Blackberry Dutch Baby Pancake

Blackberry Dutch Baby Pancake

Blackberry Dutch Baby Pancake

Are all my US readers ready for Thanksgiving? Luckily, I have my Thanksgiving dinner menu all planned, and the groceries are all safely tucked away in my refrigerator, freezer, and pantry. I’m a big believer in shopping early, in order to avoid the crowds. When I go grocery shopping, I like to take my time and make it as “stress-free” an event as possible. Combat shopping is not my thing. I don’t have any desire to be in a grocery store where I have to fight over a turkey, or the last can of cream of mushroom soup. 🙂

Now that my holiday dinner is planned, I can now turn my attention to what to serve for Thanksgiving breakfast. I have two tried-and-true breakfast recipes that I’ve served on holidays in the past – Bacon-Cheese Pull-Aparts, and Overnight French Toast. Overnight French Toast has consistently been the most viewed recipe on my blog since I posted it back in 2011, and is especially popular during the holidays.

This year however, I decided to switch things up a bit and serve this Blackberry Dutch Baby Pancake for my holiday breakfast. This is one of those recipes that you need on a busy Thanksgiving morning, as it comes together very quickly and serves many. If you don’t like blackberries, you can top the pancake with blueberries, strawberries, or whatever fruit you desire. You can also omit the fruit altogether, and just sprinkle with powdered sugar or drizzle with maple syrup. It’s yummy any way you dress it up, or down.

Have a wonderful and safe Thanksgiving Holiday!!

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Blackberry Dutch Baby Pancake

4 large eggs
1 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blackberries
Powdered sugar, for sprinkling on top

Place a 12-inch cast iron skillet in the oven. Preheat oven to 400 degrees.

In a large bowl, whisk the eggs, milk, vanilla, flour, sugar, and salt together until smooth and well combined.

Carefully remove the skillet from the oven. (it will be very hot) Place the butter in the hot skillet and swirl around to coat the bottom and sides. Pour the pancake batter in the skillet.

Bake for 18-20 minutes; until puffed and cooked through.

Remove skillet from oven, and top pancake with berries and powdered sugar. Serve immediately.

Makes approximately 6 servings.

Easter Is Coming – Are You Ready?


Easter is this Sunday!! Are you ready? If not, I hope I can help by sharing this easy and yummy Overnight French Toast breakfast/brunch recipe, and a fun and festive Easter Basket Cupcake dessert idea – to help you plan your Easter menu and celebrate the holiday.

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For Easter Breakfast/Brunch:

Overnight French Toast

Overnight French Toast

1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)

In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.

Arrange slices of bread in the baking dish, overlapping if necessary.

Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.

Sprinkle chopped pecans over bread slices.

Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. (preferably overnight)

In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees.

Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.

Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.

For Dessert:

Easter Basket Cupcakes

Easter Basket Cupcakes

Easter Basket Cupcakes

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3 large eggs
2 tablespoons lemon juice
1 cup milk
18 flat-bottomed ice cream cones

Preheat oven to 350 degrees. Stand 18 ice cream cones up in a 13 x 9 inch pan.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream butter and sugar together. Add eggs, one at a time, and beat until fully incorporated. Stir in lemon juice. Alternately beat in the milk and flour mixture until well combined.

Spoon the batter into the ice cream cones. Bake for approximately 15 to 20 minutes, or until the cupcakes are deep golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Remove to a wire rack to cool. When cupcakes have cooled, cut off the cylindrical lower half of the ice cream cone.

Frost with Buttercream Frosting and decorate with Coconut Easter Grass and Jelly Beans.

Makes 18 cupcakes

Buttercream Frosting

1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon milk
3-4 drops green food coloring

Cream butter with an electric mixer until light and fluffy. Gradually add powdered sugar; mix until completely combined. Add milk and beat until well combined. If necessary, add more milk to thin or more powdered sugar to thicken frosting to desired texture.

Coconut Easter Grass

2 cups sweetened, shredded coconut
Green food coloring

Place coconut in a zip-top plastic bag. Add 4 to 5 drops of food coloring. Seal bag shut. Shake and massage the bag to coat all the pieces of coconut with coloring. Add additional food coloring if the color is not dark enough.

Coconut Easter Grass

Coconut Easter Grass

Cinnamon Chip Coffee Cake with Streusel Topping

Cinnamon Chip Coffee Cake with Streusel Topping

Cinnamon Chip Coffee Cake with Streusel Topping

I woke up this morning to discover that it was 10 degrees below zero outside. Yesterday our high temperature never got above zero degrees, and it appears today is going to be a very similar day.

On days like this, one of my favorite ways to heat up my kitchen is by baking. Since today is a holiday and I have the day off from work, I decided to bake a breakfast treat for my family – a Cinnamon Chip Coffee Cake with Streusel Topping.

I just love a nice, warm piece of coffee cake alongside a piping hot cup of coffee – especially when the coffee cake has a crisp, streusel topping, like this one does. I also added a cup of applesauce to the batter, which makes the coffee cake really moist and helps lower the fat content. That means I can have more than one piece, right?? 🙂


Cinnamon Chip Coffee Cake with Streusel Topping

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
1 cup cinnamon chips

1 cup granulated sugar
2/3 cup flour
1 teaspoon ground cinnamon
1/2 cup cold butter

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.

In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter and sugar with an electric mixer until creamy. Add eggs, one at a time, beating until combined. Add dry ingredients to butter mixture. Beat at low speed until blended. Stir in applesauce and vanilla. Fold in cinnamon chips. Spread batter in prepared baking pan.

For topping, stir together sugar, flour, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack. Cut into squares.

Bacon-Cheese Pull-Aparts

Bacon-Cheese Pull-Aparts

Bacon-Cheese Pull-Aparts

I stumbled across this recipe for Bacon-Cheese Pull-Aparts on the Pillsbury website a few years ago, and decided to make it for my family one morning. My family loved the pull-aparts from the very first bite. They often request to have them for breakfast on holiday mornings, and I have no problem fulfilling their request because, not only is it a super easy breakfast to make, but it turns out perfectly every time I make it.

The first few times I made the pull-aparts, I used bacon – as described in the recipe. Then one morning, I decided to try using fully cooked cubed ham in place of the bacon. Both versions were delicious.

I’ll be making the pull-aparts for breakfast this coming Thanksgiving morning, but I think this time I’ll use bacon in one half, and ham in the other. That way, my family members who like bacon can have their bacon, and those that like ham, can have ham. 🙂


Bacon-Cheese Pull-Aparts
Recipe by Pillsbury

1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray.

In large bowl, beat egg and milk with wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly.

Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Deconstructed Cinnamon Buns

Deconstructed Cinnamon Buns

Deconstructed Cinnamon Buns

You’re probably asking yourself… what the heck is a Deconstructed Cinnamon Bun??
Well, the term “deconstructed” in food descriptions usually refers to taking a food that is normally combined one way, changing its form, and putting it back together in a different way.

That’s exactly what happened to these cinnamon buns. They still have the same basic ingredients and great flavor that you would find in a typical cinnamon bun – they’re just put together a little differently.

It’s a delightful way to enjoy a classic breakfast treat. 🙂


Deconstructed Cinnamon Buns

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
2/3 cup warm milk
4 teaspoons active dry or rapid rise yeast
1 large egg
3 tablespoons canola oil
1/2 teaspoon vanilla extract

3 tablespoons butter, cold
3/4 cup brown sugar
1/2 cup Hershey’s Cinnamon Baking Chips

1 cup powdered sugar
1-2 tablespoons milk

Butter a 8×8 inch square baking pan.

Mix the flour, sugar, and salt in a large bowl. Set aside.

Combine the warm milk and yeast in a glass bowl or measuring cup. Dissolve the yeast completely.

Add the yeast milk mixture, egg, canola oil, and vanilla extract to the flour bowl.
Mix everything thoroughly. Pour the batter into the baking pan. Set aside for 20 minutes.

Prepare the topping mixture: Place the brown sugar into a small bowl. Cut the cold butter into the sugar with a pastry blender until you have a crumbly mixture. Fold in cinnamon chips.
Sprinkle the topping over the batter and lightly press it down.

Place the pan in a cold oven. (it will begin baking while the oven is preheating)
Bake at 350 degrees for 30 minutes. Remove from oven and set on wire rack to cool for 30 minutes.

Prepare the glaze by whisking the milk and powdered sugar together. Drizzle on top, if desired.

Serve warm. (can be reheated in the microwave)

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