Bread

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Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 4

Holy monkey bread. I thought I never had monkey bread until I was an adult. Then, where I was making this, I realized that we actually had it all the time when I was a kid. There were two small grocery stores in my town when I was a kid (now there is only one). The one that closed had a hot foods section with a bakery. Mom mom bought monkey bread all the time. Except it wasn’t called monkey bread. I thought it was dry as a kid and never really ate it. I hate when any kind of sweet breakfast food is dry (cinnamon rolls, stickies, etc).

Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans

This is so unbelievably good. The caramel makes it not dry. The nuts give it a toasted flavor. The salted caramel adds the salty sweet component. Plus all that cinnamon. Wow. So. Good.

Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 3

I think it is best within the first hour, but it is good when reheated the next day, too. I think this is the perfect Christmas morning breakfast. Everyone can pick at it when they want to and enjoy yummy tidbits of salted caramel, fluffy cinnamon bread, and toasted pecans.

Salted Caramel Pecan Monkey Bread

by Jessica

Prep Time: 3 hours

Cook Time: 40 minutes

Ingredients (20 servings)

    For the Dough

    • 1 tablespoon sugar
    • 3 cups water (105-115 degrees F)
    • 1 1/2 tablespoons yeast
    • 1 1/2 tablespoons salt
    • 6 1/2 cups all purpose flour

    For The Caramel

    • 1/4 cup butter
    • 3/4 cup brown sugar
    • 1/4 cup heavy cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla

    For the Monkey Bread

    • 1 cup cinnamon sugar
    • 1/2 cup melted butter
    • 3/4 toasted pecan pieces
    • 45 dough balls (from half of the dough recipe above)

    Instructions

    For the Dough

    In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

    With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

    If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks. You will use two dough balls for this recipe. You can use the rest for pizza or breadsticks.

    For the Caramel

    In a 3 quart sauce pan, add the sugar, butter, and cream. Heat over medium heat until it comes to a boil. Boil for 3 minutes . Do not stir while it is cooking. Remove from the hat and stir in the salt and vanilla.

    For the Monkey Bread

    Heat the oven to 350 degrees. Spray a bundt pan with nonstick spray. Sprinkle with half of the pecans. Drizzle in half of the caramel.

    Coat the dough balls in butter then roll in cinnamon sugar, only a few at a time. Line the bottom of the bundt pan with 20 dough balls. Add the remaining nuts and caramel. Add the remaining dough balls coated in butter and cinnamon sugar. Pour remaining butter and cinnamon sugar over the top.

    Set on top of the stove, making sure the burners are off. Allow to rise for an additional 30 minutes. Bake in a 350 degree oven for 30-40 minutes. Allow to cool and remove from the pan.

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    Simple Clean and Homemade I Coffee Cake Muffins

    This weekend I got my hair cut. It seems like it is a totally mundane thing. Yeah, so I did get my hair cut, but the best part of getting my haircut is breakfast. Last year we ALWAYS got my hair cut on Thursdays. We drove to my parents’ house, got my hair cut where they live, and take their dogs back with us to take them to the dog groomer. This year we go up there every weekend. It actually makes hair appointments really convenient. After we go, we go out to breakfast.

    Last weekend we went to Dunkin Donuts. I don’t really love it there, but every now and then I like a little breakfast treat. I normally eat some form of a sesame bagel because they are the best flavor of bagel. I really didn’t want a bagel but a muffin sounded so yummy. I ordered the coffee cake muffin.

    Simple Clean and Homemade I Coffee Cake Muffins 3

    I am pretty sure everyone knows that the top of the muffin is the best. That is what I ate. Not the bottom. I don’t like that part. To conclude this really long breakfast story, the whole thing inspired me to make a similar (not the same) muffin for breakfast this week. Their version is a little too much like a cupcake in texture for me. I really wanted mine to be more like a coffee cake. The kind that is rich but really needs a cup of coffee to go with it. Especially my new coconut flavored coffee that I bought last week.

