Tag Archives: breakfast recipes

OXO offers pans now? YES!

We all know OXO makes a million fabulous kitchen gadgets, and I’ve made no bones about the fact that I use mine with enthusiasm. They are some of my favorites because of three key things:

1. they’re thoughtfully designed,
2. they’re well constructed & durable, and
3. they’re always affordable

When OXO launches something new, my ears perk up. When they announced they were launching a new line of pots & pans, my jaw dropped. And when they then offered members of their Blogger Outreach Program the chance to possibly test drive one, I jumped at the chance. With both feet. Receiving the e-mail that I’d been selected to receive my pan of choice was like opening presents on Christmas morning. I was giddy. Openly, gleefully giddy.

Here it is, y’all – My Precious.

OXO - 12 Inch Non-Stick Skillet - With Text

It’s sturdy. A little on the heavy side, but WOW is it solid. My first test was a simple soft fried egg. Nothing tests a new non-stick pan like a delicate egg. Result: so slippery, it sent my fried egg spinning when I swirled the pan. Also impressive was the heat distribution of the skillet due to the hard-anodized aluminum construction of the pan and that built-in heat disc in the bottom. Smart.

OXO - 12 Inch Non-Stick Skillet - Bottom

I also like the rise and slope on the sides of this skillet. The rolled edge is high enough to contain bubbly sauces and perfectly pitched to slide those early morning omelets onto a plate, even before you’ve had your coffee. It also allows sauces to be expertly poured. Again, smart design.

OXO - 12 Inch Non-Stick Skillet - Coating

My ultimate test for a new non-stick pan is caramel – hot, gooey, sticky thermonuclear caramel. To put my pan to the test, I opted for a baked caramel apple pancake. It starts on the stove and finishes in the oven, so it was a perfect way to test this pan. And since this skillet can take oven temperatures up to 430F, you can fearlessly go from stove to oven.

Baked Apple Pancake - Browned Butter & Brown Sugar

I started with butter and brown sugar and let it heat up to see if it would stick. I was surprised at how easily I could move the caramel around the pan without anything sticking. As it got hotter and hotter, I kept moving it around with a silicone spatula. As you can see from the photo, it didn’t stick at all and moved easily around the pan.

Baked Apple Pancake - Easy Caramel

While the sugar was caramelizing, I peeled and sliced 3 apples. I like firm, sweet apples like Gala, Pink Lady or SweeTangos. Cored and sliced into even pieces (about 1/4″ thick), they’re ready to roll.

Baked Apple Pancake - Apples1

Baked Apple Pancake - Apples2

Tip: remove the skillet from the heat while you add the apple slices. It takes a few minutes to get them arranged to look pretty, and removing the pan from the heat keeps your caramel from burning while you work.

Baked Apple Pancake - Apples in Caramelized Butter & Sugar

Because I prefer firm apples, I like to pop them in the oven and let them bake 5-10 minutes before adding the pancake batter. Once the caramel is bubbling and the apples are toasty, I remove the pan from the oven and pour the batter evenly over the top. It goes back into the oven for 12-15 minutes, or until the pancake is just set and firm. Confession: I love bubbly edges on pancakes.

Baked Apple Pancake - Pancake Batter - Post-Bake

You know it’s done when you can gently press on the surface of the pancake and it bounces back. It’s better to take this one out a little early than to over bake it, so keep an eye on it during that last few minutes.

Now for the tricky part – flipping it out of the pan. I flipped mine immediately after I took it out of the oven and got a caramel burn on my wrist, so in retrospect, I’d wait 5-10 minutes and let it cool next time. I need to learn to be patient when pancakes are involved. To flip mine, I placed a piece of parchment over the pancake, then set a plate on top of that. Using a folded kitchen towel, I grabbed the skillet on both sides instead of the handle and gave it a quick flip.

The true moment of truth is when you lift the skillet. That’s when you see if your pan is a hero or a zero based on how many apple slices are stuck to the pan. Here’s what I got. You be the judge.

Baked Apple Pancake - Flipped & Flawless

Booyah, baby! Look at that gorgeous golden caramel apple beauty.

Want to see what the skillet looked like? I expected it to be coated in a thick, deeply entrenched layer of molten sugar but this is what I saw.

