Archive for Bread and Breakfast
Cranberry White Chocolate Breakfast Cookies
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Just in case you’ve never tried this before. Just in case you hadn’t thought of this idea. Just in case you want a breakfast or snack that will make you pass out cold on the floor because it is so delicious.
I thought you should know that the Giant Breakfast Cookie recipe made with dried cranberries and white chocolate chips are really, really wonderful. I used about a half cup of each (instead of raisins or chocolate chips) when mixing up the dough. I almost sort of felt guilty eating these and serving them for breakfast. But then I got over it and helped myself to a second one.
Yum.
Where do I get white chocolate chips? I found some at Vitacost that aren’t necessarily as good for you as green beans, but aren’t as horrible as those that have hydrogenated oils. We won’t eat these every day for breakfast, but when we do, I will enjoy myself very much.
What other tasty combinations have you figured out to add to the Giant Breakfast Cookie recipe?
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Breakfast Pizza {Real Food Dollar Menu}
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Our boys discovered that you can use my Whole Wheat Pizza Crust to make an awesome Breakfast Pizza. They also discovered that if you work ahead in your math book, you will finish ahead of schedule. On the contrary, if you avoid doing math some days, you will have to do double the lessons on the days you’d really rather go outside and play with your brothers on the trampoline.
But back to the pizza.
Make it just like you would a regular homemade pizza, using this crust recipe. Top it with salsa, scrambled eggs, cheese, and any other toppings of choice - like veggies and meat. Homemade Turkey Sausage is great on this pizza!
Bake it as directed. Serve with fruit.
Without adding meat, I found that it cost about $4.52 to make this meal, which filled my family of six. That’s about 75¢ per person, for a meal that actually sticks with them for several hours!
Easy, delicious, filling, versatile, inexpensive, and healthy. What more could you want? (Except maybe to be finished with math lessons for the year.)
*I calculated my cost based on the food sources and prices I have available to me. Most of the ingredients I use are organic. Your cost may be slightly more or less depending on where you find your ingredients.
Looking for more meals on our Real Food Dollar Menu? Here are the recipes I’ve shared so far:
- Hearty Chili
- Spanish Rice
- Pasta Alfredo
- Crock Pot Barbecue Chicken
- Crock Pot Beef Stew
- Easy Chicken Pot Pie
- Chili Mac
Stay tuned for many more recipes and ideas for our Real Food Dollar Menu!
Simple Almond Flour Muffins
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This was my first time to “play” with almond flour. Wow, is it awesome to work with!
I had ordered a package from Vitacost to experiement with. It is not an inexpensive ingredient by any means. But I know that using alternative flours occasionally to give my family variety is a healthy choice. Plus, I’d heard that almond flour is awesome. It is so true!
These simple muffins went together quickly, and the end result was amazing! The muffins taste like a cupcake – super light, sweet, and airy.
You can make your own almond flour if you prefer. Simply grind almonds in your food processor until a fine flour has formed. Just be sure you don’t grind them too long, or you’ll end up with almond butter!
Simple Almond Flour Muffins
2 cups almond flour
1 teaspoon baking powder
1/8 teaspoon sea salt
4 eggs
1/2 cup melted butter
1/3 cup honey
1/4 cup water
1/2 teaspoon vanilla extract
Mix together almond flour, baking powder, and sea salt. Add eggs, melted butter, honey, water, and vanilla and whisk until smooth. Spoon batter into 12-15 paper-lined muffin cups. Bake in a 350° oven for about 20 minutes or until muffins are golden brown.
Have you done much baking with almond flour? What are your favorite recipes using this fun ingredient?
Breakfast Cake Muffins
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One reader, Kim, left a comment months ago sharing that she’d made my Breakfast Cake recipe into muffins instead of baking the batter into a cake. It sounded so good that I decided to try it right away!
And then I forgot. For months.
I think it’s actually been well over a year since she left that comment. That’s practically like trying the idea right away, right? Yeah, well…
Turns out these are an easy, yummy, freezable, on-the-go breakfast muffin that is hearty enough to keep us satisfied until lunchtime. Thanks for the idea, Kim! Next time you share a great idea like this one, I’ll try to get around to trying it before thirteen months go by. Sheesh.
