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Breakfast


 



Hello, dear friends!
September is better breakfast month.  Who comes out with this things, I do not know, but I like it.  Breakfast is my favorite meal and as I have mentioned in the past, I love to have family come over for breakfast.  I remember there was a time in my life when I did not have anything to eat until lunch, but that was a thousand years ago.  Today, I cannot go without breakfast.  Mama Rosa's cafe con leche was the best in the world and the only one I would have.  She would serve her cafe con leche in pretty tea cups and I personally think food and drinks taste better when served in the appropriate dish or glassware.
Today, something very appropriate , healthy protein pancakes.  My daughter, Anelle swears by these pancakes, as she often triples the recipe and keeps it in her fridge (uncooked.)


                                                         Protein Pancakes


Ingredients:                                                 Yield:  Approx. 5-6 pancakes

1 cup rolled oats

1 cup cottage cheese

4 egg whites, beaten

1 tablespoon vanilla

1 teaspoon cinnamon

Spray butter or coconut oil for cooking

Honey for drizzle


Directions:

Simply, mix all ingredients.  In medium skillet, heat spray butter or about a teaspoon  oil at medium temperature.  Pour 1/2 cup of mixture and lightly press with a fork to give it shape.  Cook each side about three minutes and cautiously turn with rubber  spatula to cook other side.
Serve and drizzle with honey.

Note:  Do not try cooking these in vegetable spray.  I tried and it does not work.  They will crumble and not not cook appropriately.  These pancakes are really good, healthy, and worth trying.

Have a wonderful day!





 



Hello, my dears:
If you could only imagine my obsession with baking!  I read baking and cooking books as if they were novels; as I do, I ask myself, "how can I make a version of this?"  Who inspires me? Lots of cake artists and chefs , whom I'll never even try to imitate, because it would be impossible.  This morning, I was admiring Ron Ben-Israel Cakes.  There is no descriptive adjective that can describe this genius. If his work is not art, then I do not know what art is.  I would love to own his hands and magic for one day.

I do not have a baking schedule, but if the oven is not turned on, measuring cups and spoons are not being used, or flour and vanilla extract are not on my kitchen counter, my poor little heart gets sad.
Yesterday, I baked sugar cookies for my mom and made these really good muffins, which I share with you today. Finally, you know what  also inspires me to bake? Love.


                                            Fruited Streusel Muffins

Ingredients:                                             Yield: 12 muffins

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

2 teaspoons grated lime rind

1 egg

3/4 cup + 1 tablespoon nonfat buttermilk

3 tablespoons vegetable oil

Vegetable spray

Fruited Streusel Topping


Instructions:
Preheat oven to 400 degrees. Coat muffin pan with vegetable spray.

Combine first 6 ingredients; set aside.  In small bowl, lightly whisk egg, buttermilk, and oil.  Add to flour mixture; stir until  combined.
Spoon batter into muffin pan, filling 2/3 full.  Evenly sprinkle Fruited Streusel Topping. Bake for 15 minutes.

Fruited Streusel Topping 
Ingredients:

2 1/2 tablespoons oats

1 1/2 tablespoons brown sugar

1 tablespoon flour

1/4 ground allspice

1/2 tablespoon unsalted butter

2 tablespoons dried fruit  (I used raisins, but dried berries and  apricots are a good choice)

1 tablespoon walnuts, chopped

1/2 tablespoon grated lime rind

Instructions:

In food processor, pulse first 4 ingredients until well mixed.  Add butter and pulse until resembles coarse meal, about 5 times.  Transfer to small bowl; add dry fruit, walnuts, and lime rind.
Distribute evenly on top of muffins.


Fantastic with coffee or tea!






 


Hi friends, what's going on?
Last week, I created a contest in my personal Facebook page; friends had to guess the  approximate amount of calories in a slice of  Chocolate Caramel cake.  This is the cake I last posted, which I baked for my son's birthday.  Most assumed  it was a low calorie cake; don't know why. The winner was Rick, a childhood friend from New Jersey, guessing 1,000 calories.  Actually, the slice of cake has 1,246 calories.  Yes, you read right.  I ate my slice while walking on my treadmill.  What did he win?  A dozen chocolate chip cookies was the prize.
Anyways, the other day, I was searching for a Huevos Rancheros recipe and found out everyone has a different recipe of their own.  So, I decided to experiment a little and now I share it with you.  I know I have some viewers from Mexico and I ask if you have an authentic Huevos Rancheros recipe. Send the recipe to  Rosycooks@gmail.com, I will make it and post your name, if you desire.


