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Blueberry Rhubarb Whole Wheat Muffins May 31, 2012

Filed under: baked goods,breakfast,snacks — meier1014 @ 3:36 pm

I was grocery shopping the other day and my attention was caught by a box with Oregon stamped on it in big red letters. Anything with the word Oregon on it catches my eye… Lol This box happened to be a large box of rhubarb. I haven’t had rhubarb in ages. Then I kept seeing rhubarb recipes all over pinterest. I just couldn’t get rhubarb out of my brain, I NEEDED to make something with it. So, today while I was grocery shopping I bought some. I went back to pinterest after getting home from the store to find a good recipe and, wouldn’t you know it, I couldn’t find a single one I liked… Then I saw this one for blueberry rhubarb muffins. I changed a couple things and now it is healthy, tasty, and low cal (for a muffin lol).

Blueberry Rhubarb Whole Wheat Muffins
123 cals per muffin, makes 12 muffins

1 C whole wheat flour
1 C all purpose flour
1/8 C sugar
1/8 C packed brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tsp. baking soda
1/4 tsp. salt
1 C applesauce – all natural, unsweetened
1 egg, beaten
1 tsp. vanilla
1 tbs olive oil
3/4 C blueberries
3/4 C rhubarb, chopped

-Combine flours (feel free to use 2c of all purpose flour if you don’t have any whole wheat flour on hand), sugars, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl
-Chop rhubarb and add it, along with the blueberries, to the dry ingredients. Stir to coat.
-In a second bowl whisk applesauce, vanilla, egg, and olive oil together until well combined.
-Add wet ingredeints to the dry ingredients. Stir until batter is moist. This will take a bit of time, but trust me it will come together. Be careful not to burst the blueberries.
-Spoon batter into a lightly greased (I used cupcake liners) muffin pan. This recipe should make 12 muffins
-Bake at 325 for 25 minutes or until a toothpick comes out clean when inserted into the center. They won’t be super brown when they’re done, so don’t judge the doneness by color.
-Allow to sit for 2-3 minutes in the pan, then transfer to a cooling rack.

Gooey batter deliciousness waiting to go in the oven

Fresh from the oven.


Cake Batter Protein Pancakes February 2, 2012

Filed under: breakfast — meier1014 @ 10:24 am

This recipe goes along with the Cake Batter Protein Cookies I posted a little while ago. I actually made these before I made the cookies, but forgot to take pictues…. I made them again this morning and remembered the camera. These pancakes are delicious and filling. They are a little on the dense side because of the protein powder, but it doesn’t ruin the flavor. You can use any protein powder, but I love the flavor our cake batter protein powder gives them. Mmmmmm cake batter!! Anyway, please give these a try. You won’t regret it.

Cake Batter Protein Pancakes

-1 1/2 cups all purpose flour
-2/3 cup protein powder
-1 tbs sugar
-3/4 tsp baking powder
-pinch of salt
-2 eggs
-1 teaspoon vanilla extract
-1 cups milk
-assorted sprinkles


Place flour, protein powder, sugar, baking powder, and salt in a large mixing bowl

Wisk to combine, making sure there’s no clumps, and set aside

Place eggs, milk, and vanilla in a small mixing bowl

Whisk until well combined

Add wet ingredients to the dry ingredients and mix until just combined

Add sprinkles (as much as you like)


Preheat an electric skillet to 350 (or a pan over medium) and pour batter, using 1/4 cup per pancake, onto skillet and cook until bubbles form around the edges (2-3 mins)

Flip, they should be golden brown on the cooked side. Allow to cook until both sides are golden brown (about 1-2 mins)



Whole Wheat Poppy Seed Waffles November 9, 2011

Filed under: breakfast — meier1014 @ 8:39 pm

Chase and I have recently gotten very into whole wheat flour. We are using it basically anywhere we can, and I am loving it. I love the flavor of whole wheat, it’s nutty and hearty, such a difference from all purpose flour. We made these waffles a couple weeks ago (I know, I’ve been slacking) and they were awesome. We used our usual waffle recipe, but replaced half of the flour with whole wheat and add some poppy seeds. They turned out so delicious! And they’re pretty healthy.

Whole Wheat Poppy Seed Waffles

1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt
2 tbs sugar
1 tbs poppy seeds
1 1/2 tsp baking soda
1 3/4 cups buttermilk
2 eggs, seperated
4 tbs butter, melted and cooled
1/2 tsp almond extract

-Combine dry ingredients in a large bowl
-In another bowl whisk together buttermilk and egg yolks. Stir in butter and almond extract
-Brush waffle iron with oil and heat it
-Stir the wet ingredients into the dry
-Beat egg whites with a whisk or electric beater until soft peaks are formed, fold gently into the batter
-Spread enough batter onto the waffle iron to barely cover it.
-Bake until waffle is done

Yum! Enjoy!


Pumpkin Cinnamon Rolls October 6, 2011

Filed under: baked goods,breakfast — meier1014 @ 12:47 pm

It’s finally fall, which means time for baking and pumpkin flavored deliciousness! I found this recipe on Foodgawker and had to try it. These cinnamon rolls are so perfect for fall. They’re warm, and pumpkiny, and delicious.

Pumpkin Cinnamon Rolls

¾ cup room temp milk
½ cup pumpkin puree (fresh or canned)
2½ Tbs butter, cut into small pieces
1 Tbs honey
1 tsp salt
⅛ tsp nutmeg
1 3/4 cups plus 1-2 Tbs all-purpose flour
1 cup whole wheat flour (may use all all-purpose)
2 tsp dry yeast
2½ – 3 Tbs butter, melted
⅓ cup brown sugar
generous 2 tsp cinnamon
⅛ tsp ground nutmeg

1 cup powdered sugar
½ tsp vanilla
1 Tbs milk (add enough to make a thick glaze)

Process dough ingredients in a stand mixer with a dough hook – will need to knead approximately 10 minutes, or until smooth and elastic. When kneaded place the dough in a large bowl sprayed with cooking spray and allow to rise about 45 minutes to 1 hour, or until doubled in size.

