How To make Deb's Breakfast Cake

Holiday artichoke dip goes terribly wrong on-air

Global News' Leslie Horton shared her favourite treat to make at Christmas -- but admitted her recipe for artichoke dip went terribly wrong, resulting in some hilarious reactions from her co-anchors Scott Fee and Jordan Witzel.

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Deb Perelman with Sonia Chopra: Smitten Kitchen Keepers

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Deb Perelman with Sonia Chopra: Smitten Kitchen Keepers. Recorded Jan 10, 2023.

Ready for a collection of essential recipes for meals you’ll want to prepare again and again?

Bestselling author Deb Perelman (The Smitten Kitchen Cookbook and Smitten Kitchen Every Day) a self-taught cook who obsessively tests her recipes until they’re perfect, has done it again. In in her latest cookbook, Smitten Kitchen Keepers she shares 100 new recipes (plus a few old favorites) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook. From a brilliantly fuss-free lemon poppy seed cake, a favorite roasted winter squash, an epic quiche, a slow-roasted chicken on a bed of unapologetically schmaltzy croutons, the only apple crisp she will personally ever make to perfect spaghetti and meatballs.... the fail-safe, satisfying recipes you’ll rely on for years to come, from Perelman’s forever files to yours. Join us for a delicious hour of Perelman’s expertise.

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The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman

**FULL RECIPE:

This is for people who occasionally have a craving for rainbow-confetti-ed and fudge-swirled chocolate cake that is so loud, it drowns out everything else. Almost instant gratification, ahead.

#debperelman #smittenkitchen #cake

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VIDEO CREDITS:
Production Coordinator: Sara Eagle
Calvin Robertson
Vincent Cross
Editor: Dylan Paffe

ANIMATION CREDITS:
John Finley
Dylan Paffe
Alicia Prieto

Debbie’s Breakfast Egg Bites

Debbie’s Breakfast Egg Bites
(Note: use cupcake papers as these really stick to the muffin pans!!!)

36 Tater Tots
1/4 cup Bacon Bits
1/2 cup Cooked Cubes Ham (or cooked crumbled Sausage)
8 eggs
1/4 cup milk or half & half
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
3/4-1 cup Shredded Cheese
Cupcake liners
NOTE: add any meats or vegetables you desire!

NOTE: these can be very hard times remove from the tins so make sure you grease them very well.

1. Preheat oven to 400 degrees
2. Spray or grease 12 muffin cups. Spray them well so you can remove the egg muffins easily.
3. Place 3 tater tots in the bottom of each muffin cup.
4. Using the bottom of a glass, smash the tater tot’s in the bottom of the muffin cups
5. Bake at 400 degrees for 10 minutes
6. Remove from oven and turn oven down to 350 degrees
7. Place bacon bits and ham on the tater tots in each muffin cups
8. Whisk eggs, milk, salt, paper, onion & garlic powder
9. Pour into muffin cups on top of the tater tots & meats
10. Place shredded cheese on top of each one
11. Bake at 350 degrees for 20 minutes
12. Allow to
13. Cool for a few minutes and remove from muffin cups to a wire rack.
14. When completely cool, store in refrigerator or can be frozen.
15. NOTE: these really cling to the bottom of the muffin tins. I had forgotten how much!! Use cupcake liners!!

Smitten Kitchen's Deb Perelman

When she started her blog Smitten Kitchen in 2006, Deb Perelman’s goal was to publish recipes she was working hard to perfect. She had no idea that her online recipe site would become the 5-million-visits-a-month tour de force that it is today. Hailed as a Barefoot Contessa to urban hosts and hostesses, Deb is a self-taught home cook making magic happen in a small New York City kitchen. Eleven years, a husband, two children and two cookbooks later, Deb joins us for a conversation with Sunset Magazine Food Editor Margo True, celebrating her triumphant and unfussy home cooking.


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Recreated Kellogg's Little Debbie's Oatmeal Creme Pie Cereal | Vegan Breakfast + Mini Dessert

#veganoatmealcremepiecereal #veganbreakfast #vegandessert #kellog'slittledebbiescereal

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Hi, hope you are having a great day wherever you are and a good start to this new year! I wanted to share this recipe that I recreated from Kellog's Little Debbie's Oatmeal Creme Pie Cereal but of course a veganized version! What better way to wake up in the morning knowing you made an entire cereal all homemade and with clean vegan ingredients from your own kitchen. Serve this up with your favorite plant-based milk or have it as a dessert :) Either way, they both really go well with whichever option you decide to choose from.

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