Category Archives: Breakfast

White Chocolate Raspberry Pancakes

Since Valentine’s Day falls on a weekend this year, why not start off your day with these delectable White Chocolate Raspberry Pancakes?


White Chocolate Raspberry Pancakes

My husband is out of town for work right now so I’m spending Valentine’s Day with my littler love, my toddler son, who is a huge pancake fan. For awhile IHOP was one of his favorite restaurants, so I had the opportunity to check out their menu on many occasions. The last time we ate there I tried the white chocolate raspberry pancakes. They were tasty but super sweet and a bit artificial. I knew I could do it better!

I made a raspberry puree using frozen raspberries, not in any kind of sugar or syrup, since I knew the white chocolate would make the pancakes sweet enough for breakfast. To add to the festivities, I made the pancakes heart-shaped. To do this, I placed a metal heart-shaped cookie cutter, about 5 inches in diameter on my griddle. I poured about 1/4 cup of batter into the cookie cutter and spread it around evenly. When it was time to flip the pancakes, I left the cookie cutter in place to ensure the batter did not spread outside the boundaries of the heart. After flipping I gently pushed down the pancake to ensure it was in contact with the griddle. Toward the end of cooking each pancake I carefully removed the cookie cutter. My son was so delighted by the heart shaped pancakes. He told his daddy on Skype “I’m eating heart shaped pancakes for breakfast!” Aw! If you don’t have heart shaped cookie cutters, though, the round pancakes were just as yummy!

White Chocolate Raspberry Pancakes

Happy Valentine’s Day to you and your loved ones! I hope you enjoy these beautiful and delicious White Chocolate Raspberry Pancakes as much as we did!

White Chocolate Raspberry Pancakes

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White Chocolate Raspberry Pancakes

Yield: 10 pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups milk (any kind is fine)

1 egg

3 tablespoons melted butter (unsalted)

1/2 cup white chocolate chips

1 cup frozen raspberries

fresh raspberries for garnish (optional)

Directions:

  1. In a mixing bowl, combine the flour, baking powder, and salt. Add in the milk, egg, and butter and whisk together until fully combined. The batter may remain a little lumpy. Stir in the white chocolate chips.
  2. Heat your pancake griddle on high (I have the Cuisinart Griddler and heated mine to 425F).
  3. For heart-shaped pancakes, place a metal cookie cutter onto the griddle and fill with about 1/4 cup of batter. Let cook until bubbly and golden brown on the bottom, then flip, keeping the cookie cutter in place. Gently push down the pancake to ensure it remains in contact with the griddle. When nearly done, carefully remove the cookie cutter.
  4. For round pancakes, drop 1/4 cupfuls of batter onto the griddle. Let cook until bubbly and golden brown on the bottom, the flip and continue cooking until golden on both sides.
  5. Meanwhile, for the raspberry sauce, place the frozen raspberries into a small saucepan on the stove on medium. Cook until warm and slightly reduced, so the fruit becomes more of a sauce.
  6. Top the pancakes with raspberry sauce, garnish with fresh raspberries if desired, and serve right away.

Note: if you like a lot of sauce on your pancakes, you may want to increase the frozen raspberries to 2 cups.

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Apple Streusel Coffee Cake (Wild Huckleberry Streusel Sunday Coffee Cake)

homebaker1

As my readers know, I participate in the Home Bakers group (when time allows) and we are cooking our way through the book Coffee Cakes, with a different blogger hosting each month. Well this month it’s my turn to host, so I am excited to share with you the recipe of the month, Wild Huckleberry-Streusel Sunday Coffee Cake.

Apple Streusel Coffee Cake

So why, might you ask, is this recipe titled Apple Streusel Coffee Cake? Easy answer. I have no idea where to find a huckleberry around here and honestly it’s the fall and blueberries and raspberries just aren’t really in season anymore and apples are delicious and abundant. I modified the original recipe to allow for apples, but I’ll share the original recipe here too in case you happen to have a supply of huckleberries.

Apple Streusel Coffee Cake

Regardless of the fruit, this cake is really amazing! The cake is moist and light and contrasts beautifully with the crunchy streusel topping. I brought it into to work for another brunch potluck and it was gone before lunch! And my family was quite jealous that I baked such a delicious cake to bring to work instead of share with them.

