Archive for the ‘breakfast’ Category

Oreo Muffins

February 17, 2011

Ok…so is there really a better way to eat oreos????  Probably not.  And I don’t know why I think I am going to build a better mouse trap, but here goes.

Found this recipe by accident on Kraft Foods.   I don’t normally read the reviews, but I did this time.   The recipe met with very mixed reviews.  Some said good just as is…others, too dry….still others, not sweet enough.  I took the advice of one lady, so this is the recipe as I made it.

OREO MUFFINS

1-3/4 cups flour
1/4 cup  sugar plus 1 Tbsp
1 Tbsp. CALUMET Baking Powder
1/2 tsp.  salt
1/3 cup cold margarine or butter
1/4 cup sour cream
1   egg
1 cup milk
16   OREO Cookies, coarsely chopped (about 2 cups)
Mix together dry ingredients…all but oreos.  Mix together wet ingredients.  Combine, but don’t over mix.  Let set a few minutes to soak up the moisture and then stir in oreos.  Bake in sprayed muffin tin or use liners in your tin at 350 for 30 minutes.  Cool and try them out.
Before I go on, I have a little side note….
MIL got me and the girls a bunch of these last year.   They are the bomb!!!!  They are thin and don’t hang on to the muffin/cupcake and just need a quick swish in the dishwater.  Unlike the colored ones, which are cute and have their place, but  hang on to half your muffin only to dump out in your lap and you have to scrub the ridges, even after soaking.  I love ’em.  She just got me some more from one of her catalogs and that was a good thing.  They do tend to disappear every once in awhile….unseen in an empty sandwich bag or in a pile on the counter that you dump in the trash.  I use them all the time…unless, that is,  the goodies are going to school.
These are ok…they are moist enough..could use a tablespoon more sugar.  I don’t know what I was expecting, but………I guess this wasn’t it.  I might make them again, but I think I would rather dunk the 16 oreos.
…..NEWSFLASH…..
They appeared on the scene just before a nasty spring snow storm blew through.  They weren’t unexpected.  We were just unprepared.  A little girl and a little boy….Espresso and Cappuccino.

Happy Valentines Day!!!!!!!!!!!

February 14, 2011

BrazenBites sent me this recipe a while back and I haven been saving it for Valentines Day Brunch.  With my Honey working swings, I usually cook a meal about noonish and then send a lunch.  Anyway…….this recipe is from Two Peas and their Pod by Josh and Maria.  OMG….these are wonderful. Not the most slimming recipe, but enjoyable and worth the “sin” …whatever that is.   I am going to just copy and paste the recipe because it is perfect just how it is and I wouldn’t change a thing.

CINNAMON STREUSEL PANCAKES

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract

Cinnamon Streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt.  In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.

3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet.  Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel.  Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

4. Serve warm with maple syrup and butter.

Makes 6 very large pancakes

 

Okay…….so I didn’t follow it exactly.  No syrup.  These really don’t need it.

Hope you and your Sweetie have a wonderful day!!!

Yes…..It’s Been Cold Here

February 3, 2011

Boy, the way the weather has been this winter I was beginning to think that we might have just missed the below zero weather, but alas, it found us.

How cold has it been???

The hens have all but quit laying.  Two eggs a day is all the ole girls will give up and I can’t say as I blame them.  The cats refuse to go out.  It’s much nicer to lounge on the back of the couch in the sunshine.  Everytime the door opens, the dogs have their noses in the door wanting in, or they are curled up on the patio chair pads.  The kids and I have added insulated coveralls to our wardrobe for doing chores.  And my Explorer, which has to sit outside because there is no room in the garage, will start, but doesn’t really want to.  When it does there is the loudest screeching noise as the belt slips around until it warms up.  In other words…………

So we need a good hot breakfast.  How about home made chorizo, potatoes, eggs a bit of cheese??  Works for me.

Fry up some spuds, add chorizo and fry till done, throw in some scrambled eggs and when they are about done, add cheese.  Simple enough.

