Posts Tagged ‘breakfast’

**today is final day to enter to win one of two sets of spices from spices inc!**

After getting a sample of Saigon Cinnamon from Spices Inc., I knew I wanted to try my hand at cinnamon rolls. So, when a girls night was planned with my friends and fellow bloggers, I figured that was the time to make them so I wouldn’t be tempted to eat them all by myself. These aren’t the healthiest option, but great for a splurge.

These were surprisingly easy once I got the dough to rise – it was a little difficult as it was below 10 outside and only about 65 in the house.

These turned out really good – They weren’t over-the-top-sweet like Cinnabon, but were still extremely tasty. The dough was nice and fluffy and the cinnamon – wow. These had an amazing cinnamon flavor. I actually might add more next time.

Alton Brown's Overnight Cinnamon rolls

Overnight Cinnamon Rolls
From Alton Brown
View video of Alton making these rolls here


  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray


  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons


  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups


For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.


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This is probably the best bowl of oatmeal I’ve ever eaten. Well, except for that one topped with Baileys – holy wow.  But this one ranks right up there.

I love steel-cut oats – if I could eat them every morning, I would. Thing is, sometimes they take a little while to make. They’re well worth the effort in my opinion, but sometimes I just want something a little faster. So, when I saw this recipe in Cooking Light, I figured it was worth trying out.

I topped this one with a mix of brown sugar and cinnamon (a classic combo) a dash of nutmeg and half a banana. I also stirred in some chia seeds for added Omega 3.

The cinnamon I used was Spice Inc’s Saigon Cinnamon and I also used Spice Inc’s nutmeg powder. These two items are just fantastic. The cinnamon is so fragrant! I’m currently searching for a good cinnamon bun recipe to really try out this cinnamon. (PSST: Be sure to check back Wednesday for a Spice Inc review & surprise – *ahem* giveaway!)

Overnight multi-grain cereal

Overnight multi-grain oatmeal
adapted from Cooking Light

  • 1/3  cup  steel-cut oats (such as McCann’s)
  • 2  tablespoons  uncooked pearl barley
  • 1 1/4  cups  water
  • 1/8  teaspoon  salt
  • 1/4  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground nutmeg
  • 1  tablespoon  brown sugar
  • 1  tablespoon  chia seeds
  • 1/2 banana, sliced

1. Combine oats, barley, and 1 1/4 cups water in a microwave-safe 4-cup bowl. Cover and refrigerate 4 hours or overnight.

2. Pour mix into pan, stir in salt and cook on stove top for about 10 minutes. Add toppings (sugar, cinnamon, nutmeg, chia seeds and banana) and serve.


2. Uncover bowl, and stir in salt. Microwave, uncovered, at HIGH for 6 minutes or until most of liquid is absorbed, stirring well after 3 minutes. Stir in 1/4 teaspoon cinnamon and nutmeg. Top with almonds and honey.

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I love recipezaar.com. It’s perfect for those days when you have four ingredients that need to be used and have no idea what to make. Just pop on over and type in your ingredients in the search and it spits out a list of recipes with those items. That’s how I found this one. (And yes, it’s got a totally different name there, but I didn’t really think “Bikini Bottom Seaweed Pie from SpongeBob” would get a lot of clicks – though, maybe I’m wrong.)

This was a super simple dish and turned out great. I probably added more spinach since I just used what I had left in the fridge, and I didn’t bother chopping since it was baby spinach. And I also left out the garlic – mostly cause I forgot. I cut this in half and it was perfect for a small 4-quart-ish size dish, or a 9″ square pan. Next time I might try to cut back on the oil as that seemed like quite a bit. Also, I’m sure you could use self-rising flour in place of the Bisquick. I just happened to have some on hand that needed to be used. I topped with mozzarella cheese.

Spinach & egg bake

Spinach & egg bake
From recipezaar.com

  • 1 cup Bisquick
  • 8 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 3 cups fresh spinach leaves, chopped
  • 1 medium onion, finely diced
  • 1 garlic clove, minced
  • 1 cup fresh grated parmesan cheese
  • 1 teaspoon oregano
  • salt and pepper (to taste)


  1. Preheat oven to 350°F Generously spray a 9- by 13-inch baking pan with cooking spray.
  2. Place Bisquick in a medium-sized mixing bowl. Stir in the eggs and oil. Mix until the batter is smooth.
  3. Add the spinach, onion, garlic, oregano, cheese, and salt and pepper. Stir lightly to blend.
  4. Pour the batter into a baking pan and bake until golden brown and firm, about 30 minutes
I got about 4 big servings when I halved the recipe, which I figure comes out to about 300 calories per serving.

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One of my goals for 2009 was to try more grains. I’ve been pretty darn adventurous this year – trying quinoa, steel-cut oats & oatbran, lentils, millet, and now kasha.

Kasha is buckwheat groats that have been toasted in oil to remove buckwheat’s natural bitterness and to bring out a sweeter, nuttier flavor. You can read more about buckwheat at World’s Healthiest foods.com. It’s said to lower risk of developing high cholesterol and high blood pressure; may help lower blood sugar levels; and help prevent gallstones.

I found this recipe on Vegetarian Times and it’s great. It’s called pudding, but the kasha fluffs up kind of like rice or oatmeal without the stickiness. The “frosting” is ah-mazing! I loved, loved, loved it. The recipe calls for apple & hazlenuts, but I used a banana and sliced almonds since that was what I had on had. I think it’s a great recipe for an introduction to kasha. It’s not the prettiest dish to photograph, but it really is delicious and healthy enough for breakfast, but decadent enough for dessert.

