Posted in Breakfast, Dessert

Mexican Chocolate Cake Donut Holes

Oh snap! Baked Chocolate Donut holes! Prepare for lots of physical activity afterward. These are filled with rich chocolate chips, dipped in salted butter, rolled in cinnamon sugar, and then topped with chocolate drizzle. Stop it! Right? The good news, if you want to make these light, don’t add the toppings; just eat straight from the oven. These are fast and take about 20 min to prepare start to finish including the bake time. These fed 6 kids and 2 adults. Serve with a cold glass of milk and fresh strawberries.

with drizzle fo’zizzle

Mexican Chocolate Cake Donut Holes

By: Bekie A

6 Tbsp of Greek yogurt

1 egg

1/2 cup of brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 cup of dark chocolate chips or more if you want it richer

1 cup and 3 Tbsp of flour

1/4 cup of coconut milk or regular

1/4 cup vegetable oil

2 tsp Mexican vanilla or regular if you don’t have it

3/4 cup of chocolate chips melted with 2 tsp of milk ( microwave 30 sec- stir) Separate 3 Tbsp and add (1 tbsp coconut oil)

Topping– 

1/2 cup of sugar

2 tsp of cinnamon

1/4 cup melted butter

Preheat oven to 375

Directions:

Mix together the wet ingredients first with the sugar including melted chocolate except Reserve 3 Tbsp of the melted chocolate in a separate bowl for the drizzle. To the drizzle bowl, Mix the coconut oil in and Set aside until holes are finished baking.

Back to the holes:

Slowly add in baking soda and flour. Stir until combined. Add in chocolate chips.

Butter a mini muffin pan. Add 2 Tbsp of the batter to each. Bake for 8 minutes on 375.  

Meanwhile, melt 1/4 cup of butter in a large bowl. Mix together the cinnamon and sugar in another large bowl. Prepare for awesomeness. 

Roll donut holes in the butter and then in the cinnamon sugar. 

roll in the butter first
then roll in the cinnamon sugar mixture

Drizzle with the melted chocolate.  


Posted in Breakfast, Dessert, Yeast and Quick Breads

Homemade Pop-Tarts

I tried several homemade pop tart recipes and they ranged from buying store bought pie dough 👎to a time-consuming, overnight delicate, fancy pastry dough full of butter. Don’t get me wrong, I love butter. But, I need something in between. I want fast, unprocessed and flavorful.  My niece and daughter were all about it. With a fork in hand, the girls helped me create this fun recipe. It took 20-25 minutes from start to finish including baking time. I call that a 👍. Bonus, all five of my taste testers gave it the green light 👊👏for the blog.

  

Homemade Pop-Tarts

By: Bekie A

1/2 cup of Coconut oil

1 Tbsp butter

1/2 tsp salt

1 tsp honey

1 tsp vanilla

1 Tbsp sugar

1 egg

1/2 cup ice water

2 cups of flour

-Makes 6-8 pop tarts

Directions:

Using a fork, mix together everything but the water and flour. Once thoroughly combined, add the flour. Mix with the fork until crumbly. Make a well in the center and add in ice water. Combine gently and knead 2-3 times. 

Quick option: dump all of the ingredients into a processor minus the water. Turn on low and add in ice water until combined into a mound of dough.

Put into the freezer for 5 min to chill. Meanwhile, set out fillings. You can use Jams, fresh fruit, nut butters, etc. Be creative. We decided to make plum (1-2 Tbsp of plum jam), s’mores, and a savory bacon and cheese. Divide the dough into two and roll out on a floured surface. Using a pastry or pizza cutter, cut into equal size squares. 

Put filling into the center of the squares. 

Smores: 3-4 marshmallows, 1 Tbsp graham crackers crushed, 2 tsp choc chips
2 tbsp of bacon bits, 2 tbsp of shredded cheese

Beat an egg with 1 Tbsp of water. Place an equal size square on top and brush with the egg yolk mixture. Seal edges using a fork. Place on a baking stone.  

Bake on 370 until golden for 8-12 minutes. 

Top with powdered sugar or drizzle with icing. We used leftover coconut cream icing that I had made for the banana cake. 

  

Posted in Breakfast

Skillet Eggstraordinare

Feeding a breakfast crowd in a hurry? This dish is southern elegant and full of spice and flavor. With a buttered skillet, bacon, and Parmesan topping, this is a keeper. I paired this with my buttermilk biscuits and fresh fruit.    


Skillet Eggstraordinare
By: Bekie A

2 Tbsp butter

10 eggs

Pico

1/3 cup of crumbled Bacon

Cracked Pepper

2 dashes of Smoke paprika

1/3 cup of Freshly grated Parmesan 

2 dashes of ground garlic

1 tsp of dried roasted red pepper

Dash of Smoke salt or sea salt 

Put butter in an iron skillet on low heat. Drop in eggs. Sprinkle on toppings.

  

Allow to sit on the stove for 1-2 min. Put in the oven for 8-10 min on 400.

