Category Archives: Breakfast
Don’t those just look scrumptious? I think they do, And they are, if that matters to anyone at all. These are a new favorite of mine for breakfast. It makes 3-5 pancakes (depending on how you pour) that are about five inches in diameter. The calorie total for just the pancakes is 209. When I added syrup and the strawberries it was only 271 calories total. An excellent number considering how good these are and how filling. 16 grams of protein, too! (From the eggs.)
- 2oz of 1/3 Fat Cream Cheese (or whatever you prefer)
- 3 egg whites
- 1/2 tsp. of cinnamon
- 1/2 tsp vanilla
- 1 tsp granulated sugar (or truvia/splenda/etc.)
- Get a non-stick pan hot and ready to go!
- Blend together all of the ingredients. I actually used a blender for this- I found it to be easiest.
- Pour onto the pan in small amounts. It will create a very thin pancake- much like a crêpe.
- Cook as you would a regular pancake. Flip it when the bottom is brown. Then cook the other side.
- Top with topping of your choice! For syrup, I like to put it in a small condiment dish and dip it, I use less syrup that way. Though I definitely suggest fruit. Strawberries are great. You can roll the pancake around a strawberry slice and it’s heavenly.
I love waffles and pancakes. When I was in college, after clubbing and drinking, we’d always go to Waffle House and I would always get a chocolate chip waffles. At Waffle House they do things differently and just add chocolate chips on top. But I wanted to incorporate mine into the batter. Nobody in the house would eat them except for me because I used bittersweet chocolate and they prefer milk or semi-sweet chips in things. But since I knew I’d end up adding syrup and probably peanut butter- I didn’t want to overdose on the sweetness.
This mix also works great for pancakes. And- as a simple heads up- it’s going to look like there are not enough chocolate chips. Don’t add more- or you’ll have too many chocolate chips. I learned this the hard way.
- 1 cup of flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup of milk
- 1/2 cup chocolate chips
- Preheat either your waffle iron or your pan.
- Whisk together the dry ingredients.
- Beat the egg. Stir the egg and the milk/vanilla into the batter.
- Stir in 1/2 cup of chocolate chips (whatever flavor you like best).
- Let the batter sit for about a minute so it can get thick and bubbly.
- Pour the batter into the waffle iron- or onto a hot, non stick pan by using a 1/3 cup measure.
- In the pan, wait for lots of bubbles to form and then flip. For the waffle iron, usually it has to cook 5-7 minutes- some have lights letting you know it is done.
- Serve this with syrup or peanut butter on top- or both. I love peanut butter on my waffles.
I found this recipe for donuts on My Baking Addiction and it is very similar to the one that Alton Brown uses on his show- so I decided to give it a try about a week ago. They did take a long time- so you need to make sure you have the time to devote to these babies. It’s not as simple as punching a hole in a biscuit and throwing it in a deep fryer. The trouble was definitely worth it. The recipe ended up making 2 dozen donuts for me, and therefore 2 dozen donut holes. I’m going to be throwing 3 recipes at you- 1 for the donuts, and 2 different glazes. Fun fact! This dough recipe also makes DELICIOUS bread if you bake it and butter it.
- 1 1/3 cups whole warm milk
- 1/4 cup of sugar
- .5oz of active dry yeast
- 2 large beaten eggs
- 1 1/4 stick of butter
- 4 cups flour
- 1/4 teaspoon salt
- canola oil
Making the Donuts
- Warm the milk- make sure it is warm but not hot.
- Stir the sugar into the milk until it is dissolved.
- Pour the yeast into a bowl. Then pour the milk/sugar on top of the yeast. Stir it gently and set it aside. It will take about 10 minutes to bubble into awesomeness.
- Melt the butter in a separate bowl- make sure it’s not too hot. I do this by melting butter on the defrost setting.
- Mix the beaten eggs into the butter.
- Pour this into a larger bowl suitable for a mixer (or your mixer bowl). Mix it with the mixer- fitted with DOUGH HOOK ATTACHMENTS for a few seconds.
- With the mixer on low speed, add the yeast mixture to your butter and eggs.
- After you’re sure it is well combined, then slowly begin to add the flour in 1/2 cup increments.
- After adding the flour, scrape down the bowl and add it again. Continue to mix it until it is all well combined. You can also turn it out onto a floured surface/pastry mat to knead the dough. My dough was pretty gloppy and wet so I just tossed it into the bowl.
- When your dough is mixed, transfer it to a bowl that has a little oil in it. Toss the dough in the oil so it doesn’t stick to the bowl.
- Cover the bowl and put it into the fridge. The recipe above says let it rise for 8 hours. I let mine rise for four and it was touching the plastic wrap on the bowl, so I went ahead and proceeded with the following steps.
- After the dough has risen, turn it out onto a floured surface.
- Roll the dough out to about 1/3 inch thickness.
- Using a round cutter, punch out circles. A 3 inch cutter works well, but if you want smaller or larger donuts- have at it.
