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Archive for the ‘Breakfast’ Category

I’m back home and trying to get back to the normal routine of things.  This of course means getting back into the kitchen!  Always a relaxing place for me.  As odd as that may sound it’s my way to download and relax a bit.  Everything has been a little crazy the past few weeks so making these muffins was a little bit of therapy for me.  Of course, not good for my 10 in 10 Health Challenge.  Which I forgot to update everyone on…I promise it will come soon so stay tune.  Ok, the good thing about these muffins is they aren’t staying in my kitchen for me and my lovely hips and butt to indulge in.  I’m taking them into the office tomorrow so everyone there can enjoy them.  We also have a birthday to celebrate in the office and the one request was no cake.  Muffins it is and breakfast it will be.  These made the house smell wonderful so we (my husband and I) had to test one each to make sure they passed inspection.  I love anything with cinnamon so the cinnamon streusel that tops these muffins makes it for me. 

Ok, half way through the week.  If everything goes to plan the blog will have a new look come this time next week.  I’m so excited and I can’t wait to share all the new things with all of you!

Have a great week!

Cinnamon Streusel Muffins

Print Recipe

1 ½ cup white whole wheat flour

1 cup all-purpose flour

1 ¼ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon

½ cup plus 2 Tbsp (1 ¼ sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs, room temperature

1 ½ tsp pure vanilla extract

1 ¼ cup 2% Greek Yogurt

¼ cup milk

 

Streusel Topping

1 ¼ cup white whole wheat flour

½ cup brown sugar, packed

1 ¼ tsp ground cinnamon

¼ tsp salt

½ cup toasted walnuts or pecans (optional)

1/3 cup (5 Tbsp) unsalted butter, room temperature

Milk Glaze

1 cup confectioners’ sugar, sifted

1 Tbsp Milk

½ tsp vanilla extract

Preheat oven to 350 degrees. Line two standard muffin tins with paper liners.  Whisk together flour, baking soda, baking powder, salt, and cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scrape down sides of bowl as needed.  Stir in vanilla by hand.  Add flour mixture, Greek yogurt, and milk; stir until just combined.

Place only a ¼ of the batter evenly among lined cups.  Sprinkle half the topping over batter, gently pressing it into the batter.  Top the cups with the other half of the batter.  Sprinkle the remaining topping evenly among cups.  Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze.  Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.

 

Directions for Streusel Topping:

Whisk together flour, brown sugar, cinnamon, salt, and walnuts; cut in the batter using a pastry blender until combined but still crumbly.  Refrigerate 30 minutes before using.

Directions for Milk Glaze:

Whisk together ingredients until smooth.  Use immediately.

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I’m finally in Salt Lake City!  The flights over were fine, but as I waited at baggage claim for my bag I suddenly realized I was one of the last people standing….and waiting, and waiting! Then no more bags were coming up from the little tunnel.  You know the one where your eyes fixate until your little ol’ bag makes its grand appearance.  I waited for that moment and I was still waiting…. and hoping and hoping some more.  Then the belt stopped and my heart sank!  My bag is lost!  Oh no!!  I walked over to the Delta counter and the lady behind the desk gave me a little sign of hope.  My bag was in the air and should arrive in an hour and half.  She said they would deliver it to my hotel room tonight.  Ok, that made me feel better but it is now 11 o’clock at night at home which means my body also thinks its 11pm and my bag is still not here.  I’m hoping it will arrive soon as I’m a tired little kitten.  Kitten?  I never used that term which obviously tells me I’m not only tired but going a little cuckoo!  The good news is my hotel is absolutely spectacular!  I told “S” I would take pictures so I’ll share them with all of you too.  If you are ever in Salt Lake I would definitely recommend The Grand America Hotel….simply beautiful!!

Ok, for the recipe!  Before leaving I needed to make sure the girls were set for their meals for the next few days.  They were running low on breakfast “stuff” so I decided to make these delicious pancakes as options for the mornings ahead.  These are really great for the little ones in the house because they have whole grains, carrots, and really are super delicious.  You could also put chopped walnuts in them if you wanted but I leave those out because the girls don’t like them.  I found this great recipe in this month’s Cooking Light magazine, but I used white whole wheat flour instead of their suggested all-purpose.  If you have time one morning make these!  They are super yummy and I’m sure the whole family will love them!

Ok, keep your fingers crossed my bags arrive sometime soon so I can rest my very tired and sleepy head.  Stay tune to pictures of Salt Lake.  It was too dark tonight when I arrived to see the mountains but I’m really looking forward to seeing them in the morning.  Till next time….     

