Posts Tagged ‘breakfast’

i’ve been in the mood for L’s scones ALL WEEK! the cinnamon ones to be exact. so, off to the store i went with my fingers crossed in hopes that i would find cinnamon chips. much to my dismay, the store didn’t carry them. i tried one other store and drat, no cinna chips there either. blah. what am i supposed to do now? i decided to grab some white chocolate chips and then maybe i’d add some ground cinnamon instead. but how much cinnamon? is that even a good idea?  time to chat up L and we decide that one could probably add ground cinnamon and it would be fine, but then she suggested making cranberry scones instead. hearing her suggest that made me immediately think about the  zesty oatmeal cookies recipe we posted a little while back and since i had already purchased the white chocolate and had craisins at my house, the cinnamon scones were out and the zesty scones were in. brilliant! and that’s how these delicious little scones came to be. that being said, this recipe is quite the rip off of L’s cinnamon scones, but let this be a lesson in just how easy it is to alter a recipe. after you’ve made these little crowd pleasers maybe you should dust off an old recipe to breath new life into with a few alterations. isn’t baking great?

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter – cut into 5 cubes
1/2 cup white chocolate chips
1/2 cup craisins
1 teaspoon orange extract
1 cup heavy cream

preheat your oven to 425.

sift your flour, baking powder, sugar and salt together in a large bowl. cut in cubes of butter with a pastry blender until the flour mixture resembles course meal with butter lumps about the size of peas. stir in white chocolate chips and craisins.

make a well in your flour mixture and pour in heavy cream, orange extract and mix together with a fork or a rubber spatula until dough forms. transfer dough to a lightly floured surface and knead a few more times making sure you get in all the crumbs that want to stay behind in the bowl.

i lightly floured an 8×8 pan and patted the dough into the pan. first i cut the dough into 9 squares and then cut the squares diagonally so i would end up with 18 small scones. i then turned the pan over onto an ungreased baking sheet and separated the triangles for baking. the other option would be to roll the dough out and use biscuit cutters to make the scones….but that seemed a little too time intensive.

bake for 10-15 minutes until tops are golden brown. transfer to cooling rack.

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a few dashes of cinnamon
1/2 cup of powdered sugar
1 tablespoon of water

once your scones have cooled, put the rack on top of a paper towel and drizzle or brush your glaze on top each scone. let set before stacking for storage or presentation.




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one year ago: cinnimini rolls

my little birds were skeptical about said blueberries….AND the giant bag of chocolate chips a certain (wonderful) kitchen host had left on the counter definitely didn’t help my “blueberries are delish” argument….but when all was said and done, these muffins were a hit. (and only one of my little birds picked around the blueberries)

if you’re looking for a kid friendly treat, muffins are a great choice. you don’t need a boxed-mix in your cabinet because you probably have all the ingredients you need. as far as equipment, you only need a couple bowls, a spoon and a muffin pan…no mixer required (that would actually hinder this recipe) not only are they super simple….but they are also a super quick treat – we’re talking under and hour quick.

streusel topping:

1/4 cup all-purpose flour
1/4 cup brown sugar (packed)
1/4 teaspoon ground cinnamon
2 tablespoons butter (chilled)

3/4 cup milk (room temperature)
1/4 cup vegetable oil
1 large egg (room temperature)
2 cups all-purpose flour (sifted)
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (fresh, frozen or drained canned)

preheat your oven to 400°.

prepare your muffin pans. either line with paper baking cups, or spray the bottom of the pan with cooking spray. set aside.

begin with your streusel. (if your cool enough, roll your R’s every time you say streusel….it will make you feel much fancier. i mean, don’t feel bad if you can’t do it….i can’t either….but the girls certainly enjoyed using the extra flair) in a medium bowl, stir your flour, brown sugar and cinnamon together. cut in your chilled butter till your mixture is crumbly, with the largest pieces about pea-size.

tips and tricks:
cut in” is a term used for mixing butter or shortening into your ingredients. you cut the butter with a fork or knife as you stir/mix it with the ingredients. the result is a crumbly mixture instead of a smooth mixture. use chilled butter, so that it keeps its form as you mix. if your butter is softened, it will just mix in smoothly with your ingredients.

in a large bowl, combine flour (sifted), sugar, baking powder and salt. mix all these ingredients together and in the center, make a well.

tips and tricks:
a “well” is exactly what it sounds like, a sunken in area. stir your ingredients together and run your spoon around the edges making high walls. then, in the center of your dry ingredients, scoop out a well.

these are your “dry ingredients” + “well”

in another medium-sized bowl beat together milk, vegetable oil and milk till well blended.

these are your “wet ingredients”

pour your wet ingredients into the well you have created in your dry ingredients. stir your ingredients together just until your dry ingredients have absorbed your wet ingredients. your batter will be lumpy, and that’s the way you want it. about 10-15 times around the bowl should be enough. don’t be tempted to keep going…over-mixing will create a tough or compact muffin.

