Posts Tagged 'Make Ahead Breakfast Recipes'

Peanut Butter Waffles

How do I love thee, peanut butter?  Next to apple slices, tucked inside a chocolate cup, sandwiched with homemade jam, and now, in waffles.  As someone who consumes peanut butter almost daily, I saw this recipe in the May 2011 issue of Everyday Food and couldn’t resist.

The recipe isn’t on Martha Stewart’s site yet, so I’ve posted it for you.  I was able to get 20 small heart-shaped waffles out of the batter.  Two waffles (before you add bananas and syrup) are 6 Weight Watchers PointsPlus points.

Peanut Butter Waffles
Yield varies with waffle maker

Ingredients:
1 3/4 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 cup (1/2 stick) unsalted butter, melted, plus more for brushing waffle iron
6 tablespoons creamy peanut butter
2 cups buttermilk
2 large eggs
3 bananas, sliced, for serving
3/4 cup pure maple syrup, for serving

Method:
Heat waffle iron and preheat oven to 275°F; set a wire rack in a rimmed baking sheet and place in oven.  In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  In a blender, blend butter and peanut butter until smooth, 1 minute.  Add buttermilk and eggs and blend until combined, 1 minute. Add buttermilk mixture to flour mixture and stir just until batter is combined.

Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides.  Close iron and cook until waffles are golden brown, 2 to 4 minutes.  Transfer waffles to rack in oven to keep warm; repeat with remaining batter.  Serve with bananas and maple syrup.

Note: Waffles can be frozen in zip-top bags, up to 1 month; reheat in the toaster or a 325°F oven.

Source: Everyday Food, May 2011

Peanut Butter Waffles

I’m not sure I’ve ever had a bad waffle, but these are tastier than most.  They have a subtle peanut butter flavor when eaten plain; I think the bananas and syrup bring out the peanut butter a bit more.  In terms of texture, they’re pretty light and fluffy. The oven time crisps the outside edge a bit (a plus in my book!).  Since I am always looking for good make-ahead recipes to take the stress out of entertaining (or even just getting Dr. O out the door in the morning), I love that I can make a whole batch and either hold them in the oven or freeze them for later.

These aren’t going to dethrone my favorite classic waffle recipe, but they are certainly delicious and a nice change of pace.  Give them a try!

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Daring Bakers’ Challenge: Yeasted Meringue Coffee Cake

The March 2011 Daring Bakers’ Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged the Daring Bakers to bake a yeasted meringue coffee cake.
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I very nearly missed this one with all of the craziness leading up to our weekend trip for Dr. O’s birthday, but I didn’t want to skip two months in a row.  Thankfully, this was easy enough to make in an afternoon and it turned out on the first try.

Here are my notes:

  • I made a half recipe.
  • I measured all of my ingredients by weight.
  • I chose my filling based on what I had in the pantry: almonds, dried plums, white chocolate, and cinnamon-sugar.
  • I completely forgot to make the cuts in my cake before baking (I realized this about an hour later after the cake had cooled, of course), but it turned out just fine anyway.
  • I baked my cake for the full 30 minutes at 350°F.
Unbaked Meringue Coffee Cake

Unbaked Meringue Coffee Cake

Baked Meringue Coffee Cake

Baked Meringue Coffee Cake

Sugared Meringue Coffee Cake

Sugared Meringue Coffee Cake

Meringue Coffee Cake Interior

Meringue Coffee Cake Interior

This was a delicious and relatively easy cake.  I especially liked the crunchiness of the almonds and the fact that the cake wasn’t overly sweet.  However, the king cake I made last month is incredibly similar in concept, and I have to say I preferred the king cake.  I liked the crumb of the king cake a bit better and for me, cream cheese filling trumps meringue filling any day.  I loved the versatility of the meringue coffee cake recipe, though, and it was definitely fun to make and compare such similar cakes in a short period of time.

Thanks for a great challenge, Ria and Jamie!

Recipe link: Jamie’s version or Ria’s version

Update: Ham and Cheese Buttermilk Breakfast Muffins

Forgive me for another update and another breakfast post.  I’ve been entertaining so much for the past two months that I’ve been returning to my “tried and true” recipes…  It seems I learn something new each time, though.

Today’s recipe – Ham and Cheese Buttermilk Breakfast Muffins – is one I first tried back in October of 2008.  It’s written for sea level but works beautifully at high altitude, probably because the muffins are made with buttermilk.  (I’ve had a lot of success here in Denver with baked goods that incorporate buttermilk; buttermilk’s high acidity helps batters set more quickly, which can eliminate the “flat tire” phenomenon that occurs so often with high-altitude baking.)  Anyway, they were a big hit the first time around because they’re easy, delicious, and a great make-ahead option for company.

