Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Wednesday, July 6, 2016

Watermelon Doughnuts / #FoodieExtravaganza

It is time for #FoodieExtravaganza! We are celebrating doughnuts today, and I made these refreshing, fun, summertime Watermelon Doughnuts! They are tasty and pretty and very addicting! They are also easy to make and don't take long at all. They are filled with watermelon flavor, mini chocolate chips, and topped with a clear vanilla glaze. They are perfect for breakfast, snacks, and desserts!


Watermelon Doughnuts
(printable recipe)
 makes 15-16 doughnuts

2cups Cake Flour
3/4 cup Sugar
2 teaspoon Baking Powder
3/4 cup Buttermilk
2 Eggs, lightly beaten
2 tablespoons Butter, melted
2 bottles Lor Ann Oils, Watermelon flavor
Mini semi sweet Chocolate Chips
2 drops of Super Red Americolor Color 
2 drops of Soft Pink Americolor Color



Preheat oven to 350 degrees.


Mix together the flour, sugar and baking powder in a large bowl.

Add the buttermilk, watermelon flavoring, eggs and butter. Mix together. Add 2 drops of soft pink coloring.
Mix the color into the batter. Add 2 drops of Super Red coloring. Mix coloring into batter.
Add mini chips to batter. Mix in with a spoon.
Spray the doughnut pan with pan spray. Fill with batter, halfway up the pan. Bake for 7-9 minutes.
Remove from pan and cool completely.
Sift the powdered sugar. This is the most important step in making the glaze. If the sugar is not sifted the glaze will end up lumpy.
 Add vanilla. I used clear vanilla flavoring so the glaze will not be tinted by the vanilla color. Add water a little at a time. Make sure it is hot, and whisk after adding each tablespoon.
Place each doughnut, top side down, on the glaze. Swish around slightly until the top is covered.
Place dipped doughnuts on a cooling rack until glaze dries.

Enjoy these Watermelon Doughnuts!

Thank you to our host today, Lauren from From Gate to Plate


July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. 
July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

Scroll down to see more yummy doughnut recipes!:

Gluten-Free Matcha Doughnuts - Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles 
Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook 
Baked S'mores Doughnuts by Tara's Multicultural Table 
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
Breakfast Donut Burger by From Gate to Plate
Cake Mix Donuts by I'm Hungry 
Doughnut Trifle by A Day in the Life on the Farm 
Watermelon Doughnuts by The Freshman Cook 
Baked Cherry Lemon Donuts by Caroline's Cooking 
Orange Glace Donuts by Basic N Delicious 
Medhu Vada - Savory Lentil Doughnut by Sneha's Recipe 

Foodie Extravaganza
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Sunday, May 8, 2016

Gooey Fresh Cinnamon Rolls / #SundaySupper

This week for Sunday Supper our theme is "Spice is Nice and Some Like it Hot". So, are you the heat lover or the sweet lover? I decided to go the "spice is nice" route and baked up some of my favorite Gooey Fresh Cinnamon Rolls! I don't always like it hot! This recipe is not a quick one, but these rolls are so wonderful, they are worth the work and perfect for any occasion!    


cinnamon rolls, frosting, sugar, cinnamon, milk, breakfast rolls
Gooey Fresh Cinnamon Rolls
 printable recipe
 makes 15-17 rolls

Rolls 
1 1/4 ounce package Active Dry Yeast 
1 cup warm Milk (102-110 degrees F)
1/2 cup Sugar
1/3 cup Butter, melted
1 teaspoon Salt
2 Eggs
4 cups Flour

Filling 
1 cup packed Brown Sugar
2 1/2 tablespoons Cinnamon
1/2 cup Butter, softened

Icing
8 ounces Butter, softened
1 1/2 cups Powdered Sugar
2 ounces Cream Cheese
1/2 teaspoon Vanilla Extract



Begin the rolls by dissolving the yeast in a large bowl of warm milk. In a separate bowl add together the sugar, butter, salt, and eggs. Add flour to mix, and then add in the bowl of milk. Use your hands to form the dough. Sprinkle some flour on the counter and place the dough on it. Knead together until all the flour is incorporated. 
Place the dough in a large bowl and cover with plastic. Find a warm place so the dough can rise to double the size. I usually use my laundry room, because it is a warm room, and if it isn't, you can run the dryer. I have also used a space heater to warm up a small area, like a laundry room or closet. It really helps the dough rise.
Roll out the dough onto a floured surface.  The dough should be rolled out to 16" across and 21" down. It should also be 1/4" thickness. 
 Preheat the oven to 400 degrees. To make the filling, mix together the brown sugar and cinnamon in a small bowl.  Evenly spread the softened butter over the dough with an offset knife or a pastry brush. Sprinkle the cinnamon and sugar mix evenly over the butter.
Start rolling the dough from the right to the left. Continue rolling to the other edge. One it is rolled, start measuring on top of the roll,    marking every 1 1/4". Start at one end and cut the roll at the marks.
As you cut, place rolls on to a baking sheet. Evenly space the rolls as you place them. Put them in a warm place to rise until they double in size. This should take about 30 minutes. Bake for 8-10 minutes, or until golden brown.
While the rolls are baking, make the cream cheese frosting by mixing together the butter, powdered sugar, cream cheese and vanilla. Beat well until creamy.
Spread frosting generously, on to each roll, or spread on to the rolls you want to eat right now, and refrigerate the frosting until you are ready to eat them. 
Enjoy these heavenly rolls of cinnamon goodness!

