Breakfast

All posts in the Breakfast category

Banana Bread French Toast

Published December 22, 2012 by jenmatteson

Do you ever come up with a great idea, only to realize that someone else has already thought of it?  I really, really hate when that happens.  And that is what happened to me when I thought I was so innovative thinking of making French toast out of my banana bread.  But, the good news is that it was a wonderful idea.

I couldn’t tell you the last time that I made, or even, ate French toast; Nate doesn’t like it so much.  But, I had a little banana bread left over, and this super innovative idea (again, or so I thought).  If you know how to make French toast, this will be a cinch.  Use homemade or store-bought banana bread, and you’ll be set to go!

Banana Bread French Toast

Banana Bread French Toast

Source: Pigzilla Original
Servings: 2

Ingredients:

1 egg
1/3 cup skim milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
4 thick cut slices of banana bread

Directions:

1. In a shallow dish, beat egg with milk, cinnamon and vanilla.  Spray skillet or griddle with cooking spray and heat over medium-heat.  One at a time, dip banana bread slices in egg mixture, turning over to coat.  Place in heated pan and cook for 3-5 minutes on each side, until beginning to brown and crisp.  Serve and top with banana slices and/or maple syrup as desired.

Quick Biscuit Mix

Published October 30, 2012 by jenmatteson

I’m always on the lookout for creative camping ideas and recipes.  I found these quick biscuits in Food and Wine and can’t believe I actually remembered to use it!  I saved the recipe a few months prior to our annual canoe trip, and usually the recipes I tear out sit in my recipe “to try” binder, which I must go through and get to cooking!

This was perfect for camping as it didn’t take up one ounce of space in our cooler, which is so limited for our four-day canoe trip in August.  I made the mix in advance, packed it in a zip top bag, and mixed batter right in the bag!  The first time I made these on our canoe trip, they took longer than expected, but I don’t think I had the heat up high enough on the stove.  I made these again for a camping trip my dad, Nate and I took to go diving in Crosby.  This time we didn’t even bring a camp stove and just cooked the biscuits over the fire in a frying pan.  They were awesome!

Here are some other pictures from our diving/camping trip.

You don’t have to use these just for camping.  Nate used up an extra batch I made at home and had breakfast for a couple of days.  I was a little skeptical of the powdered milk, but the biscuits turned out perfectly and would be a great vessel for a breakfast sandwich!

Quick Biscuit Mix

Source: Adapted from Food and Wine
Servings: 8 biscuits

Ingredients:

1 cup self-rising flour
3 tbsp whole-milk powder
1 1/2 tsp sugar
2 tbsp olive oil

Directions:

1. In a bowl, whisk flour, milk powder and sugar.  Using your fingers, work in the olive oil until incorporated.  Use immediately, or store in airtight container for up to 2 weeks.

2. When ready to use, add 1/2 cup water and mix thoroughly.  Scoop 8 mounds, about 3 tbsp each, into greased frying pan.  Cook over medium heat for two minutes.  Spray with cooking spray and flip.  Cover and cook until puffy and golden, about 2 more minutes.  Serve as desired.

Recipe Swap: Banana-Oatmeal Bread

Published October 19, 2012 by jenmatteson

It’s time for another bloggers choice recipe swap, and I was assigned Lindsay’s blog, Life and Kitchen.  She has gone vegetarian for the year, which is super cool!  I skimmed through some of her recipes, but ended up landing on honey wheat bread.  That didn’t turn out so well for me (see honey wheat bread fail), so I was determined to find something else that could be a success.  I settled on her Banana-Oatmeal Bread.

At first glance, I was concerned because there weren’t any spices in this – usually I like some nutmeg or cinnamon in my banana bread, but I still followed the recipe as is.  I after combining all the ingredients, minus the bananas, I was terrified that it was far too dry for a quick bread (I was having flashbacks of the honey wheat bread disaster).  However, once I smashed up the bananas and added them to the mixture, it was super moist and resembled more of what I thought it should.

The result was heavenly.  The bread was so super moist and had a ton of flavor, even without any spices.  This might be a go-to recipe for future banana bread in this house.  YUM!

Banana-Oatmeal Bread

Source: Life and Kitchen
Servings: 1 loaf

Ingredients:

1 1/4 cup all-purpose flour
1/2 cup brown sugar, unpacked
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp olive oil
1 large egg and 2 large egg whites, beaten (I used just shy of 1/2 cup egg substitute)
3 large bananas, ripe or on the way to over-ripe
1 cup rolled oats

Directions:

1. Preheat oven to 350 degrees.  In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder.  Add olive oil and eggs and beat until well combined.

