BREAKFAST & BRUNCH Archives

Breakfast Toast is the Best Way To Start Your Day!

Leave a Comment / BREAKFAST & BRUNCH / Recipes, Tapas

These easy-to-make breakfast toasts are perfect for a quick weekday breakfast or a lazy Saturday morning brunch! If you’re still messing around with butter and jam, it’s time you kicked it up a notch and tried one of these fun breakfast toasts.

What I love about breakfast toast is that it’s so versatile. You can mix and match spreads and toppings based on what you have on hand. If you’re feeding a crowd, you can serve these up buffet style and let folks make their own versions.

Building The Perfect Breakfast Toast

You need three good layers for your breakfast toast and then a few finishing touches to turn your morning breakfast into a foodie feast.

Your Canvas: You need a good slice of sourdough, it’s hearty enough to stand up to all the fixins’ and the flavor is mild enough to go with just about anything. Other good choices here would be a hearty Italian loaf or ciabatta. Brioche or challah bread are too soft to do the job right.

Your Base: What are you in the mood for, sweet or savory? The base will determine the direction you go with your toppings. The spreads I love to use are goat cheese, avocado mash or almond butter. Goat cheese and avocado are very versatile, and almond butter is so good with fruit!

Toppings: Once you’ve got your base figured out, we’re ready to build! Goat cheese is perfect with berries or smoked salmon. And, avocado mash is delicious with goat cheese, smoked salmon or a fried egg. Almond toast is great with sliced bananas or berries.

Three Toast Combos to Try

Avocado, Goat Cheese and Arugula

I first tried this combo at a local spot in Midtown Miami called La Toast Avocado Bar. It was so good I had to try it at home! It’s so easy and the flavors work so well together. You start with the avocado mash and then top with the arugula, crumbled goat cheese, walnuts and, what really makes this shine, a drizzle of honey. This last ingredient was unexpected when I first tried this toast. I would not have thought to pair honey with avocados, but it was so good that now I add honey to all my breakfast toasts. You need a little golden sweetness in your life, especially in the morning!

Goat Cheese, Smoked Salmon and Fried Capers

This little toast is actually a tapas dish at Bulla Gastrobar, a local tapas restaurant in Miami. Their version had a thick layer of goat cheese on a French baguette, topped with smoked salmon, fried capers and honey. Fried capers sounds like a lot to do in the morning, but it’s super easy and quick to make, you can do it even before you’ve had your first cup of coffee.

Almond Butter Toast with Berries

This is the simplest one to make and the one I have most often. Just top your thick slice of sourdough with a generous spread of almond butter and then add fresh berries, almonds and honey. Nothing can go wrong the rest of the day after this toast! Go to recipe –>

Breakfast is the most important meal of the day, so don’t skip it. Treat yourself to a thick slice with your favorite toppings and a good, strong coffee. Sit down and savor the moment before your day gets started… it will make your day!

Avocado, Goat Cheese and Arugula

Author: Sandi Abbott
Prep Time: 15
Cook Time: 5
Total Time: 20 minutes
Yield: 4 1x
Category: breakfast
Method: toasting

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Description

This avocado toast is a complete meal! Topped with arugula, goat cheese, walnuts and honey, it’s got lots of protein, healthy fats, and just a drizzle of sweetness to make your morning perfect!

Ingredients

Scale

4 slices of sourdough or hearty Italian bread, about 1⁄2 inch thick

2 Haas avocados, peeled and mashed

1⁄4 cup walnuts

2 tablespoons honey

2 cups arugula

2 ounces goat cheese, room temperature

2 teaspoons olive oil

1⁄2 teaspoon salt

1⁄2 teaspoon black pepper (a few twists of a pepper mill)

Instructions

Prep

Peel the avocado and chop into pieces, add 1⁄4 salt, 1⁄4 teaspoon black pepper, and mash with a fork.

Toss the arugula with the olive oil and the remaining salt and black pepper.

Chop the walnuts.

Toast the bread.

Assembly

Spread a quarter of the avocado mash, top with a quarter of the arugula, sprinkle 1 tablespoon of the walnuts and drizzle with honey.

Notes

I like to use sourdough, but other good breads to use would be ciabatta, hearty Itallian, French baguette, multi-grain.

Keywords: best avocado toast, avocado toast ideas, toast for breakfast, brunch toast, breakfast toast

Goat Cheese, Smoked Salmon and Fried Capers

Author: Sandi Abbott
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Category: breakfast
Method: toast, fry

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Description

This toast is super easy to make and so deliciously different. The goat cheese is a great complement to the smoked salmon and the fried capers and honey add contrast and depth. It’s a nice twist to the traditional bagel and lox version and it’s quick and easy for a lazy Sunday morning.

Ingredients

Scale

4 slices of sourdough or hearty Italian bread, about 1⁄2 inch thick

4 ounces goat cheese, room temperature

4 ounces smoked salmon

2 tablespoons honey

2 tablespoon capers, drained

2 tablespoon olive oil

Instructions

Prep

Heat the olive oil, toss in the capers and fry for about a minute (maybe less). Stir the goat cheese to a spreadable consistency. If you were not able to bring the goat cheese to room temperature, microwave for 30 seconds to soften it first.

Toast the bread.

Assembly

Spread each slice with one ounce of goat cheese, one ounce of smoked salmon, 1⁄2 tablespoon of capers, drizzle with honey.

Keywords: breakfast toast, brunch toast, smoked salmon toast, breakfast toast recipes, toast for breakfast

Almond Butter Toast with Berries

Author: Sandi Abbott
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 4 1x
Category: breakfast
Method: toast

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Description

This almond butter brunch toast nutritious and delicious, and takes just a few minutes to make! We used blackberries in our version, but you can use different berries or even swap the berries for a banana. Try it for a delicious start to your day!

Ingredients

Scale

4 slices of sourdough or hearty Italian bread, about 1⁄2 inch thick

8 tablespoons almond butter

2 tablespoons honey

1⁄4 cup walnuts, chopped

1 cup blackberries

Instructions

Toast the bread. Spread 2 tablespoons of almond butter on each slice, sprinkle with 1⁄4 cup blackberries, one tablespoon of chopped walnuts, drizzle with honey.

Keywords: toast for breakfast, breakfast toasts, almond toast, brunch toast, breakfast toast, breakfast toast recipes, almond butter toast

Pan Con Tomate Is An Easy Spanish Tapas

Leave a Comment / APPETIZERS, BREAKFAST & BRUNCH, CUBAN, VEGETARIAN / Recipes, Tapas

Pan Con Tomate is a very traditional Spanish tapas that is deceptively simple and so, so amazing! I must confess that I just recently tried this, although it’s something my mom loves and has told me about literally for decades. It just seemed too simple to be a “thing.” But I stand so, so corrected!

Pan Con Tomate is basically bread with tomato… see what I mean? It sounds so basic, so meh. But don’t dismiss it until you’ve tried it!! It’s similar in taste to Italian bruschetta but simpler, more subtle, and a great complement to a Tabla Mixta (cheese and charcuterie board). You can eat it on its own or pile on some cheese and Spanish ham.

I tried Pan Con Tomate for the first time at Bulla Gastrobar, one of my favorite tapas bars in Miami. We ordered a Tabla Mixta and an order of Pan Con Tomate to go with it. And sangria, of course! I devoured it. I just couldn’t wait to make it at home and show it to you!!

Super Easy Recipe

This requires no cooking and can really be done with just four basic ingredients in ten minutes tops. The tomato topping is literally grated tomato with a bit of salt and pepper. That’s it! Here are the steps:

Cut the baguette loaf into 3-4 pieces crosswise and then split each piece in half, like you would for a sandwich. Or you can cut it into thin diagonal slices, similar to crostini.
Brush a little olive oil on the bread and toast it.
Cut a tomato in half and gently squeeze to remove most of the seeds. Then grate each half into a bowl using a box grater. Add a little salt and pepper.
Cut a garlic clove in half and rub it on the toasted bread.
Spread a layer of the grated tomato on top of the garlic-rubbed toast.
Drizzle with a bit of olive oil.
Pile on extra toppings if you’re so inclined.
Daintily devour it with wine or sangria.

Easy to make and easy to make it disappear!