Back in 2008, I placed the batter directly in a greased muffin pan and had just enough for 12 muffins.  This time, I decided to try paper liners.  I couldn’t fit as much batter into the paper liners as I could with the bare muffin cups; each muffin was a scant 1/4 cup instead of a heaping 1/4 cup, so the baking time was reduced from 28 minutes to 22 minutes.

Since the smaller muffins resulted in leftover batter, I decided to make some mini muffins as well.  Each one was made up of 2 tablespoons of batter (one scoop using my cookie scoop) and the muffins baked for 15 minutes.

Ham and Cheese Buttermilk Breakfast Muffins

They tasted as fantastic as ever, and now I have three different “formats” for the muffins depending on how I plan to serve them.  Here’s the recipe in case you’d like to try them:

Ham and Cheese Buttermilk Breakfast Muffins
Makes 12 muffins without liners, 18 muffins with liners, or 36 mini muffins

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder (use 2 1/4 teaspoons at high altitude)
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1/4 teaspoon salt (can up this to 1/2 teaspoon if you use unsalted butter)
1/8 teaspoon cayenne pepper
2 large eggs (I bring them to room temperature)
1 1/3 cups buttermilk
2 tablespoons canola or vegetable oil
3 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
1 cup diced ham (6 ounces)
1 cup grated extra-sharp cheddar cheese
1/2 cup finely diced red bell pepper

Method:
Heat the oven to 400°F.  Coat a 12-cup muffin pan or 12- or 24-cup mini muffin pan with cooking spray or line it with muffin cups.  (The mini muffins will require multiple batches.)

In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, and cayenne pepper.

In a medium bowl, whisk together the eggs, buttermilk, oil, and butter.  Stir in the scallions, ham, cheese, and bell pepper.

Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened.  Scoop the batter into the prepared pan (heaping 1/4 cup each for unlined 12-cup muffin pan, scant 1/4 cup each for lined 12-cup muffin pan, 2 tablespoons each for mini muffin pan).

Bake the muffins until the tops are browned (at high altitude, about 28 minutes for unlined 12-cup muffin pan, 22 minutes for lined 12-cup muffin pan, 15 minutes for mini muffin pan).  Let the muffins cool in the pan for 15 minutes then loosen the edges with a knife (if necessary) and transfer the muffins to a cooling rack. Serve warm.

To store, individually wrap the muffins in plastic and refrigerate for up to 3 days or freeze for up to a month.  To reheat, remove the plastic wrap, cover the muffin in a paper towel, and microwave on high for 30 to 60 seconds (15 – 20 seconds for mini muffins).

Source: Jim Romanoff, The Associated Press

High Altitude Update: Breakfast Casserole

I was recently hit with a major influx of bread.  My dad was in town last week and my uncle was joining us for dinner at the house, so I had purchased a package of white bakery buns for barbecued chicken sandwiches.  An hour before dinner, I got a fantastic Foodbuzz-related delivery: three packages of rolls – one white, one wheat, one sesame hoagie – courtesy of Nature’s Pride.  My uncle voted for the wheat rolls that evening and I ended up freezing the white and sesame rolls, but my original package of white buns was left sitting in the pantry.

For the past couple of months, I’ve been making a concerted effort to keep my groceries bills down and to de-clutter my pantry by using what I have.  What’s one of the best ways to use up extra bread?  Egg casserole, baby.  My mom has a recipe that has been a longstanding family favorite, but I hadn’t tried it since Dallas.  With so many houseguests coming in the next several weeks, I figured it was time to add this one to my high-altitude arsenal.

I followed the recipe exactly as written except that I used some of the Mexican-blend cheese I’ve had in the freezer since the Ocho de Mayo party.  (If anyone wants to come over for quesadillas, let me know.  I still have four pounds of it!)  I also used all of the optional ingredients.  I baked the casserole for the full 60 minutes and let it stand for 10 minutes before cutting into it.

Breakfast Casserole

This is such a tasty recipe and it absolutely reminds me of being back home.  When I wrote my original post I swore I’d only use challah bread for egg dishes from that point on, but the hamburger buns did an amazing job of soaking up the egg mixture.  (The casserole sat for 30 minutes at room temperature before I baked it; I didn’t refrigerate it at all this time.)    I was a bit concerned that it might not quite be done at the hour mark because the center looked slightly juicy; I used my instant-read thermometer to take its temperature, though, and it had reached a more-than-okay 180°F.  When I cut it after 10 minutes of resting time, it wasn’t runny at all.  (I might still give it an extra 5 minutes of baking time next time just because.)

If you’re looking for a creamy, cheesy, comforting crowd pleaser, this is your recipe. Give it a try!

Link to original post and recipe: Breakfast Casserole

Cinnamon Rolls

Are you interested in a trip to food heaven?  Pioneer Woman’s Cinnamon Rolls can take you there.

