Category Archives: Breakfast ideas

Fig Granola Engery Bites

 

This  recipe yields  33 bites

Ingredients

1 1/2 cup 100% old fashioned oats

1 cup shredded coconut (unsweetened)

2 tablespoons of wheat germ

1/2 cup of chopped finely figs

2 tsp pure vanilla extract

1/2 cup smooth peanut butter

1/3 cup local honey

1/4 tsp ground Vietnamese cinnamon

pinch of salt

Directions

1. Place honey and peanut butter in a microwavable safe small bowl.  Microwave for one minute then add vanilla . Set aside.
  
2. In a medium to large bowl place all the dry ingredients. Toss to mix.

   
 
3. Add in the liquid ingredients and incorporate thoroughly throughout the dry ingredients.

  
4. Cover and place batter in freezer for 15 to 30 minutes.

5. Scoop using a size 60 scoop and portion out 33 bite-size granola and bits. 

  6. Cover and place in refrigerator overnight. Enjoy!

Horseradish ham cheddar and egg biscuits

 
Breakfast on Sundays at the Ulam’s is always warm. This is something quick you can make in a few minutes. It is not 100 % homemade, I did cheat a little with Pilsbury small biscuits but they could be made easily with homemade biscuits.

This recipe yields 10 muffins.

Preheat the oven to 375 degrees. 

Ingredients:

One container of small biscuits (Pillsbury) <10 per container> 

Three large eggs and 4 egg whites

One large piece of ham about 2- 3 ounces (diced)

1 tablespoon of homemade horseradish (my grandma’s is the best & homegrown)

half a cup of cheddar cheese

1 to 2 tablespoons of chives

Salt and pepper to taste

Directions:

Place eggs, egg whites, horseradish and pepper in a medium bowl. Whisk to incorporate. Set aside.

  
Cooking spray 10 muffin tins to prepare the dish for the oven. Take the biscuits and flatten slightly to press into the tin.

Evenly destribute the ham (scant TB) on top of the flatten biscuit.  

 

Add the cheese next, about heaping TB.  

  

Add the egg mixture, make sure to divide evenly. Each tin takes about 2.5 tbs of mixture each.

 

Sprinkle with chives. Bake for 15 minutes at 375 degrees. 

   
 Enjoy!

Bran Muffins with Orange Zest

 

 Our neighbor brought us over some of his homemade jelly. He prepares the jelly from his Peach Plum Trees. He mentioned this is a tree his family used to have where he grew up in Mariland. I was trying to think of a good muffin to try the jelly on. This bran recipe came to mind. I cannot wait for them to come out of the oven and enjoy with some coffee!

Yields 19 muffins

Predirections:

Preheat oven to 375 degrees and prep standard size muffin tins with either silicone muffin liner or paper liners and spray with cook my spray. Set aside.

Ingredients:

1 1/8 cup AP flour
1/4 cup wheat germ
3/4 cup all brain original cereal
1 1/2 cups buttermilk plus two TB 
1/2 cup water
2 TB fresh orange juice
1 tsp orange zest
9 prunes
1 small apple grated (about a half of a cup)
1 tsp ground cinnamon 
1 tsp baking powder
1 TB maple surup
 6 TB egg white substitute 
1/2 cup raw sugar plus some to sprinkle

Directions: 

1. Place bran cereal, orange juice, orange zest, egg substitute, and buttermilk in large bowl. Set aside for 10 minutes to soak.
  
2. Sift flour, cinnamon, baking powder, wheat germ in a separate medium bowl. Set aside. 
  
3. In the food processor add prunes, shredded apple and water. Food process for 3 minutes.   

4. Add puréed prune mix to buttermilk batter.   
 

5. Mix to incorporate & fold in flour mixture. Fold in dry ingredients until no dry residue remains.

   

6. Use a size 16 scoop to portion out into muffin tins evenly.  Sprinkle with raw sugar before placing in the oven.

 

7. Bake for 30 to 33 minutes at 375.

 

  
 
Please note they do shrink after they come out of the oven. Please let them cool for 5 minutes in pan and remove to wire rack to cool completely. Enjoy! 

