French Toast

French Toast
Serves: 4
Crunchy outside but soft in the middle! Other bread can be used like French bread.

10-12 slices high-quality white sandwich bread (1/2 inch thick)
1 1/2 c whole milk, warmed to about 80 degrees
3 large egg yolks
3 Tbsp. light brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. unsalted butter, melted, plus 2 Tbsp. for cooking
1/4 tsp. salt
1 Tbsp. Vanilla

1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
2. Whisk warmed milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
4. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet, and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

*You can also use an electric griddle and do a lot of slices at once.

Recipe source: America's Test Kitchen

Cinnamon Syrup

*Runny but very tasty

Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

 

Recipe/photo source: See Jane In The Kitchen

Overnight Baked Caramel French Toast

This is AMAZING!

Overnight Baked Caramel French Toast

Ingredients

Topping:
1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup
(I added chopped pecans for a little somethin' extra!)

French Toast:
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 (3/4-inch-thick) diagonal cut slices French bread

Directions:
1.  Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.

2.  In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.

3.  When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.

4.  Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

(Recipe from Tablespoon.com) recipe and photo source: Six Sisters Stuff

Buttermilk Waffles

Make sure not to skip the step of letting the waffles sit in the oven for 10 minutes. They will come out much crispier. I like to double the recipe and put them in the freezer. Then for a quick breakfast pull them out and pop them in the toaster.

Buttermilk Waffles

Makes about eight 7-inch round waffles

While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if rested in a warm oven for 10 minutes. (This method also makes it possible to serve everyone at the same time.) Buttermilk powder is available in most supermarkets and is generally located near the dried-milk products or in the baking aisle. Leftover buttermilk powder, which can be used in a number of baking applications, can be kept in the refrigerator for up to a year. Seltzer or club soda gives these waffles a light texture that would otherwise be provided by whipped egg whites. (Avoid sparkling water such as Perrier—it’s not bubbly enough.) Use a freshly opened container for maximum lift. Serve waffles with butter and warmed maple syrup.

Ingredients

• 2cups (10 ounces) unbleached all-purpose flour
• 1tablespoon sugar
• 3/4teaspoon table salt
• 1/2cup dried buttermilk powder (see note)
• 1/2teaspoon baking soda
• 1/2cup sour cream
• 2large eggs
• 1/4teaspoon vanilla extract
• 1/4cup vegetable oil
• 1 1/4cups unflavored seltzer water

Instructions

• 1. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
• 2. Heat waffle iron and bake waffles according to manufacturer’s instructions (use about 1/3 cup for 7-inch round iron). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup.
  
  Recipe and photo source: America's Test Kitchen

Zephyr Pancakes

These are incredibly fluffy and delicious


Zephyr Pancakes


2 cups (8 1/2 ounces) all-purpose flour
2 1/2 tablespoons (1 3/4 ounces) sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1 1/4 cups (10 ounces) heavy cream
1 1/4 cups (10 ounces) buttermilk
2 tablespoons (1 ounce) butter, melted
1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined – it’s okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Recipe and photo source:  Mels Kitchen Cafe

Tips for making pancakes:
Don't over mix the batter. Just fold until combined.
Once you flip the pancakes, do not press it down with the spatula!

Savory Cheese Waffles

I was a little skeptical of a savory waffle at first. I like my waffles sweet with maple syrup but a savory waffle is just as good. These are wonderful paired with this Tomato Bisque. 

Savory Cheese Waffles

2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1 1/2 to 2 1/2 cups whole buttermilk
5 tablespoons unsalted butter, melted
3/4 cup grated Parmesan cheese
3/4 cup grated Gruyere cheese
1 teaspoon sugar
Pinch of coarse salt
Freshly ground black pepper

Sift together flour, baking powder, and baking soda three times; set aside.

In a medium bowl, whisk together eggs, 1 1/2 cups buttermilk, and butter until well combined. Add flour mixture and whisk until smooth. Batter should have a pudding-like consistency. If necessary, add more buttermilk, 1/4 cup at a time, until pudding-like consistency is reached. Stir in cheese, sugar, and salt; season with pepper.

Preheat a waffle iron. Add 1/4 to 1/2 cup batter to heated waffle iron; close and cook until dark golden brown, 5 to 6 minutes, depending on your waffle iron. Repeat process with remaining batter and serve immediately.

Recipe source: Martha Stewart

Baked Breakfast Taquitos with Lime Chipotle Dip

These are fantastic! You must make the dipping sauce with this. It is wonderful.

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip



2 tsp extra virgin olive oil
12 large eggs
1/2 C Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce
16 6″ flour tortillas
cooking spray or olive oil

Dipping Sauce:
1 1/2 C Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.

Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.

Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.

While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Recipe Source: Our Best Bites

Caramel-Pecan Monkey Bread

I have to caution you with a very strict warning that if you are dieting, do not make this! It is highly addictive. This is probably new my favorite sweet dish. I made this for Christmas morning and have tried to find any excuse to make it again. It is amazing!!

Caramel-Pecan Monkey Bread

1 package (1/4 ounce) active dry yeast 
1/4 cup water (110° to 115°) 
1-1/4 cups warm 2% milk (110° to 115°) 
1/3 cup butter, melted 
1/4 cup sugar 
2 eggs 
1 teaspoon salt 
5 cups all-purpose flour 

Caramel:
2/3 cup packed brown sugar  
1/4 cup butter, cubed 
1/4 cup heavy whipping cream 

Assembly: 
3/4 cup chopped pecans
1 cup sugar 
1 teaspoon ground cinnamon 
1/2 cup butter, melted
  
 In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. 

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. 

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans. 

Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. 

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes. 

Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

Nutritional Facts 2 pieces equals 334 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 207 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein. 

Recipe and photo source: Taste of Home

Applesauce Oat Muffins

A fairly healthy breakfast item except I added about a 1/2 cup of chopped gingersnap cookies to the topping.

Applesauce Oat Muffins

1 1/2 c. quick cooking oats
1 1/4 c. all purpose flour
1/2 c. packed brown sugar
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1 c. unsweetened applesauce
1/2 c. fat free milk
3 Tbsp. canola oil
1 egg white

Topping:
1/4 c. quick cooking oats
1 Tbsp. brown sugar
1/8 tsp. cinnamon
1 Tbsp. butter, melted
1/2 c. gingersnap cookies, chopped (optional)

In a large mixing bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.

Combine tipping ingredients; sprinkle over batter. Bake at 400 for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

Serving size 1 muffin: Calories: 138, fat 4.3 g, Cholesterol 2 mg, Sodium 156 mg, Carbohydrates 22.3, Fiber 1.5g, Sugar 7.5 g

Streusel-Topped Blueberry Muffins

Over the last 6 months, since the birth of my baby girl, I have had very little motivation to cook and seek out new things to cook. I would like to start trying new recipes again so I will pass along the good ones I make.

The recipe says it makes 12 muffins but I got about 15 good sizes muffins.

Streusel-Topped Blueberry Muffins

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Recipe source: Our Best Bites

Rolled Cinnamon Roll Muffins

Rolled Cinnamon Roll Muffins
originally found on rubyglen.com
makes 1 dozen muffins

1 cup buttermilk, or 1 cup milk with 1 tablespoon of lemon juice or vinegar added to it
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour
Filling:
2 Tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
Icing:
1 cup powdered sugar
1-2 tbsp milk or cream

Directions:
Pour milk into a measuring cup and add the lemon juice or vinegar. (Skip this step if you are using buttermilk.)
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.

Turn dough out onto a lightly floured surface and knead for a minute or two.

Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

Bake at 375° Fahrenheit for 20 minutes or until golden brown.Allow the muffins to cool for 5 minutes and then remove from the muffin tins. Drizzle with icing (if using) when cool.

Recipe Source: Taste and Tell

Sour Cream Poppyseed Streusel Muffins

Sour Cream Poppyseed Streusel Muffins

Muffins

2 c. sifted all-purpose flour

3/4 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. buttermilk

1/4 c. butter, melted

1 Tbsp. grated orange rind

1 tsp. vanilla

1 tsp. almond extract

1 large egg, lightly beaten

1 8-oz. container sour cream (light works great)

Streusel

1/4 c. + 2 Tbsp. sugar

1/4 c. flour

2 Tbsp. butter, melted

2 tsp. poppy seeds

Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.

Recipe and picture source: Our Best Bites

Ultimate Cinnamon Buns

In step 2, after mixing for 10 minutes the dough it still wet and sticky, add up to 1/4 c. flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Ultimate Cinnamon Buns

Dough:
3/4 c. whole milk, heated to 110 degrees
1 envelope (2 1/4 tsp.) rapid rise or instant yeast
3 large eggs, room temperature
4 1/4 c. all purpose flour
1/2 c. corn starch
1/2 c. granulated sugar
1 1/2 tsp. salt
12 Tbsp. unsalted butter (1 1/2 sticks), cut into 12 pieces and softened

Filling:
1 1/2 c. packed light brown sugar
1 1/2 Tbsp. ground cinnamon
1/4 tsp. salt
4 Tbsp. unsalted butter, softened

Glaze:
4 oz. cream cheese, softened
1 Tbsp. whole milk
1 tsp. vanilla extract
1 1/2 c. confectioners sugar

1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200, shut off. Line 13x9 inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling, combine brown sugar, cinnamon and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into an 18-inch square, spread with butter and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam. Cut in to 8 pieces. Transfer pieces, cut side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

4. Heat oven to 350. Whisk cream cheese, milk, vanilla, and confectioners sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 c. glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

*To make ahead, after transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Recipe source: Cook's Country Dec/Jan 09

Pumpkin French Toast with Crunchy Cinnamon Crust

The crunchy crust of this French toast really makes this dish so delicious!

