‘Breakfast’

I mean, most of us do at one point or another.  I kept wanting to post about the fun sandwiches I’ve made since discovering that there is more than just “meat and cheese” sandwiches, but I pretty much make a toasted sandwich every day for lunch and that’s a lot of time to take a picture of every layer.  Ugh.  I’m just that lazy.  However, there is a solution to this!  A new page!  Click on “Foodage” and you will find a page dedicated to things like sandwich recipes, where it’s much easier to list the “layers” of the sandwich and a picture wouldn’t do the taste much justice anyway.  Right now, there’s only one sandwich on there, but I expect varieties of other similar items (i.e. quesadillas, pita “sandwiches”, wraps, etc.) will appear occasionally.  They will be things that are AWESOME but that really don’t need their own post.  Keep checking back for fun and interesting ways to keep you (mostly lunch) dishes fresh and exciting!!  – 20 laziness

In preparation for gorging myself during Easter weekend, I really wanted to make something “Eastery”.  I came upon this recipe but wasn’t able to make them in time.  I made them up for the next weekend and almost ate them all.  Miraculously, I have a few left that are sitting at my desk, waiting to be devoured.

Easter Morning Biscuits | doomthings

Ingredients (adapted from Country Living):

  • 3 cups bread flour (can use all-purpose)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/3 cup + 1 tbsp honey
  • 1/3 cup dark brown sugar (can use light brown)
  • 2 eggs
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 2 tbsp + 1 tbsp mango-orange juice (or your favorite variety of orange juice!)

Directions:

  1. Combine flour, baking powder, and salt in a medium bowl.
  2. In an electric mixer, combine butter, the 1/3 cup honey, and sugar until light and fluffy.
  3. Add eggs, mix well.
  4. Add milk, vanilla, and the 2 tbsp orange juice until combined.
  5. Gradually add flour mixture until a soft dough forms.
  6. Cover bowl with plastic wrap and refridgerate for 30 minutes.
  7. Divide dough into 16 equal pieces and roll into 8-inch-long ropes.
  8. Mold into desired shapes (I made the s-shape by coiling the ends until I liked how it looked).
  9. Place biscuits onto baking sheet and bake for 12 minutes at 350 degrees F.
  10. While biscuits are baking, combine 1 tbsp honey and 1 tbsp orange juice in a small bowl and stir until smooth.
  11. Remove biscuits from oven, brush with glaze.
  12. Continue baking until golden, about 15 minutes.
  13. Serve warm with hot breakfast beverages!

These turned out a lot sweeter than I expected (which is dumb on my part, because there is honey, sugar, and orange juice in it, duh) and had almost a shortbread cookie texture, if a shortbread cookie were made into bread.  They are perfect for dipping in hot chocolate, coffee, or hot tea, warm from the oven.  They are also good re-heated.  Make them and see!  I’m going to finish up my last one right now.

 

This is my very favorite bread ever.  Since trying it for the first time after finding it on One Good Thing by Jillee via Pinterest, my husband and I always try to find reasons to make it.  This is horrible, because I’m pretty sure it clogs my arteries with every bite.  Regardless, we make it all the time.

One reason we attempt to make this almost every week is that it is, as previously mentioned, delicious.  The other reason is that it is completely easy to make.  Perhaps tooooooo easy…

English Muffin Bread | doomthings

Ingredients (adapted from One Good Thing by Jillee):

  • 5 1/2 cups warm water
  • 3 packages (each package is 2 1/4 tsp) active dry yeast
  • 2 Tablespoons salt
  • 3 Tablespoons sugar
  • 11 cups bread flour

Directions:

  1. Mix all ingredients together.
  2. Let rise for 30 – 60 minutes (until about doubled).
  3. Spoon into (4) well greased loaf pans.
  4. Let rise in pans until dough reaches the top of the pans (30 – 60 minutes).
  5. Bake in 350 degree oven for 45 minutes or until golden brown.
  6. 10 minutes before done, brush with melted butter.  Bread will be moist at first, so allow to cool completely before cutting.

