Glazed Doughnut Muffins

Mmmmm doughnuts. Who doesn't love them? I love that this version comes in muffin form and tastes just like cake doughnuts without being fried! Therefore they are easier, healthier, with less frying mess to clean up and they taste just as good as the real thing. I saw this recipe over on Fine Cooking and knew I had to try it. After reading through the reviews I made a few adaptations of my own to add flavor, increase muffin height, slightly change texture and opted to go for a doughnut glaze rather than a buttered cinnamon sugar coating. 
Now the only problem I have is that I want to eat them for breakfast, brunch, lunch, linner and dinner. I'm excited to try other variations of this muffin in the future (like orange cranberry, lemon poppy seed, dulce de leche, blueberry or jam filled, chocolate or pumpkin). Endless and delightfully delicious possibilities. Enjoy!

Glazed Doughnut Muffins
Yields 1 dozen

Ingredients:
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup milk
1/4 cup + 2 Tbsp buttermilk
10 Tbsp butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Glaze:
1 1/2 cups powdered sugar
3 Tbsp milk
1/2 tsp vanilla extract

Directions:
Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In a separate bowl, whisk together milk and buttermilk, set aside.
In a large mixing bowl, using and electric hand mixer on medium speed, blend together butter and sugar until well combine, about 30 seconds. Mix in eggs one at a time mixing after each addiction. Blend in vanilla. Using a wooden spoon to mix, add flour mixture in three separate batches, alternating with two additions of the milk mixture, mixing just until combine after each addition (batter will be thick). Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin) filling each one nearly full (about 1/3 cup batter per each). Bake in preheated oven 15 - 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack and allow to cool for about 10 minutes. 
During the last few minutes of cooling prepare glaze by whisking together powdered sugar, milk and vanilla in a small bowl. Dip each muffin in glaze, while twirling and rotating to evenly coat tops (and allowing it a few seconds to get a good layer of coating on), then lift and allow excess glaze to run off. Enjoy warm or allow cupcakes to rest at room temperature about 5- 10 minutes until glaze has set. Store in an airtight container.

*recipe updated 10/25/12, I made these a second time around today and omitted the lemon juice and used real buttermilk instead. If you don't have buttermilk, simply add just over a tsp of lemon juice to 1 cup + 2 Tbsp milk.

Recipe Source: adapted lightly from Fine Cooking

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Almond Poppy Seed Muffins

My two favorite muffins are blueberry muffins and almond poppy seed muffins. So a few weeks ago I set out to create an almond poppy seed muffin with the a fluffy muffin top, that had a combination of just the right amount of sweetness and almond flavor and a perfectly tender crumb. This was probably my fifth try but finally I did it =). The saying that baking is a science is definitely true. I tried different temperatures, different liquids and fats and different ratios. I'm definitely a self taught cook. Baking school could probably teach me a few things but I learn the hard way, through trial and error.
 These poppy seed muffins are like the ones you get at the bakery with the delicious golden muffin tops that hang over the sides. I used to frequently eat an almond poppy seed muffin from the bakery along with a chocolate milk for lunch (it made more of a brunch). I don't know why but I loved the two of them together. You will definitely want to eat these with a nice cold glass of milk, or almond milk (if you haven't tried almond milk yet you really should, the stuff is amazing). Enjoy!

Almond Poppy Seed Muffins
Yields 1 dozen

Ingredients:
1 3/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp poppy seeds
1 cup granulated sugar
10 Tbsp butter, softened
1 large egg
1 large egg yolk
2 1/4 tsp almond extract
1/2 cup whole milk
1/2 cup sour cream
1/4 cup slivered almonds

Directions:
Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds, set aside. In the bowl of an electric stand mixer, attached with paddle attachment, blend together butter and sugar on medium speed until pale and fluffy. Add in egg, egg yolk and almond extract and mix until blended. Measure out milk into a liquid measuring cup then whisk sour cream into milk. Working in three separate batches beginning and ending with flour mixture, add flour mixture alternating with milk mixture to batter and mix on low speed just until combine after each addition. Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin), sprinkle slivered almonds evenly among muffins and bake in preheated oven 16 - 18 minutes until lightly golden and toothpick inserted into the center comes out clean. Allow to cool and store in an airtight container.

