With all this "dieting" going on around here, I have been missing out on my favorite breakfast foods. French toast definately tops that list! Well, when I found this recipe on skinnytaste.com I knew I had to try it. So, I made this yummy thing for dinner last week. And, I was amazed! It did not taste "healthified" at all! It was so delicious! This was my first experience with Challah bread, and I am so glad that I have half a loaf left, because this bread is amazing and is really what makes this recipe better than good! It was so sweet, that you could easily make this for a dessert and serve it to a crowd. The topping is irresistible! Crazy good this stuff is. Anyways, this definitely hit the spot for my craving and I am definitely going to be making this again soon. Yum!
Gina's Weight Watcher Recipe
Servings: 8 • Serving Size: 1 slice with bananas • Points: 6 pts • Points+: 8 pts
Calories: 294.8 • Fat: 4.9 g • Protein: 10.5 g • Carb: 59 g • Fiber: 1.6 g
cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute(I used egg beaters)
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)
Banana Topping:
1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced
Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350° F. and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.
When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Monday, May 2, 2011
Tuesday, March 29, 2011
Avena-Healthy Oatmeal Shake
I made this for Chris and I's breakfast this morning, and we were quite satisfied. We both loved this so much! Chris said it tasted like Horchata to him and I just thought it was dang good and a fun way to get more oatmeal into my body. It was easy to make and was so filling. I was worried I would be hungry too fast but it held me until lunch. I will definately be making this for breakfast again and I want to see if I can get Lexi to drink this too, we will see. Enjoy!
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 123.9 • Fat: 1.8 g • Protein: 6.8 g • Carb: 21.3 g • Fiber: 3.2 g
1/2 cup quick oats
2 cups water
1 cup fat free milk
1 cup ice
3 tbsp sugar
2 tsp ground cinammon
Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.
In a blender add milk, sugar, cinammon. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice. Enjoy!! Makes 4 cups.
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 123.9 • Fat: 1.8 g • Protein: 6.8 g • Carb: 21.3 g • Fiber: 3.2 g
1/2 cup quick oats
2 cups water
1 cup fat free milk
1 cup ice
3 tbsp sugar
2 tsp ground cinammon
Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.
In a blender add milk, sugar, cinammon. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice. Enjoy!! Makes 4 cups.
Saturday, March 5, 2011
Slow Cooked Apple Butter
This smells and tastes amazing! You can spread this on toast, eat it on pancakes/waffles, or put it in oatmeal like I have done this past week. This makes your house smell divine and although it is so simple, thanks to the slow cooker, it does take time so be sure to watch the amount of time on the recipe. I am going to make lots of this in the fall and can it for the winter months next year. Man, I am in love with this stuff.
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 2 tablespoons • Old Points: 1 pt • Points+: 3 pts
Calories: 88.5 • Fat: 0.3 g • Protein: 0.2 g • Carb: 24.5 g • Fiber: 2.2 g
2.5 lbs (6 large) apples, peeled, cored, finely chopped (I used gala)
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.
Cover and cook on low 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and puree with an immersion blender (I don't have an immersion blender, so I used my food processor and it worked great). Cook on high uncovered 1-2 hours.
Spoon into sterile jars, or containers and refrigerate.
Makes 2 cups.
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 2 tablespoons • Old Points: 1 pt • Points+: 3 pts
Calories: 88.5 • Fat: 0.3 g • Protein: 0.2 g • Carb: 24.5 g • Fiber: 2.2 g
2.5 lbs (6 large) apples, peeled, cored, finely chopped (I used gala)
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.
Cover and cook on low 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and puree with an immersion blender (I don't have an immersion blender, so I used my food processor and it worked great). Cook on high uncovered 1-2 hours.
Spoon into sterile jars, or containers and refrigerate.
Makes 2 cups.
Cinnamon Apple Spiced Oatmeal
This entire week, I have been eating this oatmeal. Let me tell you, it is good and satisfying, especially for the cold, wintry weather we have been having still. I am not normally an oatmeal kind of person, in fact, I used to say I hate oatmeal. But, this recipe has changed my mind. This oatmeal reminds me of Fall and has such a wonderful flavor, I have no problem eating the entire bowl. I love it and the fact that it is heart healthy and full of fiber and protein and no salt makes me love it all the more.
