Fresh Blueberry Coffee Cake Recipe

just one piece was left after 4 of us shared it. :)

What to do with all those freshly picked blueberries taking up precious realty in your refrigerator? (sacrasm. I love blueberries in my fridge.) Make this Blueberry Coffee Cake and have friends over on a Saturday morning to enjoy it with you! I loved the addition of whole wheat flour the batter; it adds a nice texture and nuttiness that plain ol' white flour just

Fresh Blueberry Coffee Cake
recipe adapted from Simply in Season
Serves 8-9

Ingredients
1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

1-1/2 cups blueberries
1 tsp grated lemon peel, optional

1 egg
1/2 cup milk
1/4 cup oil

for topping
1/3 cup sugar
1/3 cup whole wheat flour
1/3 cup almonds or walnuts, chopped
2 Tbsp cold butter
1 tsp ground cinnamon

Directions
Preheat oven to 425 degrees.

In a large bowl, stir together first 6 dry ingredients. Fold in blueberries and lemon peel.

In a separate small bowl, beat together egg, milk and oil. Use a large spoon/spatula to gently fold in liquid ingredients into the blueberry/flour mixture.

Pour into a greased deep dish pie plate or 8x8 inch pan.

In a separate bowl, mix together sugar, ww flour, nuts, butter and cinnamon (cutting in butter until mixture is small crumbs. Pour evenly over the top of the batter.

Bake 25-30 minutes. Serve warm or room temperature. Try it warm with milk poured on top!



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English Muffins Recipe

I can't believe I waited so long to make homemade English Muffins. These are BY FAR the easiest yeast bread to make! There is only one rise and no need for cranking on the hot oven in the middle of warm summer months. The dough comes together in under 5 minutes, you wait an hour for the muffins to rise and they bake them on a hot skillet or griddle! 

These English Muffins are great toasted and spread with butter and jam, drizzled with honey, or covered in peanut butter. We love to use the moist, dense, perfectly sized muffins as a substitute for hamburger buns or sandwich bread or as a delicious snack.  

English Muffins Recipe

Recipe adapted from Bread Winners by Mel London

Makes 10-12 English Muffins

Ingredients

2-1/2 tsp dry yeast (1 package)

1 cup warm water

1/4 cup oil

2 Tbsp honey

1 tsp salt

3 cups unbleached white flour

cornmeal

Directions

In a large bowl, dissolve the yeast in warm water. Measure the oil in a liquid measuring cup and add to the yeast mixture. Using that now-oiled measuring cup, measure 2 Tbsp (1/8 cup) honey. The honey will now pour easily into the yeast mixture! Stir in salt. Then add in flour and stir until dough forms a ball and pulls away from the edges. 

Flour a clean surface (I use a large wooden cutting board) and flour your hands before transferring the dough to the floured surface. Roll out to 1/2 inch thickness and use a biscuit cutter (or any round shape, such as a drinking glass) to cut the muffins. 

Sprinkle cornmeal generously onto a cookie sheet and arrange the muffins an inch or two apart. Sprinkle additional cornmeal on top of the muffins and cover with a light towel. Let rise in a warm place for about 1 hour. 

Heat a large skillet (or a pancake griddle works great!) to medium-high. Muffins can be cooked closely together. Cook for 5-7 minutes, or until bottoms are medium to dark brown. Turn and cook an additional 5 minutes. The sides of the muffins should be set, not at all doughy, and both sides dark golden brown. 

Transfer to a wire rack and cool completely before storing in an airtight container. 

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Chocolate Chip Scones Recipe

How do I manage to forget how EASY scones are to make and how IMPRESSIVE they serve? 15 minutes of prep time and 15 minutes of baking and VOILA, a beautiful, elegant addition to your brunch, breakfast or tea time.

Chocolate Chip Scones Recipe
Recipe from Betty Crocker Cookbook
Makes 8 scones

Ingredients
1-3/4 flour
3 Tbsp sugar
1/2 tsp salt
2-1/2 tsp baking powder
1/3 cup butter, cold/firm

1 large egg, beaten

1/2 tsp vanilla
4 to 6 Tbsp whipping cream*
1/2 cup chocolate chips


* I used Half & Half. Milk would also do the job, just not quite as richly.

Directions
Preheat oven to 400 degrees.

In a large bowl, stir together flour, sugar, salt, and baking powder. Cut in butter using pastry blender (or the beater blade of your Kitchen Aid stand mixer. :)), until mixture looks like fine crumbs.

