Category: Breakfast

Bacon, Onion, and Cheddar Corn Muffins

Published on by Dawn7 Comments

Onion Cheddar Bacon Corn Muffins

When I was little we would go to my grandmother’s house during the summer – she lived near the ocean, where we would spend our days.  She was an excellent cook, but like all good grandmothers, she wanted her grandchildren to be happy, and always asked us what we wanted for breakfast and lunch.  Of course my sister and I would always choose the same things – and it was because we hardly got these at our house.  We asked for Jiffy Corn Muffins for breakfast, and Kraft Macaroni and Cheese for lunch.  We ate these treats every day – and never got sick of them.  In fact, even today, I often crave a good box of Jiffy Corn Muffins – it is a blast from the past for me to sink my teeth into those sweet little morsels.  Although, over the years, I have discovered that homemade corn muffins can actually taste even better.  I know, can you believe it?  It’s all about bacon…and seriously, what doesn’t taste better with bacon?

This reminds me of another story – and then I promise to get back to these corn muffins.  Years ago my husband’s parents took us to Napa Valley for the weekend, and we stayed at this beautiful B&B in Yountville – this was when Yountville barely existed, and I swear this B&B may have been the only thing in this town.  We woke up to the wonderful smell of bacon – it was incredible.  It got us right up out of the comfortable bed, all dressed – and downstairs for breakfast.  When they told us what was on the menu – we asked where the bacon was?   They laughed – that was just to get people up – they weren’t serving it.  ARE YOU FREAKING KIDDING ME????  We were besides ourselves, and the rest of the trip we were craving bacon.

So – what does these two stories have in common?  This recipe that I found in Cooking Light.  This recipe that combines a wonderful corn muffin with the perfect taste of bacon – and add a little onion and cheddar, then you have really have yourself a party in your mouth.  These are the perfect side dish to chili, soup or just about anything you serve for dinner.  Remember, everything is better with bacon – that is if you actually get to eat it…

Ingredients

  • 2  slices bacon
  • 3/4 cup chopped onion
  • 1 1/4 cups fat-free buttermilk
  • 1/4 cup olive oil
  • 1  large egg, lightly beaten
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 ounces shredded sharp cheddar cheese (about 1/2 cup)
  •  Cooking spray

Preparation

Cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add onion to drippings in pan; sauté 5 minutes.

Preheat oven to 400°.

Combine buttermilk, olive oil, and egg.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.

Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

For a printer-friendly version of this recipe, please click here:  Bacon, Onion, and Cheddar Corn Muffins

Crunchy Eggs with Piquillo Peppers

Published on by Dawn4 Comments

There are two phrases that always seem to stick in my mind that have to do with cooking and bakeing – “It’s better with butter” and “You can basically fry anything and it will taste good.”  I think the latter really has to do with deep fat frying, but if you know what you are doing, and you get the pan to the right temperature, you can make it happen without the fryer.

I have done a lot of frying in my day.  In fact, my husband is pretty good at it himself.  When we were dating and living in Colorado, one of his most favorite things to make was…wait for it…fried mozzerela.  I remember the day he figured out how to make these morsels – without a deep fat fryer.  It was genius, I must admit.  He took a mozzarella stick, dipped it into an egg batter, then covered it in bread crumbs.  He got the pan nice and hot with some oil, and started browning each side.  They were delicious.

We don’t pan fry as much as we used to – but I am always looking for new and interesting ways to make things crispy.  As you know, poached eggs are my absolute favorite – especially when they are served over a savory hash or rice.  I saw this recipe in Bon Appetit, and I was intrigued immediately.  I couldn’t get past the crunchy eggs.  At first, it freaked me out a little – were they crunchy because of the shells?  There was no picture, so I had to read the recipe.  Ah, a breaded egg – this is amazing!!  Well, I was right – what an incredible texture – and the piquillo pepper mixture with ham was the perfect pairing.  My husband, who hates eggs for dinner, LOVED this – he would have eaten twice as much as the recipe called for.  So – the next time you are in the mood to fry something, why not try crunchy eggs (without the shells) – and if you get really adventurous, you can serve them with the fried mozzarella sticks.  Could life get any better – maybe with just a little bit of butter…

Ingredients

  • 1 tablespoon distilled white vinegar
  • 4 extra-large eggs
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 2 ounces thinly sliced Serrano ham or prosciutto, cut into 2×1/4″ strips
  • 1/2 cup canned piquillo peppers or roasted red peppers from jar, cut lengthwise into 1/2″-wide strips
  • 1/2 cup dry Sherry
  • 2 teaspoons chopped fresh marjoram
  • 1 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon chopped fresh thyme
  • 2 large egg whites
  • 3/4 cup olive oil

Preparation

Line a rimmed baking sheet with plastic wrap. Pour water into a large skillet to a depth of 2″. Bring water to a boil; lower heat to maintain a simmer. Add vinegar. Break 1 egg into a small ramekin or bowl. Partially immerse cup in water and quickly slide egg into water. Repeat with remaining 3 eggs. Cook until whites are firm but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to prepared sheet. Trim eggs’ ragged edges with a knife. Slide eggs into a medium bowl filled with ice water. Cover bowl; chill until cold.

