Archive for the ‘Breakfast’ Category

Apple Crisp Muffins


Being married is probably one of my favourite things, especially because I somehow snagged a pretty amazing guy.

Benefits of being married to him:


permanent master chef junior, nfl, how i met your mother and movies watching partner. permanent snuggle buddy. permanent running/roller blading companion. permanent i don’t know how to build this or fix that so can you do it please person. permanent live in best friend and person to do everything with. amazing.

What isn’t so amazing though is the fact that he loves the muffins that I make. You would think that I would be encouraged by this, or appreciate it. But I’m an only child; which means that sharing isn’t my thing. So no I don’t want to share my muffins with you. Make 2 batches of muffins you say? No thanks, not my thing either.


These muffins were out of this world delicious. Combining apples that we picked ourselves with a streusel topping led to one amazing muffin…even if I only got to eat half the batch.

Maybe one day I’ll learn how to share and be okay with it.



Apple Crisp Muffins

Recipe adapted from Iowa Girl Eats

1/4 cup butter, at room temperature     2/3 cup vegetable oil
1/3 cup sugar                                        1/3 cup brown sugar
2 tbsp apple cider                                   1 egg
1 tsp vanilla                                           1 1/2 cups flour
1/2 tsp cinnamon                                  1/4 tsp nutmeg
1/2 tsp baking soda                                1/2 tsp baking powder
1/4 tsp salt                                            2 medium-sized apples (I used Granny Smith)

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with liners then set aside (or use a 6 cup jumbo muffin tin like I did).

Combine the butter, oil, sugars, and cider in a large bowl (mixture will look curdled.)

Add and mix in the egg and vanilla.

In a separate bowl stir together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Remove 2 Tablespoons of the flour mixture then toss with the apples in a separate bowl to coat.

Add remaining flour mixture to wet ingredients in two batches, mixing until just combined before adding the next batch. Fold in the apples. Scoop batter into prepared muffin cups.

Crisp Topping

1/2 cup brown sugar         1/2 cup old fashioned oats
1/4 cup flour                     1/4 cup butter, at room temperature
1/4 tsp cinnamon              1/8 tsp nutmeg

Mix ingredients together in a small bowl until well combined.

Sprinkle a heaping tablespoon on top of each muffin.

Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tins for 10 minutes then remove to a cooling rack to cool completely.

(My muffins baked for roughly 25 minutes so be sure to check on them as you go)


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Light ‘N Crisp Waffles

Lazy Sunday’s are so great. And often so necessary. And today is one of those days.

One of those days when there’s a sleep in followed by a muffin and catch up with a good friend and then church. I think that everyone needs a friend like this one, someone who can observe, offer advice, and call you on it when you’re acting out. She makes me be reflective and want to be a better person, all while being full of grace and wisdom. I am so thankful for her and have so much to learn.

What else goes with a lazy Sunday? Waffles…as long as you have someone to make them for you. Which I did. In other words, life couldn’t be better.

These waffles are so frickin’ good. And diverse, if you want them to be. Normally we make them with blueberries inside and choose from either blueberry or maple syrup. My latest thing is to have chocolate chip waffles topped with peanut butter and maple syrup because what else would you do.

I also might know someone who puts peanut butter and blackberry jam on blueberry waffles (weird) and another who puts peanut butter and honey on blueberry waffles. Do those combinations even go together or am I the only confused one?

To each his own. I just hope that this becomes a Sunday trend.


Light ‘N Crisp Waffles

2 egg yolks    2 cups milk

2 cups flour   1 tbsp baking powder

1/2 tsp salt    1/3 cup oil

2 egg whites, stiffly beaten

Optional: chocolate chips, blueberries, bacon, cheese, etc.

Preheat waffle maker.

Put all ingredients except egg white in a large bowl. Beat on low until moistened, increase to medium, mix until smooth.

By hand, gently fold in beaten egg whites.

Pour 1/2 cup batter over waffle grids, close waffle maker.

Bake until golden, 3 minutes.


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Easter brunch, Easter lunch, or Easter breakfast. It really doesn’t matter which meal you decide to consume this at, the important thing is that it gets consumed. Oh, and it’s not just an Easter thing, this is an I don’t need an excuse to make it type meal. So maybe that means that it could be an Easter dinner meal as well?

