Spring Berry Syrup

I swear for the last month every time I have gone to the grocery store I have bought a package of berries.  Strawberries, blueberries, raspberries, and blackberries.  I have celebrated spring by eating my weight in berries.

Because of the plethora of berries in my fridge and a desire for waffles on Monday morning I had to make a delicious spring berry syrup.  I used strawberries, raspberries, and blueberries in my syrup, but you can totally change up the berries based on what you have and what you want your syrup to taste like.

The berry syrup is infinitely changeable too!  More berries, different berries, throw in some lime zest--whatever you want.  You can also cook down the syrup to reach a more jam-like consistency, which is what I  did with about half of my syrup. I have awesome plans for the jam--mixed into yogurt for breakfast, on top of more waffles, and of course ICE CREAM!

Vanilla ice cream topped with spring berry syrup is about the best thing I've eaten lately; when I've taken a break from shoving handfuls of berries in my mouth.  The spring berry flavors pop and tang when mixed with the creamy vanilla ice cream.

Spring Berry Syrup

author: Happy Food Happy Home

yields about 2 cups of berry syrup

4 cups mixed berries (2 cups strawberries, 1 cup blueberries, 1 cup raspberries)

¼-½ cup sugar

¼ cup water

1-2 tablespoons lemon juice (from half a lemon)

1. Stem the strawberries, and chop the strawberries down to roughly the size of the raspberries.
2. Combine the strawberry pieces, raspberries, blueberries, ¼ cup sugar, water, and lemon juice in a medium sized saucepan.
3. Cover the saucepan and heat over medium high heat until the water has started to boil.
4. Remove lid and allow the syrup to simmer for 25-35 minutes.  The berries will burst, the mixture will get liquidy, and then start to cook down.  
5. Taste your sauce.  If it is a little tart add extra sugar to taste.  Stir the extra sugar into the syrup and allow to dissolve. 
6. If your syrup is too thick add some extra water, and if it is too thin allow to simmer until it is the consistency you are looking for. 

I can't stop thinking of other uses for the spring berry syrup: I want to use it as the base for Italian Sodas, I have a delicious brownie sundae in the works, and straight off a spoon mixed in with more ice cream. 

Have you been buying berries buy the cart-ful?  What is your favorite way to use berries?

Sausage, Egg, and Cheese Breakfast Sandwiches

Fast food breakfast sandwiches are my weakness--I'm looking at you mcmuffin!  And while I'm perfectly ok with eating one every once in a while, I often find myself wanting one on the way to work in the morning--that is not every once in a while.

So I set out to create a very suitable breakfast sandwich copy cat that would be healthier, as well as having no artificial ingredients.  And  these breakfast sandwiches fit the bill.  The sausage is crispy, the eggs are silky and soft, and the whole wheat English muffins are soft and hearty.

The sausage, egg, and cheese breakfast sandwiches keep me full until lunch.  They are full of protein and so tasty and satisfying.  They are also perfect to alternate with my normal Greek yogurt and fruit breakfast; sometimes I need something a little heartier for breakfast.

Sausage, Egg, and Cheese Breakfast Sandwiches
author: Happy Food Happy Home
makes 8 sandwiches

8 whole wheat English Muffins
8 sausage patties
8 baked eggs (see below)
8 slices of cheese

1. Use a fork to slice the muffins in half.
2. Fill each muffin with a sausage patty, an egg, and a slice of cheese.
3. To prep for the freezer rip 8 sheets of wax paper into 8 inch squares.
4. Wrap each sandwich in the wax paper.  Fold a corner over the sandwich, the two side corners in, then roll the sandwich into the rest of the paper.  Use a piece of tape to seal the paper closed. 
5. Place the sandwiches in a gallon ziplock bag, squeeze out the air and put in the freezer.
6. When you're ready to eat the breakfast sandwiches, remove the tape.  Microwave the sandwich for 45 seconds, then flip and microwave for 45 more seconds.  You might have to add up to 30 more seconds based on your microwave.  

