An Untraditional Dead Bread

An Untraditional Dead Bread

posted in: Breakfast, Desserts, Food, Snacks | 0 | This post may contain referral links. See privacy policy for more.

Growing up in the southwest we learned Spanish in school and at the start of every November we would celebrate Día de los Muertos with our class. Día de los Muertos is a three day celebration in Mexico, during which families celebrate their relatives that have passed. It is believed that during these three days, family members return to the living world to visit, therefore offerings are made to help them celebrate. You can read more about Día de los Muertos here. One of the most common food offerings is Pan de Muerto, or Dead Bread.

During school we would make and eat this bread at our Spanish class festivities. Traditional Dead Bread is an enriched yeast bread, made wth milk and eggs and flavored with anise seeds. However today we wanted to present an alternative to the traditional Dead Bread.

Our first variance from the tradition is the omission of anise seeds. Al is not a fan of anything licorice tasting at all, therefore we left them out.

Our next variance was born purely out of an accident. Our original recipe included sweetened condensed milk instead of whole milk. While perusing the options at the grocery store, we picked out a couple of cans of our go to brand, Eagle Brand but then we also decided to try a different brand, La Lechera. The La Lechera brand also had some other interesting options including Dulce de Leche Caramel. Very pleased with our purchases of all the different options, we waltzed home to make our Dead Bread. We decided to try the La Lechera sweetened condensed milk but with all the cans looking similar, instead of opening the correct can, we opened the Dulce de Leche Caramel. This is probably the best baking mistake we have ever made! The bread turned out extra moist with a deeper yellow color than other versions we have made with whole milk or sweetened condensed milk.

Another switch we made from tradition is the finishing of the bread with granulated sugar, which is usually sprinkled on right right after the loaf comes out of the oven. We love cinnamon so we decided to substitute cinnamon sugar and then we helped it adhere better by brushing melted butter on the top then sprinkling the cinnamon sugar onto the loaf.

Forming the shape of the Dead Bread is probably the most challenging step of this whole process. Traditionally the loaf is topped with a skull and crossbones. How elaborate this decoration is, is up to the baker. We kept it pretty simple. We took 8 ounces of the dough after the first rise and separated it into 5 pieces. With the remaining dough, we formed it into a round loaf and then made a golf ball sized indentation in the middle. Next, we formed the skull and crossbones. We rolled four of the pieces into cylinders, lightly brushed one side with water and placed them on the main loaf, meeting in the middle. The fifth piece we rolled into a ball and then flattened it slightly. We also brushed a little bit of water on the underside of this piece and placed it in the center, covering the mesh points of the crossbones, to be the skull.

One last tip before we share our recipe. While baking, leave the loaf uncovered for the first half of the baking time to allow the loaf to brown, then tent the loaf with a piece of aluminum foil to protect it from over browning and drying out.

An Untraditional Pan de Muerto

An Untraditional Pan de Muerto

Ingredients

  • 1/2 cup warm water (110-115°F)
  • 1 packet (7 grams) active dry yeast
  • pinch of sugar
  • 1/2 cup butter
  • 1/2 cup La Lechera Dulce de Leche Caramel
  • 4 large eggs, room temperature
  • 1 teaspoon salt
  • 4 to 5 cups all purpose flour
  • 4 tablespoons melted butter
  • 1/4 cup granulated sugar
  • 1 scant tablespoon cinnamon

