Category Archives: breakfast

Cinnamon Rolls

Unfortunately I probably won’t be able to enjoy these since I’m getting over a stomach virus that put me in the ER for the day on Monday, but at least I can enjoy the smell! I decided to make these because a)I had everything home and I didn’t feel well enough to go to the store and b) it’s horribly cold outside.

Most cinnamon rolls take about 5 hours to make, but I’ve cut the time down to about 2 hours with this recipe. I omitted the scalded milk and added some other time saving steps. They turn out just as wonderful as the 5 hour kind and even better than store bought:)


2 cups of warm water
1/2 cup sugar + another 1/2 cup sugar
4 teaspoons active dry yeast
2 eggs
1 teaspoon salt
1/3 cup Canola or Vegetable oil
5-7 cups cups of flour


Dissolve the yeast in the warm water. Add the sugar and salt. Mix. Add the oil, 2 eggs, 2 cups of flour and mix until smooth. Stir in 3  more cups of flour. Turn dough out onto a floured surface and begin kneading it, adding in more flour, 1/2 cup at a time, as needed until dough is no longer sticky. Let the dough rest in a lightly oiled bowl for 20 minutes. Meanwhile, melt 1 tbs butter in the microwave. In another bowl, mix together 1/2 cup sugar with 1 tbs cinnamon (less if you don’t like the cinnamon flavor as much). Put both the butter and cinnamon/sugar mixture aside.

After 20 minutes, roll the dough into a rectangle that’s about 24 to 30 inches long by about 16 inches wide. Spread melted butter on top with a pastry brush and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log. Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place close together (touching even) into two greased  pans. Cover with saran wrap and put in a warm place to rise for 45 minutes (See picture)

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the pans.

And for icing, you can either make a cream cheese icing or a regular white buttercream icing. Since cream cheese icing is the standard, here’s a simple recipe:

8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract

Cream the butter and cream cheese together. Add the vanilla extract and cream another 30 seconds. (Always add flavorings directly the fat in your mixture). Add the powdered sugar and mix slowly at first and gradually picking up speed, until creamy. Put on cinnamon rolls only after they are very cool.


It’s been awhile….Flax Seed Muffins with Fresh Blueberries

It has been forever since I’ve baked..well that’s not really true. I made a lemon meringue pie about 2 weeks ago and, while it came out just fine, I had quite the time making it. I was in a particularly bad mood so everything seemed to be a challenge. Anyway, I am back and am going to try to make some healthier baked goods. I made these flax seed muffins yesterday and they came out yummy! I ground my own flax seed, which is apparently much better than buying it already ground. The muffins took like 20 mins to put together and then 25 mins in the oven at 350 degrees. I even used my rose shaped muffin tin, so all of the muffins came out looking like pretty roses.

The cool thing about these muffins is that you can mix anything into them, for example, I used blueberries, but you can add shredded carrots, nuts. craisins, really anything that sounds good to you.

So here’s the recipes…Oh and remember to never overmix muffin batter because it will make the muffins tough and icky.

Oven: 350 degrees

1.5 cups ground flax
1.5 cups whole wheat flour
1 egg beaten
little bit of cinnamon and a little less nutmeg…use your judgement
3/4 cups brown sugar- I use dark brown because I like the dark look it gives the finished product
1 tbsp baking powder
2 cups milk- I use 1%- try not to use skim because the water content is too high

Mix all the dry ingredients together in one bowl. Mix the milk in with the beaten egg. Add the wet ingredients to the dry. At this point, you can add in any mix ins- the choices are endless. Mix everything together, but don’t overmix! Spray some muffin tins with non-stick spray, stick ’em in the oven and 20 mins later, check to see if the tops and sides are nice and brown, if not give ’em another 5 mins.

this recipe is courtesy of

English Muffins

We’ve really been working on eating organic foods lately. I’m tired of putting food in my body that has been made with weird chemicals with unpronounceable names. To me, there’s nothing more organic than handmaking and kneading bread at home AND what can be better than homemade English Muffins with those tasty nooks and crannies topped with some freshly churned herbed butter? Also, we’re in our bread and baking curriculum at school and have been teaching the kids about yeast (what fun!), so needless to say I’m in bread making heaven! Some of the recipe I’ve been doing at home but just have not gotten a chance to post include: homemade dinner rolls with freshly made butter, braided challah, herbed focaccia, and I also perfected my pizza dough recipe, which I will have to post. But anyway, I digress. For the English Muffins, I found two recipes online and, of course, in true form, I didn’t like either of them by themselves so I decided to combine/amend them. The recipes came from petebakes, which is a baking blog I frequent, and The Culinary Institute of America. Oh and the best thing about this recipe is that it is only 6 ingredients and most items can be readily found in the pantry already!

