No frozen or refrigerated biscuits in the store? No problem! Try this easy recipe 😋👩🍳
2 cups AP flour (250g)
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
6 tbsp butter (very cold/frozen)
3/4 cup milk
Chill butter in freezer 20 mins before beginning. This is very important for light flaky biscuits
Preheat oven to 425F, line cookie sheet with parchment paper
Combine flour, baking powder, sugar and salt, mix well and set aside
Remove butter from freezer and cut it into your flour with a pastry cutter or my preferred way, grate using a box grater.
Add the grated butter to the flour and stir until the mixture resembles coarse crumbs
Make a well in the centre and add the milk, use a wooden spoon or spatula to stir until just combined (don’t overwork the dough)
Transfer dough to a floured surface and gently work the dough together. If the dough is too sticky, add flour until manageable
Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together, rotate 90 degrees and fold in half again, repeat 6 times
Use hands to flatten dough to 1″ thickness, lightly dust cutter (I use a drinking glass) with flour, push cutter straight down (don’t twist) into the dough and drop biscuit on prepared sheet about 1/2″ apart. You should get about 6 bicuits
Bake at 425F for about 12-15 mins or until the tops are light golden brown
Brush with melted butter immediately after removing from oven.
Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋
1 cup flour
1 1/2 tbsps sugar
1/4 tsp coarse salt
3 tbsps butter (melted)
1 1/2 cups milk
1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top
2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat.
3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges
4. Cook for 2-3 mins then gently flip and cook for another minute.
5. Roll the crepe onto a plate and serve with your favorite toppings.
My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!
Filling Ingredients 8-ounces cream cheese, softened 1/4 cup granulated sugar 1/8 teaspoon vanilla Muffin Ingredients 1 package spice cake mix 15-ounces canned pumpkin Optional: confectioners sugar to sprinkle on top
Directions 1. Preheat oven to 350 degrees. Put muffin liners into pan. 2. Beat filling ingredients together until combined. 3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick. 4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.
5. Drop in a level tablespoon of filling. 6. Cover with enough batter to fill the muffin cups full. 7. Bake at 350 degrees for 20-25 minutes Makes 12 muffins
So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!
yield:30 CINNAMON ROLLS
cook time: 17 MINUTES
FOR THE CINNAMON ROLLS:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
FOR THE FROSTING:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes. 2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs. 3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
Hey guys! So I’m all about quick and easy breakfasts and I’ve added a new recipe to the collection. I found this recipe on BuzzFeed and it is yummy and super easy for a busy morning. As they said “Ain’t nobody got time for that!” 😂😂
Here’s the recipe:
4 cups pancake mix
2 cups milk
1 peach, sliced
1 cup blueberries
1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
4. Place peach slices on top of the batter, followed by the blueberries.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate
Hey guys! So I’m still under the weather *bummer* and I find that dishes from my home always make me feel a little better. Today I made a quick breakfast that my mom always made a few times a week.
It’s really just eggs, saltfish *salted cod or bacalao*, sliced onions and a piece of hot pepper *I use habanero*. Boil the fish for a few minutes to remove some of the salt and shred it. Slice the onions and pepper. Add about a tbsp of oil (coconut or vegetable) to frying pan and heat. Sauté onions, saltfish and pepper until lightly browned, add your eggs and stir until cooked through. Serve with avocado slices, roti *flat bread* or wraps and more pepper sauce if you can handle it, my favorite is Berties pepper and pimento sauces. 😋
Today I made my favorite breakfast! I deserved it after a super trying week! My lovely girl, Hailey, fell and hit her mouth pretty hard and now her front tooth is a little wiggly! * I’m so not ready for the missing tooth pictures yet*. So instead of making my usual waffle breakfast on a Sunday morning, I decided to make blueberry pancakes because they would be easier on her sore mouth * poor thing* 😦
Luckily I still had some blueberries left from our last adventure to the Santa Barbara Blueberry Fields. We go every year and fill a couple buckets and I freeze a some baggies so I can have them throughout the year! It’s so beautiful there and they don’t use pesticides! They even encourage you to eat your fill while you’re filling your bucket! 🙂
We always try to see who can find the biggest berries and as usual, I won!! yessss!
For my waffles I don’t try to reinvent the wheel, I use my favorite Krusteaz pancake mix and I jazz it up a bit. Here’s the recipe I use:
2 cups Krusteaz pancake mix
1 1/2 cups cold water
2 tbsp vegetable oil
2 tsps vanilla
2 tsps cinnamon
1/2 tsp nutmeg
Mix it all together, and pour into your waffle maker. Remove when cooked. Keep in a warm oven (at about 170F) until ready to eat. Butter it up, sprinkle with powdered sugar and syrup, toss some fruit and whipped cream on there and you are ready for a great treat!
You can also try mixing in apple sauce, or pumpkin puree, so many variations!