- After punching out the rounds, use a smaller cutter to punch out the middles.
- Place the donuts and holes on a well floured baking sheet. For real- if it isn’t well floured, they’ll stick after rising and when you fry them they’ll look weird from getting all mushed and deflated when you tried to lift them.
- Cover the sheets and let the donuts/hole rise for about an hour.
- After the donuts have risen, pour some oil into a dutch oven. You’ll want to keep the oil about 350-375 degrees- no hotter than 380.
- After the oil is hot, add the donuts one or two at a time. It will take about 30 seconds to 1 minute for each side depending on the oil temperature and how done you want your donuts. A lot of mine were barely brown. After one side is brown, flip them over.
- After browning both sides, remove the donuts from the oil (I used tongs) and place them on a paper towel. After a few seconds, flip them over. Drain off as much oil as you can.
- Repeat this process for all the donuts and the holes.
Now, as far as glazing is going to be concerned- this is actually easier to do while the donuts are still warm. What I did, is while I waited on my oil to heat up, I prepared my powdered sugar glaze. After I took two donuts out, I’d let them cool for about a minute and glaze them- and while glazing, I’d cook more. Lots of multi-tasking in my kitchen, but it made things simpler. The chocolate glaze I did after they were glazed in the standard powdered sugar and had cooled. I had to make 2 batches of glaze to do 2 dozen donuts. So double the recipe below if you want to glaze all of them the same way.
Powdered Sugar Glaze Ingredients
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup cold milk
- Whisk together the powdered sugar, salt, vanilla, and milk in a large bowl until it is smooth.
- Drop a warm donut into the glaze. Turn it over to glaze both sides.
- Poke a fork through the hole of the donut and lift it out of the glaze and shake it to drip off excess glaze.
- Place the donut on wax or parchment paper to let the glaze set.
- For the holes, just drop them in and roll them around.
- You can add sprinkles while glaze is still wet.
Chocolate Glaze Ingredients
- 1/2 cup butter
- 1/4 cup warm whole milk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla
- 4 oz. bittersweet chocolate, chopped (I used Ghirardelli bittersweet baking chips)
- 2 cups powdered sugar
Chocolate Glaze Directions
- Combine butter, milk, corn syrup, and vanilla in a sauce pan. Heat until the butter is melted and it is all well combined.
- With the heat on low, add the chocolate until it is well melted.
- Whisk in the powdered sugar until smooth.
- Remove from the heat!
- At this point you can glaze the tops or entire donuts. You can do this without using the standard glaze first- but I didn’t. Anyway- dip the donuts into the chocolate glaze and set on paper. Let it set for 30 minutes before serving.
See! This recipe is basically anything but simple. It’s a lot of steps and a lot of trouble- but like I said, the product is the best. They taste better than any donuts I have ever purchased from a store. They’re a great treat. I did mine midday, but I’d like to start the dough at night sometime and wake up and make them. If you want a smaller amount of donuts, cut the recipe in half and it should make about a dozen. These are good the day after-but after more than 2 days, they lose the appeal.
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So I’m finally posting the final recipe from last week’s dinner, which consisted of Chicken Pie, Brown Sugar Glazed Carrots, and Fried Squash. It was the prequel to my Strawberry Cobbler. When I originally bought strawberries, I was going to have standard strawberry shortcake. While looking for shortcake recipes, I saw a few pictures of parfaits- so I decided to go that route instead.
The only difficult part of this was actually finding my parfait glasses. Apparently my dad had taken them outside and put them in the boxes with the stuff that he intends to yard sale. I rescued all six of my glasses, and mad six strawberry parfaits that were really great.
Homemade shortcake is not very sweet- just to forewarn anyone. It’s not like using soft, angel food cake. The texture is that of a biscuit- because it basically is just a sweet biscuit. I loved it, though!
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup of half & half
- melted butter to brush the cakes with
- Preheat oven to 450°
- Combine the flour, baking powder, salt, and sugar in a bowl.
- Cut in the butter and the shortening.
- Mix in the half & half.
- Drop by large spoonfuls onto a baking sheet lined with parchment paper.
- Brush the tops with melted butter and then sprinkle the tops of the biscuits with the sugar.
- Bake for 15 minutes or until brown.
- Short Cake
- Heavy Whipping Cream (or whipped cream/cool whip)
- A few tablespoons of sugar
Building the Parfaits
- Slice the strawberries (as many as you desire). After slicing, add all of them to a large bowl. Sprinkle with sugar and add about 1/4 of a cup of water and stir. Allow them to sit in the sugar for a while so that the juices can seep and be delicious.
- Whip your cream if you want to make it yourself. When whipping the cream add sugar and vanilla flavoring to taste.
- Layer your parfait glasses! I suggest using whipped cream for the bottom- I used shortcake and wished I hadn’t. Anyway- layer the whipped cream, shortcake, and strawberries until it reaches the top of the glass. Use as much or as little of each ingredient as you desire.
- Refrigerate until eating.