Archive for the ‘breakfast’ Category

Doughnut Muffins.

November 5, 2008


I’ve really been slacking with breakfasts lately. Before this semester, I always had the freezer stocked with whole wheat waffles, muffins, and other “fresh” baked goodies. Lately breakfasts have been instant oatmeal, toast, or anything else that’s easy and quick. Easy and quick for me that is. Husband doesn’t have time for any of that in the morning and I’m usually not awake when he leaves. So poor guy goes all day without eating.

In an effort to get him to eat breakfast, I made these muffins. I got the recipe from a cupcake community I frequent and literally made them the day I saw the recipe. The husband loves doughnuts but I suck at frying so I figured this was the next best thing.

To me these are more likes cupcakes. They are pretty dense compared to most muffins but they really are good. Pretty addicting, actually. So far it’s looking like none are going to make it to the freezer but that’s okay because they were very simple to make.

Sugar Doughnut Muffins

Ingredients:

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

1 tbsp butter, melted
1/3 cup sugar, for rolling

Directions:

1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and cinnamon.
4. Pour into egg mixture and stir to combine.
5. Pour in vegetable oil, milk and vanilla extract.
6. Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
7. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
8. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
9. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.
10. Cool on a wire rack.

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Pumpkin Cinnamon Rolls.

October 11, 2008

It’s pumpkin week in our house! I bet your rolling your eyes just like the husband did when I told him about it. But I seriously adore pumpkin.

I made these pumpkin cinnamon rolls last night and there’s only one left. 13 cinnamon rolls gone in less than 24 hours. I’d say they were a success. I especially love the icing. Most cinnamon roll icing is just vanilla flavored but this one has cinnamon. So good.

One more thing.. the recipe says it makes 2 dozen so I halved it and still got 14 out of it. And they’re HUGE. I would definitely recommend cutting it down unless you’re making them for a big group.

Pumpkin Cinnamon Rolls
Taste of Home

2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Blueberry Rhubarb Muffins.

August 19, 2008


Remember that rhubarb kick I was on? Well, I made these blueberry rhubarb muffins during that time and then forgot about them until I was looking through my photos.

The original recipe came from Taste of Home and called for strawberries, not blueberries. But me, the girl who always have blueberries in the freezer, threw those in instead. The recipe also called for a nut topping but I just sprinkled some brown sugar on top and called it a day.

They turned out great. I love that rhubarb almost melts into baked good. And I was really shocked at how well the blueberries and rhubarb worked together. The brown sugar on top became crunchy and delicious. Yum!

Blueberry Rhubarb Muffins
adapted from: Taste of Home

2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup blueberries
3/4 cup diced rhubarb

1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine the brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Classic Banana Bundt Cake.

June 8, 2008

I walked into my kitchen a few days ago and noticed 4 over-ripe bananas that I’d completely forgotten about. My initial thought was to do a sort of “chocolate covered banana brownie” but when the husband said he wanted some banana cake to take to work in the mornings. And being the lovely (ahem) wife that I am, I obliged.

I hate my loaf pan. It’s got to be 76 years old and nothing ever wants to come out of it smoothly so I decided on a bundt cake. I thumbed through Dorie’s book hoping that by some weird coincidence she would have a recipe for me. And she did!

The husband says this is the best banana cake ever. It was so moist and banana-y and perfect. I could probably find fault in the 2 sticks of butter that the recipe calls for, but we’ll just forget about those. Yeah?

Classic Banana Bundt Cake
from: Baking: From My House to Yours

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, as room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (about 1 1/2 cups)
1 cups sour cream (or plain yogurt)

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10- inch (12 cup) Bundt pan. (If you’ve got a silicone Bundt pan, there’s no need to butter it.) Don’t place the pan on a baking sheet — you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk the flour, baking soda, and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about a minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted into the center of the cake comes out clean. Check the cake after about 30 minutes — if it is browning too quickly, cover is loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you’ve got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving — it’s better the next day.

Tuesdays with Dorie – Random.

May 20, 2008

Well it’s Tuesday and I should be posting madeleines which is the recipe chosen by Tara of Smells Like Home but let me tell you about my only experience with madeleines. I was pregnant, in the first trimester. Oh yes, the morning sickness trimester. That didn’t end well.

Luckily Laurie, our fabulous founder, gave us the option of going back and completing a recipe that we may have missed or one that the group did before we joined. So that’s what I did. And then I got bored and did another. But wait. I got bored again and did a third Dorie recipe for the week.