P.S. The homemade apple butter is what makes this oatmeal so fantastic! It is easy to make and is a must. I will post the apple butter recipe next!
Gina's Weight Watcher Recipes
Servings: 1 • Serving Size: 1 bowl • Old Points: 4 pts • Points+: 6 pts
Calories: 228.7 • Fat: 2.5 g • Protein: 5.2 g • Carb: 50.2 g • Fiber: 5.6 g
1/3 cup uncooked quick oats (I use 1/2 cup uncooked)
2 tbsp apple butter
dash of cinnamon
1 tbsp low fat granola
Cook oatmeal in water according to package directions. Pour cooked oatmeal in a bowl and top with apple butter, granola, cinnamon. You can add a little skim milk if you like your oatmeal thinner. Enjoy!
P.S. The homemade apple butter is what makes this oatmeal so fantastic! It is easy to make and is a must. I will post the apple butter recipe next!
Gina's Weight Watcher Recipes
Servings: 1 • Serving Size: 1 bowl • Old Points: 4 pts • Points+: 6 pts
Calories: 228.7 • Fat: 2.5 g • Protein: 5.2 g • Carb: 50.2 g • Fiber: 5.6 g
1/3 cup uncooked quick oats (I use 1/2 cup uncooked)
2 tbsp apple butter
dash of cinnamon
1 tbsp low fat granola
Cook oatmeal in water according to package directions. Pour cooked oatmeal in a bowl and top with apple butter, granola, cinnamon. You can add a little skim milk if you like your oatmeal thinner. Enjoy!
Sunday, February 27, 2011
Last Two BL Breakfast Recipes: Ham and Asparagus Omelet/Mushroom-Swiss Omelet
I love omelets! Normally, they are not healthy for you at all. But, thanks to the BL cookbook, I can diet and still eat an omelet, once in a while. These are my two favorites. I eat them a lot for breakfast. Very warm and again filling. It is important to me to eat filling food when I am "dieting" so that I do not crave what I cannot have. And, breakfast is the most important meal of the day, so start it off right, with a warm delciously nutritious omelet!
Ham and Asparagus Omelet
olive oil spray
1 oz 97% or 98% lean ham steak cut into small cubes
1/3 cup chopped asparagus spears
1/4 cup finely chopped sweet onion
1/2 tsp. freshly minced garlic (sometimes i omit this and it tastes just fine)
4 large egg whites
salt, to taste
ground black pepper, to taste
Place a small nonstick skillet over med heat. Lightly mist with olive oil spray. Add the ham, asparagus, onion, and garlic and cook, stirring frequently, for 3 to 5 minutes, or until asparagus is crisp-tender and the onion is tender. Remove from the pan and cover to keep warm.
In a medium bowl, whisk egg whites with a fork until they bubble lightly. Season with salt and pepper.
Place a small nonstick skillet over med heat ( I use the same skillet I cooked the ham mixture in to save me from washing too many dishes in the morning). Lightly mist pan with olive oil spray (I sometimes use nonstick cooking spray instead). Add the egg whites and cook, lifting the edges with a spatula as they start to set and tipping the pan to allow the uncooked whites to run underneath, for 4 to 6 minutes, or until almost set (mine only take 2-3 minutes, so watch it carefully). Flip the omelet. Sprinkle the ham mixture over half of the omelet. Flip the bare half over the filled half and transfer to a serving plate. Serve immediately.
Makes 1 serving
Per serving: 125 calories, 21 g protein, 7 g carbs, 1 g fat, 8 mg cholesterol, 1 g fiber, 527 mg sodium
Mushroom-Swiss Omelet
olive oil spray
1/2 cup sliced button mushrooms
1 tsp. freshly minced garlic
salt, to taste
pepper, to taste
4 large egg whites
3/4 oz (1/3 cup) finely shredded or thinly sliced light swiss cheese (I use Sargento brand and I buy the thin slices, one slice is equivalent to 3/4 oz).
Place a small nonstick skillet over medium heat. Lightly mist with olive oil spray. Add mushrooms and garlic and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are tender and any excess moisture is evaporated. Season with salt and pepper and remove from heat and cover to keep warm.
