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Brooklyn Norrell

These Pancake Cupcakes with Maple-Bacon Buttercream frosting are a good mix between breakfast and dessert.

Waking up early is not an easy task but with the right breakfast, the task becomes a little less horrendous. Between cupcakes, croissants, and smoothies, breakfast can be something everybody wants to get up for.

Pancake Cupcakes with Maple-Bacon Buttercream Frosting

12 servings

Ingredients

Cupcakes

• 3 slices bacon
• 1 tablespoon maple syrup
• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups whole milk
• 2 eggs
• 2 tablespoons unsalted butter, melted and cooled

Frosting

• 5 slices bacon
• 3 tablespoons maple syrup
• 1 cup unsalted butter, at room temperature
• 2 1/2 cups powdered sugar
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 400°F. Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note: there are a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
2. Line a standard muffin pan with paper liners and spray liners with non-stick spray.
3. Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes and then transfer to a wire rack until fully cooled.
4. With a mixer, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it’s nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

Courtesy of food.com

4-Ingredient Banana Nutella Croissants

12 servings

Ingredients

• 1 box (2 sheets) frozen puff pastry, thawed until softened but still cold
• ¾ cup Nutella or other hazelnut spread
• 1 large banana, sliced thinly to yield 36 slices
• 1 egg + 1 T. water, lightly beaten

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
2. Working with one sheet of puff pastry at a time, unfold it on a lightly floured surface. Following the seams in the puff pastry, cut the sheet into thirds. Cut each third into two triangles by cutting between two opposite corners to make six long, skinny triangles. Repeat with second sheet of puff pastry until you have 12 triangles.
3. Spread 1 T. Nutella or other hazelnut spread at the widest part of each triangle. Top with 3 banana slices. Starting at the wide end of the triangle, roll the pastry up so the tip of the pastry is underneath the croissant. Arrange on prepared baking sheet and repeat with remaining triangles.
4. Brush the tops of the croissants with the egg and water mixture. Place in oven and bake until the croissants are fragrant and golden brown, 25 to 30 minutes.
5. Remove from oven and cool slightly. Serve warm or at room temperature.

Courtesy of culinaryhill.com

Strawberry Banana Oatmeal Breakfast Smoothie

Ingredients

• 1 Cup Coconut Milk (you can use almond, soy or regular milk too!)
• 10 Strawberries
• 1 Large Frozen Banana
• ¾ Cup Rolled Oats
• 1 Teaspoon Tahitian Vanilla (or vanilla extract)
• 1 Teaspoon Raw Honey

Instructions

1. Place all the ingredients into a blender and blend until smooth.
2. Enjoy!

Courtesy of knowyourproduce.com