Archive for the ‘Breakfast’ Category
I couldn’t wait to make doughnuts again since I had such wonderful results the last time I made them. I’ve seen several recipes for baked doughnuts floating around but I knew this recipe would be the next I would try. Cinnamon doughnuts, smothered with a delicious powdered sugar glaze, and topped with sprinkles = my ideal doughnut.
These were very easy and fun to make. My favorite part was definitely adding the glaze and sprinkles. I drizzled the glaze on the doughnuts by placing them on a wire rack with foil under it (which made for very easy clean up!). Another tip, make sure you grease the doughnut pan very well. I thought I did but some of my doughnuts still stuck to the pan a little more than I would have liked. If you have a doughnut pan, you must make these soon (and if you don’t, you need to buy one)!
On a side note, I have less than two weeks left until my due date! I can’t believe I’ll be meeting my little girl so soon! I can’t add enough exclamation points to show how excited I am to finally hold her and become a mom! I’m trying to stay active as much as possible but I’m definitely getting more and more uncomfortable with each passing day……and the heat does not help. Please be patient with me as my posts will slow down a bit after I have her but I’ll be back in the kitchen soon.
Have a great weekend!
Cinnamon Glazed Baked Doughnuts
Yield: 6-8 doughnuts
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
2 teaspoons cinnamon
1/2 cup milk
1 teaspoon vanilla
1/4 cup canola oil
Preheat the oven to 450.
Stir the flour, sugar, baking powder, and cinnamon together. Add the egg, vanilla, and milk. Whisk together for 1 minute. Add the oil and continue to whisk until well combined.
Grease the doughnut pan very well. Fill each 2/3 of the way. Bake for 7-9 minutes. Cool completely before icing.
1 1/8 cup powdered sugar
3/4 tbsp. light corn syrup
3/4 tsp. vanilla extract
1-3 tbsp. water
Whisk the first three ingredients together. Add the water slowly until it reaches the desired consistency.
Spoon icing over doughnuts. Top with sprinkles.
Source: Stephanie Cooks
This awesome banana bread recipe comes from my lovely mother. I grew up eating loaves of this bread and I simply adore it. I have made this recipe countless times and it has never failed me. However, I was looking for a new go-to banana bread recipe simply because I love trying new recipes. So, over the past few weeks I have made a few different banana bread recipes (cinnamon swirl banana bread, almond vanilla banana bread, etc) hoping to find a new banana bread recipe to add to my collection. Well, each one was just a bigger disappointment than the last. They rose about two inches. Two. Inches. I guess that’s what I get for throwing a great recipe aside to try a new one.
My mom’s banana bread recipe is moist, flavorful, and rises like no other banana bread I have ever seen. This is my go-to banana bread recipe and I’m not looking back. I did tweak the recipe a touch just to give it a bit more flavor (gotta love vanilla extract). Also, chocolate chips or walnuts would make a great addition to this banana bread so throw those in if you like. I personally LOVE chocolate chips in my banana bread!
Everyone has their favorite banana bread recipe, this is mine……
1/2 cup unsalted butter, at room temperature
1 cup sugar
2.5 – 3 ripe bananas, mashed well
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1/2 cup semi-sweet chocolate chips (optional)
Preheat oven to 350°F.
Cream butter and sugar together. Stir in bananas and vanilla extract . Beat in eggs, one at a time until well-incorporated. Stir in salt, baking soda, and flour.
Pour batter in a well buttered bread pan. Bake at 350°F 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Yield: 1 delicious loaf
Source: My Mom
We started construction on our master bathroom about five weeks ago. It’s been a long five weeks since we’ve been living in our second bedroom and the rest of our condo is cluttered with boxes……not fun. Thankfully, there’s an end in sight and hopefully (:::knocks on wood:::) everything will be finished this week and we can put our condo back in order and finally set up her nursery (yay!). To
get the construction men working faster show my appreciation I decided to bake something for our construction men to snack on last week. After taking way too long to decide what to bake I finally chose these delicious snickerdoodle muffins.
These muffins should seriously be named “Crack Muffins” since they are so addicting. I’m not kidding, they are so good that my husband told me several times to put these on my blog after eating a couple. If you like to get your hands dirty while you bake, these are definitely the muffins for you. You scoop the batter out with an ice cream scoop, small measuring cup, or your hands and place it in a bowl filled with cinnamon sugar. The messy part is covering the batter entirely with cinnamon sugar and putting it in the cupcake liners. Your hands will get a little messy, but it’s so worth it!
If you really want to go all out, serve the muffins warm with a side of ice cream.
Yields: 18 – 24 muffins
1 cup unsalted butter, at room temperature
1 cup sugar
2 whole eggs
2 teaspoons vanilla
2 ¼ cups flour
¾ teaspoons baking powder
¾ teaspoons baking soda
¾ teaspoons cream of tartar
½ teaspoons salt
1 cup sour cream
¼ cups buttermilk
For the topping:
⅔ cups sugar
2 tablespoons cinnamon
Preheat the oven to 350ºF. Line 12 muffin cups with paper liners (they are too fragile for just cooking spray). Set pan aside.