CHORIZO

5 lbs ground pork

3 medium yellow onions

1 poblano pepper

8 cloves garlic chopped

3 Tbsp paprika

5 tsp salt

1 Tbsp cumin

1 Tbsp oregano

2 tsp cayenne pepper

3 Tbsp dried crushed red peppers

1/2 tsp cinnamon

I ran the onions and pepper through the grating blade on the food processor.  I had plenty of juice from that mixture and the pre-chopped garlic, but if you think you need a little more liquid use a tad bit of dry red wine.   I put it all in Layla with the dough hook and let it mix away.  Every once in awhile I brought up any unmixed sausage from the bottom with a spatula.  No raw meat under my fingernails or in my rings!!!!

My tablespoons measurements are heaping and all of them are to taste.  To try yours out and make sure you are happy with it, fry a little patty and taste test.  This recipe is NOT that greasy red stuff that you buy in the casings at the grocery store that turns everything red.

UPDATE……….

The 4BT is here!!!!!!!

 

CINNAMON SNURRS

January 13, 2011

Snurr …..its Norwegian for twist…among other things.  So hence the name Cinnamon Snurrs.  This recipe is from The Transplanted Baker, Siri in Norway.

CINNAMON SNURRS

Dough:

7 cups flour

2 cups milk…I took the chill off

3/4 cup sugar

1 1/2 tsp salt

1 Tbsp cardamon…she used half cinnamon

1 large room temp egg

2 1/2 Tbsp dry active yeast

10 Tbsp butter cut very small  or grated

Throw everything but the butter in your kitchen aid mixer with dough hook and mix and knead for 10 min, add a little more flour if dough is sticky.  Slowly add the chilled butter and knead for 10 to 15 more minutes.  Place in greased bowl, cover and let rise for 1 1/2 hrs.  Roll dough on a floured surface to a 15″X20″ rectangle

Filling:

1 stick softened butter

2/3 cup sugar

2 Tbsp cinnamon

Smear butter evenly on dough then cover with sugar and cinnamon.  Fold 1/3 of dough towards center, then other 1/3 over it.  Roll to a 12″X20″ rectangle and then cut about 18 – 24 strips.  Twist the strips, then hold one end between thumb and first finger, wrap around your two fingers and tuck ends underneath.  Place on greased cookie sheet and let rise another hour.  Brush with eggs wash and sprinkle with sugar.  Bake at 350 for about 15 – 20 minutes, until brown.

They are pretty, aren’t they??  I do have a couple of tips.   DO NOT attempt this if you have to mix the dough by hand.  I just don’t think one would survive trying to mix and knead this by hand.  And if you don’t have powdered  cardamon, don’t bother to try to “powder” the pods unless you have a spare coffee grinder.  I tried and didn’t work.

and although these look very pretty, I don’t know that they are worth the trouble.  I have made much better cinnamon rolls and I think next time I will add a bit of cinnamon to my favorite dough. I found them doughy and heavy…of course…it might have been me.

Well, I am going to post this before my internet goes down again.  Snowing here and it’s sticking and getting slick.  And of course, I have to go to town in the morning

Trying This Again with Muffins

January 12, 2011

I really can’t say why I stopped this.  Just did and now hopefully I can get back to it.  The last few days I have been checking back with some of my favorite blogs….some of them have survived and some have gone by the wayside…kinda like this one.  At any rate, My Honey started a new job with the Kenworth dealer this afternoon, so I am going to try this again.

I was checking out Arctic Garden Studio by Nichole in Fairbanks AK.  Anyone who knows me, knows I love Alaska and would move there in a heart beat, but now is not the right time.  At any rate, I found her Maple Walnut Muffins.  She adapted them from the cookbook Sarabeths Bakery by Sarabeth Levine.  I didn’t change a thing.  They are wonderful and I still wouldn’t change a thing.

