Tag Archives: breakfast

Cinnamon Raisin Bread

This is the new breakfast of champions. There’s some whole wheat flour in here, but it’s still buttery soft… it takes two rises, though, so maybe make the dough the night before you want to eat it, and let it do its first (or even second) rise overnight.

I got the original recipe here. It makes two loaves, which you can freeze for up to three months.

Ingredients

for the dough:
1 cup raisins
1 cup warm water
1 T active dry yeast
1 cup milk
1/2 stick unsalted butter, melted
2 tsp salt
2 1/2 cups  all-purpose flour
3 cups whole wheat flour

Filling:
1/3 cup sugar
1 1/2 T cinnamon
1 large egg, beaten

Make It:

Rehydrate your raisins in a dish of hot water for ten minutes, then dry them with a paper towel.

Proof the yeast in the hot water; once it blooms, add in the milk and melted butter. Combine the flours and salt in a bowl, mixing to combine, then pour in the wet ingredients and fold into a shaggy dough. Knead until you have smooth, elastic, slightly sticky dough. Fold in your raisins– don’t worry if they aren’t too evenly distributed yet, because you’re going to roll the dough out later. Break into two balls and let rise, covered, until doubled in volume (maybe an hour or so, but sitting longer doesn’t hurt it.)

Meanwhile, combine your cinnamon and sugar in a bowl. When your dough is sufficiently puffy, punch it down and roll each ball out, roughly eight inches by eighteen inches. Brush each rolled ball with egg wash, then sprinkle with cinnamon-sugar. Roll up into a log, then let rise in greased loaf pan another hour.

Brush the loaves with the remaining egg wash (for a nice, shiny crust!) Bake at 375 for 30-40 minutes. 

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Filed under Bread., Breads, Uncategorized

Whole Wheat Peanut Butter Muffins

I’m an early riser– I try to get my workout in before I go to work at 7:30 in the morning. A portable breakfast, then, is key. Usually I take a Fage yogurt with me, but since I’m trying to use up everything in my pantry, I decided to make some healthy(ish) muffins instead. I had peanut butter on hand, and dried cranberries, so that’s what I used in my modification of the recipe here. They turned out really great!

Ingredients

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

4 tsp safflower oil

2 T Greek yogurt

1/4 cup brown sugar

1/2 cup peanut butter

1 tsp vanilla extract

1 egg

1/2 cup milk

1/4 cup dried cranberries (or you could use peanuts, chocolate chips, whatever.)

Make Em:

Combine all ingredients in a bowl and mix. Pour into prepared muffin tin and bake at 375 degrees for 20-22 minutes. Let cool on wire racks before trying!

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Making Friends With Crepes

So there’s a crepe restaurant here in Charlottesville. And everybody loves the crepe restaurant. Except me. I’m not really all that into crepes.


See? Everyone but me.

I had them in Paris, back in the 90s, and they were fine, I guess– lackluster pancakes, really. I just wasn’t all that enthused. But now, it’s 2011, and I have some leftover melted chocolate from the strawberries, which I’ve mixed with peanut butter. Which would be really good on… crepes.

We’re going to get liberal with this recipe from Alton Brown.

Ingredients:

1 egg

1/4 cup plus a splash more of milk

1/4 cup water

1/2 cup flour

1-1/2 T butter, melted, plus extra for the pan

1 T sugar

1 tsp vanilla extract

Make Em:

Mix all the ingredients in a blender, then let the batter sit in the fridge for an hour. (Mr. Brown says this will keep the crepes from tearing.) Then heat up a nonstick pan and coat it with butter. Pour batter into the pan like you would pancakes, flipping and cooking on each side. This should make 6-7 crepes.

Crepes can be served with lemon and powdered sugar, or strawberries, or banana, or plain, or whatever. You can also make them savory, with sausage or spinach… I mean, it’s flour and an egg, right? It goes with everything. I’m serving mine with sliced strawberries and chocolate/peanut butter sauce.

Yum! I may just like crepes after all.

Do you have a food that you never really liked until one day, you just… did? What is it?

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Filed under Bread., Non-Breads

Road Trip Food: Chocolate Chip Banana Muffins

Or, Why You Should Use Muffin Pan Liners

It’s Spring Break, and I am going to be doing some road-tripping. This calls for two things:

1) I have to eat all the perishable food in my house and

2) I need something to eat on the drive!

So, recipe one: chocolate chip banana muffins, which will knock out my bananas AND the yogurt in my fridge. Nice.

This recipe is a modification of the one found here.

Ingredients

1 egg

1/2 cup canola oil

1/2 cup skim Greek yogurt

1 tsp vanilla extract

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 very ripe bananas, mashed

a handful of semisweet chocolate chips

If you aren’t familiar with my philosophy on chocolate chips, it’s that you should eyeball it until you think you’ve added enough. Everyone’s got a different chocolate threshold!

Make ‘Em:

Preheat your oven to 350, and prepare a muffin pan with liners, or just grease the pan. More on that part later.

Combine the egg, yogurt, and vanilla. Add the sugars, then stir in the remaining dry ingredients. Fold in bananas and chocolate chips. Pour into pan, 2/3 full in each well.

Bake 20-25 minutes. You can use the toothpick test if you aren’t sure.

… Except, this left me with burnt muffins!

Gotta eat around the burned shell.

All of my muffins were burned black on the bottoms, and I think it’s because I greased the pan instead of using liners. I had read that this was preferable, but now I’m arguing for the opposite: bring on the colored paper liners.

The good news is, these were still edible, and in fact quite scrumptious. Except I can’t bring myself to share them because they look like they’d be bitter… hmm. More for me, and lesson learned.

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Spinach, Mushroom, and Sun-dried Tomato Frittata

Breakfast of champignons!


It’s going to be a busy week, but in the best of ways: doing all sorts of interesting things, spending time with friends, and staying on top of work and other commitments. So, I am making breakfast in advance. In the form of a frittata.

Ingredients

This is relative, of course. A frittata is glorified scrambled eggs; put in whatever you like. I like my eggs salty, so in go the sun-dried tomatoes. I am trying to eat more greens, too, and this is a good way to get in some spinach before I’m even fully awake.

But, essentially, for 2 servings:

– 4 eggs

– 1 T milk

– 1-1/2 T Parmesan cheese

– salt and pepper, to taste.

– butter to grease the pan

Not so essentially:

– one cup of mushrooms, chopped

– 1/4 tsp minced garlic

– 2 cups spinach, rinsed and torn into pieces

– 4 sundried tomatoes, cut into strips

– 1/4 cup mozzarella cheese

-1/4-1/2 tsp oregano

If you have any vegetables involved, sautee them in a buttered pan with garlic, starting with those that contain the most water. In my case, mushrooms first.

Meanwhile, combine your eggs, milk, and parmesan with salt and pepper and whip with a fork until frothy. When the mushrooms are cooked, throw in the spinach to wilt

— it will reduce down to almost nothing so don’t worry if it overflows from the pan at first. Then drop in the sundried tomatoes. Finally, pour the egg mixture on top.

Turn on your broiler. Your stovetop should be heating at medium-low, so that most of the frittata cooks up without the bottom burning. When only the top layer is uncooked (you’ll know if you jiggle the pan handle), sprinkle with mozzarella and oregano. Broil, watching– staring!!– until the top is just beginning to show brown spots. If you look away, it will burn.

Remove from heat, remove from pan. Marvel.

I like frittatas for breakfast, but they make an excellent dinner when combined with a salad and good crusty bread. Enjoy!

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Filed under Meals, Vegetarian.