The main difference between the original recipe and my apple version was that I actually cooked the apples before adding to the batter which isn’t necessary for berries. I just wanted to make sure the apples wouldn’t be too crisp after baking. If you enjoy sauteed apples, that part of the recipe stands alone perfectly. You can adjust the spices a bit and serve it as a side dish or dessert.

Apple Streusel Coffee Cake

Feel free to check out everyone else’s interpretations of this recipe at the Home Bakers site. And don’t forget to come back to The Dinner Pages soon for another delightful fall recipe to add to your repertoire.

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Wild Huckleberry-Streusel Sunday Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 8)

For the cake

nonstick cooking spray

4 tablespoons (1/2 stick) unsalted butter, softened

6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

2 teaspoons grated orange zest

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk

1 1/2 cups fresh wild huckleberries, blueberries, blackberries, boysenberries, loganberries, raspberries, red currants, or pitted sour cherries

For the streusel topping

1/4 cup unbleached all-purpose flour

2 tablespoons cold unsalted butter, cut into bits

1/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts, plus 10 pecan or walnut halves

Directions:

1. Preheat the oven to 350F. Spray a 9-inch pie pan with nonstick spray (or butter and flour the pan).

2. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg, vanilla, and orange zest and beat well.

3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk, in 3 additions, starting and ending with dry ingredients, and beat until combined. Stir in the berries. Pour the batter evenly into the prepared pie pan.

4. Combine the flour, butter, sugar, and cinnamon in a small bowl, the cut in the butter and crumble the mixture between your fingers until it looks like coarse sand, then stir in the chopped nuts. Sprinkle over the batter and top with the nut halves.

5. Bake for 40-45 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for at least 10 minutes. Then cut into wedges and serve warm or at room temperature.

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Apple Streusel Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 8)

For the cake

nonstick cooking spray

8 tablespoons (1 stick) unsalted butter, softened, divided

2 large crisp apples (I used Jonagold)

1/4 cup light brown sugar, packed

1/4 teaspoon cinnamon

6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk

For the streusel topping

1/4 cup unbleached all-purpose flour

2 tablespoons cold unsalted butter, cut into bits

1/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts, plus 10 pecan or walnut halves

Directions:

1. Preheat the oven to 350F. Spray a 9-inch pie pan with nonstick spray (or butter and flour the pan).

2. Melt 4 tablespoons (1/2 stick) of the butter into a large deep skillet over medium heat. Then add the apples, coat with butter, turn the heat to low, then cover and cook for 10 minutes, stirring occasionally. After 10 minutes, add the brown sugar and cinnamon and raise the heat back to medium. Cook, stirring frequently, until the apples are tender and glazed, for about 10 minutes more. Let cool slightly.

3. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg and vanilla and beat well.

4. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk, in 3 additions, starting and ending with dry ingredients, and beat until combined. Stir in the apples. Pour the batter evenly into the prepared pie pan.

5. Combine the flour, butter, sugar, and cinnamon in a small bowl, the cut in the butter and crumble the mixture between your fingers until it looks like coarse sand, then stir in the chopped nuts. Sprinkle over the batter and top with the nut halves.

6. Bake for 40-45 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for at least 10 minutes. Then cut into wedges and serve warm or at room temperature.

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Read more about coffee cakes on The Dinner Pages…

Raspberry-Almond Coffee Cake

homebaker1

Since February was a short month, it’s already time to share another coffee cake, baked along with The Home Bakers group; this time it’s Raspberry-Almond Coffee Cake.

Raspberry-Almond Coffee Cake

I was initially really excited about this particular cake because I love raspberries and I love cakes with streusel topping. I planned to bring the cake to work for a potluck so I had a deadline. However toward the end of an exhausting work week, with the potluck party the next day, I really wasn’t in the mood for a big baking project and almost skipped out on the coffee cake and made brownies from a mix (Gasp. Kidding…brownies from a mix can actually be pretty amazing). But I read through this recipe and realized it actually was very straightforward and quick, so I decided to drive on and make the cake. I’m very happy I did.

The results are sweet, but not overly so, with juiciness from the raspberries, texture from the almonds, and, a light tangy flavor from the combination of buttermilk, lemon zest, and nutmeg. Because this cake isn’t exceedingly rich, it does go perfectly with breakfast or brunch. I think it would also go well on a baby shower menu. It would be easy enough to switch out the raspberries for fresh blueberries if the shower was for a boy and you were trying stick with the blue for a boy color scheme.

I first prepared the streusel topping by combining flour, sugar, nutmeg, and cold pieces of butter in a bowl with my hands until crumbly. I then added in the almonds.

