Tags: Baking, bread, breakfast, cinnamon rolls
I don’t know who Stephanie is, but I know that she is an amazing baker. Stephanie, (hello Sue’s friend in Michigan!), thank you for sharing your recipe with California. These have graced my Christmas morning table, began quiet Saturday’s at home, and delivered each and every time.
But I must admit, the kneading and rising time of the original recipe (below)…well, let’s just say I wanted an easier way, so I turned to my faithful bread maker (circa my 1997 wedding). The results are amazing!
Stephanie’s Cinnamon Rolls (bread maker adaptation)
- 1 1/4 cups warm water
- 1 pkg yeast
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 egg
- 1/4 cup crisco
- 4 cups flour (divided)
- 1/2-3/4 cup cinnamon sugar
- 1 stick of butter, room temperature
Mix water, yeast, sugar and salt in a small bowl, set aside. In your bread maker, mix egg, crisco and 2 cups of the flour. Add the water mixture to the bread maker. Then add 1 more cup of flour.
Turn your bread maker on the dough setting and let it mix for 1 minute. Add 1/2 cup of flour as it is mixing. After another minute, add the last 1/2 cup of flour (make sure your flour is all in before your bread maker gets to the kneeding stage, for mine it’s minute 6). Now just leave it alone until it has risen, 1 1/2 hours in total.
Once the dough is ready, turn out onto a lightly dusted smooth surface and shape into a 5″ x 18 ” rectangle. Spread with butter. Sprinkle with cinnamon sugar.
Roll lengthwise. Pinch the seam so it stays closed. Slice into 12 equal pieces. Place spirals into a greased 9 x 13 pan. (Don’t worry if they look whimpy at this point, they raise again in the oven while baking).
Bake at 325 degrees for 30 minutes. Cool slightly before frosting.
Sour Cream Frosting
- 1/3 cup room temperature butter
- 1 cup sugar
- 4 Tbsp sour cream
- 1 tsp vanilla
Mix and spread on warm cinnamon rolls. Enjoy!
Tags: breakfast, ebelskivers, pancakes
These Ebelskivers are a chore to make…three mixing bowls, a whip, beater, measuring tools, brush, pan, individual servings…but totally worth it!
The pan is from Williams-Sonoma Cookware. Don’t bother with their packaged mix, not worth it. But the recipe included on the pan is fool-proof. I’ve made these so many different times this past year, each time with perfect results.
My favorite filling/topping combo has got to be fresh banana with cinnamon-sugar. A close second is boysenberry preserves with powdered sugar.
Tags: danish braid, Daring Bakers
I’m back home after a week long training in Sacramento and I just pulled my Danish Braids out of the oven, whew!
I’ll post prettier photos, the recipes and reviews later. For now, here’s what I’ve got sitting on my counter.
One Danish Braid filled with an apple filling:
One Danish Braid filled with a cream cheese filling and chocolate chips:
Be sure to check back later. And check out all of the other Daring Baker‘s Danish Braids…yum!
After doing this recipe, I learned that you have to allow time for the dough to rise. For me, it was late and I was tired. I gave my dough just one hour to rise. As you can see by my photos I didn’t get the great rise that others did. That being said, when pressed for time, it can work. I will try these again. And am trying a cream cheese with blackberry topping next.
Also, next time I will make the dough a day ahead. Then do my fillings, braiding, and final proof on my baking day. It will be much easier and I won’t be rushed for time.
My daughter and I agree that the apple filling braid was the best. The filling was the perfect compliment to the dough. Oh and the dough, the orange and vanilla bean were perfect and made this a tasty treat. I saved my $10 and skipped the cardamon spice…didn’t miss it at all.
My hubby and son agreed that the cream cheese with chocolate chip filling was the best braid. For the cream cheese filling I consulted The Secrets of Baking by Sherry Yard (yes, the book the danish braid recipe hails) and found her recipe for Cream Cheese Filling.
