Strawberry Passionfruit Breakfast Parfait Pops!


Summertime breakfast on the go! School’s out, let’s have some fun! ~Amy

Strawberry Passionfruit Breakfast Parfait Pops

1 cup sliced strawberries lightly puréed
2 tbsp sugar or honey

1 cup vanilla yogurt
1/2 cup passionfruit juice

1/4 granola, homemade or purchased

Blend strawberries with sugar or honey. Set aside.

Whisk together yogurt and passionfruit juice together. Set aside.

Pour into layers freeze according to manufacture’s instructions. When frozen, remove from molds and place in individual bags or wrap in wax paper to keep. Or just eat!

Recipe by Amy Richardson

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola


Thank you Hong Kong! Bubble waffles are not only delicious, but so much fun! This streetfood favorite, is typically served as a dessert with ice cream, but I thought it would be fun to actually make it for breakfast! Topped with frozen yogurt, fresh fruit and a granola crunch, they are perfect for a party or a special Sunday breakfast! ~Amy

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola

Brown Sugar and Sour Cream Bubble Waffles

Breakfast Blueberry Tangerine Frozen Yogurt*

Breakfast Raspberry Guava Frozen Yogurt*

Breakfast
Breakfast Strawberry Pineapple Frozen Yogurt*

Fresh Berries

Granola, homemade*, or purchased

*recipes @ http://www.greattastebuds.wordpress.com

Brown Sugar Sour Cream Waffles

2 egg yolks
2 tbsp sour cream
3 tbsp brown sugar
1 3/4 – 2 cups milk
1/2 tsp vanilla
1/2 butter, melted and cooled slightly

1 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt
2 egg whites, beaten to medium peaks

In a bowl, whisk eggs lightly. Add sour cream, brown sugar, and vanilla. Add butter and milk and whisk until combined. In a large bowl sift together the flour, baking powder, and salt. Whisk the milk mixture into the flour mixture all at once and whisk until well combined and no lumps remain. Add one third of the egg whites into the batter and stir until late. Gently fold in the remaining egg whites in 2 additions.

Preheat the iron, spray with non stick cooking spray, and ladle the batter evenly over the bottom filling all the pockets. Some people use a soup ladle to do this. Bake for 3 to 5 minutes until the waffle turns a lightly brown. Remove with a wooden utensil and serve immediately.

Recipes by Amy Richardson

Product info:

Bubble Waffle Maker available at:
Amazon $39.95
Bed, Bath, and Beyond $39.95

Breakfast Raspberry Guava Frozen Yogurt


I had no idea how much I love the flavor of guava untilI went to Hawaii. Paired with the fresh taste of raspberries and a hint of lime it is paradise! ~Amy

Breakfast Raspberry Guava Frozen Yogurt

1 cup raspberries, fresh or frozen and thawed
2 cups guava juice
1 1/2 cups vanilla yogurt
2-3 tbsp sugar or honey
1/4 tsp vanilla
Juice 1/2 a lime

Fresh fruit
Granola

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Breakfast Blueberry Tangerine Frozen Yogurt


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Who doesn’t want ice cream for breakfast?!?! This guilt free and healthy recipe will make your morning something to look forward to! ~Amy

Breakfast Blueberry Tangerine Frozen Yogurt

2 cups tangerine or fresh orange juice
1 1/2 cups vanilla yogurt
1 cup frozen blueberries, thawed with juice
2-3 Tbsp sugar or honey
1/4 tsp vanilla
Juice of 1/2 small lime

Granola
Fresh blueberries

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Fresh Banana Coconut Crunch Yogurt Creme Brûlée


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The idea of a breakfast creme brûlée is so much fun, with homemade granola and fresh fruit, the options are endless!~Amy

Fresh Banana Coconut Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced fresh bananas
1 cup Crazy for Coconut Granola Crunch

8-10 tsp raw sugar

In small ramekins, layer sliced bananas, granola, and yogurt. Repeat, ending with yogurt. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Crazy for Coconut Granola Crunch

8 cups old fashioned oats
1 cup shredded coconut

1 cup honey
1/2 cup sweetened cream of coconut,
2 tbsp coconut oil
1 tsp vanilla
1 tsp salt

Large flake Thai Coconut
Macadamia nuts, chopped
Fine shredded coconut

Heat oven to 225 degrees

In a large mixing bowl, stir together oats, coconut.

