I am late to the #ChocolateParty this month, but I am still here! How could I miss out on an excuse to make something with chocolate? This month the challenge was to pair chocolate with buttermilk. I love baking with buttermilk, it gives a great flavor and leaves everything so tender and moist. Muffins are always a hit here, and my freezer was actually empty of them, so I decided to do a chocolate chip muffin using buttermilk.
Have you been over to Damn Delicious written by my friend Chung-Ah? If not, you are missing out! Chung-Ah is super sweet (she even sent me chips from Trader Joe’s once because I couldn’t get them), and always has something amazing to share. Don’t miss her Homemade Funfetti Cupcakes, Southwest Quinoa Sliders with Avocado Cream Sauce, or Hoisin Asian Meatballs.
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So a green smoothie. Never in a million years did I think I would be posting about one. I saw them on other blogs, and other recipe sites, and thought not a chance! They all said you couldn’t taste the spinach, but I didn’t believe it. Well, as the ultimate skeptic, I am here to tell you that you can’t taste the spinach! Continue reading
My first step into anything with eggnog happened last year. I first made these Eggnog muffins, that were a big hit all around. I have made them again this year, and they are currently in my freezer. The other thing I tried last year was a coffee cake. It was another huge hit. But, I didn’t make it until January, so it was way past eggnog posting season
My 7 year old remembered both the coffee cake and the muffins, and requested them as soon as he saw eggnog in the store. So this year, I am posting in prime eggnog season! My son loves this so much, he is already requesting that we make it again. I am thinking of trying to freeze some of it this time; anyone know if that will work? Very similar texture to quick breads and muffins, so I can’t see it being a problem.
This is full of nutmeg and eggnog flavor. It would be a perfect breakfast to have waiting for you on Christmas morning. You could bake it up the night before, and just reheat in the oven for a few minutes to have a fresh and warm breakfast. Even if you are not an eggnog drinker (none of us here are), trust me, you will LOVE this coffee cake!
I hope that everyone had a great Thanksgiving weekend. If you traveled, I hope you made it home safe and that your travels were uneventful. We traveled to Wisconsin to be with our families. It was so nice to have a week off from cooking, and get to relax with family. Now we are back though, and it is time for school, and schedules again. You all know I am a huge fan of muffins, and these are a must this week as we get back on track.
My 7 year old thought these were one of the best he has had in a long time. Chocolate Chip Muffins are normally his favorite, but he is also a fan of anything with cinnamon. So I decided to mix them all together for these. I am not sure muffins have ever disappeared more quickly from my freezer. He had them every day until they were gone.
If a recipe has cinnamon in it, I think you need to taste it! So I added a full tablespoon to this batter. If you don’t want cinnamon to be the dominant flavor, you could cut back to 1-2 teaspoons. But, I think you should go all the way It is fall after all, and cinnamon is the perfect fall spice.
To get this recipe please visit Culinary.Net
Who doesn’t love an ooey, gooey cinnamon roll? Topped with icing? Oh my, I am getting hungry just writing this. Cinnamon rolls have to be one of my all time favorite breakfast treats. Previous to this, I had never actually made them from scratch though. My mom used to make sticky buns when I was growing up, but those are another post for another day…
Cinnamon Rolls are usually reserved for holiday breakfasts with my family. But due to the time commitment, I usually rely on the frozen Rhodes version. Don’t get me wrong, for a store bought frozen product, those are great. But probably never again. These are a quicker version that your traditional cinnamon roll, ready in about an hour. They aren’t quite your traditional bread dough. They are more like a biscuit, but not quite. Kind of hard to explain. They are tender, flaky, and full of cinnamon, and absolutely delicious!
I found these in Cook’s Illustrated awhile ago, I was just holding off on making them. Then I found myself with lots of buttermilk to use, and the perfect excuse for Saturday morning cinnamon rolls. The entire family loved these, and they have been requested again since. The buttermilk is key to making them soft and tender. We aren’t fans of cream cheese frosting, so I just used a vanilla icing on mine. But feel free to switch it up, with what your family likes. And I think your family would love you if you had these on the breakfast table Thanksgiving morning.
