OUT WEST: Food & Lifestyle

Breakfast

Ricotta Stuffed French Toast

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Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling.

Made just for two for those cozy mornings but can definitely be doubled for more servings. This thick cut bread from The Essential Baking Company is perfect for soaking up the rich cinnamon laced egg mixture. Stuffed with a lightly sweetened ricotta cheese mixture that pairs perfectly with tart and sweet raspberries.

Raspberries are used two ways in this indulgent breakfast. Raspberry freezer jam is a staple in my kitchen. Every Summer I make a large batch with farm fresh raspberries. It’s so easy to make and store in the freezer for whenever you need. The flavor surpasses grocery raspberry jam, as with each bite is like eating a fresh picked raspberry. It’s my choice for this recipe, but can easily be substituted for your favorite raspberry jam.

Ingredients in Ricotta Stuffed French Toast

  • Rustic Bread – I use The Essential Bread Company bread from Costco.
  • Ricotta – Full fat ricotta cheese.
  • Powdered Sugar – Perfect for sweetening that no texture.
  • Cinnamon – Ground cinnamon is a classic flavor in French toast.
  • Cream – Whipping cream or heavy cream.
  • Vanilla – Stock up on vanilla extract when you’re in Mexico.
  • Eggs – Farm fresh is the best.
  • Raspberry Jam – Raspberry freezer jam is a must to have on hand at all times.
  • Raspberries – Fresh raspberries for serving.
  • Lemon – Squeeze lemon over for an extra special flavor.

Related Recipes

Try these other breakfast favorites like Banana Dutch Baby with Maple Bourbon Cream, a puffy oven pancake with caramelized bananas and bourbon spiked whipped cream or hand-held Caramel Apple Scones packed with sweet and tart apple pieces and gooey caramel bites then drizzled with caramel sauce.

Banana Dutch Baby with Maple Bourbon Cream
Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.
Caramel Apple Scones

Ricotta Stuffed French Toast

Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine Breakfast, Brunch, Mother’s Day
Servings 2

Ingredients
  

Ricotta filling

  • 1/2 cup ricotta
  • 1/8 cup powdered sugar

Whipped Cream

  • 1/2 cup whipping cream
  • 1/8 cup powdered sugar
  • 1 tsp. vanilla extract

French Toast

  • 2 slices rustic bread, cut 2.5 inches thick Essential Baking Company Bread
  • 2 large eggs
  • 1/2 cup whipping cream
  • 1 tbsp. powdered sugar
  • 1 tsp. cinnamon
  • 2 tbsp. butter

Other Ingredients

  • raspberry freezer jam or your favorite jam warmed
  • raspberries
  • lemon

Instructions
 

Ricotta Filling

  • Combine ricotta and powdered sugar together in a small bowl.

Whipped Cream

  • Combine whipping cream, powdered sugar and vanilla extract together in a bowl. Mix with either a hand mixer or stand mixer until thick and creamy. Store in refrigerator until ready to use.

French Toast

  • Make a large slit in each piece of bread, being careful not to cut all the way through. The idea is to create a pocket for the filling.
  • Fill each pocket with ricotta filling, packing it in and smoothing over the slit with your finger.
  • Whisk eggs, whipping cream, powdered sugar and cinnamon together. Place each stuffed piece of bread in the mixture. Let bread soak up egg mixture, alternating sides for about 10 minutes or until a good amount is soaked up.
  • Heat butter in a large pan over medium heat. Place soaked bread in pan and brown each side, covering with lid about half way through, to ensure filling is cooked.
  • Remove from pan and plate, drizzling warmed raspberry jam over top, whipped cream, fresh raspberries and a squeeze of lemon.
Keyword Breakfast in Bed, Brunch Ideas, Mother’s Day Recipes, Raspberry French Toast, Ricotta Recipes, Stuffed French Toast, Thick Sliced French Toast

Sticky Pumpkin Pecan Cinnamon Rolls

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Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

We take The Best Cinnamon Rolls recipe and add pumpkin puree then slather with pumpkin cream cheese frosting. A very creamy, fluffy frosting with pumpkin puree and spices like cinnamon and nutmeg. Taking it a step above is the final layer of sticky caramel pecan topping that drips over the edges and seeks in all the folds. Imagine your favorite sticky bun combined with your favorite cinnamon roll, then add a little fall pumpkin to the mix.

Pro Tip

The caramel topping is great for many uses. Make extra, omit the pecans, and store in a condiment bottle. This sweet caramel sauce can be used in your morning espresso, as a dip for sliced apples and drizzled over just about anything. I like to top pancakes, waffles and my Banana Dutch Baby with caramel sauce.

