Egg Nog French Toast

I created this over Christmas break so that my family would help me finish the Egg Nog.  Nobody in my family of 6 likes Egg Nog except for me....and hello...have you seen how many delicious calories there are in Egg Nog?  My body can't afford to drink it all by myself.  So I made this French Toast, and everyone loved it!  Hooray!

Egg Nog French Toast
Ingredients:
1 1/2 cups Egg Nog
1/2 cup milk
4 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1 loaf of french bread

Directions:
Whisk together Egg Nog, milk, eggs, cinnamon, and nutmeg until eggs and spices are well blended.  Slice french bread into 3/4 inch thick slices.  Dip each slice of bread in the egg nog mixture and place on griddle.  Flip and cook on the other side.  Enjoy with this cinnamon syrup.

Oatmeal Pancakes

So it's the beginning of 2016, and we have jumped on the "Let's get healthy" bandwagon.  My hubs and I are doing a health challenge where you can't have any sugar (except for 1 cheat day a week), and we have to eat a certain amount of fruits and veggies everyday among other things.  These pancakes were such a delicious way to start the morning and get our fruit in. Plus the kids all like them too.  Another bonus is that they are super filling.  You don't feel like you are starving in an hour or even two hours.  I LOVE these pancakes!

Oatmeal Pancakes

Ingredients:

1 cup rolled oats

1 cup whole wheat flour

1/2 cup wheat germ

1 tsp. soda

1/2 tsp. salt

1 Tbs. honey

2 eggs 

2 1/4 cup lowfat buttermilk

1/4 cup unsweetened applesauce

Directions:

Mix dry ingredients together in a large mixing bowl. Mix wet ingredients together in a medium mixing bowl.  Then add wet ingredients to dry ingredients.  Stir until barely mixed.  (The more you mix, the less fluffy the pancakes will be.)  Cook on a griddle or frying pan that has been sprayed with cooking spray.  

Makes 12 pancakes (using 1/3 cup batter per pancake)

Nutritional Information:

Serving Size: 1 Pancake; Calories: 112; Fat: 2.4 g; Fiber: 2.5 g; Protein: 6 g; Carbs: 16.5 g

Recipe Source:  Slightly Adapted from my Mom's Family Cookbook 

Skinny Apple Muffins

I have always loved muffins!  Always!  I love eating muffins for breakfast, lunch, snacks...whenever. The only problem is they are usually loaded with sugar and calories.  I have adapted this recipe from an apple streusel bread recipe I have to make it lighter so that the kids will still enjoy it, but so that you can also afford to eat more than one for breakfast!  Each muffin is just 123 calories!!  (I didn't calculate all the other stats, but if you want them, I will make my lazy self calculate it for you!)  They are still yummy and my kids love them!

Skinny Apple Muffins
Ingredients:
1 cup whole wheat flour
1 cup white flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
2 Tablespoons butter, room temperature
2 large eggs
1/2 cup applesauce
1 Tablespoon lemon juice
2 teaspoons vanilla
2 granny smith apples, peeled and grated
cinnamon for sprinkling
brown sugar for sprinkling

Directions:
1.  Preheat oven to 350 degrees.  Combine flours, baking soda, and salt in a medium bowl.
2.  Cream butter, applesauce and sugar in a mixing bowl.  Beat in the eggs, lemon juice and vanilla.
3.  Add the flour mixture to the butter mixture and stir just until moistened.  Add apples and stir gently to combine.
4.  Spray a muffin tin with nonstick cooking spray.  Spoon the batter into the muffin tin filling each tin 3/4 of the way full.
5.  Sprinkle tops of the muffins with cinnamon and brown sugar.
6.  Place muffin pan in oven and cook for 20 minutes or until a toothpick inserted in the center comes out clean.
Makes about 14 muffins.

Recipe Source:  Kimmy's Creation

Baked Oatmeal

So we have this fantastic little cafe in town called CJ's Cafe (Country Java).  Everyone in town raves about their baked oatmeal.  So when my sister was visiting from Las Vegas, she bought us all some for breakfast.  Let me tell you...it did not disappoint.  It was delicious!  

