Category Archives: Breakfast

Blueberry Pear Scones

Hi, everybody! *Waves*

I am listening to the wonderful Robin Hood Soundtrack (by the way, I adore soundtracks), and I am ultra-happy to share a recipe with you for the first time in…well, never mind. Let’s change the subject.

Let’s talk about scones. Exciting creatures, aren’t they? That’s because they can take so many forms. Just Google it, and you’ll find endless possibilities…lemon poppy-seed, cinnamon chip, maple pecan, apple cheddar, potato, asparagus, raisin scones! 

Scones, glorious scones!

You might have guessed that we made Blueberry Pear Scones the other day. It’s true. My little sister and I thought it would be a good idea, found a recipe to prove it, and went to bake. And (insert evil laugh) severely alter the recipe. That included turning the cute scone triangles into lazy drop scones.

Image

Blueberry Pear Scones

3 cups whole wheat pastry flour

1/2 tsp. salt

1/8-1/4 tsp. cardamon

1 T. baking powder

1/2 cup coconut oil (I recommend that you chill it well first)

1/3 cup honey

1/2 cup yogurt

2 eggs

1 tsp. vanilla

3/4 cup pear, diced

2/3 cup frozen blueberries

Combine flour, salt, cardamon, and baking powder. Cut in coconut oil, then fold in honey, yogurt, eggs, and vanilla. Once everything is nice and combined,gently stir in the fruit. You don’t want those blueberries to thaw and make your scones purple! Immediately drop large spoonfuls of batter onto a greased cookie sheet. Make it like a big cookie. You should end up with 12-15 medium-sized drop scones. Bake at 400 degrees for about 20 minutes, or until scones are lightly browned and “done” on the bottom. Serve warm and enjoy the combination of flavors!

Yield: 12-15 scones

Nutrition Facts: (per scone of 15) 191 calories, 8.4g total fat, 6.6g saturated fat, 25mg cholesterol, 94mg sodium, 26.9g carbohydrates, 3.4g fiber, 8.4g sugar, 4.6g protein

Our family enjoyed these scones! They were simple, had good flavor, and didn’t feel too heavy or rich. However, they needed more depth of flavor. I wish I had added more cardamon or some lemon peel, since the pear and blueberry flavor didn’t permeate the whole scone. Probably, we could have added more fruit to get more of that flavor.

Image

I did have one great success with these scones! I didn’t snack on the dough…something I usually do. It’s a chronic problem. I set a snacking “fast” until the end of March. I’ve loved it! It’s like non-optional self-control. Yes, it is hard, like when I’m making trail mix bars, but it’s worth it at the end of the day.

“Or do you not know that your body is the temple of the Holy Spirit who is in you, whom you have from God, and you are not your own? For you were bought with a price, therefore glorify God in your body and in your spirit, which are God’s.” (1 Corinthians 6:19-20)

That’s an amazing verse. If you are a believer of Jesus, your body is a temple. The Holy Spirit dwells in you! He bought you for His glorify, so glorify Him with your body!

Looking forward to seeing ya’ll again soon. I have pictures on my camera of a certain green bean dish I made today. Ya’ll might just want to try it!

And honestly, if you don’t, I’ll still have fun posting it. This is like a cooking journal.

Until next time,

~rachel~

Image

Advertisements

Healthy Pumpkin Streusel Bread

It is October. Thus, I need pumpkin.

I caught a glimpse of Starbucks Pumpkin Bread when I was in the store on Thursday. The glimpse lingered with me, and though I never tasted it, I tried to re-create it. As always, Corrie and I met in the kitchen this morning to concoct Pumpkin Streusel Bread.

This recipe is a combination of this recipe and this recipe. And a variation on this streusel. As usual, we changed some ingredients to make it healthier.

The result was an almost-dense, moist, comfortable-tasting bread. Nothing extraordinary, but I am interested to see what the bread will taste like after it sits awhile and the flavors meld. All the spices didn’t stand out when the bread was fresh, but that might change. Speaking of the spices, don’t be afraid of the generous measurements!

