Category: breakfast

Posted in Baked goods, Baking, Bread, breakfast

Easy Cake Mix Apple and Banana Nut Muffins

Posted on by lmc

I’ve been fooling around with cake mix recipes for years.  I often have extra fruit ripening on the counter or parked in the fridge for too long so I keep a stash of cake mixes on hand to whip up a batch of breakfast muffins. The cake mix and fruit combine easily for a quick and easy twist on the classic fruit muffin.

This week I had two bananas and a bit of homemade applesauce to add to the mix. The ratio usually requires the standard mix, 1/3 cup of oil, 3 eggs and 1 1/2 cups of a overly ripe or wet fruit.  I’ve often mixed in flavored yogurt as well.  Play around with your favorite flavor combinations and see what you come up with.  I’d love for you to share any of the cake mix combos that you enjoy.  I love this quick and easy method of baking in a semi-homemade way.

Easy Cake Mix Apple and Banana Nut Muffins

1 box cake mix, white or yellow

1/3 cup oil

3 eggs, slightly beaten

1 cup mashed overly ripe bananas (2 medium)

1/2 cup chunky applesauce (I use homemade applesauce)

1/2 cup chopped pecans

Old fashioned oats or brown sugar topping, optional

Preheat the oven to 350 degrees.  Generously spray 2 muffin pans with cooking spray or line with paper liners. In large bowl, combine all ingredients and mix well.  Divide batter evenly between muffin cups.  Sprinkle with a handful of old fashioned oats or brown sugar. Bake 20-25 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. 



Posted in Baked goods, Baking, breakfast

Baked Oatmeal Snack Bars

Posted on by lmc

Yesterday we enjoyed a mild, breezy day with low humidity.  I thought I’d do some baking before the rain and humid conditions make their way back into our lives.  

These bars are full of flavor and texture as they are chocked with delicious, sweet and crunchy goodies, sure to satisfy your mid-day cravings.  The bars are also great for an on-the-go breakfast.  If you take the train into work, forego the expensive coffee shop baked goods and pack up one of these little gems for a healthier breakfast choice.  Pull out the Keurig and brew your own cup of coffee and be on your way.  What a great way to start the day!

Baked Oatmeal Snack Bars
3 cups rolled oats
1 cup chopped walnuts or pecans

1 cup raisins (any dried fruit will do)

1/2 cup sunflower seeds

1/4 cup packed brown sugar

2 tsp cinnamon

1 1/2 tsp salt

1/4 cup canola oil

1 1/2 cups skim milk

2 eggs, lightly beaten

1 tsp vanilla     

Preheat oven to 350 degrees.  Spray with cooking spray, a 13×9″ baking dish.  In a large mixing bowl, combine dry ingredients.  In a separate bowl, combine wet ingredients, mix well.  Pour wet ingredients into dry ingredients; stir to combine. Pour into prepared baking dish.  Sprinkle a handful of old fashioned oats over the top.  Bake for 35-40 minutes. Cool and cut into squares.

Posted in Baked goods, Baking, Bread, breakfast, Food

Zucchini Breakfast Bread

Posted on by lmc

This week, I had the opportunity to visit a produce auction in a neighboring community.  It’s a bit early in the season for an abundance of produce so the aisles were stocked with plants and flowering baskets of every variety.  Farmers also displayed an array of asparagus, rhubarb stalks, and freshly baked pastries.  I so enjoyed listening to the auctioneer as he rattled on at record speed, while the prices climbed to reasonable levels.

Looking over the tables of freshly baked breads, I was inspired to bake a few loaves of my own.  I had a few zucchini in the produce drawer that were close to expiration so I popped them into the food processor.  The grated zucchini certainly lends moisture and flavor to this scrumptious recipe.  

Zucchini Breakfast Bread

1 1/2 cups flour

1 1/2 cups oat bran

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs, beaten 

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1/2 cup steel cut oatmeal mix (optional for topping)

Preheat oven to 350 degrees. Spray with cooking spray, two 8×4″ loaf pans. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl. In a separate bowl,  whisk eggs, oil, vanilla, and sugar together in a large bowl. Stir in zucchini.  Add dry ingredients to the zucchini mixture, and mix well. Stir in nuts just until combined. Pour batter into prepared pans.  Sprinkle with topping, if desired.  Bake for 50-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Remove loaves from pan, and cool completely before slicing.
Basketmaking…  I also had the pleasure of attending my first basket weaving class earlier this week.  I have shared  a few pictures at the end of this post.  I will spare you the details as I am not skilled enough yet to include a detailed tutorial.  I simply followed the instructors lead and made this adorable herb basket.