    Simple Clean and Homemade I Coffee Cake Muffins 2

    I am sharing with you my breakfast this week. And, I even ate the whole muffin, not just the top.

    Coffee Cake Muffins

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 20-24 minutes

     

    Ingredients (12 muffins)

      For the Streusel

      • 1/3 cup sugar
      • 1/3 cup brown sugar
      • 1 1/2 tablespoons Cinnamon
      • 1/8 teaspoon salt
      • 1 stick butter
      • 1 1/4 cup flour
      • 1 teaspoon vanilla

      For the Swirl

      • 1/4 cup sugar
      • 1 tablespoon cinnamon

      For the Muffins

      • 1 stick butter, softened
      • 2 eggs
      • 1 teaspoon vanilla
      • 3/4 cup sugar
      • 1 cup nonfat Greek Yogurt
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 1 tablespoon cinnamon
      • 1 3/4 cup flour

      Instructions

      For the Streusel

      Combine all ingredients in a medium bowl with a mixer until the butter is incorporated.

      For the Swirl

      Mix the sugar and cinnamon in a small bowl until homogenous.

      For the muffins

      Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.

      In a large bowl, cream the butter with an electric mixer. Add the sugar and mix with an electric mixer to combine. Add sour cream, vanilla, and eggs. Beat to combine. Add remaining ingredients and beat until most of the lumps are gone.

      Fill the muffin tin about 1/3 of the way full. Add a layer of swirl. Then, fill to about 3/4 full with batter. Top with streusel. Bake until a toothpick stuck in the middle comes out clean.

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      Simple Clean and Homemade I Kolache 2

      Have you heard of kolaches before? They are prominent in a few areas in the United States and originate in central europe. We are very lucky to have a kolache bakery nearby called Cafe Kolache. It offers sweet and savory kolache of all different varieties. If you live near Beaver, PA, I suggest you make a trip.

      Simple Clean and Homemade I Kolache

      I decided to roll my kolache dough into a cinnamon roll style treat. Mostly it is because of my love of Nutella. This way you get a more even dispersal of Nutella. I added a few chopped hazelnuts for texture.

      Simple Clean and Homemade I Kolache 4

      Chocolate Hazelnut Kolaches make a great breakfast, brunch, or dessert. Or maybe even a special after school treat.

      Chocolate Hazelnut Kolache

      by Jessica

      Prep Time: 2 hours 30 minutes

      Cook Time: 18 minutes

      Ingredients (6 kolaches)

      • 1 1/8 teaspoon dry yeast
      • 1/8 cup water (105-115 degrees)
      • 1/8 cup sugar
      • 1/4 cup butter, softened
      • 1/2 egg yolk
      • 1/2 cup milk (scald and cool to lukewarm)
      • 1 1/2 cups flour
      • 1/2 teaspoon salt
      • 1/2 jar Nutella
      • 1/3 cup toasted hazelnuts
      • 1 tablespoon melted butter

      Instructions

      In the bowl of a stand mixer, pour in sugar and water. Sprinkle the yeast on top and allow to stand for 10 minutes or until foamy. Begin mixing with the dough hook attachment. Add the butter, egg yolk, and milk. Add the flour and combine until the dough comes together. Add the salt and continue to mix for about 5 minute, adding flour as needed.

      Put the dough in a greased bowl. Cover with a dish towel and place in a cold oven with a small pot of boiling water. Allow the dough to proof in the oven for about 1 hour or until doubled in size.

      Roll out the dough on a floured surface to make a large rectangle. Spread Nutella over the dough and sprinkle with some hazelnuts. Roll the dough and cut it into 6 rolls. Place in the oven and allow to rise for 30 more minutes. Remove from the oven. Heat the oven to 425 degrees. Brush with butter. Top with a dollup of Nutella and sprinkle with hazelnuts. Bake for 12-18 minutes. Serve when hot.