Instructions

  1. Pour the warm water into the mixing bowl of a stand mixer, add yeast and pinch of sugar. Mix to wet the yeast. Let sit for 10 minutes.
  2. In a small sauce pan, heat butter on low until just melted. Add Dulce de Leche Caramel. Whisk to combine. Make sure not to heat over 115°F.
  3. Crack the eggs into a medium bowl, whisk in salt and the warm butter and caramel mixture.
  4. Carefully add the egg mixture to the yeast mixing bowl.
  5. With dough hook attachment, mix to combine all of the liquid ingredients.
  6. While mixing, slowly add the flour a cup at a time. Once you have added 4 cups, keep adding a little until the dough comes away from the side of the bowl.
  7. Let the dough knead fro 5 minutes in the stand mixer.
  8. Spray a large mixing bowl with oil. Add the dough and cover with an oiled piece of plastic wrap. Let rise for an hour, until doubled.
  9. Cover a sheet pan with a piece of parchment paper.
  10. Remove 8 ounces of the dough and set aside.
  11. With the remaining dough, shape by folding it onto itself, forming a round loaf. Place on prepared baking sheet. Make an indentation in the center of the loaf about the size of a golf ball.
  12. Divide the 8 ounces of dough into 5 pieces (1.6 ounces) roll four into long cylinders (bones), roll the fifth portion into a ball (skull).
  13. Brush a small amount of water onto one side of each of the long cylinders (bones) and form a cross with each piece meeting in the indentation of the main loaf. Brush a small amount of water on the ball (skull) and press into center of loaf.
  14. Cover with oiled piece of plastic wrap and let rise for 40-60 minutes, until doubled.
  15. Preheat oven to 350°F.
  16. Bake for 35-45 minutes until the internal temperature reaches 200°F. Tent the loaf halfway through baking to avoid over browning.
  17. Remove loaf from oven.
  18. Mix granulated sugar and cinnamon.
  19. Working in sections, brush melted butter onto the loaf and sprinkle with cinnamon sugar.
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Our newest Banana Bread obsession

Our newest Banana Bread obsession

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We have previously posted several banana based recipes: Banana Chocolate Chip Scones, Banana Oatmeal Muffins, even dog treats. We have also featured our “Best” Banana Bread. However, the previous recipe for the “Best” Banana Bread has been dethroned as the “Best.” We still love that recipe but the one we are sharing today is even better.

Our new, favorite banana bread has walnuts in it, we had NO idea what we were missing out on! Use a food processor to pulse your nuts to get them finely chopped but be careful not to over process or you won’t be able to taste them in the bread.


Another lesson we have finally learned is lining the loaf pan with parchment paper before pouring the batter in. This makes the removal so much easier and you no longer have to hold your breath hoping the loaf comes out perfectly.

Our last tip is letting the eggs come to room temperature. Room temperature eggs allow for the incorporation of air and sugar to volumize the bread.

Best Banana Bread

Best Banana Bread

Ingredients

  • 2 cups (255 g) all purpose flour
  • 1 t baking soda
  • 1 T ground cinnamon
  • 1/2 t salt
  • 1 1/2 cup finely chopped walnuts
  • 1 1/2 cups (255 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 4 ripe bananas
  • 2 T sour cream
  • 1 T vanilla extract

Instructions

  1. Preheat oven to 350°F and line loaf pan with parchment paper.
  2. In a medium mixing bowl, combine flour, baking soda, ground cinnamon, salt and walnuts. Set aside.
  3. Using a stand mixer with whisk attachment, whisk sugar and eggs on medium speed until they are light, fluffy and an off white color. About 10 minutes.
  4. While waiting for the sugar and egg mixture to whip, mash bananas and add sour cream and vanilla extract.
  5. After 10 minutes, while still whisking, drizzle in vegetable oil.
  6. Reduce speed to low, carefully add the banana mixture.
  7. Remove mixing bowl from stand mixer and gently fold in flour mixture.
  8. Pour batter into prepared pan and bake 75-85 minutes. Time will be dependent on how large your bananas are. Be careful not to overbake.
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Our Best, Beautiful Banana Bread

Our Best, Beautiful Banana Bread

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Our family loves bananas, we always have a supply on hand. Even when you eat them everyday, you can still get a couple that ripen too quickly and are better for baking than for eating alone. We have previously shared a couple of banana recipes: Banana Oatmeal Muffins and Banana Chocolate Chip Scones.

twitter beautiful banana bread

Today’s banana recipe is for the very best banana bread. We have tried lots of banana bread recipes and this is the only one that we can all agree tastes delicious. It is the same one our mom baked for us when we were little kids!

The most important ingredient in banana bread is of course B-A-N-A-N-A-S. Make sure to mash them up well, you don’t want too big of chunks in your bread.
banana bread - 1
The dry ingredients, flour and baking soda.
banana bread - 2
Softened butter and glorious granulated sugar.
banana bread - 3
The butter and sugar creamed together.
banana bread - 4
Add in the eggs and vanilla.
banana bread - 5
The liquid mixture is now complete.
banana bread - 6
Carefully add in the dry ingredients.
banana bread - 7
Mix until incorporated.
banana bread - 8


Now it’s time for the bananas.
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Take your time mixing in the bananas, at first it will be a little difficult but in the end, you have banana pieces all throughout.
banana bread - 10
Pour the batter into a buttered loaf pan.
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Bake until a toothpick comes out clean.
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Slice and enjoy!

