Blueberry Almond Breakfast Cookies

2 bananas, mashed
2 eggs
1/4 cup ground flaxseed
1 cup almond flour
2 tsp vanilla
1/2 tsp ground cinnamon
2 pinches salt
1/2 cup blueberries
1/4 cup slivered almonds

Preheat oven to 350. Whisk together bananas, eggs, flaxseed, almond flour, vanilla, cinnamon, and salt. Fold in blueberries. Spoon onto a parchment-lined baking sheet, measuring about 2 Tbsp per cookie, making 12 cookies. Sprinkle with almonds. Bake for 15-18 minutes, until puffed up and resembling a muffin top. Let cool on a wire rack.

{Recipe doubled from Clean Eating}

Swedish Toast

1 cup margarine
1 1/2 cups sugar
3 3/4 cups flour
1 tsp baking soda
1 tsp cardamom
1 cup sour cream

Cream sugar and margarine until crumbly (not fluffy). Mix in dry ingredients. Mix in sour cream. On a greased cookie sheet, form dough into 2 flat, oblong, oval loaves. Bake at 350 for 40 minutes. Slice each loaf lengthwise down the center and crosswise into 1 inch slices. Turn pieces on their sides and toast in the oven; 7 minutes on each side.

Bran Muffins

3 cups All-Bran cereal
1 cup boiling water
1/2 cup vegetable oil
2 eggs
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk

Preheat oven to 400. In large mixing bowl combine cereal and boiling water. Stir in oil and eggs. Add remaining ingredients until well mixed. Spoon batter into desired number of greased muffin cups, filling 3/4 full. Bake for 20 minutes or until toothpick inserted comes out clean.
(Baking time is for 12 muffins)

Batter can be stored in an air-tight container in the refrigerator for up to 6-8 weeks.
Makes 2 1/2 dozen muffins.

Cream Scones

This recipe is almost identical to the scones we usually make. It's written with  volume measurements, which is nice for sharing as well. Recipe from chinesegrandma.com, adapted from The Breakfast Book. Further adapted by me to get them the same size as ours.


Ingredients
scant 2 cups flour, plus additional flour for kneading
1/4 cup sugar
1 tablespoon (3 teaspoons) baking powder
1/2 teaspoon salt
1/2 cup dried cranberries or other dried fruit (chopped if large)
1/4 cup golden raisins
1 1/4 +/- cups heavy cream

Sugar topping
1 Tbs cream mixed with 1tsp vanilla, for brushing on scones
2 tablespoons sugar (raw/coarse sugar gives a nice crunch if you have it)

Preheat oven to 425 and line you baking sheet with parchment paper or a silpat liner.

In a mixer with the paddle attachment, combine flour, sugar, baking powder, salt and dried fruit (see notes below). Set mixer to a medium speed and slowly add the cream, adding just enough to form a soft dough (for me, this is usually about 1 1/8 cups). 

Roll the dough into a log, about 6" long and cut in half so you have two disks. On a floured surface, pat each disk out to be about 1" thick. Using a bench knife, cut each disk into 6 pieces and place on the prepared baking sheet. Brush each piece with some of the cream mixture (just enough for the top to let the sugar stick-- too much and it will pool on the pan and burn when it's baking). Sprinkle each wedge with sugar.

Bake in preheated oven for 15-17 min, or until golden brown. Cool on a rack. Makes 1 dozen.

{notes} Use any combination of dried fruits, nuts or chocolate chips. Classic scones use currants. You can also mix in things like coconut and add coconut extract to the cream you put on top to make coconut scones. As long as you maintain the ratio of 1/2-3/4 cups (4 ounces by weight for fruit) of add-ins, it should work.

This recipe was written to make 24 mini-scones. You could still do that by making 4 disks and dividing them into 6 a piece. If you do that, bake at 375 for 15 min.

Reheat these in the oven- 250 for about 5 min for the fresh-baked effect.

