Tag Archives: breakfast

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.

Baked Rice Pudding

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I was in need of some comfort food! Rice pudding reminds me of my Gram, so what’s more comforting than that? 😉 The rice baked up perfectly, with a nice bite, not mushy, and it was just sweet enough for my tastes. The original poster claimed this recipe will serve four – ha! 😉 Let me put it this way:  if it was a really bad day, I could easily have eaten all of this myself! Thanks for reading, enjoy!

Milky Rice Pudding – adapted from The Parsley Thief

  • unsalted butter, for greasing baking dish
  • 2 cups milk
  • 1/3 cup arborio rice
  • 2 tablespoons dark brown sugar
  • a pinch of salt
  • ground cinnamon

Preheat the oven to 325 degrees. Generously butter a baking dish, or pie plate.
Add the milk, rice, brown sugar & salt to a mixing bowl, or measuring cup. Whisk, until well combined & pour into the prepared baking dish. Bake for about 1 hour 10 minutes, or until the rice is very tender & most of the liquid has been absorbed. While the pudding is cooking, stir every 10 minutes, or so. When it nears the end of the cooking time, a skin will form on the surface of the pudding. When done, stir the pudding, divide into serving bowls & garnish with a sprinkle of ground cinnamon.

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.

One Loaf Basic Bread and One Cinnamon-Raisin Swirl

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I like when recipes offer variations like this one – it’s like two for the price of one 😉  It was just me and the kids this week as M was off checking out an IBM convention for work. When he’s away I like to take advantage of not worrying if he will like something I make or not. See – he doesn’t like onions, bell peppers, mushrooms, mustard or raisins. He says he’s not picky, and believe me I have met some picky eaters – but those foods he refuses are often main components to so many recipes! It really ruins meal planning for me at times. The kids and I love raisins and I don’t often get to make a loaf like this one. Besides, it had been a couple of months since last I made French toast.
These loaves came out nicely with a tight, but not dense crumb – perfect for hearty sandwiches, grilled cheese or toast. I will make this one again with my modifications. I can’t justify using all white flour in any of my loaves, and I find if I substitute one-third of the flour with white whole wheat, my family doesn’t complain 🙂
Walter Sands’ Basic White Bread and Cinnamon-Swirl Variation – adapted from King Arthur Flour
  • 2 cups warm water
  • 2 tablespoons raw sugar
  • 1 packet active dry yeast
  • 1/2 cup Bakes’s Special dry milk (71 grams)
  • 2 tablespoons soft butter
  • 4 cups (500 grams) AP Flour
  • 2 cups (240 grams) white whole wheat flour
  • 2 teaspoons salt

cinnamon-raisin swirl – (I used half this amount)

  • 3 tablespoons butter, melted and cooled
  • 1 cup raisins
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
Directions: 

1) Pour the warm water into a mixing bowl. Add and let dissolve the sugar or honey and then the yeast.

2) When the yeast is bubbling, add the butter, 3 cups of flour, the dry milk, and salt. Mix together.

3) Stir in another 2 1/2 cups of flour, keeping the last 1/2 cup in reserve. Knead the dough for 3 to 4 minutes, until it begins to behave as if it belongs together. Cover and let the dough rest while you clean and grease the mixing bowl.

4) Continue kneading for 3 or 4 more minutes, until the dough feels smooth and springy.

5) Place the bowl in the greased bowl, turn it over to coat both sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Deflate the dough, and divide it in half. For cinnamon-swirl bread, roll each piece of dough into a rough 9″ x 15″ rectangle. Spread each piece with half the melted butter, then sprinkle with half the raisins, sugar, and cinnamon. Starting with a short edge, roll into a cylinder. Place the loaves in the pans, seam-side down, and let rise and bake as directed at right., and place in greased 8 1/2″ x 4 1/2″ pans. Cover with greased plastic wrap and let rise until the dough domes an inch above the rim of the pans.

6) After the dough has been rising for 20 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 35 to 40 minutes, or until nicely browned and the center of the loaves reads 190°F when measured with an instant-read thermometer. Remove from the oven and tip the breads out of their pans. Place on a rack to cool completely before slicing.

This is our favorite recipe for custard and I have been using it for years. I have tried others, but this is the best in my opinion. Dry out your bread slices overnight, or spread the pieces on a cooling rack placed on a sheet pan at 350 degrees for 5 minutes. I soaked the raisins in hot water before I put them on the dough, but I didn’t have time to let them drain for very long. That’s why the loaf didn’t stay together at the top. All that steam built up underneath and created a big air bubble all the way through. Thankfully, it tastes better than it looks! Thanks for reading, enjoy 🙂

Belgian Buttermilk Waffles

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I haven’t made breakfast for the fam in a while. I did a quick Google search of “waffles” and found this highly rated recipe on Epicurious.com. At first I balked at the “3/4 stick of butter” and almost passed this one up. Then I read the amount of waffles this batch makes and didn’t feel too bad about it. In my opinion, there are many more breakfast items out there with lots more “bad stuff” in it than these. This recipe is similar to one I tried earlier, so I wondered what qualified this as a “Belgian” waffle – I thought maybe it was all the butter (the other recipe used oil). It was just a guess but apparently it’s the height from yeast and deep pockets that make it a “Belgian”. According to my search, this version is similar to a “Brussels” waffle. I have a yeasted waffle bookmarked for future experimentation, but I don’t wake up that early on the weekend to wait for a rise – or remember to plan ahead for it.

Verdict: These were really tasty, nice and buttery but not greasy; and I liked them even more the next day out of the toaster. The waffles get a little crunchy and I don’t even need maple syrup. I will make these again 🙂 Thanks for reading, enjoy!

Belgian Buttermilk Waffles – adapted from Epicurious

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups well-shaken buttermilk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • Vegetable oil for waffle iron

Directions:

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks’ note, below). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.