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Category Archives: Breakfast

Foodie Friday: Pumpkin Spice Coffee Creamer

In keeping with the fall theme that we apparently have going on this week, here’s a great recipe for a pumpkin spice coffee creamer that I’ve been loving! Coffee creamer is one of the dairy items that I refuse to give up, but I feel a lot better knowing that I’ve made my own out of quality ingredients. Plus, this way I can make it as creamy/sweet as I’d like!

I was out of pumpkin pie spice, hence the assortment of spice bottles in the photo above. I mixed together a quick batch of spice on my own, and now I’m set for a while. This is a very good thing, since I have a feeling I’ll be making a lot of this coffee creamer.

Also, the recipe calls for a mix of whole milk and heavy cream. I just used half and half instead, but I’m thinking that this week I’m going to try it with just heavy cream. That way I won’t need to use as much on a daily basis, so one batch should last me longer.

Pumpkin Spice Coffee Creamer (recipe from here)

  • 1 c of organic whole milk
  • 1 c of organic heavy whipping cream
  • 3 tablespoons of organic pumpkin puree
  • 1 teaspoon of pumpkin spice
  • 4 table Maple Syrup
  • 1 teaspoon of vanilla extract

Whisk milk, cream, pumpkin, syrup, and pumpkin spice together over medium heat. When it gets steamy remove from heat and add in the vanilla. Use a strainer (very important!) to transfer the cream into a jar or pitcher. I used a few small mason jars, because I’m Southern and I always have plenty of those. Try not to drink a spoonful. Let it cool down and stick it the refrigerator.

Hooray for pumpkins!

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Foodie Friday: Monkey Bread

I actually had to convince a little girl that this had nothing to do with actual monkeys. It was not monkey brains or monkey guts, like she was being told by all of the evil men (her father included) around her. Oh well. It certainly disappeared fast enough, monkey association or not.

Josh loves this so much that he requested it for our very first Christmas morning together. I’ve also made it many times to take to work potlucks and the like. Cheap, easy, and delicious.

Monkey Bread
•3 cans buttermilk biscuits (the non-flaky ones)
•1 cup sugar
•2-3 tsp cinnamon
•2 sticks butter
•½ cup brown sugar
•Chopped pecans

Note: I often assemble everything except for the butter and brown sugar drizzle the night before, then throw it in the oven the next morning while I’m showering/ whimpering that I’m awake so early.

Grab a giant Ziploc bag and throw in the sugar and cinnamon. Cut each biscuit into four pieces (I use kitchen shears) and drop in the bag as well. Seal the bag and shake it all up, getting the pieces well coated in goodness. Grab a bundt pan and put pecans in the bottom. Scatter the biscuit pieces in the pan.(This is the point I tend to cover the pan and stick it in the fridge overnight, but that step is completely optional) Either way, the next step is melting all of the butter in the microwave, then mixing in the brown sugar. Pour this delicious mixture over the biscuits. Yes, it will look like way too much, but it’ll all work out in the end. Bake at 350 for about 30 minutes until golden brown. Your house will smell heavenly. Let it cool for about 5 -10 minutes, then invert on a big plate and start inhaling.

 

Foodie Friday: Browned Butter Blueberry Muffins

The only thing I can say about this?

Best. Muffins. Ever.

Oh, and please use fresh blueberries. They’re in season, after all.

 

Browned Butter Blueberry Muffins (orginal recipe from the amazing Joy the Baker here includes a struesel topping, but I chose to keep it simple)

  • 7 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries

Preheat oven to 375. Line a muffin tin with 12 liners.

Melt butter in a saucepan over medium heat. You want the foaming to subside and the bottom to start getting nice and brown. It will smell really good. I personally like to push it almost to the point of no return, but you can take it off the heat whenever it’s sufficiently browned for your taste. Set aside to cool.

In a small bowl, whisk together milk, egg, egg yolk, and vanilla. Add the somewhat cooled butter (you don’t want scrambled eggs) and stir.

In a larger bowl, whisk together flour, sugar, baking powder, and salt. Add in the wet ingredients and stir gently to combine. Fold in the blueberries just until incorporated.

Divide evenly among the muffin tin.

Bake for 18-20 minutes, until a toothpick inserted in a muffin comes out clean (though possibly stained with blueberry juice).

Try not to eat them all in one day.

 

Foodie Friday: Grown Up Muffins

As part of our quest to stop wasting money in a million little ways, we’ve decided to start making premade breakfast items. The past year, I’ve eaten a LARA bar pretty much every day, and I’m getting a little sick of them. Josh can’t even eat them due to all of the nuts, so he’s been buying breakfast at Panera or Starbucks most days. Since we’d really love to get me out of my horrible old car within the next six months, we’ve implemented a budget (sigh), and spending so much on breakfast isn’t really good for that.

Muffins are always a good option for things like this. You can make them ahead of time, and just grab one as you run out the door. I’m always running out the door in the mornings. However, I really didn’t want it to be a super sugary junk food of a muffin. I wanted something hearty, something that would be tasty and filling and give us a great start to the day.

These muffins totally fit!

Obviously, some of the ingredients I had to switch out (no nuts, so double the dried fruit. Need to find another way to work in some protein). They’re super dense and really good, a great recipe to use as a base for a variety of fruits.

Grown Up Muffins (recipe here)

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2/3 cups sugar (1/3 brown, 1/3 white)
  • 1/4 pound carrots (about 2/2.5 cups, coarsely shredded)
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup dried fruit
  • 3 large eggs
  • 1/4 cup vegetable oil (I used coconut oil)
  • 3/4 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 large apple, shredded

Preheat oven to 350 degrees. Grease/line 18 muffin cups.

In a large bowl, sift together flours, baking soda, salt, cinnamon, and nutmeg. Whisk in the sugars. Add the carrots, pecans, and dried fruits to the flour mixture and mix well.

In another bowl, whisk together the oil, yogurt, eggs, and vanilla. Add the shredded apple and mix well. Add this mixture to the flour mixture and stir until just combined.

Divide the batter among the muffin cups and bake for 15-25 minutes. I let mine go to 20, and probably should have taken them out at 18. Live and learn.

Store in an airtight container for 5 days, or freeze some.