Tag Archives: breakfast

Easy Cream Biscuits

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These are by far the best biscuits I have ever made! I couldn’t get over how tender these were – so perfect! Especially considering the last batch I made were so bad I didn’t even post about them. They were that embarrassing – like hockey puck-embarrassing! This recipe couldn’t be easier and there are only two ingredients required (if you use self-rising flour, but if you don’t have that you can make your own). I decided to buy the recommended White Lily Self-Rising flour and I am so glad I did. Apparently, it’s no secret to southern home cooks that this is the flour to use for biscuit making. These rose high and were so fluffy, light and tender – seriously, I couldn’t get over that! 🙂 I am so glad that I finally found a fool-proof recipe for biscuits. Thanks for reading, enjoy!

Easy Cream Biscuits – adapted from Leite’s Culinaria via Southern Biscuits

  • 2 1/4 cups (9.9 ounces) White Lily Self-Rising Flour
  • 1 1/4 cups heavy cream (*reserve 1/4 cup)
  • melted butter for brushing the tops
Directions:
1. Preheat oven to 450 degrees. Set a rack one level above the middle of your oven. For softer biscuits, prepare a 8 or 9 inch cake pan or oven proof skillet. The biscuits will fit together snuggly, helping each other stay tender but rise while baking. For a crisp overall exterior, select a baking sheet or large baking pan where the biscuits can be spaced wide apart, allowing air to circulate and creating a crisp exterior.

2. Fork-sift or whisk 2 cups of the flour in a large bowl. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the reserved cream, just enough to incorporate the remaining flour into the shaggy, wettish dough. If the dough seems too wet, use more flour when shaping.

3. Lightly sprinkle a cutting board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle it lightly with flour. Flour your hands and then fold the dough over in half. Pat the dough into a round about 1/3- to 1/2-inch-thick, using a little additional flour if the dough is sticky. Fold the dough in half a second time. If the dough is still clumpy, pat and fold it a third time.4. Pat the dough into a 1/2-inch-thick round for a normal biscuit, 3/4 inch thick for a tall biscuit, and 1 inch thick for a giant biscuit. Brush off any visible flour from the top. Dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. Re-flour the cutter after each biscuit. (The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.)

4. Using a metal spatula, move the cream biscuits to the pan or baking sheet. Bake the biscuits for 6 minutes, then rotate the pan so the front is now turned to the back. If the bottoms are browning too quickly, slide another baking pan underneath to add insulation. Continue baking another 4 to 8 minutes until the cream biscuits are lightly golden brown. When the biscuits are done, a total of 10 to 14 minutes, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

Quinoa – My 200th Post!!

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I picked up some quinoa from my local health food store the other day – it’s so much cheaper buying from the bulk bins. I have used quinoa once before to make a quinoa pudding – kind of like rice pudding, only slightly healthier. I remember that tasted great, so I’ll have to find another recipe to share with you – preferably a vegan version.

Quinoa takes a few more steps to prepare than a box will tell you, and since mine didn’t come in a box I used this website for basic cooking instructions. All these steps listed are necessary to ensure mush-free, perfectly cooked quinoa. The only change I made was adding a pinch of kosher salt to the water. Rather than copy all her listed instructions down, here’s the link that’s full of helpful tips and nutrition information on this “super grain”.

The first picture is the product of all those steps – it really was perfectly fluffy 🙂 I used a cup of the cooked quinoa to make this quinoa breakfast bowl. It was tasty and super filling with out the bloat. I was satisfied for hours after eating this. Thanks for reading, enjoy!

Quinoa Breakfast Bowl –

  • 1 cup cooked quinoa
  • unsweetened almond milk (or milk of your choice)
  • raisins, walnuts, cinnamon, maple syrup

Directions:

1. Spoon your cooked quinoa in a bowl, top with your desired amount of milk and microwave for 1 to 2 minutes to heat through. Add your desired toppings and enjoy!

