Breakfast

The Cinnamon Rolls Project: Mastering a Breakfast Staple

December 3, 2018 by Alyssa

In hopes of mastering cinnamon rolls, I set out to remake cinnamon rolls until I perfected the technique. Read on to hear my tips and find my no-fail cinnamon rolls recipe.

Yeast breads have never been my strong suit. I really only ever use yeast when making cinnamon rolls which is often why I choose to make no-rise cinnamon rolls — simply to avoid the fuss of yeast.

Baking shouldn’t be stressful.

When I do make yeast cinnamon rolls, I find the first 20 minutes of the endeavor to be beyond stressful. I ponder whether or not my yeast is still active, or if I killed it with too hot of milk, or worry that I didn’t add enough sugar to help it activate. It’s all like a crazy scient experiment — just to make cinnamon rolls!

The stress continues as I work the ingredients into a dough and pray that the dough rises. And when I do have success with yeast when making my cinnamon rolls, I always find the rolls themselves after baking never turn out quite right.

Sometimes, when I pull the final product out of the oven, the result is a dense cinnamon roll. Or, other times, the texture is visibly rough after baking. Other attempts leave me with cinnamon roll swirls that look more like a whirling tornado than a beautiful, pristine pinwheel.

So, in an attempt to perfect my cinnamon roll making, I decided to make cinnamon rolls for a few weeks in a row until I perfected the process. After a few attempts, I landed on a recipe and mastered the technique that results in cinnamon roll perfection. My preferred dough is made in a stand mixer and it rolls out beautifully. It’s not sticky whatsoever, and when you press your fingers into it, it springs back into place.

I also learned to seal my cinnamon rolls before slicing with a bit of egg wash which helps the rolls hold their shape and ensures the pretty swirly pinwheels stay in place. Lastly, using the string slicing method, something I’ve always done and my Mom taught me as a child, helps preserve the swirls before placing the rolls into the pan.

After my cinnamon rolls experiment, here’s what I learned and how I perfected my technique:

When proofing the yeast, ensure the milk temperature is between 105°F and 110°F
To help the yeast proof, sprinkle a teaspoon or two of granulated sugar into the milk
Don’t be afraid to knead the dough! Once proofed, the yeast is relatively stable and can withstand 2-3 minutes of kneading in a stand mixer. And this, the kneading part, is key to smooth, supple, beautiful cinnamon roll dough
Before rolling the dough into a long log, dab one long side of the dough with a whisked egg yolk to help seal everything together
Trim the ends from the log so you start with a clean, beautiful swirl. Do this using a thin sewing string, crossing the two ends to cleanly cut the cinnamon rolls
Always, always, always, slather cream cheese frosting on warm cinnamon rolls so it seeps into the crevices

Use the tips above and my recipe below for no-fail, cinnamon roll perfection.

The Cinnamon Rolls Project

Save Print

Prep time

2 hours

Cook time

25 mins

Total time

2 hours 25 mins

Author: Alyssa

Serves: 18 rolls

Ingredients

Dough:
¾ cup warm milk (2% or whole milk, 105°F to 110°F)
.25 ounce dry active yeast (1 pack)
2 teaspoons sugar
⅓ cup unsalted butter, melted and slightly cooled
⅓ cup granulated sugar
¼ cup yogurt (Greek, 2% or whole milk)
1 large egg, beaten
¼ cup milk (2% or whole milk)
4 cups all-purpose flour, divided
1 teaspoon salt
Filling:
¾ cup packed light brown sugar
1 tablespoon plus 1 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
1 large egg, lightly beaten
Frosting:
4 ounces cream cheese, softened
1½ tablespoons softened unsalted butter
1½ cups confectioners’ sugar
1-2 tablespoon whole milk

Instructions

In a medium bowl, combine ¾ cup warm milk, 2 teaspoons sugar and yeast, stirring gently. Let stand until mixture is foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, mix together butter, sugar, yogurt, beaten egg, and ¼ cup milk.
In a large bowl, sift 3½ cups flour and salt. Stir half of the flour mixture into butter mixture. With the mixer on low, add the yeast mixture until just until combined. Mix in the remaining flour mixture.
Remove the paddle attachment and replace with the dough hook. Add remaining ½ cup flour. Knead with the dough hook at medium speed until smooth and elastic, about 2 minutes.
Spray a large bowl with non-stick baking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm (or in your oven using the proof setting) until doubled in size, about 1 hour.
Grease two 10-inch round cake pans with butter and set aside.
In a small bowl, combine brown sugar and cinnamon.
Lightly punch down dough then turn out dough onto a lightly floured surface, and roll into an 18x12 inch rectangle.
Spread 4 tablespoons of butter onto the rolled dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush egg over the dough border without filling (to help seal the dough).
Starting with the long side without the egg, tightly roll dough into a log, pinching the seam to seal (the egg helps the seal). Using a piece of thread, trim the ends of the log to create an even spiraled, starting point. Mark the log into 1-inch sections then, using the thread, slice the roll into 1-inch rolls. Place the rolls in the prepared pans. Let rise in a warm place (or the oven on the proof setting) until puffed and rolls are touching, about 30-45 minutes.
Preheat oven to 350°F. Bake the rolls until a baking pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan.
For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter at medium speed until creamy, 1-2 minutes. With the stand mixer at low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread onto warm rolls.

Harvest Hash with Sweet Potatoes & Sprouts: A Breakfast Inspired by Picnik Austin

August 28, 2018 by Alyssa

This Harvest Hash is inspired by the hash served at Picnik in Austin. It’s a meal full of cozy Autumn flavors and seasonal produce like apples, maple, sweet potatoes and sprouts! It’s perfect for a hearty breakfast.

Are you ready for Fall yet? Because I sure am! I’m not quite tired of the heat just yet l but I am ready for cozier clothes, the slower season of life, pumpkins, and all the seasonal Fall food. To kick-start the Fall foodie season, I recreated the Harvest Hash from Picnik that’s full of cozy Autumn flavors and seasonal produce like apples, maple, sweet potatoes and Brussel sprouts!

