Archive for the ‘Breakfast’ Category

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Whole Wheat Cinnamon Rolls

August 6, 2012

I’ve been trying to find a good whole wheat cinnamon roll recipe for what seems like forever. I finally found one.

The past whole wheat cinnamon rolls I’ve made were too doughy or too heavy. Not these. They were pretty much perfect. Plus, they’re made with healthy things like whole wheat flour and honey. I also tried to cut down on the frosting, and what I got was more of a butter river than an actual frosting. Not that I’m complaining.

Whole Wheat Cinnamon Rolls

recipe slightly adapted from Heavenly Homemakers

Ingredients:

For the dough:

  • 1 cup warm water
  • 2 T yeast
  • 2 tsp honey
  • 2 & 1/2 cups milk
  • 1/2 cup butter
  • 1/2 cup honey
  • 4 tsp sea salt
  • 8 cups whole wheat flour

For the “Innerds”:

  • 1/2 cup butter, melted
  • 1/2 cup dark brown sugar and 1/2 T cinamon, mixed

For the frosting:

  • 1/4 cup butter, melted
  • 3 T milk
  • 1/2 tsp vanilla extract
  • 1-2 cups powdered sugar, depending on the consistency

Directions:

  1. In a large bowl, mix the 1 cup warm water, yeast, and 2 tsp honey. Stir this together and then let it sit for a few minutes.
  2. Melt 1/2 cup butter in a large saucepan. Add 1/2 cup honey, 4 tsp salt, and 2 & 1/2 cups milk. Heat to 120 degrees. Pour milk mixture into yeast mixture, and stir. Stir in flour, 2 cups at a time, adding more if you need it.
  3. Knead the dough for 5-10 minutes, or until elastic-y and smooth. Put it in a bowl, cover it, and let it rise for 1-2 hours or until doubled.
  4. Punch down dough and get all the bubbles out. Cut the dough in half, setting one half to the side.
  5. On a well floured surface, roll the dough into a nice big rectangle, about 1/4-inch thick.
  6. Using a pastry brush, brush half of the melted butter over the dough, and then sprinkle half of the cinnamon/sugar mixture of the butter.
  7. Roll up the dough, and cut into thin slices, about 1/2-inch thick.
  8. Place rolls side-by-side in a baking pan.
  9. Repeat process with other dough.
  10. Allow dough to rise at least 30 minutes.
  11. Preheat oven to 350 degrees, and bake for 25 minutes or until golden brown.
  12. While rolls are baking, whisk together frosting ingredients, and frost rolls after they come out of the oven.
  13. Enjoy!

— the Jilb

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Cinnamon Chip Scones

July 13, 2012

Another yummy scone recipe. I really love scones. They’re perfect for breakfast, with coffee, or tea, for brunch. They’re so easy to make, and always a crowd pleaser.

These are full of cinnamon chips (which you can find by the chocolate chips at your grocery store), and sometimes you bite into a pocket of melt-y butter. Best thing ever.

We’ve been having really hot, ridiculous weather but that hasn’t stopped me from baking. I think I might have a problem. At least I do all my baking in the morning. That’s something, right?

Cinnamon Chip Scones

recipe adapted from The Coupon Project

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cinnamon chips
  • 1/2 cup cold butter
  • 1 egg, separated
  • 3 T honey
  • 1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 tsp lemon juice)
  • 1-2 T sugar mixed with 1/2 tsp cinnamon

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat.
  2. In a large bowl, mix your flours, baking powder, baking soda, salt, and cinnamon chips. Grate in your butter and mix until crumbly.
  3. Separate the egg white and yolk. Set the egg white aside.
  4. In another bowl, mix your egg yolk, honey, and buttermilk. Add this to the dry ingredients and mix until everything is incorporated.
  5. On a slightly floured surface, knead the dough a few times to make sure everything is really mixed together. Then roll your dough into a ball, put on your lined baking sheet, and pat out until it’s a half inch thick and 8 inches in diameter. Cut into 8 equally-sized pieces.
  6. Whisk the egg whites until it’s foamy, and brush over tops of scones. Sprinkle cinnamon/sugar mixture on top.
  7. Bake 15-20 minutes or until scones are light brown and completely baked through.
  8. Enjoy!

— the Jilb

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Dark Chocolate Strawberry Oatmeal Breakfast Cookies

July 6, 2012

Yep, another cookie recipe. And it has dark chocolate in it. I think if I could, I would stick dark chocolate in everything. I’m thinking a dark chocolate panini with some sort of fruit should be happening in this house soon. And cheese. Dark chocolate, cheese, and fruit. Perfect.