Step by step…











HAPPY MOTHER’S DAY, to all of you wonderful moms out there!

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Food, Kids in the Kitchen

Cranberry and Pecan Glazed Donuts

Posted on by lmc



For the longest time, I’ve wanted to try making baked donuts. This past Christmas, I ordered two donut baking pans to put under the tree as a gift to myself.  (How many moms out there have done that before?)

I did my homework before ordering the pans…  I wanted something that was non-stick and had no seams in the donut bed so that the batter could lay evenly without getting trapped in the metal seam.  I found the perfect pans at Norpro.  

This past week, as my oldest daughter celebrated a birthday, I decided to make a tray of donuts in lieu of a traditional cake. She was scheduled to have back surgery the afternoon of her birthday and I wanted to bring a special bite-sized treat along so that she could nibble on a mini-birthday-donut the morning of the procedure.  

As I scoured my cookbooks and kitchen files for a suitable recipe, I spied a boxed muffin mix that carried a small picture of a basket of mini-donuts posted on the back of the package.  To my surprise, the recipe posted beside the picture was for baked donuts.  I thought…well, let’s give this a try.

So after a few alterations, I came up with this recipe adapted from Krusteaz Guilt Free Baked Donuts.





Sweet Cranberry and Pecan Glazed Donuts

Donuts:

1 package Krusteaz Cranberry Orange Fat Free Muffin Mix

1 can cranberries (enclosed in the box), drained and liquid reserved

3/4 cup orange juice

1 teaspoon almond extract

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Reserved cranberry liquid

1/2 cup finely chopped pecans

Preheat oven to 350 degrees.  Lightly spray with cooking spray, the donut baking pans.  For the donuts:  In a medium bowl, carefully stir together the muffin mix, cranberries, orange juice and extract.  Combine just until blended.  Place the batter in a gallon-sized sealable bag (or a pastry bag). Snip the plastic bag 1/8″ from the corner.  Evenly pipe the batter into the mini-donut baking pans.  Bake 8-12 minutes or until donuts spring back when touched.  Cool and remove to wire rack.  

For icing:  Place all icing ingredients (except nuts) in a small bowl and whisk until smooth.  Drizzle or dip donuts into the icing then sprinkle with chopped nuts.  

Note:  I also used the regular sized donut baking pan for this recipe.  Alter baking time by adding 10 minutes or until light golden brown and donuts spring back when touched.









Posted in Baked goods, Baking, breakfast, Food, lunch box

Wholesome Granola Bars

Posted on by lmc

This week I had to head out of town for a business trip. When I travel, I’m often thrown off balance by the pre-selected conference meals provided as I can’t always follow my regular routine. Meal times are usually less than ideal and the meal selection is often standard fare and can be limited in variety.  

So, before leaving for my trip this week, I made sure to pack quite a few of these Wholesome Granola Bars.  It’s always good to travel with a stash of wholesome snacks when you’re away from the comforts of home.   

On Thursday, these babies really came in handy. We had eaten an early lunch and our dinner was scheduled for 6:30 pm.  Just before heading out to an evening meeting, I shared a few of the bars with my colleagues and they were thrilled to have a healthy snack on hand to tide them over until dinner.  The best part… This flavorful, grainy bar provided a healthy choice over other tempting  fast food favorites.  The whole grains in the recipe deliver long lasting energy that really helps when you need a little something to give you a boost. Make sure to individually wrap the bars to lock in moisture and freshness.


Wholesome Granola Bars

3 1/4 cups old fashioned oats

3/4 cup crispy rice cereal

2/3 cup whole wheat flour

3 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons cinnamon

2/3 cup honey

1/3 cup canola oil

2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Lightly spray a 13×9″ baking pan with cooking spray.  In a large bowl, stir together the dry ingredients.  Stir in the honey, oil, and vanilla; mix thoroughly until all ingredients are combined.  Evenly press mixture into prepared pan.  Bake 20-25 minutes or until light golden brown.



