Oven Baked Omelette's

There is just something magical about breakfast in bed. I think it is because everyone wants it, but not too many people want to get up and make it. Even though I am a go go go kind of person, I still love a lazy morning. I love it so much, that I want to bless my husband with it.  I have a little repertoire of quick meals that look and taste divine, in no time at all. This is one of them. I get in and out of the kitchen so fast, he doesn't even realize breakfast is coming. I hop back in bed for morning snuggles, and 40 minutes later, the timer goes off and we have an amazing breakfast. 

Romantic tip: Treat your love to breakfast in bed. They just might return the favor sometime!

What I love so much about these omelette's is that you can cater them to individual taste's. For instance, my husband likes all things hotter than hades. I love spice and heat, but he likes it over the top. So I added jalapeno peppers to his. You can cook the bacon and saute the onions the night before, so all you have to do is pop the omelette's in the oven. 

Oven Baked Omelette's 

adapted from Taste of Home

4 bacon strips, diced

1/2 onion, diced

2 green onions, sliced

4 eggs

1/2 cup milk

1/4 teaspoon salt

1-1/4 cups shredded Monterey Jack cheese, divided

Cook bacon until crisp. Drain the pan, but don't clean the pan. Set bacon aside. 

In the same pan you cooked the bacon saute onion until tender; set aside.

In a large bowl, beat eggs. Add the milk, salt, 1 cup

cheese, bacon and sauteed onions. Transfer to a greased shallow

2-qt. baking dish. Or to two individual baking dish. Top with sliced green onions.

Bake, uncovered, at 350° for 30 minutes. 

Take out and sprinkle with

remaining cheese. Bake another 10 minutes. Serve warm. 

I like to serve these, breakfast in bed style.

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Gourmet Cooking for Two

A Healthier Maple and Brown Sugar Hot Cereal

I was really intrigued when I received a parcel that contained a bunch of KAMUT®products to try. The first product that cought my eye was a bag of Rolled KAMUT®.

KAMUT®wheat looks very similar to common wheat. However, its grains are twice the size of modern wheat kernel. I think it looks a lot like oats. 

It is considered a "high energy grain" because it contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. It is known for its rich nutty flavor. KAMUT®wheat is used similarly as modern wheat. Its grains can be either directly consumed or milled into flour. It can be found in breads, bread mixes, breakfast cereals, cookies, waffles, pancakes, bulgur, backed goods, pastas, drinks, beer and snacks.

The first thing that came to my mind to make is a healthier Maple and Brown Sugar hot cereal. That flavor is loved by us. Once upon a time, I fell for the over processed, high in sugar, virtually no wholesomeness whatsoever, quaker instant oatmeal. Well step aside captain quaker. This cereal is ready in 3 minutes and is very wholesome. 

So how can it be wholesome with brown sugar and maple syrup? Simple. Have you tried organic sucanat? 

Unlike refined and processed white cane sugar and brown cane sugar, Sucanat retains its molasses content. It is essentially pure dried sugar cane juice. Minimal processing produces a much healthier natural sweetener that is much sweeter using a smaller amount. 

Using pure maple syrup also adds to the sweetness of this cereal. Pure maple syrup is wholesome. Producing a lot of sweetness with less sugar than traditional refined sugars and syrups. 

A Healthier Maple and Brown Sugar Hot Cereal

serves 2

2 cups filtered water

1 cup rolled KAMUT®

1/4 tsp sea salt

2 tsp sucanat

2 tsp maple syrup

Bring 2 cups water to a boil. Add the sea salt and KAMUT®and reduce heat to medium while it cooks for 3 minutes. 

After 3 minutes poor your KAMUT®into 2 serving bowls. Top each bowl with 1 tsp sucanat and 1 tsp maple syrup. 

Enjoy!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls

My husband LOVES caramel. I know that any time I make anything with caramel, he will pleased. So when I was surfing pinterest the other day and saw Caramel Apple Cinnamon Rolls, I knew they had to happen. I haven't done much baking lately, and it was time. 

When I go through the trouble to make cinnamon rolls from scratch, I always make a full batch. No reason to make just 2 rolls for us. This recipe makes 12 rolls, I was in a sharing mood with my neighbors, and Randy's co-workers. 

These are divine. Proceed with caution, because your waistline will be affected. If you are ready to indulge... these bad boys are for you.

Caramel Apple Cinnamon Rolls

adapted from gimme some oven

Dough Ingredients:

1/2 cup milk (I used 2%)

1/8 cup butter

2 cups all-purpose flour, divided

1/4 tsp. salt

1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)

1 egg

Caramel-Apple-Cinnamon-Sugar Filing Ingredients:

1/3 cup granulated sugar

1/3 cup packed brown sugar

2 Tbsp. ground cinnamon

6 Tbsp. butter, (completely) softened

1 Granny Smith Apple, cored and finely chopped

1/2 cup caramel sauce, homemade or store-bought (recipe for caramel sauce below.)

Topping:

1/2 cup caramel sauce, homemade or store-bought (recipe for caramel sauce below.)

To Make The Dough & Filling:

Melt the butter and add it to your milk. Heat until a little warmer than room temperature. You can do this on the stove top or in the microwave.

In the bowl of a stand mixer fitted with the dough hook attachment, add half the flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and turn the kitchenaid on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed to knead the dough. 

Remove the dough hook and cover the dough with a damp towel and let rise for at least 30 minutes or until almost double in size.

Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. 

 Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. 

Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.

Beginning at the 14-inch edge, tightly roll up the dough. 

And then give the final seam a little pinch so that it seals. 

I cut off the ends and just cut it up to make a tiny dish of pull apart bread.

Cut into 12 rolls. Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour. If you have a sunny windowsill this works great. 

If not, I find a heating pad on low setting works wonderful. 

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 20 minutes, or until the rolls are golden and cooked through. Remove and let cool for at least 5 minutes. Drizzle with remaining caramel sauce and serve.

Homemade caramel sauce 

1 packed cup brown sugar

1/2 cup half-and-half

4 tablespoons butter

Pinch salt

1 tablespoon vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. 

Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.