Good Morning!  This Covid Quarantine is starting to wear thin on me and the family.  While I am so thankful for our health and safety, It's hard to keep 3 kids (11, 7, 5) from killing each other and not driving me crazy.  They can not agree on most things, however they can agree that cooking and baking is fun and delicious.  So to keep our sanity we've been spending a lot of time baking and cooking.

Today Emilie helped me bake coffee cake muffins form the "damn delicious blog"  this is a new blog that i came across and from what I saw today I think I will be checking it out in more depth as time goes on. this recipe calls for a sugar drizzle, personally i don't think it's necessary at all, but the link to the full recipe is below if you cant to take it to the next level. 



Recipe Source https://damndelicious.net/2014/03/24/coffee-cake-muffins/


WHAT YOU'LL NEED:
FOR THE MUFFIN DOUGH

• 1 1/2 cup of Flour 
• 1/2 cup Light Brown Sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup canola oil
• 2 large eggs

FOR THE CRUMB TOPPING

• 1/4 cup  Extra Fine Granulated Sugar
• 1/4 cup Light Brown Sugar
• 3/4 cup flour 
• 1/2 stick of melted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

WHAT YOU'LL NEED TO DO:

Preheat oven to 375 degrees F. 

Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

Make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir until mixture is moist. 

Spread out mixture in even layer on a cookie sheet and allow  dry until ready to use.

In bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt.

In a stand mixer, whisk together milk, canola oil and egg. Once well mixed, add dry ingredients until just combined. 

Scoop the batter evenly into the muffin tray. 

Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. 

Place into oven and bake for 15-17 minutes, (I use a stoneware, so it does take longer to bake about 20-23 minutes) or until a tester inserted in the center comes out clean.

Once baked remove from oven and allow to cool for 10 minutes before removing. 

Like always happy Cooking and Baking!

Old Fashioned Pancakes

What for breakfast at your house on Sunday Funday?  In our home, we like to start the day with old fashioned Pancakes.  I will admit that the kids are big fans because they get to be creative with all the fixing and they get to top then with whatever they want. 


The key to having a great Sunday, is having a great pancake recipe...oh and having lots of coffee.  I love this recipe because its very simple, quick and very tasty.  Hands down this is a true winning recipe. 


Like always, Happy Cooking!




WHAT YOU'LL NEED:
1 1/2 Cups all-purpose flour
3 1/2 Teaspoons baking powder
1 Teaspoon salt

1 Tablespoon white sugar
1 1/4 Cups milk
1 Eggs
3 Tablespoons butter, melted
1 Tablespoon for Vanilla




WHAT YOU'LL NEED TO DO;

•  In  a large bowl, sift together the flour, baking powder, salt and sugar to combine.
•  Make a well in the center and pour in the milk, egg and melted butter;
• Mix until smooth. 
• Heat a lightly sprayed/oiled  griddle over medium high heat.
• Use your 1/4 measuring cup to scoop batter onto the griddle.
• Allow pancake raise and flip.
• Ensure that pancake is brown on both sides and serve hot.

Coffee Cake Muffins

As a mother of a 10, 5, and 3 year old, I sometimes feel like they are eating me out of house and home.  For example, I spend $30 on yogurt every week. Not much I can do about that, but you would think they bathe in it or something.  Another thing that I buy very frequently is muffins.   I would buy 6 each week and the girls your share 1 each morning and now they each require their own.  To make it through half the week I was buying a 12 pack of muffins and it was costing around $12

Then it dawned on me...Why am I spending that amount on muffins when I could be making them at home for a tenth of cost, especially seeing that they are so easy to make and and take almost no time to bake. 

Muffins has always been one of my go tos for mornings.  In part because it's grab and go item, and because with you have so many different ways that you can modify a basic muffin recipe and not get bored.

