Category Archives: Breads/Muffins/Scones

Cinnamon Bread

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I have a problem with reading recipes all the way through before I make them. I repeatedly do this so who knows when I will learn. I can’t count how many times I am getting dinner together and then realize, shoot…that has to marinate for 2 hours, or oh no, the bread needs to rise. When I made the batter for this bread I thought it was an awful lot for one loaf, and it was…the recipe yields 2 loaves. When making something new I just don’t like to make a huge batch…what if we don’t like it? OR what if it just doesn’t turn out? The good news is this worked out for the best because this bread is delicious. It isn’t too sweet, but you still get a little of the cinnamon sugar mixture swirled through the loaf. I also saved a little of the sugar/cinnamon mix and sprinkled some on the top. This really was for Alex but I think I ended up eating just as much! The best part is that this is a no knead bread – just mix and bake! It freezes well, just slice and put in a freezer bag. Perfect for a treat for breakfast or a yummy snack!

cinnamon bread

 

Cinnamon Bread, from Redfly Creations
Ingredients:

1 cup butter, room temperature
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Directions:
Preheat oven to 350 degrees.
In a large bowl combine flour and baking soda and set aside. With a whisk, cream together the butter and sugar. Mix eggs in one at a time. Stir in milk. Gradually mix in flour mixture until just combined.
Pour about half of the batter into greased loaf pans (1/4 in each pan). Sprinkle about half of the sugar mixture over the batter, then cover with remaining batter. Sprinkle most of the sugar mixture over the tops of the batter. Run a butter knife through the batter to mix in the sugar and cinnamon. Sprinkle the remaining sugar mixture over the top of both loaves.
Bake for 45-50 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Let cool in the pan for at least 20 minutes before removing.

 

cinnamon bread

Cinnamon Toast

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Alex has only been eating solids for about a year now, outside of boring purees, and it has been fun trying new things and seeing what he likes. We had to be really careful in the beginning because we had worries about food allergies (me and my brother were really sensitive to certain foods) so we probably introduced things more slowly than most people do. This recipe doesn’t have anything that we had to worry about as far as allergies, but it was still new and I always like to see how he reacts. It is always a good sign when he asks for more, and he did after he finished his portion of cinnamon toast. But, who doesn’t like bread smothered in cinnamon, butter and sugar? This is the perfect weekend treat for kids (and parents too!).

Cinnamon Toast

Perfection!

Cinnamon Toast, from The Pioneer Woman

Ingredients:

16 slices Bread (I used whole wheat and it was delicious!)
2 sticks unsalted Butter, Softened
1 cup Sugar
3 teaspoons Ground Cinnamon
2 teaspoons Vanilla Extract

Directions:

Preheat oven to 350 degrees. Line cookie sheet with foil for easier clean up.

Mash butter with fork then mix in sugar, cinnamon and vanilla. Stir until completely combined.

Cinnamon Toast

Ready for the oven!

Spread the butter mixture on each slice of bread, being sure to spread all the way to the edges. Place bread on cookie sheet, then put the cookie sheet in the oven and bake for 10 minutes. Check toast and if not yet golden brown and bubbling turn on broiler and broil until toast is done (mine didn’t need to be broiled but my oven usually cooks fast). If you broil your toast be sure to watch it so it doesn’t burn.

Remove toast from the oven and slice in half, enjoy!

 

Blueberry Muffins

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Happy Memorial Day! Thank you to the service men and women who made the ultimate sacrifice for our country. I hope you are able to spend some time with your family today. We are getting together for my sweet niece’s birthday. Hard to believe she will be four this year! Alex and Abby are always buddies when we are able to get together. He thinks she is just hilarious, and she is so sweet with him. I wish my whole family could be together, but Bernie will be at work today. I look forward to the years when we can all be together on holidays! Including Willa – maybe one day she won’t be so hyper and we can take her with us!

Now, on to the food. We love berries, all three of us! Alex loves fresh berries, right now he calls any berry BBs. I can’t wait until we can go and pick our own at Huber’s Farm this year – those are the best. Blueberry muffins are Bernie’s favorite so when the blueberries were on sale at the grocery last week, I knew what I was going to make. With a name that says these muffins are “to die for,” we had high expectations, and they were met. These muffins are huge! You could definitely get more than eight servings if you want a more standard sized muffin. This recipe calls for a sugary topping and while it adds a little something extra, they are good without (Alex didn’t get the extra sugar). On that note, the original recipe calls for much more streusel topping than you need, so I halved it. This recipe is one of the reasons I love Allrecipes, with over 6,000 reviews, I knew these muffins were going to be delicious!