Recipe Source: Cooking Classy

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Banana Bread Cinnamon Rolls

What do you get when you combine banana bread with cinnamon rolls? These incredible Banana Bread Cinnamon Rolls! A cinnamon roll and banana bread in one, how could these not be good? Then when they are slathered generously with cream cheese frosting and finished off with toasted nuts, all I can say is wow yum! This is breakfast done right. Enjoy and be sure to eat them warm. 

Banana Bread Cinnamon Rolls
Yields 1 dozen

Ingredients:

3 medium overripe bananas
1 tsp lemon juice
2/3 cup milk (I used whole)
3 Tbsp butter, diced
2 Tbsp vegetable oil
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1 large egg yolk
3 3/4 cups bread flour, divided 
1 Tbsp cornstarch
3/4 tsp baking powder

3/4 cup packed light-brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg
6 Tbsp butter, melted

1 recipe Cream Cheese Frosting, recipe follows
toasted walnuts or pecans, chopped (optional)

Directions:
Puree bananas in a food processor along with 1 tsp lemon juice until mixture is smooth and no chunks remain, set aside (you should have just over 1 1/3 cups pureed bananas). 
Heat milk and 3 Tbsp butter in a small saucepan over medium low heat. Cook stirring occasionally until butter has melted. Remove from heat and pour mixture into the bowl of an electric stand mixer. Whisk in vegetable oil and allow mixture to cool to 110 degrees. Whisk in yeast, stirring until dissolved and allow mixture to rest 5 minutes. With the paddle attachment, mix in granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas. Switch mixer to a hook attachment, add 1 1/2 cups bread flour and sprinkle in cornstarch, then knead mixture on medium low speed until a smooth and elastic dough forms (dough will be sticky). Cover bowl with plastic wrap and allow to rise to until doubled in size, about 1 1/2 hours. 
In a small bowl whisk together light-brown sugar, cinnamon and nutmeg, set aside. 
In a separate small bowl, whisk together remaining 1/4 cup bread flour and baking powder. Return bowl with dough to electric stand mixer, pour in flour/baking powder mixture and knead dough with hook attachment until mixture is well blended and smooth. Roll dough out on a floured surface (dough should be slightly sticky so I floured the surface fairly generously) to a 16 x 20 inch rectangle. Using the back of a spoon, spread 6 Tbsp melted butter evenly over the top of the dough. Sprinkle top evenly with brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges. Starting on the 16 inch side, snugly roll dough to opposite end. 
Cut rolled dough into 12 equal pieces (I cut it in half first, then halves into halves, then those halves into thirds). Arrange rolls in a buttered 13 x 9 inch baking dish (reshaping flat sides as needed). Cover baking dish with plastic wrap and allow to rise until doubled in size, about 45 minutes. Preheat oven to 350 degrees (I do this during the last 10 minutes of rising) and bake rolls in preheated oven for 22 - 26 minutes until golden. Allow to cool slightly then cut into rolls and frost with Cream Cheese Frosting and sprinkle with optional chopped nuts.

Cream Cheese Frosting

Ingredients:
6 oz. cream cheese, softened
6 Tbsp butter, softened
2 1/4 cups powdered sugar
2 - 3 tsp milk

Directions:
In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes. Add powdered sugar and mix until smooth. Pour in milk and mix until well blended. 

Recipe Source: Cooking Classy

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Carrot Cake Pancakes

How I love a stack of hot of the griddle, drenched in syrup, fancy pancakes! Here's a recipe you are definitely going to want to add to the weekend mornings breakfast rotation. I think I could probably eat the entire batch of pancakes by myself =). They really do taste just like fluffy, sweetly spiced carrot cake, especially when they are smothered with Vanilla Cream or Cream Cheese Syrup. My obvious inspiration for these was the real thing, and I looked to my favorite carrot cake recipe to create this one. I would say for serving, one of the two syrups listed is a must, maple syrup just doesn't cut it with these. Also, I've never liked nuts in carrot cake only sprinkled over the frosting. That's why with these I chose to sprinkle them over the top, but if you like nuts in your carrot cake then feel free to mix some into the batter with these. 