What you'll need:

for the MUFFINS

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch salt
• 3/4 cup milk
• 1/3 cup melted butter
• 2 eggs
• 2 teaspoons vanilla

CRUMB TOPPING

• 1/4 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• pinch teaspoon salt
• 1/4 cup unsalted butter, melted

WHAT YOU'LL NEED TO DO:

1. Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
2. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. 
3. In stand mixer, whisk milk, butter, eggs and vanilla until smooth. 
4. Then take your dry mixer and start adding 1 cup at a time into the wet mixer.  
5. Keep mixing until you have a thick but smooth batter.
6. For the crumb topping, combine the ingredients in a medium bowl with a fork. Add the melted butter and stir until crumbly.
7. Begin to assemble the batter inside the lined muffin tin by scooping filling the tin 3/4 to the top.
8. Sprinkle a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
9. Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. 
10. Remove from oven and allow muffins to cool down to room temperature.  
11. Once cool remove from pan and enjoy.

Like always HAPPY BAKING! 

Coffee Caramel Chip Muffins

Wow it's a blast for the past.  It's crazy what having three children, working fulltime, and after school activities we have no free time for anything else.  On a positive note I wouldn't change any of it. 

With my insane schedule the only thing that keeps me going every single day is my BBF coffee!  I don't know about you, but I can not start the day without it.

Over the years we've remained VERY BIG on breakfast.  With three kids, I'm always looking for something to make on Sundays for the following work week. It has to be easy and something that we can eat on the move. Therefore each week it's either a new twist on pancakes, french toast, croissants, and of course this week's breakfast is MUFFINS!

Recipe: Adapted from Cooking Light Jan 2012 issue

WHAT YOU'LL NEED:

2/3 Cup of 1% milk
4oz of melted butter
1/4 Cup of black coffee
2 Teaspoons of vanilla
1 Egg
2 1/4 Cups of AP flour
2/3 Cup sugar
1/2 Cup Caramel chips (my go to is Ghirardelli" 
2 Teaspoons of baking powder
1 Teaspoon of baking soda
1/4 Teaspoon of salt

WHAT YOU'LL NEED TO DO:

Preheat oven to 400 degrees.

Combine the first five ingredients in stand mixer.

Add sugar and then spoon in Flour into wet mixture until combined.

Add baking powder, baking soda, and salt and beat until combined.

Fold in chocolate chips until just combined.

Spoon batter into greased muffin pan and bake at 400 degrees for about 18-20 minutes, until done.

Remove muffins from pan and let cool on wire rack. 


All that is left to do is enjoy your Coffee Caramel Chip Muffins.  Like always...Happy cooking and baking!



 ***Calories 160, Fat 5.9g Protein 3.6g, Carbs 28g, Fiber 1g,

Cinnamon Crumble Scones

This month's What’s Baking Challenge was Scones. I have to be honest I've been putting off making scones because it’s just one of those things that doesn't always come out looking like a true scone, but

this month I had no choice but to get it done, no excuses, no putting it off. I just had to roll up my sleeves and get it done.

I think the main thing holding me back was the fear that they wouldn't look like a scone. We all know that we eat with our eyes Frist. So if it didn't look like a scone then it wouldn't taste like one either.

The best way that I came up with to ensure that it looked like a scone was to bake them in a around dish. Which I'm happy to say was the best idea I had.

What I did was bake it until it was half way done then I took it out of the oven cut it triangles and then baked it on a cookie sheet unit they were completely baked.



Reicpe adpated from http://coffeetea.about.com/od/foodmeetsdrinks/r/Cinnamon-Scones-Recipe.htm

 

 

WHAT YOU'LL NEED FOR THE SCONES:
2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
1 stick chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract (like always use the real stuff, you'll thank me later)
2 teaspoons ground cinnamon
 
WHAT YOU''LL NEED FOR THE GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

WHAT YOU'LL NEED TO DO:

 Preheat oven to 425°F. Spray 12x 18-inch round pan with nonstick spray.

 In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well.

Drop dough and spread in round dish.  Sprinkle cinnamon crumble mixture evenly over dough.

Bake half way and then cut into even triangels, then place on a cookie sheet and bake until golden brown.

Remove to wire rack; cool 5 minutes.

To make glaze: In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth.

Drizzle over tops of warm scones. Serve warm.