Quality Ingredients Go Into This Pan Con Tomate Recipe

The beauty of this Spanish tapas dish is that it’s so very simple to make. But for this Pan Con Tomate tapas to shine and be all it’s meant to be, you need quality ingredients to build it. Here’s what you need:

Loaf of Bread – You need a good quality loaf of French bread or Ciabatta for this Pan Con Tomate recipe. I used a baguette loaf from a great local baker – shout out to Zak the Baker bread, available at my local Whole Foods.

Tomato – You want a nice, firm, vine-ripened tomato for this. I tried an heirloom tomato, thinking that would be best, but I found it not as good as the vine-ripened tomatoes.

Garlic – make sure to use fresh, fresh garlic! I tried this recipe with some poor little leftover garlic cloves the first time I made the Pan Con Tomate, and the garlic flavor was not strong enough.

Olive Oil – You need a drizzle of good quality olive oil. It brightens things up and adds just the right notes. Has to be olive oil.

Prosciutto – This is optional, but I highly recommend it! The traditional ham to use for this is Spanish Iberico Ham or Serrano Ham. But me and my peeps really love prosciutto, so I used that instead.

Manchego Cheese – Again, totally optional, but a great addition.

This is the perfect, easy start to a lovely meal or tapas party. Or a great way to get date night off to the right track ?

Try it with a pitcher of red wine sangria… now you’re talkin’!

I must admit I can be such a brat! For years my mom would gush about how good Pan Con Tomate (bread with tomato) was. And how she grew up eating Pan Con Aguacate (bread with avocado – aka avocado toast), and I would roll my eyes and refuse to try them.

When I was growing up and hearing about these dishes, it sounded so ethnic. It was stuff old Cubans ate, but not for young Americans. I just wanted to be American and eat hamburgers and apple pie. I suppose every immigrant child goes through a phase like this as they try to assimilate and fit in with other kids.

Now the joke’s on me, because everybody loves avo toast and my trendy tapas bar serves Pan Con Tomate. I really should have listened to my mother. ?

Pan Con Tomate Is An Easy Spanish Tapas

Author: Sandi Abbott
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 8 1x
Category: appetizers
Method: toast
Cuisine: spanish

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Description

This simple and delicious Pan Con Tomate is a traditional tapas recipe that’s super quick and easy to make. It requires no cooking and can be done with just four basic ingredients in ten minutes tops. Try it with a little prosciutto, wine and cheese. You’ll love, love it!

Ingredients

Scale

Loaf of French baguette bread

1 garlic clove

¼ cup olive oil, more or less (I usually don’t measure this, just drizzle as I see fit 😉

3 vine-ripened tomatoes

Salt and pepper

Instructions

Cut the baguette loaf into 3-4 pieces crosswise and then split each piece in half, like you would for a sandwich. Or you can cut it into thin diagonal slices similar to crostini.
Brush a little olive oil on the cut sides of the bread and toast it.
Cut the tomatoes in half and gently squeeze to remove most of the seeds. Then grate each half into a bowl using a box grater affiliate link. Add a little salt and pepper to taste.
Cut the garlic clove in half and rub it on the cut sides of the toasted bread
Spread a layer of the grated tomato on top of the garlic-rubbed toast
Drizzle with a bit of olive oil
Cut into smaller pieces if desired
Optional: top with Iberico ham or prosciutto

Notes

Serve with cheese and charcuterie board.

Calorie count does not include ham.

Nutrition

Serving Size: slice

Keywords: Pan Con Tomate, Pan con tomate recipe, spanish tapas, traditional spanish tapas

Super Easy Shortcake Recipe With Strawberry, Guava and Maria Crackers

Leave a Comment / BREAKFAST & BRUNCH, CUBAN, DESSERTS / Recipes

This easy shortcake recipe is my favorite! If you love strawberry shortcake, but don’t always want to make the shortbread part, this recipe was made for you. I used Maria Crackers that soften overnight, just like in an icebox cake. And the flavors! This shortcake recipe combines strawberries and guava, two flavors that work so well with whipped cream. It’s also very pretty and can be dressed up in so many ways!

Strawberry Shortcake Icebox Cake

I almost called this recipe an icebox cake, because that’s pretty much what makes this Maria Crackers and whipped cream dessert work. But my main motivation was to make an easy shortcake recipe. So, I used the idea of an icebox cake and adapted it to make mini shortcakes topped with strawberries and guava marmalade. They look so pretty and remind me of a naked cake with the layers exposed.

Maria Cracker Layers

I grew up eating these sweet Maria Crackers that are a lot like a graham cracker, just thinner and little more delicate looking, which works for this recipe. Just like in an icebox cake made with chocolate wafers, the cookie softens when it’s layered with the whipped cream and becomes a thin cake.

The flavor of the Maria Crackers is subtle and complements the guava and strawberries. In fact, Maria Crackers with cream cheese and guava is a popular Cuban snack. That’s why the flavors work so well in this recipe. I just swapped the cream cheese for whipped cream and added strawberries.

I don’t know if you’ve noticed, but I’ve been on a Maria Crackers desserts binge. This is my third Maria Cracker recipe this week! You’ve got to check out the Dulce de Leche S’mores and Homemade Ice Cream Sandwiches.

You should be able to find Maria Crackers where other crackers are sold in your local grocery store. If not, you can buy them online (affiliate link).

Guava Marmalade Enhances The Strawberries In this Cake

Strawberry shortcake is really good on its own. Whipped cream, cake and strawberries is such a classic! But the guava marmalade kicks it up a notch, as they say. Guava intensifies the strawberry flavors and adds a little sweetness. I don’t add too much sugar to the whipped cream, so the cake is not overly sweet.

Guava marmalade is sold in cans, and you should be able to find it with the canned fruits or the international section of your local grocery store. If you can’t find it, you may be able to buy it online. You can also make it by melting guava paste with a splash of water. If you want to see how to do this, check out my Guava Bars Masa Real recipe.

Your Basic Strawberry Shortcake

I like to keep the base of the shortcake simple. Just Maria Crackers and whipped cream. It looks very pretty this way and that gives you the option to dress it with different fruits. Of course, strawberries are perfect on this cake. But you can also try it with mixed berries, mango, pineapple or nectarines. You can also use different compotes, like cherries.

There’s another reason why I like to keep the cake base simple. Because the cake has to sit overnight to give the Maria Crackers a chance to soften, you don’t want to add the fruits or the compotes too early. The fruit will lose its freshness and look a little wilted. So it’s best to let the cake soften before topping.

How To Keep The Layers Straight

The first time I made this dessert, I ended up with leaning shortcake towers. You need to gently press the layers together and make sure each layer is even so they will set in a straight little stack. Also, 3-4 layers is best to keep your stacks from leaning. This recipe yields either 5 shortcakes with 4 layers of whipped cream or 6 shortcakes with 3 layers of whipped cream.

My son taught me a simple technique for making these stacks with a cellophane cake collar. You cut the sleeves to fit the circumference of the Maria Cracker and tape the ends together. Then you layer the crackers and whipped cream in the collar and gently press down on each layer to make sure the whipped cream layer is level.

If you don’t have or want to buy cellophane cake sleeves, you can still accomplish a straight stack. You just need to gently press the stack and fill in the gaps by running your finger around the cracker and evening out the whipped cream. Make sure it’s level before you add the next layer. Also, end with a cracker layer… and don’t add whipped cream to the top layer. You’ll add the whipped cream and fruit at the end, so the top layer looks fresh and beautiful.

Three Strawberry Toppings

What I love about this easy shortcake recipe is that you can top the shortcake different ways. The main cake is just whipped cream and Maria Crackers. But you can dress up the strawberries in different ways, to suit your tastes. Here’s three ways to go with strawberries.

Fresh sliced strawberry on top of a whipped cream cloud with a drizzle of guava marmalade. This is simple to make and tastes so extra 😉
Add a sprinkle of sugar and a splash of Cointreau to sliced strawberries. Then, layer the berries on top of a little mound of whipped cream and drizzle the guava marmalade. I really like the flavor of the orange liqueur with the guava and strawberries!
Make a simple compote with strawberries, guava and Cointreau. I’m partial to the compote because the flavor burst is intense but remains balanced by the whipped cream.

However you decide to top these cute little shortcakes, you’ll end up with a very elegant little shortcake that’s easy to make and super yummy! The perfect summer dessert for any occasion!

Super Easy Shortcake Recipe Made With Strawberry, Guava and Maria Crackers

Author: Sandi Abbott
Prep Time: 25
Total Time: 25 minutes
Yield: 5-6 1x
Category: desserts
Method: no bake
Cuisine: american

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Description

This easy shortcake recipe is made with Maria Crackers, guava marmalade, and strawberries. The little shortcakes are elegant, unique and delicious!

