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Archive for the ‘Breakfasts’ Category

…makes a ton of bread dough. I know I am starting to sound redundant, but really. An absolute ton. I finally finished the original batch of dough (remember, this is after an enormous loaf of brioche and a dozen fruit-filled pinwheels) by making a dozen little brioche muffins.

For healthy “muffins” you need:

Start by greasing a muffin pan. Shape your dough into a loose ball by stretching the surface of the dough to the bottom on all four sides, rotating the ball a quarter turn after each pull.

DSC_0728 Then, divide the dough into 12 equal portions that are about the size of a golf ball. Use the same stretch and pull method to smooth each portion into a ball and place them in your greased muffin tin.

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Loosely cover the pan with plastic wrap (I used a kitchen towel) and let the dough rest about 40 minutes. Then, heat the oven to 375. Right before you bake, brush the muffins with the egg wash and dust with sugar. Bake the dough in the middle of the oven for about 20 minutes, until browned and firm. Let the muffins cool a bit before devouring.

DSC_0734We enjoyed these several ways–all by themselves out of the oven, with a bit of butter at breakfast or for dessert, and dipped in our veggie chili at lunch.

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One recipe. Fifteen products that we ate and did not feel one ounce of guilt about devouring. All that is to say, this dough is definitely worth your while!

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…can make some truly delicious things. Remember that whole wheat brioche? Turns out, tasty pastries can be made with some of that leftover dough. So, to use more of my nutritious dough, I decided to make fruit-filled pinwheels for a brunch with some fantastic people. This recipe can be found in that same cookbook, Healthy Bread in Five Minutes a Day. To make *somewhat* pretty pinwheels, you need:

  • 1 1/2 lbs whole wheat brioche dough
  • 1/2 cup cream cheese, softened
  • 1 tbsp. honey
  • 1/4 tsp. lemon (or other citrus) zest
  • 1/2 cup fruit preserves
  • egg wash (1 egg + 1 tbsp water)
  • 12 almonds (I skipped these)
  • sugar, for sprinkling

Line a few baking sheets with parchment paper.  Then, mix the cream cheese, zest, and honey.

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Sprinkle a bit of flour on your refrigerated dough and cut off a 1 1/2 lb chunk. Shape it into a rough ball by stretching the top of the dough and tucking it under the bottom, rotating a quarter turn until you’ve done all four sides. With any luck, yours will probably look prettier than mine!

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Roll out this dough into a 1/8 inch-thick rectangle that is about 11×15 inches. Add any flour you need if the dough starts to stick, but add very little to keep it moist.  Then, take a pizza cutter and make 3 cuts along the length of the dough and 2 on the short ends to make a total of 12 squares.

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Take a square and add about 2 tsp. cream cheese filling and 2 tsp. of the preserves. Eyeball it, honestly–it’s going to overflow either way. Cut a slash at each of the 4 corners of the square. Brush every other point with egg wash, which will act as glue when you fold the points to make the pinwheels. Lift an egg-washed point up and to the middle of the square, followed by every point (i.e., the ones you brushed with egg wash). Press each of the folded points together in an attempt to seal them in the middle over the filling. Cover your pinwheels loosely with plastic wrap and let them set for about 40 minutes.

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Now I’m not going to lie to you. Not all of my pinwheels were this pretty. In fact, some of them looked like a gift from a deranged Easter bunny…

Anyway, heat your oven to 350. After the 40 minutes are up, brush the pinwheels with the remaining egg wash and dust them with sugar.  If you’d like, press an almond into the middle of each pinwheel. Bake your pinwheels for 20-25 minutes, until they are set and golden brown.

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See, I told you not all the pinwheels were beautiful!  They do expand a bit while baking.  Nevertheless, do not be discouraged.  Despite perhaps looking a bit of a mess, these little pastries are quite delicious. In fact, I’d actually recommend these over the loaf you can also make! And, regardless of how mangled-looking they may turn out, they are sure to impress guests. I figure, you’ve already made healthy bread dough from scratch. Why not give something slightly fancy a try?

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Funny story…

…explaining a three-plus year hiatus from food blogging.  See, I decided to try this thing called graduate school and thus said good-bye to having free time to participate in any enjoyable activities.  So, Schatzi has basically been in charge of the majority of the food in our home for a few years now and this blog has sat patiently while I slave over getting a master’s.  Anyway, I was recently pawing through my cookbook collection in search of something exciting to make and I came across a book given to me by my mom several years ago that has all sorts of healthy bread recipes: Healthy Bread in Five Minutes a DayAfter much debate, I decided to attempt a whole wheat brioche loaf.