DO AHEAD: Can be made 1 day ahead. Keep chilled.

Heat extra-virgin olive oil in a medium heavy skillet over medium heat. Add garlic; sauté for 1 minute. Add ham; sauté for 1 minute. Add peppers, Sherry, and marjoram; simmer until almost all liquid evaporates, about 10 minutes. Season with salt and pepper. Remove from heat.

Using a slotted spoon, transfer eggs to a kitchen towel to drain. Mix panko, thyme, and 1 teaspoon salt in a medium bowl. Place egg whites in another medium bowl; whisk to loosen. Gently roll 1 poached egg in egg whites, then in panko mixture (some bare spots may remain). Place on plate. Repeat with remaining eggs, egg whites, and panko.

Heat 3/4 cup olive oil in a medium heavy skillet over medium heat. Gently slide eggs, one at a time, into oil; cook until crumbs begin to brown, about 2 minutes per side. Using slotted spoon, transfer eggs to paper towels to drain. Sprinkle lightly with salt.

Divide pepper mixture among 4 plates. Top each with 1 egg and serve.

For a printer-friendly version of this recipe, please click here:  Crunchy Eggs with Piquillo Peppers

Potato, Sausage, and Spinach Breakfast Casserole

Published on by Dawn7 Comments

My family loves a big Sunday breakfast – and I love yoga.  I used to love a big Sunday breakfast as well – that was until I found this class.  It is not so much the class, as much as it is the instructor.  She just has a nice way of making you work very hard – and I always leave there much more relaxed than I arrived.  Every once in a while though (and it really doesn’t happen very often), I get caught up doing things, and I miss my Sunday morning escape.  When that happens, I usually can’t help it but make a big breakfast.

Recently I have been looking for recipes without using a pastry crust.  Don’t get me wrong, I love a good pastry crust, but it really adds a lot of time to whatever you are doing – and it is also just a little less healthy.  When I saw this recipe in Bon Appetit, I was fascinated with the potato crust.  The problem with a potato crust is that you have to get the bottom nice and crisp – if it isn’t, it ends up being a soft soggy mess.  So, I decided to give it a whirl, and see if I could make sure the crust was crisp enough for my taste.  I ended up using the packaged potatoes purely to save time – and they turned out great.  The crust was fantastic – and the kids loved it – even with the spinach.  You can see by my picture that my eggs didn’t mix as well as they should have, but it tasted wonderful.  So this Sunday, make the family a big breakfast – and then take yourself to yoga afterwards as a treat.  Your family will be so happy, they won’t even miss you while you are gone!

Ingredients

  • 16 large eggs
  • 1 1/4 cups heavy cream
  • 1 1/2 teaspoons kosher salt plus more
  • 3/4 teaspoon freshly ground black pepper plus more
  • 5 tablespoons unsalted butter, divided
  • 12 ounces fresh breakfast sausage links
  • 2 cups sliced leeks, white and green parts only
  • 2 russet potatoes (1 1/2 lb.), peeled, shredded, and lightly squeezed
  • 6 oz. fresh spinach
  • 2 cups mixed shredded chedder and jack cheeses

Preparation

Position a rack in top third of the oven; preheat to 350°. Whisk eggs, cream, 1 1/2 tsp. salt, and 3/4 tsp. pepper in a large bowl; set aside.

Melt 1 Tbsp. butter in a 12” cast-iron or nonstick ovenproof skillet over medium heat. Add sausages without the casings, and cook breaking into bits until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 Tbsp. butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 Tbsp. butter in skillet. Slide potato pancake into skillet browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausage over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle cheese over.

Bake until casserole is puffed and golden brown, 35–40 minutes. Serve warm or at room temperature.

