Breakfast

Overnight Breakfast Enchiladas with Tomatillo Sauce

Before I get in to the food,  I have to ask for some help, advice, wisdom and possibly someone to commiserate with on this.  I made these enchiladas something like 6 weeks ago.  But I am just now blogging about them.  Why is cranking out a simple post so difficult?  I have the hardest time finding the time, or maybe it’s making the time, to blog.  I have three kids (ages 5,3  and 1) who I stay home with and I think that’s a pretty good excuse, but there are people out there blogging up a storm with young kids at home.  On the days I do write up a post it takes me forever if I do it while the kids are awake, and if I do it while they’re asleep I don’t get the regular housekeeping stuff done.   Do any of you have any tips for amateur stay-at-home mom blogging with kids?  Do you just get up early?  Stay up late?  Help a girl out.  I cannot figure out how to balance being a mom and blogger.

Now on to the important stuff!

Every now and then we enjoy a proper, satisfying breakfast at our house.  It’s almost always on a Saturday since that is the only day of the week we’re all home for breakfast together and don’t have to rush to get anywhere.  Someday I’d like to be that great mom, getting up earlier than everyone and having a lovely table full of pancakes and eggs and bacon and hot coffee ready for the family.  But I just do not know if that will ever happen!  Thankfully this breakfast casserole is assembled the night before, so as long as I can get up early enough to preheat the oven and put the pan in and bake them for 40 minutes we can enjoy a hot breakfast together without the stress.

Breakfast Enchiladas

This recipe is from Fine Cooking and, like most of their recipes, does not disappoint.  There is quite a bit of prep and you will dirty a few pans in the process of getting these fridge ready.  I’d recommend making these when you have some guests in town (preferably ones who like to help in the kitchen!) and getting some help with the chopping and what-not the night before.  Cooking is almost always more fun when you have people to help you and keep you company in the kitchen.

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This is an easily adapted recipe if you want or need to leave something out like the onion, bell pepper, potato or even the chorizo (but only leave that out if you absolutely have to cause it’s yummy).  Just be sure to replace it with something else, like black beans, more eggs, vegetarian chorizo, etc.  I thought the proportions in the recipe were good and especially loved the sauce, which is very easy and well worth making.  You could use it as a sauce for chicken enchiladas or just on tacos, too.

I divided these in to 2 pans and baked one the first morning and saved the other to bake a couple days later so that they would be freshly baked.  Of course if you’re serving a crowd I’d recommend baking them all in one big  pan, but if you’re serving a small group dividing them up is a good option. I didn’t try freezing them, but it might work to do that.  Let me know if you try it.

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Overnight Breakfast Enchiladas with Tomatillo Sauce

Ingredients

Sauce

  • 2 pounds fresh tomatillos, husked and rinsed in warm water
  • 1 medium jalapeño
  • 1 cup chopped fresh cilantro
  • 1 large clove garlic, peeled
  • 1 teaspoon ground cumin
  • salt and pepper
  • 1 cup heavy cream (You could use 1/2 cup cream and 1/2 cup fat-free half and half)

Enchiladas

  • 1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
  • 1pound fresh, raw chorizo, casings removed and meat crumbled
  • 1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
  • 1 small yellow onion, finely chopped (1/2 cup)
  • 1 small can diced green chiles (4 ounces) , drained, optional
  • 6 large eggs
  • salt and pepper
  • 1 tablespoon unsalted butter
  • 16 6-inch corn tortillas
  • 4 ounces Monterey Jack, grated (1 cup)
  • Sour cream, for serving (optional)

Directions

Sauce

  1. Put the tomatillos and the jalapeño in a medium sized saucepan and add water to cover.  Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re brownish-green all over and very tender, about 15 minutes.
  2. Drain and place the tomatillos in a bowl, cut the jalapeno in half and add half of it to the bowl.  Use a hand blender to blend together.  You could also do this in a blander.  Add the cilantro, garlic, cumin, and 2 teaspoons of salt and purée.  Taste and blend in the other jalapeno half for spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Enchiladas

