Weekend Brunch- Monkey Bread Minis, Canteloupe-Peach Salad with Honey-Lime Drizzle, Scrambled Eggs with Fresh Thyme, and Berry Smoothie

One of my favorite things about the weekend is how things slow down a little bit in the morning. Unfortunately, my kids don't sleep in, they get up early, but I don't feel as rushed as I do during the week. I can send them downstairs to watch some cartoons and spend a little time on a great breakfast. Some prefer to stay in the kitchen and help me and that is fine too.

I saw these Monkey Bread Minis in the last issue of Everyday with Rachael Ray and knew they were a must try. I just had to fit them in somewhere. I thought maybe for an afterschool treat, but decided they would be better as a breakfast item. They were devoured. I almost didn't get to try one because they disappeared so fast. Yum-O, as she would say. Definitely worth the time, but if you want to make something similar without making the dough from scratch, check out Picky Palates recipe- I plan to make those on a weekday morning because these monkey bread minis are just too fun and cute, not to mention tasty, to make again!
The smoothie was thrown in because I had a bit of frozen yogurt and a small amount of frozen berries, so I blended them up.
Canteloupe is cheap right now and we have been eating it everyday. Plus there are all those fresh peaches from the tree outside, so I livened it up a little with a bit of honey and some lime.

Had to have some protein in there and ever since I made the Barefoot Contessa's Herbed Baked Eggs, I throw in fresh thyme everytime I make eggs for breakfast. It makes them so scrumptious!
So, if you have the time, have a nice laid back brunch. This one will fill you up for quite awhile and if you don't have time, make some, you won't be sorry!




Monkey Bread Mini's from Everyday with Rachael Ray Magazine
For muffins
1-1/2 sticks unsalted butter, chilled
3 tbsp maple syrup
1/3 cup + 2 tbsp granulated sugar
1/3 cup brown sugar
1 tbsp ground cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 buttermilk, chilled
For icing
1 cup powder sugar
2 tbsp whole milk

To make muffins—
Preheat oven to 425F.
In a small bowl microwave 4 tbsp butter and maple syrup at high power until melted, about 30 secs; stir. Set aside.
In another small bowl combine 1/3 granulated sugar, brown sugar and cinnamon. Set aside.
In a food processor, combine flour, baking powder, the remaining 2 tbsp granulated sugar and salt; pulse to combine. Cut the remaining 1 stick of butter into smaller pieces and pulse with flour mixture until course crumbs form. Pulse in the buttermilk until the dough just comes together. Transfer to a lightly floured surface; pat into a 10 inch square. Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls. Dip each ball into the maple butter then dip in the sugar mixture. Place about 5 to 6 maple-sugar balls into the muffin cup and press to compact.Bake until cooked through and golden, about 15-17 minutes. (Tent with foil if the tops darken too quickly.) Transfer muffin pan to rack and cool for 10 minutes. Using a knife; loosen the sides of the monkey bread; invert and serve warm.
To make icing— Mix powder sugar and milk. Drizzle over the bread as it cools

Canteloupe-Peach Salad with Honey-Lime Drizzle by Mary Ann
1 canteloupe, cubed and refrigerated overnight
3 peaches, peeled or not, cut into bite size pieces
2-3 Tbls honey
juice of 1 lime
zest of 1/4 or 1/2 lime (as much as you like)

Combine refrigerated canteloupe and fresh cut peaches in a bowl.
In another small bowl, stir together honey and lime juice, until well mixed. Stir in zest.
Spoon canteloupe-peach mixture into bowls and drizzle honey-lime mixture over top.

Scrambled Eggs with Fresh Thyme by Mary Ann
8 eggs
splash of skim milk
salt and pepper
1/2 cup any shredded cheese
fresh thyme

Whisk together eggs and milk. Heat a skillet and spray with cooking spray. Pour in egg mixture and season with salt and pepper. Sprinkle shredded cheese over top. Scramble, and just before they are cooked the way you prefer, sprinkle in some fresh thyme, or when you plate the eggs, sprinkle fresh thyme on top.

Berry Smoothie by Mary Ann
1 1/2 cups Dreyer's/Edy's Slow Churned Rich and Creamy Yogurt Blends Berry Granola Crunch
1 1/2 cups skim milk
1/2 cup frozen blueberries
1/2 cup frozen raspberries

Combine all ingredients and blend until smooth. This will be thick, so you might have to use a spoon!