Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts


Pumpkin Applesauce Muffins with Maple Cream Glaze

Celebrating the first week of FALL calls for something baked. And pumpkin. And apple. And spice. Combining all of those flavors into a muffin seemed like the perfect way to start the season off!  And if quick and easy is front and center in your mind when we talk baking, this is your recipe. Thirty minutes, including bake and glaze start to finish. I almost forgot, one bowl. You can't beat that for simple and homemade. Remember kids, I'm over 50 now and try now and then to cut fat when it doesn't mean I have to compromise taste.

I used my reserve of homemade Pumpkin Pie Spice (make some now and put it away so you'll have it on hand for holiday baking) in this recipe, but you can also use store bought pp spice. I had homemade applesauce on hand as well, which I used in this recipe. I'll be doing a tutorial on homemade applesauce soon. So simple and fresh and a perfect addition to my pumpkin muffins. Using 1/2 cup of applesauce allowed me to only use 1/2 cup of oil and eliminate solid fat (butter) without giving up flavor.

I know you are going to love ABK's Pumpkin Applesauce Muffins with Maple Cream Glaze. They are so simple to make and are the perfect start to a fall brunch or a kid approved after school snack.
Happy baking!

Pumpkin Applesauce Muffins with Maple Cream Glaze
A Bountiful Kitchen

3 eggs
15 oz can of pumpkin (not pumpkin pie filling) I like Libby's brand
1/2 cup canola or vegetable oil
1/2 cup applesauce, any type I used homemade
1 cup sugar
2 1/2 cups flour
1 teaspoon pumpkin pie spice (add an additional teaspoon if you like more spice)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Maple Cream Glaze
1 cup powdered sugar
2 tablespoons heavy cream (half and half or milk will also work)
pinch of salt
1/2 teaspoon maple flavoring or Mapeline or 1 teaspoon maple syrup and 1/2 teaspoon maple flavoring

Set rack in middle of oven and heat oven to 400 degrees.
Beat the eggs, oil, applesauce together in the bowl of a mixer. Add the sugar and blend well.
Add the flour, pumpkin pie spice, baking soda and powder, salt. Mix gently or on low speed just until the flour disappears.
Line a muffin pan with paper liners or grease with cooking spray.
Scoop the batter (it will be thick) into each muffin cup until the cup is almost full (about 1/4 inch to the top) I use a 2 1/2 inch scoop filled. I get about 20 muffins total.
Bake at 400 for about 15-17 minutes or until toothpick inserted in center of muffin comes out with a few moist crumbs attached, or the muffin springs back when touched lightly.
Remove and let cool.
Meanwhile, combine all glaze ingredients in a medium size bowl and whisk until smooth. Add a tablespoon of cream or milk until smooth and able to drizzle. I scoop the glaze into a small Ziplock sandwich bag and snip off a tiny bit of the end of the bag and drizzle over the top of the muffins after they are cooled a few minutes.

-If you like chocolate chips in your muffins, add the chocolate chips about 1 1/2 cups to the flour (dry) mixture. Coating the chocolate with flour and other dry ingredients will help prevent the chocolate chips from sinking to the bottom of the muffins!
-I like the cupcake liners shown above. They are very sturdy and do not let grease bleed through when baking. I find mine at cooking stores, Harmons, and also sometimes at discount stores such as TJ Maxx or Homegoods. You may also use standard baking liners found at all grocery stores in the baking aisle.


Fresh Blueberry and Greek Yogurt Muffins

To celebrate the 7 year Blogiversary of A Bountiful Kitchen, I gave away 2 gift cards to William Sonoma on my Instagram page this week! The winners are:

@Sundanceshan (Shannon Holley) and her friend @laurie_03g whom she tagged! 
Please email me at : Fostersi at msn dot com to claim your  Williams Sonoma giftcards. 
You have 24 hours to claim the prize. Thanks to everyone who entered! 

I was having a discussion with my food-loving blogging daughters, Corrine and Brookie last week about good muffins and how difficult  it is to find a place that makes good muffins.  You know, not muffins from a mix, purchased from a food supplier.  We are talking home made muffins. The thought of purchasing one of those muffins from a mix makes me want to open my own little place! Here's my daydream... Open a place in Bountiful. Breakfast and lunch. No set menu. Biscuits, muffins,  home made lemon ricotta pancakes. Breakfast casseroles. A salad of the day. Soup of the day. Cookies, brownies, cake, pie.  Maybe a sandwich or two. Doesn't that sound dreamy?! Fountain Diet Coke with lots of fresh lemon and lime and PELLET ICE.  I would do almost anything for unlimited pellet ice.

