Tag Archives: Breakfast Treats

Apple Pie Crepes

Apple Pie Crepes Print

Don’t you love those rare Sunday mornings when you have time to make a special breakfast for the family? Or just for yourself? Apple Pie Crepes are just that kind of special. I know, I know, I always thought that crepes were difficult and scary too, but they really aren’t. All you need is a non-stick pan and some spray oil to insure they don’t stick to the pan, and easy-peasy, you have crepes! And if you make the crepes and filling ahead of time, then all you need do is a little “construction” and you have yummy apple crepes sitting on your breakfast table in no time at all. They smell soooo good and disappear far too quickly. Which is why making extra crepes to have on hand (they keep really well for a few days in the fridge) is a smart thing to do.


    For the filling:
  • 4 large apples, cored and peeled
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons butter
  • For the crepes:
  • 2 cups milk
  • 1 1/3 cup flour
  • 1 egg
  • 1 tablespoon coconut oil
  • 1/2 teaspoon baking powder
  • 2 tablespoons maple syrup


For the crepes:
  1. Mix all ingredients (milk through maple syrup) in a large bowl and whisk the mixture until lumps dissolve.
  2. Heat non-stick frying pan on high until very hot, spray it with oil spray. Using a soup ladle, pour small amount of batter into the frying pan as you roll the pan in a circular motion to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladleful, or slightly less. The important thing is to cover the bottom of the pan with just a slightly thick layer of batter. If you coat it too thickly, it will be dough-y.
  3. Let this thin layer of crepe batter cook for 1-3 minutes until the batter on top bubbles and loses all of its sheen and the edges are dark golden brown, then flip the crepe to the other side and let it cook for another minute on that side. To flip the crepe, run the edge of a spatula around the sides of the crepe, until you reach the center of the crepe from all sides and the crepe comes away from the pan. Transfer cooked crepes to a plate, stacking them as you go.
  4. For the apple filling:
  5. Chop apples into small cubes, place cubed apple in a medium bowl, add maple syrup and cinnamon, and toss everything together to fully coat the apples. Let sit for 15-20 minutes.
  6. Melt butter on medium-low heat in a 10” skillet, add chopped apples and saute until soft, about 25-30 minutes.
  7. To serve, spoon about 1/2 cup sauteed apples down the center of a warm crepe, fold the sides of the crepe over the apple filling. Top with whipped cream, if desired.
Serves: 4


Adapted from: Julia’s Album

Pecan Pie Muffins Print

I saw these Pecan Pie Muffins on Pinterest and they looked so yummy that I knew I had to make them immediately. Well, “immediately” turned into a few days because I was fresh out of pecans, but in fairly short order I was able to gather everything for them and oh my! am I ever glad I did because these little gems are yummalicious! And with only 6 ingredients in the recipe, they’re super easy to pull together! I used maple sugar and molasses to sweeten these pecan pie muffins, but if you’d rather make them with brown sugar, head on over to The Girl Who Ate Everything’s blog and check out Christy’s wonderful recipe.





  • 3/4 cup maple sugar
  • 2 tablespoons molasses
  • 1/2 cups all-purpose flour
  • 2 cup chopped pecans
  • 2/3 cups butter, softened
  • 2 eggs
  • Directions

      Preheat oven 350ºF
    1. Spray muffin pan with Baker’s Joy (or similar).
    2. In a medium bowl, stir together maple sugar, flour and pecans.
    3. In another bowl, beat the butter, eggs, and molasses together. Add in 1 egg at a time, beating well after each addition, then add molasses.
    4. Gently stir wet ingredients into the dry ingredients just until combined.
    5. Spoon the batter into the muffin cups to about 2/3 full.
    6. Bake for 20-25 minutes. Let cool slightly, then remove from muffin tins to cool on wire racks.

