Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Friday, March 28, 2014

Cranberry Orange Muffins

Two of my good friends met today. My lifelong pal Simple met my favorite friend Tasty, and they really hit it off. A perfect example of how they feel about each other is this wonderful Cranberry Orange Muffin recipe. These are the most simple muffins ever to make because of the ingredients like self-rising flour, but ever so tasty because of the cranberries and the fragrant orange zest. I certainly hope Simple and Tasty will be seeing a lot of each other in the future and will inspire other great recipes like this one.




Recipe adapted from Southern Living

Print Recipe

Cranberry Orange Muffins

2 cups self-rising flour
1/2 cup sugar
1 cup dried cranberries
1 tablespoon orange zest
2/3 cup milk
1/4 cup vegetable oil
2 large eggs

Preheat oven to 400 degrees F. Prepare a muffin pan with paper liners or use cooking spray. In a large bowl, stir together flour, sugar, cranberries, and orange zest; make a well in the center. In a separate bowl, combine milk, oil, and eggs; mix until well blended. Add wet ingredients to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared muffin pan, filling 2/3 full. Bake for 18 - 20 minutes or until golden. Makes 10 muffins.

Thursday, March 6, 2014

St. Patrick's Day Breakfast - Rainbow Toast

The calendar says March, but northern Arkansas has seen quite an unseasonable ice and snow storm for this time of year. Schools have been closed for the week, and my grandson Landon has been visiting at my house during some of his time off. While sledding has been a favorite activity of his, we have found some other fun pastimes as well. One interesting thing Landon thought of doing this week was to make a rainbow colored breakfast for us in honor of St. Patrick's Day.



To make Landon's special breakfast we used:
Whole grain cocktail-sized bread
Soft spreadable butter
Colored sugar sprinkles in rainbow colors (Red, orange, yellow, green, blue, indigo, violet)
Scrambled eggs

Each little slice of bread was spread lightly with butter, then sprinkled with a color of sugar to represent a color of the rainbow. We toasted our bread on a foil covered baking sheet for a few minutes in the oven under the broiler, then served the rainbow of toast up with a pot of gold-colored scrambled eggs. 



This St. Patrick's Day breakfast was one of Landon's great ideas to keep his Grammy entertained while we wait for the ice to melt.





This post was shared with:
Saturday Dishes
Weekend Potluck

Saturday, March 1, 2014

Cream Cheese Fruit Dip

I believe there is no better way to teach children to eat healthy foods than to involve them in meal and snack preparation. Given the option, many children will often choose fruit over junk food when it is readily made available to them. This Cream Cheese Fruit Dip is a commonly made accompaniment to fruit of all kinds, and it can help make fruit even more enticing to youngsters. With St. Patrick's Day coming up soon, maybe the kids would enjoy helping to prepare a tray such as this one with different kinds of green fruit. Young children would not be able to manage the cutting involved, but most would be able to assemble the fruit on party picks or skewers. Learning new skills and mastering kitchen tasks can be a big self-esteem builder for children.

I think one of the best ways to help a "picky eater" learn to try new foods is to invite the child into the kitchen to help. Few children can refuse to try something they have helped to prepare.






Print Recipe

Cream Cheese Fruit Dip

1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1/2 teaspoon clear vanilla extract
Food coloring (optional)

In a medium bowl, beat cream cheese with a mixer until fluffy. Add marshmallow creme and vanilla extract; mix until all ingredients are well blended. Optional: a few drops of food coloring may be blended in to add desired color to the fruit dip. Serve with your favorite fresh fruit.




Sunday, February 23, 2014

Blueberry Cream Cheese Rolls

This morning I read an interesting article in my local newspaper about a lady and her collection of pigs. There were whimsical cookie jars, some of which were quite rare, many unique salt and pepper sets, and even clocks fashioned into pigs. Her collection was amazing, but none of the pigs were quite as handsome as Earl, Lynn's adorable pig at Happier Than a Pig in Mud.

None of my collections can rival delightful pink cookie jars or charming pigs, but I have gathered a number of quite awesome crescent roll recipes. This recipe for Blueberry Cream Cheese Rolls is a new one that I adapted from Kraft Foods, and it definitely goes into the keeper stack.






