Tag Archives: breakfast

Week in Review (5/7-5/11)

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What a busy week! Sorry for just posting one little recipe this week, but I was BIZ-eeeeee!

Monday I showed you guys some yummy banana baked oatmeal, or as Katie from Chocolate Covered Katie likes to call it-boatmeal. This stuff is so yummy and a delicious way to start any day. I have yet to tried real oatmeal, you know the goopy looking kind, but I for sure love this baked version!

Tuesday I had a soccer game against our school’s rival. They are the one other high school in our town, so it’s a pretty big deal. We had our largest crowd ever, and it was also our team’s last home game of the season. It’s always fun to play our rivals because there’s a couple girls from my travel team on there so it’s pretty major to be able to have bragging rights for the next year. We ended up just beating them 1-0, an awesome way to end our home games for the season! Next week the road for play-offs begins

Wednesday I showed you guys Part One of my prom weekend. It was a weekend that surely did not disappoint, that did not have many moments that weren’t exciting.

Thursday I volunteered at an elementary school nearby and babysat a bunch of kids. I have to say, I had an awesome time. Being the youngest child in my family, I have very little experience with babysitting, but being a swim instructor helps quite a bit. By the end of the night, I had suffered a few battle wounds. Including a large bump and bruise on my hip from a crash in “Duck, Duck, Goose”. Those kids are quick! And FULL OF ENERGY! Seriously, where does it all come from?!

Friday I showed you all Part Two from my prom weekend. It was fun to have a weekend of just straight-up fun, but I’m looking forward to catching up on a bit of sleep this weekend. VERY much needed!

Random Fact of the Day: About 75 acres of pizza are eaten in in the U.S. Everyday.

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Garlic Monkey Breads

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So remember that Lasagna Linguini I made the other day? Well there was a little bread guy in one of those pictures. Look familiar??

If you haven’t heard of regular monkey bread, it is one of the most delicious little bites of breakfast food you can eat. Somehow between all of the sugar, buttery, cinnamon-ey goodness, it qualifies as breakfast food. Then again, I consider pumpkin pie and apple pie acceptable for breakfast. What the heck, we might as well throw chocolate cupcakes into the breakfast category too, right?!

Wait, where was I? Oh yeah, monkey bread. Well, this is a little spin-offf of the traditional cinnamon-breakfast monkey bread. This is the monkey bread you have for dinner. With lasagna. Or linguini. Or better yet, Lasagna Linguini.

Monkey bread. Garlic monkey bread. Make it!

Garlic Monkey Breads

NOTE: You may prepare these a day or two ahead of time, which is what I did. Prepare biscuits and place in muffin tins as directed and cover with plastic wrap and store in the refrigerator. When ready to bake, take off plastic wrap and bake as directed below (400 degrees F 11-13 minutes.)

8 buttermilk biscuits (I used Pillsbury brand)

3 Tablespoons butter, melted

2 cloves garlic, minced

2 Tablespoons Parmesan cheese

  1. Preheat oven to 400 degrees F. Spray muffin tin with cooking spray or I used a silicon muffin mold.
  2. Cut biscuits into fourths, place in large bowl and set aside.
  3. Combine melted butter, minced garlic, and parmesan cheese. Pour butter mixture over biscuit pieces and toss to coat. Place four pieces of coated biscuits into each muffin tin. Bake in preheated oven for 11-13 minutes, or once tops are golden. Enjoy!

Random Fact of the Day: If you were to take 1 lb. of spiders web and stretch it out it would circle the whole way around the world

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Pioneer Woman’s Famous Cinnamon Rolls

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Many of us have heard of the Pioneer Woman‘s Cinnamon Rolls. I wouldn’t doubt that they are like world famous.

