breakfast Archives - Inside BruCrew Life

Berry Coffee Cake

May 12, 2013 53 Comments

This Berry Coffee Cake is delicious for breakfast or any time of day. The strawberries and blueberries work so well with the streusel topping.

Berry Coffee Cake | Inside BruCrew Life

Happy Mother’s Day!!!

I hope your families are pampering and spoiling you today. I am so blessed to be called mom by three awesome children. God has chosen to put them in our care, and even though I don’t do things right all the time…ok, a lot of the time, I am so thankful He gave me those 3 children to love and adore. I am so proud of the young people they are becoming!!!

I have said this so many times, so you know that breakfast is one of the things I probably make more than anything. Yes, more than cookies, brownies, and cake. I keep trying new things to see what the kids will actually eat for breakfast. I found that if I put berries into a cake with streusel topping, 2 out of the 3 will eat it for breakfast. The other one is just a picky little monster. It’s no wonder the stinker still wears size 5-6 shorts and is almost 10!!!

Berry Coffee Cake | Inside BruCrew Life

My oldest son ate most of this coffee cake. He kept saying how “amazing” it was. And he is quite honest with me on whether a recipe is good or not. There have been a few that he told me were not blog worthy. LOL! I’m glad I’m raising such brutally honest kids.

But really, how can you go wrong with a cake that has berries smothered in a buttery, sugary streusel. You just can’t!!!

Berry Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 24 squares

Berry Coffee Cake

Strawberries, blueberries, and a streusel topping make this Berry Coffee Cake a delicious breakfast or snack.

Ingredients

For the Cake

2 cups flour

1/2 cup sugar

1/2 cup brown sugar

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

1/4 cup butter, melted

2 1/2 cups sliced strawberries

2 cups blueberries

For the Topping

1 cup flour

1/2 cup oats

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter, cold

2 teaspoons cinnamon

Instructions

Combine all the topping ingredients in a bowl. Use a fork to cut the butter into the dry ingredients until it looks like coarse crumbs. Set aside.
In a mixing bowl, sift together the dry ingredients. Create a hole in the center and add the milk, eggs, and melted butter. Beat lightly until a thick batter forms. Do not over beat. Spread the batter in a greased 9x13 pan. Top with the berries. Sprinkle the topping over the berries. Bake at 375* for 40-45 minutes. Cool. Cut into 24 squares. Store in a sealed container on the counter for 4-5 days.

http://insidebrucrewlife.com/2013/05/berry-coffee-cake/

Other Strawberry desserts we enjoy:

Red Hot Jello Salad

Strawberry Coconut Cheesecake Brownies

Strawberry Cheesecake Cupcakes 2

Strawberry Cheesecake Cupcakes

Shared with: Mop it Up, The Scoop, Whimsy, What’s Cookin, Show & Tell, Time Out, Treasures,

Filed Under: breakfast

Mocha Chip Cinnamon Rolls

April 25, 2013 65 Comments

These easy no yeast cinnamon rolls are the perfect weekend breakfast. You can have Mocha Chip Cinnamon Rolls on your plate in under one hour.

These cinnamon rolls are ones that I have been making for a few years. I posted these Oreo Truffle Cinnamon Rolls a few years back, but I wanted to update the pictures and the recipe. Cinnamon rolls that don’t take yeast or have any rise time are definitely my favorite way to make breakfast.

A few weeks ago my daughter had a friend spend the night. We got up the next morning and I told them I would make cinnamon rolls for breakfast…errr brunch.

This dough is seriously so easy to make and fill. It can be rather sticky, so I keep my counter covered with a good layer of flour. After you knead it about 10 times to work in a little bit of flour, then start pressing it with your hands until you have a rectangle about 16 inches by 10 inches. It should be fairly thin, but even all around. Spread out some melted butter and cover with the cinnamon sugar mixture. It may seem like a lot, but trust me. When you bite into an ooey gooey roll, you will thank you me for all the goo.

Of course I wasn’t thinking when I decided to take pictures of these cinnamon rolls right away. If you have ever had 4 hungry kids looking over your shoulder at their breakfast, you will understand. I had them wait while I snapped a bunch of shots. Then I realized that about 4 of the rolls weren’t really in the picture, so I appeased the hungry munchkins for about 2 minutes.

