Category Archives: Breakfast

How Did It Get Here So Fast!?!

This week has been absolutely chaotic for our family.  All of us have had something to go to every day and evening.  Therefore, it was no surprise that I ran out of clean socks yesterday morning.  I ended up having to wear my son’s socks to the gym, and change into an extra pair I had in my locker.  Thankfully my husband and son still had plenty of clean clothing.  One of these days I’m going to get all the laundry caught up…I’m just not sure when.  Is there a mom out there who has ever been able to stay caught up on laundry?  If so, please share your secret, because it is starting to get out of control here.

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With our busy week I somehow thought that the holidays were farther away than they really are.  We are a half Jewish half Catholic household, so December can get pretty busy with Hanukkah and Christmas all in one month.  Somehow, I thought I had more time to prepare for Hanukkah…I don’t.  Hanukkah starts tomorrow evening at sundown, and I don’t even have the potatoes for the latkes!!!  What kind of Jew have I become!?!  I will be making a mad dash to the grocery store after I teach my spinning class to stock up on all the food for our Hanukah feast!   I’m planning on brisket, latkes, garlic grits, roasted veggies, and baked blueberry glazed doughnuts!  I’ll post all the recipes soon!

This year I’m going to bake doughnuts instead of frying them.  Jelly filled doughnuts are a Hanukah tradition in most Jewish households.  This year I’m going to make baked blueberry glazed doughnuts, in an attempt to try to make the holidays a bit healthier.  I found a great recipe at the Country Cleaver blog.  This actually looks like a delicious and somewhat healthy (it is as healthy as a doughnut can get) doughnut.  The recipe even uses Greek yogurt!

Blueberry doughnuts

I do have the menorah out, polished, and ready to go!  At least I can get that part done.Smile

In the meantime, here is the treadmill workout I’ll be doing before I workout with Rita and teach my spinning class.
30 Minute Treadmill Hills with Runs

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Overnight Slow Cooker Blueberry Muffin Steel Cut Oats

I’m still on my slow cooker/crock pot steel-cut oat kick.  Nothing is easier than having bbjbreakfast ready for you when you wake up in the morning!  This morning I had my blueberry muffin steel-cut oats.  They taste just like a blueberry muffin but without all the added calories and fat!!  The secret to this recipe is the blueberry jam.  I use organic blueberry jam since all the other jams out there have corn syrup in them, and we all know how bad that stuff is for us!  If I need extra protein in the morning I will add a scoop of protein powder to my oats in the morning.  I hope you love these oats as much as I do!!  Enjoy!

Overnight Blueberry Muffin Steel Cut Oats

Ingredients:

  • 2 c Steel Cut Oats
  • 2 c Milk
  • 4-5 c Water
  • 10 oz. Jar Blueberry Jam or 1 c Blueberry Jam
  • 1 1/2 c Frozen Blueberries
  • 1/4 c Brown Sugar (optional…you can sweeten more if you like when you serve)
  • 4 T Ground Flax Seed (optional…but they are so healthy and good for you)
  • Any garnishes you like!

Directions:

Add all the ingredients to the slow cooker/crock pot and mix.  Set on “low” for 5-6 hours or “warm” for 8-10 hours.  They really do cook up perfectly when set on warm, and the clean up is a breeze compared to when they cook on the “low” setting.  Enjoy!!

Overnight Crock Pot/Slow Cooker Maple Steel Cut Oats

Yesterday was a big day of making massive batches of soups, creamy tomato basil and roasted butternut squash and carrot, and meals for the freezer.  Somehow I got so caught up in all my cooking that I lost track of time and stayed up later than I wanted.  I think I’m in some kind of winter nesting mode.  Well, I made quite the mess in my kitchen from my day of cooking, and the clean-up took some time, as you can see from the picture below.  I should mention that I had already run the dishwasher twice that day.

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Due to  having a late night last night, I hit the snooze button a few too many times this morning.  Boy was I happy to have made these maple steel cut oats for this morning!  With getting my son ready for school and myself ready for work we didn’t have time to “make” much of a breakfast, so having thought ahead I put my maple steel cut oats in the crock pot last night, and voila!  Ready to eat as soon as we rolled out of bed, and boy were they perfect for this freezing cold morning.

This recipe calls for maple sugar, and I recommend you use it rather than maple syrup.  It gives the oats so much more “maple” flavoring!


