Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts


March 21, 2020
A slice or  of this Cinnamon Roll Bread Loaf will pride you with its softness. slightly candy and very sensitive, this bread recipe is virtually a keeper.

So, Cinnamon Roll Bread Loaf. Any other addition to our growing listing of bread recipes. My favorite about it is that it is so smooth, it's far well sweet and it is braided. I like braided breads. It's miles maybe simply the handiest artsy aspect that I will show off.


Not to say that I am no longer rocking it absolutely. It is simply that with bread dough, it will constantly turn out fantastically irrespective of how imperfect the braiding is.

And also you get to have heat, sparkling bread ultimately. Candy, buttery cinnamon notes  in each gentle slice, this Cinnamon Roll Bread loaf is a dream.



  • 1/4 cup warm water 105-115 F
  • 2 and 1/4 tsp active dry yeast
  • 3/4 cup warm milk 100-115 F
  • 1 large egg
  • 1/4 cup unsalted butter softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 and 3/4 cups all-purpose flour

For the Filling :

  • 1 and 1/2 tsp cinnamon
  • 6 tbsp sugar
  • 1/4 cup melted butter

For Finishing :

  • 1 tbsp melted butter


  1. In a large mixing bowl. combine yeast and warm water. Let this mixture stand until foamy or thick, about 5 minutes. Add warm milk, melted butter, egg, sugar, and salt. Mix everything with a wooden spoon.
  2. Add 3 cups of flour, one cup at a time, stirring well after each addition. The mixture will be a shaggy, sticky dough. Add a little bit of the remaining flour and stir, sprinkling about a tablespoon at a time just until the dough gathers in the center of the bowl. You will not need all of the remaining flour.
  3. On a lightly floured board, turn the dough over and knead for about 6-12 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in a bowl. Cover the bowl with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until the size is doubled.
  4. Gently deflate the risen dough. Using a rolling pin, roll the dough into a 10x18 inches rectangle. Spread melted butter all over using a brush. Combine the cinnamon and sugar in a small bowl and sprinkle all over the dough. Starting on the short edge of the rectangle, roll the dough into a tight log.
  5. Turn the log so that it is vertically facing you. Using a sharp knife, cut the log vertically, starting from about an inch into the top end, splitting the log into two halves. Twist each of the cut logs so that the cut sides are facing up. Braid the dough by placing one over the other and repeating until you reach the end of the log. Tuck the ends under to seal.
  6. Gently transfer the dough into a large baking tray that is lined with parchment paper. Cover it loosely and let it rise for about an hour, or until doubled in size. Preheat oven to 350 F. Bake the loaf for 18-20 minutes, or until the loaf is golden. Brush the top with melted butter.


February 20, 2020
Wake up to those vegan Pumpkin Waffles with Maple Cashew Cream. Spiced to a T and slathered in sweet, creamy, custard, these vegan waffles are the right autumnal breakfast for the entire family.

I have quite few pumpkin recipes on the blog. There's the pumpkin bread with candied pecans, the simplest pumpkin muffins, the even better cheese swirl pumpkin muffins, and in fact , pumpkin chocolate chip cookies. But one among the primary pumpkin food I ever made for this blog has long ago been lost within the archives and it had been time to revive them.


Getting a good cook on your waffles is crucial. You would like to urge each side of the waffles lightly golden and crispy while ensuring that the middle is cooked. this will be difficult so it’s important to urge a high-quality waffle maker to try to to the work.

High-quality doesn't necessarily mean expensive. Good waffle makers are fairly affordable and if you don’t have one yet, I highly recommend you get one. 

With the proper waffle maker, I can make these waffles perfect whenever. meaning I don’t need to worry about the waffles burning or cooking unevenly.


Pumpkin Waffles:
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 1/4 cup almond milk
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
Maple Cashew Cream (Optional):
  • 1/2 cup raw cashews
  • 2 tbsp. water
  • 2 tbsp. maple syrup
  • 1/2 tsp vanilla extract
  • pinch of cinnamon
  1. In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, almond milk, maple syrup, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix together until just combined. A few lumps are okay.
  2. Cook batter in waffle iron according to manufacturer's instructions.
  3. While the waffles baking, make the maple cashew cream (optional). In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.
  4. Serve the waffles warm with Maple Cashew Cream or coconut whipped cream, toasted pecans or hazelnuts, and maple syrup.


January 31, 2020
Easy Homemade Naan Bread is a simple Indian flatbread that's yeast-free and comes with flavor options.

Delicious plain, but even better once you can add something as simple as sesame seeds or jazz-up the flavour up by adding chopped garlic and herbs.