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      Simple Clean and Homemade I Pumpkin Bagels 3

      After I swore I would not imbibe in my pumpkin addiction until the official start of fall, I have to admit that I didn’t even make it to labor day. As a result, I will move on before most people have even started to crave all things pumpkin. Well, unless you are like me and you could eat pumpkin all year round.

      Simple Clean and Homemade I Pumpkin Bagels

      I love a pumpkin bagel for a quick weekday breakfast when I run out the door for work. I like to make a big batch to keep in the freezer. Most of the time I make sesame bagels. I really can’t figure out why I never made pumpkin bagels before this weekend. All I know is that I am in pumpkin bagel with pumpkin cream cheese heaven.

      Simple Clean and Homemade I Pumpkin Bagels 4

      I made these half white flour and half whole wheat flour. It makes them a little more dense, but it is totally worth it for the extra fiber and healthy grains. Try these for a quick weekday breakfast this fall before school or work. The extra weekend cooking is worth the effort.

      Pumpkin Bagels

      by Jessica

      Prep Time: 2 hours 30 minutes

      Cook Time: 30 minutes

      Ingredients (12 bagels)

      • 1 1/3 cup water (110 degrees)
      • 4 1/2 teaspoons yeast
      • 2/3 cup brown sugar
      • 1 cup pumpkin puree
      • 2 teaspoons vanilla extract
      • 3/4 teaspoon nutmeg
      • 3/4 teaspoon cloves
      • 3/4 teaspoon ground ginger
      • 3 teaspoons cinnamon
      • 3 cups all purpose flour
      • 3 cups whole wheat flour
      • 2 teaspoons salt

      Instructions

      In the bowl of a stand mixer, combine brown sugar and water. Sprinkle yeast on top and allow to sit for about 10 minutes until foamy.

      Add the pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla. Using the dough hook, combine on low.

      Slowly incorporate flour, 1 cup at a time and salt until the dough pulls apart from the bowl and is no longer sticky. Mix on high for an additional 5 minutes until the dough is elastic.

      Place dough ball in a large, greased bowl. Cover with a wet towel and place in a cold oven with the light on for an hour or until more than doubled in size.

      Punch dough down. Form into 12 equal-sized dough balls. Punch a hole in the ball with your finger. Cover with a moist towel and allow to rise for 30 minutes on a greased surface.

      Prepare a baking sheet with cornmeal. Set aside. Bring a pot of water to a boil.

      Boil each bagel for 30 seconds per side, one at a time. Remove from water and set on the greased baking sheet. Heat the oven to 400.

      Bake for 30 minutes at 400 degrees or until lightly browned on the bottom

      Allow to cool and eat immediately or store in an airtight container in the freezer.

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      Simple, Clean, and Homemade I Cheesy Bacon Ranch Dipping Sticks

      Pinterest is great. I can lose myself for hours looking at creative ideas for organization, DIY, cooking. Sometimes the stuff I find on there and actually decide to do is too time consuming and not worth the work. One of those recipes is the Cheddar Bacon Ranch Pull Apart Bread. Don’t get me wrong, it is delicious. It is so cheesy and even has ranch butter with crispy bacon.

      I have made it a few times now and we love it each time. But shoving all that stuff in the crevasse between the bread is enough to make me crazy. It is inevitable that at least one piece of bread will fall off. I usually make it about half way through before I get super frustrated. The other part that I don’t like is that it is almost impossible to pull pieces off and actually eat more than a tiny piece of bread without touching the rest of the loaf. That is fine if it is just us, but it makes me reluctant to serve it to other people.

      Simple, Clean, and Homemade I Cheesy Bacon Ranch Dipping Sticks

      Out of frustration came an easier idea. No cutting tons of pieces of creed or shoving pieces of cheese into a loaf of bread. Instead, I roll out my dough (you could use store bough Italian bread or pizza dough in a can) and add my ranch butter, bacon, cheese, and green onions. So. Much. Easier.

