breakfast

Yeast-Free Cinnamon Rolls

~ lk529 ~ Leave a comment

I trust you all had a happy Valentine’s Day and a nice weekend cozying up. If you have President’s Day off and haven’t come down from that sugar high yet, I’ve got the perfect breakfast to enjoy with your loved ones.

Cinnamon rolls are usually our Sunday morning breakfast – without fail. Although, I’m talking about the ready made dough in a can. Unless it’s Christmas – then I’m making Cranberry Cinnamon Rolls with my mom. While those are seriously the best cinnamon rolls, they require a lot of time and a good amount of effort. Not ideal for a weekly breakfast.

When I saw these easy cinnamon rolls on Fantastical Sharing of Recipes‘ Best Breakfasts of 2014 Countdown I had to make them. And make them I did. That weekend! There isn’t any yeast to proof or dough to rise. And it uses buttermilk! We’re new lovers of anything buttermilk in our breakfast batters/doughs. I will say that I found the clove to be too strong for my taste, Stuart quite enjoyed it though.

Yeast-Free Cinnamon Rolls

Ingredients:

  • 3/4 C brown sugar
  • 1/4 C + 3 tbsp sugar, divided use
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 7 tbsp butter, melted, divided use
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C buttermilk
  • 2 tbsp cream cheese, room temperature
  • 2 tbsp milk
  • 1 C powdered sugar

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a bowl combine brown sugar, 1/4 C sugar, cinnamon, cloves, and 1 tbsp melted butter with a pinch of salt. Set aside.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 3 tbsp sugar, baking powder, baking soda, and 1/2 tsp salt. Add the buttermilk and 2 tbsp of melted butter. Knead dough until it comes together around the dough hook and is smooth.
  4. Roll dough out on a floured surface into a 12″ x 8″ rectangle. Brush the dough with 2 tbsp melted butter and press the brown sugar filling over top. Roll the dough lengthwise and slice into 8 rolls.
  5. Place rolls cut-side down in a lightly greased 9″ round cake pan. Brush the tops with the remaining butter. Bake 20 – 25 minutes.
  6. Make the glaze: whisk together cream cheese, milk, and powdered sugar. Pour icing over cooked and slightly cooled rolls.

*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2014/03/quick-easy-peasy-buttermilk-cinnamon.html*

Yeast-Free Cinnamon Rolls | Sew You Think You Can Cook

 

#FoodieExtravaganza: Oatmeal + a Giveaway

~ lk529 ~ 23 Comments

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Happy New Year, Foodie Fans! To kick off the year, this January we’re having an oatmeal extravaganza! If your New Year’s resolution is eat healthier, adding oats to your diet should be part of your plan. Or better yet, add a real breakfast to your morning routine.

I made oatmeal pancakes for you. These pancakes are very filling and could make for a satisfying breakfast or a fun late night snack. (We had them as breakfast for dinner.) I served these two ways – as breakfast and as dessert. For the breakfast version I topped the pancakes with apples, raisins, and syrup. For the dessert version I topped the pancakes with whipped cream and chocolate chips.

I’m not sure where my recipe fits into a healthy lifestyle but I’m sure some of my blogging friends have something for you so be sure to check out the list at the end of this post. Our host this month is Lauren of From Gate to Plate.

Oatmeal Pancakes

Ingredients:

  • 1 C flour
  • 1 C old fashioned oats
  • 1/2 C brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 C sour cream
  • 3/4 C milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 C melted butter
  • toppings: apple, raisins, nuts, chocolate chips, syrup (optional)

Steps:

  1. Preheat griddle to 350 degrees F. Spray griddle with non-stick cooking spray or melted butter. Note: If you don’t have a griddle use a large skillet over medium high heat.
  2. In a large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together sour cream, milk, eggs, vanilla, and melted butter. Add to the dry ingredients and mix until combined. (This is a thick batter.)
  4. Drop 1/3 C of batter onto griddle. Cook 3 minutes on each side, or until golden. Serve with desired toppings.

*This recipe is adapted from Emily at http://itbakesmehappy.com/2014/11/oatmeal-cookie-pancakes.html*

Oatmeal Pancakes

Be sure to check out these other oatmeal recipes. We have a diverse list this month! There’s also a give-away happening so keep scrolling.

