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Posts Tagged ‘breakfast’

waffleCI

Is there anything better than waffles for breakfast on the weekends? When I was growing up it was always a treat when my dad made waffles. I confess that I cannot take credit for the waffles in this post. My dad made these last week while we were visiting. I couldn’t resist taking a couple shots so I could share them.

We were all shocked when he told us he was trying a new recipe. I haven’t shared his standby recipe yet (and the one I always use now) on the blog but I will soon. They are delicious so we were perplexed that he was trying a new recipe.  He decided to try these buttermilk waffles from Cooks Illustrated (note you must have a subscription to view).

These waffles were really different. There is definitely a strong buttermilk taste and they are not as light as traditional waffles. I almost compared them to a buttermilk pancake in a waffle. I think my mom won the description contest when she called them “rib stickin’ waffles.” You have to spread the batter on the waffle iron because it’s so thick.

If you’re a waffle fan who likes buttermilk or if you’re looking for a fluffy cake-like waffle this recipe is for you!

wafflesyrupCI

Buttermilk Waffles
(Recipe source Cooks Illustrated)

Ingredients:

1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional)
1/2 teaspoon table salt
1  teaspoon baking soda
1 egg , separated
7/8 cup buttermilk
2 tablespoons unsalted butter , melted

Directions:

Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk egg yolk with buttermilk and butter. Using a hand mixer, beat egg white on high speed just until stiff peaks hold (do not skip this step – beating your egg whites separately makes a huge difference in the end product) .

Slowly add liquid ingredients to dry ingredients while gently mixing. Do not add liquid faster than you can incorporate it. Once all liquid has been added, gently fold egg whites into batter.

Spread batter onto waffle iron (enough to cover) and cook waffle until golden brown. This should take about 3-5 minutes depending on your waffle iron. As a general rule of thumb, your waffle is ready to come off the iron when it stops steaming.

Serve immediately.

Yield: 3-4 waffles (note, this recipe can easily be doubled or tripled if you’re feeding a family or a crowd)

waffleiron

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pbccbananamuffins

I know, I know…it’s been all about the baking posts lately. I promise I’ll get back to real food soon but I’ve just been in the mood to bake lately. Also, I recognize that I have a slight addiction to baking muffins that involve banana. I’ve shared the story before but I am a total peanut butter addict and peanut butter and banana sandwiches are one of my favorite lunches. But sometimes I just don’t use my bananas for the week and find myself making muffins with the overripe bananas. I’m a little strange because I cannot eat a banana plain. It literally makes me sick to my stomach but I love them in things…like PB&B sandwiches and banana pudding!

So I decided I was ready for a change from my standby banana muffin recipe and wanted to try to incorporate my favorite sandwich in a muffin. I found this recipe on Baking Bites. It was simple and so delicious…especially with a glass of milk! I will definitely be making these often!

Peanut Butter Chocolate Chip Banana Muffins
(Recipe adapted from Baking Bites)

Ingredients:

1 1/2 cups all purpose flour
1 cup oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2)
6 tablespoons peanut butter (I used all natural crunchy but you can use anything you have on hand)
1 cup buttermilk
1/2 cup chocolate chips

Directions:

Preheat oven to 375 degrees. Grease a 12-muffin tin or prepare with liners.

Whisk together flour, oats, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl, mix together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until smooth. Stir in flour mixture flour mixture mix well.

Divide batter evenly into prepared muffin pans, filling about 3/4 full.

Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.

Remove muffins frompan and cool on a wire rack.

Yield: 12 muffins

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easybananamuffins

You can almost always find banana muffins in my freezer. I love peanut butter and banana sandwiches but sometimes I don’t get around to using all the bananas. I hate to waste them so I usually end up making muffins with the overly ripe bananas.

My favorite recipe is adapted from a Cooking Light Banana Bread recipe. I like that the recipe is easily cut in half and is perfect to use one banana and make six muffins (of course you can make the full recipe too).

It takes no time at all to get these in the oven. You don’t even have to break out a mixer! Everything can be done by hand. The muffins are soft with a nice crispy crumb when they’re fresh out of the oven. They freeze well and are perfect for an on the go breakfast.

Easy Banana Muffins
(Recipe adapted from Cooking Light)

Ingredients:

1  cup  all-purpose flour
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/8 cup vegetable or canola oil
1 large egg
1 large banana, mashed
2 tablespoons, plus 2 teaspoons of plain low-fat yogurt or low-fat sour cream
1/2 teaspoon vanilla extract
Cooking spray

Directions:

Preheat oven to 350 and spray muffin tin with cooking spray.