Remove from skillet using a spatula. Cut into wedges and serve. 

Posted in Breakfast, Quick

Buttermilk Baked Pancakes with a Maple, Cinnamon Cookie-Butter Swirl

My kids always want a special homemade breakfast on the weekends. Pancakes are their favorite. However, by the weekends, this momma is tired. This is my pancake shortcut. This recipe will feed tons in a jiffy. The fun part is that you can flavor it with whatever you have on hand, or your favorite nut butter.

Fancy in a hurry 

Buttermilk Baked Pancakes with a Maple, Cinnamon Cookie-Butter Swirl
By: Bekie A

Ingredients:

3 eggs

1 cup of Buttermilk (don’t have it? Add 1 Tbsp of lemon juice or vinegar to the cup of milk)

1/3 cup sugar

1/2 cup of melted salted butter (1 stick) or substitute half or all for Greek yogurt for a healthier version

2 cups self rising flour

1/4 cup of rolled oats (optional-makes me feel healthier;)

1/4 tsp baking powder

1 tsp vanilla

1/2 tsp of salt

Fun optional add-ins if you don’t want to do the swirl: 1/2 cup of chocolate chips or blueberries with lemon zest.

–Mix together wet ingredients first beginning with the eggs plus the sugar. Then add in milk and room temp butter. Add remaining ingredients and stir thoroughly. Grease a 9×13 pan with coconut oil and spread the batter evenly into the pan. If you don’t have time to do the swirl, move on to the baking step. Otherwise, Make the swirl next. See below.

Maple Cinnamon Swirl

1/3 cup cookie butter (or your favorite nut butter)

1/3 cup maple syrup

Healthy dash of Cinnamon 

–add into a microwaveable bowl and heat for 20 seconds. Stir until combined. Spoon in dollops over the batter and swirl with a knife making loops. See below:

  

 Baking time:

Place in a preheated oven at 350 and bake for 15-22 min until puffed and no longer jiggly. A knife will come out clean. 

  

 Sprinkle with powdered sugar and serve with honey, maple syrup, nuts, or as it’s beautiful self. Enjoy! 

Posted in Breakfast, Must Make, Yeast and Quick Breads

Strawberry Basil Cream Muffins

I promised you tons of strawberry recipes and here is one that is a keeper! My kids nicknamed these the “Glorious ones” because they loved these muffins so much. The bits of strawberry with specks of basil make a beautiful display on a cake stand along with the finishing strawberry balsamic lattice glaze.    

 

  
 Strawberry Basil Cream Muffins

By: Bekie A

Dry:

2 1/4 cups of self-rising flour

3/4 cup raw sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 cup of diced strawberries (about 6 large)   

Wet:

2 large eggs beaten 

1 1/2 cups of whipping cream mixed with 1 1/2 tbsp of strawberry vinegar ( if you don’t have strawberry vinegar, use regular & add 1/2 tsp of strawberry extract)

1/2 cup of melted ghee or butter

2 tsp of vanilla

1 tsp lemon zest

2 large strawberries lightly pureed with 3 large basil leaves (still chunky-not smooth)  

Directions:

-Whisk together dry ingredients except for the 2 Tbsp of raw sugar and strawberries. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in diced strawberries and stir again. 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 
Glaze:

1/4 cup melted butter

1 cup powdered sugar

2-3 Tbsp of strawberry balsamic

–Stir together until thin. Lattice with a spoon over the top of the cooked muffins.   

   
 

Posted in Breakfast, Dessert, Yeast and Quick Breads

Strawberry Balsamic Scones

Strawberries are in season and sweeter than honey right now. So be prepared for tons of strawberry recipes. My kids are huge fans of scones, especially with a glaze that has a zing-zang strawberry finish.


Strawberry Balsamic Scones

By: Bekie A

2-3 large strawberries diced

2/3 cup of whipping cream

1 egg beaten

1/2 cup sugar

3 Tbsp melted butter

1 tsp salt

1 tbsp strawberry balsamic

2 1/2 cups of self rising flour plus more for dusting/cutting

1 tsp baking powder

2 tsp lemon zest

2 tbsp of milk for brushing top of scones

Mix dry ingredients together first. Mix wet ingredients separate. Do not add the diced strawberries yet. Make a well in the center of the dry ingredients. Pour in wet and stir together gently. Add in diced strawberries with your hands and pat dough into a 2 inch disc. Cut with biscuit cutter. Place on a cooking stone or double cookie sheet. Brush tops with reserved milk. Bake at 400 for 12-15 min until golden. Once cooked, Dip immediately into glaze or spoon glaze over the top. Allow to set 5 minutes.

Glaze

1/3 whipping cream or whole milk

1 cup powdered sugar

1 tbsp strawberry balsamic

1 Tbsp Strawberry Jam

1/2 tsp vanilla

Mix all ingredients together. Whisk until thin.