Healthy Pumpkin Streusel Bread

1/2 cup coconut oil

1 cup honey

1/2 cup applesauce

3 eggs

1 can (15 oz.) pumpkin

1 tsp. vanilla

2 3/4 cups whole wheat pastry flour

1/4 cup cornstarch

1 tsp. salt

4 tsp. baking powder

4 tsp. cinnamon

2 tsp. cloves

2 tsp. nutmeg

Streusel:

1/4 cup whole wheat pastry flour

1 1/2 T. brown sugar

1 1/2 T. sugar

3 T. butter, slightly firm

1. Preheat oven to 350 degrees. Grease 2 loaf pans.

2. In a large bowl, combine coconut oil and honey until smooth. Add applesauce, eggs, pumpkin, and vanilla.

3. In a separate bowl, combine flour, cornstarch, salt, baking powder, cinnamon, cloves, and nutmeg. Add to pumpkin mixture and stir until just combined.

4. Transfer batter to two greased loaf pans.

5. For streusel: in a small bowl, combine flour, brown sugar, and white sugar. Cut in butter and mix until crumbly. Sprinkle over batter.

6. Bake at 350 for 35-40 minutes or until a toothpick comes out clean. Shake the pans as they come out of the oven to loosen the sides. Cool on a wire rack for 10 minutes before removing loaves from pans.

7. Slice and enjoy warm with a little butter!

Yield: 2 loaves

So, that’s Healthy Pumpkin Streusel Bread. All in all, it was yummy pumpkin bread. Will it ever reach perfection? Probably not, and neither me nor my family will endure too much pumpkin-bread-testing. I’m not that kind of cook. Next time, I’ll probably just find and tweak a new recipe. I can’t follow recipes, you know.

That’s all for now. Thanks for visiting!

~Rachel~

But thanks be to God, who gives us the victory through our Lord Jesus Christ. 1 Corinthians 15:57

Peanut Butter Granola Version No. 2

Welcome to my culinary adventures…and perils.

I am happy to say I have a success story to share. I haven’t shared anything in a long time. But here we go.

I discovered how to make crunchy peanut butter granola.

Peanut Butter Granola Version No. 1 was not crunchy. Crispy, but not crunchy. It was tasty (yes, that is goal number one), but I wanted to make granola that stayed in lumps. Not granola in which every oat wanted to be its own individual oat. You can tell that from the pictures. Shudders.

It’s the difference in method. And the addition of one special ingredient. Other than that, do what you want. I’m easy like that.

Peanut Butter Granola Version No. 2

6 cups old-fashioned oats

1/2 cup oat bran*

1/2 cup wheat bran*

1/3 cup coconut*

1/4 cup sesame seeds*

1/2 tsp. salt

3/4-1 cups nuts (use peanuts, cashews, walnuts, almonds, pecans, or a combination)*

1/2 cup applesauce

1 cup natural peanut butter

1/4 cup oil (olive, canola, or coconut)

1/3 cup sugar

1/3 cup honey or maple syrup

1/2 tsp. vanilla

*These ingredients are optional. Add them for extra flavor or nutrition!

Preheat oven to 250 degrees. Use the convection setting if you have it. In a large bowl, combine oats, oat bran, wheat bran, coconut, sesame seeds, salt, and nuts. In a microwave safe container or measuring cup, combine applesauce, peanut butter, oil, sugar, honey, and vanilla. Microwave 2-3 minutes, until hot and bubbly. Stir until smooth. Pour peanut butter mixture into oat mixture. Mix until damp and well-combined…use your hands! Press the granola into 1 or 2 jelly roll pans, as if they were granola bars. Make it solid. This is crucial if you want crunchy granola. Bake at 250 for 2-ish hours, moving the pans to different racks every 20-30 minutes. DO NOT STIR. This is crucial if you want crunchy granola. The granola is done when it’s completely dried out and pleasantly brown. Let the granola cool. Break into chunks – big, medium, small – however you like it.

Serve with fruit and milk or yogurt. Or eat it plain.

Note: add more honey or sugar if the granola’s not sweet enough for you! 

This recipe was adapted from Healthy Food for Living. Thanks for the inspiration, Lauren!

So, that’s Peanut Butter Granola Version No. 2. The new method is to press in the pan and bake it on low; the new ingredient is applesauce. Experiment and enjoy!

Cooking for His glory,

Rachel

Peanut Butter Banana Chocolate {Healthy} Chip Muffins

Have you ever made peanut butter muffins? Peanut butter + muffin = perfection. Really, folks. Don’t be afraid of this mixture  – the peanut butter and banana and chocolate chips in muffins. It’s lovely.