Stir in egg, vanilla and 4 Tbsp of the cream, adding extra cream only if necessary to allow dough to leave the side of the bowl cleanly.

Turn dough out onto a lightly floured surface and knead gently 10 times. Roll or pat the dough into a 10 inch flat circle.

Transfer to an ungreased cookie sheet (or lined with silicone baking mat). Score the dough into 8 wedges (marking the slices with a knife or pizza cutter, but not cutting all the way through). Brush with additional cream and sprinkle with sugar.

Bake 14-16 minutes or until lightly golden. Immediately remove from cookie sheet. Cut or carefully separate the wedges. Serve warm.


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Oatmeal Waffles Recipe

I am a fan of most any breakfast food, but for Kevin waffles are near the top. On one of his days off, I decided to find a new recipe for waffles. I came across this hearty sounding oatmeal waffle recipe in a collection of Taste of Home recipes I found at a garage sale years ago. (Someone had categorized hundreds of TOH recipe cards clipped from the magazine. A steal for a dollar!)

These waffles turned out perfectly and were so easy make! Plus, you will likely have all of the ingredients on hand! That's always a win when you're in the mood for a good breakfast! 

Oatmeal Waffles Recipe

recipe adapted from Taste of Home 

Makes 12 waffles

Ingredients

1-1/2 cup flour

1 cup quick cooking oats

1 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

2 eggs, slightly beaten

1-1/2 cups milk

6 Tbsp butter, melted

2 Tbsp brown sugar

Directions

In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a second, smaller bowl, stir together eggs, milk, butter and brown sugar.

Add the liquid ingredients to the dry ingredients and stir until combined.

Pour batter into a preheated waffle iron, according to the manufacturer's instructions. Butter, syrup, and enjoy!

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Perfect Granola

originally posted May 4, 2011

I'll always love the Peanut Butter Banana Granola and the Crunchy Almond Granola, but I have to say this is really the *perfect* granola recipe. It goes together SO quickly with so few ingredients--all of which you're likely to have on hand (you can easily swap for other nuts or mix-ins.) It has NO oil, butter, syrup, honey or peanut butter. The small amount of brown sugar mixed with the water becomes the binding syrup, leaving you with an ultra-low-sugar and low-fat granola recipe.

Plus, the low baking temperature means you don't have to keep on a hawk-eye on the granola while it bakes, and stirring is totally optional. The granola comes out beautifully crisped--not burnt, not soggy. It's amazing. 

It's *perfect.* 

Perfect Granola 

recipe from Tasty Kitchen

Makes 8+ servings (6 cups total. 138 calories per 1/4 cup)

Ingredients

4 cups old fashioned oats

1/2 cups chopped pecans

3/4 cup chopped almonds
1/2-1 tsp cinnamon

3/4 cup brown sugar

1/4 cup water

2 tsp vanilla extract

1/2 tsp salt

Directions

Preheat oven to 250 degrees. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl toss together oats,
 nuts, and cinnamon.

In a glass measuring cup measure the water. Stir in brown sugar, vanilla, and salt. Microwave for 2 minutes, or until sugar is dissolved and the mixture has become a syrup.

Pour liquids over the oat/nut mixture and toss, toss, toss, stir, stir, stir until  and the oats and nuts are evenly coated. Pour granola onto the baking sheet and spread evenly.

Bake for 30 minutes, stir gently. Bake another 15 minutes until granola is crispy and golden.

Cool completely and stir an an airtight container.

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Monkey Bread Recipe (Bread Machine)

For extra-special weekend mornings or just because you're craving something warm, gooey and oh-so-sweet, you must indulge in this Monkey Bread. I had previously experienced the traditional version of Monkey Bread which included pre-made biscuit dough. That form of this sweet treat was certainly delicious, but I wanted to try my hand at the from-scratch method. I kept it slightly more simple by using a bread machine dough cycle rather than making the dough by hand. win-win, I say. :)

The lovely loaf was devoured quickly. I recommend pulling apart each piece with your fingers. None of this "fork" stuff for Monkey Bread. ;)

Monkey Bread Recipe (Bread Machine)

recipe by adorkablerecipes.blogspot.com

Ingredients

for the dough

1 cup water

2 Tbsp margarine or butter, softened

1 egg

3-1/3 cup flour

1/4 cup sugar

3 tsp yeast

1 tsp salt

for coating

1/2 cup sugar

1 Tbsp cinnamon

1 egg plus 1-2 Tbsp water, beaten

for glaze

1/2 butter (1 stick)

1/2 cup brown sugar

2 Tbsp water

1 tsp vanilla extract

Directions

Combine first 7 ingredients in your bread machine pan and select the "dough" setting. (This should take approximately 1-1/2 hours.)

