Breakfast Pull Apart Bread


Oh Pinterest, you make me more addicted every single day. The downside of Pinterest is too much inspiration and not enough time to make everything. But I still must pin all.the.time. If you are a member, then you know what I mean. 🙂 But, this recipe is one of the few things that I’ve actually made from that site and it did not disappoint. It is very much like monkey bread, but the biscuits are left whole. Hope you enjoy!

Breakfast Pull Apart Bread

2 tubes of buttermilk biscuits
3 Tbsp butter, melted
1/2 cup maple syrup
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup chopped nuts – optional

Preheat oven to 375 degrees. Spray a fluted ring pan with cooking spray.

Mix the melted butter and maple syrup, pour 1/2 in bottom of ring pan. Combine the brown sugar, cinnamon and nuts and put 1/2 of that mixture over the butter mixture. Arrange all of the biscuits upright in a circle all the way around the pan. Top with remaining 1/2 of butter mixture and then remaining nut mixture.

Bake about 20-25 minutes or until center of biscuits are done. Let set for about 5 minutes then loosen edges with a knife, invert onto a plate and serve. Servings just pull right apart.

Pineapple Casserole

I heard about this dish about 2 years ago and have been intrigued ever since.  I finally got around to making it for Easter this year.  Boy am I glad that I did.  It was a hit!  It is a great side dish for ham, but is sweet enough that it could be served as a dessert.  The texture is between bread stuffing and bread pudding, definitely not too mushy though.  I thought it was perfect.

Pineapple Casserole

Serves 8-10

Ingredients:

12-14 slices (1/2 of a loaf basically) regular white sandwich bread, cut or torn into 1″ pieces

3 eggs, lightly beaten

1/2 cup milk (I used vanilla soy milk)

1/2 cup (1 stick) butter, melted

1 can (20 oz.) of crushed pineapple with juice

3/4 cup sugar

2 tsp cinnamon

1 tsp nutmeg

sprinkle of cinnamon and sugar for topping

Directions:

Preheat oven to 375 degrees.  Spray a large baking dish (such as a 9×13) with Pam or grease with butter.

Mix the eggs, milk, butter, and sugar in a large bowl.  Add the crushed pineapple with juice, cinnamon and nutmeg.  Then add the cubes of bread and stir just to coat.  Don’t over mix.  Pour into the prepared baking dish, top with a sprinkle of cinnamon and sugar and bake at 375 degrees for 40-45 minutes.

Can be served warm or cold.

Parmesan Knots

Oh man, I wish I knew about these little babies sooner.  They are quite irresistible and so darn cute!  They would be perfect appetizers for a party, or served with any bowl of soup.  Actually they’d be great with just about any meal that I can think of!  And they are so easy!  I’ll definitely entertain with them in the future and I bet nobody will know that they are made from canned biscuits.  🙂

I had a little extra topping left over, so I’ll cut back on those amounts next time.  And I used oil as directed, but I think melted butter would be much better.

Parmesan Knots

Source:  Taste of Home; Aug/Sept 2009

Ingredients

  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/4 cup canola oil – I recommend using melted butter
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes

Directions

  • Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased or parchment lined baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  • In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.  {I just brushed on the topping with a pastry brush, going over each knot twice.}
  • Yield: 2-1/2 dozen.

Cornbread

I thought I would post my go-to cornbread recipe.  I use it all the time!  I serve it with chili and soup, eat my jalapeno jelly on it, and make my Thanksgiving stuffing with it.  Enjoy!

Sorry about the picture, I had started cutting it up for the stuffing.

Cornbread

source:  Pioneer Woman

Ingredients:

  • ¼ cups Plus 2 Tablespoons Shortening
  • 1 cup Yellow Corn Meal
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • ½ cups Milk
  • 1 whole Egg
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Baking Soda

Directions:

Preheat oven to 450 degrees.  Place the shortening in a 10″ iron skillet and set in the oven as it preheats.  Combine corn meal, flour, and salt in a mixing bowl.  In a separate bowl, combine buttermilk, milk, and egg.  Add baking powder and baking soda to the milk mixture (it will foam).  Stir it into the corn meal mixture.  Add ¼ cup of the melted shortening that’s in the skillet to the batter, stirring constantly (try to leave about 2 Tbsp remaining in the skillet).  Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

Banana Chocolate Chip Muffins

So goes the story of most banana recipes…I had 2 sad-looking bananas on the counter, so I decided to make this recipe.  🙂  The great thing about it is that it can be quickly mixed by hand, so you don’t need to dirty your mixer!  Yummy too!  I’ve substituted blueberries in place of the chocolate chips before too.