Another perk (besides the joyous mixture described above) is that they are healthy! Whole wheat flour, oat bran, honey, canola oil. Healthy + peanut butter + muffin = more perfect perfection.

You have no excuse not to make these. Unless you are allergic to peanuts or something like that. In that case, you do have an excuse to make them. Peanut butter muffins + peanut allergy = big problem.

Peanut Butter Banana Chocolate Chip {Healthy} Muffins

1 1/3 cups whole wheat pastry flour

1/2 cup oat bran

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cinnamon

2 ripe bananas mashed (about enough to make 1 cup)

2/3 cup 2% milk (replace with nonfat milk if desired)

1/2 cup honey

1/2 cup natural chunky peanut butter (I like Smucker’s)

2 T. canola oil

1/2 tsp. vanilla

1 egg

2/3 cup semisweet chocolate chips

In a large bowl, whisk together mashed bananas, milk, honey, peanut butter, canola oil, vanilla, and egg until smooth. In a smaller separate bowl, combine flour, oat bran, baking powder, salt, and cinnamon. Add to banana mixture; mix until barely combined. Fold in chocolate chips. Spoon into 18 greased muffin cups, filling them about 2/3 – 3/4 full. Bake at 350 for 15-18 minutes or until muffins test done. That was easy, wasn’t it?

These are delicious.

Let me explain about the two pictures. I couldn’t decide which one to post, so I put up both. Which do you like better?

Thanks to Noble Pig for this fantabulous recipe!

Therefore we make it our aim, whether present or absent, to be well pleasing to Him. For we must all appear before the judgment seat of Christ, that each one may receive the things done in the body, according to what he has done, whether good or bad. 2 Corinthians 5:9-10

Cappuccino Scones

I never knew I could love a scone so much. But when you add lots of butter and chocolate chips and coffee granules….it’s divine.

It was the Sunday of the men’s pancake breakfast at church, so I had to think of a “girl” breakfast treat. I agonize over breakfast treats. Why can’t I just decide on something normal we’ve had before? Please tell me.

Finally an idea emerged. Scones…chocolate chips…coffee…

I modified The Pioneer Woman’s Maple Pecan Scones recipe: minus the pecans, plus some chocolate chips, minus the maple, plus instant coffee granules. Well, you can just look at the recipe. Show, Rachel, don’t tell.

Cappuccino Scones

3/4 cup all-purpose flour

3/4 cup whole wheat pastry flour

1/3 cup sugar

2 1/2 tsp. baking powder

1/8 tsp. salt

1/2 cup (1 stick) butter, softened

2 T. egg, beaten

1/3-1/2 cup almond milk

2 tsp. instant coffee granules

1/2 tsp. vanilla extract

1/3 cup miniature chocolate chips (or chopped chocolate chips)

Preheat oven to 350 degrees.

In a medium-sized bowl, combine flours, sugar,  baking powder, and salt. Cut in butter until crumbly.

In a small bowl, combine egg, almond milk, coffee granules, and vanilla extract. Add to the flour mixture, along with chocolate chips.Stir until just combined.

Move to a lightly floured surface and gently form a rectangle. Cut 6 pieces, 3×2. Cut each square in half, forming 12 mini-triangles. (Make sense?) Place on a greased cookie sheet.

Bake in a 350-degree oven for 15-18 minutes, until golden brown. Cool slightly before removing scones from pan. Drizzle with a glaze – see below.

Serve with good cheer.

Yield: 6 servings (12 miniature scones)

Glaze Recipes:

Vanilla Glaze

Vanilla Bean Glaze

Coffee Glaze

May these scones go down forever in scone history. The butter unconsciously imparts flavor and tenderness, the frothy almond milk gives richness without making them too heavy. The chocolate chips and instant coffee granules add unimaginable depth and quality.

But I have trusted in Your mercy; my heart shall rejoice in Your salvation. I will sing to the Lord, because He has dealt bountifully with me. Psalm 13:5-6

~Rachel~

Lemon-Poppyseed Crumb Muffins

It was the weekly decision – what to make on Sunday morning? You see, it’s a tradition with me. I, and sometimes Corrie and I, make muffins or a coffee cake or something similar every Sunday morning. Actually, most of the muffin and coffee cake recipes on this site are some of our Sunday morning specialties. And I don’t like to make the same thing twice. It’s fun to think of something new and different to make. Sometimes that’s a little hard. How many muffin recipes are out there?