I first enjoyed Picnik’s Harvest Hash a few weeks ago when dining with my friend Vanessa. She actually ordered the hash (because I’m obsessed with Picnik’s cassava flour blueberry pancakes and make that my go-to order). Vanessa raved about the hash and while eating it, asked if I thought it would be difficult to recreate it at home.

I instantly took this as a challenge and told her, ‘I’ll figure it out for you and send you the recipe!’

I took a couple bites of her hash to decompose the flavors and texture then glanced at Picnik’s menu to assess the Harvest Hash description. That weekend I set about recreating the Harvest Hash at home.

My objective was to recreate the flavors of the hash but make it something a little leaner that could be consumed regularly without it feeling as indulgent.

I wanted my hash to be everyday-accessible and a dish that could be made in large portions to reheat over the course of the week.

Picnik’s Harvest Hash was on the sweeter side and a bit saucy. I knew that for my Harvest Hash, I wanted it to have some sauce but would like the flavors to have more of a heat to it with a subtle note of sweetness. To achieve this, I made a sauce with pure maple syrup and balsamic vinegar as its base and added a heavy pinch of red pepper flakes and dijon mustard to thicken it and add spice.
The sprouts in Picnik’s hash were blackened and had crispy leaves which led me to believe that they may have been pan-fried or at least cooked with more oil than I’d prefer. To counter this, I tossed my sprouts in a light drizzle of olive oil and cooked them over low heat in a cast-iron pan to achieve the blackened flavor with a bit less fat.
Lastly, Picnik’s Harvest Hash used beef breakfast sausage which I chose to replace with a lean turkey breakfast sausage. Since the breakfast sausage was pre-seasoned, I also left out the sage which was listed on Picnik’s ingredient list.

So how’d it turn out? DELICIOUS!

The Harvest Hash sauce had the perfect balance of sweet and spice. I chose to pour it over the hash right before serving that way the hash was more personalized to my liking and would coat the veggies without soaking in too much. I also served mine with a runny egg which helped add a ‘sauce’ to the hash without a lot of sweetness.

The flavors are definitely fall-centric with apples, maple, and pecans. I’m also positive sweet potatoes and Brussel sprouts are destined to be best friends because their combined flavor is pure gold. I also loved how hearty the hash turned out. <3M and I chose to eat this for dinner one night and we had leftovers for a few more breakfasts later in the week.

If you try my Harevest Hash recipe, I’d love to know your thoughts and how it compares to the hash at Picnik (if you’ve had it!). Leave your thoughts in the comments.

What flavors do you associate with Fall? Do you have a cozy Fall breakfast you’re looking forward to?

Harvest Hash: A Breakfast Inspired by Picnik Austin

Save Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

Author: Alyssa

Serves: 4-5

Ingredients

For the Hash:
2 small sweet potatoes
1 small yellow onion
12 ounces (1 bag) Brussel sprouts, washed & thoroughly dried
1 fuji apple
8 ounces lean breakfast sausage (turkey, pork or beef)
2 cloves garlic
4 teaspoons olive oil, separated
¼ cup roughly chopped pecans
¼ cup currants, optional
salt & pepper to taste
olive oil spray
4 eggs, cooked to your liking
For the Sauce:
3 tablespoons real maple syrup
3 tablespoons balsamic vinegar
3 tablespoons spicy brown or dijon mustard
½-1 teaspoon crushed red pepper flakes

Instructions

First prep all your ingredients: peel the sweet potatoes and cut into ½ inch cubes, cut the yellow onion into quarter inch slices, mince the garlic cloves, peel the apple and cut into ¼ inch dice, remove the stem of the Brussel sprouts and cut into quarters, if you have small sprouts simply cut in half. Be sure to keep the spare leaves that fall off of the sprouts when cutting.
Prepare the dressing by whisking together the maple syrup, vinegar, mustard and as mush red pepper flake as you desire in a small bowl and set aside.
Preheat the oven to 375*F. In a medium sized bowl, toss the sweet potatoes with 2 teaspoons of olive oil plus a pinch of salt and pepper. Spread the potatoes evenly onto a large baking sheet and roast for 30-35 minutes until just tender.
While the potatoes are cooking, prepare the rest of the dish. Spray a large skillet with olive oil and cook the breakfast sausage breaking it up into tiny pieces. Cook until lightly browned. Remove the breakfast sausage from the skillet and set a side. Do not clean the skillet.
Spray the same skillet used to cook the breakfast sausage with olive oil and add in the onions and minced garlic. Sprinkle with salt and pepper. Cook over medium-high heat stirring constantly for 3-4 minutes. While the onions are cooking, toss the Brussel sprouts with the remaining 2 teaspoons of olive oil.
Once the onions have softened add the sprouts to the skillet and cook over medium for 7-10 minutes, stirring occasionally until sprouts are tender but not fully cooked through. Add in the diced apple and cook 3-4 minutes more until apples are soft and sprouts are cooked through. Turn the heat to low and add the breakfast sausage back to the skillet and stir to combine. Pour a ¼ cup of the dressing over the mixture and toss to combine. Remove from heat.
When the sweet potatoes are done, add them to the skillet along with the chopped pecans, currants and stir. Season with salt and pepper or additional dressing, if desired. Serve immediately with a cooked egg on top and remaining dressing on the side if you’d like more of a sauce on the hash.

Monday Morning Frittata with Zucchini, Basil & Burst Tomatoes

August 19, 2018 by Alyssa

Breeze through Monday morning breakfast with this healthy & delicious Monday Morning Frittata starring zucchini, basil, burst tomatoes, and Italian sausage.