Pumpkin French Toast with Crunchy Cinnamon Crust


2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbs granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
Eight 3/4-inch thick slices of day-old French bread

In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.


In another low-lying flat bowl, place crushed cereal.

Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread. Serve immediately.

Servings: 4

Yield: 2 slices per person

This recipe really is best with French bread that is a day or two old- if it’s too soft, it will absorb too much of the liquid and turn out soggy.

Do a quick dip into the liquid. You don’t want to soak the bread in it.

You may leave off the crumbled cereal if you don’t wish to add crunch. (It’s good though!)

Recipe Source: http://www.recipegirl.com/2007/09/11/pumpkin-french-toast/#ixzz12FGlqU5c

Pumpkin Muffins topped with Gingersnap-Cinnamon Chip Streusel

These muffins are an absolute must try!! They are amazing! The topping is a mixture of gingersnaps, pecans, oats, and cinnamon chips and is incredibly good. I had never heard of cinnamon chips before but Hershey's makes little chocolate chip like cinnamon chips. They are difficult to find and are pricey but totally worth it. I found the chips at Harmon's. If anyone finds them elsewhere, let me know.

Pumpkin Muffins Topped with Gingersnap-Cinnamon Chip Streusel

3/4 cup coarsely chopped gingersnaps
1/3 cup cinnamon chips
1/3 cup finely chopped toasted pecans
1/3 cup oats (quick or old fashioned)
1/4 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces

2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, softened
3 tablespoons oil
3/4 cup packed brown sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
2 large eggs
1/2 cup milk

Preheat oven to 350 degrees F. Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.

Combine gingersnaps, cinnamon chips, pecans, oats, and granulated sugar in a large bowl; knead in 3 tablespoons butter until mixture is well combined and starts to clump together. Set aside.

In a medium sized mixing bowl, sift together flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.

In a large mixing bowl, using a mixer on medium speed, beat together 5 tablespoons butter, oil and brown sugar until creamy, about 1-2 minutes. Beat in pumpkin and vanilla until combined. Beat in eggs until combined. Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined - about 1-2 minutes.

Divide batter into muffin cups. Evenly top with gingersnap mixture, and gently press into the surface of the batter. Bake for 20-25 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.

Cool muffins 10 minutes before removing from pan and cooling.

Makes 8 big muffins or 12 regular muffins

Recipe source: Sugar Plum

Baked Pumpkin Doughnuts

It's official...pumpkin season is here!!!! The only problem is, there is a shortage of pumpkin. So, if you are at the store wondering where they have moved the pumpkin to or why the shelf is empty it is probably because they don't have any. Due to some weather issues in the mid-west last year it damaged a lot of crops. This growing season was more successful so the problem should be resolved as early as the end of September but be prepared to pay more than you usually would. Or, if you are ambitious you can make your own. I think I might try that this year.
Anyway, I apologize in advance for all the pumpkin recipes I will be posting in the next couple months.

Baked Pumpkin Doughnuts
Serves 12 

Doughnuts:
2 cups all-purpose flour
½ cup packed brown sugar
1½ tsp baking powder
1½ tsp pumpkin pie spice
½ tsp salt
¼ tsp baking soda
½ cup canned pure pumpkin
2 large eggs
¼ cup milk
¼ cup butter, softened

ICING:
1 cup sifted powdered sugar
¼ tsp vanilla extract
3 to 4 tsp milk

Preheat oven to 375°F. Grease two baking sheets.


In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter; beat with an electric mixer on low speed until mixed.

Spoon the mixture into a pastry bag fitted with a large star tip with a ½-inch opening. Pipe onto prepared baking sheets in 3-inch circles. (I used my handy dandy doughnut pans instead of piping.) Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.

4. Prepare icing: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

*I didn't use the icing recipe listed above, I used this one instead:

Caramel Icing
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/4 c. fat-free milk
1/2 tsp. vanilla extract
1/8 tsp. salt
1 1/2 c. confectioners sugar 

In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over doughnuts. Let stand until set. It will only take a few minutes to set, so frost the doughnuts immediately after it cools. 

