I’ve been in a baking mood recently, but I only have access to a kitchen on the weekends. Also, when I’m home I sleep in and skip breakfast most Saturdays. Last weekend, I tried to clear out the pantry and fridge and cook using ingredients I already had on hand. Friday night I made these for breakfast for the weekend so that they were ready for me whenever I decided to get up. Original, I planned on making these into muffins, but we only have some mini bread pans on hand.
- 1 1/2 cups Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ cup unsalted Butter, melted
- ¾ cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- Zest of 1 Lemon
- 1 tablespoon Lemon Juice
- 1 cup Plain Yogurt
- 1 tablespoon Poppy Seeds
- Preheat oven to 350* F. Grease down a three mini bread pans with cooking spray.
- Start by mixing the flour, baking soda, baking powder, and salt in a large bowl.
- In another bowl, combine the melted butter, sugar, eggs, vanilla, lemon zest, lemon juice, and yogurt.
- Add the dry ingredients to the wet ingredients. Make sure to not over mix in this step.
- Then carefully fold in the poppy seeds until incorporated.
- Evenly pour the batter into the three bread pans, and bake for 30 minutes.
I applaud everyone who is trying to eat healthier in the new year. With that, I recommend trying out a different recipe because this isn’t even close to healthy.
I was heading to work Monday, and I remember that everyone was out watching a presentation. This meant I had about 25 minutes to kill before I had to be back. My school’s student union got a new Starbucks this semester, so I went to buy myself a hot chocolate. That’s where I saw the thickest piece of banana bread in my life. I knew after that moment that I had to make some banana bread that weekend. I’m not going to lie; I’m probably going to sneak this into the movie theater tonight.
By far, I’m a better baker than my mom. Don’t worry, she will admit it too. Growing up whenever my mom would try to make banana bread, it would always come out raw in the middle. Even though she is trying to be healthy right now, I dedicate this banana bread to my mother.
- 1 cups sugar
- 2/3 cup soft margarine or butter
- 3 eggs
- 6 tablespoons buttermilk
- 1-1/2 cups ripe bananas, about 4-5 small
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- Preheat oven to 350*. Spray down a loaf pan with cooking spray or butter.
- Start by mashing the banana into a small bowl.
- In a large bowl, beat together the sugar and butter. Then add in the eggs and continue to beat. After that, stir in the bananas, buttermilk, and vanilla extract.
- After this, mix the flour 1/2 cup at a time until incorporated. Finally, combine in the baking soda and cinnamon.
- Pour this into the loaf pan and bake for an hour. Once this is done, test the middle with a toothpick to check if it’s cooked.
There is nothing more I miss when I’m at college than weekend breakfasts with my family and my dog Skip. This recipe is quite simple compared to regular french toast because you just have to pour it into a pan. Plus, you don’t have to waste your morning watching and flipping individual slices of toast.
- 1 French Loaf
- 8 eggs
- 1 ½ cup Milk
- ½ cup Half & Half
- ¾ cup Brown Sugar
- 2 tablespoons Pure Vanilla Extract
- 1 teaspoons Cinnamon, ground
- ½ cup Flour
- ⅔ Brown Sugar
- 1 teaspoon Cinnamon, ground
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- Cube the bread into 1-inch pieces and place into a greased 9×13 pan.
- In a bowl, whisk together the remaining ingredients that you need for the toast, which are the eggs, milk, half & half, brown sugar, vanilla, and cinnamon.
- Pour this over the bread so it can soak overnight. Cover it and put it in the fridge for at least six hours.
- The next day, mix all the dry ingredients for the topping together. Then cut the butter into the topping with your hands until it crumbles.
- Sprinkle this over the top of the bread and bake for 50 minutes.
Fall is quickly approaching, but with this drink you can have a little bit of summer all year round. I honestly love this drink because it’s refreshing and simple.
- 1 Cup Ice
- ½ Cup Strawberries
- ½ Cup Pineapple
- 1 Lemon
- Clean and prepare all the fruits. I like to cut off the top of the strawberries, but you can keep them on if you’d like. For your lemon, all you need is the juice.