  1. Cook the potato: Boil water in a saucepan and add the potato,cook for a few minutes until just tender.
  2. Cook the chorizo: Heat a skillet over medium high heat and add the chorizo.  Cook for 5-8 minutes until cooked through.  Remove from the pan and place on a paper towel lined plate.  Leave some of the oil in the pan.
  3. Cook the onion and pepper: Heat the oil from the chorizo in the pan over medium heat and add the onion and pepper.  Cook until beginning to brown and becoming tender, 5 minutes or so.  Stir in the potato and chorizo and cook for 3-4 minutes, add in the green chiles if using, and then remove from the heat.
  4. Cook the eggs: Whisk the eggs, 1 tsp. salt, and several grinds of black pepper in a medium bowl. Melt the butter in a skillet over low heat and cook until the foam subsides. Add the eggs and cook without stirring until they begin to set on the bottom, about 20 seconds. Draw a wooden spoon across the pan a few times to form large curds. Continue to cook, stirring occasionally, until the eggs are barely set and still quite moist, 1 to 2 minutes—do not cook through. Gently add the eggs to the chorizo mixture and then gently stir in 1 cup of the sauce.
  5. Assemble the enchiladas: Heat the tortillas in between two slightly damp paper towels (or in a tortilla warmer) so that they are flexible.  Spray a 9×13 pan with cooking spray.  Fill each tortilla with 1/3 cup of the egg mixture, roll and arrange seam side down in the pan.  Cover and refrigerate overnight.   Refrigerate the sauce as well.
  6. Bake the enchiladas:  In the morning preheat the oven to 350°F.  Pour the sauce onto the enchiladas, sprinkle with cheese and bake for 30-40 minutes until lightly browned.  Serve with sour cream and extra cilantro.

 

Cheesy Sausage and Green Chile Overnight Breakfast Casserole

Over Easter weekend my sister made a breakfast casserole that everyone loved, especially my husband.  So when we got back home I decided to make it again as a special weekend breakfast.  Instead of making a full batch I halved it and made individual casseroles.  You could easily make this batch in an 11×7 or maybe even a deep 8×8.  Or you can follow the original recipe and do it in a 9×13.  Whichever way you choose you will have a really satisfying and hearty breakfast on your table with very little effort.

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Of course you can leave out the green chiles, or use more or less than called for depending on how spicy you like things.  You can also adjust the cheese and sausage to taste.  I found this to be super cheesy, which I love.  This combination of mozzarella and sharp cheddar is great, but use what you have or what you like.  I used a turkey breakfast sausage, but again, use what you like.  I love dishes like this that are very forgiving and easily adapted.

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Cheesy Sausage Breakfast Casserole-5

This makes 8-10 individual casseroles depending on the size of your ramekins.  Be sure to bake them on a rimmed baking sheet just in case they spill.  Mine did not, but better safe than sorry.

The measurements and instructions below might frustrate you if you thrive on precision in the kitchen.  Since this was my first time making this and I was working from measurements for a larger dish I had to adjust as I worked.  I started off with 4 eggs and 3/4 cup of sour cream and as I was filling up the dishes I realized I was not going to have enough, so I whisked in another egg and a bit more sour cream.  I included that adjustment in the recipe.  But since we likely do not have the same ramekins, your definition of “a sprinkle” is different than mine, and I may tend to be heavy-handed when is comes to sausage you may find that you have too much or maybe that you didn’t have quite enough of something.  I wrote the ingredient list with the motto, “Better too much than not enough” but please let me know if you found any ingredient to be way off.

Cheesy Sausage Breakfast Casserole

 

Cheesy Sausage and Green Chile Overnight Breakfast Casserole

From Allrecipes

Makes 8-10 individual casseroles

Ingredients

  • 8 to 10 ounces breakfast sausage, cooked
  • 3 or 4 plain english muffins
  • 1 to 2 cups shredded cheddar
  • 1 to 1 1/2 cups shredded mozzarella
  • 1 cup low fat sour cream
  • 5 eggs
  • 2-3 tablespoons chopped green chiles

Directions

  1. Spray ramekins with cooking spray and arrange on a rimmed baking sheet lined with a dish towel (this will keep them from sliding around).
  2. Butter the inside of each halved english muffin and then cut each half into about 12 chunks.  Add enough chunks to just about cover the bottom of the ramekin, for me this was about 6.  Squish them in there so they make a nice layer, but err on the side of too few since they will expand once they soak up the egg mixture.  Repeat with all of the ramekins.
  3. Whisk together the eggs, sour cream and green chiles and set aside.
  4. Divide the sausage between the dishes, sprinkle generously with a little of both cheeses (leave a little extra), then pour some egg mixture on top.  Pour just enough of the egg mixture to reach the top of the dish.  Sprinkle with a little more cheese.  Repeat with all the dishes.  Cover the entire pan with a sheet of foil and move (carefully) to the fridge to sit for 8-12 hours.
  5. Preheat oven to 350°F.  Remove the dish towel from the baking sheet, line with foil and arrange ramekins back on the pan.  Bake for 25-30 minutes, until cheese begins to brown and there’s just a slight jiggle to the egg.  Let sit for 10 minutes before serving.

