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Is anyone else’s mind-blown that it is 2018? Wasn’t it just yesterday that we were freaking out for Y2K? Now 18 years later, we are still here and I’m approaching my 11th year of blogging! Thank you all for your continued support, I feel so grateful to call all of you friends, all over the world. Heartfelt thank you.

Last summer, we visited our dear friends at their Wisconsin home. While we were there, one of the breakfasts we had were some delicious Sausage Crescent Roll Bombs, made super-easy by using regular store-bought crescent rolls! Their version had sausage, scrambled eggs, and cheese, so good. I have to admit, I haven’t had or made a crescent roll for more years than I wish to count but the breakfast idea stuck with me and I knew I wanted to make it for a special occasion. Fast forward to New Years Eve 2017 and we were having friends over for the night, but they are vegetarian so making the crescent rolls as our other friends’ recipe was out of the question, so I improvised and came up with this delicious alternative! Same store-bought crescent roll pastry, but with a twist: I used goats cheese, smoked salmon, caramelized onions, wilted spinach and scrambled eggs, topped off with a creamy Dijon and Dill béchamel sauce. Yup, it’s definitely a winner. And you can freeze them for future breakfasts or brunch! Easy-peasy!

A delicious combination of flavours that are so good, I’ve had the request to make them again and again!

You see how bright the eggs are, they are that way because of the gorgeous yolks!

Smoked Salmon Roll-ups

A KitchenInspirations Original Recipe

Serves 8

To print recipe, please click here.

Ingredients:

  • Olive oil
  • few handfuls of baby spinach
  • 1/2 sweet onion, like vidalia
  • 2 L eggs
  • 15 mL Greek Yogurt
  • 1 package crescent rolls ~235 g (I used this one)
  • 150 g goats cheese, room temperature, loosened with a bit of milk
  • 140 g smoked salmon
  • 5 g butter
  • 5 g flour
  • 125 mL milk
  • pinch of dill
  • 15 mL Dijon Mustard
  • splash of white vinegar

Directions:

  1. Pre-heat the oven to 375°F.
  2. Caramelize the onions in a splash of olive oil. Add the spinach and wilt. Remove from hot pan to cool.
  3. Combine eggs and yogurt and mix well. Add another splash of olive oil to the pan and heat, add the eggs and scramble until softly set. Remove from pan to cool.
  4. Open the crescent roll package according to directions (this was a bit of a challenge for me) and roll out flat. Ignoring the angled pre-cut lines, cut into 8 even strips.
  5. Spread equal amounts of goats cheese on each strip, top with smoked salmon, then the spinach and onion mixture and finally the eggs. Roll-up the strip.
  6. Spray 8-muffin cups with non-stick spray and place one roll into each cup. Repeat until all eight cups are filled. Bake for 15-20 minutes or until golden and pastry is baked through.
  7. Meanwhile, melt the butter in a small saucepan, whisk in the flour and slowly pour in the milk whilst whisking to create a smooth sauce. Whisk in the dill and the Dijon and a splash of white vinegar and cook the sauce until thick and creamy.
  8. Serve the baked roll-up on a warm plate drizzled with the Dijon-Dill Béchamel sauce.

The pastry is slightly sweet which balanced the slightly tart bechamel sauce.

You’ll just have to take my word for it that the recipe makes 8! I freeze them in muffin cups and later transfer them to a zip-lock bag.

Notes:

  • We buy these eggs because they have had the most consistently orange (note pale yellow) yolks with great flavour.
  • For New Years’ Day, I served them on a bed of butter-wilted spinach and garnished with finely chopped green onion.
  • This is a versatile recipe, you can easily make your own version like the original or with ham and cheese, philly steak, etc., you get the drift!
  • Freeze extra roll-ups unbaked in a lightly sprayed muffin tin and when frozen, transfer to a zip-lock bag. To bake, no need to defrost, simply return to a lightly sprayed muffin tin and bake at 375° F in a preheated oven for about 30-40 minutes (or until internal temperature is around 180° F).
  • Have a large group for brunch? Make the roll-ups the night before and store in the refrigerator. Bake in a preheated oven as per instructions.

This is the actual dish I served for breakfast on New Years Day. I put the roll-up on a bed of butter-wilted spinach.

