Cooking with Katie


Category Archive

The following is a list of all entries from the Breakfast Dishes category.

Cranberry Orange Scones

IMG_7109I know what most of you are thinking, Ew, scones, aren’ those basically the equivalent of rocks!? And most of the time, yes, scones are the equivalent of rocks. Whenever I’ve had them at restaurants or bought them from stores they’ve always been dry and crunchy and flavorless and…yuck, so it was a complete shock when I made these and they came out so heavenly!

I think that the secret to scones is to add pleanty of liquid so that you have a really wet dough, and to pull them out of the oven even when you think they aren’t done, because if you wait, you’ll most likely overbake them. And once you master a scone recipe, you can completely switch up all the flavors and add different fruits or nuts or whatever you want. These are a great addition to your breakfast or brunch table and are sure to impress whoever you serve them to!

Cranberry Orange Scones (based on Ina Garten’s recipe)
4 cups plus 1/4 cup all-purpose flour
1/2 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
1 teaspoon kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and cut the dough in half, then roll it out in a log-shape, one half at a time. Take a knife and cut triangles out of the log, alternating cutting a left diagnol, then a right diagnol. Put the scones onto a cookie sheet lined with parchment paper.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

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Apple Strudel Muffins

These muffins are a delicious, healthy way to start your day, and they’re very wallet-friendly. I make these alot at my house because they’re super easy to whip up, and they’re gone in about 2 days. They’re great for a quick breakfast, your kids’ lunches, even a good midnight snack! It’s impossible to eat just 1, though…. 🙂

Apple Strudel Muffins (Ellie Krieger)

  • 2 c flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c butter
  • 1 c sugar
  • 2 eggs
  • 1 1/4 tsp. vanilla
  • 1 1/2 c chopped apples (Fuji, Ruby Red, any type of sweet apple)

Strudel Topping:

  • 1/3 c packed brown sugar
  • 1 tbsp. flour
  • 1/8 tsp. cinnamon
  • 1 tbsp. butter

In the bowl of a stand mixer, beat the butter, sugar, and eggs until smooth. Add the vanilla. Then, add the apples and gradually add the flour, baking powder, baking soda, and salt (which have been sifted together).  Spoon into a greased and lined muffin tin.

In a small bowl, combine the topping ingredients. Cut in the butter until you have course crumbs. Sprinkle over the batter. Bake for 20 minutes at 375 degrees and let set for 5 minutes on a wire rack.


Chocolate Chip Waffles

Waffles are a staple in my family. I got a waffle iron for Christmas when I was, like, 8! My Pop-Pop makes the BEST waffles in the world, and us kids have been watching and helping him do it since before I can remember. It’s always fun when we make them at home, too, though.

I had a very special helper helping me to make these waffles………..and it was my youngest brother, Adin! We decided to make the waffles smaller so that everyone could eat 1 full waffle, and of course, we had to throw some chocolate in there!:)

Chocolate Chip Waffles (Aunt Jemima)

  • 1 c Aunt Jemima pancake/waffle mix
  • 3/4 c milk
  • 2 tbsp. veg oil
  • 1 egg

This is Adin! (Sorry for the bad lighting!) Here, he’s stirring the wet ingredients in a separate bowl from the dry ones………we’ve taught him well!

Now, he’s combing the wet and dry ingredients together.

And, once they’re all combined, he pours them in the greased waffle iron (that I got when I was, like, 8!) and tops them with chocolate chips. Then he cooks them for approximately 3 minutes. Hope you enjoy making these with someone you love!


The Best Coffee Cake. Ever.

I’m not kidding when I say that this is The Best Coffee Cake. Ever. Ever. EVER! Not even Tasty Cakes coffee cakes come close to this!

What makes it The Best Coffee Cake. Ever. you may ask? Well, I think that it’s the combination of the fluffy, moist cake, the crunchy pecans, and the chewy topping. It just makes so much darn sense when you think about it! There’s also something about this cake that’s incredibly comforting. It should’ve been there with me during all of my sad moments….when Finn broke up with Rachel…when Finn took Quinn to prom….when Jesse came back…..and kissed Rachel…………………………funny how all my sad moments revolve around Glee, huh! Well anyway, if you’re a Gleek or not, you still NEED to make this coffee cake! It’ll change your life.

