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Pumpkin Stuffed French Toast

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This pumpkin stuffed french toast is filled with sweetened cream cheese, has a pumpkin custard-like, egg mixture and topped with a sweet pecan crumble topping.

Pumpkin french toast in a baking dish

 

This stuffed french toast recipe is the bomb dot com. It’s a pumpkin flavored custard over french bread, stuffed with cream cheese and topped with a pecan crumble topping.  I mean, If you’re gonna do breakfast, this just seems like the right thing to do.

This stuffed french toast is best made the night before.  It’s easy to throw together and perfect for the holidays or a special occasion.

 

how to stuff french toast

 

How to make Stuffed French Toast:

If you’ve ever wondered how to stuff french toast, Here ya go.

I used cream cheese for this recipe.  It’s best to start with room temperature cream cheese. I suppose you can use a low fat version of crream cheese but I had full fat cream cheese on hand.  I sweetened the cream cheese just a little splash of vanilla and powdered sugar.  Next, I’m using just regular ‘ol french bread.  I cut the french bread into thick slices.  Next, you’re going to cut those thick slices in half but not all the way through the bread.

Spread a thick layer of cream cheese in the sliced french bread and set it aside while you make the custard topping. 

 

french toast bake with pecan crumble topping

 

Next, I make the pumpkin custard for the french toast bake.  You can throw all the ingredients in a blender or mix it with a whisk in a mixing bowl.  Pour the pumpkin custard topping mixture on the stuffed french toast and then cover it with plastic wrap and store in the fridge until morning.

It’s best to take the stuffed french toast out of the oven while the oven is preheating so you aren’t putting a cold baking dish in a hot oven.  Let the baking dish come to room temp before putting it in the oven.

While the oven is preheating you can make the pecan coconut crumble topping. 

How to make a pecan crumble topping:

Just thrown those ingredients in a a food processor and wa-lah, it’s ready to go too. The coconut is optional and I suppose you can substitute the wanuts for the peacans, you are going to want a softer nut than an almond. 

There ya go, easy peasy, stuffed french toast! 

What to serve with your Pumkin French Toast Bake….

I love making this amazing coconut syrup for this recipe.  It’s super sweet so you only need a little splash but it is aaaaaamazing!!

If you’re really into breadfast casseroles, here’s an egg casserole my family loves and breakfast hashbrowns too to satisfy the savory side. Or just add all those breakfast componants together and you’ve got yourself an increadible breakfast feast!

 

 

Print
Stuffed Pumpkin French Toast Bake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This pumpkin stuffed french toast is filled with sweetened cream cheese, has a pumpkin custard-like, egg mixture and topped with a sweet pecan crumble topping. 

Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 300 kcal
Ingredients
  • 8 2" thick slices French Bread
  • 1 15oz Pumpkin Puree
  • 1/2 cup Whole Milk
  • 6 large eggs
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • 1/4 tsp Cloves
  • 1/8 tsp Nutmeg
Cream Cheese Filling
  • 1 8oz Cream Cheese
  • 1/2 cup Powdered Sugar
  • 1/2 tsp Vanilla
Pecan Crumble Topping
  • 1/2 Cup Pecans
  • 1/2 Cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 Cup Coconut Flakes
Instructions
Cream Cheese stuffing

  1. In a small bowl, combine the cream cheese (Be sure you are using room tempreture cream cheese), vanilla and powdered sugar.  Mix until all the sugar is combined with the cream cheese. Set aside

French Toast Bake

  1. In a medium sized mixing bowl, combine the pumpkin puree, milk, eggs, sugar, vanilla, cloves, and nutmeg. Use a wire whisk to beat all the ingredients togerther. Set aside.

Pecan Crumble Topping

  1. Preheat Oven to 350 degrees.

  2. In a food processor, add the pecans, brown sugar, cinnamon, salt and coconut flakes. pulse until the nuts are to your desired size. It's best if they are ground to a powder, leave a little chunk to them. 

How to assemble the french toast bake

  1. Spray a 9 by 13" baking dish with non-stick cooking spray.

  2. Cut the french bread loaf into 2" slices. You will need 8 of them.  Now cut those slices in half but don't cut all the way through.

  3. Spread 2 Tablespoons of the cream cheese spread in between the slices of bread.

  4. Plave the french toast slices in a baking dish and pour the pumpkin custart over the top of the french bread.

  5. Refrigerate overnight preferably.

  6. Make the pecan crumble topping. Sprinkle the topping on the stuffed french toast. Be sure the baking dish is at room temp before putting it in the oven.  