For a printer-friendly version of this recipe, please click here:  Potato, Sausage, and Spinach Breakfast Casserole

Monkey Bread

Published on by Dawn7 Comments

Sometimes I feel like I should have a bucket list on my blog.  I have noticed over the years that some people do that – they write down everything they have ever wanted to make, and little by little they start crossing things off of their list.  Some people are really on a mission, and will only make things on their list, while others stray from time to time, thinking that eventually they will get to everything.  I do not have a bucket list of foods to make written down, but I certainly have one in my head.  The problem is that quite often my head is too filled with work and kid stuff, and the food sometimes gets the shaft.  I know that eventually I am going to have to make list – like I do for everything else these days.  If it is not on a list, it does not get done – as sad as that may sound.

If I did have a list though, Monkey Bread definitely would have been on it.  My favorite part about having a list?  Crossing things off…  I have wanted to make Monkey Bread for years – I thought it would be a fun baking project with the kids.  I saw this lighter recipe in Cooking Light, and decided that if we are going to go through with this endeavor, that making it light might not be a bad thing.  You would have never known this was a light recipe.  The kids LOVED making this – they had a little assembly line going.  The finished product was amazing – especially when it came right out of the oven.  We decided it tasted so good warm, that every time we took some more, we warmed it slightly in the microwave.  After making this, I decided if I did have a bucket list, I would pretend I never made this, so I could make it again…

Ingredients

  • 13 1/2 ounces all-purpose flour (about 3 cups)
  • 4 3/4 ounces whole-wheat flour (about 1 cup)
  • 1 teaspoon salt
  • 1  package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup very warm fat-free milk (120° to 130°)
  • 1/4 cup very warm orange juice (120° to 130°)
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  •  Cooking spray
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 4 1/2 tablespoons fat-free milk, divided
  • 2 tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 1 tablespoon 1/3-less-fat cream cheese
  • 1 teaspoon vanilla extract

Preparation

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.

Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

Preheat oven to 350°.

Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

For a printer-friendly version of this recipe, please click here:  Monkey Bread

Banana Pancakes

Published on by Dawn7 Comments

Another crazy week just passed before my eyes, I barely had time to think about cooking, let alone posting anything.  Lots going on at work, lots going on at home, and we are down to the final countdown for school…just 5 more days.  It will be a blessed miracle if I can remember everything that the girls are supposed to do this week.  I almost lost it when I saw the notice that my younger daughter did not have to bring lunch on Monday, because of the pizza party.  I know that will actually save me time, but what are the chances I will actually remember NOT to pack her lunch?  Even if I put it on my calendar, at this point, the chances are slim to none, I am on auto-pilot just trying to catch the scenery as it whizzes by.

I got home late last night, after leaving the house before 8am in the morning and noticed the two overripe bananas sitting in the fruit basket.  I was craving to be in the kitchen and cook something, but at 10pm after a long week – that was not going to happen.  Instead I started thinking about breakfast, and how good banana pancakes would taste.  If nothing else, I had breakfast planned out.  I woke up this morning excited to try them, hoping they would taste like banana bread in a round circle.  I decided to make them dairy free, and used coconut milk instead of regular milk – and they came out great.  The secret is to mash the bananas as much as you possibly can – otherwise, the pancakes can be a little mushy – but even so, they are delicious.  They definitely did not need syrup – although my girls chose to put a little cinnamon sugar on top.  What a pre-Father’s Day treat, and my husband had three to celebrate.  So at this point, I am taking everything one day at a time – that is, if I can remember what tomorrow is.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup coconut milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed

Preparation

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, coconut milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

For a printer-friendly version of this recipe, please click here: Banana Pancakes

Chai Banana Bread

Published on by Dawn3 Comments

Happy Mother’s Day!!  What a perfect day – seriously – 75 degrees and sunny, that alone creates a happiness in the air – especially with the cold spring we have had.  We joked that it was nicer today than it was all last summer.  We have been hit hard with the bad weather here…and even I, who loves the clouds, had a smile on my face with the clear blue sky day.  It didn’t hurt that my girls were extra special good today, and showered me with cards, gifts, and lots of hugs.

My mother is an incredible cook – she cooks just about everything and anything – but my favorite recipe of hers is still her banana bread.  It is really just the most perfect bread there is.  I seldom try other recipes, but this one caught my eye in Cooking Light – mostly because it was created by a 10-year-old.  I knew that my mother’s would be better, but I decided to try this one anyway.  My husband loves cinnamon, and if nothing else, I would add these spices to my mother’s bread the next time I make it.  This one uses butter instead of oil, and it is much healthier than my mother’s recipe – much less sugar, and less fat.  I made a couple of slight changes to the recipe, because I thought the dough needed a little more moisture – and I decided against the glaze on top – it really didn’t need it.

