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Entries in Breakfast (54)

Monday
Mar312014

Greek Yogurt Everything Bagels

Everything bagels

For Secret Recipe Club this month, I was assigned to The Spiffy Cookie, written by Erin. Erin has a PhD in Microbiology, so she is not only a spiffy cookie, but a smart cookie too! When reading her “about” page, I felt an instant connection when I saw that she thinks peanut butter and chocolate is the best combination! Also, for a good chunk of time, she lived right down the 90 from where I’m from, so we’re practically neighbors! Although I only made one recipe from her blog, head over to see all of the other delicious things she makes! 

We’re carb people. A toasted bagel in the morning is great, especially when it is used for a breakfast sandwich. Everything bagels are our favorite, but I prefer to only eat them on the weekends since onion and garlic breath is no bueno! Joel and I have tried making bagels once before, but they ended up as flat as a pancake, so store bought has been the way to go for us. Until now.  Although I found many delicious sounding recipes, as soon as I saw Erin’s recipe for Greek Yogurt Everything Bagels, I knew it was high-time for us to try our hand at homemade bagels again. Everything about these bagels was great. They were easy to make and delicious to eat, especially with an egg and some bacon between them! I’m so glad I finally gave homemade bagels another try. Thanks for the great recipe, Erin!

2 cups Bread Flour
1 1/2 cups Whole Wheat Flour, divided
1 teaspoon Salt
1 cup Warm Water
2 1/4 teaspoons Active Dry Yeast
1 1/2 tablespoons Sugar
1/2 cup Plain Greek Yogurt
12 cups Water
1 tablespoon Baking Soda
3 tablespoons Everything Bagel Mix

In a large bowl, whisk together the bread flour, 1 cup of the whole wheat flour, and salt; set aside. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water, yeast, and sugar. Whisk together and let sit for 3-5 minutes, or until slightly foamy. Add the yogurt to the bowl and mix, then slowly add the flour mixture, alternating between slow and medium speeds as you add the flour. Mix for 5 minutes, or until the dough is no longer sticky. If it is still sticky after 5 minutes, add the remaining whole wheat flour 1-2 tablespoons at a time (I ended up using about 2-3 additional tablespoons). Form the dough into a ball and place it in a large bowl that has been lightly greased. Cover the bowl and allow the dough to rise for 1 hour, or until doubled in size. Remove the risen dough and punch it down. Divide it into 8 equal pieces. Press your finger through the center of the ball to form it into a bagel shape; repeat with remaining dough balls. Place them on a lightly greased pan and allow them to rest until risen but not doubled, about 30 minutes. Preheat the oven to 500 degrees. Bring 12 cups of water to a boil in a large pot, then add the baking soda. Line a baking sheet with parchment paper and sprinkle with cornmeal. In batches, boil the bagels for 1 minute per side. Remove them from the water and place them on the prepared baking sheet. Sprinkle the tops with the Everything Bagel Mix topping. Bake for 5 minutes, then rotate the pan, lower the oven temperature to 450 degrees, and bake for an additional 5 minutes, or until the bagels are a light golden brown. 

*I was out of parchment, so I baked my bagels on a stoneware baking sheet. After the 10 minutes in the oven, the bottoms were soggy from the residual boiling water. I transferred them to a metal baking sheet and baked them again for another 5 minutes. When I try this recipe again, I plan to either use the metal baking sheet right away, or put the bagels on a baking sheet to dry off a bit after boiling, then transfer them to another that has been lined with parchment to bake. 

SOURCE: The Spiffy Cookie

 

Monday
Nov252013

Apple Cinnamon Granola

Apple cinnamon granola

It’s the end of the month again, and that means it’s time for Secret Recipe Club reveal day! This past month, I was assigned to Erin’s blog, Table for Seven. As the title suggests, Erin is a busy mom with many mouths to feed. Being as busy that she is, the fact that she finds the time to make delicious looking food for her family and post about it regularly inspires me. I only have 2 mouths to feed, and yet we have been eating take-out way too much for our own good lately, resulting in minimal blog posting! Anyway, as per the usual, when I was assigned to her blog, I looked through from start to finish looking for recipes that sounded good. That is where I ran into a problem…they ALL did! I ultimately chose this granola for two reasons; one being that we like granola very much, and two being the fact that it was cooked in the crockpot intrigued me. I will say that it was super simple to throw together, and the result was a number of delicious breakfasts…and a few handfuls thrown in for a snack! Thanks for a great recipe, Erin!

