Category Archives: Breakfast

by | November 7, 2012 · 8:49 pm

Pumpkin Apple Streusel Muffins

With the holidays just around the corner, I’m still hanging onto the last little bits of fall. Let’s face it, as soon as it slips away it’s going to be awhile before us cold climate people see signs of outdoor life again without freezing our fingers off.

As an homage to all the best fall flavors, I’m sharing these Pumpkin Apple Streusel muffins that my mom used to make for us as kids. Consider them tasty little bites of autumn that you can bust out when the winter blues set in…or just for every weekend prior.

Pumpkin Apple Streusel Muffins
2 1/2 C flour
2 C sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 C pumpkin
1/2 C vegetable oil
2 C peeled, finely chopped apples

Preheat over to 350. In a large bowl, combine eggs, pumpkin and oil. Beat in dry ingredients, working in flour and sugar one cup at a time. Stir until batter is fully mixed. Using a spatula, fold in apples. Spoon batter into paper lined muffin cups, filling about 3/4 full.

Streusel Topping
2 Tbsp flour
1/4 C sugar
3/4 tsp cinnamon
5 Tbsp butter

In a small bowl, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle on top of batter in each muffin cup. Bake for 25-30 minutes.


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by | November 5, 2012 · 2:04 pm

Healthy Carrot Cake Muffins

It is no secret that I love to bake muffins. Who doesn’t love a fresh warm muffin with their morning coffee? Adding veggies to muffins is a great way to get those required veggies into your diet (or your toddler).

I decided to mix it up this time and make it an inside out piece of carrot cake. It is a lightened up recipe, using a mixture of whole wheat and all-purpose flour, golden raisins, oats, carrots, yogurt and applesauce. Using substitutes like applesauce and yogurt creates gives the muffins a nice, sweetened taste and moist texture. However, the consistency of these muffins will be a little chewier than a fluffy oil, flour and butter muffin.

These muffins would be just fine without the frosting middle, but for a little extra fun and a tiny bit of effort (and calories) it is well worth it!

Carrot Cake Muffins
1 C shredded carrot (about 2-3 medium-sized carrots)
1/2 C rolled oats
1/2 golden raisins, chopped
1/2 C whole wheat flour
3/4 C all-purpose flour
1/2 C brown sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
2 eggs
1/2 C applesauce
1/2 C plain yogurt (regular or Greek-style)
1 tsp vanilla
1 tsp lemon zest
1 8 oz package 1/3 less fat cream cheese, softened
2/3 C powdered sugar

Preheat oven to 350 degrees.

Mix flour, brown sugar, baking powder, salt, baking soda and cinnamon in a large mixing bowl. Add oats and raisins until combined. Set aside.

With an electric mixer, whisk eggs, applesauce, yogurt and vanilla. By hand, add carrots and lemon zest. Mix until combined.

Fold wet mixture into dry mixture until just combined.

With an electric mixer, beat cream cheese and powdered sugar until fluffy.

In a greased muffin pan, add one tablespoon of batter to each cup. Top with about one teaspoon of cream cheese frosting. Top with another tablespoon of batter. You will likely have a little bit of frosting left over.

Bake in oven for 30 minutes, turning pan half way through. Remove from oven and cool slightly on cooling rack.

Go ahead and sneak one right out of the oven, they are delicious warm!

Enjoy some more sweet and savory carrot recipes from these fabulous bloggers as part of Food Network’s Fall Fest!

Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885: Roasted Carrots With Chile and Agave
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate’s Carrot Orange Soup
From My Corner of Saratoga: Copper Pennies aka Glazed Carrots
The Heritage Cook: Maple Roasted Carrots, Apples and Onions
Made By Michelle: Carrots and Caramelized Onions
Thursday Night Dinner: Braised Carrots
HGTV Gardens: Garden-to-Table: Carrots
FN Dish: Best Carrot Sides for Thanksgiving

 

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by | October 11, 2012 · 8:00 am

Pumpkin Pancakes with Creamy Cinnamon Maple Syrup

I found over the years that there are many dishes, be they breakfast, dinner or dessert, where pumpkin can be snuck in to give it a little fall kick. One of my favorites are these easy pumpkin pancakes. With a little extra doctoring on a boxed pancake mix (or make your own pancake mix if you are feeling up to it), you can create a savory and sweet, warm fall breakfast. You can use a boxed mix that just adds water or one where you add milk and eggs. Whatever you have on hand will work just great.