Baked Apple Pancake - Sticky Caramel Goo

This is the part where I’d usually mutter bad words and grab a scouring pad. Oh, OXO… how I test thee. Instead, I ran a little hot water in the skillet and let it sit for a minute while I grabbed plates, forks and syrup. To my surprise, the remaining crusty sugar wiped right out. No scrubbing. No sweating. No cursing. It seriously wiped right out with a paper towel. Way to go, OXO. You win again. And technically, I win too.

OXO - 12 Inch Non-Stick Skillet - Handle

Final Thoughts:
1. This is my new favorite skillet. For real.
2. The size (at 12″) is great for just about any task.
3. It is well constructed and sturdy, which I expect from OXO.
4. It browned evenly and held heat beautifully, which is a must for me.
5. OXO says this skillet is dishwasher safe, but I always hand wash non-stick pans because I’m a big ol’ chicken.
6. This skillet is on the heavy side, which may prove hard to handle for someone who’s older, younger or has problems handling heavier pots or pans. If heft isn’t an issue, you’ll love it.
7. Overall rating – two thumbs way up. I’ll be using this pan for years to come.

If you’d like to take a shot at this easy baked caramel apple pancake, here’s how you can recreate it at home.

2 cups baking mix (Bisquick or my favorite – Pioneer Buttermilk Baking Mix)
2-3 tablespoons raw (or granulated) sugar
1 pinch of salt
3 large eggs
1 teaspoon vanilla extract
2/3 to 1 cup low-fat buttermilk (can sub regular milk)
2-3 large apples – peeled, cored & cut into 1/4″ slices
6 tablespoons unsalted butter
1/2 cup brown sugar

Pre-heat the oven to 375F.
In a large mixing bowl, combine the baking mix, raw or granulated sugar, salt, eggs, vanilla & buttermilk. Whisk until smooth. Batter should be a little on the thin side, like crepe batter. Set aside to rest, and start on your apples. Peel, core and slice the apples. Heat your non-stick skillet over medium-high heat, then add the butter and brown sugar. Stir until the sugar melts and the mixture begins to bubble. Remove from heat and arrange your apple slices. Pop the skillet into a hot oven for 10-12 minutes, or until the caramel mixture is bubbling furiously around the edges. Remove the skillet from the oven and pour the pancake batter evenly over the top. Return to the oven and bake just until the pancake is set, approximately 12-15 minutes. Remove from the oven and allow your pancake to cool for 5-10 minutes before flipping.

To flip, invert a plate larger than the skillet over the top, place one hand firmly on top of the plate, grab the handle with a dish towel and flip quickly. If you’re not a confident or expert flipper, invert the plate over the skillet, then place a kitchen towel folded lengthwise across the skillet. Place one hand on each side of the skillet, grabbing the plate with your thumbs and using your fingers to grab the skillet. Either way, flip quickly.

Note: if you’re using an older non-stick skillet that doesn’t release as well, run a silicone spatula around the edge of the skillet to help the pancake release prior to flipping. If you’re still left cursing your old ratty non-stick, consider acquiring one of these new OXO beauties. You will not regret it.

For this apple pancake, I made a simple cinnamon cream syrup.

1/2 cup real maple syrup
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon

Heat all 3 ingredients in a small saucepan over medium-high heat, whisking often, until the mixture comes to a rolling boil. Remove from heat and transfer to a small pouring pitcher. Serve hot.

Baked Caramel Apple Pancake - Breakfast is Served

Disclaimer: This OXO 12″ non-stick skillet was provided to me free of charge by the OXO Blogger Outreach Program so that I could play with it and share my experience. All opinions are my own, and are my honest take on it. Have you tried OXO yet? Which are your favorite OXO products? To learn more about OXO cookware, CLICK HERE.

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TCP Cooks: French Toast Waffles

Challah: A braided bread laden with eggs, symbolizing manna from heaven.

Challah: A braided bread laden with eggs, symbolizing manna from heaven.

If you love good bread, let me hear you challah!

Corny food puns are my secret love, as is warm eggy challah bread. But it’s what The Complete Package does with it that really makes my heart sing. Inspired by a sleep-over episode of Bobby Flay’s cooking show, he does the unthinkable and combines two breakfast favorites into one – French Toast & Waffles.

French Toast Waffles - Inside NanaBread's Head

To make this mouth-watering delicacy, you’ll need a fresh loaf of challah, the standard cast of French toast ingredients, and a piping hot waffle maker. A bowl of homemade whipped cream and some fresh fruit doesn’t hurt either.