Baked kasha pudding - not pretty, but delicious

Baked kasha pudding
from VegetarianTimes.com

  • 1 1/2 cups vanilla soy milk
  • 1 cup uncooked kasha
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 cup shredded Fuji or Golden Delicious apple
  • 1/4 cup skinned, chopped hazelnuts (see Note)
  • 1/2 cup soy sour cream
  • 3 Tbs. lightly packed dark brown sugar
  1. Preheat oven to 350F. Coat 8-inch baking dish with cooking spray.
  2. In medium saucepan, combine soy milk with 1 1/2 cups water. Cook over medium-high heat until liquid is almost boiling. Stir in kasha.
  3. Bring mixture to a boil, then remove from heat. Add cinnamon, nutmeg, salt and shredded apple. Pour mixture into prepared pan. Sprinkle evenly with chopped hazelnuts.
  4. Bake until pudding is almost set, about 30 minutes. Meanwhile, mix together sour cream and sugar. Spread mixture over top of hot pudding. Return to oven and bake until pudding is set but still moist and top is covered with creamy glaze, about 10 minutes. Spoon into wide, shallow bowls like pasta bowls and serve hot.

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I’m still working on that jar of coconut oil from Tropical Traditions. I”m  LOVING it. I found this on their web site and decided to treat myself to breakfast at home. (I often forget about breakfast, so this is kind of a treat!)

These came together really fast and were super simple to make. I halved the recipe and it made 3 waffles. I topped them with some sliced strawberries I had in the freezer and leftover whipped cream. I had a second one on another day with agave – SO delicious. I really love the slight coconut flavor of these.

coconut oil waffles

Coconut oil waffles

  • 2 eggs
  • 2 cups whole wheat flour
  • 1 ¾ cups organic milk
  • ½ cup organic virgin coconut oil
  • 1 tablespoon whole sugar – I did use the full amt, even though I halved everything else.
  • 4 teaspoons aluminum free baking powder
  • ¼ teaspoon Himalayan salt

Heat waffle Iron.

Beat eggs until fluffy. Beat in remaining ingredients.

Pour 2/3 cup batter onto center of hot waffle iron. Close lid and bake about 5 minutes or until steaming stops.

Carefully remove waffle. Serve immediately topped with organic maple syrup, fresh berries and grass-fed butter.

Previous posts using coconut oil:
Hot chocolate

baked potatoes

Oh She Glows cookie balls

tropical steel-cut oats

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I love oatmeal. Which is funny, because up until February, I was convinced I hated it.

My mom used to make the instant stuff for my sister when we were kids and I never, ever understood how she could gobble it up and ask for more. Thankfully, my mom wasn’t the type to force me to eat things I didn’t like – well, except asparagus, which, incidentally, I now like too. Go figure.

So, when Scott and I went on vacation to Ireland and sat down to breakfast at the inn and were promptly served a huge bowl of oats, I cringed. I’m usually pretty good at trying new things, and I obviously didn’t want to be rude and send it back untouched, so I took a few bites. And then added about four spoonfuls of raw sugar to make it palatable.

As the week wore on, I added less sugar (and tried it with some Baileys – oh.my.gosh.) and really started to enjoy breakfast. When I returned home and started craving oats, I knew I’d been converted.

One morning this week, I got to thinking about the HUGE jar of coconut oil in my cabinet and what else to make with it and decided on oatmeal. I always toast my oats in a bit of butter before adding the water, so I thought I’d try it with coconut oil instead.

The result? Deliciousness! The oats have a tropical taste to them – I topped it with half a banana, a tablespoon of chia seeds and some shredded coconut. I didn’t even need to add any raw sugar to the top. It was so good. It reminded me of a pina colada – then again, anything with coconut reminds me of that!


tropical steel cut oats


Tropical steel-cut oats

1/2 cup steel-cut oats
1 1/2 cup water
1 tbsp coconut oil
1/2 banana
1 tbsp chia seeds – optional
1 tbsp shredded coconut
raw sugar – optional (depending on how ripe the banana is, you might not need additional sugar)

Melt oil in pan and add oats. Toast for a bit.
Add water and bring to a simmer. Simmer for about 20 minutes, stirring occasionally.
Put half of mix into bowl and add about 1/4 cup milk (I use almond milk) and top with sliced banana, chia seeds and shredded coconut.

Refrigerate the second portion – when ready to eat, add 1/4 cup milk (I like almond milk), mashing the oatmeal into the milk to make incorporate. Add sliced banana and mix. Microwave for 45 seconds. Sitr. Microwave for 45 seconds.

What are your favorite oatmeal toppings?

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For this week’s Tyler Florence Fridays, Scott and I whipped up some banana and pecan pancakes with maple butter. These were really good – I really liked the pecans (I left them chopped) in with the pancakes, it almost reminded me of eating a banana nut muffin. The only thing I’d do differently next time, is mash up the bananas and add to the batter as opposed to adding slices at the end.

In order to help beef up the nutritional content, I added two tablespoons of chia seeds to the batter. They don’t change the taste of the pancakes at all, but they do add a nice dose of Omega 3s as well as all kinds of other good nutrients.

We also cut the butter recipe in half and had PLENTY for the full batch of pancakes. The maple butter was good, but not my favorite part. I’m not sure the melted butter was a necessity at the end of the recipe, so I might try cutting it out next time to save on some calories. These were mighty delicious just the way they are though!

Tyler Florence's Banana and Pecan pancakes with maple butter

Tyler Florence's Banana and Pecan pancakes with maple butter

Banana and pecan pancakes with maple butter
Tyler Florence, Food Network

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows

Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar and candied pecans.

Maple butter:

2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Yield: 6 servings

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