Via Cappuccino Chocolate Chip Muffins

Sun, 27 Mar 2011 06:56:01 -0600

These were really borderline cupcakes but they were super tasty and since I made them with whole wheat I considered them to be slightly healthy. Plus I decided to skip putting the frosting on - but I will list it because it sounds amazing and I really wanted to make it but couldn’t bring myself to serve frosting with breakfast (Even though it’s been done before....).

(makes 12 muffins)
Ingredients
FOR THE MUFFINS:
2 packages Starbucks Via Instant Coffee
½ cups Warm Milk
¼ cups Melted Butter
1 whole Egg
1 teaspoon Vanilla
1 cup Flour (if you have a grain mill you can use 1 cup whole wheat pastry flour + 1 rounded tablespoon gluten flour)
⅓ cups Sugar
1-½ teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoons Salt
1 cup Chocolate Chips

FOR THE ICING (OPTIONAL):
½ cups Butter, Softened
2 cups Powdered Sugar, Or More As Needed
½ teaspoons Vanilla
2 packages Starbucks Via Instant Coffee
1 Tablespoon Boiling Water

Preparation Instructions
Preheat the oven to 375º.
Line a muffin tray with muffin papers or butter.
Put both via packages into the warm milk and stir to dissolve. Add in the butter, egg and vanilla and set aside.
In another small bowl, combine the flour, sugar, baking powder, cinnamon and salt.
Next stir the wet ingredients into the dry and stir until smooth.
Add the chocolate chips.
Divide the batter evenly between 12 muffin cups and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

Thanks: http://thepioneerwoman.com/tasty-kitchen/recipes/breads/via-cappucino-muffins/

Nutella Filled Pastry

Sun, 6 Mar 2011 14:02:24 -0700

How hard are these?

Not hard AT ALL.

I used frozen puff pastry sheets. So this is not from scratch, maybe I will try a scratch version at some point. May be not. You never know.

(makes 24)
Ingredients
1 package frozen puff pastry, thawed
1 cup (give or take a little) nutella
1 egg
1 tablespoon water

Preparation Instructions
Preheat oven to 400º.

On a baking mat or a just a clean work surface, roll out one sheet of puff pastry so it is about half the thickness it was before rolling out.

Cut into 12 - 4 inch squares (I used my rotary pizza cutter).

Place about 1/2 a tablespoon on nutella on each square.

Whisk the egg and water together with a fork and then, using a pastry brush, brush a little of the egg wash on two sides of each square.

Fold each square in half to form a triangle and pinch closed, the egg wash will help it stick together. Place them on a baking sheet and bake about 20 minutes or until golden brown and the dough looks cooked through.

Cool on the tray for about 10 minutes and then serve warm.

Mini Monkey Biscuits

Mon, 28 Feb 2011 08:29:39 -0700

Have I ever mentioned how much I LOVE biscuits.

They are such a simple dough and can be transformed into just about anything.

These were a fun project to do with the kids - they had tons of fun sprinkling the cinnamon sugar mixture.

I find that allowing them to help me in the kitchen makes them excited about what we are fixing and therefore excited to eat whatever it happens to be.

I called this a monkey bread because you can pull it apart since you roll the dough into balls. Yum, yummmmm.....

(makes 6)
Ingredients
for the biscuits:
1 recipe biscuit dough
1/2 stick butter, melted
3/4 cup granulated sugar
3 tablespoons cinnamon

for the frosting:
Remaining butter - should be about 3 tablespoons, melted
1 teaspoon vanilla extract
3/4 cup powdered sugar
1/4 teaspoon merengue powder (optional)
a couple teaspoons of milk, just in case there isn’t enough butter

Preparation Instructions
Preheat oven to 375º.

Prepare a mini bundt pan (or you could use a muffin pan or even do one big one in a large bundt pan) by brushing soft butter into each mold. Combine the cinnamon and sugar in a small bowl and sprinkle a little in each mold also.