- Add all of the ingredients into a blender, and set to a high setting to liquefy the concoction.
For every BBQ or cookout, you’ve got to have some amazing side dishes to eat. This fruit salad is the easiest dish ever and is impossible to mess up. You know what they say: sometimes the simplest things are the best.
- ½ Lime
- 2 teaspoons Sugar Substitute
- 6 cups Watermelon
- 1 ½ cups Strawberries,
- 2 ½ cups Seedless Grapes
- Squeeze the juice from half of a lime into a bowl. Add in the sugar substitute and let it sit and dissolve.
- Grab a cutting board and chop up half the watermelon to produce the six cups needed
- Remove the tops of the strawberries and julienne.
- Cut the grapes into halves.
- Add the fruit to a large bowl and pour in the lime juice. Toss until coated
Brunch is amazing. It’s true. You get the best of lunch and breakfast. Today, I’m going to combine one of two favorite ingredients into a buttery scone.
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 cup White Sugar
- 1 teaspoon Cinnamon
- Pinch of Nutmeg
- 6 tablespoons Unsalted Butter, cold & cut into small cubes
- 2 ripe Bananas, mashed
- 4 tablespoons Milk
- 1/2 cup Vanilla Greek Yogurt
- 1/4 cup Walnuts
Peanut Butter Glaze
- 3 tablespoons Peanut Butter
- 1/3 cup Powdered Sugar
- 2 1/2 tablespoons Milk
- 1/4 teaspoon Vanilla Extract
- 2 teaspoons Brown Sugar
- 1/2 teaspoon All Spice
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
- Add butter to flour mixture, and with your hands work the butter into the dry ingredients until crumbs form.
- In a large bowl, whisk the mashed bananas, milk, and greek yogurt. Add the flour bowl into this, and stir until combined. Then stir in the walnuts until fully incorporated.
- Add the extra 1 cup of flour onto either a countertop or a cutting board. This is going to coat the surface to prevent sticking in the next step.
- Transfer the dough onto the floured surface and shape it into a flat 8-inch circle. To make these as flaky as possible, we need to make sure the butter is very cold. Put the 8-inch round into a plate in the fridge for 20 minutes.
- While that’s cooling down, make the egg wash by whisking together the egg and water.
- After the time is up, cut the dough into 8 pieces. Put the scones onto the lined sheets. Brush on the egg wash.
- Bake for 15-17 minutes or until golden on top. Let them cool for an hour on a wire rack.
- Finish them off with a peanut butter glaze. In a small bowl combine the peanut butter, powdered sugar, milk, vanilla, and brown sugar. Drizzle this on top of the scones, or transfer it into a piping bag for a more uniform look.
Continuing down my Canadian cooking adventure is the Tim Hortons’s Honey Cruller.
- 1 cup Water
- 6 tablespoons Unsalted Butter
- 2 tablespoons Granulated Sugar
- ¼ teaspoon Salt
- 1 cup All-Purpose Flour
- 3 Eggs
- 2 Egg Whites
- 1 teaspoon Lemon Juice
- 1 ½ cups Confectioners Sugar, sifted
- 2 tablespoons Honey
- 3 tablespoons Milk
- Preheat oven to 450. Line two cookie sheets with parchment paper or with a silicone baking mat.
- In a saucepan stir water, butter, sugar, and salt. On a medium-high heat, bring it to a boil. Once you reach the boiling temperature, add in the flour. Continue cooking this for five minutes and keep stirring.
- Add this into your mixer, and mix for two minutes to let it cool down. One at a time add in your eggs until they are completely incorporated. Then add in two egg whites, and mix them in as well.
- Now add this to a piping bag with a ½ inch star piping tip. Pipe the donuts two inches apart onto the lined baking sheets.
- Bake them at 450 for five minutes. After that, lower the temperature to 325 and continue to cook for 15 minutes. Don’t take them out when they are done. Just turn off the oven and open the oven door to let them sit in there for another 5 minutes.