Ingredients in Sticky Pumpkin Pecan Cinnamon Rolls

  • Pumpkin Puree – Such as Libby’s Pure Pumpkin in a can – or you can make your own using small pumpkins.
  • Pecans – I buy the Costco bag and store in the freezer, as nuts can be expensive.
  • Lemon – Lemon juice or the juice of a fresh lemon.
  • Egg – One preferably farm fresh egg.
  • Spices – Ground cinnamon and nutmeg make for that fall flavor.
  • Pantry Items – Flour, sugar, dark brown sugar, confectioner’s sugar, active dry yeast, vanilla, salt.
  • Dairy Items – Butter, heavy cream, sour cream and cream cheese.
Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Related Recipes

Get baking with these other delicious pastries. Sneak in your vegetables with Bright & Citrusy Lemon Zucchini Scones. Try our classic The Best Cinnamon Rolls for buttery, flaky cinnamon rolls and get your fall vibes going with Caramel Apple Scones . All these Out West Food & Lifestyle recipes are perfect for beginning bakers.

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Sticky Pumpkin Pecan Cinnamon Rolls

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Rising Time 2 hrs
Course Breakfast
Cuisine Breakfast
Servings 6

Ingredients
  

  • ¼ oz. package quick rise yeast
  • ½ cup warm water
  • ½ cup warmed milk
  • ¼ cup granulated sugar
  • ½ cup melted butter
  • 1 tsp. salt
  • 1 egg
  • 3 ½ cups flour

Filling:

  • 1 1/4 cup or 3/4 of a 15 oz. can of pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup melted butter
  • 2 tbsp. cinnamon
  • ½ tsp. nutmeg

Pumpkin Frosting:

  • 4 oz. cream cheese room temperature
  • 1/2 cup or 1/4 of a 15 oz. can of pumpkin puree
  • 4 tbsp. butter room temperature
  • 1 cup confectioners sugar
  • 1/2 cup sour cream
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. lemon juice

Caramel Pecans

  • 1 cup pecans rough chopped
  • 4 tbsp. butter
  • 1 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 tsp. vanilla

Instructions
 

  • In a small bowl combine yeast and warm water. Set aside.
  • In a large bowl combine warm milk, sugar, melted butter, salt and egg. Add 2 cups of the flour and combine. Add yeast mixture and slowly add remaining flour until combined enough to knead on lightly floured board. Knead dough for about 10 minutes, then roll out into a rectangle approximately 16 x 10 inches (It doesn’t need to be perfect).
  • In a medium bowl combine all of the filling ingredients. Spread evenly over the rolled out dough.
  • Starting on the long side furthest away from you, roll dough evenly towards you, creating a long roll.
  • Cut into 6 slices and place in a buttered and sugared baking dish.
  • Cover with towel and let rise in a warm place until doubled in size, about 2 hours.
  • Heat oven to 350 degrees and bake until golden brown on edges, about 40 minutes. Remove from oven and let cool.

Pumpkin Frosting

  • Blend all ingredients together until creamy. When cinnamon rolls are cooled, spread frosting over top.

Caramel Pecans

  • Toast pecans on a sheet pan on lowest rack under broil until no longer chewy, about 3 minutes (be careful not to burn).
  • Melt butter in a sauce pan over medium heat. Add dark brown sugar and stir until combined. Add heavy cream and vanilla. Cook for about 5-7 minutes. Remove from heat and add toasted pecans.
  • Pour caramel pecan mixture over frosted cinnamon rolls.
Keyword Fall Baking, Pumpkin Dessert, Pumpkin Recipes

Caramel Apple Scones

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Caramel Apple Scones are made bakery style with tart granny smith apple and caramel pieces with caramel drizzle.

Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.

Kraft Caramel Bits are added together with apples to make these bakery style scones. They taste very similar to an apple fritter with gently sautéed apples in butter, cinnamon and brown sugar. This mixture gets folded into the fluffy scone batter. What really tops them off is the caramel drizzle. Sweet caramel pairs perfectly with tart Granny Smith apples. Sprinkle a few caramel bits on top of the scones right after the caramel drizzle.

The homemade caramel sauce makes extra, so be prepared to store the remaining sauce for another use. I keep condiment bottles on hand to store my sauces in. The extra caramel sauce can be used in a variety of ways, such as in your coffee, drizzled over banana pancakes or as a dip for cut apple slices. Store the caramel sauce in the refrigerator for about a week.

The addition of the apple mixture creates a wetter than normal dough. Make sure to have flour on hand and add a little as you need to make the cut dough transportable to the sheet pan. I like to use my metal kitchen scraper to portion the dough into scones. It also works really well for clean up of all that flour. Just scrape it off.