2 minutes was all I needed to cover the rolls with some of the mocha glaze and take a few more pictures. I could hear them gobbling down the rolls and coming back for another roll. Ok, whatever pictures I took were going to have to do…they weren’t going to wait much longer for their second cinnamon roll.

Mocha Chip Cinnamon Rolls, cinnamon rolls, no rise rolls

See all that goo…you would come back for another roll right away too!!!

Mocha Chip Cinnamon Rolls, cinnamon rolls, no yeast rolls

Mocha Chip Cinnamon Rolls

Prep Time: 30 minutes

Cook Time: 22 minutes

Yield: 9 cinnamon rolls

Mocha Chip Cinnamon Rolls

Easy No Yeast Cinnamon Rolls made with coffee and chocolate chips are sure to get your day started right.

Ingredients

For the Filling

3/4 cup brown sugar

1/4 cup sugar

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 Tablespoon butter, melted

1/2 cup miniature chocolate chips

For the Dough

2 1/2 cups flour

2 Tablespoons sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 Tablespoons instant coffee

7 Tablespoons melted butter, divided

For the Glaze

1 Tablespoon cream cheese, softened

1 Tablespoon buttermilk

1/2 teaspoon instant coffee

1/2 cup powdered sugar

Instructions

Combine all the filling ingredients and mix until it resembles coarse sand. Set aside. Stir together the buttermilk and instant coffee for the dough. Set aside.
Combine the flour, sugar, baking powder, baking soda, and salt. Add the coffee milk and 2 tablespoons of melted butter to the flour. Mix until combined. Transfer the dough onto a well floured surface. Knead about 10 times to get some flour incorporated into the dough. Press the dough into a rectangle about 16 inches by 10 inches. Spread the dough with 2 tablespoons of melted butter and top with the filling. Keep the filling about an inch away from the edges all the way around. Starting at one end, gently roll the dough up. Press the ends together and into the roll. Cut into 9 even rolls.
Cover the bottom of an 8x8 pan with 1 tablespoon of butter. Place the rolls into the pan. Bake at 425* for 22 minutes.
While the rolls are baking, make the glaze. Dissolve the coffee in the buttermilk whisk in the cream cheese and powdered sugar. Let the rolls cool slightly before topping with the glaze. Makes 9 cinnamon rolls.

Notes

If you are not a fan of coffee, you can leave out the instant coffee for regular cinnamon chip rolls.

http://insidebrucrewlife.com/2013/04/mocha-chip-cinnamon-rolls/

Other easy breakfast ideas:

Banana Butterscotch Muffins

Banana Blueberry Bread

Cheesecake Nutella Twists

Shared on: Chic & Crafty, Friday Flair, Weekend Potluck, Weekend Wrap Up, Sunday Scoop, Salt Tree Social, Talent Show,

Blueberry Banana Bread

March 31, 2013 47 Comments

Looking for a way to start the day off with a healthy breakfast? This Blueberry Banana Bread is full of healthy options.

After eating candy non stop over the weekend, I am ready for something a little bit healthier to eat. Banana Bread with blueberries, oats and yogurt sounds like the way to go. Although if you have candy to get rid of, this Java Twix Banana Bread is a very good option too.

This Blueberry Banana Bread is full of juicy blueberries in every bite. You can use fresh berries or frozen ones. Just use whatever is easiest for you to get this bread in your oven ASAP. My kids devoured it down in one day. It makes a good breakfast and a good after school snack.

It is fine by itself, but I added a small drizzle of glaze to the top. If you don’t want to add the extra bit of sugar, feel free to leave it off. As with any banana bread, this one was definitely better the next day. My favorite thing to do is bake the night before, so it is ready to be eaten first thing in the morning.

I can’t wait for my bananas on the counter to get brown again…this bread is definitely going to be a regular in our kitchen.

Blueberry Banana Bread 8

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Here are a few of our favorite ways to use up brown bananas:

Banana Caramel Cookies

Best Banana Cake

Peanut Butter Banana Milkshakes

Blueberry Banana Bread

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 1 loaf

Blueberry Banana Bread

Banana bread gets a healthy kick with blueberries, oats, and yogurt.