Banana Chocolate Chip Muffins

{source: adapted from Taste of Home Cupcakes & Muffins issue}

Makes 12 muffins

Ingredients:

1-3/4 cups AP flour

1/4 cup sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/2 cup whole milk {or whatever milk you have; I’ve used skim and almond milk before}

1 egg

1/2 cup vegetable oil {or coconut oil}

1 cup mashed ripe banana {2 bananas}

1 cup mini semi-sweet chocolate chips {or cinnamon chips or blueberries}

Directions:

Preheat oven to 400 degrees.  Grease or spray a muffin pan.

In a large bowl, combine the flour, sugar, baking powder and salt with a whisk.  In a separate bowl, combine the egg, milk, oil and mashed bananas with a fork.  Stir the wet into the dry ingredients just until moistened.  Fold in chocolate chips.

Fill the prepared muffin cups.  Bake at 400 degrees for 20 minutes or until toothpick comes out clean.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

Strawberry Lemon Scones

Well, I have had my eye on this recipe for a few weeks and I’m so happy that I finally made them!  They were delicious!!  I may have a new favorite scone recipe here!  And that is really saying something because I didn’t think my blueberry scone recipe could fall out of first place!

{Holy! Freaking! Exclamation! Points! I just noticed I use a ton of them!!!  Sorry!}

I must also say that this recipe is easier and faster than my blueberry scone recipe.  It is just as messy though since scone dough is so loose and you have to knead it on the counter.  Oh well, that won’t stop me from making them again and again!

I only made a few changes and they seemed to work out.  I didn’t have any yogurt on hand for my first batch, so I used sour cream that I thinned out with milk to make it the same consistency as yogurt.  I used vanilla yogurt for the second batch.  Both were equally delicious.

In the future, I’ll probably omit the glaze.  I used it on both batches that I made and I liked the additional lemon flavor that it added, but I think it made the scones slightly soggy.

Strawberry Lemon Scones
Source:   Joelen’s Culinary Adventures; original recipe adapted from Delicious! Delicious!

Ingredients:
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter, very cold, cut into tiny pieces
Zest of 1 large lemon
1 cup chopped fresh strawberries
3/4 cup plain or vanilla yogurt

Topping:

2 Tablespoon melted butter

coarse sugar

Glaze/Frosting (optional):
1 tablespoon half and half
1 tablespoon lemon juice
confectioner’s sugar

Directions:

Preheat oven to 425 degrees.

Stir together dry ingredients. With a pastry cutter or two knives {I just use my fingers}, cut in butter until mixture resembles coarse crumbs.  Stir in strawberries and lemon zest.  Stir in  yogurt to be able to form dough into a loose ball.  {I found that the dough was still a little dry and crumbly, but I just went with it and dumped it onto the counter and brought it together with my hands.}

Turn dough onto floured surface and with floured hands, gently knead a few times just to pull the dough together. Press dough into a rectangle, about 1 1/2 inches thick.  Fold rectangle into thirds, like a letter.  Press dough into 9-inch round. Cut into 8 equal triangles. {I basically skipped the folding it like a letter part to avoid over-working it.  Once the dough held together, I just shaped it into a 9″ circle and then cut into triangles.}

Place scones on a cookie sheet covered with parchment paper.  Brush with melted butter and sprinkle with coarse sugar.  Bake until golden, about 15 minutes. Remove to rack to cool.

If adding the glaze, whisk confectioner’s sugar into the lemon juice and half and half, adding more sugar until desired consistency is reached.  Drizzle on scones while warm.

Makes 8 scones.

Chocolate Glazed Donut Muffins

Um, wow…these were really good and sooo quick and easy to make.  They are a perfect treat for dessert or breakfast.  They definitely have the flavor of a donut without all that greasy fried business.  The chocolate glaze = major heaven.  And whatever you decide to do with any leftover glaze is your business so do what you gotta do to get rid of it.  😉

Chocolate Glazed Donut Muffins

{Source:  Originally from Elle’s New England Kitchen, as seen at Milk & Honey and Elly says Opa!

