Fall is here, which means lots of baking in my house. One of my favorite fall treats: Pumpkin Chocolate Chip muffins.
Ingredients
3/4 c. white sugar
3/4 c. light brown sugar, packed
4 eggs
1/2 c. vegetable or canola oil
1 3/4 c. (~ 1 reg. can) canned pumpkin puree (NOT pumpkin pie filling)
1/4 c. water
1 c. whole wheat flour
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. semi-sweet chocolate chunks (I use Bakers)
cooking spray (pref. the kind with flour) OR muffin liners
Directions
Preheat oven to 375 degrees. Prepare 24 muffin cups with liners or cooking spray.
Using a mixer and a large bowl, cream together eggs, sugars, and oil. Add pumpkin puree and water. Mix well.
In a separate bowl, combine flours, baking soda, baking powder, salt and spices. Whisk to combine and break up lumps. Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate chunks. Fill muffin cups 2/3 way full and place in preheated oven. Bake 20-25 minutes or until muffin tops spring back when pressed and a toothpick comes out clean. (16-18 minutes for mini-muffins) Allow to cool 5 minutes in pan, then remove to a rack to cool.
Makes 2 dozen regular muffins. (I made 2 dozen mini-muffins and 18 regular muffins)
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, September 27, 2010
Wednesday, September 2, 2009
Homemade Granola Bars
I love granola bars, but I hate that when you read the ingredients list on the package, there are about 12 different kinds of corn syrup, not to mention all of those preservatives. So, I've embarked on an adventure of making my own. I can sneak in all kinds of healthy grains, like wheat germ and flax, which gives additional fiber and adds omega-3, omega-6, folic acid, vitamin E and zinc. And with the addition of dried blueberries, you get all of those great anti-oxidants. I borrowed from a few different recipes, tweaked and adapted them to suit my family's tastes--hope you like them!
2 1/2 cups old-fashioned oatmeal
1 cup coarsely chopped pecans
1/2 cup wheat germ
1/2 cup flax meal
3 Tbsp. unsalted butter
2/3 cup honey**
1/4 cup light brown sugar, lightly packed
1 1/2 tsp. vanilla extract
1/4 tsp. kosher salt
3/4 cup dried cherries
3/4 cup dried "cherries and berries mix" (dried cranberries, blueberries, cherries and strawberries)
1 cup mini chocolate chips
Preheat oven to 350 degrees. Butter an 8 x 12-inch baking pan and line it with parchment paper, leaving an overhang of parchment on 2 sides.
Toss together oatmeal, pecans, wheat germ and flax meal on a sheet pan and bake for 10 to 12 minutes, stirring frequently, until lightly browned. Transfer the mixture to a large mixing bowl.
Reduce oven temp. to 300 degrees.
While the oats mixture is toasting, combine butter, honey, vanilla and salt in a small saucepan and place over medium heat. Bring to a boil and stir constantly for one minute, then pour over toasted oatmeal mixture. Add dried fruit to bowl and stir until combined. Allow to cool for 1-2 minutes, then dump in chocolate chips and quickly toss. (Do not over stir or chocolate chips will completely melt and incorporate.)
Pour mixture into prepared pan. Wet your fingers and press mixture into the pan evenly. Bake 25 minutes, until light golden brown. Allow to cool in pan for 30 minutes, then grasp parchment paper and pull granola out of pan, quickly placing on a flat surface to finish cooling. Let cool completely, 2-3 hours, before cutting into squares. Makes 12-16 bars.
**TIP: When measuring honey, syrup or other sticky liquids, spray the inside of your measuring cup with cooking spray first--the honey will slide right out!
2 1/2 cups old-fashioned oatmeal
1 cup coarsely chopped pecans
1/2 cup wheat germ
1/2 cup flax meal
3 Tbsp. unsalted butter
2/3 cup honey**
1/4 cup light brown sugar, lightly packed
1 1/2 tsp. vanilla extract
1/4 tsp. kosher salt
3/4 cup dried cherries
3/4 cup dried "cherries and berries mix" (dried cranberries, blueberries, cherries and strawberries)
1 cup mini chocolate chips
Preheat oven to 350 degrees. Butter an 8 x 12-inch baking pan and line it with parchment paper, leaving an overhang of parchment on 2 sides.
Toss together oatmeal, pecans, wheat germ and flax meal on a sheet pan and bake for 10 to 12 minutes, stirring frequently, until lightly browned. Transfer the mixture to a large mixing bowl.