I had to find a recipe to recreate their baked oatmeal so we could have it at home often!  This reminds me of CJ's.  It is such a perfect fall breakfast.  It is easy to put together and pop in the oven.  My kids absolutely love it and would eat it for breakfast, lunch, and dinner if I gave them the chance.  I made this for our family reunion this summer, and it got rave reviews!  

I included the basic, original recipe.  This recipe can be adapted to you!  Last time I made it, I reduced the butter to 2 Tablespoons and replaced the rest with applesauce.  It is plenty sweet so you could also reduce the sugar.  You could add fruit or nuts before or after cooking.  The possibilities are endless!  Anyway you have it, I guarantee, you'll love it!

Baked Oatmeal
Ingredients:  
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted

Directions:
1.  Preheat oven to 350 degrees.  In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon.  In another bowl, whisk eggs, milk and butter.  Stir into oat mixture until blended.

2.  Spoon into a greased 9 inch square baking pan.  Bake for 40-45 minutes or until wet.  Serve warm with milk poured over the top.  

Serves: 9 

Recipe Source:  Taste of Home

Ham and Swiss Poppy Seed Sliders

I wanted to try this recipe because it looked like such a quick and easy dinner. Plus, I am a sucker for a sandwich. Not only was the dinner prep simple, these were delicious. I had to take a quick picture with my phone because we had to put them on the blog before they got gobbled up. I can't wait to make this for our next party as an appetizer. They are soooo good. Even my kids liked them. When the whole family is eating, that is success!!!!

Ham and Swiss Poppy Seed Sliders

The Slider
Ingredients:

24 good white rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 mayo

1/3 cup miracle whip

 

 

Poppy Seed Sauce

Ingredients:

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. Worcestershire sauce

 

 

Directions:

In a small bowl, mix together mayo & miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet, very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients and pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes and serve warm.

Recipe Source: The Sister's Cafe

Baked Chocolate Cake Donuts (Gluten Free and Dairy Free)

So my sweet sissy and niece are visiting me for the week from Las Vegas.  My sister found out a couple of years ago that she can't eat gluten or dairy along with a few other food items.  So I created this donut recipe exclusively for her.  I have to say, these were really good.  We all really liked them and my sis was overjoyed to have something made especially for her. 

Chocolate Cake Donuts (Gluten Free and Dairy Free)
Makes 6 donuts

Ingredients:
1 cup oats, ground into a fine powder (You can use a food processor or blender.)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy milk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 325. Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk oat powder, cocoa, baking soda and salt. In small bowl, whisk soy milk, sugar, egg, oil and vanilla until smooth. Add soy milk mixture to oat mixture; whisk until blended and smooth.

3.  Batter is more liquidy than firm.  Spoon batter into donut pan, filling until 2/3 full.  Bake at 325 for 13 minutes.  Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

For chocolate-frosted donuts: Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons vanilla soy milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Recipe Source:  Kimmy's Creation

Shauna's Banana Bread

I am not the biggest fan of banana bread because I am not the biggest fan of bananas, but this bread, oh my, is one of the best banana breads I've ever tasted. My dear friend, Shauna, would invite us over all the time for banana bread when we lived in Portland. Then she would send us home with a loaf. What a dear, dear woman. This is a family favorite!

Shauna's Delicious Banana Bread

Ingredients:
1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
3 or 4 smashed bananas
1 tsp. lemon juice
1/2 c. milk
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp salt

Directions:
Preheat oven to 350 degrees. Cream together sugar and butter. Then mix in eggs, bananas, lemon juice, milk, and vanilla. Add the remaining dry ingredients, beat until smooth. Pour into greased pans. This makes two large loaves of banana bread. Bake large loaves for 1 hour or until toothpick inserted in center comes out clean. Don't overbake! Bake for less time if you make smaller loaves of bread.

Recipe Source: Shauna Nemelka

Overnight Crock Pot Oatmeal

There is nothing better than waking up to an already cooked breakfast.  This was so easy to prep the night before, and I even got to sleep in.  I just told the hubs breakfast was in the crock pot and he took care of the rest.  My 4 year old little lady chowed down on this.  She ate 3 bowls for breakfast.  (They were kid size bowls mind you.)  Then she had another bowl for lunch.  It was a really delicious and filling breakfast. 

