Weekend Breakfast

One of our favorite weekend past times has always been going out for a good breakfast. We like to take our time and I enjoy a cup of coffee and Jesse enjoys his Coke (breakfast drink of champions, haha). We have done this since we were living in Ohio. When I first moved to San Diego we continued on the tradition. We ate at several San Diego favorites like Broken Yolk, where I have to order the California breakfast burrito, and Hash House a go go, where the portions are huge and my breakfast came out in a cast iron skillet. Other times we went for familiar comfort and just had Ihop. The thing is, this fun habit can become rather expensive especially in San Diego where the sales tax is 8.75%. It wasn’t long before we decided to shift our tradition and start enjoying breakfast at home.

At least once a weekend I make a big breakfast complete with eggs, from scratch biscuits, and bacon. The boys (Jesse and Sean) love waking up to breakfast and I think the biscuits might be their favorite. I have quickly learned that I better make the full batch and not try cut it in half. But a few weekends ago I mentioned making cinnamon rolls and they have not let me forget. Last weekend I finally made them.
Even cut in half, this recipe makes a ton. I filled an oval casserole dish and a round cake cake pan. But that worked out perfectly because I baked one and froze the other for this weekend. What’s better than freshly baked cinnamon rolls in the morning? Freshly baked cinnamon rolls in the morning without the mess in your kitchen from making them the night before. Just take the the pan out of the freezer the night before (and put it in the fridge) then in the morning let it rise on the counter for 30 minutes before baking.

Cinnamon Rolls
(Adapted from: The Pioneer Woman Cooks)

Ingredients

DOUGH
2 cups Whole Milk
½ cup Vegetable Oil
½ cup Sugar
1 package Active Dry Yeast, 0.25 Ounce Packets
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
½ teaspoon (heaping) Baking Powder
½ teaspoon (scant) Baking Soda
½ Tablespoon (heaping) Salt

FILLING
1 Stick melted butter
1 cup brown sugar
½ cup white sugar
1 ½ tsp cinnamon

MAPLE FROSTING
2-3 cups Powdered Sugar
1 tbsp Maple syrup
½ cup Milk
¼ cup Melted Butter
⅛ teaspoons Salt

Directions

Preheat oven to 375 degrees.
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add ½ cup more of flour, the baking powder, baking soda and salt. Stir mixture together.
To roll the dough; sprinkle the rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Sprinkle on the brown sugar, white sugar and cinnamon. (you can premix this in a small bowl)
Starting at the opposite end, begin rolling the dough towards you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter (or spray with non-stick spray) in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 1 inch thick and laying them in the prepared pans.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Raspberry Swirl Coffee Cake

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Unfortunately today is my sisters last day at home, she flies back to Baltimore tomorrow. 🙁 Since it was her last morning at home we decided to have a family brunch at my parents (hence the different dishes in my pictures :)). My mom made eggs, bacon and fruit salad and I brought a coffee cake.

I decided last night that I wanted to make a coffee cake but I couldn’t find a recipe I wanted to use. I was looking for something that didn’t call for sour cream (didn’t have any),did call for black raspberry preserves (which I have left over from making raspberry cheesecake brownies) and took less than 45 minutes to bake. It took me quite awhile to find a recipe that met my requirements and when I did find one I was unsure of how it would turn out. I’ve never made a coffee cake that combined the ingredients in this way so I was worried but I was running out of time so I went with it. I’m really glad I did! This coffee cake was awesome and the fact that 5 of us went through almost an entire 9×13 pan of it in just a few short hours is proof.

Raspberry Swirl Coffee Cake
(Source: Below is the recipe with my changes, I found it on this website and it says that the author is Gale.)

Ingredients
1 8-ounce package cream cheese, softened
1/2 cup butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 tsp almond extract
1/2 cup seedless black raspberry preserves

Directions
Grease a 13 x 9 x 2-inch baking pan; set aside.

In a large mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed about 30 seconds or till combined.

Add about half of the flour to the cream cheese mixture. Then add the sugar, eggs, milk, baking powder, baking soda, salt, almond extract and vanilla. Beat on low speed till thoroughly combined, scraping the sides of the bowl. Beat on medium speed for an additional 2 minutes. Then beat in remaining flour on low speed just till combined.

Spread batter evenly in the prepared pan. Dollop preserves in small spoonfuls on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marbled effect.

Bake in a 350 F oven for 30 to 35 minutes or till a wooden toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm or cooled.

Mmm mmm mmm Muffins

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

So in case you didn’t know, I am going back to school! I started nursing school at the end of January and so far I am loving it. I am still working part time and teaching dance so between those things and studying and class I don’t have a lot of time to think. So I decided 2 weeks ago to make muffins on Sunday so that I would have breakfast every morning with out thinking or needing to wake up any earlier than necessary to actually make a breakfast. The muffins were fantastic! It was so nice having a yummy homemade breakfast every morning that I decided to do it again this past Sunday. The first week I made blueberry muffins. Then last week I decided to make a crumb cake type of muffin. I used the same base recipe for both but for the crumb cake one I doubled the streusel topping and put some in the middle of the muffin. This weekend I think I might try raspberry muffins (gasp! a cooked fruit that’s not a blueberry, LOL. Muffins do NOT count towards my no cooked fruit rule)

I’m going to post the original recipe I used for the blueberry muffins and in Italics I will put the directions for the crumb cake muffins that are pictures. Sorry I ate all of the blueberry ones before I had a chance to take a picture.


Muffins with Streusel Topping
(Adapted from Sunday Nite Dinner)

Streusel Topping Ingredients

1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces Double for crumb cake muffins

Muffin Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
3 cups (1 1/2 pints) fresh blueberries, stems removed (Omit for crumb cake muffins)

Directions
For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla. Next add 1/3 of the dry ingredients then half of the sour cream and milk . Repeat until all of the dry ingredients have been added. With a spatula, evenly fold blueberries into batter (Obviously skip this step for crumb cake muffins).
Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Scoop half of batter into muffin pans (filling each pan only half way). Then sprinkle half of the streusel over batter. Top the first layer of streusel with another scoop of batter (filling each one to the top now). Sprinkle the rest of the streusel over the tops of each muffin. Bake for 30-35 minutes.

Makes 24 muffins