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Archive for the ‘Breakfast’ Category

Spiced Carrot Muffins

I was browsing around Martha’s website and found a recipe for these.  They looked and sounded wonderful.  Since I had a huge 5 pound bag of carrots that I needed to eat and I couldn’t think of a better way to use them up…well..besides a yummy carrot cake with cream cheese frosting….but with the summer months on their way I thought better of it and sided on making these more healthy muffins. They were definitely the next best thing!

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I made a few changes to the original recipe, due to it being much more dense and thick than I had expected it to be.  My final recipe is below.  These were fantastic.  Perfect addition for breakfast or snack.  I’m sure they would be great with honey, cinnamon butter as well 🙂 But as I said above, I’m trying to behave.  🙂

Ingredients

Adapted from Marthastewart.com

Makes 12

  • 1 3/4 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 teaspoons apple-pie spice
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plain low-fat yogurt
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 1/2 cups shredded (about 5 medium) carrots
  • 1/4 cup milk

Directions

  1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
  3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

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Oatmeal Blueberry muffins

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I had a plethora of blueberries in my freezer that I desperately needed to use up.  So I did some searching for a healthy blueberry muffin.  I love blueberry muffins so much but considering bakery style muffins are usually loaded with butter and sugar I decided there has to be a better option. 

Much to my delight I found this recipe on allrecipes.com and with a few mondfications to make them a bit healthier these turned out to be just what I was looking for. 

These by no means are the enormous sugar/butter laden bakery style muffins I so dearly love, but they are a sweet healthy change to my usual oats for breakfast.  When paired with a warm cup of tea these lovely muffins make a great afternoon snack as well. 

INGREDIENTS

             1 1/4 cups quick cooking oats

  • 1 cup all-purpose flour (reserve 2 T)
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup apple sauce
  • 1 cup blueberries, rinsed and drained

DIRECTIONS

  1. Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and apple sauce; mix just until dry ingredients are moistened. Toss blueberries with 2 T flour, to ensure that they do not fall to the bottom of the muffins.  Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  2. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

These muffins were gone in a matter of days…..Jonathan and little Ava loved them.  I love how these muffins are just the right amount of sweet.  If you are looking for a super sweet muffin this is recipe is NOT for you.  They are lightly sweetened. 

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My poor computer is still broken.  Posts maybe sporadic.  😦

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Buttermilk Pancakes

On Saturday morning Ava woke up and insisted that we have pancakes for breakfast!!?! Where that came from I have no idea!  We don’t have pancakes at our house very often.  So I decided to make some and I found the perfect recipe at Smitten Kitchen.  We really did not need as many pancakes as this recipe calls for so I halved the recipe.  The batter turned out sooooo soupy!!  So I just started adding a handful of flour at a time, my hand being pretty small was about 1/4 cup.  After 3 handfuls of extra flour the batter had the most perfect consistency!  These pancakes turned out so fluffy and beautiful!! To top it off they were out of this world good!! They would have been even more blissful if we had some homemade blackberry jam to top them off with!! MMMMM…..

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Buttermilk Pancakes

Adapted from Martha Stewart’s Original Classics Cookbook

Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are more the size I like

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

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*Note: I omitted Blueberries, Halved this recipe and added an extra 3/4 Cup of flour.

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This morning I was pleasantly suprised with this wonderful bowl of oatmeal!!  🙂 Yum!!! Jonathan made us a delicious bowl of oats for breakfast

*Oatmeal picture to come *

Now its hard to say how much (plain white) sugar was put into this bowl but it was much appreciated none-the-less!! And it was GOOD!!

Oatmeal topped with Granola, blueberries and smuckers natural PB.  YUM x 100000000000000

Woot Woot it is supposed to be 60* here today!!!  smiles gleefully

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I started my COLD morning with a nice toasty natural peanutbutter and jelly sandwhich with marshmellow bananas and a nice WARM cup of green tea! 🙂  Hopefully this will keep me going until lunch!

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I used to think people were so strange for eating bananas and milk!  But I have really grown to love the combination!  The milk makes the bananas so soft like marshmellows.  It is pure bliss when they melt in your mouth leaving the sweetest taste.

