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Posts Tagged ‘Breakfast’

Cinnamon Rolls

Friday, December 7th, 2012

Welcome to this week’s edition of good idea/bad idea.  Good idea:  Cinnamon rolls.  Making them on a Thursday night:  not so much.  Yeasted bread after getting home from work around 7?  Sure, why not?  While the results were definitely worth the extra effort, as the rolls were appreciated by a horde of hungry co-workers, if I had it to do over again, I would probably wait to make these on a weekend.

I think my favorite part of these cinnamon rolls is the cream cheese glaze.  I mixed things up from the original recipe, and I was extremely happy with the results.

Cinnamon Rolls with Cream Cheese Glaze (Adapted from Bon Appetit)

For the dough:

1 cup whole milk

3 tablespoons unsalted butter

3 1/2 cups all-purpose flour

1/2 cup sugar

1 egg

1 envelope Rapid-Rise yeast

1 teaspoon salt

Non-stick cooking spray

For the filling:

3/4 cup golden brown sugar

2 tablespoons ground cinnamon

1/4 cup unsalted butter

For the glaze:

4 ounces cream cheese

3/4 cup powdered sugar

1/4 cup milk

1/2 teaspoon vanilla

Combine the milk and butter in a pan and heat over medium heat until the butter is mostly melted and the milk is between 115 and 120 degrees.  Pour the milk mixture into a stand mixer fitted with the paddle attachment.  Add 1 cup of flour, the yeast, sugar, egg and salt to the stand mixture and mix on low for three minutes, scraping down the sides occasionally.  Add the remaining 2 1/2 cups of flour and mix until the dough forms a ball.

Turn the dough out of the bowl onto a lightly floured surface.  Knead the dough until the dough is smooth, about 10 minutes.  Coat a large bowl with the cooking spray, and place the dough in the bowl.  Turn the dough to coat it with the spray.  Cover the dough with plastic wrap or a towel, and leave the dough in a warm place to rise.  The dough will take about two hours to double in size.  (My kitchen is inexplicably drafty, so I’ve found it helps to preheat the oven when the dough is rising to keep the temperature in the kitchen constant.)

Once the dough has doubled, punch down the dough and roll it out into a rectangle that measures 11 inches by 15 inches. I took a cutting board and used that to roll the dough to the appropriate size.  Mix the brown sugar and cinnamon together in a bowl.  Spread the butter over the dough and sprinkle with the brown sugar and cinnamon mixture.  Starting on the long end, slowly roll the dough into a log.  Cut the log into discs that are 1/2 to 3/4 inch thick.  I got 18 discs out of the log.

Coat a square pan with cooking spray and place the discs in the pan.  Cover the pan with plastic wrap and rest for 45 minutes.


Preheat the oven to 375 degrees and bake the rolls until golden brown, about 22 minutes.  Cool the rolls.  (I cooled mine in the pan since I was planning on taking the rolls to work.)

While the rolls are cooling, make the glaze.  Using a hand mixer, combine the cream cheese and powdered sugar.  Add the milk to thin the glaze out a little bit and add the vanilla.  Glaze the rolls and enjoy!

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Broccoli Cheddar Frittata

Wednesday, May 19th, 2010

I am a big fan of breakfast foods, and for as long as I can remember, my favorite breakfast choice has been eggs.  In fact, one of the earliest stories I have heard about myself involved eggs:  I was about 18 months old eating scrambled eggs in my high chair.  When I decided I was done, I started moving my hands from side to side, clearing the space in front of me.  I thought I was being helpful, but really, I was throwing egg all over the kitchen.

Though I still enjoy my eggs, I try not to throw them around the kitchen when I’m done.  The following is one of my favorite quick and easy breakfast recipes.  I usually make this over the weekend and send any remaining leftovers as breakfast at work for my husband and myself.  The leftovers reheat really well in the microwave.

Broccoli and Cheddar Frittata (adapted from Ellie Krieger’s The Food You Crave)

8 eggs (the original recipe calls for 4 eggs and 4 egg whites.  I’ve tried 6 eggs and 2 egg whites, and this last time, I used 8 whole eggs.  All turned out well)

2 tbsp water

2 tsp olive oil

1 small red onion, cut in half and then sliced thinly

2 cups chopped broccoli

salt and pepper

3 oz shredded cheddar cheese

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Heat the broiler.  I used the low setting on my broiler.

Combine the eggs and water in a medium bowl.  Season with salt and pepper.

In an ovenproof skillet, heat the oil over medium heat.  Add the onion and cook for about a minute.  Add the broccoli and cook for another 4 minutes.  (I had not previously cooked the broccoli, so this is the method I used.  The original recipe suggests 3 minutes for the onion, followed by another two minutes once the uncooked broccoli is added.)

Pour the egg mixture over the vegetables, covering them as evenly as possible.

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Cook until the egg mixture sets around the edges, about 8 minutes.  Sprinkle with the cheese.

Place the skillet under the broiler until the surface has set.  The top should be golden brown, about 3 minutes.

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Cut the frittata into wedges and serve!

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Maple Oatmeal Scones

Saturday, April 17th, 2010

When I was in college, I used to make a special trip to the Otter Creek Bakery to sample their Honey Cornmeal Scone.  Thus my love affair with scones began.  Though I’ve never found a recipe to rival the Otter Creek Bakery’s scones, I am always willing to try a new scone recipe.  The following recipe is a new favorite!

Maple Oatmeal Scone (Adapted from the Way the Cookie Crumbles)

Scones:

1 3/4 c. all purpose flour

1/2 c whole wheat flour

1/2 c quick cooking oats

1 tbsp baking powder

1 tbsp granulate sugar

1 tsp salt

2 sticks cold unsalted butter, cut into cubes

1/4 c cold buttermilk

2 eggs, lightly beaten

Glaze:

1/2 c confectioners sugar

1/4 c maple syrup

1/2 tsp vanilla extract

Preheat the oven to 400 degrees.  Combine the flours, oats, baking powder and salt in a bowl.  I combined these ingredients in a stand mixer with the the paddle attachment.

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Blend in the cold butter at the lowest speed and mix until the butter is pea-sized pieces.  Combine the buttermilk, the syrup, and the eggs.  Quickly add the buttermilk to the flour and butter mixture.  The dough will be a little sticky.

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Flour a counter or a cutting board.  Place the dough on the floured surface.  Coat a rolling pin and your hands in flour, and roll the dough out to about 3/4 of an inch.

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Cut the dough into 3 inch rounds with a cutter and place on a baking sheet lined with parchment paper.  Lightly knead the scraps together and cut more scones.

I don’t have a 3 inch round cutter, so I actually used a pint glass we had on hand.  I floured the edges of the glass before cutting the dough, and the glass worked great in a pinch.

Bake the scones for 20 to 25 minutes until the tops are crisp.  Instead of a baking sheet, I actually placed the scones on a pizza pan and placed the pan on top of our pizza stone.

While the scones are baking, make the glaze by combining the confectioners sugar, maple syrup and vanilla.  Once the scones are done, cool for 5 minutes and top each scone with 1 tablespoon of the glaze.

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I made these scones and put them in a tupperware container.  We ate the scones for about a week for breakfast.  They were delicious!

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