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Entries in breakfast (35)

Saturday
Jul312010

Morning Mix: Peanut Butter Streusel Morning Bread Recipe

Confession: I sometimes, ah, mix it up.

It's true: I'm not adverse to using a mix every now and again. And I kind of have a guilty little spot of love in my heart for Cinnamon Streusel Quick Bread, a recipe made with Betty Crocker's Streusel Muffin Mix. 

It's not that streusel bread would be so hard to make without a mix...but there's something special about this one. What is it that you've hidden in the mix, Betty Crocker?

And as I discovered recently, when you add a generous helping of Mighty Maple peanut butter to the streusel topping, its deliciousness factor is increased, like, tenfold.

So here it is: my dirty little secret, my favorite mix for making a sweet breakfast bread.

Peanut Butter Streusel Morning Bread

-makes about 4 servings, in my house-

Adapted from Betty Crocker

Ingredients

  • 1 Box Betty Crocker cinnamon streusel muffin mix
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/3 cup butter
  • 2 eggs
  • 4-6 tablespoons fairly smooth-textured, full fat peanut butter (I love it with Mighty Maple by Peanut Butter and Co.)

 Procedure

  1. Heat oven to 375ºF. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
  2. In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. 
  3. Melt the peanut butter in the microwave until it is thick but pourable. Mix the streusel topping in, give it a quick stir (it doesn't have to be completely incorporated) and pour it on top of the batter. Don't worry about making your coverage super-even: it's nice to find big chunks of peanut butter here and there.
  4. Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.
Tuesday
Jun082010

Sweet Loafing: Banana Bread with Chocolate Chips Recipe from Cake Gumshoes Denise and Steve

When readers Denise and Steve came into my store, they told me that they had been on a 30 mile bike ride that morning. My response was something along the lines of an aghast "on purpose?". But I quickly forgave them for their inherent sportiness, because guess what: they brought me banana bread. With big ol' chunks of chocolate. Even the vaguely healthy applesauce in its construction couldn't cancel out that decadence.

Well, Mr. Spy and I deemed this an ideal breakfast bread, and I eagerly set to recreating the magic in my own kitchen, this time made with butter, chunks of milk chocolate, and a mix of walnuts and pecans. I really don't have to tell you it was delicious, do I?

It's a very easy recipe to personalize and make your own; here's Denise's base recipe so you can choose your own adventure with it.

Oh, and by the way, here's the cute custom painting I did for Denise and Steve while we talked about our favorite pastries!

Dense, Delicious Banana Bread with Chocolate Chips

With serious thanks to Denise and Steve

Ingredients

  • 1 1/2 c flour (I use whole wheat pastry flour, or you can do a mix of 3/4 c white flour and 3/4 c wheat flour)
  • 1 tsp sea salt (kosher salt is okay too)
  • 1 tsp baking soda
  • 1 c mashed banana (3-4 very ripe, Denise usually uses 4 for extra moist
  • bread!)
  • 1 c sugar (can reduce to 3/4 c, or 1/2 c)
  • 1 egg
  • 1/4 c melted, cooled butter (I use canola oil, or a heaping 1/3 c apple sauce to be really healthy! and do use a little extra apple sauce to keep bread moist)
  • (optional) 2/3 c chopped nuts (I used a mix of pecans or walnuts)
  • 2/3 c chocolate chips for banana chocolate chip bread (Denise lists this as optional--I vote necessary)

Procedure

  1. Mix all of the above together in a big bowl. Don't overmix--just mix until incorporated.
  2. Bake at 325 degrees F for around an hour, check center with toothpick; if toothpick comes out clean, it's done.
Wednesday
Jun022010

Sweet Excess: Glazed Cinnamon Rolls Stuffed With Chocolate Chip Cookie Dough

Just in case you'd ever wondered: as it turns out, stuffing cinnamon rolls with chocolate chip cookie dough really does make them more delicious.

I know this because yesterday, finding myself with a free coupon for some Pillsbury Sweet Rolls, I went to the store and picked up a pack of Orange Cinnamon Rolls with which I set to experimenting. Now, I'm not adverse to enjoying these sweeties in their natural state, but while preparing some cookie dough for my annual Memorial Day Cookie Cake Pie, it occurred to me that stuffing them with cookie dough might just make them even better.

And you know what? They were amazing: gooey, high-fat, high-carb heaven. But don't worry if you're counting calories: I'm pretty sure that the orange glaze made them healthier.

Here's how you do it at home.

Glazed Cinnamon Rolls Stuffed with Chocolate Chip Cookie Dough

Ingredients

  • 1 package Pillsbury cinnamon rolls with glaze (I used orange sweet rolls)
  • 1 teaspoon chocolate chip cookie dough per cinnamon roll (if uneasy about if it will cook thoroughly, use an egg-free version)

Procedure

  1. Preheat the oven to 400.
  2. Unwrap the roll of cinnamon rolls until you get that jarring "pop" that means the feast has been unleashed.
  3. Separate the rolls, and unroll each one gently.
  4. Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.
  5. Place the log of dough on top of the unrolled cinnamon roll, and gently re-roll. Repeat with the rest of the rolls.
  6. Place the rolls in a lightly greased pie plate (it keeps it all contained) and bake according to the package directions, 15 minutes or so.
  7. Once the rolls are out of the oven, gently heat the glaze in the microwave for about 10 seconds, or until pourable. Liberally glaze your cinnamon rolls with it.
  8. Enjoy.