2. In a small bowl, smash bananas with a fork or potato masher and add to other combined ingredients.  Add rolled oats.  Beat until very well combined.

3. Pour mixture into a prepared loaf pan. Bake for 45 minutes, or until top is firm and browned.  Remove from oven and let cool in pan for 5 minutes.  Transfer to wire rack and let cool completely before slicing.

Recipe Swap: Pumpkin Scones with Maple Glaze

Published October 5, 2012 by jenmatteson

The latest recipe swap theme was breakfast.  I submitted my whole wheat pancakes with oats and strawberries, and was assigned pumpkin scones with maple glaze from Jaida’s blog, Sweet Beginnings.  I was excited and worried all at the same time.  I’ve been wanting to make something pumpkin this fall, but wasn’t sure what.  However, pumpkin is usually hit or miss, as not everyone likes it.  Additionally, I was scared to make scones as they sound so fancy and difficult – though I had no idea what was involved.

Turns out, I’m a really good scone baker (or more likely, Jaida’s recipe was excellent and easy to follow) because they turned out wonderful.  The only part I had a “problem” with was making my dough into a rectangle, 3 times long as it was wide.  If I were to read and understand the directions in advance, I would have realized that when I cut the rectangle through the width twice, I should have three squares.  Obviously, this didn’t affect the taste of the scones, just how many I had.  As you can tell by my picture below, I had 6 really long pieces.  I was afraid they wouldn’t bake evenly, so I ended up cutting them in half, basically down the middle of the rectangle, horizontally.  The plus side is that I’d have 4 more scones!  Smaller, of course.

When making the glaze, I thought it might be too sweet as all I could taste was sugar.  However, I didn’t want to change anything from Jaida’s recipe because 1) it’s a recipe swap and you’re really not supposed to, and 2) as you well know, I am not a baker, so changing any sort of recipe that involves baking is probably not such a good idea for me, especially something I’ve never made or even tried before.

The scones were excellent, and the glaze was perfect.  The scones themselves don’t have a lot of sweetness, so the glaze was actually a perfect balance.  The pumpkin flavor is subtle, but definitely shines through and is the star of this recipe.  The only down side is that I still have 2/3 of a can of pumpkin 😉  I am thinking there might be more pumpkin recipes to come.

**[A few days after writing this post] I ended up making sausage and pumpkin pasta with the leftover can of pumpkin.  However, I could (should) have just make more scones because they were gone before I knew it.  My dad stopped by and I think had 4 in the time he was there, plus I sent 4 more home with him.  Nate absolutely loved these, and has pretty much eaten the rest of the batch.  I think I’ve had two 😦

Pumpkin Scones

Source: Sweet Beginnings
Servings: 12

Ingredients:

For the scones:
2 cups all-purpose flour
1/4 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp butter, cold and cubed
1/2 cup canned pumpkin
3 tbsp heavy whipping cream
1 egg

For the glaze:
1 1/4 cup confectioners sugar
1 tsp vanilla extract
1/3 cup pure maple syrup

Directions:

1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper and set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.  Transfer to food processor work bowl.  Add cubed butter, and pulse until crumbly and no large chunks of butter remain, about 5 times (you can also incorporate butter with a fork).

3. In a medium bowl, whisk together canned pumpkin, whipping cream and egg.  Fold into dry ingredients and form dough into a ball.  Dump out onto a lightly floured work surface and form 1-inch thick rectangle, three times long as wide.

4. Using a large knife or pizza cutter, cut dough twice through the width, forming three equal squares.    Then cut an X into each square, making twelve triangles.  Place on prepared baking sheet.  Bake until browned and flakey, about 14-16 minutes.  Cool on wire rack.

5.  While scones are baking, in a small bowl, add confectioners sugar and vanilla.  Stream in maple syrup while whisking until glaze reaches desired consistency.  Drizzle over scones while on cooling rack.  Let cool completely before storing.



Jalapeno and Onion Bagels

Published September 30, 2012 by jenmatteson

While checking off one more item on my 30 before 30 list and making rosemary olive oil bagels, I decided to make some jalapeno and onion bagels as well.  The original recipe from Hezzi-D was for jalapeno cheddar, but since I don’t do cheese, I decided to omit that.  I was concerned that the jalapenos alone wouldn’t be enough flavor, so I decided to add some onion as well.