The only problem- I don't want to be married to a business. So I'll just keep blogging in my Bountiful Kitchen.  And dreaming of my little shop. :)

Here's my latest creation, inspired by a few recipes I found on Pinterest! If you're looking for recipe inspiration, Pinterest is a great place to formulate meal plans, plan showers, luncheons, even Sunday dinner. I changed the recipes I found to cut the butter out ( my attempt at healthier eating).

I've found the butter won't be missed in most muffin recipes and the texture is hardly changed. I love the faint coconut scent when using coconut oil! Fresh blueberries are found everywhere right now, but frozen can be used in this recipe as well.
Hope you're enjoying the last few weeks of summer!

Fresh Blueberry and Greek Yogurt Muffins
A Bountiful Kitchen

3 tablespoons coconut oil
3 tablespoons canola or vegetable oil
1 cup sugar
2 eggs
8 oz Greek yogurt, plain or vanilla flavored ( I prefer plain) or you may use traditional yogurt
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries or other berries

Pre heat oven to 375 degrees and place rack in center of oven.
Generously grease a 12 cup muffin tin, or use cupcake liners.
In bowl of a mixer, place oils and sugar. Mix for about 1 minute until sugar and fats are incorporated. Don't worry if the coconut oil is still visible in small pieces, it will melt when cooked.
Add eggs, beat for another minute or until incorporated. Mix in the yogurt until blended well.
Add the flour, baking powder, baking soda and salt all at once. Mix just until flour disappears, about 15-30 seconds on low.
Fold in the berries using a large spoon or spatula.
Using a scoop, evenly distribute the batter into muffin cups. When scooping, generously scoop the batter. The scoop swill be heaping.
Place in oven, bake at 375 for about 20-23 minutes or until a toothpick inserted in center comes out clean. Let sit on counter and cool for about 10 minutes, then remove from pan. Freeze any leftovers for a quick breakfast on a busy morning!

-Do not be alarmed, the batter is very thick, similar to cookie dough batter.
-Do not over mix the batter and especially make sure to FOLD in the fruit so it will not get crushed before baking.
-Use fresh fruit such as blueberries, blackberries, marionberries etc. If you are using frozen fruit, do not thaw before baking. Take from freezer measure and fold into batter.


World's Best Cinnamon Rolls

I have a serious weakness for cinnamon rolls.  A few of my favorite cinnamon roll recipes are Mel's Kitchen Cinnamon Rolls,  Cutler's Cinnamon Rolls,  and Pioneer Woman's Cinnamon Roll .  When I saw this recipe on Pinterest for the World's Best Cinnamon Rolls I knew it was a must-try recipe.

I Pinned this recipe while drooling over pages of cinnamon roll photos on Instagram one evening. The author of this recipe is Carrian, from Oh, Sweet Basil. Carrian worked on this recipe for SIX YEARS before posting it on her blog. Wow. That's a serious obsession with perfecting the cinnamon roll! I met Carrian a few years ago, and watched her teach a cooking class. She is a darling young mom who loves to cook and workout. Good combo. I just love to cook.
If you're looking for a quick recipe, this is not going to be a good fit. But if you've got several hours at home, and have time to tend a batch of rolls (while doing laundry, cleaning bathrooms, etc), this recipe will not let you down! It is one of the best recipes I have tried.
Maybe even the World's Best  :)

World's Best Cinnamon Rolls
adapted slightly from Oh, Sweet Basil
Prep time: 4 hours
Cook time: 20 mins
Serves: 20-24

1 cup warm water
½ cup heavy cream *may substitute whole milk*
4½ teaspoons instant yeast
1 cup plus 2 teaspoons sugar, divided
½ cup buttermilk, at room temperature
2 teaspoons fine grain sea salt salt
2 large eggs, lightly whisked
⅓ cup canola oil
⅓ cup melted butter
7-8 cups all purpose flour
2 dime sized circles (NO MORE) Soy Lecithin
12 tablespoons softened butter, unsalted
2 cups plus 2 tablespoons packed light brown sugar
½ cup white sugar
5 tablespoons cinnamon
4 tablespoons cornstarch
4 oz. cream cheese, at room temperature
4 tablespoons softened butter, unsalted
1½ teaspoon vanilla extract
1½ tablespoon corn syrup (light Karo syrup)
2- 2½ cups powdered sugar

In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot. Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well. Making sure it's lukewarm, add it to the yeast mixture.
In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine. Add the flour over the top and the soy lecithin. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently. Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
Very lightly flour the counter and roll the dough into a large, even rectangle. Spread the soft butter all the way to the edges.
In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.
Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake. Remove from the oven, cool for 2 minutes and top with frosting while hot. Sneak into another room to enjoy one all alone before the husband and kids find you.
Whip the cream cheese and butter together until softened. Add the corn syrup (Karo syrup) and vanilla . Slowly beat in the powdered sugar until desired consistency.


