Baked Eggnog Oatmeal with Apples and Walnuts

Try Baked Eggnog Oatmeal with Apples and Walnuts

It’s time to break out the eggnog! Whether you make your own eggnog or buy a carton at the grocery store (I was excited to find soy milk eggnog recently), this recipe for Baked Eggnog Oatmeal with Apples and Walnuts will offer you a festive breakfast treat for family and friends for the holidays.

There are so many options when it comes to oatmeal (my first thought is cookies, but that’s just me!). It is, of course, a hearty breakfast option that you can turn into a flavorful dish in so many ways. Think fresh fruit, dried fruit, spices, nuts, milk or yogurt, and your options definitely expand.

I usually add milk to my oatmeal, and since it’s the holidays, I thought eggnog would be the perfect alternative to plain milk. This Baked Eggnog Oatmeal with Apple and Walnuts is so good, and I can’t wait to serve it on Christmas morning!

The eggnog adds richness to the oatmeal and infuses it with fantastic flavor. The apples and walnuts add texture, and are the perfect match to the cinnamon, nutmeg, and brown sugar.

Extra eggnog with Baked Eggnog Oatmeal with Apples and Walnuts

Let’s not stop there. I think you’ll love the scattering of glazed walnuts that top this warm and hearty treat. Serve with extra eggnog on the side and get ready to start your day off right.

Another oatmeal recipe perfect for holiday guests is this Oatmeal-Banana Bread with Apricots and Ricotta. It’s delightful served at breakfast, or as a mid-day treat with a cup of tea.

Baked Eggnog Oatmeal with Apples and Walnuts
Serve 4

Oatmeal-banana Bread with Apricots and Ricotta

2BreadOatmeal-banana Bread with Apricots and Ricotta is a rich sweet bread, perfect for company. It’s nice to wake up to for breakfast, and makes a great snack, too.

Hostess extraordinaire

You know how when you have out-of-town guests coming to stay and you begin to prepare by grocery shopping to stock up on the food you’ll serve? Part of my pre-guest prep even includes planning charming table settings in my head, like the ones on the pages of my favorite magazines. I imagine how nice it will be to relax together and savor the meals of the day. (I need to add someone to wash dishes in this scenario!)

Where brown bananas go

Okay, so things don’t always go as planned. You end up running around town from dawn to dusk, seeing the sights and taking in the local restaurants. And that means the bananas go brown. What’s left for brown bananas other than… Oatmeal-banana Bread with Apricots and Ricotta.

Banana bread in a pan

I had dried apricots, and ricotta cheese in the fridge, so I thought these would be great additions to a standard oatmeal-banana bread recipe. This Oatmeal-banana Bread with Apricots and Ricotta is dense, yet moist, and great as part of a simple (or quick) breakfast. If you’d like, try smoothing on plain cream cheese or butter, although it’s perfectly delicious as-is.

You might already know this trick, but I learned from The Kitchn that you can keep fruit from sinking to the bottom of your quick breads or muffins. I love this site and have learned some great stuff from it.

Recipe for Oatmeal-banana Bread with Apricots and Ricotta
Makes 1, 10-slice loaf

Lemon Ricotta Pancakes with Pomegranate Syrup

A relatively small amount of lemon is enough to give these Lemon Ricotta Pancakes with Pomegranate Syrup a bright flavor. Thanks to the ricotta cheese these pancakes are creamy and moist. Top with sweet Pomegranate Syrup, and you have the makings for a perfect weekend treat.

A bright flavor in from the cold

You may have noticed a few citrus-focused posts recently. That’s because here in Phoenix, we had to pick the fruit from our trees due to an extended stay of freezing temperatures. Okay so it was only about four nights, but still!

I happened to have ricotta cheese in the fridge (I am Italian, after all!), and all I could think about for a few days was Lemon Ricotta Pancakes with Pomegranate Syrup. When Saturday hit, it was prime-pancake time! The Pomegranate Syrup is pretty much like the icing on the cake – what a delightful combination!

Yields about 10, 5-inch pancakes

Crunchy French Toast Sandwiches

My post originally appeared on The Daily Meal on April 17, 2011.

Crunchy French Toast Sandwiches

French toast. Enough said, right? Aside from doing something crazy like smothering it in chocolate sauce (hmmmm….) what could possibly make French toast any better?

I came upon this recipe and decided I had to try it. With almonds as breading and creamy cheese and jam stuffed between two slices of the bread, this definitely sounded like a treat — and it was! This recipe is great for a special breakfast or brunch, and you can use your favorite jam or marmalade (or whatever you have in the fridge).

Retouched French Toast bread


Note: The original recipe called for a combination of cream cheese and sour cream. I used mascarpone cheese instead. I think the next time I make it I’ll try the cream cheese-sour cream-mixture for an even sweeter taste.

Good Idea:  These sandwiches can be assembled ahead of time and stored in freezer bags in the freezer for up to about a month. Then all you have to do to impress someone is pull them out of the freezer and bake.

Retouched French Toast Sand bread

Retouched French Toast Sand breaded bread

 Recipe for Crunchy French Toast Sandwiches:

Makes 4 sandwiches