My hubby turned 32 last week. So, it’s almost time for me to trade him in for a younger version…just kidding! Actually, we had 2 sick littles at home, so we stayed in and celebrate with some family bonding and super yummy food.
So, here’s the birthday day menu with some recipes…
Breakfast : “Jack in the Box” Breakfast Sandwich
Let me first explain the inspiration behind this creation!
The other night we were watching television and a “Jack in the Crack” commercial came on advertising their new breakfast sandwich. Well, I couldn’t help myself and muttered, “that sounds really good!” This of course led to my husband shooting me a look of utter excitement and him practically falling off of the couch to grab to his keys to “selflessly” go and get me some of the “frankenfood” creation.
I quickly retracted with “no, I mean I am totally going to make this tomorrow…for your birthday!” And as I am sure he was a bit disappointed that he no longer had an excuse to hit up the drive thru at 11pm like his former college day, I was also sure that I wouldn’t disappoint!
Hence, this creation:
Basically, it involves:
- maple breakfast sausage
- almond flour pancakes
- organic pastured eggs
- a big ol’ chunk of organic raw cheese
- grass-fed butter
- grade B maple syrup
Dinner: Super yummy Rack of Lamb with tasty Brussel Sprout Slaw
"Jack in the Box" Breakfast Sandwich
- Prepare sausage. See recipe below.
- Prepare pancakes. See recipe below.
- Poach or fry eggs so that yolk is runny and white is completely cooked. You will need 1 egg per sandwich.
- Slice raw cheddar and place on top of one pancake.
- Place sausage on top of pancake and egg on top of pancake.
- Cover with another pancake.
- Drizzle maple syrup on top and use butter as desired.
Maple Breakfast Sausage
Almond Flour Pancakes
Recipe courtesy of the Gluten-Free Almond Flour Cookbook.
- Combine wet ingredients together with a hand mixer.
- Mix dry ingredients in a separate bowl.
- Add dry ingredients to wet ingredients and blend well with hand mixer.
- Heat coconut oil in large skillet over medium low heat.
- Pour 1 heaping spoonful of the batter onto the skillet for each pancake.
- Cook until small bubbles form on the top of each pancake. When the bubbles begin to open, flip each pancake.
- Spread grass-fed butter on pancakes and set aside.
- Preheat oven to 350F.
- Generously grease a cake pan with coconut oil.
- In a large bowl, combine all of the dry ingredients.
- In a separate bowl, beat the wet ingredients until well blended.
- Stir all ingredients together and pour batter into prepared cake pan.
- Bake for 40 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 1 hour before frosting.
- 1 lb of grass-fed butter
- 6 pastured egg yolks
- 1 cup Grade B maple syrup
- With a stand electric mixer, beat egg yolks on high until light and fluffy, about 5 minutes.
- Meanwhile, pour maple syrup into a medium saucepan over medium-high heat. Bring syrup to a boil and cook until a candy thermometer registers at 240F, just above the soft ball stage and about 15 minutes.
- Remove saucepan from heat.
- While the stand electric mixer is running, pour syrup in a slow, steady stream down the side of the mixing bowl and into the egg-yolk mixture. Please Note: it is essential that the syrup touches the side of the bowl while being poured into the mixing bowl. This allows the sugar to be more evenly incorporated and not splatter onto every side of the bowl. Continue until the syrup has been completely incorporated, about 1 1/2 minutes.
- Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.
- Add butter, one piece at a time, until all has been completely incorporated and the frosting is fluffy, about 4 minutes more.
- To frost the cake after it has completely cooled, remove the cake from the pan and cut in half. Frost the bottom half of the cake. Place the top half of the cake back on top of the bottom half. Frost the top of the cake and serve!
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