If you were wondering why I decided to soak the carrots overnight with the buttermilk and sugar, it's because I wanted to give the carrots a head start softening and I thought adding the sugar would help draw some of the natural sugars out of the carrots (but really what do I know, I just experiment and if it tastes good then something scientifically genius must have happened =). I love the natural orange color it gives the pancakes too. Enjoy! Breakfast shouldn't always come from a box. 

Carrot Cake Pancakes

Yields about 8 pancakes

Ingredients:

1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon 

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Directions:

In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract.  Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup - 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren't thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.

Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy.  Serve warm.  Syrup can be stored in refrigerator up to 1 week and reheat before serving. 

Cream Cheese Syrup

Ingredients:

1/4 cup butter

3/4 cup granulated sugar

1/3 cup buttermilk

4 oz cream cheese

1/2 tsp baking soda

1 tsp vanilla extract

Directions:

Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving. 

Recipe Source: Cooking Classy

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Lemon Belgian Waffles with Blueberry Syrup

I can't believe I've had this blog for nearly 10 months and I haven't posted one waffle recipe yet! Breakfast foods are some of my favorites to make (and blog) so I can't tell you why I've waited until now to do a waffle post. 

In my home I make pancakes and french toast more often than waffles and I think one reason I prefer to do so is because with Belgian waffles you can only make one at a time. With pancakes and french toast I can make like 6 at a time. I've been wanting to buy one of the Belgian waffle irons that cooks two at a time. I have a long list of kitchen gadgets I want, you'd think the list would get shorter as I get more things but it just gets longer. I don't get into fancy clothes and home decor just fancy kitchen accessories =). I'm running out of kitchen storage space.

Anyway, thanks to this recipe I know waffles are going to make their way into my home far more often, even if it means cooking one at a time until I get a double Belgian waffle iron. These are crisp on the outside, moist and tender on the inside. Just as a waffle should be. You get a perfect flavor combination when you pair the vibrant, citrus flavor of the lemon waffle with the sweet, mellow flavor of the fresh blueberries. I decided to add a little bit of applesauce in this recipe rather than doing all oil. I like to be just a little healthy when I can =). If you want to you could replace the applesauce with more oil or butter but I do love them just as they are. Also, if you didn't notice I added the lemon poppy seed variation at the bottom. All you have to do is add poppy seeds since these are already lemon. Enjoy!

Lemon Belgian Waffles
Yields 5-6 waffles


Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1/2 cup milk 
2 Tbsp vegetable oil (or melted butter, cooled)
2 Tbsp applesauce
2 large eggs, separated
2 Tbsp granulated sugar
1 1/2 tbsp lemon zest
2 Tbsp lemon juice


Directions:
Preheat a Belgian waffle iron (and butter if necessary). In a mixing bowl, whisk together flour, baking soda and salt. In a separate large mixing bowl, whisk together buttermilk, milk vegetable oil, applesauce, 2 egg yolks, sugar, lemon zest and lemon juice. In a small mixing bowl, using and electric hand mixer, beat 2 egg whites until soft peaks form.
While whisking, slowly add flour mixture to buttermilk mixture and whisk just until combine (don't over-mix, batter should be slightly lumpy). Using a rubber spatula, gently fold egg whites into batter just until combine. Cook batter (mine fit about 3/4 cup) on waffle iron according to manufactures directions, until golden (cooking time will vary depending on brand and model of waffle iron). Slowly lift lid when removing waffle from iron so waffle doesn't split. Serve warm with Blueberry Syrup, Vanilla Cream Syrup, Maple Syrup or butter and powdered sugar. 

Lemon Poppy Seed Variation: simply mix in 3 Tbsp poppy seeds into flour mixture and prepare as directed. I would recommend serving them with Vanilla Cream Syrup and if you want to make it Lemon Vanilla Cream Syrup just add a little bit of lemon zest and a squeeze of lemon juice.

