Brunch

Recipe—Chocolate Chip Scones

Chocolate Chip Scone

I can’t remember if I have brought it up on this blog before or not, but one of my first jobs in high school was working at a little mom and pop owned coffee shop in my small town. I loved it! So much so, that I frequently ponder what it would be like to throw my career out the window and open my own little coffee shop. There was just something so touching about being part of someone’s morning. Pretty much everyone was a regular and I knew what they did for work every day, I knew their families, and almost 20 years later I still remember several of their orders. I kind of have a crazy memory like that. LOL

While I started out as a barista for the first couple of months, I actually got the opportunity to start baking on the weekends too. I loved it! I would go in at 5 am on Saturday and Sunday mornings, crank up the radio, and had the whole kitchen to myself. I would bake dozens of assorted muffins, croissants, cinnamon rolls, cookies, and some of my favorite items were the scones. Chocolate chip scones to be exact. You have not lived if you have not had a scone fresh out of the oven. If they are done right, they are crumbly on the outside and just a little doughy in the middle, have just the right amount of density, and are a little sweet, but not too sweet (unless they are savory scones).

Scones are the perfect thing to make for special occasions, or even just on a lazy Sunday around the house. Making these for my family the other weekend brought back so many memories of that coffee shop. It is amazing how certain food can do that.

So, what food item do you associate with certain memories or a time in your life? Share in the comments below. I would love to hear from you. 😀

INGREDIENTS
2 1/4 c flour
1 1/2 tbsp baking powder
1/4 c brown sugar
1/4 tsp salt
1 stick cold butter, cut into 1/4-inch cubes
1 c mini chocolate chips
3/4 c heavy cream
1 egg
1 tsp vanilla

STEPS

  • Preheat oven to 400º.
  • Line a baking sheet with parchment paper and set aside.
  • In a medium bowl stir together the flour, baking powder, sugar, and salt.
  • Add the cubed butter to the mix and using a fork or pastry cutter, cut the butter into the dry ingredients. (The mixture should become very crumbly with no large chunks of butter remaining.)
  • Stir in the chocolate chips.
  • In a small separate bowl, whisk together the heavy cream, egg, and vanilla.
  • Add the wet ingredient to the dry ingredients and stir to combine.
  • Transfer the dough mix to a cutting board and using your hands form the dough into an 8-inch circle.
  • Using a knife or pizza cutter, cut the dough into 8 evenly sized triangles.
  • Brush the tops of the scones with heavy cream and then transfer to the parchment paper lined baking sheet.
  • Bake for 14–17 minutes or until the edges are a nice golden brown.
Brunch

Recipe—Strawberry Pop Tarts

Recipe—Strawberry Pop Tarts

Growing up, eating pop tarts was part of my morning school routine. They were quick and easy to throw in the toaster and chow down on as you were headed out the door. I thought they were the best! Now as a parent, I buy them for my son. Don’t go get all judgey on me here. He doesn’t eat them every day. I am a working parent with limited time in the morning and it is a child’s rite of passage to eat pop tarts. LOL

Recipe—Strawberry Pop Tarts

A couple of weeks ago I asked for a bite of his and I just have to say, they were not all that I had remembered them to be. Clearly my standards of quality food have changed over time. I started to think of what goes into a pop tart and realized I could easily make a copy cat version of my own. They were so simple and relatively quick to make. I literally just used refrigerated pie crust from the store and some strawberry jam and made a simple icing using powdered sugar mixed with a little water and vanilla. So basic and so easy!

It was fun to spend a lazy morning recreating something from my childhood and let me just tell you, they were so good, like way better than I would have ever imagined! Let’s be real, this is actually like eating pie for breakfast. The crust was so flaky and lite and the jam and frosting were the exact amount of sweet you would want for breakfast. Plus, they were just as good the next day and they looked super cute in my cake stand on the counter.

Next up, homemade toaster strudels!

Recipe—Strawberry Pop Tarts

Notes:

  • I was able to make a total of 8 finished pop tarts using the two pie crusts. I was able to cut out a total of 16 3” x 4” rectangles, 8 from each crust.
  • You can obviously use any flavor of jam you would like. I was a strawberry pop tart girl, so that’s what I went with. You do you.
  • The frosting will set on these within a couple of minutes of frosting so be sure and add sprinkles right after applying frosting to each..
  • Do not reheat your pop tarts by putting them in the toaster! They are delicious at room temperature, even the next day.

