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BAKED/ Baked Goods/ Breakfast/ SIDES/ Vegetarian

Roasted Garlic and Chive Biscuits

Roasted Garlic and Chive Biscuits

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Serves: 12 biscuits
Prep Time: 2 hours Cooking Time: 30 minutes

Ingredients

  • 2 heads garlic, cut in half horizontally
  • 4 tablespoons chives, minced
  • 5 cups all-purpose flour
  • 2 ½ tablespoons baking powder
  • 1 tablespoon sugar
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 4 sticks (2 cups) unsalted butter, frozen and coarsely grated
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 egg, beaten
  • flaky sea salt to taste

Instructions

1

Preheat oven to 400°F. Wrap the garlic in foil and roast in the oven until cloves are soft, about 1 hour. Remove from the oven. Once the garlic is cool enough to handle, squeeze the garlic from the skins into a bowl and mash it up into a paste. Add the chives and set aside.

2

Line 2 sheet pans with parchment paper.

3

In a medium bowl, whisk the sour cream and milk together.

4

In a large mixing bowl, whisk the flour, baking powder, sugar, salt and baking soda. Add the grated butter and toss using your hands to coat butter well. Add the milk mixture and the garlic and chives and knead the dough with your hands until it comes together. It will be clumpy.

5

Transfer to a floured surface and knead into a dough. Form into a rectangle and dust with flour. Roll out into a 9-by-12-inch rectangle and fold into thirds like a letter. Rotate the dough 90 degrees, dust with more flour and repeat this process two more times. (This is called laminating will create those flaky layers.)

6

Roll dough into a 9-by-12-inch rectangle and trim the outer ¼ inch. (This will help the dough rise.) Cut into equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.

7

Remove the biscuits from the refrigerator and move half of them to the other sheet pan, leaving two inches between each biscuit.

8

Beat one egg and add a touch of water or milk. Brush the biscuits with the egg wash and sprinkle with flaky sea salt.

9

Place the two sheet pans of biscuits in the oven and rotate the trays halfway through. Bake until golden brown, about 25-30 minutes. Serve warm.

BAKED/ Baked Goods/ Breakfast/ Desserts

Mixed Berry Galette

Mixed Berry Galette

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Serves: 8
Prep Time: 2 1/2 hours Cooking Time: 30 minutes

Ingredients

  • For the dough (or just buy frozen pie crust)
  • 1 ⅓ cups flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • Heavy cream, as needed
  • 1 stick butter, cut into cubes
  • Filling
  • 3 cups of mixed berries
  • 1/2 cup of sugar, plus more for sprinkling
  • pinch of salt
  • juice of half a lemon and the zest
  • 3 tablespoons of cornstarch
  • eggwash
  • 1 egg and a little milk
  • sugar for sprinkling

Instructions

1

In a food processor, pulse the flour, sugar and salt. Add the butter and pulse very briefly-you want pieces of butter the size of chickpeas. Don't be tempted to over do it.

2

Whisk the egg in a measuring cup and add enough cream so you have 1/3 of a cup of liquid.

3

Add it to the flour and butter mixture and pulse until it just comes together.

4

Pour the dough out onto a floured board and form into a disc. Wrap in plastic and refrigerate for at least 2 hours and up to three days.

5

Roll out the dough into a 12-inch circle and refrigerate again while you make the filling.

6

In the meantime make the filling by combining all the filling ingredients in a bowl.

7

Place the berried in the middle and leave about 1 1/2 inches border. Fold up the edges of the dough over the filling, crimping as you go so it stays together. Brush the dough with an egg wash and sprinkle with more sugar.

8

Bake at 400 degrees until the center is bubbling- about 35-45 minutes. Cool on a wire rack.

Baked Goods/ Breakfast

Lemon Yogurt Loaf

Lemon Yougurt Loaf

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By Adpated from Ina Garten Serves: 1 loaf
Prep Time: 15 minutes Cooking Time: 50 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

Instructions

1

Preheat oven to350 degrees. Grease a loaf pan and line it with parchment paper.

2

In a medium sized bowl, sift together the flour, baking powder and salt.

3

In a large bowl, whisk together the yogurt 1 cup of the sugar, the eggs, zest and vanilla.

4

Add the dry ingredient to the wet and whisk to combine. Using a rubber spatula fold the vegetable oil into the batter.

5

Pour into prepared pan and bake for 50 minutes. (test, I had to cook mine for another 10 minutes)

6

In a small sauce pan, mix the lemon juice with 1/3 cup of sugar and cook until melted. Drizzle over the cake while it's still warm.