Granola

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Yes, another granola recipe. I have changed this one up a bit by using coconut oil, and a lower cooking temp. The coconut oil’s smoke point is 350, so I’m knocking the temp by 100 degrees just to be on the extra-safe side. This smells fantastic while baking!
Verdict: I enjoyed this granola with sliced bananas and raisins. This is my first time using sesame seeds for anything, but I can’t really taste them in this, but I have read how beneficial adding them to my diet is. Apparently the seeds are high in copper, manganese, calcium, fiber and other important nutrients. So, despite the maple syrup and honey in this, the granola is healthy and packed with nutrition. This was also my first time using coconut oil which is also super healthy and considered by some to be the healthiest oil on earth. My first thought about coconut oil was “is this going to make my food taste like coconut”, but it’s flavorless. I’ve been looking for ways to use the oil and it’s not just for food but can be used on your skin and hair. There is a lot of information to look through! 🙂 Thanks for reading, enjoy!
Aunt Melissa’s Granola – adapted from Artisan Bread in Five Minutes a Day
  • 1/3 cup honey
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups rolled oats
  • 1/4 cup sesame seed
  • 1/2 cup raw sunflower seeds
  • 3/4 cup chopped almonds
  • 3/4 cup shredded unsweetened coconut
  • raisins or your favorite dried fruit for serving
Directions:
1. Preheat your oven to 250 degrees. Line two baking sheets with foil and lightly oiled or a silpat.
2. Combine the honey, maple syrup, oil, water and vanilla, set aside. Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked).
3. Add the honey mixture and toss with a spoon until the oats are well covered. Spread the granola in a thin layer on the baking sheet.
4. Bake for 40-50 minutes. After 20 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.

Banana Bread Oatmeal

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Quick Post: This breakfast requires a little more time than the average, so it’s perfect for the weekend. Mine took at least 15 minutes for the liquid to absorb. My husband commented: “It looks like you’re killing your oatmeal”, to which I replied “I’m supposed to.” There is no oat texture left in this when it’s done and the bananas get all mushy, so if you have texture issues – fear not! The addition of walnuts helps cut the near slimy-ness of this oatmeal. After I took the pictures, I thought to add raisins which also helped add textural interest and a little sweetness. I can tell you that this is filling, but I’m not full – to me there is nothing worse than feeling full and bloated; especially in the morning when there is things that need to be done.
Banana Bread Oatmeal – adapted from The Edible Perspective
    • 1/3 cup rolled oats (*you can use 1/2 cup oats and 1/4 cup steel cut for a chewier texture)
    • 1 large egg, whisked
    • 1/2 banana, thinly sliced
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • 1/2 cup water
    • 3/4 cup unsweetened almond milk (*or cow’s milk if you’d prefer)
    • 1 TBSP ground flax meal (*I bought flax seeds and ground them up in my blender)
    • 2 TBSP pure maple syrup
    • 1/4 cup chopped walnuts

Directions:

In a small pot, over medium heat, whisk the oats, cinnamon, sliced banana, water + almond milk together. Bring to a boil and reduce heat to a low boil. Stir a few times while cooking, until almond all the liquid is absorbed – about 6 to 10 minutes. Stir in flax meal and continue cooking for 1 minute. Temper your egg – In a small bowl, whisk your egg quickly and add about 1/3 cup of the hot oatmeal mixture slowly; being careful to avoid scrambling the egg. Slowly add the egg/oatmeal back into the pot and stir until thoroughly combined. Let cook, without stirring, for 2 more minutes then pour into a bowl and top with nuts and maple syrup. Enjoy!

Banana Split for Breakfast

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Quick Post: I just had to try this when I saw it. I’ve been looking for creative ways to make healthier breakfasts lately and I thought this would be a fun one to try. This recipe has it all – protein, fiber, healthy carbs, healthy fats – there is so much going on. I might even convince the kids to try this because it’s so different and I would feel good about giving them something that’s not their preferred sugary cereal. Thanks for reading, enjoy!

Banana Split for Breakfast – adapted from Naturally Ella

  • 1 banana, cut in half lengthwise
  • 1/3 cup to 1/2  cup cottage cheese
  • 1 -2 Tbsp all-fruit preserves (*I used strawberry)
  • 1/4 cup granola
  • dash of cinnamon
  • 1 tsp chia seed

Other options: add nut or seed butter or in place of the preserves, shredded coconut, replace cottage cheese with high-protein Greek yogurt, sprinkle with cinnamon, raisins, other fresh fruit, goji berries etc!