Ingredients

1/4 cup butter, softened

1/2 cup brown sugar

3 Tablespoons honey

1 teaspoon vanilla paste

1/2 cup plain yogurt

1/2 cup smashed banana

1 1/2 cups flour

1/2 cup quick oats

2 teaspoons baking powder

1 teaspoon baking soda

1 Tablespoon cornstarch

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup milk

1 cup frozen blueberries

2 Tablespoons powdered sugar

1/2 Tablespoon orange juice

Instructions

In a bowl, mix the butter and sugar until creamy. Add the honey, vanilla, yogurt, and banana and cream again. In another bowl, sift together the flour, oats, baking powder, baking soda, cornstarch, cinnamon, and nutmeg.
Add the flour mixture alternately with the milk to the creamed mixture. Do not over mix. Stir the blueberries in by hand. Spoon into a greased 8 1/2 by 4 1/2 bread pan. Bake at 350* for 60-65 minutes. After the bread is cooled, combine the powdered sugar and orange juice and drizzle over the top.

http://insidebrucrewlife.com/2013/03/blueberry-banana-bread/

Shared with: What’s Cooking, Taste & Tell, Chic & Crafty, Weekend Potluck, What’s Shakin,

Filed Under: breakfast Tagged With: banana bread, blueberry bread, breakfast, breakfast bread, healthy banana recipes

Triple Chocolate Donuts

March 28, 2013 39 Comments

Mornings seem to go so much better when you start out with a great breakfast. These Triple Chocolate Donuts will wake you up in no time.

My husband just laughs every time I made donuts and say they are for breakfast. He says donuts are wrong because they are not an acceptable breakfast since it is basically cake.

Well, if that’s wrong, I never want to be right I love my donut pans and have had so much fun creating fun breakfasts for our kids. Let’s be honest…most times those donuts don’t make it to breakfast anyway. So, we should just call them snack.

I realized the other day that I hadn’t made donuts in a while. Since Spring had forgotten about us and snow was coming down like crazy, I decided it was a donut kind of a day. These Triple Chocolate Donuts are a combination of two recipes I made a few years ago – Chocolate Mint Donuts and Chocolate Zucchini Donuts. Both of those are excellent donuts to go with too BTW.

My youngest has all of a sudden become the pickiest eater. He doesn’t like anything that he used to. In fact, all he wants to eat is Ramen…and we all know how healthy that is. Yuck! But if that means he is actually eating something, then I will let him. Most mornings he refuses to eat breakfast because he isn’t hungry. Then he eats half his sandwich at recess because he is starving. I’m not sure what to do with him. One week he likes something, and then the next week he won’t touch it.

I am claiming a small victory because he actually ate one of these for breakfast. They have Chobani greek yogurt in them, so it has a sight health benefit, right? Maybe I just need to offer chocolate coated health food more often

These donuts are so easy to mix up and bake. Once you make your batter, spoon it into a big ziplock bag and cut one corner off. It makes it so much easier to fill those donut cavities with a bag instead of a spoon. You also want to make sure they are filled at least 3/4 full. They will bake up and be this nice puffy cake donut.

donuts in pan

One thing to note: these chocolate donuts are even better the next day. Keep them stored in a sealed container and they will absorb the moisture from each other making them more dense. When they come out of the oven on the first day, they will be light like a muffin. So definitely give them a day to “ripen”. That is if you can resist the urge to eat them. I like to make them up the night before, so they are ready to be eaten first thing in the morning.

So, do you feel like donuts now? I know I am feeling the urge to go make another kind today.

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Other Breakfast recipes with a little chocolate added in:

Oreo Banana Pancakes

Coconut Chocolate Chunk Muffin Tops

Banana Bread Muffins

Triple Chocolate Donuts

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 15 donuts

Triple Chocolate Donuts

Chocolate donuts with chocolate chips and a chocolate glaze will wake you up in the morning.

