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Breakfast

Cinnamon Sugar Apple Doughnut Muffins

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There has been a whole lot going on here the last few weeks. The blog has unfortunately taken a back seat because of this, but all very exciting, all very much puppy/rescue focused, and all for a later time. But, I feel like I am redeeming myself with these muffins. They are on the healthier side, I mean oat and whole wheat flour, and absolutely delicious because they taste like doughnuts. I happened to have a few apples and some oat flour that needed to be used up and had the exact amounts needed. Because things have been a bit fast paced over here I’ve been wanting simpler things to grab for breakfast or snack. I have to be honest, my diet as of late has consisted mostly of carbs and cheese, but I felt like I was diversifying by including some apples. Good news, I’m back on track with a varied diet, eating like a grown ass adult (I totally stole that from an awesome podcast I just listened to) and enjoying these delish doughnut like muffins.

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Cinnamon Sugar Apple Doughnut Muffins

Cinnamon Sugar Apple Doughnut Muffins

Instructions

  1. Melt butter in a large skillet over medium heat. Stir in the sugar, cinnamon, and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from the heat and set aside to cool slightly. When cool, transfer to a cutting board and coarsely chop.
  2. Preheat the oven to 350 degrees F. Grease muffin tine or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In a liquid measuring cup, combine the melted butter, milk, yogurt and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together, just until incorporated and no dry streaks remain. Fold in the chopped apples.
  3. Scoop the batter into the prepared muffin pans, filling each about 2/3 full (I did to the top). Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove them from the pans and transfer to a wire rack to cool completely.
  4. To finish, melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combines. Dip the top of a muffin in the melted butter, then into the sugar mixture. Repeat with remaining muffins.

Notes

Recipe from Everyday Annie.

Granola Bark

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Anyone else need a breakfast or snack face lift? Now that the weather is getting warmer, I’m craving easier and lighter foods. Thank you Jesus! My diet has largely included the beige part of the rainbow, you know, the one for whole grains, or carbs, like bread. Not that any of them are bad, at all. But the amount I’ve relied on for energy as of late should be criminal. But this healthy little recipe right here, is just what I needed to help me branch out. I’ve recently discovered how good apples with peanut butter and this granola bark broken up a bit is, as a snack or light lunch. The more obvious yogurt, fruit, granola bark combo is also divine. It’s super super easy to make. Seriously super easy. It also tastes amazing. Once it’s cooled, you just break it up into large pieces, like any other type of bark you would make, and enjoy! I love grabbing a couple of pieces to have in a pinch. Add this to your list of recipes to try. I highly recommend it!

Granola Bark

Granola Bark

Instructions

  1. Heat oven to 325 degrees F. Line a 13x18 - inch baking sheet with a silpat mat or parchment paper.
  2. In a large bowl, combine the cinnamon, oats, almonds, coconut, flax, chia, and almond flour. Stir to blend and set aside.
  3. In a small saucepan, combine the maple syrup, brown sugar, water, vanilla, and salt. Bring to a boil over medium heat, stirring to dissolve the sugar and salt. Remove from the heat and let cool to a warm temperature.
  4. Once the maple syrup mixture is cooled, add the olive oil and egg white. Whisk to incorporate. Pour into the bow with the oat mixture and mix well with a spatula.
  5. Spread the mixture evenly across the prepared baking sheet. Use the bottom of a pot to press the mixture down firmly, compacting it. Bake for 45 minutes or until golden brown, rotating the sheet about halfway through the baking time to ensure even browning. During the 45 minutes, open the oven a few times to release steam.
  6. Leaving the oven on, transfer the baking sheet to a wire rack and let cool until the surface of the granola is crisp. If the surface is still tacky, return the pan to the oven and bake 10-15 minutes more, checking every 5 minutes to avoid over browning. Once cooles, break the bark into pieces and store in an airtight container.

Notes

Adapted from Everyday Annie.

Dutch Baby

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I had one of the best dinners out I’ve had in a while. There is a fantastic little restaurant near my office that serves popovers basically the size of your head. If you are interested in said dinner, you can hop over to my IG to see the magic. Since a dutch baby is basically part pancake, part popover, I thought it was appropriate to make this the post of the day. During my vacation last week, I was trying to figure out what to make for breakfast. I was going through the cabinets, recipes online, and then remembered Joy the Baker making this one day in her IG story. I immediately got the recipe, and then made one of the best breakfasts ever. The recipe is basic, so you can literally make the base and top with anything you want. I was on this cinnamon and sugar kick all week, so that’s what I chose to top mine with. Also, the pools of butter that happened while they were baking just called out for cinnamon and sugar. Powdered sugar and berries would have also been great. I added some lemon zest to the sugar to brighten the flavor a bit which made it feel less heavy. It was so easy to make. I was a little intimidated, l admit, but honestly with very little prep I put it in the oven and the magic just happened.

 

Dutch Baby

Dutch Baby

Instructions

  1. Put skillet on the middle rack of your oven and preheat the oven to 450 degrees F.
  2. Beat eggs with an electric mixer, or by hand! until pale and frothy. Beat in the milk, flour, vanilla, cinnamon, nutmeg, and salt. Continue to beat until smooth, about 1 minute more. The batter will be thin.
  3. Add butter to the hot skillet and melt, swirling to coat. Add the batter and immediately return skillet to the oven. Bake until puffed and golden-brown, 18-25 minutes.
  4. Serve immediately with topping of choice.

