Breakfast

Cranberry Cinnamon Rolls

~ lk529 ~ 5 Comments

Christmas morning is the most magical time of the year. Kids wake up to the discovery that Santa arrived – cookies eaten and gifts under the tree. Parents are overjoyed by the wonder upon their kids’ faces. Families come together to celebrate. And breakfast is always perfect. I don’t know if it’s the same as the theory that “everything tastes better on vacation”, but on Christmas morning the breakfast is sweeter.

Cinnamon rolls have always been one of my favorite treats, and I can never pass up a Cinnabon at the airport. My favorite part isn’t the gooey, cinnamony center that everyone desires, I save that bite for someone else to savor. I love the dough and the frosting. To me the cinnamon simply adds a nice depth to the flavor profile.

Always wanting to make my own, I’ve gone through many trial-and-error attempts at baking cinnamon rolls from scratch. Either the yeast didn’t bloom properly or the flavor was just lacking. I couldn’t give up though, I kept searching for the perfect recipe. And a few years ago I found it with these Orange Cranberry Cinnamon Rolls by The Novice Chef.

Making the cinnamon rolls does take about an hour and a half so Mom and I would made them on Christmas Eve after church, covered them, kept them in the fridge, and then baked them in the morning while presents are being opened. Another option is to make them in advance, freeze them, and let them thaw Christmas Eve night. Let them rise and then bake in the morning.

Making Cinnamon Rolls

Cranberry Cinnamon Rolls

Cranberry Cinnamon Rolls

Ingredients for the dough:

  • 2 packets active dry yeast
  • 2 C warm water
  • 6 tbsp room temperature butter
  • 1 C sugar
  • 7 1/2 C flour, plus extra for rolling
  • 2 eggs
  • 1 tbsp salt

Ingredients for filling:

  • 8 tbsp room temperature butter
  • 1 1/2 C brown sugar
  • 8 oz fresh cranberries, chopped
  • 2 tbsp cinnamon

Ingredients for frosting:

  • 4 tbsp room temperature butter
  • 2 C powdered sugar
  • 2 tbsp milk

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add eggs one at a time, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30 minutes) in a warm place. (In the microwave or turned off oven)
  5. Divide dough in half and roll out onto a floured surface.
  6. Roll one half into a rectangle. Spread the dough evenly with 4 tbsp of softened butter. Sprinkle with 3/4 C brown sugar, half of the cranberries, and 1 tbsp of cinnamon. Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  7. Repeat step 6 for the other half of the dough.
  8. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Or you can freeze the rolls and after thawing let rise until doubled in size.)
  9. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  10. Meanwhile, make frosting. Whisk together all of the ingredients for the frosting. Frost the cinnamon rolls!

Cinnamon Roll

Gingerbread Man Waffles

~ lk529 ~ 5 Comments

I still have a holly, jolly smelling batch of Gingerbread Spice from November’s Crazy Ingredient Challenge and knew exactly what I wanted to do with it. I added it to waffle batter for a fantastic holiday twist to a classic breakfast. I even make Gingerbread Sugar (instead of Cinnamon Sugar) for sprinkling over top!

The pear syrup was a great compliment and when that ran out I used bottled Strawberry syrup. I liked the tartness it added instead of piling on more sweet from regular maple syrup.

Gingerbread Man Waffles

Ingredients:

  • 2 1/2 C flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tbsp sugar
  • 1 tsp gingerbread spice
  • 2 eggs
  • 2 1/2 C milk
  • 1/2 C vegetable oil
  • 1 tsp vanilla

Steps:

  1. In a large bowl sift together all dry ingredients.
  2. In a separate bowl whisk together the wet ingredients.
  3. Combine wet and dry ingredients and pour into a hot waffle iron and cook until golden. Serve with gingerbread spice sugar and syrup. Use a gingerbread man cookie cutter if desired.

*This recipe is adapted from Better Homes and Gardens*

Gingerbread Man Waffles

To make Gingerbread Sugar use a 4:1 ratio of sugar to gingerbread spice. (4 tsp granulated sugar and 1 tsp gingerbread spice)

Buttermilk Pancakes with Pear Syrup

~ lk529 ~ 2 Comments

This time of year the internet is overrun with pumpkin treats and apple ciders. The pear, although also in season, doesn’t seem to get as much publicity. I don’t know why not! Have a pear, you’ll taste fall.

This plateful of pancakes dressed in pear syrup was a perfect autumn breakfast and no pumpkins were harmed in the process.

Buttermilk Pancakes

Ingredients:

  • 3 C flour
  • 3 tbsp sugar
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 eggs
  • 2 3/4 C buttermilk
  • 3/4 C milk
  • 1/3 C butter, melted

Steps:

  1. In a large bowl combine dry ingredients.
  2. In a separate bowl, whisk eggs. Add in both milks and the melted butter.
  3. Combine wet ingredients into dry ingredients.
  4. On a hot buttered griddle drop 1/3 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake.