Notes

You can add a glaze using confectioners sugar and lemon juice, but I prefer it without.

Baked Goods/ Breakfast/ Vegetarian

Cheddar, Fig and Sage Muffins

Ya know, for when you want a muffin in the morning, but you don’t want something sweet.

Cheddar, Fig and Sage Muffins

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By Mrs. Kossenfloffer Serves: 12 muffins
Prep Time: 30 minutes Cooking Time: 20 minutes

Perfect with a cup of coffee to start the day.

Ingredients

  • 2 cups of all purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup olive oil
  • 8 ounces greek yogurt
  • 2 large eggs
  • 4-5 large sage leaves, minced
  • 1 cup cheddar cheese, grated
  • 1/2 cup cheddar, small cubes
  • 2 tablespoons Parmesan cheese, grated
  • 1 cup dried figs

Instructions

1

Preheat oven to 375 degrees

2

Place the figs in a heatproof bowl and cover with boiling water. After they are soft, roughly chop.

3

Place the flour, sugar, salt, white pepper, baking soda and baking powder in a large bowl and whisk to combine.

4

In a medium bowl, whisk the eggs with the olive oil and yogurt.

5

Add the wet ingredients to the dry and mix until just combined.

6

Gently fold in the grated cheddar and chopped figs.

7

Spoon into muffin tin lined with papers. Place a few cubes of the cheddar on the op of each muffin and press gently on them.

8

Bak for about 20 minutes until a toothpick inserted into the center of muffin comes out clean.

Baked Goods/ Breakfast/ Desserts

Apple-Spice, Oive Oil Bundt Cake

I’ve convinced myself that this cake is practically healthy… with the emphasis on practically. I mean there is olive oil instead of butter and apples. Indulge and enjoy

Apple-Spice, Oive Oil Bundt Cake

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By Mrs. Kossenfloffer Serves: 8-10
Prep Time: 30 minutes Cooking Time: 50-60 minutes

This cake was a huge hit. Seriously, everyone loved it. I'm super proud of this recipe...which is also great for breakfast.

Ingredients

  • 1 1/2 cups granulated sugar
  • 5 large eggs
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2-3 Granny Smith apples, cored, peeled and diced into 1/4” cubes
  • For the Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon apple juice

Instructions

1

Preheat oven to 350.

2

Grease a bundt pan.

3

Sift the flour, salt, baking powder and all of the spices together and set aside.

4

In the bowl of a stand mixer fitted with the whisk attachment, place the sugar, eggs and zest and whisk until thick and pale.

5

Add the lemon juice and olive oil until combined.

6

Add the flour mixture and mix until just combined. Do not overmix.

7

Stir in the apples.

8

Pour batter into the bundt pan and bake for 50-60 minutes until a cake tester comes out clean.

9

Place on cooling rack and let cool for 5 minutes. Then turn out onto rack to finish cooling.

10

For the glaze:

11

Whisk the juices and sugar together. Drizzle onto the cooled cake.

Baked Goods/ Breakfast/ Desserts/ Vegetarian

Goodbye Summer, Hello Fall Muffins

Goodbye Summer, Hello Fall Muffins

What do you do when you live in Florida and are pining for autumn? Head to Whole Foods to scoop up the last of the summer stone fruits to add to your favorite muffin recipe. Throw in the spices of fall and enjoy

Goodbye Summer, Hello Fall Muffins

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By Mrs. Kossenfloffer Serves: 12 muffins
Prep Time: 20 Cooking Time: 20 minutes

These muffins take advantage of the final vestiges of summer peaches and plums and combining them with the spices of autumn for a cross-seasonal treat. Enjoy!

Ingredients

  • 1/4 teaspoon cardamom
  • 1/8 teaspoon of cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of cinnamon
  • 2 cups of flour
  • 1/2 cup of sugar
  • 1 teaspoon salt
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup olive oil
  • 1 7-ounce container of Greek Yogurt
  • 2 large eggs
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 plums, chopped
  • 1 peach, peeled and chopped

Instructions

1

Preheat oven to 350.

2

In medium bowl sift together, spices, sugar, salt, flour, baking powder and baking soda

3

In a large bowl combine the olive oil, yogurt, eggs, lemon zest and vanilla.

4

Add the dry ingredients to the wet, and stir until just combined. Be careful not over mix. (No one likes a chewy muffin.) Stir in the plums and peaches.

5

Scoop batter into a muffin tin lined with parchment or muffin wrappers.

6

Bake for 15-20 minutes, until a cake tester or toothpick comes out clean.

Notes

I adapted this recipe from one I found on instagram. Shout out to @dianemorrisey