Cardamom Easter Bread

Right now as I write this post I am snacking on some of this bread warm from the toaster with my afternoon coffee.  It’s such a treat and I want you to experience the same pleasure.  So do yourself a favor and go make this bread for the weekend!

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Sometimes I hit a wall when I’m writing a blog post.  I am having that experience now with this post.  Big time.  My mind is just a big foggy mess and when I sit down at the computer my hands freeze.  For some reason I feel like I should have something to say other than, “I made this.  It was delicious.  Here is the recipe.”  But that’s all I have!

So.

I made this.

Easter Bread

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It was delicious.

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Here is the recipe.

Hope you all have a very Happy Easter celebrating the resurrection of Jesus Christ!

Cardamom Easter Bread

Makes 2 loaves, 1 loaf and 4 buns, or 8 buns

Ingredients

  • 2 1/2 cups whole milk
  • 1 1/2 cups (3 sticks) melted butter
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 2 envelopes (4 1/2 teaspoons) dry active yeast
  • 8-9 cups all purpose flour
  • eggs, one for each bun you plan to make (colored with egg coloring and RAW) and one for the egg wash
  • sprinkles

Directions

  1. Heat milk over medium-low heat until bubbles form on the edges of the pan and the milk is steaming.  Turn off the heat. Stir in melted butter, sugar, salt, ground cardamom and nutmeg.  Let mixture cool until lukewarm, 100-110°F. Stir in the yeast and let sit for about 10 minutes until foamy. Pour mixture into the bowl of a stand mixer.
  2. Add 2 cups of flour and mix on low with the dough hook until flour is mixed in.  Add 2 more cups, mix, and repeat until you’ve added 8 cups total.  Turn the mixer up to medium and mix for 3-4 minutes.  If the dough does not pull away from the sides of the bowl add more flour, 1/4 cup at a time, until it does.
  3. Turn dough out onto a floured surface and knead a bit, then place in an oiled bowl, cover with plastic wrap and let rise until doubled, about an hour.
  4. Punch dough down and place on a floured surface.  Divide in half.  For Bread: Divide a half into thirds and roll each third into a rope about 14 inches long.  Pinch ends together and then braid the ropes together, pinch the ends together and tuck the ends under.  Place on a parchment lined baking sheet, cover and let rise for an hour.  For Buns: Divide the half into 4 pieces, then each piece in half.  Take those pieces and roll them into ropes about 10 inches long.  Pinch the ends together and twist the pieces together, then pinch the ends and connect the ends by pinching them together.  Repeat with the rest and place all 4 buns on a parchment lined baking sheet, cover and let rise for about an hour.
  5. Preheat oven to 375°F.  Beat an egg and brush onto buns or loaves.  Sprinkle with colored sprinkles if desired.  Place egg in the center of each bun.  Bake for 20-25 minutes for buns and 25-30 minutes for bread.

 

Almond Heart Danish with Browned Butter Glaze

Grand plans were made to post some lovely pink hued macarons in honor of Valentine’s Day!  In my mind they were beautiful and delicious and enviable.  How hard could macarons be, anyway?  I’m pretty knowledgeable when it comes to baking.  I’d say I’m an advanced amateur.  And I’m seeing macarons everywhere.  If all of those people can make them, then I can.  You know what happens when you start thinking like that?  You get humbled.  Big time.  I overestimated my kitchen abilities and wound up with some cracked and foot-less macarons.  Apparently macaron baking is a skill that requires practice.  Hats off to those of you who make them well.  You have my respect forever and always.  So I will keep working on my macaron making.  Maybe some day you’ll see a post on them!  That is if I don’t get too discouraged and give up.  Sometimes I do that…

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Instead of finicky macarons I went with something I am more comfortable and familiar with, pastry!  This would make a lovely Valentine’s breakfast.  You can bake it the day before and then just warm it up in the oven briefly before glazing.  You could also let it do the second rise overnight in the fridge and bake it in the morning.