  7. Bake in the oven for 25-30 minutes or until golden brown. 

  8. Serve with coconut syrup, whipped cream and some hashbrowns, oh baby! Enjoy!

 

sweetened cream cheese stuffed french toast bake

 

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This pumpkin stuffed french toast is amazing! It's filled with sweetened cream cheese and has a pumpkin, custard-like, egg mixture and then topped with a sweet pecan crumble topping. It's "technically" a breakfast food but it's good enough for dessert too. Eat is all day, yo!

 

Cheesy Hash Browns with Bacon and Ham

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These hash browns are the bomb-dot-com.  They are smothered in cheese and are loaded with ham, bacon and plenty of spice and seasonings. These homemade hash brown potatoes only take a few minutes to whip up and will soon become your breakfast, or breakfast for dinner,  favorite!

 

hash browns in a skillet on the stove

These skillet hash browns are easy and only take a few minutes to throw together.  They can be ready and on your breakfast or brunch table in under 20 minutes.  

I like to make these homemade hashbrowns after I’ve made baked potatoes.  If you can start the recipe with potatoes that are already baked, it cuts down on time immensely! Here’s the bake potato method I like best.  

 

easy skillet hashbrowns in a ceramic coated pan

 

This recipe can easily have some variations.  I like to use onion, garlic, and red pepper in my hash brown recipe but if you’d like to add more vegetables, mushrooms, green pepper, jalapeno, zucchini,  even broccoli or cauliflower would work great in this recipe too.  By adding more veggies, it could definitely be considered a main course meal on its own. 

Another time saver for this recipe is to use pre-cooked bacon.  I like the Kirkland brand and buy it from Costco in a huge bag but cooking your own bacon bits will definitely work here too. If you’re planning ahead and want to save some time, leftover baked potatoes and pre-cooked bacon bits are a huge time saver.

 

Our all-time favorites with these hash browns are:

Coconut French Toast

Candied Bacon

Mint Lemonade

 

how to make hashbrowns, cheesey hashbrowns with cheese pull

 

How To Make Hashbrowns:

  • if you’d like to save a bunch of time, use leftover baked potatoes and pre-cooked bacon
  • If you don’t have leftover baked potatoes, you can dice your potatoes into 1/2″ chunks and cook on the skillet, this will just add about 15-20 minutes to this process. You can also wash, poke holes in your potatoes and cook them in the microwave.  Cook until you can poke the potato with a fork, it is soft but not mushy. Let the potato cool enough to handle it, dice it up and continue with the recipe.
  • To make homemade bacon bits, just cut the bacon into 1/2″ pieces with kitchen scissors.  Cook in a skillet on medium heat and stir occasionally until the bacon is slightly crispy and golden. Using a slotted spoon, take the bacon bits out of the frying pan and let them cool on a plate lined with paper towels. 
  • Next, dice the onion and cook in the bacon grease or butter or oil until they are slightly golden. Be sure to cook your onions until they are translucent before adding your potatoes.
  • Add the potatoes to the onions, garlic, and diced red pepper too.
  • I like to use a mixture of butter and avocado oil to get the hashbrowns crispy and golden brown. If you have bacon grease, you can use that too!  I like to start out with a few tablesooons of oil or butter and then add more as needed.  
  • After you dump the potatoes in the pan, don’t stir the pan until the potatoes are golden. Flip the potatoes over with a spatula and cook until golden again.

  • Add the ham (leftover holiday ham works great for this recipe too)  and bacon bits after you stir/flip the potatoes for the last time. 

  • If you find your potatoes are sticking to the skillet, use a little more butter or oil.
  • Use a non-stick pan, it will cut down on the amount of oil needed.
  • Take the hash browns off the heat. 
  • Add cheese when the hashbrowns are finished cooking and mix into the potatoes.  Add more cheese to the top of the hashbrowns and cover with a lid for a couple minutes to melt the cheese. 

 

Print
Cheesy Hash Browns with Bacon and Ham
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

These hash browns are the bomb-dot-com.  They are smothered in cheese and are loaded with ham, bacon and plenty of spice and seasonings. These homemade hash brown potatoes only take a few minutes to whip up and will soon become your breakfast, or breakfast for dinner,  favorite!

Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 350 kcal
Ingredients
  • 3 Large Poatoes, (any variety will do, preferable baked. Leftover baked potatoes work great)
  • 6 Tablespoons Avocado oil, bacon grease, butter (or a mixture of all 3)
  • 1 medium Onion
  • 1/2 Large Red Pepper
  • 1 Tablespoon Garlic (minced)
  • 1/2 Cup Ham, Diced into 1/2" chunks
  • 2/3 Cup Bacon Bits, pre-cooked if possible --see instructions if you don't have pre-cooked bacon bits
  • Salt and Pepper to taste
  • 2 Cups Cheese (Cheddar works great but just about any will do), shredded
Instructions

  1. If you don't have leftover baked potatoes, you can dice your potatoes into 1/2" chunks and cook on the skillet, this will just add about 15-20 minutes to this process. You can also wash, poke holes in your potatoes and cook them in the microwave.  Cook until you can poke the potato with a fork, it is soft but not mushy. Let the potato cool enough to handle it, dice it up and continue with the recipe.

  2. To make homemade bacon bits, just cut the bacon into 1/2" pieces with kitchen scissors. Cook in a skillet on medium heat and stir occasionally until the bacon is slightly crispy and golden. Using a slotted spoon, take the bacon bits out of the frying pan and let them cool on a plate lined with paper towels.

  3. It's best to use a non-stick pan for this recipe because you won't need to use quite as much oil.  Dice the onion and cook in 2 Tablespoons of bacon grease, butter, or oil until they are slightly golden. Be sure to cook your onions until they are translucent before adding your potatoes.

  4. Add the potatoes, garlic, and diced red pepper too. Mix until the potatoes are coated in the oil. Salt and pepper the potatoes, about 1/2 tsp of each. 


  5. Add another approx. 4 Tablespoons of oil. I like to use a mixture of butter and avocado oil to get the hashbrowns crispy and golden brown. If you have bacon grease, you can use that too! I like to start out with a few tablespoons of oil or butter and then add more as needed.

    After you dump the potatoes in the pan, don't stir the pan until the potatoes are golden. If you find your potatoes are sticking to the skillet, use a little more butter or oil.  Flip the potatoes over with a spatula and cook until golden again. You will need to repeat this process 3-4 times. 


  6. Add the ham and bacon bits before you stir/flip the potatoes for the last time.

  7. Take the hash browns off the heat.

    Add cheese when the hashbrowns are finished cooking and mix into the potatoes. Add more cheese to the top of the hashbrowns and cover with a lid for a couple minutes to melt the cheese. 

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hash browns loaded with cheese, bacon, and ham on a white plate

Einkorn Pumpkin Muffins

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This Einkorn Pumpkin Muffin recipe is so easy and a fall favorite! It’s made with all-purpose einkorn flour and has an optional sugar crumb topping.  The will soon become your family’s fall favorite!

 

Einkorn pumpkin muffin recipe, prepared and ready to bake

 

These pumpkin bread muffins are made with all-purpose einkorn flour.  Here are a few tricks in working with all-purpose einkorn flour that I’ve discovered that might help you in your baking adventures too!

Tips for working with All-Purpose Einkorn Flour:f

  • When adapting your favorite recipes with Einkorn All-Purpose flour, you will need to either reduce the amount of liquid in your recipe or add approximately 25-30% more flour.
  • Give the dough or batter a little extra time.  There is much less gluten in all-purpose einkorn flour so the water doesn’t absorb as quickly. If you’re making a yeast bread, do an extra round of kneading and rising.  (You will notice the dough will seem a little dry before it rises.  Let the dough rise to double its original size, and then it will be really sticky again.  Add more flour while kneading,  just until it’s not sticky again and let it rise for a second time before kneading and shaping into loaf pans or french bread.)
  • Einkorn flour isn’t ground quite as fine as regular flour you would purchase at a supermarket.  You won’t notice this when the muffins are baked as long as you give a few extra minutes for the batter. (If possible, let your pumpkin muffin batter sit in the fridge overnight or for at least 20 minutes before you scoop it into a muffin tin.) Be sure to give one final quick mix before scooping into the muffin tin.

 

pumpkin bread muffins

 

If you’re looking for a few other Einkorn Recipes, here are a few you might enjoy

Einkorn Blueberry Muffins

EInkorn Chocolate Chip Cookies

Einkorn German Pancake

 

You can add a crumb topping to your muffins.  There are a couple of recipes I like to use.  One is with Oatmeal and the other, the base is flour.  For this recipe, I would recommend using the oatmeal crumb topping.  The einkorn flour has a tendency to be gritty in the crumb topping instead of chewy like the oatmeal.