Banana Bread

Banana Bread

Ingredients

  • 3/4 c sugar
  • 1/2 c butter, softened
  • 2 large eggs
  • 1 t vanilla
  • 2 c flour
  • 1 t baking soda
  • 3 ripe bananas, mashed

Instructions

  1. Preheat oven to 325°F.
  2. Grease a 5x9 loaf pan.
  3. Cream butter and sugar.
  4. Add eggs and vanilla.
  5. Combine flour and baking soda, then add to liquid mixture.
  6. Stir in mashed bananas.
  7. Pour into prepared pan.
  8. Bake for 50-55 minutes or until toothpick inserted into middle comes out clean.
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Perfect Steak and Egg Breakfast Sandwich

Perfect Steak and Egg Breakfast Sandwich

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We came up with the recipe for this sandwich after a burning desire for a breakfast sandwich, like the kind from McDonald’s with a round puck egg. The only problem being, how do I make a round puck egg at home without any sort of ring mold? This was quite the conundrum until the lightning bolt hit. You could use a ring made of onion and a quick search of the interwebs revealed that lots of people do this.

This method works great if you have large onions on hand. If you do not, a bell pepper could also be used as your egg mold.

steak and egg breakfast sandwich 1

Slice your onion so that you end up with a ring about 3/4 of an inch wide. It needs to be fairly wide to hold all of the egg, however the thickness of the ring will be determined by how big your onion is. I would guess-timate my onion was about 3.5 inches in diameter at it’s widest point. steak and egg breakfast sandwich 2

Eggs, cracked and ready for action!steak and egg breakfast sandwich 3

Once you pour your egg into the onion ring, patience is a virtue. At this point, you may want to load your English muffins into the toaster and begin toasting.steak and egg breakfast sandwich 4

You have to play a waiting game so as not to overcook the bottom but not have the top be too runny prior to flipping. You don’t want to end up with a rubbery egg puck. Once the top looks to be mostly set, give the eggs a quick flip. steak and egg breakfast sandwich 5

As you can see it wasn’t a perfectly, clean flip but the end product still had a slightly runny center and was not rubbery at all. steak and egg breakfast sandwich 6

Slice up your steak.steak and egg breakfast sandwich 7

Place steak on the bottom section of toasted English muffin.
steak and egg breakfast sandwich 8

Top with egg. (You could remove the onion ring if you don’t like onion that much. We are onion fans, so we ate them!)steak and egg breakfast sandwich 9

We melted some cheese to the top English muffin half, which was a great touch. We used pepper jack, but cheddar would also be a solid choice and swiss could also be quite tasty.

 

Steak and Egg Breakfast Sandwich

Steak and Egg Breakfast Sandwich

Ingredients

  • Large Onion
  • Steak
  • Eggs
  • English muffins
  • Sliced cheese
  • Salt and pepper
  • Oil for your pan

Instructions

  1. Slice onion to form 3/4 inch rings
  2. Grill steak to your liking and let rest
  3. Toast english muffins
  4. Warm frying pan to medium heat and add some oil so the eggs don’t stick
  5. Place onion rings into pan to cook slightly
  6. Crack an egg into a small bowl and then pour the egg into the onion ring
  7. While waiting for the egg white to cook, add salt and pepper
  8. Flip and wait for the egg to completely cook
  9. Assemble the sandwich by placing slices of steak on the toasted english muffin
  10. Add cooked egg with onion ring and slice of cheese
  11. Finish off with other half of the english muffin
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Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

posted in: Breakfast, Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

I love the flavor of bananas. It has been a lifelong obsession. Banana Runts are my favorite. I also love banana Laffy Taffy. I even love the banana flavored Circus Peanuts despite their kind of squishy texture. Bananas and chocolate are yet another perfect pair, which brings us to our recipe today.

Scones have always been a weird baking conundrum for me. No matter what I did, they ended up being dry and never sweet enough. The other day, it dawned on me that substituting brown sugar for granulated sugar would help. This, in combination with the mashed bananas, would make the scones more moist and sweeter. My finishing touches included some warm spices (cinnamon and nutmeg) and mini chocolate chips.