INGREDIENTS
1 package (2 sheets) of refrigerated piecrust at room temperature (I used Pillsbury)
flour (for dusting)
1 c seedless strawberry jam
1 c powdered sugar
1/2 tsp vanilla extract
water
sprinkles

STEPS

  • Cut out a rectangle template using cardstock or paper that is 3” x 4”. (You will use this as a template to cut out rectangles from the pie crust that are all the same shape and size.)
  • Preheat oven to 400º.
  • Line a baking sheet with parchment paper and set aside.
  • Dust a little flour over a large cutting board or work surface to help keep the pie crust from sticking when you are rolling it out.
  • Lay out one of your pie crusts on the floured surface and roll it out until it is 1/8” thick.
  • Place the cardstock rectangle template on the rolled-out pie crust and, using a knife, cut around the edges of it. Repeat this until you have gotten as many 3” x 4” rectangles as you can, transferring each one to the baking sheet as you finish them.
  • Take the scraps and roll them into a ball and roll that out to get more if you can. (I was able to get six initially and then rolled out the scraps to get two more, for a total of  eight.)
  • Place about 2 tablespoons of jam in the center of each rectangle and spread it out slightly leaving about 1/3” of clear space around all 4 edges. (If your jam is thick and hard to spread, warm it in the microwave for about 15 seconds and stir it.)
  • Roll out and cut the second pie crust in the same manner as you did the first placing the second batch of rectangles on top of the jam.
  • Use your fingers to gently press around the edges to help create a seal between the two layers of crust.
  • Next, use a fork to crimp around the outside edges and poke 3 sets of holes down the center. This will keep the jam from leaking out the edges.
  • Bake for 12–15 minutes until they are all a nice golden brown.
  • Allow to cool on the cookie sheet for 3–5 minutes and then transfer them to a cooling rack to cool for another 10–15 minutes.
  • While the pop tarts are cooling, whisk together the powdered sugar, 2 tablespoons of water, and the vanilla. Add additional water a little bit at a time as needed until your frosting is slightly runny and whisk until there are no longer any clumps.
  • Spoon the frosting onto each pop tart and add sprinkles immediately. The frosting will set really quickly once put on the pop tart.
  • Serve and enjoy!
Family Theme Nights

Family Theme Night—Saturday Morning

Good morning! Or good afternoon? Good evening? Whatever it is. I don’t know. The days blend together and the time drags on while also flying by. I decided to mail it in last week and fed my family breakfast for dinner. It was freaking fantastic. So, for this fourth installment of Family Theme Night I give you Saturday Morning!

I mentioned previously, these family theme nights do not need to stress you out or break the bank. It is all about getting out of the routine and doing something different! That is what makes it fun. It can be as simple as buying your family that sugar packed box of cereal you always say no to and letting them eat it for dinner none the less.

Growing up, I ALWAYS wanted that variety pack of all the little boxes of cereal. You know what I’m talking about? I don’t know what it is about miniature boxes of cereal but I wanted them! Even though I really only wanted about half of the types in the pack, so there were always a couple leftover that sat in the pantry forever. So guess what? I splurged, and bought those stupid little boxes of assorted cereal last week. Like Tony the Tiger says, “They’re grrreat!”

Family Theme Night—Saturday Morning

For this one we literally put on pajamas at 5 pm (Okay, we put on clean pajamas. You know, gotta change from those daytime jammies to nighttime jammies.) had breakfast in the living room, and watched CLASSIC 80s and 90s Saturday morning cartoons. I had the biggest freaking smile watching Gummi Bears while shoveling cereal in my mouth and drinking mimosas. In addition to cereal, I also made my breakfast pizza which is basically a croissant crust with eggs, sausage, and cheese and added some red peppers and then baked up some cherry cream cheese danishes for dessert.

Family Theme Night—Saturday Morning

So please do tell in the comments below, what is your favorite breakfast item? And what was your favorite thing to watch on lazy Saturday mornings growing up?

If you do participate in any of the theme nights please be sure to post your pics and tag me on Instagram @DivaDiCucina and use the hashtag #DivasThemeNight. I would love to see how you and your family incorporate any of the themes and put your own twist on them. Please also share any other ideas you have or links to other country or western themed recipes you enjoy in the comments below.

I hope you have as much fun with this as my family and I!

Breakfast Pizza

Cherry Cream Cheese Danishes

FOOD IDEAS
Click on the name of the food item below to be directed to a page with that recipe. Please note some of these link to recipes shared by other awesome food bloggers which will redirect you to their sites.