Note: If you are prepping these for the freezer make sure the English Muffins, sausage patties, and eggs are at room temperature or are cold.  Don't put them together warm or they will condensate and get freezer-burnt.
Note 2: You can totally skip freezing these; just combine everything and eat.  I would toast the English muffins, then combine the hot sausage and egg, and put the cheese on top. If needed you can bake the sandwiches for 5 minutes to help melt the cheese. 

Baked Eggs--for Breakfast Sandwiches

author: Happy Food Happy Home

makes as many eggs as you want

Eggs

Cooking Spray

Salt and Pepper

Heat oven to 350 degrees.

1. Oil the inside of your baking ramekins-1 per egg.
2. Crack an egg into the baking ramekin.  Use a butter knife to break and swirl the egg yolk through the white.
3. Add salt and pepper to taste.
4. Place ramekins in the oven for 8-12 minutes, until eggs are set in the middle.  If you have lots of ramekins placing them on a baking sheet makes it easier to get them in and out of the oven. 
5. To remove the eggs from the ramekins run an offset spatula around the edge of the egg.  Then use the spatula to gently lift the egg round from ramekin.  
6. Transfer directly onto a breakfast sandwich or to a plate to cool! 

Sausage, egg, and cheese breakfast sandwiches are the perfect grab-and-go breakfast.  They have a ton of protein to keep you full until lunch, and they are really really yummy!  Maybe even gasp better than McMuffins! You should totally try these breakfast sandwiches.  They will make you happy in the morning.  If only they would help me get out of bed on time...

Thin and Crispy Sausage Patties

I love the thin and crispy sausage patties classically found on fast food breakfast sandwiches.  I'm not sure I want to think about how much of those patties is actually sausage, but I set out to create crispy sausage patties that would be perfect for my homemade breakfast sandwiches.  

However there was a problem--sausage does not like to stick together.  In fact it really wants to fall apart all over the place.  (Attempt one was a disaster lol.)  So I added some binders--an egg and a little flour.  And it worked! Thin and crispy sausage patties just perfect for putting on a breakfast sandwich.  The patties are crispy on the outside, juicy on the inside, and best of all they hold together!

Come back tomorrow and see how I combined the English muffins, these sausage patties, and baked eggs into delicious breakfast sandwiches.

Thin and Crispy Sausage Patties

author: Happy Food Happy Home

makes 8-10 patties

1 pound ground pork breakfast sausage

1 egg, lightly beaten

1 tablespoon flour

oil for cooking (optional)

1. Heat a dutch oven or cast iron skillet over medium heat.  If your sausage is lean add 1 tablespoon of oil to the pan.
2. Use your hands to combine the sausage, egg and flour until fully mixed. 
3. Divide the sausage into 8 or 10 even pieces.  Use your hands to gently press the sausage into a patty.  Flip the patty into the skillet and carefully spread the patty thinner; use a silicone spatula or your fingers carefully!
4. Let patties cook until bottoms are browned and then flip.  Cook until the other side is browned and the patties are cooked through.
5. Transfer cooked patties to a paper towel lined plate and then eat! 

Tomorrow I'm sharing the breakfast sandwiches that all the cooking this week culminated in!  The breakfast sandwiches go straight from the freezer to the microwave to the belly.  They are delicious and easy and totally do these sausage patties justice!

Whole Wheat English Muffins

I love English muffins by themselves; coated with butter, or jam, or (personal favorite!) apple butter!  I love the little crevices that the toppings can nest inside, the light and chewy texture, and how versatile English Muffins are!

I made these English muffins with the express purpose of making breakfast sandwiches.  McDonald's egg mcmuffins are a weakness of mine, and I often find myself wanting to stop on the way to work.  In order to resist the temptation I made English muffins.

I wanted to see if I could make English muffins; it was an interesting challenge because even though English muffins are not difficult to make, they do have a few steps.  And I'd never made them before!

