Archive for ‘Breakfast’

February 20, 2011

Baked Ham & Egg Cuplet

These just might be the cutest little breakfast cuplets ever. Not to mention how tasty they are. My dad probably would have eaten 5 or 6 if I had made enough of them.


Adorable, right? And so simple. My friend Carolina sent me a link to this recipe from Yumsugar and I have literally been thinking about them all week.


You can make these in little ramekins or a muffin tin. I’ve been using ramekins a lot lately…why is everything in a ramekin so adorable? I love mini foods.


Cheese and green onion were the only toppings my mom had on hand. Next time, I want to add a layer of sautéed mushrooms and maybe a little wilted spinach. They shall be called omelet cuplets. Let me know if you test it out!




1 egg

1 thin slices of deli ham (preferably round- I only had rectangles on hand)

sprinkle of cheese

sprinkle of diced scallions

Salt and Pepper


Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in the ramekin of muffin tin.  Crack one egg into the hole and sprinkle with salt and pepper.
Bake the egg for 12-14 minutes, cover with foil if the ham begins to burn on the edges- although I found the crispy part to be particularly tasty. Remove the egg and top with grated cheese and scallions.  Add a layer of sautéed mushrooms and/or spinach for an extra little zest.


From the Little Yellow Kitchen,


February 10, 2011

Grapefruit Olive Oil Cake for the Soul

The first thing I do when I get home each day is take off my uncomfortable work clothes, pull on my sweats and a T-shirt, and cook. But today was a tad different, Chrissy and I took a romantic relaxing walk down to the beach to check out the sunset. Being cooped up in an office all day really makes me crave sunshine. Check out this post-sunset pic…


Remember those grapefruits I told you about? Well I found something else really amazing to do with them, thanks to Smitten Kitchen! She has such creative recipes and her Blood Orange Olive Oil Cake really got a lot of attention today, we couldn’t resist trying it out with our own little twist on things.


You: “Oh no you did not put grapefruit inside cake!”

Us: “Oh yes. We did.”


Boy, oh boy is Chris going to enjoy this one.

Do you want to know how to make it? Do ya? Ok.


Collect the zest from 2 grapefruits and combine it with the sugar. This fantastic zesty sugar made me wonder what else I could make with it. Hm…any ideas?

Grapefruit juice and yogurt mixture


+ Zesty Sugar




Whisk in eggs and olive oil.



Now you must supreme a grapefruit. I just learned that this is the fancy name for peeling and dissecting a segmented fruit. The ultimate goal is to get rid of the chewy membrane and end up with 1/4 in. chunks of lush citrus.



Mix together the dry ingredients. Add Dry –> Wet. Then fold your supremed pieces of grapefruit into the batter.



Bake and serve!

This cake was just the right amount of sweet and sour when we topped it off with some powder sugar and grapefruit compote. I can’t wait for breakfast!


Grapefruit Olive Oil Cake

From Smitten Kitchen – with a little of our own zest

  • 3 ruby red grapefruits
  • 1 cup sugar
  • 1/2 cup plain yogurt
  • 3 large eggs
  • 2/3 cup extra virgin olive oil
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Honey-grapefruit compote, for serving

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 grapefruits and place in a bowl with sugar. Using your fingers, rub ingredients together until zest is evenly distributed in sugar.

Supreme a grapefruit.

Halve remaining orange and squeeze juice into a measuring cup; you’ll will have about 1/4 cup. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Smitten Kitchen said to bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Ours was in for 50 and was a little bit too brown around the edges. Cool on a rack for 5 minutes.

Serve with powdered sugar and honey-grapefruit compote.

Honey-grapefruit Compote: Supreme 3 more grapefruits. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.


Little Yellow Note: Now go check out Smitten Kitchen for more awesome recipes like this one!

From the Little Yellow Kitchen,


January 30, 2011

A Birthday + Ingredient Challenge

I’ve quite simply had the best weekend ever. A night out for pizza and beer with good friends, a breakfast with my family, a romantic getaway with my man, and finally, cheese fondue, apple crisp and a movie with my best bud. I LOVE birthdays! While 23 seems like a bit of a dreary age with no extra special perks, my friends and family made it otherwise.

IMG_2129 IMG_2132

A delicious cinnamon sugar birthday pizza at Woodstocks

This weekend was also an ingredient challenge weekend. The mystery ingredient is: Dates! I have had some Medjool Dates in the refrigerator for quite some time so this challenge was the perfect way to get me to use them up! Thanks to Jen’s informative post on date truffles I learned they last up to 6 months in the fridge! Who knew?!


Mix it all up real good. But not too good or it will make your baby date bits tough!


Place dollops of the dough into your mini muffin bake ware and top it off with chocolate.


Voila: Pumpkin Date Cake Bites


Pumpkin Date Cake Bites

  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoons double-acting baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoons unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 cup canned pumpkin (let it drain out as much liquid as possible)
  • 1/2 teaspoon vanilla
  • 3/4 cup pitted medjool dates, roughly chopped
  • 3/4 cup chopped pecans
  • 1/2 cup mini chocolate chips

How To:

Into a bowl sift together the flour, the baking powder, the cinnamon, the nutmeg, the cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, beat in the egg. Mix in pumpkin and the vanilla. In a small bowl toss the dates with 1/4 cup of the flour mixture until they are coated well. Gradually add the remaining flour mixture to the pumpkin mixture, beating slowly, and stir in the date mixture and the pecans, stirring until the batter is combined well. Drop the batter into mini muffin tins and bake in a preheated 350°F. oven for 15-20 minutes.