Ingredients

1/2 cup butter, softened

1/3 cup brown sugar

1/3 cup sugar

2 teaspoons vanilla extract

1 egg

2/3 cup plain Greek yogurt (I use Chobani)

2/3 cup strong brewed coffee, cooled

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup cocoa powder

1/4 teaspoon nutmeg

2 cups flour

1/2 cup miniature chocolate chips

8 oz. melting chocolate (CandiQuik)

sprinkles

Instructions

In a large bowl, sift together the baking powder, baking soda, salt, cocoa, nutmeg, and flour. Set aside. In a mixing bowl, beat the butter and sugars until creamy. Add the vanilla, egg, and yogurt and cream again.
Alternately add the flour mixture and coffee until everything is incorporated. Stir in the chocolate chips by hand. Spoon the batter into a large ziplock bag. Cut the tip off one corner and squeeze into the donut pan cavities. Fill at least 3/4 full. Bake at 375* for 9-10 minutes. Let cool in the pan for 2-3 minutes before removing to a wire rack. Cool completely.
Melt the chocolate according to the package directions. Dip the tops of the donuts and top with sprinkles. Let set. Store in a sealed container on the counter for 3-4 days. Makes 15 donuts.

http://insidebrucrewlife.com/2013/03/triple-chocolate-donuts/

Shared with: Chic & Crafty, Free For All, I’m Lovin It, Weekend Potluck,

Filed Under: breakfast, Muffins, Scones, & Donuts Tagged With: baked donuts, breakfast recipes, Chobani greek yogurt, chocolate donuts, donut recipes, Hershey's cocoa powder, triple chocolate

Spinach Artichoke Egg Casserole

February 22, 2013 28 Comments

This Spinach Artichoke Egg Casserole is a healthy breakfast choice for when those days when you want to eat a high protein diet.

Contrary to what goes on in every post on this blog, we do eat fairly healthy. Ok, if my husband is ready this, he is probably dying of laughter right now.

Maybe I should say I TRY to eat healthy while he has willpower of steel. My willpower has…issues. The issue being that I really like sugar. I actually eat a very healthy breakfast like this Spinach Artichoke Egg Casserole almost every morning. But then the afternoon comes, and I am taking pictures of things like Oreo Marshmallow Brownies or Coconut Cream Cheesecake Brownies and all that willpower from the morning goes out the window. Yes, I have issues. That’s the first step of recovery right. At least I can admit my monster sugar issue. And I am trying really hard to say no to as much sugar and to eat more eggs and salad.

Spinach_Artichoke_Egg_Casserole

A couple days ago, my husband came from work and out of the blue said he had a new breakfast casserole for us to make and post. I love it when he gives me recipe ideas to create and share with you. And I really love that he actually is the one that makes these dishes. I just cracked the eggs and carefully watched what he puts in the bowl.

This egg casserole is a variation of the popular spinach artichoke dip but without the mayo…obviously. Lots of spinach, artichoke, and jalapenos mixed in the eggs give this egg casserole a great flavor. And don’t forget the parmesan cheese. A cup of cheese adds just that much more flavor to your breakfast.

The best thing about this Spinach Artichoke Egg Casserole is that you make it up one day and keep it in your refrigerator for the week. We cut it into 12 squares and just reheat it in the microwave each morning.

Spinach_Artichoke_Egg_Casserole

You can make this Spinach Artichoke Egg Casserole with only a bowl, a whisk, a knife, and a cutting board. See this dish is like a mini workout too. You have to use some arm power and muscle to whisk those eggs and chop the veggies. Ok, fine. It really doesn’t take any muscles. That was my willpower issue telling me I worked out extra that day, so I could have one (or five) Banana Pudding Muffins. Clearly, I have not conquered my issues yet.

So give this great Spinach Artichoke Egg Casserole a try the next time you want a healthy breakfast packed with lots of protein. Maybe you will do better at slaying those sugar monsters later in the day then I do.

