Sunday, February 7, 2010

Croissant Breakfast

Quick, easy, just a couple ingredients. (Milk not shown)
You can throw this together in the morning in minutes. In fact, let's say, for instance, you just spent a couple hours shoveling mammoth amounts of snow and realize you're so very very hungry. This is perfect.

Here I'm making a smaller portion - but if you need this for a crowd, there's a large portion-sized recipe at the end of this post.

Preheat the oven at 400 degrees.
I'm going to make a sausage croissant today. You can substitute cubed ham (left over from the holidays) or crumbled bacon bits or just have it plain - egg and cheese. I usually use the hot breakfast sausage because we're admist a blizzard here in MD, I had to make-do with other sausage (seems we won't be grilling out for a long long time!). Fry up your sausage. If you're using ham or bacon that's already been cooked, you don't need to fry it. You can skip to the next step. Spray a 5"x7" glass dish or a 8"x8" would work too. Open up the refrigerator croissant and press it into the dish.
Sprinkle meat over the croissant.
Whisk three eggs. Add a dash of pepper and 1/2 cup milk.

Pour the egg mixture over the meat.

Top off with 1 cup of shredded cheese. Yummm.

Bake about 15-20 minutes (until the egg is completely baked).

To make a larger croissant for the crowd:
Grease 9"x13" pan.
One package of refrigerator croissants. This will be less crusty.
Use one roll of breakfast sausage.
Whisk 5 large eggs with 3/4 cup milk.
Top with 2 cups shredded cheese.
Bake 20-22 minutes at 425 degrees.

Wednesday, February 3, 2010

A Cake Journey

Hiya. Wow, it's been a long time! I have been baking and cooking, but I wanted to share with you the largest consumption of my time: cakes.

I have several large events coming up and I needed to brush up on my cake decorating skills. I have some tips and tricks I want to show you soon (and a tour of the new kitchen!), but first let's look at what I've been doing.

My first attempt with piping gel for the rainbow outline. Filling in large areas are super easy (but it gives me hand cramps!).

There were several techniques here - I'll share some more soon. We made faces (babies, bears, bunnies), but I had made blue icing that day. They looked funny so I didn't share those photos!

Mastering the Wilton rose. This was my first attempt.

Here's a closeup. Need to practice more!

I took my own advice. Flowers, flowers, everywhere.
I also practiced drop flowers because I think they may become a focal point on a certain set of wedding cupcakes. Practice, practice.

I didn't want the roses and drop flowers to go to waste, so I made a cake (yes, my coworkers are LOVING this!)

I've also heard more of you want to know: what's for dinner? We'll still focus on sweets, but I'll start sprinkling in some dinner recipes and crowd pleasers! Keep the suggestions coming!

Have a good day,