Currently viewing the category: "Breakfast"

Strawberry Yogurt Scones

Ever since Callen was born I haven’t had the time to create new recipes, stage and take pictures, edit pictures, and then blog. Honestly, I do good sometimes to get dinner on the table. 4 o’clock comes really quickly sometimes and I have nothing planned for dinner.

But lately I’ve been itching to cook new recipes. I’m getting excited all over again to bake new things, but that only means more exercise… oh wait, I gotta start exercising first.

It’s like Julia Child use to say…

“The only time to eat diet food is while you’re waiting for the steak to cook.”
– Julia Child

Now that’s how I feel about diet food.

Strawberry Yogurt Scones

These scones may not be on the healthy side but they are really good. Made with yogurt, no eggs and only 3/4 of a stick of butter. Now you decide how much glaze you put on each scone. Me, well, I didn’t hold back. :)

One scone really does fill you up. I gave three to my dad since my hubby won’t even try them. My dad loved them.

You can make the scones smaller if you’d like. Just watch your bake time.

I hope everyone has a safe and happy Memorial Day weekend. Do you plan on cooking out? We are, I can’t wait!

Enjoy!

Strawberry Yogurt Scones

Serves: 8

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup sugar

1/3 cup unsalted butter, cold and cut into cubes

1 cup (8 ounces) plain yogurt

1 cup strawberries, sliced

2 – 4 tablespoons lemon juice + 1/2 tsp

1/4 – 1/2 cup  powdered sugar

Directions:

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a large bowl, combine the flour, baking powder, soda, salt, sugar and 1/2 tsp lemon juice. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the yogurt and strawberries and stir with a spoon gently until just combined. Do not over mix.

Bring the mixture together into a ball with your hands (sprinkle more flour if needed) and on a lightly floured surface pat into a square 2 inches thick. Cut into 8 triangular scones. Place on prepared sheet pan.

Bake until golden brown, about 15-18 minutes. Let cool on a wire rack.

Make a glaze by combining the lemon juice and powdered sugar. Drizzle on the cooled scones. Add more sugar or juice depending on the thickness you like.

Scones are best the day they are made, but will keep in an airtight container (without glaze) at room temperature for up to 2 days.

PRINT RECIPE

Recipe Adapted from Completely Delicious

Tagged with:
 

My brother stayed with us for three days last week, it was really good to spend that time with him since he lives in California now. We only get to see him about twice a year now. He worked on Callen’s nursery and painted a baseball painting on the wall. Pictures of the nursery is soon to come. We’re still waiting on our glider to come in. The nursery is looking so great! I can’t wait for Callen to get here! We have about 6 more weeks to go! Unless he decides to come a little early.

I’m always looking for new recipes for breakfast. I get tired of eating cereal every morning. When I saw this recipe I knew I had to try it. I first made it like the recipe (with one or two exceptions) when my brother was visiting. It was good but way too sweet and not enough bread. Also, I wanted to use frozen berries so I’m not limited to only fresh and can have this dish all year around. Fresh blueberries are expensive in the winter, but feel free to use fresh or frozen. I like using the frozen mixed berries, they have more juice than if you just used fresh blueberries. There’s no need for any maple syrup, unless your Buddy the Elf. The juice of the berries and the butter make it perfectly moist, but some powdered sugar would be good sprinkled on top. I’ll have to try that next time!

Enjoy!

Individual Mixed Berry Cinnamon-Toast Bake

Ingredients

2 slices of whole wheat bread

2 tablespoons melted butter

3 teaspoons sugar

1/4 teaspoon cinnamon

dash of nutmeg

2 teaspoon brown sugar

1/2 teaspoon lemon juice

1/3 cup frozen mixed berries; blackberries, raspberries, blueberries

Directions:

Preheat oven to 350 degrees F.

Cut bread into ½ inch pieces and place in small bowl. Combine melted butter, sugar, nutmeg, and cinnamon; drizzle over bread. Toss to coat. Combine berries with brown sugar and lemon juice. Place half of the bread mixture into a ramekin, then half of the berries and then top with the remaining bread and berries.

Bake, uncovered, for 15 – 20 minutes or until crisp and heated through.

Serves: 1

Adapted from Taste of Home Magazine

PRINT RECIPE

Tagged with:
 

This past week I stayed four days with my mom and dad while my husband was out of town to New Orleans.  I don’t mind to stay by myself normally but four night is a bit long. I’m very thankful that my parents live less than 2 hours away. Sometimes I wish it was only 45 minutes, especially when Callen get here. I know we will be burning up the road between Russell Springs and Lexington after he gets here.

