Category Archives: Breakfast/Brunch

Double Chocolate Zucchini Bread

Double Fudge Zucchini Bread

I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.

Ingredients

3 Eggs
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips

Directions

Preheat oven to 375.

Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.

Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.

Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.

https://beyondfoodisart.com/

Gluten Free Lemon Poppy Seed Muffins

I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.

Ingredients

3/4 cup Coconut Flour
1 tsp Baking Soda
2 T Poppy Seeds
1/4 cup Sour Cream
1/3 cup Oil (Avocado or Grapeseed)
4 Large Eggs
3 T Lemon Juice
30 drops doTERRA Lemon Oil

Direction

In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.

In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.

Preheat oven to 350 degrees.

Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.

Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.

Bake for 18 to 22 minutes, until golden brown.

Optional:

Drizzle with Lemon glaze.

Lemon Drizzle

1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar

Combined together until smooth.

Cream Cheese Crumb Cake

Cream Cheese Crumb Cake

I love Cream Cheese Danish, Coffee Cakes and THIS! It can be made gluten free as well.

Ingredients

8 oz Cream Cheese
4 oz Unsalted Butter
14 oz Bisquick (Gluten Free Bisquick)
4 oz Milk
16 oz Strawberry Cream Cream
2 oz Bisquick (Gluten Free Bisquick)

Directions

Preheat oven to 350 degrees.
Grease a 9×9 cake pan. Combined Cream Cheese, Butter, 14 oz Bisquick and milk. Pour half of the crust mixture into the pan. Evenly spread Strawberry cream cheese over the crust. Add 2 oz of Bisquick into the remaining crust to create a crumble. Sprinkle Crumble mixture evenly over the cream cheese mixture.
Bake for 20-30 minutes until lightly golden brown. 
Cut into 9 pieces. You may want to serve with a glaze.

Crumb Cake Steps
Crumb Cake Serving

Cream Cheese Glaze

4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars
*optional food coloring
Whip together with mixer.

Simple Glaze

1 T Unsalted Butter
1 T Milk
1/2 tsp Vanilla
1 cup Powdered Sugar
*optional food coloring
Whip together with mixer

Over Night Wild Orange Coconut Chia Pudding

Over Night Wild Orange Coconut Chia Pudding

We enjoy this pudding for breakfast or a snack.

Ingredients

15 oz Can Coconut Milk
1/2 Cup Cocconut Milk
10-15 Drops doTerra Wild Orange Essential Oil
6 T Chia Seeds
6 T Shredded Coconut

Direction

In a glass, ceramic or metal bowl combined coconut milk and essential oil. Stir in chai seeds. Cover and place in the refrigerator over night. Divide into 2-4 serving and top with shredded coconut.

Over Night Wild Orange Coconut Chai Pudding

 

Tropical Chocolate Muffins

Tropical Chocolate Muffins

These tasty muffins can be made gluten free with certified gluten free oats.

Ingredients

2 cups Bananas
1/2 cup Shortening
1 cup Sugar
2 Eggs
2 1/2 cups Oat Flour
1 cup Oats
1 cup Decanted Coconut
2  tsp Baking Powder
1 tsp Baking Soda
1 cup Chocolate Chips

Directions

Pre-heat oven to 400 degrees.

Smash the bananas and cream together with shortening and sugar. Stir eggs. In a separate bowl combined all dry ingredients. Fold dry ingredients into the wet ingredients. Scoop into muffin tins. Makes 24 muffins. Bake for 20 -30 minutes.

Muffins

MuffinsMuffins

Zucchini Goat Cheese Quiche

Zucchini Goat Cheese Quiche

This time of year there is zucchini everywhere. This is the perfect change up. We double it for my family. It is perfect for Breakfast, Brunch, or dinner. You can also change it up by adding mushrooms and onions.

NOTE: If you use yellow zucchini the skin is tougher and must bee peeled. And you will want to remove the seeds.

Ingredients

3 cups Zucchini
4 oz Goat Cheese Crumbs
6 oz Cream Cheese
3/4 cup Whipping Cream
1 cfup Shredded Cheese
8 Eggs

Directions

Preheat the oven to 400 degrees. Cut zucchini into bite-size pieces. Layer half of the zucchini in a 9×9 pan. Evenly cover with goat cheese and top with remaining zucchini.

Zucchini Layers

In a mixing bowl cream together cream cheese, whipping cream and shredded cheese until the cream cheese is well incorporated. Add one egg at a time mixing well.

