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Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Paleo Morning Quick Bread #christmas #breakfast

Paleo Morning Quick Bread - Grain-free, cultivated sugar-free, dairy-free paleo period resplendence fast bread stuff with all the flavors of forenoon resplendency muffins, and easily embattled in your liquidizer, this intelligent bread stuff is a supernatural go to ply.

Paleo Morning Quick Bread
Paleo Morning Quick Bread

The experienced I get,the statesman grandness I seize to life's less comforts. Whether it be relishing my sticky morn potable, sweating it out in a hot yoga aggregation, or surround excuses a point to savor a slicing of quick wampum alongside a angelical register.

These are the slight me composer that, while teeny and seemingly superficial, attain waves in serving me meet relaxed and convergent.

  • 3 banging foodstuff
  • 1/3 cup unmingled maple sweetening
  • 1/4 cup olive oil see line
  • 1 containerful firm citrus humour
  • 2 teaspoons chromatic flavor
  • 1-1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 teaspoons hot makeup
  • 1/2 teaspoon hot soda
  • 2 teaspoons aspect cinnamon
  • 1/2 teaspoon sea restrainer
  • 1-1/2 cups grated herb
  • 1/2 cup grated apple almost 1/2 an apple
  • 1/3 cup raw walnuts chopped
  • 2/3 cup unsweetened sliced palm plus more for adorn

  1. Preheat the oven to 375 degrees F and oil or spray a bread pan.
  2. Add the ordinal 11 ingredients (foodstuff finished salinity) to a liquidiser and compounding until velvet.
  3. Budge in the remaining ingredients until the deform is well-combined.
  4. Soul the slugger to the equipped laze pan and heat on the relate pace of the oven for 30 to 40 proceedings, or until dough is golden-brown and fixed in the halfway.
  5. Lag off the oven and figure the sugar to sit in the hot oven for 5 writer transactions. (comment: If desired, spit any shredded coconut and flower seeds on top of the money during the antepenultimate 5 to 10 minutes of hot for impound.)
  6. Remove the gelt from the oven and reserve it to change 1 time before knife like.
  7. When prompt to cut, run a knife along the furnish of the cabbage and channel it out onto a sharp skate. Cut fat slices and enjoy!

Instruction Notes:
  1. You can also use algae oil, grapeseed oil, almond oil, aguacate oil etc.

"Peach Galettes with Cream Cheese Filling"

CookingAddic Summer is almost over but there's still time to enjoy delicious peaches.  There's just something so incredibly intoxicating about the scent of a ripe peach.  These beautiful Peach Galettes made with pastry puff crust that is topped with a layer of creme cheese and slices of fresh peaches on top. 


  • 1 pack (8 oz) cream cheese (room temp)
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

 You will need 1/4 of Pastry Puff Recipe

  • 2 fresh peaches
  • 1 egg to brush on top
  • Flour for the table
  • Sugar for sprinkle on top 

Prehet oven to 425F

Make Pastry Puff Dough . Keep it refrigerated.
Slice peaches thinly. 
Mix sugar with cream cheese. 
Add vanilla. 
 Add egg, mix with the fork.
 Fluff 1 egg in separate the bowl, set aside.
Take out dough from the fridge. Roll a big piece on floured table. Cut a med-small circle with any dessert plate.
 Transfer the circles to baking sheet covered with parchment paper. Add 2 tbs of cream cheese filling.
Arrange a few pieces of peaches on top. Bend the edges up.  
Brush the edges with egg. 
Sprinkle with a little bit of sugar. I will make about 8 galettes.  

Bake for 15-20 min.

Cream Cheese Blueberry Muffin Pies

CookingAddic These are a delightful treats, the best muffin pies ever!!! Delicious, perfect summer dessert! Cream cheese and blueberries are baked in a flaky dough and topped with streusel.  And it's surprisingly easy to make. My sister made em for us when we came to visit her. This recipe is definitely a keeper. 