tips and tricks:
please believe me when i say, don’t over-stir your ingredients. i know it’s hard to look at lumpy ingredients….but i’m telling you, if you stir till it’s smooth…you’re going to get dense muffins. over-stirring causes the gluten in the flour to over-develop and results in a tough muffin, peaked tops or tunnels.

next comes the blueberries. (or strawberries, apples, bananas, chocolate-chips…whatever you prefer)

tips and tricks:
wash your fruit and toss them in flour. this just helps your fruit not to fall to the bottom of your muffin.

gently fold your berries into your batter.

tips and tricks:
the term “fold” is used when you need to stir in an ingredient gently. we have already mixed this batter up as much as we need to, so in this step we fold for two reasons: 1. to avoid over-mixing and 2. to be careful not to squish the berries. fold by scooping your spoon or rubber spatula under all your ingredients and lift up and fold over to the other side of the bowl. continue doing this till your berries are thoroughly mixed in.

spoon your batter into your baking cups, dividing evenly. only fill your cups about 3/4th full. sprinkle your streusel on top, about a tablespoon for each muffin.

bake for 20-25 minutes or until golden brown. you’ll want to transfer your muffins from the pan to a cooling rack after about 3-5 minutes of cooling. removing them from the pan prevents moisture from collecting between the pan and the bottom of your muffin.

serve warm….with butter, if you’re smart like me.



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“why do they call it monkey bread?” -little spindler girls
“cause if you eat it, you’ll turn into a monkey” – mama spindler
(most likely followed by papa spindler’s impression of a monkey)

me and monkey bread go way back. my mom always made monkey bread for  special occasion dinners like birthdays or christmas….which might sound weird to you? cause monkey bread is sweet and more of a brunch time bread?! not at the spindler house. our monkey bread was always made without the cinnamon and sugar…so it was just yummy buttery bread…a perfect compliment to a steak dinner. it wasn’t till 7th grade and home ec that i realized there was another interpretation of the bread….and while I still love my family’s tradition/version of the bread….i’m also a lover of anything cinnamon.

(don’t worry mama…apparently nancy reagan also believed in monkey bread sans sweetness. her white house holiday recipe was published in the American Cancer Society cookbook in 1985.)

1 package of yeast
1/4 cup warm water
1 teaspoon sugar

1 large egg
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt

1 cup water
41/2 cup flour

1 stick butter – melted
1 cup brown sugar
2 tablespoons ground cinnamon

begin with your sponge. dissolve yeast and sugar into warm water. the go-to temperature is 110°. you need to be careful with your water temperature here, as yeast tends to be picky. if it’s too hot or too cold your yeast won’t play nice and neither will your bread. my tap water at it hottest was 120º so i let it sit for a while till the temperature dropped and then added yeast and sugar. set this mixture aside and let it rise.

in your stand mixer, with your bread hook attachment, mix together sugar, oil and salt. beat your egg and then add to sugar mixture.

your sponge (yeast/water mixture) should have risen by now…the tell tell sign is its frothy top.

add sponge and water to mixer. with your mixer on a slow speed, begin adding flour about a half a cup at a time. as you continue adding flour, the dough will begin to pull away from the sides of the mixer and form into a ball. this is pretty sticky dough, so don’t panic if you’re three cups of flour in and still don’t feel like you could knead the dough by hand without turning into a sticky dough mess. for me, once i got to four cups of flour, i felt comfortable  turning the dough out to a floured surface and giving it some kneading time with my hands with the last half cup of flour. i like to do this just to get a good feel for how soft or dry the dough is…it’s always best for your dough to be slightly sticky to the touch, so kneading it by hand gives me a good idea of what i’m working with.

once your dough is nice and kneaded, transfer it back to a bowl and cover with a damp towel so it can rise…about an hour…or till it’s doubled in size – whatever comes first.

once your dough has risen, give it one good punch and the transfer to a floured surface. melt your butter in one bowl…and mix together your brown sugar and cinnamon in another bowl. this will set up your dipping and coating station. roll out dough till it is about a half an inch thick. using a floured pizza cutter, cut dough into inch wide strips or squares. dip your dough into melted butter, then coat in brown sugar and transfer to bundt pan. drizzle remaining butter over dough. cover and let rise for about another hour.

preheat you oven to 350º. the extra warmth from the oven will probably even help your dough rise faster.

your bread will bake for 20-25 minutes. the top will begin to brown…i waited till mine was past the golden stage and just into the light brown stage before i removed mine…just to make sure all the edges would be baked. all that extra goo and butter will make the top of your bread very soft….melt-in-your-mouth-amazing soft

remove from oven and let cool for about 5 minutes before flipping upside down and removing from pan.

serve warm.

