Cinnamon Pull Apart Boule

Boule is just a fancy word for round bread, so don’t fret- no special crazy ingredients! 😉 Sorry for the horrible photo but with a screaming toddler ready to eat, you don’t have time for quality photographing! This is another one of the Pinterest finds that I just had to try & it was delicious! I happen to LOVE sourdough these days. (Oddly enough I used to HATE it) I am especially fond of Sourdough with Imported Butter, but that is a different post 😉 Sourdough was the perfect balance to all of the sweet cinnamon sugar goodness in my opinion but any bread would do. This was the perfect Sunday morning breakfast, or any morning… The recipe for honey butter must be made, not only for this recipe, but because it is AMAZING!

1 Sourdough Boule

Honey Butter

1/2 cup sugar

1 tsp. cinnamon

1 cup powdered sugar

2 TBSP. milk

Cut boule in opposing directions to create one inch cubes without cutting through bottom. Spread honey butter between “cubes”. Mix cinnamon & sugar and sprinkle between layers. Wrap in foil and bake 20-25 minutes on 350 to warm. Combine confectioners sugar and milk and drizzle over warm bread. Serve & Enjoy!

Advertisements

Nutella Puffs

Oh.my.goodness. These were SO good! I bought some puff pastry to use in a quiche for Russell but had an extra sheet and remembered seeing these on Pinterest. I am so glad that I did because they were amazing & so simple! We devoured these at breakfast but would probably be more appropriate for dessert 😉 Either way, they are delicious!

Puff Pastry sheets

Marshmallow Creme (I used a marshmallow because it’s what I had on hand)

Nutella

Milk

Sugar

Preheat oven to 350 degrees. Cut puff pastry into triangles (I used a biscuit cutter and cut circles). Spoon a heaping teaspoon of Nutella onto puff pastry, add marshmallow or marshallow creme.  Crimp edges of puff pastry with a fork. Brush tops with milk and sprinkle with sugar. Bake 18-20 minutes (or until golden brown) and enjoy!

Breakfast Cups

 

These were perfect for breakfast Saturday morning! We were headed out to Tour de Fat so I needed something that was simple. It’s your classic bacon, egg, cheese, and toast combo but in a cute little cup:-)

Breakfast Cups

3 slices of bacon

3 slices of bread

Shredded cheese

3 eggs

Salt and pepper

Garlic powder

*you can portion this to any size you’d like- just adjust bacon, bread, and eggs accordingly!

Preheat the oven to 400° F.  Spray 3 muffin wells. Cook bacon about 3-5 minutes, until partially cooked. Drain.  Cut out rounds of bread (I used large biscuit cutter, but a glass would work too)  Press the bread into the muffin pan.  Curl a piece of bacon around the edge of the pan, tucking it between the bread & the pan if necessary to stand.  Sprinkle a small amount of shredded cheese & a quick sprinkle of garlic powder in the center of each piece of bread.  Crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Repeat with each and bake for 6-10 minutes depending on how you like your eggs. Season with Salt & Pepper.  Enjoy!

Adapted from The Noshery