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Archive for the ‘Breakfast’ Category

Kefir Jam Muffins

When I first made these muffins I was really feeling rather…uninspired. The days have been long and rather dull for me as I gear up for my last two months of school. Boredom kills my motivation and inspiration unlike anything else.

I needed a simple breakfast recipe that could be made well in advance and only used ingredients I had on hand. I searched online and in my cookbook/magazine stash for nearly 2 hours before finally settling on a recipe for “Morning Magic Muffins” by Arlene Stolley. The recipe looked very simple and I had everything on the list of ingredients except for one thing: buttermilk. Usually I would have done the teaspoon of vinegar in your milk alternative but I’ve been experimenting with something called Kefir and decided to give this probiotic-heavy option a try.

This is an easy recipe for an on the go breakfast and the results are fantastic, fluffy muffins!

Grab from the pantry and fridge: flour, sugar, brown sugar, baking powder, baking soda, salt, kefir (or buttermilk), canola oil, applesauce, an egg and your favorite jam (mine is some home made blackberry jam).

Mix all your liquids in a bowl (except for the jam).

And mix all your dry ingredients in the bowl of your mixer until there aren’t any more clumps of brown sugar.

Make sure you’ve got your muffin liners ready to go right about now.

Then mix the dry and wet ingredients together just until the batter comes together.

Scoop about 1/4 cup of batter into each muffin liner or until 2/3 full. If making jam muffins, place 1 teaspoon of favorite jam in the center of each muffin and lightly press it into the batter. Bake at 400 degrees for 20-25 minutes.

Oh yum. The crumb on these guys is fantastically moist! Whip up a batch today!

Kefir Jam Muffins

Slightly adapted from Cooking Bouquet by Arlene Stolley

2 1/4 cups All-Purpose Flour

1/2 cup packed Light Brown Sugar

1/4 cup Sugar

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 cup Kefir (or buttermilk)

1/3 cup Canola or Vegetable Oil

1/3 cup Applesauce

1 large Egg

Jam or Jelly

Directions

Preheat oven to 400 degrees

In bowl of stand mixer mix all dry ingredients until there are no more clumps of brown sugar. In separate bowl, mix kefir, oil, applesauce and egg. Add liquid mixture to flour mixture and mix just until the batter comes together.

Using 1/4 measuring cup or ice cream scoop fill muffin cups 2/3 full. If making jam muffins add 1 teaspoon of jam to each muffin and lightly press into the center of each muffin cup.

Bake for 20-25 minutes or until muffins are set and golden on top.

Notes from the book: Arlene notes that you can refrigerate the mixed batter in a container for up to one week if you need to make these very well in advance. Additionally, the recipe for this muffin is easily adapted for many other variations such as blueberry, banana, cinnamon-sugar, or any other variation you can think of!

Eat well and love much,

The Muffin Woman

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As a southern girl, I grew up eating biscuits. They’re a breakfast staple! And though I may enjoy the flavor of biscuits from a can as much as the next gal, they never do quite measure up to fluffy, homemade, flaky biscuits. However! The biscuit gods have made it less than pleasant for us little cooks to make said fluffy masterpieces. In particular, I happen to despise using a pastry cutter to “cut” in the butter…

And then Alton Brown showed me the light. I love Alton Brown.

Not more than my husband of course…

moving on.

Lets gather our family of friendly ingredients!

Including: Shortening, baking powder, baking soda, salt, buttermilk, flour, and *not pictured* butter.

And….your food processor! That’s right baby, we are not breaking a sweat today! Let the food processor do allllll the work.

Go ahead and dump all your dry ingredients into the food processor.

And give them a whirl. Then add your shortening and cold butter. Process until the mixture looks like coarse sand. Like this!

It feels so nice to be cheating the biscuit gods. Alright, now this next part almost ended in disaster for me and my 7 cup food processor. Pour the buttermilk into the work bowl of your processor, and quicker than I did, turn it on to mix it all together. I waited too long to begin the mixing, and consequently, some of the buttermilk leaked out the bottom of my bowl…thankfully, my cheater machine and I are both still functioning mostly perfect. Anways…mix all the ingredients until it looks something like this.

Turn your dough out onto a floured surface.

Gently fold the dough over onto itself and knead for about 30 seconds, just until the dough is smooth.

Roll out your dough…

And grab your biscuit cutter…or the top of a ball jar lid if you’re me and don’t have any biscuit cutters…or cookie cutters that aren’t Christmas themed.

After you’ve run out of whole biscuits to cut from the dough, gather the pieces, re-roll the dough and cut out as many as you can.

Lay your biscuits on a (preferably aluminum) sheet pan, lightly press a shallow dent into the top of each biscuit to help the tops stay flat.

After you bake these babies you would not believe what comes out of the oven…

Sky high and fluffy biscuits! I slathered on sausage gravy with fresh pork sausage I got this weekend from my coop.

*sigh* These are inexplicably perfect.