I. Love. Monkey. Bread. and I think you will too. with or without the sugar, this bread is delicious and hard to stop nibbling on if it’s within reach. add a cream cheese dipping glaze…and it’s hopeless. monkey bread = success…every time.

also…if you’ve been trying to justify buying these cute little dishes…but have no idea what you would use them for…here’s your excuse:

personal sized monkey bread! these little buddies have come in handy on more than one occasion for left over dough or cake batter….or reheating/baking leftover pasta and feeling fancy about it. they are adorable and cut down on waste…as i always end up with more batter/dough than i anticipated.

do it…you know you want to.


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this recipe is thanks to one of my oldest friends, deena! she makes a mean “chicken and noodles” so if she says these are the best, she has my attention.

side note: do you even know what “chicken and noodles” is?! i’m not sure if it’s a midwestern recipe or not but my texas friends look at me like i’m a little crazy when i try to describe it. bottom line…it’s chicken, noodles and mashed potatoes mixed into amazing (add some corn if you want) and i can eat it for days! every time I visit deena I know it will be on the table for dinner and i love her for it!

deena and i date back to 7th grade, where we became the best of friends. both of us at the prime of our awkward season of life… deena on the rail skinny side and me on the chubby side. we both had a mess of frizzy hair that she slicked back into a ponytail and I blow-dried into a poof of something that hung around my face in the “rachel green” haircut…oh, you know what I’m talking about. later we both realized we actually had curly hair and taming our fros became much more manageable. we bonded over silliness, adventures, loving each other at our worsts and shameless singing at the top of our lungs…and that’s a kind of friendship that can’t be broken.

when she saw that B and i started the blog, this recipe immediately landed in my inbox…so here it is…deena’s shining moment :)

i added a crumble top to these muffins…which deena would probably object to :) but who doesn’t love a crumble top?!

(makes 12-18)
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
1/2 milk
2 1/2 cup fresh blueberries (divided)

crumble topping:

1/3 cup flour
1/2 cup sugar
1/4 cup unsalted butter (cubed)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

preheat your oven to 375. grease your muffin tin or line with wrappers.

mash 1/2 a cup of blueberries and set aside.

in your stand mixer beat together sugar and butter. add in eggs, one at a time, till just mixed in. add in vanilla, baking powder and salt. mix in mashed blueberries. fold in half of your flour and then half of the milk. repeat with remaining flour and milk. fold in the remaining 2 cups of blueberries.

for the crumble top, stir flour, sugar, cinnamon and nutmeg into a small bowl. cut in butter with a pastry cutter till your largest pieces are about the size of peas.

spoon your batter into muffin pan to 3/4 full. sprinkle crumble top over batter. bake at 375 for 25-30 minutes.

these little guys are super simple to make and your kitchen will smell delightful. every bite was followed by mmmmm. i’ll go ahead and back deena up on these…they are the best blueberry muffins i’ve ever made.



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“oh no, this is…i think i could eat the whole pan.
it’s all my favorite things rolled up into one”

I was in Half Price Books a few months back when I stumbled upon this recipe. it’s what single handedly sold me the cookbook i was looking through. such a great find as i love pretty much anything that has to do with onion flavored bread. so good. this is making an appearance at thanksgiving this year. sorry tube of crescent rolls.

2 cups all-pupose flour

1/4 cup minced chives or green onions

1/2 cup cheddar cheese (and some extra to sprinkle on top.)

1 T baking powder

1/2 teaspoon salt

1 teaspoon ground pepper

1 & 1/3 cups  heavy cream

2 T melted butter

position your oven rack to the top 3rd of the oven and preheat to 425.

in a large bowl, mix pretty much everything, flour, onions, cheddar, baking powder, salt and pepper. then gradually stir in the cream as your dough forms a ball.

on your floured work space, start kneading your dough until it is smooth. roll out to about 1/2 in thick and cut out your biscuits and place each biscuit on an ungreased cookie sheet. using the melted butter, brush the tops of each biscuit. bake for 10 minutes.

after 10 minutes, carefully sprinkle biscuits with shredded cheddar and bake for 5 more minutes. if omitting the cheddar topping, bake biscuits for the consecutive 15 minutes. once golden brown, take out of the oven and let cool.

this recipe is sure to get your mouth watering and will definitely make your kitchen smell amazing. please enjoy this simple little recipe.

happy holidays,


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“oh, yeah”

this month is thanksgiving shout out month so we’re paying respect to traditional thanksgiving sides or desserts. this week is a side spruced up and sugared up…and turned into a dessert….the cranberry. i’m starting to look obsessed…but smitten kitchen is again the blog to thank for this recipe.

cranberries are a side that i pass on when it comes to thanksgiving dinner….however….in the form of a coffee cake…”please pass the cranberries!” i was pleasantly surprised with how tasty this crumbly cake was…just the right amount of bitter to contrast the right amount of sweet-fluffy-crumble….add a little vanilla bean…even better! (unless you’re on a tight budget….then ax the vanilla bean…those little guys are pricey!)