Breads/Muffins
Moist Banana Nut Bread
Pistachio Bread
Spiced Carrot Bread
Dutch Apple Pie Muffins
Lemon Crumble Breakfast Cake

Pastries
Fruit Pizza
Blueberry Cream Cheese Danishes
Cherry Cream Cheese Danishes
Raspberry Turnovers
Puff Pastry Spirals

Egg Dishes
Leek Quiche
Breakfast Portobellos
Broccoli and Cheddar Egg Bake
Chard and Mushroom Frittata

Other
Asparagus Gruyére Tart
Asparagus Ham Rolls
Blueberry French Toast Casserole
Breakfast Pizza
Tater Tot Sausage Breakfast Casserole
Breakfast Potatoes
Chicken & Waffle Sliders
Sausage Gravy
Breakfast Ramen

Drinks
Creamy Hot Cocoa in a Crock-Pot
Bloody Mary Shooters
Grapefruit Champagne Cocktails
Dalgona Coffee

Beverages

Recipe—Dalgona Coffee

Dalgona Coffee

Unless you have been living under a rock these past few weeks, you may have seen posts about Dalgona Coffee, the viral coffee drink popping up all over the internet. Dalgona Coffee is a whipped coffee drink that started in Korea and has taken the internet by storm. After seeing the beautiful drink posted to my friend’s social media I knew I had to give it a try. After all, it has been about 5 weeks since my last Starbucks drink so I have just been drinking the good ol’ drip and this looked like something I could pull off at home relatively quickly and easily.

You essentially just whip together instant coffee, sugar, and hot water until it becomes a beautiful fluffy little cloud of sweetened coffee and put that over some iced milk. While most of the recipes call for instant coffee I am a girl who likes REALLY dark and bold coffee so I went with instant espresso instead. It’s the Italian in me! Let me just say, it gave me perfect little mid-day jolt I needed.

Note: The total time to prepare is about 3 minutes. Way quicker than if I got my espresso machine out and fired it up.

Instant Coffee

INGREDIENTS
2 tbsp instant coffee or espresso
1–2 tbsp sugar (depends how sweet you like it)
2 tbsp hot water
milk (or milk substitute of choice)
ice
cinnamon or sweetened cocoa to sprinkle on top (optional)

STEPS

  • In a mixing bowl, combine the instant coffee or espresso, sugar, and water.
  • Using a stand-up mixer or hand mixer on medium speed, beat together until it is nice and fluffy and holds some shape. (Took me about 3 minutes.)
  • Fill a glass about half way up with ice and milk.
  • Add the whipped coffee to the glass and finish with some cinnamon or sweetened cocoa.
  • Sip and recharge.

 

 

Appetizers, Beverages

Recipe—Bloody Mary Shooters

Bloody Mary Shooters

I recently hosted a bridal shower brunch and of course we had bottomless mimosas but I also made these super cute bloody mary shooters that are the adult equivalent of grilled cheese and tomato soup. I used a spicy bloody mary mix so it had a nice kick but then you take a bite of that crispy mozzarella stick to cool down your mouth. Just the best combination ever! Plus, how cute are they?!?!

This recipe makes 12 but I recommend you make double from whatever you think you will need. Just trust me on this one. These will disappear!

Bloody Mary Shooters

Note: I made these using 2 ounce shooter glasses. If you use 2 ounce glasses this recipe will make 12 portions. You can find the mozzarella sticks in the freezer section of your local grocery store.

INGREDIENTS
12 mozzarella sticks
14 oz your favorite bloody mary mix
10 oz vodka
celery greens

STEPS

  • Bake the mozzarella sticks per the package instructions.
  • In a pitcher, mix together bloody mary mix and vodka.
  • Distribute the mix evenly among the shot glasses.
  • Garnish with a sprig of celery greens and lay a mozzarella stick across the top.
  • Dip, bite, sip, repeat.
Beverages

Recipe—Apple Cider Sangria

Recipe—Apple Cider Sangria

Tis the season for apples and cinnamon! If you are having a hard time transitioning into the fall season and all that goes with it, then make yourself a big batch of this apple cider sangria, get out your pumpkin pie candle, and slip on a cozy flannel.

I made a double batch of this recipe for Thanksgiving last year and it was gone before I knew it. It went down just a little too easy. If you could take all that is fall and contain it in a drink, this would be it. It is literally the perfect drink for all your fall festivities, or even just a lazy fall Sunday.

Note: This recipe is best when made right before serving as the champagne and club soda can lose their fizz and the apples can brown.

INGREDIENTS
750 ml bottle champagne
2 1/2 c apple cider
1 c club soda
1/2 c Disaronno or Frangelico
2 apples, sliced
cinnamon sticks

STEPS

  • In a large pitcher or serving container, combine the champagne, apple cider, club soda, and Disaronno or Frangelico.
  • Add in the apples and cinnamon sticks.
  • Stir and serve over ice.
Brunch, Sandwiches

Recipe—Chicken & Waffle Sliders

Chicken & Waffle Sliders

It seems silly writing a post for a recipe that is basically made up of frozen store bought items but this is such a fun and easy dish to prepare for brunch, lunch, or even an appetizer so I just had to share, for a creative idea I suppose more than anything. 😉

I recently made them for a mimosa brunch and everyone loved them! Who doesn’t love the sweet and salty combination of a classic comfort dish in bite size portions?!? You can certainly make these from scratch, and I will probably try sometime soon, but it would obviously be far more work and you would end up having way more dirty dishes. Having such an easy dish allows you to focus more attention to preparing other items or even enjoying an extra mimosa or three.

