Omelet Breakfast Bites Recipes

INGREDIENTS:

• Omelet Breakfast Bites
• INGREDIENTS
• 36 Tater Tots
• 1/2 cup diced Ham
• 1/2 cup diced Peppers
• 7 Eggs
• 1/4 cup Milk
• 1/4 cup shredded Cheddar Cheese
• Salt to taste
• Pepper to taste

INSTRUCTIONS:

1. DIRECTIONS
2. Preheat oven to 400.
3. Grease a muffin pan liberally. These tend to stick, so you can also use a cupcake liner, but add 5 minutes to 20 minute cook time.
4. Place 3 frozen tater tots in the bottom of each muffin tin and bake for 10 minutes.
5. Remove and press the tots down to form a base using a glass or measuring cup.
6. Return to oven and bake for 5 more minutes.
7. Remove from oven.
8. Reduce oven temperature to 350.
9. Top each cup with about 1/2 tablespoon of diced ham and 1/2 tablespoon of diced peppers.
10. Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.
11. Sprinkle each with a little shredded cheese.
12. Bake for 20 minutes or until egg is cooked.

Source :amittenfullofsavings

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Raspberry Swirl Sweet Rolls Recipes

INGREDIENTS:

DOUGH

• 1 cup (120ml) milk
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 tablespoons active dry yeast (2 standard size packets)
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 2 large eggs
• 1/2 teaspoon salt
• 4 and 1/2 cups (562g) all-purpose flour, plus more for dusting/rolling

FILLING

• One 10-oz. package frozen raspberries (NOT thawed)
• 1/4 cup plus 2 Tablespoons (80g) granulated sugar
• 1 teaspoon cornstarch

GLAZE

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (30ml) heavy cream (or half-and-half or milk)

INSTRUCTIONS:

Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.

Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.

Line the bottom of a 9x13 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x24 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.

Make The Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Cut into 16 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan - this is OK.

Preheat the oven to 400F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.

Make The Glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.

Make Ahead: During the second rise, cover the sliced rolls and let sit overnight at room temperature before baking.   Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date.  Glaze right before serving.

Source :sallysbakingaddiction

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Blueberry Almond Cookies with Cherry Lychee Jam Recipe

INGREDIENTS:

• 8 oz blueberry almonds
• 1/4 cup dried blueberries
• 1 1/2 cups all purpose flour
• 1 stick butter, cut in squares
• 2 tablespoons sugar
• 1 teaspoon lavender (optional)
• 3 - 4 tablespoons water
• 1 lbs pitted cherries
• 8 - 10 lychee fruit, peeled, seeds removed
• 1/2 cup powdered sugar

INSTRUCTIONS:

1. In a food processor, and blend until fine. Add the flour, butter and sugar. Mix until the contents resemble crumbs. Add the water (and the lavender if you are using it) 1 tablespoon at a time until a dough forms.
2. Remove from the food processor and roll into a ball. Wrap in plastic wrap and flatten to a disc. Refrigerate for about 30 minutes.
3. While the dough is chilling, preheat the oven to 350 degrees.
4. Place the cherries, lychee and sugar in a saucepan and heat on medium until the fruit releases its juices and begins to thicken. Set aside.
5. Roll out the dough until it is about 1/4 inch thick. Cut out circles (I used a glass cup that is approximately 3 inches in diameter).
6. Place a dollop (about 1 - 1 1/2 tablespoons) of the cherry-lychee mixture in the middle of each circle and pinch the outside of the dough to form a triangle.
7. Place on a baking sheet lined with parchment paper and bake for about 15 minutes, or until golden brown.

Source :cookienameddesire

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S’Mores Stuffed Cookies Recipes

INGREDIENTS:

• 1 1/4 cup all purpose flour
• 1 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 6 - 7 sheets (about 1 cup or 90 grams) of honey graham crackers, depending on crumb size
• 1 1/2 teaspoon ground cinnamon
• 1 cup butter, room temperature
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup semi-sweet chocolate chips
• 1/2 cup roughly chopped milk chocolate
• 2 cups mini marshmallows

INSTRUCTIONS:

1. Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
2. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
3. Cream the butter and sugar together until fluffy.
4. Slowly add the eggs one at a time, then the vanilla.
5. Slowly add the flour mixture until just incorporated.
6. Fold in the graham crackers and chocolate chips.
7. Take a tablespoon of the cookie and create a small indentation.
8. Stuff 4 - 5- mini marshmallows into the indentation. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
9. Place the cookies on a baking sheet and cover. Chill in the refrigerator overnight, up to three days.
10. Preheat the oven to 350 degrees.
11. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
12. Use a spatula to immediately remove the cookies to cool on a wire rack.
13. Store in an airtight containter and enjoy within 24 hours.

Source :cookienameddesire

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