Category Archives: breakfast

Banana Coconut Scones

Standard

In my newbie travels as a blogger, I’ve come across some really amazing blogs (and some not so amazing, but I digress…).  Edibles & Travels is one of my new faves (I envy the peaks on her muffins 😉 ), and she recently posted a recipe for Banana Coconut Muffins.  Had a nice Caribbean-sounding vibe, brought be back to my honeymoon…you get my drift.  So I thought, hey, I have coconut.  I have a borderline overly ripe banana that’s looking lonely!  And thus, these Banana Coconut Scones were born.  If anyone needs me, I’ll be sipping a Rum Punch, my toes in the sand, enjoying a scone – well maybe not really, but a girl can dream, right?!? 🙂

Banana Coconut Scones

The Recipe:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

6 tablespoons (3/4 stick) butter, cold

2 tablespoons honey

3/4 cup milk

1 egg

1/2 cup sweetened coconut (plus additional for garnish)

1 ripe banana, mashed

The Process:

1.  Preheat the oven to 375 F.

2.  Place the flour, baking powder, and cinnamon in a large mixing bowl and stir to combine.

3.  Cut the butter into pieces and add to the flour mixture.  Work the butter into the flour with your hands until the butter disappears into the flour and it yellows a bit.

4.  Add the honey, milk, and egg to the flour mixture and stir until mixed well.  Add the coconut and mashed banana and mix again until all incorporated.

5.  Scoop spoonfuls of dough onto a cookie sheet about an inch apart.  Sprinkle with a little additional coconut, if desired.

6.  Place in the oven for 12-15 minutes or until the scones are slightly golden on top.

7.  Remove the scones and place them on a cooling rack.  They are best when served warm and drizzled with a little honey.  Yum, yum 🙂

Breakfast Sausage Pockets

Standard

I’m not going to lie, I’m not sure I would ever make these again.  Might partially be me though, I’m not a huge fan of that much bread for breakfast (how un-American of me, I know 😉 )  The dough almost tastes biscuit-like, so it’s a nice compliment to the sausage.  I would say they might take on a new life if some herbs like rosemary or thyme were added to the dough.  So maybe there will be a round 2 after all…

breakfast sausage pockets

The Recipe (makes 8 sausage pockets):

2 cups all-purpose flour (plus 1/2 cup for rolling)

2 1/2 teaspoons baking powder

1 teaspoon salt

4 tablespoons butter (the original recipe calls for room temperature, I always find i prefer to work with cold butter in a dough to up the flakiness factor)

2/3 cup milk

2 ounces cheddar cheese, grated

1 egg

1 tablespoon water

8 breakfast sausage links (the recipe doesn’t state whether you need to use fully cooked, I erred on the side of caution and did)

The Process:

1.  Preheat the oven to 400 F

2.  Place 2 cups of flour, the baking powder, and the salt in a large mixing bowl and stir to combine.

3.  Add the butter (if using cold, cut into small pieces to make it easier to mix in).  Using your fingers (again, why I love this cookbook 😉 ) rub the butter into the dough until it disappears.  The mixture will appear somewhat lumpy.

4.  Add the milk and stir until the dough is thick and blended.

5.  Sprinkle some flour on a clean work surface.  Scoop out the dough from the bowl and place on floured work surface.  Sprinkle top of dough with a  little more flour.  Using a rolling pin, roll the dough until it is about 1/4″ thick.

6.  Using a 4″-6″ biscuit cutter (or wide mouth glass if you don’t have one), cut as many circles as you can out of the dough.  Flatten the scraps and re-roll to make the remaining dough circles.  You should have 8 total in the end.

7.  Break the egg into the bowl and add the 1 tablespoon of water.  Gently beat with a fork to combine.

8.  Place 1 breakfast sausage link in the center of each circle and sprinkle a little cheese over top.  Fold the dough circle over the sausage and press the edges together to seal.

9.  Place the sausage pockets on a cookie sheet.  Brush the tops with the egg wash.  Place cookie sheet in the oven and bake for 25 minutes (I found I only needed 20 minutes, but you know my oven issues…)

10.  When the tops are golden brown, remove pockets and allow to cool for 10 minutes before serving.

Fruit Skewers (Fruit on a Stick) with Yogurt-Coconut Dip

Standard
Fruit Skewers (Fruit on a Stick) with Yogurt-Coconut Dip

Everything is more fun on a stick – it’s true, you know it.  This makes a great after-school snack, or even breakfast.  The dip is killer, who would have thought something as simple as combining yogurt and a little coconut could make fruit even more magical?

Fruit skewer fruit on a stick

The Recipe (I’m listing the original suggestions from the book, use whatever you have on hand to create your skewers!  I ended up using my kid’s favorites – strawberries, watermelon, pineapple and banana):

2 apples

1 banana

10 grapes

10 strawberries

2 tangerines

1 cup flavored yogurt of your choice

1/4 cup shredded coconut

The Process:

1.  Rinse, peel (if necessary), and dry all fruit.

2.  Cut all fruit into medium sized chunks.

3.  Push cut fruit pieces onto wooded skewers.

4.  Pour the yogurt into a small bowl and add coconut.  Stir until incorporated.  Serve alongside fruit skewers or pour a little over each skewer before serving.

