Chocolate Chip Coffee Cake

It is time for another round of Secret Recipe Club recipes.  I love doing this every month, because it introduces me to blogs that I wouldn't otherwise see.  This month I was lucky enough to be assigned to Fantastical Sharing of Recipes written by Sarah.  What I love about this blog is that Sarah has a similar take on food as me.  She tries to cook at home and not from packaged meals, but she also cooks what her family loves.  Not everything is the healthiest but she is always trying new recipes and sharing them with her family.

As I started going through her recipes, I found many that I wanted to make.  Her one pot spaghetti looks awesome, and has been pinned for future reference.  I almost went for the cheddar baked potato soup, but the weather here is just too warm for that.  So, finally, I settled on this chocolate chip coffee cake.  I love coffee cakes, and Sarah says "adores," it and it is super easy to make.  I didn't feel the need to make any changes to this recipe.  I left it just as Sarah did.  It was light, with just the right amount of chocolate and cinnamon in every bite.  ENJOY!

Chocolate Chip Coffee Cake

Recipe Source: Fantastical Sharing of Recipes via Two Peas & Their Pod

2 cups flour

1 1/2 teaspoons baking powders

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup butter at room temperature

2 large eggs

1 cup sour cream

1 teaspoon vanilla

1 cup chocolate chips

Cinnamon Sugar Filling/Topping:

Combine in a small bowl and set aside

1/4 cup granulated sugar

3 tablespoons brown sugar

1 1/2 teaspoons cinnamon

Greas an 8 inch square pan and preheat your oven to 350 F

In a bowl, whisk together the dry ingredients.

In your stand mixer, cream the butter and sugar until it is light and fluffy.  Add the eggs one at a time and continue mixing until the mixture is smooth.  Add the sour cream, and vanilla.

Add the flour mixture and mix until just combined. 

Spoon half the batter into your prepared pan.  Sprinkle with half the cinnamon sugar mixture and half the chocolate chips.  Spoon the rest of the batter into the pan and top it with the remainder of chocolate chips and cinnamon mixture.

Bake for 40 minutes and cool to room temperature.

Cinnamon Baked French Toast

A while ago, my friend Ellie sent me this recipe to try. We used to work together in the same office before I left my job at that company.  At work we always talked food and shared recipes that we had tried.  When I started this blog she gave me ideas and was one of my first blog followers.  She was a huge supporter of me as I chased after my dreams of becoming a teacher.  I knew that when she sent me this recipe it had to be good, because her recipes always are.

I tried it soon after she sent it to me.  I have made it many times since.  But, I never took the time to take pictures and type a post about it.  I knew that it had to be shared because it is the best baked french toast I have ever had.  Finally here I am sharing it with all of you.

This recipe originates from the Pioneer Woman's website.  Now, there is another clue it's good. If the Pioneer Woman makes it, it is good!  The first time I made it, I followed the recipe exactly.  But, then decided to make some changes.  First up, I decided to use my own cinnamon swirl bread to add some more cinnamon swirl flavor.  Second, I used regular milk instead of heavy cream.  I don't usually have heavy cream on hand, and regular milk worked just fine for me.  Finally, I cut the bread portion of the recipe in half, but kept the cinnamon topping recipe intact because my family really, REALLY loved the cinnamon topping.  If you want to see the original recipe it is on Ree Drummond's site.  ENJOY!

Cinnamon Baked French Toast
Recipe Source: shared by Ellie from The Pioneer Woman

1/2 loaf of cinnamon swirl bread or regular french bread, torn into pieces
4 eggs
1 1/4 cups whole milk
3/8 cup sugar
1 tablespoon vanilla

Cinnamon topping
1/2 cup flour
1/2 cup brown sugar
1/4 tsp salt
1 stick cold butter


Grease a 9x9 pan.  Place bread in the pan evenly.

In a bowl whisk together the eggs, milk, sugar, and vanilla.  Pour the egg mixture over the bread.  Cover with foil and refrigerate overnight.

Next, combine the cinnamon topping ingredients until crumbly.  Place in a baggie and refrigerate overnight.

In the morning, pre-heat your oven to 350 F.  Remove the foil from the bread and egg mixture. Spread the cinnamon topping mixture over the top.