The original recipe calls for 7, yes SEVEN pie tins of cinnamon rolls. Now don’t get me wrong here. I would LOVE to devour seven tins of cinnamon rolls, but I think we all know that 7 pans may not allow me to live to see the next day. And well, I love you guys and I kind of would like to be able to blog with you all! Therefore, I scaled the recipe down to like a human size portion. Instead of 7 pans, I made one pan with 10 cinnamon rolls. Perfect :)

I actually had a couple of these bad boys for dinner. Cinnamon rolls for dinner…how could you go wrong? Totally nutritious, right? I did have my gummy bear vitamins with them, so it was a very well rounded meal :) .

The frosting I decided to make was a recipe I got from on-line that is like a Cinnabon wanna-be. Totally delicious and perfectly complements the cinnamon roll! If you love cinnamon rolls, or like even just food in general, MAKE THESE! There is a reason why these cinnamon rolls are so famous. Because they are insanely delicious!!!

Pioneer Woman’s Cinnamon Rolls

(adapted from The Pioneer Woman)

1 cup milk (I used skim)

1/4 cup vegetable oil

1/4 cup white sugar

1/2 package (1 1/8 teaspoon) active dry yeast

2 cups plus 1/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

6 Tablespoons butter, melted

1/2 cup white sugar

cinnamon, to taste

  1. mix the milk, vegetable oil, and sugar in a saucepan. Scald the mixture over medium-high heat (heat until just before the boiling point). Turn off the heat and leave to cool for about 45 minutes.
  2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the active dry yeast. Let this sit for a minute.
  3. Add 2 cups flour and stir together. Cover and let rise for at least an hour.
  4. After an hour, add 1/4 cup flour, the baking powder, the baking soda, and salt. Stir together until fully combined. Now you can cover the dough and pop it in the fridge until you need it-overnight, or even possibly a day or two. Be aware if it starts to overflow out of the pan..just punch it down.
  5. When ready to prepare rolls, sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Roll the dough thin, maintaining a general rectangular shape. Drizzle the melted butter over the dough. It is cleanest to pour closest to the middle of the rectangle and then spread using a spatula to get to the edges. Sprinkle the white sugar over the butter, evenly. Then sprinkle cinnamon on top. I used quite a bit, probably a few Tablespoons but I’m not totally positive on the exact amount. Just add cinnamon to taste. Starting at the end farthest from you, roll the dough in a neat line, keeping the roll pretty tight as you go. Pinch the seam of the roll to seal it. Spread 1 Tablespoon of melted butter in the bottom of a 13 x 9 inch pan. Cut the rolls about 1 inch thick and lay them down in the buttered pan. Let the rolls rise for 20-30 minutes (Preheat oven to 375 degrees F), then bake at 375 degrees F until light golden brown, about 15-18 minutes.

Cinnabon-Wannabe Frosting

(adapted from Sandra Lee’s Frosting)

1/2 cup (1 stick) butter, softened

1 cup powdered sugar

1/3 cup cream cheese (I used the neufchâtel kind with 1/3 less fat, still delicious!)

1/2 Tablespoon vanilla extract (most people would probably use less, I‘m just kind of a vanilla crazy)

  1. Cream butter, cream cheese, and vanilla extract until smooth. Mix in powdered sugar until desired consistency.

Random Fact of the Day: Dolphins can recognize and admire themselves in mirrors.

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Pumpkin Streusel Muffins

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This right here is one of the reasons why fall just completely knocks my socks off.Look at that topping. How could you ever resist it?!Even the batter is addicting.

I mean…that’s what I hear and all..But wait until they’re baked!I’m a woman of few words today. It’s just one of those days where I’ve got like 87594832 things on my mind!So I will save you from my usual jabbering today and just give ya a few pictures.It helps if you bake them all the way like that one below..heh well the under-baked one tasted pretty darn good too!

