Tag Archives: breakfast baking

John’s Cookbook – Page 1 – Crescent Roll Cinnamon Rolls

27 Feb

As you all know, I have been having my little sous chef help me out in the kitchen for quite some time now – since he was about 1 (he’s 4 now!). He really enjoys helping measure, stir, and create recipes – so I thought it was about time he took the lead a bit more.

He expressed interest in making “Crescent Roll Cinnamon Rolls” – which I wasn’t even sure was a thing, but turns out, it is! So I printed the recipe in extra large font, and put it in his very own binder, titled “John’s Cookbook” – and each week I will add a kid-friendly recipe for he and I to make together

Crescent Roll Cinnamon Rolls
(Recipe Courtesy of The Two Bite Club)

INGREDIENTS
3 tablespoons butter, melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 package crescent roll dough or crescent roll sheet
2 tablespoons butter, at room temperature
2 tablespoons cream cheese, at room temperature
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1/2 cup powdered sugar

INSTRUCTIONS
1. Preheat your oven to 350 degrees F. Lightly coat the inside of a 7-inch x 5-inch baking dish with some of the melted butter.

2. Unroll the crescent dough. (If using crescent rolls, pinch seams to seal.) Brush the dough with 1 teaspoon of the melted butter, leaving a 1/4-inch border with no butter.

3. In a bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture evenly over the dough leaving a 1/4 inch border with no sugar. Drizzle with the remaining melted butter.

4. Roll the dough (starting with the long end) into a tight log. Cut into 8 equal pieces and carefully place into the baking dish cut side up. Bake in the preheated oven for 25 minutes.

5. Meanwhile, combine the room temperature butter and cream cheese with an electric mixer. Beat in the orange juice, vanilla, and powdered sugar until combined. Spread onto the cinnamon rolls when they come out of the oven, serving any leftover glaze on the side.

He really enjoyed taking the lead on this – and the finished product was pretty good! It’s an easy shortcut to making cinnamon rolls without all the kneading/rising of a yest dough, and they got two thumbs up from John, too!

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Scones: First Attempt (With Tasty Results!)

4 Apr
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My husband and son cuddling our newborn niece ❤

I mentioned recently that I was going to be baking some items to bring to my brother in law and sister in law when we went to visit them and our BRAND NEW NIECE – one of the things I made (with the help of my little sous chef!) were some these No Bake Cereal Bars which were easy to make and turned out great!

I also said I was going to attempt scones for the first time – and truthfully I was nervous! I don’t know why – but scones seemed like fancy, and higher difficulty level than most baking I usually did – but nonetheless, I was determined to give it a go

I started by getting a recipe recommendation from a friend who had recently made scones a bunch of times – and has made this exact recipe multiple times (and I was lucky enough to try some when we had brunch together – so good!)

Cinnamon Chip Scones
Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:
Scones
2 cups (250g) all-purpose flour (careful not to overmeasure)
1/2 cup (100g) packed light or dark brown sugar
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
8 Tablespoons (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus a little extra for brushing)
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups cinnamon chips1
optional: coarse sugar for sprinkling on top before baking
Glaze
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) black coffee (or milk/half-and-half/cream for a plain vanilla glaze )
1/4 teaspoon vanilla extract

Directions:
-Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt.
-Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
-In a small bowl, whisk the cream, egg, and vanilla together.
-Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.
-Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet.
-Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife.
-Using a pastry brush (or your fingers!) brush lightly with a little bit of cream and then sprinkle with coarse sugar, if using. Separate the scones and line them on the baking sheet with a little space between each one.
-Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
-During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

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Not gonna lie – the butter grating was a huge pain – it took forever and the butter was so hard from being frozen that I actually got a workout in just to get it grated

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Gloriously fragrant dough

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Before and after their time in the oven (they look a lot better once baked!)

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Drizzle on the glaze? Screw that – how about we heap it on? 

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The new parents enjoying the finished product

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My brother in law sent me this a few days ago – I am so glad they enjoyed them!