For this relatively easy, wholesome bread, you need:

  • 4 cups white whole wheat flour
  • 3 cups unbleached all-purpose flour
  • 2 packets granulated yeast
  • 1 tbsp kosher salt
  • 2 1/4 cups vital wheat gluten
  • 2 cups lukewarm water
  • 1 1/2 sticks unsalted butter, melted and cooled slightly
  • 3/4 cup honey
  • 5 eggs
  • egg wash (1 beaten egg+1 tbsp water)

One of the nice things about this recipe is that while it makes enough for 2 big loaves or however else you want to use the dough, you don’t have to immediately bake it. You can store the leftover dough in the fridge for up to five days, using it as needed. To start, whisk together your flour, yeast, salt, and vital wheat gluten in a huge bowl. A few helpful hints: make sure you really read the ingredients list. I grabbed a simple small box of wheat gluten, thinking it was enough. Oh no. You need 2 and a quarter cups of the stuff. Read ahead and save yourself a trip to the store!  Also, save yourself a bunch of dirty bowls and just start off with the biggest one you have. After all, there are almost 10 cups of dry ingredients in the dough!  Next, mix the liquids and then add them to the dry ingredients. I used a big wooden spoon to stir the dough until everything was just combined–no kneading is required and any lumps will settle out during baking.

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Place a loose lid or damp kitchen towel over the dough and let it rise and flatten on top for about 2 hours.  Then, put it in the fridge for at least another 2 hours. When you’re ready to bake, grease a nonstick loaf pan. Dust the chilled dough with some flour and cut off a 2-pound chunk. Add a little more flour as needed and shape the dough into a ball, then place it in your prepared pan. Cover the ball loosely with plastic wrap and allow it to rest, again, for about an hour and 45 minutes.

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Brush the surface with the egg wash to make your finished product nice and golden.

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Bake at 350 with the loaf as close to the center of the oven as possible, for 40-45 minutes. The bread is done when it is golden brown and the top is firm, but not necessarily crisp or crackly. Leave the loaf in the pan 10 minutes to let it release, then remove it to a cooling rack to completely cool.

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Slice and enjoy! The brioche is delicious served warm by itself,

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spread with your favorite toast toppings, or with eggs and bechamel.

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Enjoy! I still have half a recipe to use in the fridge, and am looking forward to attempting a few more tasty creations with this nutritious base recipe.

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…still means a delicious breakfast in our place.  When pawing through our freezer to see what needed to be used in this week’s set of menus, I came upon a leftover sheet of puff pastry (from that delicious chicken pot pie!), and decided it was time to break it out.  So,this morning, we made a delicious danish that could not have been easier.  You would never guess these didn’t come straight from your favorite bakery, either.

For this easy homemade danish you need:

  • 1 sheet puff pastry, thawed
  • your favorite jam
  • cream cheese, softened
  • 1 egg, beaten
  • 1/2 tbsp. flour
  • 1 1/2 tbsp. sugar
  • vanilla

Start by cutting your puff pastry sheet into 4 equal squares and heating the oven to 375.  Then, combine the egg, sugar, flour, and a dash of vanilla.  Line a baking sheet with parchment paper.

Spoon about a tablespoon each of cream cheese and jam on half of each pastry sheet square.  Schatzi found a delicious pumpkin butter that we used.  Fold the other half of pastry over, sealing and crimping with a fork.  Then, brush each pastry rectangle with the egg mixture.  Bake the danish until golden, 15-20 minutes.

Let the danish sit and cool for a few minutes, if you can.  They are delicious right out of the oven, but if you can wait just a few minutes, they get a bit crispier and of course are easier to eat when the filling isn’t piping hot!

Clearly, we couldn’t wait to eat them.  They are absolutely scrumptious!

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…and life has just been so busy, but this breakfast was too amazing not to post!  A while back, we made cinnamon roll pancakes, and believe me when I tell you I could eat these every day.  The next time you need a delicious breakfast to impress, this is your go-to recipe.  Trust me.

