Maple Sausage & Apple Fall Breakfast Sandwich

Posted on October 17, 2017 by admin

My palate for fall is endless. Apples, maple, cheddar, and a hint of mustard made this the best breakfast sandwich ever. Ever. I could liiiive on breakfast sandwiches and definitely have my favorites. The apple provides the crunch and freshness with a little kick from the mustard in the sauce.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich

Maple Sausage, Egg, Cheddar, and Apple Breakfast Sandwich

Ingredients: (serves 1)

1 everything bagel
3 maple sausage links, casing removed and formed into a patty
1 egg
1 slice white cheddar
1/2 macintosh apple, sliced thin
1 teaspoon mayo
1/2 teaspoon dijon mustard
1/2 teaspoon maple

Directions:

Pan fry the sausage patty until cooked through.
Toast the bagel.
Mix together the mayo, mustard, and maple spread.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich
Fry the egg in the pan from the sausage. Flip and add the cheese. Cover to melt the cheese.
Assemble the bagel with some mayo/mustard/maple spread, then apple slices, then sausage, then egg and cheese.

Enjoy!

This was a treat for a day off. I really loved the sweetness of the sausage, and the sharp white cheddar. The sauce was subtle and a nice touch. Everything bagels from my town bagel place are even better when they’re day-old and less than half off!
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich

Pumpkin Cinnamon Rolls with Salted Caramel

Posted on October 10, 2017 by admin

October means it is time for all the pumpkin foods! These were so good and easy since I used frozen puff pastry sheets and jarred salted caramel topping. My baking in-experience would not have me making my own puff pastry dough! They are great for a breakfast treat or as an afternoon coffee break. Make them bigger as a turnover and voila! Dessert!

The Three Bite Rule - Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with Salted Caramel

Ingredients:

1 sheet frozen puff pastry, defrosted to room temperature
3 tablespoons butter
1/2 can pure pumpkin
2 tablespoons pumpkin pie spice
1 tablespoon sugar
2 tablespoons maple syrup
2 tablespoons salted caramel ice cream topping
1 teaspoon kosher salt

Directions:

Sprinkle some flour onto your surface and roll out the puff pastry to 1/8 of an inch thick – a little more thin than the sheets come. Spread the butter onto the puff pastry and sprinkle on a mixture of sugar and half the pumpkin pie spice.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Mix together the pumpkin, remaining pumpkin pie spice, and maple syrup.

Spoon dollops of the pumpkin mixture onto the puff pastry on top of the cinnamon sugar. Then spread it out using a spatula or spoon – getting it all the way to the edges.

Roll it into a big roll, wrap in plastic, and refrigerate for 15-minutes or until ready to serve these.
Preheat the oven to 375-degrees.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Slice into 1 inch wide cuts and place onto a baking sheet lined with parchment, on the sides.

Bake 18 minutes, (checking at 15 minutes and watch it cooks through, but doesn’t burn). Ensure the middle puff pastry cooks through.
Spoon the salted caramel over the top and sprinkle some kosher salt onto the top. Enjoy! The Three Bite Rule - Pumpkin Cinnamon Rolls
The big roll would be fine hanging out in the fridge for a day or over night.

Peach Cornmeal Pancakes

Posted on August 22, 2017 by admin

These pancakes are what summer Sunday mornings are made of. Mr. J and the little one went to a bike path nearby and I had some time to myself! With my four legged sous-chefs, of course. These pancakes are fluffy and have a cornmeal texture and flavor with juicy peach. I made a whole batch, despite eating breakfast by myself. I popped some into the fridge for later this week and the rest went into the freezer.
The Three Bite Rule - Peach Cornmeal Pancakes

Peach Cornmeal Pancakes

Ingredients:

1 1/4 cups cornmeal
1 1/4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 cup half & half or whole milk
2 eggs
1 tablespoon vanilla
4 tablespoons melted butter
1 peach or nectarine
2 tablespoons sugar
2 tablespoons maple syrup

Directions:

Mix together the dry ingredients: cornmeal; flour; sugar; baking powder; and salt. Mix together the wet: milk; cream; eggs; and vanilla.
The Three Bite Rule - Peach Cornmeal Pancakes
Then mix together the wet and dry – gently, and add in the melted butter and stir.
Chop the peach/nectarine into thin slices then diced. Half goes into a small pot with water, sugar, and syrup to boil and thicken for about 5 minutes.

Heat a large pan or griddle to medium heat and spray generously with non-stick spray.
Ladle small scoops onto the hot griddle. Let cook for a minute or two and add in a few pieces of peach onto each pancake. Wait patiently for the pancake to bubble, puff, and get golden brown before flipping.
The Three Bite Rule - Peach Cornmeal Pancakes
Serve with peach topping and extra syrup.

Enjoy!

My first two were crumbly messes. I didn’t let them cook long enough. Be patient. Do a yoga position and some breathing before trying to flip. They get delightfully golden and crispy…if allowed to cook enough. If regular pancakes take 2 minutes, these take 5.

What I Ate: German Chocolate Cake Topped Waffles

Posted on August 18, 2017 by admin

‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

The little one is obsessed with waffles. Seriously, he wants a waffle every. day. I saw Belgian waffles in the freezer section and was totally intrigued. I wanted to start with the frozen waffle but go with really fun toppings.
The Three Bite Rule - German Chocolate Cake Waffles

German Chocolate Cake Inspired Waffles (for 2)

Ingredients:

Belgian waffles
1 cup heavy cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
1 teaspoon chocolate sauce
3 tablespoons nuts
2 tablespoons coconut flakes

Directions:

Toast the waffle until crisp and keep warm until serving.
Whip the heavy cream, sugar, and vanilla. While it is whipping, add in the chocolate sauce. Chill until serving.
In a dry pan, toast the nuts.
Then, use the pan to toast the coconut.
Top the waffles with coconut and nuts.
The Three Bite Rule - German Chocolate Cake Waffles
Add the chocolate whipped cream to a plastic bag and cut a corner and add to the top.

Enjoy!

I loved this 5 minute fun breakfast for a weekend morning. Swap out the walnuts for almonds and poof, you have an almond joy waffle I guess!

Red Velvet Smoothie

Posted on August 1, 2017 by admin

Smoothies are such a perfect breakfast for hot days. This one would hit the spot for dessert or a snack too. The beets, strawberries, and cocoa together give a chocolatey and earthy but sweet flavor.

The Three Bite Rule - Red Velvet Smoothie

Red Velvet Smoothie for 2

Ingredients:

2 cups baby spinach
1 cup milk
1/2 cup ice cubes
1 1/4 cup strawberries
2-3 beets, roasted
2 tablespoons cocoa powder

Directions:

Add spinach, milk, and ice to a blender and blend very well.
The Three Bite Rule - Red Velvet Smoothie
Then add in the strawberries, beets, and cocoa powder. Blend well and add a splash of milk if too thick.

Pour & enjoy!

I loved this for variety since my other smoothies are predominantly fruity. The chocolate hint kind of made it seem like dessert…or maybe just what a weekday morning needs.