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Sausage and Cheddar Waffles

On the weekends I have been known to sometimes whip up pancakes or waffles for the kids instead of our typical dry cereal and bananas.  My husband is a ritualistic cereal eater, but if I’ve gone to the trouble to make something special he’ll be a good sport and eat what I’ve made.

Cheddar and Sausage Waffles | Hottie Biscotti

When I saw this recipe for savory waffles I added what I needed to my grocery list almost immediately and planned to make them the coming weekend.  When I told Ben I was making waffles he was not expecting these to grace his plate.  He was a little bothered by them at first but came around and admitted that he’d gladly eat them again as long as he had a heads up that they would not be a plain waffle.

Cheddar and Sausage Waffles | Hottie Biscotti

I love the idea of a savory waffle topped with sweet syrup.  In fact, I welcome any chance to have maple syrup and bacon or sausage mingle on my breakfast plate.  If you are also someone who “accidentally” finds that your breakfast meat somehow becomes covered in syrup, then you are going to love these waffles.

The recipe comes from Fine Cooking.  The only changes I made were to use regular breakfast sausage instead of the chicken-apple sausage, and a full cup of buttermilk.  I also used fewer green onions.  It calls for 6, but I found 2 to be just fine.  I used a standard waffle iron with great results, but would love to see how these turn out in a Belgian waffle maker.  Maybe I will have to go get one…

Cheddar and Sausage Waffles | Hottie Biscotti

Be careful not to overfill your waffle iron!  This is good advice to heed when making any type of waffle, and I almost always screw up.  I under fill my first couple waffles and then overfill the next ones.  Cleaning that mess up is no fun.  One of these days I’ll learn my lesson, or measure my batter better.

I hope you make and enjoy these!  Also, if you have a Belgian waffle maker let me know your thoughts.  Is it worth having one?  And if so, what brand do you like?  Thanks!

Cheddar and Sausage Waffles | Hottie Biscotti

Sausage and Cheddar Waffles

From Fine Cooking

Makes 2 to 3 waffles

Ingredients

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg
  • 6 ounces cooked breakfast sausage, cooked and drained
  • 2 oz. sharp cheddar cheese, grated (about 1/2 cup)
  • 2 green onions, sliced
  • 6 tablespoons unsalted butter, melted and cooled
  • Maple syrup and butter for serving

Directions

  1. Whisk the flour, salt, baking powder and baking soda in a large bowl.
  2. In another bowl whisk the buttermilk, milk, and egg together well.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Fold in the cheese, sausage, and scallions, then stir in the butter.
  5. Spray a waffle iron with cooking spray, and cook the waffles according to the manufacturer’s directions.
  6. Serve with butter and maple syrup.

Pâte a Choux Funnel Cakes

It’s fair season!  Unfortunately it’s looking more and more likely that we won’t be able to make it to the State Fair of Texas up in Dallas this year.  But that isn’t going to stop me from bringing the fair home!

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Let’s be honest, everyone looks forward to going to the fair to enjoy some fried food.  Corn dogs, fried oreos, fried maragritas, and of course funnel cakes.  My fondest memories of funnel cakes are not actually enjoying them at the fair but at Schlitterbahn after a day in the water and sun with my summer league swim team.  I’d go get one just as the sun was beginning to dip down and they were about to close down for the day.  Something about the hot crunchy dough pieces covered in a thick layer of powdered sugar still makes me smile.

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I’ve never made funnel cakes before.  I don’t have a deep fryer and don’t really like to fry food in my kitchen.  It makes a mess and then there’s the issue of dealing with all that oil when you’re done.  Surprisingly these didn’t spatter and create a mess and I found these great tips for how to dispose of or save your cooking oil.  There might just be more frying in my future.

The dough is pate a choux, the same dough used to make cream puffs and eclairs.  It is an eggy dough that bakes up nice and puffy.  It sounds fancy, but isn’t at all complicated.

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Instead of a funnel a plastic bag is used to pipe the dough into the oil.  Cut a smaller hole than you think you need from the bag.  You can always cut a bit more if you need, but if you cut it too big you’ll have to transfer the dough to a new bag and start over.  That happened to me.