Breakfast Cake Muffins
2 cups whole wheat flour
2 cups whole rolled oats
1 teaspoon sea salt
1 teaspoon baking soda
1 cup butter, melted
¾ cup buttermilk or milk
¾ cup honey or 1 cup sucanat
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips, raisins, or other dried fruit (We like Enjoy Life Soy Free Chocolate Chips)
Stir together flour, oats, salt and baking soda. Add butter, buttermilk, honey, eggs, and vanilla. Fold in chocolate chips, raisins, or other dried fruit.
Spoon batter into 18 paper lined muffin tins. Bake in a 400° oven for 20-25 minutes or until muffins are golden brown.
Give these a try. Don’t wait a year like I did. :)
Peanut Butter Chocolate Chip Muffins
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Have a recipe you’d like me to try and make over?
Submit your recipes on this Real Food Recipe Makeover Submission Page.
This recipe looked too good to pass up – and it was super easy to makeover with healthier ingredients. We all loved the results. (Except for Malachi, who didn’t try them because he doesn’t like peanut butter. He’s missing out!)
It probably goes without saying that these muffins taste awesome with a glass of milk. They are easy to make ahead of time and serve the following day. (Although they really do taste best right out of the oven. Doesn’t everything?!) These muffins freeze well. They make a great snack. I love recipes like this! It doesn’t get any easier!
Peanut Butter Chocolate Chip Muffins
2 1/4 cups whole wheat flour (I use freshly ground flour made from hard white wheat)
2 teaspoons baking powder
Are you a chocolate/peanut butter fan?
Whole Wheat Quick Mix Biscuits
Posted by: | CommentsHere’s another promised Whole Wheat Quick Mix recipe! When you have the Quick Mix put together and ready to go, it is so easy to throw these biscuits into the oven. And if you want, you can make Sausage Gravy to go with them. My family cheers when I make gravy for our biscuits!
Whole Wheat Quick Mix Biscuits
2 cups Whole Wheat Quick Mix
2/3 cup milk
Mix ingredients together, adding additional whole wheat flour if necessary to form a nice bisuit dough that will roll out well.
Press or roll dough onto a well-floured surface. Cut with a biscuit cutter or round glass to shape biscuits. Place biscuits onto a baking stone or a well-buttered baking pan. Bake in a 450° oven for 10-12 minutes or until biscuits are golden brown.
Makes 10 small biscuits.
Here are other recipes you can make with Whole Wheat Quick Mix:
- Quick Mix Very Vanilla Cookies
- Quick Mix Pancakes
- Quick Mix Fruit Pizza
- Quick Mix Honey Cinnamon Muffins
More Quick Mix Recipes found in the Oh For Real book:
- Chocolate Peanut Butter Cookies
- Chocolate Chip Cookies
- Easy Fruit Cobbler
- Garlic Cheese Drop Biscuits (like those you get at Red Lobster!)
- More!
Have you ordered a copy of Oh, For Real: Real Food, Real Family, Real Easy yet? You’ll find all these recipes in the book – plus many more recipes and tips that will make your life easier as you work to feed your family a diet of real, whole foods!
I’m curious: What’s your favorite way to eat a biscuit? Dripping with butter and honey? With gravy poured all over them? Slathered with jelly? Can you guess my favorite way to eat a biscuit?! :)
Whole Wheat Quick Mix Honey Cinnamon Muffins
Posted by: | CommentsSimple. Tasty. Fast. Isn’t that what we want in all of our recipes? This muffin recipe is all of that and healthy too!
See? I told you this Whole Wheat Quick Mix has been a life saver!
Quick Mix Honey Cinnamon Muffins
2 cups Quick Mix
1 teaspoon ground cinnamon
½ cup honey
½ cup milk
1 egg
Mix all ingredients until just combined. (Do not over-stir.) Scoop batter into 9 paper lined muffin cups. Bake at 400° for 15-20 minutes or until muffins are golden brown.
Whole Wheat Quick Mix Pancakes {Sneak peek into our new Oh, For Real! book}
Posted by: | CommentsNow that I always keep a large batch (often a double batch) of the Whole Wheat Quick Mix on hand, I have been so grateful for the time it saves me in meal preparation. And let’s be real (since, after all, the upcoming book this recipe is featured in is called Oh, For Real): I really like that having this mix on hand saves my brain energy. Who really wants to think about the process of making pancakes when there are so many other things to think about?
