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Fluffy Pumpkin Pancakes

22 Nov

I am frequently disappointed by new pancake recipes I try. Some of the typical problems I run across with pancakes are they’re too flat, too hard to flip, they fall apart easily, or just don’t taste that good. So, when I do find a great pancake recipe, you can bet I hang onto it like a precious gem.

With all that said, THIS is a fabulous pancake recipe. I’ve made these pancakes twice in the last few weeks because they are just so darn delicious. They were gorgeously fluffy and substantial and packed with flavor. A perfect option for breakfast during the holiday season!

pumpkin pancakes

Ingredients:

  • 2 cups all-purpose flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons vinegar

Directions:

In a large bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Stir into the flour mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Adapted from Allrecipes.com

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Best Ever Pumpkin Muffins

16 Nov

I made these this morning, very skeptical that they would in fact be, the “best ever” pumpkin muffins. I was happy to find that they were literally THE BEST. Seriously so so good. I could have eaten the entire batch. Granted these are not healthy, but, they were incredibly moist, full of flavor, and looked beautiful. This one is definitely a keeper!

pumpkin muffins 2

 Makes 12 Muffins

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 1 (15-ounce) can pure pumpkin puree
  • ½ cup coconut oil (melted if necessary)
  • 1 teaspoon vanilla extract

 Directions:

  1. Preheat the oven to 375°F and prep a standard 12 cup muffin tin with cupcake liners.
  2. Combine flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Mix just until ingredients are incorporated.
  5. Evenly distribute the batter into each lined cup (an ice cream scoop works well). They will be nearly full.
  6. Bake muffins for 20-25  minutes or until a toothpick inserted into the center of a muffin comes out clean.

pumpkin muffins

Adapted from Lovely Little Kitchen

Doreen’s Dinner Rolls

27 Jun

Several years ago my not yet sister-in-law, Rachel brought the most fabulous rolls ever to a family dinner. I cannot tell you how amazing they were. Delightfully light, but with substance and just a hint of sweetness. I knew I needed the recipe. So, although I did not know Rachel very well yet and felt like a huge dork doing so, I asked her for the recipe. And to my utter delight and eternal happiness, she gave it to me. My life has never been the same. I’m telling you these are the best rolls in the world not only because they taste so darn delicious, but because someone like me who guesses her way through every bread making endeavor, can make a perfect batch of rolls every time. Oh and just in case you’re curious, this recipe came from a lady at Rachel’s church named Doreen. Thank you Doreen and thank you Rachel. You and your rolls are beautiful angels from heaven.

doreens dinner rolls

Yield:  24 Rolls

Ingredients:

  • 2 tablespoons yeast
  • ¼ cup warm water
  • ½ cup sugar
  • 2 cups warm milk
  • 2 eggs, beaten
  • 1/2 cup butter, melted
  • 2 teaspoons salt
  • 7 ½ cups flour (approximate)

Directions:

Combine yeast, water, and a little of the sugar in a small bowl.

Mix sugar, milk, eggs, butter, and salt in a large bowl.

After yeast has proofed a little, add to milk mixture.

Gradually add flour until a soft but not-too-sticky dough has formed. Knead 6-7 minutes. Let dough rise in buttered bowl until doubled in size.

Punch dough down and divide into three balls. Roll out each ball into a flat circle and cut into 8 triangles to make crescent-style rolls.

Let them rise again, about 40 minutes.

Bake at 400°F for approximately 12 minutes (or until golden brown), depending on the size of the rolls.