Bake for 45 minutes to achieve a custard like texture or 1 hour for a firmer texture.  (The top and sides will be golden brown)

 **If desired, you can sprinkle fresh fruit on top of the bread before the cinnamon topping goes on.

Serve with butter, syrup and powdered sugar.  

Cinnamon Swirl Bread

As I have mentioned a time or two on this blog, I LOVE bread.   In the past, I have made all kinds of recipes from delicious orange rolls, to satisfying bread sticks and bread bowls for hearty soups.  But, my all time favorite way to eat homemade bread is in the form of toast.

Now, I am not a toast snob.  I really love any kind of bread as toast.  Whenever I make a loaf of Oatmeal bread, or no knead bread I save a slice for a snack or breakfast.  Then I toast it up and cover it with butter...oh, it is so good!  A few days ago, as I was sprinkling said toast with some cinnamon and sugar, and I realized that I had never made cinnamon swirl bread.  That was about to change!

I went on a quest to find a recipe.  Luckily,  I had one already pinned on my Breads page on Pinterest.   It comes originally from Babble.com.  The author, Jaime, originally posted the white bread recipe on her blog, Sohpistamom, and the Cinnamon Swirl Bread on Babble.com.

 As bread recipes go, this one is basic and produces the most wonderful bread. But, it can also be combined with cinnamon and sugar to make a loaf of Cinnamon Swirl Bread. That is what I did and I am so happy that I did.  There was just enough cinnamon, sugar, butter mixture swirled between layers of the bread dough.

 There are two ways to create the cinnamon swirliness (new word!).  The first is to mix an egg white with sugar and cinnamon, spread it on the dough, roll up and bake.  The second method is to spread butter on the dough, cover it with the cinnamon and sugar, roll up and bake.  I tried both versions, and discovered the egg white method just didn't turn out for me.  I ended up with a soggy, collapsing loaf of bread.  So I tried the second method and loved the results.

Which ever method you like, I urge you to try it soon. You will love it and so will your family, ENJOY!

Cinnamon Swirl Bread
Recipe Source: Jaime at Babble.com

1 tablespoon instant or rapid rise yeast
3 1/2 cups unbleached flour (divided)
1 1/4 cups warm water
2 tablespoons olive oil
2 tablespoons honey
3/4 teaspoon salt
extra oil for the bowl during rising

*Cinnamon Filling:
4 tablespoons softened butter
1 cup sugar
3-4 tablespoons of cinnamon (this depends on how cinnamony you want your bread)

*Alternative Filling Option:
1 egg white
1 cup sugar
3-4 tablespoons of cinnamon

*I tried both fillings and prefer the one with butter.  This is something you will have to try out on your own.


In a small bowl combine the water, oil, and honey.  Set aside.

In the bowl of your mixer, combine the yeast, 3 cups of the flour, and salt.  Mix for a few seconds to make sure everything is well combined.  Slowly add the wet ingredients to the dry.  If needed, add some of the reserved 1/2 cup of flour.

When the dough cleans off the side of the mixer bowl, you are ready to knead.  I let my mixer do this for me, but you can do it by hand as well.  Knead the dough for about 10 minutes.  Remove from mixer, roll into a large ball and then place in a greased bowl.

Cover the dough, and allow it to rise until almost double in size in a warm place in your kitchen, about 30-40 minutes.  I use my oven with the light on for the first rise.

When the dough has risen, gently deflate it.  Roll it out into a rectangle that is roughly 5 inches by 14 inches.  Spread the dough with softened butter and cinnamon sugar.

Roll up tightly from the narrow end.

Place the dough into a grease bread pan.

Again, cover and let it rise in a warm place. While your dough is rising, preheat the oven to 350 F.

Once the dough has risen, place it in the oven and bake for 25-35 minutes.  Remove from pan and allow to cool, if you can!

Cookie Dough Greek Yogurt

Today's recipe isn't technically a recipe, but it has become one of my favorite food treats.  I love that it gives me protein, but also tastes like dessert at the same time.  It is cheap, it is easy to make, is portable, and it can be changed to suit your tastes.