 

MAPLE WALNUT MUFFINS

2 1/4 cups flour

3/4 cup whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

1 1/2 cups maple syrup

1/4 tsp maple flavoring

1 1/2 sticks melted butter

1/2 cup milk

1 room temp large whole egg and 1 yolk

1 cup coarsely chopped walnuts

Whisk together the dry ingredients on one bowl, minus the nuts and the wets in another.  Mix the wet in the dry and stir together until just combined.  Add nuts and let set until the dry ingredients have absorbed the liquid.   Place in greased muffin tins and bake at 400 for 10 minutes and then reduce heat to 375 and bake until tops are brown and the toothpick test is right.

These came out wonderful.  Moist and mapley, but with a crunchy top.  I think next time I make muffins I will try the “let it set and absorb” trick.  I be thinking that is the key.  These are geat for breakfast…a mid morning or afternoon snack and of course to throw in a lunch box.

Well,  grandkids are home from school,  so on to homework.   Tomorrow Cinnamon Snurrs….intrigued??

Rain and Rain…hoooray

April 22, 2010

Holy Cow….boy, did it green up around here fast.  We got 1/2 inch of rain yesterday and maybe some more on the way.  At this rate we will be putting the goats on the ditch next week.

Its still overcast and the sun isn’t very far up, but you get the picture.  If it’s not raining after school the kids and I are going to try to get the yard cleaned up and ready to mow.  I think we have inherited MIL’s yard to mow as well.

My Honey is back from Boise and worked one day and then had his weekend….so to speak.  We got alot of odds and ends of cleanup done.  Now its time to spray weeds hen it dries up a bit.  Going to get the garden in when I get back from Portland.  The chicks should be ready to let out in the run.  Time for calves and weener pigs about then too.

Caught a glimpse of this recipe on TV.  Paula has done it again.

GRANITE STEPS COUNTRY BLUEBERRY COFFEE CAKE

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) can buttermilk biscuits
  • 1/2 cup (1 stick) butter, melted
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done.

I followed the recipe to a “T”……yes, I really did.  It came out great.  Would be wonderful with a bit of ice cream on the top as dessert too.

I also made BrazenBites bear claws.  They sure came out great.  Mine weren’t as pretty as hers, but I bet just as yummy.  Here is the link to her recipe: http://brazenbites.wordpress.com/2010/04/12/bear-claws/       Check out the rest of her blog for some great recipes and ideas.

23 days until I leave for Portland.  Yeeeee haaawwwww.

Another Beautiful Morning

April 17, 2010

Well, spring was definitely in the air this morning.  The wonderful perfume of a skunk.  Not too close because it didn’t stay around long, but close enough.  And it was 78 here yesterday!!!!!!!  Doesn’t get much better than that.

Got house cleaned yesterday and started on spring cleaning.  Started with the room the girls sleep in when they spend the night….affectionately called the blue room.  Got all the bedding washed and I took it over to MIL’s and hung it on her line.  They smell so fresh and clean.  Nothing like it in a bottle or cloth sheet.  Reminds me of the days when I hung out WyoNella’s cloth diapers on the line.  Anybody remember those??  We worked on a ranch at the time and the only time her little bottom was in disposables was when we went to town once a month to get groceries.

Also got the asparagus taken care of too.  All blanched, sealed and in the freezer.  I really like it best grilled on the traeger, but way too much for that. Remembered I had some broccoli that I had gotten just before my Honey left that needed some attention too, so its in the freezer too.

I was digging for a cupcake recipe that my Mom had used and couldn’t find it.  Did find a Telephone Pioneer cookbook that I had forgotten I had.  Tried these pastries.  I cooked them to long because everybody came at once and I got sidetracked, but they are good dunkers.

GERMAN TWISTS

1 tbsp dry yeast

1 cup heated sour cream

1 cup shortening

3 1/2 cups flour

1 tsp salt

2 beaten eggs

sugar, sugar and sugar

Dissolve yeast in warm sour cream.  Cut shortening into four and salt (i used my food processor…..cutting in is not my forte).  Combine with yeast and eggs.  Knead on floured board until smooth and elastic.  Chill dough.  This is a pretty soft dough…even when its chilled.  Roll out dough on sugared surface, fold, sugar again and roll out.  Cut into 1X5 inch strips.  Roll in sugar and twist.  Place on greased cookie sheet and let rise until double.  Bake at 325 for 10 to 15 minutes or until brown.