Reduce oven temp. to 300 degrees.
While the oats mixture is toasting, combine butter, honey, vanilla and salt in a small saucepan and place over medium heat. Bring to a boil and stir constantly for one minute, then pour over toasted oatmeal mixture. Add dried fruit to bowl and stir until combined. Allow to cool for 1-2 minutes, then dump in chocolate chips and quickly toss. (Do not over stir or chocolate chips will completely melt and incorporate.)
Pour mixture into prepared pan. Wet your fingers and press mixture into the pan evenly. Bake 25 minutes, until light golden brown. Allow to cool in pan for 30 minutes, then grasp parchment paper and pull granola out of pan, quickly placing on a flat surface to finish cooling. Let cool completely, 2-3 hours, before cutting into squares. Makes 12-16 bars.
**TIP: When measuring honey, syrup or other sticky liquids, spray the inside of your measuring cup with cooking spray first--the honey will slide right out!
Monday, September 1, 2008
Pecan-crusted French Toast with Vanilla Syrup
Very decadent and rich, this makes for a fantastic brunch. This recipe will feed 3 or 4 people--the slices are large and the french toast is pretty rich, so plan on 1-2 slices per person, especially if serving with bacon/sausage and fruit to round out the meal.
Ingredients
6 slices Texas Toast-style bread or day-old French Bread, sliced into 1" thick slices
1 1/2 cups pecans, finely chopped
3/4 cup plain bread crumbs
3/4 cup brown sugar
5 eggs
1/2 cup half-n-half or cream
1 1/2 tsp. vanilla, divided
1 cup maple syrup
2 Tbsp. butter, plus more for serving
Preheat oven to lowest setting and place an empty cookie sheet in oven.
Mix together pecans, bread crumbs, and brown sugar in a wide, flat dish (I use a square baking dish), spreading indredients into a thin layer across the bottom of the dish.
In a medium bowl, whisk together eggs, half-n-half and 1 tsp of the vanilla. Pour into a wide flat dish large enough to accomodate a slice of bread (I usually use a glass pie dish).
Preheat griddle and grease with 1 Tbsp. of butter. Dip each slice of bread into the egg mixture, allowing to soak 5-10 seconds before flipping over. Lift out bread and place on top of crumb mixture; press lightly, then flip over. Using your hands, sprinkle more crumbs over the surface of the bread to ensure that it is evenly coated, then brush off excess. Repeat for all 6 slices.
Place coated bread slices onto hot griddle, allowing to cook for about 3-4 minutes, or until pecans just begin to turn brown (watch carefully--don't let the pecans burn!). Flip and continue to cook for an additional 3-4 minutes. Keep french toast warm in oven until ready to serve (this also allows egg mixture to continue to set up in the bread, preventing soggy french toast).
In a glass measuring cup or bowl, warm maple syrup for approx. 30-60 seconds in microwave or until very warm. Stir in remaining 1/2 tsp. vanilla.
Serve hot french toast slices with butter and vanilla syrup.
Ingredients
6 slices Texas Toast-style bread or day-old French Bread, sliced into 1" thick slices
1 1/2 cups pecans, finely chopped
3/4 cup plain bread crumbs
3/4 cup brown sugar
5 eggs
1/2 cup half-n-half or cream
1 1/2 tsp. vanilla, divided
1 cup maple syrup
2 Tbsp. butter, plus more for serving
Preheat oven to lowest setting and place an empty cookie sheet in oven.
Mix together pecans, bread crumbs, and brown sugar in a wide, flat dish (I use a square baking dish), spreading indredients into a thin layer across the bottom of the dish.
In a medium bowl, whisk together eggs, half-n-half and 1 tsp of the vanilla. Pour into a wide flat dish large enough to accomodate a slice of bread (I usually use a glass pie dish).
Preheat griddle and grease with 1 Tbsp. of butter. Dip each slice of bread into the egg mixture, allowing to soak 5-10 seconds before flipping over. Lift out bread and place on top of crumb mixture; press lightly, then flip over. Using your hands, sprinkle more crumbs over the surface of the bread to ensure that it is evenly coated, then brush off excess. Repeat for all 6 slices.
