Breakfast

Breakfast Oatmeal Carrot Cookies

~ lindy

Breakfast Oatmeal Carrot Cookies

Makes 18 cookies

*1 cup Quick Oats

*3/4 cup White Wheat Pastry Flour

*1 and 1/2 teaspoons Baking Powder

*2 teaspoons Ground Cinnamon

*1/2 cup Dark Brown Sugar

*2 tablespoons Unsalted Butter, melted

*1/8 teaspoon Sea Salt

*1 Egg, room temperature

*1 teaspoon Vanilla Extract

*3/4 cup Grated Carrots

Preheat oven 325*F.

Directions:

Stir together in a bowl the oats white wheat pastry flour, baking soda and cinnamon. Set aside.

In a stand mixer cream together the butter. Then mix in sugar, egg, vanilla and salt. Then slowly add the flour mixture and mix just until combined.

Stir in by hand the carrots.

Chill the dough for 30 minutes.

Scoop cookie dough onto Silpat or parchment covered 1/2 baking sheet. Bake the cookies for 12 to 15 minutes.

Allow the cookies to cool before frosting.

Malted White Chocolate Pretzels

*1/2 cup Ghirardelli Classic White Chips

*1 cup Roughly Crushed Pretzels

*1/4 cup Carnation Malted Milk Powder, more if needed

Place white chips in 2 cup glass measuring cup and melt in the microwave in 30 second increments, stirring after each increment until chips are melted. Add the pretzels, tossing together.

Then in a Ziplock bag add the malted milk powder coated pretzels shake until all the pretzels are coated and allow to dry on baking mat or wax paper, allow them to set.

Frost cookies and then add toppings, pretzels and candied carrots.

Candied Carrots

*1 large Carrot, peeled and shaved into strips

*1 cup Granulated Sugar

*1 cup Water

Preheat the oven 250*F.

In a small sauce pan add the sugar and water, bring to a simmer and add the carrots strips. Simmer for about 10-15 minutes. Turn off the heat and allow to cool slightly. Then pour the carrot mixture into a strainer and discard sugar syrup.

On a parchment covered half baking sheet place the wet candied carrots, twisting them if desired, careful not to overlap the carrots.

Place baking sheet in the middle rack of the oven and allow them to dry. About 30 minutes to an hour or until dry. Depending on how thick carrots strips. Allow to dry on the parchment paper. Break carefully into desired size for topping cake or cookies.

Greek Cream Cheese Frosting

*4 ounce (1/2 Package) Greek Cream Cheese or 1/3 less fat Cream Cheese

*1/3 Cup Butter, room temperature

*2 tablespoons Whipping Cream or Milk

*1 teaspoon Vanilla Extract, clear if desired

*pinch of Salt

*4 cups Powder Sugar, more or less

*

Mix together in a stand mixer the above ingredients except the powder sugar until creamed together and then slowly add powder sugar until desired consistency.

*

Frost or pipe frosting onto cooled cookies as desired. Top with dried candied carrot strips and malted white chocolate pretzels.

White Chocolate Roughly Crushed Pretzels dipped in Malt

Enjoy!

Lindy

Breakfast Burritos

~ lindy

Breakfast Burritos

Ingredients:

*1 pound Peppered Bacon, cut into 1 inch pieces, cooked and drained of fat, save 2-3 tablespoons bacon fat, for cooking the eggs

*1 pound Italian Sausage, cooked and drained of fat

*1 small Onion, chopped sautéed with sausage

*12 Eggs, scrambled

*1/2 cup Salsa Verde, like La Victoria

*1 (7 ounce) can Fire Roasted Green Chilies, like Ortega

*Sea Salt and Freshly Ground Black Pepper, to taste

*2 cups Pepper Jack Cheese, grated

*12 (8 inch) Flour Tortillas

Note: I made these the night before for our breakfast. I wrapped them in foil and put them in the fridge and then in the morning I put them in the crockpot on high for 1-2 hours before we planned to eat. Also if you have picky eaters, keep ingredients separate and let everyone build their own breakfast burrito.

Instructions:

Cook the bacon, sausage and onion mixture in a skillet on medium-low heat until fully cooked.  Set aside the bacon mixture in a bowl.

Then whisk together the eggs, add them to the skillet with some bacon fat if desired.  Then scramble the eggs on medium-low until eggs are still slightly gooey. Add bacon mixture, to the gooey eggs, season with salt and pepper, cook just until eggs are set.

Layout the 12 tortillas and scoop out egg mixture evenly onto the tortillas. Then do the same with the Salsa Verde, Chile’s and pepper jack cheese. Fold or roll into a burrito. Leave ends open if serving immediately, and if making the night before fold the ends first and then roll if into burrito and wrap individually in foil squares for the next day.

Recipe adapted from Food Network

Enjoy!

Lindy