Print
EInkorn Pumpkin Muffins with Sugar Crumb Topping
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 

This Einkorn Pumpkin Muffin recipe is so easy and a fall favorite! It's made with all-purpose einkorn flour and has an optional sugar crumb topping.  

Course: Breakfast, Dessert
Cuisine: American
Keyword: all-purpose einkorn flour, einkorn, muffin, muffins, pumpkin
Servings: 24 people
Calories: 150 kcal
Ingredients
  • 2 1/2 Cup All-Purpose Einkorn Flour (If you don't have einkorn flour and want to use regular, all-purpose flour, use 2 cups of flour)
  • 1 tsp baking soda
  • 1 baking powder
  • 1 cinnamon
  • 1/2 nutmeg
  • 1/2 ginger powder
  • 15 oz Can Pumpkin puree
  • 1/2 salt
  • 1 sugar
  • 1/2 cup butter, melted (You can also substitute with coconut oil)
  • 2 large eggs
  • 2 tsp vanilla extract
Crumb Topping with Oatmeal
  • 1/8 C oatmeal-ground in the blender until it resembles cornmeal texture)
  • 1/3 C Brown Sugar
  • 1/8 tsp Cinnamon
Crumb Topping with Einkorn Flour
  • 2 T All-Purpose Einkorn Flour
  • 1/3 Cup Brown Sugar
  • 1/8 tsp Cinnamon
Instructions

  1. Pre-heat oven to 350 degrees.

  2. Spray 24 regular size muffin tins with non-stick cooking spray.

  3. In a large mixing bowl, add the melted butter, pumpkin puree, eggs, and vanilla.  Mix until smooth.

  4. In another mixing bowl, combine the all-purpose einkorn flour, baking soda, baking powder, cinnamon, nutmeg, ginger powder, and salt. Mix until combined.

  5. Gently fold the pumpkin puree mixture in with the dry ingredients.  Mix until combined.  Cover with saran wrap. Let the batter sit overnight in the fridge or at least 20 minutes. (This will give the einkorn flour a chance to absorb the liquid and will ensure your muffins are light and fluffy.  

  6. Stir the batter once more and make sure there aren't any lumps or pockets of flour. Scoop about 1/4 C batter into each muffin tin.  (You can top with a crumb-optional) 

  7. Bake in a 350 degree, preheated oven, for 25-30 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. Enjoy!

Oatmeal Crumb Topping

  1. In a blender, grind oatmeal until the texture resembles cornmeal.  In a mixing bowl, combine the ground oatmeal, brown sugar, and cinnamon. Scoop about 3/4 Tablespoon onto each muffin before baking.

Einkorn Flour Crumb Topping

  1.  In a mixing bowl, combine the all-purpose einkorn flour, brown sugar and cinnamon. Scoop about 3/4 Tablespoon onto each muffin before baking.

Einkorn Pumpkin muffins with a sugar crumb topping

 

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How To Make Candied Bacon

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This is a step by step guide, with several flavor variations, on how to make candied bacon.

 

This is the best candied bacon recipe

 

If you’ve never tried candied bacon, you’re in for a treat. It is wonderful on salads, sandwiches or as a delicious addition to breakfast.

 

How to make candied bacon:

There aren’t any big secrets here, just a few tips that will make you bacon a little more crispy and clean-up a little easier.

Cooking bacon in the oven is the easiest way to cook bacon.  It takes about 20 minutes and the slices of bacon come out crispy and evenly cooked every time.

 

How to make candied bacon recipe

What is the best temp to bake bacon??

Pre-heat your oven to 400 degrees to bake your bacon.  This will get the bacon done as quick as possible and ensure it’s nice and crispy.

What spices can you use to candy bacon??

If you’re just wanting a sweet bacon, sprinkle 3 tablespoons of brown sugar to your bacon before cooking it.

There are a bunch of other flavors of bacon that would be fun with salads and sandwiches.  If you’re wanting to experiment with different flavors, try adding 1/2 tsp of garlic powder, cumin, or cinnamon to your brown sugar before sprinkling it on the raw bacon.

Slide the seasoned and/or sweetened bacon into the oven and bake at 400 degrees for 15 minutes.  Take the baking sheet out of the oven and flip the bacon.  Sprinklee another 3 tablespoons of brown sugar on the bacon and bake for another 5-7 minutes or until your bacon reaches your desired crispiness.

Let the bacon cool on the pan or transfer it to a cooling rack.

