsp. instant espresso powder
- 1 1/2 cups unsweetend coconut milk yogurt
- 2 tbsp. honey
- Combine instant espresso powder and boiling water. Stir well and allow to cool slightly.
- Place coconut milk yogurt in a small bowl.
- Stir honey into yogurt.
- Add coffee to yogurt and mix until completely combined.
- Taste mixture and add additional honey, if desired.
- Pour mixture into popsicle molds, leaving a little space at the top.
- Place popsicles in freezer.
- Freeze until completely solid, about 3 - 4 hours.
- Remove popsicles from molds and serve immediately.
- - My popsicle molds hold about 1/3 cup of liquid. Measure your molds before beginning and adjust the recipe proportions, if necessary.
- - Make these popsicles vegan by replacing the honey with maple syrup or another vegan-friendly sweetener.
- - Substitute 1 cup strong coffee for the espresso powder and boiling water.
These Coconut Milk Iced Coffee Popsicles are simple and easy to make, but feel free to get fancy! Try dropping a few chocolate-covered coffee beans into the bottom of each popsicle mold before adding the coffee mixture or stir in a little shredded coconut.
How do you like your coffee?
P.S. I couldn’t find any popsicle molds in my local stores, which were already selling fall merchandise. Who wants popsicles during the hottest month of the year … right? Ha. I found these Ozera Groovy Pop Molds (affiliate link) on Amazon, and I love them! They come in a bunch of other shapes, sizes, and colors, too, if lime green isn’t your thing.
I’m linking up with these link parties, as well as Your Designs This Time, Lou Lou Girls, Inspire Me Tuesday, The Scoop, Tweak It Tuesday, The Makers, Your Whims Wednesday, Wine’d Down Wednesday, Create & Share, Wake Up Wednesday, Look What I Made, Make Bake Create, Work It Wednesday, Creative Inspirations, Pin It Thursday, Eat. Create. Party!, Flaunt It Friday, Link Party Palooza, Craft Frenzy Friday, Be.You.Tiful, Fridays Unfolded, Best of the Weekend, Family Fun Friday, Fabulous Friday, Frugal Friday, Say G’Day Saturday, Saturday Sparks, Showlicious, Saturday Night Fever, and Much Ado About Monday.
Breakfast has never been my favorite meal, so it’s kind of funny that I’m sharing two breakfast recipes in a row (see my Mango Yogurt Parfait from last week). How did that happen?
I think it’s the eggs. When I was a kid, I refused to eat them unless they were scrambled or hard-boiled. They’ve slowly grown on me over the years, and I’ve even graduated to runny yolks.
These Spicy Black Bean Cakes with Egg, Avocado, and Tomato are one of my favorite ways to show off a beautiful fried egg!
You are going to love these mildly spicy black bean cakes that are packed with healthy vegetables. A fried egg, fresh avocado, and sweet tomatoes complete the dish, which is equally delicious for breakfast and dinner!
- 4 tsp. olive oil
- 1 medium onion, chopped
- 2 medium bell peppers, any color, chopped
- 2 garlic cloves, minced or pressed
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. crushed red pepper flakes
- 2 15-oz. cans black beans
- 4 oz. shredded pepper Jack cheese
- 1 tbsp. chopped cilantro
- non-stick cooking spray
- 4 large eggs
- 1/2 pint grape tomatoes, quartered or halved
- 1 avocado, pitted and chopped
- Heat 2 teaspoons olive oil (reserve remaining oil) in a large skillet over medium-high heat.
- Add peppers and onions to skillet and cook, stirring frequently.
- When peppers and onions are browned around the edges, add garlic, cumin, oregano, and crushed red pepper flakes to skillet.
- Stirring constantly, cook until spices and garlic are fragrant, about 30 seconds to 1 minute.
- Remove from heat and season to taste with salt.
- While peppers and onions are cooking, drain and rinse the black beans.
- Add black beans to a large bowl and mash about 3/4 of the beans.
- When pepper mixture is ready, add it to the beans and stir well.
- Add pepper Jack cheese and cilantro to bean mixture and blend well. Season to taste with salt.
- Shape bean mixture into 8 patties.
- Heat remaining 2 teaspoons olive oil in a large skillet over medium heat.
- Add patties to skillet. Cook until browned on one side and then flip.
- While patties cook, spray a small skillet with non-stick cooking spray and place over medium heat.
- Remove eggs from shells and add to small skillet
- Sprinkle eggs with salt and cook until whites are completely set. Remove from heat.
- To serve, place 2 black bean patties on each plate. Top patties with a fried egg and chopped tomatoes and avocado. Sprinkle with additional cilantro, if desired.
Customize the recipe by cooking the eggs your favorite way (scrambled, over easy, etc.). Or, try serving the patties on buns for a delicious black bean burger.
I’m sharing this post with these link parties, as well as The Scoop, Wine’d Down Wednesday, Create & Share, Your Whims Wednesday, Make Bake Create, Work It Wednesday, Create It Thursday, Pin It Thursday, Link’n Blogs, Flaunt It Friday, Craft Frenzy Friday, Be.You.Tiful, Inspire Me Please, Frugal Friday, Best of the Weekend, Say G’Day Saturday, Saturday Sparks, Show-licious Craft & Recipe Party, Saturday Night Fever, Link It or Lump It, Sunday Soiree, and Much Ado About Monday.