I am finally on the brown butter train. It has been a long time, and I am starting slow, but I get it. I finally get it. So next up I will be trying about 10 different cookies recipes, sauces, blondies, and anything else I can think of.
Pumpkin Pancakes were on my must make list this fall. Last year I tried them when we were out for breakfast somewhere. I remember they had a candied, caramel walnut mixture on top. They were amazing. But I couldn’t remember them enough to try to replicate them. So I decided to go a different route, and finally experiment with brown butter.
These pancakes were amazing. Just check out how fluffy they are, super light too. My 7 year old ate the leftovers for days, and kept requesting them. The brown butter with the pumpkin is just magical, and perfect for a fall breakfast. Top with maple syrup, or even cinnamon maple syrup (steep a cinnamon stick in maple syrup while you mix up the pancakes). Now if I could just replicate that walnut mixture these might be the best pancakes ever!
Fall is quickly becoming my favorite season. I have always thought spring was my favorite, but I might have been wrong. The colors, the flavors, the cooler temps, but still sunny days are proving to be a good thing. Pumpkin is becoming very prominent here on this blog, I hope you are loving it as much as I am.
Remember when I made Vanilla Granola? Well, that turned out so well, I just had to do a fall version. Pumpkin, cinnamon, pumpkin seeds, all flavors of fall. They all blended perfectly in this granola. It was perfect on top of vanilla yogurt, and my son enjoyed it plain as a snack.
The mix in possibilities are endless. I went with dried cranberries, pumpkin seeds, and chocolate chips. But you could do all kinds of different nuts or seeds, raisins or other dried fruit, or even skip the chocolate all together. That is the nice thing about granola, you can easily tailor it to whatever your family likes. Plus it freezes really well, so you don’t have to eat it all right away.
Posted in Breakfasts, Snacks
Tagged Breakfasts, flavored granola, granola, homemade granola, nut free granola, pumpkin granola, pumpkin recipes, pumpkin spice, pumpkin spiced granola, Snacks
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Peach season is pretty much on its way out. We still have stands all over the place here in Colorado, but I think they will be gone soon. So I had to share this recipe with your right away. You could easily use frozen peaches, but we all know that fresh always adds a little extra something.
These muffins are soft, tender, full of cinnamon, and just perfect. My son who isn’t a big fan of peaches didn’t even want to try one. I told him I knew he would like it, so he had to at least give it a chance. He loved it. He even asked for them the next morning for breakfast.
Crumb toppings are always the best part of muffins, so of course this has one. Really, there needs to be a dessert that is more crumb topping and less of all the other stuff. Somehow I am not sure how that would work out. But a girl can dream, right?
It may surprise you to know that breakfast is my least favorite meal of the day. I love a good muffin or pastry, but realistically I can’t eat that every day. So finding a healthy breakfast each morning frustrates me sometimes. I tend to find one thing I like, and then do that every day until I can’t stand it anymore. This blog has forced me to actually branch out and try different things. Now if only I had a blender, I would try more smoothies!
To complicate the breakfast problem, I don’t really like eggs. I can handle scrambled eggs, but that is it! Years ago I went on the Atkins diet for 2 weeks; that was torture. Eggs for breakfast was difficult. I worked out of the house at the time too, so I had my breakfast in the hospital cafeteria. Cafeteria eggs are even worse! Lately though, I can do scrambled eggs with ham. And now, avocado!!
I have mentioned many times before I could live on avocados, and put them with everything. Well here is proof. I put them with eggs. They were amazing! The buttery avocado blends with the creamy eggs, and I really liked it. Topped with a few fresh chives, and it is even better! So not only does it taste amazing, but it is full of healthy fat, and protein to get your day off right.