TCP’s French Toast Waffles: (makes 8 slices)
1 loaf of fresh challah bread
4 large eggs
1/4 cup brown sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
powdered sugar, to dust with
fresh whipped cream & macerated fruit, to garnish

Pre-heat your waffle iron (set to medium heat, if yours is adjustable).

Slice the challah bread into 1″ thick slices; set aside.

In a large bowl, beat the eggs until lemon-colored and frothy. Whisk in the brown sugar, beating until the sugar is mostly dissolved; add the cream, vanilla and salt and whisk until combined.

Dunk each slice of challah into the egg mixture, turning to coat well, and place it in the waffle maker. Gently press the lid closed and bake until golden brown. Our small waffle maker can bake one slice at a time and each takes about 4 minutes, but it’s 32 years old, so watch yours carefully for a perfect golden hue.

When done, remove to a warm plate, dust with powdered sugar then top with fresh fruit and whipped cream. Serve immediately.

French Toast Waffles - Close-Up

Leftovers, if there are any, can be frozen. Simply place the cooked & completely cooled waffles into a zip-style freezer bag, press out any excess air, seal tightly, then drop in the freezer. To warm, place them on a baking sheet and re-heat in the oven at 275F, or pop them in the microwave for 25-30 seconds, or drop them into your toaster (just be sure to keep an eye on them so they don’t burn).

These are great with fresh peaches, strawberries, bananas or any favorite fruit. They’re also delicious with a smear of coconut curd and blackberry jam, or lemon curd and raspberry jam. There’s also the old-fashioned favorite – a pat of real butter and a drizzle of pure maple syrup. So many fabulous options, but that’s for you to discover. A word of caution: these are addictive.

Thinking of making your own Challah? Check out Smitten Kitchen’s recipe.

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Quite Possibly the Easiest Summer Berry Dessert You Will Ever Make


This is one of those “accidental” recipe finds, discovered while browsing comments on The Pioneer Woman’s website. PW posted a photo blog of fabulous strawberry recipe photos (many of which made me weep with joy), but it was the first comment posted that really grabbed my attention. Sydney B posted a link to a strawberry clafouti recipe. A strawberry what?!? Clafouti. That’s klah-FOO-tee. Say it with me. “Klah-FOO-tee.” I like it! It sounds like a party in a Pyrex. Reminds me of KC & the Sunshine Band. It’s got me singing, “Shake shake shake…. shake shake shake… shake clafouti. Shake clafouti.” Let’s see if that’s not stuck in your head the rest of the day, right? But what IS a clafouti, really? I needed to know.

“Clafouti, is a baked French dessert of black cherries (or other fruit) arranged in a buttered dish and covered with a thick flan-like batter. The clafouti is dusted with powdered sugar and served lukewarm.”

There. Now we know. So back to Sydney B’s link. It took me to www.shutterbean.com, where I discovered the easiest berry dessert I’ve ever made. And since I love berries and I love custards, this has the potential to become my go-to throw-down company’s coming dessert-in-a-hurry recipe. Thank you, Tracy the Shutterbean!

Here’s how easy this recipe is. For the record, it calls for strawberries, but I threw in some raspberries, too. Basically, you butter a glass baking dish. Toss your fruit with 2 teaspoons of cornstarch and arrange them in the bottom of the dish. Combine the other ingredients in a blender and whiz for 15 seconds. (I didn’t want to dig out my blender, so I used a mixing bowl and a whisk – old school style). Pour the mixture over the fruit and bake it until the center is set and the top is lightly browned. Remove it from the oven, sprinkle it with powdered sugar, and serve it warm. Done. Can you believe it? Seriously… from start to finish, it took 10 minutes to pop this into the oven. To see Tracy’s step-by-step photos and recipe, click here. You won’t be sorry.

If you love summer berries and creamy custards, you should try this. I will give you a few tips. Use really ripe, sweet strawberries. If your strawberries are really large, cut them into bite-size pieces. If you add raspberries like I did, increase the sugar to 1/2 cup or it will be really tart. Other than that, this recipe is simple, easy to make, and bursting with the fabulous flavors of summer berries and vanilla. And that’s all I need. Well, that and the Strawberry Kiss Cake posted by Brooks the Cakewalker from the Pioneer Woman’s photo post mentioned above. Have mercy! If you make that one, I am SO coming over!

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