Apple Pie Overnight Oats / Wallflour Girl

Bacon Whole Grain Granola Bars / Pantry Friendly Cooking

Berry Oatmeal Super Smoothie / Keep Moving Forward With Me

Brown Sugar Barbecue Meatballs / Fearlessly Creative Mammas

Chickpea Veggie Soup / Food Lust People Love

Homemade Cranberry Almond Granola / Rhubarb and Honey

Little Debbie Oatmeal Creme Pies / Making Miracles

Mango Poppyseed Oat Muffins / The Sweet {Tooth} Life

Mini Meatball Subs / The Freshman Cook

Monster Cookie Granola / From Gate to Plate

Mushroom Ginger Oat Congee / Culinary Adventures with Camilla

Oat Cinnamon Rolls / Passion Kneaded

Peanut Butter Oat Snack Balls / Mrs. Penguin

Vanilla Salted Oatmeal Cookies / Baking in Pyjamas

Southwestern Oatmeal Cakes / A Day in the Life on the Farm

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

 The Giveaway

OATrageous-OatmealsThe oat-guru Kathy Hester has been so generous in donating one of her books to one of our lucky Foodie Extravaganza readers. With her book OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, you will learn how to use heart-healthy oatmeal in new and exciting ways! You can find recipes such as Veggie Oat Taco Mince, Gluten-free Lemon Blueberry Belgian Waffles, and Blackberry Mojito Overnight Oats.

Use the link below for the rafflecopter to enter the giveaway:

a Rafflecopter giveaway

Terms & Conditions: This giveaway is open to residents of the United States and Canada only, age 18 and older. The OATragous Oatmeals Cookbook giveaway runs from Wednesday, January 7, 2015 12:00am ET through Thursday, January 15, 2015 12:00am ET. Winners will be randomly chosen and announced on January 16, 2015. Winners will also be contacted by email and will have 24 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: This post contains affiliate links. 

Countdown to 2015: Breakfast

~ lk529 ~ 8 Comments

countdownto2015Now that Christmas has come and gone it’s time to start the countdown to 2015.

Twenty-fifteen, people!

I was going to share an awesome recipe for oatmeal pancakes today but there’s been a change in scheduling and you’ll see them in January. Let’s just consider me planting a seed and you’ll just have to come back soon to see the fun recipe. I promise, they’re worth the wait.

Sarah, blogger at Fantastical Sharing of Recipes and owner of The Secret Recipe Club, proposed a countdown to 2015 event. I thought this was such a fun idea and now that I have a full calendar year under my blogging belt I can participate accurately.

Today I will be sharing a roundup of my favorite breakfast recipes of 2014!

Beet Biscuits

Cinnamon Raisin Bread

Cranberry Coffee Cake

Nalesniki (Rolled Pancakes)

Nutella Coffee Cake

Roasted Beet Eggs Benedict

Sweet Potato Waffles with Blueberry Syrup

2014 Breakfast Round-up

Cranberry Coffee Cake

~ lk529 ~ 3 Comments

I end my series of Thanksgiving leftovers with the perfect holiday breakfast – coffee cake!

I use my go-to coffee cake recipe but add in the flavors of Thanksgiving. My filling is cranberry sauce and the topping features orange and fall spices.

This is my third time making this coffee cake base and I think it’s my best outcome yet! I highly recommend using sour cream over yogurt, and buy the full fat stuff. I think that’s the difference, that or the Kroger brand of sour cream is better than the Publix brand. (Sorry Publix, I still love you and miss shopping where “Shopping is a Pleasure.”)

Cranberry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C brown sugar
  • 1/4 tsp cinnamon*
  • 1/8 tsp ginger*
  • 1/8 tsp cloves*
  • 1/8 tsp nutmeg*
  • pinch of salt
  • 2 1/2 tbsp butter
  • zest of 1 orange
  • 1/4 C rolled oats

*If you have pumpkin pie spice, you can use 1/2 tsp instead

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 C sour cream
  • 1 C cranberry sauce

Steps:

  1. Make the topping: whisk together the flour, brown sugar, spices, zest, oats and salt. Using your fingers, break the butter into small pieces and combine with the topping. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of sour cream. Add another third of the dry ingredients. Once combined add the last 1/2 C of sour cream. Add in the final third of the dry ingredients.
  6. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the cranberry sauce and top with remaining batter. Top the cake with the topping from step 1.
  7. Bake for 65 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with  a cup of coffee!

Cranberry Coffee Cake

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Clean-Eating Banana Bread

~ lk529 ~ Leave a comment

If you are looking for a healthy grab-and-go breakfast then stop your search. This recipe is just the thing you’re looking for! Banana bread. But not just any banana bread. This banana bread is oil free and sugar free*.

Wait, what’s that asterisk for? There’s already a catch?! Well, sorta. Honey replaces the sugar (or you could use agave!) and applesauce replaces the oil. This recipe remains sugar free IF you use a sugar free applesauce. I used my favorite organic cinnamon applesauce, but it wasn’t sugar free.

Clean Eating Banana Bread

Ingredients:

  • 3 overripe bananas
  • 2 eggs
  • 1/2 C sugar-free applesauce
  • 3/4 C honey
  • 2 C whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a bowl mash bananas. Mix in the eggs, honey, and applesauce.
  3. In a separate bowl whisk together the flour, baking powder, and salt.
  4. Combine wet and dry ingredients. Pour batter into a lightly greased loaf pan. Bake 1 hour, or until a knife comes out cleanly.

*This recipe is adapted from Karli at http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html*

Banana Bread

Pretzel Caramel Bread Pudding

~ lk529 ~ 2 Comments

Last month’s Foodie Extravaganza celebrated pretzels and caramel. I used the leftovers to try my very first bread pudding.

I’d never made bread pudding or eaten bread pudding before. Something about it made me shy away. I’m not a fan of scrambled eggs and don’t like it when there’s too much custard on my french toast. Stuart was requesting a bread pudding so with the pretzel rolls we couldn’t finish in time I finally gave in.

And it was good! Especially with some fresh green apple to combat the sweetness. Bread pudding seemed essentially to be a baked french toast and with the caramel it reminded me of a flan.

Pretzel Caramel Bread Pudding

Ingredients:

  • 5 eggs
  • 1/2 C brown sugar
  • 2 1/4 C milk
  • 2 1/4 C heavy cream
  • 3/4 tsp vanilla extract
  • 3/4 tsp kosher salt
  • 3/4 – 1 lb stale soft pretzels or bread, cubed
  • 6 tbsp caramel sauce

Steps:

  1. Preheat oven to 325 degrees F.
  2. In a large bowl whisk eggs with brown sugar, milk, cream, vanilla, and salt.
  3. Toss pretzel cubes in custard. Pour into a 9×13″ caserole dish. Top with caramel.
  4. Bake covered for 20-30 minutes until custard is set.

*This recipe is modified from Riley at http://www.mydailymorsel.com/2013/04/09/salted-caramel-bread-pudding/ *

Bread Pudding

Ghost Pancakes

~ lk529 ~ 4 Comments

Today’s ghost recipe is 100% inspired from my countless hours surfing Pinterest.

Ghost pancakes!

Doing ghost pancakes is the reason I chose the ghost theme for this year’s Halloween week!

I used my go to pancake recipe. I have been using this recipe for over four years and wish I could give credit where credit is due but I don’t remember where I found it. My copy is a wrinkled piece of paper with stains of egg, melted butter, and syrup all over it. The text is going to be fading before I know it. This recipe makes 12 1/3 C portion pancakes, or 10 ghosts. Feel free to use your favorite pancake recipe or use a boxed mix.