Last week, something lemon sounded good. And Corrie has been wanting something lemon poppyseed. And I like streusel on my Sunday morning creations. Lemon Crumb Muffins, from Taste of Home, always looked good. With poppyseeds? It seemed so perfect! You know, I’d even been praying that God would show me the perfect thing to make. And He did! He’s so awesome – He cares about the little things just like the big things!

Here’s my smaller and healthier rendition of the recipe.

Lemon-Poppyseed Crumb Muffins

1/2 cup honey

1/2 cup butter, melted

2 eggs

1/2 cup lowfat yogurt

1 tsp. vanilla extract

1 T. grated lemon peel

1 1/2 tsp. lemon juice

1 1/2 cups whole wheat pastry flour

1 tsp. baking powder

1/4 tsp. salt

1 T. poppyseeds

Streusel:

1/3 cup whole wheat pastry flour

1/3 cup sugar

2 T. butter, melted

Preheat the oven to 350 degrees. In a large mixing bowl, combine honey and butter. Add eggs, yogurt, vanilla, lemon peel, and lemon juice. Mix well. In a separate bowl, combine flour, baking powder, salt, and poppyseeds. Add to liquid ingredients and mix until just combined. Don’t overmix! Divide batter into 10 greased muffin cups. In a small bowl, combine streusel ingredients. Sprinkle over muffins. Bake at 350 for 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Cool slightly on a wire rack before removing muffins from the pans. Serve warm or cold. Yield: 10 muffins

Consensus: These were delicious! Good flavor and texture all around. If I were the type of person to make something again, I’d definitely make these again!

Thanks to my little sister, Corrie, for helping me set up the muffins for the picture! And thanks to Dad to waiting while we took it! =)

Serve the Lord with gladness!

Forever and always,

~rachel~

Pear-Pecan Coffee Cake

Life is full of regrets. I wish I wrote down how I mutated this recipe from the original so I could truly share what I did with you. I wish I know how to get wonderful pictures of coffee cakes. I wish I didn’t have a green napkin under the plate and have to edit it out of one of the photos.

But life is also full of cheers. I’m so glad I made this coffee cake. I’m so glad God made pears and pecans. And I’m so glad God gave people minds and imaginations and creativity so they could come up with this incredible combination. I’m glad I got a chance to click a few pictures on that Sunday morning.

Since I can’t tell you what I did, I’ll tell you what you can do. Make the original recipe. What a novel thought! Why didn’t anybody ever tell me I could do that?

This particular recipe is from Taste of Home. Lots of good recipes there, by the way.  And if the original recipe happens to say walnuts, feel free to use pecans. That’s what we did.

Pear-Pecan Coffee Cake (aka Walnut Pear Coffee Cake)

1 cup chopped walnuts (or pecans!)

1/3 cup packed brown sugar

1 tsp. cinnamon

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

2 medium ripe pears, peeled and sliced (about 2 cups)

2 tsp. lemon juice

1/2 cup butter, softened

1 cup sugar (or substitute 1/2 cup honey)

2 eggs

1 tsp. vanilla extract

1 3/4 cup all-purpose flour (we used whole wheat pastry flour)

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup (8 oz.) sour cream

In a small bowl, combine the walnuts, brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside for topping and filling

In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.

Spread two-thirds of the batter into a greased 9-in. springform pan. Top with half  the reserved nut mixture, pears and remaining batter. Sprinkle with remaining nut mixture.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting (Not really. Dig in whenever). Yield: 12 servings.

Note: I don’t normally like to use baking soda, so I would add an additional teaspoon of baking powder instead of the baking soda.


There you have it! Yes, I even changed up the original recipe to show you. No, I don’t feel guilty. As you can see, we somehow increased it and put it in a 9×13″ pan instead of a springform pan. You have to love it either way.