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Here are a few other healthy meal choices we enjoy:

Broccoli and Cheese Egg Casserole

Veggie Salad

Spinach Artichoke Egg Casserole

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 12 servings

Spinach Artichoke Egg Casserole

Spinach and artichokes make this egg casserole a healthy breakfast choice packed with protein

Ingredients

12 eggs

2 cups finely chopped baby spinach

1 (14 oz.) can quartered artichoke hearts, drained and finely chopped

1/4 cup diced jalapeno slices (from a jar, not fresh)

1 cup shredded parmesan cheese

1 teaspoon garlic salt

Instructions

Crack eggs into a large bowl and whisk. Stir in everything else and mix well. Pour into a 9x13 pan that has been sprayed with non stick spray.
Bake at 375* for 30 minutes. Cool on a wire rack. Keep refrigerated. Makes 12 servings.

http://insidebrucrewlife.com/2013/02/spinach-artichoke-egg-casserole/

Shared with: Weekend Potluck, Weekend Wrap Up, Sweet & Savory, Sundae Scoop, Make the Scene, Bulletin Board,

Filed Under: breakfast Tagged With: breakfast recipes, egg casserole, spinach artichoke

Broccoli and Cheese Egg Casserole

January 25, 2013 23 Comments

I know you are used to seeing lots of sugar treats here, but today we are going to take a look at one of my favorite lunch meals. My husband makes this Broccoli and Cheese Egg Casserole for us to eat throughout the week.

He usually eats this for breakfast and I will usually have it for lunch. The egg casserole is not something new. I love it because you can change it up with different vegetables each time. Now because I’m the one making all the sugar, and my husband is the one making the dinners, I had to ask him for the ingredients. My husband kind of laughed at me and said he bakes by feeling. He just throws in what he wants and doesn’t measure. So the other day I had him make this with me, and I measured the ingredients for this Broccoli and Cheese Egg Casserole. He said I was cramping his style by making him measure

For this particular egg casserole we used red onion, mushrooms, broccoli, a can of tomatoes, and a bag of sharp Sargento cheese. We like to use a food processor to chop the vegetables. It will cut down on your prep time by quite a bit. We have the Ninja and I love it. It is perfect for finely dicing your ingredients in a very short amount of time. Whisk your eggs, stir in the vegetables, and pour in a baking dish. It doesn’t get much easier than that. One bowl to clean and no mixer. You need easy recipes like this every once in a while.

Broccoli and Cheese Egg Casserole, healthy meal choice, egg casserole, low fat meals

This Broccoli and Cheese Egg Casserole is so delicious. The best thing about this casserole is that it reheats well. I usually reheat a square in the microwave for lunch. It is a nice meal to make up and have in your refrigerator for the week.

Eating a healthy lunch means I can have that brownie or cookie in the afternoon. Oh wait! That isn’t how healthy eating is supposed to work!

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*This post is sponsored by Sargento® , all opinions are my own.

Broccoli and Cheese Egg Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 12 servings

Broccoli and Cheese Egg Casserole

This Broccoli and Cheese Egg Casserole is a great low fat breakfast or dinner option. It is full of flavor and protein.

Ingredients

1/2 cup red onion, finely chopped

1 cup mushrooms, finely diced

1 1/2 cups broccoli, finely chopped

1 can diced tomatoes, drained (14 1/2 oz.)

12 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups sharp shredded cheese (Sargento)

Instructions

Crack the eggs into a large bowl. Whisk. Stir in all the chopped vegetables, tomatoes, salt, pepper, and cheese. Pour into a greased 9x13 dish. Bake at 350* for 45 minutes.
Cool on a wire rack. Refrigerate. Serves 12.

http://insidebrucrewlife.com/2013/01/broccoli-and-cheese-egg-casserole/

Shared with: Weekend Potluck, One Creative Weekend,

Filed Under: AF, breakfast Tagged With: casserole, cheese, egg, vegetables

Strawberry Nutella Braid

December 23, 2012 6 Comments

sweet crescent roll bake, sweet recipes, dessert recipes

I think we are all ready for Christmas. Just a few little things left to do like wrapping the gifts and putting things in stockings. Oh, and plan breakfast for Christmas morning. I’m thinking about some Nutella crescent roll braids like this. I shared this one with Something Swanky a while ago, and just realized that I never shared it here.

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Do you like easy breakfast recipes? We do too. Easy recipes are perfect for a day when you want to spend it relaxing in your jammies with your kiddos. This is such a simple pastry that even the kids can help make one. My daughter loves that we braid this just like we braid her hair. [Read more...]