Blueberry Lemon Greek Yogurt Bread

Introducing: Blueberry Lemon Greek Yogurt Bread!  Yes, it's true three of my favorite things all in one bread.  Blueberries, lemon, and Greek Yogurt, what more could a girl ask for?

This summer,  I took Jonathan blueberry picking, and of course we ended up with a lot more  than a family of three could eat before they went bad.  So while surfing pinterest, I came a across a recipe for a Greek yogurt and banana bread, and my first thought was I could do that!  All I have to do is switch out the bananas (which I hate) for blueberries (which I love).

Hence the Blueberry Lemon Greek Yogurt bread was created.  Did I mention that it's healthy?  I have to say that having this loaf in the frig on a morning when I'm trying to get out the door, has been a lifesaver. 

FYI, You're going to want to store this in the frig as it will go bad if left out too long. 

This was inspired by the original recipe posted here, I hope you all enjoy this as much as we did.

WHAT YOU'LL NEED: 

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup brown sugar
• 1/4 cup cane sugar
• zest of 1 lemon
• 1 tsp vanilla (please use the real stuff!)
• 2 eggs
• 1/2 cup Greek yogurt
• 1 cup fresh blueberries

WHAT YOU'LL NEED TO DO:

• Preheat oven to 350 degrees.
• Start by combining flour, baking powder, and salt in a large mixing bowl
• In a separate bowl, Add eggs, sugars, Lemon zest, and vanilla.  Once combined add the Greek Yogurt.
• Pour the wet ingredients into the dry ingredients, and mix until just combined. Your batter will be a little lumpy.
• Next fold in the blueberries.
• Pour batter into a greased loaf pan and distribute evenly.
• Pop into the oven and bake for one hour, the top is golden brown and a toothpick should come out clean.

Strawberry Muffins

This month's Jaida wanted the what's baking challange to be baking with Summer Fruits. So what did I pick....that's right Strawberry Muffins. Two of my favorite things combined to make the best morning breakfast. I was so tired of the usual coffeecake, and blueberry muffin that I wanted to try something new and luckily enough I still have a some berries that really needed to get used up.

Needless to say this was an amazing recipe and can't wait to try it wimake it again.


WHAT YOU WILL NEED:

1 1/2 cups finely chopped fresh strawberries (frozen one work well too)
1/2 cup white sugar
1/4 cup of white sugar (use in second part of recipe)
1/4 cup butter, softened (either unsalted or salted)
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

WHAT YOU WILL NEED TO DO:

In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour.

After an hour Drain, reserving liquid and berries separately.

Preheat the oven to 425 degrees. Line 12 cup muffin tin with paper liners.

In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries.

Gently stir in the berries. Spoon batter into the prepared muffin cups.

Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Nutritional Information for each muffin...Calories 168, Fat 4.9g, Cholesterol 46mg

Low- fat Mocha Coffee Chocolate Chip Muffins

I don't know about you, but I can not start the day without a cup of coffee. Unfortunately some morning I have to skip that fresh brewed cup of coffee, because I spent an extra 30 minutes trying to get my 3 year old out the door in the morning. You parents know what I'm talking about =)So sometimes our morning start with a grab and go. Well this this grab and go muffin, not only do I get that coffee flavor, but I also get a healthy start to the morning.

We are very big on breakfast,and because of that I'm always looking for something to make on Sundays for the following work week. It has to be easy and something that we can eat on the move. Therefore each week it's either a new twist on pancakes, french toast, croissants, and of course this week's breakfast is MUFFINS!

I have to say that this is such a great recipe and I know it's going to be one that I turn to for years to come. These muffins are so good that half the batch was gone the same day I baked them. I hope you all enjoy it as much as we have.

Recipe: Adapted from Cooking Light Jan 2012 issue

WHAT YOU'LL NEED:

2/3 Cup of 1% milk
4oz of melted butter
1/4 Cup of black coffee
2 Teaspoons of vanilla
1 Egg
2 1/4 Cups of AP flour
2/3 Cup sugar
1/2 Cup Chocolate Chips
2 Teaspoons of baking powder
1 Teaspoon of baking soda
1/4 Teaspoon of salt

WHAT YOU'LL NEED TO DO:

Preheat oven to 400 degrees.