Enjoy!

banana, chocolate chip, baking, breakfast, dessert

Start by mixing all the dry ingredients in a large bowl: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt.

banana, chocolate chip, baking, breakfast, dessert

Add butter and use fingers to blend butter into the dry ingredients.

banana, chocolate chip, baking, breakfast, dessert

Mix vanilla into the mashed bananas.

banana, chocolate chip, baking, breakfast, dessert

Make a well in the dry ingredients and add the banana mixture and heavy cream.

banana, chocolate chip, baking, breakfast, dessert

Mix until all the ingredients are incorporated, the batter will be very wet.

banana, chocolate chip, baking, breakfast, dessert

The batter is quite moist and a little hard to work with, however the end product is also very moist and tasty.

banana, chocolate chip, baking, breakfast, dessert

Flour a cutting board and scoop out half the dough. Form into a disk and cut into 8 scones. Place scones onto cookie sheets, repeat with second half.

banana, chocolate chip, baking, breakfast, dessert

Bake at 425°F for 12-15 minutes.  

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

Ingredients

  • 3 1/2 c flour
  • 1/3 cup packed brown sugar
  • 2 1/2 t baking powder
  • 1/2 t baking soda
  • 1 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t salt
  • 3/4 c butter, cut into pieces
  • 1 c heavy cream
  • 2 t vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 c mini chocolate chips

Instructions

  1. Preheat oven to 425°F.
  2. Line cookie sheet with parchment paper.
  3. In a large bowl mix first seven ingredients until well combined.
  4. Add butter and use fingers to blend butter into the dry ingredients. You can use a pastry cutter for this process if you have one.
  5. Mix vanilla into the mashed bananas.
  6. Make a well in the dry ingredients and add the banana mixture and heavy cream. Mix until all the ingredients are incorporated, the batter will be very wet.
  7. Add chocolate chips.
  8. Flour a cutting board and scoop out half the dough.
  9. Form into a disk and cut (alternatively you could use a scoop to portion out).
  10. Place pieces onto cookie sheets, repeat with second half.
  11. Bake 12-15 minutes.
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High Carb, High Fat Breakfast of Champions: A Simple Pleasure

High Carb, High Fat Breakfast of Champions: A Simple Pleasure

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In the low fat, low carb world we live in today, sometimes a girl just wants some carbs and some fat. I’ve had some buttered toast in my day, and to date this recipe is tops in my book. It starts with Sara Lee Artesano Style Bread.

butteredtoast1

The next ingredient is President butter. (Apparently France’s #1 Butter! I can certainly see why. Such salty, smooth goodness.)

butteredtoast5

The bread and butter cost $2.99 each at Safeway, bringing the total cost $5.98. “That seems like a lot for something so boring,” you might say. To some this may be true, but not to me. I believe it’s worth every penny.

I’ve tried the 99 cent bread with “healthy butter” made of oils. It’s just not the same. (And no, we’re not sponsored by Sara Lee or President.)

butteredtoast2

Look how thick that bread is! It’s practically homemade! It almost looks like Texas Toast. Hmm, speaking of Texas Toast…

butteredtoast3

I actually fell in love with buttered toast in Texas. I was about ten years old and our family drove out to El Paso for a fun family weekend trip.

We only ended up staying one night in a dirty room, sleeping on lumpy beds. After a terrible “continental breakfast” of buttered toast, run-ins with unfriendly hotel staff, and a shortage of suitable sights to see, we drove around the UTEP Campus and started driving back home.

butteredtoast4

The vacation became known as the “36 Hour Trip to El Paso” in family lore. El Paso is a lot like Tucson since they are both located in the desert southwest. Therefore, it was not a very interesting trip since it was just like home.

butteredtoast6

To me, however, the vacation became known as “the dawn of buttered toast.” I have loved it ever since. My favorite restaurant to get quality B.T. is Village Inn, where it comes to your table already buttered with nearly anything you order!

Sooooo goooood. Just add some Smuckers and you’re set. The breakfast of champions indeed!

butteredtoast7

Do you enjoy buttered toast? What are your other high fat, high carb guilty pleasures?