If you eat these cookies straight out of the oven, it’s like eating a chocolate-covered strawberry. Oh, my.

Yep, they’re that good.

And if you wait awhile for them to cool you get all the other flavors of the cookie: banana, a hint of coconut oil, the crunchiness of the almonds.

Melted chocolate for breakfast? Yes, please!

So, do yourself a favor and make these. Eat them with coffee, or tea (if that’s your thing). And, hey, if you stumble across some dark chocolate, please send it my way.

Dark Chocolate Strawberry Oatmeal Breakfast Cookies

recipe adapted from Tea with Me

Ingredients:

  • 2 cups old-fashioned oats
  • 1/4 cup whole wheat pastry flour
  • 2 T ground flax
  • 1/4 cup slivered almonds
  • 1/4 tsp sea salt
  • 2 ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 2 T honey
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chunks or chips
  • 1 cup strawberries, diced

Directions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix the oats, flour, flax, almonds, and salt.
  3. In another bowl, combine the bananas, coconut oil, honey, and vanilla extract. Pour banana mixture over oat mixture and mix well, until all is combined. Stir in chocolate. Then gently fold in strawberries.
  4. Using a tablespoon, place dough on the lined baking sheet. Bake 10-15 minutes or until lightly browned and fragrant. Cool on a wire rack.
  5. Enjoy!

— the Jilb

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Blueberry Coconut Muffins

July 4, 2012

Well, I can’t believe it’s July 4th. This summer has been going by so fast! Our plans for the day are to relax outside, grill, eat, drink, and maybe play some backyard volleyball! I hope you all have a fabulous day!

I’ve been on a quest lately to find a yummy blueberry muffin recipe. I tried some Blueberry Cornmeal Muffins, but they didn’t turn out that good. Then a few weeks ago I bought a bag of unsweetened coconut because I’ve been itching to make these cookies and on the back of the bag was a recipe for Blueberry Coconut Muffins.

This is the first time I’ve used coconut ever, and I wasn’t disappointed. The coconut gave these muffins a little bit of a crunch. That with the sweet blueberries, and you are good to go!

I’ll be making these again, and probably soon. They were a favorite of the Baby’s. She ate 3.

So, if you like blueberry muffins, and you want something different give these a try. They’re sweet, crunchy, and pretty much awesome.

Blueberry Coconut Muffins

recipe adapted from Bob’s Red Mill

Ingredients:

  • 1 stick butter, melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup sour cream (original recipe called for heavy cream but I didn’t have that, or I think greek yogurt would also be nice)
  • 1 tsp vanilla extract
  • 1 & 1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsweetened coconut flakes
  • 1 cup blueberries, fresh or frozen (I used fresh)

Directions:

  1. Preheat oven to 350 degrees, and line muffin pan with paper liners.
  2. In a large bowl, beat butter and sugar until light and fluffy. Add in eggs one at a time, beating after each one.
  3. Beat in sour cream and vanilla extract.
  4. Then add in flour, baking powder, baking soda, cinnamon, and salt, and beat on low until well-combined. Stir in coconut and gently fold in blueberries.
  5. Using an ice cream scoop, spoon batter into cups, and smooth tops.
  6. Bake until a toothpick inserted in center of muffin comes out clean, and edges are golden brown, about 20 minutes.
  7. Makes 12 muffins.
  8. Enjoy!

— the Jilb

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Brown Butter Peach Crumble Bars

June 29, 2012

Peaches are one of my favorite fruits, so when they were on-sale a few weeks ago I knew I had to get a bunch of them. And then I stumbled across this recipe from How Sweet It Is and knew that I had to make them right away.

They are pretty crumbly, but that didn’t stop me from taking them to a church function. These also would go great with some vanilla ice cream. Next time I make these, that will be a must.

I cut out some of the sugar, and still thought they were a little bit too sweet. Next time I’m going to try to cut out even more sugar. I find that the peaches give these bars way more than enough sweetness.

Brown Butter Peach Crumble Bars

recipe slightly adapted from How Sweet It Is

Ingredients:

  • 1 & 1/2 cups old-fashioned oats
  • 1 cup whole wheat pastry flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 4 ripe peaches, chopped

Directions:

  1. Preheat oven to 350 degrees. Grease an 8×8 baking dish, and set aside.
  2. In a large bowl, mix the oats, flour, sugar, salt, and cinnamon until combined. Set aside.
  3. In a small saucepan, melt the butter over medium heat. Stir continuously until you see brown specks in the butter, and it starts to give off a nutty smell. Add the butter and vanilla to the oat mixture. Then fold in the peaches.
  4. Press the batter into your greased baking dish. Bake for 25-30 minutes or until it’s golden brown and set in the middle. Let cool completely before cutting.
  5. Enjoy!