Blueberry Syrup


Ingredients:
1 cup granulated sugar
2 Tbsp cornstarch
1 cup cold water
2 cups fresh blueberries (frozen works too, I use frozen when not in season)
1 1/2 tbsp lemon juice


Directions:
Whisk together sugar and cornstarch in a medium saucepan. Stir in water, add blueberries and lemon juice. Cook mixture over medium high heat, stirring frequently until mixture reaches a boil. Once mixture reaches a boil, reduce heat to medium low and allow to gently boil for 1 minute, stirring constantly. Pour syrup into a blender, cover and blend on low speed about 1 minute until well pureed. Alternately, if you don't want skins and seeds, force mixture through a fine mesh sieve into a bowl. Store in refrigerator up to one week (You will likely have some left over, it makes great blueberry lemonade. Just add cold blueberry syrup and lemon juice to sparkling water to taste).


Recipe Source: Cooking Classy

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Best Ever Cinnamon Rolls

Okay, so this is officially the longest post I think I've ever done. It's taken a few days for this one and I've been thinking of what I'd put in these Cinnamon Rolls for a long time . I've been wanting to create my own cinnamon roll recipe for months and yesterday I finally decided it was time. So, let me explain a few things. The first batch I made was delicious but I knew it could be just a bit better. It was flavorful, tender, moist, fluffy. Basically it had nearly everything I could ever ask for from a cinnamon roll, except they just weren't big and grand enough. So today I woke up bright and early and made a second batch, and in my opinion, perfected them. Words nearly can't describe the goodness of these cinnamon rolls. I have never sunk my teeth into a cinnamon roll so good. I'm sorry, I know that sounds SO bragish but it is true. This is what I work for. These are why I love my job. I get to wake up and create something delicious, then slowly savor every last little bite of it and then share it with everyone so you can try it too. 

Following I've posted both recipes, the first batch and the second batch. The ones you're going to want to try are Best Ever Cinnamon Rolls but maybe down the road you will want a smaller version and you could try the Second Best Ever Cinnamon Rolls. Hopefully soon I will be posting those in portable cupcake form because I tested and they fit perfectly in cupcake liners. Just to let you know, the majority of the pictures are from batch 1 (2nd Best) and the birds eye view shots of the cinnamon rolls are batch 2 (Best Ever). The 1st batch made a prettier roll I thought, just not quite as amazing as the 2nd batch. I hope you love these melt in your mouth Cinnamon Rolls as much as I do. Be sure to try a fresh one warm out of the oven (rather than letting it cool for hours). Enjoy!

Oh and about all the "secret ingredients" don't leave any of them out. They all work together, one ingredient complimenting the other. The cocoa isn't noticeable it just excites the flavor of these rolls. The cornstarch helps give them amazing texture. The use of two oils, butter and vegetable oil, creates a fluffy roll while giving them that rich buttery flavor. The vanilla extract, I think every cinnamon roll recipe needs it =). The nutmeg, aren't cinnamon and nutmeg just made to go together? The combo of yeast and baking powder, a friend gave me a cinnamon roll recipe once that did this and I thought it was genius, so I adapted that method. The heavy cream in the icing, its where the creamy and fluffy comes in to the icing. This may seem like a random recipe but it all comes together wonderfully to create these...

Best Ever Cinnamon Rolls

Yields 12 large rolls

Ingredients:

2/3 cup whole milk

1/4 cup butter, cold and diced into cubes

1/2 cup buttermilk

1/4 cup vegetable oil

2 1/4 tsp active dry yeast

1/2 cup granulated sugar

1 1/4 tsp salt

2 tsp vanilla extract

1 large egg, at room temperature

1 large egg yolk, at room temperature

3 3/4 cups bread flour, divided

1 1/2 Tbsp cornstarch

3/4 tsp baking powder

3/4 cup packed light-brown sugar

4 tsp ground cinnamon

1 tsp cocoa powder

1/4 tsp ground nutmeg

1/3 cup butter, melted

1 recipe Cream Cheese Icing, recipe follows

Directions:

In a medium saucepan combine whole milk and 1/4 cup diced butter. Heat mixture over medium heat until butter melts, stirring frequently. Remove from heat and stir in buttermilk and vegetable oil (this should bring mixture down to 105-110 degrees, if not allow mixture to cool to 105-110 degrees). Pour milk mixture into the bowl of an electric stand mixer and using whisk attachment, stir in yeast. Allow mixture to rest 5 minutes, then add 1/2 cup granulated sugar, salt, vanilla, egg and egg yolk. Stir mixture until blended. Switch mixer to a hook attachment, then add 3 1/2 cups of the bread flour and knead mixture on low speed until smooth and elastic, about 5 minutes (dough will be sticky). Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size about 1 1/2 - 2 hours. 

