Tag: Breakfast

Cinnamon Rolls with Starter

These cinnamon rolls were delicious! They were not too sweet, and could easily be eaten with breakfast for that reason. If you were going to eat them as a dessert, I would recommend making an icing, just because they lack a bit of the sweetness on their own that you’d want in a dessert.

I did have some problems with this recipe. First, I store my starter in the fridge, and to add cold milk to that, it took a very long time for my dough to rise. I made this dough around lunch time, and by dinner time, the dough wasn’t even at room temp yet. The next morning, however, it was fully proofed. Once I mixed in the additional ingredients, I placed it on a floured surface, and it just stuck to everything. It was a very soft and sticky dough that loved my counter top. I mixed in more flour to no avail, and so i deiced to roll it out on a generous bed of flour. I mixed the filling and coated the dough,and tried to roll, but it was just so sticky I had to move very slowly, constantly scraping the dough off the counter. I didn’t want to overwork the dough when I was mixing, but I should have added even more flour. I would also proof the rolls before baking, because they didn’t rise during the baking step, they only expanded in width. I’ve made some alterations to the recipe and added it below.

Original recipe can be found here!

  1. Heat 1/2 cup of butter until partially melted. Add to 3 1/2 cups flour in your mixing bowl. Mix in 1 Tbsp sugar and 1/2 cup milk, then add starter until dough comes together. Cover and let proof in a warm spot for 2-3 hours
  2. Sprinkle 1 tsp salt, 1 tsp baking powder and 1/2 tsp baking soda over the dough and gently knead into dough, add more flour as needed, but don’t overwork.
  3. Roll out the dough into a rectangle until it is about 1/2 inch thick.
  4. In a side bowl, melt 5 Tbsp butter. Add 1/2 brown sugar and 1 1/2 tsp cinnamon and stir. Spread evenly over dough.
  5. Starting along the long edge, roll up the dough. Cut the roll into 1 inch thick slices.
  6. Heat oven to 400 F
  7. Place slices into a well greased baking dish and bake for 30 minutes or until golden.
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French Toast With Homemade Bread

French toast is a filling and sticky breakfast. I used a third loaf of white bread to make this french toast, and I cut the slices to be about 1/4 inch thick. The mixture didn’t penetrate the bread very far, but the flavoring was fantastic. The vanilla extract was absolutely fantastic. I made another batch of this again and this week we’ll be doing that for breakfast. To reheat french toast, heat in a skillet for 1-2 minutes per side, or microwave for 1 -2 minutes.

  1. Heat a skillet to medium heat, of 250 F. In an open faced dish whisk together 2 eggs and 1/2 cup of milk. Add 1 tsp nutmeg, 2 tsp vanilla extract, 2 tsp cinnamon, and 1 Tbsp sugar.
  2. Cut your bread to 1/4 to 1/2 inch thick. Butter your hot skillet. Dip each side of your bread for about 30 seconds for firmer breads, then immediately transfer into hot skillet. Cook each side for 2-3 minutes. Serve with butter and syrup. Makes 8-12 pieces.
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Overnight Oats: Peanut Butter and Jelly

This is our second version of Overnight Oats that I made just last night. If you are light us, you may be experiencing a lack of eggs, milk, and bread. I usually make my husband breakfast sandwiches every morning, but it can’t be helped. I’ve found overnight oats to be a nice and easy alternative. I mix it all together at night, and in the morning, we have a meal. This is a take on PB&J, but it utilizes raisins instead of jelly. It makes the oats have varying texture which means we’ll be able to eat more before getting bored. Feel free to adjust to your taste!

  1. In a seal-able container, add 2 cups of oats, 1 cup of raisins, 2/3 cup peanut butter, 2 Tbsp honey, and 2 Tbsp sugar. Add 2 cups of water, stir until even. Adjust to taste.
  2. Refrigerate overnight. Serve as is. Recipe make 6-8 servings
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Overnight Oats: Peaches and Cream

Overnight oats is a great way to make a large breakfast that will last the rest of the week. I used a rather large Rubbermaid bowl, and this will easily be Josh’s breakfast for the rest of the week (4-5 meals). This was my first time making these, but I know many people love them as quick and easy meal prep for the next morning. This was a recipe I made, a version of peaches and cream. If you want to make your own flavor, you should, just start with the milk and oats base, and reduce the fractions if you are just trying it.

  1. In a large seal-able bowl, mix 2 cups oats, 2 cups milk, 1 can of peaches with juice, 2 tsp vanilla, and 3 Tbsp honey to taste. Stir until everything is mixed. Cover and refrigerate until morning.
  2. In the morning, just serve your desired amount, then seal and return remaining oats to the fridge.
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Apple Cinnamon Cranberry Oatmeal

Oatmeal is a nutritious and filling meal. I used to eat oatmeal regularly when I was in college. I would make 2 packets of apple cinnamon oatmeal in a huge mug, add dried cranberries, and microwave till hot. It was so quick and easy, it was a great breakfast or late night snack. This recipe is the adult version of that quick meal. You’ll have to add your own apples and cinnamon compared to the packaged stuff, but it’s much easier to control how sweet you want it, and how much of each ingredient you want. This bowl is made with one serving of oatmeal, but I can’t finish that much myself. Josh can finish that much, but it all depends on the person. Enjoy!

  1. Place 1/2 cup of quick oats in your choice bowl. Add 1 cup of water, and microwave for 2 minutes.
  2. Dice up 1/2 of an apple and add to hot oatmeal. Add about 1/4 cup of dried cranberries and add 1/2 Tbsp of ground cinnamon. Stir. Add 1 Tbsp of syrup to taste, stir and serve.
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