Filed Under: breakfast Tagged With: breakfast ideas, cream cheese, cream cheese crescent rolls, crescent rolls, easy nutella recipes, nutella, pillsbury crescent rolls, strawberry

Sour Cream Coffee Cake

November 6, 2012 25 Comments

My oldest son chose Home Economics this year for one of his electives at school. Talk about making this foodie mom proud. He did say he wishes they cooked more than baked. Say what? I won’t be much help to him if they do start cooking. This particular sour cream coffee cake recipe he brought home as “homework”. Man, I wish all homework was this fun to do.

[Read more...]

Filed Under: breakfast Tagged With: Cakes, cinnamon, coffee cake, sour cream

Banana Toffee Cake

September 13, 2012 17 Comments

Things I’ve learned recently are…

banana cake, sweet recipes, dessert recipes

1. Don’t set the kitchen timer for your cookies and then go out of the room, down the hall, and into the bathroom. Chances are you won’t hear the timer go off and then your cookies will be slightly overdone when you remember that you have cookies in the oven.

2. If you do 100+ crunches on an exercise ball on day 1, don’t laugh, sneeze, or cough for at least 3 days after these said crunches.

3. Don’t let sick babies slobber all over your necklace and cough in your face, unless you like being sick for 2 weeks straight. (it’s ok…he was really, really cute:-)

4. When you buy 4 bunches of already ripened bananas on discount, you need to bake with them very soon or your kitchen will become home to fruit flies very quickly.

5. If you come out of the gym, don’t just assume the first black van you see is yours. There are other black van owners that go to your gym too. Always look inside the window first to see if you recognize the items in the front cup holder:-)

[Read more...]

Filed Under: breakfast, Cakes & Cupcakes Tagged With: banana, banana cake, banana coffee cake, breakfast cake, cake, cake recipes, chocolate, dessert recipes, toffee

Mocha Coconut Monkey Bread

August 29, 2012 28 Comments

I have a crazy habit of always buying the newest food item.

Hello, yup crazy foodie here:-)

So when Jif came out with their new chocolate spreads,
it was a no brainer that I was going to get some.
I mean it’s chocolate. It was going in my cart for sure!!!

Since the chocolate one is basically Nutella, I decided to go with the Mocha Cappuccino.
As soon as I got home, the spoon came out.
What??? It basically begged me to guzzle it right from the jar.
I had to force myself to put it away so there was some left to bake with.

The jar sat hidden in the cupboard for a few weeks…
I just couldn’t decide what I wanted to make from it.
Cookies? No. Cake? No. Crescent rolls? No. Frosting? No.

Then one day I opened my refrigerator and there right in front of me
sat some refrigerated biscuits that I had gotten for monkey bread.
Monkey bread that I kept putting off making.
And the lightbulbs just started going off.

Monkey bread with a sweet mocha filling and a drizzle of coconut!
This was it! I knew just how I was going to use the Jif spread!!!
I was drooling just thinking about it.

The first time I made these, I used foil lined cupcake liners.
They were good but I wasn’t wowed!

So a few more weeks went by, and I finally remembered to buy more biscuits.
(yes, I could have attempted to make my own…but I like the convenience of a can)
I had all the ingredients out again…I knew something had to be done differently.
But what could make a cinnamon sugar laden biscuit even better???
Maybe a fun and cute little jar would make the difference.

I knew buying all those different sized canning jars was going to come in handy.
Down to the storage room, I went to dig out the smallest mason jars.
They were the perfect muffin size.

Glass jars meant none of the buttery sugary goodness could escape.
See all of it trapped at the bottom?
Yup, this batch wowed the socks off me!!!
I will never tell now many of the jars I licked clean…nope not gonna tell!

You know you want some of these biscuits filled with mocha filling,
dunked in butter, rolled in sugar, and drizzled in cream coconut…

so, why aren’t you in your kitchen making these now????