1/2 vanilla bean
2 cups fresh or thawed cranberries
1 3/4 cup sugar – this will be divided read recipe carefully
2 cups + 1 tbsp all-purpose flour, divided
2 tsp baking powder
3/4 tsp salt
1 stick + 1 tbsp unsalted butter, softened
2 large eggs
1/2 cup whole milk
confectioners sugar for dusting

9 in circle cake pan
food processor
parchment paper

gulp….as i wrote down the ingredients….i got that sinking feeling…that realization that i actually messed up my measurements. sigh. well….i’ll tell you what i did wrong in a second….but let the record show, that even with my goofs….it turned out mighty tasty….so maybe happy accidents?!?!

the “correct” instructions

start by preheating your oven to 375°F. generously butter your cake pan. add parchment paper to the bottom to the pan and butter as well. set aside.

split vanilla bean lengthwise and scoop out seeds with a paring knife. add to food processor with sugar and pulse until vanilla bean seeds are mixed through all of the sugar. transfer to bowl and set mixture aside.

pulse cranberries with half a cup of the sugar/vanilla mixture until cranberries are finely chopped…be careful not to purée this mixture.

sift together 2 cups flour, baking powder and salt; set aside. beat 1 stick of butter with 1 cup of sugar/vanilla mix (remember to leave 1/4 cup aside for crumble top) beat until fluffy. add in eggs one at a time. at a low-speed alternate mixing in flour and milk until all ingredients are combined.

pour out half the batter into pan and spread evenly. scoop out cranberry mixture onto batter, leaving about a half-inch border. scoop out remaining batter and spread out (carefully) to edges.

mix your remaining sugar/vanilla with tablespoon of butter and flour until mixture has formed small balls, crumble over top of cake.

bake cake for about 40-50 minutes until toothpick can be inserted and come out clean (except for that cranberry filling). the top should begin to brown and the edges will begin to pull away from pan. cool in pan for 30 minutes on top of a wire. remove from pan and cool completely, with crumb side up.

“happy accident” instructions

• forget to set aside that last 1/4 cup of sugar (for crumble top) and add it all to batter. which means ultimately you will need another 1/4 cup for crumble top
• use a whole cup of milk instead of a half cup….i really have no excuse for this mistake….i had the instructions right in front of me and somehow completely misread it. however, other bloggers complained about the batter being a little too thick….and i didn’t have that problem (obviously) so this mistake worked out for me and the cake tasted great.
• i also forgot the confectioners sugar dusting. as i was drifting off to sleep i remembered that i forgot….and almost set a reminder on my phone to do it in the morning….but didn’t….so there you go….if i don’t write it down…it doesn’t happen.

all in all i thought this was a success. as someone who isn’t wild about cranberries….i am very happy with how this treat turned out…and i may have even scooped out all the filling that stayed behind in the pan…with my finger….instead of sending it to the sink….maybe i do like cranberries?!

next time i would probably use the whole vanilla bean as the vanilla wasn’t a prominent taste and a little extra vanilla is usually a good idea. but…vanilla beans are also quite pricey….so maybe i would just add vanilla extract to the batter.

happy turkey month friends! enjoy!


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“mmmm doughy. i really love dough.”

this is the last week before we kick off the holiday season. so, we had to do something traditional to fall. we’ve done pumpkin, cobbler and salted carmel brownies so the obvious thing left was something with spiced apples. this has been such a busy month for me so i tried my best to create things that were delicious but balanced well for a busy schedule. these turnovers were the perfect choice. give yourself about 30 minutes for this project! that’s all it took.

1 large granny smith apple

1/2 cup applesauce

3/4 teaspoon cinnamon

a dash of nutmeg

2 tubes of Grands Jr. Biscuits  (10 per tube)

1 T melted butter

2 T granulated sugar

preheat your oven to 400 degrees.

peel your apple and chop it into small chunks. in a small bowl add the applesauce, 1/4 teaspoon of cinnamon and dash of nutmeg to the chopped apple. mix well.

separate your biscuits and flatten each out to about 5 in. in diameter. take about 1T of the apple mixture, place in the center of your biscuit, fold dough over in half to cover the mixture and pinch the edges together to seal it up. place on a greased cookie sheet.

melt your T of butter and brush on the tops of each turnover. in a very small bowl add the remaining 2/4 cinnamon to the 2 T of granulated sugar and mix together. sprinkle on top of each turnover. throw it in the oven and bake for 8-10 minutes. once out of the oven, let cool and enjoy!!!

happy fall,


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