Tag Archives: breakfast

Cinnamon Coffee Cake Quick Bread

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I’m all about quick breads.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Especially during these painful days of Lent. My parents always give up treats for Lent, which I used to always do too, but now that I have completely given up meat, treats are fair game. However, baking a full batch of brownies, cupcakes, or cookies is basically asking for a heart attack since I am the only one available to consume said brownies, cupcakes, and cookies.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Enough about me. Quick breads are great and super easy to whip up. Having a loaf of banana bread, pumpkin bread, or this fabulous coffee cake bread, are all awesome to have on your counter ready to take a slice out of for a quick snack or easy breakfast on the go. My dad is a huge coffee cake fan, so I knew this would be a big hit with him. I had a hard time keeping him from devouring it before I got pictures.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Even though the swirls may seem like they’d be an extra step, everything is super easy where you just layer and layer the batter and cinnamon-sugar mixture. Enjoy and happy Friday everyone! :)

Cinnamon Coffee Cake Quick Bread

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
a little less than 1 cup of skim milk mixed with 1 Tablespoon white vinegar  (or 1 cup buttermilk)
1 cup brown sugar
2 heaping tablespoons ground cinnamon

  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. I used a silicone loaf pan, but I still sprayed mine just in case.
  2. Whisk the flours, baking soda, and baking powder together in a bowl and set aside. Mix the milk-white vinegar mixture and vanilla in a small bowl and set aside. Mix the brown sugar and cinnamon together in a small bowl and set aside.
  3. Using the mixer, cream the butter and white sugar together. Mix in the eggs. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the milk mixture. Repeat this and end with the flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Random Fact of the Day: Cow is a Japanese brand of shaving foam.

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Honey Pecan Muffins

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Yesterday was basically the best day ever.

Snow Day | Beautiful Disasters

THIS happened.

Snow Day | Beautiful Disasters Snow Day | Beautiful Disasters

We had a snow day! SNOW DAY SNOW DAY SNOW DAY

Honey Pecan Muffins | Beautiful Disasters

Snows days are probably one of the best parts of being a Midwest kid. They are increasingly rare, but the feeling of being woken up by a call of cancelled school…well that is just incomparable to anything.

This is how your "coffee granule sized chopped pecans" should look

This is how your “coffee granule sized chopped pecans” should look

Honey Pecan Muffins | Beautiful Disasters

Anywho, I knew I had to be a busy beaver so I do something productive with my life, so I whipped up some muffins!

Honey Pecan Muffins | Beautiful Disasters

 

Honey Pecan Muffins | Beautiful Disasters

These muffins are a perfect breakfast or snack muffin, because they’re not too sweet and the nuts on top really give them a nice crunch to make them feel substantial. These are super easy and don’t require you to lug out the old mixer. Yum!

Honey Pecan Muffins | Beautiful Disasters

Honey Pecan Muffins

(Makes about 12 muffins)

1/2 cup vegetable (or canola) oil

1/2 cup honey

2 teaspoons vanilla extract

1 egg

1 cup whole wheat flour (or all-purpose)

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

1/2 cup pecans, finely ground-about the size of coffee granules (I used the food processor for this)

a little less than 3/4 cup skim milk combined with about 1 1/2 teaspoons white vinegar (or 3/4 buttermilk)

1/4 cup pecans, roughly chopped (I used a nut chopper for this)

  1. Preheat oven to 350˚F and line 12 muffin cups with liners, or spray with non-stick spray. 
  2. In a large bowl, whisk together honey and oil until thoroughly combined. I recommend measuring out the oil in the measuring cup first, then once you have emptied the measuring cup, use that same one to measure out the oil. The honey will slide out very easily because of the oil! Once combined, whisk in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flours, baking soda, baking powder, salt, and finely ground pecans. Slowly add the dry ingredients to the wet ingredients in 3 batches, alternating with the buttermilk. First add 1/3 of the flour mixture, half the buttermilk, 1/3 of the flour mixture, the remaining half of the buttermilk, and end with the flour mixture.
  4. Pour muffin batter into prepared muffin tins and top with roughly chopped pecans. Bake in preheated oven for 20-23 minutes, or until golden-brown and toothpick inserted in center comes out clean. Let cool in pan for about 5 minutes, then invert onto wire rack to finish cooling. Enjoy!

Honey Pecan Muffins | Beautiful Disasters

Random Fact of the Day: The Pacific entrance of the Panama Canal is farther East than the Atlantic entrance.

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Peanut Butter Banana Bread

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Peanut butter and banana may not seem like the most traditional combination to some people, but I just can not get enough of it. Peanut butter and banana sandwiches are like my life. (Yes, I lead a thrilling life)

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If you haven’t tried a peanut butter and banana sandwich. Do it NOW. Then make this bread…

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Back to the bread, it *does* have the peanut butter and banana combo going on but the banana is truly the shining star in this recipe. The peanut butter almost just gives it a little sweetness with a tiny hint of a different nutty flavor. If you want more of a peanut taste in here, chopped up peanuts (or any other nuts) would be awesome!

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Peanut Butter Banana Bread

(Makes one loaf)

1 cup whole wheat flour

1 cup all-purpose flour

pinch of salt

3/4 teaspoon baking soda

3 bananas

2 eggs

1 little less than 1/3 cup skim milk mixed with 1 teaspoon of white vinegar (or 1/3 cup buttermilk)

1/4 cup vegetable oil

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1 Tablespoon vanilla extract

  1. Preheat oven to 350 degrees F. Spray loaf pan with cooking spray, set aside.
  2. In a large bowl, whisk together flours, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together smashed bananas, peanut butter, oil, milk-vinegar mixture (or buttermilk), eggs, sugars,and vanilla extract. Once combined mix wet ingredients into dry ingredients and stir with a rubber spatula until completely combined with no streaks of flour.
  4. Pour batter into prepared loaf pan and bake in preheated oven for 60-75 minutes or until comes out witha few crumbs on it. If the bread is browning quicker than the middle is cooking, you can cover the top with foil partway through.