Check out more Mocha Coconut goodies:

Mocha Coconut Fudge from How Sweet Eats

Coconut Mocha Cupcakes from My Baking Addiction

Coconut Espresso Whoopie Pies from BruCrew Life

Mocha Coconut Monkey Bread

by Inside BruCrew Life

Prep Time: 20 minutes

Cook Time: 17 minutes

Ingredients

1 can refrigerated biscuits (10 biscuit size)
1/2 c. brown sugar
1/2 c. sugar
2 Tbsp. cinnamon
6 Tbsp. butter, melted
1/2 c. Jif Mocha spread
1/4 c. shredded coconut
1/4 c. cream of coconut

Instructions

Spray small glass canning jars with non stick spray and set aside. Stir together the 2 sugars and the cinnamon in a bowl. Cut each biscuit into 4 pieces. Flatten each piece and place a small amount of the mocha spread in the middle. Fold each corner up and over the spread. Pinch the dough closed to keep the spread in. Dip in the melted butter and roll in the sugar mixture. Place 5-6 pieces in one jar. Sprinkle the top with a tsp. of coconut. Continue filling and rolling until all the biscuits have been used.

Place all the jars on a baking sheet. Bake at 350* for 15-17 minutes. As soon as the bread comes out of the oven, drizzle the tops of each jar with a little bit of cream of coconut. Let cool slightly before eating. Best served warm. Store sealed. Make 7-8 jars of monkey bread.

Shared with: Whatsits, Cast Party, Show & Share, Gooseberry Patch, Sweet Treats, Throwback, Treasures, 36th Ave, Catch a Glimpse, Chic & Crafty, Friday Flair, I’m Lovin It, Kitchen Fun, Feature Friday, Weekend Potluck, Free For All, Weekend Wrap Up, Show & Tell

Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)

Filed Under: bread, breakfast, coconut, coffee Tagged With: bread, coconut, coffee

Taco Breakfast Boats

August 5, 2012 23 Comments

Crescent rolls, scrambled eggs, and beans all in one easy Taco Breakfast Boat will get you moving in the morning.

taco breakfast boats, Pillsbury Crescent Rolls, Tacos

We have gone into full blown school mode around here.

School supplies have been purchased.

Is it just me or do kids have more and more things added to their lists every year?

Hello, shopping cart full of notebooks, binders, and pencils and

goodbye fun baking money for the month.

taco breakfast boat, Pillsbury Crescent Rolls, breakfast, tacos

There is only one more full week of summer vacation left here.

I really feel like the kids just got out.

Where did the summer go this year???

It’s no secret around here that I don’t like to get up in the morning.
Thank goodness my kids are old enough now to get up with their alarms
and to get ready without me monitoring every single minute.

They are even big enough to get their own breakfasts.
Toast, poptarts, cereal, and toaster strudels…
yup, plenty of the easy stuff that they like.

Now there are the days that I will make muffins or donuts
the afternoon before so they can have those the next morning.
Not that I couldn’t get up and do it that morning,
but my body doesn’t function so well first thing.
And you kind of need to be alert when baking yummy stuff.
Wouldn’t want to grab the wrong ingredient or something.
Plus a hot stove and a sleeping person isn’t the best combo.

I am always on the lookout for fun things that I can make the day before
and refrigerate for early morning breakfast.
The other night we had tacos and so we had extra taco meat in the fridge.
And I had another tube of Pillsbury crescent rolls, because I have kind of been in love with them lately.

Scrambled eggs and leftover taco meat happens to be a huge favorite of mine,
so it got me thinking on how I could incorporate it into something the kids could reheat easily.

Bake this yummy mixture up in a crescent roll and
you have super easy breakfast that can be enjoyed right away,
or reheated the next day for an even faster and good breakfast.

By folding the edges of the rolls up just slightly
it keeps the mixture together just a little bit better!!!

Don’t worry about it looking perfect.
They will disappear quickly before anyone even notices!!!

Taco Breakfast Boats

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 4 breakfast tacos

Taco Breakfast Boats

Crescent rolls filled with scrambled eggs and taco meat makes a great breakfast.