Nutrition Facts
Amount Per Serving
Calories 228.98
Calories From Fat (20%) 44.85
Total Fat 5.05g
Saturated Fat 2.83g
Cholesterol 45.93mg
Sodium 227.57mg
Potassium 98.88mg
Carbohydrates 42.99g
Dietary Fiber 0.89g
Sugar 25.94g
Net Carbohydrates 42.10g
Protein 3.57g
WW Points 5


Recipe source: http://www.recipegirl.com/2008/06/04/baked-pumpkin-doughnuts/#ixzz0znkDiaRv

Peanut Butter Muffins

My boy is completely obsessed with peanut butter and honey sandwiches right now. He wants them for breakfast, lunch and dinner. I have been complying with his requests but I thought a peanut butter and honey sandwich for breakfast probably isn't the best thing. I thought maybe trying a few variations of peanut butter might be good for a change. I found this recipe for peanut butter muffins on the Jif website. It was a success. I made half the batch as mini muffins, because mini muffins are always more fun to eat. The other half of the batch, I added chocolate chips. It makes a great mid day snack.

Peanut Butter Muffins

2 c. all purpose flour (I added 1 1/2 cups all purpose and 1/2 c. whole wheat)
1 Tbsp. baking powder
1 c. milk
2 large eggs
1/2 c. sugar
1/2 c. creamy peanut butter
1 tsp. salt (next time I might omit the salt)

Heat oven to 400. Spray muffin pan with no stick cooking spray. (For mini muffins heat to 350.)
Stir together flour and baking powder in a medium bowl; set aside.
Place milk, eggs, sugar, peanut butter and salt in a blender; cover and blend to combine. Pour over dry ingredients; stir just until moistened.

Fill prepared muffin cups 2/3 full. Bake 15-20 minutes (for mini muffins bake 10-12 minutes).

Yield: 12 regular muffins, 24-30 mini muffins

Puffed French Toast with Cinnamon Syrup

I made a bunch of these and sliced the bread into sticks and cooked them as directed but left off the last step of dipping in the cinnamon sugar. I placed them in the freezer and take them out every so often. Just pop them in the oven at about 450 for 9-10 minutes or until crispy. Then put on a paper towel lined plate to drain. Then dip them in the cinnamon sugar mixture. They are just as good as the first time.

Puffed French Toast
Recipe by OurBestBites.com

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar. 

Cinnamon Syrup
1/2 c. white sugar
1/2 c. packed brown sugar
2 Tbsp. all purpose flour
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 c. water


Stir together dry ingredients in a small saucepan. Then add water and vanilla. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency. About 5-8 minutes. Remove from heat and let stand a few minutes before serving.

Waffles with Macadamia Nuts and Coconut Syrup

I am new to liking the flavor of coconut so I wasn't quite sure if the syrup would be good but let me tell you, it is amazing!! The waffles alone were great too but the mixture of the crunchy macadamia nut flavor along with the coconut taste what a great combination.

Waffles with Macadamia Nuts and Coconut Syrup 

1 cup whole-wheat flour 
1 cup all-purpose flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
2 cups nonfat buttermilk
1 large egg, separated 
1 tablespoon canola oil 
1 tablespoon vanilla extract (optional) 
2 large egg whites 
2 tablespoons sugar
  
Stir whole-wheat flour, all-purpose flour, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk, the egg yolk, oil, and vanilla (if using) in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.   

Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula. 

Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch.

Coarsely chop about a 1/4 cup macadamia nuts. Sprinkle over waffles and top with syrup.

Coconut Syrup

7-8 Tbsp. butter
3/4 c. buttermilk
1 c. sugar
1/2 tsp. baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in small saucepan. Warm over medium heat and stir until butter melts and sugar dissolves. Bring to a boil and boil for 1 minute. Remove from heat and add baking soda and extract. It will bubble up; just continue stirring and give it a few minutes for the "fizz"  to reduce before serving.  

Mini Ham Quiches

These are quite tasty little buggers. I didn't add the olives because I don't like them. I just added a little extra cheese and ham to fill it's place. I think next time I am going to try a some bacon instead of ham.

Mini Ham Quiches

¾ cup diced fully cooked ham
½ cup shredded sharp cheddar cheese
½ cup chopped olives
3 eggs, beaten
1 cup half-and-half
¼ cup butter or margarine, melted
3 drops hot pepper sauce
½ cup biscuit/baking mix
2 tablespoons grated Parmesan cheese
½ teaspoon ground mustard

In a bowl, combine the ham, cheddar cheese, and olives; divide among 12 greased muffin cups (or you could use foil muffin liners).In a mixing bowl, combine the remaining ingredients just until blended. Pour over ham mixture. Bake at 375 for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Makes 1 dozen.