Ingredients

Scale

Strawberry and Guava Compote

1 cup sliced strawberries
1 tablespoon granulated sugar
2 tablespoons guava marmalade
1 tablespoon Cointreau Liqueur
Pinch salt

Whipped Cream

2 cups heavy whipping cream
2 tablespoons granulated sugar
2 teaspoons vanilla (vanilla paste is preferred)
Pinch salt

20 Maria Crackers

Kitchen tool or glassware that’s narrower than the Maria Cracker that you can use to gently press down the Maria Cracker (I used a stemmed wineglass). This is only if you’re using the cellophane cake collar affiliate link.

Instructions

Strawberry and Guava Compote

Slice off the caps and thinly slice the strawberries lengthwise.
Heat up a stainless steel or cast iron skillet over medium high heat. Once heated, add the strawberries.
Add a pinch of salt and a tablespoon of sugar. Cook for about 2 minutes. The water released by the strawberries and the sugar will start to form a syrup.
Add the Cointreau and the guava marmalade. Cook until the syrup gets thick, another 2-3 minutes. Remove from heat and let it cool. If you want, you can place in the refrigerator to speed up the cooling.

Whipped Cream

Place the bowl and the whip attachment in the freezer for a few minutes. This will make it easier to make the whipped cream.
Once it’s very cold, remove from the freezer and add the whipping cream. Start to beat on high and while it’s beating, add two tablespoons of granulated sugar and two teaspoons of vanilla paste. Beat until stiff peaks form, about 2 1/2 to 3 minutes.
You need the whipping cream to be stiff to hold the layers in place. If the cream is too soft, the layers will slide and the shortcake stack will be slanted.

Shortcake Stack:

Take the cellophane cake collar affiliate link and roll it into a tube to the same circumference as the Maria Cracker. Tape the ends to form a cylinder.
Place a Maria Cracker on the bottom of the cylinder, add two tablespoons of whipped cream. Place another Maria Cracker on top and use the wineglass or other narrow tool to gently and evenly press down on the cracker until there’s no air between the cracker layers and the whipped cream is evenly distributed.
If you don’t have the cake collar, you can gently press the layers evenly and run your finger around the edge to redistribute the whipped cream evenly. Fill in any gaps with a little extra whipped cream.
Repeat twice if you want 3 layers of whipped cream. End with a Maria Cracker as the top layer. You can also add a fourth layer of whipped cream. In that case, the yield will be five cakes, instead of six.
If you’re using the sleeve, you’ll remove the sleeve by gently pressing down on the cracker stack (to keep the layers together, pull the plastic cake liner sleeve up and off). But be careful, if you press too hard, you’ll mess up the stack once the collar is off.
Place the stacks in a covered container in an even layer. Refrigerator 4 hours or overnight.
Reserved the remaining whipped cream for serving.

Just Before Serving

Add a tablespoon or two of whipped cream on top and add with the compote over the cream. Use a dessert spoon to make a slight indent in the whipping cream, so the compote remains mostly in place. It’s OK to have a little bit drizzling down the side. Actually, it’s even better that way.

Equipment

Cellophane Cake Collar

Buy Now →

Notes

This recipe yields 6 shortcakes with 3 layers of whipped cream. If you want to build a taller shortcake stack, the yield will be 5 shortcakes with 4 layers of whipped cream.

Topping Options: If you don’t want to make the compote, you can top the shortcakes with sliced strawberries and a drizzle of guava marmalade. Or, you can add a tablespoon or sugar and a tablespoon of Cointreau and mix. Then, top the cakes with whipped cream and the strawberries in the syrup.

Garnish with extra strawberries and a mint leaf. Also, add some blueberries along with the strawberries for the 4th of July.

Nutrition

Serving Size: 6

Keywords: Strawberry icebox cake, Easy shortcake recipe, Icebox cake recipe, Strawberry shortcake icebox cake, Strawberry icebox cake recipe, strawberry shortcake, strawberry icebox cake

Apple Pie Smoothie Tastes Like Good For You Dessert!

1 Comment / BREAKFAST & BRUNCH, DRINKS / Recipes

I just love Apple Pie Smoothies! It’s like having dessert for breakfast without the guilt trip. This smoothie hits all the right flavor notes, and it’s filled with yummy goodness. You know when you really love to eat something, you take that slight pause to anticipate the first bite? That’s how it is with me and this apple and banana smoothie that tastes like my favorite pie. But in this case, it’s a sip, not a bite.

You can taste the apple and cinnamon you expect, and the banana adds a touch of sweetness without adding sugar. I also love the cold creaminess of the yogurt that reminds me of the melting scoop of ice cream that crowns apple pie a la mode. The almond butter flavor and oats remind you of the apple pie crust. All these flavors come together for a homey, delicious apple pie smoothie treat that’s good for you, too.

Why This Is The Best Apple and Banana Smoothie I’ve Tasted

This apple pie smoothie has a sweet flavor and a great smoothie consistency. That’s not usually the case because apples tend to be grainy and not as smooth as other fruits when blended. To counter that, I’ve tried many apple pie smoothies with the right flavor notes that didn’t have much body. They were a tasty breakfast drink more than a smoothie.

So, I tried a few things to make the smoothie creamier. I blended in some ice, but that just watered down the flavor and made it icy. I replaced half the milk with yogurt, which helped, but it was still watery. Oat flour added a little more bulk but not enough to really feel like a smoothie. I even tried adding flaxseed meal which is a great binder. But that didn’t do it for me either.

Next, I used frozen bananas, instead of adding ice cubes, because frozen fruit makes smoothies frothy without watering down the flavor. But that really wasn’t enough. In the end, what worked was freezing the apple chunks. That gave this smoothie all the flavor and body to make it one of my favorites!

The Right Mix of Ingredients

So, the mix of ingredients that made for the best flavor and texture are frozen apple chunks and banana slices, yogurt, almond milk, almond butter, oats, and cinnamon. I think the banana adds enough sweetness, but you can add a little honey or Stevia if you want it sweeter.

I like to use Granny Smith apples for this apple and banana smoothie, but you can use whatever apples you like. Granny Smith apples give this smoothie a refreshing, tart taste. Other apples will deliver a sweeter taste. So if you’ve got a sweet tooth, you may want to go for that.

Add the milk and yogurt first to make it easier to blend the frozen fruit chunks. I used a teaspoon of cinnamon since that’s more likely to be in your pantry. But you can use pumpkin pie spice if you have that.

Enjoy this healthy apple pie smoothie that tastes like you’re having dessert for breakfast. Which, by the way, you can totally do if you’re a grown-up unless your kids are watching ;-P

I love Apple Pie. It’s one of my favorite desserts that’s not chocolate. The funny thing is that I loved this pie even before I tasted it. Just the phrase “as American as apple pie” made me love it. Because as a child of Cuban exiles, I very much wanted to feel American. It turns out that I love fruit desserts and crust, so I loved apple pie even more once I got to taste it!

But that’s the thing about flavors. They can take you back to a memory or bring you into a new culture. That’s one of the reasons we love to try local foods when we travel. Enjoying local foods is one of the best ways to immerse ourselves in a culture.

As I share my favorite Cuban recipes for this blog, I want you to also get a sense of my culture and traditions. I want to pass down my experience as a Cuban and give you a taste for Cuba with a bowl black beans or picadillo.

This is funny considering that all I wanted growing up was to be American, not Cuban. But now that I am an American, I understand that there’s room for my Cuban side too. And I’m grateful for all the newly minted Americans that have shared the culture of their parents and grandparents with us. It’s no wonder they refer to America as a melting pot. The cuisines of our countries of origin meld together to create a new flavor that is new, different, and yet reminiscent of where we’ve come… a dish entirely all-American.

Apple Pie Smoothie Tastes Like Good For You Dessert!

5 from 1 reviews

Author: Sandi Abbott
Prep Time: 5
Total Time: 5 minutes
Yield: 1 1x
Category: Breakfast
Method: Blender
Cuisine: American

Print Recipe

Description

This is Apple Pie Smoothie is refreshing, nutritious and tastes just like apple pie a la mode, but without the sugar and guilt trip!