In a small bowl, whisk eggs whites with fork until they bubble lightly.
Place a small nonstick skillet over med heat. lightly mist with olive oil spray. Add egg whites and cook, just the way you did for the ham omelet. Flip omelet. Arrange the mushrooms and cheese evenly over half of the omelet. Flip the bare half over the filled half and continue cooking until the cheese melts, 1 to 2 minutes. Transfer to a serving plate. Season with additional salt and pepper, if desired, and serve immediately.
Makes 1 serving
Per serving: 131 calories, 23 g protein, 3 g carbs, 3 g fat, 8 mg cholesterol, trace fiber, 323 mg sodium
Ham and Asparagus Omelet
olive oil spray
1 oz 97% or 98% lean ham steak cut into small cubes
1/3 cup chopped asparagus spears
1/4 cup finely chopped sweet onion
1/2 tsp. freshly minced garlic (sometimes i omit this and it tastes just fine)
4 large egg whites
salt, to taste
ground black pepper, to taste
Place a small nonstick skillet over med heat. Lightly mist with olive oil spray. Add the ham, asparagus, onion, and garlic and cook, stirring frequently, for 3 to 5 minutes, or until asparagus is crisp-tender and the onion is tender. Remove from the pan and cover to keep warm.
In a medium bowl, whisk egg whites with a fork until they bubble lightly. Season with salt and pepper.
Place a small nonstick skillet over med heat ( I use the same skillet I cooked the ham mixture in to save me from washing too many dishes in the morning). Lightly mist pan with olive oil spray (I sometimes use nonstick cooking spray instead). Add the egg whites and cook, lifting the edges with a spatula as they start to set and tipping the pan to allow the uncooked whites to run underneath, for 4 to 6 minutes, or until almost set (mine only take 2-3 minutes, so watch it carefully). Flip the omelet. Sprinkle the ham mixture over half of the omelet. Flip the bare half over the filled half and transfer to a serving plate. Serve immediately.
Makes 1 serving
Per serving: 125 calories, 21 g protein, 7 g carbs, 1 g fat, 8 mg cholesterol, 1 g fiber, 527 mg sodium
Mushroom-Swiss Omelet
olive oil spray
1/2 cup sliced button mushrooms
1 tsp. freshly minced garlic
salt, to taste
pepper, to taste
4 large egg whites
3/4 oz (1/3 cup) finely shredded or thinly sliced light swiss cheese (I use Sargento brand and I buy the thin slices, one slice is equivalent to 3/4 oz).
Place a small nonstick skillet over medium heat. Lightly mist with olive oil spray. Add mushrooms and garlic and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are tender and any excess moisture is evaporated. Season with salt and pepper and remove from heat and cover to keep warm.
In a small bowl, whisk eggs whites with fork until they bubble lightly.
Place a small nonstick skillet over med heat. lightly mist with olive oil spray. Add egg whites and cook, just the way you did for the ham omelet. Flip omelet. Arrange the mushrooms and cheese evenly over half of the omelet. Flip the bare half over the filled half and continue cooking until the cheese melts, 1 to 2 minutes. Transfer to a serving plate. Season with additional salt and pepper, if desired, and serve immediately.
Makes 1 serving
Per serving: 131 calories, 23 g protein, 3 g carbs, 3 g fat, 8 mg cholesterol, trace fiber, 323 mg sodium
Spinach, Egg, and Cheese Breakfast Wrap
Here is another BL breakfast recipe, it actually is so easy I feel weird even calling it a recipe. But, I love these. So so good.
1 (7 1/2 inch) low-carb, whole wheat, or multigrain tortilla
olive oil spray
3 egg whites
1 oz (1/2 cup) finely shredded Cabot's 75% Light Cheddar Cheese
1/4 cup fresh spinach leaves, stems removed
Place a small nonstick skillet over med-high heat and add the tortilla. Heat tortilla in dry pan until just warm, about 30 seconds per side.
Using the same skillet, spray a small amount of olive oil spray to cover the bottom of pan. Using a fork, whip your egg whites until a little foamy. Add egg whites to the pan with the olive oil, and cook as you would scramble eggs. Do not overcook, egg whites that are overcooked become rubbery.
