Good Morning!  Lately I have been posting quite a few breakfast recipes and today is no exception.  I'm not sure why I've targeted breakfast but hopefully I will break away from it and post other things but for now, have breakfast.  I love parfaits because they are versatile and quite easy to make.  This one takes a bit more but it is so worth it in the end.  The Black Cherry reduction that I used in this recipe is tart  but the honey adds the sweetness and the yogurt adds the smooth texture.  Here's the thing with parfaits, don't want to make the reduction, just use all fresh fruit instead.  You might need to add a bit more honey, but when is that a bad thing?  Don't want to add just fresh fruit, make a compote instead.  See isn't that just so versatile?  The other great thing about parfaits, make them in the morning in a mason jar, screw on the lid, throw it into your lunch box and you have a great side dish for your lunch or an afternoon pick me up snack.
Recipe:

per serving:

1/2 cup Plain Greek Yogurt of your choice (I used Fage® Total 2% Greek Yogurt )
2 TBSP Cherry Reduction (see recipe below)
1 TBSP plus 1 tsp Honey
1/4 cup Fresh Fruit (can be strawberries, blueberries, blackberries, bananas)
1/4 cup Granola (I used a gluten free brand)

Cherry Reduction:
1 32 oz bottle of Black Cherry Juice or Cherry Juice (or smaller bottle)
3/4 cup Fresh or Frozen Cherries (optional)

Depending on how much reduction you wish to make, you can use the entire bottle or just 2 cups.  For the 32 oz bottle, I reduce it by half.  So, for any amount you make always reduce it down by half.  You do not want to boil this either or it will have a burned flavor to it.  You are just trying to intensify the taste.  If you are going to use just the two cups of juice and reduce it down to one cup, cut the cherries down to 1/4 cup.
For the 32 oz it takes just over 2 hours to reduce it down to 2 cups (16 oz). 

To start:  Pour the desired amount of juice into a sauce pan (heavier bottom is best but you can use a standard, just keep an eye on it).  Add your cherries.  You do not need to de-seed them as you will be straining at the end. Let them simmer on medium low until the liquid is reduced by half.  Stir occasionally to make sure it is not sticking on the bottom.
Once reduced, push it through a sieve or cheese cloth to remove all pulp.  Let it cool before use with the yogurt.  
I have kept this sealed in a jar, in the refrigerator for up to one month.


In your cup, bowl or mason jar 
Add 1 TBSP Honey
Add Cherry Reduction
Add Greek Yogurt
Add Granola on top
Add  Fresh Fruit
Drizzle 1 tsp honey on top
Enjoy!
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This is the same reduction that I use for my Black Cherry Mochi. Once the reduction is done, pour through the sieve and squish as much juice out as you can and then discard the pulp and seeds.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional informaiton obtained from CalorieCount.com. Based on one serving using Fresh Blueberries.
 
 
After waking up the other morning with such a sweet tooth and having the need to consume an entire coffee cake, a need, not that I actually did it, I decided to balance out the week with something a little healthier.  Also my nieces are staying with me for a few weeks as they usually do during the summer and I had to show off.  I wanted to make a new recipe that was healthy and flavorful.  Yes, it can be done.  I needed some yolks for another recipe that I was making so this naturally led into what to do with the egg whites.  I hate to just throw them away and no one but me will eat marange cookies.  I "like" scrambled egg whites but to put up a recipe you need to give it that extra twist, that little umph so that people will want to make it.  Right, am I right........  Ok maybe not.  However, I wanted fluffy, really fluffy egg whites not the regular scramble that can make them dense.  The way I'm gonna talk about does take a bit longer and a more delicate touch, but in the end the pay off is incredible fluffy, pillow soft egg whites.  
Feeds 2 people

Recipe:

4 Egg Whites
1 TBSP Milk
1-2 TBSP Crumbled Sheep Milk Cheese or another mild cheese
1 TBSP Fresh Basil, chopped
4 Figs, washed and cut in half
butter
Salt and Pepper to taste

Beat egg whites and milk until fluffy (just before they would start to form soft peaks)
Butter the fry pan and turn to med low
when the pan is hot, pour in the egg whites and let cook until it just pulls away from the side of the pan. Now gently begin to move the eggs around to cook on the other side.  You really want the egg whites to stay fluffy.  I use a silicon spatula and just kind of flip it over in.  
When the eggs are almost done, heat another pan with a small amount of butter.  When the butter is hot, place the figs face down and sear for approximately 3 minutes.
Plate, salt and pepper to taste, crumble the cheese over the top and the fresh basil.

I also made sweet potato hash browns with my.  Grate a sweet potato, press between papertowels to squeeze out water.  Heat your waffle maker per instructions.  When hot, carefully butter and add the sweet potato.   Cook as per instructions of  your waffle maker.  It may take a bit longer then making a waffle depending on how much you add.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information calculated on CalorieCount.com. The recipe was calculated without the sweet potato hashbrowns.
 