Ingredients

1 (8 oz.) can refrigerated crescent rolls (I use Pillsbury)

1/2 lb. hamburger

1/4 c. chopped onion

2 tbsp. taco seasoning

1/4 c. water

4 eggs

1/2 c. black beans

1 c. shredded cheddar cheese

Instructions

Cook the hamburger and onion in a saucepan until fully cooked. Add the taco seasoning and water and bring to a boil. Lower temperature and simmer for 2-3 minutes. Set aside. Scramble eggs in another saucepan. Combine eggs, taco meat, beans, and cheese.
Unroll the crescent rolls. Separate into 4 rectangles. Press the seams together. Cut each rectangle into 2 squares. Place 2 spoonfuls of eggs onto each square. Roll the edges of the dough up just slightly all around. Press together to hold shape. Top each square with more egg mixture, so each one is full. Bake at 375* for 12 minutes. Cool on a wire rack. Serve immediately or refrigerate and reheat the next day.

http://insidebrucrewlife.com/2012/08/taco-breakfast-boats/

Shared with: Market Yourself, Mix it Up, Melt in Your Mouth, Makin You Crave, Mealtime, Making the World Cuter, Cutesy, Talent Show, Open Call, Totally Tasty, Confessionals, Gooseberry Patch

Filed Under: breakfast Tagged With: breakfast tacos, crescent rolls, easy breakfast ideas, easy tacos, pillsbury crescent rolls

Blueberry Cheesecake Danish

July 29, 2012 39 Comments

Dear Yellow Jacket in the Berry Patch,

Next time I pick berries near your home I would prefer if you would please not sting me again. I didn’t mean to scare you. I just wanted some fresh berries to bake with. But thank you for not calling the rest of your friends to come after me. That was much appreciated.

Love, the Lady with a Swollen Finger

Dear Camping,

You are kind of ok. I must admit you were not as bad as I remembered. I think having cooler weather helped a lot with that. Although walking to and from a public bathroom will never get any easier. Thank goodness for campfires and s’mores to distract me from the fact that I was in the great outdoors. At least until I went to bed and heard all the nightlife right outside our popup. Headphones would be a good thing to remember if there is a next time.

Love, The Non Camper in Me

Dear Christmas Paper in the Frame,

It’s time to leave. I know you thought I wouldn’t realize that I missed getting you out when I took down the rest of the decorations so many months ago. But I see you…I have just been too lazy to get you out. I’m getting the urge to fill the frame with a cute picture now….if only I could decide which one. Maybe it would be easier to leave you in for the holiday season since the year is flying by.

Love, the Lazy Housekeeper

Dear Lady in the White SUV,

Thank you so much for cutting me off the other day. I must say how much I love having another vehicle swerve right in front of me with no warning. It keeps me on my toes. Although it isn’t good for my kids to hear me calling you a “stupid moron”! Thanks for that one. I owe you big time!

Love, the Sarcastic Mom in the Mini Van

Dear Routine,

I miss you!!! Please come back to our house. It has been fun for a while being a slacker with no agenda, but the late nights and the late mornings are actually starting to bug me…just a little. I promise to be better at sticking to your plan. Will you consider coming back so I can give you another try? We need to get the kinks worked out before school starts.

Love, the Night Owl

Dear Goodwill,

Why do you continue to tempt me with your racks of clothes and piles of fun dishes and frames? You never disappoint me every time I visit. Thank you for having 3 stores in my area that are always more than willing to take my money. Give me a few more weeks, and I will be back with more money to spend on those treasures.

Love, the Shopaholic Treasure Hunter

Dear Crescent Rolls,
Thank you for being so easy to work with. I love how fast it is to make a yummy breakfast/snack for my kids when I keep you on hand. Your flakey and buttery layers were a perfect match for the cream cheese and pie filling. Never change your recipe.

Love, the Day Before Breakfast Baker

Blueberry Cheesecake Danish

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 16 danishes

Blueberry Cheesecake Danish

These Blueberry Cheesecake danishes are a quick and easy breakfast using only 3 ingredients.

Ingredients

2 cans (8 oz. each) refrigerated crescent rolls

1 (8 oz.) container Philadelphia Indulgences white chocolate cream cheese

1/2 c. canned blueberry pie filling

Instructions

Unroll the crescent rolls and separate into 8 rectangles. Press the seams together. Cut each rectangle into 2 squares. Spoon 1 tsp. cream cheese onto the center of each square. Top with 1 tsp. of pie filling. Fold the corners into the center.
Bake at 375* for 10 minutes. Let cool for 2-3 minutes and remove to a wire rack. Cool completely. Store in a covered container in the refrigerator. Makes 16 danishes.

http://insidebrucrewlife.com/2012/07/blueberry-cheesecake-danish/