Once you have the biscuit dough made, set out your melted butter and the cinnamon sugar mixture. Pull off small chunks of dough (about 1 tablespoon’s worth) and shape into a ball. Dip in the melted butter and then place in one of the molds, repeat, placing 5 balls in each mold. Sprinkle generously with cinnamon sugar. Continue until all 6 molds are full.

Bake for about 20 minutes or until they golden brown on top and firm to the touch. Remove from the oven and set aside.

While they are cooling in the pan make the frosting by combining the powdered sugar with whatever butter you have leftover from dipping the dough balls and the vanilla extract and if you desire, the merengue powder (this just helps the frosting to harden a little). If the frosting is too stiff to drizzle over the biscuits you can add a little milk - but make sure you only add small bits at a time as powdered sugar frosting gets runny very quickly.

Once the biscuits have cooled a bit, turn them out on a serving tray and allow them to cool about 10 more minutes (you can of course frost and eat them right now if you are super hungry or have super hungry people waiting on them, but if you don’t want the frosting to melt completely then you need to let them cool a little longer).

Once cooled, drizzle a couple teaspoons of the frosting over them and serve.

Fruit Filled Breakfast Pizza

Sat, 26 Feb 2011 13:06:41 -0700

You have no idea how excited I am about this.

Yesterday Christian and Juliette were sick and not feeling well and just wanted to sit on my lap all day. Fine.

But that gets boring after a while I have to admit so I turned the TV on and decided to watch Cake Boss - LOVE that show.

Turns out Linus likes it too - especially after they made this solar system cake.

So after watching about 10 episodes of that I decided I needed cake. Not that I can make one even close to the ones on the show and I really didn’t feel like going to the effort of trying - I really just wanted to eat some cake. So I whipped up a box cake.

Then I realized it was 4:30 so I should make the pizza dough for dinner, so I got that going with my trusty little helper, Juliette. Just as I was throwing a towel (I was out of plastic wrap which I prefer) over the bowl so the dough could rise, Jeremiah walked in the door.

I announced I was making pizza and he wasn’t terribly excited about it. He would have eaten it without complaining, but he just wasn’t real thrilled with the idea. So I offered to switch it up and make Salmon Salad Sandwiches. No big deal at that point in my dinner prep. Then he discovered I made a cake and was like, “Oh, why couldn’t you have made something with like, apples or something.” (man, this makes him sound complain-y. He’s really not don’t worry - he almost NEVER complains about what I am feeding him)

So I was left with a lump of rising pizza dough.

Hmmmm......

Stuck it in the fridge and figured we would eat it tomorrow.

The next morning I got up and remembered this dessert pizza that we used to get from the only pizza place that delivered to our house that was had WAY out in the boonies of Washington. When I was growing up there wasn’t a pizza place that delivered out there so it was quite the novelty when I was an adult and living out there, to be able to have pizza delivered. Anyway, it was SO good and we used eat a lot of it.

So this seemed like a great use for the dough that had no job.

Ingredients
1 egg

for the dough:
1/2 teaspoon Instant Or Active Dry Yeast
3/4 cups Warm Water
2 cups All-purpose Flour
1/2 teaspoon Kosher Salt
1/4 cup Olive Oil

for the filling:
2 apples, peeled and diced
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup apple juice (optional - you can just add extra water and a tad more sugar if you don’t have the juice)
1 cup water
2 tablespoons cornstarch
pinch of salt

for the frosting:
1 cup powdered sugar
1 teaspoon merengue powder
3 tablespoons milk

Preparation Instructions
For the dough:
Sprinkle yeast over 3/4 cup warm water. Let stand for a few minutes.
In a food processor or mixer with dough hook, combine flour and salt. Drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Preheat oven to 400º as you are getting the filling started.

