Category Archives: Bread

Blueberry Breakfast Cake

I came across this recipe when I was looking for a spring breakfast snack.   I didn’t want it to be too dessert like, but still tasty.  I think this fits the bill.  Plus, I seem to be in this lemon kick.  I’ve been adding it to breads, cookies and even pasta dishes.  Love it.  There is something about a sweet blueberry taste with a tart lemon kick.

The original recipe called for buttermilk, but I used non-fat Greek yogurt instead.  I hate buying buttermilk at the store, you use a tiny bit for a recipe and then your left with the rest of the carton.  What am I supposed to do with that?  So, since Greek yogurt is a staple in my refrigerator, I decided to give it a whirl.  It was amazing.  One of the most moist cakes I have made in a while.  But if you are  a buttermilk fan, go ahead and substitute the yogurt for the buttermilk, using the same measurements.  Either way you will not be disappointed. 

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons lemon zest, about the zest from 1 large lemon
  • 7/8 cup sugar (3/4 cup + 2 tablespoons)
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups frozen wild blueberries
  • 1/2 non-fat Greek yogurt (I used Fage)
  • 1 tablespoon sugar, for sprinkling on top

Directions:
1.  Preheat oven to 350°.  Spray a 9×9 inch baking dish with nonstick cooking spray.

2.  Using an electric mixer cream butter, lemon zest and 7/8 cup sugar in medium sized bowl until light and fluffy.  Add egg and vanilla, beat until thoroughly combined.  Set aside.

3.  In a separate bowl whisk together flour, baking powder and salt.

4.  Place blueberries in a small mixing bowl and toss with remaining 1/4 cup flour.

5.  Add the flour mixture to the batter a small amount at at time, alternating with the yogurt.  Then fold in the blueberries.

6.  In prepared baking dish, spread batter.  Sprinkle with remaining tablespoon of sugar.  Bake for 35-45 minutes, or until a toothpick inserted into middle comes out clean.  Let cool for at least 15 minutes before cutting.

Adapted from:  alexandracooks

Green Eggs and Bacon

No, this isn’t a breakfast with Dr. Seuss.  It is a super easy delicious breakfast treat.   I made this for our neighbors one morning and it was a hit.  With the spice of the pesto it makes this much more interesting than your typical eggs and toast.  Plus, it looks so cute on the plate.  You could even change up the pesto to try different flavors, such as sun dried tomato.  Go ahead and get creative for breakfast, Dr. Seuss did.


Yields:  2 servings

Ingredients:

  • 4 slices of lean turkey bacon
  • 4 slices of french bread or 2 English muffins
  • 4 eggs
  • 1 jar pesto

Directions:

1.  Cook bacon in skillet until crispy brown.  Place aside on plate with paper towel to soak up any remaining grease.

2.  Cook eggs according to your own preference in a skillet.  I made my eggs over-medium in these pictures.  But you could easily do scrambled or over-easy.

3.  While the eggs are cooking, toast the bread.  When finished toasting, place two pieces of toast onto each serving plate, spread a thin amount of pesto onto each slice of bread.  Next place one piece of bacon and then top with one egg.

4.  Enjoy.

Baked Donut Muffins

 

This is a wonderful recipe that’s a cross between a mini muffin and a donut hole! Plus, since they are baked and not fried we could say a bit healthier than your ordinary donut.  But I dare you to try and eat just one.  It’s impossible.  They are like Pringles, once you start, you can’t stop.

Yield: 20-24 mini-donuts

Ingredients:

For Donut:

  • 1/2 cup white sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1 cup flour


For Sugar Topping

  • 1/4 cup butter, melted
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon

Directions: 

  1. Preheat oven to 375 °.  Spray 2 mini-muffin pans with nonstick cooking spray.
  2. In medium sized bowl, mix 1/2 cup sugar, 1/4 cup melted butter and nutmeg.  Stir in milk and baking powder, mix well.
  3. Next add in flour, stir until just combined.
  4. Fill prepared mini muffin cups, each cup half full.
  5. Bake in preheated oven about 15-20 minutes, or until tops are lightly golden.
  6. While muffins are baking, place 1/2 cup butter in a microwave safe bowl and melt.  In a separate small bowl combine 1/2 cup sugar and cinnamon.
  7. Remove muffins from pan. Dip each muffin top, first in butter and then roll in cinnamon-sugar mixture.  Allow to cool and serve.   

