Bex’s Best of 2015!

Hard to believe that the year is coming to an end. 2015 was one to remember for many reasons – 8 months spent in D.C. for the first half of the year left me with countless memories, professional experiences that have opened many doors for the future, new friendships, and a few more pounds along the way (courtesy of D.C. restaurants, new foodie friends and the following winning Bex experiments).

Although a bit timid in approaching my second half of 2015, I found comfort in a few elements of life that I had missed while being in D.C.: the ability to learn, live within walking distance of a few close friends and “treasure my youth” as many wise individuals have told me throughout the year. The last five months of 2015 have been filled with some bittersweet college memories as I fulfilled my last Fall semester of college at St. Lawrence: living in a house with five of my best friends, spending late nights working on the school newspaper with one of the greatest staffs I have ever worked with, and relishing in the realization that this is my last year full of “college breaks,” sleeping in until my heart desires on a week day and organizing my day in a completely different fashion than what the real world entails.

2016 shall bring a new stage in my life full of many changes and while I am both excited and nervous to enter this next stage, I plan to enjoy every moment of each day in this transformational year.

Right now, I have one of my favorite little munchkins named Nora sitting on my lap as I am writing this post. Nora said to me the other day, “You inspired me to want to bake, Rebecci!” Her parents got her “Baking with Bex” lessons for Christmas and this week we spent two days baking cupcakes and cookies. Nora is a pro! Nora got her own baking utensils, apron and more! Looks like I have a new baking partner for 2016…

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With that said, on a Breakfastwithbex note, here are my top five recipes of 2015 that I would like to share with all of you. I hope you have a healthy, happy and productive new year!

Love,

Bex

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Pumpkin Spice Crepes with a Caramelized Sweet Medley Filling

Ingredients (yields a single crepe)

Crepe

  • 1 egg
  • 4 tbsp milk.1 tsp. Watson’s pumpkin spice
  • A dash of salt
  • 1/2 tsp. sugar
  • 4 tbsp flour

Filling

Melt a little butter in a crepe pan or frying pan over low-medium heat. Meanwhile, whisk crepe batter together until smooth. Pour batter into pan and let cook about 1-2 minutes until crepe sets. Then flip and cook other side of crepe. This makes a decently thicker crepe so if you would prefer a thinner crepe, just make two with this given amount of batter!

In a separate pan begin warming diced apple, craisins and walnuts on low-medium heat. After a minute add lemon juice, orange juice, and cinnamon. Mix the filling with a spatula to evenly coat the apple chunks. Cook for 2-3 minutes until apples are soft and mix is caramelized.

Line your crepe with two dollops of Greek yogurt down the center. Then spoon your caramelized medley filling atop the yogurt. Fold up your crepe, sprinkle with a little powdered sugar and bon appétit!

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Coffee Baked Oats with Dark Chocolate Raspberry Filling

Ingredients (yields 1)

  • 1/2 cup Quaker Old Fashioned Oats
  • 6 tbsp. coffee
  • half banana, mashed
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • pinch of salt
  • 2 tbsp. Dark Chocolate Raspberry Peanut Butter (from Red Bird Market in Fairport, NY)
  • chocolate syrup or a handful of chocolate morsels, melted

Instructions

Preheat the oven to 350 degrees F. In a small cereal bowl mix together plain oats and coffee. Let soak for 5 minutes. Meanwhile mash 1/4 of banana and 2 tbsp. peanut butter. Put in the freezer for about 2 minutes to chill.

Then add the other 1/4 of a banana mashed, vanilla extract, baking powder, and salt to oat and coffee mixture. Mix well. In a small ramekin spoon half of the oatmeal mixture. Remove pb mixture from freezer and spoon into the middle of the ramekin, then top with remaining oatmeal mixture.

Place a few cut up banana slices atop your oatmeal and use a chocolate syrup or melt a handful of chocolate morsels in the microwave and drizzle atop your oatmeal. Bake in the oven for 20 minutes. Bon appétit!

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Cinnamon Buckwheat Pancakes with Nutty Caramel Sauce

(yields 7-8 pancakes)

Ingredients

Instructions

In a medium mixing bowl combine pancake mix, egg, milk, vegetable oil and cinnamon. Heat griddle to 350 degrees F and grease with a little butter. Pour about 1/3 cup of pancake mix on the griddle for each pancake. Cook until bubbles form, then flip.

Meanwhile, chop up walnuts and almonds and set them aside with dried cranberries.

In a small saucepan, heat caramel syrup over low-medium heat for 4-5 minutes or until warm. Stack up your pancakes, pour caramel sauce over them and top with walnut, almond and cranberry mix. Bon appétit!

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Greek Yogurt & Kumquat Marmalade Stuffed French Toast

(yields two servings)

Ingredients

Instructions

Preheat oven to 300 degrees F. In a large bowl, whisk together eggs, milk, orange zest, orange juice, cinnamon, nutmeg and vanilla.

Lay one bread slice on work surface and spread with a dollop of Greek yogurt and half the marmalade. Top with another slice. Repeat with other two slices of bread.

Lightly butter a griddle or pan and turn on to medium heat. One at a time dip the sandwiches in egg mixture and coat evenly. Remove and place on pan. Cook until golden brown, ~2 minutes. Flip sandwich and do the same.

Place both sandwiches on a baking sheet and put in the oven for ten minutes. Remove, sprinkle with some powder sugar and bon appétit!

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Bex’ Dark Chocolate Raspberry Coffee Truffles

Ingredients

Yields ~15 truffles

Instructions

In a blender, mix coconutter, raspberries, coffee grounds and 1/2 cup of chocolate chips until smooth. Put in the freezer for 6-7 minutes, then remove and roll into small balls. Place on a baking sheet and stick in the freezer for another 10 minutes.

Next, melt 1/2 bag of chocolate chips for truffle coating. Dip the truffles in the melted chocolate and place back on the baking sheet. Place in fridge to firm up until serving! Bon appetit!

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Bex’s Cinnamon Vanilla Raspberry Truffles

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Ingredients

Yields ~15 truffles

Instructions

In a blender, mix coconutter, raspberries, cinnamon and maple syrup until smooth. Put in the freezer for 6-7 minutes, then remove and roll into small balls. Place on a baking sheet and stick in the freezer for another 10 minutes.

Next, melt 1/2 bag of chocolate chips for truffle coating. Dip the truffles in the melted chocolate and place back on the baking sheet. Place in fridge to firm up until serving! Bon appetit!

2 Comments Add yours

  1. Mrs. Kluge says:

    I just bookmarked this page!!! Yum!!!

    Like

    1. Yay! Enjoy, Mrs. Kluge!

      Like

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