Bagels are so much easier than I anticipated, I don’t know why I’ve put them off for so long.  These are incredibly simple and don’t take too long.  Nate and I aren’t really sweet bagel lovers, so both the recipes I’ve made so far are obviously more savory, however, I’m thinking with the ease of these, I might venture out and experiment with a few more flavors in the future.  Bagels freeze well, which is where we normally store our bagels since we don’t eat them all that often.  Take them out of the freezer, pop them in the microwave for 10-15 seconds, slice, and then toast, and it’s you’re good to go.  Otherwise, fresh is always just a little better.

Of the two, these were my favorite.  There was just enough jalapenos for good flavor, but definitely not hot at all.  The best part was the chunks of onion you’d get every now and again.  So falvorful.  These were perfect toasted with just a little bit of cream cheese.

Jalapeno and Onion Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
3 quarts water with 1 tbsp sugar
2-3 jalapenos, sliced
1/4 cup onion, chopped
1 egg yolk, beaten

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy.  Add salt.

2. Slowly add in 2 cups of flour.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in jalapenos and onions.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Brush the top of each bagel with egg.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

Rosemary Olive Oil Bagels

Published September 30, 2012 by jenmatteson

I had a whole day of cooking this weekend, and I decided I needed to get back to my 30 before 30 list.  So my day of cooking really turned into a day of baking.  I’m really getting better…at least, I like to think so.

I decided to go with bagels, and my absolute favorite bagel at our local shop is rosemary olive oil.  Speaking of the local bagel place, Nate used to work there when he was in high school, so I was a little intimidated baking bagels for a former bagel baker.  At least I actually made the dough 😉

We had dinner with Nate’s parents last night, and just before we were leaving, Mama Marsha asked if we needed all sorts of veggies.  I said no (as we still have far too many tomatoes and cucumbers), but I could use some rosemary if she has any.  Of course she did, so she just pulled it right out of her garden and gave it to me.  Score!

I have had Hezzi-D’s recipe saved for quite some time, so I’m so happy that I finally got to try it out.  Her recipe was for jalapeno cheddar bagels, which I’m sure Nate would have loved, but not me.  She also had salt bagels, which really didn’t interest me, either.  I figured it wouldn’t be too difficult to swap out the additions and add in my own.  I divided the dough in half, and made one half rosemary olive oil, and the other jalapeno onion.  The recipe is written to make 8 rosemary and olive oil bagels.

These tasted just like (Nate says better) than the local bagel place’s rosemary olive oil bagels.  I absolutely loved them and am surprised as to how easy they really are!

Rosemary and Olive Oil Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
2 tbsp olive oil, plus more for drizzling
3 quarts water with 1 tbsp sugar
2 tbsp rosemary, chopped

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy (The picture to the right is what your yeast should look like when it’s ready).  Add salt.

2. Slowly add in 2 cups of flour and 2 tbsp olive oil.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in rosemary.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Drizzle each bagel with olive oil and spread on top using your finger.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

No-Bake Energy Bites

Published September 1, 2012 by jenmatteson

I love a good granola bar, and not the kind packed full of preservatives and other ingredients I can’t even pronounce.  I mean the really good for you granola bars, with real, whole ingredients.  I was thrilled to come across these no-bake bites from the Dainty Chef and try them out.

The best part is that you can substitute ingredients if you prefer something else, but I liked the sound of the original combination.  The only change I made was using dark chocolate chips.  These were a little difficult to roll up, feeling like I got more on my hands than I did in the bites themselves.  Maybe next time I’ll spray my hands with cooking spray (or I suppose I could invest $5 into a cookie scoop!), because there will be a next time.  Or even try putting them in a pan and cutting them into bars.

These would be a great little snack for camping or hiking, good for the kids, and perfect for back to school.  Speaking of kids, Nate likes to put a couple of these in his lunch and really enjoys them.  They really fill you up.  I love the coconut, though I know most people either love it or hate it, and the peanut butter with the dark chocolate combination is heavenly.

No-Bake Energy Bites

Source: Adapted from Dainty Chef
Servings: 15-20 Bites

Ingredients:

1 cup rolled oats
2/3 cup toasted coconut flakes
1/3 cup ground flaxseed or wheat germ
1/2 dark chocolate chips (sub your favorite)
1/2 cup peanut butter
1/3 cup honey
1 tsp vanilla

Directions:

1. In a medium bowl, combine oats, coconut flakes, flaxseed/wheat germ, and chocolate chips.  Stir in peanut butter, honey, and vanilla until well combined.  Refrigerate for at least one hour.

2. Using a cookies scoop or your hands, roll the mixture into 1-2″ balls.  Store in an airtight container and refrigerate for up to two weeks.

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