Category Archives: Breakfast

Chocolate Chip Waffles

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I promised my kids that I would make waffles for breakfast before school…I was a slacker these past two weeks! My kids love anything with chocolate chips for breakfast, so these are perfect. This batch is huge, and now I have 60 quarters in the freezer for easy (ahem…lazy) mornings. Thanks for reading, enjoy!

Chocolate Chip Waffles – adapted from Add A Pinch

  • 2 cups whole wheat pastry flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 3 tablespoons sugar (*I used vanilla sugar*)
  • 3 teaspoons baking soda
  • 1 1/2 cups chocolate chips
  • 4 cups buttermilk
  • 4 eggs
  • 1 stick butter, melted
  • 1 teaspoon vanilla

Directions –

  1. Whisk together flour, salt, sugar, and baking soda.
  2. Toss in chocolate chips and coat well with flour mixture.
  3. Mix together buttermilk, eggs, butter, and vanilla.
  4. Pour into dry mixture and stir together just until combined.
  5. Pour batter into waffle iron and cook to your iron’s instructions.
  6. Serve immediately with your favorite syrup.

Sky-High Buttermilk Biscuits

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Thanks to the time change this morning, I was able to get these on the table at a real “breakfast hour” 😉 I knew I wanted to make a batch of biscuits that was large enough to guarantee leftovers for freezing. I was able to make 15 large biscuits because I patted the dough out to about an inch in thickness for most of these. The new biscuit recipe did not disappoint! They are flaky, buttery and have a slight tang from the buttermilk – perfect in my opinion 🙂 Speaking of buttermilk, I haven’t bought it in over a month cause I’m a cheap-skate! I have been making it successfully by following this fool-proof recipe here. You can use any fat content of milk you like, which I appreciate. The fattier the milk, the thicker and creamier the buttermilk will be. Thanks for reading, enjoy!

Buttermilk Biscuits – adapted from Simply So Good

  • 4 cups all-purpose flour (500 grams)
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon plus 1 teaspoon sugar
  • 2/3 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 cups buttermilk
  • 1/4 cup melted butter for brushing biscuits (optional)
Directions –
Preheat oven to 450 F (230 C).  Sift the flour with the baking powder, baking soda, salt and sugar in a large bowl.  cut in the chilled butter until the texture of coarse crumbs.  Stir in the buttermilk to form a soft dough.
Transfer the dough onto a floured surface.  Knead briefly and roll or pat to about 1 1/4 inch thick.  Cut into 3-inch rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper.  Bake for about 25 minutes or until golden.  Remove from oven and brush with melted butter.  Makes about 9 skyscraper tall biscuits.

Whole Wheat Apple Muffin

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I added all the brown sugar into the batter…woops! I have a bad habit of not reading through an entire recipe – don’t be like me 😉  I figured the extra sugar couldn’t hurt these, and I was right. I didn’t add more to the tops, but next time I will be sure to remember that “divided” step. The kids and I love these and they are really flavorful, fluffy and moist. One of the ways I safeguard against dense baked goods that require whole wheat flour, is to make the simple substitution of whole wheat pastry flour. Another easy modification is to add the buttermilk and flour in three additions to the butter/sugar/egg mixture. The resulting batter is light and fluffy and baked into 16 Fall inspired muffins. And about the temperature called for in these – I cut it back to 350 degrees on convection for 20 minutes and they came out perfectly. Thanks for reading, enjoy!

Whole Wheat Apple Muffins – adapted from Smitten Kitchen via King Arthur Flour

Yield: They said 12, I got 16

  • 1 cup (4 ounces) whole wheat pastry flour
  • 1 cup (4 1/4 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup dark brown sugar, packed, divided
  • 1 large egg, lightly beaten
  • 1 cup (8 ounces) buttermilk or yogurt
  • 2 large apples, peeled, cored, and coarsely chopped

Directions –

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Whole Wheat Buttermilk Pancakes

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Quick Post: My girl asked nicely for chocolate chip pancakes 🙂 I have never tried any batter that wasn’t all AP flour, so I was a little worried these would become heavy. These were light, fluffy and slightly sweet. Thanks for reading, enjoy!

Whole Wheat Buttermilk Pancakes – adapted from Tracey’s Culinary Adventures

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1 tablespoon canola oil
  • 2 eggs

Directions –

In a medium bowl, whisk both flours, the sugar, baking powder, baking soda and salt together. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white. Add the wet ingredients to the dry and whisk just until barely combined – the batter will still be lumpy, that’s fine.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

Oat Waffle

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Quick Post: I love using oats whenever I can, and the kids don’t seem to mind! I made these at night, cooled them completely, bagged ’em, tagged ’em, and then stored them in the freezer. In the morning, preheat your oven to 350 degrees and bake these for 6 -8 minutes. It’s a quick, no-brainer (who wants to think in the morning) breakfast that my kids and I enjoy. Thanks for reading, enjoy!

Oat Waffle – adapted from Food Network

  • 5 1/2 ounces old fashioned rolled oats
  • 4 ounces all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, beaten
  • 2 ounces unsalted butter, melted and slightly cooled
  • 16 ounces buttermilk at room temperature

Directions –

Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.

Heat a waffle iron according to manufacturer’s directions.

Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

Orange Raspberry Muffins

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The co-op has inspired me to find new way of enjoying organic produce! And after doing a quick search on FoodGawker, I found this recipe, and it was just in time, because I hate wasting food. These have great flavor, but the oven time and temp was way off for me. I thought as I read “400 degrees for over 20 minutes”, it wouldn’t be right for a muffin. Next time I will bake them at about 375 for 15-20 minutes. When these had about 8 minutes left, I knocked down the temp for a couple more minutes, then tested the muffins with a toothpick. I don’t know why I don’t always go with my gut on this sort of thing! 😉 Thanks for reading, enjoy!