I don’t know why it never occurred to make to make a frittata as part of my weekly meal prep but I made one a couple of weeks ago and then reheated it every day for breakfast throughout the week. It revolutionized my morning. Since then I’ve continued to make a frittata and love how it’s streamlined my morning routine.

Making the frittata ahead of time means no more crazy morning dishes or scrambling eggs or chopping veggies. It has saved me so much time and it’s filling, healthy, and delicious!

Fritatta’s are awesome because they’re totally customizable. You stick to a base recipe then just add in whatever you like! But, if you’re the type who needs a specific recipe then give my Monday Morning Frittata a try.

For this recipe and to simplify the prep, I use Cece’s zucchini spirals but you can totally make your own if you want (~1 zucchini). The key to using zucchini spirals in the frittata is ensuring you get all of the excess water out of the zucchini before baking the frittata. To do this, simply toss the zucchini noodles in a clean kitchen towel and squeeze the heck out of them. Whatever you do, do not skip this step. You don’t want a watery frittata.

Also starring in my Monday Morning Frittata are burst cherry tomatoes. I sauteé them quickly with onions, garlic, salt, and pepper until they gently burst. I mix all of this into a base of eggs, milk and a little parmesan cheese and fresh basil. For added protein, I throw in some kind of cooked meat — some days it’s chopped Italian sausage while other days it’s as simple as ground turkey. Whatever you have on hand.

Bake it all up in the oven for about 50 minutes and you’re breakfast is served! For me, this makes 6 large slices and lasts all week. I simply warm a slice in the microwave each morning for about 2 minutes and dig in.

How do you simply breakfast during the work week? Are you a meal prepper or a breakfast skipper?

Monday Morning Frittata with Zucchini & Burst Tomatoes

Save Print

Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

Author: Alyssa

Serves: 6

Ingredients

1 package Cece's Zucchini Noodles
1 teaspoon olive oil
1 small yellow onion, cut into ½ inch slices
2-3 cloves garlic
1 cup cherry tomatoes, halved
7 eggs
½ cup milk
2 tablespoons all-purpose flour
⅓ cup grated parmesan cheese
¼ cup roughly chopped basil
1 cup cooked ground turkey or chopped Italian sausage
salt and pepper to taste
olive oil spray

Instructions

Preheat the oven to 375*F and spray a 9-inch springform pan with olive oil. Line the outside of the pan with foil and set the springform pan on a large baking sheet then set aside.
Remove excess water from the zucchini noodles by placing the noodles in a clean kitchen towel and squeeze the noodles until no additional water is released. Set aside.
Heat the olive oil in a medium skillet for medium-high heat.
Add in the onions and garlic, season with salt & pepper and cook until onions soften, 2-3 minutes stirring occasionally. Add in the tomatoes and cook another 3-4 minutes until tomatoes soften and onions begin to caramelize then remove move from heat and let cool slightly.
In a medium-sized bowl whisk together the milk, flour, and cheese. Add in the eggs and whisk well.
Fold in the onion-tomato mixture, zucchini noodles, basil, and meat (if using). Season with additional salt and pepper if desired.
Pour the mixture into the prepared pan and cook for 50-55 minutes until the center is set.
Remove from oven and let cool completely.
Release the frittata from the pan and cut into 6 pieces.
Once fully cooled, cover and refrigerate for up to 5 days.

My Favorite Summertime Breakfast: Turkish Eggs with Yogurt

June 11, 2018 by Alyssa

Turkish Eggs with Yogurt pairs a 6-minute egg with creamy lemon-garlic yogurt for a refreshing, protein-rich summertime breakfast.

I love eggs for breakfast and I’m always looking for different ways go enjoy them. Turkish Eggs with Yogurt is a great summertime alternative to traditional poached eggs & toast. It’s a savory breakfast that’s refreshing in the summertime heat while being filled with good for you protein and fat.

My Turkish Eggs dish whips up in about 15-minutes and is something I can easily make on a week day before rushing off to work. You can even shorten the process some by making a big batch of the lemon-garlic yogurt ahead of time if you meal prep on the weekends.

Ever since my trip to Greece, where I enjoyed thick, creamy yogurt, I’ve swapped my standard 0% yogurt purchase for 2% Greek Yogurt (I know, it’s Turkish Eggs but I’m using Greek yogurt…relax). This swap has made a world of difference when it comes to taste and the bit of extra fat from the yogurt helps with the meal’s satiety. I highly recommend using Fage 2% Greek yogurt for this recipe (and always).

As for the Turkish Eggs, I chose to use a 6-minute egg instead of a standard poached egg. I like 6-minute eggs as they result is a runny yolk and solid white, similar to a poached egg, but they’re easier to make and in my opinion, you don’t lose half the whites in the water.

The key to making a 6-minute egg is to immediately plunge it into a ice bath once your 6-minute timer expires to stop the cooking process. This results in a deliciously, runny yolk. After cooling the egg, gently crack and remove the shell, handling the egg like a delicate glass slipper so it doesn’t break before you lay it upon its bed of yogurt.

If you aren’t a fan of runny egg yolks, you can still use a similar technique but instead, cook the eggs for 7-8 minutes for a more solid center. Also, I love Vital Farm eggs because of their farming ethics. The yolks are so golden in color and packed with nutrients when compared to traditional farmed eggs.

I like to drizzle a spicy olive oil (harissa olive oil from Con’ Olio is my choice!) on top of my Turkish Eggs and add a sprinkle of chopped walnuts for crunch. To mop up the yolk and yogurt, I also toast up a slice of seedy bread (try Powerseed from Dave’s Killer Bread) but this is totally optional.

However you choose to enjoy this dish, I hope you make it a summertime breakfast staple!