High Carb, High Fat Breakfast of Champions

High Carb, High Fat Breakfast of Champions

Ingredients

  • 2 slices Sara Lee Artesano Bread
  • President Butter

Instructions

  1. Toast your bread
  2. Butter your bread
  3. Devour your high fat, high carb breakfast of champions!
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Roasted Cauliflower and Gruyère Frittata

Roasted Cauliflower and Gruyère Frittata

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Today’s frittata recipe uses the Roasted Cauliflower recipe we posted on Thursday. This is the first frittata I’ve made that tastes almost as good as quiche. So fluffy and light! Perfection.

I like to think of frittatas as a slightly healthier version of quiche, especially if you only add vegetables. It is gluten free since there is no crust. Frittatas are also known for being a great way to use up leftovers. You can add all kinds of ingredients. Find the full recipe for this frittata at the bottom of this post.

First we have onions cooked in bacon fat, plus roasted cauliflower, smoked paprika and chopped garlic.

cauliflower frittata - 1 small

Next, the super yummy Gruyère.

Gruyère was one of the first “foodie” ingredients I ever used. I saw it on Food Network in an episode of Tyler’s Ultimate. The recipe was Chicken Cordon Bleu and it was one of the most delicious things I have ever made. I have been in love with Gruyère ever since.
cauliflower frittata - 2 small

Two keys to a great frittata are 1) use room temperature eggs and 2) do NOT over-mix the eggs. Over-mixing will introduce air into the eggs which will then cause the frittata to inflate in the oven and then deflate when it is taken out to cool. Your frittata will be tough and not very tasty. (Yes, this has happened to me.)
cauliflower frittata - 3 small

Eggs, Gruyère, and heavy cream gently whisked.
cauliflower frittata - 4 small

I love it when a frittata comes together!
cauliflower frittata - 5 small
After 10 minutes in the oven: Voilà! FRITTATA!

cauliflower frittata - 6 small

Time for a close up!
cauliflower frittata - 7 small

Slice and serve the deliciousness!
cauliflower frittata - 8 small

 

Roasted Cauliflower Gruyere Frittata

Roasted Cauliflower Gruyere Frittata

Ingredients

  • 8 eggs, room temperature
  • 1 head cauliflower, chopped and roasted
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 3 T bacon fat
  • Salt and pepper
  • 1/2 t smoked paprika
  • 1/3 cup heavy cream
  • 3 ounces shredded gruyere

Instructions

  1. Preheat oven to 350°F
  2. In a 10 inch cast iron skillet heat the bacon fat to brown the onions over medium heat
  3. Salt and pepper to taste
  4. Add roasted cauliflower to pan to warm
  5. Add chopped garlic until fragrant and smoked paprika
  6. Stir to mix
  7. Arrange ingredients evenly in the pan
  8. In a medium bowl whisk eggs, cream and gruyere.
  9. Do not whisk vigorously. Mix only until all ingredients are incorporated.
  10. Pour egg mix into skillet to evenly cover cauliflower. Let sit for one minute to set the bottom.
  11. Put pan into oven and bake for 10 minutes.
  12. Take out and enjoy!
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Café-Style Ham and Cheese Croissant Panini

Café-Style Ham and Cheese Croissant Panini

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

This panini was inspired by two sandwichs I’ve had about town.

The first was a sandwich that I had at my beloved Borders at the in-store Seattle’s Best Coffee Shop. I was starving so I ordered a simple ham and cheese (with mustard, I think) and then the guy asked it I wanted it toasted. I was like sure, ¯\_(ツ)_/¯, why not? It was SO GOOD! I was so sad when they closed in 2011. ?

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The second sandwich was one I had at Panera: The Cuban Chicken Panini. It was the first time I had ever had a Cuban. It was like the ham and cheese I had eaten at Borders, on steroids! So amazingly tasty. But then they got rid of it! ?

So where does a girl go to get her favorite sandwich?

She makes it herself!

Luckily, I already have a Panini Press that I received as a gift from my super generous Aunt! It is a Breville Panini Duo Nonstick Panini Press, pictured below. Now let’s get cooking!

What’s great about this recipe:

1. Salt. Oh yeah. It’s a salty one.

2. Melty cheese. Mmm. Luscious cheese.

3. Crisp pickles. Crunchy, crunchy.

4. Croissant. Fatty, flaky, yummy.

5.Vinegary mustard. Zing. Feel the acidic tingle.