Streusel for Raspberry-Almond Coffee Cake

Next, in the bowl of my electric mixer I creamed the butter and sugar, then added in eggs, vanilla, lemon zest, and buttermilk. I then added in the dry ingredients including flour, baking powder, baking soda, and salt. I spread the batter into a greased springform pan and topped it with raspberries and then the prepared streusel topping.

Raspberry-Almond Coffee Cake

After baking it for about an hour, I removed it from the oven and let it cool in the pan before removing the sides.

Success! And in the end there were three other types of brownies at the potluck, so I’m glad I did something unique!

Raspberry-Almond Coffee Cake

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Raspberry-Almond Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 12)

nonstick cooking spray with flour

For the streusel topping

3 tablespoons all-purpose flour

3 tablespoons granulated sugar

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

1/4 teaspoon ground nutmeg

1/2 cup (2 ounces) sliced almonds

For the cake

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter at room temperature

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 teaspoons grated lemon zest (I used the zest of one medium lemon)

3/4 cup plain yogurt or buttermilk (I used buttermilk)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups fresh raspberries

Directions:

Please see The Charmed Cupcake for the full directions for this recipe.

My additional notes:

  • The recipe recommends baking for 55-60 minutes; it took me 65 minutes.
  • I used nonstick cooking spray with flour to grease the springform pan; you could also use butter and a small amount of all-purpose flour to get the same effect.

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Check out The Home Bakers and see other interpretations of Raspberry-Almond Coffee Cake!

If you love coffee cake, my Milk Chocolate-Walnut Coffee Cake is amazing too!

Peanut Butter & Jelly Muffins

Hello and welcome to National Peanut Butter Day! Really, there is a food holiday for every day of the year and while it would be super fun to celebrate all of them with you, unfortunately a busy job and an even more busy toddler won’t allow that right now. But to me, National Peanut Butter Day can’t be missed so we will observe it accordingly. My favorite peanut butter dishes include anything with chocolate and peanut butter, red curry peanut noodles and any other noodle dish with peanut butter, and heck, just eating peanut butter straight from the jar (my son seems to have picked up on that habit already. Oops). But the epitome of classic peanut butter-ness is that childhood standard, peanut butter and jelly. I still love to bring PB&J to work for lunch every so often. The savory creamy peanut butter mixed with sweet and smooth jelly is a perfect melding of flavors. So why not in a muffin form? Yes, why not? I love making my family muffins for breakfast on the weekend and trying out new recipes. PB&J muffins sounded like a great plan.

Peanut Butter & Jelly Muffins

I used both all-purpose and whole wheat flour, allowing for a hearty bread-like flavor to the muffins. I combined the flours with the other dry ingredients, then added milk, creamy peanut butter, egg, vanilla, and melted butter and stirred until just moistened.

After filling the muffin tins halfway…

Peanut Butter & Jelly Muffins

I dropped a spoonful of jelly onto each muffin. The peach jelly on the left was homemade by one of our friends. So good! Hopefully she’ll give me the recipe so I can share it with you.

Peanut Butter & Jelly Muffins

I then covered them with the remaining batter.

Peanut Butter & Jelly Muffins

I baked them for 20 minutes, then was able to enjoy peanut butter & jelly in one perfect bite of muffin. Just a hint…proceed with caution when digging in…the jelly stays hot for a while. Then close your eyes and chew. You’ll think you are chowing down on a regular old PB&J but surprise, it’s a muffin!

Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins

Follow The Dinner Pages–I have another amazing peanut butter recipe coming soon, this one with CHOCOLATE!! So stay tuned!

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Peanut Butter & Jelly Muffins (adapted from Cooking Light Annual Recipes 2008)

Yield: 12 muffins

nonstick cooking spray

1 cup all-purpose flour

3/4 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup packed dark brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups skim milk

1/2 cup creamy peanut butter (the original recipe recommended against using “natural” peanut butter–it said it wouldn’t rise adequately. I have 5 different types of peanut butter at my house but for this recipe I used Peter Pan honey roasted creamy peanut butter instead of natural)

1 large egg

2 tablespoons butter, melted, and slightly cooled

1 teaspoon vanilla extract

1/4 cup jelly/jam of choice (I used some strawberry and some peach)

Directions:

1. Preheat the oven to 400F and coat the muffin tin with nonstick cooking spray.

2. In a large bowl, combine the flours, sugars, baking powder, and salt. Set aside.

3. In another bowl, combine the milk, peanut butter, egg, butter, and vanilla. Make a well in the dry ingredients and pour in the wet ingredients. Stir together until just moistened.

