Archive for Breakfast and Brunch

April 16th, 2014

Strawberry Sweet Rolls

Strawberry Sweet Rolls


Fresh Strawberry Sweet Rolls – that’s worth waking up early for!  Strawberries are are filling the produce section this spring and these sweet rolls are the perfect excuse to buy them up, chop them up, and eat them up!

 

dough

 

Fresh strawberries tucked into sweet and tender rolls – YUM.  Don’t worry, the dough is easy to make and easy to work with.  You can even make them up the night before so you can eat them hot and fresh in the morning {see note at bottom of recipe}.

 

strawberry rolls strawberry cake 073

 

Whether you are looking for a fresh Easter breakfast or brunch, a way to celebrate the weekend, or an delicious summer reunion, these sweet rolls are just what you need.

 

Strawberry Sweet Rolls 064

 

We hope you have a wonderful Easter celebration.   Remember, if you need more holiday inspiration, check out our Easter Goodies here-  we’ve got you covered.

 

Strawberry Sweet Rolls

Ingredients

Dough

1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting

Filling

2 tablespoons unsalted butter, softened
2 cups fresh strawberries, chopped small
1/3 cup sugar
1 tablespoon cornstarch

Glaze

3/4 cup confectioners’ sugar
3 tablespoons unsalted butter, melted
2 tablespoons milk (more if needed)

Directions

In a small saucepan or in the microwave, warm the milk over moderately low heat until it’s warm but not hot.  Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

Spread the 2 tablespoons of butter over the dough,  combine the sugar and corn starch together and toss with the strawberrie.  Immediately spread the strawberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners’ sugar with the butter and milk to form a thick glaze.

Lift the rolls out of the pan using the parchment paper.  Drizzle glaze over rolls.  Serve warm or at room temperature.

Make Ahead:  The recipe can be prepared in advance by placing the filled and cut rolls in the refrigerate overnight and then return to room temperature and let rise before baking.
Recipe adapted from Food and Wine

 

 

April 15th, 2014

Cream Cheese Pancakes

cream cheese pancakes



Tired of the same old pancake for breakfast? Not that there is anything wrong with the classic Buttermilk Pancake, but sometimes it is fun to mix things up. These Cream Cheese Pancakes are just as easy to make, require ingredients that you may already have on hand and are oh so delicious.

If you are looking for some other pancakes to liven up your breakfast try these:

Oatmeal Raisin Cookie Pancakes
Overnight Yeast Pancakes
Lemon Souffle Pancakes
Mint Chocolate Chip Pancakes
Baked Pecan Pancake
Chunky Monkey Pancakes

Cream Cheese Pancakes

Ingredients:

2 1/4 cups self-rising flour
2 1/2 Tablespoons sugar
3 ounces cream cheese, softened
1 egg
2 cups milk
1 Tablespoon butter, melted
3/4 teaspoon vanilla extract

Directions:

In a large bowl, combine the self-rising flour and sugar together; make a well in the center. In a seperate bowl, combine the cream cheese and egg using a whisk. Slowly whisk in the milk; stir well. Add the melted butter and vanilla. Add the milk mixture to the dry ingredients, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook on other side. Repeat with remaining batter. Serve warm.

jocelynsiggie <

April 7th, 2014

Oatmeal Muffins

Oatmeal Muffins



Good Monday Morning!  Need a wonderful breakfast to get your week rolling?   Toasted oats give these Oatmeal Muffins a deep whole-grain flavor, yet they are still moist and tender- with just the right amount of sweet thanks to the crumb topping of oats, brown sugar, and pecans.  Sounds like a perfect breakfast on-the-go or a healthy afternoon snack! 

Oatmeal Muffins

 

 

Oatmeal Muffins


Ingredients

Topping
1/2 cup old-fashioned rolled oats
1/3 cup flour
1/3 cup pecans, chopped fine (optional)
1/3 cup packed light brown sugar
1 1/4 teaspoons cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, melted

Muffins
2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups old-fashioned rolled oats
1 3/4 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups packed light brown sugar
1 3/4 cups milk
2 large eggs, beaten

Instructions

FOR THE TOPPING:  Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to ­thoroughly combine; set aside.

FOR THE MUFFINS: Grease and flour 12-cup muffin tin (or use a baking spray with flour).  Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds.  Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.Stir 6 tablespoons melted butter and sugar together in large bowl until smooth.  Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps.  Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain.  Set aside batter for 20 minutes to thicken.

Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.

Recipe from America’s Test Kitchen, makes 12 muffins

kyrasiggie

March 20th, 2014

Oatmeal Raisin Cookie Pancakes

oatmeal raisin cookie pancakes

Cookies for breakfast, why of course. These pancakes take on all the great flavors of an Oatmeal Raisin Cookie, made just for breakfast. I hope you can flip fast enough to keep the masses at bay. These pancakes are going to disappear as fast as you can make them.

Oatmeal Raisin Cookie Pancakes

Ingredients:

1 cup old fashioned oats
1 cup flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts
3/4 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/4 cup butter, melted

Directions:

In a large bowl, combine the oats, flour, brown sugar, baking powder, baking soda, cinnamon and nuts. In a another bowl, mix together the sour cream, milk, eggs and vanilla. Whisk the wet ingredients into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter or coat with nonstick cooking spray. Cook pancakes, each about 1/4 – 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

*Recipe slightly adapted from Food Network.

jocelynsiggie

March 11th, 2014

Lemon Sauce

lemon sauce

I think Colorado is a little bipolar this time of year.  Yesterday was nearly 70 degrees; and my kids were outside playing until 6:30.  It was so nice outside that even I didn’t want to come in.  Today however is around 30 degrees and it is snowing.  It drives me a little crazy.  I am so ready to move on to warmer weather.  Lemon always seems to symbolize spring. Don’t get me wrong I love lemon year round, but it really seems to freshen up anything. This super simple and quick Lemon Sauce goes great on ice cream, cakes or just with a spoon of course.

Lemon Sauce

Ingredients:

1/2 cup sugar
2 Tablespoons cornstarch
3/4 cup water
1 Tablespoon lemon zest
1/4 cup lemon juice
2 Tablespoons butter

Directions:

Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.

Stir in remaining ingredients. Serve warm or cool. Store covered in refrigerator up to 10 days.

jocelynsiggie

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