Here’s a look at some of those chocolate chips sprinkled on the cream cheese filling, yes I could have used more…live and learn.
Cream Cheese Filling
The Secrets of Baking by Sherry Yard
- 3/4 pound cream cheese
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
Cream together until smooth. Spoon onto the danish and bake.
The Daring Bakers recipes…
Tags: quick bread, zucchini
We all have our favorite Zucchini Bread recipes…and this one’s mine. It has been in my family for years and comes from our family friend, Lydia. I just love it.
Zucchini Bread From Lydia
- 3 eggs well beaten
- 1 cup oil
- 2 cups sugar
- 2 cups shredded zucchini (I use heaping cup-fulls)
- 2 t vanilla extract
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
Preheat oven to 325 degrees. Prepare 2 loaf pans with Pam for Baking.
In the bowl of a standing mixer, beat the eggs. Next add the oil. sugar, zucchini and vanilla, mix well.
In a separate bowl whisk the flour, salt, baking soda, baking powder, and cinnamon. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Turn mixer to medium until well combined. Pour into prepared pans.
Bake for 60-70 minutes, or until cake tester comes out clean. Cool on wire racks. Each loaf serves 16, in theory.
A little extra…
Saw this on A Fridge Full of Food, What Kind of Cereal Are You?
You Are Corn Flakes
You are traditional and easy going.
If something is high quality, you’re satisfied with it.
You don’t need much variety or novelty in your life.
You’re happy with what you have. You’re quite loyal.
You’re the type of person who eats the same breakfast every day…
And likely at the exact same time each day!
Take the What Kind of Cereal Are You Quiz
Tags: breakfast, cloves, flaxseed meal, oatmeal, pumpkin
I knew that the gray clouds were lifting when I envisioned this for breakfast…
Layers of oatmeal, pumpkin, fage and flaxseed meal with hints of pumpkin pie and cloves. Yum!
Oatmeal Pumpkin Parfait
2/3 cup oatmeal, (measured dry then cooked in water)
3/4 cup fage, divided (I use Fage Total 0%)
1/4 cup canned pumpkin
4 T honey, divided
1/4 tsp pumpkin pie spice
1/4 tsp ground cloves
4 T flaxseed meal
Combine the cooked oatmeal and cloves, set aside.
Combine 1/4 cup fage with canned pumpkin, 2 Tbsp honey and pumpkin pie spice, set aside.
Combine 1/2 cup fage with 2 Tbsp honey, set aside.
To assemble, start with two heaping spoon fulls of the oatmeal mixture, then layer in the pumpkin mixture, next sprinkle 1 Tbsp of the flaxseed meal, and then the fage. Do it all again. Makes enough for two servings.
Tags: hempmilk, omega-3, steel cut oats
I found it! Living Harvest Vanilla Hempmilk! And I’m sold. This stuff is good. Really good. Here’s how I applied it to breakfast this morning:
- 1/2 cup vanilla hempmilk
- 1/2 cup frozen strawberries
- 3 T frozen blueberries
- 1 fresh banana
Layer in the strawberries, blueberries and banana in a blender. Pour hempmilk over the top and blend until smooth. This was very thick and creamy. My daughter and I split and enjoyed it this morning for breakfast.
- 1/4 cup cooked steel cut oats
- 2 T flaxseed meal (2400 mg of omega-3)
- 1/4 cup vanilla hempmilk (225 mg of omega-3)
- 1 T walnuts (1.3 grams of omega-3)
Combine cooked steel cut oats and flaxseed meal in a bowl. Stir in hempmilk. Garnish with walnuts.
Taste: I could still taste the regular hempmilk, but it was slight. The aftertaste was a nice vanilla flavor. I enjoyed this straight from the carton.
My 5 year-old son who drinks about 1.5 gallons of non-fat milk a week…”It tastes like ice cream”.