This bread was really not bad at all – in fact, we actually enjoyed it a lot.  My mother’s is still moister, but this gave it a good run for its money.  I am definitely going to try to add the spices to my mother’s recipe next – just for fun.

So – I hope all your mother’s out there had a wonderful day – and Happy Mother’s Day to you Mom – wish I could share a slide with you!

Preparation

  • 1 1/2 cups mashed ripe banana (about 3)
  • 1/3 cup plain fat-free yogurt
  • 1/4 cup buttermilk
  • 5 tablespoons butter, melted
  • 2  large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 10 ounce all-purpose flour (2 1/4 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 1/4 teaspoons vanilla extract, divided

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars; beat at medium just until blended.

Weigh or spoon flour into dry measuring cups. Combine flour, soda, and salt. Add flour mixture to banana mixture; beat just until blended.

Combine cardamom and next 3 ingredients. Stir 1 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter. Pour into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool.

For a printer-friendly version of this recipe, please click here:  Chai Banana Bread

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Corn Griddle Cakes with Sausage

Published on by Dawn2 Comments

Breakfast for dinner is one of my favorite things.  Unfortunately I don’t get to indulge very often, as that is not one of my husband’s favorites.  My kids on the other hand, love it.  I am usually so trained to make pasta when my husband is out-of-town, I forget about making pancakes for dinner.  The next time he goes away, that is definitely on the menu…

So, when is it ok to have breakfast for dinner?  Well, I decided to test the limits just a bit.  I saw this recipe in Bon Appetit by one of my favorite chefs from this latest season of Top Chef.  I was really surprised when he was asked to leave, but then again, there were some amazing chefs this season.  Since this was one of Ed’s recipes, I knew it had to be good.  I decided to make these as a side dish to go with the smoked chicken we were having for dinner.  Little did I realize how many griddle cakes I was actually making.  Good thing they were amazing, because I had enough to feed a small village.  Fortunately my neighbors were able to benefit as well, and we still had enough for leftovers the next day.  I loved the combination of the sweet and savory with these corn cakes – the honey butter on top, I am drooling just thinking about them now.  I didn’t have any green onions in the house, so I substituted with chives instead, which worked out just fine.  The other thing I did was to brush the butter onto a non-stick pan, so I didn’t use as much.

So, if you are cooking for someone who is not keen on breakfast for dinner – I have found the secret – and you will definitely have leftovers for breakfast the next morning…

Ingredients

Orange-Honey Butter

  • 1/2cup (1 stick) unsalted butter
  • 1/2 cup honey
  • 1 1/2 tablespoons finely grated orange zest
  • Kosher salt, freshly ground pepper

Corn Cakes

  • 6 tablespoons (3/4 stick) unsalted butter
  • 3/4 cup (about 7 ounces) breakfast sausage, casings removed if necessary
  • 1 1/2 cups fresh (or frozen, thawed) corn kernels
  • 1 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black peppercorns
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch of cayenne pepper
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 6 scallions or a bunch of chives, chopped

Preparation

Orange-Honey Butter

Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.

Corn Cakes

Melt butter in a small saucepan over medium heat. Spoon milk solids from surface and discard. Pour clarified butter into a small glass measuring cup (there should be about 1/4 cup), leaving any browned bits behind; set aside. (Alternatively, use 1/4 cup grapeseed oil.)

Cook sausage in a 10″ cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.

Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.

Heat 1 Tbsp. clarified butter in reserved skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.

For a printer-friendly version of this recipe, please click here:  Corn Griddle Cakes with Sausage

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Chocolate-Chocolate Chip Muffins

Published on by Dawn8 Comments

Another weekend down, and only two more before school gets out.  Our weekends have been jam-packed with end-of-the-year activities.  Fortunately most of them come with an opportunity to bake – unfortunately there doesn’t seem to be a lot of time to do so – but I am finding time when I can, and so far I have been pretty happy with the results of my “power baking” – as I like to call it.  I have lots of fun stuff to share…so stay tuned.

So what exactly is the different between a cupcake and a muffin?  Aside from the fact that people often feel like it is ok to eat a muffin, like they are healthy or something , as opposed to a cupcake.  I am starting to think that the difference is the frosting.  The muffin doesn’t have any, while the cupcake does.  Although, the muffin can have a topping, just as long as it is not creamy?  I’m pretty sure that must be the definition.  I decided to “Bing-It” and see the real answer.  Well, obviously this is not the first blog post to cover this topic – in fact, it seems as though I may have just discovered the most popular food blog topic out there.  And yes, I was indeed correct – everyone basically came to the same conclusion.