5.0 from 5 reviews

My Favorite Summertime Breakfast: Turkish Eggs with Yogurt

Save Print

Prep time

15 mins

Cook time

6 mins

Total time

21 mins

Author: Alyssa

Serves: 1

Ingredients

2 Vital Farm eggs
½ cup plain 2% Fage Greek yogurt
¼ tsp grated garlic
2 teaspoons lemon juice
1 teaspoon lemon zest
1 slice multi-grain bread, like Powerseed from Dave's Killer Bread, toasted
½ teaspoon harissa olive oil
2 teaspoons chopped walnuts
salt and pepper to taste

Instructions

Prepare an ice bath by adding 1 cup water and a cup of ice to a small mixing bowl. Set side.
Bring 2-cups of water to boil in a medium-sized sauce pan over high heat.
Once boiling, gently slide the eggs into the water using a slotted spoon and boil on medium-high heat for 6-minutes.
After 6-minutes, use a slotted spoon to remove the eggs from the boiling water and gently place it into the prepared ice bath for 1 minute.
Remove the eggs from ice bath and gently crack to remove the shell. Be sure to remove all shell pieces from the eggs before plating.
While the egg is boiling, place the Greek yogurt in a small bowl and whisk in the garlic, lemon juice, zest, and season with salt and pepper to taste.
Spread the yogurt onto a plate.
Place the cooked egg in the center of the yogurt.
Drizzle with olive oil, chopped walnuts, and serve with multi-grain bread on the side.

Fancy Mornings with Iced Lavender Vanilla Lattes

April 10, 2018 by Alyssa

Looking for a way to escape in the morning before you dive into your day? Try making my Iced Lavender Vanilla Lattes as a fancy morning ritual.

Hi all! I’m checking in quick this week with a way to spruce up your morning coffee habit. I love my morning cold brew but sometimes I want to extend that weekend feel into the work week, especially on those days when I’m not quite ready to head to the office. To keep the relax, weekend vibe alive during the week, I created an easy, iced lavender vanilla latte with a homemade simple syrup which will transport you momentarily into vacation mode!

Lavender is a beautiful flavor on its own but I like the addition of vanilla as it cuts the flowery edge that sometimes comes along with lavender. With the addition of vanilla, you still get the flowery lavender flavor but without that overpowering ‘sucking flower petals’ finish. The vanilla adds a subtle sweet note that mellows the lavender ever so slightly.

Making the syrup takes just 10 minutes, and 8 of those minutes don’t require you to do a thing; just sit and wait while it steeps, which means you can carry on with the rest of your business while the magic happens.

Once the syrup’s made, let it cool and then you’re ready to be your own fabulous barista! My favorite way to enjoy this iced lavender vanilla latte is with Chameleon Cold Brew and coconut milk creamer. I love the nutty flavor the coconut adds and it plays so nicely with the vanilla lavender syrup.

To create the latte, fill your glass with ice and cold brew, add 1-2 tablespoons of lavender vanilla syrup (depending on your preference for sweetness) followed by a splash of creamer. , stir, sip, and enjoy your iced vanilla lavender latte.

I promise, starting your day off with your own Iced Lavender Vanilla Latte will make you feel extra fancy.

Fancy Mornings with Iced Lavender Vanilla Lattes

Save Print

Prep time

2 mins

Cook time

2 mins

Total time

4 mins

Author: Alyssa

Serves: 20 ounces

Ingredients

For the syrup
1 cup granulated sugar
1 cup water
1 tablespoon dried lavender
1 tablespoon vanilla extract
For the latte
6 ounces of cold brew
1-2 tablespoons lavender vanilla syrup
1-2 tablespoons creamer of choice

Instructions

Place the water and sugar in a small saucepan
Bring to a gentle boil over medium heat and stir until sugar is dissolved
Remove from heat and stir in lavender
Let steep 5 minutes
After 5 minutes, check the flavor level of the lavender, if you'd like it a bit stronger, let it steep 3 additional minutes. Do not let it steep longer than 8 minutes or it may turn bitter
Strain out the lavender using a fine mesh strainer
Stir in the vanilla extract and let cool completely
Store in the fridge for up to two weeks
For the latte, pour cold brew over ice, add the desired amount of lavender vanilla syrup and creamer. Stir to combine and enjoy.

Peanut Butter White Chocolate Scones

March 6, 2018 by Alyssa

If you’re looking for a sweet start to your day then try my Peanut Butter White Chocolate Scones. Crumbly, buttery scones filled with peanut butter and white chocolate chips with a vanilla glaze and PB-drizzle on top. It’s basically a cookie for breakfast. You’re welcome.

I really love peanut butter. Like, really love peanut butter.

In fact, I have 4 jars of peanut butter open in my pantry right now. I also have containers ready for travel at a moment’s notice, and have packets of organic peanut butter hidden in my purse and work bag. Just in case a peanut butter emergency strikes.

I kid you not.

So, it’s only natural that I found another way to incorporate peanut butter into breakfast by making peanut butter white chocolate scones, they’re prettyyyy much like a crumbly cookie. That you can eat for breakfast. No complaints here.

I never used to like making scones but eventually, I learned that if I was willing to get a little messy, scones are super easy to pull together in the morning.

For my peanut butter white chocolate scones, I suggest waking, putting your butter in the freezer to chill for 30-minutes while you sip your first cup of coffee then jump into scone-making.

By the time these scones bake and you dress them in the vanilla glaze & peanut butter drizzle, it will be just about time for brunch and your second cup of coffee. Which obviously, pairs perfectly with my peanut butter white chocolate scones’ sweet, buttery, crumbly texture.

Put your feet up, dig in, and enjoy your ‘cookie’ for breakfast.

