Blueberry Light Wheat Pancakes with Maple Butter

I made the Maple Butter two ways. Above I followed directions and cooked the syrup. The second time I simply whipped the room temp butter with 1/2 cup of pure maple syrup (below).

I lovelovelove breakfast. I remember talking to my friend Nick about how people just don't eat or go out to eat breakfast much any more (unless you count McD's).
Sad. I'm a HUGE breakfast fan. If I have a chance to go out for either breakfast or lunch, I'll choose breakfast nine out of ten times.  At home, I make breakfast every morning for the baby.  I found this recipe at Leanne Bakes, a wonderful blog filled with yummy dishes. I changed up the recipe by adding cake flour (to lighten the cakes) and yogurt (instead of banana for moisture and tang) to the original recipe and then modified the maple butter to a simplified version.

We loved these cakes!  Grant, Jake and I ate the entire batch. Jake complained about the pancakes being "all healthy" because he saw me adding yogurt. Good thing he didn't catch the wheat addition...
I guess the fact that he ate about ten pancakes total means the wheat and yogurt didn't kill him.

Blueberry Light Wheat Pancakes with Maple Butter
A Bountiful Kitchen
print recipe
1 cup cake flour
1 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
dash of salt
2 cups thick buttermilk (I like Winder Dairy brand)
1/2 cup thick vanilla yogurt (I used Chobani)
2 eggs
1/4 cup canola oil
1 1/2 cup blueberries, fresh ( if frozen, see note below)

Mix dry ingredients together in large bowl.
In a medium bowl, combine wet ingredients: buttermilk, yogurt, eggs and oil  and stir until blended.
Add the wet ingredient to the dry ingredients and stir until just combined. Gently fold in blueberries.
Heat a lightly oiled griddle or non-stick frying pan to medium high heat.
Using a ¼ cup measure, pour batter onto pan. Cook just until bubbles begin to form, then flip carefully.
Continue to cook for an additional 2-4 minutes until pancake is done in the middle.  Test by quickly pressing on the center of the pancake and check to see if the cake springs back. Do not pat down the pancake, do not flip more than one time.
Top with Maple Butter.

Maple Butter
3/4 cup pure maple syrup
1 cup butter
Heat the maple syrup in a saucepan, until it reaches 240F.  Remove from heat and stir in the butter.
Whip in a stand mixer until combined well, about 10 minutes.

Tips:
-If you are using frozen blueberries,do not thaw berries first. Add the berries to the batter after you have poured the batter on the griddle. Sprinkle a few berries on each pancake. Let cook, then flip to cook the other side. Resist the urge to flatten out the pancake or “even up” the pancake. This will result in a pancake that is not light and airy. If you add frozen berries to the batter and mix, the berries will bleed into the batter as they thaw, and you'll end up with blue batter.
-I tried the maple butter as written above, then also made it using 1 cup butter softened, and ½ cup pure maple syrup beaten for about 10 minutes. It saved the step of of boiling the maple syrup and produced a thicker butter than the boiled method. If you are looking for more of a syrup, use the cook method, if you want a thick, spreadable butter, just beat butter and syrup together.

Tweet

Spiced Donut Muffins

Last week I made some muffins for a Christmas breakfast. I estimated that wo-thirds of the attendees would be 16 and under, so I looked for a recipe that would appeal to both young and old eaters. Donut muffins? Seemed like a slam dunk.  The tops puff up so they are nice and rounded. You know, the type of muffin tops kids love to eat and then leave the bottom for you to finish?  I found the recipe on the King Arthur website. The reviews were mostly positive, so I decided to whip up a double batch.
If you are looking for a sweet treat to go with your Christmas breakfast, look no further. This is quick and easy and tastes like a spiced cake donut, in a muffin. Yum.
You probably have all of the ingredients in your pantry right now if you want to make a batch for, um, testing purposes.
Christmas is in less than two weeks.
I need to quit baking and start shopping.