Pear Syrup

Ingredients:

  • 1 1/4 C pear nectar
  • 1 1/2 C sugar
  • 1/4 C light corn syrup
  • 1/8 tsp cinnamon
  • pinch ground cloves

Steps:

  1. Combine all ingredients in a saucepan. Bring to a boil.
  2. Boil for 60 seconds. It will foam!
  3. Remove from heat. Skim off the foam.

*The pancake recipe is adapted from http://allrecipes.com/recipe/buttermilk-pancakes-ii/ and the syrup from http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/407/Recipe.cfm*

Buttermilk Pancakes & Pear Syrup

CIC: Broccoli & Pumpkin Puree

~ lk529 ~ 11 Comments

CIC-header

As expected, October’s Crazy Ingredient Challenge involved pumpkin. But I never dreamed that broccoli would be the costar! At first reaction I thought – gross. But then I surprised myself with many different ideas:

  • Pumpkin Hummus w/ Broccoli Pesto Swirl
  • Pizza with Pumpkin Cream sauce and Roasted Broccoli and Sausage
  • Broccoli Salad with Pumpkin Dressing and Pumpkin Seeds
  • Pumpkin Mac and Cheese with Roasted Brocolli
  • Pumpkin Broccoli Bread

I decided to make the last option because my in-laws were in town over the long Columbus Day weekend. Having a bread available seemed like the smartest option.

I took a Banana Zucchini Bread recipe and substituted pumpkin puree for the banana and broccoli for the zucchini. I purchased a bag of broccoli slaw from the grocery store so that I wouldn’t have to shred the broccoli myself. (If you can find a bag of just shredded broccoli I’d suggest that instead of having to pick out the red cabbage and carrot.) Zucchini has a higher moisture content than broccoli so I boiled it prior to incorporating it into the batter.

Pumpkin Broccoli Bread

Ingredients:

  • 4 large eggs
  • 2 C sugar
  • 1 C vegetable oil
  • 1 C pumpkin puree
  • 3 C flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 C shredded broccoli
  • 1/2 C slivered almonds

Steps:

  1. In a pot of boiling water, cook broccoli for 4 minutes. Drain and pat dry between paper towels. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, whisk eggs and add in the sugar and oil. Add pumpkin. Mix in flour, baking powder, baking soda, and salt. Stir in pumpkin pie spice and cinnamon. Fold in broccoli and almonds.
  4. Pour batter into two loaf pans and bake for 50 minutes, until a knife come out cleanly. Note: This will make 24 muffins.

Pumpkin Broccoli Bread 1Pumpkin Broccoli Bread 2

To see other bloggers who participated in this month’s Crazy Ingredient Challenge, click on the link below!

 

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Portuguese Hawaiian Sweet Bread

~ lk529 ~ Leave a comment

I’ve admitted before that I’m not much of a baker but this blog has helped me expand my kitchen skills. One thing I’d never even attempted to do before is bake bread! The thought of blooming yeast and rising dough frightened me.

Leave it to a Hawaiian vacation to get me to enter the world of bread making. I wanted to try making the sweet bread we had half of our mornings. The amount of steps looked daunting, but I had my husband in the kitchen with me acting as my safety blanket. I am so proud and excited to tell you that our first attempt was successful!

We enjoyed fresh toast every morning before work our first week back on the mainland. Now if only there were a way to get the bread faster I’d do it every weekend! Now though I won’t be as timid when I come across a fresh bread recipe.

Prep 1 Prep 2

Portuguese Hawaiian Sweet Bread

Ingredients:

  • 1/2 C milk
  • 4 tbsp butter, cubed
  • 1/3 C sugar
  • 1 1/4 tsp salt
  • 3 1/4 C all-purpose flour
  • 1 tbsp active-dry yeast
  • zest of 1 lemon
  • 2 large eggs
  • 1 large egg, whites reserved
  • 2 tsp vanilla

Steps:

  1. In a microwave safe bowl heat milk, butter, sugar, and salt until warm. Stir to soften the butter.
  2. In a stand mixer, combine flour, yeast, and zest. Add the warm milk mixture (stir before adding if mixture separated). Mix to combine. Add in the two whole eggs and 1 egg yolk along with the vanilla. Use the paddle to mix until smooth for 3 minutes and then switch to the dough hook for an additional 5 minutes. Note: The dough will be sticky.
  3. Form the dough into a ball and place in a large greased bowl to rise for 2 hours.
  4. Gently punch the dough to deflate it and roll it back into a ball. Put the dough in a greased 9″ round cake pan. Cover the dough with a clean shower cap (or you can use plastic wrap). Allow dough to rise for another 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Mix 1 tbsp of water with the reserved egg white and brush onto the dough.
  7. Bake bread for 15 minutes. Cover it lightly with aluminum foil and bake for an additional 25 minutes, until the crust is golden brown. Note: The bread should reach an internal temperature of 190 degrees.
  8. Let the bread cool on a cooling rack before breaking into it.