      Simple, Clean, and Homemade I Cheesy Bacon Ranch Dipping Sticks

      The added bonus is that the flavors are still there. The crispy bread is still there. Oh, and I do not get frustrated. We eat these just like our pizza dipping sticks They make a great appetizer or side dish. They would be great to serve kids at a sleep over or stash in a lunch box. Who doesn’t like cheese, bacon, and ranch anyway?

      Cheesy Bacon Ranch Dipping Sticks

      by Jessica

      Prep Time: 3 hours

      Cook Time: 12-18 minutes

      Keywords: bake appetizer bread

       

      Ingredients (4-6 minutes)

      • 1 tablespoon sugar
      • 3 cups water (105-115 degrees F)
      • 1 1/2 tablespoons yeast
      • 1 1/2 tablespoons salt
      • 6 1/2 cups all purpose flour
      • cornmeal
      • 2 teaspoons butter
      • 2 teaspoons olive oil
      • 1 packet ranch seasoning mix
      • 1 cup grated cheddar cheese
      • 2 teaspoons chopped green onions
      • 1/4 pound bacon, cooked and crumbled
      • Cornmeal for dusting

      Instructions

      In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

      With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

      If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.

      To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.

      40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle.

      In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic, ranch, and butter. Turn off the heat. Brush the top of the dough with the ranch butter. Top with cheese, green onions, and bacon.

      Place on a hot pizza stone coated with cornmeal. Bake for 12-18 minutes at 500 or until bubbly and brown.

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      Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 3

      I thought it was August, but it feels more like September or June. The high today is 67 degrees. What happened to those 90 degree days that I love. They came in June and July, but they have not returned in August. Just a few more before summer is over. With the colder weather today, I thought I would make some biscuits and sausage gravy. It is a staple in southern cuisine and hearty enough to make you feel full the rest of the day.

      Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 2

      My spin on this southern classic features homemade chorizo. It is spicy that goes perfectly with the creaminess of the gravy. Plus, the spices in the chorizo give the gravy a pretty color. I like to serve the gravy on the side because I am not a fan of soggy biscuits.

      Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 4

      Serve it with an egg and a few pieces of chopped cilantro for garnish. Enjoy on a cool morning.

      Chorizo Gravy

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 10 minutes

      Ingredients (2 servings)

      • 1/4 pound chorizo gravy, browned and crumbled
      • 1 tablespoon olive oil
      • 1 tablespoon flour
      • 2/3 cup milk
      • salt to taste
      • cilantro for garnish if desired

      Instructions

      In a small sauce pan, heat oil. Whisk in the flour and allow to cook on medium for 1-2 minutes. Whisk in milk and bring to a boil until thick. Stir in the chorizo and serve over homemade buttermilk biscuits.

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      Whole Wheat Buttermilk Biscuits

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 10-12 minutes

      Keywords: breakfast sandwich

      Ingredients (2 large or 4 small biscuits)

      • 1/3 cup whole wheat pastry flour
      • 1/3 cup all purpose flour
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon salt
      • 1 tablespoon and 1 teaspoon butter
      • 1/2 teaspoon honey
      • 1/3 cup buttermilk
      • 1 teaspoon melted butter (to spread on top)

      Instructions

      Heat oven to 450.

      Put flour, baking powder, salt, and butter in the food processor. Pulse until it reaches a sand consistency.

      Pour flour mixture into a large bowl. Add honey and milk.

      Dump mixture onto a floured surface. Pat until is it about 1/2 inch in thickness. Cut biscuits using a biscuit cutter or glass. Reform and cut until all the dough is used.

      Place on an ungreased baking sheet and bake for 10-12 minutes or until the bottoms are browned. Brush with melted butter.

      Serve hot.

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      Simple Clean and Homemade I BBQ Chicken Pizza 2

      It is Wednesday already? This week is going by so quickly. I can’t even believe it. I want to take a few minutes today to talk to you about meal planning. Here is how we do it. Wednesday (today) we plan our meals for Saturday through Friday for the upcoming week and make our grocery list. Ugh. It takes so long partly because we do this right after dinner so we are not hungry. I usually like to make something that takes longer on Sundays, like a big, special meal. It needs to have leftovers because I never want to cook on Monday. It tends to be a day that I just don’t have time. Tuesday and Wednesday I usually make something that we can eat for 2 days or can be remade into something else. Thursday is the worst day to plan. I NEVER want what we planned for the day unless I trick myself and put my favorite thing on Thursday. If it is leftovers there is no way we will actually eat that for dinner on Thursday.

      Simple Clean and Homemade I BBQ Chicken Pizza

      What is a great option on Thursday? Pizza. Pizza is the answer because it is easy and I can choose the toppings based on what I want to use in the fridge. This particular pizza, BBQ chicken pizza is so good that I am excited to make it on Thursday. It is sweet from the BBQ sauce, with a hint of garlic, freshness from the green onions, and spice from the sliced jalapeño. It kind of makes my taste buds dance, a necessity for those last few days of the week. I forgot to mention that there is bacon. Bacon makes everything better. It makes the pizza a little smokey and gives little crunchy surprises with each bite.

      Simple Clean and Homemade I BBQ Chicken Pizza 3

      This is one of my favorite pizzas to make. It makes great leftovers and fab cold. I think the added bonus is that you could actually use left over chicken and just add some BBQ sauce. I didn’t have left over barbecue chicken, so I made some really quickly in the toaster oven.

      Simple Clean and Homemade I BBQ Chicken Pizza 4

      Now I want to know how you plan your meals? Is it once a week? Once a month? What are the problems that you and your family have when meal planning? I would love some tips or tricks from others!

      BBQ Chicken Pizza

      by Jessica

      Prep Time: 15 minutes

      Cook Time: 30 minutes

      Keywords: bake

       

      Ingredients (6-8 slices of pizza)

      • 1 pizza crust
      • cornmeal for dusting
      • 1/4 pound chicken
      • BBQ sauce
      • 1 jalapeño, sliced
      • 1/3 pound mozzarella cheese, grated
      • goat cheese
      • 2-3 slices bacon, cooked and crumbled
      • 2 tablespoons green onions

      Instructions

      Heat the oven to 450 degrees. Cut the chicken into bite-sized pieces and coat with BBQ sauce. Spread out on a baking sheet and bake for 15 minutes.

      Heat oven to 500 degrees. Roll out the pizza crust. Sprinkle the bottom of the pan or pizza with cornmeal. Place the crust on top. Sprinkle the remaining ingredients over the crust. Bake at 500 for 15-20 minutes or until bubbly and crispy.

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      Simple, Clean, and Homemade I Pizza Dipping Sticks

      Pizza dipping sticks just feel like Friday night to me. I grew up going out for pizza on Fridays. Often we went to Pizza Hut where I longed to order breadsticks. They were my favorite. Most of the time we had Super Supreme Pizza (eeww olives!). I spent TONS of time picking stuff off of my pizza so I could have something plain. Over the years our pizza habits changed and we started to go to Pizza Joe’s more and Pizza Hut less. Pizza Joe’s is a local pizza chain that serves rectangular pizza that is oh so good and fresh. They still make my favorite pizza but, what I really love are the P.J. Dippin’ Sticks. They are sort of like cheesy breadsticks but easier and faster to make at home. I think they actually just roll out a pizza crust, sprinkle on some cheese and garlic, and bake.

      DSC 0534

      We really did not live near Pizza Joe’s for a long time, so when I want a quick, easy bread to eat with soup or anything dippable, because I love to dip, I make Pizza Dipping Sticks that remind me of home. I used crusty bread dough, but you could use refrigerator pizza dough or bread dough rolled out to make it that much faster.

      DSC 0539

      Spread on Some garlic butter, sprinkle on some cheese and bake. The most important thing is to cut them in to long strips. Serve with soup, a side of sauce, or even just a salad.

      DSC 0557

      Pizza Dipping Sticks

      by Jessica

      Prep Time: 3 hours

      Cook Time: 12-18 minutes

      Keywords: bake appetizer bread

       

      Ingredients (4-6 servings)

      • 1 tablespoon sugar
      • 3 cups water (105-115 degrees F)
      • 1 1/2 tablespoons yeast
      • 1 1/2 tablespoons salt
      • 6 1/2 cups all purpose flour
      • cornmeal
      • 2 teaspoons butter
      • 2 teaspoons olive oil
      • 3 cloves garlic
      • salt to taste
      • 1 cup grated cheese
      • Cornmeal for dusting

      Instructions

      In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

      With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

      If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.

      To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.

      40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle.

      In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic and butter. Turn off the heat. Brush the top of the dough with the garlic butter. Sprinkle with a small amount of salt and some parmesan cheese. Top with cheese.

      Place on a hot pizza stone coated with cornmeal. Bake for 12-18 minutes at 500 or until bubbly and brown.

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      Simple Clean and Homemade I Blueberry Muffin with Streusal Topping

      It has finally happened. There are blueberries EVERYWHERE. Can I tell you how inexpensive blueberries are here? They are only like $4 a quart. So, being that they are my favorite food, we have to pack in as many blueberries as possible each summer. Yesterday I finally had an opportunity to relax a little. I knew my husband was eating a bizarre mixture of cereals at work that were left in our pantry before the move. I mean, it was seriously disgusting. I think there were cocoa krispies mixed with fruit loops and shredded wheat. Nasty. I asked him what he was eating for breakfast and he sort of said cereal. I think he knew how much work I have been doing lately and didn’t want to disrupt me.

      Simple Clean and Homemade I Blueberry Muffin with Streusal Topping 3

      What he didn’t know was that I can’t let blueberry season go by without overusing them. So, I asked him if he would like some muffins for the freezer. He was very excited. Yesterday afternoon I went out to one of my parents’ Amish friend’s houses and purchased two quarts of blue ray blueberries. If you are not familiar with blueberries, there are many varieties. I like blue ray because they are tart and not too sweet. Perfect for muffins.

      Simple Clean and Homemade I Blueberry Muffin with Streusal Topping 6

      The thing that makes these muffins so good are not just the cups of fresh blueberries, but the homemade jam swirl. Honestly, these take more time than plain muffins. You are making quick jam first. But the punch of sweet, tart blueberry flavor in each bite can’t be beat.

      Simple Clean and Homemade I Blueberry Muffin with Streusal Topping 2

      These muffins are fluffy, sweet, tart, with a slight taste of lemon. The streusel topping adds a little crunch and a touch of sweetness. These are a perfect way to use all the fresh. local blueberries you can find.

      Blueberry Muffins

      by Jessica

      Prep Time: 40 minutes

      Cook Time: 18 to 22 minutes

      Keywords: bake breakfast bread blueberries summer

       

      Ingredients (30 muffins)

        For the Blueberry Jam Swirl

        • 2 1/2 cups blueberries
        • 1 tablespoon water
        • 1 teaspoon sugar

        For the Streusel Topping

        • 1 cup oats
        • 1/2 cup brown sugar
        • 4 tablespoons flour
        • 1/2 teaspoon baking powder
        • 1/4 teaspoon salt
        • 4 tablespoons butter
        • 2 teaspoons cinnamon

        For the Muffin

        • 1 stick butter
        • 1/2 cup oil
        • 1/2 cup milk
        • 4 eggs
        • 1 1/2 cups plain, nonfat yogurt
        • 3 teaspoons vanilla
        • 1 3/4 cup sugar
        • 2 cups whole wheat flour
        • 3 cups white flour
        • 2 teaspoons salt
        • 5 teaspoons baking powder
        • zest of 1 lemon
        • 2 1/2 cup fresh blueberries
        • blueberry jam swirl
        • streusel topping

        Instructions

        Heat the oven to 425 degrees. Line muffin pans with paper liners. Set aside.

        For the Blueberry Jam Swirl

        In a medium sauce pan, add blueberries, sugar, and water. Cook for about 10 minutes until all of the berries have popped and the liquid has reduced by half. Set aside.

        For the Streusel Topping

        Combine all ingredients in a medium bowl using a pastry cutter until the butter is fully incorporated. It should look like wet sand.

        For the Muffin

        Melt the butter for 1 minute in the microwave. Allow to sit and cool for 2 minutes. Add the oil, milk, eggs, yogurt, vanilla, and sugar. Stir to make a homogenous mixture.

        Add flours, salt, lemon zest, and baking powder. Stir until all of the dry ingredients are moist. The batter may be slightly lumpy. Fold in the fresh blueberries. Drizzle in the blueberry jam. Using a knife, swirl it through the batter.

        Scoop the batter into the muffin tins and top with streusel topping. Spray the tops with cooking spray to prevent sticking.

        Bake at 425 for 18 to 22 minutes.

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        Simple Clean and Homemade I Bananas Foster French Toast

        Let me share with you the best breakfast that I have had in a really, really long time. Have I ever mentioned that I hate breakfast? I never have been a fan. Since I was a kid I never wanted to eat it and I didn’t really like any of the options. While I am getting better at breakfast as an adult, I still do not love it. I get up too early in the morning to be hungry and so I end up eating something at work. That means that it is a smoothie or some other breakfast item that I can eat on the go.

        Simple Clean and Homemade I Bananas Foster French Toast 7

        On the weekends I try to make something good for breakfast that takes a little longer. I am not really sure what made me think of making bananas foster for or French Toast, but it happened. And it was really good.

        Simple Clean and Homemade I Bananas Foster French Toast 2

        If you have never made bananas foster, I suggest you do it soon. The slightly soft bananas paired with the creamy caramel sauce is like heaven on a fork. Then, add French Toast and it is heavenly. This is for sure not an every day breakfast, but something for a special occasion. Enjoy!

        Bananas Foster French Toast

        by Jessica

        Prep Time: 20 minutes

        Cook Time: 20 minutes

        Keywords: saute breakfast

        Ingredients (4 servings)

          For the French Toast

          • 4 eggs
          • 1/2 cup milk
          • 2 tablespoons maple syrup
          • 1 teaspoon vanilla
          • pinch salt
          • 1/2 teaspoon cinnamon
          • 4 large slices of bread of 8 small slices of bread

          For the Bananas Foster

          • 4 tablespoons butter
          • 3 bananas, sliced on an angle
          • cinnamon
          • 2/3 cup brown sugar
          • 1/4 cup rum
          • 1 teaspoon vanilla
          • pinch salt
          • 3 tablespoons heavy cream

          Instructions

          For the French Toast

          In a shallow dish, combine the eggs, milk, maple syrup, salt, vanilla, and cinnamon.

          Soak slices of bread in the custard mixture.

          Heat a large skillet over medium heat. Coat with cooking spray and a small amount of butter (about 1 teaspoon). Add the soaked bread. Cook on each side until brown. Set aside.

          For the Bananas Foster

          In a large skillet, heat the butter and sugar. Add the bananas and sprinkle cinnamon on top. Allow the sugar to melt and turn the bananas until the sugar is liquid.

          Add the rum and carefully light it on fire. Allow the fire to extinguish on its own. Add remaining ingredients. Serve over the French Toast with whipped cream on the side.

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