- For the honey glaze, all you need to do is combine the lemon juice, confectioners sugar, honey, and milk in a small bowl.
- Once the crullers are cooled down, dip them into the glaze. Let them rest on a wired rack for three minutes to harden.
I have a love-hate relationship with french toast. Sometimes it comes out too eggy, and other times it’s too dry. This recipe is amazing because it finds a good medium between the two. The flour added to the batter gives it a nice crust on the outside as well. Ingredients
- 4 large Eggs
- 2/3 cup Milk
1/3 cup Flour
1/3 cup Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg
- 8 slices Texas Toast Bread
- 2 tablespoons Butter
- In a large bowl combine flour, sugar, salt, cinnamon, and nutmeg. Stir well to combine.
- Now add in the remaining ingredients: eggs, milk, and vanilla. Whisk until incorporated and the eggs are beaten.
- Either with a frying pan or on an electric flat top griddle on medium heat, add the butter to the surface so it can melt.
- Dunk the bread into the mixture on both sides, then place them down on the hot surface.
- Allow them to cook for about 2 – 3 minutes on each side or until slightly browned and cooked.
I’ve always been intimidated by making Cinnamon Rolls, and this is because I’m not totally comfortable baking with yeast and proofing the bread. To my surprise, these rolls came out pretty nice. This recipe is very basic and can be altered due to personal preference, such as adding nuts and fruit to the filling.
- 1/2 cup Unsalted Butter, melted
- 2 cups Warm Milk
- 1/2 cup Sugar
- 1 pack Active Dry Yeast
- 5 cups Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Salt
- 2 tablespoons Cinnamon
- 3/4 cup Butter, softened
- 1 cup Brown Sugar
- 3 tablespoons Cinnamon
- 4 ounces Cream Cheese, room temperature
- 2 tablespoons Butter, melted
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
- In a standing mixer with a bread paddle attachment, mix together melted butter, warm milk, and sugar. Your milk should be warm to the touch, not burning. If it’s too hot, let it cool.
- Pour in the yeast evenly over the mixture so that it doesn’t clump up. Let it sit for 3 minutes.
- Add in 4 of the 5 cups of flour into the bowl, and mix on a low setting for 2 minutes. To tell if it’s done, the flour should be mixed in and very sticky. Cover this with a towel or plastic wrap, and set aside to proof for an hour.
- After this is complete, it should be double its size. Uncover it and add the cup of flour, baking powder, salt, and cinnamon. Stir this until everything is mixed in, and put this on a heavily floured surface. Knead the dough lightly, and roll it out into a large rectangle with a thickness of ½ inches.
- In a separate bowl, mix together the softened butter, brown sugar, and cinnamon to make the filling. Spread this paste into the dough evenly.
- Roll up the dough into a log and pinch the seam closed. Cut this into 14 even pieces.
- Grease two 8 inch cake pans, and place the rolls into the pans. Again, cover them, and let them rise for 30 minutes.
- Preheat oven to 350°F. Put the rolls in the oven and let them bake for 25 minutes or until they are golden on top.
- While they are cooking, make the cream cheese frosting. Combine the room temperature cream cheese, butter, milk, and vanilla extract together in a bowl. Slowly add in the powdered sugar, and keep stirring until the sugar is integrated in.
- After the rolls are baked, allow them to cool for five minutes and top them off with the frosting.
The highlight of each week is having breakfast with my family on Sunday mornings. As much as I would like to make myself a nice breakfast each morning, I just don’t have the time. On certain mornings I have extra time, and I’ll make something like this. This pancake recipe is almost foolproof and is somewhat healthier than traditional pancakes.
- 1 Large Egg
- 1 Ripe Banana, chopped
- 1 tablespoon Oats
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- Combine all ingredients into a blender, and pulse until it becomes a liquid.
- Spray a small skillet on a medium heat with oil. Pour about 2 tablespoons into the hot skillet to form a pancake. I found with this, recipes that make full-sized pancakes always come out underdone.
- Flip the pancake after a minute and a half. Then let the other side cook for one minute.