Adapted from:  allrecipes

Creamy Tomato Basil Soup

So, to continue on with my February soup theme, I thought I would incorporate a little Valentine’s Day tribute.  I decided to make a red soup and tomato seemed the obvious choice.  Besides, I had never made home-made tomato soup and the pre-made ones in the store are full of sodium and chemical ingredients.  Then in a moment of genius (or so I thought) I threw in a little extra heart grilled cheese sandwich bonus.  Aren’t tomato soup and grilled cheese a perfect combo anyhow?  Whoever came up with this winning combination should be given an award.  It’s marvelous.

Yield: 4-6 servings

Ingredients:

  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • 2 (28-ounce) cans whole tomatoes packed in juice
  • 1 tablespoon brown sugar
  • 3 large slices of sandwich bread, crust removed and torn into 1-inch pieces (I used a dense whole-wheat bread)
  • 2 cups chicken broth
  • 1 teaspoon salt 
  • 1/4 cup fresh basil, chopped

Directions:

1.  In a large stockpot heat 2 tablespoons olive oil over medium-high heat.  Add onion, garlic, red pepper flakes and bay leaf.  Stirring frequently, cook until onion is translucent, about 4 minutes.

 2.  Add in tomatoes, including the juice and using a potato masher mash the tomatoes until they are broken down into smaller pieces.  Careful not to break up the bay leaf.  Stir in sugar and bread, bring to a boil.  Reduce heat to medium, stirring occasionally, cook until bread is completely saturated and begins to break down, about 5 minutes.  Remove bay leaf.

3.  Turn heat off under pot and add 1 tablespoon of olive oil and puree soup using a blender.  I separated the soup into 3 different batches, so as not to over fill the blender.  I always leave the slightest crack in the clear plastic topper of the blender to allow some of the steam to escape.  Do make sure you hold onto it TIGHTLY when mixing, otherwise you will have a big mess on your hands.

4.  Blend each batch for about 1 minute to get as smooth as possible.  After blending, place tomato soup back into stockpot, stir in chicken broth and salt.  Return soup to a boil and simmer for 5 minutes.  Remove from heat, add salt and pepper to taste.  Stir in basil and serve.

As an extra bonus, I made grilled cheese and cut them into hearts using a large heart shaped cookie cutter.  It came out too cute for words.  Give it a try.  Show that special someone you care.

                                   

Adapted from:  browneyedbaker

Oatmeal Applesauce Blueberry Muffins

 

I know Thanksgiving is quickly approaching and blueberry muffins aren’t exactly a typical traditional Thanksgiving food.  Well, the truth is I ran out of time for doing a Thanksgiving recipe.  I am working this entire week (including the holiday) and then headed on a 4 hour drive to see my family on Thursday evening.  So, I won’t even be cooking on Thanksgiving, I’ll be driving up as the table is set.   I’m sorta bummed about this, but sometimes it is what it is.  I promise next year to make something totally delicious.  However, these muffins were super yummy.  They would be good for a brunch or breakfast side dish the day after Thanksgiving.  Maybe you could put one in your purse for a power snack during black Friday shopping.

These muffins are surprisingly moist and flavorful.  The are a whole grain, light on fat, oatmeal loaded and fruit filled delight.  A great choice for those wanting to enjoy a muffin without any of the guilt.  Hope everyone has a wonderful Thanksgiving, enjoy the day.  There are so many things to be thankful for.

Yield:  12 muffins

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup low-fat buttermilk
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 375°.  Line a 12 cup muffin tin with baking cups. I like to use parchment paper cups, because the batter doesn’t stick to the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.  Whisk together.

In a medium bowl combine applesauce, buttermilk, brown sugar, oil and beaten egg.  Mix well.

Next add applesauce mixture to the dry ingredients and stir until just combined.  Do not over-stir.  Fold in blueberries.

Fill muffin cups with batter, divided evenly until all batter is used.  Bake for 15-18 minutes, or until toothpick inserted into muffin comes out clean.

Adapted from: joythebaker

Delightful Breakfast Toast

After getting tired of plain old toast with peanut butter, I decided it was time to mix things up.  That’s when I came up with this wonderful breakfast treat.  When looking for a healthy bread here are a few pointers I go by.  Just a little education on whole grain vs multigrain.  When something is labeled “whole grain” it means it was made out of the entire wheat grain kernel.  The whole grain is where all the good nutrition content is held.  Don’t be tricked by terms like multigrain, if the multigrain bread does not say whole wheat, then it basically has the same nutritional value of white wonder bread.  So, don’t be afraid of the overwhelming bread isle, from the cracked wheat, stone ground, whole grain, multigrain, 9-grain, etc…..  Simply look at the ingredients.  If the first ingredients is “whole wheat”, you are going to be okay. It is usually less processed than most of the other brands.  Most nutrition is lost during the processing of the wheat, so go for the whole wheat.

