Friday, January 27, 2012
Tuesday, January 24, 2012
Another Delicious Breakfast
About 10 years ago i was given a mini muffin pan and literally used it once so I got rid of it around thanksgiving. Then I found all these yummy recipes that, of course, use mini muffin pans...bummer...
So, for Christmas guess what I was given again? Yep! A mini muffin pan! Yay! (I didn't even ask for it!) I've already used it twice. The donut holes and now this easy-peasy breakfast! The boys were in love! :)
Mini Puffed Oven Pancakes with Berry Sauce
recipe and picture by ourbestbites.com
Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste
Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. But we’re going for quick and easy here so I just grab the spray. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.
Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs
So, for Christmas guess what I was given again? Yep! A mini muffin pan! Yay! (I didn't even ask for it!) I've already used it twice. The donut holes and now this easy-peasy breakfast! The boys were in love! :)
Mini Puffed Oven Pancakes with Berry Sauce
recipe and picture by ourbestbites.com
Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste
Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. But we’re going for quick and easy here so I just grab the spray. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.
Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs
Sunday, January 22, 2012
Baked Pumpkin Donut Holes
I found the recipe here. The light, fluffiness is heavenly. Yes, there are donut holes in heaven, I am sure! Jay said that Cereal Saturday should now be Donut Hole Saturday. Ok!
Baked Pumpkin Donut Holes
Yield: 24 donut holes (mini muffins)Cook Time: 10-12 minutes
ingredients:
For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
directions:
1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.
Recipe fromThe Craving Chronicles
Baked Pumpkin Donut Holes
Yield: 24 donut holes (mini muffins)Cook Time: 10-12 minutes
ingredients:
For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
directions:
1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.
Recipe fromThe Craving Chronicles
Friday, January 20, 2012
Tuesday, January 17, 2012
Cooking with Tyler
A few nights ago I walked into the kitchen to this:
"let's make muttins!" (that's "muffins" for those who don't speak Tyler)
We make a lot of muttins in our kitchen. Tyler is quite the little kitchen helper as you can see! He pulled out just about everything needed to make some yummy muttins...i mean, muffins.
So we grabbed a cookbook from when John was young and made some for dinner. Yum!
I love this cookbook. I mostly love that John color coded each recipe indicating which ones were his favorites. Adorable!
I never think to get a picture of the finished product...we are too busy eating the finished product!
Hope there's something yummy cooking in your kitchen this afternoon!
"let's make muttins!" (that's "muffins" for those who don't speak Tyler)
We make a lot of muttins in our kitchen. Tyler is quite the little kitchen helper as you can see! He pulled out just about everything needed to make some yummy muttins...i mean, muffins.
So we grabbed a cookbook from when John was young and made some for dinner. Yum!
I love this cookbook. I mostly love that John color coded each recipe indicating which ones were his favorites. Adorable!
I never think to get a picture of the finished product...we are too busy eating the finished product!
Hope there's something yummy cooking in your kitchen this afternoon!
Friday, January 6, 2012
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