Category Archives: Breakfast

Cinnamon Bread


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

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
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


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


Cinnamon Toast, from The Pioneer Woman


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


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


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

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
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


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.


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


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


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

Whole Wheat, Oatmeal Pancakes


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!


Whole Wheat Oatmeal Pancakes

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



Now that I am a new mommy I am always looking for quick things to eat…or things I can eat one handed while I am taking care of the baby.  Granola is one of those hearty breakfasts or snacks you can make ahead and is really easy to eat.  I like to mix it with yogurt for breakfast in the morning.  While it is not really low in calories, it is very filling, low in saturated fats and a good source of fiber.  Use your favorite dried fruit and nuts to mix in and make it your own!

Granola, from Baking Bites

3 1/2 cups rolled oats
2 cups puffed rice cereal
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
3/4 cup brown sugar (packed)
3/4 cup plain unsweetened applesauce
1/4 cup honey
1 tsp vanilla extract
1 cup chopped nuts
up to 1 cup dried fruit


Preheat oven to 325 degrees F. Line baking sheet with parchment paper.

In a large bowl combine the oats, puffed rice cereal and spices, set aside. In a medium bowl, whisk together the sugar, applesauce, honey, and vanilla. Once combined, pour the applesauce mixture into the dry ingredients and stir until well combined. Stir in chopped nuts. Spread mixture onto prepare baking sheets in an even layer.

Bake for 30 minutes then carefully turn the granola. Bake an additional 15 minutes, until crisp and golden. Let cool then break up granola as desired. Mix in dried fruit and enjoy!

Yield approx. 12 servings

Nutrition per 1/2 cup:  256.3 calories, 4.9g fat, 0.9g saturated fat, 0mg cholesterol, 134.9mg sodium, 70.5g carbohydrates, 5.9g fiber, 33.6g sugar, 4.4g protein

Cinnamon Raisin Bagels


A lot has happened since my last post, one thing being my baby shower taking place.  Thank you to my sister-in-law for hosting a beautiful shower, it was really nice seeing family and friends!  Check out some of the eats – everything was delicious!

And my personal favorite, the cupcake tower!  Which held amazing chocolate and strawberry cupcakes.

Now all I need is the baby – still waiting but evidently he should be making his debut any day now!  Even though I haven’t been posting, I have been cooking so hopefully I can get caught up soon!

Bernie once told me eventually I am going to just come home from the grocery with just milk and flour.  While I am not really close to that yet, I am definitely broadening my horizons and expanding my cooking skills.  Bagels were on my “list of things to try.”  I started with cinnamon raisin since that is Bernie’s favorite.  These are a little labor intensive…like any yeast bread, but once you get going and have the dough done, it is really not so bad.  Just a forewarning – this can be a 2-day process.  The original poster made her bagels in one day though – which is what I did too, and they turned out just fine.  Check out the original post from Smitten Kitchen for pictures that look a whole heck of a lot better than mine – and that cover the whole process.

Cinnamon Raisin Bagels, from Smitten Kitchen

1 teaspoon instant yeast
4 cups unbleached high-gluten or bread flour
2 1/2 cups water, room temperature

1 teaspoon instant yeast
3 3/4 cups unbleached high-gluten or bread flour
1 tablespoon ground cinnamon
5 tablespoons sugar
2 3/4 teaspoons salt
2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
2 cups loosely packed raisins, rinsed with warm water

To Finish
1 tablespoon baking soda
Cornmeal or semolina flour for dusting


1. Day one:

For the sponge: stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough – in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Next, add 3 cups of flour, cinnamon, sugar, salt and brown sugar. Stir (or mix on low-speed with the dough hook) until the ingredients form a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough. In the last two minutes of mixing, stir in the raisins.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. Everything should be well combined and hydrated.  If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 12 pieces for super sized bagels, 16 regular-sized bagels (which is what I did), or 24 mini bagels. Form pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with nonstick spray.  Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter for a supersized bagel, two inches for a large one or just slightly more than one inch for a miniature. Try to make the dough as evenly stretched as possible.

7. Place each of the shaped pieces two inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready when they float within 10 seconds of being dropped into the water. Take one bagel and test it.

**If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan and place in refrigerator.  If you want to finish the bagels same day, leave in fridge for about 3-4 hours.   Or, leave them in overnight – up to 2 days.

** If the bagel does not float, return it to the pan (at room temperature), checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. When ready to bake the bagels (several hours later or next day), preheat the oven to 500°F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute, flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.)

11. When all the bagels have been boiled, place the pans on two middle shelves in the oven. Bake for approximately five minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only one pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450°F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Yields:  16 “regular” sized bagels

Nutrition per bagel:  299 calories, 0.7g fat, 0.1g saturated fats, 0mg cholesterol, 640 mg sodium, 66.9g carbohydrates, 2.5g fiber, 16.9g sugar, 6.9g protein