— the Jilb

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Triple Chocolate Biscotti

June 25, 2012

We love, love, love biscotti in this house, especially with coffee. I’ve been meaning to put up a biscotti recipe since Christmas but never got around to it.

The original of this recipe comes from The Tummy Train, a food blog that I found awhile ago that has some of the tastiest recipes I’ve seen. I tweaked the recipe a bit, getting rid of some of the sugar, adding in some whole wheat pastry flour, and adding in some chocolate-covered almonds instead of the regular ones. The results? Perfect chocolate biscotti.

These Triple Chocolate Biscotti are chocolate-y (obviously), crunchy, and as I said perfect with a cup of coffee. I’ve found that they get better with age. I would make these a few days ahead of when you want to serve them. The first day they are still delicious, but not quite as crunchy as I would like.

Triple Chocolate Biscotti

recipe adapted from The Tummy Train

Ingredients:

  • 1/3 cup white chocolate chips
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 tsps instant espresso or coffee powder
  • 2 eggs
  • 2 egg whites
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup chocolate-covered almonds (or regular toasted whole almonds)
  • 1 T milk (if needed to bring dough together)
  • 1 cup chocolate chips, melted and then mixed with 1 tsp instant coffee granules (optional)

Directions:

  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the white chocolate chips, flours, cocoa powder, baking powder, salt, and coffee powder. Set aside.
  3. In another bowl, whisk the eggs and egg whites with the sugar and vanilla until well-blended. Stir in the flour and nuts. At this point I added in a tablespoon of milk to bring the dough together. You may be able to leave that out though depending on how sticky your dough is.
  4. Scrape the dough onto the lined baking sheet making two skinny strips, at least 1/2-inch apart. Use a spatula to even up the strips.
  5. Put the pan on the lowest rake and bake 35-40 minutes or until the loaves are firm but springy to the touch. Set the pan on a rack to cool for at least 15 minutes, leaving the oven on.
  6. Transfer the loaves to a cutting board. Use a sharp, serrated knife and cut the loaves on a diagonal, about 1/2-inch slices.
  7. Stand the slices back on the lined baking sheet, a 1/2-inch apart. Toast them 20-25 minutes. Cool completely when done.
  8. Once biscotti is cool, dip tops in the melted chocolate chips and stand on wax or parchment paper. Let chocolate harden and then store in the fridge.
  9. Enjoy!

— the Jilb

 

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Blackberry Vanilla Breakfast Cake

June 11, 2012

Last month I got together with some other moms and kids and we ate lots of yummy food and drank lots of yummy coffee. I wanted to bring something really tasty to share, but couldn’t decide on what. For awhile I was going to bring chocolate biscotti. Then I thought about muffins, but it seems like I always make muffins. And then there was this Cherry Vanilla Breakfast Cake I saw over on Eat, Live, Run.

Once I saw it called for a vanilla bean, it was decided for me.

And cake for breakfast? A no brainer!

And fruit in breads, or cakes, or muffins, is like, the best thing ever. Seriously.

If you don’t have vanilla beans, that’s fine. You can always use vanilla extract. But then you’ll miss out on seeing the beautiful, tiny seeds like in this picture:

Did you see those tiny, black specks? Just looking at them makes me very happy.

So, about this cake. It’s moist, and light. And when you bite into a blackberry? Pure heaven.

Did I mention I love fruit in things? Yum!

So, make this for your next brunch, or if you just need a little love in the morning. Make it.

Blackberry Vanilla Breakfast Cake

recipe slightly adapted from Eat, Live, Run

Ingredients:

  • 1 cup whole wheat flour
  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 T baking powder
  • 1 cup blackberries (or sweet cherries, blueberries…)
  • 1 cup buttermilk
  • 2 eggs
  • 4 T butter, melted
  • 1 vanilla bean, scraped of seeds (or 2 tsp vanilla extract)
  • sugar to sprinkle on top (optional)

Directions:

  1. Preheat oven to 400 degrees. Grease an 8×11 inch baking dish, and set aside.
  2. In a large bowl, whisk together the flours, sugar, salt, and baking powder. Set aside.
  3. In another beat, beat eggs and butter until creamy. Add in the vanilla bean seeds (or extract), and milk. Pour wet ingredients into dry ingredients and mix until combined. Fold in blackberries until just mixed. Batter will be thick; don’t over mix.
  4. Spread batter into baking dish and sprinkle additional sugar over the cake. Bake for 30-35 minutes or until golden and sides begin to pull away from the pan.
  5. Enjoy!

— the Jilb