Carrot Cake Pancakes

Print Recipe

1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray

Instructions:
Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Number of Servings: 6

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My first week of the 10 in 10 Challenge has gone really well.  I successfully worked out 5 days this week with three of them being 5:15am wake-up calls to head to the gym.  I have to attempt the early wake up calls were a little difficult this week due to the cold weather we’ve been having.  On Wednesday morning when I got in my car the temperature was 36!!  That is not normal for South Florida!!  We’ve had a full week of cold weather and today we even had “winter storm” warnings.  Which for us South Floridians we never hear of such warnings. 

Anyways, this week was successful in getting back to a normal workout schedule.  I ran about 15 miles this week too.  All on the treadmill due to the cold weather but it felt good.  Most of my workouts this week consisted of cardio and weights.  Monday – cardio and weights, chest and back.  Tuesday – weights – chest, back, triceps, biceps, legs and abs!  Wednesday – run and abs.  Thursday – day off.  Friday – cross training cardio, 20 minute run and 20 minute elliptical and abs.  Saturday – weights – chest, back, triceps, biceps, legs and abs!

Now to this breakfast cookie!  Since I’ve been getting up so early to head to the gym I wanted to have something quick to grab to give me a little energy before starting my workout.  This delicious cookie has plenty of protein, fiber and complex carbs and perfect not only to start the day but to give me a little something before starting my workout.  For one of my goals, I mentioned clean eating.  I’ll go into this soon but this cookie fits into this category and what’s better is it tastes good!  I hope everyone else’s resolutions, or as I like to call them goals, are going well!  I have a busy week next week so I’m hoping I can stick with everything.  Stay tune….

 

 

Breakfast Cookies

Print Recipe

2 large ripe bananas, mashed (about ¾ cup)

½ cup natural peanut butter (chunky or regular)

½ cup organic honey

1 tsp vanilla

1 cup rolled oats

½ cup whole wheat flour

¼ cup ground flaxseed

¼ cup nonfat dry milk powder

¼ tsp baking soda

2 tsp ground cinnamon

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.  In a large bowl stir together banana, peanut butter, honey and vanilla.  In a small bowl combine oats, flour, flaxseed, milk powder, cinnamon and baking soda.  Stir the oat mixture into the banana mixture until combined. 

Using a quick-release cookie scoop, drop mounds of dough 2 inches apart onto prepared baking sheets.  Carefully flatten and spread each cookie. 

Bake, one sheet at a time, for 10 to 15 minutes or until browned.  Transfer to a wire rack to cool completely.  Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.  Makes about 12 cookies.

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Merry Christmas everyone!!  I hope everyone has had a very blessed day so far filled with love, laughter, family, and delicious food.  Our Christmas day has been wonderful so far.  It has actually been the calmest of all the days since arriving here in Charleston.  We are actually towards the end of our visit and it has been a great one.  I have to say, it’s been very busy since arriving!  We’ve been non-stop visiting friends and family and entertaining the girls.  We were lucky enough to take the girls to the Charleston aquarium and children’s museum.  The girls had a blast seeing all the fish, penguins, and turtles at the aquarium.  If you are ever in Charleston they are both great stops for kids!! 

Here is a picture of the girls running after their dad as we were leaving the aquarium.  What fun!

Even though our trip has been busy, I was still able to get into the kitchen and make a few things.  I have to say walking into my mother-in-laws kitchen was quite interesting.  I’m very spoiled at home because I have all my tools close by and I know where everything is.  For Christmas Eve morning I made these quick and delicious cinnamon rolls.  I thought I would share with everyone because they don’t require yeast and the waiting for the dough to rise.  These are great for breakfast any time but even special during the holidays.

Again everyone….Merry Christmas!  And thank you for all your support on my blog.  I look forward to 2010! 

Easy Cinnamon Rolls

One package frozen Pillsbury Frozen Biscuits (12 buttermilk)

¼ cup (½ stick) unsalted butter, softened

¾ cup light brown sugar, firmly packed

2 tsp ground cinnamon

½ cup pecans, chopped and toasted

 

Icing:

1 cup confectioners’ sugar

3 Tbsp milk

½ tsp vanilla

For rolls:

Preheat oven to 375 degrees.  Spray an 9 inch square or round pan with non-stick cooking spray.  Set aside.

Place the chopped pecans on a cookie sheet and place in oven about 5 to 8 minutes until toasted. 

Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.

Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped pecans evenly over brown sugar mixture.

Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 9-inch round pan or 9-inch square pan.

 Bake at 375° for 30 to 35 minutes or until center rolls are golden brown and done; cool slightly.

 

For Icing:

Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.