For these fabulous pancakes you need:

For the cinnamon filling:

  • 1 stick softened butter
  • 1 cup packed brown sugar
  • 2 tbsp. cinnamon

For the cream cheese icing:

  • 2 cups powdered sugar
  • 2 oz. cream cheese
  • 1 tsp. vanilla
  • 2 tbsp. milk

For the pancakes:

  • 2 cups pancake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 tbsp. powdered sugar
  • 1 1/4 cups milk

Start by making the cinnamon filling.  Simply beat the ingredients together until smooth, then scoop the filling into a pastry bag or a Ziploc with a tiny corner cut away.  Stand the bag of choice in a tumbler and set aside.

Next, make the glorious icing!  Use the same bowl you made the filling in, and beat all of the ingredients until smooth.  Again, put the mixture in one of the bag options listed above, and plop it into another tumbler.

Now, mix up the pancake batter.  Use that mixing bowl once again and blend all of the pancake ingredients together.  Heat a skillet over medium-high and ladle out 1/4 cup batter into the hot pan.  Swirl the cinnamon filling around the cake in a circular motion.  Cook the pancake until bubbles form on the top, then carefully flip and cook another 30-40 seconds.  Keep the cooked pancakes warm in a 200 degree oven while you finish the batter, wiping out the skillet between each batch.  When all the pancakes are cooked, swirl some of the cinnamon icing on top and, if you like, a bit of maple syrup.

These pancakes are absolutely to die for.  I want to make them over and over again!  When it comes to breakfast, it does not get much better than this.

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…gave us a break from the Winter blahs: lemon and walnut waffles.  Absolutely delicious–who doesn’t love waking up to a waffle?!

For Sunny Anderson’s citrusy waffles you need:

  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar, divided
  • 1 teaspoon salt
  • 6 eggs, separated
  • 3 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 lemon, zested
  • Oil, for waffle iron
  • 1 cup chopped walnuts
  • Maple syrup, for serving

Start by sifting the flour, baking powder, 2 tbsp. sugar, and salt.  Make a well in the middle of the ingredients.

In another bowl, whisk the egg yolks until they are smooth, then mix in the milk, oil, lemon zest, and lemon juice.  Pour this mixture into the center of the dry ingredients and stir just until the two mixtures are combined.

Meanwhile, whisk the egg whites until foamy.  Sprinkle in the rest of the sugar and beat until soft peaks begin to form.  Fold the whites into the batter.  Pour about 1/4-1/2 cup batter into your hot/greased waffle iron and sprinkle with walnuts, cooking until steam no longer escapes.  Keep the waffles warm in a 225 degree oven while you finish off the batter.

Pour about 1/4-1/2 cup batter into your hot/greased waffle iron and sprinkle with walnuts, cooking until steam no longer escapes.  Keep the waffles warm in a 225 degree oven while you finish off the batter, then serve a waffle topped with maple syrup.

In our house, if lemon zest is involved, you really can’t go wrong!   However, I do think I would substitute pecans for the walnuts on our next go-round.  Alas, these waffles are no exception to the rule of lemon zest, and made for a delicious breakfast.

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…are a new Christmas morning tradition for my family, a tradition that we decided to start this year.  Mom had found a recipe for cinnamon-pecan rolls and we whipped up a batch for a delicious holiday treat.

For homemade cinnamon rolls you need:

  • 1 cup chopped/toasted pecans
  • 1 16-oz. package of hot roll mix
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 tsp. cinnamon
  • 1 cup powdered sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla

Begin by making the hot roll mix according to the package directions.  But, instead of letting the dough rise for 20 minutes, let it stand for 5.  Then, roll it out into a 15×10″ rectangle.  Combine the cinnamon and brown sugar.  Spread the butter over your dough, followed by the cinnamon-sugar and pecans.  Roll the dough up tightly, starting at one long end.  Cut the roll into 12 slices and place, fat side down, in a greased 9×13.  Then, cover the dish and let the rolls rise for 30 minutes.

Heat the oven to 375.  Uncover the rolls and bake them for 20-25 minutes, until golden brown.

Meanwhile, combine the milk, powdered sugar, and vanilla for a quick glaze.  When the rolls are done, drizzle the glaze on top and enjoy!

This is a Christmas tradition that I am sure everyone is quite glad began this year!  The thought of homemade cinnamon rolls sounds a bit daunting, but trust me.  These are quite easy and are well worth the effort.  And, I highly doubt Christmas will roll around again before we make another batch…

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