Egg Mixture

Poor egg mixture over zucchini. Bake for 30-45 minutes. Make sure the quiche is not completely cooked. It should not wiggle when you move the pan and a toothpick come out clean.

Zucchini Quiche

Spiced Apple Crisp with Ice Cream

Spiced Apple Crisp

Spiced Apple Crisp Ingredients

This is a family favorite. It can be made in a 9×13 pan or 6-10 individual dessert cups. (Place individual cups onto a baking sheet for cooking.)

Preheat oven to 375 depress. Grease pans or cups.

Filling Ingredients

4 Large or 6 Medium Granny Smith Apples
1 cup packed Brown Sugar
1 T Ground Cinnamon
1 tsp Pumpkin Pie Spice
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils

Directions

Peel and slice apples and add in sugar, spices, and essential oils.

Spiced Apple Ingredients

 

Topping Ingredients

1/2 cup Butter Softened
1/2 cup packed Brown Sugar
3/4 cup Flour or Gluten Free Flour
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils

Directions

With a fork combined all ingredients into a crumble. Place the apple filling in the pan or cups. Top with the crumble mixture. Bake for 20-30 minutes until golden brown.

Apple Crisp Topping IngredientsApple Crisp Toppings


Wild Orange Fruit Dip with OnGuard Apples

Wild Orange Fruit Dip & OnGuard Apples

This is great as a fruit dip. We love it with OnGuard Apples! It is also wonderful as a frosting on cake.

Fruit Dip Ingredients

8 oz Cream Cheese
2 T Honey
4-8 Drops of doTerra Citrus Oil of choice
8 oz Whipping Cream

Directions

Whip together Cream Cheese & Honey. Add Essential Oils and whip. Slowly add in Whipping Cream while whipping until it forms stiff peaks.

OnGuard Apple Ingredients

Apples of choice
drop of OnGuard Essential Oil for every large apple or 2 medium apples
1 drop of Lemon Essential Oil for every large apple or 2 medium apples
1 tsp of Lemon Juice for every large apple or 2 medium apples
1/2 cup of water for every large apple or 2 medium apples

Directions

Fill bowl with enough water for the number of apples you are slicing. To the water, add essential oils and lemon juice. Slice apples and place in water. Allow to sit for 10-15 minutes before removing onto towel lined plate, patting to remove excess water. Enjoy right away or store safely until ready to eat.

 

Cream Cheese Pan Danish

Cream Cheese Pan Danish

I LOVE Cream Cheese! I love creating recipes with cream cheese. My children said this is the best danish or coffee cake we have made.

Ingredients

2 – 8ct can Crescent Rolls
2 – 8oz Cream Cheese
2 Eggs
3/4 cup Butter
1 cup Powdered Sugar
3/4 cup Butter
1/2 cup Sugar
1 1/2 cups Flours

Direction

Preheat oven to 350 degrees.

Grease a 15×10 Casserole Dish. Unroll and piece the crescent rolls together to cover the bottom of the casserole dish.

In a mixer, whip together cream cheese, 3/4 cup butter, and eggs.

Evenly spread cream cheese mixture over crescent crust.

With a fork combined 3/4 cup butter, sugar, and flour and make in into a crumble.

Sprinkle Crumble mixture evenly over the cream cheese mixture

Bake for 20-30 minutes until lightly golden brown. 

Cut in to 20 – 24 pieces. You may want to serve it with jam and a cream cheese glaze.

Crescent Roll CrustCream Cheese Filling

Cream Cheese LayerCrumble

 

 

Cream Cheese Glaze

4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars.

Whip together with mixer.

Hatch Chili Quiche

Gluten Free – Hatch Chili Quiche

Over Spring Break  we went to Washington to visit friends. One morning they served Hatch Chili Quiche. It was amazing and the inspirations for this recipe.

Ingredients

12 oz Shredded Hash-browns
4 oz Cream Cheese
2 cup Sharp Cheese (Shredded or Cubed)
1 cup Bacon or Ham Cubed
1 cup Roasted Hatch Chilies Peeled and Chopped into bite size pieces

Directions

Preheat oven to 400 degrees.

Place Hash-browns in 9X13 pans and bake for 10 minutes. While Baking combined remaining ingredients. Using a measuring cup press the Hash-browns flat in the pan to make the crust. Pour remaining ingredients over the top. Bake for 20-30 minutes until golden brown and a toothpick comes clean.