Ingredients in Caramel Apple Scones

  • Apples – Granny Smith apples are tart and sweet, perfect for baking.
  • Caramel Bits – Kraft Caramel Bits, little caramel chips smaller than the original caramels.
  • Pantry Items – Flour, sugar, brown sugar, baking powder, salt.
  • Vanilla – I like to buy good vanilla or find someone to bring it back from Mexico.
  • Cinnamon – Ground cinnamon, always try to buy the best.
  • Dairy Items – Butter, cream and an egg.
Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.

Caramel Apple Scones

Caramel Apple Scones are made bakery style with tart granny smith apple and caramel pieces with caramel drizzle.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine Breakfast
Servings 8

Ingredients
  

Caramel Apple Scones

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1/2 cup cream whipping cream
  • 1 large egg

Apple Mixture

  • 2 cups Granny Smith apples peeled and diced
  • 1 tbsp. butter
  • 1 tbsp. dark brown sugar
  • 1 pinch cinnamon

Caramel Sauce

  • 1/2 cup butter
  • 2 cups dark brown sugar
  • 1 cup cream whipping cream
  • 1/4 cup vanilla

Instructions
 

Caramel Apple Scones

  • Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper.
  • Combine flour, sugar, baking powder and salt. Grate in 1/2 cup butter (1 stick) and crumble together with flour mixture.
  • Add cream and whisked egg, blend until dough forms together.

Apple Mixture

  • In a small pan over medium heat, heat apples in butter, dark brown sugar and cinnamon for about three minutes.
  • Fold apple mixture into dough mixture until evenly distributed. Be careful not to overmix. You may need to add a little more flour if dough is too wet.
  • Form dough on a floured survey into a semi flat circle about the size of a dinner plate. Cut into 8 equal pie shapes. Place on parchment lined sheet pan. Bake for about 20 minutes at 400 degrees. Make caramel sauce while scones bake.
  • Remove from oven and let cool completely. Drizzle with caramel sauce.

Caramel Sauce

  • Melt butter in a small sauce pan over medium heat. Add dark brown sugar and stir until melted with butter. Add cream and vanilla. Continue to stir over medium heat until thickened, about 7-8 minutes. After drizzling scones, remaining caramel can be stored in the refrigerator for about a week.
Keyword Apple Recipes, Fall Baking

Related Recipes

Bright & Citrusy Lemon Zucchini Scones

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Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.

These sweet and savory scones are easy to whip up for breakfast. They are packed full of real lemon and zucchini, but what really makes them special is the lemon zest glaze. A very simple blend of powdered sugar, lemon juice and lemon zest makes for a beautiful glaze and the perfect sweetness.

These scones are a great way to use up the garden fresh zucchini. I know every year I try to plant less and less zucchini plants, but even with only one plant this year, I have an abundance of zucchini. The ever producing plant. I like to use my bigger coarse grater when preparing the zucchini for this recipe. That way there is noticeable zucchini in every bite and the beautiful green color really stands out.

When combining the dough ingredients, try not to over work. You want to mix until just combined. When forming into a flat circle, try to just barely pat it together. This will keep your scones nice and fluffy. No dense hockey pucks here! Let them cool before drizzling on the lemon zest glaze, otherwise it will slide right off.

Ingredients in Bright & Citrusy Lemon Zucchini Scones

  • Zucchini – I like to use a large grate for bigger pieces of zucchini.
  • Lemon – Two fresh, thick skinned lemons for zesting and juice.
  • Cream – Heavy cream also known as whipping cream.
  • Egg – Farm fresh eggs if possible for best flavor.
  • Butter – One stick of real butter straight out of the refrigerator and grated.
  • Pantry Items – Flour, I like unbleached, sugar, baking powder, salt, powdered sugar.

Related Recipes

Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.

Bright & Citrusy Lemon Zucchini Scones

Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Breakfast
Servings 8

Ingredients
  

Lemon Zucchini Scones

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1 large lemon zested
  • 1 cup zucchini shredded
  • 1/2 cup cream
  • 1 large egg whisked

Lemon Zest Glaze

  • 1 cup powdered sugar
  • 1 large lemon juiced and zested

Instructions
 

Lemon Zucchini Scones

  • Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper.
  • Combine flour, sugar, baking powder and salt. Grate in 1/2 cup butter (1 stick) and crumble together with flour mixture. Using your hands, crumble in lemon zest and zucchini.
  • Add cream and whisked egg, blend until dough forms together.
  • Form dough into a semi flat circle about the size of a dinner plate. Cut into 8 equal pie shapes. Place on parchment lined sheet pan. Bake for about 20 minutes at 400 degrees.
  • Remove from oven and let cool completely. Drizzle with lemon zest glaze.

