#ItsWhatsforBreakfast

Pumpkin Custard

Super Jenn Things to Eat! , , , ,

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I absolutely love anything and everything pumpkin! When we started the whole 30 that we would be on for most of the fall, I was slightly concerned I would not get my fill of pumpkin this year. Thankfully, that has turned out to not be the case. This custard is great as a dessert, or breakfast with some black coffee!

Ingredients:

1 Cup Coconut milk (full fat)

1/2 cup chopped pecans (optional – for garnish)

2 very ripe bananas

3 Tablespoons almond butter

4 eggs

Pumpkin pie spice

15 oz pumpkin puree

Directions:

  1. Preheat oven to 350
  2. In a bowl combine all ingredients (except nuts)
  3. Bland with a hand mixer until combined well. Add spice to taste
  4. Pour into 13×9 baking dish
  5. Sprinkle top with nuts (I am not a huge fan of pecans, so I omit this step)
  6. Bake 30 minutes until set.

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Pumpkin Muffins

Super Jenn Things to Eat! , , , , , ,

Anyone who knows me knows that I can’t get enough of anything pumpkin! I know over the years it has become a growing tend and most people feel the market is over saturated with all things pumpkin. I will say that I liked Pumpkin ice cream before it was cool, and I always loved pumpkin pie.

Anyway, I finally got around to making some pumpkin muffins and they are absolutely delicious! In this recipe I again reduced the amount of sugar so I feel a little better about eating glorified cupcakes for breakfast! Of course you can make your own Pumpkin Pie spice and I use my own vanilla extract. It really makes a difference!

Ingredients:

  • 3 Cups Flour
  • 1 Tbl plus 2 tsp Pumpkin pie spice (4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg)
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 Cups sugar ( I used 2)
  • 15 oz Pure pumpkin Puree
  • 4 large eggs
  • 1/2 Cup Vegetable oil
  • 1/2 cup water or OJ (since I reduced the sugar, I used OJ)

Directions:

  • Preheat oven to 350 and prep muffin pans
  • In a large bowl combine flour, spice, soda and salt (It’s easiest to just sift it all together and makes mixing easier later too)
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  • In a large mixing bowl blend sugar, pumpkin, eggs, oil and juice. Beat until just blended
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  • Add flour mixture to pumpkin mixture stir until just moistened
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  • Spoon into muffin cups filling about 3/4 full
  • Bake 25-30 mins or until wooden pick inserted in the center comes out clean

Enjoy!

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Blueberry Muffins

Super Jenn Things to Eat! , , ,

These days my life seems to be so busy that I don’t usually have time to actually cook a good breakfast. I do however manage to find the time during my days off to make some muffins to last me through the week. I absolutely adore these Blueberry muffins. his time I used frozen berries, and a lot of them, and reduced the sugar by about a third. They still taste sweet and will tide me over until I can actually have a meal.

Ingredients:

  • 1/2 Cup butter (at room temperature)
  • 1 Cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 t baking powder
  • 1.4 tsp salt
  • 2 cups flour
  • 1/2 cup milk
  • 2 1/3 cups blueberries
  • Optional topping
    • 1 Tbl Sugar
    • 1/4 tsp nutmeg

Directions:

  • Heat Oven to 375
  • Prep muffin pans
  • Mix butter until creamy, then add sugar and continue to beat until pale and fluffy
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  • Add eggs one at a time beating after each
  • Beat in vanilla, baking powder and salt
  • With spoon fold in half of the flour and half of the mix then repeat
  • Fold in Blueberries
  • Spoon into muffin cups (sprinkle on topping if desired)
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  • Bake 15-20 minutes until golden brown and springy

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Enjoy! 

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Cinnamon Rolls! (With nuts and fruit)

Super Jenn Things to Eat! , ,

In keeping with easy breakfast solutions, these Cinnamon rolls are easy to make and freeze well. I am excited to try them again!

