‘breakfast’ Category

  1. single serving coffee cake

    June 21, 2012 by Angie

    This week’s 52 Weeks of Baking Challenge is coffee cake. I love coffee cake but Cute Husband does not. In an effort to not eat an entire pan of coffee cake by myself, I made this single serving version from one of my new favorite blogs, Chocolate-Covered Katie. Extra bonus: it’s relatively healthy coffee cake!

    I went with the white flour and oil options, skipped the walnuts, and doubled the streusel ingredients because, let’s face it, that’s the best part. I baked it in a greased muffin tin, rather than try the microwave, to stay true to the rules of the challenge.

    It’s not the cutest coffee cake I’ve ever seen but it tastes really good. I split it with Robbie and he said “it tastes better than most coffee cakes.” So there you go, a coffee cake snubber likes it, must be pretty awesome.


  2. banana chocolate chip pancakes

    June 19, 2012 by Angie

    I had leftover Bisquick mix (from the cheddar bay biscuits) and a child visitor so I made banana chocolate chip pancakes for breakfast. The mix is vegan and I don’t keep eggs or milk in the house so, with some easy substitutions, the finished pancakes were also vegan. I used unsweetened soy milk and in place of an egg I made a flax “egg” and added a teaspoon of baking soda for leavening. They held together great so the egg wasn’t missed. Aside from those substitutions, I followed the instructions on the box.

    Delicious, vegan, and kid-approved!

    Ingredients

    2 tbs flax meal mixed with 3 tbs water
    2 cups Bisquick mix
    1 tsp baking soda
    1 cup unsweetened soy milk
    2 bananas, sliced
    vegan chocolate chips (Ghirardelli are my favorite.)
    vegetable oil
    maple syrup

    Directions (that you probably don’t need because you’ve made pancakes before.)

    Make your flax egg by combining the flax meal and water in a small bowl.

    In a large bowl, mix the Bisquick, baking soda, soy milk, and the flax egg.

    Get your banana slices and chocolate chips ready on a plate near the stove.

    Coat a pan or griddle with vegetable oil and heat it up.

    Once the pan is hot, scoop 1/4 cupfuls of the batter onto the griddle. Quickly press the banana slices and chocolate chips into the batter. Flip when they look brown and cook the other side.

    Serve with maple syrup.

    I think you could get at least ten rather large pancakes from this, probably more. I gave up after four pancakes because they were only two of us and I was making the kitchen smoky. I think this is the first time I’ve ever made pancakes. They were really good but I’m still more of a tofu scramble kind of person.


  3. pastelitos de guayaba y queso

    June 1, 2012 by Angie

    Week 22 of Reddit’s 52 Weeks of Baking Challenge is pastry. For this challenge, I made a favorite Cuban treat: pastelitos de guayaba y queso (small guava paste and cream cheese pastries). These were extremely easy to make and very good. I tried out some different shapes with the dough and the turnover/triangle shape seemed to work out the best. Most of the authentic pastelitos I’ve eaten have been triangular so this is probably already common knowledge. If you like these and don’t live near a Cuban bakery, I really recommend trying this recipe. With the Goya guava paste, simple syrup glaze, and flaky dough they’re pretty true to the traditional pastry. A word of warning: these are a high-sugar, “dessert crack” kind of food so proceed with caution.

    Yields 18 small pastries.

    Ingredients

    1 box of Pepperidge Farms Puff Pastry Sheets
    1 can of Goya Guava Paste (I bought the big one and only used half of it here.)
    1 8 oz package of Philadelphia Cream Cheese (I used the fat-free kind.  You can easily make this recipe vegan by using Tofutti Better Than Cream Cheese.)
    1/2 cup sugar
    1/2 cup water

    Directions

    1.  Take the puff pastry sheets out of the freezer. Open the package and break the two sheets apart. Lay them on a plate to thaw about 40 minutes before you plan to start making the pastelitos.

    2.  Make the simple syrup glaze by putting the sugar and water in a pot and boiling it until the sugar is completely dissolved. Take it off the heat and let it cool until the pastelitos are assembled.

    3.  Preheat the oven to 350 degrees. Cut 18 one inch squares of the guava paste and cream cheese.

    4.  Unfold the pastry sheets. Cut each sheet into nine even squares. Place a square of guava paste towards the bottom of each pastry sheet square. Top the guava paste with a piece of cream cheese. Fold the dough over to form a triangle (or square but triangle worked out better). Seal the edges of the dough to make an envelope with the guava paste and cream cheese completely sealed inside. You can wet your finger with a little water to help seal the dough edges.

    5.  Place the pastelitos on a cookie sheet lined with parchment paper. Use a brush to coat the outside of the pastries with the simple syrup. Bake for 15-20 minutes. I turned my cookie sheet after about 10 minutes and baked for another 7 minutes or so after that. When the pastelitos are flaky and slightly browned on top, they are ready.


  4. orange cranberry muffins

    May 16, 2012 by Angie

    This week’s Reddit’s 52 Weeks of Baking Challenge is citrus.  I made these orange cranberry muffins by following a recipe from the Post Punk Kitchen.  These were really easy to make.  The only thing that was kind of a bummer was zesting an entire orange and squeezing the juice by hand but that’s mainly because I don’t have the right tools.

    Ingredients including orange zest and fresh-squeezed orange juice

    Batter

    I was a little skeptical about orangey muffins but these are so good.  The sugar and fresh-squeezed orange juice make them a little sweet and the cranberries add pops of tartness.  Our apartment smells heavenly.  It’s taking quite a bit of willpower to not eat a second one.

     


  5. banana muffins

    April 5, 2012 by Angie

    I used up the rest of my bananas on this recipe from the Post Punk Kitchen.

    It calls for a 8″x4″ loaf pan.  Mine is 9″x5″.  I had a problem previously with my quick breads not baking all the way through in the middle.  I wasn’t willing to risk these precious bananas on the wrong size pan so I made muffins.

    I followed the directions exactly except I only had to bake for about 20 minutes at 350 for the muffins.  They are delicious.


    Cute Husband took them to work where I hear they are are hit!


  6. vegan blueberry muffins

    February 5, 2012 by Angie

    vegan blueberry muffin - finished product

    I made these vegan blueberry muffins on Wednesday for Reddit’s 52 Weeks of Baking Week 5 Challenge: Breakfast.  I slightly changed the recipe from The Joy of Vegan Baking – a fine cookbook.  I enjoyed a copy from my public library but the recipe can be found online here.  I skipped the lemon zest and lemon extract and added an extra 1/2 cup of fresh blueberries and a teaspoon of vanilla extract.

    Cute Husband took most of them to work where I was happy to hear they were eaten right up!