If you’re a curry fan (and you recognize I am) you absolutely need to serve a side of naan bread because you would like to mop up all the delicious sauce. Chicken Tikka Masala, Chicken Madras and Butter Chicken are my favorites.

As i discussed , this is often a yeast-free naan. you'll say that bread needs yeast to rise and be light and fluffy, but I don’t think this needs it and without the yeast, it’s faster to form. The bicarbonate of soda helps the dough get the distinct bubbles, the yogurt and leaven makes the bread tender.



  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup (32 grams) plain yogurt, room temperature
  • 1 cup (120 grams) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon granulated sugar
  • 1 ½ tablespoons vegetable oil
  • ¼ to ⅓ cup (59 to 78 ml) water


  1. To mixing bowl, add the flour, baking powder and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, you don't want it sticky.
  2. Turn the dough onto a floured surface and knead until the dough is soft and stretchy.
  3. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
  4. Heat a large cast iron skillet over medium-high heat. Divide the dough into 4 equal balls. Roll out the dough into an long oval, teardrop shape. The dough should be soft and not sticky so you may not need flour for this. Sprinkle lightly with flour if you need it.
  5. When the pan is hot, carefully place the dough into the pan. Allow to cook until you start to see bubbles, 2-3 minutes. Use a large spatula to lift up an edge to check the underside, the bubbles should be very browned on the bottom. Flip the bread over, cover with a lid or foil and cook until the other side is browned, about another 1-2 minutes.


January 23, 2020
Trial and error has finally lead me here, to the simplest buttermilk waffle recipe— golden brown and crispy on the surface , but soft and cakey on the within , all because of a secret ingredient you have already got in your pantry.

Are you on team waffle or team pancake? I even have real trouble picking sides, but if I absolutely had to, I’d probably pick waffles. Sure, they’re a touch more work but I feel it’s worthwhile. They’re just more special! And when they’re done right, with crispy edges and soft centers, there’s just nothing better on a lazy morning.


These waffles really are the best! And thave such incredible flavor all on their own because of the vanilla and buttermilk within the batter, but I still recommend piling them high with aaalll the toppings. 

Heidi of Foodiecrush first clued me in and that I owe her such a lot due to it. The cornstarch helps combat the matter of an excessive amount of moisture, which prevents the waffles from crisping up. But a touch cornstarch within the batter and boom! Super crispy waffles with soft moist centers.



  • 1/4 cup cornstarch (28 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup all-purpose flour (180 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 1/4 cup buttermilk (295 ml)
  • 2 large eggs
  • 1/2 cup unsalted butter (113 grams), melted and cooled
  • 1 teaspoon vanilla extract


  1. In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.
  2. Preheat a waffle maker according to manufacturer's instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown (this was about 5-6 minutes in my waffle iron.)
  3. Serve immediately, or keep warm in a 200 degree F oven in a single-layer.


January 13, 2020
This is seriously the simplest vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and straightforward to form in 1 bowl. Better than Starbucks, this may become one among your favorite Fall recipes!

This is one among those recipes that took me quite few tries to urge it good. Even once I did, I tested again to form absolutely sure! Yep, this is often the simplest pumpkin bread ever. And better yet, it’s vegan! 


No one would ever guess this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes better than the favored Starbucks pumpkin bread. I’m not kidding thereon one, I had several people tell me it had been better than Starbucks once they ate it!

Yes, this bread like most quick breads freezes alright . To freeze, cool completely first. Then, wrap it in wrapping , then wrap tightly in foil and freeze. You'll also freeze slices of it, wrapped well and placed during a large freezer bag. Confirm to label it so you don’t forgot what it is!


Wet Ingredients:

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk
  • 15 ounces (1 1/2 cups) canned pumpkin puree

Dry Ingredients:

  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves


  • 1/2 cup pepitas


  1. Preheat the oven to 350 degrees F and grease a loaf pan.
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  5. Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.


January 05, 2020
Egg Foo Young Recipe – a bit like your favorite Chinese takeout dish but easily made at home! 

One staple you’ll always find in my refrigerator is eggs— we use them on a day to day for breakfast, lunch and even dinner (see recipe below!).


Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I really like that you simply can swap in additional veggies and protein counting on what you've got in your fridge or pantry.

For this particular Egg Foo Young recipe I used shrimp, but it can even as easily be made with pork, chicken, beef, tofu or maybe all veggie!



  • 4 eggs beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup bean sprouts
  • 1/2 pound cooked shrimp chopped
  • green onion chopped (for garnish)
  • Beef gravy I used jarred
  • Vegetable oil


  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
  4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce.

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