I discovered this recipe on Pinterest, and have not changed it very much.  This version is my favorite, but I have made other additions such as white chocolate chips, strawberries  blueberries, and different flavors of yogurt.  You can really do anything you want with it.  ENJOY!

Cookie Dough Greek Yogurt

Recipe Source: The Suburban Girl Gone Country

1 small container Greek yogurt (I prefer vanilla flavor, but you can do use any flavor/brand you like)

1 healthy teaspoon peanut butter

1 tablespoon mini chocolate chips

a splash of vanilla (I really like vanilla)

a dash of salt (because I like the sweet and salty combination)

Combine and enjoy!  

I take this in my lunch and mix it all together right before I eat it.

Other flavor combinations include:

Vanilla Yogurt, white chocolate chips and strawberries or blueberries

Strawberry Yogurt, chocolate chips, vanilla, granola

Lemon Lime Yogurt, white chocolate chips, macadamia nuts

Baked Ham and Egg Cups

Let me tell you a secret.  I didn't used to eat breakfast. I know, I know, it is the best meal of the day.  I always made sure my kids ate it every morning because I wanted them to have a good start, but I just couldn't find the time to eat it myself.  Instead, I would drink my soda and grab a snack about 11 a.m. to hold me over until lunch.  

On the rare occasion when we made a big breakfast, or went out to eat breakfast, my go to meal was ham and eggs with hash browns and sourdough toast.  It was always wonderfully delicious and perfect in every way--at least in my opinion.  With my commitment to eating healthier this year, my ideal breakfast 

ins't a good option anymore. 

I know that I need protein in the mornings.  I have been eating a lot of hard boiled eggs and fruit, which gets a bit boring.  Insert this recipe for Baked Ham and Egg Cups, and the boring stops.  They have the flavors of my favorite breakfast, but without the additional fat from frying everything in oil or butter. In fact, the original recipe states they come in at 100 calories each (depending, of course, on the type of ham and toppings you use.)

I have to say I'm in a bit of breakfast heaven right now.  They little babies are delicious.  The eggs are soft and full of flavor from cheese and ham.  But, my favorite part is the crispy edges that the ham gets from the heat of the oven.  Oh, my goodness they are good!

Now, some of you might be thinking the same thing I thought when I saw these for the first time, "it looks complicated to make."  But, the good news is that they aren't hard at all.  They are easy, and relatively quick to assemble.  Not to mention, they can be customized to your tastes so everyone in the family gets eggs their way without a lot of hassle.  If you want them runnier cook them less, I prefer mine almost completely set to ensure the whites aren't slimey.  I think I might try them for a light lunch with a green salad very soon!  Please, go try them, and ENJOY a delicious breakfast!

Baked Ham and Egg Cups

Inspiration: The Nest

Eggs

Thinly sliced ham 

Salt/Pepper

Parmesean cheese (or cheese of your choice)

Green onions

Heat your oven to 375 degrees.

As the oven heats, lightly spray your pan with non stick spray.  Line a muffin tin with 2 slices of ham, slightly overlapping them.  Break one egg into each muffin cup.  Sprinkle with salt, pepper, and cheese.

Bake for 10-18 minutes depending on your oven, the pan, and how well done you want your eggs.  I set my timer for 10 minutes and then kept an eye on them until the whites were firm.

Gently remove from the pan, top with green onions, and serve with any side you wish!  ENJOY!

Green Monster Smoothies

About a month ago my mother in law called me out of the blue and asked, "Do you want a tread-mill?"  to which I replied, "ummm, yes?"  And within the hour I had a treadmill in my garage just waiting to burn all those unwanted calories off of my ever growing hips.


Fast forward a  few weeks to when my mother in law was cleaning out her cabinets and stumbled upon a smoothie maker still in the box and never used.  She asked me if I wanted it or not, and, after considering what I had planned for dinner that night (NOTHING), I quickly snatched it up and became a hero when I made fruit smoothies and peanut butter sandwiches for dinner.  Thus, our love of fresh fruit smoothies was born in my kitchen.  