Pumpkin Donuts with Brown Butter Glaze Print

Why, oh why, we must wait until Fall to create luscious pumpkin desserts? I understand the importance of tradition, but come on…canned pumpkin is available year round! And now that I’ve found these Pumpkin Donuts with Brown Butter Glaze, I’m so grateful for that fact. I had a heck of a time getting these little morsels to adapt to maple syrup instead of brown sugar, but then I tried The Cafe Sucre Farine’s recipe, and with a wee bit of tweaking everything came out just right! They have a moist, tender crumb and that delectable pumpkin and spice flavor. Mmmm, irresistible!

Pumpkin Donuts

Pumpkin Donuts


    For the donuts:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup butter, melted
  • ¼ cup vegetable oil
  • 1 tablespoon plus 1 teaspoon milk
  • 1 large egg
  • 1 egg yolk
  • ¾ cup maple syrup
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • For the glaze:
  • ¼ cup butter
  • ⅔ cup maple sugar
  • 2 tablespoons milk
  • 2 tablespoons bourbon (optional)*
  • 1 teaspoon vanilla extract


Preheat the oven to 350°F

    For the donuts:
  1. Spray 2 6-well donut pans with cooking spray that also has flour in it. (I use Pam cooking spray with flour)
  2. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. Set aside.
  3. Combine melted butter, oil, milk, egg, yolk, maple syrup, pumpkin puree, and vanilla in a medium size bowl. Whisk until completely smooth.
  4. Pour dry ingredients into the wet, stirring just until flour disappears (You don’t want to over mix – it’ll make the donuts tough).
  5. Pour batter into a gallon size plastic zippered bag. Zip up bag and press out air. With scissors, cut ¼ inch off of one bottom corner of the bag. Squeezing the bag, fill donut wells with batter, evenly dividing between the 12 wells.
  6. Place on center rack of your oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of one of the donuts comes out without any crumbs on it.
  7. Remove the doughnuts from the oven, cool for a few minutes, then remove from pan to a wire cooling rack.
  8. For the icing:
  9. Place butter in a small, heavy-bottomed saucepan. Cook on medium-high heat for 6-7 minutes or until dark golden brown. Be careful because butter can burn quickly.
  10. Remove browned butter from heat and allow to cool for 5 minutes. Add maple sugar, bourbon (if using), and vanilla extract and stir with a whisk until well combined. Return browned butter to the stove and cook on medium for 3-4 minutes or until bubbly and smooth, whisking to prevent burning. Do a “taste test” and if it’s still grainy, return to heat for another minute or two. Continue to whisk until smooth.
  11. Dip each donut into the frosting, covering the top with icing. Repeat with remaining donuts. If icing starts to get thick, return to stove for a few seconds. You can also add a couple more drops of milk.

Yield: 12 donuts

NOTE: *If you choose not to use bourbon, just add 2 more tablespoons of milk.
Adapted from: The Cafe Sucre Farine


Blueberry Hand Pies Print

Hand pies are right up there with mini tarts on the fun to make and eat scale! And being hand-held and portable they’re the perfect summertime pastry. Plus, there’s just something about having your very own little pie that you don’t have to share with anyone that makes the extra bit of effort in making them (compared to a regular pie) totally worth it. With that in mind, you might want to stash a few of these blueberry hand pies away for yourself, because they won’t last long once they’re out of the oven. And it’s no wonder because a flaky crust loaded with blueberry goodness is pretty hard to resist. Just ask my husband….

Blueberry Hand Pies-M
Blueberry Hand Pies-M2


  • 2 packages Marie Callender’s pie crust (2 rolled crusts per package)
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • 1 teaspoon lemon zest
  • 1 ½ tablespoon fresh lemon juice
  • 3 cups fresh blueberries (or thawed and well drained frozen blueberries)
  • pinch of salt
  • 1 egg yolk
  • 2 tablespoons of cold water
  • Granulated sugar, for sprinkling

