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.

Pumpkin Whoopie Pies

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

I love to bake with pumpkin and I am always looking for something new to try. That’s why I was so excited when I stumbled upon this recipe in Peabody’s blog. I’ve made several recipes from her blog before and I have never been disappointed. She is pretty much my baking idol. If you haven’t explored her blog before please, go, you won’t regret it!

This recipe is fantastic. One of my friends even had to go back for more, not because he was hungry, but because he said he couldn’t stop thinking about them. I think that overindulgence of that kind is the highest compliment a baker can get. So needless to say they were a hit. I look forward to making these for Thanksgiving and Christmas.

 


Peanut Butter Marbled Brownies

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

If you’re in the market for a rich, dense, chocolaty, peanut butter brownie, you’ve come to the right place. I’ve had this recipe tucked away for over a year now and now I’m kicking myself for not getting it out sooner. These brownies were a perfect balance between cake and fudge brownies. Not to dry not to wet. I highly recommend you try them – like now.

Peanut Butter Marbled Brownies
(Source: Allrecipes.com)

Ingredients

6 oz cream cheese, softened
1/2 cup peanut butter
1/4 cup white sugar
1 egg
2 tablespoons milk

1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips optional
2 tablespoons chocolate syrup, such as Hershey’s

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan.

In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.

Reserve 1 cup of the chocolate batter and spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.