So with the holiday season coming up I decided to focus on brunch ideas this month. The holiday time is full of big family and friend gatherings and eating big meals. So we like to keep things simple and stick to only two meals a brunch and then the larger meal. Small snacks can be served during the rest of the time but by limiting the meals to only two it helps relieve a lot of stress if you are catering for a large group plus since so many calories are consumed during the large meals it seems wise to limit the amount of meals we consume.
Before I share this amazing recipe I think it should be noted that I am not a baker. It is not my area of strength and very rarely does anything I bake turn out beautiful, tasty but not beautiful. I could probably get a lot better if I practiced more but baking is not a healthy thing so I try and limit the amount I do it. I say this because it is a common issue with people. I know so many people that say they aren’t good at baking so they don’t even try any more. They instead stick to store bought pastries, cakes and cookies, or buy only box mixes. But I want to encourage people to give it a try. Yes your results might be like mine, not perfect looking but trust me when I say these were so tasty they didn’t last long enough for us to look at them for long. Not only do home made baked goods taste better and are cheaper buteven more importantly they are better for you then store bought since they have less preservatives and other additives. And since baking isn’t great for the waist line I say any small thing you can do to make it better for you is worth trying.
Trust me when I say if this non-baker can make these then you can. This recipe can easily be made the day before and stored in the fridge until the morning.
Banana Bread Cinnamon Rolls
150g (3/4 c.) soft brown sugar
50g (1/4 c.) granulated sugar
2 tsp cinnamon
1/4 tsp nutmeg
(1/4 c.) finely chopped nuts (I prefer pecans but only had chopped mixed nuts on hand)
14g (1 Tbsp) butter, melted
438g (3 3/4 c.) plain flour
12g (2 Tbsp) sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 ripe bananas
100g (7 Tbsp) butter, melted and divided
175mL (3/4 c.) milk
2 cup icing sugar
2 Tbsp milk
Adapted from Inside Bru Crew Life
I follow a lot of blogs. There is so much amazing inspiration out there. I love combing through blogs and pinning the inspiration on my must try list. That list is ever growing and I do wonder if I will ever get to all of them. But every once in a while I see a recipe that makes me stop and make it right away. That is what happened when I say Wendy’s recipe. I got so excited I sent hubby to the store right away and whipped up a batch that night. These doughnuts are incredible, so moist and full of blueberry flavour. I decided that I wanted to use less sugar since I knew the yogurt had plenty. The result was a doughnut that wasn’t over-sweet paired perfectly with the very sweet icing. If you do prefer your doughnuts to be sweeter double the sugar.
And since they are baked that means they are healthier, right? I will at least tell myself that since I ate a few too many already.
Lemon Blueberry Baked Doughnuts
250g (2 c.) flour
100g (1/2 c.) sugar
1 tsp baking powder
1 tsp salt
340g (1 1/4 c.) blueberry greek yogurt
2 tsp oil
1 tsp lemon juice
zest from one lemon
1 tsp vanilla
75g (1/2 c.) blueberries
125g (1 c.) icing sugar
1 Tbsp lemon juice
handful of blueberries
Adapted from Wendy Weekend Gourmet
I had such a fantastic birthday weekend. I feel so overwhelmed by the love I have felt from my friends and family. So publicly I want to say thank you to the best friends and family I could ask for. One of my favourite gifts I received this year was a doughnut baking tray. This is one of those things that I have wanted for a long time but it was just one of those items I wouldn’t buy for myself. I was so excited that I have already given my first baked doughnut attempt this weekend and the family have already started putting in their requests for different varieties for me to make. If you have never had a baked doughnut before it is different from fried doughnuts but in my opinion it is better. There is something so delicate and light and full of flavour with baked doughnuts that I don’t get from fried doughnuts. The only downside to that is where I could only eat one, maybe two of regular fried doughnuts I could probably have finished off the entire batch of these on my own.
Baked Chocolate Doughnuts
120mL (1/2 c.) double cream
50g (1/4 c.) granulated sugar
73g (1/3 c.) packed dark brown sugar
60mL (1/4 c.) vegetable oil
1 tsp vanilla extract
125g (1 c.) flour
(1/4 c.) dark cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
220g (2 c.) icing sugar
2 Tbsp greek yoghurt
Sprinkles, if desired
recipe adapted from Sugar Crafter
Happy Christmas! Well it is almost Christmas. I am enjoying a wonderful time at my parent’s house and I am loving watching them and my daughter bond all over again. With Christmas upon us Sunday Supper decided to talk about some of our holiday traditions. When I think of Christmas traditions the first thing that comes into my head is my dad’s omelets. Every year without fail my dad would do his omelet bar for a Christmas brunch and then still had energy to cook up the entire Christmas meal with all the fixings. I am in awe at the energy he had to do this. As much as I would love to carry on his tradition I just don’t have what it takes to cook up a large Christmas meal and a large breakfast. So I have taken to doing something different when it comes to Christmas breakfast. I prep something up the night before that can then be cooked up fresh in the morning. I haven’t set my heart on one particular item trying everything from oven French toast to egg casseroles. Last year and this year I decided to do a coffee cake. I love having a simple breakfast that doesn’t require a lot of effort since Christmas tends to be a long day in the kitchen for me.
What are some of your Christmas breakfast traditions?
248g (1 1/4 c.) granulated sugar
1/4 tsp salt (if you use unsalted butter)
177g (1 1/2 c.) Plain Flour
1 Tbsp ground cinnamon
85g (6 Tbsp) butter, melted
213g (1 c) soft brown sugar, light or dark
1 1/2 Tbsp ground cinnamon
1 tsp unsweetened cocoa powder
170g (3/4 c.) butter
1 tsp salt (1 1/4 teaspoons if you use unsalted butter)
298g (1 1/2 c.) granulated sugar
71g (1/3 c.) soft brown sugar
2 1/2 tsp baking powder
2 tsp vanilla extract
3 large eggs
185mL (3/4 c.) sour cream or plain yogurt
312mL (1 1/4 c.) milk
454g (3 3/4 c.) Plain Flour Recipe from King Arthur Flour
So I love banana bread, which is interesting because I am not the biggest fan of just eating raw bananas, it is a texture thing. But the one problem with my banana bread recipe is it has a lot of sugar so it isn’t something I have felt comfortable sharing with my daughter. I had tried to reduce the sugar in the recipe but I could never get it to turn out right. My mother-in-law introduced me to this Bran recipe it was one that her mother use to make. I tried to substitute the sugar for apple sauce but I couldn’t get the balance with the wet and dry ingredients, someone with better baking skills them myself might be able to achieve this. It isn’t a lot of sugar and I don’t let my daughter have too large of a piece at a time. I like to make a double batch and freeze one of the loaves so I always have an easy quick breakfast idea that isn’t too messy.
If anyone happens to find a way to reduce the sugar even more I would love to hear your secret.