Combine the first five ingredients in stand mixer.

Add sugar and then spoon in Flour into wet mixture until combined.

Add baking powder, baking soda, and salt and beat until combined.

Fold in chocolate chips until just combined.

Spoon batter into greased muffin pan and bake at 400 degrees for about 18-20 minutes, until done.

Remove muffins from pan and let cool on wire rack.

Calories 160, Fat 5.9g Protein 3.6g, Carbs 28g, Fiber 1g,

Sweet Potato and Pecan Pancakes

I can not tell you how excited I was when I found this recipe. As you all know, I'm always looking for ways to get Jonathan to eat more veggies, and I could not tell you when the last time he eat pancakes...that is until now! Mashing up a sweet potato and adding it into this pancake mix is the perfect way to ensure that he gets an added severing of veggies.

My husband stated that this recipe was really good and in his own words "savory" Jonathan stated that they were "yummy, yummy for his tummy" Which makes this mommy, very happy! Drizzle with maple syrup and butter, or serve with a side of fresh fruit.

Happy eating!

Recipe adapted: Cooking Light 2006

WHAT YOU'LL NEED:

1 1/4 cups all-purpose flour
1/4 cup chopped pecans, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup fat-free milk
1 cup mashed cooked sweet potato
3 tablespoons brown sugar
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large egg yolks
2 large egg whites, lightly beaten
Cooking spray

WHAT YOU'LL NEED TO DO:

Add AP flour into dry measuring cups; level with a knife.

Combine the next 4 ingredients (through cinnamon) in a large bowl, stirring with a whisk.

Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; and then add to flour mixture, stirring just until combined.

Beat egg whites with a mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.

Heat a nonstick griddle or nonstick skillet over medium-high heat.

Coat griddle or pan with cooking spray.

Spoon about 1/4 cup batter per pancake onto griddle or pan.

Cook 2 minutes or until tops are covered with bubbles and edges look cooked.

Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

Zucchini Bread

Since we had so many zucchini this year, I had t o find new ways to use them, before they went to waste. Of course having a child that is the "I wouldn't eat that because it's green" stage, I had to find new ways to get certain veggies into his diet. Adding shredded zucchini into the bread makes it easy for me to achieve that goal.

The cool thing about this bread is that the spices in it, make it taste more like a coffee cake bread then an actual zucchini bread. The bread comes out with a nice smooth, moist texture. Something else that I love about this bread is the fact that it freezes well, so you can eat one now and then freeze the second bread for another day. I hope you, and your family all enjoy this as much as we have.

Recipe inspired by Paula's Home Cooking

WHAT YOU'LL NEED:

3 1/4 cups of whole wheat flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon of allspice
2 teaspoons baking soda
2 teaspoon ground cinnamon
2 1/2 cups sugar
1 cup unsweetened apple sauce
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice


WHAT YOU'LL NEED TO DO:

Preheat oven to 350 degrees

In a large bowl, combine flour, salt, nutmeg,all spice baking soda, cinnamon and sugar.

In a separate bowl, combine apple sauce, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry.

Bake in 2 standard loaf pans, sprayed with nonstick spray.

Bake for 1 hour, or until a tester comes out clean.

Healthy Zucchini Muffins

This month's JADE from http://www.themesspot.com decided that the What's Baking challenge would be Celebrate Summer. This month I decided that I would use up the abundance of Zucchini I have, and try to make something that was tasty and healthy.

Jonathan is in the phases where we wouldn't eat any green veggies. So, as his mother it's my job to find a way to get him to eat them. And I ask you, what better way than to bake them into his favorite things.

This recipe is so good that even myself who hated Zucchini love this recipe. With the applesauce and spices you really can tell that they have anything healthy in them. I hope you enjoy them as much and my 3 year old who eat 2 in one sitting!

Happy Baking!