Regular syrup tastes just fine on these fall flapjacks, but this extra trick with maple syrup takes them up a notch. The syrup was inspired by a creamy maple syrup I had at the most delicious Pancake Pantry in Nashville this past spring. I tried it once and had to have it again!

Pumpkin Pancakes with Creamy Cinnamon Maple Syrup
1 C boxed pancake mix
Mix-ins for pancake mix (see box for instructions, they all vary)
3-4 TBSP extra liquid (water or milk)
1/2 C pureed pumpkin (not pumpkin pie filling)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Cinnamon and powdered sugar for dusting.

Preheat griddle to high heat.

In a spouted mixing bowl, mix pancake mix and other mix-ins according to box directions. Add pumpkin and spices, whisk until smooth. Most likely, your batter may look a little too thick. Add 3-4 TBSP of liquid (water or milk, depending on what you started with).

Spray griddle with cooking spray. Pour batter onto griddle, varying in size depending on the size you desire. When the pancakes start to crisp at the edge and little bubbles form over the top, flip over. When heated through, remove from heat.

Creamy Cinnamon Maple Syrup
1/2 C maple syrup
2 TBSP heavy cream
dash of cinnamon

In a small saucepan, heat syrup over medium high heat. Once heated through (not boiling), add cream and whisk. Heat, stirring occasionally, until heated through about 4-5 minutes. Add a dash of cinnamon and whisk. Serve warm over pancakes.

With a little extra dash of cinnamon, if desired, and a dash of powdered sugar, there is no better way to wake up on a crisp and cool fall morning.

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by | July 31, 2012 · 9:03 pm

Smoked Salmon & Egg Baguettes

Ok so I promise this will be my last salmon post for a little while but when the gettin’ is good it’s just too hard to not experiment. My brother-in-law spent an afternoon smoking some of his fresh catch and passed a little our way so I put it together with some equally bold flavors and texture for a super fast and hearty weeknight meal. I especially love the way the gooey egg yolk binds it all together.


Smoked Salmon Baguettes
1/3 C cream cheese
1/2 tsp dill
1/4 tsp garlic powder
1 bunch asparagus
Drizzle olive oil
1/2 Tbsp butter
2 C smoked salmon
4 eggs, cooked sunny side up
1 large baguette or loaf of french bread, cut into 4 large chunks
cracked black pepper
Kosher salt

In a small bowl, use a spoon to mix together the cream cheese, dill and garlic powder until well blended. Set aside.

Heat a grill pan on medium and place asparagus on the pan. Lightly coat with olive oil just enough to not burn. Cook asparagus for about 4-6 minutes depending on thickness, turning with a tongs until each side is slightly seared and asparagus becomes tender. Season lightly with salt.

Meanwhile, melt butter over medium. Once pan is hot, crack eggs and cook sunny side up (or over easy if you prefer) for approximately 4 minutes. Egg whites should be opaque and the yolk should be just beginning to cook.

While eggs and asparagus are cooking, slice the baguettes and spread the inside generously with cream cheese mixture. Top with several piece of salmon. Once asparagus and eggs are cooked, place asparagus,then the egg on top of the salmon. Finish with freshly cracked black pepper and a pinch of salt.

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by | April 20, 2012 · 8:00 am

The Perfect Bacon

For my meat-loving readers:

A few years ago, my mother-in-law gave me a tip for cooking bacon that has literally changed my kitchen life. I passed this tip along to family and friends who have, in turn, told me it has changed their lives as well. You may know this or already practice this wonderfully kept secret. If so, feel free to drool over the photos of bacon and move on. If not, pay close attention. Bacon will never be the same.

