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Entries in Breakfast (57)

Tuesday
Jul152014

No-Knead Cinnamon Buns

Cinnamon buns

When I was a kid, Pillsbury cinnamon rolls in the tube were a special breakfast treat. Never did I have a real homemade cinnamon roll. Even in my adult life, the extent of my cinnamon roll making has been whacking a tube against a counter and popping pre-rolled dough into the oven. Not anymore. The other night, in between watching a movie (Kill Bill…Joel's pick), I whipped together a sticky dough (seriously, some of the stickiest dough I’ve ever made) and let it rest on the counter. Before going to bed, I rolled the dough, cut it into rounds, and popped it in the fridge to rest until morning. The next day, when I woke up, I pulled the rolls out of the fridge to come to room temperature as the oven pre-heated. A half hour later, I was devouring one of the most delicious cinnamon rolls I’ve ever had. While the tube kind were delicious when I was a kid, now that I’ve had the real deal, I’ll never go back!

For the Buns
1 cup + 2 tablespoons + 1 teaspoon Milk
1 teaspoon Yeast
2 1/4 cups Bread Flour
1/2 teaspoon Salt
1/4 cup Sugar
2 tablespoons + 2 teaspoons Butter
1 Egg, at room temperature and lightly beaten

Melt the butter in a microwave-safe dish and allow to cool. In a large bowl, mix the milk and yeast, then set aside. In another large bowl, stir together the flour, salt, and sugar. Add the cooled butter to the milk mixture and whisk, then add the beaten egg to the milk mixture, making sure that everything has been mixed thoroughly. Add the milk mixture to the flour mixture and stir until fully incorporated as a fairly wet dough. Cover and proof for 2 hours. 

For the Filling
1/2 cup Brown Sugar, packed
2 tablespoons Ground Cinnamon
1 tablespoon Flour
1/4 cup Butter, at room temperature

In a small bowl, mix together the brown sugar, cinnamon, and flour. Line an 8-inch square pan with parchment paper. Generously flour your work surface (or even a sheet of parchment paper) and scrape the dough onto the surface. Dust the dough and rolling pin with flour and roll it out into a rectangle of about 14”x20”. Spread the butter evenly over the dough and sprinkle the cinnamon mixture evenly over the dough. Roll, starting at the short edge. Cut into 9 equal rounds and place them into the prepared pan. Cover and proof for 1 hour. At this point, you can put the buns in the fridge. Preheat the oven to 350 degrees, allowing the buns to come to room temperature if they had been refrigerated. Bake for 30-35 minutes, or until golden brown. 

For the Frosting
4 ounces Whipped Cream Cheese
2 tablespoons Butter, at room temperature
1/4 cup Sugar 

In a small bowl, cream together the butter and sugar until light and fluffy. Fold in the cream cheese until smooth. When the cinnamon buns come out of the oven, frost them right away while they are still hot. Cool slightly, then enjoy. Refrigerate remaining buns, reheating them in the microwave for about 20 seconds to reheat. 

SOURCE: i am a food blog

Sunday
Jun082014

S'mores Scones

Smores Scones

Do you like camping? We used to camp when I was a kid, but to be completely honest, the only part I really liked was sitting by the fire and making s’mores! Even now, whenever I have the chance to make s’mores, I get excited. The melty chocolate, crunchy cracker, and creamy marshmallow with the slightly burnt flavor is the perfect summertime treat. My cousin Bridgette is getting married this summer, so my aunt hosted a shower and asked us all to bring a sweet treat to share. I immediately turned to my favorite summertime treat and made mini scones. I even tried to make them cute by using a flower shaped cookie cutter, but the shape got a little lost once they were topped with the marshmallow. They sure were a hit, though! There are only a couple left and if you’ll excuse me, I think it may be snack time for me...