5.0 from 5 reviews

Peanut Butter White Chocolate Scones

Save Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Author: Alyssa

Serves: 16

Ingredients

For the Scones
2 cups flour
1 tablespoon baking powder
½ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, chilled and diced
½ cup half & half
1 egg
2 teaspoons vanilla extract
¼ teaspoon almond extract
½ cup peanut butter chips
½ cup white chocolate chips
For the Vanilla Icing

2 cup confectioner's sugar
3-4 tablespoons half and half
1½ teaspoon clear vanilla extract
For the Peanut Butter Drizzle
3 tablespoons creamy peanut butter

Instructions

Preheat oven to 400*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
In a medium-sized bowl whisk together the flour, baking powder, sugar, and salt.
Using a pastry blender cut in the chilled butter until its the consistency of small pebbles.
In a small bowl, whisk together the half and half, egg, and extracts.
Pour the wet ingredients into the dry ingredients and gently combine.
Fold in the peanut butter and white chocolate chip, careful to not over mix.*
Once mixed, form the dough into a large ball on a lightly floured surface.
Cut the dough ball in half and set one aside.
Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
Repeat the rolling and cutting process with the remaining dough piece.
Bake the scones for 15-18 minutes until light golden in color.
Remove from oven and let cool on a wire rack.
While baking, make the icing.
For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry. (I like to dip mine twice for an extra thick glaze!)
For the Peanut Butter Drizzle, in a small microwave-safe bowl and heat for 30 seconds. Stir to distribute the heat until the peanut butter is fully melted. Pour the melted peanut butter into a prepared piping bag and snip a ¼ inch off the tip. When iced scones have set, drizzle the glaze over top and serve immediately.

Gingerbread Donut Holes

December 14, 2017 by Alyssa

Gingerbread Donut Holes are bite-sized morsels of fluffy baked donuts glazed with a delicate vanilla-maple frosting. They’re so good, I bet you can’t eat just one!

When I was home in New York for Thanksgiving, we visited an upstate staple, Tim Horton’s which is a Northern donut and coffee shop. My go-to order at Tim Horton’s is a simple french vanilla coffee with a single Timbit on the side (aka a donut hole) on the side. In November, the seasonal TimBits are Gingerbread Donut Holes! Gingerbread is a seasonal flavor that I absolutely adore which made these donut holes my perfect match!

The Timbits were so delicious, I could have eaten a whole box of Gingerbread donut holes — luckily for me, Timbits come pre-portioned — so as long as I only order ONE. Also, lucky for me, I went to Tim Hortons 3 times during the week I was home so I was able to enjoy the Gingerbread Timbits a few times before heading back to Austin.

But, even though I had my fair share of Timbits while I was in New York, I still craved the gingerbread donut holes when I returned home to Austin. This craving inspired me to create a healthier version of the Gingerbread TimBits so I didn’t feel guilty eating 2 or 3 with my coffee in the morning.

My Gingerbread Donut Holes are made with half whole wheat flour for a boost of whole grains. I also incorporated Greek yogurt into the batter to sub out some of the butter for an extra boost of protein and a fluffy lift! Unlike traditional donut holes which are fried, I baked mine in a mini muffin pan!

To pay homage to New York, I frosted my gingerbread donut holes with a vanilla-maple glaze which has just a slight hint of maple syrup! The maple plays so nicely with the gingerbread flavor, adding just a touch of sweetness to the baked donut holes!

I loved cozying up next to the fireplace in the morning with a steamy cup of coffee and a few of these gingerbread donut holes, and I hope you do too! They’d also be perfect as a Christmas morning snack while you watch the family open gifts!

Enjoy!

5.0 from 4 reviews

Gingerbread Donut Holes

Save Print

Prep time

45 mins

Cook time

10 mins

Total time

55 mins

Author: Alyssa

Serves: 40

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ginger
1½ teaspoons cinnamon
¼ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon salt
2 large eggs
¾ cup milk
¼ cup greek yogurt
2 tablespoons molasses
3 teaspoons vanilla extract, separated
3 tablespoons unsalted butter, melted and cooled slightly
3½ cups confectioner's sugar
3 tablespoons pure maple syrup
½ cup half and half or heavy cream***

Instructions

Preheat oven to 350*F
Lightly grease a mini muffin pan with shortening or butter and set aside
In a medium-sized bowl, sift together the flour, sugar, baking powder, baking soda, spices, and salt
In a small bowl, whisk together the eggs, milk, yogurt, molasses and 1 teaspoon vanilla extract
Slowly drizzle in the melted butter while whisking to incorporate. Do this slowly as not to cook the eggs
Once combined, pour the wet ingredients into the dry ingredients and mix until combined
Fill the muffin tins two-thirds of the way full with batter*
Bake in the oven for 9-10 minutes
Remove from oven and allow the donuts to cool for 5-10 minutes before removing them the pan*
While the donuts cool, make the glaze
In a small bowl, whisk together the confectioner's sugar, maple syrup, remaining 2 teaspoons vanilla extract, and half and half (or cream, if using)
Once donut holes have cooled slightly, dip the tops of the donuts into the glaze, let excess drip off then place the donut holes on a wire rack**
Allow the glaze to set for about 5-minutes before dipping a second time
Store in a cool dry place for 2-3 days

Notes

*You'll need to bake these donut holes in 2 sets if you have only 1 mini muffin pan as this recipe makes close to 40 donut holes. Be sure to wash the muffin pan and grease it again for your second set
** I dip my donut holes twice because it creates a thicker glaze which is more reminiscent of what you'd find on a bakery-style donut hole.
***You need to use cream or half & half. If you use milk, the glaze won't result in a thick frosting which is needed in order for the frosting to stay put on top of your donut holes. When making the frosting, add the liquid slowly until the glaze reaches the consistency of a shampoo or shower gel. That's when you'll know it's perfect for dipping.

Mini Pumpkin Spice Scones with Molasses Drizzle

October 28, 2017 by Alyssa

Mini Pumpkin Spice Scones are the perfect morning treat for cozy, Fall weather! For added warmth, the Mini Pumpkin Spice Scones are finished with a Molasses Drizzle that adds a touch of sweetness and compliments the spice in the scones!

I’m of the mindset that pumpkin spice is acceptable from Labor Day through Thanksgiving then after that, gingerbread takes over in the holiday spice department. So since we only have about a month left of pumpkin spice goodies, you should hurry up and make the most of the season with these Mini Pumpkin Spice Scones!

