Roasted Peach Vanilla Bean Scones

Peaches. How I love them. A co-worker gave me some peaches from his tree. They were so fresh and full of flavor.  I couldn't decide what to do with them, except I knew I had to roast them.  I've been hearing on my facebook page that people love roasted peaches. They are great on ice cream, plain, and in desserts. Roasting them brought out their flavors, and made them so juicy.  Afterwards, I was craving breakfast, so decided to incorporate some of the peaches into these heavenly Vanilla Bean Scones.  Divine.  Divine as breakfast, and especially amazing warm with Vanilla ice cream.

Roasting Peaches 


* I used Vanilla Paste, but you can use beans or even extract. I've included the amounts below.

2 Tb butter
2 Tb fresh lemon juice (1 lemon)
2 Tb sugar
1 Vanilla Bean, halved lengthwise and scraped, or 1 teas. Vanilla Paste, or 2 teas Vanilla Extract
6 ripe peaches, halved and pitted (They do NOT have to be peeled)


Preheat oven to 400 degrees. Put the butter in a large, shallow baking dish, and put in the oven while it is preheating until the butter melts.

In the meantime, wash, half, and pit your peaches.

When butter is melted, add in the lemon juice, sugar, and vanilla. Mix.

Add peaches, turning to coat in the butter mixture, and then arranging cut side down in a single layer.

Roast until peaches are tender, and the butter mixture is syrupy, 15-25 minutes.  Brush with liquid halfway through. Serve peaches warm, or refrigerate.

Roasted Peach Vanilla Bean Scones 
The Double Dipped Life

*You don't have to roast the peaches, but it adds a great depth of flavor to the scones.

2-3 cups of flour
4 teas baking powder
3/4 teas salt
1/3 cup sugar
4 Tb butter
2 Tb shortening
1 egg
3/4 cup cream, plus more for brushing on scones
2 teas vanilla paste or 1 bean, or 4 teas vanilla extract
1 cup diced peaches
turbine sugar  (regular sugar works as well)

Heat oven to 375 degrees.

In a large bowl, combine 2 cups of flour, baking powder, salt and sugar.  Mix well.  Cut in butter and shortening with a pastry cutter or 2 knives.

In a separate bowl, beat egg, and add cream and vanilla. Mix well, and then add to dry ingredients. Stir in fruit, and then add more flour until mixture is not wet.  This could take up to 1 full cup.

Turn dough out onto a floured baking sheet.  Press and form into a 1 inch thick circle, just smaller than the width of the cookie sheet.  With a pizza cutter, cut into triangles (like a pizza!).  Separate the pieces slightly. Brush each scone with cream, and sprinkle turbine sugar on top.

Bake for 15 minutes or until brown.

ENJOY!

Tropical Pancakes

Growing up, my favorite dinners were breakfast. And not any ordinary breakfast, but pancakes or waffles or french toast covered in strawberries and whipped cream. So, basically dessert and breakfast in one, for dinner. Make sense? I know it makes sense to me... and to my tastebuds! 

This all came to me the other night while I was making pancakes. I had strawberries, I had whipping cream... it was dessert time! As I started whipping the cream, I had another epiphany. Why not use the Tropical Shortcake topping on the pancakes? Using lime and coconut could only elevate this breakfast/dinner/dessert, right? Right. 

So, click on over to my Tropical Shortcake recipe and enjoy! 

Here's a great from-scratch pancake recipe too!

Breakfast for dinner! Grandpa's Pancakes

*It's national pancake day! To celebrate, I'm reposting this amazing pancake recipe from my Grandpa! Enjoy! 


Breakfast for dinner is one of my favorite meals. The possibilities are simply endless! Pancakes, waffles, french toast, eggs... on and on...

Plus, don't we all need an easy, quick meal after our Thanksgiving feast? Breakfast is fast and filling!

Today, I'm going to share my family's from scratch pancake mix. These are REAL pancakes!

Grandpa's Pancakes

3 eggs, beaten
3 tsp sugar
3 round tsp baking powder
1/4 teas salt
1 TB shortening OR 1/3 cup oil
1 cup milk
flour (2-3 cups)
dash vanilla

I recommend making this in a blender! Easy to mix, and then easy to just pour on the skillet! Mix all ingredients EXCEPT milk and flour together. Add the milk, and then flour to the thickness you desire.

Drop batter onto a hot skillet. Flip when the batter starts to bubble.