In a small mixing bowl, using a fork, whisk together 3/4 cup light-brown sugar, cinnamon, cocoa powder and nutmeg, set aside. In a separate mixing bowl, whisk together remaining 1/4 cup bread flour, cornstarch and baking powder. Pour flour mixture over risen dough and return to stand mixer and knead mixture, using the hook attachment, until smooth and elastic (resist the urge to add more flour, dough should be slightly sticky). Roll dough out on a  lightly floured surface to a 16 x 12 inch rectangle. Using the back of a spoon, spread 1/3 cup melted butter evenly over dough. Sprinkle brown sugar mixture over melted butter, coming within a 1/2 inch of all edges, and spread into an even layer. Starting on the 16 inch side, roll dough up snugly to opposite end. Cut dough into 12 equal pieces (its easiest to cut in half, then cut halves into halves, then cut those halves into thirds). Arrange rolls in a buttered 13 x 9 inch baking dish, then cover dish with plastic wrap and allow to rise until doubled in size about 1 hour. 

Preheat oven to 350 degrees (you can do this during the last 10 minutes of rising). Bake rolls in preheated oven for 23 - 26 minutes until golden brown. Remove from oven, allow to cool 5 - 10 minutes then cut rolls and spread generously with Cream Cheese Icing. Serve warm. Store in an airtight container and rewarm in microwave if desired.

Cream Cheese Icing

6 oz. 1/3 Less Fat Cream Cheese (aka Nuefchatel Cheese, regular Cream Cheese works too)

6 Tbsp butter, softened

2 1/4 cups powdered sugar

1 1/2 - 2 Tbsp heavy cream or sour cream 

1/2 tsp vanilla extract

Directions:

In a large mixing bowl, using an electric hand mixer, whip together cream cheese and butter until fluffy, about 1 minute. Add in heavy cream, vanilla extract and powdered sugar and whip mixture until smooth and fluffy, about 1 minute. 

 Yes, I will have one tea cup full of frosting please =)...

2nd Best Cinnamon Rolls
Yields 12 rolls 

Ingredients:
1/2 cup whole milk
3 Tbsp butter
1/4 cup buttermilk
3 Tbsp vegetable oil
1 1/2 tsp active dry yeast
1/3 cup granulated sugar
1 tsp salt
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 1/2 cups bread flour, divided
1 Tbsp cornstarch
1/2 tsp baking powder

2/3 cup packed light-brown sugar
1 Tbsp ground cinnamon
3/4 tsp cocoa powder
1/4 tsp ground nutmeg
1/4 cup butter, melted

1 recipe Cream Cheese Frosting, recipe follows

Directions:
Add milk and 3 Tbsp butter to a medium saucepan and heat over medium heat, stirring frequently, until butter has melted (if milk begins to bubble remove from heat and stir until butter melts). Remove from heat and stir in buttermilk and vegetable oil. Pour milk mixture into an electric stand mixer and using whisk attachment, whisk mixture until cooled to 105-110 degrees. Stir in yeast and allow to rest 5 minutes. Whisk in granulated sugar, salt, egg and vanilla. Add 2 1/4 cups bread flour to mixture and using a hook attachment, knead mixture until it's smooth and elastic (dough will be sticky). Cover bowl with plastic wrap and allow dough to rest until doubled in size about 1 1/2 - 2 hours. 
In a small mixing bowl, whisk together light-brown sugar, cinnamon, cocoa powder and nutmeg, set aside. In a separate small mixing bowl, whisk together remaining 1/4 cup bread flour, 1 Tbsp cornstarch and baking powder. Pour flour mixture over risen dough and return to electric stand mixer, then using dough hook, knead mixture until smooth and elastic. Roll dough out on a lightly floured surface, to a 16 x 12 inch rectangle. Using the back of a spoon, evenly spread 1/4 cup melted butter over dough, then sprinkle brown sugar mixture evenly over melted butter and spread into an even layer. Starting on the 16 inch side, roll dough snugly to opposite end. Cut dough into 12 equal pieces and arrange rolls in a buttered 13 x 9 inch baking dish. Cover dish with plastic wrap and allow rolls to rise until doubled in size about 1 hour. 
Preheat oven to 350 degrees. Bake rolls in preheated oven for 20-23 minutes until golden. Remove from oven and allow rolls to cool about 5-10 minutes then spread Cream Cheese Icing over Cinnamon Rolls. Serve warm. 

