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Recipe: Italian Tortellini Salad

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Directions

~ Marla Meridith

Recipe: Rhubarb Applesauce

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~ Marla Meridith

Recipe: Blueberry Walnut Mascarpone Muffins

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Directions

~ Marla Meridith

Recipe: Raspberry Brioche Bread Pudding

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~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

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Directions

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

Ingredients

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Directions

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.

While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.

In another bowl whisk together the wet ingredients.

Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.

Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.

You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

Serve with warmed maple syrup and butter.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

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Directions

~ Marla Meridith

Recipe: Coffee Overnight Oatmeal

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~ Marla Meridith

Recipe: Double Chocolate Buttermilk Scones

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~ Marla Meridith

Recipe: Strawberry Crepe Casserole

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Directions

~ Marla Meridith

Recipe: Cast Iron Skillet Blueberry Sweet Rolls

Everyone will love these Delicious Cast Iron Skillet Blueberry Sweet Rolls. The recipe is super simple and the homemade sweet roll dough is a must!

Ingredients

Sweet Rolls Dough
3 1/2 cups unbleached all-purpose flour
1 (1 /4 oz [7g]) package active dry yeast
1/2 cup whole milk
1/2 cup sour cream
6 tbsp unsalted butter, cut into cubes
1/3 cup granulated sugar
2 tsp salt
1 large egg, lightly beaten
Blueberry Filling
1 1/3 cups frozen, not thawed blueberries
1/3 cup light brown sugar
6 tbsp melted butter, divided into 4 and 2 tbsp
Blueberry Glaze
1 cup powdered sugar
1/4 cup frozen blueberries
2 tsp freshly squeezed lemon juice
top with fresh blueberries

Directions

In the bowl of a stand mixer, whisk together the flour and yeast. Heat the milk, sour cream, sugar and salt in a medium saucepan over medium heat. Stir occasionally until just warm, about 3 minutes. You do not want it to simmer or boil. Add the milk mixture to the flour mixer. Beat with the dough hook. Add in the egg and beat until the dough pulls away from the sides of the bowl.

Remove the dough from the mixer bowl with lightly floured hands. Place in a large oiled bowl to rise. Cover and let rise at room temperature for about 90 minutes or until the dough has doubled in size.

For the filling: Mix together the blueberries, brown sugar and 4 tablespoons of the melted butter in a medium bowl.

For the glaze: Combine all ingredients in a food processor or blender and process until smooth. If you want an even smoother glaze you can strain it through a fine mesh sieve.

Assemble the rolls: Coat a 10 inch cast-iron skillet with vegetable oil or cooking spray. Once the dough has risen, place on a lightly floured work surface. Roll out the dough to a roughly 14×10 inch rectangle. Brush the dough with the extra 2 tablespoons of melted butter, all the way to the edges. Layer on the blueberry filling mixture evenly over the top.

Start to roll the dough from the long edge away from you. Seal the edge with some water or melted butter. Cut the log until you have about 10 1-inch tall slices.

Place the rolls in the prepared skillet snuggly, in a single layer. Bake for 30 minutes uncovered until the sweet rolls are golden brown. Remove from the oven and let cool before drizzling with the glaze. Top with fresh blueberries.

~ Marla Meridith

Recipe: Sweet Potato Scones

These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!

Ingredients

2 1/4 cups whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
1 cup mashed sweet potatoes
1/3 cup buttermilk
1 large egg, lightly beaten
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup cold butter, cut into 1/4 inch pieces
topping
1 egg yolk, lightly beaten
coarse sugar

Directions

Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.

In the bowl of a food processor, pulse the dry ingredients until well combined.

Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.

Add in the butter, pulse until it looks like coarse crumbs.

Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.

Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.

~ Marla Meridith