Ingredients

Scale

1 Granny Smith apple, cut into half-inch chunks and frozen

Half a frozen banana, sliced

½ cup almond milk

½ cup Greek yogurt

1 teaspoon cinnamon (or pumpkin pie spice)

1 teaspoon vanilla

2 tablespoons dry oats

1 tablespoon almond butter

Instructions

Add the ingredients to a blender, starting with the milk and yogurt. Blend until smooth and enjoy!

Notes

I like the tartness of the Granny Smith apple. But if you want this smoothie to be sweeter, you can try a sweeter apple or a little stevia or honey.

If you want to reduce the calorie count, you can omit the banana and reduce the whole milk yogurt to 1/4 cup or switch to low-fat yogurt instead. That will shave about 122 calories bringing your total calories to 339. And it will still be frothy, tasty and filling.

Keywords: apple pie smoothie, appple and banana smoothie, green apple smoothie, apple cinnamon smoothie

Quick and Easy Brunch Menu for Eight

Leave a Comment / BREAKFAST & BRUNCH, MENUS / Recipes

Let’s do brunch together! I have the perfect brunch menu for you. It’s easy and quick to put together and features brunch favorites like smoked salmon and egg casserole with just a little Cuban twist.

While I love a great restaurant brunch, it’s so much nicer when you have brunch at home. To begin with, there is no waiting, no noisy, crowded spaces, and you can really take your time. And with my easy brunch menu, you can put together an impressive spread in under an hour. Because almost all the prep work is done the day before.

Brunch Menu Ideas With A Cuban Twist

You’re probably wondering if Cubans even do brunch. Of course, we do. We run on Cuban time, especially on the weekends. So by the time we get up and get ready for breakfast, it’s already brunch time!!

So here’s my quick and easy brunch menu that’s perfect for Easter, Mother’s Day, or any lazy Sunday.

Smoked Salmon Avocado Toast
Spanish Chorizo Egg Omelet
Chery Tomato Salad
Guava Bars
Mango Mimosa
Café con Leche

Smoked Salmon Avocado Toast

Certainly, avocado toast has become really popular, but it’s always been a Cuban thing. It’s served on Cuban bread with olive oil and garlic. My version includes smoked salmon… a brunch classic, and one of my favorite breakfasts.

This salmon avocado toast is easy to make and looks so impressive on your brunch table. Crostini is piled high with avocado slices and smoked salmon and dressed in a lemon, caper, and cilantro gremolata. The dish comes together quickly, and it’s so, so tasty.

Here’s my Smoked Salmon Avocado Toast recipe.

Chorizo Egg Casserole

I love this chorizo egg casserole because it tastes just like a Spanish omelet without all the work. You prepare the egg casserole the night before and just pop it in the oven in the morning. Basically, this recipe is a Cuban version of a traditional Sausage egg and hashbrown casserole. Instead of breakfast sausage, I used chorizo and a few Latin ingredients like Manchego cheese, and smoked paprika. Cubans especially love chorizo and use it on many dishes, including omelets, pastries, soups, and stews.

Here’s my Chorizo Egg Casserole recipe.

Guava Bars

Guava bars are made with layers of buttery dough and guava paste. This popular Cuban pastry is delicious for breakfast or as a dessert with coffee. Cubans love guava paste and use it pastelitos and often eat it on Cuban crackers paired with cream cheese. Another great thing about this recipe is that it’s quick and easy to make and can be baked the day before, so you have even less to do on brunch day.

Here’s my Cuban Guava Bars recipe.

Cherry Tomato Salad 

This quick little side dish will add more veggies to your spread. You can serve it as a side salad with the egg casserole, or you can spoon it on top of French bread and serve it as bruschetta alongside the avocado toast. I don’t use a recipe for this. I just mix the ingredients to taste. Here’s your starting point:

2 pints of cherry tomatoes (preferably mixed medley)
4 garlic cloves, crushed
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoon slivered basil leaves
Salt and pepper to taste

First cut the tomatoes in halves or quarters, then mix in the rest of the ingredients. Adjust seasonings to taste. I like to chiffonade the basil, which is easy to do. To do this, just stack the leaves and then roll them together as you would a cigarette. Then cut crosswise to make ribbons. Here’s a quick video on how to do it.

Mango Mimosa

Of course, no brunch menu would be complete without bottomless mimosas! Instead of using orange juice, mix in a bit of mango nectar. I like my mimosas weak, so I tend to use half champagne and half nectar. But you can adjust to whatever strength you want. If I make mine too strong, I turn into tipsy mom and then have to take a nap for the rest of the afternoon!

Cuban Coffee

Finish off your meal with a bit of Cafecito! Cuban coffee can be served as an espresso or mixed with milk to make a cortadito (half espresso and half milk) or a café con Leche (Cuban latte). Here’s my recipe on how to make Cuban coffee.

There you have it, a quick and easy brunch menu inspired by my favorite Cuban flavors. So now you can sleep in and still get brunch on the table in no time.

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Make brunch even easier with this Brunch Menu e-book that includes an easy-to-make brunch menu, complete with a shopping list and all the recipes you need. Download the book and let’s get cooking!

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Spanish Chorizo Egg Casserole Is So Spicy Good

Leave a Comment / BAKING, BREAKFAST & BRUNCH, POTLUCK / Chorizo, Recipes

This Spanish-style chorizo egg casserole is my all-time favorite brunch recipe. It’s my Cuban take on a traditional sausage, egg, and hashbrown casserole, filled with chorizo, Manchego cheese, and paprika. It tastes just like a Spanish Omelet (aka Spanish Tortilla) without all the fuss.

You mix all the ingredients the night before and refrigerate overnight. In the morning, just pop it in the oven. What comes out is very close to the chorizo omelets from my favorite Spanish bakery in Miami.

Don’t get me wrong, Spanish Tortilla is a very simple dish, but it takes time and practice to get it right. This brunch casserole recipe delivers a similar taste with much less work.

My Brunch Hero

Can I just say how much I love egg casseroles? They make brunch so very easy and breezy! Especially if you’re the one putting it together in the morning. Who wants to get cooking before you’ve had your second cup of coffee? Not me 😛

So this is where my tortilla egg casserole made with chorizo can save the day for you and those who live with you. You can get the work done the night before and then just pop it in the oven after you’ve poured your coffee. It all so civilized!

Easy And Hearty Brunch Casserole Recipe

This chorizo egg casserole is easy to make and can feed eight as a main dish and even more if you have other brunch dishes on the menu. I’ve served it as the main dish with an heirloom tomato salad and sourdough bread on the side. Super simple and filling!

With its bold Spanish flavors and hearty potato base, it stands out from a crowd. And I should know. I went through a season when I made egg casseroles just about every week for my church’s Sunday breakfast. So, I got the chance to try quite a few varieties. The egg and hashbrown breakfast casserole was the most popular.  

Chorizo Is The Star Ingredient

The key ingredient in this recipe is Spanish chorizo which is fully cured and flavored with smoked paprika. Cubans love chorizo and use it often in pastries, omelets, scrambled eggs, soups, stews and paella. It’s also really great sliced on pizza or on a charcuterie board. Spanish chorizo is most commonly sold in links, but there are a few brands that offer ground Spanish chorizo.

If you can’t find it ground, you can buy the links and chop it. Don’t replace Spanish chorizo with the Mexican version, as they are very different. Mexican chorizo is flavored with chili peppers and sold uncooked. To learn more about Spanish chorizo, check out this great article from Epicurious.

Getting It Ready The Night Before 

If you were making a Spanish Omelet, you would need to cut the potatoes, and slow cook them until they’re tender. And then there’s the flipping of the tortilla, which is honestly the most challenging part of making the omelet.

With this brunch casserole recipe, you don’t need to peel or cut potatoes. Instead, you use frozen hashbrown potatoes. And the chorizo is already cooked, so you just need to saute it for a few minutes to render the fat.

The hardest part is cutting and sauteing the onions and shredding the cheese (Manchego doesn’t come pre-shredded). If the cheese is a deal-breaker, you can use shredded Monterrey Jack instead. But I must say Manchego cheese is easy to shred compared to cheddar or mozzarella.

‘Splaining The Spanish Omelet

I started this post by saying that my chorizo egg casserole tastes like Spanish Omelet. I just want to make sure you have a clear picture of what I mean. Because calling a Spanish Tortilla an omelet just doesn’t do it justice. Omelets are made with 2-3 eggs, filled with some goodies, and then folded in half. They are usually made to order for one person, maybe two.