3 1/2 cups Oats
1 cup Almonds
1/4 cup Brown Sugar
2 teaspoons Ground Cinnamon
1/4 teaspoon Allspice
3/4 cup Applesauce
1 1/2 tablespoons Honey
1/2 teaspoon Vanilla
1 tablespoon Canola Oil
1 cup Dried Apples, chopped

In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, and allspice. In a small saucepan, warm the applesauce, oil, honey, and vanilla. Pour the liquid over the oat mixture and stir to coat evenly. Pour the mixture into a crockpot, cover (but vent a bit), and cook on low for 3-4 hours, stirring frequently. Let the granola cool completely, then stir in the dried apples. (*Cooking the granola in the crockpot resulted in a slightly softer granola than we are used to. I did end up putting the granola into the oven for about 20 minutes at 350 degrees to crisp up a bit.)

SOURCE: Table for Seven

Monday
Jul292013

Honey Callah Bread

Callah

Maybe it's a product of getting older, or maybe it's because it's summer, but time just seems to be going by so much faster these days! It seems like just a few days ago, I was preparing for June's Secret Recipe Club, yet somehow here we are, at it again for July! This month, I was assigned to Baking and Creating with Avril, written by the talented Avril, of course! As my monthly ritual would have it, as soon as I got my assignment, I set aside a block of time to go through each of her recipes and try to decide which to try. I pared it down to three, a rustic peach tart, chunky monkey oatmeal cookies, or honey callah bread, all of which looked equally delicious. But, since I'm a carb lover through and through, yet I had never had callah bread, I took this as my opportunity to give it a try, and I'm so glad that I did. Three words come to mind to describe this bread-- sweet, flaky, and buttery, think croissant's cousin in bread form. Making the dough was easy, and braiding the dough was kind of therapeutic. After the second rise, the bread almost doubled in size, just as you would expect. However, what I wasn't expecting was that during the baking process, the bread seemed to almost double in size yet again! I think that when I make this bread again, I will separate the dough to make 2-3 smaller loaves to share, rather than having one giant loaf for just the two of us. Thank you Avril, for showing me how easy it is to make such a beautiful and delicious loaf of bread!

1 cup Warm Water
4 1/2 teaspoons Yeast
1/2 cup + 1 teaspoon Sugar
1/2 cup Honey
1 stick Butter, at room temperature
3 Eggs
2 teaspoons Salt
4 1/2-5 cups Flour
1 Egg, beaten

In the bowl of a stand mixer fitted with the dough hook attachment, add the water. Sprinkle in the yeast and 1 teaspoon of sugar into the water and stir to combine. Allow the ingredients to sit for 5 minutes, until they are foamy. Add in the remaining 1/2 cup of sugar, honey, butter, 3 eggs, salt, and 4 1/2 cups of flour to the bowl. On the lowest speed, mix the ingredients together until incorporated, then increase the speed to medium and mix for 5 minutes, until the dough has become smooth and elastic. You may need to add more flour to be able to make a soft ball (I added about 1 1/2 additional cups). Turn the dough out onto a lightly floured surface and knead by hand about 5 times. Place the dough in a lightly oiled bowl and turn to coat all sides of the dough. Cover with a damp, clean towel and place in a warm, draft-free spot for 2 hours, until the dough has doubled in size. Gently punch down the dough and place it on a lightly floured surface. Divide the dough into 3 pieces. Using your hands, roll each piece into a 14-inch rope. Pinch the ends of the 3 ropes together and loosely braid, pinching together again at the end (I found it was easier to do this directly on the parchment paper-lined cookie sheet, so that you don't have to worry about lifting it and transferring it to the sheet afterwards). Place the bread on a parchment paper lined cookie sheet, cover, and allow the dough to rest in a draft-free location until it has doubled in size, about 45 minutes. Brush the braided bread with the beaten egg and bake at 350 degrees for 30-35 minutes, until golden brown. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. 

SOURCE: Baking and Creating with Avril

 

Thursday
Jul112013

Cinnamon-Raisin Swirl Bread

Cinnamon raisin bread

We stopped at the store on Tuesday night to pick up a few things, and I grabbed a loaf of cinnamon raisin bread to have for breakfast all week. Joel, being the bread guy that he is, told me to put it back and grab something else for the next morning and he would make homemade cinnamon raisin bread for us for the remainder of the week instead. Homemade bread is infinitely better than packaged bread, so back on the shelf the bread went, and in its place I grabbed a chocolate croissant. Wednesday came, and of course, Joel had sailing, which meant that he was gone all day, since he goes right to the marina from work. Even though he is the bread guru in our house, since he was gone, I was left to choose the recipe and make the bread myself. After a quick search, the top suggestion was from The Kitchn, a site I enjoy regularly, so I went with it. I threw the dough together, using the rising time to play in the garden and prepare dinner. When the bread was baking, it made my house smell absolutely wonderful, which made it difficult not to tear right into a loaf, but it was worth the wait and it was great to have fresh bread ready to go this morning for toast. This dough made 2 loaves, which was perfect; one for this week and one for the freezer so we can enjoy it again when we return from vacation.