Note: A box of Eggo Minis Waffles has 10 waffles and each one is divided up into 4 mini waffles for a total of 40 mini waffles which will yield 20 sliders.

INGREDIENTS
20 frozen chicken nuggets
box of frozen Eggo Minis Waffles
20 blackberries
20 toothpicks
1/2 c maple syrup

STEPS

  • Bake chicken nuggets per package instructions.
  • Toast the Eggo waffles per package instructions.
  • As the waffles finish toasting separate them into the 4 mini waffles.
  • Sandwich a chicken nugget between two waffles.
  • Skewer a blackberry with a toothpick and then the secure the waffle slider.
  • Drizzle with maple syrup.
Brunch, Sweet Treats

Recipe—Cherry Cream Cheese Danishes

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

  • Preheat oven to 400º.
  • On a lightly floured cutting board, unfold the puff pastry sheets.
  • Cut each sheet into 9 equal squares so you have 18 total.
  • With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
  • Using a fork, poke each pastry square 3–4 times in the middle.
  • Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
  • Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
  • In the middle of each square, place a large spoonful of the pie filling.
  • Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
  • Beat the egg and water together in a small bowl.
  • Brush the edges of each pastry with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the pastries from the baking sheet and allow to cool.
Brunch, Sweet Treats

Recipe—Fruit Pizza

Fruit Pizza

Easter is just around the corner! (Does that stress anyone else out? LOL) I am someone who typically has my Easter menu planned weeks in advance but if you follow me on Instagram you may have seen that last week I was gone at a conference and between that and my sons’ baseball season being in full swing, I have just been too darn busy to pull it together. So guess what I am working on today? My Easter menu!

I made this fruit pizza for Easter brunch last year and it was a total hit! It was so easy and the kids loved it! Plus, it was delicious and looked beautiful and “springy” with all the bright colors. I am thinking this one may have to make it into the rotation again this year. You basically bake a huge sugar cookie, frost it, add some fruit, and throw a glaze down over the top. Easy peasy, lemon squeezy.

What are some of your go to Easter menu items? Comment below and give me some inspiration!

Notes: You can use any fruit you want. For mine I went with kiwis, blueberries, raspberries, strawberries, and a can of mandarin slices. Got almost all the colors of the rainbow in there! Also, this recipe will hold up for a few days in the fridge so don’t hesitate to make it a day in advance. 

INGREDIENTS
16.5 oz package refrigerated sugar cookie dough
8 oz package cream cheese, softened
1/4 c sugar
1/2 tsp vanilla
assorted fruit, washed, chopped, and dried off
1/4 c apricot preserves (large chunks of fruit removed)

STEPS

  • Preheat oven to 375º.
  • Line a 12” round pizza pan with parchment paper or cover with cooking spray. (If you don’t own a 12” pizza pan they sell disposable foil ones at the store that are great, or you can always just use a regular baking sheet and shape the dough into a large circle. I just find the pizza pan helps maintain a perfect circle.)
  • Crumble the cookie dough over the lined pizza pan and press the  dough down in an even layer to completely cover the bottom of the pan.
  • Bake for 12–13 minutes.
  • Remove the cookie from oven and allow to cool completely.
  • In a  mixing bowl, beat together cream cheese, sugar, and vanilla until nice and fluffy.
  • Spread the cream cheese frosting evenly over the cookie crust.
  • Top the frosted cookie with fruit. You can place it randomly or in a fun circular pattern. (Kids will have fun with this part!)
  • In a small bowl whisk together the apricot preserves with one tablespoon of water.
  • Brush the apricot mixture over the entire dish.
    Refrigerate for 2 hours.
  • Serve and enjoy!
Brunch

Recipe—Breakfast Pizza

I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.

INGREDIENTS
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
6 eggs
1/4 c milk
1 tsp rosemary
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
  • Transfer the sausage to a plate covered in paper towels to soak up the oil.
  • Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
  • Sprinkle the sausage evenly over the crescent dough.
  • Distribute the cheese over the sausage.
  • In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
  • Pour the egg mixture over the top making sure the pizza is evenly covered.
  • Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
  • Remove form oven and allow to cool for 5 minutes before slicing and serving.

Recipe adapted from Bran Apetit.