Category Archive: Breakfast

Pumpkin Doughnuts with Cinnamon Glaze

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October 22, 2011

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October 22, 2011

 

Fall is here, and it’s pumpkin season why not another pumpkin recipe. Donuts is a weakness of mine, I usually don’t buy them, because I can eat half a dozen on my own. I prefer the yeast donuts more than cake donuts, that’s why I made these pumpkin cake donuts so I don’t end up gaining 10 pounds J The original recipe didn’t call for a glaze , so I made a cinnamon glaze and I’m glad I did because these donuts are not sweet enough on their own ,at least to my liking .

 

 

Ingredients:

Makes 27 small donuts

 

3 eggs lightly beaten

1 cup sugar

1 cup sour cream

1 scant tsp. baking soda

Pinch of salt

2 tsp. cinnamon

1 cup pumpkin puree

1 nutmeg freshly grated

5 ½ cups all-purpose flour

Oil for frying

 

For Cinnamon Glaze

 

1 ½ cups powdered sugar

½ tsp. ground cinnamon

¼ tsp. vanilla extract

3-4 tbsp. milk

 

 

 

Directions:


Mix all ingredients except flour.

Add flour gradually and knead until dough comes together.( dough will be sticky)

Roll dough on a floured surface. And cut using a dough cutter. I don’t have one so I usually use a big cookie cutter and then a smaller one for the middle.

Heat oil to 350°, and fry donuts on both sides until golden.

Let them cool and then dip in glaze. (I usually double glaze my donuts wait few minutes between each dip)

 

To Make Glaze:

Mix powdered sugar, ground cinnamon, vanilla extract and milk until well mixed.

 

Source: The Best Farmer’s Wife Cookbook

 

 

 

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Tomato Frittata Recipe

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June 20, 2011

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June 20, 2011

So as I said before my husband is working night shifts these days and I’m trying to be creative for breakfast. This is similar to an omelet but the vegetable are added to the eggs and it is cooked  slowly over low heat. You can change this recipe to suit your taste, change the vegetables or even add some kind of meat or herbs. This frittata is thin , if you like yours thicker cook it with a smaller skillet over low heat and increase cooking time.

Ingredients:
Serves 1-2

3 to 4 eggs
¾ cup diced seeded tomatoes
1 tbsp. minced jalapeno
1 clove garlic minced
1 tbsp. Olive oil
¼ cup cheddar triple cheddar
Salt and Black pepper to taste

Directions:
Over medium low heat, heat olive oil and sauté jalapenos and garlic for about 1 minute. Keep stirring so the garlic doesn’t burn. Add Tomatoes and cook over medium low heat for about 5 minutes until almost dry.

Meanwhile beat eggs with salt and pepper.

Pour eggs slowly over tomatoes, spreading it evenly in you skillet. Top with cheese. Cook over low heat until bottom is settled (top will be runny). Put skillet under broiler and finish cooking for 1-2 minutes.

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Cream Cheese Muffin Recipe

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June 15, 2011

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June 15, 2011

I’m trying to make new things for breakfast since my husband is working night shift these days. One of his favorite kind of muffins is cream cheese muffins. These muffins has a surprise sweet creamy center when you bite into them and the sugary crumbles on top is perfect with this creamy center.

Ingredients:

Makes 12 muffins

3 C flour
1 C sugar
4 tsp. baking powder
1 tsp. salt
2/3 C milk
1/2 C vegetable oil
2 large eggs
8 ounces cream cheese, softened
1 C sugar

Directions:
Preheat oven to 375 degrees. Line your muffin tin with cupcake liners.

Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl.

In another bowl stir together milk, oil, and eggs. Combine with the dry ingredients. Stir until just moistened.

Combine cream cheese and 1 cup of sugar. Gently mix half of this mixture into the muffin batter.

Fill muffin tins about 1/2 to 2/3 full with batter. Spoon the remaining cream cheese mixture onto the muffins, with the back of a spoon push the mixture into each muffin.

Topping:
1/2 cup all-purpose flour

1 cup sugar

1/4 C butter, softened

Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.

Source: BakeorBreak
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Buttermilk Pancakes Recipe

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April 25, 2011

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April 25, 2011

My son who is 2 years old has been really a picky eater lately especially at breakfast. So I thought about making pancakes because I haven’t made them in a while now. The original recipe called for sour cream,but since  I don’t have any I tweaked it a little bit and it turned out great.The tanginess from the buttermilk against the sweet syrup was soo good, and my son ate three YEEEY :)

Ingredients:

2 cups all purpose flour
2 tbs sugar
1/2 tsp salt
4 tsp baking powder
2 cups butter milk ( I used the powder one since I think its more convenient to have because I don’t use butter milk that often)
4 tbs melted butter and slightly cooled
2 eggs
butter or oil for pan coating

Directions:

Whisk all liquid ingredients together ( buttermilk,eggs and melted butter)
In another bowl whisk dry Ingredients ( flour,baking powder,sugar and salt)
Gradually add the dry ingredients to the wet ones and whisk them, until all ingredients are well mixed.
**Avoid over mixing the batter or pancakes won’t be as tender.
Let the batter rest for 10 mins ( don’t skip this step or your pancakes won’t be as fluffy)
I used my electric griddle heated to 350 degrees and coated it with a tbs of butter. You can also use a pan heated over medium heat.
I used a 1/4 measuring cup to portion my batter.
Cook the pancakes until the edges are set and bottom is golden brown , flip and cook on the second side until golden brown too.
If you are not serving immediately transfer to oven that is heated to 200 degrees.

Makes 13 pancakes.

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