Place coated bread slices onto hot griddle, allowing to cook for about 3-4 minutes, or until pecans just begin to turn brown (watch carefully--don't let the pecans burn!). Flip and continue to cook for an additional 3-4 minutes. Keep french toast warm in oven until ready to serve (this also allows egg mixture to continue to set up in the bread, preventing soggy french toast).
In a glass measuring cup or bowl, warm maple syrup for approx. 30-60 seconds in microwave or until very warm. Stir in remaining 1/2 tsp. vanilla.
Serve hot french toast slices with butter and vanilla syrup.
Overnight Oatmeal
Recently, I've begun making this for breakfast Sunday mornings--I can throw the ingredients into the slow cooker the night before and just turn it to low before I go to bed, and when we wake up, we have a healthy breakfast ready to eat. Steel cut oats are much more effective at removing cholesterol from your bloodstream, they are a great source of fiber, and they have a nutty taste and texture when prepared well.
Ingredients
1 cup steel cut or Irish Oats
2 1/2 cups water
scant 1/2 cup of half-n-half
1 tsp. vanilla
1 cup dried blueberries (you can also try dried cherries, cranberries, raisins, etc.)
2 Tbsp. brown sugar
Using a small 2 quart slow-cooker (available at Walmart for about $10), stir together all ingredients. Set cooker to low and allow to cook for 8 to 9 hours. (I usually prep this after dinner and put the crock in the refrigerator until bedtime--then I just pop it in the base and turn it on before bed).
In the morning, serve with additional brown sugar or maple syrup, if desired.
Ingredients
1 cup steel cut or Irish Oats
2 1/2 cups water
scant 1/2 cup of half-n-half
1 tsp. vanilla
1 cup dried blueberries (you can also try dried cherries, cranberries, raisins, etc.)
2 Tbsp. brown sugar
Using a small 2 quart slow-cooker (available at Walmart for about $10), stir together all ingredients. Set cooker to low and allow to cook for 8 to 9 hours. (I usually prep this after dinner and put the crock in the refrigerator until bedtime--then I just pop it in the base and turn it on before bed).
In the morning, serve with additional brown sugar or maple syrup, if desired.
Banana Nut Pancakes
I made these just this morning--YUM! They are made with whole wheat flour, oatmeal and pecans, which gives them an added protein and fiber boost and makes them a healthier alternative to traditional pancakes. Serve with warm, real maple syrup or butter-pecan flavored syrup.
Ingredients
1 - 2 tblspn Canola oil, for griddle (cooking pan)
1/2 cup whole wheat flour
1/4 cup old fashioned or quick oats
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk (lactose intolerant? substitute soy milk)
2 large ripe bananas, mashed (the riper the better)
2 large eggs
3 tablespoons melted butter (or vegetable/canola oil, if avoiding dairy)
1/2 cup (2 ounces) chopped pecans
In a medium bowl, whisk the flour, oatmeal, baking powder, baking soda, and salt until combined and make a well in the center. In another medium bowl, whisk all the milk, the bananas, eggs, and butter until well combined. Pour into the well and stir until all large lumps have disappeared; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.
Preheat oven to lowest temperature setting and place an empty cookie sheet in the oven. Using 1/4 cup batter for each pancake, pour the batter onto the preheated and oiled griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. NOTE: This pancake batter behaves differently from others--bubbles don't appear in the top when done, which is usually how you know the pancake is ready to turn. Check the edges and use a thin spatula to peek at the underside.
Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional milk.
Ingredients
1 - 2 tblspn Canola oil, for griddle (cooking pan)
1/2 cup whole wheat flour
1/4 cup old fashioned or quick oats
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk (lactose intolerant? substitute soy milk)
2 large ripe bananas, mashed (the riper the better)
2 large eggs
3 tablespoons melted butter (or vegetable/canola oil, if avoiding dairy)
1/2 cup (2 ounces) chopped pecans
In a medium bowl, whisk the flour, oatmeal, baking powder, baking soda, and salt until combined and make a well in the center. In another medium bowl, whisk all the milk, the bananas, eggs, and butter until well combined. Pour into the well and stir until all large lumps have disappeared; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.
Preheat oven to lowest temperature setting and place an empty cookie sheet in the oven. Using 1/4 cup batter for each pancake, pour the batter onto the preheated and oiled griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. NOTE: This pancake batter behaves differently from others--bubbles don't appear in the top when done, which is usually how you know the pancake is ready to turn. Check the edges and use a thin spatula to peek at the underside.
Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional milk.
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