When the dough cycle is complete, roll the dough onto a lightly floured surface creating an 8x8 inch square. Use a large knife or a bench scraper to cut the dough into 64 equal pieces.

Prepare a bundt pan by coating it lightly in shortening. 

Stir together sugar & cinnamon in a cereal bowl and in a separate bowl beat together egg with water. Lightly brush the dough squares with the egg, then take one piece at a time, dip it in the egg (letting excess drain off) and roll in the sugar-cinnamon mixture to generous coat. Arrange in the bundt pan in even layers. 

At this point you may choose to cover and refrigerate the bread before its second rise. If you choose to refrigerate, allow 2 full hours to rise before baking (rather than just 1). 

Cover with a towel or plastic wrap and let rise for 1 hour.

Preheat oven to 350 degrees. 

In a small sauce pan, combine butter, brown sugar and water and bring to a light boil for 2 minutes. Remove from the heat and stir in vanilla extract. Pour over the dough. 

Bake for about 25 minutes.

Turn out onto a large platter to serve. Serve while warm. 

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Wheat Bagels with Poppy & Sesame Seeds

Who would've thought that making your own bagels would be a) pretty gosh darn easy and b) so way more delicious than any bagel ever. It's probably because you've invested time and love into these round breakfast-y breads, but I tell you, these bagels are amazing, out of this world, and so worth making yourself.

Thank you, Deb (Smitten Kitchen) and Sir Peter Reinhart himself (apparently I just knighted him because his bread-making skills are so honorable.)

Now, friends, don't be scared. Your family (and your tastebuds) will thank you. 

Peter Reinhart's Wheat Bagels
recipe from Peter Reinhart via Smitten Kitchen

Makes 8-10 bagels

Note: you will need to start the bagel sponge the day before you plan on baking the bagels. Plan accordingly please.

Ingredients

for the sponge

1 teaspoon instant yeast

4 cups unbleached high-gluten or bread flour (see note below)

2 1/2 cups water, room temperature

for the dough

1/2 teaspoon instant yeast

3 3/4 cups unbleached high-gluten or bread flour

2 3/4 teaspoons salt

2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)

for finishing

1 tablespoon baking soda

Cornmeal or semolina flour for dusting

Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions or chopped onions that have been tossed in oil (optional)

Directions

1. Day one: To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients for a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 71 degrees F. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 4 1/2 ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with one of the following shaping methods:

Method 1: Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter (half of this for a mini-bagel). The dough should be as evenly stretched as possible.

Method 2: Roll out the dough into an 8-inch long rope. (This may require rolling part of the way and resting if the pieces are too elastic and snap back, in which case, allow them to rest for 3 minutes and then extend them again to bring to full length. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

7. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side (Deb note: I used the 2 minute option). While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) If you want to top (see note below) the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Cinnamon Raisin Bagels: For cinnamon raisin bagels, increase the yeast in the final dough to 1 teaspoon, and add 1 tablespoon of ground cinnamon and 5 tablespoons of granulated sugar to the final dough. Rinse 2 cups of loosely packed raisins with warm water to wash off surface sugar, acid, and natural wild yeast. Add the raisins during the final 2 minutes of mixing. Proceed as directed, but do not top the bagels with any garnishes. When they come out of the oven and are still hot, you can brush the tops with melted butter and dip them in cinnamon sugar to create a cinnamon-sugar crust, if desired.

Pumpkin Chocolate Chip Mini Muffin Recipe

I have been hearing Sara talk about the goodness of these muffins for years now, and for whatever unknown reason had never gotten around to baking them myself. I'm glad I finally kicked my rear into gear because these little babies are OUT OF THIS WORLD. I probably ate half the batch myself. 

These can be made in loaf form, muffin tins, or as mini muffins. I have become particularly keen on the mini muffins--they're just so darn cute and people love them. If you have a cookie scoop it makes the rationing of the batter even easier. 

This is my word to the wise--don't wait to make these muffins. It's offically FALL, people. These muffins are calling your name. 