There are millions of ways to make smoothies both healthy and un-healthy.  So far ours have been relatively healthy.  We have been making them by tossing in fruit, ice, and milk or yogurt and blending away.  But, now I feel an obligation to create a REALLY healthy smoothie to have after I run walk the calories away on my new treadmill and become a healthier version of me.

Thanks to Pinterest it didn't take me long to find a recipe for a healthy smoothie.  What I like about this recipe, well all smoothie recipes really, is that I can change it up.  I can mix in any combination of fruit that I want and know that I am getting a ton of healthy vitamins in one meal.  I'm not so good at eating vegetables, especially those dark green ones that doctors tells us to eat, so the spinach is a great thing for me. I can't really taste it at all, but yet my body is benefiting from all the healthy goodness that spinach offers.

 Iowa Girl Eats, where this recipe came from, states:

• Spinach is fat free, cholesterol free, low in calories, and very low in sodium
• Spinach is an excellent source of vitamin A, C, K, iron, fiber, folate, and lutein
• Leutin is an antioxidant that promotes good eye health, and may help prevent cancer of the liver, ovaries, colon and prostate, and even dementia.
• Dole lab tests found spinach juice has twice the chlorophyll, eight times the calcium, six times the magnesium, 10 times the potassium, 15 times the vitamin C and 43 times the vitamin A of wheat grass juice

I stayed pretty true to the original recipe substituting only non-fat milk for the Vanilla Almond breeze and using only 2 cups of spinach.  Using less spinach reduced the bright green color of the original recipe, but that is OK,  it was YUMMY!  My children, as well as three of their friends, tasted it and said it was good, but no one was overly excited about it like I was.  Next time I think I may add a scoop of protein powder, omit the peanut butter, and throw in a few strawberries and blueberries.  YUM!

So go on, mix one up and ENJOY!  

Green Monster Smoothies

Recipe Source: Iowa Girl Eats

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)




Directions:
Combine all ingredients in a blender and blend until smooth.

German Pancakes

Today for breakfast we wanted something different than the regular pancakes or baked French toast we normally have.  I have seen a few recipes floating around Pinterest for German pancakes/Dutch Babies and remembered a recipe in an old community cookbook that my Grandmother passed to me.  This cookbook is on of those books that is a compilation of favorite recipes from cooks who know their stuff.  I LOVE this book and have always enjoyed the easy comfort style food that I create when I select a recipe.  But, a quick internet search will give you a plethora of recipes all quite similar to this one.

This recipe for German pancakes was a delightful surprise.  I have never had one of these pancakes, but I was excited to try it.  A German pancake, or Dutch Baby as some recipes call them, is a baked pancake that puffs up high in the oven, and when it starts to cool falls.  Inside are lovely air pockets perfect for absorbing the flavors of anything you want to top it with.  

The recipe I used said to squeeze a lemon over the top and top with powdered sugar.  I opted for fresh strawberries, blueberries, and whipped cream in honor of the 4th of July.  The pancake itself is light and airy, with a rich flavor that compliments anything that tops it.  I added a teaspoon of vanilla and the zest of one lemon, but they aren't necessary, and I also cooked the whole thing in a 13x9 inch pan rather than two 9 inch pans just because it was easier.    ENJOY!

German Pancake

Recipe Source: Lois Hartley 

5 eggs

2 tablespoons sugar

1/2 teaspoon salt

1 cup flour

1 cup milk

4 tablespoons butter, melted and divided

Option add-ins

1 teaspoon of vanilla

lemon zest

Heat oven to 4oo F.  Put 2 tablespoons of melted butter in the pan(s) and spread around evenly.  In a large bowl, beat eggs with an electric mixer until light yellow in color and thick.  Add remaining ingredients mixing until smooth. Pour into prepared pans and bake 20 minutes at 400 F.  Reduce heat to 350 and continue baking 10 more minutes or until the pancake is light golden brown and set.  

Remove from oven and slide out of the pan(s) or slice and top with your favorite toppings.

Lemon-Blueberry Breakfast Cake

My kids thought I was nuts when I told them we were having cake for breakfast.  There is something about eating cake for breakfast that makes the meal feel special.  Similar to a muffin batter, this cake is spread into a cake pan, topped with sugar, and then baked to delightful yumminess.  It isn't too sweet and has a wonderful lemon aroma that fills your mouth and blends perfectly with the blueberries dotted throughout pair it up with breakfast sausage or bacon for an  easy and tasty breakfast.