Since I was staying for a while, I decided that we had to have good food to eat. Mom is so busy with IBC that she often doesn’t have time to make things during the week. I thought it would be good to cook for them since I was staying for a few days. I made my Orzo Zucchini Pasta for dinner one night and then this Blueberry Bread Pudding the next morning. My dad didn’t know what was going on. He probably thought I wanted something, probably would have been true about 10 years ago. After you get older you appreciate your parents more and everything they have done for you growing up. I look back and see a very selfish teenager. I try to make that up by serving them and showing them that I love and appreciate them. Cooking is the best way I know how to do that. I mean really, who doesn’t love a good meal?


I normally don’t like bread pudding but this one isn’t mushy, if you get what I mean by mushy. The bagels hold their thickness so it doesn’t turn into pudding. The bottom layer is soft and the top layer still have the thickness of the bagels.

One tip I do want to give you; when adding the hot cream to the egg mixture, pour only about 3 tablespoons of cream and whisk into eggs. This brings the eggs to the temperature to the cream and the eggs won’t scramble on you. Keep adding a little at a time and then pour slowly while at the same time whisking the mixture together. You don’t want scrambled eggs in your mixture.

I hope you enjoy. I love it! It only lasted two days here, we didn’t waste any time gobbling it up! Let me know if you try it and like it! 

Blueberry Bread Pudding

Ingredients:

3 tablespoons unsalted butter

2 cups heavy cream

1 cup granulated sugar + 1 1/2 tablespoons

3 large eggs

1 teaspoon vanilla extract

3 1/2 blueberry bagels, torn into pieces

1 pint blueberries

Directions:

Preheat oven to 350 degrees F.  Butter bottom and sides of an 8×8-inch baking dish.

Melt butter in a small saucepan over medium heat; whisk in cream and 1 cup sugar, and bring mixture to a simmer.  Remove pan from heat.

In a large mixing bowl, whisk eggs and vanilla until well combined – about 1 minute.  Gradually whisk in a few tablespoons of hot cream, then slowly add the rest until well combined.  Stir in torn blueberry bagels and allow mixture to sit for 10 minutes.

Pour in about half the blueberries with the bagel mixture. Evenly pour mixture into prepared dish, and top with the rest of the blueberries and sprinkle with additional 1 1/2 tablespoons sugar.

Bake 40-45 minutes or until golden brown, bubbly, and set.  Cool until ready to serve.

Serves 6

Adapted from Sugar Plum

PRINT RECIPE

 

Tagged with:
 

Strawberry season is here and I can’t get enough of them. I had bought so many strawberries that I had to do something with them before they went bad.

Strawberry muffins sounded so good and they tasted so moist and just the right sweetness. After I made the muffins I had another batch of strawberries left, so I decided that I needed something to go with my strawberry muffins…. strawberry butter.

Soooo yummy!

The strawberry butter goes great with these muffins or with just plain biscuits, toast, bagels, or whatever you fancy. It’s so easy to make and it makes breakfast that much better!

So what are you waiting on? Go make you some butter!

Strawberry Muffins

Ingredients:

1/4 cup canola oil

1/2 cup milk

1 egg

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup white sugar

1/2 tsp cinnamon

1/4 grated nutmeg

1 3/4 cups all-purpose flour

1 1/2 cup chopped strawberries

Directions:

Preheat oven to 375 degrees F oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans

Recipe adapted from All Recipes

Strawberry Honey Butter

Ingredients:

1 pint strawberries, hulled

3 tablespoons honey

2 teaspoons fresh lemon juice, or to taste

1 1/2 sticks (3/4 cup) unsalted butter, softened

Directions:

In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3-5 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

Recipe from Half Baked

PRINT RECIPE

Tagged with:
 

Coffee and …

….biscotti.

The perfect morning or afternoon snack. This biscotti is soft and chocolatey, no need for dipping it into your coffee and getting bits of cookie all in your coffee.

It will last up to two weeks in an air tight container but it didn’t at our house. It was gone in three days. You can warm the cookies in the microwave for about 10 – 15 seconds and you’ll have a warm gooey cookie, like it came right out of the oven.

It does take time to make, and you have to let the dough sit in the refrigerator overnight. But your patience will be rewarded!

This biscotti is so good, I want more just thinking about it.

After the dough has rested in the refrigerator overnight, take one piece of dough at a time to work with. Do not use wax or parchment paper. Use two pieces of plastic wrap to roll out dough. The dough is very sticky and it doesn’t stick to the plastic wrap as much as the parchment paper.

The one on the bottom right I used parchment paper. It looks bad but it didn’t look terrible, of course I cut it up so you couldn’t see it wasn’t pretty like the one on the top left.

Don’t worry about the chocolate getting too close to the top, it won’t melt out. It’s too thick.

Fold over both sides of the dough using the plastic wrap to help lift the dough and slowly pull plastic wrap from dough. Press lightly sealing the middle and the ends of the log. Place parchment paper on cookie sheet. Pick up bottom plastic wrap and place log seem side down on cookie sheet.