A couple additional notes: 
*Once the rolls are baked and cooled they can be frozen.
*You can make these rolls bigger by cutting them into 1 3/4" pieces.
*To keep the ends of the cut rolls from sticking out from the rolls, make them stick them to the rolls by putting a dab of butter on the inside edge and it will adhere to the roll while baking.

Check below to see all the amazing recipes from the Sunday Supper Family! 
A special thank you to our hostess for today's event, Sarah, who blogs at The Chef Next Door!


Aromatic Appetizers
Distinctive Drinks
Daring Desserts
Masterful Mains
Seasoned Sides
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board

Thursday, February 18, 2016

Snickerdoodle Bundt Cake / #BundtBakers

Today is #BundtBakers reveal day and our special ingredient this month is cinnamon! Isn't that a yummy one? So many choices! Which is how I ended up baking this dreamy Snickerdoodle Bundt Cake!  This cake started with white cake batter. It has a ring of cinnamon in the center and it is topped with a simple glaze sprinkled with cinnamon sugar. That's a lot of cinnamon, and it packs a lot of flavor. Oh, and it tastes great as a breakfast cake too!

cinnamon cake, breakfast, dessert, snack, glaze, cinnamon filling
Snickerdoodle Bundt Cake

Monday, February 8, 2016

Mardi Gras Doughnut Holes

Fat Tuesday is almost upon us, and it is time to celebrate with some Mardi Gras Doughnut Holes! These deep fried doughnut holes are full of flavor with cinnamon and nutmeg in the mix, and then they are dunked in a clear glaze and sprinkled with purple, green and gold sanding sugar. Tradition states that the color purple stands for justice, the gold for power, and the green for faith. So, as they say in New Orleans, "Laissez Les Bons Temps Rouler! (Let the good times roll)!

Donuts, green, yellow, and purple
Mardi Gras Doughnut Holes

Sunday, December 27, 2015

Fresh Strawberry Breakfast Parfait / #FLStrawberry / #SundaySupper

Strawberries in the winter! Can you believe it? As a little girl growing up, we seldom had fresh fruit in the winter. It was unheard of. When I would have a craving for strawberries and there was snow on the ground in Ohio, I was told to "wait for summer"! Ugh, do you know how long that is when you are 8 years old? F-o-r-e-v-e-r!  But now I am an adult and one of the things I am loving~Fresh from Florida Strawberries! And I mean FRESH!, and in the winter! I can enjoy A Taste of Summer All Winter Long! These strawberries are amazing. I tasted them and I immediately had to make this Fresh Strawberry Breakfast Parfait. It is such a great way to start your day. This recipe contains 8 strawberries, which just so happens to be enough to fullfill your Vitamin C requirements for the day, and they are only 50 calories! You can find out more about Florida Strawberries from Strawberry Sue!


This post is sponsored by the Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.


Fresh Strawberry Breakfast Parfait

Wednesday, June 3, 2015

Southwestern Breakfast Bowl/#FoodieExtravaganza

Are you a breakfast person? If you are not, this Southwest Breakfast Bowl will probably make you one!  I wasn't always big on eating breakfast, but over the last few years it has become the meal I look forward to the most. I love sitting down at the table with the morning sun streaming in through the window, planning my schedule for the day, and enjoying this tasty good-for-me Southwestern Breakfast Bowl. This breakfast bowl starts with a 1/2 of a sandwich thin, and builds up with cheese, eggs, and pepper. Add some side condiments and avocado slices, top with cheese and avocado chunks, and you have an incredible delectable way to start your day! And if you are short on time, don't worry. This breakfast bowl only takes about 15 minutes to prepare!

Southwestern Breakfast Bowl

Saturday, May 10, 2014

Banana Lime Cake

This Banana Lime Cake would be the perfect way to celebrate Mother's Day. It is full of banana flavor with a lime back up. It has a texture much like a banana bread, but a little denser, and it is the perfect pairing to a cup of coffee. It is drizzled with a lime frosting and accented with banana chips. I made this cake using a mini tube pan, and 2 disposable loaf pans, because I am mailing them. This mini pan is plenty for four people.