*This recipe is modified from the King Arthur Flour test kitchens at http://www.kingarthurflour.com/recipes/portuguese-sweet-bread-recipe*

Portuguese Hawaiian Sweet Bread 1 Portuguese Hawaiian Sweet Bread 2

Banana Bread Muffins

~ lk529 ~ Leave a comment

I like almost any banana bread recipe. And Stuart likes to buy extra bananas with the intention of letting them get too ripe, just so that I can make banana bread.

I have tried many different recipes, and this one is our favorite. It uses a combination of whole wheat flour and all purpose flour.

Banana Bread Muffins 7

I’d purchased a bag of whole wheat flour for something (can’t remember what) and we hated it. So then I thought, “Great, what do I do with these three pounds of flour?!” I’d found an all whole wheat banana bread recipe… didn’t care for that. And then we tried this one. It’s mostly all purpose flour, but with just a bit of whole wheat flour. It’s enough whole wheat flour to give the bread some body, but not enough to make the loaf dry and mealy. Adding in cinnamon chips or chocolate chips gives it a little extra sweetness.

I prefer pouring my banana bread batter into either mini loaf pans or into muffin pans because it’s easier to grab on the way out the door than slicing off a piece out of the loaf pan.

Banana Bread Muffins 1 Banana Bread Muffins 2 Banana Bread Muffins 3 Banana Bread Muffins 4 Banana Bread Muffins 5 Banana Bread Muffins 6

Note: This recipe makes 10 muffins or 7 mini loaves. Doubling this recipe will yield enough batter for a full bread loaf.

Banana Bread Muffins

Ingredients:

  • 2 ripe bananas
  • 1 egg, whisked
  • 2 1/2 tbsp butter, melted
  • 3/8 C sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 C whole wheat flour
  • 1/2 C all purpose flour
  • chocolate chips, cinamon chips, nuts (optional)

Steps

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mash the bananas. Stir in the melted butter (make sure it’s cooled slightly so it will not cook the egg). Stir in sugar, vanilla, and half to all of the egg (this will depend on how big your bananas are, I only used half of the egg). Add in baking soda and salt. Mix in flours.
  3. Pour two heaping tbsp of batter into each greased or lined muffin tray. If using nuts or chocolate/cinnamon chips, put five into each muffin and gently fold into batter with a small spoon. (I find that folding them into the batter before pouring ends up with all of them at the bottom of the bowl)
  4. Bake 20-22 minutes, or until a toothpick comes out clean. Note: If you are doubling the recipe, the loaf pan will take an hour to cook. Mini loaves will still only take 20 minutes.

*This recipe is adapted from Katherine at http://www.katherinemartinelli.com/blog/2011/over-ripe-banana-heaven/*

Banana Bread Muffins 8

Chorizo Gravy

~ lk529 ~ 2 Comments

Once upon a time, in our first year of marriage, Stuart was craving a Southern classic: White Sausage Gravy and Biscuits. But I didn’t have any traditional sausage. I did the best I could with what I had – chorizo. It wasn’t technically a white gravy anymore, but it was pretty awesome!

Last week’s Mexican Monday (tomorrow’s post) involved chorizo so I had some leftover and decided to remake this gravy.

The seasonings in the chorizo give the gravy a light orange color and adds tons of extra flavor. Most sausage gravies have a lot of pepper in them, but I don’t add any additional seasonings – the pork takes care of that for me.

Chorizo Gravy

Ingredients:

  • 3 links Mexican chorizo, casings removed
  • 2 tbsp flour
  • 2 C 2% milk

Steps

  1. In a medium saucepan over medium-high heat, brown chorizo, breaking up with a wooden spoon. Once cooked through, use a slotted spoon to remove the chorizo and put on a paper towel lined plate.
  2. Using the fat in the pot, make a rue with 2 tbsp flour. Whisk.
  3. Whisk in milk. Continue to stir over medium-low heat until milk thickens into a gravy – about 5 minutes.
  4. Stir in cooked chorizo and serve atop biscuits.

Chroizo Gravy 3

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French Toast

~ lk529 ~ 6 Comments

Now, before you open this blog post with a preconceived notion of French Toast, I must warn you, Alton Brown would probably smack me silly for calling this breakfast dish French Toast. But, this is the French Toast that I grew up on, and so did Stuart! French Toast

You do not need fresh stale bread (oxymoron much?), you do not need to make it the night before, and you do not need to turn on the oven! What you do need are eggs, milk, vanilla, and sandwich bread. I like to sprinkle cinnamon sugar over top before eating too.