  • Preheat Oven to 375ºF


    1. In a small bowl, mix together the sugar, cornstarch, ground cinnamon, and lemon zest.
    2. In a large bowl, mix blueberries with lemon juice. Sprinkle the sugar mixture over the blueberries mixing gently until blueberries are thoroughly coated.
    3. Combine egg yolk and water to create egg wash. Set aside.
    4. On a lightly floured counter top or board, unroll one of the pie crusts. Cut 4 – 5-inch diameter rounds from each pie crust. (I used a round plastic storage bowl as my cutter). Form pie crust dough scraps into a ball and re-roll to 1/8-inch thickness and cut out more rounds. (You should be able to cut another 5 or 6 rounds).
    5. Fill the center of each crust round with 1-1 ½ tablespoons of the blueberry mixture; brush the edges of the crust with egg wash, then fold the crust in half over the blueberry filling pressing the tines of a fork down on the edge to seal in the fruit. Place pies 2 inches apart on a parchment lined baking sheet.
    6. Chill hand pies for a half hour in the refrigerator before baking.
    7. Remove hand pies from the refrigerator and brush the tops of each pie with remaining egg wash. Sprinkle tops of hand pies with sugar, then cut a couple of small (1/8 inch) slits on the top of the hand pies for the steam to escape during baking.
    8. Bake for 18-20 minutes or until hand pies are golden brown and the crust is flaky.
    9. Cool pies for 10 minutes before serving.
    Serves: 20-22 Hand Pies

    Barely adapted from: Dish by Dish


Apple Turnovers Print

Does anything say “home” more than the scent of baked apples and cinnamon? Except maybe, home-baked bread. Yeah, there’s that… My comfort food usually comes in the form of some flaky crust-covered apple creation. These Apple Turnovers are so easy when you use store bought puff pastry. You do have to chop some apples, which has never been my favorite thing to do in the kitchen, but its the price to be paid for all that apple-y aroma and deliciousness. I’ve added a creamy cinnamon topping for something a little different, but, of course, a drizzle of caramel is sooo yummy too.
Apple Turnover
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

  • 3 apples, finely chopped (I used Jonagold, but any sweet-tart, crisp apple will work just fine)
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 egg
  • 1 tablespoon water
  • 1 package puff pastry (thaw on counter for 40 minutes)
  • 1-2 teaspoons butter
  • 2-3 tablespoons flour (for dusting work surface)
  • ⅔ cup cinnamon chips
  • 2 teaspoons shortening (do not substitute butter or margarine)

[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]

Preheat oven to 400°

        1. Place chopped apples in a large bowl, sprinkle with lemon juice.
        2. Mix sugar and cinnamon together; add to apples, stirring until combined. Let stand for 15-20 minutes.
        3. Beat egg and water in a small bowl with a whisk or fork.
        4. Remove 1 sheet of the puff pastry from package and unfold. Place on flour-dusted counter and roll out to 12” square. (Use extra flour, if needed to keep dough from sticking) Cut into four squares.
        5. Spoon 1/4 cup apple mixture over one-half of the pastry, bringing it to ¼ “ of the edge. Dot with 3 tiny pieces of butter. Brush the edges of the pastries with the egg mixture. Fold opposite corner of the pastry over the filling creating a triangle and press the edges to seal. Crimp the edges with a fork. Cut a few slits in the top of each filled pastry. Place the pastries onto an air cookie sheet or a parchment paper lined baking sheet.
        6. Repeat steps 4 and 5 with the remaining pastry sheet.
        7. Bake on the middle rack of your oven for 20 minutes or until the turnovers are golden brown.
        8. Cool on wire rack.
        9. For the cinnamon drizzle: Add cinnamon chips and shortening to a medium microwave-proof bowl. Microwave on High for 1 minute. Stir until all of the chips have melted. Using a fork, drizzle the tops of the turnovers.

Makes 8 Turnovers.


You can easily substitute blueberries for the apples in this recipe.

Try using caramel sauce or a simple glaze made with 1 cup powdered sugar, 3 tablespoons milk, and ⅛ teaspoon almond extract, for different drizzle options.