In truth, I used to hate making scones. I thought they were fussy and messy and the dough often fell apart before I could cut it into the beautiful scones triangles we’re all so familiar with.

But then I learned to have a bit of patience with scone dough and realized that if I took my time with it, scones really are quite pleasant to make. Plus, you can’t knock the final outcome — who doesn’t love a crumbly scone?

Below are my tips for success when making these Mini Pumpkin Spice Scones

Cube your chilled, butter before you start — this should be obvious because if you practice mise en place, you do this already.
- But this time, I really want you to prep/measure all your ingredients beforehand because you’ll need to work quickly so the butter doesn’t warm — it’s the key to crumbly scones!
- And if mise en place isn’t your thing, please, at least do your butter!

Use a pastry cutter when cutting the butter into the dry ingredients.
- A fork simply doesn’t cut it (pun intended). A fork will simply mash your butter whereas you need to crumble it into the floured ingredients. This is the key tool for any crumbly baked goods, and especially necessary for biscuits.

Pour the dough out onto a counter to fully combine the wet and dry ingredients.
- Once the majority of the wet ingredients are combined, it’s likely you’ll still have some dry flour at the bottom of your bowl. Turn it out onto your counter and gently work the dry ingredients into the rest of the wet dough to fully combine everything.

Don’t be afraid of flour while rolling or forming the dough into circles.
- I promise, you won’t over flour the scones. Flouring the surface you’re working on, your hands, the rolling pin, and the pastry cutter will only simplify the process. As you’re about to place the Mini Pumpkin Spice Scones on the baking sheet, simply use a pastry brush to sweep away any excess flour on the scones themselves!

If you follow those tips above, you’ll have delicious, warm Mini Pumpkin Spice Scones to enjoy all weekend long! Enjoy.

Looking for more pumpkin spice goodies? Check out my mini no-rise pumpkin spice cream cheese cinnamon rolls or easy pumpkin spice mousse!

5.0 from 3 reviews

Mini Pumpkin Spice Scones with Molasses Drizzle

Save Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Author: Alyssa

Serves: 16

Ingredients

For the Scones
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoon brown sugar
1½ teaspoons pumpkin pie spice
¼ teaspoons cinnamon
⅛ teaspoons nutmeg
½ teaspoon salt
6 tablespoons cold unsalted butter cut into cubes
½ cup 100% pumpkin puree
1 large egg
3 tablespoons half and half
For the Vanilla Icing

1 cup confectioner's sugar
2-3 tablespoons milk
½ teaspoon clear vanilla extract
For the Molasses Glaze
1½ cups conf sugar
1 tbsp molasses
2 tablespoons milk

Instructions

Preheat oven to 425*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
In a medium-sized bowl whisk together the flour, sugar, baking powder, spices, and salt.
Using a pastry blender cut in the cold butter until its the consistency of small pebbles.
In a small bowl, whisk together the pumpkin puree, half and half, and egg.
Pour the wet ingredients into the dry ingredients and gently combine, careful to not over mix*
Once mixed, form the dough into a large ball on a lightly floured surface.
Cut the dough ball in half and set one aside.
Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
Repeat the rolling and cutting process with the remaining dough piece.
Bake the scones for 8-10 minutes until light golden in color.
Remove from oven and let cool on a wire rack.
Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry.
While baking, make the icing.
For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
For the Molasses Glaze, mix everything together in a small bowl. Pour the glaze into a prepared piping bag fitted with a small circular tip. When iced scones have set, drizzle the glaze over top and serve immediately.

Notes

*Once the liquid is combined, you may need to pour the mixture out onto your counter and gently knead the rest of the dough together until all dry ingredients are combined.

Texas Inspired Jalapeño Johnnycakes with Avocado & Cilantro Cream Sauce

February 22, 2017 by Alyssa

Edited February 26, 2017 with new photos and additional links.

These #TexFest inspired Jalapeño Johnnycakes are light and spicy corn-filled pancakes all cooled down with an Avocado & Cilantro Cream Sauce — a savory meal fit for breakfast, lunch or dinner!

Have I mentioned lately that I love living in Texas? The food here is amazing — I’m constantly inspired by all the ingredients, local products, and Texan flavors that rarely made an appearance in meals while growing up in upstate New York.

Back home in New York, TexMex meant Old El Paso tacos made with ground beef and a packet of taco seasoning loaded into a white tortilla with cheese, iceberg lettuce, tomatoes, black olives and a dab of Tostitos Salsa! Sounds delicious, right? It really was delicious but that was pretty much the extent of my Texas & Mexican flavor experiences until I was 22 years old and moved to Austin.

Now that I’ve lived in Texas for about 4 years, I’m obsessed with all the Texas flavors like avocados, fresh cilantro, jalapeños, and specialty salsas! I’m also obsessed with the fact that I can find all these locally-sourced products at my neighborhood HEB and this month, HEB is highlighting local Texas products and producers with their #TexFest celebration from February 22nd – March 7th.

Looking for this cute Texas cutting board? Find it at HEB

Inspired by my love for TexMex flavors and HEB’s #TexFest, these Jalapeño Johnnycakes with Avocado & Cilantro Cream Sauce wrap all my favorite Texas ingredients plus a few local products like Dom’s Chop Salsa from Buda and a dab of Kelley’s Natural Honey from Chicota, into one amazing, TexFest inspired meal that’s fit for breakfast, lunch or dinner!

If you aren’t familiar with Johnnycakes, they’re cornmeal based flatbreads. Personally, I like to think of them as a cross between cornbread and a pancake, as they’re usually rather flat and round like a pancake, but a little fluffier with more texture, similar cornbread. I’ve loaded my Johnnycakes with spicy jalapeño, green onions, corn, and a dab of honey which brings out the sweetness in the corn, then cooked them until they’re golden brown in a skillet.