 

Monday
May312010

Breakfast of Champions: Biscuits and Sugar Butter from Coming Home by Rosanna Bowles

With her book Coming Home: A Seasonal Guide to Creating Family Traditions, author Rosanna Bowles (who, in addition to writing books, also owns a dishware empire--and yes, that's her real name) has a mission: to bring people together through real, live, human connection--by establishing year-round traditions, many of them featuring delicious food.

And the first tradition I'm ready to embrace? Biscuits with Sugar Butter.

As the recipe intro states,

This recipe has its origins in the pioneer era and has been handed down through four generations in my family. My mother's classic biscuit is very much like the version that is eaten widely throughout the South. I believe that the sugar butter may come from Virginia, where my great-grandparents settled after emigrating from Wales. Like many truly great recipes, this is one that has survived many generations and carries with it the love with which the food is made.

And after preparing it for breakfast, I can firmly attest that these lightly salty biscuits smothered in sweet, praline-y butter is the type of stuff that glues families together, makes people fall in love, and makes bellies very happy. Ready to taste the love? Here's the recipe.

Pat's Biscuits and Sugar Butter

Adapted from Coming Home by Rosanna Bowles

Ingredients

For the biscuits

  • 1 3/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 6 tablespoons salted butter, at room temperature, plus three tablespoons melted butter (for glazing the biscuits)
  • 1/2 to 1 cup whole milk
  • pats of butter, for serving (in case the sugar butter isn't enough)

 For the sugar butter

  • 1 cup (2 sticks) unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream (more if necessary, to your desired consistency)

 Procedure

  1. Preheat oven to 450. Grease a baking sheet or line with parchment paper.
  2. Put the flour, baking powder, and salt in a bowl. Cut in the room temperature butter with two forks (pie crust style!)--or go ahead and do this with a food processor if you've got one, mixing until the mixture is about the consistency of cornmeal. 
  3. Add 1/2 cup milk and mix (or pulse) until combined. Add more milk if needed until the dough has reached a consistency where you can form it into a large, soft ball (it will be sticky; handle with floured hands on a floured surface).
  4. Lightly knead the dough on a floured surface for 30 seconds--about 10 folds. The dough should be fairly moist and light--overworking will make the biscuits tougher (though still pretty tasty!).
  5. Form a ball with the dough, and then roll it out into a half-inch sheet on your floured surface using a well floured rolling pin. Using a biscuit cutter, larger cookie cutter, or a mid-sized drinking glass, cut into rounds or shapes. I used a heart-shaped cookie cutter, because I, you know, love biscuits.
  6. Put the biscuits on your prepared sheet. Brush the tops with the melted butter and bake for 10-15 minutes or until lightly browned. Remove from the oven, but keep the biscuits on the baking sheet until the sugar butter is ready--this will keep them warm. Nom.
  7. Prepare the sugar butter. In a small saucepan over medium heat, melt the butter, then stir in the brown sugar and cook until the mixture bubbles. Add the cream, and turn down the heat to keep the cream just below a simmer. Cook for about 20 minutes on low heat, ur until the sugar is dissolved, the mixture has started to reduce and thicken, and the flavors are working for you (you'll have to taste it for this part. Be brave.)
  8. Add a bit more cream if the sugar butter is too thick for your liking and stir to combine.
  9. Get ready to serve. Put a pat of butter on top of your biscuits, and ladle a big ol' spoonful of the sugar butter on top. Enjoy.

Tuesday
Mar302010

Sticky Business: Sandra Lee Pillsbury Sticky Buns Recipe

Some people may rankle at the idea of using pre-packaged cinnamon rolls, but not me. I have some fond memories of them from growing up, and choose to take the "just don't read the ingredients or nutritional info" point of view.

But if you do need a way to justify them, fancying them up a bit can't work.

So I have to admit I was intrigued when I heard of the recipes for Pillsbury that Sandra Lee had created starting with their sweet rolls (you know, the ones in the tube that pop open) and adding a few simple ingredients to make them unique--it kind of seemed like Pillsbury's answer to The Cake Mix Doctor. And when they sent me a coupon for some free Pillsbury products so I could test 'em out, I figured: why not?

So I tested out the Apple Walnut Sticky Buns recipe...only, because I had neither apples nor walnuts, mine substituted blueberries and almonds. It worked out fine in terms of quantities and very nicely in terms of flavor, too.

And you know what? Even that small bit of baking really did make the store-bought rolls better and a bit more grandiose than simply poppin' and baking. Not a bad option for a quick brunch side or impromptu sweet breakfast.
Adapted from Sandra Lee's Apple Walnut Sticky Buns from Pillsbury.com

Ingredients

  • 2 tablespoons butter, softened
  • 1/2-1 cup blueberries (or, per the original recipe, 1 medium Granny Smith apple, peeled, cut into 1/2-inch cubes)
  • 3/4 cup chopped almonds (or, per the original recipe, walnuts)
  • 1/2 cup packed brown sugar
  • 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing

  1. Heat oven to 375°F. Generously butter 8 regular muffin cups with softened butter.
  2. In bowl, mix blueberries and almonds (or apples/walnuts) and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing.
  3. Place 1 cinnamon roll in each cup. Bake 12 to 14 minutes or until tops are golden brown.
  4. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
  5. Remove lid from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

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