4. Fill each muffin cup about halfway with batter. Spoon approximately 1 teaspoon of jelly atop each muffin. Cover the muffins with the remaining batter.

5. Bake for 20 minutes. The muffin will spring back lightly when touched. Let cool in the pan for 5 minutes.

Per serving: 188 calories, 7 grams fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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Banana Nut Muffins

My son really loves bananas, so we always have bunches of them around the house and I’m frequently on the lookout for new ways to use bananas. Last week we enjoyed savory banana corn cakes as a side with dinner which were so delicious and this weekend we had these Banana Nut Muffins for Sunday brunch. I posted another banana muffin recipe a while back but seeing as how I had just gotten the Cook’s Illustrated Baking Book (on sale, yay!) and hadn’t even had a chance to look through it yet, I wanted to try out something from that book for breakfast and the muffins sounded delicious. This is not a book review by any means, since honestly I haven’t looked at more than the first few pages and this recipe so far, but what I love about Cook’s Illustrated is that they do all kinds of testing in their kitchens and explain their thought process and the science behind their recipes. Because of that, their recipes are generally very good without much modification on my part and I feel like I’m learning something about how to become a better cook/baker and create my own recipes by reading their books and magazines.

Banana Nut Muffins

These muffins were different from the other banana muffins I made previously in a few ways. For one, they are huge! These are the size muffins you get from a bakery, like the Costco-sized muffins. So they nearly flowed over the sides of muffin tin and for that reason, weren’t quite as pretty as I was hoping. I actually have a “Texas-sized” muffin tin and I’m wondering if I used that and made 6 muffins instead of a dozen, if they’d look nicer.

Banana Nut Muffins

These muffins contained chopped up ripe bananas rather than using overripe mashed bananas like I usually do when baking with bananas. As a result, they were much paler in color than the typically dark brown banana bread. The muffins were very moist despite not using overripe bananas thanks to yogurt and a generous portion of butter in the batter. Finally, unlike the other muffins which included peanut butter and chocolate chips (awesome flavors in combination with banana), these treats had chopped walnuts instead. Still great flavor and a little less sweet than chocolate chips, just different.

Banana Nut Muffins

Overall, I really enjoyed these muffins (so did my son, by the way). The basic recipe lends itself well to modifications like apple or blueberry muffins and the muffins are so big that we had plenty of leftovers so I’ve been able to enjoy tasty banana nut muffins for breakfast at work every day this week too.

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Banana Nut Muffins (adapted with minimal modification from the Cook’s Illustrated Baking Book)

Yield: 1 dozen large muffins

nonstick cooking spray

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

10 tablespoons unsalted butter, at room temperature

1 cup packed light brown sugar

2 large eggs

1 1/2 cups plain yogurt (low-fat or whole milk)

1 1/2 cups chopped bananas (2-3 medium sized bananas)

3/4 cup coarsely chopped walnuts

Directions:

1. Place the oven rack in the lower-middle position and preheat the oven to 375F. Coat a 12 cup muffin tin with nonstick spray and set aside.

2. Combine the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl and set aside.

3. Beat the butter and sugar with an electric stand mixer on medium-high speed until fluffy. Then add in the eggs, one at a time, stirring until combined. Reduce the speed to low and add the dry ingredients in 3 steps, alternating with the yogurt in 2 steps. Scrape down the sides of the bowl as needed.

4. Fold in the chopped bananas and walnuts.

5. Divide the batter evenly among the muffin tins. Bake until golden brown and a knife inserted into the center comes out with only a few crumbs attached, about 25 to 30 minutes.

6. Let the muffins cool in the tin for a few minutes before serving.

Nutrition Information:

Per muffin (made with low-fat yogurt): 407 calories, 21 grams of fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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Gingerbread Waffles with Eggnog Whipped Cream

Wait, can I give you one more gingerbread recipe for the year? These tasty waffles make a nice festive breakfast with delicious gingerbread aromas topped with lightly eggnog flavored whipped cream. The kitchen smelled like I had just baked gingerbread cookies after putting my waffle iron to work, and I didn’t even have to turn on the oven or get out my cookie cutters.