The Ingredients:

For the Rolls:

  • 5 3/4 – 6 1/4 Cups Flour
  • 2 Pkg active Dry yeast
  • 2 1/2 Cups warm water
  • 1 Tablespoon packed brown sugar
  • 1/4 Cup butter, softened
  • 2 Tablespoon ground cinnamon
  • 2 Teaspoon salt
  • 1 Cup packed brown sugar
  • 5 Tablespoons butter, softened
  • 1 Cup chopped walnuts or pecans – I used Pecans!
  • 1 Cup dried fruit (raisins, apricots or cherries) I used Cherries!

For the Icing:

  • 1 Cup sifted powdered sugar
  • 1 Tablespoon light cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
    • Combine all ingredients, adding additional powdered sugar if necessary, until drizzling consistency.

The directions:

  • In a large mixing bowl stir together 1/2 cup of the flour, yeast, 1/2 cup of the warm water and 1 Tablespoon brown sugar. Let stand about 15 minutes or until surface is bubbly.
  • Add 1 3/4 cups of the warm water, 1 cup of the flour, 1/4 cup butter, 1 tablespoon cinnamon and salt. Beat with a wooden spoon until smooth. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Let dough rise in bowl in a warm place for 15 minutes.
  • Preheat oven to 400, Meanwhile, for filling, in a bowl combine the 1 Cup brown sugar, the 5 Tablespoons softened butter, and 1 Tablespoon cinnamon. Stir in nuts and fruit.
  • On a lightly floured surface, roll the dough into a large rectangle. Sprinkle with the filling, then carefully roll up into a spiral, starting from one of the long sides. Slice into 20 equal pieces. Place rolls in a greased baking pan
  • Bake about 20 minutes or until tops are golden brown. Cool slightly: remove rolls from pans. drizzle with icing.

** If you are going to only eat about 2-3 at a time, slice into 4th’s and put in freezer bags. Freeze until the night before. Defrost in the fridge, and slice up and bake as directed above. **

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Enjoy!

Easy Basic Banana Bread

Super Jenn Things to Eat! ,

One of my favorite breads is Banana bread. This recipe is easily modified to muffins as well. In fact, I tend to always make muffins so I can grab them and go! Sometiems you run out of time to use your bananas, but if you notice yours are going bad, trowing them in the freezer will keep them. Of course you will just have to make sure that they are completely defrosted before you use them. This time I did use frozen banana’s. The reason this recipe is my favorite is because it is very heavy on the banana! You can always modify this by adding walnuts, cranberries, or both!

The Ingredients:

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  • 1/2 Cup Butter  softened
  • 1 Cup Sugar
  • 2 Eggs
  • 4 – 5 Banana’s
  • 1 1/2 Cup Flour
  • 1 teaspoon Baking soda
  • 1/2 Teaspoon salt
  • 2 teaspoons Vanilla

The directions:

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  • Cream Butter and Sugar
  • Add eggs and banana’s – combine well
  • sift together flour, salt and soda into creamed mixture
  • add vanilla
  • Mix well
  • Pour into greased loaf pan, or into muffin tin. (If you use cupcake liners, no need to grease the pan)
  • Bake at 350 for 50-60 mins for loaf, 30-35 mins for muffins.
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Maple Waffles with Bacon Weave

Super Jenn Things to Eat! , , , ,

I have been interested in experimenting with my bacon pancakes. i wanted to try a bacon weave to see how it worked. I also love maple waffles, so I knew already I was going to make those.

Making the batter is super easy. If you have a mix, then add a little less water and stir in your flavoring. In this instance it’s Maple syrup. You always want to use pure Maple syrup – it tastes better, it’s better for you, and it lasts longer. If you do not have an add water/milk mix, it’s easy to make the batter and then just add in you flavoring.

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My new oil to use for cooking has been coconut oil. I love it. Especially on my waffle iron! It is light and it tastes great! Added bonus – when it’s at a temperature less than 70, it’s a solid! It’s fun to work with!

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The Bacon weave, however, it a little trickier. I tried to do it in a pan, and that was a disaster. It was a shame to have to waste so much bacon! However, cooking it in the oven worked a lot better! I definitely recommend covering your pan with foil, and just building your weave on the pan itself. Pre-heat to 425. It takes about 15 minutes, depending on how crispy you like your bacon. I must say my first attempts were very successful.

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Stay tuned for the next stage in my experimentation!

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