Perfect Biscuits

Adapted from Alton Brown’s Southern Biscuits recipe in Good Eats: The Early Years

2 2/3 cups Flour

4 teaspoons Baking Powder

1/4 teaspoon Baking Soda

3/4 teaspoon Kosher Salt

2 tablespoons Unsalted Butter, chilled

1/4 cup Shortening, chilled

1 cup Buttermilk, chilled

Directions

Preheat the oven to 400 degrees.

Add all dry ingredients to the work bowl of a food processor with the dough blade attached. Pulse three times to mix together.

Place butter and shortening in work bowl and mix until it resembled coarse sand. Add buttermilk and mix until dough comes together.

Dump dough onto a floured surface and fold dough over onto itself, kneading it until it gets soft. Do not knead for over a minute or the heat of your hands will cause the dough to become too soft.

Roll dough out to 1/2 to 1 inch thick and press into 3 inch rounds. Place rounds onto sheet pan and bake until biscuits are a light gold on top, 15 to 20 minutes.

Eat and enjoy!

Eat well and love much you beautiful people,

Cheater Sarah

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I love sweets and finger foods that go with tea and coffee. For example, I love cupcakes, candies, brownies, blondies…the list just goes on and on.

I love sugar and sugar loves me…

One delightful example of sweets that I love to make at home and have for breakfast, tea time, or coffee dates are these wonderful scones. My mom passed this awesome recipe to me. The complex flavor from the slight tang of sour cream makes these out of this world! Try ‘em now. You won’t regret it!

Sunrise Scones

Ingredients:

  • 1-½ cup Flour
  • ¼ cups Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ cups Cold Butter, Cut
  • ½ cups Dried Fruit, Cut Into Small Pieces If Bigger Than Raisin Size
  • ¼ cups Sour Cream
  • ¼ cups Milk
  • 1 whole Egg, Lightly Beaten For Egg Wash (Optional)
  • Coarse Sugar, For Sprinkling

Directions:

Preheat oven to 400 degrees.

Combine dry ingredients (flour, sugar, baking powder, salt). Cut in butter with pastry cutter.

Stir in dried fruit (I love dried cranberries, sometimes mixed with chopped dried apricots), sour cream, and milk. I find it easiest to get in with my hands at this step, as the dough is a little crumbly without some manual help. Don’t use your hands too much though. You don’t want to melt the butter. We just want it to come together enough to roll the dough out.

Roll out the dough to 1/4″ to 1/2″ thick. Cut into whatever shape you fancy, brush with egg wash, and sprinkle coarse sugar on top.

Bake for 12-15 minutes at 400 degrees. When they come out, the sugar will have formed a crunchy crust and the tops of the scones will have a light brown tinge toward the edges. They’re so tender on the inside, you’ll wonder how you lived with Starbucks scones so long.

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Overnight Waffles

I have a confession: I used to be the biggest breakfast hater the world has ever seen. Simply put, nothing disgusted me more than a plate full of scrambled eggs. Something about their spongy, yellow, gelatinous texture still gives me the willies. Now I know very well that few things are as amazing as the incredible edible egg. Their healthy fats and proteins help us create glorious emulsifications resulting in such delights as meringue, chocolate mousse, hollandaise sauce, mayonnaise and basically every mother sauce known to mankind. I will not willingly bash the perfection in a shell. However, it took more than an appreciation for the versatility of eggs to convince me breakfast is to be enjoyed.

My cinderella story with breakfast began years ago with my momma’s biscuits. Biscuits and gravy are about as far away from a scrambled egg breakfast as possible. Without eating pizza anways. And then, I discovered pancakes, syrup, and salty-crunchy-amazing bacon.

And then came these waffles. Oh waffles. My sweet husband had his mom make these waffles for our breakfast the morning he proposed. Little did I know how this special breakfast foreshadowed the special day. Now these waffles are not so hoity-toity that you can’t make them for your average breakfast, but because you have to start them the night before, I find they just beg to be that main part of breakfast for company or a special brunch.

I cannot take credit for this recipe, but my delightful mother-in-law can take credit for what makes them delicious. Try them at home and I won’t tell if you don’t want to share.

Overnight Waffles

Ingredients

2 cups All-purpose Flour

1 teaspoon Yeast

1 Tablespoon Sugar

1 teaspoon Cinnamon

½ teaspoons Salt

2 cups Milk

½ teaspoons Vanilla Extract

1 whole Large Egg

6 Tablespoons Unsalted Melted Butter

Nonstick Spray For Waffle Iron

Directions

1. In a large bowl, combine flour, yeast, sugar, cinnamon and salt. Whisk in milk and vanilla until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.

2. In the morning, heat the waffle iron. Beat the egg and melted butter into the batter, which will be quite thin. Spray hot waffle iron with nonstick spray. Add just enough batter to cover the cooking surface.

3. Cook waffles until crisp and brown, but not too dark, about 2-3 minutes each.

Serve with jam, berry syrup, maple syrup, peanut butter, butter, or anything your heart desires.

Makes 6-8 standard waffles, or 3-4 Belgian waffles.

Eat well and love much,

A recovering breakfast hater

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