Posts Tagged ‘breakfast’

Let Them Eat Banana Cake … for Breakfast

Attention people of the Interwebs. Last night, I made a bunt cake. And for the very first time EVER in the history of my ownership of this bunt cake pan, it did not stick! We’re talking 5 years, folks. Hallelujah! Isn’t she beautiful?

Banana Breakfast Cake

This recipe was given to me at one of my bridal showers by a member of my church. I love the entire set of recipes I got that day. There’s something so comforting and wonderful about being given a time-tested and family favorite recipe, handwritten on a cute card. In fact, hand-written recipes should be given as gifts more often. While I love looking for something new to make on Pinterest as much as the next person, there’s a texture and history to a recipe shared in a more traditional way that shouldn’t be lost.

There are lots of lovely things about this cake but one thing I really love is that when you notice you have a few over-ripe bananas, you probably have everything else you need to make it. It’s a nice alternative to regular old banana bread in that way. This is exactly what happened when I decided to make it last night and bring it to my Sunday School class this morning. 

The one thing I didn’t have in the fridge was buttermilk. But thanks to my trusty friend Google, I found out that letting lemon juice and whole, lowfat or nonfat milk sit for a few minutes produces the same results as buttermilk. This cake was proof positive that it works! I also found another darling blog to follow in the process (although it seems like I’m the last person on the planet to hear about

Now go forth and eat cake!

Banana Breakfast Cake
Serves 16
A lovely, banana-y cake that is equally good sliced and toasted for breakfast.
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Cook Time
1 hr
Cook Time
1 hr
  1. 1 3/4 cups sugar
  2. 2/3 cup butter, softened
  3. 3 ripe bananas, mashed
  4. 2 eggs
  5. 1 tsp vanilla
  6. 3 cups flour
  7. 1 1/3 cup buttermilk
  8. 2 1/2 tsp baking powder
  9. 1 tsp baking soda
  10. 3/4 tsp salt
  11. 1 cup dried cranberries (or cherries, optional)
  12. 1 cup chopped pecans (optional)
  1. Preheat oven to 325.
  2. Grease/flour a 10-12 cup Bundt pan.
  3. In a large bowl, mix sugar, butter, bananas, eggs and vanilla until very lift and fluffy.
  4. Add all remaining ingredients and mix well.
  5. Spoon batter into prepared pan.
  6. Bake at 325. Check the cake at 60 minutes. It's ready when a toothpick inserted in the center coms out clean.
  7. Cool 10 minutes.
  8. Remove from pan and cool completely on wire rack.
  9. Dust with powdered sugar if desired.
  1. This cake freezes exceptionally well!
Bless Her Hearth

Clara’s First Birthday!

My little nugget Clara turned 1 just before Christmas and we threw a brunch par-tay!

Originally, I was going for a small cake-eating party with just family and a few friends. Then I started pinning. Aaaaaaaand, next thing I knew we had over 20 adults and a dozen children coming over for brunch the Saturday before Christmas and also the day we were flying out to Jacksonville for the week. We were polishing silver on Friday night. I’m cray-cray.

Here’s the Pinterest board that inspired the leap from just cake to full-on-party-down. Follow me on Pinterest while you are perusing!

Follow Julia Perry’s board Clara 1st Birthday on Pinterest.

I didn’t get a ton of great food photos but here’s a snapshot of the menu with links to the recipes:

For the record, the Whole Foods cake was delicious, cute and the sheet cake pictured above plus a 4″ smash cake for Clara was under $40. Plus, they are open late so I could go put in my order after work and bedtime while daddy was on baby duty. Check, check, check.

Happy Birthday, baby girl!

Jalapeno Cheese Grits: Get’cha Some

Grits are a critical part of any good Southern breakfast. This particular recipe was made by my best friend’s mother for my baby shower and the recipe generated more interest than much else at the party. This is shocking since it’s made with instant grits which I have been known to compare to sawdust. But these instant grits are all dressed up with cream cheese and jalapenos and they are just delicious. You must give this recipe a whirl!

Jalapeno Cheese Grits
Serves 8
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  1. 4 1/2 cups water
  2. 1 tsp salt
  3. 1.5 cups quick grits
  4. 2 8 oz. blocks cream cheese
  5. 3 beaten eggs
  6. 1 stick no salt butter
  7. 2 4 oz. cans drained jalapeño peppers
  8. 2 Tbsp chopped pimento (optional)
  9. 3 gloves garlic, minced
  1. Combine water and salt and bring to a boil.
  2. Gradually stir in grits.
  3. Reduce heat, cover and simmer for 5 minutes.
  4. Add cheese and butter.
  5. Stir in jalapeños, pimento & garlic.
  6. Temper eggs with small amount of grits.
  7. Stir remaining grits into egg mixture.
  8. Pour in greased 12x7x2 dish and bake at 350 degrees uncovered for 30 minutes.
  1. Pimentos are a great addition with the jalapeños, especially for holiday color. But they don't add much flavor so feel free to leave them out.
Bless Her Hearth

Make that Eggs Benedict Souffle Ahead of Time

When I’m feeding a breakfast crowd, I always reach for this recipe that was shared with me by Will’s cousin Rick Prill. Rick runs a gorgeous ranch in CO where we had the pleasure of vacationing a couple of years ago. This place sleeps a small army and Rick knows how to feed an army too. The GENIUS of this recipe is that it is best if you make it up the night before and pop it in the oven while you are waiting on your coffee to brew. Easy peasy!

Eggs Benedict Souffle
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  1. Pam
  2. 6 english muffins, halved
  3. 16-20 eggs
  4. cup of milk
  5. Tbsp flour
  6. 1/2 tsp baking powder
  7. canadian bacon
  8. 4 cups sharp white cheddar cheese
  9. 3 cups sour cream
  10. 3 cups mayonnaise
  11. 1/4 cup yellow mustard
  12. 1/4 cup dijon mustard
  13. 3 tsp lemon juice
For the souffle
  1. Spray a 9x13 baking dish with Pam.
  2. Split english muffin halves and place with holes up on bottom of baking dish. Pack them tight & tear pieces to fill in holes.
  3. Beat eggs & mix with milk, flour & baking powder.
  4. Pour egg mixture to barely cover english muffins and reserve remaining mixture.
  5. Layer canadian bacon so it completely covers english muffins.
  6. Grate at least 4 cups of white cheddar cheese and sprinkle over the bacon.
  7. Add remaining egg mixture to almost cover the cheese. Souffle will rise so be sure to leave 3/4 inch to the top of the dish. If you are short on eggs, mix up a few more with a little milk (egg sizes can vary).
  8. Bake 1 hour @ 350 and test for runny-ness in the center.
For the sauce
  1. Place sour cream, mayo, yellow mustard, dijon mustard, & lemon juice in a saucepan. Wisk over heat until bubbly.
  2. Can be augmented with bourbon, brandy, dried basil or cracked black pepper.
  1. Souffle is best if left to soak overnight before baking.
Bless Her Hearth