Baked Pumpkin Donuts

{note} You will need a donut pan for this recipe, or you could make muffins

Donuts

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons all purpose flour

Coating

• 3 tablespoons cinnamon-sugar

Directions

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

6) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

8) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

9) Cool completely, and wrap airtight; store at room temperature for several days.

Yield: 12 standard or 24 mini doughnuts (or 15 muffins) {original recipe from: http://www.kingarthurflour.com/shop/PrintRecipe?RID=4281&radio=1}

Peanut Butter Bars

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg, beaten

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool before cutting.

{note} The batter for these is really thick. I had to spread it in the pan like you do icing. Also, they would be good without the chocolate chips (or with peanut butter chips) if you don't do chocolate. I think they'd also turn out well with less sugar, but I've only made them the one time, so I don't know for sure.

Soft Pretzel Bites

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons salt
1 pkg active dry yeast
4 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted

10 cups water
2/3 cup baking soda

1 large yolk beaten with 1 tablespoon water

1 tablespoon coarse salt
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds
1/2 teaspoon garlic powder

Combine water, sugar and salt in a large bowl of your stand mixer. Sprinkle the yeast on top and let sit 5 minutes until it foams up. Add in the flour and the butter and use the dough hook attachment to mix on low speed until combined. Up the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. Remove the dough, clean the bowl and oil it up with a bit of vegetable oil. Place the dough back inside the bowl and cover it with plastic wrap. Let it sit in a warm place for about an hour until it has doubled in size.

Preheat oven to 450F and line 2 sheet pans with Silpat liners (or brush with vegetable oil) and set aside.

In a large pot, bring the 10 cups of water along with the baking soda and bring to a rolling boil.

In a small bowl, combine the salt, sesame seeds and garlic powder.

Meanwhile, divide the dough into 4 sections (like cutting a pie) and roll out the dough using your hands into a long snake. Cut the dough into 1 inch sections. Repeat with the remaining dough. Lightly roll each section into balls.

Drop the pretzel bites one at a time into the boiling water for about 30 seconds. Remove with a slotted spoon and place onto the prepared sheet pans. Brush each ball with the yolk & water mixture and then sprinkle with the salty seed mixture. Bake for 12 - 14 minutes or until the pretzel bites take on a dark brown colour. Cool on a wire rack for 5 minutes before serving. Makes about 60 bites.

These are best fresh out of the oven, but still are great cooled off. Next day reheat in the oven. Serve with mustard or fondue.

{Adapted from Alton Brown and poppytalk}

Chocolate Hazenut Biscotti

3/4 cup butter
1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon salt
1/2 cup chopped hazelnuts

1/2 cup chopped chocolate (or mini chocolate chips)

1/2 cup chocolate chips melted with 1 T canola oil for dipping (optional)

Preheat oven to 350 and line a baking sheet with parchment paper.

1. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts and chopped chocolate. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
2. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
3. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.               
4. If desired, dip one side of the biscotti in the melted chocolate mixture and put chocolate side down on some waxed paper to cool completely.

Essential White Cake

makes two 9" round cakes

3 C cake flour
1 Tbs baking powder
1/3 tsp salt
1 C unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 C sugar
1 tsp vanilla
4 large eggs, at room temperature (put cold eggs in warm water for 10 min)
1 C whole milk

Spray two 9" round pans with cooking spray. Preheat the oven to 350 F

Sift flour, baking powder and salt. Set aside.

Beat the butter in a large mixer until sofe and creamy, about 2 min. Add sugar and beat for 3 min more.Scrape down the sides of the bowl and add vanilla. Beat in the eggs, one at a tim, scraping down the sides of the bowl as needed.

Add the flour mixture, a little at a time and alternating with splashes of milk, beginning and ending with the flour mixture, aim for about a quarter of the flour mixture and about a third of the milk in each addition. Beat on medium speed until smooth.

Divide batter evenly between the pans and smooth the top off with a spatula.

Bake for 25 min. Cool in pans for 9 min before unmolding onto a cooling rack to finish cooling.