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While I had grand plans to make all of these the same size I wound up with a wide variety of sizes and shapes.  But they all tasted equally as delicious!  These are best eaten immediately so be sure to have some hungry folks (toddlers are good funnel cake eaters!) to help you enjoy these tasty treats.

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Pâte a Choux Funnel Cakes

From Alton Brown

Ingredients

  • 1 cup water
  • 3/4 stick butter (6 tablespoons)
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 cup flour
  • 1 cup eggs, about 4 large eggs and 2 whites
  • Vegetable oil, for frying
  • Powdered sugar, for topping

Directions

  1. In a medium sized saucepan bring water, butter, sugar and salt to a boil over high heat.
  2. Once it boils add the flour and lower the heat to medium low.  Stir with a wooden spoon until dough forms a ball and a film forms on the bottom of the pan.  Remove from the heat and transfer to the bowl of a stand mixer.  Let cool for about 5 minutes.
  3. With mixer on low speed add the eggs, one at a time, making sure to wait until the egg is incorporated before adding the next.
  4. Once all the eggs have been added transfer dough to a large plastic bag.
  5. Heat oil in a saucepan, about 1 1/2 inches deep, to 350-375°F.
  6. Cut a small corner from the bag and pipe dough out in a circular/swirling pattern, making the cake as big or as small as you like.  Let cook for a minute or two, depending on the amount of dough used, then flip and cook until desired doneness.  I like mine a little darker, but you may prefer them lighter.
  7. Remove from the oil and drain on paper towels before dusting with powdered sugar.
  8. Repeat with the rest of the dough, making sure your oil is kept between 350 and 375°F.  Too cool and the dough absorbs too much oil, too hot and it burns.  Increase and lower the heat as needed to keep it in the sweet spot.

Cherry Almond Biscotti

My mom is visiting this week and being a huge help with the kids while Ben is gone.  Along with her lovely self she brought a couple of recipes with her that she thought we could try together.  This biscotti is one of those and I am so very glad that we made them!  These are delicious.

Cherry Almond Biscotti | Hottie Biscotti


Almond is one of the flavors that I think of when I think of my mother.  That and pears.  She adores pears.  These biscotti have sliced almonds and cherries that have been soaked in amaretto which makes the almond flavor even more present and the cherries nice and plump.  I wonder how these would be with dried pears…

Cherry Almond Biscotti | Hottie Biscotti
The prep and cooking method for these is similar to most biscotti I have made.  One of the things that is different is on the second bake.  Instead of baking the sliced biscotti directly on the baking sheet you place them on wire racks in the oven to bake which I think crisps them up more evenly.  I’ll be doing this again for future biscotti. Cherry Almond Biscotti | Hottie Biscotti Try these as an accompaniment to your morning or afternoon coffee.  Or crumble them up over some ice cream.  Or just eat them, that’s the way my 2 year old seems to like them best.

Cherry Almond Biscotti

From a page torn from some Martha Stewart magazine Ingredients

  • 1 3/4 cup dried cherries
  • 1/2 cup amaretto liquor
  • 3 cups flour (more for dusting)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1 cup sugar
  • 4 eggs (3 for the cookies and 1 for brushing)
  • 2 teaspoons vanilla
  • 3/4 cup sliced almonds
  • raw sugar for sprinkling on the tops

Directions

  1. Preheat oven to 375°F.
  2. Mix cherries and amaretto in a small saucepan and heat over medium low for about 5 minutes.  Liquid should just simmer.  Drain and reserve the liquid.
  3. Sift flour, salt and baking powder and set aside.
  4. Beat butter and sugar until thoroughly mixed, about 2 minutes.  Add in eggs, one at a time, mixing after each.  Mix in 2 tablespoons of cherry juice and vanilla.
  5. Add in the flour and mix just to combine, then add in cherries and almonds and mix to combine.
  6. Flour a work surface and turn dough out.  Divide in half and shape into two logs, about 12 inches long and 2 inches thick.
  7. Transfer to a parchment lined baking sheet.  Pat logs down to about 3/4 inch thickness, about 4 inches wide and 12-14 inches long.
  8. Brush with beaten egg and sprinkle with sugar.
  9. Bake for 25-30 minutes.  The logs will be dark, but shouldn’t be burned.  Check the bottom of the logs at 25 minutes and remove from the oven if they seem dark.  Transfer to wire racks to cool for 20 minutes.
  10. Slice logs at an angle to the thickness you like, 15-20 slices per log.  Reduce the oven temperature to 300°F.
  11.  Transfer biscotti back to the rack and lay the slices on their sides.  You will have to do this in 2 batches.  Place the rack on a baking sheet and bake for 5-7 minutes, flip biscotti over and bake for another 5-7 minutes.  Cook longer for a crispier biscotti and less for a softer one.  Let cool.  Store in an airtight container for a few days or freeze to enjoy later.

