Category Archives: breakfast

Glazed Doughnut Muffin

I know what you’re thinking..”How in the world have I not had these before?”  The answer is..I live under a rock.  But now that I’ve come out into the world of taste heaven, these little muffins were something I had to try.  I mean, come on..it’s a donut and a muffin in one.  Pure genius!!  I first saw these treats here from Sweet Peas Kitchen. (awesome site, by the way.)  She had me at ‘glazed.’

Your family will thank you for this easy treat, and what’s especially nice is that you can have it for breakfast or a a dessert. 

Glazed Doughnut Muffins, from Sweet Peas Kitchen

The Ingredients

For the Muffins:

 1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

 For the Glaze:

 3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

The How-To:

*Pre-heat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

*In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

*Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

*To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

*When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.

 Yields: 12 muffins

 Note: Muffins will keep at room temperature for about a day.

 

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Peanut Butter Oatmeal Ball

When I first saw this post  about these delicious Peanut Butter Oatmeal Balls..I had to try them out.  First, they have peanut butter in them. Everyone knows that one of my weaknesses is peanut butter. Wait..you didn’t know that? Oh. Well, now you do. And now you know that if you offer me peanut butter on a spoon, I’ll gobble it up. Or peanut butter on a popsicle stick, I’ll take that as my cue to make toast and spread pb all over it.  The best thing for all of us would be to just put the peanut butter down, and walk away.  But we’re not talking about that. We’re talking about these yummy peanut butter oatmeal balls.

I love that you can have these for a breakfast, snack, or a “I’m-trying-to-be-good-” dessert.  The real test came when I offered them to my kids.  Would they like them? Would they throw them at me? Answer: They LOVED them. (I can safely come out of hiding. Whew!)

Here’s the recipe in its original form.  I did make a few changes (added in italics).  Overall..perfection and delicious. 

Ingredients:
3/4 cup rolled oats
2 tablespoons unsalted, roasted sunflower seeds
2 tablespoons pistachios, chopped (I didn’t have any, so I used chopped peanuts)
1/4 cup dried cranberries, roughly chopped
1/4 cup dried blueberries, roughly chopped
2 tablespoons ground flaxseed
1/2 teaspoon kosher salt (I left this out because of the salt on the peanuts..I figured I didn’t need it. It’s up to you.)
1/2 cup creamy peanut butter
1/4 cup chunky peanut butter
1 tablespoon honey
1/2 teaspoon vanilla extract

 The How-To:

*In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.  
*Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey. If it is too wet add extra oats or flaxseed.  
*Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1½-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough. Chill in the refrigerator at least 30 minutes before serving. Store in airtight container in the refrigerator for up to 2 weeks.

I really, REALLY like the dried cranberries and blueberries in this recipe.  It adds a little sweetness to the peanut/oatmeal flavor. My mouth may or may not be watering just thinking about this…
For a quick, easy and super yummy treat, make these. And send me any left overs.  (Did I mention I loved peanut butter?)

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Summer Fruit Salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the great things about this fruit salsa, is that you don’t have to limit yourself to just strawberries, kiwi, and blueberries.  No siree..go ahead and add pineapple, or mango, or if you’re really wild and crazy..how about throwing some pear chunks in there?  Can’t you see it now? “Mom of Year” Award because of this amazing simple dish that the whole family..the whole neighborhood..heck, the whole town will love. 😀 

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Granola-smizzola

Yes, I did say ‘smizzola’.  What? It’s fun to say new words. Especially when trying to rhyme with “granola”.  (Don’t judge..not as easy as you might think..) Getting off topic here.. moving on..

This weekend was Memorial day. Usually that is associated with bbq’s and gatherings with yummy, tantalizing food that you just can’t say no to.  However, here…it snowed. I know, right!? Who ordered that?!  Actually, I love the cooler weather, so I was completely A-OK with it.  For our Memorial day feast, we enjoyed….wait for it……..Granola!! Fresh from the oven, it truly was a treat to nibble on.  Loaded with dried cranberries, dried blueberries, cinnamon, sunflower seeds and oatmeal, this granola deserves a little smizzola. 😀

(original recipe found here, at Two Peas and Their Pod.  My modifications are in parentheses.)

2 cups rolled oats
1 cup chopped almonds (I used sunflower seeds instead, both would be amazing and a little extra crunch)
1/4 tsp salt
1 tsp cinnamon
2 T dark brown sugar
3 T pure maple syrup
2 T canola oil
2 T agave nectar
1 tsp vanilla
1/3 cup raisins (I used 1/3 cup dried cranberries, and 1/3 cup dried blueberries…YUM!!!)