Pumpkin Chocolate Chip Mini Muffin Recipe

recipe adapted from Sara Luke

makes 3 dozen mini muffins

Ingredients

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 tsp vanilla extract

3/4 cup pumpkin puree (not pumpkin pie filling!)

1-3/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

3/4 - 1 cup chocolate chips (mini would be even better)

Directions

Preheat oven to 350 degrees. 

Grease a mini muffin tin or line with muffin liners. 

In a large bowl, beat together butter and sugar until creamed. Add in eggs and vanilla and mix until evenly distributed. Stir in pumpkin puree. 

In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add into the creamed ingredients and stir just until combined. Mix in chocolate chips. 

Use a cookie scoop to equally distribute the batter into the mini muffin tin (about 2/3 full). Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack to cool completely. (Re-spray the muffin tin before subsequent batches of baking.) 

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Fresh Blueberry Scones Recipe

Blueberry season is just about past, but there may still be some beautiful berries left on the bushes near you. If not, hopefully you saved a few in the freezer--those would work just fine in this recipe (keep the berries frozen when stirring them into the batter.)

If you want a special addition to your breakfast or brunch, try these simple scones. Just a few ingredients and you've got a buttery, slightly sweet side dish. 

Fresh Blueberry Scones Recipe

recipe adapted from Betty Crocker Cookbook

Makes 8 scones

Ingredients

1-3/4 cups flour

3 Tbsp sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/3 cup firm butter

1 large egg, beaten

1/2 tsp vanilla

4-6 Tbsp 2% milk or heavy whipping cream

1/2 cup fresh blueberries

Directions

Preheat oven to 400 degrees. 

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter using pastry blender (or you can use 2 knives and pull them in opposite directions). The mixture should be coarse and crumbly. Stir in egg and vanilla and add in milk 1 Tbsp at a time until the dough cleanly leaves the edges of the bowl. Gently fold in blueberries, being careful not to break open any berries. 

Lightly flour a clean surface and turn dough onto it. Sprinkle your hands with flour and knead gently 10 times. Roll out the dough into a 10 inch circle. Flour a sharp knife or pastry cutter and cut the dough into 8 wedges. Transfer the wedges to a baking sheet and brush each with additional milk. Sprinkle with sugar. 

Bake 13-15 minutes or until lightly golden brown. Transfer to a serving dish and serve warm.  

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Bakery Blueberry Muffins Recipe

I have always been a muffin fan, but I have never made blueberry muffins before. And even when I bake muffins, I find it difficult to keep from overbaking them. I hope I'm not alone in this one. 

The night before mine and my husband's 4th anniversary camping trip, I decided to whip up a batch of blueberry muffins. I found this recipe on Tasty Kitchen and it resulted in THE BEST blueberry muffins I have ever eaten! Noshings calls them "bakery" muffins because of their high tops and the dense moist insides (not light and fluffy like most recipes)--just how we like them. An even better part? These muffins get better on day 2 and 3!  

Bakery Blueberry Muffins Recipe

recipe adapted from Tasty Kitchen

Makes 12 muffins

Ingredients

1/2 cups shortening

1 heaping cup sugar

1 tsp vanilla

2 whole eggs

1/2 cups buttermilk*

2 cups flour

1/2 tsp salt

2 tsp baking powder

1-1/2 cup blueberries, fresh or frozen

*buttermilk can be substituted by adding 1/2 Tbsp vinegar or lemon juice to just under 1/2 cup milk. Let set for 5 minutes and then stir. 

Directions

Preheat oven to 450 degrees. Line a large muffin tin with muffin cups or grease. 

In a large bowl, cream together shortening and sugar until fluffy. Beat in vanilla, eggs, and buttermilk. 

In a separate bowl, whisk together the flour, salt, and baking powder. Gently fold in the blueberries into the flour mixture to coat. Add the flour/berry mixture to the creamed ingredients and fold to combine. Do not over mix!

Fill the muffin cups all the way to the top with the batter. (Don't worry! This will work, I promise!)

Bake at 450 degrees for 5 minutes and then lower temperature to 350 degrees and bake another 15-20 minutes. DO NOT OPEN THE OVEN at any time. The initial high baking temperature helps create the domed tops. 

When muffins are slightly golden, remove from the oven, test the centers with a toothpick to see if it's done inside and transfer to a wire rack to cool completely. 

Store in an airtight container--they are even better on day 2! 