Brown Sugar Bacon

 

Tips For Candied Bacon Recipe:

  • You can use thick or thin bacon.
  • Sprinkle brown sugar on the bacon before you bake it
  • Turn the bacon over after 10-15 minutes and sprinkle with more brown sugar
  • Let the bacon cool on a wire cooling rack so the grease can drip off.
  • Bake the bacon at 400 degrees.
  • You can make many different kinds of bacon such as chocolate bacon, garlic bacon, cumin bacon, and cinnamon bacon.
Brown Sugar Bacon
Print
How To Make Candied Bacon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a step by step guide, with several flavor variations, on how to make candied bacon.

Servings: 8 people
Calories: 300 kcal
Ingredients
  • 1 lb Bacon (thick bacon or thin bacon is fine)
  • 6 Tablespoons Brown Sugar
  • 1/2 Tsp Cumin, garlic, cocoa, or cinnamon --(optional)
Instructions

  1. Preheat oven to 400 degrees.

  2. Spray a large baking sheet with non-stick cooking spray.

  3. Lay the bacon on the baking sheet in a single layer.

  4. Sprinkle half of the brown sugar on the bacon. (Add cumin, garlic, cocoa, or cinnamon to the brown sugar before baking--if desired)

  5. Bake for 15 minutes.

  6. Flip the bacon.

  7. Spread remaining 1/2 of the brown sugar mixture on the bacon and cook for an additional 5-10 minutes depending on how crispy you like your bacon.

  8. Transfer the bacon to a wire cooling rack to cool. Enjoy!

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Candied Bacon is so easy and delicious!! This is a step by step guide, with several flavor variations, on how to make candied bacon.

 

 

 

 

 

Einkorn Cinnamon Breadsticks

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These Einkorn Cinnamon Breadsticks are made with all-purpose Einkorn flour.  They’re soft and chewy and have a delicious vanilla glaze. If you love the flavors in cinnamon rolls, you’re going to love these cinnamon bread twists.

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Triple Berry Muffins

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These triple berry muffins are the best homemade berry muffins made from scratch. This is a moist berry muffin recipe made with greek yogurt and a sugar crusted top. You can easily substitute the triple berries for blueberries and make the most amazing blueberry muffins too!t, brunch or an afternoon snack.

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Ham and Cheese Cornbread Muffins

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These Ham and Cheese Cornmeal Muffins have little bits of ham, sharp cheddar, and thinly sliced green onions. These cornmeal muffins are the perfect side to a bowl of soup or warmed up for breakfast with a little slab of butter!

…

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Triple Chocolate Power Balls

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Energy balls are a delicious and healthy treat! No-bake energy balls are easy and perfect for a snack or breakfast on the go.  I especially love to send them with my kids to sports practice and games. 

Triple Chocolate PowerBalls with listed ingredients

I love having these power balls on hand. I’ve made them in the past to help me get through some no sugar challenges and also for a sweet pick-me-up in the afternoon.  My sister in law gave me her favorite recipe last summer and my kids loved them.  This is an modified version of her recipe.

The great thing about this recipe is that it can easily be modified.  If I give my kids a couple options and they get to help create the recipe, they love them even more!

 

Cacao Nibs in coffee Grinder

Here’s a picture of my small coffee grinder I use to grind things like nuts, flax seeds and raw cacao nibs.

Variations of Energy Balls

Energy balls go by many different names, energy bites, energy balls,  protein balls, power balls, and vegan truffles.

Ingredients in No Bake Energy Balls:

  • Oats: Rolled Oats. These are really the best base for power balls.  Oats can hold a little moisture with out getting soggy.  I like to pulse mine in a blender or food processor to break them down a little.  It gives the Energy ball more of a raw cookie dough texture.
  • Nut butter: Just about any nut butter will do here.  You can use almond butter, cashew butter but my favorite is definitely peanut butter.  You can also use a combination of nut butters.  That’s the great thing about this recipe, you can easily swap out ingredients or add an extra one if you have it on hand.
  • Sticky liquid sweetener:  For the sweetener, I like to use honey but it’s also really easy to use pure maple syrup, Agave, or medjoole dates. You can use 3-4 dates in place of half the honey. If you want to use dates, just be sure to soak them overnight or for several hours at least so they can be very soft when you blend them up. If you’re using dates, you will probably want to do half dates and half honey.  You’ll need a little honey to hold everything together
  • Custome Mix-Ins:  There are so many options here.  This is where my kids love to have an opinion. Some of the mix-ins we love to use:
    • are cacao nibs (I like to pulse these a few times in a small blender),
    • mini  m and m’s
    • mini chocolate chips
    • raisins
    • hemp hearts
    • raw cacao
    • flaxseeds
    • chia seeds
    • chopped dried fruit
    • chopped nuts–just about any kind