For the filling:
Combine the apples, sugar, cinnamon, juice, water and salt in a medium saucepan over high heat. Bring to a boil, cover and reduce heat to medium and simmer until apples are soft, about 15-20 minutes.

In a small cup or bowl, combine the cornstarch with about a tablespoon of cold water to make a thin paste. Pour into the apple mixture and stir until thickened. You want the mixture to be pretty thick so that it doesn’t run out the dough while baking.

Now roll out the dough but rather than using flour on your counter to keep it from sticking, use sugar. So on a lightly sugared surface, roll out the dough into a circle - roll it pretty thin.

Make an egg wash by cracking the egg into a bowl and adding a tablespoon of water. Whisk for a second with a fork just to combine. Set aside.

Place the filling in the center of the dough.

Using a pastry brush, brush a little of the egg wash all around the edge of the dough. Fold one half of the dough over and crimp the edges to seal them. Place on a pizza pan and bake until golden brown and crunchy, about 20 minutes.

Allow to cool about 15 minutes otherwise the frosting will just melt all over the place.

Once it’s fairly cooled off but still warm, make the frosting. Combine the ingredients in a small bowl and stir with a fork until smooth. Drizzle over the pizza and serve.

Plain-Jane Scones

Thu, 24 Feb 2011 14:49:01 -0700

I just felt like plain scones for some reason.

These were delicious.

Plus! I made them with part quinoa flour for extra protein and they still turned out - I love that!

If you don’t have quinoa flour and don’t want to buy any, just use 2 cups all purpose flour and omit the 2 tablespoons cream.

(makes 8 scones)
Ingredients
1 1/2 cups all-purpose flour
1/2 cup quinoa four
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt, cut into small pieces
8 tablespoons unsalted butter, frozen
4 tablespoons heavy cream, divided
1/2 cup sour cream
1 large egg

Preparation Instructions
In a food processor pulse the flours, sugar, baking powder, baking soda and salt together. Add the butter and pulse until the mixture is slightly crumbly.

In a medium bowl whisk together two tablespoons heavy cream, sour cream and egg. Dump the dry ingredients in the mix with a fork until just barely combined.

Turn out on a lightly floured surface and knead a couple times to bind the dough.

Shape into a rectangle and cut into four squares and then cut each square in half to form a triangle.

Place on a baking sheet and brush a little more heavy cream on top and sprinkle with granulated sugar.

Bake about 20 minutes or until golden brown.

Clotted Cream - sort of

Thu, 24 Feb 2011 14:32:50 -0700

So I made clotted cream. Sort of.

It obviously wasn’t as thick as normal because I wasn’t able to get my hands on raw milk (other than goat, which isn’t fatty enough) I am working on that though. I would say it came out about the consistency of very thick glue.

Plus in the picture it is much thinner looking because it ‘melted’ once it hit the hot scones.

BUT. It still tasted amazing and was very easy. I will be trying another method pretty soon here, once I hit Costco and get some more of their amazing heavy cream.

I came up with the idea after reading something about something on another blog somewhere and then I went to make soup or something a couple weeks ago and was adding the heavy cream to it and it wouldn’t come out of the jug. Sure enough it was plugged with thick gloopy cream. So acting swiftly, I used a knife and pried it out and stuck in a bowl. I covered it and let it sit in the fridge for a couple weeks.

This morning I saw a friend’s post on facebook saying she was making scones for breakfast so I of course had to do the same. I will post the scone recipe next.

So that is my clotted cream attempt number one.

But I have another method I am going to try and I am also working on getting some raw cow milk which will have the necessary cream content.

Applesauce, Coconut, Carrots and the Kitchen Sink Muffins

Fri, 18 Feb 2011 13:09:25 -0700

I think these were healthy?

Originally they were supposed to just be applesauce muffins, but then I got a little crazy and started throwing things in and changing things around and ended up with the kitchen sink.

They were very moist and soft and pretty delicious. They would be REALLY yummy with cream cheese frosting, but I was going more for a muffin theme than a cupcake theme so I went with a molasses glaze.

Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup shredded coconut
1 cup shredded carrot
2 large eggs
1 cup packed light brown sugar
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
1 cup unsweetened applesauce

For the glaze:
1 tablespoon molasses
1 cup powdered sugar
3 tablespoons milk (give or take a little - you want a fairly thick glaze)
1/2 teaspoon merengue powder (optional)

Preparation Instructions
Preheat oven to 375º this is very important to do because you do not want the batter to sit. It will start rising almost the instant you combine the wet and dry ingredients so you need to get it in the oven right away or you will end up with uneven muffins.

Next combine the flours, baking powder, baking soda, spices, salt, coconut and carrot in a medium mixing bowl.

In another medium bowl whisk together the eggs and brown sugar until smooth then add the butter a little at a time, whisking until smooth and creamy, then add the applesauce.

Fold the wet mixture into the dry ingredients and then scoop into muffin cups so they are about 3/4 of the way full.

Place the muffin tray on another baking sheet so the bottoms of the muffins don’t scorch and place in the oven and bake about 20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 10 minutes in the tray and then remove to a wire rack to cool completely before glazing.

To make the glaze, combine the molasses, powdered sugar, milk and merengue powder (this just helps to set the glaze) in a small bowl and stir with a spoon or fork until smooth. Spoon about a teaspoon onto each muffin and spread evenly over the top. If you wanted to it might be fun to double the glaze recipe and not do muffin papers and then put extra glaze on so it drips down the side. But that’s only if you want to get really wild.

Sweet Cornbread Pudding with Berries and Whipped Cream

Tue, 15 Feb 2011 09:06:55 -0700

I was on a mission this morning to find a yummy use for leftover cornbread and I wanted it for breakfast. I really enjoyed the cornbread pudding I made the other night but that was more on the savory side of things and that was not what I was looking for. So after googling for a few minutes and not really finding any actual recipes I wanted to try but came up with some good thoughts, I whipped this together.

And it was good.

I am REALLY glad I came up with it.

Ingredients
about half a pan of leftover cornbread, cut into small cubes
2 eggs
2 1/2 cups heavy cream
4-6 tablespoons sugar
1 teaspoon cinnamon
blueberries and strawberries

Preparation Instructions
Preheat the oven to 400º.

Divide half the cornbread between 4 individual sized ramekins.

Drop about a handful or two of blueberries and some strawberries on top and then cover with the rest of the cornbread.

Combine the eggs, heavy cream, sugar and cinnamon together in a medium bowl, whisk until well combined.

Pour over the cornbread, allow to sit about 10 minutes to soak the cornbread.

Place all the ramekins on a rimmed baking sheet and place in the oven.

Bake about 30 minutes or until the custard is set and a toothpick inserted in the center comes out clean.

Allow to cool about 10 minutes and then serve hot with freshly whipped cream.

Blueberry Pancakes with Blueberry Sauce

Mon, 14 Feb 2011 14:22:00 -0700

I made these for Sunday morning breakfast before church. Jeremiah and I are really the blueberry pancake lovers in the house. Christian eats them because he doesn’t really know the difference but Linus and Jules are not too keen on them. So I wanted to wait and make them on a morning when Jeremiah was going to be home so I wouldn’t have to eat them all by myself.
I just used my other pancake recipe, Light, Fluffy and Delicious Pancakes but I actually had buttermilk on hand so I got to use that and they were so yummy!

(makes about 8 pancakes)
Ingredients
for the sauce
4 cups blueberries
1 teaspoon lemon zest
1 cup maple syrup

for the pancakes
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1 egg
3/4 cup buttermilk
2 tablespoons butter, melted
cooking spray

Preparation Instructions
To make the sauce, combine the lemon zest and blueberries in a medium saucepan over medium heat. The blueberries will start to give off their juices so you don’t need to add any liquid to the pan. Just make sure to stir them often so they don’t burn. Cook them until all the juices are released, about 7-8 minutes. Then press through a sieve to remove the pulp, make sure to press all the juice out. Put the juice into a clean sauce pan and add the maple syrup, cook, stirring often until thick and syrupy, about 10 minutes.