In the past, I would heat up the old skillet and toss raw bacon into the pan. On most occasions, I would either burn myself on the hot grease, get impatient and end up with soggy bacon and/or spend fifteen minutes scrubbing my stove top and countertop down. Not anymore.

Oven-Cooked Bacon

One package of thick sliced bacon
Aluminum foil

Line a rimmed baking sheet with aluminum foil. Place 6-8 pieces of thick sliced bacon on the baking sheet. Set your oven to 400 degrees and place the bacon in the oven while it is preheating. Cook for 14-16 minutes. Remove from oven and place bacon on a paper towel to remove excess grease.

The bacon will cook as the oven preheats. The grease stays right on the foil which can just be balled up and thrown away. The bacon turns out perfectly crispy, heated evenly throughout. Since you don’t have to wait for the oven to preheat, the bacon will be done before you know it!

Happy bacon eating!

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by | April 16, 2012 · 7:35 am

Almond Poppyseed Quick Bread

My family has somewhat of an obsession with almond flavored foods. Breads, cheesecake, cookies…we find a way to sneak into all sorts of baked goods. This easy quick bread recipe lets almond be the star and can satisfy a morning sweet tooth or could even be served as a simple dessert. The mini loaves make a great gift for friends as well.

Almond Poppyseed Quick Bread
3 C flour
2 1/2 C sugar
1 1/2 C milk
3 eggs
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/3 C vegetable oil
1 1/2 Tbsp poppyseeds

Preheat oven to 350. In a large bowl, combine flour, sugar, salt, baking powder and poppyseeds with a whisk. Beat in milk, almond and vanilla. Beat in vegetable oil. Beat in eggs and mix well, for approximately 2 minutes. Pour batter into two greased loaf pans or 4-5 mini loaf pans. Bake regular loaves for 60-65 min or mini loaves for about 45 min. Let cool.

Glaze (optional)
1 C powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/4 C orange juice

In a small bowl, whisk together all ingredients. Drizzle glaze over top of loaves and let set for at least 1 hour before cutting.

Loaves can be wrapped in foil and placed in a zipper freezer bag and frozen if you don’t plan on eating them within a day or so.

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by | April 11, 2012 · 8:35 am

Apple Dumplings

If you have ever visited The Pioneer Woman’s webiste, then you know she whips up some pretty amazing and decadent dishes.  Her Apple Dumplings are one of my favorite recipes to make.  Then are so sweet, easy to make and use some surprising ingredients.  I like serving them for dessert with vanilla ice cream, but have been know to eat them for breakfast as well.

Apple Dumplings

2 sticks butter
1 tsp vanilla
1-1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew
Dash of Cinnamon

Grease a 9×13 pan and set aside. Peel, core and slice the apples into 8 slices each. Unroll the crescent rolls and wrap each apple lice slice in a crescent dough triangle and place in the prepared pan.

In a bowl, melt your butter and stir in sugar and vanilla. Mixture will remain grainy. Pour over top of the crescent wrapped apples. Pour the can of Mountain Dew all around and sprinkle with cinnamon. Place in 350 degree oven for 30 to 40 minutes.

I dare you to eat just one!

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by | April 9, 2012 · 7:56 am

Sausage Mushroom Strata

Since eggs go hand-in-hand with yesterday’s Easter holiday, it seemed timely to post about a family favorite egg dish, Sausage Egg Strata or “Egg Bake” as we called it as kids. This is a hearty, easy breakfast dish that easily serves a crowd. It’s prepared the night before and simply tossed in the oven, making it a good pick for family holiday events or brunches…which at my house usually involve a lot of last minute running around the Morning Of.

The Sausage Mushroom version is kind of “the original recipe” but we’ve subbed in various vegetables and breakfast meats over the years. Bacon and red peppers or ham and asparagus would be equally delicious combos!