The idea behind this oatmeal is that you create a double boiler with your crock pot.  The oatmeal ends up so creamy.  Seriously, it is a great way to cook up some oatmeal. 

Overnight Crock Pot Oatmeal

Ingredients:
1 - cup steel cut oats
4 - cups water
(if using a slow cooker liner decrease the water to 3 1/2 cups)
1/2 - cup half and half or milk
1 - cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc)
1/4 - cup brown sugar
1 - tablespoon butter
1/2 - teaspoon vanilla extract
2-3 tablespoons cinnamon sugar

Directions:

First off, find a glass bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steele cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple add it as well. Fill the crock with water to about halfway.

Set the inner bowl in the crock pot and see how high the water rises. Add more water in the crock pot if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.  Serves 4-6.

Recipe Source:  Mommy's Kitchen

Cinnamon Rolls with Cream Cheese Frosting

Hello you!  I'm calling your name.  You can't have just one bite.

Lovin' the gooey middles coming out of the oven. 

Seriously?  Look at that frosting just drizzling down the side of that cinnamon roll.  That's my kind of roll baby!

These are hands down probably some of the BEST cinnamon rolls I have ever tasted if not the best.  They got rave reviews from everyone I gave them too including the hubs and kids.  The cinnamon roll recipe is from Pioneer Woman.  They are truly to die for and will leave eating a whole pan without sharing.  The frosting is a cream cheese frosting which in my opinion is a must for a cinnamon roll.  You may not want to start making these because friends and neighbors will begin knocking down your door when they smell the delicious smell of oozy, gooey cinnamon and sugar combined with butter wafting through the neighborhood.  Plus, you can even store the dough for up to 3 days if you don't have the time to make a complete batch.  Good luck resisting these, but you absolutely must try them! 

Pioneer Woman Cinnamon Rolls with Cream Cheese Frosting

Ingredients
Dough:
1 quart milk (not skim)
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons active dry yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt

Filling:
2 cups melted butter, plus more as needed
1/4 cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Directions:
1.  For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

2.  Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

3.  Preheat the oven to 375°F.

4.  To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

5.  Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

6.  Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.  One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into a pan.  You can use pie plates, 9x13 inch baking dishes, or baking sheets.  Place the sliced rolls in the pans, being careful not to overcrowd.

7.  Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.  I made my rolls bigger than 1/2-inch thick, and they took a bit longer to cook. 

For the Frosting:
Mix all the ingredients together until smooth.  

Recipe Source:  The Cinnamon Rolls Recipe - The Pioneer Woman, The Cream Cheese Frosting - Cooks 

Quick and Easy Fruit Dip

This is a super quick and easy fruit dip.  I made this for a family get together, and it got demolished!  It only requires 3 ingredients.  This would be a great last minute appetizer for any party or barbecue!

Quick and Easy Fruit Dip

Ingredients:
8 oz. softened cream cheese
16 oz. marshmallow cream or fluff (or whatever you call the marshmallow in a jar stuff)
1 tsp. vanilla

Directions: 
Mix together until the dip is smooth and creamy.  Serve with you favorite fruits!

Recipe Source:  Kimmy's Creation

Red Velvet Cake Donuts

So I love making donuts in my donut pan!  I especially love cake donuts and these are right up my alley.  My kids loved this sweet breakfast on Sunday.  It's a fun way to sweeten up your sweethearts.  The batter is super thick.  Like really, really thick.  I was surprised how thick it was.  I had to get in there with my hands to mix it up.  Then I just rolled the batter into long logs and curled them around the donut rings.  So don't be alarmed when the batter is thicker than normal.  These were a hit around here.  The frosting is delish!  

Baked Red Velvet Cake Donuts

Ingredients (makes 12 donuts)

Donuts:

• 2 1/4 cups FLOUR
• 1 Tablespoon BAKING POWDER
• 1 teaspoon BAKING SODA
• 1/2 teaspoon SALT
• 3/4 cup SUGAR
• 1 EGG
• 2 Tablespoons BUTTER, melted
• 2 ounces UNSWEETENED CHOCOLATE, melted
• 1/2 Tablespoon VANILLA EXTRACT
• 1/2 cup BUTTERMILK
• 1 Tablespoon RED FOOD COLORING

Glaze:

• 2 ounces CREAM CHEESE
• 3/4 cup POWDERED SUGAR
• 4 Tablespoons CREAM
• 1/2 teaspoon VANILLA

Instructions

Donuts:

Preheat oven to 350°. Grease a donut pan with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, combine sugar and egg. Add the melted butter and melted chocolate; stir well. Add vanilla, buttermilk and food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill each donut well about 2/3 full.