Blueberry Cream Cheese Rolls

1 (8 oz.) package crescent roll dough
4 ounces cream cheese, softened
2 tablespoons sugar
Generous 1/2 cup blueberries
Powdered sugar for sprinkling (optional)


Preheat oven to 375 degrees F. Prepare a sheet pan by lining with parchment paper. Unroll crescent roll dough into 4 rectangles, firmly pressing the perforations together to seal the seams. In a small bowl, combine the cream cheese and sugar; mix until well blended. Spread the cream cheese mixture on the dough to within 1/2 inch of the edges. Top the cream cheese evenly with the blueberries. Bring the opposite corners of the rectangles together; press together to seal. Bake for 11 to 13 minutes or until golden brown. Sift powdered sugar over top of rolls before serving, if desired.




I have only tried making these rolls with blueberries, but I'm guessing that raspberries or other fruit would be equally delicious. 


Most of us know someone who would love to be surprised with some of these Blueberry Cream Cheese Rolls for breakfast, and I'll keep looking for more great crescent roll recipes to add to my collection.

Monday, February 3, 2014

Whole Wheat Blueberry Scones

For those who have tried to prepare food in another cook's kitchen, it can sometimes feel like trying to drive down the interstate blindfolded. While I have been away from home for about 2 1/2 weeks now helping out with the new grandson, I have been cooking in my son and DIL's kitchen. Fortunately the blindfold now has come off, and I am quite comfortable in their kitchen. The adjustment actually came without a hitch because of the logical arrangement of their kitchen tools and the well-stocked pantry.

The weather looked so wet and dreary this morning when I got out of bed I decided something was needed to lift those gray clouds. These rustic Whole Wheat Blueberry Scones put some light in our kitchen and got the day off to a great start with fresh fruit in our breakfast.










Whole Wheat Blueberry Scones

2 cups all purpose flour
1 3/4 cups whole wheat flour
1/4 cup packed brown sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold unsalted butter, cut into cubes
1 3/4 cups buttermilk
1 cup fresh blueberries
1 1/2 teaspoons sugar

Optional - Substitute dried fruit for the blueberries by folding fruit in after buttermilk has been added.

Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or spray a baking sheet with cooking spray.
In a large bowl, combine all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Add buttermilk, stir just until moistened. Place dough on a floured surface, knead several times until dough comes together. Pat dough out into a 12-inch circle. Sprinkle blueberries on dough and press gently into the dough. Carefully fold the dough over and reshape into an 8-inch circle. Place dough on prepared baking sheet. Cut the dough into 8 wedges for large scones or 12 wedges for smaller scones. Do not separate the wedges. Sprinkle with sugar.
Bake for 30 - 35 minutes or until golden brown. Serve warm.




Scones are delicious for breakfast, but they are also perfect for afternoon tea. I'll look forward to enjoying these scones today with my tea. I don't think I've mentioned that my son and DIL not only have a new baby, they also have a pleasant and well-behaved Corgi named Raz. We certainly have a lot in common with the Royal Family, don't we - scones for tea, a new baby, and a Corgi.

Bet you couldn't guess who the Queen is in this kingdom.

Friday, January 31, 2014

Challah Monkey Bread

I'm not an expert on baking Challah, but I love the rich taste that is similar to Brioche. My son came across the recipe for this decadent-looking monkey bread version of Challah, and I couldn't wait to try it. This is the ultimate breakfast bread, and I enjoyed it with a cup of cold brew coffee. Looks like cinnamon rolls and sticky buns may have a new rival.



Recipe adapted from Alexandra Penfold at Serious Eats

Challah Monkey Bread

3/4 cup warm water, divided
1 teaspoon plus 2 tablespoons sugar, divided
1 package yeast
3 cups bread flour
1 teaspoon salt
2 1/2 tablespoons honey
1/3 cup vegetable oil
1 large egg

5 tablespoons unsalted butter, melted
1 cup firmly packed light brown sugar
1/2 tablespoon cinnamon

Glaze
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

In a small bowl, combine 1/2 cup warm water, 1 teaspoon sugar, and yeast. Set aside to proof for 5 minutes.
In the bowl of a stand mixer, whisk together flour and salt. In a separate bowl, stir together remaining 1/4 cup water, 2 tablespoons sugar, honey, oil, and egg. 
Add both the yeast mixture and the egg mixture to the flour and stir just until incorporated. 
Using a dough hook attachment on a stand mixer, beat the dough for several minutes, adding a few additional tablespoons of flour as needed until dough pulls away from sides of bowl. 
Place dough on a well floured surface and knead for five minutes by hand, dusting with flour as needed.
Transfer dough to a large well oiled bowl. Cover with plastic wrap and let rise for about 2 hours until doubled in size.
Place melted butter in a medium bowl. In a separate medium bowl, whisk together brown sugar and cinnamon. Prepare a Bundt pan with cooking spray.
After dough has doubled in size, place dough on a well floured surface and pat into an 8 x 8-inch square. Using a knife or pizza cutter, cut the dough into 8 strips horizontally and 8 strips vertically, so that there are 64 small squares of dough. Form these squares into little balls of dough.
Using a fork, dip each ball of dough into the melted butter then roll in the brown sugar mixture. Layer the balls in the Bundt pan, staggering the layers over seams to make interlocking pieces. Cover with plastic wrap and let rise for about 30 minutes to 1 hour, until dough comes to about 1/2 inch from top of pan.
Preheat oven to 350 degrees F. Bake for about 30 minutes or until the top is firm and deep golden brown. Cool in the pan for 5 minutes.