In a medium mixing bowl, combine the flour, sugar, baking powder, soda and salt, whisk to combine. Add the blueberries and toss to coat with the flour mixture. In another small bowl combine the egg, buttermilk and melted butter. Add to the flour mixture and stir until mostly smooth. Heat a griddle or large skillet to medium, spray with cooking spray and drop about 1/2 cup of batter at a time onto the griddle to make the pancakes. Allow to cook until slightly brown on one side, then flip over and brown the other side.
To serve place 2 pancakes on a plate, top with syrup and whip cream if desired.

Cheese Filled Breakfast Pastry

Wed, 9 Feb 2011 14:34:16 -0700

These were delightful little breakfast pastries I whipped up the other morning WHILE I was working out. I know, it’s bad, but that is WHY I work out. Other than the fact that I really like doing it, it allows me to eat what I want to. But that is the beauty of doing HIIT - High Intensity Interval Training - I popped these in the oven and they wanted 20-25 minutes to bake and my workout was 15 minutes long. I even managed to squeeze in a warm up. If the 15 minute workout has you curious check out www.bodyrock.tv, that is the only workout I do. Anyway, back to food.

(makes 9)
Ingredients
1 sheet frozen puff pastry dough, thawed
6oz cream cheese
3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 egg
2 tablespoons heavy cream
sliced almonds
1/4 cup apricot jam
1/4 cup water
1/4 cup corn syrup
2 tablespoons brandy (yup, in your breakfast! Don’t worry it’ll be fine.)

Preparation Instructions
Roll out the dough a little bit just to flatten it out so it doesn’t poof quite so much when you bake it, plus you get bigger pastries that way. Cut into 9 squares. Stick in the fridge while you make the cheese filling.

In the bowl of a mixer fitted with the paddle attachment cream together the cream cheese and sugar until light and fluffy. Add the cornstarch, lemon zest, vanilla extract and egg.

Get the puff pastry squares back out and spoon a hefty tablespoon of it into the center of each pastry square. With a pastry brush, brush a little cream along two edges of the square, this will help the pastry stick together during the baking process so you don’t loose that yummy filling. Fold the other half of the square over the filling to form a triangle, press the edges together. Brush a little more cream over the top and top with sliced almonds. Repeat with remaining ingredients

Place on a parchment lined baking sheet and bake at 400º for about 20-25 minutes, until the pastry looks golden and flakey and the nuts are toasted.

Remove from the oven and set aside.

In a small sauce pan, combine the apricot jam, water, corn syrup and brandy. Bring to a boil and cook just until the jam is melted, pass through a fine mesh sieve and brush over the top of each of the pastries with a pastry brush.

Allow to sit about 5 minutes so the glaze can set, then serve!

Adapted from: Breakfast and Brunches Cookbook by the Culinary Institute of America

Cream Cheese Filled Crepes

Thu, 3 Feb 2011 16:06:49 -0700

I had some batter left over from making manicotti last night for dinner, because I thought I should double the recipe but it turned I didn’t need to.

So I had crepes for breakfast!

None of my weirdo kids wanted any though so I got them all to myself.

And they were really good.

Ingredients
For the crepes:
1 cup all-purpose flour
Pinch kosher salt
2 eggs
1/2 cup milk
1/2 cup club soda
3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

For the filling:
1 cup cream cheese
4 cups whipped cream

Topping:
fruit or berry of your preference, or whatever you have in the fridge, warmed
sugar
whipped cream

Preparation Instructions
In a medium mixing bowl combine the flour and salt. Make a well in the center and add the eggs, milk and soda and whisk until smooth. Set aside and allow to rest for about 30 minutes.