In the original recipe, rapid-rise yeast is used, which means you can skip the first rise and just let them rise in the pans.  I haven’t done this (because I don’t have rapid-rise yeast), but it makes the ease of this recipe double!  My favorite part of this recipe is that I get to throw all the ingredients in the bowl, mix, and watch.  Most yeast bread recipes require the yeast to sit in vaguely warm water and activate.  I wonder if this is why the texture is so much moister and spongier than other yeast breads.

You can eat this bread as-is, but toasting slices is so worth the wait.  I did notice that I needed to toast a single piece on the “7” setting on my toaster oven.  This might be because it is such a moist bread.  I like honey on it (a new development), but jam, butter, or other bread-spreads are just as good.  This bread would last maybe two days in our house if we didn’t control ourselves (I usually half the recipe to make just two loaves just for this reason).  + 20 delicious points.

Sugar and Spice Biscuits

Posted: 19th March 2013 by doomthings in Breakfast, The Foodening
Tags: , , , , ,

One morning I had a friend coming over for crafting and immediately had the desire to make something we could snack on.  I wasn’t sure what to expect from this recipe from Diabetic Living Online via Pinterest, but I really wanted something with cinnamon in it, so I just dove in.

Yield:  12 biscuits.

Ingredients (adapted from Diabetic Living Online):

  • 2 cups bread flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup fat-free milk
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. Grease twelve 2-1/2-inch muffin cups; set aside. In a large bowl stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
  2. Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Roll one portion into a 12×10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.
  3. Cut rectangle into five 12×2-inch strips. Stack the strips on top of each other. Cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.
  4. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm.

The only substitutions I made for this recipe were for the flour and butter.  The original recipe calls for all-purpose flour and for shortening.  I have an irrational dislike for shortening, but also think that butter adds so much more flavor.  They turned out really nice, although I definitely put them in the muffin tins rotated 90-degrees than where they should have been, so they sort of came out looking funny.  I was immediately reminded of the sour cream biscuits my dad made us on weekends when I was a kid.  Really, the only difference was the lack of sour cream.  I think I’ll have to make my dad’s biscuits soon.  I’m going into a food coma just thinking about them.

OK, back to these biscuits!  So, despite the fact that I’m sure adding butter killed any chance of them being healthy (see the original recipe for nutritional information), I ate nearly half of them.  My arteries hurt.  -17 life.

[pictures will be posted when I make this recipe again]

Apple Bran Muffins

Posted: 19th March 2013 by doomthings in Breakfast, The Foodening
Tags: , , ,

Whenever we buy apples, I always want to make something fancy with them.  I usually end up just taking them for lunch, but I’ll keep my grand aspirations, thank you!  So after being sad that we didn’t get apples from our local grocery store (they usually have crappy produce), I moped around my refridgerator until the applesauce caught my eye.  The following recipe calls for applesauce and apples, but only having applesauce, I decided to experiment.

Yield: 12 muffins.

Ingredients (adapted from Cooking Light):

  • 1/2 cup packed dark brown sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 large egg white
  • 3/4 cup fat-free milk
  • 1/3 cup applesauce (no sugar added)
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1 cup bread flour
  • 1 1/2 cups bran buds cereal
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 400°.
  2. Place 12 paper muffin cup liners in muffin cups; set aside.
  3. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes).
  4. Add egg; beat 1 minute or until well blended. Beat in egg white until well blended.
  5. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
  6. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl.
  7. Add milk mixture to flour mixture, stirring just until moist.
  8. Spoon batter evenly into prepared muffin cups.
  9. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.

I ended up substituting some of the ingredients from the original recipe, only because I didn’t have them in the house.  For the applesauce, I didn’t have unsweetened, as per the original recipe, so it was probably a bit sweeter than normal.  I also added a slop of applesauce to account for the apples I didn’t have.  The original recipe did not call for bread flour, but I like the texture it gives to all baked things and I like to make a lot of bread.  Needless to say, I don’t keep regular flour around so all my baked treats are made with bread flour.

I ended up liking these more than my husband did.  Before the days of Pinterest, I would make plain bran muffins (as per the bran cereal box) and he thought the apple bran variety was not as flavorful.  I would agree, the flavor was not as strong, but the apple and spices taste really came through and reminded me of apple and cinnamon oatmeal.  Maybe I’ll make these with oats next time.  Delicious!

Also, it was St. Patrick’s day. + 10 creativity.