Eggnog Baked Donuts.

by Filed Under: Breakfast, Holiday, Holiday Baking Ideas, Snacks, Vegetarian 2 Comments

Okay I’m not a huge fan of Eggnog (to drink) but love it baked into treats, as a recent discovery.  These little treats pack a lovely subtle eggnog flavor and pair that up with a cinnamon sugar crust on the top… folks, this is holiday perfection!


*Adaptation from Ina Garten.

Ingredients:

Baking spray with flour
Donut pans (I used mini size)
2 cup of all-purpose flour (I used King Arthur’s)
1 cup of sugar
2 teaspoons of baking powder
1 heaping teaspoon of cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg, beaten
1 1/4 cup of eggnog
2 tablespoons of butter, melted (always use unsalted so you can control your sodium)
2 teaspoons of vanilla extract

Topping:

8 tablespoons of butter (I used Smart Balance) melted on the stove over low heat source
1/2 cup of sugar
1/2 cup of ground cinnamon

Directions:

Preheat your oven to 350 degrees.  Spray your donut pans and set aside.

In you a large mixing bowl add the flour, sugar, powder, cinnamon, nutmeg and salt.  Sift the dry ingredients once.

In a separate smaller bowl, blend the egg, eggnog, butter and vanilla.  Whisk to combine.  Then add to the dry ingredients. Whisk until incorporated.  Then fill each donut well about 1/2 or a tiny bit more with the batter.  Bake.  For regular sized donut pans, bake for 17-19 minutes.  For mini donuts, bake for about 9-11 minutes.  When a toothpick inserted comes out clean, the donuts are ready.

Remove and let cool for 4 minutes.  Mix the topping ingredients in a shallow bowl and set aside.

Then dip one side in the melted butter and then dip into the cinnamon and sugar topping mixture.   Place on a platter and watch them disappear.

— Knead to Cook

Eggnog Pull Apart Cinnamon Rolls.

by Filed Under: Breakfast, Holiday, Holiday Baking Ideas, Valentine's Day, Vegetarian Leave a Comment

I’ve been thinking (and panicking) a lot about Christmas.  I swear it was just October and next week is Thanksgiving already?!  I’ve been concocting some recipes in my head and gave this one a whirl last night – thinking it would make Monday morning that much more special.  It did!  I love this recipe and will continue to massage it to perfection.  I did want to share it because it is pretty good as it stands.  My kids loved it along with my husband.  I was good, I only took one bite before the gym this morning.

Ingredients:

3/4 cup of almond or white milk
1/4 cup of eggnog
3.5 cups of all-purpose flour (I use King Arthur’s) – divided – you may need additional flour if the dough is too sticky
1/3 cup of sugar
1 egg
1 1/4 teaspoon of yeast (rapid rise) or two packets
1 teaspoon salt
Non stick baking spray with flour

Filling:

1/2 cup of brown sugar (light brown)
3 tablespoons of ground cinnamon
1/2 stick of Smart Balance light baking butter (you can use regular butter) at room temperature

Glaze:

1 1/3 cup of confectioners sugar
3 tablespoons of eggnog

Directions:

Melt the butter or butter spread in the microwave and set aside. Warm the milk to about 120 degrees and add the yeast.  Set aside for 5 minutes.  In the meantime, add the butter, 1 cup of flour, sugar, egg and salt into your mixing bowl with the paddle attachment.  Add the milk/yeast mixture to the stand mixer as well.  Blend on low for about 4 minutes.  Add the remaining flour and beat on low until incorporated.  The dough will be sticky when blended.  If too sticky, add a tablespoon of extra flour as needed.  Turn the dough out onto a flour surface and knead for an additional 10 minutes.

Lightly oil a clean bowl and place the dough inside.  Cover with a towel and store in a draft-free location for 1.5 hours.  The dough should rise to double it’s size.

Preheat oven 375 degrees.  Spray your round 9 inch pan and set aside.

Punch the dough down and roll it out into a large rectangle (the dough should be about 1/4 inch thick.  Place the butter in your hand and rub it all over the dough – right to the edges.  This will help the spices to stick to the dough.  It needn’t be a thick but a thin layer.  Then add the brown sugar and sugar in a bowl.  The spread all over the dough – right to the edges.  Roll the dough tightly starting from you moving outward.  Once you have one long roll you will slit the top of of the roll with a sharp filet knife.  You will pierce the dough and go approximately half way down through the roll.  Then gently add the roll of dough into your round prepared pan.  I started at the center of the pan and rolled it moving outward like a bullseye.  Adjust the positioning as necessary.