Blueberry Muffins

Blueberry Muffins, from Allrecipes

Ingredients:
Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, slightly beaten
1/3 cup milk
1 cup fresh blueberries
Streusel topping:
1/4 cup white sugar
2 tablespoons + 2 teaspoons all-purpose flour
2 tablespoons butter, cubed
3/4 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees. Grease well or line 8 muffin cups.
To make the muffins: In a medium bowl combine flour, sugar, salt and baking powder. Set aside. Pour the oil into a one cup measuring cup and add the egg and enough milk to fill to the top. Mix the oil mixture into the dry ingredients until just combined. Fold in the blueberries. Pour into the prepared muffin cups, filling to the top.
To make the topping: Mix together the sugar, flour, butter and cinnamon. Mix together with a fork (or fingers) until crumbly and sprinkle over tops of muffins.
Bake for 20-25 minutes in preheated oven.
Yields: 8 large muffins

 

Monkey Bread Minis

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We really strive to eat healthy in our family, most of the time. I try especially hard to do right for Alex…who probably eats better than both Bernie and me. BUT where’s the fun if there are never any treats? We even splurged on some ice cream from the Homemade Ice Cream and Pie Kitchen this weekend. Alex got to try strawberry ice cream and ate every. last. bite.  Alex has always been a pretty good eater but can be finicky sometimes just like any other kid.  If there is one food he will never refuse, it is ice cream.

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Strawberry ice cream, yum!

He also loves monkey bread. Breakfast for Alex is usually oatmeal, muffins or pancakes…sometimes cereal when I am really in a pinch and don’t have anything in the freezer. Once a week or so I will try to make monkey bread as a treat, usually on the weekends when I have a little more time. If you want to make it even easier in the morning, make the dough the night before and put it in the fridge, then you can just assemble the next day and bake. I make these minis because I don’t have a monkey bread or Bundt pan, and it definitely works.  And who knows, maybe one day I will invest in one but for now I have other things higher on the priority list, like this pan from Williams-Sonoma.  Filled pancakes, how great does that sound?  But for now, we will stick with regular pancakes and monkey bread.

This is one breakfast I never have to worry if Alex will eat. Bernie approves too. This recipe calls for butter and sugar mixture to be drizzled over the dough but usually I bake Alex’s portion without – and he loves it just the same.

Monkey Bread Minis, adapted from Allrecipes

Ingredients:

1 recipe buttermilk biscuits
1/4 cup plus 2 tablespoons sugar
1 tablespoon ground cinnamon
4 tablespoons (half stick) butter, melted

Directions:

Preheat oven to 350 degrees. Grease muffin tins with non stick spray.

Prepare biscuits as directed up to the point where you roll out the dough. If you are preparing the night before, put the dough in the refrigerator.

Roll dough into balls about 1/2 tablespoon in size. I normally end up with about 4 in each muffin tin so that is about 48 total. In a small bowl combine 1/4 cup sugar and cinnamon. Roll dough pieces in sugar cinnamon mixture to coat and evenly distribute between 12 muffin cups.

monkey bread minis - What's Cooking in Kentucky

Ready to go into the oven!

Mix butter and 2 tablespoons of sugar and drizzle over dough. Bake for approximately 8-10 minutes.

Yields 6 servings (2 muffin tins)

monkey bread minis

BBQ Chicken Pizza

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We love pizza in our house. Alex eats cheese pizza and Bernie and I love pizza with whole wheat dough, homemade sauce, pepperonis and lots of peppers – sweet and hot. This has been “our” pizza for years, and I thought it was time to try something new. When we are in a pinch we will usually go for a frozen California Pizza Kitchen BBQ pizza so why not try to recreate that – but fresh? This was really good and tastes very much like California Pizza Kitchen’s BBQ chicken. I used Sweet Baby Ray’s barbecue sauce.

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BBQ Chicken Pizza, altered slightly from CDKitchen

Ingredients:

Dough:

2 tablespoons honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil

Toppings:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons barbecue sauce plus
1/2 cup barbecue sauce
1 cup Gouda cheese
1 cup mozzarella cheese
1/4 small red onion, sliced into rings
2 tablespoons cilantro

Directions:

Preheat oven to 500 degrees when ready to bake dough.

In a medium bowl, dissolve the honey in warm water. Sprinkle the yeast over the water and let stand until foamy, at least 5-10 minutes. After yeast mixture is ready, mix in oil.

In a separate large bowl combine the flour and salt. Make a well in the center of the flour mixture and pour in the yeast mixture. Stir the flour into wet ingredients until all flour is incorporated.

On a lightly floured surface knead the dough for 10 minutes until smooth and elastic. Shape the dough into a ball and place in a well-oiled bowl and turn to coat the surface. Cover with a moist towel and let rise in a warm place until dough has doubled in size, about 1-1.5 hours. (if you use fast rise yeast – which I did- it won’t take as long).