The How-To:
* In a medium bowl, mix the oats, almonds, wheat germ, salt, cinnamon, and brown sugar together.
* In a small bowl, whisk together the maple syrup, canola oil, agave nectar, and vanilla. Pour over the dry ingredients and mix well. I do this with my clean hands.
* Spread the mixture out onto a baking sheet that has been sprayed with cooking spray. Bake for 20-30 minutes at 300 degrees, stirring occasionally. (I  stirred every 7 minutes or so, and took it out of the oven for good at around 22 minutes.) Take the granola out as soon as it starts to brown.
* Stir in the raisins (blueberries/cranberries) and cool completely. Store in an air tight container.

In the past when I’ve made granola, it never turned out, thanks to overcooking.  The trick to making granola is to take it out of the oven right when it starts to brown.  It may still feel a little moist, but it will crispen and dry as it cools.  So don’t fret, it will turn out.  😀  And when it does, you’ll be doing the Granola-Smizzola dance in your kitchen, too!! 🙂

What I love about granola is the many ways you can use it.  Top yogurt in the morning for breakfast, mix it into a salad for a crispy punch, eat it by the handfuls for a tasty snack..there is no end to what you can do with granola. Now..go..dance..rhyme words..

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Raisin Cinnamon Swirl Bread


There really are no words to say how yummy this bread is.  I’ve been wanting to make this for a long time, but have been just a little..nervous. I mean, it’s bread. On the other hand..it’s raisin bread. 😀  So when my hubby came home one day and said that he needed to take some bread to a work lunch, I knew this is what I wanted to make.    I didn’t have a recipe for it though, so I went online and found this one  at  Allrecipes that I thought would work. Bingo!! It more then worked!! 4 loaves later, I can officially say this is my favorite bread to make.  Since my kids don’t like raisins, we left those out of 2 loaves..the result? Again..delicious! 😀  Light and airy with a hint of sweetness..this bread is sure to please.

Ingredients:

  • 1 1/2 cups milk
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tablespoons milk
  • 3/4 cup white sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons butter, melted

The How-To:
*Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
*Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
*Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
*Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
*Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

**NOTE**
This recipe makes 2 loaves. Double the goodness! 🙂

YUM!!  Perfect as toast for breakfast, or for a little treat during the busy day.

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Orange-blueberry Muffin

 

I love the citrus flavors you can add to muffins.  Usually, I add lemon, but when I saw this recipe here, I knew I had to try it.  There’s just something inviting about a muffin with a citrus flavor, mixed with blueberries.  The orange zest used in this muffin gives it a tangy zing, but not overpower the flavor of the sweet blueberries.

Ingredients:

  • Grated zest and juice of one orange
  • About 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking power
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries, fresh or frozen (not thawed)
  • Turbinado sugar, for topping
The How-To:
*Preheat oven to 400F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
*In a two cup glass measuring cup, add the orange juice and enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.
*In a large bowl, rub the orange zest and sugar together with your fingers. Whisk in the flour, baking powder, baking soda, and salt. Gently stir the liquid ingredients into the dry ingredients until just combined. Gently fold in the blueberries.
*Divide batter equally among prepared muffin cups. Top the muffins with turbinado sugar. Bake until muffin tops are golden and springy to the touch, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

 

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Lemon Poppyseed Muffins

Why, hello there. Let me introduce you to my newest BFF.  Enter: Lemon Poppyseed Muffin.  Light, moist, bursting with lemon-y flavor. What’s not to love? These muffin are so easy to make, which means you can have them any time of the day. Or, if you’re like me,  even as a midnight snack. Topped with a lemon glaze, these muffins are sure to become your new BFF, too! This recipe was found here, at Annie’s Eats, a fantastic food blog that makes me want to drool. 😀 What I love about these is the use of yogurt!! (Shhh..a secret ingredient) Simply amazing!!

Ingredients:
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

The How-to:

*Preheat the oven to 350˚.  
*Line a muffin pan with paper liners.
*Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.
*Stir briefly to combine.
*In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  *Beat in the eggs one at a time, blending well after each addition.  
*Mix in the lemon zest and the vanilla extract.  
*With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
*Divide the batter between the prepared liners, filling each about two-thirds full.

* Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

*While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.

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Breakfast Sausage Muffins

This makes waking up fun. For reals. Let’s try it. Everyone, go back to bed. Now, wake up and think about fresh from the oven muffins packed with bits of bacon or sausage and cheese. Wake up call! I’ll have 10, thank you!  When I saw this recipe here,  I knew it was something I had to try. Everyone loved them. Loved, as in, ‘why didn’t I make 4 batches instead of just one?’  They were delicious.  Quick story before we start with the ingredients..as I was putting these out on the table to eat, my little guy thought it would be really funny to dump his cup of water all over them. Yeah. Real funny.  Needless to say, I had to make them again…just to make sure we liked them. And..yep, they’re keepers. 😀 Alright, on to the ingredients..