Pumpkin Pecan Streusel Muffins

(adapted from Dinner or Dessert)

1/2 c. butter, softened

1 1/2 c. white sugar

15 oz. can of pumpkin

3 eggs

2 c. all purpose flour

1/2 c. whole wheat flour

2 t. baking powder

1 T. cinnamon

1 1/2 t. ground ginger

1/2 t. cloves

1/2 t. nutmeg

1/2 t. salt

for streusel topping: 

1/4 c. all purpose flour

1/4 c. whole wheat flour

1/2 c. white sugar

1/2 c. brown sugar

2 t. cinnamon

5 T. butter, melted

2/3 c. pecans, chopped

  1. Preheat the oven to 350 degrees F. Line muffin tins with liners.
  2. With a mixer, blend together the butter and sugar until smooth and creamy. Add the pumpkin and the eggs, blend on medium speed.
  3. In a medium bowl, stir together the flours, baking powder, salt, ginger, cloves, cinnamon, and nutmeg. Add the flour mixture to the pumpkin/butter mixture on low speed until combined. Spoon mixture into prepared muffin tins.
  4. To make the topping, combine the flours, sugars, cinnamon, and melted butter until it comes together. Stir in chopped pecans. Add mixture to the top of the muffins before baking. Bake muffins 15-20 minutes or until a toothpick comes out clean. Random Fact of the Day: Mailmen in Russia now carry revolvers after a recent decision by the government.
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Whole Wheat Cinnamon Swirl Bread

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For the majority of my life I have had a dangerous obsession with Cinnabon cinnamon rolls.
They are the best excuse for for having more than a day’s worth of fat in one meal. One bun. One little bun of glory. MMmm.But I assure you, I no longer whine to my poor mom at the mall anymore begging for that box of yummynes. I’ve matured and grown up. Now I enjoy cinnamon swirl bread. Not just any cinnamon swirl bread, but the healthy kind. With whole wheat flour!

Not to say I don’t like cinnamon rolls. Let’s be real, those things will always rule the world. (I bow down to you Cinnabon)Anyhow, this bread is one of the closest things I can make to those cinnamon rolls, that is still pretty healthy. 

I know there are like low fat/low cal cinnamon roll recipes online and stuff but this bread is super convenient because unlike cinnamon rolls, it tastes just as good days later.

This bread lasted us just about 2 or 3 days though. Definitely a good sign:) I’ll be sure to double the recipe next time!

Some people are intimidated by using yeast, but I assure anybody who is hesitant to just give it a try! You’ll be glad you did :) This is an extremely rewarding recipe that is definitely worth the time.

Whole Wheat Cinnamon Swirl Bread

(adapted from Eat, Live, Run)

1/2 c. warm milk

1/2 c. warm water

1 (1/4th oz.) pkg. yeast

1/2 c. plus 1 T. sugar

6 T softened butter, divided

1 c. whole wheat flour

2 c. All-purpose flour

1 1/2 T. cinnamon, divided

1 1/4 t. salt

1 egg plus 2 T. warm water

  1. Combine warm milk, water, yeast, and 2 teaspoon sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/ water should be warm but NOT scorching hot.
  2. While the yeast is resting, combine the flour, 1/3 cup sugar, 3 tablespoon softened butter, salt, and 1 tablespoon cinnamon in a large bowl. Using the paddle attachment and start to mix on slow. Then, drizzle in the water mixture while the machine is running. Increase speed to high and mix for about 6-8 minutes, until smooth and elastic. If you want to work by hand, just add the water mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth. Get into it!
  3. Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.**
  4. While the dough is rising, mix together the remaining 3 tablespoons butter with the extra 1 1/2 teaspoon cinnamon and 1 tablespoon sugar in a small bowl until smooth. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to about an 1/8th inch thickness into a long rectangle. Smear the butter mixture all over the top and roll up tightly.
  5. Place dough in a greased loaf pan, cover with a cloth and let rise an additional hour in a warm spot.
  6. Preheat oven to 350 degrees F. Whisk together the egg and warm water and brush all over loaf. Bake for 40 minutes or until golden-brown/brownish on top. Let cool and slice.

**Some good ideas for warm spots in the house are on top of the dryer while a load is running, by a window getting sun, preheat the oven to the lowest heat, then turn off and keep the door cracked and the dough inside

Random Fact of the Day: The Pentagon in Washington, D. C. has five sides, five stories, and five acres in the middle.

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