Posted in Baking, breakfast, Food, Home Food Preservation

Drying Your Own Fruit

Posted on by lmc



One of my favorite ways to preserve fruits and vegetables is to thinly slice them and dry them in my dehydrator.  Drying is one of the oldest methods for preserving foods. This makes for a nutritious and convenient snack that needs little space for storage. There are two ways in which I dry fruits… I often purée fresh fruit in the blender, spread the purée on a dehydrating sheet and dry the product according to the manufacturer’s instructions. I then wrap long strands of the dried leather in cellophane and store it in a mason jar.  Other times, I simply slice ripe fruit, process it in the dehydrator overnight, condition the fruit and package for a nutritious and high-energy snack.  Drying your own fruit at home is far less expensive than purchasing packaged dried fruits and can insure that there are no extra preservatives added to the fruit.















Some fruits suitable for drying include apples, pears, peaches, plums, apricots, bananas, cantaloupe, and berries.  To process, carefully follow the directions that accompany your dehydrator or use a recipe from a reputable source.  These recipes  have been tested to reduce any food safety issues and boost nutritional impact.  If you are interested in making your own jams or jellies, pickles, salsa, fruit leather or dried fruit, here are a few sites that will provide you with an abundance of carefully tested recipes. 

The National Center for Home Food Preservation – http://nchfp.uga.edu

Drying Fruits and Vegetables Penn State Extension – http://extension.psu.edu/food/preservation/safe-methods/drying-vegetables

Ohio State Extension Food Preservation – http://extension.oregonstate.edu/fch/food-preservation





Posted in breakfast, Brunch, eggs, Food

Everyday Mini Muffin Omelets

Posted on by lmc

This past weekend, local farmers took advantage of the rush to fill Easter baskets by posting signs on country roads advertising “farm fresh eggs”. These eggs seem to have the most beautiful deep, golden colored yolks and their smooth, creamy texture just can’t be beat. 

I’m certainly looking forward to seeing more roadside stands and local farmer’s markets as the weather begins to warm and an abundance of fresh fruits and vegetables fill our Midwestern fields.  The idea of buying local takes me back to simpler times and reminds me of the wholesome goodness that can be found right around the corner. 

If you’re looking for a protein packed snack that’s quick and easy to assemble, then this recipe is for you.  I often make a double batch, pop them into an air-tight container, and park them in the fridge for a quick lunch or afternoon snack.  If you’re looking for a convenient breakfast idea, the pre-cooked mini omelets can be quickly reheated in the microwave.  We often slip the mini omelet between two mini bagel halves to make a delicious breakfast sandwich. 

Change up the ingredients, if you’d like…  Substituting bacon, sausage, potatoes, or red peppers are all great options. 

Mini Muffin Omelets

8 eggs

8 ounces cooked Canadian bacon, diced

1/2 cup green pepper, diced

1/2 cup onion, diced 

1/2 cup cheddar cheese, shredded

1/2 teaspoon salt

1/8 teaspoon ground black pepper, optional

2 tablespoons water

Preheat oven to 350 degrees. Grease mini muffin cups or line with paper liners.

Beat eggs in a large bowl. Add remaining ingredients to the beaten eggs; mix well.  Pour egg mixture evenly into prepared muffin cups.

Bake in the preheated oven until muffins are set in the middle, 12-18 minutes.  Remove from the oven; top with a little extra cheese, if desired.

Posted in Baked goods, Baking, Bread, breakfast, Food

Pumpkin Apple Streusel Muffins

Posted on by lmc

IMG_4774
Spring is in the air and I’m happy to report that the temperatures are on the rise. We are finally beginning to see pavement and green grass through the mounds of melting snow. It seems the topic of conversation with family and friends frequently focuses on the hope for sunny skies and mild temperatures as we usher in the start of one of my favorite seasons.
Saturday is baking day so I am up bright and early chopping apples for the muffin recipe that I have selected. This batter produces a wonderfully moist muffin that is topped with a crunchy streusel mix. The combination of pumpkin, apples, and walnuts with a delicious cinnamon streusel topping make the muffins a favorite in our house.