Ghost Pancakes

Ingredients:

  • 1 1/2 C flour
  • 3 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 1 1/4 C milk
  • 3 tbsp butter, melted and cooled
  • 30 chocolate chips

Steps:

  1. Preheat griddle to medium-high heat. Grease with cooking spray or butter.
  2. In a large bowl whisk together flour, baking powder, sugar, and salt.
  3. In another bowl whisk together egg and milk. Whisk in cooled melted butter.
  4. Mix wet ingredients into dry ingredients.
  5. Pour pancake batter into a measuring cup. Pour onto hot griddle into shape of ghosts. Place three chocolate chips in the form of eyes and a mouth in the ghost’s head. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

Ghost Pancakes

Beet Biscuits

~ lk529 ~ 5 Comments

My neighbor gave me a mega massive beet from her local produce box. She said they were being over taken by beets and asked if I’d like one. I’d only ever used beets once before, for August’s Crazy Ingredient Challenge, and we really enjoyed them. This one beet provided the same amount of food as 2 of the beets purchased at the grocery store. Seriously, huge!

I stumbled upon this idea when searching for a dinner recipe to use some of the sweet potatoes my husband brought home from a grocery run. (He is king of straying from the list) A quick Food Network search revealed Paula Deen’s recipe for Sweet Potato Biscuits.

Then I saw the beet on the counter staring at me, begging to be used. I figured, why not!?

I’ve never made biscuits before. I’ve never seen or heard of beet biscuits. But who’s to say I can’t do it?!

I couldn’t remember ever being this happy after a recipe success.

And as an added bonus – they’re pink! Stuart pointed out that they fit with Breast Cancer Awareness month, so rush to the computer to create a blog post I did!

Beet Biscuits

Ingredients:

  • 1 beet
  • 1/2 C whole milk
  • 1 1/2 C flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed

Steps:

  1. Preheat oven to 400 degrees F.
  2. Wash the beet and wrap in foil. Roast beet for 50-60 minutes, until fork tender. When cool enough to touch peel, cube, and place in a food processor. Puree the beet and add a few tablespoons of the milk until the beet reaches an almost smooth texture.
  3. Preheat oven to 425 degrees F.
  4. In a food processor, pulse together flour, sugar, baking powder, and salt. Add in the cold cubed butter and pulse until the mixture looks like coarse sand. Place in a large bowl.
  5. Fold the pureed beet into the flour mixture. Add in the remaining milk.
  6. Knead dough on a floured surface. Add extra flour if needed. Press to 1/2″ thick. Cut dough into 9 square biscuits and place on a greased baking sheet. (Or, if you’re fancy, use a 2 1/2″ round biscuit cutter.)
  7. Bake 12-14 minutes until firm to the touch.

*This recipe is adapted from Paula at http://www.foodnetwork.com/recipes/paula-deen/fluffy-sweet-potato-biscuits-recipe.html *

Beet Biscuits

#10DaysofTailgate: Mason Jar Fruit Salad

~ lk529 ~ 10 Comments

Tailgate LogoWelcome to day two of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. Today I have a perfect recipe for those early morning tailgating sessions.

While night games have a great atmosphere, my favorite games to tailgate for are the early afternoon ones.

I love having breakfast themed tailgates, going off to the stadium, and then returning to the tailgate site to have dinner. Win or lose, it’s fun to end the evening on campus – enjoying some drinks, more food, and tossing a football.

The breakfast tailgating spread includes coffee, bagels, muffins, and fruit. The only problem with having fresh fruit is that it attracts flies. By putting fruit salad in individual mason jars, the fruit can stay cold in the cooler and the flies will stay away. They can also be prepared in advance.

You can use whatever fruits you like, whatever is in season, or whatever fits with your team’s colors! With a lime dressing, I picked fruits that would be brightened up by the citrus flavor.

Mason Jar Fruit Salad

Ingredients:

  • 1/2 C vanilla yogurt
  • 1 tbsp honey
  • zest and juice of 1 lime
  • 1 C cubed pineapple
  • 1 honey crisp apple, cubed
  • 2 oranges, cubed
  • 1 C seedless red grapes

Steps:

  1. In a small bowl, whisk together yogurt, honey, and lime. Set aside.
  2. In a large bowl, gently toss together fruit. Add dressing and toss until all of the fruit is coated with the dressing.
  3. Spoon into individual mason jars. Keep cold until ready to serve.