  

Ingredients:
  • 1 slice whole wheat toast
  • 1 tablespoon peanut butter
  • 1/2 banana, diced
  • 1/2 teaspoon chia seeds
  • 1 teaspoon unsweetened shredded coconut
Directions:

1.  Toast piece of bread in toaster.
2.  Spread peanut butter over toast
3.  Top w/diced banana, chia seeds and coconut.

Easy Healthy Pumpkin Muffins

In the spirit of fall, I wanted to continue with a pumpkin theme.  I was so excited about my prior blog on Pumpkin No-Bake Energy Bites, I wanted to make another pumpkin breakfast treat.  Well, inspired from a pumpkin bread recipe I found hiding in my mass of recipe books, I decided to convert it into a healthy muffin recipe.  This is my version of a lower fat pumpkin muffin.  I used extra pumpkin puree and applesauce, instead of oil, and whole wheat flour for added nutrition.  They tasted wonderful, with a soft, spice filled center.  Also, these muffins were a cinch to make.  Minimal mixing, chopping, or prep required.  One muffin pan, two mixing bowls and a whisk is all you will need.  You don’t even need a mixer, your own hand will do the trick.  An example that delicious muffins don’t have to be unhealthy or difficult to make.  So, go ahead enjoy!


Ingredients:

  • 1/2 cup raisins
  • 1 1/2 cups and 1 tablespoon whole wheat flour
  • 1 1/3 cups white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 2 eggs
  • 1/4 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1/3 cup chopped walnuts
  • nonstick cooking spray
  • 1/8 cup quick oats to sprinkle on muffin tops if desired

Directions:
1.  Preheat oven to 350°.  Spray a 12 cup muffin pan with nonstick cooking spray and set aside.  Soak measured raisins in hot water for 10 minutes to plump, then drain.

2.  In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.  Whisk together until combined.

3.  In a separate bowl mix eggs, pumpkin and applesauce until smooth.

4.  Add pumpkin mixture to the bowl with dry ingredients.  Stir thoroughly until batter is smooth.  Fold in raisins and walnuts.


5.  Spoon batter into prepared muffin pan.  Bake in preheated oven for 20-25 minutes  or until toothpick inserted into muffin comes out clean.

 

6.  Allow to cool on wire rack.  

Happy Fall and Pumpkin Muffin Eating!!! 

Almost Guiltless Zucchini Bread

When thinking about what I wanted to make for my blog today, I was craving something in the bread group.  I decided on zucchini bread, after all it’s combining bread with vegetables.  It has to be better for you than say, sugar cookies, right?  Does that mean carrot cake may also be good for you?  Hmmm…I’ll have to ponder that one.  After looking through a few recipes I came up with a hybrid that I think works well, when wanting to make this classic recipe less fattening.  So, I used whole wheat flour, some egg whites, more spices and a bit less nuts in attempts to make this a bit healthier.  Also, this bread has to be one of the easiest recipes, literally you combine dry ingredients in one bowl and wet ones in another, then mix them together and cook in loaf pans.  Super easy and super good.  Hope everyone enjoys this one.  I know I did, 2 pieces later.  Oops!  I think when I said “healthier”, I didn’t mean MORE!  Oh, well.

Yields: 2 loaves

Ingredients:

  • 3 cups 100% stone ground whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup egg whites or egg substitute
  • 1/3 cup canola oil
  • 1 teaspoon grated lemon zest (approx 1 lemon)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/2 cups sugar
  • 3 cups shredded zucchini (approx 3 small/med sized zucchini)
  • 1/4 cup chopped walnuts
  • cooking spray

Directions:

Preheat Oven to 350° and spray 2 (8 x 4-inch) loaf pans with cooking spray, set aside.

Spoon flour into measuring cup, leveling with a knife.  Place flour into medium mixing bowl.  Next add baking powder,  cinnamon, nutmeg, salt and baking soda.  Mix well with spatula and set aside.
In a large mixing bowl combine egg whites, canola oil, lemon zest, vanilla, egg and sugar.  Mix well.  Then add zucchini and stir mixture until combined. 
Add flour mixture into egg mixture and mix until JUST combined, then lightly stir in walnuts.
Divide combined batter between the 2 loaf pans.  Bake at 350° for 55 minutes or until wooden pick inserted into middle of loaf comes out clean.  Keeping bread in pans, allow to cool on wire rack for 10 minutes.  Remove loaves from pans and cool completely on wire rack.

 *If using larger loaf pans, make sure to cut down on your baking time, so as not to dry out your bread.