The Perfect Breakfast Sandwich and a toast to lasting memories...

Summer has FINALLY started… well, hopefully.  I mean, Mother Nature CAN be a tease… BUT I’m ok with that, as long as we have weekends like this past one.  This weekend marked a mini-anniversary for my extended circle of friends… we had our “5^th Annual 1^st Camping Trip of the Season” (say that 10x fast)…and though it wasn’t the first camping trip of 2012 for EVERYONE in the group… it was for me…and I believe a chunk of the 14 or so people that joined us.  Just like previous- (5 years and counting) - we gathered at Golden Ears Provincial Park and kicked off another season of enjoying the outdoors, catching up with friends…and THIS year…heading out and enjoying Aloutte Lake!  The sun was shining, the campfires were bright…and of course good times were flowing!  For the most part, meal planning is kept to a minimum, however, “they” do say breakfast is the most important part of the meal… SO, with that in mind, I thought I’d share our “Breakfast Staple”  when we are roughing it. Breakfast Ham & Egg Sandwiches.  These babies are quick and easy, no messy bacon grease to deal with, no long and detailed ingredients, and in my opinion taste BETTER than the fast-food, drive-thru variety.

I think a good friend of mine summed it up best, the first night around the fire… (forgive me if I jumble and stumble on how exactly it went) “Even though our daily lives take us on different paths in life, on this weekend, all our paths have crossed, and we are here to enjoy, cheers to good friends!”  Kinda cheesy I guess.. but in the… warm fuzzy sort of way.  It’s the truth; though we may not talk every day, though we may not SEE each other for extended periods of time… weekends like these make you appreciate and cherish those that are in your life. It really meant a lot for me personally, as though life throws curve balls at you… and sometimes you feel like you’re on a never ending rollercoaster….  It’s time spent like this past weekend that allows you to stop worrying about reality and just kick back and enjoy, even if for only a short period of time.   **kisses**hugs**andallthatmushystuff** to all of my friends, without you.. I’d be lost.

Our home away from home! ... with parking for the boats... fancy eh?! haha

With temperatures in the mid-high 20’s, there was no way anyone was keeping me away from the water.  It still shocks me that such a beautiful place is less than 20mins from my doorstep!

During the day we were out on the water front and anchored next to Gold Creek.  So beautiful… even IF the water was a little chilly… the brave ones still managed a quick dip.

Nights of course were spent around the fire.  I will remember weekends like these for a long time… and am alreading looking forward (and waaaay ahead) to the 10^th Annual 1^st Camping Trip of the season…  can only imagine what it will be like to look back over the previous trips! Haha. …..  okok, now on to the quick-n-easy breakfast, as with late nights, long days…and the occasional wobbly pop…. Breakfast is ALWAYS a good idea….

Ham & Egg Breakfast Sandwich

·         English Muffins ( I used extra crisp)

·         Eggs

·         Blackforest Ham, sliced

·         Sliced marbled cheese

·         Butter/margarine

·         Cooking spray (PAM)

-          Heat BBQ to medium/low temperature

-          Spray a mini-egg frying pan with Pam Cooking spray

-          Crack egg into frying pan, using tip of knife or fork, gently break yolk if desired (helps cook a little faster)

-          Cut English muffin in half, place cut side down on BBQ grill to toast

-          When Egg is almost cooked, and Muffin is toasted, flip muffin so tasted cut side is up and place slices of cheese on 1 half of English muffin.

-          Place a slice of ham directly on grill to lightly heat up

-          Butter 2^nd half of English muffin and place heated ham on

-          When egg is cooked and cheese melted flip egg onto cheese topped half

-          Top with ham slice, and remaining half of English muffin

**Careful, sandwich is hot!  I personally am good with 1 muffin, however, depending on how hungry your group is, plan on 1 – 2 sandwiches per person…serve with fresh fruit.

I think this last picture sums up the weekend for everyone. A very happy…FINALLY TIRED…Duke Dog.  (Guess it’s exhausting - all that stick fetching, swimming and boat rides… whew!)