Enjoy this brief, but beautiful video of the process:

 

Ingredients

Croissant
2 slices Black Forest Ham
1 slice Baby Swiss
1 pickle, sliced (preferably Claussen)
Dijon Mustard

 

Instructions

Preheat panini press.

Cut croissant in half.

Place ham, cheese, and pickles on the bottom half.

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

Apply desired amount of mustard to top half.

ham, cheese, pickle, dijon, mustard, panini, croissant

Combine top and bottom halves and place on panini press.

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

Close lid. Press down. Leave sandwich in until golden brown.

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

Cut in half to serve.

ham, cheese, pickle, dijon, mustard, panini, croissant

 

Café-Style Ham and Cheese Croissant Panini

Café-Style Ham and Cheese Croissant Panini

Ingredients

  • Croissant
  • 2 slices Black Forest Ham
  • 1 slice Baby Swiss
  • 1 pickle, sliced (preferably Claussen)
  • Dijon Mustard

Instructions

  1. Preheat panini press.
  2. Cut croissant in half.
  3. Place ham, cheese, and pickles on the bottom half.
  4. Apply desired amount of mustard to top half.
  5. Combine top and bottom halves and place on panini press.
  6. Close lid. Press down. Leave sandwich in until golden brown.
  7. Cut in half to serve.
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Banana Oatmeal Muffins

Banana Oatmeal Muffins

posted in: Breakfast, Desserts, Food, Snacks | 4 | This post may contain referral links. See privacy policy for more.

Mmmm, muffins.

Whenever we go on vacation, I eat muffins every single day from the free breakfast at the hotel. They are one of my favorite foods. I am to Muffins as Bubba Gump is to Shrimp (⇠click to see Bubba GIFs on imgur) or as Buddy the Elf is to Candy, Candy Canes, Candy Corn, and Syrup (⇠click to see Buddy the Elf GIFs on imgur).

I like bran muffins, corn muffins, poppy seed, chocolate, blueberry, cranberry orange, cinnamon crumble, pumpkin chocolate chip and… today’s special:  BANANA OATMEAL!

I made 14 muffins with this recipe, but you could make 12 with larger tops.

banana, oats, muffins, breakfast, snack

Ingredients

2 ripe bananas
¾ cup milk
1 t vanilla
1 large egg
1 cup flour
1 cup quick oats
½ t salt
¾ cup packed brown sugar
1 t baking soda
2 t baking powder
1 t cinnamon

Instructions

Preheat oven to 350°F.

Line muffin tins with paper cups.

Mash bananas in medium bowl.

banana oatmeal muffins, banana, oatmeal, muffins

Add milk, egg and vanilla to bananas.

banana oatmeal muffins, banana, oatmeal, muffins

In a large mixing bowl combine flour, oats, salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.

banana oatmeal muffins, banana, oatmeal, muffins

May need to use whisk to break up chunks of brown sugar.

Add liquid ingredients and mix.

banana oatmeal muffins, banana, oatmeal, muffins

 

banana oatmeal muffins, banana, oatmeal, muffins

Use ice cream scooper to put batter into prepared tin.

banana oatmeal muffins, banana, oatmeal, muffins

Bake 15-20 minutes.

banana oatmeal muffins, banana, oatmeal, muffins

Tops will be golden brown and a toothpick should come out dry.

Store leftovers. Here is a link about How to Store Muffins by Food Pyramid. They recommend covering with a towel for overnight storage, in an airtight container at room temp for a few days, and in the freezer for longer periods.

I store them in the fridge in a container (which they tell you not to do, meh) and then zap them in the microwave for a couple of seconds to reheat. I like ’em that way me-self, but just do you.

banana oatmeal muffins, banana, oatmeal, muffins

Thank you for stopping by! I hope you will try out the recipe. Happy Wednesday!

Banana Oatmeal Muffins

Yield: 12-14 Muffins

Banana Oatmeal Muffins

Ingredients

  • 2 ripe bananas
  • ¾ cup milk
  • 1 t vanilla
  • 1 large egg
  • 1 cup flour
  • 1 cup quick oats
  • ½ t salt
  • ¾ cup packed brown sugar
  • 1 t baking soda
  • 2 t baking powder
  • 1 t cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. Line muffin tins with paper cups.
  3. Mash bananas in medium bowl.
  4. Add milk, egg and vanilla to bananas.
  5. In a large mixing bowl combine flour, oats salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.
  6. Add liquid ingredients and mix.
  7. Use ice cream scooper to put batter into prepared tin.
  8. Bake 15-20 minutes.
  9. Tops will be golden brown and a toothpick should come out dry.
  10. Store leftovers.
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10-Minute Pancakes: Quick and Healthy Breakfast (Kodiak Cakes)

10-Minute Pancakes: Quick and Healthy Breakfast (Kodiak Cakes)

posted in: Breakfast, Food | 1 | This post may contain referral links. See privacy policy for more.

