Category Archives: Breakfast/Brunch

Pancakes…the semi healthy way

Since this is one of my favorite recipes that I eat at least once a week (Sunday morning pancakes anyone?), I thought it was time to share. Since January, I have been working very hard to control the amount of sugar and refined foods that I eat, with an emphasis on the sugar. My diet mainly consists of veggies and fruits, with some gluten free rice pasta for fun. My body is super grateful, and the change for me has been amazing. When I first cleaned out my system, the one thing I truly missed were my weekend morning pancakes. Once January was over, I couldn’t quite figure out what to do since I love pancakes, but I knew my body wouldn’t be able to tolerate the crazy amount of sugar that is normally involved – a true dilema! I finally tweaked the original recipe to come up with something that I actually really look forward to eating! Other than the flour involved, it’s actually a healthy recipe and extremely filling. In fact, I usually don’t eat lunch whenever I make these because I’m still so full in the afternoon, which is why I don’t mind the big calorie count to start the day. I orginally used Joy the Baker’s Single Lady Pancakes, but have adapted the recipe to fit my wants and needs.

photoSugar Free Yummy Breakfast Pancakes

1/3 cup flour

1 tablespoon of oats (I prefer Old Fashioned)

1/2 teaspoon baking powder

1/4 teaspoon of baking soda

1 tablespoon plus 2 teaspoons of oil

1/4 cup plus 2 tablespoons of buttermilk

dash of vanilla

1 tablespoon of walnuts

Mix together all ingredients in a small bowl adding the walnut last. Cook just like regular pancakes.

To serve mine I like to slather on some almond butter, slice up a banana, and drizzle with coconut butter and a tiny bit of agave (for the sticky factor).

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db: Yeasted Meringue Coffee Cake

The delicious cake

Walnut roll which was much prettier looking.

This is the roll with pecans. It was really big and didn’t want to come together on the ends.

Adding chocolate chips and nuts.

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

And it was AWESOME! I will definitely be using this recipe again in the near future. The dough was very easy to work with and rolled out very well. I did have to take a few breaks while rolling the dough to let the gluten relax, but other than that it was a breeze. The meringue was also easy to make and work with.

I ended up filling my dough with semi sweet chocolate chips and walnuts in one and pecans in another. The walnut filling was definitely the favorite which is why we kept it and sent the pecan cake to the railroad office.

The final taste was a dough that was good but not sweet, with a filling that was moist and had just the right amount of sweet. Delicious

After rolling the dough and spreading the meringue and sprinkling on cinnamon sugar.

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db: Doughnuts

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I love me some homemade doughnuts so I was excited for this months challenge. I decided to go with the cake doughnuts to start with and nearly quit during the process. My batter never came together and was a nasty sticky mess the entire time. After much frustration and flour, they finally thickened up and I was able to work with the dough. While my dough nuts looked ok I was not happy with the texture or the taste. I thought they were more the consistency of bagels and they were kind of bland tasting. I still want to try cake doughnuts, but I think I’ll keep looking for another recipe.

The next thing I tried was the Alton Brown yeast doughnut, but I didsubstitute butter for crisco. The dough came together, but was really liquidy which worried me. After rising like a champion though, it ended up being the perfect consistency. The doughnuts themselves were good, but not my favorite. I think after hearing some many rave reviews I was expecting greatness and compared to the other reicpe I’ve used before I just didn’t think they lived up to the hype. They weren’t bad at all, just not quite what I was looking for. I chose to make mine a bacon maple flavor, I made a maple glaze and fried little strips of bacon to put on top. After a few curious stares from my taste testers, they all got eaten up.

Overall I thought this was a good challenge and for the most part pretty fun. I’m looking forward to see what is coming next month.

P.S. I don’t have any photos out because my camera and my computer are apparently in a small disagreement right now. Once I figure out how to reconcile them to each other I’ll post a few photos.

 

My cinnamon sugar doughnut/bagel things!

My yeast maple bacon doughnuts!Sweet and salty...yummy

Sweet and salty...yummy

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Oops, a little life, and doughnuts

Ok I know I said something about being remiss and being better about blogging and having a good post lined up and all that good stuff – oops I was wrong. So to my faithful five readership I say this – thanks for being patient and waiting for this lovely posting and for not reminding me that I haven’t done it yet.