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Lemon Cornmeal Pancakes

If you enjoy the crunchy, nutty texture of cornmeal, then these pancakes are your new best friend. My husband has quite a love for cornmeal, so I wasn't even hesitant to try this recipe found on Tasty Kitchen. These are some of the simplest homemade pancakes to throw together and they cook up beautifully. Top with your favorite fruits or just lather with butter and syrup. Perfect for breakfast, lunch, or dinner!

Lemon Cornmeal Pancakes

recipe adapted from Tasty Kitchen

Serves 4

Ingredients

3 large eggs

1 cup buttermilk*

2 Tbsp canola oil

1/2 cup flour

2 Tbsp sugar

1 cup yellow cornmeal

Zest of 1 whole lemon (or 1 Tbsp lemon juice)

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Butter, for cooking

Directions

*to substitute for buttermilk, add 1 Tbsp lemon juice to equal one cup milk. Let sit for 5 minutes and stir. 

In a large bowl, beat the eggs Add the buttermilk and oil and beat until well blended.

In separate bowl, whisk together flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Gently add in dry ingredients to the wet ingredients and stir until just combined. 

Melt butter on a hot skillet then cook pancakes until a few bubbles pop on the surface, about 1 minute per side. Be careful—they brown quickly!

Cinnamon Raisin Swirl Bread

I am a sucker for anything cinnamon. Thus, when I saw this sweet tasting bread on Annie's blog, I knew it was a must-try. I didn't even wait around for days or months; I got right in the kitchen and got that yeast working. This bread is irresistible--especially warm and toasted and topped with butter. *drool*

p.s. If you want to achieve the gooey center swirl like Annie did, be liberal with the sugar-cinnamon and butter. I skimped a bit, resulting in a not-as-gooey-but-just-as-delicious center.

Cinnamon Raisin Swirl Bread

recipe adapted from Annie's Eats.

make 1 loaf--16 slices

Ingredients

For the dough

1 1/8 tsp. instant yeast

1 cup warm milk (105-110˚ F)

3-1/4 cup flour

4 Tbsp unsalted butter, at room temperature

1/4 cup sugar

1 large egg

1-1/4 tsp salt

1-1/2 tsp ground cinnamon

1/2 cup raisins

Vegetable oil

For the filling:

3/4 cup sugar

1 Tbsp ground cinnamon

2 Tbsp water

1 egg, lightly beaten

Directions

Combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon in the bowl of a stand mixer (may be done by hand as well.)  Use the beater blade to combine until a dough forms.  Once the dough begins to come together, use the dough hook to begin the kneading process. Continue kneading on low speed for about 3 minutes. The dough should be smooth and pulling away from the edges of the pull. Sprinkle in additional flour as needed (1 Tbsp at a time) until dough comes together smoothly. 

Add in the raisins and knead another 3 minutes. The dough should be smooth and raisins evenly distributed.  

Lightly oil a second large bowl. Move the dough to the oiled bowl and roll it to coat lightly with the oil. Cover bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour. (If the room is cool, heat 2 cups of water to boiling in the microwave. When the 2 minutes is up, leave the water in place and add the dough bowl to the microwave. Close the door and let rise about 1 hour. The warmth and humidity will aid in rising--just don't turn on the microwave! :D)

Once doubled in size, turn the dough out onto a lightly floured work surface. (check out Annie's step by step photos.)

1. Shape into a round. 

2. Fold the dough like you would a business letter--take the bottom third of the dough up and fold the top third down.

3. Repeat this patter with the right and left sides of the dough, forming a rectangle. Press down to seal.  Return to the bowl, cover and let rise again until doubled, about 40 minutes.

Generously butter a 9 by 5-inch loaf pan.  

To make the filling, combine the sugar, cinnamon and water in a small bowl and whisk until well combined.  

Return the dough to a lightly floured work surface. (the following steps are Annie's.)

1. Roll the dough into a 10 by 12-inch rectangle.  Brush lightly with the beaten egg.

2. Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges

3. Fold in the edges of the long sides of the dough about 1 inch.

4. Beginning with one of the short ends, roll the dough up into a tight spiral log, gently pressing as you go.

5. Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan.

Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30 minutes.

Meanwhile, preheat the oven to 425˚ F.  When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg.  Bake, rotating the pan halfway through, until the loaf is golden brown, about 45 minutes.  If the surface seems to be browning too quickly, tent loosely with foil (halfway through baking.) Cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.