Let biscotti cool for 2-3 minutes on cookie sheet before moving to cooling rack to cool completely. Transfer to cutting board and cut 8 – 10 strips and sprinkle with powder sugar.


Pin It

Enjoy with a cup of coffee. No need for dipping unless you want to. This biscotti is soft and moist and a very chocolatey delight!

I wish you all a very Merry Christmas

and alway Happy Cookn’

Cream Cheese Biscotti with Chocolate Filling

Makes 30 biscotti strips            Prep Time: 1 hour plus chill overnight

Ingredients
Cream Cheese Dough

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened (1 stick)

3 ounces cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large eggs

2 tsp vanilla extract

Chocolate Filling

1/2 can (14 oz can) sweetened condensed milk

1/2 cup semisweet chocolate chips

Confectioners sugar for sprinkling

Directions

Prepare Cream Cheese Dough: In medium bowl, combine flour, baking powder, and salt.

In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add sugars and beat 3 minutes or until light and creamy, occasionally scraping bowl with rubber spatula. Add egg, beating. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.

Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 3 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.

When ready to roll out dough, prepare Chocolate Filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts, stirring frequently. Remove saucepan from heat. Cool filling before spreading on dough. Approx. 10 minutes.

Preheat oven to 350 degrees F. Fit 2 large cookie sheets with parchment paper.

Remove 1 piece of dough from refrigerator. Using two pieces of plastic wrap, place one on counter and sprinkle with flour. Place other piece of plastic wrap on top and press dough out into a square. Roll dough out evenly with rolling pin, carefully not too thin. 

Spread approximately 3 big spoon full’s of chocolate filling lengthwise down center of rectangle. Starting from a long side and using plastic wrap to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap). Dough will be sticky, remove plastic wrap carefully. Fold over and close end of dough. No need to be perfect, chocolate will not melt out of dough.

Pick up plastic wrap and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.

Bake logs approx. 20 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.

While logs bake, repeat with remaining dough and filling.

To serve, sprinkle logs with confectioners’ sugar. Cut each log crosswise on the diagonal into 8 slices.

Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature up to 2 weeks.

Recipe Adapted from Good Housekeeping

PRINT RECIPE

Tagged with:
 

Last weekend I took on a challenge… the challenge of baking an apple pie. You may think that baking an apple pie is easy, and it was but something went wrong. I had never made an apple pie, nor have I made very many pies in my life. For one, my husband doesn’t eat “hot fruit.” So my friend Katie and I (two novice pie makers) got together to tackle the apple pie. She started peeling the apples while I started making the crust. Making an homemade crust was a challenge in itself. It came together beautifully, a little doughy but it looked good. We finished the pie and waited patiently as it baked. I used the Pioneer Woman recipe and the first piece was delish! The next day I took it out of the fridge it was all mushy. Something went wrong. I blame the crust.  I think the fat from the crust wasn’t right. So my apple pie was a fail. But I will not let it win. I will try it again! Maybe I will buy my crust next time.

The next day I made Pumpkin Streusel Muffins to make up for my apple pie fail. They came out wonderful! Made me feel better too.

These muffins are filled with cinnamon and brown sugar with just a taste of pumpkin. Be careful when filling the muffins cups they fill up fast! I used a cookie scoop to help measure out the right amount. Fill the cups 1/4 full, just enough to cover the bottom. Add one tablespoon (you don’t have to use a measuring tablespoon, just eyeball it) of the cinnamon & brown sugar mixture, add another scoop of batter and top with the streusel topping. Be generous with the streusel topping.

I’m not a big pumpkin pie fan, but I love these. There isn’t an overwhelming pumpkin taste, but a lot of cinnamon and brown sugar makes it so good! Hope you enjoy.

 

Pumpkin Streusel Muffins

Adapted from Two Peas

Print Recipe

Ingredients

Pumpkin Batter

1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 teaspoon cinnamon
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract

Cinnamon & Brown Sugar Filling

1/4 tsp cinnamon

1/2 cup brown sugar

Streusel Topping

1 1/4 cup oats
1 tbsp flour
1/3 cup brown sugar
1 tsp cinnamon
6 tbsp cold butter, cut into chunks

Directions

Preheat the oven to 350 degrees. Line two muffin tins with paper liners. Set aside.

In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In a medium bowl, add sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk together until smooth and combined. Add the flour mixture little at a time. Mix until well combined.

Cinnamon & Brown Sugar filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.

Streusel Topping: in another small mixing bowl, add the oats, flour, brown sugar, and cinnamon. Mix in the butter with a pastry cutting or your hands until crumbly.

Fill muffin cups 1/4 way full with the pumpkin batter. Add 1 tbsp cinnamon & brown sugar. Fill the muffins cups with the remaining batter. Top with streusel topping.

Bake for 20-22 minutes or until a toothpick comes out clean. Cool before removing muffins from pan.

Enjoy!

 

 

Tagged with: