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Tag Archives: Breakfast

Cranberry Swirled Apple Muffins

23 Oct

I don’t know if anybody else signed up for Online Blogcon but if you haven’t, you should next year! It’s a great conference with all kinds of awesome tips about photography, link parties, recipe development, etc.  My head is swimming with new information.

Oh and these cranberry swirled apple muffins are the bomb. Go make some right this moment. They are sweet, a little bit sour and have a fluffy inside. Enjoy!
Makes 12

Ingredients

Cranberry Filling

  • 1/2 cup cranberries
  • 3/4 cup sugar
  • 1 cup sugar

Batter

  • 3 cups white whole wheat flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup milk
  • 1/2 cup dark brown sugar, packed
  • 1 6 Oz container of Chobani Yogurt, Apple Cinnamon
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 2 large eggs
  • 3 and 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1 cup chopped apple

Directions:

Preheat oven to 425F. Spray muffin tin with nonstick spray. Set aside.

Cranberry filling: Place the cranberries, sugar and water in a medium-sized sauce pan. Let it come to a boil, stirring until the sugar dissolves. Reduce heat to medium low and gently boil until mixture has thickened. Set aside.

Prepare the muffins: In a large bowl combine the first three ingredients and set aside. In a separate small bowl, whisk together the milk through the baking soda.  Gently fold wet mixture into the flour, stirring until just combined . Gently fold in the apples and swirl in the cranberry filing.

Spoon the batter into 12 muffin tins. Make sure each one is filled to the very top, that is how you get a perfect risen muffin.  Bake for 5 minutes at 425 degrees, then immediately reduce the oven temperature to 375 degrees and bake for another 17 minutes.

Adapted from Sally’s Baking Addiction

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Jammer Biscuits

7 Aug

 

 

 

Since the Olympics are in London this year, I decided to celebrate by making some Jammer Biscuits. In a nutshell, it’s jam baked on top of a buttermilk biscuit.

I don’t know about you but I have never been one to watch the Olympics until this year. My boyfriend has it playing on the television pretty much 24/7 so it’s hard to get away from. The only two sports I found myself getting into were the girl’s gymnastics and swimming. Any who, enjoy one of these flakey buttery biscuits with a spot tea. Your morning will be extra special. Enjoy!

Makes 9 biscuits 

Ingredients 

  • 4 cups unbleached all purpose flour
  •  6 tablespoons sugar
  •  1 tablespoon baking powder
  •   1 teaspoon baking soda
  •  1 teaspoon salt
  •  1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  •  1 3/4 cups chilled buttermilk
  •  

    9 tablespoons strawberry, cherry or apricot jam

     

     

     

     

     

Directions

Whisk together the dry ingredients in a mixing bowl. Freeze the mixture  for 1 hour.

Pre-heat the oven to 375 degree’s F

Transfer the flour mixture to a food processor. Add butter and cut in for 10 to 15 pulses. Return to a large bowl and make a well in the center. Add chilled buttermilk and stir until just moistened. Turn the dough onto a floured work surface. Gather the dough and pat into a 1 inch circle. Using a biscuit cutter, cut out desired size of biscuits. Transfer to large baking sheet, spacing one inch apart. Insert thumb into the middle of each biscuit and put a tablespoon of jam into each indentation. Bake for about 25 minutes. Serve warm.

Grapefruit Strawberry Smoothie

18 Apr

 

 

It’s day two on the cleanse and I’m still going strong.  I got a headache all day yesterday from not eating sugar which made me realize just how addicted I am to the stuff. Sheesh! As promised, here is the smooth recipe. Enjoy!

PS:  I would like to thank you sometimessweet.com for featuring me on her daily links post. It was a huge honor!

Ingredients

  • 1/2 apple
  • 1/2 grapefruit
  • 1 cup strawberries
  • 2 teaspoons fresh ginger
  • 1 cup water or as needed

Directions

Throw everything in a blender and blend until smooth. Drink.

 

Quinoa Cookies

3 Apr

Cookies for breakfast? I think yes! These quinoa cookies are made with whole wheat flour, quinoa and oatmeal.  Then studded with dried cranberries.   The thing is though, is that they don’t taste healthy at all! SCORE!

Adapted from here

Makes six cookies

Ingredients

  • 1 cup  whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup (1 stick) unsalted butter, room temperature
  • 1/8 cup sugar
  • 1/8 cup (packed) light brown sugar
  • 1/8 cup agave syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cooked quinoa, cooled
  • 1/2 cup old-fashioned oats
  • 1/2 cup dried cranberries
Directions
Pre-heat oven to 375 degree. Line one baking sheet with parchment paper and set aside.
Whisk together the flour, kosher salt, baking powder and baking soda. Using a hand or electric mixer, beat butter, both sugars and agave syrup in a large mixing bowl until pale and fluffy. Add the egg and the vanilla extract and beat for another 2 minutes. Pour in the flour mixture one 1/2 cup at a time. Fold in the quinoa, oats and cranberries. Spoon dough onto the prepared sheets spaced evenly apart. Bake cookies until golden, 1o to 12 minutes.

Corona Blondies

21 Mar

 

Since yesterday was the first day of spring, I made you all some Corona Blondie’s.  They are more like a cake then a brownie since the yeast in the beer makes it hard for them to be fudgy.  Still, good though.  Enjoy!

How do you celebrate the first day of spring?

Adapted from here

Serves 12

Ingredients 

  • 1/2 c. unsalted butter, softened
  • 1 c. white sugar, granulated
  • 1/2 c. brown sugar
  • 1 1/2 c. all-purpose flour
  • 2/3 c. Corona beer ( When measuring, make sure that you get 2/3 cup of beer and no head.)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 1/2 tbsp. lemon zest
  • cooking spray

Directions: 

Preheat oven to 350° and grease an 8 by 8 baking pan. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Beat in the flour and salt alternating with the beer, scraping down the sides of the bowl as necessary. Once a uniform batter has formed, fold in the zest.

Pour the batter into the prepared pan and bake for 30 minutes or until a cake tester inserted into the center of the blondies comes out clean. Allow the blondies to cool completely before cutting.

Zucchini Bread

6 Mar

I totally had some little story written up about this zucchini bread but for some reason it got deleted.  The down fall of technology, I tell ya.  The only thing you do need to know is that it’s delicious and you should go to your kitchen and whip up a loaf.  When it’s hot out of the oven, slather some butter on it.  Its heaven on earth.

What is your least favorite piece of technology?

Adapted from here

Ingredients 

  • 3 eggs
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 cup of dark brown sugar
  • 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup dried raisins

Directions:

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (I only had to grease up one. The recipe says it makes two but I only got batter for one) Alternately, line 24 muffin cups with paper liners.

In a large bowl, stir the eggs with a whisk. Beat in oil and sugar, then zucchini and vanilla.

In another bowl mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the walnuts and raisins.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Chocolate Peanut Butter Banana Bread

10 Jan

This is banana bread is off the hook. I made a loaf the other night and it was gone in two days. I literally ate it morning and night. I couldn’t get enough of it. The two things that pushed the banana bread over the edge were the chocolate chips and the peanut butter chips. Holly guacamole that is a good combo. I also swapped out the sour cream for coconut milk, which cuts the fat in half. Plus I added Chia seed so you can almost say that this bread is healthy for you. Enjoy!

Serves 12

Adapted from here

Ingredients 

  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (about two bananas)
  • 1/2 cup vanilla coconut milk
  • 1/8 cup chia seeds
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to until fully incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, vanilla coconut milk, chia seeds, chocolate chips and peanut butter chips; fold into batter.Pour into prepared pan.Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

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