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Our Christmas vacation has started!!  We had the car packed, the dog in the back, the girls in their car seats, and we were off.  As we pulled out of the driveway I thought to myself many things….did I forget anything?…did we set the alarm?…did we grab the dog food?….did we throw out the garbage in the kitchen….and my very last thought was….are we crazy!!??  Then I knew it was too late to turn back we were off for the big adventure and off to colder weather!  The morning had already been filled with adventures as we rushed around the house packing those last minute things and making sure the car was all ready to go.  We also managed to squeeze in a little outdoor playtime for the girls in hopes it would tire them out!  I of course, couldn’t help but to squeeze in some time in the kitchen to make these muffins for our trip.  We had to have snacks right?!  I also had very ripe bananas that had to be used before we headed out the door.  We managed to get everything done and get out the door only 30 minutes behind schedule.  I was only hoping that the girls would take a nap once we were on the road!  When we are home the girls usually take a great afternoon nap of about 2 hours and if we are lucky 2 ½ hours!  Well, today in the car we barely got 1 hour in.  To entertain them, I popped open my laptop and placed their favorite Dora the Explorer DVD in to help pass time.  We made it to our half way point where we planned to stop and stay the night.  Everything was going really well up to this point.  We get to the hotel check in and start to unload everyone.  This is when Parker (our golden retriever) goes crazy.  I don’t know if it was excitement, anxiousness, nerves or what!  Once we get to our room, the girls turn into two little energizer bunnies!  You name it they are into.  The next three hours were quite interesting to say the least.   I won’t go into the details because it was so crazy I care not to remember every detail of it.  Needless to say I’m happy to say our first night of our Christmas vacation has come to an end and we are half way through to our final destination.  I’m only hoping tomorrow’s road trip goes ok.  I know one thing… I will be happy to get there and get settled in.

Banana Pumpkin Muffins

Print Recipe

1 ¼ cups white whole wheat flour

1 cup all-purpose flour

½ tsp cinnamon

½ tsp salt

½ cup unsweetened applesauce

¼ canola oil

1 ½ cups sugar

3 eggs, lightly beaten

1 ½ tsp vanilla extract

1 ½ tsp baking soda

½ cup buttermilk

1 ½ cups ripe banana, mashed

½ cup pumpkin puree

Preheat oven to 350 degrees.  Spray a mini muffin tin or two regular muffin tins with nonstick cooking spray. 

In a medium bowl, whisk together both flours, cinnamon, and salt. Set aside.

In a bowl of an electric mixer fitted with the paddle attachment mix together the sugar, applesauce and oil on low speed until incorporated.  Mix in eggs and vanilla.

In a small bowl, mix the buttermilk and baking soda together and let sit for a minute. 

Add 1/3 of the dry ingredient into the mixing bowl, on low speed.  You will be beginning and ending with the dry ingredients.  Add half of the buttermilk mixture followed by another 1/3 of dry.  Finish with mixing in the remaining buttermilk mixture and the remaining dry ingredients.  Mix until incorporated.

Stir in mashed banana and pumpkin. Do not over mix.

Evenly distribute the batter into the muffin tins.  Bake for 25 to 30 minutes until toothpick inserted comes out clean.

Update: We made it to Charleston!!  We are here and settled.  Sorry for the delay but I had to run and get a wireless card no service at in-laws!!

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Muffins, muffins, muffins!!  That’s the 4th holiday gift idea!  What a great thing to have in your pantry when you’re in the mood for muffins or like the pancakes need a quick breakfast idea.  The mix is easy to make and again I have combined whole wheat with regular all-purpose to get the whole grains in there.  I have also made this mix with using white whole wheat flour and whole wheat.  You do what you prefer.  For the girls I like knowing they are getting some of those whole grains in their diet.  Along with the recipe for the muffin mix I’ve included a recipe for Lemon Blueberry Muffins and Espresso Chocolate Chip Muffins.  There are so many other ideas you can do with this muffin mix which makes it so great.

For the packaging, I used the same white bag as I used for the pancake mix from My Own Labels.  The label is also the same one I used for the Cinnamon Sugar Pecans.  The labels are again so easy to use because Paper Source includes the template so all you have to do is choose the font you want and test it out.  Easy!

Happy Holidays everyone and I hope you have found some of these gift ideas inspirational.  There is one more to go so stay tune!

 

Homemade Muffin Mix

Print Recipe

3 cups whole wheat flour
3 cups all-purpose flour
1 cup sugar
2 Tbsp baking powder
1 tsp salt
 
Whisk together all ingredients and store in an airtight container.
Lemon Blueberry Muffins
 
2 2/3 cups muffin mix
1/4 canola oil
1/4 unsweetened applesauce
2 eggs
1 tsp vanilla extract
1 cup milk or soy milk
Zest of one lemon
3/4 cup frozen blueberries
 
Preheat oven to 375 degrees.  Spray a mini or regular muffin pan with non-stick spray.
 