Kentucky Butter Cake

1 C butter
2 C sugar
4 eggs
2 tsp vanilla
1 C buttermilk
3 C flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Cream butter and sugar. Add eggs one at a time, followed by vanilla and buttermilk. In a separate bowl, mix flour, salt, soda and powder. Add this mix to the butter mix slowly, beating just until well incorporated.

Pour into a greased 10" tube pan (or a greased/floured bundt pan) and bake at 325 for 60-65 min, or until the top springs back when gently pressed. This can also be made in a loaf pan, but baking time may vary.

Morning Glory Muffins

½ cup (3 ounces) raisins or dried cranberries
2 cups (8 ounces) whole-wheat flour, traditional or white whole wheat
1 cup (7½ ounces) packed light or dark brown sugar (see note)
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 cups (7 ounces) peeled and grated carrots
1 large tart apple, peeled, cored and grated
½ cup (1½ ounces) sweetened coconut (see note)
½ cup (1½ ounces) sliced almonds or chopped walnuts
⅓ cup (1⅝ ounces) sunflower seeds or wheat germ (optional)
3 large eggs
⅔ cup (4⅝ounces) vegetable oil
¼ cup (2 ounces) orange juice
2 tsp vanilla extract

Preheat oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.Stir in the carrots, apple, coconut, nuts and sunflower seeds (or wheat germ, if using).In a separate bowl, beat together the eggs, oil, orange juice and vanilla.Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.Scoop the batter evenly into the prepared pan (the muffin cups will be almost full to the top—that's OK).Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes.Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
 
NOTE: When I made these, I used half the amount of sugar called for and unsweetened coconut and I thought they were great. I think they'd be rather sweet for breakfast made with full sugar, but do as you please.

Chocolate Coconut Oat Bars

{from Delicious Living, Feb 2011}

"With a classic macaroon texture, these egg-, dairy- and gluten-free bars are an adult chocolate indulgence. Kids, of course, will love them too."

2.5 C rolled oats
1 C almond meal/flour
1 C unsweetened shredded coconut (I used a finely shredded variety)
1/3 C cocoa powder
1/2 C coconut oil
1/2 C agave nectar (or honey)
1/2 C sugar
1 C bittersweet chocolate chips

Preheat oven to 275 deg. F. Combine oats, almond meal, coconut and cocoa powder in a large bowl. Mix well.

Combine coconut oil, agave nectar (or honey) and sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed. Stir in the chocolate chips, quickly but thoroughly (they will melt).

Press mixture into an ungreased 8x8 pan and bake for 20 min. Remove from oven and cool completely. Cut into 24 small pieces.

[per serving] 184 cal, 12g fat (1g mono, 2g poly, 7g sat), 0mg chol, 3g protein, 2g fiber, 3mg sodium

Lemon Cranberry Muffins

1/2 cup plus 2 tablespoons sugar, divided
3/4 cup nonfat plain yogurt
1/3 cup canola oil
1 large egg
3 teaspoons freshly grated lemon zest, divided
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour
1/2 cup cornmeal, preferably medium or fine stone-ground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.

Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining l teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.

Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Tips & Notes
Make Ahead Tip: Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped

Nutrition Per muffin: 187 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium.

Dark Chocolate Cake with Chocolate Buttercream Frosting

1.5 cups oat flour
1 cup cocoa powder
1tsp baking powder
1tsp baking soda
1/4 tsp espresso powder
3/4 tsp salt
1 cup lowfat buttermilk
1tsp white vinegar
2 tsp vanilla
4 large egg whites
2 cups (not packed) brown sugar
1 cup light vanilla yogurt

1 recipe Chocolate Buttercream Frosting (follows)

line two 9" round cake pans with parchment and spray lightly with cooking spray.

Sift together flour, cocoa powder, baking powder, soda, espresso powder and salt.

Use a sturdy whisk to mix buttermilk, vinegar and vanilla in a large mixing bowl until well combined. Whisk in the egg whites, brown sugar and yogurt until well blended. Mix in dry ingredients just until combined. Divide the batter and bake 30-35 minutes, or until a toothpick inserted in the center comes out dry.