Bake for 12-15 minutes, do not over bake!

Cool slightly before adding glaze.

 Glaze:

Microwave cream cheese for 15-20 seconds.

Stir in remaining ingredients until smooth.

Recipe Source:  Crumbs and Chaos 

Linked to:  Sweets for a Saturday

Pumpkin French Toast

We just made this french toast for breakfast.  It is scrumptious!  It has a perfect balance of flavors with the pumpkin and cinnamon while still tasting like french toast.  I ate it with the pecans; the rest of the family ate it without.  Each way it is delicious!  The cinnamon syrup is so great.  You have to try it!

Pumpkin French Toast

Ingredients:
3 eggs
1/4 cup pumpkin puree
3 tablespoons milk
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
4 - 6 slices bread
Pecans, chopped

Directions:
In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5 minutes].

Spray skillet with non-stick spray in a large skillet over medium-high heat. Place bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Top with pecans and this delicious cinnamon syrup. Enjoy!

Recipe Source:  Krista's Culinary Creations

Mashed Sweet Potatoes

"Oh sweet mystery of life now I have found you"...is what I was singing when I shoved a spoonful of this creamy dreaminess in my mouth.  Probably one of my favorite side dishes ever.  I happen to love sweet spuds, but these were plum fantastic!

Mashed Sweet Potatoes

Ingredients:
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar
2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
salt & freshly ground black pepper

Directions:
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.  Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork. This will take between 30 to 45 minutes.
Take off heat and mash sweet potatoes in saucepan with potato masher. You can also put potatoes into a Bosch or Kitchen Aid mixer and mix. Stir in salt and pepper to taste.  (I didn't add any at the end.)

Serves:  4

Recipe Source:  Food

S'more Pancakes with Marshmallow Syrup

Who says you can't have S'mores for breakfast?  This is a perfect way to remember the good ol' campfire s'mores you made on vacation and reminisce about the perfect melty chocolate with the gooey, sugary, toasted marshmallows all between two perfectly sweet graham crackers.  And the best thing....it's what's for breakfast.  We absolutely love pancakes around our house.  I created this recipe last year, and we have been in love with them ever since.  I'm not even a huge S'more fan, but these pancakes bring out the best in the S'more.  So with much love, I give you our S'more pancakes with marshmallow syrup.

S'more Pancakes
Ingredients:
2 cups graham cracker crumbs
1 cup flour
1/4 cup sugar
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1/4 cup oil
2 eggs
1 1/2 cups milk
2/3 cup mini semi-sweet chocolate morsels
Handful of mini-marshmallows

Directions:
In a large bowl, mix together the graham cracker crumbs, flour, sugar, salt, baking soda, and baking powder.  In a medium sized bowl, mix together the oil, eggs and milk.  Pour the wet ingredients into the dry ingredients.  Mix just until moistened.  Add the chocolate chips and some marshmallows and gently stir in.  Heat a griddle or frying pan over medium heat.  Spray with non-stick cooking spray.  Pour about 1/4 cup pancake batter per pancake.  Cook pancakes over medium heat until they start to bubble on top and the other side is lightly browned.  Then flip with a spatula until the other side is browned.  Remove to a oven safe platter and cover with foil to keep them warm until ready to serve.  Makes 12 - 4 inch pancakes.  Top your pancakes with syrup and additional chocolate chips and marshmallows if desired.

Marshmallow Syrup
Ingredients:
1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1/2 tsp. vanilla
1 tsp. baking soda
1 cup mini marshmallows

Directions:
In a medium saucepan, combine butter, buttermilk, and sugar.  Bring to a boil, stirring regularly.  Remove from heat and whisk in vanilla and baking soda.  It will foam up a bit.  Immediately add the marshmallows and stir until mixed into syrup.  It's now ready to serve over your yummy S'more Pancakes.

