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.

So You Grew a Garden… Now What? 8

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

So maybe you were thinking that I was giving up on my garden and stopping the series since it’s been so long since I posted a recipe. But don’t worry, I am not. The sad news is that the deer have pretty much spoiled our entire “crop” of tomatoes. They ate most of the 15(!!) plants down to sticks. There are only 3 plants that are producing tomatoes and I’m not sure if they are strong enough to actually make red tomatoes but we’ll see. One of the plants is a yellow pear tomato plant and it seems to be doing the best so you can expect a recipe later this week. Next year we plan to put up a fence but for this year I guess we will just have to make do and dream of more tomatoes next year. And I guess I’ll have to buy tomatoes for the recipes I had planned for this series. The good news is that our zucchini plant is THRIVING! We came home from vacation to 4 zucchinis the size of my arm, 3 normal sized ones and a few more that will be ready to pick today or tomorrow.

With that being said, today’s recipe is for zucchini bread. And guess what. I like zucchini bread. No one is more shocked than me. I’ve been saying for 25 (almost 26) years that I do not like it but I admit that I had never tried it. This year my great friend Michelle finally forced me at gunpoint (OK the gun is an exaggeration) to try some and to my surprise I loved it. Since I was planning on posting about zucchini bread anyway it worked out pretty well. This recipe is wonderfully moist and spicy and I definitely ate half a loaf within a few hours of taking it out of the oven. So please, if you have been resisting zucchini bread your entire life, please, give this a try. You just might love it.


Zucchini Bread
(Adapted from Allrecipes.com)

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/2 ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 unsweetened applesauce
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Directions

Grease and flour four mini-loaf pans or two 8X4 inch bread pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.


Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.


Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Mine took about 55 minutes but things usually take a little longer in stoneware. I don’t think that 40 minutes would be enough in a regular pan but I would start checking just to be sure it doesn’t burn. Especially if your oven runs hot. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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