 

Mini Spinach Frittatas

20 Jun

I saw this recipe the other day and thought it would be a nice change for a weekend breakfast. They were super easy to make and everyone scarfed them down. I’d planned on having some as leftovers for a couple of days but there weren’t any left! Guess next time I’ll be making a double batch!

spinach frittatas

Ingredients

  • 10 ounces frozen spinach, thawed and drained
  • 1 cup ricotta cheese
  • 2 Tablespoons sour cream
  • ½ cup grated Parmesan cheese
  • ½ cup grated cheddar cheese
  • 4 eggs
  • ¼ cup milk
  • ½ teaspoon hot sauce
  • 1 teaspoon cumin
  • Salt and pepper
  • ½ teaspoon lemon pepper

Instructions

  1. Preheat oven to 375°F.
  2. Mix together spinach, ricotta, sour cream, and cheeses.
  3. In another bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
  4. Add the egg mixture to the spinach mixture.
  5. Spray a muffin tin liberally with cooking spray. Evenly divide the mixture into the muffin tins.
  6. Bake for 20 to 25 minutes or until eggs are set and beginning to brown.
  7. Allow to cool for 5 minutes, then remove from muffin tins. Serve with more Parmesan cheese if desired.

Adapted from Baked Bree

40-Minute Hamburger Buns

2 May

The other day I decided to make some pulled pork but didn’t have any buns. Feeling too lazy to go to the store I decided to make my own. Only I didn’t want it to take hours of my time. Imagine my delight when I found this recipe! It was super easy to put together and the buns turned out great. They are a little on the small side so if you want larger buns adjust accordingly. I’m guessing 8 buns would give you a nice size for larger hamburgers. Also, I weighed my flour and ended up using a bit more than the 3-1/2 cups of flour stated but I suck at making bread so you might be alright.

2014-04-30 20.20.05

Yield: 1 dozen

Ingredients

  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces and shape each into a ball. Place 3 inches apart on a greased baking sheet.
  3. Cover and let rest for 10 minutes. Bake at 425°F for 8-12 minutes or until golden brown. Remove to a wire rack to cool.

Adapted from Taste of Home

Orange Rolls (Bread Machine)

1 Jan

This is a recipe I gleaned from various sources, the main one being my sister Corinne’s famous cinnamon rolls. These rolls turn out fantastic and have tons of delicious orange flavor. Bonus is this recipe uses a bread machine so it’s virtually fool-proof for people like me who suck at making bread. What better way to start a new year?

2014-01-01 19.33.10-4

Dough:

  • ½ cup warm milk
  • ½ cup orange juice, room temperature
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 1 ½ tsp. orange zest
  • 4 ½ cups bread flour
  • 1 teaspoon salt
  • ½ cup sugar
  • 2 ½ teaspoons bread machine yeast

Filling:

  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, softened

Icing:

  • 2 cups confectioners’ sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract

Place all dough ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle and press Start.

In separate bowl combine cinnamon and sugar.

After dough has finished, turn it out onto lightly floured surface and roll into a 16×24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9×13 pan. Cover and let rise until almost doubled (about 30 min). While rolls are rising, preheat oven to 400°F.

Bake rolls for 14-16 minutes (do not overbake!). While rolls are baking, mix together frosting ingredients. Spread on rolls when they are still warm.

Carrot Cake Muffins (or bread)

24 Oct

This was my very first venture into the vegan baking world and I was so happy it turned out successful! These had a ton of flavor, wonderful texture, and were very moist. In fact, I’d say these are probably the best muffins I’ve ever made. I’m definitely going to keep this recipe around!

carrot cake muffins

Makes 1 loaf or 12-15 muffins

  • 1 cup non-dairy milk (i.e. soy, almond, rice, etc.)
  • 1 ½ teaspoons apple cider vinegar
  • 1 ¾ cups whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups grated carrot (about 4)
  • ¾ cup chopped pineapple, drained
  • ¾ cup raisins
  • ½ cup chopped walnuts
  • ¾ cup + 2 Tablespoons sugar
  • ½ cup canola oil
  • 2 Tablespoons molasses
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon cardamom

1. Preheat oven to 325 degrees. In a small bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.

2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, & baking soda and set aside.

3. Combine the grated carrot, chopped pineapple, raisins and walnuts in another small bowl.

4. In another small bowl whisk together the sugar, canola oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture from step 1.

5. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins and walnuts.

6.Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed (a level ice cream scoop worked well for this).   Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

 

To make bread:

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Adapted from veganbaking.net

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