Bake for 35 minutes or until lightly golden.

While the rolls are baking, whip up the glaze so it’s ready to go when the rolls coming out of the oven.  In a bowl add the confectioner’s sugar with the eggnog.  Whisk until creamy.  Pour over the rolls the minute they come out of the oven.  You can serve at this point or place back in the oven to crisp up the glaze for an additional ten minutes.

 

— Knead to Cook

Crunchy Peanut Butter Muffins.

by Filed Under: Breakfast, Muffins, Quick Bread, Vegetarian 4 Comments

 

Baking up a storm today as hurricane Sandy is starting to make her presence known here in Pennsylvania.  I wanted to make a lot of snacks for my family that didn’t require refrigeration in case power went out.  These are a fun, crunchy muffin that is perfect for breakfast or a snack.  Great for lunch boxes too!  I made one batch with chocolate chips and one without (my husband is allergic).  Customize them and make them your own.

 

Ingredients:

2 cups of all-purpose flour
1/2 cup of sugar
2.5 teaspoons of baking powder
1 teaspoon of flax seed meal
1/2 teaspoon of salt
1/2 cup of crunchy peanut butter
1/4 cup of creamy peanut butter
1 cup of almond milk
2 tablespoons of butter
2 eggs
1/2 cup dark chocolate chips (optional)

Directions:

Preheat your oven to 375 degrees.  Spray or line your muffin tins.  Set aside.

Into your stand mixer, add the flour, sugar, powder, flax seed and salt.  Blend.  Add the peanut butters.  Blend again.  Then add the remaining ingredients.  Mix until just blended.  Scoop the batter (3/4 full) into each well. Bake for 12-16 minutes or until golden brown.  I used a mini muffin pan.  Adjust the baking time for larger size muffins.

 

— Knead to Cook

Hot Chocolate Steel Cut Oats in the Crock Pot.

by Filed Under: Breakfast, Crock Pot, Vegetarian 8 Comments

Yep, that’s what I said.  Hot chocolate steel cut oats!  My girls were swooning to say the least.  It’s a fun departure from the typical steel cut oats I make them.  The flavor is reminiscent of a mug of hot chocolate.  Warm the soul and the stomach.

 

 

 

Ingredients:
1 cup of steel cut oats
4 cups of water
3 tablespoons of cocoa powder (try to use the best quality that you can find – I used Wilbur’s)
2 teaspoons of vanilla extract
1/2 teaspoon of salt
2 tablespoons of honey or agave
2 tablespoons of granulated sugar
Chocolate chips, dried tart cherries, nuts, chia seeds (optional toppings)

Directions:

Spray the inside of the crock pot with non stick spray.  Then add the steel cut oats and the remaining ingredients through sugar.  Give it all a good stir.  Set it on low and cover.  I made this at 8:30 p at night.  When you awaken, remove the lid from the crock pot and give it a good stir (leave the cover off).  Adjust the sweetness at this point by adding extra honey or sugar if needed.  Serve.

— Knead to Cook

PB2 Peanut Butter & Chocolate Chip Pancakes.

by Filed Under: Breakfast, Valentine's Day, Vegetarian 3 Comments

This weekend was packed with fun sleepovers (two to be exact), barn bash at church, 20 kids over for a s’mores & Halloween scary party that my teenager hosted and a field hockey tournament. Phew!  It was a lot of fun but when we have sleepovers… I always make fun, decadent pancakes for the kids.  This weekend was no exception!

Ingredients:

1 1/2  cups + 2 tablespoons of all-purpose flour (I used King Arthur’s brand)
3 tablespoons of granulated sugar
2 tablespoons of PB2 dried peanut butter
1 tablespoon of baking powder
1/2 teaspoon of salt
1 1/4 cup of almond or regular cow’s milk
1/2 stick of butter or butter substitute, melted
2 eggs
1 tablespoon of vanilla extract
1/4 or 1/2 cup of chocolate chips (this is up to you)

Directions:

In a bowl, whisk together the flour, sugar, PB2, baking powder and salt.  Set aside.