Cream Cheese Icing

Ingredients:
4 oz 1/3 Less Fat Cream Cheese (regular would work too)
1/4 cup butter, softened
1 Tbsp heavy cream (could be substituted with half and half)
1/2 tsp vanilla extract
1 1/2 cups powdered sugar

Directions:
In a large mixing bowl, using an electric hand mixer, whip together cream cheese and butter until fluffy, about 1 minute. Add in heavy cream, vanilla extract and powdered sugar and whip mixture until smooth and fluffy, about 1 minute. 

Recipe Source: Cooking Classy

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Healthy Protein Smoothies

A healthy breakfast smoothie that tastes like dessert, I will take one of each flavor please. I'm a firm believer that healthy foods don't need to taste like cardboard, indeed they can be just as delicious as their unhealthy competitors. I don't know if I've mentioned before but I always like to have a healthy, low calorie breakfast and lunch, then at dinner I splurge a little and always have dessert. I exercise 6 days a week because I think it's a good balance for me. I watch Food Network while I run on the treadmill, it always keeps me going =). For breakfast I try to keep it around 300-400 calories 6 days a week (every Sunday I make a big brunch and splurge), so I like to have banana oatmeal, whole grain cream of wheat, whole grain cereal with almond milk or these smoothies with almond milk. Yes, I've made the change over to almond milk. I didn't believe it when I heard some random fact of how many people prefer the taste of almond milk to milk until I tried it myself. I always buy the Vanilla or Original flavor that's 60-70 calories per serving (I always check the label because some have tons of added sugar therefor a lot more calories. I never buy unsweetened). Don't get me wrong though I still love milk, I just prefer almond milk a little more and the fact that has less calories than milk is a definite bonus. The almond milk goes great in these smoothies. 
I love how these are healthy AND delicious! They are packed with protein and antioxidants and they are a good source of fiber. Thanks to that protein and fiber these smoothies will fill you up and keep you going. Pictured is 1/2 serving sizes, so yes, you get two of those glasses per serving listed! Enjoy these smoothies and share! Pass along a nutritious treat.

Banana Berry Oat Smoothie
Yields 1 large smoothie


Ingredients:
1 cup Almond Milk Plus Protein, divided (I used So Delicious brand with 5g added protein)
1/4 cup quick oats
1 (5.3) oz Strawberry or Blueberry Nonfat Greek Yogurt
1/2 overripe banana, chilled
1/2 cup fresh blueberries, chilled
5-6 ice cubes


Directions:
In a large microwave safe bowl, combine 1/2 cup Almond Milk with 1/4 cup quick oats. Microwave on high power 2 1/2 minutes. Pour cooked oat mixture into a blender along with remaining 1/2 cup almond milk, Greek yogurt, banana and blueberries. Blend mixture on low speed for 2 minutes or high speed for 1 minute. Add in ice cubes and puree until well blended. Serve immediately.


Nutrition:
366 calories per serving, 21 grams of protein 


Note: if you want an even colder smoothie, stir the oatmeal after microwaving and allow to cool at least 5 minutes before blending into smoothie.