To prepare the glaze: In a medium bowl, stir together powdered sugar, milk, and vanilla. Cool the bread for an additional 10 minutes after removing from pan, then pour glaze over the top, allowing it to drizzle down the sides. Serve immediately. Store in an airtight container, use within one day.




A pizza cutter makes easy work of cutting the dough into 64 pieces.


Bake the bread for 30 minutes until it is deep golden brown on top. Cool in the pan for 5 minutes.


Allow the bread to cool an additional 10 minutes after removing from the pan before adding the glaze.





This recipe was shared with my friends at:
Weekend Potluck

Thursday, January 16, 2014

Honey Date Muffins

I don't know the Muffin Man, but I am in the muffin mode these days. When the Cherry Oatmeal Muffins I made recently were gone, I quickly made these Honey Date Muffins to fill the void. Muffins with fruit and nuts like these are a favorite breakfast of mine. This particular recipe was an accident of sorts because when I went looking for muffin ingredients I didn't have all my usual ones. My stash of dried fruit was depleted except for a package of dates, so these muffins were built around the ingredients I happened to have on hand.





Honey Date Muffins

1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup canola oil
1/2 cup honey
1 cup milk
1 egg
1/2 cup chopped dates
1/2 cup chopped walnuts

Preheat oven to 375 degrees F. Prepare a 12-cup muffin pan by spraying with cooking spray or use paper liners. 
In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, combine oil, honey, milk, and egg. Stir until well blended.
Add the wet ingredients to the flour mixture, stir just until the dry ingredients have been incorporated. Fold in the dates and walnuts.
Spoon batter into the prepared pan, dividing the batter evenly. Bake for 20 - 25 minutes. Cool in pan for 5 minutes, then continue cooling on a wire rack. Makes 12 muffins.





I would be surprised if the Muffin Man has baked anything better than these Honey Date Muffins!



Friday, January 10, 2014

Cherry Oatmeal Muffins

A batch of muffins baked ahead can make breakfast simple for everyone, and so many different healthy ingredients can be baked into a muffin. Even kids are usually on board for a breakfast muffin. These Cherry Oatmeal Muffins are big on taste and would also make a welcome afternoon snack.





Cherry Oatmeal Muffins

1/2 cup walnuts, chopped
1/2 cup dried cherries, chopped
1 1/2 cups all purpose flour, divided
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup old-fashioned oats
3 tablespoons butter, softened
3/4 cup firmly packed dark brown sugar
3/4 cup milk
1 egg

Preheat oven to 350 degrees F. Prepare a standard 12-cup muffin tin by greasing, or use paper liners.
In a small bowl, toss together walnuts, cherries, and 1 teaspoon flour. Set aside.
In a large bowl, combine remaining flour, baking powder, salt, and oats; stir to combine.
In a separate bowl, cream butter and brown sugar together. Stir in milk and egg. Add butter mixture to flour mixture, stirring just until dry ingredients are incorporated. Fold in the walnut mixture. Spoon the batter into the muffin tin, dividing the batter evenly. Bake in preheated oven for about 20 minutes. Makes 12 muffins.






Saturday, October 19, 2013

Cinnamon Sugar Baked Doughnuts

I seldom have enticing treats like these Cinnamon Sugar Baked Doughnuts for breakfast, but wow, they were made to be paired with a cup of coffee. Their cake-like texture makes these delectable jewels lighter than regular yeast doughnuts, so you might be tempted to have an extra one or two.