The Best Coffee cake. Ever. (The Pioneer Woman)

Cake:

  • 1 1/2 sticks butter, softened
  • 2 c scant sugar (this just means a little less than a full cup)
  • 3 c flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 c whole milk
  • 3 egg whites, beaten until stiff

Topping:

  • 1 1/2 sticks butter, softened
  • 3/4 c flour
  • 1 1/2 c brown sugar
  • 2 tbsp. cinnamon
  • 1 1/2 c pecans, chopped

Beat the butter and sugar together until fluffy. Sift the flour, baking powder, and salt together in a large bowl.

Alternate between pouring the milk…..

….and the flour mixture with the mixer on low speed. Otherwise, you’ll end up with milk and flour all over you!

Don’t over beat the mixture! Just mix it until it looks like this.

Then, use your handy-dandy immersion blender (or a hand-held mixer) to whisk the egg whites until they’re stiff.

Fold the egg whites into the batter. This will really help with the fluffiness of the cake.

Combine all the topping ingredients together and pour the batter into a greased 9×13 baking dish. Top with the topping and bake at 350 degrees for 40-45 minutes.

Delicious!<center><a href=”http://sweet-as-sugar


Mini Egg Frittatas

We had a snow day on Wednesday, so I got up and decided to make breakfast for everyone! I made french toast and these little frittatas. They’re basically just like little omelets made in a mini muffin pan and are very easy to throw together!

Now, the recipe calls for ham, but since we had none in the fridge, I used some left over bacon that I just crisped up before putting them in the egg mixture. You can be as creative as you like with this ingredient, and use some prosciutto or speck, which are both types of smoked italian ham, or you could even use some pancetta, an italian bacon.  Or, you could go the vegetarian route and use some diced bell peppers or anything else you like to put in your omelet. The possibilities are endless!

Mini Frittatas (Giada de Laurentiis)

  • 4 eggs
  • 1/4 c milk
  • handful of parmesan cheese
  • salt and pepper
  • 2 oz thinly sliced ham, chopped
  • 1 tbsp. finely chopped italian parsley

Whisk together the eggs, milk, cheese, and salt and pepper. Add the ham (or any of your ingredients) and parsley. Pour into a greased mini muffin pan with 24 cups and bake at 375 degrees for 8-10 minutes. Serve warm and enjoy!


Blueberry Muffins

Ahhhh…the humble, under-appreciated blueberry muffin. I don’t think this muffin gets enough attention because whenever you have one, it usually comes out of a plastic wrapper. Well not these! These blueberry muffins are soft and fluffy and moist and, most importantly, home-made! They’re so delicious because they’re made from pancake mix. Imagine eating a blueberry pancake, but in muffin form…that’s how it tastes!  It adds an extra little sweetness and fluffiness to these tasty treats, and just makes you feel happy inside! The blueberries  kinda pop and ooze all their wonderful juice into your mouth and add a whole other dimension to the muffins. Whether they serve as a day-starter or a mid-afternoon snack, you won’t be disappointed! Remember that the next time you cringe over a blueberry muffin. 🙂

Blueberry Muffins (Aunt Jemima Pancake Mix)

  • 1 c Aunt Jemima Pancake Mix
  • 1 c all-purpose flour
  • 1/3 c packed brown sugar
  • 2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1 c milk
  • 1/3 c veg. oil
  • 1 egg
  • 1 tsp. vanilla
  • 1 c blueberries (could be substituted with 1 medium apple, peeled and chopped)

Topping

  • 4 tsp. granulated sugar
  • 1/2 tsp. ground cinnamon

Preheat the oven to 400 degrees. Line a 12 cup muffin tin with paper liners. Combine the dry ingredients in a large bowl.

Next, combine the milk, oil, egg, and vanilla and slowly add to the flour mixture. Beat until the dry ingredients are moistened, and stir in the blueberries.

Fill the cups with the batter, (I used my hand-dandy mini ice cream scoop to do this!) and combine the topping ingredients. Sprinkle an even layer of the topping over the batter and bake for 16-18 minutes. Let cool for 2 minutes before serving and enjoy!