Apple Cinnamon Dutch Baby

Hey guys, I’m pregnant! I realized after the last post I never actually said it here – but it sure does explain the lack of posts recently, right?

One thing I’ve been loving this pregnancy is breakfast. Anything breakfast-y. Pancakes for dinner? Bagel sandwiches? Brunch whenever I can? Yes, yes and yes.

I found some really nice apples in the store a few weeks ago and whipped this up one weekend morning. It was delicious. I can’t wait to make this again in the fall with some fresh-from-the-farm apples!

AppleCinnamonDutchBaby

Apple Cinnamon Dutch Baby
(from Your Home Based Mom)
Serves 4

4 Tbsp. butter
3 medium size Gala apples, thinly sliced
3/4 cup flour
3/4 cup milk
1/2 tsp. salt
1/4 tsp. baking powder
1 Tbsp. sugar
4 eggs
1/2 cup sugar
2 tsp. cinnamon

Preheat the oven to 400F degrees. Place the butter in an oven-proof skillet and put in the oven until melted.

Meanwhile, whisk together the flour, baking powder, 1 Tbsp. sugar, salt, milk and eggs in a medium bowl. In another bowl, mix together the 1/2 cup sugar and cinnamon.

Once the butter is melted, arrange the apples in the pan. Pour the batter over the apples. Sprinkle the cinnamon sugar mixture evenly over the batter.

Bake for 20-25 minutes, until golden brown and nicely puffed up.

What’s Baking: Ham and Cheese Quiche

whatsbaking

This What’s Baking? round was all about quiche – which was pretty perfect since it overlapped with Easter. I’m just getting this up now (because, life) but this was our Easter breakfast, along with fruit salad and Easter bread. It’s a great breakfast or brunch dish because it can be made ahead and reheated easily. It’s also a great way to use up some extra ham!

The host for this round is Liz from Books ‘n Cooks. Be sure to check out her blog later this month for a full roundup of all the delicious quiches bloggers made!

HamandCheeseQuiche

Ham and Cheese Quiche
(a Kate’s Recipe Box original)
Makes 1 quiche

1 refrigerated sheet of pie dough
1 cup ham, diced
3/4 cup shredded cheddar cheese
4 eggs
1 cup 1/2 and 1/2
Salt and pepper
3 Tbsp. chopped green onions

Preheat the oven to 450F degrees. Grease a pie dish and press the pie dough into the pan, pinching the edge as needed. Prick the bottom several times with a fork and bake for about 8 minutes, until slightly golden. Remove from oven and turn the temperature down to 350F degrees.

Spread the ham evenly on the bottom of the pie shell. Top with cheese. Whisk together the eggs and 1/2 and 1/2 and season with salt and pepper.  Pour evenly over the top. Sprinkle with chopped green onions. Bake for an additional 45-minutes, until slightly wiggly, but set. Let cool for 15 minutes before serving.

Here’s a look at what the other bloggers made:

Spring Veggie Quiche – The Redhead Baker

Crustless Spinach & Mushroom Quiche – Eva Bakes

Crustless Kielbasa, Red Pepper, and Asparagus Quiche – Hezzi D’s Books and Cooks

Crustless Zesty Italian (Vension) Sausage, Spinach, and Red Bell Pepper Quiche – Sweet Beginnings

Crustless Caprese Quiche – Cookaholic Wife

Mini Zucchini Quiche – Books and Cooks

Ham and Cheese Quiche – Kate’s Recipe Box

Pepperoni Pizza Quiche – Cookies on Friday

What’s Baking: Cinnamon Sugar Doughnuts

whatsbaking

Another round of What’s Baking is wrapping up, and I was lucky enough to host this time! I picked doughnuts as the theme because, well, doughnuts are awesome.

Usually, it takes me a bit to get things from the kitchen to the blog, but these lovely things came out of my oven this morning. They were delicious. I felt like I’d walked into a doughnut shop – the smell, the warm goodies. Every Friday should start out like this!

