Butternut Squash Frittata

This weekend my brother-in-law came to visit. Whenever we have visitors my favorite thing to do is to prepare a special breakfast. Typically I make it indulgent, and sweet. Like pumpkin pie pancakes, I've posted about here. This time I wanted to cook up something a bit more savory. I had a fridge filled with butternut squash from my husbands butternut squash soup he made earlier in the week, so I knew I wanted to use that up somehow. After a quick search I came across this recipe and it sounded interesting enough to try out. I made a few adjustments to the recipe and it really turned out super! Everyone even went in for seconds.

My adjustments were:
Sub Kale for Spinach
Omitted the mushrooms (My Husbands hates them, sigh...)
Omitted the sage
Sub the gruyere for goat cheese
I used almond milk instead of a diary milk

Nutella Oatmeal

Anyone who knows me knows I love sweets. Chocolate being the be all and end all of treats for me. So Saturday and Sunday breakfast when we aren't out for brunch, usually is a staple of Chocolate Chip Pancakes. I've also made Nutella Pancakes (recipe to come next week!) I've mastered the home made pancake. They are way better then the boxed kind. But this Sunday I wanted something that could offer me more nutrients if possible. I've been obsessed with this blog and usually I'm left so unbelievably stumped at what recipe to try BC they all just sound so incredible (I also made these this weekend which were insanely good even John scarfed em down!) When I came across her recipe for this I was set on trying it but then decided pumpkin just wasn't going to do it. I thought Peanut butter! But alas I had just finished off my last bit of Better N' Peanut Butter from Trader Joe's so I settled on the next best (actually BETTER) thing. Nutella!

 (this is the peanut butter I ran out of. It's the BEST)

My Version went something like this:

• 1/2 Cup Oats

• 3/4 Cup Vanilla Soy Milk (I've also used Rice Dream Horchata which is out of this world!)

• 1 tbsp Nutella

• 1 tbsp Flax Meal

• 2 tsp Brown Sugar

Bring milk to a boil then add the oats. Allow it to soak up all the milk then transfer to a food processor and add the rest of the ingredients. Blend just a bit, transfer to your favorite bowl sprinkle with a few chocolate chips, a drizzle of more milk and enjoy!

I also made a mocha version to bring to work with me the next morning. It went something like this:

• 1/2 cup strong brewed coffee

• 1/2 cup Vanilla soy milk

• 2 tsp cocoa powder

• 2 tsp brown sugar

1 tbsp flax meal

Boil coffee and milk, add the oats. Let it soak everything up. Transfer to a food processor add the rest of the ingredients and blend. Delic!!!

 I have a feeling I'll be blending up different variations of oatmeal for many weekends to come. (I see a fruit version in the very near future) I think the key to the flavor is in the blend!

Puff Pastry & Eggs

This past weekend my lovely sister came to stay with us. Whenever she does I always make it a point to make a very homey and delicious brunch the next morning. Usually it's some creative take on pancakes as seen here. But since it's 2012 and John and I have decided to pull back on the sugar and indulge in breakfasts of possibly equal caloric intake but more nutrients if at all possible (we love our pancakes!) I decided to make something egg related and came across this recipe that I wanted to try out.

It's pretty easy to do and you can create lots of different varieties but my version included
• Shredded Mexican Cheese,
• Turkey bacon
• Eggs
• Thyme
• Salt & Pepper to taste
      For the puff pastry you cook as directed on the box, I used the shells, I will not use them next time as I felt they were too small for all my components so next time I will use regular pastry sheets and make my own much larger shells.
       While they are baking, cook your bacon to your liking and let cool. When the puffs are all done and puffed up you simply remove the inside (I used a tong to grab it) then fill starting with cheese, then bacon (you'll have to break them up) then crack the egg on top. Put it all back in the oven at 350 for about 10 min or until the whites of the eggs are really white and no longer clear. Let cool for a few minutes and serve with your favorite brunch sides.
        I made roasted sweet potatoes as a side. They were apparently a hit so here my recipe:
• 6 medium sweet potatoes
• 1/4 cup brown sugar
• 1tbsp rosemary
• 1tsp sea salt
• 1tbsp olive oil
Cube your sweet potatoes (I kept the skin on for more nutrients) then put all your ingredients in a big mixing bowl and mix it all up. Transfer into a parchment paper lined roasting pan and roast at 400 for about 25 in or until they are nice and soft. Stir them occasionally to get an nice even roast.
It was a great breakfast with even better company!