Orange Raspberry Muffins –  adapted from Susi’s Kochen via Baking: From My Home to Yours

  • Grated zest and juice of 1 orange
  • About 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 2 cups King Arthur Self-Rising flour (250 grams)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups raspberries – fresh, preferably, or frozen (not thawed)
  • Decorating sugar, for topping (optional)

Directions –

Center a rack in the oven and preheat the oven to 400 degrees F.
Butter or spray the molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance or orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the raspberries. Dived the batter evenly among the muffins cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Breakfast Tostada

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I came up with this breakfast idea the day before I needed it, and I’m a little ashamed to admit  that I was pretty excited about it. Is it bad to get excited about breakfast the afternoon before you get to eat it? These pinto beans and this pico de gallo were about ready to be tossed out – what a waste! Corn tortillas are a must for these, and form the crispy base of this filling breakfast. Once the tortillas were nicely browned, I prepared the sunny side up eggs. While those were cooking I warmed up the beans (topped with lots of Monterey jack cheese) in the microwave. At this point, my stomach was really talking to me! Place your corn tortillas on the bottom of the plate, top with the warmed beans, place the perfectly cooked (nice and runny) eggs on top and spoon pico on top! It was so good 🙂 I wish I had more beans in my fridge, because I would have eaten it again for lunch – seriously! Thanks for reading 🙂

Self-Rising Biscuits

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The kids let us sleep in this morning, which was a happy surprise. However, it meant that it was nearly “brunch time” by the time we rolled out of bed. Everyone wanted breakfast and had their own ideas of what it should be. One wanted pancakes, the other expected French toast – another suggested outside options. In an effort to avoid that, I remembered this recipe, and that I had the all important eggs and bacon! These biscuits came together quickly and were so easy to make. I cut the biscuits into squares to save time and avoid overworking the dough and piecing the scraps together to make more biscuits.  We enjoyed these sandwich style, but my favorite way is with butter and apricot preserves 🙂

I posted earlier this week about receiving a free bag of King Arthur Unbleached Self-Rising flour, and I thought I should give my opinion of it. I am a loyal KAF customer and have at least 3 different types of flour from this brand; so, it comes as no surprise to me that I would love working with this 🙂 . Their website is full of recipes, and my family and friends favorite one so far is the fudge brownies! I also have several specialty items I have purchased through the online shop, and the quality is superior and I always get consistent results with my baked goods. What I appreciated even before I opened the bag was that it’s unbleached. I have yet to find another company that makes unbleached, self-rising flour – which leads to the other unique quality: aluminum free baking powder. Because it’s aluminum-free, there is no weird “tinny” flavor, so your baked goods will be light, fluffy and flavorful! Thanks for reading, enjoy!

Up Next: Chocolate Cobbler

Easy Self-Rising Biscuits – from King Arthur Flour

Directions:

1) Preheat the oven to 425°.

2) Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

3) Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

4) Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

5) Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.

6) Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

7) If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.

8) Place the biscuits on an ungreased baking sheet, leaving about 1″ between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.

9) Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.

10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Yield: about 1 dozen 2″ biscuits.

Blueberry Banana Bread

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In case you couldn’t tell, I love to try out new recipes. Especially trying variations of banana bread as you can see here, here, here, this one too, and this. I can’t get enough of them, and thankfully my husband is a willing taste tester. My husband didn’t notice the banana flavor, probably because he didn’t know there was any in this (he assumed blueberry, of course). I thought the bread was okay, and a little dense but that may be because I over stirred the batter? Not sure, I thought I did a pretty good job of not over mixing. Maybe it was tougher because there is no butter in this, which usually keeps loaves tender and moist. Thanks for reading, enjoy!
Blueberry Banana Bread – adapted from Chef in Training
  • 2 cups flour (250 grams)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar (**I used 1/2 cup vanilla sugar, 1/2 plain**)
  • 3 Tbsp. canola oil
  • 2 spotty bananas, mashed
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/3 cups fresh blueberries
Directions:
  1. Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, vegetable oil, egg, vanilla and mashed bananas until smooth. Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in blueberries with a spoon or spatula, then pour batter into prepared pan.
  4. Bake for about 55-60 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.
  5. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Blueberry Buttermilk Pancakes

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I love Pinterest…and who doesn’t? I tried to fight joining for a while, but I can tell you that these past few months of browsing through have led me to some great recipes that I might not have otherwise found.
I really like the flavor of these because the oat flour gives them something extra. Next time I will toast the oats before grinding them up in the food processor to kick that “oaty” flavor up a notch. These would be great with strawberries in place of the blueberries and I’m sure I’ll get around to trying that variation soon. This recipe made 14 pancakes, which is great for us because I can freeze for future quick breakfasts for the kids. Now that we have a few mornings a week when we have to leave early, it really saves me time and worry. Thanks for reading, enjoy!
Blueberry Buttermilk Pancakes – adapted from Cooking Classy
 
  • 1 cup + 2 Tbsp lightly packed oat flour*
  • 1 cup + 2 Tbsp all-purpose flour
  • 2 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 3/4 cup milk
  • 2 eggs
  • 2 Tbsp butter, melted
  • 1 1/2 cups blueberries (fresh or frozen)
Directions:
Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don’t over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 -12 blueberries onto pancake. Flip pancake when bubbles start to appear on surface and bottom is golden.  Cook opposite side until golden.  Repeat process with remaining batter.  Serve pancakes warm topped maple syrup and butter.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/2 cups whole oats in a food processor for about 2-3 minutes, until it is very fine.  I prefer the actual oat flour over grinding my own, it presents a slightly better texture.  Also, lightly pack the oat flour when you are measuring it, I found it measures a bit different then all purpose flour.