In the bowl of a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon for the topping.
Use an ice cream scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the paper liner.
When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.
Bake the muffins at 350ºF for about 16-18 minutes or until they are golden on top and just baked through.
Chocolate chip muffins have always been my favorite muffin, even while growing up. However, when I was young, I was not a baker. Thankfully, I love to bake now. Even though I wasn’t a baker growing up, I still made chocolate chip muffins when I was craving them…..from a box. I know, a box. Shame on me! I would never use a box mix these days but back then I didn’t know what a difference baking from scratch makes. The muffins I used to make wouldn’t stand a chance against these homemade chocolate chip muffins. If only I could turn back time and set myself straight. At least I’ll be able to bake “the correct way” for my daughter.
As I’ve said, these are soooo much better than boxed muffin mixes. These muffins are so delicious and very easy to whip up, so throw those boxed mixes out. The addition of buttermilk gives these muffins a rich, tangy flavor which I absolutely love. Since my husband isn’t a fan of chocolate chip muffins (I know, that baffles me as well!) I halved the recipe, which made 6 perfectly delicious muffins. I saved two for myself and gave the rest to our doormen.
Chocolate Chip Muffins
Yield: 12 muffins
2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
2/3 cup buttermilk
2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips
Preheat the oven to 375 degrees F. Line 12 muffin cups with paper liners. Set pan aside.
In a large bowl whisk together the flour, sugars, baking powder, and salt.
In a medium bowl stir together the melted butter, eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips.
Spoon batter into muffins cups. Bake for 17-20 minutes or until a toothpick comes out clean. Remove muffins from the oven and allow to cool before serving.
Source: Two Peas and their Pod
I finally caved……about a month ago I purchased my first doughnut pan. I just couldn’t take it anymore. After seeing more and more mouth-watering recipes for baked doughnuts all over the blogosphere I knew I needed a doughnut pan. I bought my pan on Amazon but I’ve seen them in craft stores (in the baking section) if you’re interested in buying one. This particular recipe caught my eye for many reasons. First of all, the name itself screams deliciousness, don’t you agree? Also, I love that this recipe makes 6 doughnuts (the exact number my pan holds!). Most recipes I’ve seen yield 20-30 doughnuts. Even if I cut the recipe in half, it’s still way too many doughnuts for anyone to have in their household ………especially if that household includes a woman who is 7 months pregnant and craving sweets.
These doughnuts are delicious in every way, and since they are baked you feel less guilty eating more than one (or in our case, more than two)! Since they are baked they kind of taste similar to a doughnut and a cupcake in one – still very good, but different from the standard fried doughnut. They are nice and sweet due to the maple syrup and cinnamon in/on them with a very light and fluffy texture. They are best eaten the same day they are made. However, my husband and I split the last one for breakfast the next morning and it was still very good.
Maple Cinnamon-Sugar Baked Doughnuts
Yield: 6 doughnuts
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg, lightly beaten
1 (6 oz) container of non-fat vanilla yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons real maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter, melted
Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a shallow dish and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt.
Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a doughnut pan.
Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack while still warm.
Use a pastry brush, brush the melted butter over your donuts and then dip each doughnut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture.
I love smoothies, but it never occurred to me that I could actually make delicious smoothies at home. I usually just pay an arm and a leg for a smoothie at Jamba Juice. Heck, we have a Jamba Juice in our condo building so it’s pretty darn convenient to just grab one there! However, when I saw this recipe I knew I had to at least try making my own smoothies. I’m sure glad I did! They were incredibly easy to make (you just need a blender or food processor) and it’s also a great way to save a few bucks!
This was the perfect afternoon snack, but I’m sure it would make a delicious breakfast as well. I love the addition of flax seed in this recipe, it’s a great way to add more nutrients to your smoothie! This is such a simple recipe – fruit, yogurt, milk, and flax seed. Most importantly, there is NO sugar added. I just love that! On a final note, I did add a bit more milk to my smoothie since it looked a bit thick. I didn’t adjust the original recipe so keep that in mind when you make this. I’m already looking for more smoothie recipes to try!
Yield: 2 large or 3 small smoothies
8 oz. low-fat vanilla or plain yogurt
1 large banana
1½ cups chopped pineapple, frozen
1½ cups frozen strawberries
2-3 tablespoons ground flax seed
¼ cup milk
Combine all ingredients in a blender or food processor. Process until thick and smooth. Add ice to thicken, if desired, or milk to thin. Serve immediately.