Cinnamon Sugar Baked Doughnuts

10 tablespoons butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk

Topping
6 tablespoons butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Prepare doughnut pans with nonstick cooking spray.
In a large bowl, blend butter and sugar. Add eggs and vanilla, mix well. In a separate bowl, sift together the flour, baking powder, and salt. Add flour mixture to the butter mixture, mix until combined. Stir in buttermilk. Spoon the batter into the prepared pans, filling about 2/3 full. Bake for about 20 minutes, or until doughnuts are golden.
For topping: In a small bowl, combine sugar and cinnamon. While doughnuts are still warm, brush with melted butter and sprinkle with (or roll in) cinnamon sugar. Makes 12 - 14 regular sized doughnuts.







These new doughnut pans are a treat I bought for myself on my last shopping trip in Little Rock with my sister. She drove up from Texas to meet me, and we enjoyed a week together doing important things like chauffeuring grandchildren to events and shopping. I am certain that weeks like that are what keep both me and the economy going.





These sugar-coated doughnuts are just too enjoyable not to share. I'm afraid if I don't give some away I will keep on enjoying them one at a time until they are gone.

Tuesday, September 17, 2013

Cherry-Wheat Germ Muffins

I'm in love with the taste of these muffins with the pairing of dried cherries and toasted wheat germ.  These wonderful muffins will get your day off to a good start.


Recipe Source: Cooking Light May 2011

Cherry-Wheat Germ Muffins

1 1/2 cups all purpose flour
3/4 cup dried cherries, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg, lightly beaten

Preheat oven to 400 degrees F. Prepare a 12 cup muffin pan with paper liners, then coat the liners with cooking spray. In a large bowl, combine flour, wheat germ, brown sugar, baking powder, baking soda, salt, and allspice together with a whisk. Stir the dried cherries into the flour mixture. Combine the buttermilk, oil, and egg in a bowl, stirring well. Add buttermilk mixture to flour mixture, stirring just until moist. Divide batter evenly among muffin cups. Bake for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack.





These muffins are great for breakfast and are a sneaky, but tasty way to get some fruit in your family's diet.

Sunday, May 19, 2013

Very Simple Blueberry Muffins

Weekend guests at my house usually mean that I do a little extra baking, so Sunday morning breakfast included these blueberry muffins for my son and DIL visiting from Nashville. Because I'm heading to Bean2Blog this week, I wanted to give them a sample of some of the goodness that comes from baking with soy. This recipe is so easy and quick to make, it's one to save and bake often.



Recipe adapted from GoDairyFree



Print Recipe

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk (I used the vanilla flavored kind)
1/4 cup oil
1 cup blueberries

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add soy milk and oil, mix together. Fold in blueberries. Spoon batter into prepared pan and bake for about 25 minutes. Makes 8 muffins.





These are super great muffins, but I have to admit I have never met a blueberry muffin that I didn't like. Because they are made with soy milk, they are perfect for those with milk allergies. Soy is also a wonderful source of protein. I'm looking forward to collecting more great soy recipes at Bean2Blog this week.

Sunday, April 28, 2013

Brown Soda Bread

No great bread making skill is required to produce a loaf of this Brown Soda Bread, and whole wheat bread just doesn't get any better than this! With only a touch of brown sugar for sweetness, this bread also has a nutty taste from the addition of wheat germ. Steel-cut oats, also know as Irish oatmeal, make their contribution to the healthy ingredient list in this delicious classic bread.



Original recipe source: Cooking Light March 2010

Print Recipe

Brown Soda Bread

2 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup steel-cut oats
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten

Preheat oven to 325 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray.
In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt. Combine buttermilk and egg, then add to the flour mixture, stirring just until combined. Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.





Wheat germ and steel cut oats are the two ingredients that make this whole wheat bread extra special.





This Brown Soda Bread is great toasted with a touch of butter or honey, and it also makes a super sandwich.


Wednesday, March 27, 2013

Fruit & Nut Granola Bars

Granola bars are one of my favorite breakfast and snack treats, and I love making my own bars at home. I don't think I'm really a control freak in most areas, but I do like to be in control of what goes into my food. Being able to choose the ingredients for my granola bars gives me the assurance that none of the ingredients will have names that sound like they were poured from a chemistry lab beaker.




Print Recipe

Fruit & Nut Granola Bars

3 cups old fashioned oats
1 cup Rice Krispie cereal
1/4 cup chia seeds
1 cup walnuts, chopped
1/2 cup sliced almonds
1 cup dried cranberries, chopped
1 cup dried apples, chopped
1 1/2 cups honey
1 1/2 cups creamy peanut butter

Preheat oven to 325 degrees F. Prepare a 9 x 13-inch pan by lining with aluminum foil, allowing the foil to over hang the sides of the pan slightly.
In a large bowl, combine the oats, cereal, chia seeds, walnuts, almonds, cranberries, and apples; mix well.
In a medium saucepan over low heat, combine honey and peanut butter, stirring until melted together. Pour the melted mixture over the oat mixture and stir together. Firmly press the granola mixture into the prepared pan, then bake for 25 minutes. Cool, then lift the foil from the pan and cut into bars.



Chop the dried cranberries and dried apples into smaller pieces.



I love the mix of nuts and grains in this recipe.



Add the dried fruit to the grains and nuts; mix well.



Melt the honey and peanut butter together, then add to the granola mixture.



Press firmly into a 9 x 13-inch pan that has been lined with aluminum foil. I like to use a small pastry roller to pack mine in tightly.



Bake for about 25 minutes, then cool. Lift the granola out by the aluminum foil.



Cut into bars or squares as desired. I cut mine into 18 large bars.



Wednesday, March 6, 2013

Dried Cherry Cardamom Bread

Sometimes I find myself craving certain foods without any explanation. Recently my taste buds have been asking for dried fruit, and I keep trying to make them happy. I thought the dried apricots in the Chocolate Coffee Cake might take care of my latest yearning, but today I found myself wishing for something with dried cherries. I found a recipe for Dried Cherry Cardamom Bread from Pillsbury, and I may never stop craving cherries now!






Dried Cherry Cardamom Bread

3/4 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup buttermilk
2 eggs
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 teaspoon grated lemon zest
1 cup dried cherries, chopped

Preheat oven to 350 degrees F. Prepare a 8 x 4-inch loaf pan with cooking spray by spraying the bottom only. (I opted to use three - 5 x 2-inch mini loaf pans.)

In a large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla, buttermilk, and eggs; blend well. (Mixture will appear curdled.)

In a small bowl, combine flour, baking powder, baking soda, salt, and cardamom; whisk to combine. Add lemon zest and cherries; mix. Add flour mixture to buttermilk mixture; stir just until dry ingredients are moistened.

Pour batter into prepared pan, bake for 55 - 75 minutes, or until toothpick inserted in center comes out clean. (For 5 x 2-inch loaf pans, baking time will be shortened to 25 - 30 minutes.)

Remove bread from oven, loosen edges of bread; cool in pan on wire rack for 15 minutes. Remove bread from pan, continue cooling on rack. Wrap cooled bread tightly and store in refrigerator.




I opted to use the three mini loaf pans instead of one large loaf pan so that I didn't have to wait on the longer baking time.


This recipe would make an impressive larger loaf of bread, but the mini loaves are so cute and bake in less than half the time. When you're dealing with a craving, time can be important!


Friday, March 1, 2013

Chocolate Coffee Cake

This recipe is one that I just happened across in a little cookbook called The Best Muffins & Quick Breads by Gregg R. Gillespie. I'm so glad that I found this recipe for a coffee cake made rich with chocolate, cream cheese, and dried apricots. Whether you're serving it for breakfast, snack, or dessert, it's always the right time for chocolate.




Chocolate Coffee Cake

1/2 cup finely ground almonds, divided
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Dutch-processed cocoa powder
1 1/2 cups dried apricots, finely diced
1 cup vegetable shortening
1 package (8 ounce) cream cheese, at room temperature
2 1/4 cups granulated sugar
5 large eggs
1 1/2 teaspoons Amaretto liqueur (I substituted 1/2 teaspoon almond extract)

Preheat oven to 350 degrees F. Grease and flour a 10-inch pan. (I used a 10-inch springform pan.)
Press 1/4 cup of the ground almonds up the outer edges of the pan; set aside.

In a large bowl, blend together the remaining almonds, flour, baking powder, baking soda, salt, cocoa powder, and diced apricots. In a separate bowl, beat shortening, cream cheese, and sugar until smooth. Beat in the eggs one at a time, beating well after each addition. Beat in the Amaretto (or almond extract). Combine the two mixtures, blending until the dry ingredients are just moistened.

Spoon the batter into the prepared pan. Bake for 45 - 50 minutes, or until a wooden toothpick comes out clean. (My cake needed 60 minutes baking time). Remove the pan from the oven and cool on a wire rack for 5 to 7 minutes before removing from pan onto wire rack to continue cooling. Serve warm.



Some ingredients you'll need are Dutch-process cocoa, cream cheese, almonds, and dried apricots. I used a food processor to grind the almonds.


Press 1/4 cup of the ground almonds up the side of the pan before filling with batter.