For the Bread:
1 cup Raisins
1 cup Warm Water (I used the reserved raisin water)
1 tablespoon Yeast
1 cup Milk (I used vanilla almond milk)
1/4 cup Butter, melted
2 teaspoons Salt
2 tablespoons Sugar
5 1/2-6 cups Flour 

For the Filling:
1/2 cup Sugar
1 1/2 tablespoons Cinnamon
1 Egg
2 teaspoons Warm Water 

Put the raisins in a small bowl and cover with hot water {I boiled water and poured it over the bowl to cover the raisins by about an inch}. Allow the raisins to plump up for at least 10 minutes. Drain, reserving 1 cup of the water, and set aside. When the reserved water has come to room temperature, pour it into the bowl of a stand mixer and sprinkle the yeast on top. After a few minutes, stir to fully dissolve the yeast in the water. Stir the milk, butter, salt, and sugar into the mixer. Add 5 1/2 cups of the flour and stir to form a shaggy dough. Knead the dough on low speed, using a dough hook (or by hand for 8-10 minutes) to form a smooth, slightly tacky dough. Check the dough halfway through; if it is very sticky, add more flour. The dough is ready when it forms a ball without sagging and quickly springs back when poked. Toss the raisins with a few tablespoons of flour to absorb any residual moisture from the plumping process. With the mixer on, gradually add them to the bowl and continue kneading until they are evenly distributed (or fold them into the dough by hand, then return dough to the bowl). Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour. 

Meanwhile, make the filling by combining the cinnamon and sugar in a small bowl. In a separate bowl, beat together the egg with the warm water. Divide the dough into 2 pieces. Working one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers of cinnamon swirl you will end up with. If the dough starts to shrink back when it is rolled, let it rest a few more minutes then try again. Brush the entire surface of the dough with the egg wash, leaving about 2 inches clear at the top of the dough. Sprinkle generously with the cinnamon sugar mixture. Starting at the end closest to you, roll the dough away from you. When you get to the top, pinch the seam closed. Transfer the loaf to a loaf pan seam-side down. Repeat with the other half of the dough. Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375 degrees. Brush the tops of the loaves with some of the remaining egg wash, and if desired, sprinkle with remaining cinnamon sugar. Bake for 40-45 minutes, until golden brown. Allow the loaves to cool completely before slicing. Baked loaves can be frozen for up to 3 months. 

SOURCE: The Kitchn

Saturday
Jun082013

Morning Glory Muffins

Morning glory muffins

Today, I woke up early…I'm talking 5:45am on a Saturday kind of early. After about 20 minutes of trying to get back to sleep, I gave up, got up, and went for a run. The streets are peaceful at that time of the morning! When I got home, I wanted to bake. After having ran, I didn't want to make something loaded with butter and sugar, but instead, something that is healthy and nutritious. I decided to go with these muffins. With whole wheat flour, applesauce replacing some oil, and a reduced amount of sugar, I think they are about as healthy as you can get with muffins. Add in apple, walnut, and carrot and an already healthy muffin gets even healthier! These muffins were the best post-run breakfast treat. I look forward to enjoying them throughout this coming week.

1/2 cup Raisins
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1 1/2 cups Peeled, Grated, Carrots (I used 2 large ones and probably could have used a 3rd)
1 Apple, peeled, cored, and cut into small pieces
1/2 cup Shredded Coconut
1/2 cup Chopped Walnuts
3 Eggs
1/4 cup Honey
1/3 cup Canola Oil
2/3 cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
1/4 cup Orange Juice, freshly squeezed (1 medium orange was the perfect amount) 

Preheat the oven to 375 degrees and prepare about 15-16 muffin tins by lining them with paper liners or spraying them with non-stick spray. In a small bowl, cover the raisins with hot water and set them aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts. In a medium bowl, beat the eggs, honey, oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture and stir until just incorporated. Drain the raisins and gently fold them into the batter. Divide the batter between the wells of the prepared muffin tins, filling each well about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the tins, then remove and cool completely on a cooling rack. 

SOURCE: Elly Says Opa!