RECIPE SOURCE: KidsHealth.org

WHAT YOU'LL NEED:

2 cups of shredded zucchini
2 cups of whole grain pancake mix
1 Tsp of cinnamon
1 teaspoon of allspice
1 teaspoon of pumpkin pie spice
3/4 cup of brown sugar
1/4 cup of unsweetened applesauce
2 Tsp of lemon juice

WHAT YOU WILL NEED TO DO:

Wash,peel, and shred zucchini

Wrap grated zucchini in a couple of paper towels and squeeze to remove water.

Preheat oven to 375 degrees

Line a 12 cup muffin tin

In a large bowl, and mix pancake mix,along with all the dry spices

In another bowl whisk together eggs, applesauce, and lemon juice

Fold egg mixture into shredded zucchini and dry ingredients.

Fill each muffin cup with 2/3 full with batter.

Bake for 15 minutes (until golden brown)

Cool on baking rack for 5-10 minutes.

Chocolate-Chocolate Chip Muffins (Cooking Light)

I think I've said this before, but in my house Breakfast is the most important meals of the day. Both my husband and son love breakfast. Which leads to me always trying to change things up for them. This week my husband want me to make muffins for work. Lucky enough had a few recipes bookmarked in the May Cooking Light Magazine that I wanted to try, and today was the day to do it.

The recipe was super easy to make. I did change a few things up from the original recipe that allow me to cut out a few extra calories from fat and the still came out tasteful, without being sweet, nor bland. The only thing that you want to do is be careful not to over mix it, because they will become more dense when they should be fluffy.

Adapted Recipe from the Cooking Light Magazine (May edition)

WHAT YOU'LL NEED:

1 3/4 Cups of AP flour
1/2 Cup packed brown sugar
1/4 Cup unsweetened cocoa
1 Teaspoon baking powder
1 Teaspoon of baking soda
1 Cup of warm water
1/4 Cup of unsweetened applesauce
1 Tablespoon red wine vinegar
1 Teaspoon of vanilla extract
2 Large eggs lightly beaten
1/2 Cup of chocolate chips

WHAT YOU NEED TO DO:

Preheat oven to 400

In a medium bowl combine flour, brown sugar, unsweetened cocoa, baking powder, and baking soda.

Whisk the dry ingredients above, and create a well in the middle of mixture.

In a second bowl, combine 1 cup of water, applesauce, red wine vinegar, vanilla extract, and eggs. Add in chocolate chips.

Combine the dry and wet ingredients and stir just until moist.

Line muffin tin with liners and spray with cooking spray.

Divide batter evenly among muffin cups.

Bake at 400 for 15-17 minutes until toothpick comes out clean

Cool for 5 minutes in pan on wire rack.

Calories 175, Fat 5.6g Protein 4.1, CARBS: 22g

Cran-Orange Muffins

Being that both my husband and I are very busy and are always rushing to work, we are always looking for something easy and fast in the morning. Not only this tasty, but it's also healthy. Another added bonus is my toddler loves them.

I hope you all enjoy them as much as we do. Happy baking!

Recipe inspired by: Food network

1 cup cranberries (frozen work well)
1/4 cup orange juice
1 cup All-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened,
1 orange zested
2/3 cup granulated sugar
2 large eggs, at room temperature
1/2 cup milk (I use 2%)
1 teaspoon of vanilla
1 teaspoon of cinnamon

WHAT YOU'LL NEED TO DO:

Preheat the oven to 375 degrees F

Line muffin tin with liners and set aside

Put the cranberries and orange juice in a small saucepan, and bring to a simmer.

Remove cranberries from the heat, and set aside to cool.

Drain excess liquid and set aside.

Sift the flour, baking powder, cinnamon, and salt into a medium bowl and set aside.

In standing mixer, cream the butter, orange zest, vanilla, and 2/3 cup sugar until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl.

Add the eggs, one at a time, beating well after each addition.

Fold the flour into the butter mixture, alternating with the milk, until just combined.

Fold in the cranberries. Do not over mix.

Divide the batter evenly into the muffin tin.

Bake until golden brown,this will take about 20-25 minutes.

Cool muffins on a rack.