Baked Bacon

I love bacon. Who doesn't?! But I hate cooking bacon--the splatter of grease, the occasional burns, the excess grease on the surface of the cooked bacon, the bacon that curls up into inappropriate shapes for sandwiches, my inability to cook bacon to the perfect crispness (I either burn it or under cook it. ick.) 

This is the simplest recipe ever. For real.

Baked Bacon

recipe based on a Rachael Ray episode

Ingredients

1/2 pound bacon

Directions

Preheat oven to 375 degrees. Line a baking sheet with foil (be sure to line the foil up the edges to contain all of the grease.) Place a wire cooling rack inside the baking sheet to form a rack for the bacon. Arrange bacon strips on the rack. Bake for 15-20 minutes until bacon is crisp. 

Remove bacon from the pan and enjoy! 

Once grease is cooled, wrap up tin foil to contain the grease and throw away. 

Egg & Potato Frittata Recipe

For an extremely cheap, super fast, very nutritious breakfast, lunch or dinner, this egg casserole is where it's at. It's customizable according to your love of peppers, onions, or (pre-cooked) breakfast meats. Serve this to your family and have a happy crowd.


Egg & Potato Frittata Recipe
recipe by adorkablerecipes.blogspot.com
Serves 4

Ingredients
4 eggs, beaten
1/4 cup milk
1 extra large (or 2 medium) potatoes, thinly sliced
2 cloves garlic, minced
1 Tbsp finely chopped onion
1 Tbsp finely chopped jalapeno pepper
salt
pepper
Italian seasoning
1/4 cup shredded mozzarella cheese
parmesan cheese

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Fresh Cranberry Scones Recipe

Cranberries are the perfect accent for the Christmas holiday, and these scones are exactly what your table needs to make your breakfast or brunch festive. I decided at the very last minute to try my hand at scones and this is the perfect recipe. It's simple and easy to pull together in 10 minutes, and the scones bake up beautifully. Impress your guests this holiday season!

Fresh Cranberry Scones Recipe

recipe adapted from twopeasandtheirpod.com

Makes 10-12 scones

Ingredients

3 cups flour

1 Tbsp baking powder

1/2 tsp salt

1/3 cup granulated sugar

1 Tbsp orange zest

1/2 cup unsalted cold butter, cut into small pieces

3/4 cup 2 % milk 

2 large eggs

1/2 tsp vanilla extract

1 cup fresh or frozen cranberries

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.

Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.

Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.

Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.

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Baking Powder Biscuits Recipe

It was Sunday morning. There was a potluck brunch after the early service and I had nothing prepared yet. Oops! Quick, Mel, think fast. What could I make in less than 30 minutes? Fresh biscuits, of course! This was the first time I had used this biscuit recipe, but it was so fast and easy I hope to return to it again and again. 

These biscuits are perfect moist and peel-apart flaky. They are great served fresh from the oven, topped with butter or honey or your favorite jam. I'd love to do a sausage gravy and biscuits breakfast with these sometime as well! Yum!

Baking Powder Biscuits Recipe

from Betty Crocker Cookbook

Makes 12 biscuits

Ingredients

2 cups flour

1 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

1/2 cup shortening

3/4 cup milk

Directions

Preheat oven to 450 degrees.

In medium bowl, mix flour, sugar, baking powder and salt. Cut in shortening with pastry blender 9or by pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with flour 2 to 2-1/4 inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides or touching for soft sides.

Baking 9-11 minutes or until golden brown. Immediately remove from cookie sheet. Serve walrm.

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Cranberry Bread Recipe

I was a fresh cranberry newbie. I don't know what it was about these beautiful berries, but I had kept my distance. After receiving a baking order for cranberry bread, I thought it was about time to start incorporating cranberries into my holiday baking. I bought 3 bags of berries--so don't be surprised if there is a surprising number of cranberry-ful recipes in the near future!   

Cranberry Bread Recipe

recipe created by adorkablerecipes.blogspot.com

Makes 1 - 9x5 loaf

Ingredients

2 cups flour
1-1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 egg, beaten

3/4 cup milk

3 Tbsp vegetable oil

3/4 cup brown sugar

1/2 cup sugar

2 cups fresh cranberries

raw sugar

Directions

Grease a 9- by 5-inch loaf pan. Adjust oven rack to lower-middle position and heat oven to 350 degrees.