1 1/2 teaspoons active dry yeast
1 cup water, warmed to 110F
2 3/4 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon sugar
1 teaspoon salt
1/4 cup cornmeal, or as needed
1- Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about five minutes. Add the flour, butter, sugar, and salt to the yeast mixture.
2- Mix the ingredients until the dough comes together. When it starts to come together, begin to knead the dough on a floured surface for 10 mins. (That’s the proper way, but I usually knead right in the bowl to save clean up!)
3- Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place for an hour.
4- After an hour, punch the dough down one or two times.
5- Divide the dough into 12 equal pieces and shape into balls and flatten the balls into discs.

6- Sprinkle cornmeal onto a cookie sheet and coat both sides of the discs with cornmeal.
7-Cover with saran wrap and let them rise for another hour.
8- Heat the oven to 350 F and heat up a skillet on medium heat on the stovetop. Brush the skillet with oil and gently transfer the discs to the skillet a few at a time.
9- Allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned. Flip and cook the other side for about 5-8 minutes more.
10- When the muffins look as if they are about to burn, remove them from the skillet with a spatula and transfer quickly to a baking sheet. Bake at 350 for 5-8 minutes. Do no wait until all of the muffins have been cooked on the skillet before moving them to the oven – as the first batch is baking, move the second batch of muffins to the skillet.
11- Transfer the baked muffins to a cooling rack and cool before slicing or serving. Store them as you would muffins you buy in the store – in a sealed Ziploc bag in the fridge or freezer.
Have fun:)

Pumpkin Scones with Cinnamon Drizzle

So I had leftover pumpkin and decided it was finally time to make those scones I have been saying I would make. Like the pecan pie, I’ve never made pumpkin scones. Again, I found a recipe that looked good and had at it. They were SO easy to put together and only 10 minutes to bake. The drizzle took 2 seconds to put together. Like the other scones I made, I made sure to line the baking sheet with foil and coat the foil with non-stick spray. They didn’t stick at all. Oh and make sure you let them cool all the way before adding the drizzle. I was a bit anxious and put it on too early, but oh well!

Here’s the recipe:
(recipe courtesy of green tea blog with some of my additions)
Oven at 425 degrees

2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup sugar
2 tablespoons butter cut into small pieces
1 egg
1 cup canned pumpkin
1/2 teaspoon vanilla

For the drizzle:
1/2 cup confectioners sugar
some cinnamon and nutmeg- eyeball it
2 tablespoons milk

In one bigger bowl, mix all dry ingredients. With a fork, your hands, or a pastry blender mix the small pieces of butter in the dry ingredients until it looks like coarse meal.

In a separate smaller bowl, combine the pumpkin, egg, and vanilla.

Put the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix or you’ll end up with tough scones. Once combined, pat the dough into a circle until about 1/2 inch thick or so. Cut the dough in half and then cut triangular scones. Bake for 10-12 minutes and cool.

Mix all three ingredients together and stir to combine, but remember don’t drizzle until the scones are cool!!

Have fun:)

Coffeehouse Buttermilk Scones

I had a ton of buttermilk leftover from making the Apple Cider donuts last weekend, so I needed to find a recipe that used buttermilk. I never made scones before, so I decided to give this recipe from a try. They came out perfectly. I really like the flavor they have. I didn’t have parchment paper home, so I used foil and I sprayed it with a very little bit of non-stick spray. They stuck ALOT, but I think using more non-stick spray would have worked well. I baked them for 15 minutes and left them in the broiler for a little more than a few seconds on each side of the pan (I rotated it once). But timing all depends on your oven/broiler.

(recipe courtesy of as adapted from Sara Foster’s The Foster’s Market Cookbook and Ina Garten’s The Barefoot Contessa Cookbook)

2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Makes 6 scones.
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