Category: Breakfast

Breakfast, Recipes, Scones

Cran-Tan-OatĀ Scones

Sarah
Cran-Tan-Oat Scones
fresh outta the oven!

This recipe is all iTunes’ fault. So if you hate it, blame iTunes, okay? But if you love it, well, then you can thank me for using iTunes. šŸ™‚

Confused? Let me back up.

I have a big project for school due today, and have been at my computer more hoursĀ  than I have not recently. Bummer, huh? So I’ve been listening to iTunes, particularly their Genius mixes made with my music. I was a little surprised to hear “Baby, It’s Cold Outside” to come on in the Country mix… especially because it’s classified as “Holiday,” not “Country.” I normally have a strict provision against listening to Christmas music until Thanksgiving weekend, but this time, it was forced upon me.

Naturally, the lover of baking I am, I began to wonder what holiday-inspired treat I could make as a procrastination device that wouldn’t be too seasonal. I had wanted to whip up some cookies but I was swayed.

Enter Cran-Tan-Oat Scones.

Sweet cranberries. Chewy oats. A hint of citrus. A touch of sweetness.

Perfect for fall. Perfect for Thanksgiving morning. You should try ’em now first though, just as a test run…

Cran-Tan-Oat Scones
the goods…

…and remember, it’s iTunes’ fault. I think I’ll still use iTunes though, these scones are pretty darn tasty.

Cran-Tan-Oat Scones

  • Servings: 8
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adapted from Eat Better America

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 3 tablespoons butter, chilled
  • 2 cups oatmeal
  • 6 ounces vanilla yogurt
  • zest of 1 tangerine
  • 1/2 cup sweetened dried cranberries
  • 1 egg, beaten
  • sugar
  • cinnamon

Preheat oven to 400 degrees. Lighly flour a large baking sheet. In a mixing bowl, use a wooden spoon to combine flours, brown sugar, and baking soda. Zest 3/4 of the peel of 1 tangerine into the mix and stir to combine. Use a pastry blender or two knives to cut in butter until the mixture resembles coarse crumbs. Reserve 1 tablespoon of the yogurt, then stir in the rest along with the cranberries, egg, and oatmeal. Mixture will be sticky and loose–don’t worry if it doesn’t stay together.

Scoop dough out onto the prepared pan. Using your hands, press and shape dough into an 8 inch circle. Brush dough with remaining yogurt, then sprinkle with sugar, cinnamon, and tangerine zest.

Bake for about 15-20 minutes or until cooked through and golden brown along the edges. Cut into 8 wedges and serve warm.

Note:

I ended up baking this for about 15 minutes, then cutting into wedges and baking a few more minutes because they weren’t cooking well in the center.

Question of the Day: When do you break out the seasonal treats, music, & decorations? I’m usually a strict Thanksgiving weekend purist… but now, we will see!

Breakfast, Recipes, Scones

OatmealĀ Scones

Sarah

I love scones. I love oatmeal. I love warm bread fresh from the oven. I love butter melted on top of those aforementioned things. Except on oatmeal. Well, I’ve never had butter melted on oatmeal but I don’t anticipate that being the tastiest thing ever, but perhaps it is… Anywho… excuse me. I get easily distracted.

Last week I saw a recipe for 15 minute oatmeal scones. I was instantly intrigued, because usually scones are a little more time consuming. So, I decided to see if this recipe really did just take 15 minutes, from start to finish, as claimed. I’ll admit, I was a little hesitant. Fifteen minute? For scones? I could hardly wait to find out. I’m competitive like that.

To up the stakes, I made them in the morning, after I got back from my run, as I was getting ready for the day. Ya know, blow dry your hair and cook at the same time… uh huh… smart, right? But I had been thinking about warm dough during that chilly run… and I had to meet my craving.

The verdict?

In less than 15 minutes, I had these little babies hot in my hands.

oatmeal scones... quick & easy & absolutely wonderful with jam
scones & tri-berry jam…

Burning my tongue. Dazzling my taste buds with flaky, soft, warm [make that HOT] crumbs. Melting butter. Heating up jam. [Why don’t I ever heat up jam before using it? It is so good warm!] Being all delicious like scones should be.

These scones are so easy. So tasty. So flaky. So delicious. So QUICK! I think I’ll go make them again now.

TTFN! [ta ta for now!]