Spiced Donut Muffins
Adapted from King Arthur Flour
print recipe

Muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla
2 2/3 cups flour ( I used 1 1/3 cake flour, 1 1/3 all purpose)*
1 cup milk, whole, or reduced fat is fine

Topping:
3 tablespoons melted butter
3 tablespoons sugar
1 tablespoon cinnamon or cinnamon/nutmeg mixture


Preheat oven to 425 degrees. Set rack in center of oven. Line 12 muffin cups or grease the cups if not using liners.
In a medium sized bowl, beat the softened butter, vegetable oil and sugars until smooth. Add the eggs and beat again until smooth.
Stir in the baking powder, soda, nutmeg, cinnamon, salt and vanilla.
Stir in the flour and milk alternately, make sure all ingredients are combined.
Scoop the batter into the prepared muffin cups. The cups should be almost full.
Bake the muffins for 15-18 minutes or until tops are golden brown and set.
Remove from oven.
While muffins are cooling a bit, melt the butter in a small bowl. Set aside.
In a separate bowl, combine the sugar and additional cinnamon.
Take the still hot muffins and dip the top into the melted butter, then the cinnamon sugar mixture.
Best served warm.

Tips:
-I used a blend of cake and all purpose flour to get a lighter muffin texture. You may use either type.
-I adjusted the original amount of nutmeg in this recipe to appeal more to kids. I felt that more cinnamon and less nutmeg worked best. The original recipe called for 1 1/4 teaspoons without cinnamon in the batter.
-Make sure to have the oven heated properly. Pre-heat while you are making the batter.
-This recipe could be altered to use a glaze as the topping, or drizzled chocolate. Or a sprinkle of powdered sugar and unsweetened cocoa. the possibilities are endless.
-One reader suggested pouring these into a donut pan made for baking. After baking, shaking the "donuts" in a paper sack with sugar while still hot.

Tweet

Cinnamon Apple Cider Muffins

My latest muffin obsession: a Pinterest find, Cinnamon Apple Cider Muffins from Mel's Kitchen Cafe.  I've made these 4 times in the past week and a half.
They're that good.

Fresh, simple, delicious and made with wheat flour, so they qualify as (semi) healthy eating :)

Happy Fall Break!

Cinnamon Apple Cider Muffins

Mel's Kitchen Cafe blog

print recipe

1/4 cup (4 tablespoons) butter, softened, or vegetable or canola oil
1/3 cup plain yogurt or light sour cream
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 cups whole wheat flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/3 cup apple cider
1 teaspoon vanilla extract
1 cup peeled, cored and chopped apple
Cinnamon and sugar for sprinkling


Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.

In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt. Add the dry ingredients to the batter. Mix until just combined. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter. Divide the batter evenly among the 12 muffin cups (fill about 1/2 to 2/3 full – use another muffin tin if you have extra batter).

Sprinkle with cinnamon and sugar. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

Tips:
-I have made these with several variations, canola oil in place of butter. In place of the yogurt, light sour cream. Instead of plain yogurt, I like to use vanilla flavored yogurt. Instead of half white and half brown sugar, you may use all brown, or all white. 

Tweet

Fresh Apple Cake

Can you feel it??  Fall is in the air. The leaves, pumpkins, school back in session, crisp air, football.
FOOTBALL.
I love football.
Especially UTE football. Went to the craziest game.
Ever.
Lasted four hours. Yes, FOUR HOURS. Without OT.  A person sitting with our family asked if I was feeling sick. Jake said, "No, my mom always acts like this (covering or closing my eyes, head down, peeking through my hands) at the Utah/BYU game."  Such a great game. Read about it here. This pic was taken after the field was cleared twice, and rushed three times.
24-21.
Like I said, crazy.

 I found this recipe in one of my favorite home magazines, House Beautiful. The author calls this a "no-shop" dessert. Meaning, every ingredient is one you should have in your kitchen at all times. I think it's wonderful served at breakfast too.
Apple cake= the perfect fall treat.
Try it, I know you'll love it.




























Fresh Apple Cake
House Beautiful, Marcus Samuelsson
print recipe

2 tablespoons unseasoned bread crumbs or graham cracker crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith, or other tart apples
1 teaspoon ground cinnamon
4 tablespoons unsalted butter at room temperature
1 large egg
1 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half ( I used 1/3 skim milk, 1/3 half and half)
2 teaspoons confectioner’s sugar

Pre-heat oven to 350°. Butter a 9" spring form pan and coat with graham cracker crumbs.
Toss together the granulated sugar and brown sugar. Set aside.
Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of sugar mixture in a medium bowl. Add the apples wedges and toss to coat. Roughly dice the remaining apple.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioner’s sugar, then cut into 12 wedges.