This weekend...

1. John made his amazing homemade meatballs and sauce for my sister and her boyfriend who came to stay with us.
2. Moonshine cocktails and our made up SNL drinking game rules (don't ask)
3. French press coffee in my favorite gold Bodum press  bought here
4. Sweet potato and puff pastry egg pockets for brunch at home (recipe to come this week)
Hope your weekend was relaxing and fun!
xo M

Pun'kin Pie Pancakes

Sunday was absolutely beautiful here in Brooklyn. I couldn't have asked for anything more than sunshine pouring into my windows, my boyfriend lying next to me all snuggled up with the pooch, and one of my favorite people in the entire world, my sister, sleeping in the living room with her love.

I love hosting anything be it dinners, or brunches. Since this wasn't a big brunch and it was only the 4 of us I figured I had some time to experiment with something I've been dying to try. Pumpkin Pie Pancakes. A little pumpkin, nutmeg, cinnamon, sugar, flour, laughter from the guests, side commentary from the boyfriend, and a WHOLE big mess later we were enjoying some interesting twists on Pumpkin Pie Pancakes!

Pumpkin Pie Pancakes take 1: Bananas, Peanut butter in between, Whipped Cream, Syrup

Pumpkin Pie Pancakes Take 2: Chocolate chips, Peanut Butter in between, and Syrup

Pumpkin Pie Pancakes Take 3: Chocolate Chips, Bananas, Peanut Butter in between, Whipped cream and Syrup

All versions were decadent and delicious. I had no complaints from my guests, and there was definitely some fun added into our Sunday morning. Although after such a hefty breakfast we couldn't help it but veg on the couch with some football afterwards...... I wasn't too thrilled with the TV selection but thank god for my ipad I spent most of time perusing the Internet!

Did you lovelies have a nice Sunday/weekend? Do or cook anything interesting?

Here is my recipe for Pumpkin Pie Pancakes

• 1 15oz can pumpkin
• 2 cups flour
• 2tblsp brown sugar
• 3 eggs
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 cup low fat cottage cheese
• 1 tsp Cinnamon
• 1/2  tsp nutmeg
• 1 tsp pumpkin spice
• 2 1/2 cups milk - separated (more if needed when mix is done)

Optional:

• Chocolate Chips
• Bananas
• Peanut butter

Directions:

Put cottage cheese, 1 cup milk, and pumpkin in a blender and blend till smooth. Pour into a large bowl with the rest of the ingredients and beat with a mixer till nice and creamy. Not too thick and not too thin. If the batter is too thick just pour a little more milk. I did a trial run for my mix. the first small pancake trial was too thick, the second was too thin a little more flour and it was just perfect.

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Brunchin' this weekend???

Head over the Lokal!! Located in WIlliamsburg/Greenpoint directly across from McCarran park this Mediterranean Bistro is now on my top 5 list of best brunch spots.

Photo Credit: Shake it app for iPhone

This place is in a great location and has a really nice vibe. They pull back all the windows and doors to create a super relaxed open and airy ambiance. My boyfriend and I both commented on how we sorta felt like we were on vacation, Being so close to the park sitting outside with all the other brunchsters. Def not a typical brunch experience. I'd highly recommend this place and I will for sure be back! I think I'm actually going to have to try this place out or dinner one night as well! A recommendation on food I'd give the french toast an 11 our of 10!!! It was just to die for!!  Its Slightly crispy on the outside and amazingly soft and sweet on the inside. I don't even like french toast usually but this was absolute heaven!! if your in Manhattan this pretty close to the L train stop and most certainly worth the trip!

LOKAL
905 Lorimer St. (near Nassau Ave)
Brooklyn, NY 11222