I’ve had some highs and lows when trying PW’s recipes, but these Cinnamon Rolls are the best of the best.  In her cookbook, she mentions that the recipe has been passed down through the family, and I can see why it’s still in use.  The rolls are sweet, gooey, and incredibly moist; it’s practically impossible to eat just one.  I brought them to my brunch-themed gourmet club meeting as the dessert course, and the recipe was branded a “keeper.”

Between dough making, rising, rolling, filling, cutting, rising again, and baking, the rolls require some effort.  I think they were delicious enough to be worth it, though, and even a half recipe will leave you with plenty of rolls to store or share.

As usual with PW’s recipes, I’ll let her show you how to make them.  Here are my notes from the experience, though:

  • I cut the recipe in half and ended up with around 23 rolls.  (My dough rolling wasn’t perfect, so I lost a few on the ends.)
  • After I scalded the milk, oil, and sugar, I let it drop to around 120°F before I proceeded with the dough making.  (This took about 45 minutes.)  I used an instant-read thermometer to measure the temperature.
  • After I added the first quantity of flour, my dough seemed a bit loose and I was worried.  Everything worked out fine with the rising and rolling.
  • I refrigerated my dough overnight before using it.  I just punched it down before I rolled it the next morning.
  • Rolling the dough (both into a rectangle and into a roll) was a bit challenging. Hopefully, I’ll improve with practice!
  • I used butter-flavored cooking spray to coat my baking pans instead of butter.
  • My rolls didn’t rise much during the 20 – 30 minute pre-baking rise period, but it didn’t seem to matter.
  • I used those 8 1/2-inch round aluminum foil cake pans that you can buy at the grocery store.  I was afraid they would be too shallow (they’re about 1 1/2 inches high), but I didn’t have any trouble.
  • I did a lot of needless worrying while trying this recipe.  Have you noticed? 🙂
  • I think the ideal number of rolls per pan is 7 or 8.  I did as few as 6 in one pan and as many as 9.  The more space you give them, the more they expand.
  • I baked two pans right away and froze one (tightly wrapped in foil).  I let the frozen one thaw on the counter for an hour and then factored in 20 minutes of rise time before baking.  I baked each pan of rolls (fresh and previously frozen) for 17 minutes at 375°F.
  • A half-recipe of icing makes approximately 1 3/4 cups.  Divide it among your pans accordingly.
  • When I say the rolls are sweet, I mean sweet.  I’m a bit of a sugar addict and I definitely enjoyed them, but they may be too sweet for some.  I think you could successfully cut the amount of sugar in the rolls in half; I was shocked when I had sprinkled the entire surface of the dough with sugar and still had half of it left in the measuring cup.
  • I think the rolls are best when they’re warm, but they really were delicious the entire day they were baked.  (I know because I couldn’t stop nibbling on them.)  They did start to take on a “day-old pastry” taste the next day.
Cinnamon Rolls

Baked cinnamon rolls before the icing

Cinnamon Rolls

Ooey-gooey iced deliciousness!

I can’t wait to make these again!

Recipe link: Cinnamon Rolls

Apple Fritters

Like thousands of other people who follow Pioneer Woman’s blog, I’m sure, my friend Christopher and I set out to make her apple fritters this past weekend.  (Our Saturday night also included her pot roast and mashed potatoes, which I’ll write about later, and The Hurt Locker, which I highly recommend.)  Due to my level of red wine consumption, I was kindly demoted to sous chef.  I can’t say I minded, since I rarely get to see someone else in action in my kitchen.

Since I didn’t do anything besides chop the apples and pull the ingredients out of the refrigerator and pantry, I can’t give a first person step-by-step breakdown of this recipe.  I do know that Christopher followed it as written, though, and that the results were absolutely delicious.  Here are a few photos from our project:

Apple Fritter Batter

This shot shows the consistency of the batter and the size of our apple dice.

Undusted Apple Fritters

This photo says it all. We have the freshly fried, undusted fritters; the arm of C.Go, who made it all happen; the powdered sugar that had to be transferred to a Ziploc after I dropped most of the regular bag into the batter bowl; the red wine that got me demoted; and the arm of Dr. O, ready to taste the finished product.

Apple Fritters

Finished fritters!

It took us a few tries to find the right amount of batter for fritters that were golden brown and cooked through, but once we got it, we got it good.  The result was a soft, puffy fritter that was lightly crisped on the outside; the cinnamon and the apple bits were what really made them sing.  They were super tasty and definitely worth the fry mess, especially since we were able to re-crisp the leftovers in the oven the next morning (350°F for 8 minutes) for a second round of deliciousness.