Be sure to stop back Monday and see the roundup of all the lovely doughnuts my fellow bloggers made!

CinnamonSugarDoughnuts

Cinnamon Sugar Doughnuts
(from Sally’s Baking Addiction)
Makes 8

1 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 large egg
1/3 cup packed light brown sugar
1/4 cup milk
1/4 cup plain Greek yogurt
2 Tbsp. unsalted butter, melted
1 1/2 tsp. vanilla extract

1 cup sugar
1 tsp. cinnamon
1/2 cup unsalted butter, melted

Preheat the oven to 350°F and spray a doughnut pan with non-stick spray.

In a large bowl, whisk together the first six ingredients. In a separate bowl, whisk together the next four ingredients. Whisk the 2 Tbsp. melted butter and vanilla extract into the wet ingredients. Whisk the wet ingredients into the dry, until thoroughly combined.

Transfer the batter to a large zipper-top bag and snip the corner to make a piping bag. Pipe into the doughnut pan to make them 3/4 of the way full. You can spoon it in, too – but piping is neater!

Bake for about 10 minutes, until the edges are lightly brown. Remove to a cooling rack.

Melt the 1/2 cup butter in a small bowl. In another small bowl, whisk together the 1 cup sugar and 1 tsp. cinnamon. When the doughnuts are cool enough to handle, dip in melted butter and then cinnamon-sugar mixture.

Serve immediately. Store leftovers in an airtight container.

Turkey & Chorizo Hash

My Dad would love this breakfast. Growing up, he’d make eggs every weekend and use up whatever meat and veggies were left in the fridge. This hash is essentially the Thanksgiving turkey version of that – turkey, eggs, and a few other things and you have a great clean-out-the-fridge breakfast. The recipe below reflects how I made it but you could do your own swaps based on what you have handy.

I’m pretty sure this is going to become our new post-Thanksgiving breakfast tradition. It was delicious.

TurkeyChorizoHash

Turkey & Chorizo Hash
(adapted from From Away)
Serves 3

1 Tbsp. olive oil
6 oz. fully-cooked chorizo, diced
1 medium onion, diced
2 cloves of garlic, minced
1 red pepper, diced
1 large russet potato, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 Tbsp. taco sauce
Salt and pepper, to taste
3 eggs
Sriracha hot sauce

In a large cast-iron skillet, heat the oil until shimmering. Add the chorizo, onion, garlic, red pepper, and potato. Cook about 5 minutes, until the onions are translucent and the sausage and potatoes are beginning to brown. Stir in the turkey, heavy cream and taco sauce. Season with salt and pepper. Using a spatula, press mixture into the pan and cook 2-3 minutes without stirring. When a crust starts to form, scrape up and repeat. Continue about 10 minutes, until there are browned bits throughout.
Make 3 wells in the hash and crack an egg into each. Cover and cook for 4-6 minutes, until eggs reach desired doneness. Drizzle on Sriracha and serve.

Sweet Potato Muffins

Every time I make a batch of muffins, I wonder why I don’t make them more often. And then we inhale them in about two days and I remember why they’re a “sometimes food.” Jake and I both loved these. I think he ate three the day I made them.

The recipe calls for canned sweet potatoes but next time I’d go for just mashed sweet potatoes. Also, the sugar can be reduced and the dates omitted if you like a less-sweet muffin.

SweetPotatoMuffins

Sweet Potato Muffins
(from The Homesick Texan Cookbook)
Makes 12

1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 cup vegetable oil
1 15 oz. can sweet potatoes, drained and mashed
1 cup dates, chopped
1/2 cup pecans

Preheat the oven to 350F degrees and prepare a muffin pan with liners or by greasing and flouring.

In a large bowl, whisk together the flour, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs, sugars, vanilla and vegetable oil until well combined. Whisk in the sweet potatoes until evenly combined.

Add the wet ingredients to the dry and stir until everything is moistened. Fold in dates and pecans.

Divide between muffin wells and bake for 25-30 minutes, until a knife inserted comes out clean.

Remove from pan and serve.