Toasted Oat Scones

After having a baby (2 weeks and 3 days ago) I am anxious to have a semi-predictable life again and get back to some of the things I was doing before he was born, like baking, cooking and blogging.  And sleeping, that’d be nice.  However, I have been consistently reminded that life with kids, and especially life with a newborn, is anything but predictable.  I tried and failed to make some coffee cake muffins earlier this week.  I blame sleep depravity, the speed at which I tried to put everything together, not totally thinking through my plan, and holding a screaming baby while filling muffin cups with batter and streusel!  Thankfully they only looked ugly but tasted delicious!

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I was frustrated with myself.  But I realize my expectations for getting back to blogging were set a little high.  It’s just not going to happen like it used to, at least not for now.  I am no longer guaranteed a time in the afternoon where all the sweet children are tucked away in their beds and I can cook, bake, take pictures and type away.  So I’m going to be a little more realistic with blogging and be happy with whatever I can manage for the next couple of months!  And remember to cherish this time with the babies, like so many people who have kids that are now grown, tell me to.  After all, the days are long but the years are short.

This morning I found myself up at 7am with my two older kids while the little man slept in until almost 9:30!  I took advantage of the time and baked up some super simple scones.  This recipe sits right next to the coffee cake recipe I attempted yesterday and is in the ATK Family Cookbook.  I figured it was a sign.

Toasted Oat Scones | Hottie Biscotti

It took me less than 20 minutes to mix these up and get them in the oven.  They’re done baking in 15 minutes and ready to eat in 10.  The ingredient list couldn’t be simpler which yields a simple and satisfying scone with nothing extra to take away from the hearty oats and rich butter.

Toasted Oat Scones | Hottie Biscotti

Eat these plain, warm or at room temperature.  Spread with a little extra butter and jam.  Have one for breakfast, one for mid-morning snack and one in the afternoon with some tea or coffee for a little pick-me-up.  The scones aren’t too sweet, which is nice.  They’re almost like a biscuit, just with more texture and a bit more dense.

Toasted Oat Scones | Hottie Biscotti

I am so glad I stumbled across this recipe, and thankful for the cooperative children who made this blog post possible!

Toasted Oat Scones

From ATK Family Cookbook

Ingredients

  • 1 1/2 cups oats, old fashioned or quick cooking
  • 1/2 cup half and half (plus 1 tablespoon for brushing on the scones)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/3 cup sugar (plus extra for sprinkling on the scones)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons butter, cold, cut into chunks

Directions

  1. Preheat oven to 375°F.
  2. Spread oats out onto a rimmed baking sheet lined with parchment.  Toast the oats for about 8 minutes, just as they begin to brown.  Let cool.
  3. Increase oven to 450°F.
  4. In a small bowl, whisk half and half, the egg and vanilla together and set aside.
  5. In the bowl of a food processor combine flour, sugar, salt and baking powder and pulse a few times.
  6. Add in the butter and pulse until butter is in pieces no larger than the size of a pea.
  7. Pour flour mixture into a large bowl and fold in the milk mixture until it just comes together.  Flour your hands and bring the dough together in the bowl.
  8. Turn out onto a floured surface and pat into a round about 1 inch thick.  Transfer to a parchment lined baking sheet and cut into 8 wedges.
  9. Brush the tops with half and half, then sprinkle with sugar.
  10. Bake for about 15 minutes, until golden.  Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.

Daring Bakers: Cinnamon Rolls with Peach Preserves & Cream Cheese Icing

I made these rolls, took pictures and began this post a couple weeks ago since I was expecting a baby mid-June.  I cannot believe I am actually posting this month!  Special thanks to my amazing friend, Carrie, who held my sweet baby boy and also entertained my toddlers and therefore made it possible for me to finish this post this morning!  You’re amazing 🙂

Our baby’s due date was June 19, so I knew I had to get this challenge completed before my typical completion of a Daring Bakers challenge, a day or two before posting.  The day I made these rolls I thought, “It will be good to have these for our house guests after the baby comes.” thinking that this baby would be early like our other two.  But over a week passed before our sweet baby arrived and we’d already finished off a pan!  I froze the other pan after baking it so we did have some for grandparents when they came to see the baby.

