Cinnamon Rolls

september2008-292

Paula Deen. The Queen of all things delicious. I don’t think I have ever made one of her recipes that I did not love, or see her cook something that did not make my mouth water. Well I take that back, the other day on Paula’s Home Cooking she was making Peanut Butter Cheese Fudge, and my stomach did flip-flops.

I recently made Paula’s Cinnamon Rolls for my husband to take to work, they were a huge success, the pan came back empty. This recipe is a MUST TRY! For me it is a WILL MAKE AGAIN!

Click on the cinnamon roll link to get the recipe.

september2008-281

Advertisements

Banana Walnut Cornmeal Pancakes

The other day I was shopping at Aldi’s, where I picked up a bag of ripe bananas on the cheap. I thought a good use of these bananas would be to take some and make them into pancakes. Sasha loves bananas, so I made these tasty pancakes for her for breakfast. I found the recipe at epicurious.com. It called for pecans, which would have been wonderful, but I only had walnuts in the cupboard. I followed the recipe exactly, except for changing the type of nut. They were quick and easy to make. Give them a try, find the recipe here.

The Best Blueberry Muffins

I picked up a pint of blueberry muffins at the Farmer’s Market last week; last night I turned them into the most delicious blueberry muffins. These are the best blueberry muffins I’ve ever had; and as a bonus they are low in calories! Truly a delicious breakfast (or snack) without the guilt. Each muffin contains 169 calories, so don’t feel bad about reaching for seconds. I found the original recipe on Cooking Light’s website, but due to the availability of ingredients in the pantry I needed to adapt it to fit my needs. Below is my adaptation. ENJOY!

THE BEST BLUEBERRY MUFFINS
Yield: 16 large muffins
Serving size: 1 muffin
160 calories (45 from fat)

1 2/3 c quick-cooking oats
2/3 c whole wheat flour
1/2 c AP flour
3/4 c packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 c fat-free sour cream
1/2 c skim milk
1/4 c canola oil
2 tsp lemon juice
2 large eggs
2 c fresh blueberries
2 T granulated sugar

Preheat oven to 400 degrees F.

Place oats in a food processor; pulse until oats resemble coarse meal. Place in a large bowl, add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine sour cream and skim milk, stir to thin out sour cream. Add oil add eggs; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in lemon juice. Gently fold in blueberries until just combined.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 18-20 minutes or until muffins spring back when touched lightly in center.

Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

*If using frozen berries, toss with 2 T flour to coat.

Homemade Whole Wheat Waffles

Lately I have been on a whole wheat flour kick. I have been incorporating this delicious grain into many of my baking adventures. My palate has really matured over the years. I remember when I was little my mom almost always bought whole wheat bread; eating would make me gag. I was totally a cottage white bread little girl. My mother-in-law made me a sandwich on Sara Lee’s Whole Wheat Bread with Honey. This changed my perception on wheat bread, and now it is the only sandwich bread I buy.

Haven’t eaten wheat bread in awhile? Why don’t you start simple and have whole wheat pancakes or waffles. Wheat is an excellent source of fiber and iron. These waffles are delicious, in fact, my two year old ate an entire four square waffle herself. The entire time she was eating it she kept saying “Yummy momma, mmmm.” I don’t think I will ever miss waffles made with white flour. I am a changed waffle eater.

Top your waffle with sugar free syrup (extremely low in calories) and you have yourself a low calorie and filling breakfast.

HOMEMADE WHOLE WHEAT WAFFLES
from RecipeZaar

3 cups whole wheat flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c oil
4 eggs
4 c buttermilk
pinch of nutmeg or cinnamon

Whisk together dry ingredients; combine oil and eggs in a measuring cup, add to dry mixture. Pour buttermilk in and whisk till all clumps and lumps are gone. pour 1/2 Cup of batter onto a hot waffle iron (for a 7 inches round), or 1 1/2 cups or ballet on a square iron (8″ by 8″ makes 4″ squares).

Biggest Loser Blueberry Pancakes

How many times have you heard that breakfast is the most important meal of the day? I’ve heard this statement countless times, and I know it to be true; but I still found myself skipping breakfast. Not any more. I make sure to eat a healthy breakfast every morning. Starting the day with a healthy meal helps curb my cravings for non nutritious food throughout the day.

My sister is a super fan of NBC’s The Biggest Loser. She recently purchased The Biggest Loser Cookbook. Check out Amazon, they have tons of Biggest Loser goods. My sister sent me a recipe for better for you blueberry cakes. I omitted the blueberries because I did not have any on hand, the pancakes were still delicious and very filling. I made my pancakes into two 1/4 c cakes instead of four 1/8 c cakes. Two scrambled eggs, half an orange and a glass of V8 juice made a delicious breakfast with less than 350 calories.

BIGGEST LOSER BLUEBERRY PANCAKES

1/2 c reduced fat buttermilk
1/2 c whole grain oat flour (I used whole wheat flour)
1 large egg white, lightly beaten
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
I Can’t Believe It’s Not Butter! 0 calorie spray
1/2 c fresh or frozen (not thawed) blueberries

Makes 2 (4 pancake) servings

In a small bowl combine the buttermilk, flour, egg white, baking soda, vanilla and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.

Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. Briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! spray. Return the pan to the heat. Pour the batter in 1/8 cup dollops onto the skillet to form 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Repeat with the remaining batter to make 8 pancakes total.

Serve immediately with I Can’t Believe It’s Not Butter Spray and syrup if desired (syrup is additional calories.. I used sugar free low calorie syrup.. just 35 calories per 1/4 cup which is plenty!)

If you only want to make 1 serving at the time, the batter will keep in your refrigerator for up to 3 days

Per serving: 140 calories, 8 g protein, 20g carbohydrates, 3 g fat (less than 1 g saturated fat), 5mg cholesterol, 3 g fiber, 687 mg sodium

Homemade Doughnuts

Oh! My! Deliciousness! You have not lived, if you have never made homemade doughnuts. Warm fried dough,absolutely delicious! A couple of weeks ago there was a blogging event entitled Time to Make the Doughnuts! hosted by Tartelette. I learned about this event by reading Phe/MOM/enon blog where she made her doughnuts for this event using Alton Brown’s recipe. In my opinion, Alton Brown is a great culinary expert, I love the way he explains the science of cooking.

Last Saturday morning, I made these doughnuts for breakfast. Everyone loved them. I covered our doughnuts with powdered sugar and others with a chocolate glaze. I never knew making your own doughnuts could be so easy. I do not have a lot of prior experience working with doughs (other than cookie dough). This year I have made more batches of various doughs than I ever have before, and am enjoying working with them.

Making the doughnuts was really fun, it is something that you don’t get to do everyday. Sasha was right there in the kitchen wanting to help. After I rolled out the dough she was already using a glass to cut them out. It was a fun mother-daughter activity! I must apologize, I do not have any photos of the fresh doughnuts, we ate them all. Take the time and try this recipe, it was delicious.

Yeast Doughnuts
Recipe courtesy Alton Brown

1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

* I rolled the doughnuts holes in powdered sugar, immediately after removing them from the oil.

I thought Alton’s doughnuts were so delicious, I used his recipes for Chocolate Doughnut Glaze and Doughnut Glaze. The chocolate was the best. We could hardly wait for the glaze to set before we tasted them.

Chocolate Doughnut Glaze
Recipe courtesy Alton Brown

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Doughnut Glaze
Recipe courtesy Alton Brown

1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.