Rhubarb Buckwheat Popovers

  

Yesterday my husband and I went downtown to the strip district, bottom line my favorite place to bike and market shop in the warmer months. One of my favorite kitchen stores had a popover pan half off. Yahtzee only $10.99!  I was so excited, I’ve been wanting a popover pan for 2 years. Today, I had to make something with it! Savory or sweet decisions, decisions. I debated for a while but after pruning the brushes and doing yard work yesterday I noticed my rhubarb plants were starting to grow. They reminded me I have a few frozen bags of rhubarb in the freezer. 

Yields mini 10 popovers

Ingredents:

1/2 cup buckwheat flour

1/2 cup AP flour

1 cup skim milk

2 large eggs

1 tsp blood orange zest

1/2 tsp pure vanilla extract 

1/4 cup kosher salt

1/2 Cup raw sugar plus 1 tsp

1 cup of fresh rhubarb or frozen (thawed and excess water removed) 

Pre directions

Preheat oven to 375. Cooking spray 10 of the 12 popover vessels. 

Place tsp of raw sugar with rhubarb and toss to coat and set aside.

Directions:

1. Whisk skim milk, orange zest, vanilla, and eggs together to fully incorporate.

2. Add buckwheat, flour, salt, sugar. Whisk to fully incorporate. 

  

3. Place batter evenly amongst 10 popover vessels pre cooking sprayed with Pam or alternative. Top batter  with rhubarb 1 to 2 TB. Bake at 375 for 30 to 32 minutes. 

Remove from oven and enjoy! 

   Dust with powder sugar if you desire or homemade rhubarb jam.

  

 

Banana Foster Banana Bread French Toast Casseole for 2

I made 4 mini loaves of banana bread yesterday. I have always wanted to make a French toast casserole using banana bread. It is a way to use the bread with a twist not to mention being resourceful. This dish also reminds me of when my husband and I went to NOLA. The bed and breakfast we stayed at made us banana foster French toast our last day and that memory has left a ever lasting impression on my taste buds.

This recipe yields 2 to 4 servings

Ingredients

1/2 fresh medium banana 

3/4 th a mini loaf of banana bread (cut into inch cubes)

1/2 tsp vanilla

3/4 cup skim milk

1 large egg 

1/2 tsp ground cinnamon 

1/4 ground nutmeg

1/4 cup toasted pecans (chopped)

Topping 

1/2 banana (sliced)

1 TB banana rum

1/8 brown sugar

1 TB unsalted butter

Directions 

  1. Place bread pieces in a oven safe cooking sprayed 5 by 7 dish. Set a side. 

    banana bread cubes

  2. In a measuring vessel poor milk, vanilla, egg, and whisk in spices.
  3. Pour milk over bread cubes.

4. Cover and let soak up the juices overnight. If time permits. 

5. Remove from refrigerator and let come to room temperature.

6. Preheat oven to 350 degrees.

7. Cut half the banana in small diced pieces and mix into the soaked bread pieces.

8. Sprinkle with toasted pecans.

9. Bake for 35 minutes to 40 minutes or until casserole is set.

10. In the meantime with about 5-10 minutes left on the casserole start the topping.

11. Heat small sauce pan on medium heat and melt butter. Add 1/8 cup of brown sugar and whisk until granules dissolve. Add banana rum and continue to whisk.

12. Add other half of banana and heat just enough to soften.

13. Remove from heat and spread overtop the Casseole before serving.

Enjoy!

Apple Coffeecake

An apple a day keeps the doctor away! But  unfortunately I don’t count the ones in baked goods. I did try and cut some of the extra sugar that the original recipe called for. 

This recipe makes 4 servings 

Pre-directions

Preheat oven to 350 degrees. Cooking spray an 8 by 8 oven safe  glass dish. Set aside. 

Ingredient 

1/2 cup Ap flour

1/2 cup whole wheat pastry flour

1/2 cup plus 1 1/2 TB raw sugar 

3/8 tsp baking soda 

1/4 tsp kosher sat

1 tsp ground Vietniemesse cinnamon

1/4 tsp allspice

1/8 tsp ground nutmeg

1/8 cup canola oil

1/4 cup puréed pumpkin (not pumpkin pie filling) or unsweetened applesauce 

1 large egg

1 extra extra large apple (I used jonnygold but use what you have) about two cups (diced & cored but not peeled) the peel is where the nutrition is and fiber! 