Place the warm tortilla on a plate. Sprinkle the cheese in a 3 inch strip down the center of tortilla to about 2 inches from bottom. Top with half of the egg whites, the spinach leaves, then the remaining whites. Fold up the bottom so that the bare part is over the filling. Fold the sides into the center over the egg and serve.
1 (7 1/2 inch) low-carb, whole wheat, or multigrain tortilla
olive oil spray
3 egg whites
1 oz (1/2 cup) finely shredded Cabot's 75% Light Cheddar Cheese
1/4 cup fresh spinach leaves, stems removed
Place a small nonstick skillet over med-high heat and add the tortilla. Heat tortilla in dry pan until just warm, about 30 seconds per side.
Using the same skillet, spray a small amount of olive oil spray to cover the bottom of pan. Using a fork, whip your egg whites until a little foamy. Add egg whites to the pan with the olive oil, and cook as you would scramble eggs. Do not overcook, egg whites that are overcooked become rubbery.
Place the warm tortilla on a plate. Sprinkle the cheese in a 3 inch strip down the center of tortilla to about 2 inches from bottom. Top with half of the egg whites, the spinach leaves, then the remaining whites. Fold up the bottom so that the bare part is over the filling. Fold the sides into the center over the egg and serve.
Banana Cream of Wheat
I LOVE the Biggest Loser! Years ago, I purchased the Biggest Loser Family Cookbook, and honestly, did not use it much. Well, for the past two months, I have made almost every single recipe in the book. All of them have been yummy, but I wanted to share some of Chris and I's most very favorite. And, if you want the rest, you just might have to go purchase the book :) With the help of these recipes and exercise I have lost 24 lbs and still counting. So, it works! These recipes hardly taste "diet-like" and are filling.
This first one I am sharing is for breakfast. If you think you don't like cream of wheat, like I have been saying for years, you might change your mind. This recipe fills you up too! Even Lexi eats this for breakfast when I make it. It is warm, and hearty, and overall good. Not to mention, it is easy to make, it takes no time at all to have a warm and satisfying breakfast waiting for your family to gobble it up. Enjoy!
Makes 4 servings
Per serving: 204 calories, 4 g protein, 46 gram carbs, trace fat, 0 mg cholesterol, 4 g fiber, 123 mg sodium)
4 cups water
1/8 tsp. salt
3/4 cup uncooked original (2 1/2 minute) Cream of Wheat
1 cup mashed, ripe banana (about 2 small bananas)
1 tsp. ground cinnamon
8 packets (.035 each) sugar substitute (I used Splenda)
4 Tbsp. crunchy, high fiber, low-sugar cereal (I used Grape Nuts)
Place water and salt in a medium nonstick saucepan and bring to a boil. Add cream of wheat, stirring constantly until well blended. Return to boil and reduce heat to low. Simmer, stirring constantly for 2 to 3 minutes, or until thickened. Remove from heat and add the banana, cinnamon, and sugar substitute. Stir until well combined.
Divide among 4 bowls. Sprinkle 1 tablespoon of the crunchy cereal over each and serve.
This first one I am sharing is for breakfast. If you think you don't like cream of wheat, like I have been saying for years, you might change your mind. This recipe fills you up too! Even Lexi eats this for breakfast when I make it. It is warm, and hearty, and overall good. Not to mention, it is easy to make, it takes no time at all to have a warm and satisfying breakfast waiting for your family to gobble it up. Enjoy!
Makes 4 servings
Per serving: 204 calories, 4 g protein, 46 gram carbs, trace fat, 0 mg cholesterol, 4 g fiber, 123 mg sodium)
4 cups water
1/8 tsp. salt
3/4 cup uncooked original (2 1/2 minute) Cream of Wheat
1 cup mashed, ripe banana (about 2 small bananas)
1 tsp. ground cinnamon
8 packets (.035 each) sugar substitute (I used Splenda)
4 Tbsp. crunchy, high fiber, low-sugar cereal (I used Grape Nuts)
Place water and salt in a medium nonstick saucepan and bring to a boil. Add cream of wheat, stirring constantly until well blended. Return to boil and reduce heat to low. Simmer, stirring constantly for 2 to 3 minutes, or until thickened. Remove from heat and add the banana, cinnamon, and sugar substitute. Stir until well combined.