Pina Colada Smoothie
Yields 1 large smoothie


Ingredients:
1 cup Almond Milk Plus Protein, divided
1/4 cup quick oats
1 (5.3) oz Vanilla or Strawberry Nonfat Greek Yogurt
1/2 overripe banana, chilled
1/2 cup diced fresh pineapple, chilled
1/4 tsp coconut extract
5-6 ice cubes


Directions:
In a large microwave safe bowl, combine 1/2 cup Almond Milk with 1/4 cup quick oats. Microwave on high power 2 1/2 minutes. Pour cooked oat mixture into a blender along with remaining 1/2 cup almond milk, Greek yogurt, banana, pineapple and coconut extract. Blend mixture on low speed for 2 minutes or high speed for 1 minute. Add in ice cubes and puree until well blended. Serve immediately.


Nutrition:
364 calories per serving, 21 grams of protein


Recipe Source: Cooking Classy

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Coconut French Toast with Coconut Syrup

Hello Breakfast! Ordinary French toast gets a major upgrade with a few exciting coconut additions. This fluffy french toast is made with creamy coconut milk and then it gets more real coconut flavor from pure coconut extract. Then it's cooked until perfectly golden and drenched with an irresistible, deliciously sweet coconut syrup (which again is full of real coconut flavor from coconut milk and extract) and to finish it's sprinkled with what more but the real thing, shredded sweetened coconut. 
I listed below additional ideas for this french toast which I cannot wait to make in the future. This recipe is definitely going into my breakfast (and dinner) rotation! Enjoy and share!

Coconut French Toast
Yields 10 slices (about 5 servings)


Ingredients:
1/2 cup canned coconut milk, well shaken
1/2 cup milk
5 large eggs
1/2 tsp coconut extract
1/2 tsp vanilla extract
2 Tbsp all-purpose flour
1 Tbsp granulated sugar
1/8 tsp baking powder
1/8 tsp salt
10 1" slices day or two old French Bread
Coconut Syrup, for serving, recipe follows
Sweetened shredded coconut, for serving, optional


Directions:
Preheat a non-stick electric griddle to 350 degrees. In a blender, combine coconut milk, milk, eggs, coconut extract, vanilla extract, flour, sugar, baking powder and salt. Blend on low speed about 10 seconds until well blended. Pour mixture into a shallow bowl. Butter preheated griddle and dip bread slices into egg mixture and allow bread several seconds to absorb the mixture (I like to gently squeeze it like a sponge to make sure it gets soaked all the way through) then allow some of the excess to drip off. Cook on buttered griddle until golden on bottom, then lift bread with a spatula and butter griddle again. Then flip french toast to opposite side and cook opposite side until golden brown. Serve warm with coconut syrup and sprinkle with optional sweetened shredded coconut.


So I haven't tried this yet but I need to very soon, this french toast would be excellent if each slice were coated in a combination crushed cornflakes and ground sweetened shredded coconut (after you dip it in the egg mixture) and then cooked on a buttered griddle as directed. And to go one step further you could slice each piece of bread down the center stuff it with bananas with a little bit of brown sugar or crushed pineapple, diced mangoes or diced strawberries with sugar.


Coconut Syrup


Ingredients:
6 Tbsp butter
1 cup granulated sugar
3/4 cup canned coconut milk, well shaken
1 pinch salt
1/2 tsp baking soda
1/2 tsp coconut extract


Directions:
Melt butter in a medium saucepan. Stir in sugar, coconut milk and salt. Bring mixture just to a gentle boil over medium heat, stirring frequently. Remove from heat and stir in baking soda and coconut extract, whisk mixture for about 10 seconds until frothy. Serve warm. Store in refrigerator up to one week in an airtight container.


Recipe Source: Cooking Classy (adapted slightly from my Buttermilk French Toast and Vanilla Cream Syrup)

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Strawberry Coffee Cake

I tell you no lie when I say this Strawberry Coffee Cake is the best coffee cake I've ever eaten! I love it! It makes sense that I like it so much because I adapted the recipe slightly from my favorite ever blueberry muffins recipe. I had some fresh strawberries in the fridge I needed to use up and I've been wanting to make a coffee cake recipe for some time so I decided why not strawberry? The combination of flavors in this cake is irresistible! You get a melt in your mouth, deliciously flavorful, buttery cake that sandwiches a layer of fresh, sweetened, juicy strawberries then to finish it off it's crowned with a generous amount of an incredible crumb topping (I've said it before, please don't substitute the Turbinado sugar, I think it's a must). Everyone was coming back for more of this heavenly cake. Make it for dessert or a breakfast treat (I mean really what better way to start the day =), either way I have the feeling you're going to love this recipe. Enjoy and share!