Recipe Source:  Kimmy's Creation

Linked to:  Sweets for a Saturday, These Chicks Cooked

Birthday Cake Pancakes

If y'all don't know, I love pancakes!  When I saw these pancakes start floating around the blog world, I knew we had to have some.  So we created a recipe, and we love it!  I made these for our family reunion along with 3 other types of pancakes, and these were the first pancakes devoured!  Our favorite way to eat these is with Buttermilk Syrup and topped with sprinkles.  So delicious!  It really is like having a dessert for breakfast.

Birthday Cake Pancakes

Ingredients:
1 1/2 cups Original Bisquick mix
1 1/2 cups white cake mix
1 cup milk
2 eggs
Rainbow Sprinkles

Directions:
In a large bowl, mix together all ingredients until moistened.  Fold in the rainbow sprinkles.  Add as many or as little as you'd like.  Heat a griddle or frying pan over medium heat. Spray with nonstick cooking spray. Pour about 1/4 cup of batter per pancake on the griddle. Cook until you can see the pancake bubbling and the other side is browned. Flip with a spatula and cook until the other side is browned. Serve with syrup or glaze and sprinkles. 

Recipe Source:  Kimmy's Creation

Lemon Pick-Me-Up

I have been on a major smoothie kick lately.  It's my favorite thing for breakfast this week.  This smoothie was just delightful.  It's very refreshing and invigorating.  Plus, it's low in calories and fat while still having a good flavor.  (I don't know about you, but I'll take a little more fat and cal-babies to have a better flavor.  Why waste the calories, if it doesn't at least taste good?)  This is a perfect light snack, mini-meal or great for after a workout. 

Lemon Pick-Me-Up

Ingredients:
3 milk ice-cubes (Fill an ice-cube tray with milk. Freeze 3 hours or until solid.)
1 container (6-ounce) plain fat free yogurt
2 Tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Additional lemon zest for garnish

Directions:
1.  Combine all ingredients in electric blender.  (If your blender is not powerful enough to blend in the milk ice cubes, crack the cubes before hand by placing the ice cubes in a sealed ziploc bag and smashing with a mallet or rolling pin.)  Whirl until smooth.  Spoon into serving glass and garnish with lemon zest. 

Makes: 1 serving; Calories: 210, Protein: 11 g, Fat: 0 g, Fiber: 0 g

Recipe Source:  Naturally Delicious by the Washington State Dairy Council

Great Harvest Cinnaburst Copycat Bread

WARNING: This bread is hazardous to your health.  Due to the extreme moistness, the soft texture, and the heavenly burst of cinnamon flavor, one is in danger of suffering from eating a whole loaf in one sitting.  Not only will this overload you with pure delight, but will create a need for you to rebuy cinnamon chips and cancel work for the next day so you can make another loaf and eat it straight out of the oven.  In case of this emergency, be sure to keep a stick of butter next to the oven in preparation for the consumption.   

Great Harvest Cinnaburst Copycat Bread

Ingredients:
1 cup warm water
1 cup warm milk
1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)
1/3 cup oil (I used veggie oil)
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour
1 cup cinnamon chips

Directions:

• In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes.
• Add in oil and egg.
• Slowly add 2 cups flour, mix and then add salt.
• Add 1/2 cup flour at a time until it comes away from side of bowl.
• Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle.  (Note:  Don't overmix the cinnamon chips.)
• Grease a mixing bowl.  Let dough rise in bowl until doubled in size.
• Form into loaf (or whatever shape you want).
• Let rise until double.
• Bake at 350 degrees for 30-40 minutes.  I baked my bread for 30 minutes exactly, and it came out perfect, but my oven cooks hot. 

Makes 2 loaves

Recipe Source:  Slightly adapted from Rae Gun Ramblings

Linked to:  Sweets for a Saturday, It's a Keeper

Rhubarb Muffins with Oatmeal Crumb Topping

After trying to figure out how to use my extra rhubarb, I decided upon these rhubarb muffins.  Oh how I love a good muffin at any time of day!  These muffins are a perfect mixture of tart and sweet. 