                                                        Eggs With A Twist



Ingredients:                                                Yield: 2 Servings

1 small onion, diced

1 spanish chorizo, diced

2 tablespoons vegetable oil

1/4 cup shredded cheese (I had mozzarella in hand)

4 eggs, fried

1/2  large avocado, cut in chunks (optional)


Directions:

I medium skillet, cook onions in oil until translucent.  Add chorizo, combine well and cook for about
5  minutes.  Set aside.
Cut avocado chunks, set aside.
In medium skillet, fry eggs to your preference.
Transfer eggs to serving plate, add chorizo mix, and top with cheese.  Serve avocado as a side.

Enjoy and have a great day!







 

A big hello to all my friends and good morning, little ducklings!  Look who came to visit this morning.  It's mama duck and her little ducklings.  There are lots of ducks in our neighborhood and they multiply like there is no tomorrow.  It's lovely to see them crossing the street, they do not give a hoot if you are impatiently waiting in your car.  Thank goodness, there is hardly any traffic in our neighborhood.
This morning I baked blueberry scones for breakfast; they are so good. Luckily, here at home, nobody likes them, so guess who is going to eat these for lunch and dinner?


                                                              Blueberry Scones

Ingredients:                                                      Yield: 8 Scones

2 cups all purpose flour

3 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon salt

6 tablespoons cold unsalted butter, cut in pieces

1 1/2 cups fresh blueberries, rinsed

1 teaspoon grated lemon zest

1/3 cup heavy cream, plus more for brushing tops

2 eggs, lightly beaten

Demerara sugar for sprinkling tops


Directions:

Preheat oven to 400 degrees.  Place wax paper on cookie sheet and set aside.

In large bowl, sift flour, 3 tablespoons sugar, baking powder, and salt.  Using a pastry cutter or your hands, cut in butter until the largest pieces are the size of peas.  Stir in blueberries and lemon zest.
In small bowl, using a fork, whisk together cream and eggs.  Make a well in the middle of dry ingredients, and pour cream mixture.  Stir gently until the dough comes together.  Turn into a lightly flour surface, and knead a few times until is mixed well.
Pat dough into a 6 inch square about 1 1/4 inches thick.  Cut dough into three-inch squares.  Cut squares in half on the diagonal to form eight triangles.  Transfer to baking sheet.  Brush tops with cream, and sprinkle with demerara sugar.  Bake until golden brown, about 25 minutes.  Place on wire rack to cool.

This recipe is an adaptation of Martha Stewart.

Enjoy with coffee or tea.



                                     Happy Sunday


Happy Sunday, y'all!  No, I am not feeling a little bit country, I just wanted to greet you differently.  Well, do you like my new look?  The best thing about it is that you, my friend, can interact.  You choose how you want to look at my blog.  How ever it's easier for you.  If you press at the very first tab, it will provide you with different looks.  Please, comment and let me know if you like it.
 How are you feeling today?  Something savory or something sweet?  Well, since I can't hear you, I'll give you both.  How is that for a Sunday?  How about a delicious potato omelet and a scrumptious vanilla pound cake?  Happy eatings to all of you.

                                                               Potato Omelet


Ingredients:                                         Yield: 6 Servings

6 eggs

2 medium potatoes

1 cup oil

1/2 cup half & half

Salt & pepper to taste

1 small onion, finely diced

1/4 fresh parsley

3 tablespoons olive oil

Directions:

Peel, rinse, and cut potatoes french fry style.  In a skillet, fry potatoes in oil.  Potatoes should be completely cooked, but not necessarily golden.  Set aside on plate with paper towels.
In medium bowl, beat eggs; add half & half,  potatoes, salt, pepper, onion, and parsley.  Mix well.
In medium non stick skillet, add 3 tablespoons olive oil, pour egg mixture and cook at medium high heat for about five minutes.  Take a big plate, place on top of skillet and flip omelet. (do this in the sink area to avoid spills)
Return omelet to skillet and cook other side for about 4 minutes pressing gently with a spatula, to make sure egg is cooked.  Slide onto serving plate, cut into wedges,  and enjoy.

And now, this vanilla pound cake is so gooooood.  Oh, my god! But, don't take my word for it, try it and see for yourself.




                                                              Vanilla Pound Cake


Ingredients:                                            Yield: 10 Servings

3/4 cup butter, softened

1 1/2 cups sugar

4 large eggs

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup whipping cream

2 tablespoons vanilla extract

Directions:

Preheat oven to 300 degrees.  Spray a 9 x 5 inch loaf pan with non stick spray and flour.

In  bowl of an electric mixer, beat butter and sugar at medium speed until fluffy.  Add eggs, one at a time, beating well after each addition.

In a  bowl, sift flour and salt.  Gradually, add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture.  Add vanilla and beat to combine.  Spoon batter into prepared loaf pan and bake for 1 hour.