Strawberry Coffee Cake
Yields about 12 servings


Ingredients:
Strawberry Filling
8 oz. fresh strawberries, diced (about 1 1/3 cups)
1/4 cup granulated sugar
2 Tbsp cornstarch
1 Tbsp cold water
1 tsp lemon juice


Crumb topping
1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar
2 1/2 Tbsp butter, chilled and diced into cubes
1 1/2 Tbsp Raw Turbinado Sugar


Cake:
1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 Tbsp butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/3 cup sour cream
1/3 cup buttermilk


Directions:
Preheat oven to 350 degrees.


To prepare strawberry filling: in a medium saucepan whisk together 1/4 cup granulated sugar and cornstarch. Stir in cold water and lemon juice. Add in strawberries. Bring mixture just to a boil over medium heat, stirring constantly. Once mixture reaches a boil, reduce heat to low and simmer about 1 minute, stirring constantly, until thickened. Remove from heat and set aside to cool.


To prepare crumb topping: add 1/3 cup all-purpose flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter to a small food processor. Pulse mixture just a few seconds until combine (it should still be fluffy, if you pulse to long it will become too dense). Pour crumb mixture into a small bowl and whisk in Turbinado Sugar, set aside.


To prepare cake: in a mixing bowl: whisk together 1 3/4 cup flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together 7 Tbsp softened butter and 1 cup granulated sugar until pale and fluffy, about 4 minutes. Stir in egg and vanilla. Mix in sour cream. Add dry ingredients alternating with buttermilk in two separate batches and mix just until combine.


To assemble cake: pour and evenly spread 1/2 of the cake batter into a greased 8x8 baking dish. Spread strawberry mixture evenly over batter layer. Dollop remaining batter by the spoonfuls over strawberry mixture and gently spread batter into an even layer. Sprinkle top evenly with crumb topping. Bake in preheated oven 50-55 minutes until golden and toothpick inserted into center comes out clean. Allow to cool slightly before cutting (if you can =).




Recipe Source: Cooking Classy (adapted slightly from my Blueberry Muffins)

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Banana Berry Frozen Yogurt

Ice Cream so healthy it can be called a nutritious (and so delicious) breakfast! Yes indeed. Officially this is Frozen Yogurt but I'd say it's good enough to be called and compared to Ice Cream. I was amazed with how well this turned out considering I didn't add any cane sugar (other than that of the sugars in the Greek yogurt) and also considering how incredibly simple it was to make. I've mentioned before I like to have dessert every day, so I've decided maybe I should start making some of them a bit healthier (just once in a while =) and more figure friendly. In my opinion this does make an amazing breakfast, I honestly felt great about serving it to my kids for breakfast. After one bite my three year old said "Mom, I need two Ice Creams." One just wasn't going to cut it. This is definitely kid approved. I wish I always had these ingredients on hand so I could have this for breakfast or dessert everyday. Enjoy!

 I made the swirls using a chop stick (in case you were wondering), I wanted it to be like the soft serve frozen yogurt you get at the ice cream shop but I don't have the soft serve machine to do the swirling so I had to improvise.

Banana Berry Frozen Yogurt
Yields about 4 servings


Ingredients:
3 (5.3 oz) containers Strawberry Greek Yogurt
3 large overripe bananas, chilled
1 cup fresh blueberries, chilled 
1/4 cup honey
1/2 tsp lemon juice
2-3 drops red food coloring, if desired


Directions:
Place all ingredients in a blender and blend mixture until smooth, about 1 - 2 minutes. Pour mixture into an ice cream maker and process according to manufactures directions about 25 - 30 minutes. Serve immediately for soft serve frozen yogurt or freeze for about 3 hours for firm frozen yogurt (also, if you like it soft but don't want to eat it immediately you can freeze it until ready to use, then thaw for about 10 - 20 minutes on the counter top and stir).


Recipe Source: Cooking Classy

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