Posted in Breakfast, Quick

Maple-Brown Pancakes with Cinnamon Cream

My Eli loves pancakes. His little chef spirit will not let me make the same kind every time. Therefore, on Sunday mornings, we like to create a new crazy recipe. These are sweet with holiday spice and don’t need any additional syrup. Just top these with Cinnamon Cream and one bite will transform you to a fancy downtown breakfast cafe.

Maple-Brown Pancakes with Cinnamon Cream

By: Bekie A

Wet ingredients:

1/2 cup maple syrup

5 Tbsp melted butter

1/2 cup of coconut milk (or sub regular)

1/2 cup of whipping cream with 2 tsp of vinegar

2 tsp molasses

2 eggs beaten

1 tsp vanilla

2-3 Tbsp of water

Dry:

1/3 cup of brown sugar

2 cups of self rising flour

1 tsp of baking powder

1/2 tsp salt

3/4 heaping tsp of cinnamon

Extra butter for cooking

–Mix together wet ingredients and dry ingredients separately. Slowly whisk in dry ingredients to wet until smooth. Brush an iron skillet with butter on medium low heat. Add 1/4 cup of the batter. Once it begins to bubble, flip over for an additional 30-45 sec. These pancakes will have a crisp buttery edge and slightly brown color from the spices. Serve with fresh cinnamon cream.

 

Cinnamon Cream:

1 1/2 cup of cold whipping cream

2 tbsp sugar

1/2 tsp vanilla

1/2 tsp cinnamon

Add cold cream to a chilled mixer bowl. Turn on mixer to high. Once peaks begin to form, add in sugar, cinnamon, and vanilla. 

Posted in Breakfast, Must Make, Yeast and Quick Breads

Friday Morning Chocolate Chip Cream Muffins

These are possibly the best muffins I have ever created. With their bakery-style finish and buttery texture, my kids voted these “the best of the best.” Because of the decadence, these are reserved for Friday Morning. I call these T-Cake’s muffins because they were first inspired by her Friday morning hunger for dark Chocolate. With a spoon in hand, she helped whisk up the first batch. Here’s to many more Friday Mornings!

 

get in my tummy!

Friday Morning Chocolate Chip Cream Muffins 

By: Bekie A

Dry:

2 cups of self-rising flour

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 1/4 cup of dark chocolate chips

Wet:

1/2 cup of egg whites or 2 large eggs

1 1/2 cups of whipping cream mixed with 2 tsp of vinegar

1/2 cup of melted ghee or butter

2 tsp of vanilla

Whisk together dry ingredients except for the 2 Tbsp of raw sugar and chocolate chips. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in chocolate chips and stir again. 

 

 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 

 

Posted in Breakfast, Gluten Free, Yeast and Quick Breads

GF Quick Quinoa Egg Bread

This is an easy gluten-free sandwich bread. You will have homemade goodness in 30 minutes or less. It’s very hearty; so you can slice it thin and pile it high. It won’t crumble like other gluten-free options. It will hold it’s own.  You can also add in other spices to compliment your main dish.

GF Quick Quinoa Egg Bread

By: Bekie A

1 cup of quinoa flour

1/4 cup brown rice flour

1 tsp salt

1 Tbsp sugar

1/2 tsp baking soda

1 tsp baking powder

2 Tbsp cornstarch

6 large eggs (beaten)

2 Tbsp Greek yogurt

1/2 cup of melted butter or oil of choice (coconut or Olive oil, or ghee will both work)

-Combine wet ingredients and dry ingredients separately. Make a well in the dry ingredients and add in the wet. Combine thoroughly and pour into a buttered 8 or 9 inch bread pan. Bake at 350 for 25-30 minutes until golden.

Store in the fridge to keep fresh. 

 

Posted in Breakfast, Yeast and Quick Breads

Lemon Olive Oil Scones with a Lemon Balsamic Glaze

I love the clean, subtle, tang of lemon in these scones. The square shape and sticky glaze make a beautiful presentation, and a unique addition to any brunch.

Lemon Olive Oil Scones with a Lemon Balsamic Glaze

By: Bekie A

1/3  cup lemon olive oil

1 egg 

4 tbsp butter

2/3 cups of half n half (or whole milk with 2 tbsp of butter)

2 tbsp water

3 cups self rising flour

1/3 cup sugar

1/2 tbsp salt

-Sift together dry ingredients. Soften butter and work into dry ingredients with a fork. Make a well in the dry ingredients. Mix together wet ingredients separately. Pour into dry. Mix together gently into a large disc. Don’t over mix. Using a square biscuit cutter (or any shape), cut into 8-12 scones. Brush with milk and place on a cooking stone or double-pan cookie sheet. 

Serves 8-12

Bake on 400  for 12-14 min

Icing glaze:

Lemon Balsamic Glaze

1 tsp Vanilla extract

3-4 Tbsp of Milk or water

1-2 Tbsp of Lemon Balsamic 

1 1/2 cups of Powdered sugar

–Mix together all ingredients with a whisk until there are no more lumps. While scones are hot, spoon or brush onto scones. Allow to set for 5 min before eating.