Rhubarb Muffins with Oatmeal Crumb Topping

Ingredients:
Muffin:
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

Topping:
1/4 cup butter
1/2 cup brown sugar
1/4 cup + 2 Tablespoons flour
1/4 cup + 2 Tablespoons oatmeal (any type but instant)
1/4 teaspoon cinnamon
1/8 teaspoon salt

Directions:
Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a large mixing bowl, combine all the topping ingredients except the butter. Cut butter into mixture with a pastry blender or two butter knives until mixture resembles coarse bread crumbs.  Generously top muffins with the topping.  Lightly press the topping into the muffin batter.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Recipe Source:  adapted from Fine Cooking, topping recipe from Food.com

Strawberry Shortcake Pancakes

Pancakes....SIGH.....Pancakes.  It's no secret that I love them.  I love the soft, perfect texture.  I love the versatility of the pancake.  You can create so many different flavors to top it with or mix in with it.  Heck, I even just love eating the batter plain.  Maybe love isn't a strong enough word...but I am utterly and completely infatuated with pancakes.  So is it any surprise that pancakes are my kids favorite breakfast ever?  I am always creating new types of pancakes.  In fact, I have a whole list of them I need to blog about.  (It's on that long "To Do" list that never gets done.)  Here's to me getting around to posting my beloved pancakes.  These Strawberry Shortcake Pancakes are amazing!  I can eat them plain without toppings they are so good.  It's a perfect summer meal especially made with fresh picked strawberries.  Delish!

Strawberry Shortcake Pancakes

Ingredients:
1 cup flour
1/2 cup white cake mix
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup crushed strawberries
1/2 cup + 2 Tablespoons milk
2 oz. softened cream cheese

Directions:
1.  In a medium bowl, mix together flour, cake mix, sugar, baking powder, baking soda, and salt.  Then, mix in the egg, crushed strawberries and milk. 

2.  In a small bowl, stir the softened cream cheese until it is smooth and creamy.  (You don't want any lumps in it.)  Mix the cream cheese into the batter.  (I don't like my pancakes super dense so if the batter seems too thick just add a bit of milk.)

3.  Heat a griddle or frying pan over medium high heat.  Spray with nonstick cooking spray.  Pour about 1/4 cup of batter per pancake on the griddle.  Cook until you can see the pancake bubbling and the other side is browned.  Flip with a spatula and cook until the other side is browned. 

4.  Keep warm and serve with fresh strawberries and whipped cream, strawberry syrup, strawberry puree with powdered sugar, or anything else that floats your boat.  Enjoy!

Makes about 8 pancakes.

Recipe Source:  Kimmy's Creation

Linked to:  Sweets for a Saturday

Oatmeal Chocolate Chip Pancakes

Growing up, I used to watch Disney's "Mickey and the Beanstalk" cartoon with my brother.  There's a song in the movie where Donald, Goofy, and Mickey sing, "Pancakes piled up 'til they reach the sky. I'm going to eat and eat and eat and eat and eat until I die."  Oh how we used to bellow that song at the top of our lungs.  But ya know, that is pretty much my motto with pancakes.  The more there are, the merrier I am.  I love pancakes.  I love whole wheats, buttermilks, flavored.  Any way you hand them to me, I'll  eat 'em.  They are one of my all time favorite foods evah!  I love to surprise my family with all sorts of new pancakes.  These new pancakes were DELISH!  I kept eating them all throughout the day.  These pair fabulously with maple syrup or just eat them plain.  Either way, they are a delicious way to start the day.

Oatmeal Chocolate Chip Pancakes

Ingredients:
1 cup flour
1 cup oats
1/2 tsp. salt
1/2 tsp. baking powder
2 Tbsp. sugar
2 Tbsp. brown sugar
1 1/4 cup buttermilk
1 egg
3/4 tsp. vanilla
2 Tbsp. oil
1/2 cup semi-sweet chocolate chips

Directions:
In a large bowl, mix together all of the dry ingredients.  Then add the wet ingredients and mix until the batter is moistened.  Heat a griddle or frying pan over medium heat.  Spray pan with nonstick cooking spray.  Spoon batter (1/4 cup per pancake) onto the hot griddle.  When the pancake starts bubbling on one side and is lightly browned, flip to the other side.  Brown on other side.  Serve warm with butter and maple syrup.

Linked to:  Sweets for a Saturday, Friday Favorites, Foodie Friday, Potluck Sunday, Sweet Treats Thursday, Sweet Indulgences Sunday, Made it on Monday