I think the trickiest part of making the English muffins was making sure the bottoms didn't burn.  I might have blackened a few of them instead of browning--oops.  I watched the next batch more closely and no burned bottoms!

Whole Wheat English Muffins

Author: Happy Food Happy Home

makes 8-10 muffins

1 cup milk, heated to 100 degrees

1 ½ teaspoons yeast

1 ½ cups whole wheat flour

1 ½ cups all purpose flour

2 teaspoons sugar

½ teaspoon salt

3 tablespoons unsalted butter, at room temperature

1 egg

vegetable oil

cornmeal

1. Whisk together the warm milk and the yeast in the bowl of a stand mixer fitted with the paddle attachment.  Let sit and bloom for 5 minutes.
2. Whisk together the flours, sugar, and salt in a medium mixing bowl. 
3. Cube the butter into small cubes and add to the stand mixer bowl. 
4. Gently beat egg and add to the stand mixer bowl.
5. Add the dry ingredients in two batches and mix until just combined. 
6. Switch to the dough hook and mix for approximately 5 minutes until the dough pulls away from the bowl and is smooth and shiny.
1. Alternatively, use a wooden spoon to stir the milk and yeast, egg, butter, and dry ingredients until just combined.  Transfer dough to a floured surface and knead for about 10 minutes until dough is smooth and shiny.
7. Oil a medium mixing bowl.  Transfer the dough to the oiled bowl and cover with plastic wrap.  Let rise for 1 hour until the dough doubles in size.
8. Divide the dough into 8 pieces for large muffins, or 10 pieces for medium sized.  Oil your hands and shape each piece into a ball.  Flatten the balls until they are about ½ an inch thick. 
9. Place the rounds on a cornmeal dusted cookie sheet.  Dust the tops with more cornmeal.  Cover with plastic wrap and let rest for 20 minutes. 
10. Heat a dry cast iron skillet over medium heat.  Preheat your oven to 350 degrees F and place the cornmeal lined baking sheet in the oven.. 
11. Cook each dough ball for about 5 minutes per side.  The sides will brown quickly; let them sit for about 5 minutes, but watch that they don't burn.  If you turn them over too soon they can fall flat.
12. Once both sides of the muffins are browned transfer them to the baking sheet in the oven.  Let bake for about 5 minutes until the middles are cooked.  They will read 200 degrees on an instant read thermometer. 
1. Note:  If you have more muffins than will fit in your cast iron skillet you can cook them in batches.  Just be sure to transfer the muffins to the oven immediately  after browning-don't wait!
13. Remove the muffins to a cooling rack and let cool.  Use a fork to split the muffins, coat spread with in butter, and devour! 

English muffins are so yummy!  They were really fun to make; I totally enjoyed my kitchen adventure making English muffins.  And they were delicious to eat! 

Check out the finished breakfast sandwiches!

Healthy Double Chocolate Muffins

What comes to mind when I say double chocolate muffins?  For me it's those big-as-a-softball, sugar and oil laden creations from the grocery store.  And while those muffins are delicious, they might not be the best breakfast.  Sorry if I burst your bubble :)

So I set out to create a chocolate muffin that I wouldn't hate eating for breakfast.  And that wouldn't create a sugar crash mid-morning.  Healthy double chocolate muffins came to mind.  They are made with whole wheat flour, applesauce, and Greek yogurt.  No butter!  

My healthy double chocolate muffins are tasty, filled with chocolate, and are a filling breakfast.  I normally pair mine with some fruit and the ubiquitous coffee, and they keep me full and happy until lunch.  Try these healthy double chocolate muffins for your breakfast soon!