Tweet

Sour Cream Biscuits

Are you still making biscuits with a mix or (gag) eating biscuits out of a can?
STOP IT.
Biscuits are one of the easiest recipes to experiment with if you are feeling uncertain about trying your hand at baking. Here's the scoop- these are absolutely melt in your mouth delicious. And simple. What more could you ask for?
Oh, Strawberry Jam. Get some.

Sour Cream Biscuits
adapted from Allrecipes.com

print recipe

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 teaspoons baking powder
3/4 cup sour cream
2 tablespoons water

Mix together flour, salt, baking soda, and baking powder in medium bowl. Add sour cream and mix to a soft dough. Add additional water if necessary.
Turn dough out onto floured surface. Pat dough to about one inch thick. Cut with biscuit cutter or glass about 3 inches in diameter.

Bake at 450 degrees F (230 degrees C) for 12 minutes.

Tips:

-a review on Allrecipes said the tester used fat free sour cream and loved the result.

Tweet

Team USA Crepes

What's better (and easier) for brunch than home made crepes?
Don't say cereal.
Never made crepes? If you have a blender, they take about 2 minutes to throw together.
Hello Olympic crepe brunch party. Ready for 17 days of TV in the summer?
USA USA USA.
Shoot. Should have thrown some blueberries in there.

Team USA Crepes
A Bountiful Kitchen
print recipe

2 eggs
1/2 to 3/4 cup milk (any type skim to whole)
1/3 cup water
1 cup all purpose flour
pinch of salt
3 tablespoons melted butter

Combine all ingredients in a blender and pulse 10-12 times.
At this point, batter may be stored in fridge for up to two days.
Refrigerate batter for one hour if time allows. This will allow the batter to thicken a bit and produce a crepe that is easier to handle.
Heat a crepe pan* or small pan (6-8 inches) coated with teflon over medium high heat. Once the pan is heated, spray with non stick cooking spray or drop a small amount of butter into the pan and coat the pan evenly. Pour just enough batter into the pan to coat the bottom of the pan. Tip the pan until batter is evenly distributed.  If the pan is heated properly, the batter should cook quickly.   After about 20-30 seconds flip the crepe and cook on the opposite side. Cook for about another 20 seconds and remove to a paper towel-lined plate. Continue to cook the crepes until all of the batter is cooked. Stagger the crepes on the paper towel so they cool and the paper towel absorbs the moisture from the cooked crepes.
To serve, roll up fresh fruit in crepes and top with sweetened whipped cream and more fresh fruit.
See other topping ideas below.


Tips:
-*No need for a fancy electric crepe cooker. I use a simple 6 inch teflon-coated crepe pan that I've had for about 25 years. You may also use a small teflon pan.
-Other toppings: Nutella, a popular chocolate spread in Europe is wonderful drizzled (heat up the Nutella a bit)  on top of crepes or spread inside. Top with fruit and more Nutella and cream if desired.
-Cook several crepes ahead of time and have a crepe bar for brunch. Crepes may be served at room temperature. Serve with fresh fruits, nuts, Nutella, whipped cream, yogurt,  powdered sugar, cocoa powder, etc.  Let everyone build their own crepe.

Tweet

Blueberry-Banana Light Wheat Muffins

I love muffins that have a blend of berries and wheat. It's a challenge to find a fruit muffin made with wheat flour that doesn't have the texture of a small brick. I decided to try out this recipe when I noticed it had over 500 reviews and 4 1/2 stars (out of 5). 

The result? Definitely a keeper. 

You know what I'm going to say. 

You're gonna love it. 

Blueberry-Banana Light Wheat Muffins

adapted from all recipes.com

print recipe

3/4 cup white flour
3/4 cup whole wheat flour
3/4 cup brown sugar
1/2 cup ground oats*
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
2 bananas, mashed
1 cup buttermilk
1 egg, beaten
1 tablespoon vegetable oil
1 teaspoon vanilla extract


Preheat the oven to 350 degrees. 

Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, mash the bananas. Add the buttermilk, egg, oil and vanilla.

In a separate bowl, mix the white flour, whole wheat flour, brown sugar, oat flour, wheat germ, baking powder, baking soda and salt. 

Add the dry ingredients to the wet ingredients, and stir with large spoon just until all ingredients are incorporated. 