The original cake called for 2 cups of berries, but I thought that was too much for such a small pan and cut it down to 1 cup instead.  Please feel free to add as many as you like though, there is nothing wrong with a lot of berries! ENJOY!

Lemon-Blueberry Breakfast Cake

Recipe Source: Modified Slightly from Alexandra's Kitchen

Serves 6-8
½ cup unsalted butter, room temperature
zest from 1 large lemon
7/8 cup sugar (3/4 cup+2 tablespoons) plus additional sugar for the top (about 1 Tbl.)
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup blueberries
½ cup buttermilk


Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.


Add the flour mixture to the batter a little at a time, alternating with the buttermilk. 


Prepare a 9-inch square baking pan with butter or coat with non-stick spray. Spread 1/2 the batter into the pan and sprinkle with 1/2 the blueberries.  Spread the remaining batter in the pan and top with the remaining blueberries pushing them down into the batter gently.  Sprinkle batter with additional sugar. 


Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving


**The original recipe said that it may be necessary to bake the cake as long as 10 additional minutes depending on  your oven. 

Cream Cheese Banana Bread

I am not a lover of bananas, but I LOVE, LOVE, LOVE banana bread.  There isn't much to say about this recipe.  It is easy to mix up and the tastiest banana bread I have had in a very long time.  Next time you have some bananas that don't look so pretty try mixing up a batch of this. You won't be sorry.  ENJOY!

Cream Cheese Banana Bread

Recipe Source: A Thrifty Mom

3/4 cups softened butter

1 (8oz) cream cheese softened

2 cups sugar

2 large eggs

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups mashed bananas ( about 4 bananas)

1 cup pecans (optional)

1/2 teaspoon vanilla

In a bowl combine the butter, cream cheese and sugar until well blended.  Add the two eggs and mix well.  Add the dry ingredients and mix until everything just comes together, you don't want to over mix it.  Add the bananas, nuts and vanilla.

Pour into a large greased bread pan or two small greased pans.  Bake at 350 F for about an hour or until a toothpick inserted in the center comes out clean.  

**Cook's note: These make wonderful muffins too.  Just adjust your baking time.

The Best Ever Blueberry Muffins

Last week a co-worker's husband called work and when I answered the phone he started raving about the muffins his wife had made the night before.  He told me they were the best muffins she had ever made, which is saying a lot because she is a fabulous cook.  Later in the day I asked her for the recipe and she quickly printed it for me.

Let's me just say, that these are definitely the best muffins I have ever made.  They have a light, cake like texture that isn't too sweet.  The best part about them is the wonderful blueberry swirl that combines with the whole berries.  And let's not forget the lemon sugar topping or the streusel topping, I made both because I couldn't decide which would be better--both are equally wonderful on top of these muffins.  Inadvertently, bought the wrong size container of blueberries at my store, so I didn't have as many as the recipe calls for, but it didn't matter they were still FABULOUS!  I plan on making more of them very soon with the variety of fresh and frozen fruits I have on had.  Enjoy!

**I'm linking this recipe!  Go check out some of the great recipes other bloggers are putting out there!**

  

 

Blueberry Muffins

Recipe Source: Modified slightly from my friend Anisha who got it originally from Cook's Illustrated


Click Here for a printable recipe

**Cook's note-These muffins can be flavored with any variety of fruits and toppings.  Using the muffin recipe as a base for any flavor you like!**

Edited 12/24/11--Add your butter gradually if you decide to do the streusel topping.  More or less may be needed depending on the humidity in your area to create a nice crumbly topping.  If you find it is too soft add more flour to achieve the consistency you need.

Sugar Topping

1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon

Streusel Topping
3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter

Muffins
2 cups (or less if you are me!) fresh blueberries, picked over
1 1/8 cups  plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups  unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

If topping with lemon sugar, stir together sugar and lemon zest in small bowl until combined; set aside.

  If topping the muffins with streusel, combine ingredients until it is the size of peas and set aside.