Breakfast Croissant Quiche Cups

These little Breakfast Quiche Cups are made with croissants and easy to whip up in just a few minutes. They are perfect for the Mother's Day brunch you're planning.
You've got that covered, right??
If not, here are a few suggestions to help you out...

One-Bowl Berry Coffee Cake, super simple and can be made a day ahead! 

If Mum loves pancakes, try this recipe for Sour Cream Pancakes. Absolutely melt in your mouth delicious. It's my copycat recipe for Penny Ann's Sour Cream Pancakes. Don't forget the home made syrup. 

 For a meal in a salad, try this recipe for Cobb Salad with Creamy French Dressing. Crunchy, salty, creamy all in one bite. 

Does your mom love Panera? You'll be her favorite when you make this copycat version of the Panera Strawberry Poppy seed Chicken Salad.  And who doesn't want to be mom's favorite??

You say you can't cook? Here's a no fail recipe for Fruit-Filled Virgin Sangria. Buy a glass pitcher and a few glasses and give all to mom for her special day, filled with this colorful delicious drink!

Every mom I know LOVES this dish.  If you can't take her to Italy, the least you can do is bring Italy to her.  Magherita Pasta. Takes just a few minutes to make.  Serve it with some bread and a green salad.
Best dinner.

Don't forget dessert! Nan's Coconut Cake  is mom's favorite. Made with a cake mix and add-ins, it's simple and can be made a day or two ahead. Store in fridge. Top with fruit just before serving.
If this doesn't make mom love you, nothing will.

If mom is a Swig Cookie fan, make these. The original (Almost) Swig Cookie.
Gift plan: Give her a bottle of coconut flavoring (don't forget the squirt spout) a big glass, some fresh limes and some Diet Coke.
The family inheritance will be all yours.

Past Mother's Day Menus and recipes: 

Breakfast Croissant Quiche Cups
A Bountiful Kitchen

3 large croissants, sliced into 1/4 inch pieces
10 large eggs
1 cup half and half
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons prepared pesto
1-1 1/2 cup chopped fresh spinach
3 green onions, chopped
8 slices bacon, cooked until crisp, chopped
2 cups grated cheese any type (cheddar, Monterey Jack, Swiss)

Generously grease muffin cups. 
Place croissant slice into greased muffin cup. You may need to press down a bit, or tear it in half to fit the slice in the muffin cup. Beat eggs and half and half together (I like to use a blender), add salt and pepper, mix again. Set aside.
Spoon about 1/2 teaspoon pesto over each croissant piece in cup. 
Top with chopped spinach, green onions, bacon and grated cheese. 
Pour the eggs over the croissants in the cups*. Fill the cups about 3/4 full of the egg mixture, or until all of the egg is used up.  
Let sit overnight in refrigerator (see tips below), covered with plastic wrap or bake in 350 oven for about 20-25 minutes until puffed and golden. 
Let sit for 5 minutes, then run a knife around the edge of the muffin cup and remove to a platter. Serve immediately or at room temperature. 

-Make sure to generously grease the cups both sides and bottom or the egg will stick. 
-*The amount of quiche cups will depend on the size of the muffin cup, this recipe generally makes about 15-18 medium size cups. 
-It is best, but not necessary, to let the prepared quiche cups sit in the fridge for at least an hour before baking. This allows the egg mixture to completely soak into the croissant and creates a yummy bread pudding type texture. If preparing the quiche cups the day before serving, remove from fridge and let sit on counter for 30 minutes before baking. Bake uncovered. 
-The baked cups freeze well. After baking, place any leftovers in a Ziploc bag after completely cooled. Freeze. When ready to use, place on a paper towel and heat in microwave for about 1 minute. 
-We love this dish served with Chili Sauce or Sheri's Simple Salsa


Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup

A long time ago, my daughter Brookie played volleyball. It was a tradition with her jr high team to eat waffles and ice cream for team breakfasts. Those early morning team gatherings in our kitchen were a whirlwind of giggling, sugar, and the scent of waffles cooking before the girls ran out the door to make it to class.
If you love waffles and whipped cream, you're going to love waffles and ice cream.
One bowl, one waffle iron.
So simple.
So good.

Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup
print recipe

2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/2 cup buttermilk
1 cup milk
2 eggs, beaten
1/4 cup melted butter
nonstick vegetable spray for coating waffle iron
vanilla ice cream

Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined with fork or large spoon (don't over mix the batter). The batter should look slightly lumpy.
Spray the waffle iron with the nonstick vegetable spray. Pour 3/4 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
Top waffles with fresh berries, buttermilk syrup and ice cream.
Yield about 5 waffles.

Buttermilk Syrup
1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
2 teaspoon vanilla
1/2 teaspoon baking soda

Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately. Refrigerate any leftovers.

-I usually double the waffle batter and the buttermilk syrup for a family of 6.


Fresh Lemon Ricotta Pancakes- Wildflower Bread Co. Copycat

For the past few years, we've spent a lot of time in Phoenix at baseball tournaments. Phoenix seems to be the chain restaurant capitol of the U.S. !  You know my rule about eating out while on the road, right?
Rule number one:
No eating at places we have back home.
Rule number two:
Refer to rule number one.

When we go on a baseball trip, I never really plan on eating good food due to two main reasons:
1. Baseball trips usually involve carting around boys who aren't interested in eating much besides pizza and burgers, and more pizza and burgers. And Powerade.
2. The games are usually at 8am and 3pm. Not always, but it seems like it.  Right when the thermometer hits about 118 degrees. By the time you return from the morning game, it's time to grab a quick lunch and head back to the field. After you've stuffed yourself with Red Vines, sunflower seeds and Diet Coke for the second time in one day, and if you're in Phoenix in June, all you want to do after the second game is pass out on your bed in the hotel room and cool off.
For the rest of your life the evening, then get up and start the process again.
It seems like the movie Groundhogs Day :)
Really though, all joking aside, good times. Great memories.

NorCal Valley 2014 18U team

These two.  Trouble.

Soaking baseball pants in the hotel tub.
The only way to get red dirt out.
Hot water, TIde and soaking. 

keeping cool. 

Championship game. West Coast Regional, USA Baseball.
we lost :(

Had to buy these shades for summer road trips...

Looking for good restaurants takes a back seat at ball tourneys.  I usually head into survival mode which means- try to find a place to eat that doesn't either fry their entire menu and/or are known for their drive thru!
Occasionally, I  get lucky and find a place like Wildflower Bread Company. It's an Arizona chain (on the approved list of chains for vacay dining, because it's not in Utah). I love Wildflower's Lemon Ricotta Pancakes. They're light and fluffy and taste far better than anything you're used to eating in a semi-fast food place, or any place, for that matter!
If you've never made pancakes from scratch, this recipe is quick and easy and something you'll be able to enjoy in just a few minutes after mixing together.   I promise you this- you'll wonder why you ever bought a box mix, and vow to never, ever go there again.

Fresh Lemon and Ricotta Pancakes
A Bountiful Kitchen
print recipe

2 eggs
1 cup ricotta
2 tablespoon sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup water
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat griddle to medium high heat or 350 degrees. You may also wait to heat griddle until after the pancakes are mixed. I do this before mixing the batter because my griddle takes a while to fully heat.
In a large bowl, whisk the eggs. Add ricotta, sugar, lemon juice and lemon zest. Whisk together.
Add the water and whisk again.
Add the flour, baking soda, baking powder and salt all at once. Mix just until the wet and dry ingredients are incorporated.  Do not over mix. The batter does not need to be smooth. Let sit for a couple of minutes.
Grease hot griddle with little butter or oil.
Check the batter, it should be similar to the  consistency of a cake batter that can barely be poured.
Using a 1/4 cup measure, scoop out the pancake batter onto the griddle. Cook until the edges of the pancakes bubble and the bubbles pop. Flip the pancakes. Do not pat down. Do not flip more than once. The pancake is done when you quickly touch the middle of the pancake with a spatula, and the pancake springs back. If the batter is too thick, thin with a little water or milk.
Serve immediately with fresh blueberries and syrup.
Serves 4.

-Bottled lemon juice may be substituted, but fresh is best.
-This recipe is easily doubled, if doubling, you may use 3 eggs instead of 4.