Raspberry Ricotta Breakfast Cake

A delicious and fluffy breakfast cake just in time for Mothers Day.   Original recipe found on Saving Room For Dessert.

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Raspberry Ricotta Breakfast Cake
Easy to make breakfast cake.
Prep Time 30 min
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 30 min
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Line a 8 inch springform pan with parchment. Attach the sides and grease pan thoroughly. In small mixing bowl combine flour, baking powder, salt, baking soda. Whisk and set aside. In mixing bowl combine sugar and the 3/4 c sugar. Beat until fluff. Add eggs one at a time and mix well. Add vanilla. Add 1/3 of the flour mixture into the butter mix. Beat low and and add 1/2 of ricotta and blend until smooth. Add remaining flour and mix well. Add remaining ricotta and mix well. Scrape sides and make sure batter is well mixed. Pour 2/3 of cake batter into pan. Fold in the raspberries and add remaining batter. Smooth top and sprinkle with coarse sugar. Bake for 60-75 minutes until you can insert a toothpick and it comes out clean. Cool 20 minutes before serving.
Recipe Notes

Original recipe called for frozen raspberries.

Bread Pudding w/Rum Sauce

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Bread Pudding w/Rum Sauce
This is sooo good. Can't wait to have an excuse to make this again.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bread Pudding: Butter a 9x13 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, 1 1/2 cups cream, and vanilla. Whisk to blend well. Stir in bread and pecans. Pour mixture into baking dish. Cover and refrigerate 2 hours.
  2. Preheat oven to 350F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
  3. Rum Sauce: Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add 1/2 cup cream, rum, and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve on top of the bread pudding, warm. Enjoy!
Recipe Notes

Recipe adapted from Totally the Bomb.

Cacao Granola

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Cacao Granola
Make your own granola for breakfast with this easy recipe. Serve with yogurt and fruit for a perfect way to start your morning.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 300F and line a baking sheet with parchment paper and set aside.
  2. Mix the oats, almonds, coconut sugar, cacao powder, flaxseed, salt, cinnamon, and cacao nibs together in a large bowl. Combine coconut oil and honey in a small saucepan, bring to a simmer over medium heat. Remove from heat and stir in the vanilla. Add to the oat mixture and mix until thoroughly coated.
  3. Spread onto lined baking sheet and bake until golden brown, stirring after 20 minutes. Bake 5-10 minutes more. Granola will crisp up and harden some after cooling.
  4. Let cool completely before serving. Store in airtight container at room temp.
Recipe Notes

This recipe was adapted from Clean Food Dirty City

Raspberry, Almond Butter Muffins

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Raspberry, Almond Butter Muffins
These are a great breakfast muffin. The only problem I had was not making enough, they went fast.
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F. Line muffin tins with liners and spray with nonstick cooking spray to prevent sticking. In a medium bowl whisk together flour, baking soda, and salt. Set aside. In a blender add bananas, oats, yogurt, almond butter, honey, almond milk, eggs, and vanilla. Blend about 30 seconds. Pour wet ingredients into dry ingredients and mix until just combined. Fold in raspberries.
  2. Fill muffin cups about 3/4 full. Bake for 20-23 minutes or until tops are lighty golden brown. Transfer muffins to a wire rack to cool. Enjoy!

Waffles

Fluffy waffles that were a wonderful breakfast over the weekend.

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Waffles
A great way to start the weekend off right.
Course breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Mix the dry ingredients in a bowl, set aside. Take the eggs and beat them until frothy and light. I use a mixer to do this and once the eggs can create a peak I add the milk. Mix well, add butter and vanilla. Gradually add in the dry ingredients until well blended. Using your waffle maker, spray with cooking spray. Once waffle maker is ready pour batter and cook to your waffle makers instruction. I use a ladle to spoon batter, it seems to be the easiest way to evenly get the waffle to hit the edges.
Recipe Notes

I use a ladle to spoon batter, it seems to be the easiest way to evenly get the waffle to hit the edges.

I top my waffles with fresh berries and syrup.