The Spanish omelet is so much more than that. It can feed 6-8 people and is piled high with tender sliced potatoes and silky onions. It’s just such perfect breakfast food! And you can add mixings, like chorizo, or cheese, or spinach.

This type of tortilla takes time to make. So, my chorizo egg casserole is a great shortcut, but I will have to make a Spanish Tortilla for you some time. Just not this morning because I’m coffee-deprived and I already have my chorizo egg casserole baking in the oven.

Looking for other great brunch recipes? Try my Smoked Salmon Avocado Toast and Cuban Deviled Eggs.

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Chorizo Egg Casserole Is So Spicy Good

Author: Sandi Abbott
Prep Time: 30
Cook Time: 90
Total Time: 2 hours
Yield: 8
Category: Brunch
Method: Baking
Cuisine: Cuban

Print Recipe

Description

This Spanish-style chorizo egg casserole will make you a brunch hero! I’m not kidding, this is absolutely the best egg casserole I’ve ever made. My take on a traditional sausage, egg, and hashbrown casserole uses chorizo, Manchego cheese and paprika. It tastes just like a Spanish Omelet (aka Spanish Tortilla) without all the fuss.

Ingredients

12 eggs

1 30 oz bag frozen shredded potatoes

1 medium white onion, chopped

1 cup half and half

1 cup whole milk

6oz Manchego cheese, shredded

8 oz ground Spanish chorizo (see note)

1 teaspoon smoked paprika

1 ½ teaspoon salt

½ teaspoon black pepper

chopped parsley for garnish

Instructions

Prepping: Grease a 9×13 casserole dish and thaw the hashbrowns in a bowl while you get the other ingredients together. Chop the onions. Shred the cheese and set aside two cups.

Cooking: Heat a sauté pan on medium heat and sauté the chorizo crumbles for 5 minutes over medium heat. Remove from the pan and drain on paper towels. Drain the leftover chorizo drippings from the pan, except for 1 tablespoon. Lower the heat to low and add the onions to the pan and sauté until softened, about 5 minutes. Remove the onions from the pan and drain on paper towels.

Eggs: Whisk the 12 eggs in a large bowl. Add the whole milk, half and half, salt, pepper and paprika and mix well.

Potatoes: Break up any large clumps of potatoes. Add the chorizo, onions and two cups of the shredded Manchego cheese to the potatoes and mix until combined. Transfer the mixture to the greased 9×13 baking pan and pat down until you have an even surface. Ladle the egg mixture evenly over the potatoes. Top with the remaining Manchego cheese. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.

Bake: Bake in a preheated 350 oven for 1 ½ hours. Remove the foil for the last 10 minutes of baking time. Let the casserole rest for 10 minutes. Garnish with parsley and serve.

Notes

Serve with heirloom tomato salad and sourdough bread.

This recipe calls for Spanish ground chorizo. If you can’t find it ground, buy the links and chop it. Don’t replace with Mexican chorizo as that has a different flavoring.

You can serve this casserole hot or at room temperature (I even like it cold). You can store in the refrigerator up to a week. I do not recommend freezing leftovers as the texture of the potato can change once frozen.

Nutrition

Serving Size: 8

Keywords: Chorizo egg casserole, Sausage and egg casserole without bread, Tortilla egg casserole, Sausage egg cheese casserole, Sausage egg hashbrown casserole, Sausage egg and hashbrown casserole, Brunch casserole recipe

Cuban Guava Bars (Masa Real) Are Easy and Crazy Good

2 Comments / BAKING, BREAKFAST & BRUNCH, CUBAN, DESSERTS / Food for Thought, Guava, Recipes

If you walk into any Cuban bakery in Miami, you’ll find these guava bar cookies called Masa Real prominently displayed. They are so tempting with their rich stripe of guava jam sandwiched between sweet buttery pastry. Masa Real (mah-sa-ree-al) means royal dough and can be used in both sweet and savory dishes. But to be honest, the sweet version is the most popular.

Guava, known as guayaba (gwah – yah – bah), is synonymous with guava paste to me because that’s the only way I’ve ever eaten guava. But the fruit is grown locally in Miami, and it’s about the size and shape of a very fat pear. You can buy it at most local fruit stands and supermarkets. I actually went out and bought some before I started writing this blog. The fruit is pretty green right now, but as soon as it’s ripe, I’m giving it a try. (You guys are such a good influence on me!)

Best Way To Eat Guava Paste

Guava paste is sold in cans or bars and can be cut and enjoyed with a slice of gouda cheese or on top of Cuban crackers smeared with cream cheese. It’s basically Cuban jam. In fact, cream cheese and guava paste is our version of PBJ. But by far, one of the best ways to eat it is in Masa Real. (Another famous guava pastry is Cuban pastelitos, but we’ll save that for another post!)

How I Came Across This Guava Bar Recipe

This recipe is not like any of the masa real recipes I’ve found online. It’s really super easy. You don’t need a mixer or a rolling pin to make these guava bars.

I got this recipe at least 30 years ago from Felix, my grandmother’s long-time boyfriend. He found it in a Latin newspaper, in a section titled El Hombre en la Cocina (The Man in the Kitchen). Back then, it was unusual for a Latin man to cook, so maybe that’s why they made this recipe so easy?

Whatever the reason, I’m glad I found it. My recipe is dog-eared, torn, and butter stained. I love recipes when they get that way! It shows it’s a favorite and so worth sharing it with you.

This recipe is also special because it’s one of the Cuban dishes I make that Mami doesn’t. So, she likes it when I bring her some fresh baked masa real (the Bean Train working in reverse!).

How To Make Masa Real de Guayaba

These guava bars are easy to make, and you don’t even need a mixer. In fact, you mix it as little as possible so you don’t overwork the dough. You melt the butter and then add a crumbly mixture of flour, sugar, eggs, and baking powder. Then mix lightly with a fork.

I’m going to warn you that this recipe uses a ridiculous amount of butter. So much so that some of the butter will just sit on top of the dough. Don’t worry. The butter will incorporate into the dough as it bakes. It will taste perfect, not oily at all.

Once the dough is ready, you divide it in half and smooth half onto a 9×13 pan and then layer the sliced guava paste on top and then add the rest of the dough and smooth it down. That’s it!

I know I probably scared you by saying that it has a ridiculous amount of butter (3 sticks, in fact). But the taste is really rich, so a little goes a long way. I cut the masa real into 20 pieces to give you the traditional Cuban bakery size. But I usually cut that size in half when I’m serving, so you can get 40 squares of masa real from one recipe.

Some Tasty Changes To The Original Recipe

While I love the original guava bar recipe, my kids wanted to make some changes. So lately, I’ve been melting the guava paste, so it’s a spreadable jam. It’s a little more work but not too crazy. And my kids like it better that way. The guava layer is not as thick, and the buttery pastry is moister because it mixes in with the guava jam.

Instead of layering the slices of guava paste, you pour the guava jam over the first half of the dough. With this method, you need to cool the dough in the fridge for 15 minutes before adding the guava jam. Otherwise, you’ll get a hot mess. Which I’ve done before, and it’s not bad at all, but not as pretty.

Another change I’ve made recently is adding a little strawberry jam and salt to the melted guava. It’s soo good that way! I got this idea from my son, who’s been making guava strawberry jam which he uses for French toast and for cocktails (I’ll share those another time!).

Not sure which version of the recipe to make? Take the easy way out and make the original recipe with the sliced guava paste. Either way, you’re gonna love these guava bars!

Masa Real reminds me of Felix, my mother’s common-law husband of more than 30 years. He really liked to bake and was nice enough to share this recipe with me. While I don’t have many memories of Felix, he tended to keep to himself, I feel it’s important that I tell you a little bit about him today.

To be honest, I didn’t have much of a connection with him. He was not very social, and we didn’t have much in common. He started seeing my grandmother when I was ten years old, and his attitude towards kids was that they should be seen and not heard. That attitude didn’t seem to change much when I grew up. It’s not that he was unfriendly. He just didn’t really interact that much with people.

And lately, it’s really made me wonder if he felt seen or heard himself. He’d studied agricultural engineering in Cuba because that’s what his father wanted him to do, but he really didn’t like it. When he emigrated to the US, he never tried to pursue his degree. Instead, he took on odd jobs he didn’t seem to like much.

But late in life, he finally got a job he really liked, working at the Publix Bakery. He fried the donuts and croquettes and baked the cakes and cookies.

Thinking back on his life now, he can teach us two things.