Adjust oven rack to middle position and heat oven to 425 degrees. If your oven cooks on the hot side normally, reduce the heat.  Some people have commented that 425 was too hot.  I would recommend getting a thermometer for your oven if you aren't sure.  

Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water,  and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half.  This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

English Muffin Breakfast Pizzas

Mornings around my house are hectic.  Typically my husband is just getting home from work and the rest of us are blow drying, dressing, searching for matching socks, and looking for the homework that was supposed to be put in the backpack last night, before rushing out the door.  Somehow sleep feels so much better than the idea of getting up just a little bit earlier so we would all have time for breakfast.  Until this year I didn't worry too much about breakfast.  My older two ate breakfast at school and the youngest at daycare.  But this year the kids just aren't as thrilled with school breakfast, nor am I after I heard some of the things they get to choose from.  So I am making an effort to have portable breakfast options available; maybe this way we can all eat something hot, and homemade for breakfast each morning.  Until now, we have been eating breakfast burritos because they are super easy to transport in a backpack and waffles heated up in the toaster oven (on the rare occasion we have time to eat at home.)  But, then I found this idea at Our Best Bites and thought it was a great alternative to the burritos.

Easy to make ahead of time and easy to re-heat these little babies are not your typical breakfast sandwich.  No siree!  Instead of putting everything together between two pieces of bread, it is served pizza style.  The muffins are soaked in egg first, French toast style, and then topped with your favorite toppings.  After baking, just wrap them up place in the freezer until you are ready to eat.  I find the oven is best for re-heating but the microwave will do in a pinch as well!  Try these and enjoy a hot homemade breakfast :)

English Muffin Breakfast Pizzas

RecipeSource: Our Best Bites

6 whole wheat English muffins at room temperature

4 eggs, at room temperature

2 tablespoons milk

1/4 tsp. kosher salt

About 10 dashes Tabasco sauce

Your favorite breakfast meat, cooked (ham, bacon, sausage, chorizo etc.)

3/4-1 c. shredded cheddar or pepper jack cheese

Optional: Chopped vegetables like green onions, tomatoes, sliced olives, mushrooms, green peppers, etc.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray or brush with oil or melted butter. Set aside.

In a pie plate, whisk together the eggs, milk, salt, and Tabasco sauce. Gently pull apart each English muffin and soak each side (like you would for French toast) in the egg mixture--you want the egg mixture to soak into the bread, but you don't want the English muffin to be completely falling apart. Place the muffin, cut side up, on the baking sheet.

If using ham, slice the ham into thin strips and then place on top of the English muffins. If using bacon, just sprinkle the crumbled bacon on top. Add any additional desired toppings and then sprinkle with shredded cheese. Bake for 15 minutes and serve immediately.


FREEZER INSTRUCTIONS: After baking, loosen them from the baking sheet with a spatula and then allow them to cool completely. Transfer the baking sheet to the freezer. When the pizzas are solid, transfer them to a large Ziploc freezer bag. To reheat, place on a plate and microwave for 1 1/2 minutes at a time until the pizza is heated through (actual time will depend on how powerful your microwave is).

Total Cost- Will Vary depending on your topping choice-mine were about $5.00 to make with bulk sausage and bacon.

Orange Rolls

A little secret about bankers, we love food. So when a co-worker succeeds at something, or advances in their position, or maybe the branch just has a great day, we have food, all kinds of food. So when all of the above happened last week, my manager and I planned a surprise party for two employees and I volunteered to make orange rolls. Delicious, sweet, and tangy, they are a perfect pairing with the breakfast casserole my manager makes. One problem though, I didn’t even have a recipe for them. The only orange rolls I have made came from the freezer section of my grocery store. So I went to my go to spot, My Kitchen Café and it was no surprise that she had a recipe that looked perfect.

These rolls turned out beautifully.  I had to modify the dough recipe because I didn't have all the ingredients on hand but, it was tender and the filling a perfect balance of tangy and sweet with just enough orange flavor coming through. I may or may not have eaten four over the span of one hour (yes I realize I might have a problem.) I will be making more very very soon!