 

Energy balls or energy bits in an airtight container

 

Tips for making Energy or Power Balls:

  • Use a food processor to break up the oats a little. The energy balls will hold together better if the oats are a little smaller
  • Use at least half honey  and then you can experiment with other liquid sweeteners like maple syrup, agave, and medjool dates.
  • The mix-ins are the fun part.  Do whatever you or your kids like!  Get them in the kitchen rolling the balls, that’s the fun and messy part
  • Use a couple Tablespoons of Coconut oil on your hands.  Use about a teaspoon at a time. Use it liberally.  It will help keep the balls together and the sticky mess off your fingers, and it’s good for you!
  • I like to keep the balls in the refrigerator or freezer.  I store them in a Tupperware container to keep them fresh and ready to throw into a sack lunch or a soccer bag for practice.
  • Line your container with parchment or wax paper.  It’ll keep the balls from sticking.
  • If your energy balls seem a little sticky, just add some more ground flax seed or oatmeal.  If your balls aren’t sticking together, add some honey or agave.
  • If you plan to use flax seeds, be sure to grind them up or purchase them already ground.  I bodies cant’ break down the hard shell.
  • I used a cookie scoop to scoop the dough.  It worked amazingly well. I used a tablespoon and a half scoop and it’s the perfect bite size.
Power balls in a tupperware container
Print
Triple Chocolate Power Balls
Prep Time
15 mins
Total Time
15 mins
 

Energy balls are a delicious and healthy treat! No bake energy balls are easy and perfect for a snack or breakfast on the go.

Servings: 24 people
Calories: 150 kcal
Ingredients
  • 2 Cups Regular Rolled Oats (pulsed in a food processor or blender till about a third or half the size)
  • 1 Cup Rice Crispies
  • 1/2 Cup Flax (I like to grind mine in my blender or a small coffee grinder)
  • 1 Cup Peanut Butter (any nut butter will do. Peanut Butter is my favorite)
  • 2 Scoops Chocolate Protein Powder
  • 1/2 Cup Mini Chocolate Chips
  • 1/4 Cup Cacao Nibs (I also like to grind these till about half the size)
  • 1/2 Cup Honey
  • 1/4 Cup Pure Maple Syrup
Instructions

  1. In a blender, add rolled oats.  Pulse it or turn it on low and chop the oats up until half the size.

  2. In a small coffee grinder or a blender, grind up the flax seeds. 

  3. In a mixing bowl, pour in all of the ingredients except the coconut oil.  (The ground oats, rice crispies, ground flax seeds, peanut butter, protein powder, chocolate chips, cacao nibs, honey and maple syrup.) mix.

  4. The "dough" should resemble dry cookie dough.  When you scoop and lightly pack it together, it should stay in a ball and not break.  If it's a little dry, add some honey. You can also add a little coconut oil to help it stay together.  

  5. To roll into balls, use a cookie dough scoop to make balls and then use your hands to finish rolling into a ball shape. Use coconut oil on your hands if you need to.  I used a couple tablespoons, a teaspoon at a time, on my hands to keep the dough from sticking.

  6. Keep in an airtight container in the freezer or the fridge.  These make great afternoon snacks or breakfast on the go. ENJOY!

Power balls in a tupperware container

If chocolate and peanut butter are your thing, check out my Reeses Peanut Butter Cereal Bars or my Chocolate Peanut Butter Surprise Cookies

Lemon Blueberry Cream Scone

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These Lemon Blueberry Cream Scones are a delightful treat for brunch or an afternoon snack.  Lemon and blueberry flavors are a match made in heaven!

Lemon blueberry and cream on a marble countertop

These cream scones are easy to whip up for any regular ‘ol Saturday breakfast and also special enough for a baby shower brunch.  They use simple ingredients and taste delicious.  They are best served just a little warm with a sweet lemon glaze.

Blueberry scone dough out of a plan

The easiest way to get a nice round shape is to use a 9 or 10 inch cake pan.  Just spray the pan with non-stick spray and pat the dough in the pan.  Turn the dough out onto a baking dish, a cookie sheet pan, on parchment paper.  This will keep the scone from sticking to the pan and will keep it from getting to dark too.  It also make clean up easier too!