Overnight Maple Steel Cut Oats

Ingredients:

  • 2 c Steel Cut Oats
  • 2 c Milk (you can use almond milk too)
  • 5 c Water
  • 2/3 c Maple Sugar Granules(if you like your oats really sweet, you might want to add a bit more maple sugar)
  • 1 tsp Vanilla
  • 4 T Ground Flax Seeds (optional, but they are really good for you)
  • Possible toppings: chopped walnuts, maple syrup, etc

Directions:

Add all the ingredients (except the toppings) to your slow cooker.  Stir to mix.  Set the slow cooker on “low” for 5-6 hours or “warm” for 8-10 hours.  I advise you to use the “warm” setting.  It will make your clean-up a lot easier the next day.  Stir and serve!

Overnight Crock Pot/Slow Cooker Pumpkin Pie Steel Cut Oats

Last night I actually succeeded in going to bed by 10 pm.  Can you believe it!?!  This is the first time I have gotten to bed this early in quite a while, and it was so much easier to get up this morning when my alarm went off.  Although, I still had the urge to throw said alarm across the room when it went off.  I really don’t think I’ll ever get over hating alarm clocks.

This morning had to be a super quick protein packed breakfast since I had to head out the door quickly after getting my son ready for school and on the bus.  Therefore, I planned ahead and made my overnight slow cooker pumpkin pie steel cut oats.  Trust me, it is as good as it sounds, and this morning it is freezing out and there was snow on the ground, so it warmed me right up.  I also added a scoop of protein powder to my oatmeal to add some extra protein.


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Ingredients:

  • 2 c steel cut oats
  • 1 15 oz can of pureed pumpkin
  • 5-6 c water
  • 2 c milk (you can use almond milk too)
  • 2-3 T ground flax seeds (optional but they are really good for you:)
  • 1 T pumpkin pie spice
  • 1 1/2 tsp vanilla
  • 1/2 c maple syrup, brown sugar, or honey (optional)

Directions:

Mix all ingredients in crock pot/slow cooker.  I spray down the sides of my crock pot.  Set on low for 5-6 hours or on warm for 8-10 hours.  Stir the oats the next morning and serve!!!  One night I accidentally set the crock pot on warm instead of low and discovered you can cook the oats on warm and have an easier clean up after (less scraping the sides/soaking time)…I have also forgotten to plug in the crock pot after turning it on…That did now work out as well.  The sweeteners are optional.  I usually cook the oats with 1/4 c of maple syrup and then add a bit of brown sugar to my own bowl in the morning with some raw sliced almonds or shredded coconut.

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Mix all ingredients in crock pot/slow cooker. I spray down the sides of my crock pot. Set on low for 5-6 hours or on warm for 8-10 hours.


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Yum!!!

Pumpkin Streusel Coffee Cake with Caramel Glaze

It is a cold and rainy fall day here in good old North Dakota, so I felt the need to bake.  Well, I’m totally sick of baking with apples right now, so I broke out the pumpkin instead!  Nothing says fall more than breaking out the pumpkin and making a yummy treat with it.


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This pumpkin coffee cake recipe is super easy and fast to make.  It uses a cake box mix (I use Arrowhead Mills Organic Vanilla Cake Mix…I’m not a fan of all the chemicals in the other box mixes).  You can find this mix in all your major grocery stores.  I used to buy it in Publix when we lived in Florida.

Now this coffee cake is beyond rich and delicious and best served warm.  On occasion I would make this coffee cake for friends in Florida, and they would eat the whole thing in just a few days and beg for more and the recipe.  Well ladies, here is the recipe!!


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Ingredients:

  • 1/4 c oil
  • 1/3 c water
  • 2 eggs
  • 1 15 oz can of pureed pumpkin
  • 1 tsp vanilla extract
  • 2 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1 18 oz box of yellow cake mix (I use Arrowhead Mills Organic Vanilla Cake Mix)
  • 1 tsp baking soda

Streusel Topping:

  • 1/2 c brown sugar
  • 1/2 c flour
  • 4 T melted butter

Caramel Glaze:

  • 1/4 c sugar
  • 1/2 c brown sugar
  • 4 T butter
  • 1/2 tsp vanilla
  • 1/4 c heavy whipping cream

Directions:

Preheat your oven to 350 degrees.  In a large mixing bowl add the oil, water, eggs, pureed pumpkin, 1 tsp of vanilla, pumpkin pie spice, and cinnamon.  Mix until well combined.  Then, add the cake mix and baking soda until combined.  Don’t over mix.  Grease a 9 x 13 pan and pour in the batter.  In a small bowl, mix together the streusel topping ingredients.  Using your fingers, sprinkle the streusel topping over the cake.  Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.  When the cake is almost finished baking make the caramel glaze.  In a small sauce pan, over medium low heat, combine all the glaze ingredients.  Bring the glaze to a simmer and then remove from the heat.  Make sure all the sugar has dissolved.  When the cake has finished baking, poke holes all over the top of the cake with a chop stick or toothpick a bunch of times.  Pour the caramel glaze over the cake, making sure to cover the whole cake.  Allow the glaze to soak into the cake.  Once cooled eat up!!!

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In a large mixing bowl add the oil, water, eggs, pureed pumpkin, 1 tsp of vanilla, pumpkin pie spice, and cinnamon. Mix until well combined.

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Then, add the cake mix and baking soda until combined. Don’t over mix.

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Grease a 9 x 13 pan and pour in the batter.

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In a small bowl, mix together the streusel topping ingredients.

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Using your fingers, sprinkle the streusel topping over the cake.  Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.

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When the cake has finished baking, poke holes all over the top of the cake with a chop stick or toothpick a bunch of times.

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When the cake is almost finished baking make the caramel glaze. In a small sauce pan, over medium low heat, combine all the glaze ingredients. Bring the glaze to a simmer and then remove from the heat. Make sure all the sugar has dissolved.

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Pour the caramel glaze over the cake, making sure to cover the whole cake.

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Allow the glaze to soak into the cake.


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Once cooled eat up…although, it its best served warm!!!

Apple Cinnamon Scones

I absolutely love scones!  The best part is that you can make them whatever flavor you want!  My grandmother left me with a wonderful scone recipe that I have used as a base for all my other scone recipes including this one.  I have been making scones for eons now, and I am always making these apple cinnamon scones.  Since we have a ton of apples from all our trees, I decided it was time to make some of these wonderful scones for breakfast.  This recipe will make 9-12 scones depending on their size.

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Ingredients

  • 2 cups flour
  • heaping 1/3 cup sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter…cubed and chilled
  • 1 large apple…peeled, cored and diced or shredded (2 apples if they are small)
  • 1/2 c plus 1-4 T of milk
  • turbinado sugar for sprinkling

Directions

Preheat oven to 425 degrees.  Measure flour, sugar, baking powder, cinnamon, baking soda, and salt into a large bowl.  Mix dry ingredients well.  Add cubed and chilled butter to the dry ingredients.  Cut in butter with pastry cutter, fork, or your hands.  Add the apple(s) and 1/2 cup of milk.  Now, everyone likes their scones a certain way.  If you like flaky scones you will want to have a dryer dough.  If you like moist almost “cake like” scones add more milk till you get a sticky dough.  Measure 1/4 cup of dough onto a greased baking sheet (I use a 1/4 cup measuring cup), or divide into a scone pan (see picture below).  Gently pat down the rounded scoops of dough.  Then, sprinkle turbinado sugar on top of each scone.  Bake at 425 for 12-15 minutes.  Makes 9-12 scones depending on size.

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Measure flour, sugar, baking powder, cinnamon, baking soda, and salt into a large bowl. Mix dry ingredients well.   Add cubed and chilled butter to the dry ingredients.

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Cut in butter with pastry cutter, fork, or your hands.

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Peel, cut, and/or shred your apple (s).  I had to use two apples since they were smaller.

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Add the apple(s) and 1/2 cup of milk. Now, everyone likes their scones a certain way. If you like flaky scones you will want to have a dryer dough. If you like moist almost “cake like” scones add more milk till you get a sticky dough.

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Here is a picture of what my “sticky” dough looks like.

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Measure 1/4 cup of dough onto a greased baking sheet (I use a 1/4 cup measuring cup)

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If you have a scone pan go ahead and use it.  This is what mine looks like, but I didn’t use it this time.

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Gently pat down the rounded scoops of dough. Then, sprinkle turbinado sugar on top of each scone.

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Bake at 425 for 12-15 minutes.  I baked mine for 13 minutes.  Remove from oven and place on cooling rack.  Scones are best when they are warm, so dig in!!!

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Enjoy!!!!