Lemon Zest Glaze

  • Add a little lemon juice at a time to powdered sugar while stirring with a whisk until creamy. Stir in lemon zest.

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

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New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

Spices like allspice, clove, cinnamon, nutmeg and scotch bonnet peppers in Beecher’s New Woman Cheese create a complex flavor that mingles nicely with creamy eggs. Smoky thick cut bacon lardons just add to that earthy flavor. We roast our own red peppers and layer in fresh zucchini ribbons for a beautiful look.

Where to Find Beecher’s Cheese

Beecher’s Handmade Cheese is local to Seattle at historic Pike Place Market and is the original site. New York’s Flatiron District hosts the second site, but you can find this handcrafted cheese at most local grocery stores.

The best thing about Beecher’s handmade cheese is that they focus on foods that are free of all the bad stuff, like hydrogenated oils (a.k.a. trans fat), artificial preservatives, colors, and sweeteners. They also use local dairy farmer’s to supply the milk for their craft cheese.

Beecher’s New Woman Cheese has a very unique flavor. Jamaican jerk spices add an earthy, nutty, spice that is like no other cheese. In a dish as simple and mild as a quiche, it adds just the right amount of flavor and a hint of smokiness.

Tart Pan Vs. Quiche Pan Vs. Pie Pan

This recipe calls for a 1 inch thick, 9 inch round tart pan.  Tart pans have a removable bottom, making it easier to cut and serve buttery, flaky crusted dishes. The only difference in a tart pan vs. a quiche pan is the depth.  Quiche pans are deeper, usually about 2 inches deep.  If using a quiche pan, you will want to double the quiche filling ingredients.  The crust ingredients should be just fine, as you have a little extra to work with.

Sometimes, a pie pan is used to make quiche.  No removable bottom here, resulting in a need for a thicker crust. If using a pie pan, due to the depth, you will want to double the quiche filling ingredients as well as make more crust.  The crust will need to be rolled out slightly thicker than if using a tart pan or quiche pan.

When adjusting the recipe and doubling the quiche filling, make sure to increase the cooking time.  You will know when the quiche is fully cooked when it no longer jiggles in the middle.  You don’t want to over cook your quiche, just to the point where it has just stopped jiggling.  

Ingredients in New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

  • Beecher’s New Woman Cheese – A savory Jamaican jerk flavored cow’s milk cheese made in Seattle.
  • Bacon – Thick cut, smoked bacon, such as Hempler’s.
  • Zucchini – Smallish zucchini cut into long thin ribbons.
  • Red Bell Pepper – Good size, firm red bell pepper.
  • Eggs – Farm fresh is best, you can really tell the difference in the fluffiness.
  • Heavy Cream – Also called whipping cream.
  • Pantry Items – Butter, flour, salt, pepper.

Related Recipes

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Course Breakfast, Side Dish
Cuisine Brunch, Farm to Table
Servings 8

Equipment

  • 9" tart pan (1" deep)

Ingredients
  

Crust

  • 1 cup flour
  • 1/2 cup butter
  • 2-4 tbsp. cold water

Quiche Filling

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1 cup roasted red bell pepper about 1 red bell pepper
  • 6 strips thick cut smoked bacon cooked, cut into large pieces
  • 1 small zucchini cut into thin, long ribbons
  • 2 cups Beecher's New Woman cheese grated
  • 1 pinch salt and pepper

Instructions
 

Crust

  • Pre-heat oven to 350 degrees.
  • Place flour in a bowl. Grate in cold butter. Crumble with fingers to combine into coarse crumbs. Add cold water 1 tablespoon at a time until dough can be formed into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  • Remove dough from refrigerator. Place on floured surface and roll out into a circle shape a little larger than your tart pan. Gently fold circle in half, for ease of moving dough to tart pan. Lay in tart pan evenly, letting edges fold over tart pan edge. Press down along edge of tart pan to remove excess dough and create an even dough edge.
  • Bake in a 350 degree oven for 15 minutes with dough weighted down (place either parchment paper or foil down with dry beans on top OR use special pie weights). Remove pie weights and cook an additional 10 minutes. Crust will be just starting to turn golden brown.

Quiche Filling

  • In a large bowl, whisk eggs and heavy cream together. Fold in roasted red bell pepper, cooked bacon, zucchini ribbons, cheese, salt and pepper.
  • Pour into prepared tart crust. Bake for 30 minutes at 350 degrees.
  • Let rest before cutting. Can be refrigerated for up to two days.
Keyword beecher’s cheese, Tart Pan Quiche