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Entries in Breakfast (62)


Honey Callah Bread


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



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


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!


Almond Joy Granola

Almond joy granola

When I was a kid, I thought Almond Joy candy bars were gross. Who would put coconut and almonds in chocolate? These days, while I still prefer a candy bar that combines chocolate with peanut butter in any way, shape, or form, I have come to enjoy Almond Joy, too! When I came across a recipe for Almond Joy granola on Pinterest, I decided to give it a try. I haven't made granola in a while, and wanted to try something new anyway. Even though Joel thought it was a bit too sweet, I think the flavor of this granola is perfect. I have been enjoying it for breakfast, and by the handful as a snack!

2 cups Oats
1 cup Unsweetened Coconut
1/4 cup Almonds, coarsely chopped (my addition)
3/4 cup Applesauce
1/4 cup Pure Maple Syrup
1/2-1 teaspoon Almond Extract
2 tablespoons Coconut Oil, melted
2 tablespoons Milk
2 tablespoons Chocolate Chips 

In a large bowl, combine oats, coconut, almonds, and chocolate chips. In a medium bowl, mix the applesauce, maple syrup, almond extract, coconut oil, and milk. Pour the wet mixture over the dry mixture and toss to coat. Spread the granola onto a baking sheet that has been lined with foil. Bake at 350 degrees for 15-17 minutes. Pull the pan out of the oven, stir the granola around, and return it to the oven for another 15-17 minutes. At this point, the granola was still soft, so I turned the heat down to 300 degrees and continued to bake for about 30 more minutes until it became golden brown and crispy. Allow to cool and place in an air-tight container. 

SOURCE: My Whole Food Life


Sour Cream Coffee Cake Bread


Happy Memorial Day! I hope the weather is warm where you are, and you are outside enjoying it! We have a few outdoor home projects that we've been wanting to get done, so we are certainly taking advantage of this weather to get them done. In addition to Memorial Day, today is also Secret Recipe Club reveal day, one of my favorite days of the month! This month, I was assigned to Burnt Apple, a wonderful blog written by a busy mom of 3! While I searched the whole blog looking for recipes, as soon as I saw this one, I knew I'd be making it. For Mother's Day, my aunt hosted a brunch to also celebrate my Grandma's 80th birthday, and I was asked to bring a sweet breakfast treat. This was that breakfast treat. Everybody loved it, and it was gone in a matter of minutes! Even Joel, who isn't much of a sweet-treat lover, said he really liked this bread. I think we have found a new family favorite!

 For the Topping:
1/4 cup Oats
1/4 cup Brown Sugar
1/2 teaspoon Cinnamon
1 tablespoon Butter, cold and quartered
2 tablespoons Walnuts, finely chopped (optional; I used pecans)

In a small bowl, mix together the oats, sugar, cinnamon, and nuts. Cut in the butter using a pastry blender (or your fingers, if you work fast) until the mixture is coarse. Set aside until the batter is ready.

For the Bread:
1/2 cup Oats
1 1/4 cup Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 cup Sugar
1/4 cup Brown Sugar
1/2 cup Butter, softened
2 Eggs (I used flax eggs)
1 teaspoon Vanilla
8 ounces Sour Cream 
Crumb Topping, recipe above
Glaze, recipe below (I omitted)

In a blender or food processor, pulse the oats until they become finely ground. Place the ground oats, flour, baking powder, baking soda, salt, and cinnamon in a bowl and mix until well blended. In a separate bowl, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla and continue to beat, scraping down the sides of the bowl as necessary. Add the yogurt and continue mixing until well incorporated. Slowly add the flour mixture and blend until no large lumps remain in the batter. Pour the batter into a lightly greased loaf pan. Sprinkle the top of the bread evenly with the topping mixture (recipe above). Bake at 350 degrees for 45-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool for about 10 minutes before removing from the pan and continuing to cool on a wire rack. 

For the Glaze (I omitted)
1 cup Powdered Sugar
1 1/2 tablespoons Milk
1/4 teaspoon Vanilla

Mix the ingredients together in a small bowl. Drizzle evenly over the cooled bread. 

SOURCE: Burnt Apple