Taken From eat 2 gather
1 cup Oatmeal
1 cup Buttermilk
1 Egg
1/2 cup Brown Sugar
1/2 cup Vegetable Oil (or I substitute for applesauce)
1 cup canned Pumpkin Puree
1 1/2 cups White Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Streusel Topping
1/4 cup White Whole Wheat Flour
1/4 cup Brown Sugar
1/4 cup Oatmeal
1/2 stick butter
1/2 teaspoon Cinnamon
dash of Salt
Preheat oven to 350 degrees.
Muffin Batter: Mix Oatmeal and buttermilk together in bowl and let set for 10 minutes. In large bowl whisk together, flour, baking powder, baking soda, and salt. Back to the oatmeal buttermilk mixture, add in one egg, vegetable oil, and brown sugar, blend well. Combine flour mixture, pumpkin, and oatmeal mixture with a spatula.
Streusel Topping: Combine flour, brown sugar, oatmeal, cinnamon, and cut stick of butter into dry ingredients until you get a consistent crumble topping. A pastry cutter or a fork work good for this, or if you like you can use your food processor for a real speedy job!
Spoon muffin batter into paper lined muffin tins, cover top of batter with streusel topping, be generous. Bake at 350 degrees for 18-22 minutes.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Friday, July 26, 2013
Sunday, February 10, 2013
Banana Bread
This recipe is from my favorite banana bread recipe. Since we are trying to make eating healthier a lifestyle change I am trying to make changes to some of our favorite foods.
Ingredients
Ingredients
Directions
When I first told Gary about how I made the banana bread he said, "So, it's gonna taste gross?!" But guess what? He REALLY liked it! I have not tried it yet, but I imagine you could substitute the sugar with something like agave or pure maple syrup....I just can't vouch for such fantastic results if you do. You can also cut back on the amount of sugar you use.
Thursday, February 7, 2013
Easy Pumpkin Spice Granola
I'm not sure how to post recipes on the Challenge Recipe Blog, but I have a few recipes to share, so you will probably notice a few on here over the next few days.
- 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
- 1 1/2 cups rolled oats*
- 1/4 cup ground flaxseeds
- 1/4 cup pepitas (or other seed)
- 1/4 cup chopped pecans
- 1/2 cup dried cranberries
- 1/4 cup real maple syrup (or honey) - I used agave
- 1/4 cup pumpkin puree - I used homemade pumpkin puree I had in the freezer
- 1 tsp oil (coconut or canola)
- 1 tsp pumpkin spice (or more to taste)
- 1/4 tsp cinnamon
- pinch kosher salt
- 1/2 tsp vanilla extract
I also added some wheat germ and sunflower seeds
Directions:
Preheat oven to 325° F.
Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.
Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.
Reduce oven to 300° F.
In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.
Makes 3 2/3 cups.
*Use gluten free oats for gluten allergies.
Preheat oven to 325° F.
Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.
Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.
Reduce oven to 300° F.
In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.
Makes 3 2/3 cups.
*Use gluten free oats for gluten allergies.
Tuesday, October 16, 2012
Peanut Butter Banana Oatmeal Squares
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
Mix together
the quick cooking oats, light brown sugar, baking powder, kosher salt and
ground cinnamon.
Add in the
vanilla extract, milk and egg. Mix the ingredients together.
Then add in
the mashed banana and peanut butter. Combine all of the ingredients.
Pour
the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at
350 F degrees for 20 minutes.
Cut into
squares and enjoy!
* I thought these tasted kind of salty. Could be either the amount of salt OR the amount of baking powder (which I think is needed to make them rise). Next time I will cut the salt in half and cut back SLIGHTLY on the baking powder.
Tuesday, July 12, 2011
Cinnamon Streusel Pancakes
recipe from Two Peas and their Pod
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
Cinnamon Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks
1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop batter onto heated skillet. Add a spoonful of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and add more cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
Cinnamon Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks
1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop batter onto heated skillet. Add a spoonful of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and add more cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Buttermilk Biscuits
recipe from Mommy's Kitchen
1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
** If you do not have self rising flour, you can make your own using all purpose flour. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH Cup of all purpose flour.
** If you do not have buttermilk, you can make your own using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.
1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
** If you do not have self rising flour, you can make your own using all purpose flour. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH Cup of all purpose flour.
** If you do not have buttermilk, you can make your own using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.
Amish Breakfast Casserole
1 pound sausage
2 cups shredded cheddar cheese
1 medium onion, chopped
1 ½ cups small curd cottage cheese
6 eggs, lightly beaten
1 ¼ cups shredded Swiss cheese
4 cups frozen shredded hash brown, thawed
In large skillet cook sausage and onion until sausage is cooked through. Drain. In a bowl combine remaining ingredients. Stir in sausage mixture. Transfer to a greased 13x9 baking dish. Bake, uncovered at 350 for 35-40 minutes or until set and bubble. Let stand for 10 minutes before cutting.