In a small saucepan, heat honey, cream of coconut, coconut oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir, Thai coconut, macadamia nuts, and fine shredded coconut, into granola and store in a air tight container.

Recipes by Amy Richardson

“Be Mine” Valentine’s Day Brunch


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I had so much fun coming up with this Valentine’s Day Brunch menu for KSL’s Studio 5! Loves and Kisses! 💗~Amy

“Be Mine” Valentine’s Day Brunch~

Menu:

Sparkling Strawberry White Grape Juice

Spicy Tomato Shots with Celery Hearts

Hot Chocolate with Whipped Cream

Strawberry Vanilla Crunch Yogurt Creme Brûlée*

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream*

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding

Recipes:

Spicy Tomato Shots with Celery Hearts:

3 cups Clamato Tomato Juice, chilled
2 limes, juiced
1 tbsp Worcestershire sauce
1 tbsp horseradish
12-16 drops Tabasco
3/4 tsp celery salt

Garnish:
Celery hearts
Lime wedges

Place in blender or stir together all ingredients. Pour into shot glasses and garnish.

Makes 4-6 full ounce servings

Recipe by Amy Richardson

Sparkling Strawberry White Grape Juice:

White Grape juice, chilled
Club soda, chilled
Pour juice into individual glasses, 3/4

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding:

5 cups rustic or French bread, cubed
10 eggs
2 cups of milk
1/4 cup sour cream
1 tsp salt
1/2 tsp pepper
2 sprigs rosemary, leaves removed and minced

2 cups Vermont Cheddar Cheese, grated
4 oz Black Forest ham, thick sliced and cubed

Butter 9×13 baking dish.

Place bread in the dish, cover with cheese.

In a medium sized bowl, whisk together eggs, add sour cream and salt and pepper. Whisk in milk, and pour over bread mixture. Sprinkle with ham and gently fold. Cover and chill for at least 2 hours or overnight.

Heat oven to 350
Bake for 60 minutes or until mixture has puffed up slightly and is golden brown on the top. Tent top with foil if it is browning to quickly. Let set for 5 minutes before serving.

6-8 servings

Recipe by Amy Richardson

*recipes @greattastbuds.wordpress.com

Strawberry Vanilla Crunch Yogurt Creme Brûlée


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This is a perfect breakfast for me, light and fresh, but has the decadence of one my favorite desserts! ~Amy

Strawberry Vanilla Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced strawberries, fresh or frozen
2 tbsp orange juice
Sugar to taste

1 cup Salted Almond, White Chocolate, Coconut Crunch Granola*, or purchased

8-10 tsp raw sugar

In a small saucepan, cook strawberries and juice until soft, press to softened if desired. Stir in sugar to taste. Cool slightly.

In small ramekins, place desired amount of strawberry mixture. Top with granola, and yogurt. Repeat. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Salted Almond, White Chocolate, Coconut Granola Crunch

8 cups rolled oats
1 1/2 cups sweetened shredded coconut
1 cup oven roasted sliced almonds

1 1/2 cups honey
2 tbsp oil
2 tsp vanilla
1 tsp salt

1/-3/4 cups mini white chocolate chips, or chopped chocolate

Heat oven to 225

In a large mixing bowl, stir together oats, coconut, and almonds.

In a small saucepan, heat honey, oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir in white chocolate and store in a air tight container.

Makes 10 cups

Recipe by Amy Richardson