Divide among 4 bowls. Sprinkle 1 tablespoon of the crunchy cereal over each and serve.
Tuesday, February 15, 2011
Chocolate Waffles
For Valentine's Day, I made a lot of chocolatey goodies, requested by husband, I am starting to think my diet and change of cooking is starting to get to him, he has been requesting sugar a lot lately. Anyways, I made these chocolate waffles for our special breakfast and both he and Lexi loved them. Chris told me it tasted like he was eating a brownie that I had cooked in the waffle iron. Lexi said it was fun to eat dessert for breakfast. I think it might have been sweet and chocolatey, huh? So, we served ours with buttermilk syrup, homemade whipped cream, and these absolutely delicious raspberries. Chris was in heaven and it was only 8:30 in the morning. I will definately make these again, and I think they would be an excellent dessert item too. So enjoy, and credit goes to Alton Brown from the Food Network.
Ingredients
7 ounces all-purpose flour, approximately 1 1/2 cups
1 3/4 ounces sugar, approximately 3 tablespoons
1.5 ounces cocoa powder, approximately 1/2 cup
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips, approximately 3/4 cup
Vegetable spray, for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions. (To get it crispy on the outside and warm and soft on the inside, crank up your waffle iron to high heat).
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Ingredients
7 ounces all-purpose flour, approximately 1 1/2 cups
1 3/4 ounces sugar, approximately 3 tablespoons
1.5 ounces cocoa powder, approximately 1/2 cup
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips, approximately 3/4 cup
Vegetable spray, for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions. (To get it crispy on the outside and warm and soft on the inside, crank up your waffle iron to high heat).
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Tuesday, November 30, 2010
The Perfect Dinner Roll
I made these for Thanksgiving this year, and let me just say they are amazing. I have never been really good at making rolls, but I am getting better and this recipe made me look like a bread artist. Chris said they are now one of his favorites. Honestly, give these rolls a try they are fantastic. This recipe came from the kitchen cafe.
*Makes 12 rolls*
1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (quick rise yeast)
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes. Knead the dough briefly until it forms a smooth ball.
Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)
Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.
Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.
Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.
*Makes 12 rolls*
1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (quick rise yeast)
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes. Knead the dough briefly until it forms a smooth ball.
Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)
Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.
Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.
Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.
Homemade Granola
I love granola. I have never made it homemade though, and let me just say, I know love LOVE granola. This is the best granola recipe ever! It is way better than anything I have ever had before. Chris loves this too! I think I might add raisins to it next time, because I love raisins, but other than that, it is perfect just the way it is. It doesn't get soggy in milk, which is the way I like it, and it smells divine while cooking. Seriously, the whole house smelled amazing! It makes a lot and stores well so I made the whole batch so we can have this for upcoming breakfasts. Thank you sister Cafe for yet another wonderful recipe.
3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom
Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.
3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom
Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.
Monday, November 15, 2010
IHOP French Toast
I love french toast! I think it is my all time favorite breakfast food, and it has been, ever since I was little. Well, I love thick french toast. Normally, I make french toast on Texas Toast, but lately it has been hard to find at my grocery store. So, when I came across this recipe, which calls for French Bread, I thought I would give it a try. Oh boy! It was so so so so good! Pure bliss for me! The coconut syrup only added to my joy. So, try this for breakfast sometime, it is worth every bite!
2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread
First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.
Coconut Syrup
As you must know by now (since I include this syrup recipe with every breakfast post I make!) this is my all time favorite syrup, and we ALWAYS serve it with hot breakfasts, whether it be waffles, pancakes, crepes or french toast. It’s unbeatable!
7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.
source:Sister Cafe
2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread
First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.
Coconut Syrup
As you must know by now (since I include this syrup recipe with every breakfast post I make!) this is my all time favorite syrup, and we ALWAYS serve it with hot breakfasts, whether it be waffles, pancakes, crepes or french toast. It’s unbeatable!