Everything Bagels

OMG! I never thought I would ever, ever try to make bagels. Every time I looked for a bagel recipe, I would get intimidated and run in the other way. I am happy to report that this is no longer the case.

A few months ago I post on one of the broads that I frequent and I asked the ladies how hard it really was to make bagels. Foodie lover Cate from http://catesworldkitchen.com assure me that it wasn't as hard I was making it out to be in fact she shared with me her own recipe for raisin bagels. http://catesworldkitchen.com/2010/09/cinnamon-raisin-bagels/ if it weren't for the simple fact that my husband hates raisins, I would be all over this recipe. =)

HAPPY BAKING!

Recipe source: Emeril Lagasse 2002

What YOU'LL NEED:

2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal
1/2 cup lightly toasted chopped onions
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 tablespoon kosher salt
1 doughnut cutter

WHAT YOU'LL NEED TO DO:

Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook.

Stir and let stand until foamy, about 5 minutes.

Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 cup OF additional flour at a time to make a stiff dough. This is were you will have to work the dough with your hands.

Turn out onto a lightly floured surface and knead until smooth and no longer sticky.

You might not require the whole 6 cups of flour, just add as much flour as needed so that dough is heavier and stiffer than regular yeast bread.

Grease a large bowl with 1 teaspoon of the oil.

Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled.

Remove dough from bowl and punch down the dough.

Divide into 12 equal pieces, about 2 to 3 ounces each, it should measuring about 4 inches.

Form each piece of dough into a ball and then either roll each ball into a 4 to 6-inch log or you could do it the cheater way like I did and use a doughnut cutter.

Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Grease a baking sheet with the remaining teaspoon of oil.

In a large pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil.

In small batches (to avoid over crowding), add bagels to the water and boil, turning, for 30 seconds to 1 minute.

Flip bagels onto the prepared sheet pan.

Bake for 5 minutes, turn over Top each bagel with toasted onions, poppy seeds, sesame seeds and salt and cook for another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.

Cinnamon Scones

I can't believe that it's been 3 weeks since my last blog update. It seems as if life is rushing by and I'm just trying to keep up. And now that Spring is upon us, it's only going to get worse. Knowing that we will be spending more time rushing around, it's nice to know that I can make these scones on the weekends and when I need something fast I can just take a scone with be when I'm on the run.

This recipe is fantastic, and has become one of our favorites. I hope that it helps all you busy people that are looking for something quick on the weekdays. I hope you all enjoy as much as we have.

Like always, happy baking!

Recipe Source www.food.com/recipe/cinnamon-scones-17366 -

WHAT YOU'LL NEED:

1 cup sour cream (I use lite sour cream)
1 teaspoon baking soda
4 cups all-purpose flour (works well with wheat flour)
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter (unsalted)
1 egg
4 teaspoons cinnamon
For dusting
sugar
cinnamon


WHAT YOU'LL NEED TO DO:

Preheat oven to 350 degrees.

Spray baking sheets with non-stick cooking spray/or line with parchment paper and set aside.

Combine sour cream and baking soda in a small bowl and set aside for later.

In another bowl combine flour, sugar, baking powder, cream of tartar and salt.

Cut in butter until mixture resembles fine breadcrumbs.

Combine egg with sour cream mixture, and add cinnamon.

Gently stir into flour mixture until moistened. make sure not to over mix dough do not mix more than 10 times.

Divide dough into two, place on baking sheet and pat into a 3/4 inch think round.

Cut each round into 6 wedge-shaped pieces, but do not separate, let bake as one large piece

Before placing into oven to bake, dust with sugar and cinnamon.

Bake for about 25-30 minutes or until golden brown.

Let cool for 5 minutes and then break pieces apart. If desired, once completely cooled top with sugar glaze.

Marble Cake

I am always looking for something I can bake on Sunday so my husband has something to take to work during the week. And to be honest I tend to stick with the same thing, either I make a banana bread or some type of muffin. Well, this week I want to try making something a little different, after all I don't want him to get bored with the same thing over and over.