Dump the risen dough onto a well floured surface and punch down. Allow to rest for a few minutes while you are melting the butter and gathering ingredients for the filling.

Spray a baking dish with cooking spray.

Roll the dough into a large rectangle, about ½ inch thick. Brush the rolled dough with the melted butter and sprinkle with the brown sugar. Add extra sugar if the entire surface is not covered. Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste. Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll.

Preheat oven to 350º.

With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row. Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9×9 square baker).

Bake for about 30 minutes or until lightly browned and baked through. Cool on a rack while you are preparing the glaze. For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still “drizzable” glaze. Whisk until smooth. Spoon the glaze over warm rolls and serve. The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold. To return to “fresh from the oven” goodness, microwave for 10-30 seconds (depending on your microwave!).

Note: I made my dough yesterday and placed the cut rolls into the prepared pan. I then placed the pan with the cut rolls into the refrigerator (covered the pan with plastic wrap) and cooked them this morning for the kids for breakfast! Simply preheat the over, remove pan from the fridge while the oven is preheating, remove the plastic wrap and bake when oven is ready.




Potato Breakfast Casserole

Filed under: breakfast — meier1014 @ 8:08 am
Tags: ,

This actually comes from a recipe I got from my Gma called “Company Potatoes”, which I’ve always loved. One day I needed a breakfast casserole for a ladies group I’m in and couldn’t find anything I like. I was flipping through my cookbook, and came across the Company Potatoes recipe. I saw that with a few additions it could be turned into a perfect breakfast casserole. At first I thought just sausage would be fine, but we had some mushrooms in we fridge so I tossed those in too. In the end it turned out awesome, and everyone loved it! So if you want to make a breakfast casserole, and maybe are tired of everything with eggs, give this cheesy sausagey goodness a try.

Potato Breakfast Casserole

1 tube breakfast sausage (any flavor works here, besides maple: hot, mild, sage, etc.)
8oz mushrooms, chopped
1/2c white wine (I guess this is optional, but I really think it enhances the flavor of the mushrooms)
1 2lb bag frozen cubed hash browns, defrosted
1 can cream o mushroom soup, undiluted
1/2c onions, chopped
8oz cheese, grated (I usually buy whatever flavor preshredded cheese is cheapest)
16oz non fat sour cream (lowers the calorie count with out messing with the taste)

-Preheat oven to 350F
-In a large saute pan brown sausage, remove and place in a large mixing bowl
-Saute mushrooms in sausage grease, add a little olive oil if the pan is too dry
-Add the wine, bring to a bubble stirring frequently and scraping any brown bots off the bottom of the pan
-Reduce wine until it has almost all evaporated
-Add mushrooms to the bowl
-Add the rest of the ingredients to the bowl and stir until well combined
-Spread in a 9×13 pan
-Sprinkle with salt and pepper
-Bake for 45-60 minutes, until bubbling and starting to brown on top




Biscuits and Gravy October 3, 2011

Filed under: baked goods,breakfast — meier1014 @ 7:30 pm

Oh biscuits and gravy! Really I don’t think I need to say much more than that. Nothing says good home cooking like biscuits and gravy. The sad thing for me is that I don’t remember having this until the first time I made it about a year ago. I’m not sure why, but it just never happened. To me breakfast is usually a sweet meal, unless I’m having eggs or something. But even then, I usually have something sweet. That’s probably why it took so long for me to get my head around biscuits and gravy. I still usually make it for dinner, not breakfast, but I now know the deliciousness that is buiscuits and gravy. The recipes I have are pretty simple, but they always turn out great.

Biscuits and Gravy

I’m a really big fan of baking powder biscuits, probably because that’s what my mom always made growing up. So, I will include directions for both buttermilk and baking powder biscuits.

2c flour
1 scant tsp salt
3tsp baking powder
1tsp baking soda
5tbs cold butter
3/4c plus 2tbs buttermilk

Makes 10+ depending on size

-Preheat oven to 450F
-Combine dry ingredients in a bowl or food processor
-Cut in butter and pulse in a food processor or rub dry ingredients with small amount of butter between you fingers. Make sure the butter is thoroughly blended before adding milk.
-Pulse a couple times, or use a large spoon to stir in the buttermilk, just until a ball forms. (if a ball refuses to form, like happened to me today, add more flour in very small increments until it forms)
-Turn the dough out onto a lightly floured surface and knead 10 times. It should slightly stick to you hands.
-Press dough into a 3/4in thick rectangle and cut your biscuits (I use a jam jar). Place on an ungreased cookie sheet, reshape the dough and cut more. Repeat until all the dough has been used.
-Bake for 7-9 minutes or until golden brown.

Baking Powder biscuits:
Increase baking powder to 4tsp and don’t use baking soda. Use normal milk instead of buttermilk.


Sausage Gravy
This recipe is really really simple. It’s not exact, simply a ratio, which makes it really easy to make for any amount of people.

1tbs Flour
1c Milk

-Brown as much sausage as desired in a nonstick pan. Remove
-Add flour to sausage fat (if not enough add bacon fat or butter), cook about 1minute stirring frequently
-Add milk while stirring; bring to a boil
-Return sausage to pan. Simmer gently about 2 minutes or until it reaches the desired thickness.
-Salt and pepper to taste.