Sausage Mushroom Strata
Serves 8-12
8-10 thick slices of good white bread, cubed
1 lb breakfast sausage links (or substitute ham steak, cubed), sliced into bite-size pieces
3/4 lb sharp cheddar cheese, shredded
1/2 onion, minced
1 pkg baby bella mushrooms, finely chopped (optional)
8 eggs
2 1/2 C milk
1 C half & half
2 tsp stone ground mustard or brown mustard
1/2 tsp kosher salt
4 Tbsp butter, thinly sliced
1/2 Tbsp worcestershire
1 1/2 tsp dill
1 tsp black pepper

Preheat oven to 325. Lightly grease a 9×13 glass baking pan with butter. Slice bread into small cubes, a bit larger than a dice. If using sausage links, cook links in a saute pan according to instructions on the package until links are cooked through and have a nice crisp crust. Slice each link into small pieces. If using ham steak, simply slice steak into small cubes.

Meanwhile, in a large bowl, beat together eggs, milk and half and half. Whisk in mustard, salt, worcestershire, dill and pepper. Set aside.

Spread bread cubes into greased pan. Mix in meat and smooth out to create an even layer of filling. Pour egg mixture over bread and meat. Top evenly with thin slices of butter. Cover and refrigerate overnight.

In the morning, let stand at room temp for 1 hour, then bake uncovered for 1 hour.

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by | April 4, 2012 · 8:21 am

{Freezer Friendly Meals} Muffins and Treats

I have continued to make and freeze meals and treats in preparation for our little bundle of joy!  I know that Muffins aren’t necessarily the healthiest option for breakfast, but I wanted to have something prepared for those busy mornings or just for a quick treat.  I made 2 batches of my favorite muffins and froze them in storage bags for a breakfast on the go.  Almost any muffin recipe will work, but below are 2 of my favorite.

I first made and froze batch of Blueberry Muffins. I found the recipe off The Brown Eyed Baker’s blog and it has become a staple recipe in our family. They are truly one of the most amazing muffins you will ever make. You can find the recipe here.

Next, I whipped up a batch of my favorite basic banana muffins.  They are quick and easy to make and are moist and delicious.

Basic Banana Muffins

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 c. butter, softened
2 large eggs
1 1/2 cups mashed very ripe banana
1/3 cup plain or vanilla yogurt
1 tsp. vanilla extract

Preheat the oven to 350 and prepare a muffin tin with liners–you will make about 16 muffins.

Mix together the first 3 ingredients in a medium sized bowl and set aside. In a large bowl, mix together the sugar and the butter until smooth and creamy. Add the eggs, mixing after each addition until just combined. Finally, add the mashed bananas, yogurt and vanilla. Slowly add the flour mixture and mix until just combined.

Divide the batter evenly among 16 muffin tins (about 2/3 full). Bake for 23-28 minutes or until a cake tester comes out clean. Allow to cool for 10 minutes in the pan and then remove onto a cooling rack.

Let them cool completely then package in freezer bags.

I also like to make a batch of my favorite cookie dough and scoop it into a heavy duty freezer bag (I have found this recipe to be the best).  That way I can have homemade cookies in about 15 minutes without any of the mess.

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by | March 12, 2012 · 9:33 am

Sticky Buns

It is no secret that the ladies of HAP love pinterest.  It is such an amazing place to find inspiration, recipes and fashion.  The moment I saw these sticky buns posted on the site, I knew I had to make them.  I am not 100% sure where this recipe origniated, however it appears to be from the blog All Things Delicious.  And let me tell you, these truly are delicious.

Sticky Buns

1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 cup syrup, any brand is fine
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Start by greasing a fluted pan.  In a bowl, combine the melted butter and syrup and set aside.  In another bowl, combine the brown sugar, cinnamon and nuts if you plan on using them.  (I didn’t use the nuts because my husband and daughter usually pick them out, but I do think they would make this recipe even more amazing.)  Pour about 1/2 the syrup mixture in the bottom of the pan followed by a sprinkle of about 1/2 the brown sugar mixture.

Dip each biscuit in the remaining syrup mixture and place in the bottom of the pan, slightly overlapping to form a ring.

Top with the remaining syrup and sugar mixtures.  Bake at 375 for about 20-25 minutes.  Let cool for a minute or so and then invert onto a plate.  Serve warm.

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