Gingerbread Waffles with Eggnog Whipped Cream

I started out by whisking together the dry ingredients, flour, sugar, baking powder, and the yummy gingerbread spices. To that I added the wet ingredients which included applesauce (could sub in pumpkin as well), eggs, milk, butter, vanilla, and a bit of molasses to really give it that gingerbread cookie touch. I cooked them on my waffle iron until the appliance signaled to me that it was ready and after a few rounds, we were good to go. Overall, very quick. No need to refrigerate the batter or anything like that. I’m pretty sure the batter would have been great for pancakes too and I plan to try that later as well–I’ll certainly update when I do.

Gingerbread Waffles with Eggnog Whipped Cream

I’ve been meaning to meld gingerbread and eggnog flavors since I went to the holiday lunch at the cafeteria at work and I got a gingerbread cookie but for dunking my choices were Coke Zero or eggnog. So I chose the eggnog (probably the only situation in my life where eggnog > Coke Zero) and dunked the cookie and really enjoyed the combo. So I brought it back for this recipe. For the whipped cream I combined 3 parts heavy whipping cream to 1 part eggnog, added in a little bit of sugar, as well as some ground nutmeg to give it that authentic eggnog spice and beat the mixture in my mixer until there were relatively stiff peaks formed. The eggnog flavor was definitely there but not overwhelming by any means and the flavored whipped cream negated the need for syrup on these waffles. Now go, enjoy your breakfast.

Gingerbread Waffles with Eggnog Whipped Cream______________________________
Gingerbread Waffles with Eggnog Whipped Cream (adapted from Gingerbread)

Yield: depends on your waffle iron. I made 12 square waffles with mine, serves 3-4

For the waffles:

1 cup all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

1/4 cup unsweetened applesauce

3 large eggs

1 1/4 cups whole milk

3 tablespoons unsalted butter, melted and cooled

2 tablespoons molasses

2 teaspoons vanilla extract

For the whipped cream:

3/4 cup heavy whipping cream

1/4 cup eggnog

1 teaspoon granulated sugar

1/4 teaspoon ground nutmeg

powdered sugar, for garnish (optional)

Directions:

1. Preheat the waffle iron on the highest setting.

2. In a large bowl, combine the flour, sugar, baking powder, salt, and spices.

3. To the dry ingredients, add the applesauce, eggs, milk, butter, molasses, and vanilla. Stir together until just combined. The batter might still be slightly lumpy.

4. Pour onto waffle iron to cook. The amount varies by iron, approximately 1 to 1 1/2 cups of batter at a time.

5. Cook until the iron signals it is ready, about 4 minutes. Carefully remove the waffle from the iron.

6. For the whipped cream, combine the whipping cream and eggnog in the bowl of an electric mixer and beat on medium to high heat until soft peaks form. Then add the sugar and nutmeg and continuing beating until there are stiff peaks.

7. Top the waffles with powdered sugar, if desired, and serve with eggnog whipped cream.

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Eggnog Muffins

This time of year eggnog starts gracing the shelves in the dairy case at the store. I like the flavor of eggnog but generally don’t drink a whole lot of it since it’s so rich and heavy. I’ve never used it for baking before but decided to try it out. My original plan was just to replace the milk or cream in regular muffins with eggnog but then I found this recipe for eggnog muffins and decided to give them a whirl. Success!

Eggnog Muffins

These muffins are really quick to throw together for a weekend breakfast or brunch and were so light and fluffy, and quite moist too with lovely hints of eggnog and nutmeg. My son was a huge fan as well..but no, I’m not going to start putting eggnog in his cups instead of milk though based on this, he’d probably like it if I did! While these muffins weren’t overly sweet to serve for breakfast, if you topped them with some kind of frosting, perhaps a spiced cream cheese frosting, or maybe even something with rum extract if you want to get really creative, you could probably get away with serving these as cupcakes at a holiday party.

Eggnog Muffins

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Eggnog Cupcakes (adapted with minimal modifications from Oberweis.com)

nonstick cooking spray

1 1/4 cup eggnog

5 tablespoons butter, melted

1 large egg

1/2 teaspoon nutmeg, freshly grated if available

2 cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

The Recipe

1. Preheat the oven to 400F. Place 12 muffin cups into a muffin pan or spray with nonstick cooking spray.

2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

3. Whisk in the eggnog, butter, egg, and nutmeg. The batter should be mostly smooth, though may have a few lumps.

4. Divide the batter among the 12 muffin cups. Bake for 18-20 minutes until golden brown and cooked through.

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