Cover loosely with foil paper and bake for an additional 10 minutes or until inserter comes out clean.

Cool in pan for 15 minutes.  Remove and transfer to cooling rack.  Cool completely.

Note:  I've served this pound cake in many ways. Two of my favorites are with the glaze or topped with yogurt and berries.

Glaze

1 1/2 cup confectioner's sugar

3-4 tablespoons milk

Directions:

In small bowl, whisk confectioner's sugar with milk.

Enjoy with a good cup of tea!







Tuesday, March 13, 2012


Every Day Is A Beautiful Day

Every day is a beautiful day. Sounds lame?  I don't think so, even if we are having a bad one.  Remember that the sun will come out the next day for all of us, but sometimes we are so blind that we can't even see it, even if it's burning our eyes. I remember many years ago, I complaint of a rainy day and my uncle said to me, "every day is a beautiful day regardless of the weather," and he was right.
In my house we love breakfast no matter what time it is.  There have times that I've served my husband breakfast for dinner.  Buttermilk pancakes are my son's favorite and as if  the syrup is not enough, he likes to add a dollop of butter.  I include homemade syrup recipe as well but, if too busy, Aunt Jemima will do.


                                                    Outside my home on a foggy day



                                                              Buttermilk Pancakes



Ingredients:                                                          Yield:  approx. 15

2 cups all purpose flour

2/12 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons  sugar

3/4 teaspoon salt

2 eggs, beaten

2 cups buttermilk

1/4 cup vegetable oil

Directions:

Combine flour, baking powder, baking soda, sugar , and salt; set aside.  In separate bowl, combine buttermilk, oil, and eggs.  Add buttermilk mixture to flour mixture and stir until well combined.  Do Not Over Mix.
On a medium high lightly greased  (You can use butter or vegetable spray)  non stick skillet pour 1/4 cup of pancake batter.  Turn pancakes when tops are covered with bubbles and edges  are lightly brown. If you have leftover pancake batter just refrigerate in a sealed container for up to 1 week.


Homemade Syrup                                            Yield: 2 cups

1 cup water

2 cups sugar

1/2 teaspoon maple flavoring

Directions:

Bring water to boil in a saucepan; add sugar and maple flavoring.  Boil stirring for about two minutes and remove from heat.  Serve at room temperature.


Good Day








                                                     Fruit Salad with Poppy Seed Dressing


Ingredients:                                      Yield: 4-6


1 pint strawberries

1 cantaloupe, chopped

1 honeydew melon, chopped

3 tablespoons lemon juice

2 tablespoons honey

2 teaspoons poppy seeds

Pinch cinnamon

Place strawberries, cantaloupe, and honeydew pieces in a bowl and set aside.  In separate bowl, whisk lemon juice, honey, poppy seeds, and cinnamon.  Transfer dressing to bowl with fruit and toss gently to coat.  Cover and chill for at least an hour before serving.







                                                            Blueberry Muffins




Ingredients:                                       Yield: 18 Muffins

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 stick unsalted butter, soften

1 cup granulated sugar

1/2 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 cup whole milk

2 cups fresh blueberries

Demerara sugar for sprinkle


Directions:

Preheat oven to 375 degrees.  Line muffin tins with liners.
In a large bowl combine flour, baking powder, and salt.  Set aside.


In the bowl of an electric mixer with paddle attachment, cream butter and sugars at medium speed. Add beaten eggs and vanilla extract and incorporate flour mixture alternating with milk, beginning and ending with flour.  Do not over mix, just enough to incorporate well.  Fold in blueberries with spatula and divide among tins.  Sprinkle with demerara sugar and bake for 40 minutes or until inserter comes out clean.

Enjoy with coffee or tea





Banana Nut Bread

I am nuts about this banana nut bread!  I make it more often than I care to admit.   This past Christmas I baked a few loaves for some of my neighbors.  I've tried other recipes, but this one is the best, just bake it and see.  I make it with pitted prunes; the sweetness and moistness are incomparable.

    Banana Nut Bread
    Yield: 1 loaf

Ingredients:  2 large eggs, lightly beaten

2 large mashed ripe bananas

1/2 cup unsalted butter melted

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 cup sugar

1/2 cup chopped pecans

1/4 cup pitted prunes chopped

Directions:

In a large bowl combine the first four ingredients; stir well and set aside.  In separate bowl combine flour, baking soda, and sugar; add to banana mixture, stirring until well blended.  Stir in pecan and pitted prunes.

Pour mixture into a greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pan. Bake at 325 degrees for 1 hour and 10 minutes or until inserter comes out clean.  Cover with aluminum foil the last 15 minutes to prevent over browning.

Enjoy with a good cup of coffee or tea

1 comment:

Anonymous said...

Oh my God I am hungry!!!

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