**Serve with Bacon or Sausage, and eggs!

Pumpkin Pie French Toast

I love French Toast. It's truly one of my favorite breakfast foods. I don't make it often, however. When I saw this recipe on Baking Bites, I knew it was just what I needed!  The pumpkin coating was thick, so a little extra cooking time is required. I do recommend using a thick bread. Baking Bites recommended using Challah or Brioche, and after using sourdough, I agree. Both those breads are softer, and might cook a little better.

Pumpkin Pie French Toast

The original recipe stated here only makes 4 large pieces of toast. Double or triple as needed! 

2 large eggs
1/2 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 slices of bread (pref. challah or brioche)

In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla, pumpkin pie spice until smooth. Pour into a shallow dish.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly.
Cook french toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed.
Dust plate with ground cinnamon or additional pumpkin pie spice and serve with lots of maple syrup.

Enjoy!  --Worried about all of this leftover Pumpkin you are accumulating? Don't! I've got some great recipes coming up that only use a little bit!

Pumpkin Pie Steel Cut Oats

Steel Cut Oats are one of my favorite breakfast foods. They are heartier than regular oats, and have more fiber, so you stay fuller longer!  They do take longer than regular oatmeal, so I only get them once in awhile.The best part is that, like regular oatmeal, you can add any flavor or mix-in to your oats.  I made them this weekend, and as I was finishing it, inspiration hit. Why not add Pumpkin? After all, everything else I ate this weekend had pumpkin in it! I realize that I have never posted a basic recipe for Steel Cut Oats, so I'm including that as well!

Pumpkin Pie Steel Cut Oats 

The Double Dipped Life 

3 1/2 cups water

1 cup steel cut oats

Pinch of salt

1/2 cup skim milk (or water, but milk is creamier)

1 teas vanilla

1/4 cup packed brown sugar

1/2 cup pumpkin

2 teas. pumpkin pie spices

1. Bring the water to a boil in a large pot. Add the oats and salt, stir. 

2. Reduce the heat to medium low, and cook for 30 minutes.  Add in the milk and vanilla. Stir, and cook for 5 more minutes.

3. Add in the brown sugar, pumpkin, and pie spices. Cook for 5 more minutes. 

Serve hot. Leftovers can be reheated. Just add a little milk, and warm in the microwave!

Basic Steel Cut Oats 

3 1/2 cups water

1 cup steel cut oats

Pinch of salt

1/2 cup skim milk (or water, but milk is creamier)

1 teas vanilla

Toppings include: cinnamon, coconut, tropical fruit, fruit, raisins, etc! 

1. Bring the water to a boil in a large pot. Add the oats and salt, stir. 

2. Reduce the heat to medium low, and cook for 30 minutes.  Add in the milk and vanilla. Stir, and cook for 10 more minutes.

3. Add in your desired toppings and stir.

Serve hot. Leftovers can be reheated. Just add a little milk, and warm in the microwave!

My stand-by Steel Cut Oats recipe is Maple and Brown Sugar.  Here is your 3rd recipe of the day! 

Steel Cut Oats 

Maple and Brown Sugar version

The Double Dipped Life

3 1/2 cups water

1 cup steel cut oats

Pinch of salt

1/2 cup skim milk (or water, but milk is creamier)

1 teas vanilla

1/4- 1/2 cup maple syrup (Please use Real maple!) 

1/4 cup packed brown sugar

Other toppings include: cinnamon, coconut, tropical fruit, fruit, raisins, etc! 

1. Bring the water to a boil in a large pot. Add the oats and salt, stir. 

2. Reduce the heat to medium low, and cook for 30 minutes.  Add in the milk and vanilla. Stir, and cook for 5 more minutes.

3. Add in the maple syrup and brown sugar. Cook for 5 more minutes.  If you are using other toppings, Cook for 10 minutes before adding toppings. 

Serve hot. Leftovers can be reheated. Just add a little milk, and warm in the microwave!

Enjoy coming up with your own unique versions of this hardy breakfast!

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Oh, yum. Do you have recipes in your "to-do" list that you've drooled over and just haven't made yet? This was one of those. I finally made it this past weekend, and am in love. Our Best Bites has done it again. Every time I make a recipe from their site is it as close to perfection as one can get. Seriously. I hardly ever make any changes.

These are fast and easy to make, and the best part is that you can freeze them both before and after cooking! Oh, and I didn't put the red peppers in, but I will add some substitute for that spice next time. The dip is a perfect match, and salsa would be good on top of them too!  I have them in the fridge, and take one to work every day for breakfast. They are very filling, so one is all I need.

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Recipe by Our Best Bites

2 tsp extra virgin olive oil
12 large eggs
1/2 C Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers (I didn't add these, but will add some sort of pepper next time)
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce

16 6" flour tortillas (mine made 12)
cooking spray or olive oil

Dipping Sauce:
1 1/2 C Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.

Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine. 

Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.

While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep:  The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

**I cooked the taquitos, and then froze them.  Freeze them right on the baking sheet for a few hours, and then wrap individually to freeze long term. Warm in microwave for about a minute.

Baked Oatmeal

I listed this recipe by Barbara Bakes in my Favorite recipes from other blogs post.

I was finally able to get a decent picture, so I'd thought I'd post it. I've changed the add-ins to reflect the flavor that I've enjoyed the most. The fun thing about this oatmeal, is that you can customize it. The first time I made it, I used dried tropical fruit. The next I used coconut and macadamia nuts, and my favorite; maple and brown sugar.

Amish Baked Oatmeal
Adapted from Barbara Bakes

1/4 cup butter, melted
2 large eggs, or 1/2 cup Egg Beaters
1 cup brown sugar
1 1/2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teas nutmeg
1/4 teaspoon salt
1/4 cup REAL maple syrup
1 1/4 cup milk
3 cups oatmeal (regular or quick)


Directions
In a mixing bowl combined eggs, brown sugar, baking powder, vanilla, cinnamon, nutmeg, salt, and maple syrup. Mix well, no lumps. Whisk in butter and milk. Add oats and any other toppings, stir until combined. Pour in to greased 9x9 baking dish.

Refrigerate overnight, covered. (If you’re using quick oats, you do not need to refrigerate overnight.)
Bake, uncovered, at 350 for 35-45 min, or until set in the middle. Serve hot with warm milk poured over.

I make this meal to last a whole week. So, after cooking, I cut it into about 6 pieces. Lay the pieces on a parchment covered cookie sheet, and place in freezer. When the pieces are frozen, place in individual ziplock bags. Pull one out when you are ready to eat. Microwave for about 2 minutes, pour milk over oatmeal. Eat!

Strawberry Scones

I love scones, but have never attempted to make them before. They always seemed intimidating. Then, I found this recipe. It's not hard at all! Plus, the addition of fresh strawberries makes them moist and full of flavor.

The whole family enjoyed these for breakfast, and for desert, and for a snack! I think these would make a fantastic Easter breakfast!

Strawberry Scones

Adapted from FamilyFun.com

Ingredients
1 cup hulled and finely diced fresh strawberries
2 cups flour
1/3 cup sugar, plus a little for sprinkling
1 TB baking powder
1/2 teas salt
1/4 teas ground nutmeg
A lemon, for zest
6 TB cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 1 TB light cream
1 teas vanilla extract

Instructions
1. Heat your oven to 425ºF. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. Set the baking sheet aside.

2. Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.

3. Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.

4. Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.

5. Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.

6. Brush the tops of the scones with the remaining TB of light cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.

When serving the leftovers, if there are any, warm for 30-45 seconds in the microwave.

Monte Cristo Breakfast Sandwich

I just discovered this recipe. I was a little worried about it because of the addition of Strawberry syrup. I shouldn't have been! It was sooo good!

This recipe makes 6 sandwiches. I only made one. I have this picky hubby who refuses to eat any breakfast foods combined with any others...

Breakfast for dinner: Monte Cristo Sandwiches
From: Betty Crocker Quick & Easy Cookbook

Traditionally a French style grilled ham and cheese sandwich that has been dipped into a beaten egg mixture and fried in butter.

12 slices French bread, 1/2 inch thick. (or, how ever many slices you need! If you need more, make sure to make more of the egg mixture)
1/4 lb shaved or very thinly sliced cooked ham
3 slices Gruyere or Swiss cheese, cut in half (I actually used Provolone)
3 eggs
1/2 cup milk
2 TB sugar
1 TB butter or margarine (Or oil cooking spray)
Powdered sugar, if desired
3/4 cup Strawberry syrup or jam (Don't let this scare you! It's very good!)

** Make sure that you have all the ingredients at hand and ready to go before starting. Once you start, this dish goes quickly!

1. In a large skillet, heat butter, margarine or cooking spray.
2. In a small bowl, beat eggs, milk, and sugar with fork or wire whisk until well mixed; pour into shallow bowl.
3. Dip each bread slice in the egg mixture, allowing time for the bread to soak up the mixture. Add bread to skillet. Cook 2-3 minutes on each side, or until golden brown.
4. After cooking the first side of the bread, and flipping, layer cheese and ham on top of the bread. Place a finished bread on top, and remove from skillet to plate.
5. Sprinkle with powdered sugar. Serve with Strawberry syrup or jam.

Eat while still hot!