Tags: breakfast, flaxseed, oatmeal
Oatmeal is not one of those foods I ever thought I would love, let alone crave. And I never thought it would be worthy of a post. But it has become a necessary part of my day. And this mix was is good, so good in fact that I wanted it for dinner last night. Inspired by Kath, here is my favorite way to enjoy my morning meal.
- 1/2 cup old fashioned oats
- 1 banana
- 1 heaping Tablespoon of ground flaxseed meal
- 1 T walnuts, chopped
- 1 T golden raisins
- 1 T mini chocolate chips
Cook the oats in water for 5 minutes. While they are cooking, whip banana with handheld mixer. Stir in ground flaxseed. Then the cooked oats. Top with walnuts, raisins and chocolate chips.
This breakfast has 404 calories and 12.5 grams of fiber.
Tags: Baking, breakfast, valentines day
My friend Gretchen of Canela & Comino was the winner of the Homegrown Gourmet #4 – Stews! And now it’s her turn to host this event!
Living in the San Francisco Bay Area, I had lots of options available to me. And when my neighbor dropped off 5 pounds of oranges from her tree, I knew this would be my homegrown ingredient for these orange chocolate scones.
Orange Chocolate Scones
- 1 cup flour
- 1/4 cup sugar
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 6 T chilled unsalted butter
- 1 T orange zest
- 1/4 cup mini chocolate chips
- 1 T orange juice plus enough milk to make 1/3 cup
- 1 egg yolk
- 1 t vanilla
Spray scone pan/cupcake pan with non-stick spray. Whisk the flour, baking powder, baking soda, and salt in a large bowl. Add butter in small bits and orange zest. With a pastry cutter, combine ingredients until a coarse meal forms.
In a seperate bowl mix egg yolk, orange juice, milk and vanilla. Pour wet mixture into dry and mix with a fork until a batter forms. Scoop batter into prepared scone pan.
Bake at 400 degrees for 15 minutes. Makes 8.
These scones are so light and buttery! I love the orange and chocolate combination. And made in a heart shaped pan they would be perfect for Valentine’s Day morning.
Tags: crockpot, oatmeal
My sad container of Steel Cut Oatmeal sat at the back of my cupboard for months and months…until last night. “Put it in the crockpot” my foodie friend, Rebecca, said. Genius!
No more stirring, no more simmering, no more standing over a pot of steel cut oatmeal…who has time for that?
Crock Pot Steel Cut Oatmeal
1. Coat your crockpot with non-stick cooking spray.
2. Add four cups of water, stir in 1 cup of steel cut oats.
3. On low, cook for 8-10 hours.
4. In the morning, take the lid off, give it a stir, put the lid back on, wait 10 minutes, stir again, and enjoy the creamy goodness.
5. Now it’s all ready for mixing in all your favorites. I added some cinnamon, apples and a bit of non-fat milk to mine.
Gretchen’s beautiful Platano Possibilities and my bowl full of three over-ripe bananas reminded me of another recommendation of hers, Wonder Full Cakes. The Marbled Banana Bundt Cake from Baking Bites looked easy to make and I had everything on hand but the sour cream. I did a quick substitution search and found that I could use 1 T lemon juice plus enough evaporated milk to make one cup. Great, I was in business.First thing I noticed is the lovely golden brown this cake has out of the oven. I never expect these kind of results without oil. The cake is nicely balanced between the banana and chocolate. My dear hubby loves his banana bread and is a sucker for chocolate banana milk shakes, I think he’ll be pleasantly surprised. Perfect as a snack with milk for the kids (I’ll take mine with coffee), with breakfast, or for dessert. Mom Tip: I’ve been adding 2T of Flaxseed Meal to anything and everything I can, including this. I’ve found Flaxseed Meal is cheaper at Trader Joes compared to Safeway. Store it in the refrigerator to keep it fresher longer. Flaxseed Meal works great in pancakes too. I added 2T to my kids’ pancake batter just this morning.