Gently fold in the blueberries. 

Scoop or spoon into muffin cups, filling all the way to the top. Sprinkle with coarse sugar or oats if desired.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Tips:

-*Instead of  1/4 cup oat bran and 1/4 cup of quick cooking oats, I threw some quick cooking oats in a blender, then measured out 1/2 cup of the ground oats. 

-I substituted brown for white sugar (in the original recipe).

 -Are you wondering if a recipe with only one tablespoon of oil will have enough fat to sustain whole wheat, wheat germ and oat flour?  The answer is yes. You won't miss the extra oil or butter in this recipe. 

-I used a 2 1/4 inch cookie scoop to fill the muffin cups. Makes the portions equal and easy to get into the muffin cups. 

Tweet

Coffee Cake Muffins with Salted Maple Glaze

Today marks thirty years for Grant and me. Hard to believe.
The best thing about being married thirty years?
Let me think about it.
The worst thing? I think I have to say- gift ideas. For a man. For thirty years! Seriously.
Ok, now I'm ready. The best thing is still being "in love". This is a little inside joke...
Grant likes to say we are still "in love".
I correct him and say-"I think you mean - we love each other."
Whatever. Hopefully this isn't making you gag. Being a food blog and all.

I know you want to see a pic of what 30 years looks like. Do you think we are starting to look like each other? 

You know how that happens to couples who have been married a long time? 

If you block out my hair, I think we kind of look alike. hmmm. 

If I was at home, I'd make these wonderful muffins for my sweetie.
Not together on our thirty year anniversary???
Nope.  I'm on a baseball road trip.
Why?
Hello.
Because everyone wants to be in AZ in late June. Watching their kid play baseball in 108 degree heat at 2 pm. Eating at bad chain restaurants. Making sure the kid doesn't o.d. on Mountain Dew. Or get heat stroke. Or pull the fire alarm in the hotel. Grant had to head back home after four days. So here I am, texting him updates, with my free hand (the one that isn't holding up the umbrella, which is shielding me from the sun) while trying to pay attention to details like- what happened last at bat? Where was the ball hit? What inning is it? Top or bottom?  How many outs? Who is pitching?
Oh my.
I was getting another bottle of water. I have no idea.
Glad he's still in love with me.






Coffee Cake Muffins with Salted Maple Glaze

adapted from Martha
print recipe

Streusel ingredients:
1/4 cup brown sugar
1 tsp cinnamon
pinch of salt
1 cup finely chopped pecans or walnuts
1 tablespoon melted butter

Muffin ingredients:
1/2 cup vegetable or canola oil
2 eggs, room temperature
1/2 cup sour cream or Greek yogurt, room temperature

1/2 cup applesauce
1 teaspoon vanilla extract

1 1/4 cup sugar

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Glaze ingredients
1 1/2 cups powdered sugar
2 tablespoons milk
2 teaspoons maple flavoring
2 tablespoons melted butter

1 teaspoon coarse sea salt

Preheat oven to 325 degrees.

In a small mixing bowl, use a fork to mix together streusel ingredients.  Add the chopped pecans and melted butter. Mix until all ingredients are combined. Set aside.

In a medium bowl, mix together the oil, eggs, sour cream or yogurt, applesauce and vanilla. Add sugar a little at a time until sugar is dissolved. You may use beaters or mix by hand. 

Add the flour, baking powder, and salt.  Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Scoop batter into each lined muffin tin. Fill the muffin cups evenly.
Sprinkle about 2 tablespoons of streusel on the top of each muffin.
Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool while making glaze.
Place powdered sugar, milk, maple flavoring and melted butter into small bowl. Whisk together. Add salt and mix well. Spoon the glaze into a small plastic bag.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the muffins.

Tips:

- I lightened up this muffin recipe by substituting yogurt and applesauce for sour cream. Also subbed in oil for 1/2 cup butter. 

-If you aren't a maple fan, you may use vanilla extract. 

-If you want to make large bakery style muffins, use 6-8 custard cups and line with cupcake liners. Fill to the top with batter, and follow remaining directions. Place the custard cups on a cookie sheet and bake. 

Tweet

Ruth's Mile High Biscuits

Make these for your DAD today.

You'll be his new favorite. 