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Peanutbutter and Jelly sandwhiches are another FAVORITE of mine!  Growing up every single day of the school year thats the only kind of sandwhich I would pack for lunch.  I really got burn out on them and didn’t eat one for several years! Now after my discovery of natural nutbutter I’m back to eating at least 1-2 during the week!!  I love the full feeling they give you without making you feel like you’re so stuffed you’re going to pop!  PB&J are even better on toasted whole wheat bread!! I love how the PB&J get so warm and gooey between the two slices!! *heaven*

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I hope you all have a wonderful FRIDAY 🙂 and stay WARM for those of you further North 😉

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I hope you all have a Wonderful and Joyful Christmas!!!

all things xmas

Cinnamon Rolls
adapted from The Gourmet Cookbook (found at Goodthingscatered)
Ingredients:
For dough
1/2 cup warm water (105–115°F)
2 (1/4-oz) packages active dry yeast (5 teaspoons)
1/2 cup granulated sugar
5 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1 cup warm milk
2 large eggs at room temperature
1 stick (1/2 cup) unsalted butter, softened
For filling
2/3 cup sugar
1/4 cup packed light brown sugar
2 teaspoon cinnamon
For glaze
2 cups confectioners sugar
3 tablespoons milk
Directions:
-In bowl of large stand mixer, stir together warm water, yeast, and a pinch of the sugar and let stand until foamy, about 5-10 minutes. (If mixture doesn’t foam, discard and start over.)
-Meanwhile, in large mixing bowl, combine 5 cups flour, salt, and remaining sugar and whisk to combine; set aside
-In small bowl, combine milk and eggs.
-With mixer and dough hook on low speed, add milk and egg mixture then slowly add flour mixture, stirring to combine.
-Beat at medium speed until a very soft dough forms, about 2 minutes.
-Add butter and continue beating at medium speed until dough is smooth, soft, and elastic (adding more milk or flour to achieve good consistency if needed), about 4 minutes (it will be quite sticky).
-Add dough to large oiled bowl and tightly with plastic wrap.
-Let dough rise in a warm place until doubled in bulk, about 1 hour.
-Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
-Stir together brown sugar, cinnamon, and remaining 2/3 c. granulated sugar and sprinkle evenly over dough.
-Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal.
-Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
-Arrange slices, cut sides up, into prepared 9×13 pan, spacing evenly as they will bulk up.
-Cover with plastic wrap and place in fridge overnight to rise (you can also just let rise at room temp until doubled in bulk about 1 -1 1/2 hours).
-In morning, remove rolls from fridge and preheat oven to 350 degrees while they comes to room temperature.
-Bake rolls in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
-Meanwhile, stir together confectioners sugar and milk with a fork until smooth.
-Drizzle over buns while still relatively hot.
-Serve buns warm or at room temperature.

finished-cinna

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Oatmeal eater

I have the pickiest child when it comes eating.  She only wants snacks and candy.  So I devised a plan to make sure she gets a nourishing breakfast….I added what else? candy to her oatmeal!!! Now she never passes up a bowl of oatmeal. 

Making cute faces and getting her to laugh at her food is a great way to get good healthy food in her growing body.  She loves to eat her oatmeal’s eye or mouth. 

Picky Eater Oatmeal:

1/3 Cup Oatmeal

1/3 Cup Water

1/3 Cup Milk

Pinch of Salt

A drop of vanilla

½ Teaspoon cinnamon

½ Teaspoon brown sugar

Dried fruit, nuts, m&m’s

 

Add oatmeal, water, milk, salt and vanilla to a small pan bring to a boil.  Once boiling, lower heat to low/medium.  Make sure to stir consistently. Once oats are cooked and you have achieved your desired consistency place in a kid friendly bowl, sprinkle cinnamon and brown sugar on top and add toppings of choice.  Get creative.  You can make all sorts of fun designs with your toppings.  Suns, moons, stars, faces, fruit, trees.  Happy Breakfast.

*Note:  Letting your child help add the toppings is a great way to get them involved and eating well!

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