7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.
source:Sister Cafe
Sunday, November 14, 2010
Pumpkin Cream Cheese Muffins
These muffins are great! You have to eat them cold, though. Chris could not wait and ate it warm and he said it was gross. Well, let them sit for a while until they get cold, and they are amazing! Chris agrees. Really, these are a must eat! I have decided though I need to work on my streusel making skills, because that part wasn't as great as I would have liked, but if you do it right you will be in Heaven! My friend, Erin, sent me her pumpkin cream cheese muffin recipe and it is quite different than this one, so I cannot wait to try hers and see which one comes out on top. So, for now, make these and soon I will let you know if there is a better one to make.
Source: My Kitchen Cafe
*Makes 24 muffins
For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree
For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar
For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon
To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I froze mine for 45 minutes because I was in a rush, and it worked out fine)
To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.
*My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.
Source: My Kitchen Cafe
*Makes 24 muffins
For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree
For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar
For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon
To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I froze mine for 45 minutes because I was in a rush, and it worked out fine)
To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.
*My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.
Wednesday, November 10, 2010
Pumpkin Pancakes
I made these yummo pancakes for dinner tonight. They were a big hit! Even, Lexi, yes Lexi ate two whole pancakes! We put apple cider syrup all over them and they sure were good! They like melt in your mouth kind of, anyways, you need to try these for Breakfast or Dinner or even lunch. They will please you. They are just perfect for the fall! And, I am posting the syrup recipe with it because the flavor combinations were insanely good. I think I posted the apple cider syrup recipe before, but I cannot remember and am too lazy to check so you will get a repeat if I have already posted. Enjoy!
Apple Cider Syrup {Perfect over Pumpkin Pancakes}
source: sister cafe blog
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
My Favorite Pumpkin Pancake Recipe
2 cups flour
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.
Apple Cider Syrup {Perfect over Pumpkin Pancakes}
source: sister cafe blog
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
My Favorite Pumpkin Pancake Recipe
2 cups flour
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.
Thursday, October 21, 2010
Buttermilk Banana Bread
This is, hands down, the BEST banana bread! I LOVE it! Lexi helped me make this tonight while Chris was at school late, and we had a blast not only making it, but eating it warm and fresh out of the oven! Seriously, I am loving cooking with buttermilk lately, it makes a huge difference in baking, I am learning. But, you HAVE to make this banana bread recipe. You HAVE to! Go, right now, make it! It is super yummy! Did I say it was yummy? Really, that is how excited I am about this banana bread. Just pure awesomeness! Make it and tell me if you agree with me! I have already posted a banana bread recipe that is absolutely delicious as well, but I have to say, this one might be even better!
Source: My Kitchen Cafe, of course!
*Note: Often times, I'll decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious!
*Makes 1 large loaf
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Source: My Kitchen Cafe, of course!
*Note: Often times, I'll decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious!
*Makes 1 large loaf
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Tuesday, October 19, 2010
Ham and Sweet Potato Hash
This was our dinner tonight, and it was Y-U-M-M-Y! It was very filling, very satisfying and had a great flavor to it! We all ate it! Even Miss Alexis, which, if you know how picky she has become, you would understand that because she ate it, you know it MUST be good! this is perfect for a weekend breakfast, a special brunch, or even for dinner, like we did. I served it with a smoothie and toast triangles. Perfect for a BLD as Rachel Ray would say, breakfast, lunch, or dinner.
*You can usually find the canned chipotle chiles in adobo sauce in the Mexican foods aisle. In a pinch, you could substitute 1 teaspoon chili powder, although you'll miss the smoky heat from the chiles. (I used the chili powder because I forgot about the chipotle chilies when I was at the store).
*Serves 4-6
3 small russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs
In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked - they'll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.
Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes total.
Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.
Note: I used a 12 inch skillet and I didn't have room to add the eggs, so I just cooked the eggs in a seperate pan and placed them on top of the hash. Still good.
*You can usually find the canned chipotle chiles in adobo sauce in the Mexican foods aisle. In a pinch, you could substitute 1 teaspoon chili powder, although you'll miss the smoky heat from the chiles. (I used the chili powder because I forgot about the chipotle chilies when I was at the store).
*Serves 4-6
3 small russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs
In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked - they'll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.
Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes total.
Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.
Note: I used a 12 inch skillet and I didn't have room to add the eggs, so I just cooked the eggs in a seperate pan and placed them on top of the hash. Still good.