*This recipe is adapted from http://www.epicurious.com/recipes/food/views/Fruit-Salad-with-Honey-Lime-Dressing-106941 *

Mason Jar Fruit Salads

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Dips
Avocado and Corn Salsa by A Day in the Life on the Farm

Deviled Egg Dip by From Gate to Plate

Sips
 Charred Bloody Mary and Smoky Sliders by Culinary Adventures with Camilla
Mains
Sticky Fingers by Debbi Does Dinner Healthy

Not Ketchup Cherry Chipotle Sloppy Joes and Cheese Fries by Making Miracles


#FoodieExtravaganza: Waffles

~ lk529 ~ 7 Comments

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This month’s #FoodieExtravaganza is celebrating Waffles! September is National Waffle month and along with a bunch of other bloggers we are having a Foodie Extravaganza all about Waffles! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month, our host Summer of Summer Scraps offered up a poll and the theme of waffles won! While I wasn’t part of the majority vote (I voted for breakfast) I’m ecstatic that waffles won out. Waffles are my favorite breakfast item!

I thought about doing savory waffles for a little bit of a twist – but then I found this recipe saved on my foodgawker favorites. Sweet potato seemed like a winner with it now being September and Fall fast approaching. I also used up the blueberries in my fridge to make a homemade blueberry syrup. The syrup complimented the cinnamon sweet potato waffles very well – a little bit of summer with a little bit of fall.

Sweet Potato Waffles

Ingredients:

  • 2 medium, or 1 large, sweet potatoes
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 2 eggs
  • 2 C buttermilk
  • 4 tbsp melted butter

Steps:

  1. Preheat oven to 400 degrees F. Poke sweet potatoes with a fork. Bake 40 minutes, or until cooked through. Allow potatoes to cool to touch. Remove flesh from skins and puree until smooth.
  2. In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk together eggs, buttermilk, and butter.
  4. Combine wet ingredients into dry ingredients. Mix in sweet potatoes.
  5. Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.

*This recipe is adapted from Rachael at http://rachaelwhite.me/sweet-potato-cinnamon-waffles/*

Blueberry Syrup

Ingredients:

  • 5 C blueberries
  • 4 C water, divided use
  • 2 C sugar
  • rind of 1 lemon
  • juice of 2 lemons

Steps:

  1. In a saucepan bring sugar, 3 C water, and lemon rind to a gentle boil. Stir until sugar is disolved and cook until the syrup reaches a 225 degrees F.
  2. Meanwhile, in a separate saucepan, mash blueberries with remaining 1 C of water. Cook over low for 15 minutes. Press through a fine strainer and set aside.
  3. Combine syrup, blueberry juice, and lemon juice. Bring to a boil and cook for 1 minute. Allow to cool and refrigerate until ready to use. It can be stored for up to 6 months.

*This recipe is adapted from Grace at http://www.foodandwine.com/recipes/perfect-blueberry-syrup*

 Sweet Potato Waffles

Be sure to check out these other waffle recipes:

Cinnamon Swirl Waffles from Summer Scraps

Caramel Apple Waffles from We Like to Learn as we Go

Cheddar and Jalapeno Waffles from Rhubarb and Honey

Strawberry Shortcake Waffles from Mrs. Penguin

4 Ingredient Spiced Pumpkin Waffles from Keep It Simple Sweetie

Lasagna Waffles from Love in the Kitchen

Pumpkin Pie Waffles from Eazy Peazy Mealz

Oat Sourdough Waffles from Passion Kneaded

Waffle Crusted Apple Pie Parfait from The Freshman Cook

Sweet Potato Waffles with Pecan Honey Butter from Wicked Spatula

Savory Bacon and Veggie Waffles from Fearlessly Creative Mammas

Bacon and Cheese Waffles from Housewife Eclectic

Maple Bacon Waffles from Ashlee Marie

Loaded Baked Potato Waffles from Food Lust People Love

14 Delicious Waffle Recipes

We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe. This month the ingredient is waffles. We hope you all enjoy the delicious ways we made our waffles and be sure to come to see what next month’s new ingredient is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Update May 2016: These waffles are one of my go-to recipes when I need to get Firecracker to eat and I’ve made them countless times. After moving to California I decided it was high time to try and rephotograph them. I don’t make the blueberry syrup, but we’ve had fabulous berries from the farmers market.

Sweet Potato Waffles for #FoodieExtravaganza from Sew You Think You Can Cook