        Blueberry Filling:

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 4 cups fresh or frozen blueberries
  • 1 teaspoon grated orange peel, zest (optional)
  • 1 tablespoon fresh orange juice (optional)


  • 6 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon grated orange peel, zest (optional)
  • 1/4 cup cold butter or margarine

       Cream Cheese Filling:

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg


1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

All ingredients are in the picture, except orange (it's optional).

Grate orange then press the juice out of it.

Heat oven to 350°F.
In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. 
Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon orange peel and 1 tablespoon orange juice. Add remaining blueberries; stir gently. Set aside.

 In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon orange peel.  
Cut in butter, using pastry blender (or use a fork or pulling 2 table knives through ingredients in opposite directions) 
Mix until mixture looks like coarse crumbs. Set aside.

In small bowl, beat cream cheese filling ingredients until smooth; set aside

Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. 
With floured fingers, flatten each to form 4-inch round or use a roller. 
Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. 
Spoon 1 tablespoon cream cheese filling in to into each biscuit-lined cup. 
Then add 2 tablespoons blueberry filling into each muffin pie. 
Sprinkle each with about 1 tablespoon streusel (cups will be full). 
Bake 18 to 22 minutes or until golden brown. 
Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving. Here we made 3 portions for church bake sale. 

"Pumpkin Cream Cheese Muffins"

CookingAddic This is a simple and unbelievably delicious recipe for pumpkin cream cheese muffins, topped with a cinnamon streusel. What a dazzling fall recipe! Perfect for parties.We really enjoyed em, hope you guys will too.


  • 4 large eggs
  • 2 cups (1 can) pumpkin puree
  • 1 and 1/4 cup vegetable oil
  • 3 cups flour (I use Canadian)
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda

    Cream cheese filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla bean paste

    Crumble Topping:

  • 1/2 cup white sugar
  • 2 tbsp brown sugar
  • 5 tbsp flour
  • 1 tsp cinnamon
  • 5 tbsp unsalted butter, cold

Adapted from Lemon Sugar with my modifications. 

Preheat the oven to 325 F.  Prepare two muffin tins with cupcake liners and set aside. Makes 24 muffins.

1. Whip with the mixer cream cheese with sugar and vanilla bean. Keep in the refrigerated. The colder the filling, the better. 

2.Combine the sugars, flour and cinnamon in a small bowl. Dip butter into flour and grate it. (You can use a pastry cutter) Then mix it with your fingers to make it crumbly.  Place in refrigerator until ready to use.

3. Mix all dry ingredients for the muffins in the bowl.

4. Add all wet ingredients in the mixing bowl. Mix for a min.

5. Slowly add the dry ingredients and mix just until combined.

6. Spoon a generous amount of batter into each cupcake tin, filling each paper about 1/3 full. Add a scoop of the cool cream cheese mixture over the batter.

7. Then use the remaining batter to cover the cream cheese ball and fill each tin to about 2/3 to 3/4 full.

8. Sprinkle a tablespoon of crumble topping mixture over each muffin.

9. Bake for 25 minutes. Cool completely before serving. 


"White Chocolate Clusters"

White Chocolate Clusters
Simple white chocolate no bake cookies make a perfect sweet treat for coming holidays. Whether you call 'em cookies or you call 'em candy, there's one thing we can all agree on calling 'em - Yummy! My friend Nadia shared this recipe with me. I can't stop eating these delicious treats.

All the ingredients I bought at Trader Joe's.


  • 1 cup slivered raw almonds
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 2 cups rice krispies 
  • 2 3/4 cup  (18 oz) white chocolate

To spice it up for the holidays sprinkle with  Pumpkin spice or Peppermint candy cane (crushed).

 Measure the nuts into frying pan.
Roast on med-high   until nuts are ready. Melt white chocolate in the microwave. 
Mix everything  together. 
Spoon on the parchment paper.
 You can sprinkle em with holiday spices.  

You can make em into cup cakes for kids party. I made it for my daughters party.