Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Friday, March 28, 2014

Cast Iron Skillet Cinnamon Rolls with Cream Cheese Frosting

Dough Ingredients:
1 cup warm milk
2 eggs, room temp
1/3 cup butter, melted
4.5 cups flour
1/2 cup sugar
2.5 tsp yeast

Filling Ingredients:
1 cup brown sugar, packed
2.5 tablespoons cinnamon
1/3 cup butter, softened

Frosting Ingredients:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
2 tsp vanilla

Dough Directions:
Dissolve yeast in warm milk in a large bowl. Add in sugar, butter, and eggs. Add flour and mix well. With lightly flowered hands, start kneading your dough into a large bowl. Place dough in large bowl in warm place to rise for 1 hour. (I usually preheat my oven and set the bowl on top of the oven to rise).

Filling/Assembly Directions:
Roll dough into a rectangle. Spread melted butter across your dough. Sprinkle evenly with brown sugar and cinnamon. Roll dough up into a log and cut into 8-10 rolls. Place rolls in cast iron skillet. Bake at 400 for 30-35 minutes, or until rolls are golden brown on top. 

Frosting Directions:
While rolls are baking, beat together cream cheese, butter, sugar, and vanilla. When rolls come out of the oven, immediately frost them with 1/2 of your frosting. Wait 5 minutes and add the rest of your frosting. This will allow the frosting to get all the way down into your cinnamon rolls, yet still have frosting on top!

Wednesday, May 8, 2013

Gluten free cinnamon apple protein pancakes

2 eggs
1/2 cup vanilla almond milk
1 small banana, overripe
1 tsp cinnamon
3/4 cup gluten free flour
2 tablespoons rice protein powder
1 tsp stevia
1 apple

Directions: Peel and chop apple into thin, small slices and set aside. With a whisk, beat together eggs, almond milk, and banana. Stir in cinnamon, gluten free flour, protein powder, and stevia until combined. Heat a pan over medium-low heat and saute 1/2 of the apple until soft. Pour 1/2 of pancake batter over apples and cook until the top side starts to bubble. Flip pancake and cook until the other side is fully cooked. Repeat with other 1/2 apple and other 1/2 of pancake batter. Makes 2 servings. Top with more sliced apples or banana and agave nectar. 

Tuesday, May 7, 2013

Blueberry Muffins

Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 tsp vanilla extract
1 cup fresh blueberries

Crumb Topping Ingredients: 
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Add 2 tsp vanilla extract to batter. Gently fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.

Crumb Topping: 
In a separate bowl, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon with a fork. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in a preheated oven, or until a toothpick inserted comes out clean.

Thursday, September 27, 2012

Raisins and Spice Oatmeal Dry Mix Recipe (Quaker Raisins and Spice Instant Oatmeal Copy Cat Recipe)

Lately I have been all about saving money at the grocery store. In the past, I will admit to going to the grocery store HUNGRY and WITHOUT a shopping list and simply getting things that looked good. The problem with this? I was paying way too much for things, and buying more than we were able to eat before it went bad. We would wind up throwing half of it away.

My other problem? I wasn't too fond of freezing meat. I would buy fresh meat for each meal. Meaning grocery store trips every 2-3 days. This was NOT very wallet friendly. My new plan consisted of a weekly budget and 1 weekly trip to the grocery store. A big step in this for me was coming up with a weeks worth of dinner ideas. ( I always factor in 1 night eating out- whether its out to a restaurant, or dinner at a family or friend's house.) I also had to get over my aversion to freezing meat. We now buy our meat in bulk when it is on sale, and rinse, package and freeze it immediately after getting home from the store. Some weeks I don't even need to buy meat if we have enough stored in our freezer. I package everything in servings of 3-4 servings, which allows for dinner for the 2 of us, and leftovers for each of our lunches. Boyfriend usually takes leftover meat from dinner along with the leftover sides (rice, potatoes, etc) for his lunch, While I take my leftover meat and use it on a salad for lunch the next day. This usually works out PERFECTLY for us. For my weekly shopping trips I also figure out what I will need for the entire week, and work that into our weekly budget. I try to get ingredients that are on sale, and versatile so I can use them for several different recipes. For example, this week we got tons of onions, red peppers, and green bell peppers on sale. We used them one night with chicken for our homemade Kung Pao chicken, and we used them again with chicken the next night for baked Chicken Fajitas. Same ingredients, different spices. Completely different meals. Delicious.

