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Breakfast

Chai Spiced Cinnamon Rolls

 

Not much is more comforting or satisfying than biting into a warm cinnamon roll. It takes me back to when we would pop open that container to make the Pillsbury Cinnamon Rolls on a weekend morning and the excitement of hearing the oven buzzer go off when they were ready to come out of the oven. I tried a homemade version a while back and my gosh they were amazing. I tried them again when I had to give up dairy and even dairy free, they were amazing. So I decided for this batch I would veer from the usual cinnamon and sugar flavor and incorporate some spices that are typically found in chai tea. Chai makes me happy, it’s like a cup full of happiness every time I make some. I mean what could possibly be better than a combination of comfort and happy. It’s like a yoga savasana in every bite. For those of you that are not familiar savasana, or a yoga nap as I like to refer to them, is your reward at the end of a session. It’s a magical experience and I will go out on a limb and say my absolute favorite part of a yoga session. And I love yoga! But I love these cinnamon rolls more. My husband even commented that they were the best I’ve ever made. So give them a shot this weekend!

Instructions

  1. To prepare the dough, cream together the sugar, salt, and butter, on medium high speed in the bowl of your electric mixer fitted with the paddle attachment. Whip in the egg and lemon zest until smooth. Add in the flour, yeast and milk, and mix on low speed until the dough forms a ball. Switch to the dough hook and mix on medium speed, for about 10 minutes, until the dough is silky and tacky. If it's too sticky you can add a little flour or water while kneading.
  2. Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat the dough in some oil. Cover the bowl with plastic wrap and let rise at room temperature for about 2 hours or until doubled in size.
  3. Mist your counter with some spray oil and transfer the dough to the counter. Roll the dough out with a lightly floured rolling pin, into a 14x12 in rectangle. Make sure to not over roll the dough or it will affect the texture of the bread. Sprinkle the sugar/spice mixture over the dough and roll into a log shape. With the seam side down, using a sharp knife cut the dough into 8 or 9 rounds.
  4. Line a baking sheet with parchment paper and place the rolls about 1/2 inch apart. Let them sit out for about 75-90 minutes until they are nearly doubled in size and now touching each other.
  5. Preheat the oven to 350 degrees and bake the cinnamon rolls for about 20-30 minutes or until the dough turns a light golden brown. Let the rolls cool for about 10 minutes and streak with the glaze.
  6. To make the glaze sift the powdered sugar into a bowl. Add in the milk and vanilla and whisk together. Using the whisk, drizzle the icing over the tops of the rolls. If you prefer more icing, just double the batch.

Notes

This recipe is adapted from Annie’s Eats.

Easy Blueberry Streusel Muffins

Breakfast continues to be one of my favorite meals. I like having the option of something sweet or something savory and not feeling bad about basically getting to eat unfrosted cupcakes for the first meal of the day. I’ve made these muffins, probably a bazillion times and they have been great every. single. time. What I particularly like about this recipe is how easy it is to put together and get in the oven. My son often demands blueberry muffins since they are currently his favorite. I appreciate how quickly I can whip this up and satisfy even the most intense of toddler (and adult!) demands. The muffin itself is so moist and with the fresh blueberry taste in every bite, they are addicting. The streusel topping really takes this muffin over the edge. Something about that warm, somewhat crunchy, cinnamon-y sweet topping just works with this muffin. Trust me when I say, you will definitely want to add these to your weekend breakfast plans. Or perhaps a Friday afternoon snack plans. Or Friday breakfast plans….there is still time!

Ingredients

For the Muffins

For the Streusel Topping

Instructions

  1. Preheat the oven to 350 degrees. Line 8 muffin wells with liners.
  2. In a medium bowl, combine the flour, sugar, salt and baking powder. Whisk together and set aside.
  3. In a liquid measuring cup, measure out the vegetable oil. Add the egg and enough milk to fill the cup to the 1 cup mark. Whisk together and add to the dry ingredients. Mix together until the dry ingredients are incorporated. Fold in the blueberries. Spoon batter into the lined muffin cups.
  4. For the streusel topping, add the flour, sugar and cinnamon to a bowl and whisk together. Add in the butter cubes and combine until the mixture becomes crumbly. I find that using my hands works much better.
  5. Sprinkle the topping over each muffin and place into the oven. Bake for about 20 minutes.

Notes

The original recipe is from Annie’ Eats, originally from Allrecipes.

Boozy French Toast Casserole

Thank goodness for Friday. I felt like this recipe would be the perfect one to post before the weekend. Who wouldn’t want to kick their weekend off right? I found this recipe in Chrissy Teigen’s cookbook, which I love, and it was delicious. I have to admit I was hesitant to get her book at first, but after looking through it I was not disappointed. There are so many delicious options and what we have tried so far has been absolutely delicious. Her writing in the book is so funny and honest #bloggoals, and the recipes are easy to follow. I’m positive you will find a few posts on other recipes from her book in the future.

Onto this casserole. I’ve always had a love/hate relationship with French toast. When done right, it can be delicious. When done wrong, it’s mushy, under cooked, and just kind of gross. For this particular recipe when it came time to bake it I did need to bake it longer than the instructions directed, but once it’s done, it’s got a non-runny sweet custard inside and a deliciously salty/sweet layer on the top. I went for it and added a bit of maple syrup…..I mean I am from New England….but powdered sugar or simply left as is would be just as delicious. The version I made was more family friendly and omitted the rum, though imagining it with it, I can tell the spiced flavors of the rum would take this to the next level.