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Random Fact of the Day: In Uruguay intoxication is a legal excuse for having an accident while driving. “Please believe me officer, I really was drunk.”

 

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Healthy Pumpkin Streusel Bread

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So is everybody ready for the election to be over yet?

I totally am. Even though I am just in high school, I hear TONS of people constantly debating talking about the candidates. Honestly, it kind of annoys me when kids act like they know all about the policies and everything the candidates are talking about.

 

Sure, we take International Relations classes and talk about current events…but none of us have major taxes to pay, own our own homes, have to take care of a family, or work full-time. So until those things happen people, in my opinion, should just smile and nod. Smile and nod.

On a totally different note, this week is my school’s homecoming. Super duper bittersweet week.

Being a senior, it is kind of sad and weird to think this is my last high school homecoming. I am almost like…emotional about it. Our dance is tomorrow, so I’m pretty excited to get all dolled up ;) I’ll be sure to share pictures with you all. I’m in love with my dress. I kind of want to wear it like to the grocery store or something.

Oh yeah, I made some more pumpkin shtuff! I warned you…it was coming. Pumpkin overload. Psh, who am I kidding? You can never overload on pumpkin.

So here is a pumpkin bread recipe that actually is homecoming dress-friendly (friendly on the hips) and is super tasty. I looove the streusel topping. Fact: everything with streusel is better. It’s true.

Health(ier) Pumpkin Streusel Bread

FOR BREAD

1 3/4 cups flour (I used half all-purpose, half whole wheat)

1 teaspoon baking soda

pinch of salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

3/4 cups white sugar

1/4 cup brown sugar

2 eggs

3/4 cup PLUS 2 Tablespoons pumpkin puree

1/3 cup water

FOR STREUSEL

1/4 cup brown sugar

1/4 cup all-purpose flour

1/2 cup walnuts, chopped

1 teaspoon ground cinnamon

2 Tablespoons butter, melted

  1. Preheat oven to 350 degrees F. Lightly spray 5 mini loaf pans or 1 regular sized loaf pan. Sprinkle lightly with flour. Set aside.
  2. In a medium bowl, whisk together flour(s), spices, baking soda, and salt. Set aside.
  3. In a large bowl, combine the oil and applesauce. Mix in the sugars. Add in the eggs, one at a time, being sure to mix well between each addition. Stir in the pumpkin puree and water until thoroughly combined. Add half the flour mixture and stir well. Mix in the remaining half of the flour mixture until no streaks remain. Divide batter evenly among loaf pans.
  4. To make the streusel, whisk together the flour, sugar, and ground cinnamon. Then mix in the nuts. Drizzle in the melted butter and mix everything together using your hands and fingers to make clumps, crumb-sized.
  5. Sprinkle streusel mixture evenly over batter-filled loaf pans. Bake in preheated oven for about 32-40 minutes, or until toothpick inserted in center comes out mostly clean with a few crumbs clinging. Let cool for about 30 minutes before removing from pan, then let cool on wire rack. Enjoy!

Random Fact of the Day: Pound for pound, hamburgers cost more than most new cars!

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Pumpkin Spice Scones with Maple Glaze

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Soooo it is the first week of October and I am TOTALLY ready for pumpkin recipes!

Come at me pumpkin and do your thang!

Pumpkin is great all year round, but something about the Fall time makes pumpkin taste like a billion times better. It really makes it feel like it is Fall and gives you that cozy feeling that you get after coming inside on a snowy day and warming up with a nice hot cup of hot chocolate. People who live in Florida, California, Texas, and such…act like you know what I am talking about here.

Anywho, my these scones are a great breakfast treat that is perfect for putting  on that winter layer of warmth! Ahem…I mean, they’re like super healthy and stuff.

Pumpkin Spice Scones with Maple Glaze

(Adapted from Tracey’s Culinary Adventures)

1 cup all-purpose flour, sifted twice (or cake flour, unsifted)

1/2 cup whole wheat flour (or all-purpose)

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

6 Tablespoons cold, cubed butter

1/3 cup pumpkin puree

1/3 cup heavy cream

6 Tablespoons brown sugar

1 1/2 teaspoons vanilla extract

  1. Preheat oven to 425 degrees F. Line baking sheet with silpat or parchment paper.
  2. In a large bowl, combine flours, baking powder, salt, and spices. In a separate bowl, mix together heavy cream, pumpkin puree, brown sugar, and vanilla extract. Cut in the cubed, cold butter into the flour mixture using a pastry blender, until mixture resembles coarse crumbs.
  3. Add the pumpkin mixture to the flour mixture, using a wooden spoon to mix it all together. The dough will be very crumbly. Turn the dough onto a floured countertop and knead with your hands until everything comes together. Pat dough into a circle about 1  inch thick. Cut into 8 triangles and place triangle onto prepared baking sheet, evenly spaced apart.
  4. Bake scones in preheated oven for about 15 minutes. Cool for a few minutes on baking sheet, then transfer to wire rack to finish cooling before drizzling glaze over top.

Maple Glaze

3 Tablespoons maple syrup

1/2 cup powdered sugar

  1. Once scones are completely cooled, whisk together maple syrup and powdered sugar in a small bowl until combined. Drizzle glaze over top of scones and let dry/harden or enjoy right away! Enjoy :)

Random Fact of the Day: Camels have three eyelids to protect them from blowing sand.

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