Pancakes, when done right, are little fluffy clouds of joy.

Their main purpose of course is to serve as vessels for melty butter and sweet maple syrup.

pancakes, hotcake, breakfast

According to National Geographic, humans have been feasting on hotcakes at least since the ancient Greeks and Romans and maybe longer, given the discovery of Ötzi, the Iceman.

But what if I told you that you could make delicious pancakes in ten minutes, with very little effort and they would have 18 grams of protein per serving?

Enter Kodiak Cakes.

pancakes, hotcake, breakfast

You’ve probably seen the box before, maybe even raised an eyebrow at it. Kodiak Cakes are everywhere: the grocery store, Target, and even Costco.

Given their popularity, I decided to give them a whirl without expecting much.

Here is the pancake mix. (This is the “protein-packed” variety. They sell other varieties, so make sure to double check which kind you are buying.)

I began to preheat a griddle pan over medium heat here also.

Time: 8:28 AM

pancakes, hotcake, breakfast

Here, I added 1 cup of whole milk.

Time: 8:29 AM

PROTEIN GUIDE:

1 cup of Water = 14 grams protein

1 cup of Milk = 18 grams protein

1 cup of Milk + Egg = 21 grams protein

pancakes, hotcake, breakfast

Usually pancakes need to rest, in order for the baking powder to do its thing, but not with Kodiak Cakes.

They recommend to use the batter within fifteen minutes of combining the ingredients.

Time: 8:30 AM

pancakes, hotcake, breakfast

Always best not to overmix pancake batter. Here it is, still a bit lumpy.

Time: 8:31 AM

pancakes, hotcake, breakfast

Plopped down 1/4 cup of the batter for each pancake on the preheated griddle. Watched the bubbles start to rise.

Time: 8:32 AM

pancakes, hotcake, breakfast

Flip ’em and weep. It’s go time.

Note: I did not put any butter in the pan because it is a nonstick surface. I believe that putting oil or butter down on a nonstick pan will prevent the first batch from forming beautiful golden finish of the pancakes below.

Time: 8:33 AM

pancakes, hotcake, breakfast

I started this timer as soon as I got out the pancake mix from the pantry and pan from the cupboard to begin cooking and stopped the timer after plating the last of the eight pancakes.

You can see this is a very quick and easy breakfast! (Don’t forget protein-packed!)

pancakes, hotcake, breakfast

The second batch got a little darker golden finish. I turned down the heat to medium low, but it didn’t help much.

It’s just part of cooking on an electric stove rather than gas, but I still think all the pancakes are beautiful!

pancakes, hotcake, breakfast

Here I topped the pancakes with some Sweet Cinnamon Earth Balance Spread to add a kick to my pancakes.

pancakes, hotcake, breakfast

And next, some Log Cabin syrup (which isn’t really maple syrup, but still tastes ama-zing!).

pancakes, hotcake, breakfast

Look at the pancakes glisten!

pancakes, hotcake, breakfast

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pancakes, hotcake, breakfast

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POTW: DONUTS!

POTW: DONUTS!

posted in: Breakfast, Food | 0 | This post may contain referral links. See privacy policy for more.

 

Photo of the Week: DONUTS!

Donut Day

Happy June everyone!

Sweet summertime is here at last. With June comes National Donut Day! This year it is June 5th.
 
It is held the first Friday of every June and means YOU can get a FREE donut from your local Krispy Kreme or Dunkin Donuts. (Dunkin requires the purchase of a beverage).
 
The donuts pictured above are New Orleans’ favorite donut: Beignets. I first had these at Disneyland, of all places.
 
The beignets above are homemade ones that we made last December. SOOOOOO Goood! We used Paula Deen’s recipe.
 
Hope the thought of free doughnuts keeps you going this work week!
 
-z.y.

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