These pancakes require three little ingredients. I can make these in my sleep…which, without a doubt, is something that I have done.
Whole Wheat Quick Mix Pancakes
2 cups Whole Wheat Quick Mix
1 cup milk
2 eggs
Whisk ingredients together thoroughly. Cook them in a well greased skillet, turning after they are bubbly. Makes about 12 three inch pancakes.
Ever made pancakes in your sleep? :)
Hashbrown Sausage Casserole {Christmas Brunch}
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There’s nothing fancy about this casserole – but it is very tasty. It’s perfect for our Christmas Brunch!
I especially love putting this together if I have Homemade Frozen Hashbrowns and Premade Turkey Sausage crumbles. Then all I have to do is throw everything into a dish and bake it. If you prefer, you could substitute browned hamburger meat for the turkey sausage. Just shake in some chili powder and/or garlic powder to spice it up a little. It’s a great, versatile recipe!
Hashbrown Sausage Casserole
6 cups frozen hashbrowns (partially thawed)
1 pound browned turkey sausage
6 eggs
1/2 cup cream (or milk)
2 cups shredded cheddar cheese
salt and pepper to taste
Stir hashbrowns and cooked sausage together in a 9×13 inch baking dish. In a bowl, whip eggs and cream together. Pour mixture over the hashbrowns and sausage. Sprinkle with shredded cheese, salt, and pepper. Bake in a 350° oven for 45-50 minutes or until eggs are no longer runny and cheese is melted and beginning to brown.
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Whole Wheat Butterhorns ~ Real Food Makeover
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Did you know that I really, really love butter?
Let’s see – which do I love more? Butter…or jars? That’s a toss up. Hey, did you know you can make butter IN a jar? That tidbit of information is irrelevant to this post, but still worth mentioning…just because it involves two of my favorite things.
It is a fact that Matt’s eyes got really big as I was buttering my biscuit last week – even though he obviously knows how much I love butter. I mean – it was enough to stop our conversation at the time.
“What?” I said, “You’ve never seen me butter my biscuit before?”
“Yes,” he said, ”I’ve seen you. But there is almost more butter than biscuit this time.” (At which point I grinned – and got just a tiny bit more butter because there was a spot on my biscuit not yet covered…)
Alrighty. So I like a little biscuit with my butter. And I like it to be all melty down the sides. Then I like to sop the buttery drippings off of my plate as I eat my biscuit. It’s just best that way if you ask me.
Which is why I was excited to make over this recipe. I mean, they are called Butterhorns! I didn’t have to make many changes in this recipe – just a few minor tweaks. And wow is it delicious!
With Christmas coming, many of you are looking for a yummy, whole grain roll to make with your holiday meal. This would be perfect if you ask me. :)
Whole Wheat Butterhorns
2 Tablespoons dry yeast
1/3 cup warm water
9 cups whole wheat flour, divided (I use freshly ground hard white wheat)
2 cups warm milk
1 cup butter, melted
1 cup sucanat or 3/4 cup honey
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted
In a large mixing bowl, dissolve yeast in water. (Water should be warm, but not so warm that you can’t comfortably put your finger in it to test the temp.) Add 4 cups flour, milk, butter, sucanat, eggs, and salt. Beat with an electric mixer until contents are smooth.
Add enough remaining flour to form a soft dough. I found it easiest to do this by hand. Although if you have a Kitchen Aid type mixer, I’m sure that would work well too! Turn mixture onto floured surface and knead for 3-4 minutes.
Place dough in a bowl, cover, and let rise in a warm place until doubled (1-3 hours).
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.
Cut each circle into 8 pie-shaped wedges.
Roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets.
Allow rolls to rise again for about 30 minutes or until they have doubled in size. Bake at 375° for 10-20 minutes (every oven is different!) or until they are lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.
This recipe makes about 30 rolls. These freeze very well! I found that having a batch of these in the freezer is wonderful when I need something additional to help stretch a meal! I simply take out the amount we need, warm them in our toaster oven, and serve them with…you guessed it…butter.
Who loves butter as much as I do? Do tell.
