Breakfast – Page 7 – First Look, Then Cook

Carrot Cake Pancakes

Published on January 8, 2010 by Dawn8 Comments

I love to go out for breakfast – and even though I am pretty much an egg person, I enjoy looking at the menu to see what types of pancakes the chef has come up with. It seems like every restaurant has their *special* version of pancakes. Most of the time it is not too unusual: pumpkin pancakes in the fall, apple pancakes, gingerbread pancakes around the holidays, but every once in a while I am amazed at the creations. I was reading my Cooking Light this month and noticed a section on Denver, CO (where I lived for a few years) – there was a breakfast place that they noted had lines snaked out the door and around the block. That is my kind of place. They printed their version of Carrot Cake Pancakes, and I just had to give them a try. Now, as I have mentioned before, my kids love their pancakes for breakfast – but they are not into vegetables – so I knew this would be a challenge – but one that I was up for. I grated the carrots as finely as I could (as the recipe stated) – and that was the key. The carrots were able to cook so they were nice and soft, and both girls ate them – ok, one liked them more than the other – but they were a hit. With the honey butter on top, it was a perfect breakfast treat. The recipe comes from Snooze in Denver, and was printed in this month’s Cooking Light.

Ingredients

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 heaping teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey

Preparation

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)

For a printer-friendly version of this recipe, click here: Carrot Cake Pancakes

Banana Bread

Published on January 1, 2010 by Dawn47 Comments

Happy New Year everyone! Tomorrow marks a big milestone for me – for those of you who know me, you know what that means. The anticipation of tomorrow was one of the reasons why I started this blog to begin with. Time was running out for me to finish things on my list…the blog being one of them. The purpose of this blog was for many reasons – to document recipes, especially my family recipes, to write about food, and to share my passion with others. I wanted this to be a blog about food, not about me or my family – and for the most part I think I have stayed true to that. Every once in a while you get a glimpse into my crazy life, but for the most part – I just talk about my love of cooking and food. I love cooking for many reasons: it calms me to be in the kitchen, I love eating, but most of all, I love sharing what I make with others. There is nothing that makes me happier than to see other people smile when they eat something I have made. It almost gives me more pleasure than eating myself…which definitely helps me fit into my jeans. Well – here’s to many more blog posts about cooking, baking and food. I will definitely be drinking to that tomorrow night at my favorite restaurant.

I think everyone knows how to make banana bread – everyone has their favorite recipe that they like. The truth is, when your bananas get too ripe, what else can you do with them other than bake? Sure, you can make banana muffins – but banana bread is just a little quicker. What amazes me though is the varieties of banana bread out there – and even when you do find a recipe that is similar to yours – how different the end result can look. My mother’s recipe is very simple and produces a very pure (in my mind) taste and texture. It is not too dense, but not too fluffy either – in my mind it is perfect. With 1/3 cup oil per loaf, the bread is not too greasy either. I have made this recipe with chocolate chips, and that tastes great as well – so feel free to get creative. This bread freezes really well – just wrap it in plastic first, then in foil. Let it defrost on the counter, and you will be amazed how delicious it is.

Ingredients

3 very ripe bananas, mashed
2/3 cup vegetable oil
1 2/3 cup sugar
2/3 cup evaporated milk or buttermilk
1 tsp vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2/3 cups chopped nuts (optional)

Preparation

Pre-heat oven to 350. Mash bananas with a fork and set aside. Mix oil, sugar, milk, vanilla and eggs well. Add mashed bananas. Mix dry ingredients in a small bowl, and add to banana mixture with nuts (optional) until just combined well. Pour into 2 greased and floured 9 x 5″ loaf pans. Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from pans while still warm and wrap with plastic.

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

Blueberry Oat Scones

Published on December 27, 2009 by Dawn1 Comment

I remember when scones were not popular – this was before Starbucks existed. I had them when I was travelling in the United Kingdom, and couldn’t believe we didn’t have them in the United States. They were so dense, and not overly sweet – but perfect with coffee. To me, they were almost like a biscuit, but better. Then somehow they hit it big in the US – and now every coffee shop is not complete unless they have at least one scone for you to choose. I have made a lot of scones, and I must say, I love them all. I saw this recipe, and I decided to make them because the recipe called for half and half instead of heavy cream. In Seattle, there happens to be a bakery that sells, in my opinion, the best scones ever – and you can taste the heavy cream in every bite. I had to find out if half and half could compete – and I must say these are delicious. This recipe comes from Molly Wizenberg (one of my Seattle Food Blog inspirations) and was printed in Bon Appetit. The inspiration for her was a bakery in Portland, ME – if I am ever in that area, I will definitely find the Standard Baking Company to try their scones.

Ingredients

3 cups all-purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (not thawed) (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw (or turbinado) sugar

Preparation

Position 1 rack in top third and 1 rack in bottom third of oven and pre-heat to 350°F. Line 2 rimmed baking sheets with parchment paper.

Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.

Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).

Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.

Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

For a printer-friendly version of this recipe, click here: Blueberry Oat Scones

Pumpkin Pancakes

Published on November 15, 2009 by Dawn1 Comment

My girls have been really into eating pancakes on the weekends – normally I just whip up some buttermilk pancakes from a mix, but this week I happened to have some leftover pumpkin in the refrigerator that I wanted to use up. I searched my favorite food sites for a good recipe, and I didn’t see one that fit the bill. I either didn’t have all the ingredients, or it was just too complicated (like the one I found that I had to beat the egg whites separately then fold them into the batter). I was looking for something quick and easy, that would taste great. Since I couldn’t find what I was looking for – I decided just to make up my own recipe – and they were so good, I had to post them here. They are light and delicious, with a great fall pumpkin flavor. You can serve them two ways – with cinnamon sugar sprinkled on top, or with maple syrup. I still can’t decide which I like better…I will just have to eat another one to find out.

Ingredients

1 1/4 cups all-purpose flour
6 T brown sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
1 tsp cinnamon
3/4 tsp salt
1 cup whole milk
3/4 cup canned pure pumpkin
3 large eggs
2 T melted butter (1/4 stick)
1 tsp vanilla extract

Preparation

Whisk the first 6 ingredients in a large bowl to blend. Whisk milk, pumpkin, eggs, melted butter and vanilla in a medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).

Heat a non-stick pan over medium high heat. Brush with oil if you think your pan needs it (mine did not). Pour batter by 1/4 cupfuls into hot skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 minute per side. Flip over and cook for another 30 seconds or until they are cooked and nicely browned. Repeat with the remaining batter. Serve with cinnamon sugar or syrup on top.

Makes about 14 pancakes.

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

Cinnamon Rolls

Published on November 8, 2009 by Dawn5 Comments

I used to be obsessed with making bread – but this is when I lived in the land of high altitude. I loved that the dough would rise so fast – baking bread was not an all day project. I remember the first time I attempted cinnamon bread without a recipe. I mixed up some cinnamon sugar and sprinkled it on the dough before rolling it up and putting it in the loaf pan. It looked beautiful, but there was hardly any sweetness or cinnamon flavor. I had no idea that I really had to pile it on in order for it to not completely absorb into the dough. I finally got the proportions down, and I was in love. I just couldn’t believe I could bake something so delicious.

When I moved back to sea level, I pretty much gave up baking bread. It was just too time consuming to wait for the rising process. I saw this recipe in Cooking Light, and I couldn’t resist. It had been way too long since I felt that silky dough in the my hands as I kneaded it until it was perfectly elastic. Also – I just had to try a low-fat version of these decadent treats. The dough definitely did not rise as fast as I remember, but eventually they were done – and they were fantastic. The girls devoured them – they were even good without the icing, right out of the oven.

Ingredients

Rolls:

1 cup warm fat-free milk (100° to 110°)
6 tablespoons melted butter, divided
1/3 cup granulated sugar, divided
1 package quick-rise yeast
16.88 ounces all-purpose flour (about 3 3/4 cups)
1 large egg, lightly beaten
1/4 teaspoon salt
Cooking spray
2/3 cup packed brown sugar
1 1/2 tablespoons ground cinnamon

Icing:

3 tablespoons butter, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 cup powdered sugar

Preparation

To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.

Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.

To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.

For a printer-friendly version of this recipe, click here: Cinnamon Rolls

Cranberry Almond Granola

Published on October 14, 2009October 14, 2009 by Dawn2 Comments

This granola recipe is becoming a staple in our house – it is certainly a staple in my mother’s house. Whenever we come to visit, we can always count on a big tin of granola to eat throughout our stay. You can have it for breakfast with milk, for lunch with yogurt, and for dessert after dinner with ice-cream. Yes, I seem to focus my meals around the granola… Of course my kids just like it plain – and so do I – it is the perfect snack food. What I also love about this granola is how easy it is to substitute your favorite dried fruit or nuts. I highly suggest the slivered almonds though because they are so thin that they stick nicely to the oats. Instead of dried cranberries – I used Trader Joes Dried Berry Medley. This granola stays crunchy for days – especially when stored in a tin. This is my mother’s recipe – enjoy!

Ingredients

2 cups old-fashioned oats
3/4 cup slivered almonds
3/4 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
3 T brown sugar, packed
3 T canola oil
3 T honey
1 tsp cinnamon
1/4 tsp allspice
1/2 C dried cranberries

Preparation

Preheat oven to 325 convection, 350 regular.

Bake on parchment lined half sheet pan. Combine oats, almonds, and pecans in large bowl. Combine juice, brown sugar, oil, honey, cinnamon and allspice in a medium saucepan. Bring to boil and whisk until sugar is dissolved. Pour hot syrup over oat mixture and stir to coat evenly. Spread mixture onto prepared baking sheet. Bake carefully for 10 minutes. Mix the granola, and add the dried fruit. Bake 5 minutes more until toasted looking. The granola will not be crunchy at this point – and that’s good. Remove and press down on the granola to flatten out, using additional parchment paper so it doesn’t stick to your hands.

Let it cool – and store in a tin container for best results.

For a printer friendly version of this recipe, click here: Cranberry Almond Granola