1/4 cup canned pecans chopped 

Cooking spray

8 by 8 baking dish 

Directions:

  1. Place flours, candied pecans, baking soda, salt, nutmeg, allspice, 1/2 tsp cinnomon, 1/2 cup raw sugar in large bowl. Mix to fully incorporate all the dry ingredients.

2. In a separate small bowl mix oil, pumpkin, and eggs to incorporate.

3. Add wet ingredients  into dry, along with apples. Mix until no dry ingredients remain. The batter will be chunky.

4.  Place in cooking sprayed pan and spread batter evenly. And sprinkle with remain 1 1/2 TB of raw sugar and 1/2 tsp cinnamon.

5. Bake for 35 minutes at 350 degrees! Or until tooth pick comes out clean.

Most of all enjoy!

Mickey Mouse Buttermilk Wheat Pancakes

We had my nephew over this weekend and we just returned from Disney and thought what better way to celebrate the weekend? Then with Mickey Mouse pancakes! max also loves spiderman and I couldn’t believe we found a Mickey Mouse hat with spiderman.

8 Mickey Mouse pancakes

Ingredients:

1 cup ap flour

1 cup whole wheat pastry  flour

2 eggs

1 tsp vanilla extract

1/2 cup dried blueberries

2 cups buttermilk 

1/8 cup sugar

1 tsp salt

1 tsp baking soda

3/4 tsp baking powder

Directions:


Mix both flours, salt, soda, baking powder, & sugar in large bowl.


Wearing the Mickey Mouse ears helps. 

Set aside.

In a medium size bowl whisk eggs, vanilla, and buttermilk.

Add wet ingredient into dry and mix to incorporate.

Fold in dried blueberries. 

Heat griddle pan to medium to medium low temp.

Spray griddle with cooking spray and place pancakes as you desire onto preheated pan.



Allow to heat until you see bubbles form and flip accordingly. The second side does not take as long as the first.

Enjoy!

Thin Mint Biscotti

 

It’s that time of year … Girl Scouts everywhere are selling their cookies! In honor of the all  Girl Scouts past and present. Not to mention being a former Girl Scout myself. Oh yes troup 454! I decided to create a play off of one of the beloved flavors the thin mint. Also my husbands favorite (preferably frozen). I thought I would try a biscotti! Anything to go with a good cup of coffee.

Yields 14 large Biscotti

Biscotti Ingredients:

1 cup raw sugar

1 cup Ap flour

1 cup whole wheat pastry flour

1 tsp kosher salt

1 tsp baking soda

1/2 tsp pure vanilla

1 cup chopped Andes mints

2 eggs

6 TB unsalted butter softened

1/2 cup Dutch processed cocoa (I love penzeys)

Chocolate Dip 

1 cup semi sweet chocolate chips (I used  Ghirdelli )

2 tsp coconut oil

1/2 tsp pure mint extract ( I used Watkins)

Directions:

  1. On medium speed cream the sugar & the butter with paddle attachment.
  2. Add one egg at a time and incorporate on low speed. Add vanilla & Mix to blend.
  3. In a separate bowl mix together Cocoa, flours, salt, & baking soda.
  4. Add the dry ingredients into the wet until fully incorporated (batter will be dry)
  5. Fold in chopped Andes mints
  6. Form a 12″ x 4″ log on a parchment lined baking sheet
  7. Bake for 30 minutes at 350 degrees.
  8. Remove the biscotti log from oven. Allow to cool for five minutes on pan. Remove log from sheet pan using parchment paper.
  9. Place on cuting board and cut the log into 3/4 inch pieces.
  10. Line pieces sideways back onto parchment lined pan and bake for eight minutes. Remove from oven.
  11. Flip and bake for an additional eight minutes.
  12. Allow biscotti to cool before dipping.
  13. In a long microwave safe bowl (I used my fiestaware bread pan) melt Chocolate chips by microwaving in 30 second intervals until all chocolate is melted and no lumps remain. Once all the chocolate is melted add the mint extract and coconut oil stir with spatua to dissolve. Once you reach the desired constancy for dipping start dunking the biscotti as you wish. Set to dry on parchment paper.

Enjoy!

 

Pecan Crumble Rhurbarb Muffins

I don’t know about you but I am counting down the days until spring. But despite the time frame it still continues to pour down snow in western Pa. For those of you not counting. It’s about 19.4 days according to my phone.

 These muffins have one of my favorite spring ingredients …. Rhubarb. I still have some leftover in the freezer from last year. I figure why continue to hoard when I know it will be in abundance very soon. 