To compliment the heat of my Jalapeño Johnnycakes, they’re topped with a cool Avocado & Cilantro Cream Sauce that has just a hint of lime. When spooned over the top of the Jalapeño Johnnycake along with some of Dom’s Chop Salsa, which is made with grilled vegetables for an added smokey flavor, this Johnnycake becomes a loaded bite of #TexFest deliciousness.

These Jalapeño Johnnycakes were everything I imagined them to be when I took my first bite. They were slightly crisp on the outside but light and fluffy with speckled bits of corn and spicy hints of jalapeño inside.

Jalapeño Johnnycakes with HEB ingredients

Goregous blue plate via Cocinaware at HEB

The Johnnycakes were kicked up a notch with Dom’s smokey, grilled salsa and immediately cooled down again by the Avocado & Cilantro Cream Sauce. I silently did a little happy dance while eating these as I was in my own little Texas-flavored heaven!

<3M and I enjoyed the Jalapeño Johnnycakes for dinner one night then again the following day for breakfast. I can even see topping them with a runny egg, a side of bacon or fried chicken if you’re looking to make these into a heartier meal for lunch or dinner.

However you choose to eat them, I hope you enjoy this bite of Texas and swing by your neighborhood HEB for a few locally produced products!

This is recipe is a sponsored post, created by me on behalf of H-E-B. I was compensated for my time and ingredients but all options are my own.

4.8 from 14 reviews

TexFest Inspired Jalapeño Johnnycakes with Avocado & Cilantro Cream Sauce

Save Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Serves: 12 johnnycakes

Ingredients

1½ cups flour
1½ cups yellow cornmeal
1½ teaspoon salt
1 tbsp Kelley's Natural Honey
2 tablespoons baking powder
2 cups 2% or whole milk
2 large eggs
¼ cup melted butter
1 cup corn, cooked — either frozen or fresh
1 jalapeno finely diced*
2-5 green onions, minced, about ⅓ cup
⅓ cup sour cream
3 ounces avocado, about half of a large avocado
½ cup cilantro
1 small clove garlic
2 tbsp lime juice
¼ cup vegetable broth or water
½ tsp salt, more to taste
Pinch of pepper
Dom's Chop Salsa
additional scallions for serving, optional

Instructions

In a medium sized bowl, sift together the flour, cornmeal, salt, and baking powder. In another bowl whisk the two eggs, Lonestar Honey, and milk together. Pour the milk, honey & eggs into the dry ingredients and stir until just combined using a wooden spoon. Add in the melted butter until fully incorporated. Gently fold in the corn, scallions, and jalapeños.
Set the mixture aside for 10-15 minutes before cooking, which will allow the baking powder to activate. In the meantime, make the Avocado & Cilantro Cream Sauce.
In a food processor, add the sour cream, avocado, cilantro, and garlic. Pulse 5-6 times until the cilantro is coarsely chopped. Add the lime juice, vegetable broth, and salt and pepper. Process on high until smooth. Taste and add more salt if desired. If you’d like a thinner sauce, mix it again with an additional 1-2 tablespoons of vegetable broth until your desired consistency is reached.
Pre-heat the oven to 250* and place a large baking sheet on the center rack, you’ll use this to keep the johnnycakes warm while the others cook.
To cook the johnnycakes, place a large non-stick skillet over medium heat*. Once warm, pour a ¼ cup of batter into the middle and spread it evenly into a large circle, much like a pancake. Cook for about 1-2 minutes or until small bubbles become visible on top of the johnnycake. Flip the johnnycake, cooking another 1-2 minutes until golden brown. Place the johnnycake in the oven to keep warm while you finish the remaining johnnycakes using the same cooking method.
To serve, stack 2-3 warm johnnycakes on a plate, top with the Avocado & Cilantro Cream Sauce, salsa, and more scallions if desired.
Leftover johnnycakes can be frozen then thawed and reheated in the oven as needed at 350* for 5-7 minutes.

Notes

* Use only half of a jalapeno if you'd prefer less spice
** If you do not have a non-stick skillet, melt a bit of butter in the pan prior to cooking the Johnnycakes

Not My Daddy’s French Toast – Streusel Topped Overnight French Toast Bake

February 15, 2017 by Alyssa

Streusel Topped Overnight French Toast Bake makes waking up a joy! With caramel and nutty notes from the streusel topping and a moist french toast baked interior, this french toast bake is a seriously delicious, easy breakfast for a crowd.

Growing up I was never really a fan of french toast but this Streusel Topped Overnight French Toast Bake had made me a french toast fan and this overnight french toast is everything I’d want a sweet, french toast breakfast to be!

My parents (aka Mom) is a great cook but she didn’t really like french toast either, so my Dad was typically in charge of this breakfast. While my Dad’s pancakes were amazing — and something I still love — his french toast left more to be desired.

Dad’s french toast was made with thin, white sandwich bread that was soaked in egg and milk with a dash of cinnamon. By the time it made it to my plate, it had splotchy spots of brown, cooked egg on the outside and a mushy, soggy center. The best thing about Dad’s french toast was that it was topped with maple syrup. (I love you, Dad! In case you’re reading….)

Due of my childhood experience with french toast, it’s not a breakfast food I desire – ever. I don’t order it out when brunching on the weekends and I don’t believe I’ve ever attempted making it at home.

Except for this week.

This week, I found myself with an abundance of baguette slices after hosting a wine & cheese party. Not the one to waste food, I rattled by brain on what I could possibly make with 2 bags of sliced baguettes…..

Panzanella salad…croutons…mini avocado toast….

It all sounded delicious but none of those options would use up all the bread I had in my pantry.

And then it hit me — french toast casserole!

It was finally my chance to create MY perfect french toast breakfast.