Here’s what I’ve been up to: ummm couple of trips to Nashville, reading somewhere between 10-12 books in a month, becoming addicted to hot tea (Tazo Awake since I know you were all dying to know), cooking, baking/decorating cookies, working and getting up way too early in the morning, grocery shopping, going to church, meeting people, and eating sushi. I’m sure there were some other things in there too, but sometimes I don’t remember them all and if I did then you might stop reading, if you haven’t all ready stopped reading.

Now the doughnuts. When Joy the Baker and Pioneer Woman suggest sharing these what they really mean is that if you don’t get them out of your house right away then you might be tempted to eat them all because they really are that amazing. All I’m saying is Krispy Kreme and Dunkin Doughnuts don’t got anything on my skills.

Anyways here is the recipe I used thanks to Joy the Baker. I made doughnuts with holes in the middle, doughnut holes, and lemon filled doughnuts. Instead of using any kind of glaze I used powdered sugar and cinnamon sugar (these were my favorite non lemon filled doughnuts). Do I recommend making these? Absolutely. Do I recommend having good family and friends who will eat them all for you so that you personally don’t gain 20 twenty pounds? Yes, yes I do.

So here are the pictures – seriously go make these. It’s time spent that you won’t regret until that exercise time has to be extended!

Getting all the ingredients ready for the kitchen aid.

After I let the dough rise for a little while. I know you are supposed to sprinkle flour on the top so that it doesn't dry out or stick to plastic, but I got a little carried away.

There seems to be a theme here - too much flour.

Get a good look at these doughnuts because I forgot to take a picture of them after the oil stage - I think I was too busy enjoying my lemon filled one. Just being honest with you.

Embrace the soon to be amazingness.

There is a real science to keeping the oil the right temperature - I'm not really sure what it is though. I just used the don't burn method.

Amazingness

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Cinnamon Raisin Swirl

Ahhh cinnamon raisin swirl bread – you were so wonderful sounding and smelling and even tasting, but must you require raisins?

Overall this was really simple bread to make. It only took one day and was very easy to mix and shape. The cinnamon swirl was optional, but I decided it was neccessary. The raisins although not neccesary, but I did include them since some people do like them. If you were not wanting such a sweet bread, it could be made without the swirl and would make wonderful french toast (In case you didn’t know by I now I like french toast – hence why I mention it at least every other week.).

DSC00690

Yummy buttermilk

Yummy buttermilk

Pre- kneading

Pre- kneading

Getting ready to rise.

Getting ready to rise.

Definitely doubled in size.

Definitely doubled in size.

Trying to roll it out to a semi-rectangular shape.

Trying to roll it out to a semi-rectangular shape.

Cinnamon swirl sprinkled all over.

Cinnamon swirl sprinkled all over.

Ready for the final rise.

Ready for the final rise.

The pretty loaf ready to be baked.

The pretty loaf ready to be baked.

The not so pretty loaf ready to be baked.

The not so pretty loaf ready to be baked.

A little over browned maybe but still yummy.

A little over browned maybe but still yummy.

The poor little not pretty loaf - he tasted good though!

The poor little not pretty loaf - he tasted good though!

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Cinnamon Rolls or Sticky Buns…

…that is the question. Last week my BBA challenge gave me the option of doing either cinnamon rolls or sticky buns. I prefer cinnamon rolls – my dad prefers sticky buns. Being the loving and kind person that I am I decided to make a few of both and boy am I glad I did.  Up till this point in my life I have only eaten one sticky bun and it was mediocre so naturally I gravitated toward cinnamon rolls. I can safely say that after last week I may have been converted to the sticky bun club. These were AMAZING.  I think we all could have eaten an entire batch (not that we actually would or anything crazy like that!), but we all exercised adult restraint and withheld.

So I know that according to my own self imposed time table I am late! I do however have a good excuse so please let me explain. I made these late in the week to take on a camping trip with us. It was also very hot last week and people who know me well are aware that I like cooler weather.  I was in a foul mood about the weather and therefore could not blog (no bloggy inspiration in me).  On Friday we left for our camping trip – it was HOT. I don’t like hot weather, I was already feeling sad about no fall weather, and it was crazy hot at the camp ground. I dealt pretty well until it was time to go to bed. I think I maybe slept an hour and that was just from pure exhaustion. I was so miserable. On Saturday we played until it rained (I don’t know that I have ever been so grateful for rain) and then we played some more – there was also plenty of rain songs sung. Anyways, that night as I lay in my little tent getting splashed my random rain drops because I had to leave my window open to get air, I prayed that God would either deliver me from the heat and take me or change the weather. He changed the weather and boy am I glad – talk about answered prayers. Reciting the story it seems silly, but on Saturday night when I prayed it I was very serious. I guess it will serve as my reminder for a while that God does still listen and answer our prayers and that he cares and wants the best for us. Oh and I guess it is also something for me to hold on to that he must have a purpose for me here on earth since he went with option 2 instead of option 1.