In your stand mixer or a larger bowl, whisk the milk, butter, eggs and vanilla extract.  Then slowly add the dry mixture to the wet and whisk.  Finally, mix in the chocolate chips.

Over a medium flame, place a pat of butter to melt in your skillet.  When fully melted, ladle some batter into the pan.  When it starts to bubble through (about 1-2 minutes) flip.

Topping ideas:  Chocolate chip Chobani yogurt, Chobani vanilla yogurt or syrup.

— Knead to Cook

Pumpkin Cider Steel Cut Oats in the Crock Pot Overnight.

by Filed Under: Breakfast, Crock Pot, Vegetarian 4 Comments

My kids love steel cut oats prepared in the crock pot.  It’s easy, healthy and makes breakfast a snap because the crock pot does all the work for you while you sleep.  Tuesdays are an early, 5 am, run for me so when I get back I shower, grab a bowl and recharge for my day.  I was lucky to find this great pumpkin cider but if you can’t locate any, cherry apple cider or regular apple cider works perfectly too!

Ingredients:

Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of pumpkin cider (apple or apple cherry cider would work too)
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)

Directions:

Spray the insert to your slow cooker then add all of the ingredients.  Stir gently. Cover and cook overnight on low.  I normally make this around 8 pm and eat around 6-6:30 am.  I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.

Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like!

— Knead to Cook

Healthier Pumpkin Cinnamon Rolls with Pumpkin Spice Glaze.

by Filed Under: Breakfast, Valentine's Day, Vegetarian 76 Comments

Today is the first full day of fall and the weather has turned crisp, sunny and beautiful.  It is my absolute favorite.  I couldn’t think of a better way to wake up my family to get ready for church than with this aroma filling the house.  The dough is very easy to work with and is perfect for the cooks that have been apprehensive to make cinnamon rolls.  Lower in fat so it doesn’t impact all of your gym/fitness efforts.  Packed with flavor… you won’t miss the fat!
Buns:

2 1/4 teaspoons of dry active yeast
1/4 cup warm water (not hot or boiling)
3 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup low-fat milk (1% or 2%)
1/4 c I can’t believe it’s not butter, melted (you can use regular butter as well)
1 tablespoon granulated sugar
1 1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoon of granulated sugar
3 tablespoon of brown sugar
2 tablespoon of all-purpose flour
2 teaspoon ground cinnamon
3 tablespoon chilled I can’t believe it’s not butter or regular butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1.5 tablespoon hot water
1 tsp vanilla extract
1/4 teaspoon of pumpkin pie spice

Preparation:

To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl.  Let this proof for 5 minutes.  If the yeast doesn’t get foamy, throw out and start over.  Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth.  Then change the paddle for your dough hook and add the additional cup of flour.  Knead until smooth and elastic.  This dough will be sticky, be forewarned.  (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes.  I always place my dough to rise in my microwave.  After the 45 minutes has passed, check to make sure the dough has risen, it can be tacky still… you are ready to go.  Another way to test if dough is ready is to take a pinch of the dough.  If it feels like an earlobe (when pinching it) it is ready.

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.

Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover.  Make sure you reach each end, not leaving any surface without the mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray.  At this point you can refrigerate overnight or bake right away.

Preheat oven to 375°.  Bake the rolls at 375° for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

 

 

— Knead to Cook

Apple Pie Whole Wheat Pancakes with Flax Seed.

by Filed Under: Breakfast, Vegetarian Leave a Comment

Hello fall!!!  Finally the humidity in PA is gone and we woke up to a crisp morning.  The doors and windows are all open – letting in the lovely, refreshing outside air in.  Running this morning was a pleasure.  I was whipping up ideas in my head about what type of fun pancake would be tasty on this first crisp day… apple pie came to mind!  I ran with it literally and figuratively.

Ingredients:

3/4 cup + 1 tablespoon of whole wheat flour (I used King Arthur’s)
3/4 cup of all purpose flour (King Arthur’s)
3 tablespoons of sugar
1 tablespoon of baking powder
2 tablespoon flax seed meal
1 teaspoon of ground cinnamon
1/2 teaspoon of apple pie spice
1/2 teaspoon salt
1 1/4 cup of almond milk
1/2 stick of butter, melted
2 eggs
1 tsp of vanilla extract
2 apples, cored, peeled and chopped

Directions:

In your stand mixer, paddle attached, blend the flours, sugar, powder, flax seed, cinnamon, apple pie spice and salt.  In a separate bowl, whisk milk, butter, eggs and vanilla.  Then gradually add the wet mixture to the dry and blend.  By hand, add the apples and mix.