Orange Rolls

Recipe Source: Mel’s Kitchen Café modified by A Cook’s Quest

Orange Rolls

1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well. When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9 X 13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife or dental floss into 1 inch slices.

Twist and stretch each slice, then place on a well-greased baking sheet (the “twist and stretch” may be confusing but all you do is take the cinnamon-roll like circle you just cut from the log and stretch it while twisting it into a figure-8…if that is not your thing than by all means bake them cinnamon-roll style and they will still be very delicious and pretty). Let rise away from draft until dough doubles. Bake at 350 for about 20 minutes. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze: Mix together 1 1/2 cups powdered sugar, 3 T. freshly squeezed orange juice and 1/2 tsp. Grated orange rind.

Rolls

2 T. dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter

2 1/2 tsp. Salt

2/3 cup milk or half and  half
6-7 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny or utilize your stand mixer to do the work for you.  Return dough to an oiled bowl and cover to let rise until about triple in size.


Turn out dough onto a floured board and let the dough rest for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions and follow orange roll directions above or roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet Bake at 350 degrees for 12 minutes. Makes 2-3 dozen rolls.

Total Cost $3.52 (.09 each)  Not too bad for 36 Rolls!
Butter $1.21
Sugar $.29
Powdered Sugar $.26
2 Oranges $.95
Milk $.14
Flour $.48
Egg $.19

Cinnabon Clone Cinnamon Rolls

In honor of my friend Nikki, who had a terrible craving for cinnamon rolls while she was pregnant, I am posting this cinnamon roll recipe.  It is supposed to be a clone of the famous Cinnabon Cinnamon rolls and while I can't say they taste the same to me, I can say that these are the best cinnamon rolls I have ever made, ever, without a doubt, seriously delicious!  I dare you to eat only one because I don't think it is possible. 

The cream cheese frosting is rich and buttery, there is a perfect cinnamon to sugar ratio going on and the dough itself, well it is wonderfully delicate and light while being full of rich flavor.  I would highly suggest making a double batch to ensure everyone can have seconds!

Cinnabon Clones

Recipe Source: All Recipes.com

Dough

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted and cooled
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Icing
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Or you can mix everything in your mixer or by hand.  After ingredients come together, knead for 3-5 minutes and allow to rise, covered in a warm place.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls (or more if you want smaller rolls.  I cut mine into 16). Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

 Bake rolls in preheated oven until golden brown, about 15 minutes (Mine took 18 minutes, I like them a little more well done). While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Total Cost-Does it really matter?  I know the whole pan cost less than buying store made cinnamon rolls and that makes me feel good.

Cinnamon Roll Pancakes

What could be wrong with a pancake and a cinnamon roll combined?  If you said nothing at all, you are 100 percent correct!  Not only are these pancakes made using the best ever pancake mix ever, ever, ever, but now they are even better with a sweet, cinnamony (another one of my words) swirl made from the exact ingredients that go into a cinnamon roll filling.  Then, as if they weren't fabulous enough they are topped with, what else I ask you, cream cheese frosting.  Oh my. Oh my.  This recipe is far past breakfast fare it is now dessert at 8 in the morning.  Can it get any better? 

Cinnamon Roll Pancakes
Recipe Source:  Big Red Kitchen

For the Cinnamon Filling...


In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag or ziplock bag that had been opened and stood up in a tall tumbler or into a squeeze bottle. I prefer the squeeze bottle because it doesn't leak into the tall tumbler but either works well.

For the Cream Cheese Icing...

In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:

2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and set aside.

Prepare you favorite pancakes according to directions.  I used my favorite pancake mix found here. 
In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide.  Using the bag or a squeeze bottle swirl the cinnamon filling mixture over cooking pancakes in a circular motion (don't wait to long after ladling the batter or the cinnamon mixture will just roll off).

Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter.  Serve each person 2-3 pancakes drizzled with the cream cheese icing or dolloped like we did.  Add fruit, powdered sugar, or maple syrup if desired.
Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.

Store any leftover icing in the refrigerator for future use.

Total Cost I'm not entirely sure.  I just discovered that I never did a cost break down for the pancake mix.  It isn't much considering none of the ingredients cost a whole lot.  Forgive me please...just this one time.