 
This is going to be a really quick recipe for you.  My nieces are staying with us for a couple of weeks and one of them is a vegetarian.  I've been cooking two separate meals so that I know she is getting the right proteins and such.  This morning I thought, no we can all eat the same thing.  Well almost all of us.  My son didn't touch the polenta with a ten foot pole.  Ah well, you can't win them all.  
I love polenta and rarely find recipes using it.  I've decided that next weeks recipes will be dedicated to this wonderfully versatile food.  In the meantime have this easy, quick and flavorful recipe.  You're welcome.
Feeds 3 people



Recipe:


Prepared Polenta.  I used a certified Gluten Free Brand.  I also used the one with the sun dried tomatoes in it.
6 Basil Leafs
6 Figs
3 eggs
Salt and Pepper to taste

Cut the polenta in 1/4" to 1/2" thick slices.  I prefer the thinner cut, they cook faster.  We cut 2 slices per person
Wash, pat dry and cut in half the figs
Wash and pat dry the basil leafs

In a non-stick fry pan, add a tiny amount of butter or oil.  A tiny amount, just enough to lightly coat the area where you will place the polenta.  
Heat the pan on medium
When hot, carefully add the polenta don't crowd the pan.  Cook in batches if you need to.  Let it cook until it browns and then flip.
When both sides are browned, remove to a warming pan.
Place the figs cut side down in the pan and let sear for 3-4 minutes, remove to warming pan.
Fry up your eggs how you like them.
Plate first with the polenta, then the egg, rip up the basil and place on top.  Plate the figs next to the egg.
Enjoy!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using the website Caloriecount.com.
 
 
I woke up this morning with a sweet craving.  I mean a really, really bad sweet craving.  I didn't want donuts though.  What you say?  Not donuts?  I know, calm down.  There are mornings where I don't want anything sweet including my coffee, this is actually most mornings but not today.  Today was roaring from the get go and I wanted sweeeeeet.  Really sweet like pucker your face sweet.  Ok maybe not that sweet but I did want sweet.  I've made my coffee cake a few times and I tweak it every time.  Not sure why but I do.  Today was no exception.  I normally make it with the crumb topping but today I thought I'd squirt the cinnamon sugar butter mixture at it and see what sticks (I think it was because I didn't want to take the time to make the crumb topping).  I get lazy like that.  I've even taken the mixture and swirled it through the batter.  I was so lazy today that I didn't even do that.  What can I say, when you're feeling lazy, you're feeling lazy.  So what came out of the oven was a weird looking "coffee cake" but boy did it hit the sweet tooth mark.  Wham, right on it.
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Butter the pan first then sprinkle with a mixture of cinnamon and sugar followed by a sprinkling of turbinado sugar.
Recipe:

Serves 8

~3/4 cup (100 g Gluten Free AP Flour, I used King Arthur)
~1/2 cup Almond Flour (61 g)
1/2 tsp Salt
1/4 tsp Xanthan gum
1 tsp Baking Powder
1/2 cup Milk
1/4 cup Sour Cream
1 egg
3/4 cup Sugar
1 tsp Vanilla extract
1 TBSP room temp Butter


Swirl Topping:

1 tsp Gluten Free AP Flour (I used King Arthur)
2 TBSP Packed Brown Sugar
1 TSBP melt Butter
1/4 tsp Cinnamon

Or Crumb Topping:

3/4 cup Gluten Free AP Flour
1/4 cup packed Brown Sugar
3 TBSP melted Butter
1/4 tsp Cinnamon


Make topping first and set aside
Butter a 9 inch round pan and sprinkle with some sugar and cinnamon followed by Turbinado sugar
Preheat oven to 350 degrees F or 175 C

Using a stand mixer, hand mixer or by hand:
Cream the butter, egg and sugar.  
Add the milk, vanilla and the Sour cream, fully incorporate
Mix dry ingredients together
Add to mixing bowl with wet ingredients 
Mix approximately 3-5 minutes 
Let rest 15 minutes (gluten free flour needs more time to absorb liquid)

Scrape batter into pan and level
If you use the crumb topping, sprinkle it across the top.  For the swirled topping, spoon it into a bag, cut the corner and pipe it over the top.  Then using a knife, swirl it through the batter.  

Place in oven and bake 25-30 minutes depending on your oven.  Use the toothpick method to check for doneness.  If there is no crumb topping, the coffee cake will be a light golden brown.  With the crumb topping you should see the edge of the coffee cake and it too will be a light golden brown.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my videos.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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This is with the cinnamon and sugar swirled through.
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Nutritional information found using the website CalorieCount.com. Information based on the recipe ingredients with the swirled topping