Sunday, October 17, 2010
Apple Cider Syrup
Yesterday, we went to the apple orchards and picked up some cider. So, I had to try this apple cider syrup I saw on Sisters Cafe. I am so glad I did! This syrup was so yummy on our pancakes this morning. The flavors were so full of fall! All of us really enjoyed it! I cannot wait to try these on our pumpkin pancakes next month! Yum!
Note: This makes a lot of syrup, I halved it for our family, and still had quite a bit left.
Ingredients:
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice*. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
*I didn't have a lemon, so I left out the lemon juice and honestly it still tasted great! I'll try it again with the lemon juice one day and see if it makes a huge difference.
Note: This makes a lot of syrup, I halved it for our family, and still had quite a bit left.
Ingredients:
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice*. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
*I didn't have a lemon, so I left out the lemon juice and honestly it still tasted great! I'll try it again with the lemon juice one day and see if it makes a huge difference.
Wednesday, October 13, 2010
Oatmeal Pancake Mix
Source: Sister Cafe and Kitchen Cafe
This mix is great and the pancakes made our amazingly good. I love the fact that they are healthier than regular pancakes and they don't even taste healthy! I made the big ole batch tonight and stuck it in my fridge, so now I can make yummy pancakes rather quickly in the mornings. We had these tonight for dinner and used the coconut syrup, just previously posted, to accompany them and they were really really good! I think this will be my new go to for pancakes!
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
This mix is great and the pancakes made our amazingly good. I love the fact that they are healthier than regular pancakes and they don't even taste healthy! I made the big ole batch tonight and stuck it in my fridge, so now I can make yummy pancakes rather quickly in the mornings. We had these tonight for dinner and used the coconut syrup, just previously posted, to accompany them and they were really really good! I think this will be my new go to for pancakes!
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
Coconut Syrup
This is my new favorite syrup recipe for pancakes, waffles, etc. It is delish! I am telling you, this recipe as most of my recent posts, comes from the Sisters Cafe. I definately found a winner blog right there! Anyways, it is pretty much the most amazing stuff on Earth. Try it and you will fall in love just as I have.
7-8 Tbsp. butter
3/4 c. buttermilk
1 cup sugar
1/2 tsp. baking soda
1 tsp. coconut extract
Place butter, buttermilk, and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the "fizz" to reduce before serving.
Note: for my little family, I halved this recipe and we still had some left over.
7-8 Tbsp. butter
3/4 c. buttermilk
1 cup sugar
1/2 tsp. baking soda
1 tsp. coconut extract
Place butter, buttermilk, and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the "fizz" to reduce before serving.
Note: for my little family, I halved this recipe and we still had some left over.
Sunday, June 27, 2010
Granite Steps Country Blueberry Coffee Cake
Source: Paula Deen
I made this this morning for Sunday breakfast and all 3 of us are in LOVE with it now. It was so easy to make and soooooo good. It would be great to take to a brunch or make for a special breakfast. Enjoy!
Ingredients:
1/2 cup packed light brown sugar
1/2 tsp. cinnamon
1 (12 0z)can buttermilk biscuits
1 stick butter, melted
1 cup QUICK cooking rolled oats
1 1/2 cup fresh or frozen blueberries, (I used fresh)
1/2 cup sugar (1/4 cup would work just as well)
Directions:
Preheat oven to 375 degrees.
Generously grease a 9 inch square baking pan. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Seperate biscuit dough into 10 biscuits. Cut each biscuit into quarters and dip each piece in melted butter. Coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.
I made this this morning for Sunday breakfast and all 3 of us are in LOVE with it now. It was so easy to make and soooooo good. It would be great to take to a brunch or make for a special breakfast. Enjoy!
Ingredients:
1/2 cup packed light brown sugar
1/2 tsp. cinnamon
1 (12 0z)can buttermilk biscuits
1 stick butter, melted
1 cup QUICK cooking rolled oats
1 1/2 cup fresh or frozen blueberries, (I used fresh)
1/2 cup sugar (1/4 cup would work just as well)
Directions:
Preheat oven to 375 degrees.
Generously grease a 9 inch square baking pan. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Seperate biscuit dough into 10 biscuits. Cut each biscuit into quarters and dip each piece in melted butter. Coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.
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