Make 12 muffins

INGREDIENTS:

For the Muffins

  • 2 cups AP flour
  • scant 1 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. allspice
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup butter, melted
  • 3/4 cup milk
  • 1-1/4  tsp. vanilla extract

For the Glaze

  • 1/2 cup semisweet chocolate chips
  • 2 Tbsp butter
  • 1 Tbsp. corn syrup
  • 1/4 tsp. vanilla extract
  • sprinkles (optional)

DIRECTIONS:

  1. Preheat the oven to 350 and grease a standard muffin tin.
  2. Whisk together the flour, sugar, baking powder, salt cinnamon, nutmeg and all spice in a small bowl. In a separate bowl, beat the egg with the canola oil, butter, milk and vanilla with an electric mixer until well blended. Add the wet mixture to the dry mixture, combining gently by hand until just moistened.
  3. Spoon the batter in the prepared muffin tins {they will be very full!} and bake for about 18 minutes or until a toothpick inserted comes out clean. Cool completely.
  4. To make the glaze, combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until the chocolate is melted and everything is incorporated.
  5. Dip the tops of the muffins into the glaze and immediately top with sprinkles, if using.

Eggnog Muffins

After Christmas, I had exactly 1 cup off eggnog left in the carton a day before the “best by” date printed on the carton, so I figured I would bake with it.  We needed a homemade breakfast baked good anyway.

These turned out very moist and fluffy!  The eggnog and nutmeg flavors are really dominant.  Perfect for the holidays!  I’ll definitely make them again.

The only minor issue I had with the recipe was that it says it makes 12 muffins.  I filled 12 muffin liners and still had enough batter for 2 more.  I ended up putting that extra batter in a large ramekin which worked fine.

Eggnog Muffins

{source: Midwest Living}

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup dairy eggnog
  • 1/2 cup butter, melted and cooled
  • 1 tsp. vanilla
  • 1/2 tsp. rum extract (I substituted more vanilla extract)
  • Nutmeg-Streusel Topping (recipe below)

Directions

1. Grease twelve {or more} 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

2. In another bowl, combine eggs, eggnog, melted butter, vanilla and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups.

3. Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

4. Nutmeg-Streusel Topping: In small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar and 1/2 teaspoon ground nutmeg using pastry blender. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

Banana Muffins

Just the other day, one of the friends that I have had since childhood reminded me of how often my Mom made banana bread when we were in school together.  I loved it so much as a kid.  My friend could not believe I didn’t have it on the blog yet.  My reason for that is when I bake it in a regular loaf pan, the middle never cooks through and sinks down.  {Any ideas why?}  That never happened with my Mom’s bread…

Anyway, I have been thinking about banana bread since that conversation.  So today, I baked some – dividing the batter into 6 jumbo muffin tins and one mini loaf.

DSC01548

Banana Bread or Muffins

{Source:  my Mom}

Ingredients

1/2 cup butter, softened

1 cup of sugar

2 eggs

1 tsp vanilla extract

3 medium very ripe bananas, mashed {approx 1 cup}

1/2 tsp ground nutmeg – optional, cinnamon can be substituted

1 tsp baking soda

1/4 tsp salt

2 cups all-purpose flour

1/4 cup chopped nuts – optional {I omitted them today}

Directions

Preheat oven to 350 degrees.  Spray baking pans with nonstick spray or line muffin cups with paper.

In a medium bowl, whisk the flour, salt, nutmeg, and baking soda together. Set aside.

Cream butter and sugar together in bowl of stand mixer.  Add the eggs one at a time, then add the vanilla, then the mashed bananas.  Scrape down the sides of the bowl occasionally.

Slowly add the flour mixture to the wet mixture.  Scrape the sides of bowl.  Stir in the nuts by hand.  Spoon or pour batter into baking pans.

Bake for about 20-25 minutes if using muffin pans.  Bake for about 40 minutes if using loaf pans.  Check frequently to prevent over browning, cover with foil if top browns too much before center is done.  They are done when toothpick inserted near the center comes out clean.

Cool on wire racks.

Enjoy!

Copy Cat Recipe: Red Lobster Biscuits

Yummm…these biscuits are delish!  Not quite exactly like the ones they serve at Red Lobster, but pretty darn close.

DSC01552

Red Lobster Biscuits

{source:  one of my Mom’s friends}

Ingredients

2 cups Bisquick buttermilk baking mix

1/2 cup shredded cheddar cheese

2/3 cup milk

1/4 cup butter, melted

1 tsp {or more} garlic powder

Directions

Preheat oven to 45o degrees.

Combine the baking mix, cheese, and milk in a bowl with a wooden spoon until soft dough forms.  Don’t over mix.

Drop batter by rounded tablespoon onto a baking sheet lined with parchment paper.

Bake for 8-10 minutes or until lightly golden.

Mix melted butter and garlic powder together and brush on biscuits as soon as they come out of the oven.

Yield:  12 buscuits

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