This recipe yields 12 standard muffins using a size 60 scoop the portion. 

Prep Steps

Preheat oven to 375 and paper lined muffin tins and spray with cooking spray. 

Ingredients:

3/4 cup whole wheat Pastry flour

3/4 cup ap flour

1 tsp vanilla extract

1/2 cup buttermilk plus 1/8 cup

1/2 tsp ground cinnamon 

Pinch Ground nutmeg

2/3 cup of raw sugar

1/8 of a cup of  ground flaxseed

1/8 of a cup of canola oil

One cup of diced rhubarb fresh or frozen that’s been thawed

Half a cup of candied pecans (chopped)

1 egg

1/2 tsp kosher salt

1/2 tsp baking soda 


Topping 

1/2 cup candied pecans (chopped) optional 

Directions:

  1. In a large bowl mix both flours, raw sugar, baking soda, salt, flaxseed, cinnamon, and nutmeg. Set aside.
  2. In a small bowl mix together egg, oil, vanilla and butter milk.
  3. Add the wet ingredients to the dry. Next to incorporate but be careful not to over Mix.  Set aside. 
  4. Roll rhubarb into the chop the pecans to coat.
  5. Now fold in the rhubarb into the wet batter. 
  6. Using a size 60 scoop place the batter evenly into the muffin tins.
  7. Sprinkle each muffinwith 1-3 teaspoon of chopped the cannied pecans. Optional
  8. Bake at 375 degrees for 20 minutes. Or 
  9. Until toothpick comes out clean. 

Valentine’s Red Velvet Scones

 

IMG_0757.JPG

Today is Valentine’s Day and what better way than to start the day with a red velvet scone topped with cream cheese frosting? I hope today you get to spend the day with your valentine ❤️. I know I am looking forward to spending the day with mine.

This recipe yields 16 scones

Preheat the oven to 400° cooking spray Line a pan.

IMG_0746

Ingredients:
1 1/2 cup ap flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/8 tsp kosher salt
1 TB unsweetened cocoa
1/2 baking soda
1/3 cup honey
1 tsp vanilla extract
1 tsp red food coloring
1 tsp white wine vinegar
2/3 cup buttermilk
1/2 cup of cold unsalted butter or trans fat free margarine
1/3- 1/2 cup white baking chips (optional)

 

Topping (optional):

Scone Directions:

1/2 cup white chocolate chips

1 oz of reduced fat cream cheese

1 TB vegetable shortening

 

1. Mix buttermilk, vinegar red food coloring, and vanilla into measuring cup.

(null).

2. In a separate bowl sift cocoa, flour, salt, baking powder, baking soda into a medium sized bowl.

IMG_0739.JPG

3. Cut in the butter until mixture resembles pea size texture.

 

IMG_0741.JPG

4 . Add honey and buttermilk mixture to the dry ingredients. Mix with spatula however be careful not to over mix the batter.

IMG_0742.JPG

 

Fold.

 

 

 

IMG_0743.JPG

 

5. Fold in the white chocolate chip morsels if you decide to go this route. I did! Hey it is valentines day.

 

IMG_0745.JPG

6. Place the batter, portion evenly into scone pan (make sure it is pre-sprayed with cooking spray).

 


 IMG_0747



7. Bake on 400 degrees for 12 minutes or until toothpick comes out clean.

 

8. Allow scones to cool in pan for 5 minutes remove from baking pan and allow to cool for 5 minutes on wire rack. I recommend since there will be some drizzling going on to place a sheet of parchment paper under the cooling rack for easier clean up.

 

IMG_0748

9. In the meantime, while the scones are cooling, prepare the icing topping.

 

Topping Directions.  

1. Place all ingredients in microwave safe glass measuring containing ( I recommend not using a plastic measuring vessel) I eventually ruined my oxo plastic measuring cups by doing this.

2. Microwave all ingredients in 5 to 10 second increments mixing with spatula after each interval to fully incorporate and remove any lumps.

 

IMG_0749_2

3. Pour melted ingredients into plastic pouring devise for a beautiful drizzled appearance.

IMG_0755

Drizzle….. Until your heart is content…

 

IMG_0757

 

Enjoy! With a great cup of strong coffee. I recommend Cafe’ du Monde!

 

 

IMG_0756