So back to saving money. We have been trying to limit our spending, as we are planning on buying a house early next year. This new budget so far has saved us a couple hundred dollars a month. I told you, we were not watching our wallets at the store before. We also cut back a lot on going out to eat. I have also been trying to make things from scratch, that usually cost a lot more at the store. So far I have made my own fajita seasoning, biscuits, muffins, waffle mix, ranch dressing mix, and my latest feat? Homemade Raisins and Spice Oatmeal. The boyfriend has Quaker's Raisin and Spice Instant Oatmeal every single day for breakfast. Only recently did I realize that we are overpaying for this. He can eat 2-3 packets at a time! So I set out in search of a Raisin and Spice Oatmeal that could be not only  less expensive, but healthier and taste better!

Raisins and Spice Dry Oatmeal Mix
Yields: 10 cups dry mix (10 large servings)

7 1/2 cups rolled oats
1 2/3 cups raisins
3/4 cup brown sugar
1 pinches salt
1 tablespoon ground cinnamon
1 pinch ground nutmeg
1 pinch all spice

Directions: Mix all ingredients together. Place in labled, zip lock baggies*.

To Serve: Scoop out 1 cup of Raisins and Spice Dry Oatmeal mix, combine with 1 cup water or milk. Microwave on High 1.5-2 minutes. Stir before serving.

*I placed mine in two large freezer bags, 5 cups per bag for Ryan to take to work. 
Now each bag is perfectly portioned for an entire week's worth of breakfasts!

The Verdict? Boyfriend absolutely loved this. The store-bought stuff costs about $0.33/oz and this only cost about $0.06/oz to make from scratch. Not to mention tastier, healthier, and less proccessed. Now I am dreaming of Cinnamon Apple Oatmeal and perhaps a Pumpkin Spice Oatmeal mix!

Saturday, April 14, 2012

Cinnamon Roll Pancakes

 2 cups Krusteaz Buttermilk pancake mix
 1 + 1/3 cups water

Combine dry pancake mix and water thoroughly. Set aside.

*note: I used Krusteaz Buttermilk pancake mix but feel free to substitute a different brand and just follow the instructions on the back of the box. Or if you're feeling really adventurous, make them from scratch!

Cinnamon Glaze:
3/4 stick butter 
1/2 cup brown sugar
2 teaspoons cinnamon

Melt butter in microwave. Check it every 15-20 seconds and stir so that it doesn't explode all over your microwave. Once butter is completely melted, add brown sugar and cinnamon and mix. Once mixed, poor in a zip-lock bag. When you are ready, snip off one of the corners so you can pipe it into the pancake.


Heat up a non stick pan on medium-low heat. Poor pancake batter into a nonstick pan. I used a 1/3 cup measure and it made 8 medium sized pancakes. Next, pipe your cinnamon glaze onto the pancake using a ziplock bag with the corner cut off. Start at the outside of the pancake and working in a circular motion, work your way to the middle of the pancake. Don't get too close to the edge of the pancake with the cinnamon glaze or the edges of your pancake will burn. Once the pancake starts bubbling, it is ready to flip! Flip it over and let it cook another 2-3 minutes until the cinnamon side is golden brown and the pancake is cooked throughout.

Stack them up and poor your cream cheese frosting on top. 

Cream Cheese Frosting:
1 stick butter
4 oz cream cheese
1.5 cup powdered sugar
2 tsp vanilla

Set cream cheese out at least 15 minutes before you start so that it can come to room temperature. Melt butter in microwave. Once butter is melted, mix in cream cheese, powdered sugar, and vanilla. Mixture might be a little thick. Microwave it for about 15 seconds before pouring on pancakes to thin it out. If it is still too thick, add a tiny bit of milk to make it the constancy of maple syrup.


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