‘Breakfast’

Ever wondered what doomthings uses to do the things doomthings does?  Probably not, but we’re going to tell you anyway.  Via Amazon, here’s a bunch of stuff we use to do the things we does.  We have these things and actually use them.  Check it out in the sidebar. Yeah, right there; on the left; it says “Doomthings Uses These”; yeah; click it! See all the things!

Need a review that’s not one of the crazies that posts on Amazon?  Just ask.  We’ve got that.

Right now, there’s only one thing and it’s my favorite:

…but more is coming.

Sour Cream Biscuits

Posted: 11th November 2013 by doomthings in Breakfast, The Foodening
Tags: , , , ,

My dad used to make sour cream biscuits almost every weekend for as long as I can remember.  When we were old enough, he let us put on his apron and chef hat (yup, totally) to help cut out biscuits of every conceivable shape; well, of the cookie cutter shapes we had.  I distinctly remember being covered in flour, bringing my mom biscuits and juice in bed every chance we got.  I don’t think biscuits were her favorite breakfast food, but she at least pretended to like them while we pressed our faces to hers to make sure she had some breakfast.

As an adult, my childlike impulses led me to purchase an insane amount of cookie cutters.  Said impulses also led me to make biscuits for breakfast because they’re delicious and we didn’t have any milk for cereal.  The only thing I change consistantly from my dad’s original recipe:  I always use butter instead of crisco.  It’s easier cleanup and butter is awesome.  (Also I don’t have crisco).

Sour Cream Biscuits | doomthings

Ingredients:

  • 2 cups flour
  • 4 tsp baking powder
  • 2 tsp sugar or honey
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 tbsp milk

Directions:

  1. Combine dry ingredients in a large bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add milk and sour cream and stir until a soft dough forms.
  4. Knead dough on a floured surface, 10 – 12 times.
  5. Roll dough out to a thickness of about 1/2 an inch.
  6. Cut out biscuits with desired cookie cutter shapes.
  7. Bake at 450 degrees F for 10 – 12 minutes.

Serve warm with butter, flavored butter, jam, honey, etc…

I’ve stayed away from banana bread for a while, because, let’s face it, banana bread is over done.  It’s like when the radio plays that one song on the radio over and over again.  You really like it, but now you want to BORE RIGHT THROUGH YOUR BRAIN WITH LEMON JUICE because you can’t stand hearing it one more time.  That’s what banana bread is like.  I love it.  And then it got overplayed.

It’s been a while and I had bananas on my counter just begging for me to end their slow death.  So I did.  Delicously.  These turned out more like muffins and less like the moist banana bread I expected.  This is probably because they’re muffins, not bread, so the moisture baked out a bit.  It was also a lot easier because instead of the typical 65 minute bake time, I only have to wait 12 minutes before diving in face-first.  Also, spices.  I can’t believe I never added spices to this before.  SO MUCH YUM.

Chocolate Chip Banana Bread Muffins | doomthings

Ingredients:

  • 3/4 cups light brown sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 ripe banana, mashed
  • 2 eggs
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 cup milk
  • handfuls of chocolate chips

Directions:

  1. Cream the sugar, salt, and butter in a large bowl.
  2. Beat in banana and eggs until smooth.
  3. Sift together flour and soda in a medium bowl.
  4. Alternately add dry mix and milk to sugar mixture until well combined.
  5. Add chocolate chips as desired.
  6. Pour mixture into muffin pan with muffin liners.*
  7. Bake at 350 degrees F for 12 minutes or until a toothpick comes out of the middle clean.

*This recipe is originally for one banana bread loaf, so it makes more than 12 muffins.  Fortunately I had a mini muffin tin to take care of the overflow (because I wasn’t patient enough to do a second batch of regular-sized muffins).  Want to make this a loaf?  Just pour the mixture into a greased/floured loaf pan and bake at 350 degrees F for 65 minutes or until a toothpick comes out of the middle clean.

Baked Donut Holes

Posted: 12th August 2013 by doomthings in Breakfast, The Foodening
Tags: , ,

Who doesn’t want to make their own donuts?  How about baked donuts?  These taste like a cross between spice muffins and cake donuts.  I ate way too many as soon as they came out of the oven.  Next time, I’ll have to make a bigger batch.

Baked Donut Holes | doomthings

Ingredients:

  • 1 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1 egg
  • 1/4 cup applesauce
  • 1 tbsp milk
  • 2 tbsp butter, melted
  • For coating:  1 tbsp butter, melted & 1/4 cup sugar

Directions:

  1. In a medium bowl, combine dry ingredients.
  2. In another bowl, whisk together wet ingredients.
  3. Add dry ingredients to wet ingredients and stir until well combined.
  4. Pour batter into greased mini-muffin tins, about halfway full.
  5. Bake at 350 degrees F for 7 minutes.
  6. Brush donuts with melted butter and roll in sugar.

Peach Biscuits

Posted: 28th July 2013 by doomthings in Breakfast, The Foodening
Tags: ,

What do you do with peaches you get from your parents when they have a whole barrel?  MAKE STUFF!  And right away.  I’ve made peach pie and a peach tart, but that’s pretty much just this pie with peaches instead of berries.  This time, I made breakfast.  I keep eating them.  I need to stop.  It’s almost dinner time.  Now I’ve spoiled my dinner; oh well!  More biscuits please!

Peach Biscuits | doomthings

Ingredients (adapted from babble.com):

  • 2 cups flour
  • 1 cup whole wheat flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup milk
  • 1 tsp vanilla
  • 1 large peach, pealed and cut into chunks

Directions:

  1. Combine flours, sugar, baking powder and salt.
  2. Cut in butter until mixture resembles course pea-sized crumbs.
  3. Stir vanilla into milk and add gradually to flour mixture.
  4. Stir in peach chunks until as evenly distributed as possible.

These biscuits are a little on the sweet side (I might reduce the sugar by a tablespoon next time) and are perfect for a summer breakfast.  My peach was a little small and I wish there were more peach chunks in each bite, but if you use a large peach, it should be fine.  Next time I may even use two peaches.  There’s no such thing as peach overload.