So onto pictures of the bread. I must confess that there are no pics of the finished cinnamon rolls simply because I didn’t get a chance to take one before we left the house and I had other issues to contend with while camping – such as a crazy squirrel trying to eat thru one of my favorite little tupperwares to get to my cheesecake swirled brownies (which I hope to post about later this week).

Mixing up the dough - there is no preferment so this one only takes a day.

Mixing up the dough - there is no preferment so this one only takes a day.

sticky sticky sticky

sticky sticky sticky

Getting ready for the first rise.

Getting ready for the first rise.

Afer a couple of hours -  this dough had some serious rise!

Afer a couple of hours - this dough had some serious rise!

Rolled out in a semi rectangular shape. Geometrey was never really my thing.

Rolled out in a semi rectangular shape and spread with butter. Geometrey was never really my thing.

I did deviate a bit at this point because I spread a thin layer of butter over the dough and then sprinkled on the cinnamon sugar filling.

I did deviate a bit at this point because I spread a thin layer of butter over the dough and then sprinkled on the cinnamon sugar filling.

Waiting to be sliced.

Waiting to be sliced.

This is what makes the sticky buns into well sticky buns. You mix butter, brown sugar, and corn syrup and spread it all over the bottom of the pan. I choose to sprinkle on some pecans for good measure and if you really wanted to you could even add raisins or craisins.

This is what makes the sticky buns into well sticky buns. You mix butter, brown sugar, and corn syrup and spread it all over the bottom of the pan. I choose to sprinkle on some pecans for good measure and if you really wanted to you could even add raisins or craisins.

Getting ready for their last little rise before baking time.

Getting ready for their last little rise before baking time.

Right out of the oven - check out that oven spring.

Right out of the oven - check out that oven spring.

Since sticky buns are technically baked upside down I had to turn them right side up for their unveiling.

Since sticky buns are technically baked upside down I had to turn them right side up for their unveiling.

Aaaaahhhhh don't they look yummy?

Aaaaahhhhh don't they look yummy?

I'll let you in on a little secret...they were yummy.

I'll let you in on a little secret...they were yummy.

So there you have the sticky buns. Cinnamon rolls are made the same way they are just cooked without the butter/sugar mixture on the bottom and they have a simple white icing drizzled over them. On thing I should note is that I did deviate from the original recipe because it called for lemon flavoring. We don’t really care for lots of lemon flavoring and after reading other people’s comments about the lemony taste of their buns I decided to substitute vanilla instead.

This week’s bread is supposed to be cinnamon raisin swirl bread, but I am skipping to next week’s corn bread instead to go with our hambone soup. I will come back to the cinnamon raising swirl next week.

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Oatmeal Cookie Pancakes

Ok…I like pancakes and pancake like foods. This includes crepes, pancakes, and of course waffles. I was thrilled to find a posting on Joy the Baker’s blog the other day about her pancake love. I was even more thrilled when I started looking at the different recipes she had posted. We were planning on eating breakfast and we just happened to have almost all of the ingredients in the house so we decided to make the pancakes for dinner.

We decided to add in a handful of chocolate chips which was good, but I don’t think I would do that again at least not without adding in any nuts. We will definitely be making these again and I am aleady planning on trying out a few new pancake recipes.

Anyway here is the recipe and enjoy the photos.

Starting with some melted butter

Starting with some melted butter

The dry ingredients getting ready to go in.

The dry ingredients getting ready to go in.

Nothing like an egg to help bring the pancakes together.

Nothing like an egg to help bring the pancakes together.

All the liquids mixed together.

All the liquids mixed together.

Batter all ready to go into the skillet.

Batter all ready to go into the skillet.

Patiently waiting for my pancake.

Patiently waiting for my pancake.

Yummy

Yummy

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