While you are waiting for the crepe batter make the filling.
In the bowl of a mixer with the whisk attachment fitted combine the cream cheese and whipping cream, whisk until almost smooth. It should still be fairly light and fluffy.

Add the melted butter to the crepe batter and you are ready to cook.
In a crepe pan or a medium skillet (do not use cast iron - won’t work I tried) melt a little dab of butter over low heat. I like to use a rubber scraper to smear it around so the pan is just coated, then use a paper towel to wipe out any excess, just a quick swipe over the surface will do it. Using a 2oz ladle or I just use my 1/4 measuring scoop pour a scoop of the batter into the center of the pan, at the same time you are pouring tilt the pan in a circular motion so the batter spreads evenly into a disc.
Once the sides are pulling away from the pan and are browned use the scraper to carefully flip over the crepe.
Cook a minute or so longer and remove to a paper towel while you continue with remaining batter.

Combine a tablespoon or two of sugar with the berries or fruit, to taste.

To serve put about 1/4 cup of the filling in each crepe and fold the sides over, place on a plate and top with berries and a dollop of whip cream.

Enjoy!

Marbled Pound Cake

Fri, 28 Jan 2011 14:48:25 -0700

So maybe I should have this in the dessert section? I mean it is pound cake with all it’s buttery goodness. But I had it for breakfast, so why not you?

I got this new cookbook last week, recommended to me by my dear friend Joy. It’s called, “Breakfast and Brunches” by the Culinary Art Institute. This is the second recipe I have made from it and I like it. I also made sticky buns from it and they were good but I have some ideas for tweaking the recipe that I think will make them amazing so I will be posting about that later.

But this bread was a definite two thumbs up.

You can do it without a mixer I discovered because as I was creaming the butter - my mixer died. Dead. I managed to burn up a KitchenAid mixer.

Top that. (It was not due to this recipe so no worries for you)

(makes two loaves)
Ingredients
3/4 cup bittersweet chocolate
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups butter (yup, that’s why it’s good)
2 1/4 cups sugar
9 large eggs, beaten
1 teaspoon vanilla extract

Preparation Instructions
Preheat the oven to 375º.

Prepare two 9” loaf pans buy brushing with soft butter and then coating with flour, shake out any excess. Set aside.

Melt the chocolate over very low heat just until melted and then set aside to cool.

Sift together the flour, baking powder and salt.

Cream together the butter and sugar in a mixer with the paddle attachment until light and fluffy (I did end up using my food processor for this part).

Add the eggs in 3-4 additions, mixing in between additions, scrape down the bowl between additions. (this I did by hand with a VERY large scraper)

Add the vanilla.

Stir in the flour mixture until well combined and smooth.

Add half the batter to the chocolate and stir until completely combined.

Gently fold the chocolate batter into the plain just a tiny bit to get the swirls.

Divide the batter, evenly, between the two loaf pans filling them about 3/4 of the way full.

Bake about 15 minutes, just until the batter starts to form a bit of a skin on the top, then with a sharp paring knife cut a slit down the center of each loaf.

Continue to bake until a a toothpick inserted in the center comes out clean, about another 40 minutes.

Remove from oven and allow to cool in the pans for 10 minutes and then remove to a wire rack.

Note: Chocolate breads tend to burn much faster, mine were a touch crispy so I think next time I will wrap the pans in a layer of foil as that usually solves the problem.

Maple Butter

Wed, 19 Jan 2011 15:20:32 -0700

Ok so I have talked about this stuff in quite a few recipes now so I thought I should make it easier to find. It is SO good.

So good in fact that I have eaten all of it and don’t have any left to take a picture of. So when I make more I will update the photo and remove this part of the post. It likely won’t take me long.

I have used this stuff on top of crepes, pancakes, waffles and inside pumpkin muffins and I am sure the possibilities are nearly endless. Oh, cheesecake......