This Chocolate Coffee Cake is very unique with the combination of chocolate and dried apricots, and can be enjoyed any time of day.


Tuesday, January 29, 2013

Honey Tea Bread

This is a recipe for a wonderful tea bread that I found in my Bob's Red Mill Baking Book, and it is full of healthy ingredients and good taste. It has a nutty flavor from wheat germ, a richness from Irish breakfast tea, and a gentle sweetness from honey.




Thursday, January 24, 2013

Banana Coconut Pecan Muffins

This is one of the best breakfast muffin recipes I have come across in a while. These muffins are made with healthy ingredients, and the taste is wonderful! I know not everyone is a banana fan, but I think there will be some quick banana converts if they try these moist, delicious muffins made with demerara sugar and coconut milk. This recipe has been adapted from So Delicious Dairy Free.





Tuesday, October 9, 2012

Candied Ginger Lemon Muffins

This is a unique muffin recipe sure to brighten any day with the combination of zesty lemon and sweet crystallized ginger.  These muffins are great with morning coffee, and they also go well with an afternoon cup of tea.



Recipe adapted from Totally Muffins Cookbook 



Candied Ginger Lemon Muffins

1 cup cake flour
1 cup all purpose flour
1 1/2 teaspoons baking soda
6 tablespoons butter, softened
3/4 cup sugar
5 teaspoons lemon zest, divided
2 eggs
1 cup half-and-half
3 tablespoons lemon juice
1 (2 ounce) bottle crystallized ginger (or about 1/2 cup), rinsed, dried, and chopped

Preheat oven to 375 degrees F. Prepare muffin pans with non-stick cooking spray or use paper liners. In a small bowl, combine both flours and baking soda; mix with a fork.
In a separate bowl, cream together butter and sugar; beat in 2 teaspoons lemon zest. Add eggs one at a time, beating after each addition. Add half-and-half and lemon juice and mix until combined. Add flour mixture and stir just until flour disappears. Gently stir in chopped ginger. Spoon batter into prepared muffin cups and sprinkle tops with remaining lemon zest. Bake for 18 - 20 minutes, or until muffins test done. Makes 18 muffins.






Crystallized ginger is like a soft, sweet, slightly spicy candy.



Finely chop the crystallized ginger pieces before adding to the batter.




Sprinkle lemon zest on top of the batter before baking.



Make a batch of these Candied Ginger Lemon Muffins and your day will have a sunny start no matter what the weather!

Monday, September 17, 2012

Chocolate Chip Mini Muffins

The inspiration for these muffins came to me last week when I had lunch with my grandson at his school. His mom packs a lunch for him every day, and inside his lunch box that day was a little package of chocolate chip mini muffins. They were the store-bought kind, and they looked very soft and tasty, but surely a store brand muffin couldn't be as good as a home baked muffin. I went home that afternoon intent on finding a recipe for muffins that would look like, but taste better than, his packaged muffins.


After comparing several recipes, I decided on a recipe from Wilton, and I have adapted it slightly to be more like the packaged muffins that I wanted to copy. The original recipe at the Wilton site has cocoa powder to make the muffins chocolate flavored, and there is a glaze recipe that can be added if desired.


Chocolate Chip Mini Muffins

3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 package (4 ounces) cream cheese, softened
2 tablespoons butter, softened
1/4 cup granulated sugar
1 egg
1/4 cup sour cream
1/4 teaspoon vanilla extract
1/4 cup mini chocolate chips

Preheat oven to 350 degrees F. Prepare a mini muffin pan by spraying with cooking spray. In a small bowl, combine flour, baking powder, and salt. In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 3 minutes. Beat the butter into the cream cheese. Add the sugar, egg, sour cream, and vanilla; beat to combine. Stir the flour mixture into the cream cheese mixture just until combined. Gently blend in the chocolate chips. Divide the batter evenly in prepared pan, filling each muffin cup 2/3 full. Bake in preheated oven for 8 - 12 minutes, or until top of muffin springs back when touched. Remove from oven and cool 5 minutes in pan. Remove muffins from pan and place on a cooling rack. Makes 24 mini muffins.


Cool the muffins in the pan for 5 minutes.



Remove the muffins from the pan and place on a cooling rack.


With only 1/4 cup of sugar these muffins aren't too sweet, and the cream cheese and sour cream combination gives them a light texture with a wonderful flavor. These little muffins are great for breakfast or for a snack, and if you're lucky there will be a few left to pack as a lunchbox treat!