Ruth's Mile High Biscuits

Ruth's Diner, SLC Utah

print recipe

Pre-heat oven to 425 degrees

12 oz flour (about 2 1/2-2 3/4 cups)
1 1/2 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoon baking powder
3 oz butter, chilled and cut into small cubes

Combine all of the ingredients above till crumbly, using a pastry cutter, or two knives.

Add:
3/4 cup buttermilk, shaken
1 egg
1/4 cup water
Mix just until all of the wet and dry ingredients are combined,
Pat out onto a floured surface. Cut with a 2 inch biscuit cutter, or a glass.
Bake at 425 for 12-15 minutes.


Tips:
-Don't be concerned when these aren't "mile high". They rise about as much as any other biscuit recipe I have tested, about 2 inches total. The name may have come from the altitude in Emigration Canyon, where the biscuits are served :)
-These biscuits are a perfect combo of tender, a little sweet and salty.

Tweet

Asparagus, Tomato and Goat Cheese Quiche

Mom would LOVE it if you made this for her on Sunday.


Asparagus, Tomato and Goat Cheese Quiche
A Bountiful Kitchen
print recipe

1 1/2  cups asparagus, washed, tough ends removed, steamed just until bright green

1 cup chopped tomatoes, seeded

1 bunch green onions, green stems only, chopped

3-4 oz goat cheese, crumbled

6 large eggs, beaten
1 1/4 cups half and half
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated medium cheddar
1-9 inch pie crust see recipe here

Preheat the oven to 375 degrees.
After steaming, chop the asparagus into two inch pieces.
Place the asparagus, tomatoes and green onion into the unbaked pie shell. Layer the goat cheese on top of the vegetables.
Beat the eggs and half and half together for about one minute using a mixer or blender.
Pour the egg mixture on top of the vegetables and goat cheese. Top with cheddar cheese.
Bake 35 to 45 minutes until the egg mixture is set.

Serves 6-8

Tweet

Fresh Blackberry and Lemon Yogurt Muffins with Warm Vanilla Yogurt Glaze

Grant, Corrine and I lived in Portland while Grant went to school at Lewis and Clark back in the (should I say it??) 80's. Gasp! We are old. Last summer, my mom and I took a little trip back to the Oregon Coast.

We loved our three years in Portland. We especially loved that in about two hours, we could be at the beach. My favorite place in the world. What is it about the ocean? The sound of the waves is so soothing. The Oregon coast is not the trendiest spot as far as beach destinations go. If you are looking for bikini-clad hotties and muscle bound bodies, you are probably going to be a bit disappointed. We went last August, and I wore a jacket most of the trip.

The Oregon coast probably attracts more folks who are on the Eddie Bauer/Birkenstock/granola side of life. More for families, and people who really enjoy long stretches of deserted beaches, fresh air, and a laid back coastal lifestyle. Big sigh. I love it there. Did I already say that? Back to the trip. Mom and I spent days driving, walking, and stopping at every little fruit stand, bakery, restaurant, antique shop, roadside marker and beach along the way.
So.
Much.
Fun.

I love to travel with people who will indulge in my road trip crazy. Meaning, we need to stop at every bakery/quaint restaurant/gas station that might sell funky junk and home made treats.

We drove to Tillamook one day. Sound familiar? Yes. The Cheese people. Actually Tillamook is more than just cheese. It's ice cream, yogurt, cheese, and butter. Yum.  We drove through Tillamook,  to the beach at Cape Lookout and also to the Cape Meares Lighthouse. Serene and absolutely beautiful.





    Cape Lookout, Tillamook, Oregon

Recently, I received an email from Kelly, who represents Tillamook asking if I would be interested in developing a recipe using their new line of  yogurt, Tillamook Light. It's the first light yogurt on the market naturally sweetened with Truvia, has 100 calories and is made with no artificial junk. No artificial sweeteners, flavors, colors, high fructose corn syrup or growth hormones. Wow. Now you know I'm not a health nut, but this was intriguing to me. After enjoying Tillamook cheese for years, and honking at cows while driving through valleys in Tillamook, last summer,  I had to try it. It's really, really yummy. If you want to read more about this line of yogurt go here.