Banana Lime Cake

Thursday, February 20, 2014

French Toast Egg Rolls


Today I am participating in the Improv Cooking Challenge, and this month our two essential ingredients are bread and butter. Oh, my goodness! I really went round and round with this one. I had several ideas, but nothing really clicked and said "that's the one"! Until 2 days ago! Yeah, I love last minute stuff. Not at all!! So I came up with these french toast egg rolls. They are good! I wish I was still catering, because these would be perfect. The egg rolls kept the french toast interior hot and moist, so they are perfect for large gatherings, and they would be great for Sunday morning family brunch! I made these a rather basic french toast, but I think you could make them really shine by using pecans or a dried fruit in the egg mix or maybe a chocolate sauce over the top. You might be able to fit a few pieces of scrambled egg in there also!
French Toast Egg Rolls

Thursday, April 18, 2013

Breakfast Pizza!

This month the two ingredients for the Improv Cooking Challenge are bacon and eggs! I love these two ingredients, don't you?  I had a hard time deciding what I should make.  Should I go with breakfast, dessert, or an entree maybe? I finally decided on this breakfast pizza, and I am so glad I did! It was different and it was delicious. I think you will agree!
Breakfast Pizza
Shredded Potatoes
Chopped Onions
Chopped Red, Orange, and Yellow Peppers
Slice of Fresh Tomato, chopped
1 Egg
Pizza Sauce
Flour Tortillas
2 pieces of Bacon per Pizza
Fiesta Blend Cheese
Chopped Avocado
Sour Cream
Start your potatoes cooking on your stove top. 
Chop up your peppers, tomato, and onion.
Add the onions to the pan with the potatoes.
Saute your peppers in your frying pan.
Scramble your egg.
Place your tortilla in a frying pan, and spoon some sauce
 over the tortilla. Heat on medium.
Spread some potato and onion mix on top of the sauce.
Sprinkle some cheese over the potatoes.
Add your cooked egg by spreading it over your pizza.
Add your peppers.
Chop or tear your bacon into pieces, 
and spread the pieces evenly over your pizza.
Add some more cheese over the top.
Check bottom of your tortilla. 
It should be slightly brown and firm.
The cheese should also be melting by this time.
Take the pizza off the heat and add your chopped 
avocado pieces, and a dollop of sour cream.
Thanks for joining me today!
I apologize for being so absent lately.
We are almost settled in our new city, 
so I hope you will look forward to some new excitement at
The Freshman Cook soon!

Check out what everyone else made today!


Monday, November 19, 2012

Yummy, Yummy Apple Cinnamon Breakfast Crepes!

I think that crepes are one of those recipes that carries a little bit of mystique with it, don't you? On the surface they seem difficult to master, and I always file the recipes into my "make someday" folder. Well, no more! When I was assigned Denise's blog, Creative Kitchen for the November Secret Recipe Club I found a great recipe for crepes, and I decided it was time to step outside my comfort zone a little. I am so glad I did! Denise's recipe for crepes was easy to follow and oh, so good! I served mine for breakfast, and they were a huge hit. I do need to practice my technique some, but I don't think that is a problem, as I plan on serving them on several occasions during the holidays! You can make these for breakfast, lunch, dessert or, I was thinking, maybe appetizers?!!

Crepes
2 Granny Smith Apples, peeled & sliced
1 teaspoon Butter
1 tablespoon  Brown Sugar
1 teaspoon Cinnamon
2 tablespoon Cream Cheese, softened
2 cups whole Milk
2 Eggs
2 cups Flour
pinch of Salt
1 tbsp Sugar
2 tsp Vanilla
Place your apple slices in your pan with a teaspoon of butter.
Add the brown sugar and cinnamon. Stir together
over medium heat. Add the cream cheese, and melt
everything together.
Place milk and eggs in the blender.
Blend thoroughly.
Then add flour, 1 cup at a time, blending after
each addition. Add the remaining ingredients, and
blend until smooth.
I poured the mix in to a measuring cup, 
and poured it onto the hot pan that I had melted 
a teaspoon of butter in.
Swirl the pan so that it is coated with the batter.
After a few minutes you will see bubbles as the crepe
is cooking. Turn the crepe over to cook the other side.
Denise says in her recipe that she found it easiest to turn with
her hand, and I agree.
I put my apple mixture in the center of the crepe.
Place the crepe on the plate, and roll by putting the top 
of the crepe over the apples, and puling snug, but not too tight.
Sprinkle the top with powdered sugar.
I think it looks Christmasy, don't you?
Enjoy!

Read Denise's original recipe for all her great ideas on what to 
fill your crepes with. She suggests things like Nutella, strawberries,
lemon curd, maple syrup, peaches, and more!

I can't tell you how happy I am I tried these crepes. I used up
all of my batter practicing on getting my crepes thin, but I kept
everything I cooked. I think I will freeze them, and then pull them out
to experiment. I really do think there is an appetizer 
recipe in there somewhere!

Thanks for joining me today!
Let's see what everyone else made!
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