When I dream about what french toast could be, I have a few stand-out requirements, all of which went into this recipe:

Sturdy bread — Bread that could hold up to the necessary wet ingredients required to make french toast. Luckily, my mix of day-old, crusty french and sourdough baguette slices were the perfect sturdy bread base!
Depth of flavor — Since the french toast of my childhood was a bit one-note, I wanted mine to encompass all the best morning flavors – caramel, nuts, cinnamon, vanilla #allthethings
Texture – In addition to the need for sturdy bread, which itself adds texture, I wanted my french toast to have a bit of crunch and chew to it, something more than the soggy toast of my years past. By adding a nut based streusel to the top of the french toast, made with brown sugar, butter, flour and spices, I not only achieved texture but also the additional depth of flavor I desired.
Convenience – I don’t have the luxury of cooking a big breakfast during the week so this french toast had to be something that I could prep ahead and reheat or make in minutes. The desire for convenience led me to the overnight method.

Now, you may be thinking — if you soak your bread overnight, won’t you just end up with soggy baked bread in the morning?

Nope, not if you’re smart about it.

That trick behind this is to use OLD bread, which is exactly what I had with the day-old baguettes. It also helps to use a liquid that’s heavier than milk when soaking the bread and to add enough eggs so that when it bakes, everything tightens up, similar to a custard. I accomplished this by using a mix of milk, half and half, heavy whipping cream and 8 large eggs. The mixture was hardly enough to cover the bread and I found this to be perfect for the consistency of french toast I was hoping for — something similar to, but a tad thicker than, a bread pudding.

My favorite part about this recipe is the convenience of the overnight method. When making this recipe, you do all the heavy lifting for this dish the day before. Everything comes together in just a few easy steps — you can even prep the streusel ahead of time and store it in the fridge until morning.

The next morning, you cover the overnight french toast bake with the streusel topping and let it bake while you get ready for your day.

The result is a beautiful, streusel-topped overnight french toast bake that’s golden on the top, with caramel and nutty notes from the streusel topping and a moist french toast baked interior. Topped with a bit of maple syrup it’s heaven on a plate — or just a seriously good breakfast.

You decide!

Either way, I think I’m now a french toast fan!

5.0 from 3 reviews

Not My Daddy’s French Toast - Streusel Topped Overnight French Toast Bake

Save Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

Serves: 10

Ingredients

1 loaf day old bread*
1 cup 2% or whole milk
1½ cups half and half
½ cup heavy whipping cream
8 large eggs
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 stick butter, softened to room temperature
½ cup all-purpose flour
¾ cup light brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup chopped nuts**

Instructions

Lightly grease a 9x13 inch pan with butter
Place the torn bread pieces into the pan and set aside
In a medium size bowl, whisk the 8 eggs together
To the eggs, mix in the sugar, milk, half & half, heavy cream, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Whisk until well combined.
Pour the milk-egg mixture over the bread pieces
Cover with plastic wrap and place in the refrigerator for 8 hours or overnight
To make the streusel topping, add the butter, flour, brown sugar, and remaining spices to a food processor
Pulse 5-6 times until crumbly
Add in the nuts and pulse once or twice more until combined
Cover the streusel mixture and refrigerate until ready to bake
When ready to bake, pre-heat the oven to 350*
Remove the bread for the refrigerator, top with streusel mixture
Bake for 45-50 minutes until golden brown on top
To serve, slice and top with maple syrup

Notes

* Enough to fill a 9x13 pan whether it be french, sourdough, baugettes, etc
** Walnuts, pecans or a mix of both will work just fine

Breakfast

In hopes of mastering cinnamon rolls, I set out to remake cinnamon rolls until I perfected the technique. Read on to hear my tips and find my no-fail cinnamon rolls recipe.

Baking shouldn’t be stressful.

After my cinnamon rolls experiment, here’s what I learned and how I perfected my technique:

Use the tips above and my recipe below for no-fail, cinnamon roll perfection.

This Harvest Hash is inspired by the hash served at Picnik in Austin. It’s a meal full of cozy Autumn flavors and seasonal produce like apples, maple, sweet potatoes and sprouts! It’s perfect for a hearty breakfast.

I wanted my hash to be everyday-accessible and a dish that could be made in large portions to reheat over the course of the week.

So how’d it turn out? DELICIOUS!

Breeze through Monday morning breakfast with this healthy & delicious Monday Morning Frittata starring zucchini, basil, burst tomatoes, and Italian sausage.

Making the frittata ahead of time means no more crazy morning dishes or scrambling eggs or chopping veggies. It has saved me so much time and it’s filling, healthy, and delicious!

Turkish Eggs with Yogurt pairs a 6-minute egg with creamy lemon-garlic yogurt for a refreshing, protein-rich summertime breakfast.

Looking for a way to escape in the morning before you dive into your day? Try making my Iced Lavender Vanilla Lattes as a fancy morning ritual.

If you’re looking for a sweet start to your day then try my Peanut Butter White Chocolate Scones. Crumbly, buttery scones filled with peanut butter and white chocolate chips with a vanilla glaze and PB-drizzle on top. It’s basically a cookie for breakfast. You’re welcome.

Gingerbread Donut Holes are bite-sized morsels of fluffy baked donuts glazed with a delicate vanilla-maple frosting. They’re so good, I bet you can’t eat just one!

Mini Pumpkin Spice Scones are the perfect morning treat for cozy, Fall weather! For added warmth, the Mini Pumpkin Spice Scones are finished with a Molasses Drizzle that adds a touch of sweetness and compliments the spice in the scones!

Edited February 26, 2017 with new photos and additional links.

These #TexFest inspired Jalapeño Johnnycakes are light and spicy corn-filled pancakes all cooled down with an Avocado & Cilantro Cream Sauce — a savory meal fit for breakfast, lunch or dinner!

Streusel Topped Overnight French Toast Bake makes waking up a joy! With caramel and nutty notes from the streusel topping and a moist french toast baked interior, this french toast bake is a seriously delicious, easy breakfast for a crowd.

Footer