I came across this recipe and decided that I would give it a try. I must admit that this recipe is really good, and it's isn't all that sweet. Another great things about this recipe is not only does it make for the perfect breakfast when on the run, but it could also be made into a party cake. All you need to do is frost with a nice chocolate frosting and you have the perfect birthday cake!

I hope you all enjoy this as much as we did. Happy Baking!

Source: http://www.foodnetwork.com/recipes/gale-gand/lilys-marble-cake-recipe/index.htm

WHAT YOU'LL NEED:

2 sticks of unsalted butter, plus more for the pan
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract (use the good stuff)
2 1/2 cups cake flour, plus more for the pan
2 teaspoons baking powder
Pinch salt
3 tablespoons cocoa powder, sifted

WHAT YOU'LL NEED TO DO:

Butter and flour cake pan while you preheat the oven to 350 degrees F.

In a standing mixer, cream the butter until light and fluffy.

Add the sugar and continue to mix well.

Add the eggs 1 at a time and beat until incorporated.

In a bowl, whisk together the milk and vanilla.

In another bowl, whisk together the flour, baking powder, and salt.

Reduce the mixer's speed to low and alternately add the flour and milk mixture until a smooth batter is formed.

Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)

Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder.

Pour the remainder batter into the pan; then spoon the chocolate batter around.

Run a knife through the batter, cutting the batters together to create a marbled effect.

Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.

Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.

Basic Buttermilk Biscuits

Sunday breakfast is very important in our home. It has become a tradition that we all get up and have a nice big breakfast before we start the day. During the week we are always rushing to get out the door and it's nice to be able to sit down on the weekends and just enjoy the company of your family.

Life is so precious that I think that at times we take it for granted and just say...well we could do this another day, or we can start a new tradition next year. Before we know it, years have passed and our toddlers have grown up and have things that they would rather be doing and they wouldn't appreciate quality time with the family as much.

Due to this, we love and look forward to our Sunday breakfasts. Each week I make something a little different. Last week we had overnight french toast, always a family favorite, but this week I wanted something different. And seeing that my two year old wanted eggs and sausage, I thought I could also make some small biscuits to use up the leftover buttermilk I had.

Breakfast was so good! I know for a fact that Jonathan liked them, he was able to put 3 small ones away with his eggs. =) So long story short this recipe is surely a keeper and I intend adding it to my breakfast rotation. I hope you enjoy it as much as my family and I have.

Happy Baking!

Recipe Source Guy Fieri

WHAT YOU'LL NEED:

1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
1 3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
1 cup buttermilk

WHAT YOU'LL NEED TO DO:

Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate.

In the bowl of a food processor, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt.

Add the butter and pulse to combine, until small crumbles are present.

Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.

Dust a dry work surface with flour and have the remaining 1 cup ready for kneading.

Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter.

Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick.

Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter.

Transfer the biscuits to a lined baking sheet about 1/2-inch apart.

Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.

Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.

Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F.

Bake for 12 to 16 minutes until they are golden brown.

Chocolate Chip Banana Bread

What can I say about banana bread besides it's a great way of getting your kids to eat their fruits. Another great thing about making banana bread is you are able to use up your over ripe bananas and not waste food. Let's face it, no one wants to eat the brown banana, we all want the nicely ripe yellow one, that doesn't look like it's been to battle.

I've tried a few recipes for banana bread and this seems like the only one that cooks well without coming out dry. Something else that I liked about this recipe is that fact that it doesn't come out dense like other recipes that I've tried over the years. This bread actually comes out nice and fluffy which is always a plus in our house.

Another bonus, it's such a basic recipe and it's so very tasty. I recommend this recipe to anyone that wants something quick in the morning. This is one of those recipes that even kids love, Jonathan enjoys having this for breakfast along with his morning glass of milk. I hope you all enjoy this as much and my family has.

Happy baking!

Source: Inspired by Emeril

WHAT YOU'LL NEED:

8 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas
1/2 cup sour cream
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon of cinnamon
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup mini chocolate chips


WHAT YOU'LL NEED TO DO:

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs, vanilla, and cinnamon in a food processor.