Mix together flour, baking soda and salt in a medium bowl. Set aside.

In a separate bowl, mix together sugars, oil, egg, banana, yogurt or sour cream and vanilla.

Pour wet ingredients into dry ingredients and mix until just moist and incorporated. Spoon batter into prepared muffin tins, filling about 2/3 of the way full.

Bake for about 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for a few minutes and then transfer to a wire rack.

Yield: 6 muffins

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strawberrymuffins

With a fridge full of fresh cherries and strawberries, I found myself wanting to make a batch of muffins. I was looking for a very simple recipe where I could just stir in the chopped cherries and strawberries into the batter. I scoured the Internet for recipes and the only one that truly appealed to me was this recipe I saw on a blog I’m unfamiliar with, Cucina Nicolina.

I made six strawberry and six cherry muffins (I just divided the batter at the end). The muffins were exactly what I was looking for. I really enjoyed the texture and appreciated that they weren’t overly sweetened. The flavor of the fruit was the star.

Muffins are the perfect on the go breakfast. I usually just stash them in the freezer and grab one on my way out to work. These have been a welcome change to the banana muffins that I’m typically stocked with.

Strawberry (or Cherry) Muffins
(Recipe source Cucina Nicolina)

Ingredients:

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg, lightly beaten
1/4 cup vegetable oil
1 cup milk (I used 2 percent)
2 cups cherries (pitted) or strawberries, roughly chopped (or 1 cup of each if you want to mix it up!)

Directions:

Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or liners.

Whisk together flour, baking powder, salt and cinnamon. In a separate bowl, mix together egg, vegetable oil, sugar and milk. Make a hole in the dry ingredients and pour in wet ingredients. Mix together until just combined. Do not overmix. Batter should still be fairly lumpy. Stir in chopped fruit (if you’re doing a combination, you will want to divide the batter first).

Fill muffin tins about two-thirds full. Bake for 20-25 minutes, until golden in color.

Yield: 12 muffins

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strawberryscones2

My grandmother’s birthday was yesterday (HAPPY BIRTHDAY MEMA!) and I wanted to send her a package with some goodies. She has loved scones ever since I made them for a brunch when I graduated from college. Since strawberries are in season, I decided that fresh strawberry scones would be perfect to send! She received them yesterday and loved them. She said she would share the chocolate biscotti that was also in the package but the scones were all hers!

These are a great breakfast on a spring or summer morning!

Fresh Strawberry Scones
(Recipe source Good Things Catered)

Ingredients:

2 1/4 – 2 1/2 cups all purpose flour (depends on how ripe your strawberries are)
1/4 cup sugar, plus extra for sprinkling (I used turbinado sugar 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 cup plain yogurt
1/4 cup milk
1 cup fresh strawberries, diced

Directions:

Preheat oven to 350 degrees.

In a small bowl, combine egg, yogurt and milk. Whisk to combine. In a large bowl, combine flour, sugar, baking powder and salt. Whisk to combine.

Cut butter into flour by using a pastry cutter, two knives (or if you’re impatient like me your hands) until all pieces of butter are smaller than pea size. The flour mixture should be coarse looking. Add the strawberries into the flour mixture and toss to coat. Add the wet ingredients into the mixture and mix lightly with a fork until dough comes together.

Turn dough out onto well floured work surface and pat into large ball. Cut dough ball in half. Shape half of the dough into a flat disk shape and cut into 8 slices. Repeat with other dough half and place both onto a baking sheet. Sprinkle with sugar and bake for about 25 minutes or until slightly browned.

Remove from oven  and let cool on baking sheet for about 10 minutes. Transfer to a wire rack and let cool completely.

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This is an easy breakfast casserole that you can whip up on a weekend morning for a delicious breakfast or brunch. Brandon had been asking me to make his aunt’s “breakfast pizza” for years. I’m not exaggerating. I finally gave in and had him describe it to me. It was definitely less pizza and more casserole. I did some research online and through a variety of sources came up with this. While I’m not sure if it’s an exact replica of  “breakfast pizza” he enjoyed it and we’ll be making it again.

Crescent Breakfast Casserole
(Recipe source…kind of came up with this one on my own after online research)
Printable Recipe: Crescent Breakfast Casserole

Ingredients:

8 oz. can of crescent rolls (I used reduced fat)
8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)
6-8 eggs, beaten
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray

Directions:

Preheat oven to 400 degrees and prepare a 13 x 9 or 11 x 9 baking dish with cooking spray (use 6ish eggs if you’re using the 11 x 9 and 8ish if you’re using the 13 x 9).

Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit. Press together seams.

Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.

Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.

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