A couple of mornings later, I got up started writing a recipe for yogurt muffins. I tried to stay with a light and (semi) healthy theme, so I used 1/2 cup of canola oil (instead of butter) and only 1/2 cup of sugar (this is almost sugar free to me). Fresh and light, but enough sweet to qualify as a yummy breakfast treat. Wouldn't your mom love these on Sunday?? You remembered, right?
Yes people.
Next Sunday is Mother's Day.
This year I'm posting a Mother's Day Brunch menu. I'll have quiche and salad posted later this week.
See you soon.
After you finish your Mother's Day shopping.
Yes, I'm talking to you.
P.S. I my next life, I'm definitely living on the beach.
P.S.S. I did not receive any payment for this post. I did receive a box of Tillamook yogurt for testing purposes. And some gift certificates for more yogurt that I will( in the near future) include in a giveaway to you on this blog :)





Oh, the recipe!  Here it is...





Fresh Blackberry and Lemon Yogurt Muffins with Warm Vanilla Yogurt Glaze
A Bountiful Kitchen
print recipe

1/2 cup sugar

2 eggs

1/2 cup canola oil

3 tablespoons lemon juice

zest from 1 lemon

1- 6 oz container Tillamook Light Vanilla yogurt*

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt

1 1/2 cup blackberries, rinsed

for glaze/topping:
1- 6 oz Tillamook Light Vanilla yogurt*
2 tablespoons granulated or powdered sugar

Grease a 12 cup muffin tin, set aside.
Preheat oven to 400, set rack in center of oven.
In a medium size bowl, whisk together the eggs, and 1/2 cup of sugar.  Add the canola oil, lemon juice, zest and vanilla yogurt.
Place the flour, baking soda, baking powder and salt into a small bowl and whisk together with a fork. Pour dry ingredients into the bowl with wet ingredients. Mix with a large spoon or spatula just until all of the wet and dry ingredients are incorporated. Fold in the blackberries.
Scoop the batter evenly into the muffin cups.
Bake at 400 degrees for about 15-17 minutes or until center springs back when touched lightly.
Remove from oven.
Heat the remaining 6 oz of yogurt in a small pan over medium-high heat on stove. Whisk and heat to a low boil for about one minute. Whisk in 2 tablespoons of granulated or powdered sugar.

Dip each warm muffin top into the pan of heated yogurt. Set aside to cool for a few minutes. If there is enough yogurt glaze remaining, you may dip the muffin tops again to create a second layer of glaze, or spoon on the remaining glaze.
Muffins are best served while warm, but may also be served at room temperature.

Tips:
-*You may use any flavor/brand of yogurt. This recipe would also work well with a lemon or berry flavored yogurt. I recommend using a lemon or vanilla flavor for the glaze/topping.
-You may also use any type of fruit. I suggest fresh blueberries, raspberries, strawberries, etc.

Tweet

Karen's Peanut Butter and Cashew Granola

Karen's Granola is legendary in our neighborhood. We LOVE it at our house. Sprinkled over granola with some fresh fruit. Love it on any type of Greek yogurt. I know this granola is not particularly healthy, but hey, it's better than a brownie for breakfast.
It takes just a few minutes to throw together, then a couple of large baking sheets in the oven. A little bit of cooking time, depending on how crunchy you like it. It keeps for weeks stored in canisters or Ziploc bags, if you can help yourself from taking a handful every time you walk by...




Karen's Peanut Butter and Cashew Granola
Karen Hilton
print recipe

8 cups old fashioned oats

1 ½ cups brown sugar

1 ½ cups wheat germ

8 oz coconut

8 oz salted pecans or almonds

8 oz cashews

8 oz sunflower seeds, shelled

1 cup raisins, optional

½ cup water

½ cup vegetable oil

½ cup honey

½ cup peanut butter

2 teaspoons vanilla

Preheat oven to 300 degrees.

Mix together first 8 ingredients in a large bowl or other container.

Put the rest of the ingredients in a saucepan and stir. Bring to a boil. Pour this over the dry ingredients and stir. Spread on 2 large cookie sheets, and bake for 1 ½ hours, stirring about every 20 minutes.

Cook until the granola is done to your desired (crunch) taste.

Tips:
-If you measure out the vegetable oil first, then pour into pan, and measure the honey and peanut butter after the oil has been in the measuring cup, the honey and pb will slide out much easier .
-Wheat germ, almonds, cashews, and sunflower seeds may be purchased in bulk at larger grocery, or some health food stores for a fraction of the cost of a small container at a standard grocery.
-I recommend weighing the ingredients. Eight ounces of coconut is not equal to one cup...