Blueberry Cream scone with lemon glaze. Cut up on a parchment paper after cooking

 

Tips for making Blueberry Lemon Scones:

  • Use cold butter
  • Use a food processor to mix the butter and the dry ingrendients. Pulse the food processor 8-10 times.  The butter/flour mixture should resemble cornmeal
  • When mixing the berries in, fold them in so you don’t mash the berries.
  • You can add double the amount of lemon zest.  I love a strong lemon flavor!
  • Bake just till golden brown.
  • Let the scones sit for a few minutes before you eat them.  The glaze will set a little and the blueberries will have a chance to cool a bit.

 

If you love Scones, try our recipe for delicious Strawberry Cream Scones too!!

Lemon Blueberry scone with lemon glaze
Print
Lemon Blueberry Cream Scone
Prep Time
10 mins
Cook Time
15 mins
Glaze/Resting time
10 mins
Total Time
25 mins
 
 These Lemon Blueberry Cream Scones are a delightful treat for brunch or an afternoon snack.  Lemon and blueberry flavors are a match made in heaven!
Servings: 8 people
Calories: 250 kcal
Author: Jill Baird
Ingredients
  • 2 Cups Flour
  • 5 Tablespoons Butter
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon salt
  • 1 Cup Cream
  • 1 Cup Blueberries (fresh)
  • 1 1/2 Tablespoon Lemon zest
  • 1 Cup Powdered Sugar (for glaze)
  • 2-3 Tablespoons Lemon juice (for glaze)
Instructions

  1. Preheat oven to 425 degrees. 

  2. In a food processor, add flour and butter.  Pulse about 10 times or until the mixture resembles cornmeal.

  3. Add baking powder, sugar and salt.  Pulse again.

  4. Pour mixture into a large mixing bowl. Add cream and mix until dry ingredients are wet.  Do not over mix.  Add the lemon zest and the blueberries and fold in with a rubber spatula. (try not to mash the blueberries)

  5. Spray a 9-10" cake pan with non-stick spray. Pat the scone dough in the bottom of the cake pan.  

  6. Turn onto parchment paper on a cookie sheet.  Use a knife to slice into even pie shaped scones. You can make them any size or shape you'd like.  I like to slice the dough into 8 even pieces.  

  7. Separate the scones a little on the baking sheet.  Brush the scones with milk and sprinkle with sugar.  

  8. Bake at 425 for 15-18 minutes or until golden brown

  9. In a small mixing bowl, add the powdered sugar.  Add 2 tablespoons of the lemon juice.  Add up to 1 tablespoon more of the lemon juice to reach the desired consistency. 

  10. Drizzle the hot scones with the lemon glaze. Let the Lemon Blueberry Cream Scones cool for about 5 minutes. Enjoy!!

Lemon Blueberry scone with lemon glaze

 

 

The Most Amazing Strawberry Cream Scone Recipe

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The most amazing strawberry cream scone recipe is made with simple ingredients and is delicious every time!

This Strawberry Scone recipe is made with simple ingredients and delicious every time! thecarefreekitchen.com

 

You only need a few simple ingredients for this recipe.  Flour, butter, cream, baking powder, sugar and salt are the base for this recipe.  You can add blueberries and lemon zest, or strawberry jam and fresh strawberries for my rendition of strawberry cream scones, so delicious! It would also go perfectly with this incredible Sweet Potato Egg Casserole.  You can find the recipe here.

This Strawberry Scone recipe is made with simple ingredients and delicious every time! thecarefreekitchen.com

 

This Strawberry Scone recipe is made with simple ingredients and delicious every time! thecarefreekitchen.com

 

Tips for making the most amazing cream scone recipe:

  • Use a food processor to mix the butter into the dry ingredients (It cuts the butter into small pieces so the flour stays nice and fluffy
  • You can use any brand of strawberry jam.  I didn’t have any this time but freezer jam would have been amazing!
This Strawberry Scone recipe is made with simple ingredients and delicious every time! thecarefreekitchen.com
Print
Strawberry Cream Scones
Prep Time
10 mins
Cook Time
30 mins
resting time
10 mins
Total Time
40 mins
 

This Strawberry Scone recipe is made with simple ingredients and delicious every time! They're perfect for any holiday brunch or after school snack!