Before getting married, we had to go through Pre-Cana. One of the workbooks they had us talk through included a chart for chores. We’d agreed that Stuart would always make breakfast and I would tackle dinner. But then I became a “semi-professional chef” (Stuart’s words) and I knew I had to learn the breakfast world too. I haven’t tackled eggs yet, but I am a pro at waffles (our friends little boys have indicated they are the best they’ve ever had) and pancakes. I typically leave the French Toast to Stuart, as his father is the French Toast maker in their family too, but last weekend I stood at the griddle while he went on a run.

*Note: These amounts are all eyeballed. I prefer to use more milk in the egg mixture than my husband does. 

French Toast

Ingredients:

  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 C milk
  • pinch of salt
  • 8 slices sandwich bread
  • butter for greasing

Steps

  1. In a bowl wide enough to fit a slice of bread whisk together eggs, vanilla, milk, and salt.
  2. Melt butter over a hot griddle, or in a skillet over the stove.
  3. Dip bread in egg mixture, flipping to coat both sides. Place on griddle and cook until browned.

French Toast We always argue about syrup – my family and I like to keep our syrup in the fridge while Stuart and his like to heat it up. What’s your preference?

Blueberry Bars

~ lk529 ~ 1 Comment

It’s PCS (permanent change of station) season here in the military community and a lot of our friends are packing up and moving on to their next great adventure.

I recently made these Blueberry Bars for a going-away party. We were celebrating after an indoor soccer game, and in retrospect I probably should’ve chosen cherry pie filling instead of blueberry because they wear red as a team. But, it’s July and July is National Blueberry Month. That’s my story and I’m stickin’ to it!

Blueberry Bars

Ingredients:

  • 1 C room temperature butter
  • 1 3/4 C sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 C flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 can blueberry pie filling, or whatever flavor you desire!

Steps

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, beat together butter and sugar until fluffy.  Add in eggs, one at a time, and the vanilla. Beat until combined. Mix in the dry ingredients until combined.
  3. Spread all but 1 1/2 C of batter into greased 9×13″ cake pan. Spread the pie filling on top and then spoon on the remaining batter.
  4. Bake 40 minutes.

*This recipe is adapted from Alicia at http://www.everydayhomecook.com/2011/08/fruit-squares/*

Blueberry Bars Blueberry Bars

Update May 2017: While this electronic update is occurring end of January 2018, these updated photos are from May 2017! Wow. I made these bars for a church picnic and they were a huge hit. These blueberry bars are incredibly easy to assemble and perfect for bringing to any potluck. You can change the filling with your favorite pie flavor or a fruit that better fits the season.

blueberry-bars-pin.png

A dusting of powdered sugar never hurts!

bb bars (sugar)

Mini Cinna-Crescent Rolls

~ lk529 ~ 1 Comment

For as long as I can remember, I’ve had cinnamon rolls for Sunday breakfast. Not the slave in the kitchen home made cinnamon rolls, the pre-made refrigerated dough in a can kind. My brother and I actually still prefer them to the “real thing”. Now that I’m “all grown up” and married, I still buy them! 

Before going to sleep last night, my husband was already looking forward to cinnamon rolls for breakfast. Unfortunately we didn’t have any. But I wasn’t about to disappoint! I had a can of crescent rolls so I decided to wing it. The experiment was successful so now the photographs won’t be going to waste! A blog post has been born. 🙂

Mini Cinna 1 Mini Cinna 2 Mini Cinna 3 Mini Cinna 7Mini Cinna 4 Mini Cinna 5

Mini Cinna-Crescent Rolls

Ingredients:

  • 1 can crescent rolls
  • 1/2 C brown sugar
  • 2 tsp cinnamon
  • 1 C powdered sugar
  • 1 tbsp + 1 tsp milk

Steps

  1. Preheat oven to 375 degrees F. Grease a 9″ round cake pan.
  2. Unroll crescent dough, making a rectangle out of two crescents. Over lap and press the seam together. Repeat making a total of 4 rectangles.
  3. Mix brown sugar and cinnamon.
  4. Top each rectangle of dough with a good heaping tablespoon of the brown sugar cinnamon mix. Roll along the longest edge. Cut into 1-2″ rolls. Place cut side down in cake pan. Bake for 15-18 minutes.
  5. Make frosting by whisking the powdered sugar and milk. Add more milk 1/4 tsp at a time if needed. Drizzle frosting over Mini Cinna-Crescent Rolls.

Mini Cinna 6