Ingredients:
1/2 pound ground pork sausage, browned, drained
1 cup pancake mix
1/3 cup sour cream
1/2 cup shredded cheddar cheese, plus a little extra for sprinkling on top
2 eggs, lightly beaten
2/3 cup milk (I used 1%, and it turned out fine, but the original recipe calls for Whole milk)
salt and pepper to taste
*handful of bacon bits (optiona)

The How-To:
*Preheat oven to 350*
*Grease the muffin cups of a standard muffin pan
*Cook sausage, and drain well
*When cooled, place in a large bowl and add pancake mix, sour cream and cheddar cheese

*In a small bowl, lightly beat the eggs and milk
*combine with the sausage (and bacon bits, if using) and mix completely, but don’t over stir
*add salt and pepper to your liking
*pour evenly into muffin pan
*bake for 30-40 minutes until cooked through (it took ours about 30 minutes)
*take out of oven and sprinkle with remaining cheese.  Let it melt
*remove from muffin pan immediately

These do take a bit of time to bake, so if you wanted to make these in the morning, cook the sausage the night before and set in fridge.  When you wake up, mix everything and bake.

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Ham and Cheese Rolls

One of our favorite things, (other then raindrops on roses or whiskers on kittens) are these mouthwatering ham and cheese rolls.  Not only are they perfect for dinner, but lunch and breakfast as well. Oh yes..you can eat these for every meal. Awesome!!  You make them just like you would a cinnamon roll, only instead of the cinnamon and sugar..it’s ham and cheese. Delicious and easy, how can you say no?  The perfect blend of cheesy ham tucked inside homemade bread, leaves your tummy happy and wanting more. 🙂  Got this recipe from Mel’s Kitchen Cafe  (my favorite spot)

Ingredients: (For the bread dough)
1 1/2 cups warm water
1 Tablespoon active dry yeast
2 Tablespoons white sugar
2 Tablespoons oil
1 teaspoon salt
4 cups flour

The filling:
12 oz. cream cheese, softened
1/4 cup butter, softened (I usually leave out the butter)
2 cups chopped ham (leftover ham or deli ham works well.)
2 cups shredded cheese (swiss, cheddar…whatever you like)
1 cup freshly grated parmesan cheese
(you can also add chopped green onions, broccoli,  etc to get a different flavor and add veggies to this meal. :D)

The Dough How-To:
*In a large bowl, stir together warm water, yeast and sugar.  Let stand until foamy..about 10 minutes
*To the yeast mixture, add the oil, salt and 2 cups flour
*Mix until combined
*Add in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. (usually it’s about 3 1/2 cups of flour)
*Turn out onto a lightly floured surface and knead until smooth and elastic
*lightly oil a large bowl, place dough in the bowl and turn to coat it with the oil
*Cover with a damp cloth
*let rise in a warm place until doubled in volume, about 1 hour
*after it has risen, deflate dough andturn it out onto a lightly floured surface
*roll it into a large rectangle shape, about a 1/2 inch-1 inch thick

The Filling How-To:

*In a small bowl, cream together the butter and cream cheese. 
*Spread the rolled out dough with the butter/cream cheese mixture

*Top with the ham, cheese and chopped broccoli and onions (if using)
*Roll the dough up, pinching the seam to seal. (Just like if you were making a cinnamon roll)
*Slice the roll into 1-inch segments
*Place the rolls on a lightly greased baking sheet and cover with plastic wrap
*Let the rolls rise until nearly doubled
*Bake in a preheated 350* oven  for about 20 minutes or until lightly browned and bubbly

I know this might sound like a lot of work, but really, it’s easy.  Make the dough first, let it go through it’s rising process.  While that’s happening, let the butter and cream cheese soften on a counter top.  Chop any veggies you want and shred the cheese.  After the dough has risen, roll it out and add the yummy ingredients.  Roll it up, pop it in the oven and patiently wait for it to bake.  (That’s the hardest part for me..)


Have fun with this one. Try different fillings..pepperoni and cheese is a close second in our house. 😀

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Peach Smoothie

Hello, my dear peach friend. Why are you so delicious and hard to stop gulping by the gallon?? It can only mean one thing: I have found my new favorite summer time drink.  Not only is this sucker good for you, but it’s very refreshing and creamy.  Wonderful for breakfast, a mid-day snack, even a late night sneaky treat. 😀

Ingredients:
1 small container Peach yogurt
1 cup milk (I use 1%)
6 ice cubes
1/2 teaspoon vanilla extract
1 fresh peach, cut into sections (skin removed.  You can use fresh, canned, etc..)

The how-to:
*Combine everything in a blender.
*Mix until ice cubes are crushed into small chunks
*Serve immediately

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