Course: Breakfast
Cuisine: American
Servings: 8 people
Author: The Carefree Kitchen
Ingredients
  • 2 Cups Flour (All Purpose)
  • 3 Tbls Sugar (granulated)
  • 1 Tbls Baking Powder
  • 1/2 tsp Salt
  • 5 Tbls Butter, cold, cut into 1 tablespoon pieces
  • 1 Cup Cream
  • 1/4 Cup Strawberry Jam
  • 2/3 Cup Fresh Strawberries (Cut into 1/3" pieces)
  • 2 Cups Powdered Sugar
  • 1/3 Cup Lemon Juice
Instructions

  1. Preheat oven to 425 degrees. 

  2. In a food processor, mix together the flour, granulated sugar, baking powder, and salt. Add 5 tablespoons of butter and pulse the food processor until the butter is in small pieces and the flour resembles cornmeal.  It should be under 10 pulses.

  3. In a medium size mixing bowl, combine the cream and the strawberry jam.  Mix.  

  4. Dump the butte and flour mixture in a large mixing bowl and add the jam and cream mixture with the fresh diced strawberries. Fold ingredients over with a spatula until combined.  Do not over mix.  

  5. spread a little flour onto your counter and shape the dough into a circle, 10 inches or so.  Use a large knife and cut into 8 or 10 pie shaped pieces.

  6. Transfer the scones to a baking sheet and bake in a 425 oven for about 30 minutes or until golden brown.  

  7. While the scones are cooking, mix the powdered sugar and lemon juice in a bowl and mix well.  

  8. When the scones are out of the oven, drizzle the lemon glaze on the scones.  Let the scones cool just a bit before eating so they don't fall apart. Enjoy!

This Strawberry Scone recipe is made with simple ingredients and delicious every time! thecarefreekitchen.com

These strawberry scones are a crowd favorite, perfect for any brunch or afternoon snack!

Easy Coconut French Toast Bake

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Easy Coconut French Toast Bake is perfect for breakfast, brunch or a special holiday! It’s an easy dish for a large crowd and can be prepared ahead of time! It goes perfectly with Coconut Syrup too!

Coconut french toast bake is an delicious way to start any breakfast or holiday brunch. It has layers of chewy french bread, coconut and a delicious nut crumb topping. Incredible!

 

This french toast bake is a delicious way to celebrate any occasion.  You’ll love the chewy french bread, coconut, and delicious crumb topping.

 

If you’re looking for an egg dish to go with the coconut french toast bake, my Sweet Potato Casserole is a perfect pair.  If you have a house full of coconut lovers, try my coconut syrup with this too.

 

Coconut french toast bake is a delicious way to start any breakfast or holiday brunch. It has layers of chewy french bread, coconut and a delicious nut crumb topping. Incredible!

 

The crumb topping is super easy to make.  Just throw a few ingredients into a food processor and wa-laaa!

 

Coconut french toast bake is a delicious way to start any breakfast or holiday brunch. It has layers of chewy french bread, coconut and a delicious nut crumb topping. Incredible!

 

Tips for Making Easy Coconut French Toast Bake:

  • I used French Bread but Texas toast works great too.
  • You can make this the night before, I would wait until right before you bake it to add the crumb topping.
  • You can add any kind of berry, whipped cream or just about any kind of syrup would be amazing!

 

This easy coconut french toast bake is a perfect addition to any breakfast or holiday brunch.
Print
Easy Coconut French Toast Bake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This easy coconut french toast bake is a perfect addition to any breakfast or holiday brunch. 

Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 300 kcal
Author: Jill Baird
Ingredients
  • 1 loaf French Bread
  • 4 large Eggs
  • 1 Cup Milk or half and half
  • 1/4 tsp Nutmeg
  • 1/2 Cup Coconut (flakes)
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Butter (melted)
Crumb Topping
  • 1/2 Cup Pecans
  • 1/2 Cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
Instructions

  1. Spray a 9" by 13" pan with non-stick baking spray.  Preheat oven to 350 degrees.

  2. In a large bowl, mix your eggs, milk, and  nutmeg.  Whisk.


  3. In a separate bowl, mix together the melted butter and the brown sugar.  Pour this mixture into the bottom of the 9" by 13' baking dish. (This will give the french toast a chewy and sweet crust on the bottom)  Arrange 1" thick sliced french bread into the bottom of the baking dish.

  4. Sprinkle the coconut flakes on the french bread, pour the egg and milk mixture onto the french bread. 

Crumb Topping

  1. In a food processor, ad the pecans, brown sugar, cinnamon, and salt.  Pulse until the nuts are chopped to desired size. 

  2. Sprinkle crumb topping onto the french toast and bake for 30 minutes or until golden brown.  

  3. This recipe can be made ahead of time or baked right away.  If you plan to make it ahead of time, don't add the crumb topping until you are ready to bake it. Enjoy!