Once dough is ready, punch down and divide into 2 pieces for thin crust, use the whole amount of dough for thick crust. Spread dough on a pan and use a fork to poke holes through the dough to prevent air pockets from forming. Place in the oven for 5 minutes, then remove and set aside, lowering oven temperature to 425 degrees.

While crust is cooking, begin to prepare chicken. In a large frying pan, heat olive oil on medium high heat and add chicken pieces. Saute until cooked completely and remove from heat. Coat chicken with 2 tablespoons of barbeque sauce. Set aside.

Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute half of the cheese over the sauce. Spread chicken over the cheese. Place the onions over the chicken then cover with the remaining cheese.

Place pizza in the oven and bake until cheese is bubbling (about 7-10 minutes). Remove pizza from the over and sprinkle with cilantro.

 

Whole Wheat, Oatmeal Pancakes

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My cooking priorities have shifted just a little over the past year. I don’t really have a lot of time to prepare fancy or involved meals for myself so what I have is pretty boring these days. I do make sure to have healthy and yummy food on hand for Alex though. Now he is a toddler on the move and completely on solid foods so we are trying new things all the time, which is pretty exciting! I have made these pancakes too many times to not post them. They are fluffy, moist and freeze well. I think they are so good you don’t even need a topping on them. The banana version was the best pancake I had ever had…until I tried the apple cinnamon! Seriously, these are so delicious. Alex goes crazy flinging his arms and legs when I get these out, he is so excited I barely have time to cut the pancake up for him to eat. On top of that, these freeze great (which is what I do to have them on hand all the time)!! Just make sure to let pancakes cool completely then put in a freezer bag, voila! To reheat I just defrost in the microwave then pop in the toaster for a little bit.

For the apple cinnamon version just replace the mashed banana with 1/2 cup unsweetened applesauce and 1.5 teaspoons of cinnamon, yum!

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Whole Wheat Oatmeal Pancakes

Ingredients:
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashedDirections:

1. Blend oats in a food processor until the texture resembles coarse flour. Mix together the blended oats, flours, brown sugar, baking powder, baking soda and salt in a medium bowl; set aside.
2. Mix together the egg, milk, oil, and vanilla. Once combined, stir in the mashed banana. Pour wet ingredients into the flour mixture and stir until just moistened. Let batter rest for 5 minutes.
3. Heat lightly oiled pan or griddle over medium-high heat. Drop batter by large spoonfuls and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.Yields about 12 pancakes, depending on how large you make them.

Nutrition per pancake:

Banana: 159.2 calories, 3.9g fat, 2.2g saturated fat, 17.5mg cholesterol, 204.5mg sodium, 28.4g carbohydrate, 2.3g fiber, 9.7g sugar, 5g protein

Apple cinnamon: 155.3 calories, 3.8g fat, 2.2g saturated fat, 17.5mg cholesterol, 204.7mg sodium, 27.5g carbohydrates, 2.4g fiber, 9.5g sugar, 4.9g protein

Apple Bread

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Gotta love quick breads – no waiting for a rise, no kneading, and still tastes delicious.  This was a nice change of pace.  I have made banana bread and pumpkin bread, but never bread with apples.  This bread smells like fall, my kitchen smelled just wonderful as it was baking.  I made just a couple of adjustments by using whole wheat pastry flour in place of all-purpose and also decreasing the sugar just a little.  I used one granny smith and two golden delicious apples, but you can use whatever apples you like best – I feel like these two bake pretty well.

Apple Bread, slightly adapted from Southern Pink Lemonade

3 apples cored and diced
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup of sugar
1/3 cup unsweetened applesauce
1/3 cup oil
2 eggs
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.  Grease 9X5 loaf pan.

In a small bowl mix together flour, cinnamon, baking powder, baking soda, and salt.  Set aside.

In a medium bowl beat together the applesauce, sugar, oil, eggs, and vanilla extract.  Mix until well combined, then slowly add in flour mixture.  Once combined, fold in apples and pour into loaf pan.

Bake in preheated oven for approximately 40-50 minutes, or until toothpick inserted in loaf comes out clean (I ended up baking my loaf about 60 minutes before done).  Let loaf cool in the pan for about 5 minutes, then remove and let finish cooling on wire rack.

I sliced about 12 slices.

Nutrition per 1/12 of recipe: 175.5 calories, 7.3g fat, 0.7g saturated fat, 30.8mg cholesterol, 181.5mg sodium, 27.2g carbohydrates, 2.3g fiber, 17g sugar, 2.2g protein