Baked Blueberry French Toast

We celebrated Mark’s birthday this past weekend with a trip to Boston to visit family and friends. It was an awesome, albeit busy, weekend without much birthday fuss – aka, perfect for him. The last few years, I’ve made him French Toast for breakfast on the weekend of his birthday because it’s his favorite. Knowing we’d be away, I baked up the traditional breakfast a few weekends ago when we had a lazy morning. He loved it.

There have been beautiful berries in the stores around here recently and adding fresh blueberries to the French toast was a wonderful idea. One little change made this feel so fresh! This tasted more like traditional French toast then the popular casserole versions but was still very hands-off, which made me happy. It also fit in with this month’s What’s Baking theme – baking with fresh fruit. You can check out all the great recipes submitted later this month at Sweet Beginnings.

BakedBlueberryFrenchToast

Baked Blueberry French Toast
(slightly adapted from Family Fresh Cooking)
Serves 4

1 loaf Challah bread, sliced into at least 8 thick slices
5 large eggs
1/4 cup whole milk
1/4 cup pure maple syrup
1/4 tsp. salt
1/2 tsp. cinnamon
2 cups fresh blueberries

Preheat the oven to 350F degrees and spray a baking sheet with non-stick spray.

In a medium bowl,  beat the eggs, then whisk in the milk, maple syrup, salt and cinnamon.

Dip each slice of bread into the egg mixture turning to coat. Let the excess drip off and place on a baking sheet. Let stand for 5-10 minutes, then top with blueberries.

Bake for about 25 minutes, until golden brown.

Chili Cornbread Waffles

I’m sort of terrible at reading magazines. I subscribe to a lot of them and usually just end up flipping through them once. And then every once I find an article I keep coming back to. When I picked up the April issue of Family Fun and saw there was a whole feature on waffles? Instantly obsessed. Waffles are one of my go-to dinners for busy nights and they’re just happy food – which is exactly what we’ve needed around here lately. April was a doozey!

These were really good. A fun take on chili with the flavor without the spoon – like a loaded up cornbread. And they’re one of those meatless meals where you just don’t miss the meat. The leftovers got happily gobbled up the next day for lunch – next time I’ll be doubling the recipe so they last longer!

ChiliCornbreadWaffles

Chili Cornbread Waffles
(from the April 2015 issue of Family Fun Magazine)
Makes 4-5

1 1/4 cups yellow cornmeal
3/4 cup flour
2 tsp. baking powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
2 Tbsp. tomato paste
1 cup kidney beans, rinsed and drained
1 cup grated cheddar cheese, plus additional for serving
1 red bell pepper, diced
1 cup frozen corn
1 jalapeno, seeded and minced
4 scallions, thinly sliced, for serving
2/3 cup sour cream
Half an avocado
Juice of half a lime

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, garlic powder, onion powder and salt. In a separate bowl, stir together the eggs, buttermilk , oil and tomato paste until well combined. Stir the wet ingredients into the dry until well blended. Fold in kidney beans, cheddar, red bell pepper, corn and jalapenos.

Heat a waffle iron on high and spray with non-stick spray. Pour 1/2 cup of the batter into the heated iron and cook until golden brown. Repeat until the batter is all used up.

While the waffles cook, whisk together the sour cream and avocado until smooth.

Serve the warm waffles topped with avocado cream, cheddar and scallions.

Blueberry Quick Bread

I’m a one-note baker when it comes to quick breads. And that one note is banana bread. I honestly can’t remember the last quick bread I made that wasn’t banana. When Heather picked breads as the theme for this month’s What’s Baking? challenge, I knew it was the perfect excuse to finally try something else.

This bread was awesome – a nice crunch to the crust while being soft and fluffy inside. It’s not too sweet so it could pass for a breakfast bread but it’s just sweet enough to be dessert, too. Also, it makes for some pretty amazing French toast. I’m sure this will be making several repeat appearances during blueberry season!

You can check out the roundup of the breads made by other bloggers at Heather’s blog, Hezzi-D’s Books and Cooks, later this month!