I unfortunately will be opting for none of the above answers.

Easter breakfast? Most definitely reserved for Hot Cross Buns. But can someone please tell me why the song lies? I want 2 Hot Cross Buns for a penny, not the $3.50 or whatever it was that I paid for them.

Easter brunch? I’ll be busy because “this I know with all my heart, His wounds have paid my ransom.”

Easter lunch? Why the heck would I want to get full before…

Easter dinner? Turkey and the works plus a homemade peach pie for dessert. Yeah, I’m saving all of my calories for you.

That being said, I like french toast, I like coconut and therefore I like love coconut crusted french toast. You probably will too.






Coconut Crusted French Toast

Adapted from Two Peas and their Pod

3 large eggs                         3/4 cup light coconut milk
1/2 tsp coconut extract        1/4 tsp vanilla
1/8 tsp salt                          1 cup shredded sweetened coconut
6 slices of Texas Toast white bread

In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.

Place the shredded coconut on a plate.

Dip both sides of each slice of bread into the egg mixture. Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.

Meanwhile, heat a large non-stick frying pan medium-high heat.

Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately.

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I’m not really all about variation. When I figure out what I like I stick with it.

Running shoes? Yes I buy the same New Balance shoes every year. Listening to country music and nothing else? Guilty as charged, although I am trying to branch out. But only a little bit. Eating sushi? California, yam tempura or dynamite roll every. single. time. Only using the treadmill at the gym? I’m sorry, what the heck is an elliptical and why is it taking up precious space?

I mean really, why would you mess with a good thing?

The same can be said for breakfast around here. Homemade muffins. Every. Single. Week…for the past 15 or so years. Yeah, that’s definitely a sign that I’m a fan.

These muffins are a constant in the freezer. Sure they sound a bit different, but they are delicious. And they taste healthy, which means that they must be good for me.

Instead of the typical and familiar carrot muffin, zucchini takes centre stage this time and pairs extremely well with raisins or blueberries. That’s why we alternate around here…one week it’s the raisins, and the next week, what a surprise when the blueberries arrive.

Clearly this was a blueberry week. Because sometimes life needs a little bit of spicing up.






Zucchini Spice Muffins

1 1/2 cups flour        1 cup sugar

2 1/4 tsp cinnamon  1/2 tsp nutmeg

1 tsp baking soda      3/4 tsp baking powder

1/2 tsp salt               2 eggs

1/2 cup oil                2 cups shredded zucchini

1/2 cup raisins or blueberries

Preheat oven to 375F.

Combine flour, sugar, spices, baking powder, baking soda and salt.

In another bowl beat eggs and oil until light. Stir in zucchini.

Add liquid ingredients to the dry ingredients. Stir until just moistened.

Stir in the raisins or blueberries.

Divide into muffin tins and bake 25-30 minutes.

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Family recipes are seriously my favourite. So much nostalgia is wrapped around different recipes that we make and I hope that one day I will be able to have and create that with my own family.

Take these crepes for instance. They are a family tradition on my dad’s side, one that my Grandpa was always in charge of making and now my dad and his brothers have taken up the duty. Stories about eating competitions and who could eat 12 of these crepes in one seating always creep up around the brunch table. That’s not even a competition that I want to be a part of, give me 2 and I’m definitely down for the count.

Tradition has it that these crepes are eaten with butter, lemon and sugar. Take the flat crepe, butter it, sprinkle with sugar and then squeeze fresh lemon juice on top of it all. Next, roll the crepe up and repeat the process on the thin top. Annnnd consume.

Different variations are more than welcome. Savoury instead of sweet? Highly possible, but why!? Fresh berries and whipping cream? Love it. Banana slices and nutella? Sold. My absolute favourite.

Easy to make and delicious to consume. Thank you Grandpa, thank you tradition.



5 heaping tbsp flour     4 eggs

3/4 cup milk

In a large bowl mix together the flour, eggs and milk. Whip long enough so that the mixture runs off of a spoon but isn’t too watery.

Spread Crisco in the frying pan and heat until melted (the pan should be hot before pouring the batter thinly over the surface).

Cook at medium heat (around 4). Check underneath the crepe with a spatula so as not to brown the bottom but the top should be dry. Do not turn over.