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And here he is!  Christopher was born on June 23 and we love him.

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This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

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This challenge had me excited from the moment I read it!  I love cinnamon rolls, both the making of and the consumption of them.  But I’ve never ventured beyond the traditional cinnamon sugar filling.  This challenge encouraged creativity from the Daring Bakers.  I know some people got incredibly creative, and I admire those people for not only having creative minds but for being brave enough to try something new!  I played it pretty safe and just added peach preserves to the rolls.  I know, it’s kinda lame.  But it’s still  super delicious!

I used a sweet dough recipe from America’s Test Kitchen as the base for the rolls.  In the cookbook this dough is also used for hot cross buns and sticky buns.  It comes together nicely, rises well, is easy to roll out and handle, and bakes into a lovely sweet bread.  It’s a keeper.

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Peach just seemed like a good summer choice, but you could use any kind of jam or preserves in these rolls.  Add in nuts if you like.  Or leave out the jam and make a simple cinnamon roll with a traditional cinnamon and brown sugar filling.

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The icing is sweet with just enough tang from the cream cheese.  You can make it more icing-like by adding less milk, or more like a glaze by adding a little more.  The recipe below makes a generous amount for the 2 pans of rolls.  Ice these when they are still a little warm so that the icing can seep in between the layers and get all wonderfully gooey.  Or you can ice them individually to control the amount of icing on each roll since some people are big icing lovers and others are crazy not so much.

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Peach Cinnamon Rolls with Cream Cheese Icing

Adapted from America’s Test Kitchen Family Cookbook

Ingredients

Dough

  • 3/4 cup buttermilk
  • 6 tablespoons butter, melted and cooled
  • 3 eggs, lightly beaten
  • 4 1/4 cups flour
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoon salt

Filling

  • 3/4 cup brown sugar
  • 1  1/2 teaspoons cinnamon
  • 3 tablespoons melted butter
  • 3/4 to 1 cup peach preserves

Icing

  • 5 tablespoons cream cheese
  • 1 1/2 cups powdered sugar
  • 3-5 tablespoons milk

Directions

Dough

  1.  Whisk the buttermilk, butter and eggs in a small bowl.
  2. Mix 4 cups of flour, sugar, salt and yeast in stand mixer fitted the dough hook.
  3. Add buttermilk mixture to flour, mix on low until dough comes together.
  4. Increase speed to medium low and knead until dough is smooth and elastic, about 10 minutes.  Add extra flour if dough seems sticky, one tablespoon at a time.
  5. Turn dough out onto clean counter and knead by hand to form a smooth round ball.
  6. Place dough in oiled bowl, cover and let rise for 2 to 2 1/2 hours until doubled in size.

Fill, Shape and Bake Rolls

  1. Mix brown sugar and cinnamon in a small bowl and set aside.
  2. Turn dough out onto a floured surface and dust lightly with flour.  Pat the dough fat, and then use a rolling pin to roll dough out into a 12×16 inch rectangle.
  3. Brush dough with melted butter, then spread with peach preserves leaving a 1/4 inch edge all around.  Sprinkle brown sugar mixture over the preserves and spread out.
  4. Roll dough into a long cylinder, as tight as you can get it.  Pinch the edge of the dough to seal the roll.
  5. Use a serrated knife to carefully cut into 14-16 buns.
  6. Butter 2 round cake pans and place 7 or 8 buns in each.  Cover with plastic wrap that has been sprayed with non-stick spray and let rise for about 1 to 1 1/2 hours.  Rolls should be pressed up against each other.  To Make Ahead: Pop them in the fridge after covering, before they rise.  Keep them there for up to 16 hours.  When you’re ready, take them out and let them rise at room temp for 1 1/2 hours, then bake as below.
  7. Preheat oven to 350°F.
  8. Bake rolls for 25-30 minutes, until golden brown and puffed.
  9. Let rolls cool for 10 minutes before icing.

Icing (make while rolls are baking)

  1. Beat cream cheese and powdered sugar until mixed well.  Add in milk, a tablespoon at a time until the icing is the consistency that you like.
  2. Ice rolls in the pan or turn rolls out and ice on a platter.