Healthy Double Chocolate Muffins

1 ¾ cup whole wheat flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup water

1/3 cup brown sugar

¾ plain Greek yogurt

½ cup unsweetened applesauce

1 teaspoon vanilla

1 teaspoon espresso powder (optional)

1/3 cup bittersweet chocolate chips (chopped if large)

1/3 cup bittersweet chocolate chips for topping 

1. Preheat oven to 350 degrees.
2. Line a muffin tin with paper liners.  Grease the liners with cooking spray.
3. In a large mixing bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. In a medium mixing bowl whisk together water, sugar, yogurt, applesauce, vanilla, and espresso powder.  Whisk until mixture is smooth and totally combined.
5. Add chopped chocolate chips to wet ingredients.
6. Pour the wet ingredients into the dry in two parts. Mix gently until just combined.  Be careful not to over mix. 
7. Scoop batter into liners.  Fill ¾ full with muffin mixture. 
8. Bake for 15-20 minutes at 350 degrees.  They're done when a toothpick inserted into the middle comes out clean.
9. Let the muffins cool for 5 minutes, then remove from muffin pan onto a wire rack and let cool completely.

The muffins are good warm, but store them in a closed container in the refrigerator after they have cooled completely.  Because they have no preservatives they might go bad pretty quickly at room temperature--in the fridge is best.   Double chocolate muffins are a great addition to your breakfast rotation.  

Blood Orange and Dark Chocolate Scones

So I'm officially obsessed with blood oranges, and you (my darling readers) are probably over recipes about them!  I promise only one or two more--the season is almost over after all.

I love scones; delicious butter breakfast treats normally filled with yummy bites of fruit.  For these blood orange scones I added chunks of dark chocolate.  The chocolate was a perfect pairing with the blood oranges and make the flavor of these scones really pop!

These are a great breakfast treat, and I may have been hoarding them.  I meant to bring them to school to share with the other teachers--instead I've been eating them all by myself.

Blood orange and dark chocolate scones are a perfect breakfast treat.  They would be great for brunch, or even afternoon tea, if you're that fancy. I've also been eating half of one as my lunch treat.  It keeps me out of the chocolate stash at school.

Blood Orange and Dark Chocolate Scones

Author: Happy Food Happy Home-recipe adapted from Bakery Style Blueberry Scones from Pinch of Yum

2 cups all purpose flour

½ cup sugar

1 tablespoon baking powder

½ teaspoon salt

zest from 2 blood oranges

½ cup cold salted butter, cubed

1 large egg

½ cup cold heavy cream

1 cup blood orange segments

½ cup dark chocolate chips

few tablespoons of extra cream

turbinado sugar for tops

1. Preheat your oven to 400 degrees. Cover a baking sheet with parchment paper.
2. Zest your oranges.  Combine with the sugar and use your fingers to massage zest and sugar together releasing the oils from the zest.
3. Whisk together flour, sugar-zest mix, salt, and baking powder together in a large mixing bowl.
4. Cut the cold butter into very small chunks.  Use a mixer, your hands, or a pastry blender to combine the dry ingredients with the butter until very small crumbs form.  Keep the butter cold--if it gets warm at this point set it in the fridge for 5 minutes.
5. Mix the cream and egg together in a glass measuring cup with a pour spout.
6. In a thin stream, add the cream and egg to the dry ingredients.  Mix together with a mixer until just combined.  The dough will be thick and heavy dough.
7. Peel the oranges and cut into chunks.  I cut each segment into three pieces. Make sure to remove seeds. 
8. Add the chocolate and oranges to the dough.  Use your hands to toss and mix together until the chunks are spread through the dough.  It will be rather crumbly and full of chunks--this is what makes the scones good!
9. On a floured work surface dump out your dough.  If it looks like a crumbly mess that's ok!  Use your hands to pat and push the dough into a circle an inch thick.  Cut the dough into 8 even wedges.
10. Place your scones on the baking sheet.  Make sure to leave space between the scones because they will puff as they bake.
11. Brush the tops of the scones with a light layer of cream. Sprinkle a pinch of turbinado sugar over the tops of the scones for crunch and a light sweetness.
12. Bake scones for 18-22 minutes until the tops are golden brown and firm to the touch.