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Monkey Bread

Something that I will never understand…why do New Years Resolutions have to start in January? I mean really, of all the months that you could choose, January?

Let’s just think about this for a second, we’ve just celebrated Christmas and New Years. How many left overs are sitting on the counter and in the fridge? How many cookies have been placed in the freezer to be taken out and nibbled on over the next few weeks? How many boxes of chocolates from students are sitting on the other counter? Oh that’s right, there’s enough food around here to last until at least the end of the month.

Can we not even mention the fact that the rain has been pounding down for days and I have no interest in going for a run? Perfect. What I’m really trying to say here is that Anorexic January has been pushed back and renamed Anorexic February.

One of the many reasons why weight was put on this break? This amazing monkey bread. I had been wanting to make this for quite some time but because of its lengthy process it took me a while to get around to. My bad, this should have been made long long ago. Seriously it’s one of the best things that I have ever made in my entire life. Hands down. End of story.

Eating instructions are as follows: as soon as this comes out of the oven, cools for 5 minutes and has the cream cheese glaze poured all over it, go to town and demolish the whole thing. I really can’t think of anything that I’d rather eat more than this. You probably want to make this when there are more than 3 of you around (yes sharing is okay) and even though it is still good the next day, nothing compares to it fresh from the oven.

Cinnabon, you have some serious competition.

Oh, and good luck keeping those New Years Resolution with this around.






Monkey Bread

Adapted from Smitten Kitchen

4 tablespoons butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup milk, warm (around 110 degrees)
1/3 cup water, warm (also around 110 degrees)
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise or instant yeast
3 1/4 cups flour
2 tsp salt

Brown Sugar Coating
1 cup brown sugar
2 tsp cinnamon
8 tbsp melted butter

Cream Cheese Glaze

3 ounces cream cheese, softened
3 tbsp icing sugar, plus extra if needed
2 tbsp milk, plus extra if needed
1/4 tsp vanilla

Adjust oven rack to medium-low position and heat oven to 200°F. When oven reaches 200, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

Make dough: In a large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

Mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir.

Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball.

Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with more cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.

Roll each piece of dough into ball.

Working one at a time using a fork, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams as you build layers.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes.

Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

Make glaze: Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla. Mix and drizzle the glaze over warm monkey bread, letting it run over top and sides of bread.

Serve warm.

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These days we’ve got berries coming out the ying-yang! All of the jamming has been completed, pies have been frozen for the winter (how great is that!?) and the refrigerator has been stocked with frozen strawberries, blueberries and blackberries. What else could a girl want? Oh right, muffins.

Left to right: Tayberry, Blueberry and Raspberry Muffins

Have I mentioned that I’m obsessed with muffins? Love them. Almost every single type. Maybe not those bran ones though. Let’s be honest, they are way too healthy for me! But these? These muffins are perfect. The best thing about this recipe is how versatile it is. The original recipe was for a rhubarb and oat muffin but this summer it has become the basic recipe for all berry muffins.

Raspberries, blueberries, blackberries, tayberries (seriously you NEED to get on the tayberry wagon!), they’ve all been done. And will be done again, and again. Other fruits could definitely be used as well, whatever your preference is, just add the same amount of that berry or fruit.

Personally the rhubarb is still tops for me, followed closely by the tayberries.

Ps. have you seen these muffin liners before? They’re silicon liners so they can be used over and over again. Such a great money saver, super cute (they come in all sorts of designs), and you can buy them at any kitchen store. Thank you genius/amazing past roommate for this birthday present! Martha would for sure say that they are a “good thing.”

Fruit and Oatmeal Muffins

2 1/2 cups flour    1 1/4 cups packed brown sugar

1 cup oats            1 tsp baking soda

1 tsp salt              1 large egg

1 cup buttermilk   1/2 cup oil

1 tsp vanilla          1 tbsp orange peel

1 1/4 cups berries of your choice or rhubarb

Preheat oven to 350F.

In a large bowl combine flour, sugar, oats, baking soda and salt.

In another bowl whisk the egg. Gradually mix in the milk, oil, vanilla and zest until well blended. Add all at once to the flour mixture, stirring until the dry ingredients are moistened.

Fold in the fruit until just combined.

Bake 23-25 minutes.

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