Tweet

Crunchy Coconut French Toast

Last year Grant and I took a few days and visited one of our favorite spots in the U.S. -   Marco Island, Florida. Marco is a beautiful island south of Naples on the Gulf side of Florida. If you visit after Easter, you practically have the beach to yourself on the weekdays. Unbelievably beautiful. Wanna see some pics?









We ate breakfast twice at a little place called Nene's Kitchen. First visit, the waitress talked me into trying the Crunchy French Toast. Pleasant surprise. The second time back, I ordered the same thing.  Which I normally wouldn't do on vaca. But it complies with my "Food Rules" as Brooke calls them:

Rule #1: No ordering the same thing twice (while on vaca), unless it's unbelievably amazing, or you are trying to figure out how to make it at home.
Rule #2 No ordering the same thing as your dining partner (EVER). I'll spare you and stop at rule #2.




Following rule #1, we tried  about 10 different flavors at this delectable little cupcake shop- 
Simply Cupcakes of Olde Marco. My favorite? The Key Lime Cupcake. Still on a quest to re-create. That's another post....


When I returned home, I wanted to re-create the dish, and not by mistake (bc I don't believe in those, that, whatever) my friend Jo made this yummy stuffed french toast for a neighborhood breakfast. I'm not usually a fan of stuffed french toast, but this recipe was not too rich, and had the crunch I loved at Nene's. Here it is, revised a little. I'll print it as Jolene made it, and also with my alterations.  Oh, btw, when Jake was a baby, he called Corrine  "Neenee". Prob bc we always called her Corriney. Hence the reasoning behind trying this restaurant.
There are no mistakes. Even at breakfast.




This would be yummy for Easter Brunch. This weekend. Remember? You are cooking Easter brunch/dinner, right?  Yes, I'm talking to you.
One last thought.
Just say no to prepared food at Costco.


Crunchy Coconut French Toast
Jo Cash
print recipe

For stuffed french toast:
1-8 oz package cream cheese, softened
1/3 cup powdered sugar
chopped pecans

8 slices white bread, thick slice or dense white (Jo used Granny Sycamores)

Mix together and spread a little (1-2 tablespoons) between two slices of bread.
If you want to make the french toast without stuffing the slices of bread, simply cut out the step above.

For coating bread:
4 eggs
1/4 to 1/2 cup milk
1 teaspoon vanilla extract
1 cup crushed cornflakes
1 cup loose packed coconut

Beat eggs, milk and vanilla in a pie plate.
Mix the crushed cornflakes and coconut in a separate dish.
Dip bread into the egg mixture and then the cornflake mixture.
Heat  a griddle to medium - medium high heat and coat lightly with butter or spray with PAM.
Fry the bread pieces on griddle until lightly browned on each side. Do not pat down. Do not turn more than once. Watch carefully so coconut does not burn. Keep slices warm in oven till serving.
Serve with Cinnamon Syrup.

Jo's Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoon cinnamon
1/2 cup heavy cream

Stir together everything except the cream. Stirring constantly, bring to a boil over moderate heat and boil for 2 minutes. Syrup will thicken as it cools. Remove from heat and stir in cream.
Makes 1 1/3 cups, store in fridge.


Tips:
-When I asked Jo for this recipe, she ran the recipe over with a loaf of Great Harvest Cinnamon Swirl Bread. I tried it with the Cinna-Swirl and loved it. As stated above, Jo used the Granny Sycamore White bread. I loved that as well. She made a tray of the stuffed version, and cut the pieces into triangles (fourths of a slice). Usually, I'm not interested in touching a piece of french toast that is not piping hot, but this was really yummy. If you are serving this to a crowd, double the recipe and place the slices in the oven until ready to serve. Slice the pieces in half or fourths, serve with a bowl of Cinnamon Syrup in the center of a platter.
-You could also make this ahead of time and "stuff" the pieces of bread, dip and coat with crumbs, arrange in a single layer on cookies sheet or 9x13 pan. Cover dish with plastic wrap and refrigerate. When ready to cook, remove from fridge, and cook as directed.
-Always serve with home made syrup, this will give your french toast, waffles or pancakes the WOW factor :)

Tweet