I found these beauties in Cooking Light, and my younger daughter decided she needed to help.  She hopped on the counter, and was ready.  She did a great job, especially placing the chocolate chips on top.  She took her job very seriously, and as you can see, she was meticulous.  These cupcakes – I mean muffins – were decadent – definitely on the edge of a cupcake without the frosting.  They were moist and chocolately, and definitely good with a cup of coffee – although just as good after dinner (we had them both ways).  So, give these a try, and make sure you tell people they are muffins, maybe they will feel better about eating a few…

Ingredients

  • 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1/4 cup canola oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup semisweet chocolate minichips, divided
  • Cooking spray

Preparation

Preheat oven to 400°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

For a printer-friendly version of this recipe, please click here:  Chocolate-Chocolate Chip Muffins

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Banana Snacking Cake

Published on by Dawn4 Comments

Do you ever get tired of making banana bread with your overripe bananas?  I actually don’t – my family loves my mother’s banana bread recipe, I can always count on each and every one of them to fully enjoy it when I pop one in the oven.  But, I can never say no to a snack cake.  There is something just so appealing to a cake that asking you to eat it as a snack – instead of dessert.  It is like you are getting permission to have a few desserts during the day.  So, when I was flipping through my Cooking Light magazine, and found this recipe, I could not help but run out to the store and get some bananas to hide until they were too brown to eat.

So, first you must look at the ingredients for this cake.  This is probably one of the healthiest cakes I have ever made, but you would hardly know it.  There is very little sugar in this cake, therefore, it is extremely important that you make sure the bananas are VERY overripe.  I am talking black skins – spots are just not going to cut it.  The riper the banana, the higher the sugar content, and that natural sugar is what you need to make this cake sweet enough.  This cake stayed moist for a couple of days, and the whole family loved it.  We cut it into 16 pieces, and at about 100 calories a piece, this cake was spectacular.

Ingredients

  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/3  cup  sugar
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1  cup  plain low-fat yogurt
  • 3/4  cup  mashed ripe banana (about 1 medium)
  • 1/4  cup  canola oil
  • 1  teaspoon  vanilla extract
  • 1  large egg, lightly beaten
  • Cooking spray

Preparation

Preheat oven to 375°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.

Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.

For a printer-friendly version of this recipe, please click here:  Banana Snacking Cake

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Bacon and Egg Muffins

Published on by Dawn28 Comments

As I have mentioned before, most of my friends do not cook – and although all of my friends like to eat, I have very few that are obsessed with food like me, or that I would consider a “foodie.”  Most of my friends find it humourous that I want to talk about food and restaurants all the time .  Other friends are just happy that I love to cook, and definitely benefit from the endless baked goods that come from my kitchen.

Last year my older daughter had a secret crush on a boy in her class.  I say it is secret, because she didn’t talk about it – but it was obvious to me.  One day she asked if I could become friends with his mother so that I could invite her over to our house, and his son could come too.  Ok, that was how I figured out about the crush…  I don’t have a lot of free time in my life to socialize, but over the course of the school year, I realized that we actually did have a lot in common – specifically food.  On the occasion I would make it to school to pick my daughter up, it was so great to talk to someone about food and restaurants while  waiting for the bell to ring.

A few months ago she told me about these muffins she made – and she said I had to make them for the blog.  When someone like that gives me a tip, I listen.  She said they were delicious, and looked outrageous – and she was right.  I made these for dinner one night, and they were a big hit – the tender muffin with big chunks of salty bacon – and that egg in the center, delicious!!  They are super easy, but read the directions carefully.  Thanks for the great recipe and for sharing my love for food!

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 pound thick-cut bacon, cooked crisp and finely chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup grated parmesan cheese
  • 1 cup whole milk
  • 7 large eggs
  • 5 tablespoons unsalted butter, melted

Preparation

Preheat the oven to 375 degrees.  Grease 6 jumbo muffin tins (or 1-cup ramekins) with non-stick spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives and cheese in a large bowl.  Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter.  Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins.  Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter.  Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk.  It’s easiest if you work with small dollops of batter.  When you cover the yolk, it will spread out when it bakes.

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack.  (They won’t be very brown.)  Cool 5 minutes, then run a small knife around the edges of each muffin to release.  Serve hot.

Makes 6 muffins.

For a printer-friendly version of this recipe, please click here:  Bacon and Egg Muffins

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