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Pumpkin Apple Streusel Muffins

2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup solid pack pumpkin
1/2 cup canola oil
2 cups apples, peeled and chopped
1 cup walnuts, chopped

Preheat the oven to 350 degrees. Grease or line a muffin pan with paper liners. In a large bowl, combine the first five ingredients and set aside. In medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients. Stir just until moistened. Stir in apples and nuts. Spoon the batter into muffin cups; sprinkle streusel topping over batter.

For streusel topping:

2 tablespoon flour
1 teaspoon old fashioned oats
1/4 c. sugar
1/2 tsp. cinnamon
4 tbsp. butter

In small bowl, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly.

Bake muffins at 350 degrees for 30 to 35 minutes or until done.

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Posted in Baked goods, Baking, breakfast, Desserts, Food

Apricot and Oatmeal Fruit Bars

Posted on by lmc

IMG_4748
I sent another care package to campus this week. Inside, I carefully tucked some dried fruit, a couple of containers of soup, a bag of granola, and a few homemade Apricot and Oatmeal Fruit Bars.
While I’ve had this recipe for a while, I have never really made this particular bar before. It’s adapted from the original that is printed on the inside of the Solo fruit filling label. When I recently stumbled across the recipe in my kitchen file, I realized that it was a much simpler version as compared to my traditional fruit bar recipe that I make with my homemade Concord Grape Jam.
Talking with my daughter this week, she thanked me for the package and disclosed that she had shared the bars with two of her good friends. I was given a big “thumbs up” as they both thought the bars were delicious. I was thrilled to hear that one of M’s friends requested the recipe and that’s exactly why I am posting it today. I originally started this blog to be used to share cherished recipes with family and friends and this is the perfect way to do just that.

Apricot and Oatmeal Fruit Bars

1 package yellow cake mix
2 1/2 cups old fashioned oats
3/4 cups butter or margarine, softened
1 egg, slightly beaten
1 (12 oz) can Solo Cake & Pastry Filling, apricot or your favorite flavor
Topping: 2 tablespoons cinnamon and brown sugar instant oatmeal mix.

Preheat the oven to 375 degrees. Grease a 13×9″ pan. Combine cake mix, and oats. Add margarine and egg. Mix until moist and crumbly. With damp fingers, evenly press half of the mixture into the baking pan. Carefully top this layer with the apricot filling; spreading over entire surface. Finally, top with remaining oat mixture. Sprinkle with instant oatmeal topping. Bake 22-26 minutes. Cool and cut into squares.

Posted in Baked goods, Baking, Bread, breakfast, lunch box

Whole Grain Blueberry and Banana Bites

Posted on by lmc

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For the past several weeks, the market has been filled with a great selection of berries at reasonably low prices. The produce section displays an assortment of strawberries, blueberries, blackberries, and raspberries. It’s hard for me to walk by the berry aisle without filling my cart with several containers of the tasty little gems. The perfectly packed, sweet treats sit conveniently on the fridge shelf for a grab and go snack. Every morning, just before work, I slip open a container and grab a handful before heading out the door. Occasionally, I have a few berries left over at the end of the week, so I often take inventory to see what fruits I have available to throw into a muffin recipe. This week, I found two sad, overly-ripened bananas and a layer of blueberries left for my Saturday morning baking. This is the recipe I chose to assemble…

Whole Grain Blueberry and Banana Bites

1 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup wheat germ
1/2 cup margarine, softened
1/3 cup sugar
1/3 cup brown sugar
2 eggs, slightly beaten
2 bananas, mashed
1/3 cup unsweetened almond milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
Instant oatmeal topping, brown sugar and cinnamon flavor (optional)

Preheat oven to 375 degrees. Line muffin pan with paper liners or silicone cups. In a bowl, combine flours, baking soda, salt and wheat germ. In a large bowl, beat margarine and sugars with a mixer until light and fluffy. Add eggs, almond milk and extracts; beat well. Mix in the bananas.
Add flour mixture to butter mixture, mix just until combined. Fold in blueberries. Divide batter among muffin cups. Sprinkle the muffins with a handful of instant oatmeal, any flavor. (Optional)
Bake for 20-25 minutes (12-15 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.