Notes--

• I washed and scrubbed my blood oranges before I zested them. The blood oranges I've been using have wax on the outside, and I wanted that off before I zested them.
• You can segment the oranges with a knife if you don't want the membrane in your scones. I didn't really notice once they'd baked. 
• Be careful not to bash up the oranges too much. They'll release some juice into the dough, but you don't want too much and make it really wet. 

Do you find scones tricky to make?  Or are you just intimated by their reputation?  Really they aren't that different from biscuits, and they're so delicious.

What's your favorite breakfast treat?  Or your favorite thing to make for brunch?

Blueberry Lemon Muffins

I love blueberry muffins! They're pretty much the perfect breakfast food in my opinion.  But sometimes muffins can be such sugar bombs.  And I put enough sugar in my coffee thankyouverymuch.

I love making my own blueberry muffins because I can control everything that goes into them--twice the blueberries, Greek yogurt, whole wheat flour.  It creates a breakfast that I don't feel quite so awful about eating and has a lot more nutrition than a traditional blueberry muffin.

The Greek yogurt provides moisture and a hit of protein, blueberries throw in fruit, and whole wheat flour provides a great texture and even more protein.  I love streusel topping on muffins-crunchy, crispy with lots of lemon flavor--the streusel on these muffins bring their flavor to another level.

Blueberry muffins are great for breakfast.  They last about a week in an airtight container, but are best the sooner you eat them.

Blueberry Lemon Muffins
author: Happy Food Happy Home
makes about 12 muffins
adapted from Smitten Kitchen

5 tablespoons unsalted butter--softened

½ cup raw sugar

1 large egg

¾ cup plain yogurt (full fat or non-fat plus 1 tablespoon oil)

1 teaspoon lemon zest

1 teaspoon vanilla

¾ cup all purpose flour

¾ cup whole wheat flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup blueberries + ¼ cup for topping

Streusel Topping

¼ cup brown sugar

½ teaspoon lemon zest

¼ cup all purpose flour

2 teaspoons unsalted butter

1. Preheat oven to 375 degrees.  Line a muffin tin with 11-12 paper liners. 
2. Add sugar and lemon zest to a large bowl.  Use your hands to rub the lemon zest into the sugar until it's fragrant.
3. Add 5 tablespoons butter to sugar mixture.  Using a mixer cream together the butter and sugar.  Scrape down sides.
4.  Add egg and beat well. Scrape down the sides of the bowl. 
5. Add yogurt (and oil if using) and vanilla.  Beat together.
6. In a large bowl whisk together all-purpose flour, wheat flour, baking powder, baking soda, and salt.
7. Add half of the flour mixture to the wet ingredients and mix until combined. Add the rest of the flour and mix until just combined. 
8. Gently fold in ¾ a cup of the blueberries.  The dough will be rather sticky so fold carefully.
9. Make Streusel--combine ¼ cup brown sugar and ½ teaspoon lemon zest in small bowl.  Use hands to rub zest into sugar. Add in ¼ cup flour and mix together.  Use fingers to smoosh 2 tablespoons unsalted butter into mixture to create crumbles.  You want some big and some small crumbles.
10. Scoop muffin batter into papers about ¾ of the way full.  Place the additional blueberries on top of the batter, 3 or 4 per muffin. 
11. Spoon the streusel on top of the batter.  Gently press the streusel to help it stick. 
12. Put muffins in oven and bake for 20-25 minutes.  When a toothpick comes out clean (no crumbles sticking to the toothpick) they are done.

Notes:  I make these muffins in my stand mixer--just make sure to stop mixing as soon as everything is incorporated.  You don't want tough muffins!  And mix the blueberries in by hand

I love blueberry muffins.  We just finished eating the last ones from this batch and I already want more.  What is your favorite flavor of muffin?  Maybe it will be this one!