Oatmeal Scones

  • Servings: 4
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from EatLiveRun

  • 1/2 cup rolled oats
  • 1/4-1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup milk
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • cooking spray

Preheat the oven to 475 degrees. Grease a small baking sheet with cooking spray. In a medium bowl, stir together the oats, salt, baking powder, and flour. Use a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Mix in the milk and stir until combined. Turn dough out onto the baking sheet and flatten slightly, so it is shaped into a large oval [check out EatLiveRun’s picture if you need a visual]. Bake for 12 minutes or until golden brown and sizzly. Cut into four sections and enjoy with butter or jam or whatever else you desire.

Notes:

While I loved this scone recipe, I thought it was really salty. Next time I make them, I am going to decrease the salt by about half and see what happens.If you’re particular about salt, I’d suggest experimenting. Update: This totally works. For me, 1/4 teaspoon of salt is perfect.

And also, for a totally different [read: non-flaky] texture, try omitting the baking powder. Mmmhmmm… guess who did that? They’re edible… but not as good! šŸ™‚

Are you competitive?

Breakfast, Muffins, Recipes

My FavoriteĀ Muffins

Sarah

So, these muffins are the reason I have been so sad about the lack of pumpkin over the past year. However, pumpkin is BACK and I’ve got my fix. I’m a happy girl.

I’ve been making these pumpkin chocolate chip muffins for at least 10 years now. I used to make them so often in high school that I had the recipe memorized. There are three keys to success with this recipe… three things I would never change. And you shouldn’t either–trust me!

  1. These muffins have to be made in mini muffin cups, with mini chocolate chips. I’m sure you can make them with regular chocolate chips and regular muffin tins, but they wouldn’t be the same.
  2. You gotta use pumpkin pie spice. If you’re against buying spice blends, then make your own up using a recipe online like this. But don’t think subbing a little cinnamon and nutmeg on their own will work, because it won’t.
  3. These muffins are begging to be made in huge quantities. A 15 ounce can of pumpkin will make twice this recipe… and you will still want more, even though you’ll have pumpkin chocolate chip muffins coming out of your ears.

I know that all sounds a little harsh… but it’s the hard truth, folks. These muffins are that good. Rules sometimes just have to be followed. [As if I have the authority to tell you what to do! HA!]

That being said, these muffins will rock your world. They are the right degree of sweetness and spice and everything nice. Pumpkin too. And chocolate. Don’t forget about the chocolate. No one component of these muffins is overwhelming, but they all mingle together to make a happy family! They are moist, tender, and have a soft crumb texture that is unbeatable. They also freeze well. These muffins are addicting and are great for breakfast, a snack, dessert, or anytime! The flavor gets better when they sit for a day or so, which makes them great to make ahead for a brunch or get together.

You’ll love ’em so much that you’ll even forget the sting of my rules! šŸ™‚ You all know I was just kiddin’ right? šŸ˜‰ Admittedly, this picture doesn’t do these muffins justice so you’ll just have to take my word on it. Enjoy!

Pumpkin Chocolate Chip Mini Muffins... simply the best!
yum-a-licious

Pumpkin Chocolate Chip Muffins

  • Servings: 48 mini muffins
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[from a cookbook of my mom’s… I only have a photocopy so I don’t know the exact source, sorry!]

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1 cup pumpkin
  • 1/2 cup butter, melted
  • 1 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Prepare mini muffin pans by greasing with cooking spray or lining with mini muffin cups [yield: 48!]. In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda, and baking powder. In the bowl of stand mixer, combine pumpkin, eggs, and melted butter. Fold in chocolate chips, then gradually incorporate dry ingredients until they are moistened. Scoop batter in muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes or until they spring in the center with a light touch. Cool on a baking rack before storing.

What’s your favorite kind of muffin?

Breakfast, Oatmeal, Recipes

Pumpkin Pie Baked Oatmeal

Sarah

So, I’ve had a huge problem over the past year. A lack of pumpkin. I have a ridiculous obsession with pumpkin. So this has been a very hard year.

You see, there’s been this canned pumpkin shortage… maybe you’ve heard of it… but basically, bad weather ruined the pumpkin supply last year and the providers just ran out of it before the holidays. It was very sad. Grocery store shelves were bare of that canned orange goodness. I hardly purchase any canned products at all, but I love my pumpkin! I have literally been in mourning over this pumpkin shortage, checking store shelves weekly since early August Thankfully though, I have good news–the pumpkinĀ shortage is over! Hallelujah!

A couple weeks ago, a trip to the store yielded 4 cans of pumpkin-y goodness. I wanted to buy more, but didn’t want to be selfish. So I’ve been adding pumpkin to anything I can find. Yogurt. Muffins. Tacos. And oatmeal.