Notes

Barely adapted from Joy the Baker

Banana Bread

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Comfort, something I have been craving as of late. I hate to associate a recipe as delicious as this with a situation less than desirable, but such is life. This is a space where I can be honest. Sometimes that means the stories will be less silly and more sad. Like this one. I’ve been trying to find the energy and interest in blogging over the last week, but I could not bring myself to write anything. I was angry and sad. If you follow me on social media, you may know that we put our dog down last week. She was pretty sick, but selfishly I could not bring myself to admit or recognize how sick. We had rescued her from a high kill shelter in the Houston area in May last year. Not even a year this pup was in our lives. She immediately fit right it. The cat, I’m sure, would beg to differ. But she was my best girl. In a house full of boys, she was my girl. So loyal, so nurturing, so protective, so perfect. Last week was a low I hadn’t felt in a while. Like someone removed my heart, put it in the garbage disposal, and laughed while they turned it on. Grieving is different for everyone, and I went all in. We’re all feeling better each day, although not many have passed. In times of grief I find that even some foods are comforting despite the lack of appetite. This banana bread recipe has been my go to for a while. It’s a pretty involved recipe,, but I promise all of the steps are all worth it. The caramelized bananas on the top make this bread extra special. It’s like warm banana-y hug which was what I needed last week. What I love most about this recipe is the deliciousness straight from the oven. You know how some .breads are simply best the next day. Not the case here. Just cool it enough to easily remove from the bread pan and you can enjoy it immediately.

 

Our sweet Sandi Dog.

 

Banana Bread

Banana Bread

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a 9x5 inch loaf pan with cooking spray. In a medium bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
  2. Place 5 bananas in a microwave safe bowl. Cover with plastic wrap and make several slits to act as steam vents. Microwave on high until the bananas are soft and have released liquid. About 5 minutes. Transfer the bananas to a fine mesh strainer set over a medium saucepan. Let strain for about 15 minutes, stirring occasionally. Cook the liquid over medium -high heat until reduced to about 1/4 cup, about 5-10 minutes. Remove the pan from the heat. In a large bowl, combine the bananas, reduced banana liquid. Whisk together until mostly smooth. Whisk in the melted butter, eggs, brown sugar, and vanilla. Add in the dry ingredients and mix until incorporated. Pour the batter into the prepared pan and smooth with a spatula.
  3. Slice the remaining banana diagonally into 1/4 inch thick slices. Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise. Sprinkle the granulated sugar evenly over the top of the loaf.
  4. Bake until a toothpick inserted into the center comes out clean, about 55-75 minutes. Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing. Continue to cool on the wire rack until warm.

 

Weekend Waffles

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I have proclaimed my love of breakfast a few times throughout my blog. It’s arguably my favorite meal of the day. Well that and snacking. (not quite a meal, but I do love snacks). I was reading through my A Couple Cooks, Pretty Simple Cooking, book for breakfast inspiration this past weekend. One of the Chapters in the book starts off with the concept of slowing down. I took this to heart because it has been my biggest challenge… always. In an effort to reign in my eating habits as of late ( ahem – I’m speaking to you crazy last week) I have made a promise to myself that I am going to slow the F down.

I am going to take lunch, regardless of how busy my day is. And not check emails when I get home from the office – I’m leaving work, at work. I have also made a promise to myself, and really my family, that I am going to slow down more. No more running out the door in the morning like the house is on fire. Or breaking a sweat because I’m trying to get my son out the door with me. So many mornings, I leave the house with a red face, full blown sweat, almost in tears. Everything is so demanding of my time, so perhaps I should demand to have less demands? (:: Lifts hand to reveal palm::)

So I’m thumbing through the cookbook looking for some ideas on breakfast. I saw the waffles and thought “I like those, so I am going to make them.” I put on some music and made breakfast. It was such an enjoyable and satisfying experience. Not only the process of making them, but the process of slowing down to make them. The process of enjoying them and not with the slightest ounce of guilt. I was still in my pajamas, hair in a bun that was likely on the side of my head, still unfixed from the night before, with my cup of coffee, enjoying my morning. It was the most refreshing start to a weekend that I’ve had in a very long time. Because of all of this, these waffles have instantly become my favorite. If you feel like you need a minute, to slow down, even if it is to enjoy some waffles, this is my gift to you. That minute, and these damn delicious waffles.

Weekend Waffles

Weekend Waffles

Instructions

  1. Heat your waffle maker.
  2. In a medium bowl combine the flours, baking powder, salt, cinnamon and all spice. Whisk together and set aside.
  3. In a small saucepan, melt the butter. Add in the milk, egg, vanilla, and maple syrup. Whisk together. Pour the egg mixture into the dry mixture. Whisk together until incorporated. Do not over mix, there will be lumps!
  4. Scoop a heaping 1/2 cup of the batter onto the heated waffle maker. Serve with Greek yogurt, fresh fruit, almond butter, additional maple syrup and cinnamon.

Notes