This makes about 18.  Like I said the dough is sticky and I used a bunch of sugar so things didn’t stick.  I also used some turbinado sugar for rolling and twisting.  I think next time I will use butter instead of shortening and may add some cinnamon to the sugar at the end.  But they are yummy the way they are….over cooked and all.

Well, I mixed up the bear claw dough and filling yesterday and I had better get at those.  And with no gkids today, I am going to be a gown up and go to a Mary Kay party this afternoon.  Hope your weather is as beautiful as mine.

Mid-morning Snack

November 21, 2009

My Honey has been working his arse off re-vamping the shop.  He is making it more user friendly and we are getting ready to host a Christmas party.  I have been trying to fix a snack for him along with a fresh cup of coffee.  Today it was:

APPLE STRUDEL

1 puff pastry sheet
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon

1/4 teaspoon fresh ground nutmeg

fresh lemon zest from 1 lemon
2 large Granny Smith apples, peeled, cored and thinly sliced
1/2 cup chopped pecans

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and spices in a medium bowl. Add the apples and nuts and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown.

May not be the prettiest picture ever, but sure did taste good.

Scones and Boredom

June 20, 2009

 I was really bored this morning.  My Honey is moving bases, so not IMing  this morning and the weather still stinks.  So I was poking through my favorite blogs and found myself with the Repressed Pastry Chef reading her post on the Ina Garten”s Orange Cranberry Scones.  They looked good and why not???  Here is the recipe.

From the Food Network site

Ingredients

nocoupons

  • 4 cups plus 1/4 cup all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 tablespoon grated orange zest
  • 3/4 pound cold unsalted butter, diced
  • 4 extra-large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup dried cranberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup confectioners’ sugar, plus 2 tablespoons
  • 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones

Ok….I find my dried cranberries, but orange juice and an orange for zest…..Oh no.  With Gkids around orange juice doesn’t stay around long, to say nothing of real oranges.  Ok….so what else do I have.  MIL brought me a few limes.   Hhmmm.  OMG….I have a little bit of dried mango.  Ok…I will try that.  And I was pleasantly surprised.

IMG_1508I used my food processor to mix it all and it does make a ton.  I got 2 1/2 dozen scones and I agree with RPC….it is a great basic scones recipe to use with whatever you happen to have in the pantry.  Well I definitely know what I am going to have for breakfast.

Windy Morning Muffins

May 7, 2009

Meant to post last night, but camera batteries died…go figure.  It stayed dry long enough yesterday that we managed to get the garden dug up and the front lawn mowed.  I will do the back today…if we don’t get any rain…and get someone in here with a tiller to finish the garden spot.

img_1330

It’s gray and windy this morning.  Got a few drops of rain on the way to town when I took the Gkids to daycare.  But, I guess if I had posted this last night, I wouldn’t have had a name for my muffins.

WINDY MORNING MUFFINS

3/4 cup quick oats

1/4 c whole wheat flour

1/2 c sugar

1/2 c chopped nuts

1/2 tsp salt

1 Tbsp baking powder

3/4 c buttermilk, room temp

1/2 c vegetable oil

1 egg, room temp

1 c blueberries

Topping:

1/3 c quick oats

1/4 c brown sugar

1 tsp cinnamon

Combine dry ingredients in medium bowl.  Combine wet ingredients seperately.  Combine and mix until just combined.  Fold in blueberries.  Combine topping ingredients.  Put batter in muffins cups and top with topping.  Bake at 350 for about 10 min or until test done.

img_1329

I adapted this recipe from Allrecipes, but changed so many things it is almost unrecognisable.  I ended up with 18 muffins.  I used the silicone cups and sprayed them.  Otherwise I would use paper liners.  Makes clean up easier….and kids think they are cupcakes.  Enjoy with a hot cup of coffee on a windy cool morning or anytime you would like.  Hoping for Spring.