Connect with your passion – Find your purpose, work diligently to discover it. Your purpose is that thing you do that makes you feel alive and connected with the world. It may not be the job you do, but the ways you get to be creative and joyful. I have to wonder what Felix’s life would have been like if he had discovered what he liked to do earlier in life. It seemed like life happened to him. I can relate because too often I’ve let life happen to me too. That’s why Bean Train is so important to me. It gives me a chance to do some of the things I love to do.

Connect with your people – Felix was pretty solitary. He didn’t really connect with my mom or me. When he moved to Miami from New York, he didn’t stay in touch with his older siblings or his nieces and nephews. Not having had any children of his own, I wonder if there’s anyone who will remember Felix.

But this recipe reminds me of him. That’s one of the things I like about family recipes. They keep memories alive. Felix can live on in this recipe. I think he would have liked that, to be seen and heard through his favorite cookie.

Cuban Guava Bars (Masa Real) Are Easy and Crazy Good

Author: Sandi Abbott
Prep Time: 45
Cook Time: 30
Total Time: 1 hour 15 minutes
Yield: 40 squares 1x
Category: Desserts
Method: Baking
Cuisine: Cuban

Print Recipe

Description

These guava bar cookies, known as Masa Real, are so rich and delicious! And super easy to make. Buttery pastry and rich guava jam are layered together to make this super popular Cuban dessert. These rich bar cookies are a hit for bake sales, potlucks, and teacher gifts.

Ingredients

Scale

3 sticks butter

14oz package of guava paste affiliate link (I like to use Conchita brand)

2 tablespoons strawberry jam (optional – see note)

Dash salt

4 cups all-purpose flour

1 ½ cups white sugar

2 tablespoons baking powder

4 eggs

Instructions

Guava Bar Recipe Version 1: (see note below)

guava paste

Guava Jam:

Cut the guava paste affiliate link into ½ inch cubes.
Bring ½ cup water to boil over high heat and add the guava cubes.
Lower the heat to medium and let the guava melt, stirring occasionally.
While it melts, add 2 tablespoons of strawberry jam and a dash of salt.
Once all the cubes have melted, remove from the heat and pour into a glass bowl.
Let it cool to room temperature before using.

Guava Jam

Dough:

Mix the flour, sugar, baking powder, and a dash of salt until combined.
Beat four eggs in a separate bowl until combined and then add to the dry ingredients.
Mix together to form a crumbly meal.
Melt the butter in a pot over medium heat.
Once melted, add the dry ingredients to the pot and gently mix with a fork until all the dough is wet. It will look like you’ve added too much butter, but it’s OK.

masa real dough

Shaping and cooling the dough:

Spray a 9×13 pan with butter spray.
Add half the dough to the pan and use a piece of parchment paper or wax paper to flatten and smooth the dough to cover the full pan.
Cut a piece of parchment paper or wax paper a little bigger than the pan.
Add the other half of the dough to the paper and spread out in a rectangular shape similar to the pan.
Place both pieces of dough in the refrigerator for 15 minutes. This will make it easier to layer.

I do not suggest placing the second dough on top of the first one as it will stick to the paper when you separate them. While the dough cools, preheat the oven to 350.

masa real dough

Layering: Take the two layers of dough out of the refrigerator. Spread the guava jam over the cooled dough in the pan. Place the second layer on top. The top layer may not fit perfectly, that’s OK. Once it bakes, it will look just fine.

Bake: Once the oven is preheated, bake for 30 minutes until golden and a knife inserted in the top layer comes out clean.

Guava Bar Recipe Version 2: (see note below)

If you don’t want to melt the guava and cool the layers, you can follow the original recipe’s instructions. In that case, you won’t need the strawberry jam.

Guava Paste: Cut the guava paste into thin slices no more than 1/4 of an inch.

Dough (this step is the same):

Mix the flour, sugar, baking powder, and a dash of salt until combined.
Beat four eggs in a separate bowl until combined and then add to the dry ingredients.
Mix together to form a crumbly meal.
Melt the butter in a pot over medium heat.
Once melted, add the dry ingredients to the pot and gently mix with a fork until all the dough is wet. It will look like you’ve added too much butter, but it’s OK.

Making Masa Real

Layering:

Spray a 9×13 pan with butter spray.
Add half the dough to the pan and use a piece of parchment paper or wax paper to flatten and smooth the dough to cover the entire pan.
Place the guava paste slices on top of the dough, covering all the surfaces.
Add the rest of the dough and use a piece of parchment paper or wax paper to flatten and smooth.
Bake for 30 minutes until golden and a knife inserted in the top layer comes out clean.

masa real

Equipment

9 x 13 Baking Pan

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Guava Paste

Buy Now →

Notes

Strawberry Jam: You don’t need this if you’re making the easier version.

I’ve given you two versions of the recipe.

Version 1: The main difference is that in the first one you make a guava jam and spread. The jam mixes more with the dough and it makes the bar cookie more moist. My kids love it this way.

Version 2: This version is easier. All you need to do is cut the guava paste and layer it with the dough. This gives you a thick stripe of guava and a more intense guava flavor. However if you don’t cut the guava paste evenly you will have some ares with less guava.

Not sure which version of the recipe to make? Take the easy way out and make the original recipe with the sliced guava paste affiliate link. Either way, you’re gonna love these guava bars!

Nutrition

Serving Size: 1 square

Keywords: guava bars, Cuban guava bars, masa real, masa real de guayana, guava desserts, guava paste, guava jam

The Best Banana Walnut Bread

Leave a Comment / BAKING, BREAKFAST & BRUNCH / Food for Thought, Recipes

You know that phrase people use; it’s the little things in life? Well, this banana walnut bread with a cuppa coffee in the morning is one of those little things in life! Oh my, how I love this bread! It will turn you into a morning person, believe me.

My husband calls it BNB (his play on banana nut bread and TNT… he’s so cute!). But cute or not, I have to watch him because he will eat me out of banana bread. I can’t blame him, though. Because this banana bread is filled with walnuts, mini chocolate chips, and a crunchy cinnamon and brown sugar topping that is just perfect. So maybe I should call it chocolate chip walnut banana bread with cinnamon. Chocolate should definitely get top billing!

Before I found this recipe, I could not make a loaf of decent banana bread to save my life. I tried so many banana bread recipes, and none of them ended well. They always came out hard, not moist and crumbly like a good banana bread should be.

The Secret To Moist Banana Bread

It wasn’t until I had little kids that I found out what the secret to perfect banana bread was in the April 2006 issue of Family Fun magazine. I know I’m a late bloomer. What can I tell you? The recipe was called Unbeatable Banana Bread… and that’s the secret to moist banana bread. You don’t beat the dough! That’s it!

You use a mixer to beat the sugar, butter, and eggs until creamy, but then fold in the dry ingredients and the mashed banana with a wooden spoon or spatula. You also add sour cream to the mashed bananas. It makes the bread so moist! I’ve substituted whole milk Greek yogurt for the sour cream, and it works, too.

I’ve been making this recipe for 15 years (geez! I’m getting old!!), and it comes out perfect every time. I’ve altered the recipe a bit, and sometimes I add a little more banana, sometimes less, depending on what I have on hand. It’s a very forgiving recipe. I even made it with the wrong flour once (bread flour instead of all-purpose), and it still was great.

Bananas To Use

The bananas need to be ripe for this recipe. So, I usually use bananas that have become too soft and brown to eat. Those are the best! You need at least two bananas, and three would be even better.

If you want banana bread NOW and don’t have ripe bananas, you can try this little trick from Serious Eats that takes only 30 minutes. Full disclosure, I have not tried it, but they provide a thorough and scientific explanation for why it works. So, the next time I’m craving banana bread with unripe bananas on the counter, I’m going to try this.

Banana Bread Makes The Perfect Gift

I often make this banana bread for Christmas to give away to my neighbors. It also makes a lovely hostess or thank you gift! This recipe makes a nice big loaf or two small loaves. If I’m making just one bread, I’ll use a large loaf pan. But if I’m making as gifts, I’ll use a small loaf pan so I can get two banana breads per recipe. For Christmas, I usually buy the foil loaf pans (8 x 4) and can make two per recipe. I have to give them out right away, or my family may be tempted to eat them!