In your skillet over medium flame, add a pat of butter, let melt and then ladle some batter in to the hot pan.  Flip when golden brown on one side (around 2 minutes).  Top with the additional mango.

 

 

— Knead to Cook

Pear Raisin Walnut Wheat Bran Bread.

by Filed Under: Breakfast, Quick Bread, Snacks, Vegetarian Leave a Comment

Fall is in the air and I’m happy.  I love fall. The crispness of the air.  The leaves turning fiery shades.  Putting on a cozy sweater and curling up with a good book and a mug of my favorite tea.  I also, have an affinity towards the foods we prepare for fall.  Heartier.  Substantial.  The warmth of cinnamon strewn throughout delectable treats…. and of course the aroma that memories are made of.

As my family is away this weekend, I thought I would whip up an old favorite recipe.   I don’t want the name of this bread to throw you, although quite healthy, it is so moist and delectable thanks to the applesauce and pears, that it will rival any other sweet treat in your kitchen.  I love it toasted for breakfast or straight up for snack.  Great to pack in school lunches too.

Ingredients:

1 egg
1 cup of unsweetened applesauce
1/4 cup of butter, at room temperature
1/4 cup of granulated sugar
1/4 cup of light brown sugar
1 1/2 cup of all-purpose flour (I use King Arthur’s)
1/2 cup of wheat bran
1 tablespoon of flax seed meal
2 teaspoons of baking powder
3/4 teaspoon of salt
1/2 teaspoon baking soda
1 teaspoon apple pie spice (if you don’t have this use nutmeg)
1 teaspoon ground cinnamon
2 pears, washed, peeled and finely diced
1/4-1/3 cup of golden raisins, depending on how many you wish to add
3/4 cup of chopped walnuts

Topping:  I sprinkled more golden raisins and cinnamon sugar mixture on the top sparingly.

Directions:

Preheat your oven to 350 degrees with the rack in the center of the oven.  Spray your loaf pan with nonstick floured baking spray. Set aside.

In your stand mixer, paddle attachment on, add the egg, applesauce, butter and sugars.  Blend well.

In a separate bowl, sift the flour and then add the wheat bran, flax seed meal, baking powder, salt, baking soda, apple pie spice or nutmeg and cinnamon.  Blend well.  Then add to the wet mixture.  Blend together.  Then add the pears, raisins and walnuts and fold in by hand.

Pour into your prepared pan.  I did add a few additional raisins and a sprinkling of cinnamon sugar mixture on top and then baked for 45-50 minutes or until a toothpick inserted comes out clean.  Let cool completely before removing and slicing.  Enjoy!

— Knead to Cook

Mango pancakes.

by Filed Under: Breakfast, Vegetarian Leave a Comment

After coming back home from a tropical vacation, I felt my love for mangos renewed.  My kids had become quite fond of eating fresh mangos every day and I just knew these pancakes would be a welcome surprise for breakfast.  They were!  I normally have pancakes leftover to warm-up and serve during the week — sadly no leftovers remained. I may need to purchase another case and whip up another batch.

Ingredients:

3/4 cup + 1 tablespoon of whole wheat flour
3/4 cup of all purpose flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 tablespoon flax seed meal
1/2 teaspoon salt
1 1/4 cup of almond milk
1/2 stick of butter, melted
2 eggs
1 tsp of vanilla extract
2 mangos, pitted and chopped up into smaller, bite-sized pieces (cut up an additional mango for topping)

Directions:

In your stand mixer, paddle attached, blend the flours, sugar, powder, flax seed and salt.  In a separate bowl, whisk milk, butter, eggs and vanilla.  Then gradually add the wet mixture to the dry and blend.  By hand, gently blend in the mango.

In your skillet over medium flame, add a pat of butter, let melt and then ladle some batter in to the hot pan.  Flip when golden brown on one side (around 2 minutes).  Top with the additional mango.

— Knead to Cook