A few notes:
-Ok the butter grating – I mentioned above how I didn’t love it – and honestly next time I might forego it altogether. I would still freeze the butter but I would probably just cut it into small chunks and then work it in that way
-I kinda want to experiment with a smaller scone – like 16 instead of 8 per batch? Obviously I would have to bake them for less time – but I like the idea of a smaller version for like a brunch or baby shower or something like that
-I substituted maple syrup for coffee in the glaze (mostly because I was too lazy to brew some coffee!) and it turned out great – a substitution I would recommend if you don’t like the idea of using coffee – BUT the coffee version tastes amazing too so if you want to stick to recipe you won’t be disappointed

I don’t know what I was scared of! They really weren’t that hard to make, and they are pretty impressive looking and make a great gift! Oh – and they taste good – so – that is a plus, too obviously!

Candy Cane Danish = Christmas Brunch Win!

13 Dec

Ah, Brunch. It’s really the most perfect meal ever created. Not only can you sleep in and still get to enjoy it, but it includes basically all the best foods ever – breakfast meats, eggs, carbs galore, sweets, fruit, and of course – booze and coffee generally play a part as well. I love brunch – eating it, hosting it, going out to it – it’s all the best. And team up a winner of a meal like brunch and the holidays, and you have something truly amazing – an excuse to eat copious amounts of amazing food and get tipsy while wearing ugly Christmas sweaters.

I took my brunch game to the next level last weekend with this Candy Cane Breakfast Pastry – cream cheese and cherries nestled inside crescent roll dough – it was delicious – plus the shape was perfect for getting into the festive holiday spirit!

Candy Cane Crescent Roll Breakfast Pastry
(Recipe Courtesy of 3 Yummy Tummies)

Ingredients
2 packages of refrigerated crescent rolls
1 8 oz. Cream Cheese; softened
1 egg
1/3 C. Sugar
1 Can Cherry Pie Filling
Glaze:
1/2 C. Powdered Sugar
1 1/2 Tbsp. Milk

Instructions
-Preheat oven to 350 degrees.
-On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.
-In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
-Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
-Add teaspoons of cherry filling over the top of the cream cheese.
-Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
-Bake for around 15 minutes or until top of pastry is golden brown.
Allow to cool slightly before adding glaze.
Prepare Glaze:
-Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.
-Using a teaspoon, drizzle glaze over crescent tops of candy cane.

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At this point I was unsure if it would fold together to actually resemble a candy cane…(the suspense was killing me!)

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Luckily – it did fold together nicely and actually look sort of like a candy cane!! Yay!

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Literally just realized right now that I forgot to even make much less use the glaze. Oh well. Still turned out pretty!

This was pretty easy to put together – I am glad I had some extra crescent rolls so that I could use them to keep the filling from leaking out as I folded it all into the candy cane shape – otherwise things would have gotten messy

Like I said, I forgot the glaze – and it was still delicious. It might have looked a bit cuter to have the glaze but taste wise I was really happy with how this turned out – festive, easy, and yummy – a win all around!

Banana Bread Baked Oatmeal – A Winner For All – Big And Small!

9 Nov

The leaves are turning, the weather is crisp and cool, the Christmas ads have started – all of this means fall is in full swing! Which I couldn’t be more thrilled about, as fall is my favorite season, partly because it brings with it the start of holiday time, and BAKING time! Pumpkin pie, apple crisp, cookies, cakes – I LOVE this time of year most of all

This year though – things are a little bit busy and I haven’t yet had much time to devote to finding and trying new recipes…and here’s the main reason why…

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My son is now 1, and he is walking and running like crazy! He is fast, and into EVERYTHING – it’s can be tiring trying to keep up with him, but it’s also super fun to watch him learn and figure things out

My main kitchen adventures as of late have all involved trying to sneak pureed vegetables into things he will eat – and I have actually had some big successes on that front! But now that he’s 1, he’s eating a lot more non-baby foods, which I am hoping means I can try out some new recipes on him – ones that we can all enjoy

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This most recent endeavor was inspired by these SUPER ripe bananas. I was just going to make banana bread (which is always delicious!), but I wanted to try something new and different – and was scrolling through some recipes when I came upon this one for Banana Bread Baked Oatmeal. Not only would it allow me to use up my bananas, but my son LOVES oatmeal (as do I!) so it seemed that it would be a win all around!