If you’re going to try this recipe, I have a few recommendations:

  • Dice the apples pretty finely.  You can see the basic size we used in the photo of the batter.  I was pleasantly surprised by how cooked they were even after only a minute or so in the oil.
  • Start with your oil at medium-low heat.  We started at medium heat and our test fritters were browning way too quickly; the centers were undercooked while the outside was practically burned.  Once we hit our stride, we were using about 1 tablespoon of dough (half of my cookie scoop), oil over medium-low heat, and only about 90 seconds of cooking time (45 seconds on each side).
  • Definitely wait until the fritters cool down a bit until you dust them with powdered sugar; otherwise, they’ll just soak it up.  (If you just can’t wait, though, go for it; you’ll still taste the powdered sugar even if you can’t really see it.)

Recipe link: Apple Fritters

Twice-Baked Garlic Soufflés

It’s my turn to host gourmet club this month, and I’ve chosen French food as the theme.  (It’s not very original with all the Julia Child buzz from last fall, I know, but I thought it would work well since French food and February are generally known for romance.)  My first test recipe (which I failed to photograph!) was Ina Garten’s Boeuf Bourguignon.  It was absolutely delicious and can be made a day ahead, so I put it on the official menu.  The recipe serves six, though, and while there are only six people in my gourmet club, I wasn’t completely comfortable without a bit of wiggle room in terms of portions.  Rather than make more Boeuf Bourguignon, I thought it would be more interesting to curb appetites a bit with a first course.  I originally thought to serve salad and even tried a recipe, but it just wasn’t fitting with my vision.

Luckily, an Epicurious search turned up fancy, make-ahead food gold: Twice-Baked Garlic Soufflés.  In my mind, soufflés were always temperamental intermediate- or expert-level dishes that had to be served immediately.  These do take a bit of work for the initial assembly, but you end up with perfect individual portions waiting in the refrigerator.  A bit of seasoned cream and 15 minutes in the oven are all that stand between you and heaven on a plate.

I followed the recipe as written, so I won’t go through the step-by-step here.  I do have a few notes, though, that may be helpful if you want to attempt the recipe:

  • When the recipe says “5 cloves dried garlic,” it’s talking about the garlic we are accustomed to buying in the produce section of American supermarkets.  (Take a bulb, separate and peel five cloves, and chop them.)  I’m not even sure where to buy fresh garlic.
  • I used regular white vinegar, whole milk, and Cantal cheese (which I actually managed to find in the “fancy” cheese section of my regular old grocery store).
  • I brought my eggs to room temperature before using them.  Either let them sit on the counter for 30 minutes or submerge them in a container of warm (not hot!) water for 2 minutes or so.
  • I used my immersion blender to puree the garlic milk; it worked beautifully.
  • My ramekins only had a 1/2-cup capacity (not 3/4 cup as the recipe recommends), but I didn’t have any problems.
  • My first round of baking was 25 minutes at 350F.
  • I wasn’t as thorough as I could have been when I buttered my ramekins, so I struggled just a bit to get my soufflés out of the dishes.  Next time, I’ll butter generously.  It doesn’t really matter if they don’t come out perfectly anyway since no one will see the bottoms when the finished product is served.
  • To hold the soufflés until the next day, I put them in larger ramekins (as the recipe says), let them cool completely, covered them with plastic wrap, and then placed them in the refrigerator.
  • I put salt, pepper, and Parmesan cheese in the heavy cream to make my sauce.
  • To serve the soufflés, I pulled them out of the refrigerator, removed the plastic wrap, and placed them on a rimmed baking sheet.  I spooned the cream sauce over them, baked them for 15 minutes at 400F, and served them immediately.

Here are the soufflés straight out of the oven after the first round of baking (nice and puffy!):

Garlic Souffles Fresh From the Oven

Here are the cooled soufflés in the larger ramekins before I covered them with plastic wrap:

Cooled Garlic Souffles

And here’s the final product:

Twice-Baked Garlic Souffles

They didn’t puff up quite as much as I had hoped after the second baking, but they were so incredibly delicious!  The savory combination of the garlic, thyme, and Cantal cheese was seriously to die for.  The texture was really light and fluffy, and baking them with the cream sauce creates a flaky, crusty top.  I loved how Dr. O said that he really enjoyed the sauce…  What’s not to like about something that’s 95% heavy cream? 😉

I served the soufflés with vegetables as a light dinner the first night; Dr. O liked them so much that he had two more for breakfast the next day (a good sign!).  The recipe only mentions making the soufflés one day ahead, but the fact that they were just as delicious that morning tells me that you can easily get away with two days.  I’m just so excited to have found a make-ahead recipe that is flavorful, gorgeous, and perfect for entertaining; this one will definitely be filed as a “keeper.”

Recipe link: Twice-Baked Garlic Soufflés




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