For the Scones
2 cups Whole Wheat Flour
1/4 cup Light Brown Sugar, packed
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
6 tablespoons Butter, cold and cut into cubes
2 Eggs, beaten
1/3 cup + 1 tablespoon Buttermilk
1 teaspoon Vanilla Extract
1 cup Chocolate Chunks

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter cubes and rub them into the dry ingredients until they are the size of peas or oat flakes. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add the wet ingredients to the flour mixture and stir to incorporate. Add the chocolate chunks and continue to stir until incorporated. Dump the dough onto a floured surface and pat the dough into a 1-inch thick circle. Use a biscuit cutter and place the cut out scones onto a baking sheet lined with parchment paper. Put the baking sheet into the fridge while the oven preheats to 375 degrees. Bake the scones for 12-14 minutes, or until lightly browned. Remove from the oven and cool slightly.

For the Topping
2 Egg Whites
3/4 cup Sugar
1/4 cup Light Corn Syrup
Pinch of Salt
1 teaspoon Vanilla Extract

In a large heat-proof bowl, whisk together the egg whites, sugar, corn syrup, and salt. Fill a sauce pot with 2-inches of water and bring to a simmer. Place the bowl over the simmering water and whisk as it heats. The sugar will dissolve within about 5 minutes. Don’t let the bowl get hot enough to cook the egg. Transfer the sugar mixture to the bowl of a stand mixer and beat with the whisk attachment for about 5 minutes, until stiff peaks form. Beat in the vanilla. Once the mixture is smooth and glossy, generously spread it on the top of the scones. Place the scones under the broiler for a few minutes until the marshmallow topping has become browned. Serve warm or at room temperature, preferably the day that they are made.

SOURCE: Joy the Baker

Shower

Happy Shower, Bridgette!! 

Sunday
Jun012014

Banana Bread Granola

Banana bread granola

Two years ago, both of my sister-in-laws had babies within a few months of each other. This year, it's happening again! My brother and his wife are having baby #3 in less than a month, but while we wait for that little one, Joel’s sister and her husband had baby #2 this past Tuesday! So, once they were home from the hospital on Thursday, Joel and I gathered a few things and walked over to meet our adorable new nephew, Lucas. Since time isn’t something that parents of newborns (and young children) have, I whipped up some mac and cheese, as well as some granola, so that they didn’t have to think when it came to meals for the first few days. As soon as Kim saw the bag of granola, she got excited and asked if it was her favorite (a recipe she had given me years ago that I had made for her when our first nephew was born). While this isn’t the same recipe, I thought it sounded delicious and knew they would all like it. Hopefully, I’ve introduced her to a new favorite granola. In all honesty, who couldn’t love a granola that tastes exactly like banana bread! It might just be my new favorite…in fact, as soon as we came home from meeting the baby, I mixed up a second batch for us to enjoy at home, too! 

3 cups Rolled Oats
3/4 cup Walnuts
1/2 cup Pecans
3 tablespoons Raw Sugar
1/2 teaspoon Sea Salt
1/2 tablespoon Cinnamon
1 tablespoon Flax Seed
1/4 cup Coconut Oil
13 cup + 1 tablespoon Maple Syrup, Agave, or Honey (I used maple syrup)
1 teaspoon Vanilla Extract
1 Ripe Banana, mashed (about 1/2 cup)

In a large bowl, mix the oats, walnuts, pecans, sugar, salt, cinnamon, and flax seed. In a small saucepan over medium heat, stir together the coconut oil, syrup, and vanilla until the oil has liquified. Remove from heat and whisk in the banana puree until well combined. Pour over the dry ingredients and mix well. Dump the mixture out onto a large baking sheet and spread it out into a single layer. Bake at 350 degrees for 25-28 minutes, or until the granola is visibly browned, tossing once during baking. Remove from the oven and cool completely on the baking sheet before breaking it up and storing in a jar. Granola should keep for a few weeks, but I guarantee it won’t last that long!

SOURCE: Minimalist Baker

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