Strawberry Milk

Standard

My daughter has been obsessed with the new Lalaloopsy (Lala-oopsie actually for those in the know) movie that came out recently.  Come to find out it’s a magical place where odd little leggy, button-eyed ballerinas meet odd little button-eyed mermaids that live in the strawberry milk that surrounds their homes.  So of course, my kid needed strawberry milk stat.

My first thought was, does Nesquik even make their strawberry powder anymore?  And my second thought was, how the hell does one possible get a hold of some Franken Berries in April?  With both questions left unanswered, I started scoping out the interwebs for some home-made recipes.  And found one here.

Totally worth the effort to make home-made.  It’s not as tooth-achingly sweet as I remember (not a bad thing), but still totally packed a strawberry punch.  Kid was happy, Mom was happy, and even the mermaids got to take a dive.  Viva Lala-oopsie land!

Strawberry Milk

Here’s the recipe:

Strawberry Milk serves 2

1 cup strawberries, chopped (I used organic frozen with great results)
1/2 cup sugar
1 cup water
1 1/2 cup whole milk

In a small pot, heat strawberries, sugar and water until boiling (it’s a bit like making jam). Let boil for about 10 minutes; mixture will reduce and thicken slightly. Using a fine sieve or mesh strainer, strain the mixture into a small bowl. You can save the cooked strawberries to add to yogurt or put on pancakes. Set the strawberry syrup aside.

Chill two small glasses in the freezer for about 10 minutes. Add 3/4 cup milk to each glass. Swirl in 3 tablespoons of the strawberry syrup into each glass of milk (more or less, depending on desired sweetness). You will have a little strawberry syrup left over, perfect for pancakes or adding to soda water.

Teddy Bear Pancakes

Standard

My little girl is home sick today, so we were flipping through the cookbook, and her little eyes widened as we turned to the teddy bear pancakes.  How could I say no to that sweet face?  Plus, pancakes on a weekday, so bonus 🙂  All in all, I have to say this is a great recipe to have in my back pocket.  Very little sugar, whole wheat flour (which is immensely surprising for a cookbook written in the ’80’s…)  Hope your kids (big and small) enjoy as much as mind did!

Teddy Bear pancakes

The Recipe (made about 8 good size bears):

4 tablespoons butter

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon (my addition)

1 egg

1 cup milk

Honey (optional)

Banana slices (optional)

 

The Process:

1.  Heat griddle (or frying pan) to medium heat.

2.  Melt 2 tablespoons of the butter and set aside.

3.  Place the all-purpose flour, wheat flour, baking powder, sugar and salt in a bowl.  Stir to combine.

4.  Break the egg into the bowl.  Add the melted butter and milk and whisk until incorporated (shouldn’t be any lumps).

5.  Brush the griddle or frying pan with butter to coat evenly.

6.  To make the Teddy shapes, spoon about 1 tablespoon of batter into the center of the pan for the body and then 1 teaspoon above for the head.  With another teaspoon, make the 2 ears, 2 hands, and 2 feet.

7.  Cook over medium heat until small bubbles begin to form on the top.  When golden brown on the one side, flip over and allow the other side to cook, about 2 more minutes.

8.  Repeat till all the batter is gone!

Pro Tip:  Heat the oven to low heat (200 F) and place the finished pancakes on a cookie sheet with a foil cover to keep warm until you’re ready to serve.

Serving Suggestion:  I’m typically pretty boring when it comes to pancakes – maple syrup is enough for me.  However, they recommended honey as a topping, and I thought – what the heck?  So I sliced some bananas, drizzled a little honey over, finished with a dusting of powdered sugar – and holy pancake!  My kid could not eat them fast enough.  Mommy mission “Feel Better” accomplished.

 

Banana (Chocolate) Walnut Bread

Standard

I think everyone should bake a loaf of this bread right now, just so your house smells as good as mine! 🙂 Great texture and flavor – I have to say, I’m really sorry I’ve never tried all these yummy recipes before!  So far, they have all been amazingly good.  I did add some chocolate chips to my version, because, why not?!?

na Chocolate Walnut Bread

The Recipe (makes 1 loaf):

1/2 cup (1 stick) butter, at room temperature

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

2 eggs

3 very ripe bananas

2 tablespoons sour cream

1 cup chopped walnuts

1/2 cup chocolate chips (optional)

Cinnamon Cream Cheese for serving (recipe follows)

The Process:

1.  Preheat the oven to 350 F.

2.  Grease the bottom and sides of a 4×8 loaf pan with butter.

3.  Mix the flour, baking soda, and salt in a bowl.

4.  Place the butter and sugar in your mixing bowl and beat with mixer until light and fluffy.

5.  Break the eggs into the bowl and beat until completely blended with butter mixture.

6.  Add the flour mixture and beat until smooth.

7.  Peel the bananas and break into small chunks.  Add the bananas, sour cream, walnuts, and chocolate chips.  Blend at low speed until combined.

8.  Pour the batter into the buttered loaf pan and smooth out the top with a rubber spatula.

9.  Bake for 1 hour 10 minutes (I found this was spot on).

10.  Remove from oven and let cool for 15 minutes (yeah right).  Turn the pan upside down to allow the loaf to fall out.  Place loaf right side up and let cool another 15 minutes (sure…) before slicing.

This bread was great on its own, but even better with some Cinnamon Cream Cheese.

Cinnamon Cream Cheese

I package softened cream cheese

1 teaspoon cinnamon (or more to taste)

2-3 teaspoons brown sugar