‘Breakfast’

Yes, this is an actual thing.  I’m down.  It means I can focus some of my food energies for good and less for evil.  Bake one thing a month to share recipes and compete for prizes?  I can handle that. 

The First Rule of Back Club | doomthings

And now for the REAL Mother’s Day post!  We had both our moms over and laid out a spread of yummies, including some foodies from previous posts.  For their gifties, I made them each a sugar scrub of different sniffs (eucalyptus and lemon) and wrapped them up all pretty, doomthings style!

Hope you had a wonderful Mother’s Day!!!!  Make sure your mom gets pampered too!!

Menu:

  • Breakfast pizza (recipe below)
  • English muffin bread
  • Spreads: goat cheese, strawberry preserves, jalapeno jam, and honey
  • Fruit plate:  strawberries, blackberries, cantaloupe
  • Donut holes
  • Moscato with fresh strawberries and blackberries
  • Black tea



Sugar Scrub for Mom

Ingredients (adapted from Martha Stewart):

  • 4 tbsp olive oil
  • 3/4 cup sugar
  • 1-3 drops food coloring
  • 10 – 30 drops essential oil

*That’s a lot of essential oil drops.  The recipes I encountered only used 4 – 8, but I wasn’t able to get the smell I wanted with only a few drops.  This is partly because olive oil has it’s own smell which, while definitely not a bad smell, I wanted to mask with the desired smell.  Use only a few drops at a time until you get the desired sniff.

Directions:

  1. In a glass bowl (because plastic might smell/stain later), mix together the olive oil and sugar until well combined.
  2. Add food coloring one drop at a time, mixing well between drops, to achieve desired color.
  3. Add essential oil, a few drops at a time, mixing well between drops, to achieve desired smell.
  4. Spoon into small airtight jar (about 1-cup-capacity).

*Over time, the oil will puddle in the bottom, so make sure to stir it up occasionally.

Breakfast Pizza

Ingredients:

  • Pizza dough
  • 5 large eggs
  • Sausage
  • Bacon
  • Cheddar cheese, grated
  • Cracked pepper
  • Grape tomatoes, sliced

Directions:

  1. Cook sausage and bacon and chop up into bits (these can be made ahead and refrigerated for at least a couple of days).
  2. Make scrambled eggs the way you like them!
  3. Layer eggs, tomatoes, cheese, and meats on prepared pizza dough.
  4. Bake pizza at 430 degrees F for 15 – 20 minutes (or until dough is just turning golden).

HAPPY MOTHER’S DAY!!!

This is a re-post of an older post.  I made this and devoured it almost immediately (with the help of my husband) so originally, there were no pictures.  Now, there are pictures.  Also, I highly recommend you make this.  Right now.  Go.

Ingredients (adapted from One Good Thing by Jillee):

  • 5 1/2 cups warm milk
  • 3 packages (each package is 2 1/4 tsp) active dry yeast
  • 2 tablespoons salt
  • 3 tablespoons sugar
  • 11 cups bread flour

Directions:

  1. Mix all ingredients together.
  2. Let rise for 30 – 60 minutes (until about doubled).
  3. Spoon into (4) well greased (and floured) loaf pans.
  4. Let rise in pans until dough reaches the top of the pans (30 – 60 minutes).
  5. Bake in 350 degree oven for 45 minutes or until golden brown.
  6. 10 minutes before done, brush with melted butter.  Bread will be moist at first, so allow to cool completely before cutting.

My favorite part of this recipe is that I get to throw all the ingredients in the bowl, mix, and watch.  Most yeast bread recipes require the yeast to sit in vaguely warm water and activate.  This may be why the texture is so much moister and spongier than other yeast breads.

You can eat this bread as-is, but toasting slices is so worth the wait.  I did notice that I needed to toast a single piece on the “7” setting on my toaster oven.  This might be because it is such a moist bread.  Honey, jam, butter, or other bread-spreads are all fantastic on this bread!  It lasts barely two days in our house if we don’t control ourselves (I usually half the recipe to make just two loaves just for this reason).

A few notes:

  • On this go-round, I ended up having to let the dough sit overnight because I didn’t have time to bake it the same day.  While it still ended up tasting really good, but there was an additional fermented “sourdough” flavor, not unlike the flavor I like added to my pizza dough.  I would suggest that you don’t let it sit overnight.  Try to bake these the same day.
  • You’ll notice that the baked pictures look sort of funny and are smaller than the risen picture.  This is because they sat overnight.  Normally, the baked bread would be the same size as the pre-baked risen dough.
  • Lastly, I forgot to let the dough rise in the bowl.  This didn’t seem to affect the flavor or texture.  I just let the dough rise for twice as long in the pans.


+ 20 deliciosity

This is delicious.  I really have no other words about this than DELICIOUS!  Eat this now.  Here are a few other words:  this is a single serving thingy.  If you have a half-hour to kill and want something besides cereal, try this out.  You won’t be disappointed!

Ingredients (adapted from Picklee.com):

  • 1/2 cup quick oats
  • 1 tbsp dark brown sugar
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • dash nutmeg
  • 1/4 tsp vanilla extract
  • 3 tbsp unsweetened applesauce
  • 1/4 cup milk
  • handful of chocolate chips

Directions:

  1. Combine oats, sugar, cinnamon, nutmeg, and salt in a small bowl.
  2. Add applesauce, milk, vanilla and stir until combined.
  3. Throw in chocolate chips and stir until distributed.
  4. Spoon into a single-serving oven-safe dish.
  5. Bake at 375 degrees F for 20 minutes, or until slightly browned and firm.


French toast is always delicious, and variations with goop on top are often mind-exploding good.  My favorite is bananas and orange juice goop (with a splash of vodka in the goop if you’re feeling adventurous), but I wanted to try something different.  I came into about a billion apples, thanks to my parents wanting me to eat their food while they were on vacation (yay!), and thought apple pie french toast sounded like a perfect way to start using them up.

Apple Pie French Toast (adapted from Closet Cooking)

Ingredients:

For the applie pie goop:

  • 1 large granny smith apple, sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 teaspoon flour
  • 1/2 tsp cinnamon
  • 1/4 cup water

For the egg wash:

  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • ground nutmeg (for dusting the wash)
  • 4 slices sourdough bread

Directions:

  1. Simmer the apples, butter, sugar, flour, cinnamon and water until the apples are tender, about 15-20 minutes.
  2. Mix the eggs, milk and vanilla in a wide dish.  Dust nutmeg on top until surface is covered.
  3. Dip the bread in the egg wash to coat on both sides and fry in a greased pan over medium heat until golden brown, about 3-4 minutes per side.
  4. Re-dust the egg wash with nutmeg after each bread slice.
  5. Serve the french toast covered in the apple pie goop.

The original recipe called for two apples, but that seemed like a lot, so I used one and a half apples.  That was even too much, so I adjusted it to just one large apple.  It really depends on how many apples you want to eat with your french toast.  While maple syrup is still probably my favorite way to eat french toast, I do love messing around with fruit goop and this apple gooey stuff doesn’t disappoint!