Thank goodness for Friday. I felt like this recipe would be the perfect one to post before the weekend. Who wouldn't want to kick their weekend off right? I found this recipe in Chrissy Teigen's cookbook, which I love, and it was delicious. I have to admit I was hesitant to get her book at first, but after looking through it I was not disappointed. There are so many delicious options and what we have tried so far has been absolutely delicious. Her writing in the book is so funny and honest #bloggoals, and the recipes are easy to follow. I'm positive you will find a few posts on other recipes from her book in the future.
Onto this casserole. I've always had a love/hate relationship with French toast. When done right, it can be delicious. When done wrong, it's mushy, under cooked, and just kind of gross. For this particular recipe when it came time to bake it I did need to bake it longer than the instructions directed, but once it's done, it's got a non-runny sweet custard inside and a deliciously salty/sweet layer on the top. I went for it and added a bit of maple syrup.....I mean I am from New England....but powdered sugar or simply left as is would be just as delicious. The version I made was more family friendly and omitted the rum, though imagining it with it, I can tell the spiced flavors of the rum would take this to the next level.

Ingredients

For the Base

For the Topping

Instructions

  1. Butter a 9x13-inch baking dish. Add the bread to the dish and spread evenly.
  2. In a big bowl, whisk the eggs to combine. Then add in the heavy cream, milk, rum, brown sugar, vanilla, cinnamon, nutmeg, salt and whisk together. Pour the egg mixture over the bread, pressing on the tops of the bread to help them soak in the custard. Refrigerate for at least 6 hours and up to 12 hours.
  3. Preheat the oven to 350 degrees. Remove the casserole from the fridge and let sit at room temperature for 30 minutes.
  4. To make the topping, combine the cereal, salt and melted butter in a bowl. Toss until the cereal is coated evenly in butter. Sprinkle along the top of the casserole.
  5. Bake until the top is golden brown and the bread on top is crusty, about 50-55 minutes.

Notes

This recipe is from Chrissy Teigen’s Cravings

Pina Colada Smoothie

Happy Thurs-yay! It’s just after 9AM here, and I already feel like I need a cocktail. It’s 5:00 somewhere, right?! Thankfully I created this smoothie recipe which is based off the popular sugary pina colada, but this version is much healthier and does not include the alcohol. It’s the perfect breakfast treat or mid-afternoon tropical escape. I find coconut milk very refreshing and this smoothie really hits the spot with freshness sans the extra calories and refined sugar. I find as we get closer to spring I start craving those lighter flavors more and more. With our yard now covered in a fresh 15 inch layer of snow, I find his smoothie especially refreshing. Have I mentioned how refreshing it is? Added bonus it’s family friendly so everyone can enjoy this!

Happy Thurs-yay! It’s just after 9AM here, and I already feel like I need a cocktail. It’s 5:00 somewhere, right?! Thankfully I created this smoothie recipe which is based off the popular sugary pina colada, but this version is much healthier and does not include the alcohol. It’s the perfect breakfast treat or mid-afternoon tropical escape. I find coconut milk very refreshing and this smoothie really hits the spot with freshness sans the extra calories and refined sugar. I find as we get closer to spring I start craving those lighter flavors more and more. With our yard now covered in a fresh 15 inch layer of snow, I find his smoothie especially refreshing. Have I mentioned how refreshing it is? Added bonus it’s family friendly so everyone can enjoy this!

Ingredients

Instructions

  1. Place ingredients, except shredded coconut, into a blender and blend together. Once combined, you can place toasted coconut right on top.
  2. To toast the coconut, place in a pan and heat stirring often. Watch coconut carefully because it will turn from toasted to burnt very quickly.

Notes

This is a Will Sing For Dessert original recipe.

Strawberry Pop Tarts

I have never been a fan of pop tarts, but when I saw the home made versions that hit the foodie interwebs, I thought, I could get on board with that. But when I looked at all the recipes they called for store bought dough, or your standard pie crust. To me, the pop tart dough is more cookie like, so I played with the dough recipe a bit to sweeten it and add some thickness by using milk and adding vanilla. The result was exactly what I was looking for. That homemade pastry taste but not just pie crust. The filling was super easy. You could definitely make your own jam, or use whatever you would like. Nutella would be amazing here, but I had strawberry jelly in the fridge so I opted for that. I had to test one right out of the oven, and it was amazing. You could eat these with some powdered sugar, or honey drizzled over the top as my sister suggested. I went for the frosting, they were good! I added (a bit too much vanilla) to my frosting and sort of ruined it. I highly recommend just making a plain frosting. The combinations here are endless too. You could totally go the more savory route and use some butternut squash for the filling, and add herbs to the dough. I say go crazy and enjoy!

Ingredients

For the Dough

For the Filling

For the Frosting

Instructions

  1. For the dough, place the flour, salt, and sugar into a food processor and pulse a few times to combine. Add the butter to the processor and pulse until the mixture is crumbly. Combine the milk and vanilla. Stream the milk mixture into the processor while it's running. Pulse a few times until the dough comes together. Remove the dough and shape into a disc. Wrap with plastic wrap and place in the refrigerator for 1 hour.
  2. To make the filling, spoon a few spoonfuls of the jam into a bowl. Add a bit of cornstarch to the jam and mix together. This will prevent the jam from becoming too runny.
  3. Once the dough it ready, preheat the oven to 350 degrees. Shape the dough into a rectangle. Dough should be about 1/4 inch thick. cut the dough into equal rectangles. Spoon some of the jam mixture into 1/2 of the rectangles. Place the remaining rectangles on top of the jam covered pieces. Press the edges with a fork to secure. If you have trouble getting them to stick place some water or milk on the inside and attach.
  4. Place the pop tarts into the oven and bake for about 20 minutes, until the edges are golden brown. Remove from the oven and let cool completely.
  5. Once cool you can add the icing. To make the icing simply mix powdered sugar and milk until you create a thick icing. You don't want it too runny. Spread the icing over the tops and let harden.

Notes

This is a Will Sing For Dessert original recipe.