Whisk together in a medium bowl the oil, applesauce, eggs, vanilla, and milk.  Mix the muffin mix into the wet ingredient and mix until well combined.  Fold in lemon zest and blueberries.
Fill muffin tins 2/3 full and bake for 15 to 20 minutes until a toothpick inserted in muffin comes out clean.
Espresso Chocolate Chip Muffins
 
2 2/3 cups muffin mix
1/4 canola oil
1/4 unsweetened applesauce
2 eggs
1 tsp vanilla extract
1 cup milk or soy milk
1/2 – 3/4 tsp espresso powder
3/4 cup mini chocolate chips
 
Preheat oven to 375 degrees.  Spray a mini or regular muffin pan with non-stick spray.
 
Whisk together in a medium bowl the oil, applesauce, eggs, vanilla, and milk.  Mix the muffin mix into the wet ingredient and mix until well combined.  Fold in mini chocolate chips and espresso powder.
Fill muffin tins 2/3 full and bake for 15 to 20 minutes until a toothpick inserted in muffin comes out clean.

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Here is the third of the five holiday food gift ideas.  This one I think might be my favorite!  Homemade Pancake Mix, a great mix to have around on those mornings where you want a few short cuts.  This mix even has whole grains in it so you will feel better making them for the kids (and even you).  You can mix in any favorite ingredients you would like.  Below are a few of my ideas.  I’ve included the basic pancake recipe, blueberry, and pumpkin.  I have a few more I might be trying with my pancake mix soon.  Like gingerbread and banana walnut.  I’ll post those if they are winners.  I usually make the girls pancakes and refrigerate some of them and freeze the rest.  The frozen ones will last up to two months.  Having the frozen pancakes are great when I wake up late and need something quick to make the girls before I have to head to work.  I just place them in the microwave to defrost and top with their toppings and serve….easy!

For the packaging, I found the white food bags from My Own Labels.  I went with the large so I could get more of the mix into the bag.  For the labels, I once again went to Paper-Source where they have a great selection of labels that come with templates.  I then used scrap book paper cut to size to cover the top of the bag and punched holes using a hand hole punch.  Then using natural raffia I put thru holes and tied a bow.

Another great holiday gift idea, or even something you can stock in your own cabinets.  Happy Holidays!!

Homemade Pancake Mix

Print Recipe

2 cups whole wheat flour
3 cups all-purpose flour
1 1/4 powdered milk (I used organic nonfat)
1/4 sugar
2 Tbsp baking powder
1/2 Tbsp salt
 
Add all ingredients and whisk together.  Store in a airtight container until ready to use.
There are a couple different recipes you can make with this simple mix.  Here are a few that I found delicious.  The great thing about this basic recipe is you can use your imagination to come up with the pancakes your family enjoys the most.
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Pancakes
 
3/4 cup water
2 tbsp unsalted butter, melted
1 egg
In a large bowl, add pancake mix, water, melted butter and egg.  Mix together well. 
 
Spray a large nonstick skillet with cooking spray and set over medium heat, Spoon 1/4 cup batter into skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes.  You may need to reduce the heat slightly at this point.  Using a spatula, flip pancakes and cook until golden brown and puffy, 2 to 3 minutes.  Remove from pan and stack the pancakes, Top with your topping of choice.
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Blueberry Pancakes
 
1/2 tsp ground cinnamon
3/4 water
2 tbsp unsalted butter, melted
1 egg
3/4 cup fresh or frozen blueberries
 
In a large bowl, add pancake mix, cinnamon, water, melted butter and egg.  Mix together well.  Fold in blueberries. 
 
Spray a large nonstick skillet with cooking spray and set over medium heat, Spoon 1/4 cup batter into skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes.  You may need to reduce the heat slightly at this point.  Using a spatula, flip pancakes and cook until golden brown and puffy, 2 to 3 minutes.  Remove from pan and stack the pancakes, Top with your topping of choice.
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Pumpkin Spice Pancakes
 
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
3/4 water
2 tbsp unsalted butter, melted
1 egg
1/2 cup pumpkin
 
In a large bowl, add pancake mix, spices, water, melted butter, egg, and pumpkin.  Mix together well. 
 
Spray a large nonstick skillet with cooking spray and set over medium heat, Spoon 1/4 cup batter into skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes.  You may need to reduce the heat slightly at this point.  Using a spatula, flip pancakes and cook until golden brown and puffy, 2 to 3 minutes.  Remove from pan and stack the pancakes, Top with your topping of choice.

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