Ingredients
3/4 cup unsalted butter  1 cup sugar  1/4 cup water  3-4 tablespoons pumpkin puree  1-2 tablespoons maple syrup 1/4 tsp cinnamon  1/8 tsp nutmeg
Preparation Instructions
Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.

See? How easy was THAT!? Make it.

The Best Waffles Ever.

Wed, 19 Jan 2011 15:06:08 -0700

Maybe it’s the recipe.

Maybe it’s the fact that I smothered the waffles in Maple Butter AND butter.

I don’t know.

But these were amazing.

I ate way more than I should have. But I really could not put my fork down.

Well, maybe I could have but then I probably would have kept eating with my fingers and that’s not a very good example for the kids. So I figured if the most self control I could exhibit was hanging onto to my fork, then I better do it.

Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites

Preparation Instructions
In a medium mixing bowl combine the flour, baking powder and salt.

In another small bowl combine the yolks, milk and oil. Pour into the dry ingredients and mix just until combined, should still be a touch lumpy.

Beat the egg whites until stiff peaks form. For this small of a recipe I use a large whisk in a small bowl and it only takes a couple minutes, I started doing this recently because I ‘upgraded’ stand mixers and it turns out the 6 quart pro mixer is a tad too large for doing 2 egg whites. You kind of need 3 or it takes forever. It’s easier for me to just do it the old fashioned way. But if you have a smaller mixer then do it that way if you please.

Anyway, once the whites are nice and stiff, gently fold them into the batter.

Heat the waffle iron and cook to desired doneness.

Top with your favorite waffle toppings and serve.

Seriously, try the maple butter!

Blueberry Scones

Sat, 8 Jan 2011 14:09:28 -0700

Perfect. These were perfect. A bit of a crisp to the outside but soft and fluffy on the inside. I was out of buttermilk so I used the recommended substitute - a 1/2 cup of vanilla low-fat greek yogurt and 2 tablespoons of milk, quite lovely.

Ingredients
Makes 1 dozen
2 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup low-fat buttermilk
1 large egg
1/2 teaspoon pure vanilla extract
Fine sanding sugar, for sprinkling

Preparation Instructions
Preheat the oven to 375º if you are going to use a baking stone put that in the oven to preheat as well. In a medium mixing bowl, combine the flour, sugar, baking powder and salt and whisk to combine. Add in the butter and cut in with a pastry blender. Stir in the blueberries. In a small bowl combine the buttermilk, egg and vanilla and pour in with the dry ingredients. Gently mix with a fork just until barely combined, there should still be a bit of flour loose in the bowl. Turn out onto a floured surface and gently knead a couple times. Place a sheet of plastic wrap over the top and roll out with a rolling pin until about 1 inch thick. Slice off the edges to make a rectangle and then cut into squares, then cut into triangles. If you are using a stone, pull it out and place the scones on it, if not grab a baking sheet and put the scones on that. Bake for about 20 minutes or until golden brown.

Read more at Marthastewart.com: Blueberry-Buttermilk Scones - Martha Stewart Recipes

Light, Fluffy and Delicious Pancakes

Thu, 6 Jan 2011 14:31:00 -0700

I go back and forth on how I like my pancakes. Thin and a little crispy or light and fluffy. It’s always a toss up for me. But these were delightful and with, my sister-in-law, Amanda’s apple butter and maple syrup on top they were quite irresistible.

Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Directions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Curtsey of: http://allrecipes.com//Recipe/fluffy-pancakes-2/Detail.aspx

Leek and Mushroom Quiche

Mon, 27 Dec 2010 17:56:14 -0700

After eating this my sister Rachel announced, “This is the best quiche I have ever had.” I mean really, just about anything with leeks is good.