The Little Extras That Make This BNB the Best

I always add mini chocolate chips and walnuts to this recipe. I can’t even imagine banana bread without the walnuts and chocolate! I’ve played with the idea of adding raisins instead of chocolate. I’m too much of a chocoholic to go that route. But one day, I’m going to try this recipe with rum-soaked raisins and walnuts. I’ll let you know how that turns out.

It’s essential to use the mini chips. The regular chocolate chips are a little too much chocolate… and they stay hard in the dough, which is not the right vibe. Some may not want to put chocolate chips in theirs at all. It’s OK, I won’t judge.

One of the changes I made to the original Family Fun recipe was adding a cinnamon topping. I used to make this bread with my kids when they were little, and their favorite part was adding the cinnamon sugar topping. It’s super simple, and it gives it a sweet, crunchy finish that pairs well with the chocolate.

I loved reading Family Fun when my kids were little. I had a subscription to the magazine for years. We made recipes together and arts and crafts projects and even got birthday party inspiration from this magazine.

But times change. My kids grew up, and we entered a stage that didn’t involve all this cuteness. They became teenagers, and I no longer had a use for Family Fun magazine. I gotta tell you it was a sad day when I canceled my subscription.

Life is a process, and we may want to stay in the stage we feel comfortable in a little longer. But the next phase may be better than we can imagine. I won’t say I loved the teenage years. We had a hard transition with it. But discomfort is a part of life, and it’s a necessary part of growth.

My kids are adults now, and I love the relationship I share with them. We still cook together, but now we’ve added cocktail recipes to the mix. Talk about changes!

I would encourage you to embrace change in your life and see it as a healthy part of growth. And if you don’t love the stage you’re in right now, have a little patience and think about what this time of discomfort is producing. It’s worth going through a difficult transition to continue to grow and become of fullest of expression of you.

The Best Banana Walnut Bread

Author: Sandi Abbott
Prep Time: 20
Cook Time: 70
Total Time: 1 hour 30 minutes
Yield: 10 1x
Category: Baking
Method: Baking
Cuisine: American

Print Recipe

Description

This banana walnut bread recipe is super moist and flavorful. Filled with chocolate chips and walnuts and topped with a layer of cinnamon and brown sugar for the perfect crunchy sweetness in every bite! It’s heavenly in the morning with a cup of coffee!

Ingredients

Scale

½ cup unsalted butter (1 stick, softened)

½ cup white sugar

½ cup brown sugar

1 teaspoon vanilla

2 eggs at room temperature

2 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

2-3 ripened bananas (at least 1 cup mashed)

½ cup sour cream

2 tablespoons brown sugar

½ teaspoon cinnamon

½ cup mini chocolate chips

½ cup chopped walnuts

Instructions

Prep: Preheat oven to 325 degrees. Butter and flour a loaf pan. Alternatively, butter the loaf pan and line it with parchment paper.

Butter, Sugar, and Eggs: Cream the butter and sugars until smooth and creamy, about 2 minutes. Add one egg and beat for about one minute. Scrape down the sides and add the second egg, beating for one minute. Scrape down the sides with a spatula. Add the vanilla and mix until combined.

Mashed Bananas and Sour Cream: Mash the bananas with a fork and fold in the sour cream until it’s combined.

Dry Ingredients: Add the flour, baking soda, baking powder, salt, and cinnamon to a bowl and mix with a fork until combined. To measure the flour, scoop spoonfuls of flour into a measuring cup and then level off with a knife.

Combining: Add 1/3 of the flour mixture to the creamed butter mixture and fold gently. Add ½ the mashed banana and fold gently. Alternate adding the flour and banana mixtures until everything is combined. Do this with a wooden spoon or spatula, and don’t overmix. Pour the batter into the prepared pan.

Banana Bread Topping: Combine the 2 tablespoons of brown sugar and ½ teaspoon of cinnamon. Sprinkle the mixture on top of the dough.

Bake: Place in the oven and bake for about 60 – 70 minutes, rotating the loaf pan halfway through. To check for doneness, insert a knife or toothpick in the center of the bread. It should come out slightly moist with the chocolate chips a just a hint of batter (you don’t want to overbake). I usually cook for an hour, and that’s enough.

Equipment

Small Loaf Pan

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Large Loaf Pan

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Notes

Make sure to use mini chocolate chips if you’re adding. The regular-sized chips make the bread too chocolaty, and the pieces stay hard, which detracts from the moist feel you want in banana bread.

If you don’t have sour cream, you can use whole milk Greek yogurt instead.

I usually use a large loaf pan affiliate link (9.25 x 5.25) and the nutrition information is based on this size. However, I like to use the small loaf pan affiliate link if I want to make two loaves to give as gifts.

Nutrition

Serving Size: slice

Keywords: banana bread, banana nut bread, banana walnut bread, cinnamon banana bread, banana bread walnut recipe, banana bred with sour cream, how to make banana bread

cuban deviled eggs on an Easter table settings

Cuban Deviled Eggs Are Great For Easter Brunch

Leave a Comment / APPETIZERS, BREAKFAST & BRUNCH / Eggs, Recipes

Do you love deviled eggs? Then you’ll love my Cuban Deviled Eggs. It’s based on the classic deviled eggs recipe with one important addition… saffron. My son says that I would add saffron to just about anything. But this is not true! Saffron is an expensive spice so I use it very judiciously, but it’s so worth it on deviled eggs. Especially for Easter Brunch!

Deviled Eggs In Spanish

The Spanish name for deviled eggs is huevos endiablados. I really couldn’t find a recipe for huevos endiablados in my Cuban cookbooks. So I’ll admit that deviled eggs are not much of a Cuban thing. But it’s about time that changed! It’s time we crashed the deviled egg party platter with our own version!

And I’m not the only one that thinks so. I did find a few recipes online for Cuban deviled eggs that included garlic, tomato sauce, cilantro, or Spanish olives. But I’m very fond of the classics so I wanted to keep this Cuban deviled egg recipe simple and try it with my favorite Spanish spice, saffron.

An Egg By Any Other Name

While deviled eggs may not be a Cuban thing, they are a universally loved appetizer. The deviled eggs’ origin dates back to ancient Rome and you’ll find it in cookbooks all over the world. They are called by other names such as stuffed eggs, mimosa eggs, Russian eggs, and dressed eggs.

In fact, I did find a recipe for Florecitas De Huevos Rellenos (stuffed egg flowers) in the classic Cocina Criolla cookbook. So, there is a Cuban deviled egg recipe! I was tempted to try this recipe, but it called for deviled ham and that’s just a deal breaker for me. So, I had to come up with my own version.

It turns out eggs are not the only things that are deviled. The term deviled refers to spicy or highly seasoned foods and originates in 18^th century England, where it’s spelled “devilled”.

How Long To Boil Eggs

This saffron deviled egg recipe is easy to make. The hardest part for most is how to cook the egg. You want the yolk to be fully cooked without the green ring around it. And the egg shell needs to come away cleanly so your egg has a smooth surface without any gouges or pockmarks.

The trick for easy peeling is to shock the eggs by placing them in ice cold water immediately and letting them cool for about 15 minutes. Kenji Lopez-Alt gives a great explanation of why this works in this Serious Ea t s article. I love how many experiments he went through to help us boil an egg! Much appreciated here!

As for how to cook the egg… you want to bring a pot of water to boil. Gently place the cold eggs into the water using a spoon (if you drop them in you’ll crack them). Lower the heat to simmer and cook 18 minutes. Kenji suggests 11 minutes, but he covers his eggs and I like to check on the simmer to make sure they are simmering and not boiling. I found that 18 minutes uncovered worked best for me.

Classic Ingredients

Earlier I referred to classic deviled eggs and that usually means a mix of mayo, mustard and vinegar. My version sticks pretty closely to this except for delicious, magical saffron. I love that stuff!!

Now, I went with a lot less mayo than I would prefer. I’m trying to strike a happy balance between my tastebuds and my health. I like to eat these a lot, so by cutting down on the mayo, I get to enjoy them more! So, I went with ¼ cup of mayo, but you can easily go to ½ cup and get a creamier filling. If you do that, then I would increase the mustard from 2 to 3 tablespoons. Another way to lower the calorie count is to use reduced calorie mayonnaise.

Deviled Egg Toppings

My favorite topping is smoked paprika, it works so well with saffron! In fact, saffron and smoked paprika are the key ingredients in my favorite Paella Mixta recipe. I also like to add some chives for color and texture. But here are a few more toppings you can try: bacon, cooked chorizo crumbles, Spanish olives cut in half, red onions and caper gremolata, and cilantro. I tried all these variations and my favorites were the smoked paprika and chives, and bacon crumbles. But you go out there and have some fun with it!

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Cuban Deviled Eggs For Easter

Author: Sandi Abbott
Prep Time: 15
Cook Time: 18
Total Time: 33 minutes
Yield: 24
Category: Brunch
Method: Boiling
Cuisine: Cuban

Print Recipe

Description

The saffron affiliate link adds a subtle but distinctive flavor to this classic deviled egg recipe with a Cuban twist! You can easily half this recipe for a smaller gathering. Party animals can easily double it too 😉

Ingredients

12 eggs

¼ cup mayonnaise

2 Tablespoons Dijon mustard

Salt and White pepper to taste

Generous pinch saffron threads

Chives and Smoked Paprika for garnish

Instructions

Boiling: Bring a pot of water to boil. Once boiling, use a spoon to gently place the eggs into the pan. If you drop them in, you can break them. Also, you can use cold eggs, straight from the fridge. Boil for 30 seconds, then lower to a simmer and cook for 18 minutes (check to make sure it’s simmering, the eggs will make a little rattling sound but you should not see bubbles). Once cooked add to a bowl of ice cubes and water, enough to cover the eggs. Let stand for at least 15 minutes before peeling.

Saffron: While the eggs are cooling, crumble the saffron threads between your fingers and place in a small bowl or cup. Add a tablespoon of boiling water and let it sit while the eggs boil.

Peeling: Once the eggs have cooled 15 minutes, gently crack the egg all over (don’t do it too hard or you can break the egg white). Peel under running water. Rinse the egg to make sure there’s no shell bits clinging to it.

Scooping the Yolks: Cut the eggs in half lengthwise and gently remove the yolk, it should come out cleanly. If it doesn’t, use a spoon to gently scoop out whatever yolk is clinging to the egg whites. I cannot stress gentleness enough. You don’t want to damage your little egg cups!

Mixing: Add the egg yolks to a bowl and mash with a potato masher or fork until small crumbles. Add the mayonnaise, Dijon mustard, saffron threads with water. Mix with the back of a wooden spoon to make the mixture as smooth and creamy as possible. Add white pepper and salt to taste.

Stuffing: Use a mini scooper or a spoon to fill each egg cup. Or, you can pipe the mixture into the cups for a fancy look.

Piping: Take the yolk mixture and place it in pastry bag with a 1M star decorator tip. Pipe each egg cup until filled.

Garnishing: Garnish with smoked paprika and chopped chives.

Notes

Other great toppings you can use for these eggs are: crumbled bacon, crispy cooked Spanish chorizo, cilantro, Spanish olives.

I mentioned this in my post but it bears repeating… I used less mayo to lower the calories and guilt factor on these, but you can easily go to ½ cup of mayo and get a creamier filling. If you do that, then increase the mustard to 3 tablespoons. Alternatively, you can use reduced calorie mayonnaise.

If you want to add more complex toppings, I would suggest spooning in the mixture so you have more of a horizontal surface to work with. Also, the creamier the eggs (aka higher mayo content), the better the toppings adhere.

Keywords: Cuban Deviled Eggs, Spanish deviled eggs, saffron deviled eggs, Spanish deviled eggs recipe, easter deviled eggs, smoked paprika deviled eggs

Easy Smoked Salmon Avocado Toast For Brunch

Leave a Comment / APPETIZERS, BREAKFAST & BRUNCH / Recipes, Seafood

Brunch is absolutely the best weekend meal! I love hanging out with friends and family sipping on a mimosa and munching on these super tasty smoked salmon avocado toasts. On their own, smoked salmon and avocado toast are brunch stars but paired together they are Oscar material!

Crostini plays a supporting role to thinly sliced avocado topped with smoked salmon and a red onion and capers gremolata. I first tried making these little salmon toasts with cream cheese, but it was overpowering. The avocado has a more subtle flavor that lets the salmon shine through. And the gremolata was the perfect complement for both.

This brunch recipe doesn’t require any cooking and can be prepared in advance and assembled just before serving. If you can’t find ripe avocados, substitute avocado mash for the sliced avocado. However, don’t use guacamole for the base because it’s a bit too much with the gremolata.

Let’s review this cast of characters.

How This Easy Brunch Appetizer Stacks Up

Crostini – I used half inch slices of French bread cut diagonally. This gives you more room for smoked salmon and makes it more than just a bite. If you’re pressed for time, you can use store-bought crostini, but it’s better if you can make them. Store-bought crostini tends to be thinner and crispier. And having a thicker slice with a bit of a chew gives you a more satisfying bite and mouthfeel.

Avocado – I used thinly sliced avocado fanned out on the crostini. It looks super fancy and it’s so easy to make. You slice the avocado in half, peel it and thinly slice it from top to bottom. Then you run your fingers over it slightly to flatten and fan the slices like a deck of cards.

Smoked Salmon – I love the way the smokey flavor stands up to the other ingredients in this salmon toast. I had tried making a marinade for the smoked salmon, but it overpowered the salmon. The gremolata gives you a great punch without drowning out the delicate salmon flavor.

Gremolata – I love this part! Gremolata is a traditional Italian herb condiment made with lemon zest, parsley and garlic. My take on it includes red onion, capers and cilantro, instead of parsley. The cilantro tastes so good with avocado!

These Smoked Salmon Toasts Are Super Versatile

These tasty little toasts are perfect for Easter brunch, but they are so friendly and versatile you can serve them at just about any occasion.

Change the crostini for two thick slices of sourdough bread to make smoked salmon avo toast breakfast for two.

Or cut the French bread into half-inch rounds to make smoked salmon canapes for your next party. This recipe makes eight little salmon toasts, but you can double the amount by cutting the bread crosswise into 16 small half-inch rounds.

Hanging out with friends having wine? These are perfect little montaditos, a Spanish tapas dish made with bread piled high with toppings.

This little avocado toast has range, baby!

Don’t know about montaditos? It’s a special type of Spanish tapas (appetizer) made with baguette-style bread topped with all kinds of good stuff. Check out my Ropa Vieja Montaditos recipe to get a better idea.

Ready to brunch? Dale!

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Easy Smoked Salmon Avocado Toast For Brunch

Author: Sandi Abbott
Prep Time: 30
Total Time: 30 minutes
Yield: 8
Category: Brunch
Method: No Cook
Cuisine: American

Print Recipe

Description

These smoked salmon toasts are an easy brunch recipe that requires no cooking. Smoked salmon and avocado piled high on a crostini with a lemon and caper gremolata is the perfect dish for breakfast, brunch or a party.

Ingredients

8 slices of French bread cut on the diagonal, half-inch thick and 5 inches long

2 small Hass avocados

4 ounces smoked salmon

1/4 cup red onion finely diced

1/4 cup chopped cilantro

1 tablespoon chopped capers

3 tables olive oil, divided

zest of 1 lemon

salt and pepper to taste

chives for garnish

Instructions

These smoked salmon avocado toasts require no cooking, just a little toasting for the bread.

Crostini: Cut 8 slices of French bread on the diagonal. The slices should be half-inch thick and 5 inches long. Brush with one tablespoon of olive oil and lightly toast.

avocado toast

Avocado: Cut the avocado in half and remove the pit. Peel and thinly slice each half. Gently push on the avocado slices to fan them out like a deck of cards. Take about 1/4 for each piece of toast. Place the slices on the toast and gently mold to fit.

Salmon: Portion the salmon into 8 equal portions of half an ounce each.

Gremolata: Take the remaining two tablespoons of olive oil, the lemon zest, onions, capers and cilantro and mix in a bowl. Add salt and pepper to taste.

Assemble: Top each avocado toast with one portion of smoked salmon and a spoonful of the gremolata across the top.

Garnish: Cut 8 chives about 5 inches long and top each toast with one chive.

Notes

You can use mashed avocado in place of the sliced avocado.

You can make the gremolata and toast the bread ahead of time and then assemble when you’re ready to serve.

smokes salmon canape

You can turn this avocado toast into smoked salmon canapes. Just double the servings from 8 to 16 by cutting the French bread into half-inch rounds (crosswise not diagonal) and top with 1/8 of an avocado and a quarter ounce of salmon.

Nutrition

Serving Size: 1 toast

Keywords: smoked salmon avocado toast, salmon toast, salmon avocado toast, smoked salmon canape, brunch recipe