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It has been beyond cold in these parts. Entirely opposite to what Australia is experiencing. Our windchills (and humidity) take the cold over the top, for example last week it was -13C with 30% humidity and a windchill that makes it feel like -25C at 8am! That’s wild. Your skin can freeze in 10 minutes. It’s a battle of being chilled and too hot at the same time; imagine having to take literally 10 minutes to put all your outdoor gear on, you’re already sweating because you’re inside, then going outside, walking – expanding energy, getting warm in your coat, and then popping into a warmly heated shop! You just can’t undress fast enough! It’s brutal. Staying home is easy, you just don’t feel like the battle.

Having the oven on makes the kitchen a wee bit cozier during this deep freeze so I baked this old favourite. Plus the aroma is intoxicating. It is an old recipe that I posted in 2012 here but I remade it with a small addition and reduced it to one loaf so I thought I’d post the revised version. The biggest change was that I added about 50 mL of melted Belgian chocolate to the chocolate part which really enhanced the flavour without making it too doughy. I also brushed the dough with an egg yolk to make it gorgeous and shiny. We had it for New Year’s Day breakfast along the side of the Smoked Salmon Roll-ups. It was delicious.

The chocolate flavour was richer using the melted Belgium Chocolate with the cocoa powder.

Chocolate Brioche

Makes 1 relatively good sized braid. Original recipe was modified from Baking with Julia.

To print this recipe, please click here.

Ingredients:

  • 7 g dry yeast
  • 65 mL tepid water (80°F to 90°F)
  • 30 g granulated sugar + a pinch, divided
  • 50 g unsalted butter, cut into smallish cubes
  • 125 mL whole milk
  • 10 g salt
  • 2 large eggs, room temperature
  • 420 g all-purpose, unbleached flour, divided
  • 14 g unsweetened cocoa powder, sifted
  • 30 g icing sugar
  • 50 mL Belgian chocolate, melted and cooled
  • non-stick cooking spray or olive oil

Ingredients for the glaze:

  • 1 large egg yolk
  • splash of water

Directions:

  1. Spray two large mixing bowls with non-stick cooking spray, or rub with butter or olive oil and set aside.
  2. Whisk the yeast into the water with a pinch of sugar in a measuring cup and allow to proof, about 5 minutes.
  3. Heat the milk with 1/3 cup granulated sugar and the cubed butter until warm to touch and the butter has entirely melted. Stir in the salt until melted. Allow this mixture to cool to 110°F.
  4. Once cooled, pour the milk mixture into the large stand mixer bowl attached with a whisk and add the eggs one at a time, mixing well to combine. You should have about 1 litre of liquid. Divide into two portions of about 500 mL each and set one portion aside.
  5. Put the cookie paddle onto your stand mixer. To one portion, add about 100 g of the flour and beat on low for about 3 minutes or until it comes together. Now switch to the bread dough paddle and add the remaining flour or as much as needed, kneading on medium-low speed to make a soft dough that is clean off the sides of the bowl. Now knead for 8-10 minutes until smooth and elastic. Transfer to one of the bowls that has been prepared. Cover with plastic wrap and place in a warm dark place to double in size (1 or 1 1/2 hours).
  6. For the chocolate portion, sift 210 g of flour with the unsweetened cocoa and icing sugar.
  7. Retrieve the second portion of the liquid and add the cooled melted Belgian chocolate and mix well.
  8. Add about 100 g of the sifted flour, cocoa and icing sugar and beat on low for about 3 minutes or until it comes together. Add the remaining flour or as much flour as needed kneading on medium-low speed to make a soft dough that is clean off the sides of the bowl. Now knead for 8-10 minutes until smooth and elastic. Transfer to the other bowl that has been prepared. Cover with plastic wrap and place in a warm dark place to double in size (1 or 1 1/2 hours).
  9. When dough has doubled in size (both the chocolate and the plain versions) punch down and deflate them. Cover again and allow to rise until doubled in size (about 45 minutes to 1 hour).
  10. Line a large baking sheet with parchment. Divide the plain, white dough in 2 equal portions (I find a scale very helpful) and roll into approximately 16″ lengths. Divide the chocolate dough into 2 equal portions. Combine the four ropes on a lightly floured surface and braid. Press together the ends and fold under the braid. Place on lined baking sheet and allow to rest for 40 minutes.
  11. Preheat the oven to 375° F. Combine the egg and cold water or heavy cream and mix well. Brush the braid with the glaze and bake for 20 minutes. Remove from the oven and brush the expansion joints of the braid and return to bake for an additional 15 to 20 minutes or until the internal temperature is about 200°F. If they brown too quickly, cover browning parts with a little piece of foil.
  12. Cool before slicing. This can be frozen in an airtight plastic bag for about 1 month.

Note:

  • Stale slices of this bread makes excellent French toast or Bread Pudding!

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I am a fatalist, which means I believe in fate. There are too many things in this world that seem like coincidences but were totally intended by the universe. Case in point: on more than one occasion, I have decided to make something with the intent of searching for a recipe and before I can even open Google, up pops a recipe a blogging friend has posted on Facebook or Instagram! The very thing I had decided I would make! Coincidence? I think not, it’s fate!

That is my story of the English Muffins. I was walking back from getting a mani-pedi in our hood, thinking about the upcoming weekend visit with our dear friends from Wisconsin/Arizona (they have two homes) and I realized that I didn’t have a breakfast planned for one of the days and I remember wanting to try baking English Muffins, so on my walk home, I decided that I would bake English Muffins!

Upon my return, I sat down at my kitchen desk to catch up on Facebook and low and behold, dear Lorraine has reposted her recipe for…wait for it…English Muffins! That is fate! I was destined to bake English Muffins that afternoon.

Home Made English Muffins

Makes 6-8 English Muffins.

Please click here for the original recipe.

Please click here to print this recipe.

Ingredients:

  • 200 mL (7 oz) milk
  • 5 g (1 tsp) sugar
  • 3 g (1 tsp) instant dry yeast
  • 20 g (1 oz) butter
  • 320 g (2  1/2 cups) AP unbleached flour
  • 2 g (1/2 tsp) salt
  • 2 g (1/2 tsp) baking powder
  • 1 small egg
  • cornmeal for dusting

Directions:

  1. Heat the milk to 37° C (100° F), sprinkle in the sugar and yeast and mix well. Allow to proof for 10 minutes or until frothy.
  2. Melt the butter and set aside to cool a bit. Add the butter to the milky yeast (once proofed) stir in the egg and mix well and set aside.
  3. Mix the flour, salt and baking powder together in the large bowl of your stand mixer, add the liquid all at once and beat/knead for about 10 minutes or until smooth and silky.
  4. Lightly cover with oil and set aside in a draft free spot for about 1 hour.
  5. Preheat the oven to 325° F (160° C).
  6. On a lightly floured board, turn out the dough and roll out to about 1 cm (1/2 inch) thickness. Cut 8-10 cm (3 1/4″ to 4″) rounds. Dust with cornmeal (brush off any excess) and cook over a low heat in a cast iron frying pan for about 3 minutes each side (do not oil). Finish baking in the preheated oven 20-25 minutes or until the internal temperature is 199° F (93° C). Allow to cool slightly, and then separate each into two using a fork to maximize the nooks and crannies!

The top one is perfect!

Notes:

  • If you cannot get small eggs, then take 1 large egg and whisk it to incorporate both yolk and whites, weigh it and divide by 2. Use half in this recipe and save the other half for something else.
  • In hindsight, my English Muffins pictured puffed up way too tall, so I have modified the instruction to roll out to half of the original thickness. Plus you should get a few more that way.

Like Lorraine, I like a little English Muffin with my butter.

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In early September, our dear friends came for a visit and JT and I planned a full schedule of fun activities! We went hiking at a conservation area, saw King Lear in High Park (which turned out to be reimagined from a female perspective, Queen Lear), we traveled to Montreal for a few days with a stop in Kingston to visit the newly refurbished Kingston Penitentiary. The time went quickly and a much-needed fix with special friends. Our days were packed, so I made these Banana Bran Muffins for a breakfast on the morning we went hiking, as we were also having lunch at an adorable little cafe near the conservation area. Scroll down to see a few pics of Kingston Pen.

Banana Bran Muffins with Belgian Milk Chocolate Chunks

Original recipe from Company’s Coming, Muffins and More by Jean Paré.

Makes about 10-12 medium-sized muffins

Please click here to print this recipe.

Ingredients:

  • 128 g (1 cup) flour
  • 60 g (1 cup) all bran cereal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips or chunks (I used Belgian milk chocolate chunks)
  • 60 g (1/4 cup) coconut oil
  • 75 g (1/2 cup) coconut sugar
  • 2 eggs, room temperature
  • 65 mL (1/4 cup) sour milk (milk with 1/4 tsp lemon juice)
  • 250 mL (3 medium or 1 cup) bananas, mashed

Directions:

  1. Pre-heat the oven to 400° F (200° C). Prepare muffin pans by spraying with non-stick spray.
  2. Combine flour, bran, baking powder and soda and salt in a bowl and mix.
  3. Cream coconut oil and sugar with 1 egg until well blended and add the other egg and beat well. Combine the soured milk and mashed bananas and mix well.
  4. Pour into the dry mixture and mix well. Stir in the chocolate chips.
  5. Pour batter into prepared muffin cups to about 3/4 full.
  6. Bake for 20-25 minutes or until cake tester comes out clean.
  7. Cool slightly and serve.

These muffins have excellent texture from the moistness of the bananas and the bran cereal.

Notes:

  • These muffins are not nearly as sweet using coconut sugar as using regular white sugar.

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I enjoy a slice of bread with my breakfast of hard boiled egg whites, a half of a smashed avocado, but I like to manage my carbs so often I go without the bread. Our local German bakery recently released a high protein/low carb bread so we bought some for the inconceivable price of $7.99 Canadian; it had about 8 thin slices! I didn’t mind the texture at first but then it really ragged on me, it was a dense, cardboard-like texture that was difficult to cut and chew. I started hating one of my favourite meals of the day! So I searched the net and found that there are several high protein/low carb bread options out there, starting with cloud bread (meh, it’s really just a fluffy egg white pancake) and then I found this recipe and I was intrigued.

Firstly, I had never baked with protein whey powder and the bread had so few ingredients, I really wanted to experiment. Of course, the first round, I stayed fairly true to the original recipe and it was fine but the second time I added herbs and sesame seeds and it was even better. This version has a bit more body to it with the addition of sunflower seeds and flax seeds.

What I like about this “bread” is that it slices like bread, toasts like bread and can be used for sandwiches but I like mine first thing in the morning, lightly toasted with 3 hard boiled egg whites and a tablespoon of salsa.

The bread has enough body to make a sandwich. But if you don’t like the taste of eggs, this bread is not for you.

High Protein “Bread”

Print High Protein Bread Recipe

For the Original Recipe, please click here.

Makes 1 loaf, about 10 slices.

Ingredients:

  • 6 large eggs, separated
  • Pinch of cream of tartar
  • 50 g (1/2 cup) protein whey powder (unflavoured)
  • 3 g (1/2 tsp) salt
  • 20 g (2 tbsp) sunflower seeds
  • 10 g (1 tbsp) flax seeds
  • 10 g (1 heaping tbsp) sesame seeds (I used black and white)
  • non-stick spray

Directions:

  1. Preheat the oven to 200° C (400° F).
  2. Prepare a 4″ x 8″ pan by lining it with parchment paper and spraying with non-stick spray.
  3. Beat the egg whites and cream of tartar until fluffy and stiff but not dry.
  4. Add the egg yolks, whey protein and salt, beat for about 30 seconds or until well combined.
  5. Fold in the sunflower and flax seeds.
  6. Pour into the prepared pan and sprinkle with the sesame seeds on top. Bake for 20-30 minutes or until cake tester comes out clean.
  7. Cool for 5 minutes in the pan, remove from pan and cool completely on rack. Slice into 10 slices. Freeze in a piece of parchment and store in a ziplock Baggy until needed.

Notes:

  • This ‘bread’ reminds me of a Genoise cake, it has body but is light and fluffy.
  • The bread toasts very nicely.
  • JT feels it is a bit eggy tasting to have with poached eggs but I like it.
  • Add a handful of chopped herbs as a flavour option.
  • I freeze this ‘bread’ because storing it in a ziplock bag in the refrigerator makes it a little soggy.
  • It’s important to line the pan with parchment and spray the parchment with non-stick spray because in my experience the batter sticks otherwise.

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Recently, we had a dinner party and I served a grilled caesar salad as one of the courses. Of course, you MUST have REAL bacon so JT cooked the bacon up on the BBQ (none of that maple crap) and I asked him to save the drippings for the roast potatoes but by the time I got around to tossing the tators in the bacon drippings, I had second thoughts so I used only about a tablespoon and tossed the rest with olive oil. I had about a 65 mL (1/4 cup) bacon drippings sitting in the refrigerator, crying for something creative so I came up with this easy recipe. The drippings have such an amazing flavour, and the bits of bacon add just the right amount of crunch. I think I may have to cook up another batch of bacon just for the drippings so I can bake another batch of these tasty morsels.