Ingredients
1/2 recipe Grandma’s Pie Crust
1 8oz container crimini mushrooms, sliced
3 leeks, thinly sliced and rinsed
1/2 cup water
3 tablespoons butter, divided
1 tablespoon balsamic vinegar
1/2 cup shredded swiss cheese
4 eggs
1 1/2 cups heavy cream
1/2 cup milk
salt and pepper

Preparation Instructions
Preheat oven to 375º.
In a small saucepan combine the leeks, water and 2 tablespoons butter, cover and bring to a boil. Cook until leeks are soft about 7-8 minutes. Remove from pan and set aside. Add mushrooms, balsamic vinegar and remaining tablespoon of butter to the pan and cook until soft. Then add to the leeks.
Roll out pie dough and place in a pie plate. Spread leek mixture over the bottom of the pie crust then evenly spread the cheese all over. In a medium bowl combine eggs, heavy cream, milk, salt and pepper and pour into pie crust. Bake about 30-40 minutes or until set. Remove from oven and allow to cool about 10 minutes before serving.

Quiche Lorraine

Mon, 27 Dec 2010 17:46:42 -0700

This is yet another of Jeremiah’s grandma’s recipes that I LOVE. I always make it for Christmas morning and it was a big hit this year when I served it to my extended family for the first time.

Ingredients
1/2 recipe Grandma’s Pie Crust
12 pieces bacon, cooked so crispy and then crumbled
1/4 cup onion finely minced
1 cup shredded swiss cheese
4 eggs
1 1/2 cups heavy cream
1/2 cup milk
1/8 teaspoon cayenne pepper
Salt and Pepper

Preparation Instructions
Preheat oven to 425º. Roll out pie dough and place in a pie plate. Sprinkle bacon in the bottom of the pie crust, then the onion and then the cheese. In a medium bowl, combine the eggs, cream, milk, cayenne, salt and pepper. Pour into pie crust and then bake at 425º for 15 minutes then reduce heat to 350º and continue baking for about 30 minutes or until egg filling is set. Remove from oven and allow to cool about 10 minutes before serving.

Poached Eggs Over Buttered Whole Wheat Toast

Wed, 1 Dec 2010 13:29:52 -0700

I LOVE poached eggs. They are silky and smooth and delicious plus they are healthy and easy to do. Mine not look too pretty but they were still really good.

Ingredients
however many eggs you want to poach, I did two this morning
about 3 cups water
1 tablespoon vinegar
a bowl of warm water
slotted spoon
salt
your favorite whole wheat toast with lots of butter slathered on top

Preparation Instructions
Put the 3 cups water in a sauce pan, add the vinegar and bring to a boil. Once boiling bring back to a simmer by reducing the heat. Crack an egg and drop into the water. Allow to cook until whites are opaque, about 3-4 minutes. Remove with a slotted spoon and place into the bowl of warm water to rinse the vinegar off. Trust me, if you skip this step your egg will taste like vinegar. Repeat with remaining eggs. Sprinkle with salt and serve warm over toast.

Biscuit Cinnamon Rolls

Fri, 26 Nov 2010 08:36:00 -0700

These are one my mom’s lovely recipes. I am pretty sure she said she made these in home ec. They are a wonderful option if you really want cinnamon rolls but didn’t think ahead. I had actually called her and gotten her cinnamon roll recipe but never got to making the dough. So I made these!

Ingredients
1 recipe biscuit dough found in the sides section
melted butter
cinnamon
brown sugar
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon (more if needed) milk

Preparation Instructions
Preheat oven to 375º. Grease a baking pan, a cake pan would work fine.
Make the biscuit dough recipe just as you would normally, but roll out like cinnamon rolls and top with melted butter, cinnamon and sugar. Roll up, jelly roll style and slice into 12 pieces. Place into greased pan and bake for about 20 minutes. Remove from oven and allow to cool for a bit. Meanwhile combine powdered sugar, vanilla and milk in a small dish to make a thick glaze. Once the biscuits are cooled a bit pour glaze over the top.