Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Saturday, February 20, 2010
*I received a comment saying that the picture didn't match the recipe. Well it is the exact same recipe, I just forgot to mention that instead of stirring the blueberries into the batter, I poured half of the batter into the pan then poured in a layer of blueberries and topped that off with the rest of the batter and then the topping. Also, part of me, the part with the giant sweet tooth, thought it would taste even yummier if I DOUBLED the topping and layered it in this order: batter, blueberries, streusel, batter, streusel. But when it comes down to it, in baking...it's all your preference.
Thursday, February 4, 2010
Banana Bread Muffins
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Friday, November 7, 2008
Last weekend I finally got that waffle maker I've been literally dreaming about. After confiding to my mother that I actually lost sleep at school one night thinking of waffles. Crazy, I know. I've never had an obsessive craving like that before. She just laughed at me and told me I could pick up a waffle maker at Costco and the next morning I got my long-awaited satisfaction. It was pouring so hard outside that we were all shut inside the house and our family got to have a real breakfast together for the first time in a long while.
This week I wanted to try something new and a little more indulgent than the classic waffles and maple syrup. The idea donned on me as I woke up this morning: Persimmon Waffles! I didn't want to overpower the taste of the persimmon with bold maple syrup, so I decided on making a sweet Cinnamon Honey Butter to compliment the spice-filled waffles.
Tonight my mission is a fried chicken dinner for the family, so since I've got lots of grocery shopping to fill my day I'll keep this post short. I've got a delicious breakfast in my tummy and I'm ready to go!
Persimmon Waffles
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup persimmon, pureed
1 tablespoon white sugar
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup persimmon, pureed
1 tablespoon white sugar
1 teaspoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, puree, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Cinnamon Honey Butter
1/4 cup butter, softened
1/4 cup confectioners' sugar
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 cup confectioners' sugar
1/4 cup honey
1/2 teaspoon ground cinnamon
In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.
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