BlueberryQuickBread

 Blueberry Quick Bread
(slightly adapted from Crunchy Creamy Sweet)
Makes 1 loaf

2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups fresh blueberries
3/4 cup buttermilk
1 tsp. vanilla extract
1/4 c. vegetable oil
1 large egg, slightly beaten
1 cup sugar

Preheat the oven to 350F degrees. Line a 9×5″ loaf pan with parchment and grease the parchment.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Mix in blueberries.

In a medium bowl, whisk together the buttermilk, vanilla, oil, egg and sugar until thoroughly combined. Add wet ingredients to dry ingredients and mix until just combined – it’s fine if it’s slightly lumpy.

Pour batter into prepared, lined pan and bake for 40-50 minutes, until golden on the outside and a toothpick inserted comes out clean.

Cinnamon Rolls

I love lists. I make a lot of them. Probably too many. One of my current favorite lists is for the Day Zero Project – a challenge to tackle 101 goals in 1001 days. I’m currently on my second list – and I’ve only got about five months left. Hello, crunch time!

One of the things on my list was to make cinnamon rolls and I finally tried them out for Christmas this year. Since two dozen were a lot for us, we delivered some to our parents and neighbors too. I’m pretty sure making them for everyone is going to be an annual tradition from now on! So, so happy to have these under my belt.

CinnamonRolls

Cinnamon Rolls
(as seen on Sugar & Spice by Celeste)
Makes approximately 2 dozen

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

In a saucepan, combine the milk, vegetable oil and sugar. Scald and then let cool for 45 minutes.

Sprinkle yeast over the warm milk mixture and let stand for 5 minutes. Stir in 4 cups of the flour and transfer to a large bowl. Cover and let rise in a warm place for an hour, until doubled in size.

Stir in the additional 1/2 cup of flour, baking powder, baking soda and salt.

Sprinkle your work area generously with flour and roll the dough into a large rectangle. Spread melted butter over the dough, sprinkle with sugar and cinnamon. Roll up from the long side and pinch the seams together to seal up the rolls. Cut the log into 1 1/2″ rolls.

Place 1 Tbsp. melted butter in the bottom of each pan you’re using (a little more for larger pans) and arrange the rolls. You’ll get about 4 8″ round pans with 6 rolls each.

To bake now: Let rest for 20-30 minutes and then bake at 375F degrees for 13-17 minutes, until golden.

To freeze for later: Cover pans with foil and freeze. Thaw in the refrigerator overnight and then follow the “bake now” directions.

Banana Bread

There are a few reasons I love doing recipe swaps. One is that it encourages me to post (hello, unplanned blog break). Another is that I often find things I didn’t know I had in common with other bloggers. Like, the perpetual search for the perfect banana bread.

I currently have three banana bread or muffin recipes on the blog. I like them all for different reasons, but I always end up trying new ones – just to see what my other options are. Right after we got our assignments for this swap, I had a bunch of over-ripe bananas sitting on the counter. Hmm, does Carrie’s Sweet Life have any banana bread recipes to try out? I wondered.

The answer is yes, yes she does. At least a dozen, actually. She is, apparently, a chronic banana bread recipe trier, like me. Banana bread jackpot, as far as I was concerned.

I picked a simple recipe for this go around because I already had everything in the house (always a bonus!), but I’m drooling over some of her other versions, too. I’d like to say this one will stop my banana bread quest but, let’s be honest, I don’t think I’ll ever give up the hunt.

BananaBread

Banana Bread
(from Carrie’s Sweet Life)
Makes 1 Loaf

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Preaheat the oven to 350F degrees. Grease a loaf pan and set aside.

In a large bowl, mix together the mashed bananas and melted butter until thouroughly combined. Add in sugar, egg and vanilla and stir to combine. Add in baking soda and salt and stir to combine. Add in flour and stir until just incorporated.

Bake for 45-55 minutes, until loaf is golden brown and a toothpick inserted in the middle comes out clean.