Check out all the other great Ingredient Challenge Recipes contenders for more spectacular date recipes:

And Love It Too!

Marci Gilbert

Dixie Chik Cooks

Also wishing Nutritionella a speedy recovery so she can participate next week!

From the Little Yellow Kitchen,


January 24, 2011

Super Simple French Toast

It was such a fine summer winter weekend. I got to spend some quality time with my man at the beach in Orange County. What? The beach? Yep. The beach. It was high 70’s and beautiful this weekend. No big deal.


Okay, I’ll stop rubbing it in for those of you living in the low negatives.


One of the many reason’s I love Chris is because he eats everything I put in front of him and loves it! While I’ve often referred to him as the garbage disposal, I always mean it in the nicest way possible. How can I not love someone who says “Mmmm” after everything I feed him and then proceeds to eat 3 more servings of it? I also adore that when we go out to dinner we always order strategically so that the items are mutually delicious and we can swap plates half way through. Oh, AND we are perfectly comfortable discussing what’s for breakfast the next day as we chow down on a three course meal for dinner. We like food.


On Saturday night we went to a delicious dinner at Summer House in Corona Del Mar that was part of restaurant week. For $50 we each got an appetizer, entrée and a dessert. Whata deal! I always said I was a cheap date. Anyways, as I ate Ahi Poke with crispy wontons chips and stole nibbles of Chris’s salad, he brought up a particularly grand idea for breakfast on Sunday morning. We proceeded to discuss breakfast over a 12 oz. steak and a macadamia nut crusted mahi-mahi. After the chocolate soufflé and ice cream topped with fresh berries, Chris drove us to Ralphs (while sedated in one of his famous food comas, scary I know) and we grabbed a hearty loaf of day-old French bread to make none other than the Super Simple French Toast.


4 eggs

¼ cup of milk

¼ tsp nutmeg

½ tsp vanilla

1 tsp of cinnamon

½ tsp of salt

Butter for frying

6-8 (1/2 in.) slices of crusty French Bread

Maple Syrup



Mix together the eggs, milk, spices, and salt and pour into a shallow dish.


Places bread slices into the mixture and allow them to soak for 30 seconds on each side.


Melt a pad of butter in a hot pan and place the slices of bread in the pan over medium heat.


Let them get nice and crispy on the outside yet still soft in the middle, 5-7 minutes on each side. Serve with maple syrup and if it’s in the upper 70’s in your town take a seat in the back yard with your loved ones, a cup o’ Joe and these babies:


Oh, did I mention that Chris can make a mean over-easy egg? Or three?! His egg flippin’ skills are unparalleled.


From the Little Yellow Kitchen,


January 9, 2011

The Ultimate Bacon Waffle

Joy the Baker has a mouth watering recipe for Brown Sugar Bacon Waffles and I was lucky enough to get a waffle maker for Christmas from the G-parents.  So, we put it to VERY good use this weekend and made this recipe. Luckily Chris is visiting so none of them went to waste. I love having an extra mouth to feed 🙂

Amen sista'

We also popped champagne and poured the OJ because no Saturday morning breakfast is complete without a mimosa!

I was very afraid of the calories packed into this brown sugar bacon, it was a difficult thought to consider.

Once I tasted it, my worries melted away…Joy the Baker had officially made our day! (I’m a poet and I didn’t know it)

I wish I could take the credit for putting caramelized bacon INSIDE of a waffle, but I can’t. Here’s how to make Brown Sugar Bacon Waffles:

Brown Sugar Bacon

10 slices of bacon

1/4 cup brown sugar

Preheat oven to 375 degrees F.  Spray a baking sheet with non stick cooking spray and line with foil.  Arrange bacon in a single layer on the baking sheet.  Sprinkle generously with brown sugar.  Bake until sugar is caramelized and bacon is brown and crispy, about 15 minutes.  Remove from oven.  Immediately remove bacon slices using a pair of tongs.  Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping.  Once cool, chop the bacon into bite size bits and set aside.

How in the world could we resist this?


3 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup brown sugar

2/3 cups canola

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups buttermilk


Preheat your waffle iron

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar.  Whisk to blend.  In a  medium bowl, whisk together eggs, oil, buttermilk and vanilla extract.  

Add the wet ingredients to the dry ingredients and fold.

Once almost fully incorporated, add the bacon bites.  Stir.  Try not to over mix the batter or the waffles will become tough. Cook according to your waffle machine instructions.

Little Yellow Note: If you eat 6+ of these, you will enter into an unconscious state of mind, otherwise known as a food coma.  See below…

Immediately following this bite he fell asleep for 3 hours. Beware of the Brown Sugar Bacon Waffle Food Coma.

From the Little Yellow Kitchen,