Source: Annie’s Eats
Last weekend my husband, his grandparents, and I took the Amtrak from Chicago to Seattle. It was quite an experience to say the least. In preparation for the trip, I decided to make these delicious pecan granola bars…..and I was very glad I did. Even though we ate A LOT on the train, it was nice to have something homemade to snack on.
I tweaked the original recipe a bit to make it a little healthier. For instance, I substituted whole wheat flour for all-purpose flour. I also used 1/4 cup vegetable oil and 1/4 cup unsweetened applesauce instead of 1/2 cup vegetable oil. Don’t worry, it still tastes great without all that extra oil. A little tip is to measure out the vegetable oil first and then use the same measuring cup for the honey. This will prevent the honey from sticking to the measuring cup, making your life easier. This is a great recipe and can easily be adapted if you don’t have pecans on hand. You could substitute the pecans for almonds, walnuts, dried fruit, raisins, etc. Just have fun with the recipe!
I took a bunch of nice pictures on our Amtrak trip but nothing compares to this picture……
….they are such a cute couple!!!!
Pecan Granola Bars
2 cups rolled oats
1/2 – 3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 cup pecans, chopped
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil (I used 1/4 cup vegetable oil & 1/4 cup unsweetened applesauce)
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Generously grease a 9×13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, pecans, and salt. Make a well in the center, and pour in the honey, egg, oil, applesauce, and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Source: adapted from All Recipes
I love breakfast foods! Since I’m not a morning person, I find it difficult to make anything more than a bowl of cold cereal for breakfast. I’m usually just too tired and too hungry to make anything more than that…..that was, until I discovered this recipe for overnight steel cut oats! You mix the ingredients for the oatmeal the night before, store it in the refrigerator overnight, toss it on the stove when you wake up, and you have a delicious breakfast with very little work. Definitely a win-win situation for me!
The recipe supposedly yields two servings, but I think it makes enough for at least 3 (maybe even 4) people. Steel cut oats are very filling so keep that in mind when serving this. This recipe is just the bare bones so feel free to add your favorite mix-ins. I added bananas and walnuts and it was delicious! I’m already thinking about what I want to add the next time I make this….maybe apples and cranberries. Mmmmmm.
Overnight Steel Cut Oats
1 cup steel cut oats
1 3/4 cups fat free milk
2 tablespoons brown sugar
4 ounces all-natural applesauce
1 teaspoon cinnamon
a pinch of salt
In a nonmetal bowl combine oats, brown sugar, applesauce, cinnamon and salt. Stir in milk; cover and chill for 8 to 24 hours.
To serve, transfer oatmeal mixture to a medium saucepan. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk if desired and stirring occasionally.
Remove from heat. Add your favorite mix-ins. Spoon into 3 (or 4) bowls. Serve with additional milk, if desired.
I am ashamed of myself. I truly am. I haven’t posted a sweet/dessert recipe in two weeks! Since I usually blame everything on my pregnancy I’m going to blame this on my pregnancy as well. Before I was pregnant I always craved chocolate. Always. But now I rarely crave chocolate, I now crave salty foods and a non-chocolate sweet here and there. Well, this particular recipe was one of my non-chocolate cravings and it did not let me down.
If you’re ever trying to think of a new way to use up those brown bananas on your counter this is the recipe to try! I love making banana bread but a gal can only make it so many times. I have made these muffins several times and they never disappoint. The muffin is deliciously moist and the streusel topping really takes this muffin to a new level. I love eating these for a snack but I think they’re especially perfect for breakfast! One of these muffins and a cup of coffee or milk and you’re good to go!
Banana Crumb Muffins
For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
½ teaspoon cinnamon
1/3 cup butter, melted
For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375°. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Source: All Recipes
I have been on a huge yogurt kick lately. HUGE. I tend to go overboard with food, eat too much of it, and then never want it again. In hopes of that not happening, I made this granola to give a nice twist to my yogurt. And it did just that! I love how this granola is simple and delicious. I did swap dried cranberries for raisins since raisins are basically the one thing I won’t eat. I think I used to eat them growing up…… (maybe I overdid raisins as well?)
This recipe is a great way to use up whatever nuts and dried fruits you have on hand. There are no refined sugars in this recipe, just delicious maple syrup to sweeten it up.
Once you make this granola you will never want to buy granola again.
1.5 cups oats
1/4 cup unsalted almonds, coarsely chopped
1/4 cup unsalted walnuts, coarsely chopped
1/4 cup pecans, coarsely chopped
4 Tbsp. maple syrup (or 3 Tbsp maple syrup & 1 Tbsp honey)
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
pinch of nutmeg
1/4 cup raisins dried cranberries
Preheat the oven to 300 and spray a large baking sheet with cooking oil.
In a bowl, combine all the ingredients, mixing well to be sure everything is coated with the maple syrup. Spread the mixture onto the prepared sheet and bake for about 30 minutes, stirring occasionally, until golden brown. Let cool completely before storing.
Source: adapted from Elly Says Opa!