The first time I made pumpkin oatmeal I just stirred a few spoonfuls into it while cooking. Then, I saw a recipe on Iowa Girl Eats for Baked Pumpkin Pie Oatmeal. I knew I had to try it. I ended up adapting the recipe slightly, but the original premise is the same: delicious pumpkin pie in oatmeal form. If you haven’t had baked oatmeal before, it’s almost like a cross between a creamy oatmeal cookie and a soft granola bar–thick, chewy, and delicious. We had it every week when I worked at Camp Tecumseh, and it was the best breakfast around! And this version is pumpkin-y, spicy, and sweet. It smells so good, and is so easy to whip up in the morning. Even my Quaker Oat onlyĀ  husband gobbled up this breakfast. Enjoy!

Pumpkin Pie Baked Oatmeal | thepajamachef.com

Pumpkin Pie Baked Oatmeal

  • Servings: 2-3
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from Iowa Girl Eats

Ingredients:

  • 1 1/2 cups old fashioned rolled oats [not quick cooking]
  • 1 cup pumpkin
  • 1 3/4 cups milk
  • 1 egg, beaten
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • pinch salt
  • cooking spray
  • brown sugar

Directions:

Preheat the oven to 375 degrees. Grease a 5 cup baking dish or the equivalent of smaller dishes.. I personally used two 1/2 quart baking dishes (1/2 quart=2 cups… had to look that up!) and one 1 cup baking dish, so my cooking time will be based on that number. In a mixing bowl, combine oats, pumpkin, milk, egg, pumpkin pie spice, vanilla, and salt. Stir together and then spoon into baking dishes. Bake for 15 minutes, remove and sprinkle with brown sugar (I used about 1 tablespoon–unpacked–per baking dish. Then turn oven up to 400 degreesĀ and bake for 10-15 minutes or until set in the center.

Let cool for a couple minutes before enjoying plain or with milk or yogurt.

This recipe can also be prepared the night before and either cooked in the morning or heated up in the microwave. Very versatile!

Breads, Breakfast, Recipes

RebelĀ BananaĀ Bread

Sarah

Banana bread is a staple in my life. I love bananas and purchase them just about every week. We can go through a whole bunch in a few days if we’re not careful. But sometimes I instruct my husband to not eat them because I have plans for them. Banana bread is also my go-to remedy for eradicating fruit flies, because they inevitably show up when bananas have been chilling on the fridge for a little too long. This doesn’t happen too often, but when it does… ya gotta do what ya gotta do, right?

Rebel Banana Bread... chocolate + coconut added to your favorite banana bread! Yum!

For much of my life, I’ve been an advocate of sticking with my Grandma’s recipe. It’s a classic banana nut bread, and it is 110% delicious. Sometimes when I’m feeling a little out of sorts and in the mood for some extra sweetness I might add some butterscotch chips. I am normally a follow the rules kinda person but I do have my moments.

On the rare occasion when I am feeling completely over the top, I know I have to be radical and seize the moment. It is rare after all. I was having one of those rebellious days last week, and this banana bread is the result.

This banana bread includes a smattering of chocolate chips and a burst of coconut flavor in every banana-y bite. The recipe is not mine, though I did tweak it a little bit but subbing coconut oil for the regular oil and adding coconut flakes for a little texture and chewiness. It’s great with a cup of cold milk for a bedtime [I just typed “breadtime”–that works too!], or with a mug of hot coffee for breakfast. You should make it really soon–even if you’re not in a rebellious state of mind. I probably will be making it again soon too… I was just informed by my husband that I may not be allowed to go back to a non-chocolate chip banana bread. Uh oh. I may have entered the dark side, and taken you all along for the ride! My sincerest apologies… and to make it up to you… the recipe.

Rebel Banana Bread

  • Servings: 12
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from Good (&Cheap) Eats

Ingredients:

  • 2 bananas, mashed
  • 1/2 cup sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 1/3 cup coconut milk
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/4 cup coconut flakes, unsweetened
  • cooking spray

Directions:

Grease a 9×5 inch loaf pan with cooking spray. Preheat oven to 350 degrees. In a large bowl, mix bananas, sugar, oil, eggs, coconut milk, and vanilla. In a separate bowl, whisk together flours and baking soda. Gradually fold dry ingredients into wet ingredients, then add coconut flakes and chocolate chips and stir gently to combine. Spoon batter into pan and bake for about 50-60 minutes or until toothpick inserted in the center comes out clean. Use a sheet of aluminum foil to cover bread during baking if it starts to get too dark before it is fully cooked.

How do you like your banana bread? Plain? Or with crazy mixins? Please share!Ā