2 cups shredded cheddar cheese
1 medium onion, chopped
1 ½ cups small curd cottage cheese
6 eggs, lightly beaten
1 ¼ cups shredded Swiss cheese
4 cups frozen shredded hash brown, thawed
In large skillet cook sausage and onion until sausage is cooked through. Drain. In a bowl combine remaining ingredients. Stir in sausage mixture. Transfer to a greased 13x9 baking dish. Bake, uncovered at 350 for 35-40 minutes or until set and bubble. Let stand for 10 minutes before cutting.
Buttermilk Syrup
recipe from Our Best Bites
¾ cup buttermilk
1 ½ cup sugar
1 stick real butter
2 TBS corn syrup
1 tsp baking soda
1 tsp vanilla
Combine buttermilk, sugar, butter, corn syrup and baking soda in large pot. (It may boil over) Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling). Cook stirring frequently for 8-9 minutes. When its done, it should take on a golden-brown color. Remove from heat and add vanilla.
¾ cup buttermilk
1 ½ cup sugar
1 stick real butter
2 TBS corn syrup
1 tsp baking soda
1 tsp vanilla
Combine buttermilk, sugar, butter, corn syrup and baking soda in large pot. (It may boil over) Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling). Cook stirring frequently for 8-9 minutes. When its done, it should take on a golden-brown color. Remove from heat and add vanilla.
Buttermilk Pancakes
recipe from Our Best Bites
3 cups all-purpose flour
3 TBS sugar
1 TBS baking powder
1 ½ tsp baking soda
¾ tsp salt
3 cups buttermilk
½ cup milk
3 eggs, separated
1/3 cup (5 1/3 TBS) butter, melted
In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.
Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined. When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.
It takes a little adjusting to figure out where the temperature setting should be. If it's too hot, the bottoms will cook too fast and the insides will be raw, but if it's not hot enough, the outsides will get hard and dry. So the first round or two of pancakes might not be perfect, but just keep adjusting the temperature until you find the setting on your stove that works best for you.
Now...after you've poured the batter onto the skillet, keep an eye on the pancakes. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.
3 cups all-purpose flour
3 TBS sugar
1 TBS baking powder
1 ½ tsp baking soda
¾ tsp salt
3 cups buttermilk
½ cup milk
3 eggs, separated
1/3 cup (5 1/3 TBS) butter, melted
In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.
Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined. When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.
It takes a little adjusting to figure out where the temperature setting should be. If it's too hot, the bottoms will cook too fast and the insides will be raw, but if it's not hot enough, the outsides will get hard and dry. So the first round or two of pancakes might not be perfect, but just keep adjusting the temperature until you find the setting on your stove that works best for you.
Now...after you've poured the batter onto the skillet, keep an eye on the pancakes. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.
Thursday, June 23, 2011
Low Fat Whole Wheat Blueberry Muffins
Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 ptsCalories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g
Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
- 1 cup unsweetened applesauce
- 2 cups 100% whole wheat pastry flour (Bob's Red Mill) *
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups blueberries (about 6.5 oz)
- 1 large egg, beaten
- 1 tsp vanilla
- 2 tbsp melted butter or margarine
*on the website she suggested that if you don't have this flour then use 1/2 white and 1/2 wheat flour...that's what I did and they turned out perfect!!
So, Gary and I have been cooking from this website:
every day for the last week and a half. We make dinner using her recipes every night (more recipes to come) and I wanted to try a breakfast recipe. We had a bunch of blueberries so this recipe was perfect. Our kids LOVED these and have already asked for them again. Can't complain about yummy HEALTHY food!! :)
Thursday, March 17, 2011
Chocolate Mud Muffins
2 cups flour
1 1/4 cups sugar
1/3 cup cocoa
1 tsp cinnamon
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1/4 cup vegetable oil
2 tsp vanilla
Moose treats: choose 1 or more to TOTAL 1 cup
chocolate chips, colored chocolate covered peanuts, chocolate covered peanut butter pieces
(I have also used white chocolate chips or peanut butter chips)
Preheat oven to 400 and spray muffin tins (including top of muffin tin).
In a large bowl, with fork or whisk (I use my kitchenaid), combine flour, sugar, cocoa, soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add the wet mixture to the dry mixture and stir just until combined.
in 2 or 3 strokes, mix in moose treats. (optional:reserve 1/4 cup of treats to sprinkle on top)
Divide mix equally among muffin cups, then sprinkle remaining treats on top.
Bake 25-30 minutes or until the tops are well cooked. Makes 12 muffins.
*This makes really LARGE muffins that kind of overflow onto the top of the tin. This is great, especially if you love the top of the muffins, but you could also make them smaller and get more muffins out of it*
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