Mix flour, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and oil in a small bowl. Beat in sugars. Add dry mixture to the wet ingredients and combine thoroughly. Gently stir in cranberries. Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 55 minutes. Let cool 10 minutes in the pan. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.

Spinach, Pepper, and Onion Omelet Recipe

Omelets are perfect for breakfast, lunch, or dinner. They are totally versatile and customizable to your flavor preferences. They can include any variety of meat--ham, sausage, bacon--or vegetables--peppers, onions, spinach. I love this about omelets. 

This particular omelet is most certainly nutritious--loaded with protein and filled with fresh veggie nutrients. I omitted cheese and meat to keep calories low. 

Whether you're feeding your family or you're home alone, this is the perfect meal option. 

Spinach, Pepper, and Onion Omelet Recipe 

recipe by adorkablerecipes.blogspot.com

serves 1

Ingredients

2 large eggs

1 Tbsp milk

4 strips green pepper, chopped

2 Tbsp chopped red onion

1 cup fresh baby spinach, finely chopped 

1 garlic clove, minced

Directions

Heat a large skillet to medium heat. Spray with non-stick cooking spray. 

In a medium bowl, beat eggs until foamy. Beat in milk. Stir in vegetables and garlic. Check to be sure the pan is preheated by sprinkling with water. If the water sizzles, you're good to go. Pour the egg mixture into the pan, rocking the pan around to distribute eggs evenly. Cover with the skillet's lid or tin foil. Cook 3-5 minutes. Now, you have 2 options. Once the majority of the omelet is set, you can 1) flip the omelet over to finish cooking the other side or 2) lift an edge of the omelet and tilt the skillet to allow any remain liquid egg to run to the underside of the omelet. Cover with the lid or foil once again and cook until egg is no longer runny. Remove to your plate. Eat. 

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Butternut Squash Pancakes

I really am lucky that I married Kevin. There aren't a whole lot of guys out there who would be ok with (and even excited about) breakfast when I announced these "butternut squash pancakes." But my husband is a trooper and he dove in fork first. We both really enjoyed these pancakes. 

The butternut squash puree is so similar to pumpkin with a bit more sweetness, that no sugar is needed! With an abundance of butternut squash in the "cellar" and leftover puree in the fridge I thought these pancakes would be the perfect addition to a Friday morning brunch. I'm so glad I was right. ;) 

Note: I recommend making these pancakes after using squash puree for another recipe such as this pie or butternut squash soup. 

Butternut Squash Pancakes

recipe adapted from Tasty Kitchen

serves 4

Ingredients

2 cups flour

1 Tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1-1/2 cups non fat milk (I used Soy Milk)

1/2 cup butternut squash puree*

1 whole egg

1-1/2 Tbsp canola oil

Directions

to make the butternut squash puree: 

Preheat oven to 400 degrees. Wash butternut squash and place on a plate. Microwave 2 minutes or until just soft enough to run a knife through. Cut squash in half lengthwise. Place cut side down on a baking sheet and add a small amount of water. Bake for 20-30 minutes or until fork tender. Remove from oven and let cool completely--1 hour.

Scrap out the seeds of the squash and discard. Using a spoon, scoop out the flesh of the squash, getting as close to the skin as possible without breaking through. Spoon into a food processor. Process until pureed and smooth. (I didn't need to add water, but you can if the squash isn't moving in the food processor.) 

to make pancakes:

In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl whisk together the milk, pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over-mix. The batter will be thick! Ladle batter in desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the tops. Cook another few couple of minutes and remove from griddle.

Serve with butter, syrup and an extra sprinkle of cinnamon!

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Rhubarb Pear Oatmeal Recipe

Oatmeal is one of my favorite breakfasts and with the addition of a different fruit and a tart rhubarb sauce, I've put a whole new twist on mornings! Be brave and try this recipe tomorrow morning!

Rhubarb Pear Oatmeal Recipe

recipe by adorkablerecipes.blogspot.com

Serves 1

Ingredients

1/2 cup water

1/2 cup milk

1/2 cup old fashioned oats

1 pear, diced

1 spoonful rhubarb sauce 

cinnamon, to taste

Directions

In a small sauce pan, combine all ingredients and heat to medium high. Stir occasionally, keeping a close eye on the oatmeal. Once bubbling begins, stir and cook one minute longer. Serve in the bowl of your choice and sprinkle with additional cinnamon, if desired. 

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