Directions

1. Place two banana halves in serving dish or bowl. Add scoops of cottage cheese on top of banana. Drizzle with fruit preserves and garnish with flax, chia and chopped nuts.

Triple Chocolate Muffins

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Wow, it’s been a long time since my last post – sorry about that. I’m just now getting back into my old routine and for some reason five days threw me. I suppose it could have been the time change too, or just plain laziness. I will make up for it though because I have several new recipes to share with you, like this one 🙂

M really likes the jumbo chocolate muffins with chocolate chips that Sam’s Club sells, so I figured these would be a tastier, smaller and cheaper option. Yes, these aren’t exactly healthy, nor a breakfast item but I know he would appreciate something easy to grab on the way to work. These are moist, chocolatey and not too sweet – probably a perfect accompaniment  to his morning coffee. I’ll make these again soon, thanks for reading, enjoy!

Chocolate Chunk Muffins – adapted from The Way the Cookie Crumbles via Dorie Greenspan

  • 6 tablespoons (¾ stick) unsalted butter
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 cups (9.6 ounces) all-purpose flour
  • ⅔ cup (4.67 ounces) sugar
  • ⅓ cup unsweetened cocoa powder, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2/3 cup semi-sweet chips or chocolate chunks
Directions –

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Banana Crumb Muffins

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There were several spotted bananas waiting to be used and I remembered this recipe. I haven’t baked these in years so I don’t remember what modifications I used to make. I thought it best to make them without doctoring them up at all – success! There is a reason why this is the most popular at Allrecipes.com. It only makes 10 muffins which could be a problem for M – we tried one for quality control sake. He said “these wont last long here”. Too bad for him, but I was already planning on sharing some with our new neighbors:) Thanks for reading, enjoy!

Banana Crumb Muffins – adapted from Allrecipes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions –

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Breakfast Burritos

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The tots made these burritos!;) M requested breakfast burritos and I immediately thought they would have eggs, cheese, sausage and/or bacon, salsa, and tater tots! These were so easy and the longest part was waiting for the oven to heat up and then for the tots to bake. I will have to make these and variations of this more often. Oh, look at what my hairdresser gave me – my very first basil plant! Lets hope that I have the ability to keep it alive…I’ve never had any kind of plant to take care of.  I’ll make sure to keep you posted on its progress:) Thanks for reading!

Overnight Apple Pie Steel Oats

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I bought a container of steel cut oats last week at Publix after seeing a Good Eats episode that featured oats. I have never eaten steel cut oats, so I hope these turn out to be worth the $4.99 I paid for them! I forget how I found this recipe at goodLife eats, maybe via blogger’s Facebook page. I love the warm flavor of cinnamon, brown sugar and apples and I needed to find a recipe that sounded tasty to use these new steel cut oats, so this recipe certainly sound perfect to me! Thankfully I had all the ingredients on hand, except for the cardamom – but I don’t even know what that tastes like, so I don’t think I’ll miss it. Also, I omitted the pecans, because I don’t have any of those either – I’m not much of an “add- nuts-to-my-breakfast” kinda gal! Also, these require an overnight soak or up to 24 hours, so plan accordingly.

This turned out really good – it’s definitely a keeper. I love the crunch of the fresh apple and the spices are just right. I did add a little more brown sugar to mine and then a touch more of cinnamon before I scarfed it down. If you have never tried steel cut oats, this is an excellent recipe to try! Thanks for reading, enjoy!

Overnight Apple Pie Steel Cut Oats – adapted from goodLife Eats

 

  • 1 cup steel cut oats
  • 1 3/4 cups milk
  • 1-2 tablespoons brown sugar (I used two TBSP)
  • 6 ounces all-natural applesauce (my little cup only had 4 ounces)
  • 3/4 teaspoon cinnamon
  • 3/8 teaspoon nutmeg
  • 1/8 teaspoon cardamom (I didn’t have any)
  • 1/8 teaspoon salt
  • 1 large apple, chopped (about 1 1/2 cups)
  • 1/3 cup pecans, chopped (I didn’t have any)

Directions –

In a nonmetal bowl combine oats, brown sugar, applesauce, cinnamon, nutmeg, cardamom, and salt. Stir in milk; cover and chill for 8 to 24 hours.

To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for garnish. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk if desired and stirring occasionally. Remove from heat. Spoon into 4 bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.