Now THAT’s a Cinnamon Bun…err Loaf?!

Well, our beloved Canucks are DONE for the season *sigh*… Summer can begin!  No more worrying about what to make for dinner, prior to game night.  No more worrying about waking up early and making sure all chores are “done” before the big game.  No more stressful periods of bad calls or missed shots….  Winter is officially OVER.  Hockey Season is done for us Canucks.   Canada (at least the West Coast side) can move into the next season – Summer. 

“Go Big or Go Home” is what they say right?!  Sometimes…bigger IS better.  I loooooove cinnamon buns, and the ooey-ier (yes that’s a word-ish) AND gooey-ier (stay with me) THE BETTER.   Baking Homemade Cinnamon buns fills the entire house with the heavenly smell of fresh bread and cinnamon. YUM.  Being that I already have a favorite Cinnamon Bun recipe (Ooey Gooey Cinnamon Buns), I want to revisit these, but play a little, kick it up a notch…  instead of making the "normal" dozen, ordinary Cinnamon Buns, I went with the Bigger is Better saying making one large Cinnamon Bun – more like a Cinnamon Bun Loaf really.  The results, one huge… ooey-gooey-cinnamony-meltinyourmouth-heavenly cinnamon bun loaf, perfect to serve to weekend guests for a light breakfast or to surprise your special someone (or family) for a sweet treat in the morning. I mean how can you go wrong waking up to the wonderful scent of cinnamon & brown sugar?!  The WOW Factor is definitely present…and in keeping with my original Cinnamon Bun Recipe  , are quick and easy, but ssshh don’t tell your guests that, they’ll think you were up all night making this….



Cinnamon Bun Loaf



Cinnamon Loaf – The Ultimate Cinnamon Bun

• 3/4 cup milk
• 1/4 cup butter
• 3 1/4 cup all purpose flour
• 1 package instant yeast
• 1/4 cup white sugar
• pinch of salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter, softened (but not melted)

For Icing - mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light and sweet icing

- Heat milk in sauces pan until it bubbles (stirring gently to ensure it doesn't scold on the bottom)

- Remove from heat, and stir in the 1/4 cup butter, keep stirring until it melts. Let cool until lukewarm

- Using a stand mixer, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

- Add water, egg and the milk mixture; mix well. Add the remaining flour, 1/2 cup at a time, mix well after each addition.

-When the dough has just pulled together, use your dough hook to knead it until a dough ball forms on the hook, and the sides of the bowl are clean. 

- Turn it out onto a lightly floured surface and knead until smooth, about 2 minutes. (if dough is still really sticky, add about a 1/4 cup flour and knead in - your hands should be "clean of dough")

- Cover the dough with lightly oiled (I used cooking spray) plastic wrap, and let rest 10 minutes.

- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

- Roll out rested dough on a lightly floured surface into a large rectangle

- Spread dough with butter/sugar/cinnamon mixture using the back of a spoon or spatula, to the edges of dough

- using a knife or pizza cutter, carefully cut strips down the length if the dough about  2 – 3 inch thick slices

- Taking the first strip of dough, loosely roll up the piece of dough into the normal cinnamon bun shape, place in center of a light greased baking pan.

- taking the remaining strips and wrapping around the center piece until you have used all the dough up. Warning, this can get messy, licking fingers AFTER is encouraged!

- Cover lightly, and let rest in a draft free area until doubled in size (about 1 hour)

- Preheat oven to 375 F

- Bake in the preheated oven for 20- 25 minutes, or until golden brown

- Carefully remove from pan.  I covered a hot pad w/ a bit of plastic wrap, and flipped the loaf onto my hand (with hot pad), and then placed on a serving plate immediately

-  Mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light icing, and drizzle over slightly cooled loaf

........Serve warm.   This is also good the day after, just wrap lightly with plastic wrap.  When you are ready for round 2, cut your serving, place on plate and a quick zap in the microwave brings back all that ooey-gooey goodness!  Hmm, now maybe I should go outside and work on the yard.... hockey may be over, but boating season is just around the corner!   **cheers**