Sift flour, sugar, cinnamon, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment.

Add the remaining butter and mix on medium-low speed until blended.

Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition.

Fold in the mini chocolate chips.

Pour into the loaf pan and bake until lightly browned and bread bounces back to the touch. This will take about and 1hour to an 1 and 10 minutes.

Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

English Muffin Bread

There is nothing I hate more that to have company (in this case my in-laws, who get up at 5am) wake up before me and then sit around waiting for us to wake up for breakfast. So every time they come and spend a weekend with us, I'm always looking for a recipe that I can make the day/night before so they could have something with their tea in the morning.

This Holiday season was no exception. With all the Holiday sweets, I wanted to make something different and so I made the most wonderful bread. It actually tastes just like an English muffin and and took no time or energy at all to make. This NO-KNEAD bread makes for terrific toast in the morning toast and buttered and you're ready for the morning! I hope you all enjoy it as much as we have.

Happy Baking!
Recipe source Better Homes and Gardens cookbook, Yields 2 loafs

WHAT YOU'LL NEED:

6 Cups of flour
2 Packages of active dry yeast
1/4 Teaspoon of baking soda
2 Cups of milk
1/2 Cup of water
1 Teaspoon sugar
1 Teaspoon salt
Cornmeal


WHAT YOU'LL NEED TO DO:

Grease 2 bread loaf pans, and lightly sprinkle with cornmeal to coat sides and bottom.

Set a side for later.

In a large mixing bowl combine 3 cups of flour, yeast, and baking soda and set aside.

In medium sauce pan heat milk, water, sugar and salt until just warm (until it reaches 120 degrees)

Using a wooden spoon (or stand mixer) stir milk mixture into flour mixture.

Stir in the remaining 3 cups of flour as well.

Once well combined, divide dough in half.

Place dough into prepared pans, and sprinkle the top with more cornmeal.

Cover and let raise in a warm place until doubled in size (this will take about 30-45 mins)

Bake bread in 400 degree preheated oven for 25 minutes until golden brown.

Cool on wire racks.

Nutrition values: 90 cal, 1g fat, 91 mg of sodium, 18 g of carbs, 1 g of fiber, 3 g of protein

Egg and Cheese Souffles

So being that it's Christmas and we have guests today,I wanted to make something different for breakfast. This was so good and everyone loved and came back for seconds. I'll surely be making this again when we have out of town guests. Hope you enjoy it as much as we did!

Happy cooking and Baking!

Adapted from the food network foodnetwork.com/recipes/food-network-kitchens/little-cheese-souffles-recipe/index.html

WHAT YOU'LL NEED:
1 1/2 cups milk (I used skim and it works wonderfully)
3 tablespoons unsalted butter
1/4 cup plus 1 tablespoon all-purpose flour
2 large egg yolks, room temperature
1/4 cup finely grated Parmesan, plus for ramekins
1 teaspoon kosher salt, plus a pinch
Fresh ground pepper to taste
Pinch cayenne pepper
Freshly grated nutmeg
4 large egg whites, room temperature
1 Cup lightly packed coarsely grated full-flavored cheese like Gouda, Gruyere, or Fontina (I used a mixure of all three)
4 (6-ounce) ramekins

Directions

Place a rack in the middle of the oven and preheat to 350 degrees F.

Butter ramekins and sprinkle with Parmesan to lightly coat, tapping out excess.

Put prepared ramekins on a baking sheet and refrigerate.

To make the souffle, Put the milk, and bay leaf in sauce pan and bring the milk and herbs just to a simmer and then pull from the heat.

Melt the butter in a saucepan over medium heat.

Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes.

Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute.

Remove the herbs and transfer the base to a large bowl and whisk to cool.

Add the egg yolks, the Parmesan cheese, the salt, cayenne, and nutmeg.

Slowly whisk the egg whites in a very clean bowl with lemon juice,

and pinch of salt with a hand-held mixer until foamy.

Increase the speed to high and whip until the whites hold a soft peak.

Quickly, but gently fold 1/4 of the whites into the base with spatula.

Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, do not overmix.

Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes.

Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.