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Ok, so I have assembled my ingredients – ALL of which I had on hand (score!) – so that means it’s BAKING time

Banana Bread Baked Oatmeal
(Recipe courtesy of
Love Grows Wild)

Ingredients
• 2 cups old-fashioned oats
• ⅓ cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 2 cups milk
• 1 cup banana, mashed
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons unsalted butter, melted
• ½ cup walnuts, chopped

Instructions
1. Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
2. Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts on top of the oatmeal and cool slightly before serving.

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The oats – before and after baking

The only change I made was that I omitted the nuts – I didn’t have any at home, plus I wasn’t sure how my son would be able to handle them (after all, he only has 4 teeth!). I do LOVE toasted nuts, and I can see how they would really be a great addition to this – but it certainly didn’t NEED them – it was delicious on its own

Also, I found it actually took closer to 40 minutes to cook – the recipe said 25 but mine was still pretty jiggly after just the 25 minutes. After 40 it was nice and set and perfectly browned on top

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Beautiful, aren’t they? The blog I got the recipe from says it “tastes like a slice of warm banana bread” – which is pretty true, it was nice and moist and almost bread pudding like in consistency, but with the oats adding a nice crunchy texture to it

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It got the seal of approval from my husband (and the dog!)

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And my littlest mouth loved it too

Needless to say, there wasn’t much left after we attacked it, and I will for sure be making this again

Quick Cinnamon Rolls Skip The Rising Thanks To Bisquick

16 Mar

Ah, Bisquick – is there anything it can’t do? I mean seriously – pancakes, pot pies, waffles, biscuits, dumplings, and now – cinnamon rolls? I have done cinnamon rolls from scratch before, and they are amazing, but time consuming. Well, with these bisquick cinnamon rolls, you get to skip the dough rising step (which means a faster oven to mouth time – which is definitely important!)

Bisquick Cinnamon Rolls (Recipe Courtesy of Chocolate, Chocolate and More

Ingredients

4 cups Bisquick mix
1 1/4 cup buttermilk
4 tablespoons sugar

1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped nuts (I used pecans)
2 Tablespoons butter melted

3/4 cup butter, melted and cooled

1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Instructions
1. In a large bowl, Combine Bisquick, buttermilk and sugar in a bowl using a fork. Mix just until all combined to create a dough.
2. In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.

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Dough and The Filling – Ready For Action

3. Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.
4. Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick

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Dough-tastic

5. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
6. Sprinkle sugar/nut mixture over butter.
7. Start rolling dough from long end.
8. Slice into 16 pieces

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SO MUCH Buttery goodness!

9. Transfer slices to a well greased (sprayed) 9 x 13 pan. I used a spatula to make it easier

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Ready To Bake

10. Bake in preheated 375 degree oven for 25-30 minutes, util just golden brown on tops.
11. Let sit for 5 minutes before serving.
12. Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

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Frosting- check. Time to Eat

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YUM

These really were seriously easy – and fast! I think cinnamon rolls from scratch can be intimidating for a lot of people – they require rolling, and rising, and waiting, and precision – and I know for me sometimes those things don’t come so easily. But these were really the perfect recipe for anyone to make, not to mention that I pretty much had everything on hand already (minus the buttermilk)

They were nice and soft, and I personally love me a soft doughy cinnamon roll! The pecans got nice and roasted which give an awesome crunchy texture to an otherwise pillowy sweet roll. The rolls were perfect warm, but were delicious cold too!

I will definitely be making these again – possibly tomorrow. Seriously – they are that good!