I’ve always been curious about however whenever did it come to be that ham is the protein of choice at Easter. But if we’re going to have brunch AND we’re going to serve, I figured we should do it in a fun, easy and yummy way! And so I give you Loaded Potato Quiche! Just layering on all your favorite ingredients like ham, hashbrown, cheddar cheese and bacon. Oh my word, what is there not to love!!!
Is it just me, or does December just scream, CHOCOLATE!
Okay, it might just be me, but the fact that you’re reading on means that you kinda feel the same! And as the Immaculate Baking Queen’s proxy, it is my duty to make sure that you and your family enjoy your fair share of immaculate chocolatey yumminess this holiday season!
I have to say that the best part about having to bake on such a regular basis is my apartment constantly smells like pies, or caramelized fruits, or my favorite yet, cheesecake!
Yes, I’ll admit that I have my “baker’s block” moments, where I wonder if I’ve exhausted all the different ways I can roll up a crescent roll, or flatten a cookie dough, where I shake my fist at Pinterest and howl, “These recipes are ALL the same!!!”
But then, there are the sweet moments when I come across a recipe like this Cookie Dough Stuffed Cheesecake, where my eyes just light up, my mouth waters just looking at the photos, and I’m genuinely excited.
Okay, you got me, yes, I’m a cheesecake fanatic. This recipe totally had me at cheesecake. But then stuffing anything with some of our cookie dough never hurt, either 🙂
It’s been a while since I did anything with cinnamon rolls. I know, I know, our cinnamon rolls are pretty yummy all by themselves, and most of us like them just the way they are. But sometimes it doesn’t hurt to give it a little extra punch.
We’ve done bread pudding style cinnamon rolls where we ladle on a glorious sweet egg mixture, we’ve done a coffee cake version where we douse the cinnamon rolls with caramel and pecans, we’ve also thrown apples in the mix, and they’re all wonderfully yummy-licious! But I say there’s always more ways to make our cinnamon rolls even more amazing, and I think I’ve found a winner: Cinnamon Roll Cheesecake!
I decided that I’d get fancy and try my hand at making a something galette. Oh alright, I didn’t really know what a galette was until I wiki-ed it – so for those of you who also enjoy discovering new things in the culinary and baking world, galette is, you’ve guessed it, a french word for a kind of round cake-like crêpes. So I guess it’s kind of interesting that the galette recipe I came up with was neither round nor was it cake like. BUT, it’s got roasted veggies & baked egg, and it tastes GREAT. Now that’s success in my book!
I really wanted to keep it vegetarian and as simple as I can. Just know that the only reason why the ingredient list seems long is because you want to get just enough spices to season your veggies. And then the rest of it is really just assembling your ingredients. So please don’t run for the hills when you see the ingredient list. I promise it’ll be worth it, and would totally make a great addition to your brunch menu!
You Will Need:
- 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
- 2 large red bell peppers, cut into 1/2 inch strips
- 2 small onions, (red or white) halved and cut into 1/2 inch wedges
- fresh sprigs of thyme, leaves removed
- 1 tsp cumin
- 1 tsp coriander
- 6 Tbsp olive oil
- handful fresh parsley, chopped
- handful cilantro, chopped
- 1 egg, beaten, for egg wash
- 12 tsp sour cream
- 4 large fresh eggs
- salt and fresh cracked pepper
Here’s How to Get the Dough Rolling:
- Heat oven to 400°F. Mix together the peppers, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn. Sprinkle the veggies with half the fresh herbs and set aside.
- Turn oven down to 350°F. Unroll crescent, but don’t separate into triangles. With rolling pin, roll the dough out to a 12×12 inch square. Cut into four 6 inch squares.
- Brush beaten egg all over each square. Spread the inside of each square with 3 tsp of sour cream. Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow well in the center for the egg, which will go in later.
- Bake for about 10 minutes, then remove from oven and carefully crack in egg into the center of each galette.
- Put back into the oven for about 10 minutes until the egg is set. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.
Happy New Year! Crazy how 2013 just flew right on by, it’s almost like we blinked and ta-da, it’s the New Year!
But new beginnings are always exciting! We get to start fresh, have a do-over, set new goals and embark on new adventures. There’s something exciting about crossing over to a new chapter in your life and being given the license to leave all the bad stuff behind in the past. We figured the key to having a strong start whether it’s at the beginning of a new day or a new year would be serving up a big breakfast for the family!
I know what you’re thinking: Pancakes? How unoriginal. Mind you, this isn’t your typical pancake batter, in fact, these are pancakes that your kiddos dream about 🙂 I could hardly believe it when I was making this, but yes, these pancakes are made from our Vanilla Sugar Cookie batter!