The first was Quintuple Chocolate Brownies which was the second recipe the group did. It was originally chosen by Chelle of Sugar & Spice way back in January. These brownies were fabulous. The husband says that they are the best brownies in the world even though I didn’t have any nuts to put in them. They were a little time consuming but most of that was chill time. Well worth the wait though. For the recipe, hop over to Chelle’s blog.

My second recipe was Brown Sugar Shortbread which I assume was chosen by Laurie since it was the very first recipe. These little cookies spread like crazy! Whenever I’ve made shortbread before it’s stayed where I put it, but these came out huge. Very tasty though. A little chewy from the brown sugar but they still “melt” like regular shortbread. I didn’t see the recipe on Laurie’s site but Chelle has this one too.

My last one for the week was Orange Berry Muffins. It was once again chosen by Chelle. Girl’s got good taste, right? The muffins are pretty amazing. I didn’t expect much from them but the orange really makes them perfect. I made them just a few hours ago and the husband and kid have already gone through half of them!

I’ll be back on schedule next week. Hopefully.

To see the rest of the TWD posts, check out the blogroll.

Strawberry Scones.

May 20, 2008

Lately I can’t seem to leave the grocery store without strawberries. I really think they just hop into my cart as I’m walking around. This past week I had some that desperately needed to be used (so I could go buy more of course) and went searching for a good scone recipe.

I found the perfect recipe over at Good Things Catered. They turned out great, although they could’ve used a few extra minutes in the oven. They were sweet, but not too sweet. In other words, the perfect accompaniment to my 6 cups of coffee in the morning.

Strawberry Scones
adapted from Good Things Catered

2 1/4 – 2 1/2 c. all purpose flour (depends on how ripe your strawberries are)
1/4 c. granulated sugar, plus extra for sprinkling
1 Tbsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. strawberry yogurt
1/4 c. milk
2 tsp lemon zest
1 c. fresh strawberries, diced

Preheat oven to 350 degrees and line baking sheet with parchment.

In small bowl, combine egg, yogurt, milk, zest, whisk to combine thoroughly and set aside. In large bowl combine flour, sugar, powder, salt, and whisk to combine. Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. Add strawberries, and toss to coat. Add wet ingredients to dry and mix in lightly with fork until dough just comes together.

Turn dough out onto well floured work surface and pat into large ball. Cut dough in half. Shape half of dough into flat disk shape and cut into 8 slices. Place on baking sheet and repeat with other half of dough. Sprinkle tops of scones with sugar and place in the oven. Bake until turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.

When I Grow Up, I’m Going To Be a Cinnabon.

May 16, 2008

It’s not often I get to cook breakfast for all three of us. With the husband’s schedule and my need for three cups of coffee before I’m fully functional, most days Landon and I have oatmeal or Kashi waffles. This weekend though, the husband has THREE WHOLE DAYS off.

I decided to make some cinnamon rolls last night, leave them in the fridge, let them rise in the morning, and then bake them off. Well… I made the rolls. I left them in the fridge. And they didn’t want to rise this morning. I blame my refrigerator. It likes to freeze things occasionally and I think my rolls were the recipient of it’s little prank today. I ended up turning the oven on for a few minutes, turning it off, and then putting the rolls in and they rose perfectly.

What they looked like this morning.

I’m not a cinnamon roll person. I think they’re one of those things that you either love or you couldn’t care less about. I used the “Clone of a Cinnabon” recipe from AllRecipes but I don’t think I’ve ever had a Cinnabon so I can’t tell you how much like the original they really are. But they were good. Much better than any cinnamon roll I’ve ever had.

Clone of a Cinnabon
adapted from AllRecipes

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 packet dry active yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Dissolve yeast in warm milk in a large mixing bowl. Mix in sugar, margarine, salt and eggs. Add flour slowly until combined. Knead dough until smooth and elastic. Place dough in a large greased bowl, cover, and let rise until doubled in size.

Once dough has doubled in size, combine brown sugar and cinnamon in a small bowl. Set aside.

Preheat over to 350.Roll out dough to a 16 by 21 inch rectangle. Spread butter evenly over dough and sprinkle with brown sugar mixture. Cover and let rise until doubled. (Or refrigerate overnight and allow to rise in the morning.)

Bake rolls in preheated oven for 20 minutes or until golden brown. While rolls are baking combine butter, cream cheese, powdered sugar, vanilla, and salt. Spread frosting oven warm rolls before serving.