Bacon and Parmesan Cheese Puffs

A KitchenInspirations Original Recipe

Makes 42 small puffs

Ingredients:

  • 250 mL (1 cup) water
  • 65 mL (1/4 cup) bacon drippings
  • 5 mL 1/2 tsp salt
  • 145 g (1 cup) all-purpose flour
  • 3 eggs
  • 120 g (1 cup) grated Parmesan Cheese
  • 1 1/2 slices bacon, cooked until crispy and crumbled to small pieces

Directions:

  1. Preheat oven to 200° C (400° F).
  2. Place water, bacon drippings and salt in a medium saucepan and bring to a boil over medium heat.
  3. Remove from heat and add flour, and stir until combined.
  4. Return to heat and stir cooking the flour mixture until it comes away from the sides of the pan and is a shiny ball.
  5. Place in a food processor with plastic blades and process for 15 seconds (give or take).
  6. Add eggs, one at a time and process for 40 seconds (err on the longer side of give or take).
  7. Add the cheese and process for another 5-10 seconds until smooth. Stir in the crumbled bacon.
  8. Dip a spoon or small ice cream scoop into 1 cup cold water with 5 mL (1 tsp) plain vegetable oil, place walnut-sized spoonfuls on a parchment lined cookie sheet about 3 cm (1 1/2 inches) apart.
  9. Bake for 20-25 minutes, until golden brown.
  10. Serve warm or room temperature.

Notes:

  • You may also prepare this recipe with a good quality handheld mixer or stand mixer but I would suggest an immersion blender with the whisk attachment is not strong enough for this pastry.
  • These delightful balls puff up about 12 minutes into baking and are ideal for stuffing with a piping funnel (I bought a really cheap one from a dollar store and it works very well). Stuff with goats cheese, or your own recipe.
  • Unstuffed, they freeze very well, just pop them into a zip lock bag. To use, you need not defrost them, simply put them into a preheated 150° C (300° F) oven for 10-12 minutes, until defrosted and heated through.

The bacon drippings give this treat great flavour and the bacon bits some nice texture.

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When I was down in Florida with my dear friend, Kimberley from University, I mentioned that I had recently baked some killer cinnamon buns and she sighed. She is gluten intolerant but will splurge every couple of years on a Cinnabon with dire results, she explained that it’s never really as good to warrant the pain afterward. That is the precise moment I decided to create a gluten-free cinnamon bun that she would be happy to eat AND digest! This is the result of several tests, I hope you love them as much as we did!

Gluten Free Cinnamon Sticky Rolls

Print GF Cinnamon Rolls Recipe

Makes about 6 small cinnamon buns.

Ingredients:

  • 230 g (1 1/4 cup) gluten-free flour (I used this one)
  • 15 mL (1 tbsp) coconut sugar
  • 5 mL (1 tsp) cinnamon
  • 5 mL (1 tsp) baking powder
  • pinch baking soda
  • pinch salt
  • 30 mL (2 tbsp) cold butter
  • 125 mL (1/2 cup) buttermilk

Directions:

  1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well.
  2. Using a fork or pastry blender, cut in the cold butter to distribute evenly (may be done in a food processor).
  3. Sprinkle in the buttermilk and using a fork, bring the pastry together quickly to get a sticky ball of dough. On a lightly floured (with GF flour) board, knead a few times, but not enough to heat up the dough. Pat into a rectangle about 23 x 20 cm (9 inches x 8 inches).
  4. Preheat the oven to 400° F (200° C). See directions for the filling.

Ingredients for the filling:

  • 30 g (2 tbsp) unsalted butter, softened
  • 40 g (2 tbsp) brown sugar
  • 2 tbsp cinnamon

Directions for the filling:

  1. Combine the butter, sugar, cinnamon and mix well.
  2. Spread the filling over the rectangle to all four sides.
  3. Roll up the rectangle into a tight roll. Cut into 6 small rolls.
  4. Place cut sides down into a lightly greased oven proof pan. Bake for 15 to 20 minutes or until lightly golden. Cool slightly and remove with a spatula to a cooling rack.
  5. Drizzle with a little icing sugar and water mix. Serve warm or at room temperature.

A more biscuit-like pastry, these strongly-flavoured cinnamon rolls heat up beautifully and satisfy a cinnamon roll craving.

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