Seriously. This is one of the best coffee cakes I’ve ever had. The cake part wasn’t too sweet, but it was moist and it held together. The pears didn’t stand out as pears; they just subtly imparted flavor, sweetness, and moisture. As for the streusel topping, streusel toppings are always good. Is your mouth watering yet? It’s okay if it is. That means you should make this coffee cake.

Well, that’s all for now. Hopefully I’ll be back soon. I have scads of recipes to post.

Ever and always,

~Rachel~

For the Lord God is a sun and shield, the Lord will give grace and glory. No good thing will He withhold from those who walk uprightly. Oh Lord of hosts, blessed is the man who trusts in You! Psalm 84:11-12

Homemade Granola

We like granola. And we eat a lot of granola. So we make a lot of granola.

This is our granola recipe, the recipe we’ve made for as long as I remember. To save time, we make three or four batches at a time and freeze the extras in garbage bags. True story. Then we thaw it, add the syrup, and bake. How much easier does it get?

A note about our granola recipe: it really does make a lot. But I’m not splitting it up for you because then it wouldn’t be our granola recipe. It would be a shrunken granola recipe. And we don’t make shrunken granola. Another thing about our granola recipe: it’s not lumpy. Don’t get me wrong, I love lumpy granola, but I also love our granola. Lumpy is just not the way we make our granola.

Hmmmm. Smell that? Doesn’t it make you want to grab and handful to eat on your way to the next room?

Homemade Granola

15 cups old-fashioned oats

1 cup each wheat bran and wheat germ

1 1/4 cups sunflower seeds

2/3 cup sesame seeds

1 2/3 cup each cashews, chopped pumpkin seeds, and chopped almonds

2 1/2 cups chopped walnuts

Combine these ingredients. Not delicious-looking yet, but you’ll get there.

Now for the confusing part. Get a two-cup measuring cup. Here’s what you’ll need:

Oil

Maple Syrup

Honey

Pour in oil right to under 1/2 cup. Pour in maple syrup until it’s between 3/4 and 1 cup. Now add honey to reach 1 1/2 cups. Make sense?

Pour the syrup over the oats and mix well. No lumps. Dump the granola into two or three large pans. Bake at 350 until crispy and brown, stirring well every ten minutes.

Enjoy this granola. It’s good stuff.

~Rachel~

 

Golden Zucchini Bread

No. It’s not really zucchini bread. It’s summer squash bread. But doesn’t Golden Zucchini Bread sound enchanting, exotic, intriguing?

Doubtful. Can anything with zucchini sound “enchanting”? Fat chance.

I’m too lazy to pull out the recipe and tell you how I changed it, so this is a non-recipe. Have fun!

You’ll need:

1. Your favorite zucchini bread recipe.

2. Yellow squash.

3. Candied ginger.

First of all, replace the zucchini in that favorite zucchini bread with grated summer squash. First golden part.

Next, when you get it all mixed up, add some chopped, candied ginger. About 1/4 cup for 2 loaves, or more!

If you like raisins in your bread, you could enhance the goldenness by adding some golden raisins. Wow.

Bake normally. Eat normally. See if anyone notices it’s golden. Fat chance.

Enjoy your abundance of zucchini!

God bless!

Rachel

Queso Breakfast Burritos

Breakfast burritos are so much fun. You can add virtually anything to these babies. Each batch is an original recipe. You can add anything from ham, sausage, onions, peppers, potatoes, corn, rice, green chilies, mushrooms to ham, sausage, onions, peppers, potatoes, corn, rice green chilies, and mushrooms. Did I already say that? I like to make breakfast burritos because I can use up leftovers and no one cares.

Like today. There was a leftover baked potato and half a green onion in the refrigerator. I chopped them up.

I threw them in a skillet with some oil. And let them fry.

No need to beat the eggs first. I just turned the heat down and cracked the eggs right into the skillet. Like this.

Then I stirred them.

Then I added the secret ingredient – queso sauce. Yum. And I stirred some more. They started setting up.

When the eggs were totally cooked, I divided them among tortillas. Aren’t they pretty?

And I rolled them up, nuked them to get them a little warmer, and gave them to my wonderful brothers.

Much thanks to my brothers, by the way, who so nicely waited while I took pictures of their breakfast.

What do you add to egg burritos?

~Rachel~

“Not unto us, O Lord, not unto us, but to Your name give glory, because of Your mercy, because of Your truth” (Psalm 115:1).