Cool in pans for 10 minutes, then transfer to a rack to cool completely. Frost.

Frosting:
1.25 cups plus 2 Tbs butter, room temperature
1/4 cup plus 2 Tbs light cream cheese, room temperature
2 tsp vanilla
pinch of salt
2.75 cups powdered sugar
1/2 cup cocoa powder
fat free milk as needed

Combine butter, cream cheese, vanilla and salt in a largew mixing bowl. Beat on high until smooth. Gradually add the powdered sugar and cocoa powder, beating until fluffy. If frosting is too thick, add milk, 1 tsp at a time until desired consistancy.


Frosted cake makes 14 servings:
294 cal, 6g protein, 59g carb, 6g fat, 3g saturated fat, 11mg chol, 4g fiber, 384 mg sodium

Essential Chocolate Cake

makes two 9x2" round cakes

2 cups AP or Cake flour
2/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
2/3 cup (10 2/3 Tbs) butter, softened
1 3/4 cups sugar
3 large eggs + warm water
1 1/3 cups milk, preferably whole, warmed to room temperature

Spray two 9" round pans with cooking spray, line the bottoms of the pans with parchment paper and lightly spray the parchment as well.

Place the eggs in a bowl of warm water to come up to room temperature.

Sift the flour, cocoa powder, soda and salt, set aside.

Cream the sugar and butter. Add the eggs one at a time, beating well between each.

Add the flour mixture in 4 additions, alternating with the milk. Begin and end with flour. Spread into prepared pans and bake at 350 for 35-40 minutes. Cool in pans for 10 minutes, transfer to a wire rack to cool completely.

Scandinavian Almond Cake

1 1/4 c sugar
1 egg
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick margarine, melted

In a bowl, combine sugar, egg, almond extract, and milk. Beat together.

Add flour and baking powder. Mix together.

Add melted margarine. Mix well.

Line pan with foil, and gently and slowly smooth foil down into all the indents. Take your time. Try not to break any holes in the foil. This step seems annoying but is 100% worth it when your cake is done cooking and it comes time to remove it from the pan without breaking it or pulling the top off!

Spray foil with nonstick spray, then pour mixture into pan and bake for 40-50 minutes @ 350 degrees.

To avoid under baking, do the toothpick test - don't just go by the color of cake.

Cool in pan for at least 40 minutes. Turn over and lightly tap cake with foil out of pan, pulling on edges of pan to loosen. Go slowly, being careful not to break the cake. Once out, slowly peel off the foil.

This is great served with jam!

Vinarterta

8 cups flour
2 cups butter
3 cups fine sugar
4 eggs
4 tsp cardamom
2 Tbs almond extract
1/2 tsp salt
6 Tbs cream
2 tsp baking powder

Cream the butter and add the sugar, beating well until light and fluffy. Add eggs, one at a time, mixing until fully incorperated. Mix dry ingredients together and set aside. Add almond extract and cream, beating well. Gradually add flour mixture. When all is mixed in, form the dough into an even mass on waxed paper and spray with cooking spray. Divide into 5 even parts. Line the bottoms of 9x13" pans with waxed paper. Pat dough into pans. Bake @ 300F until cooked through, but not brown, about 15 min. Let cool 5 minutes, remove from pans. Assemble cake by layering with jam. Wrap and allow to sit for a week or more before serving.

Apple Cake

1/2 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs (3 if batter seems too stiff)
2 cups whole wheat flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
4-5 cups peeled and diced apples
4 Tbsp hot water
2 tsp vanilla
1 cup chopped nuts (optional)

Cream butter and sugars. Beat in eggs. Mix dry ingredients separately and add to creamed mixture. Stir in remaining ingredients. Turn into a well-greased 9x13 pan. Bake at 350 degrees for 45 minutes.

Jeni's Popovers

2 eggs
1 cup unsifted flour (white)
1 cup milk
1/2 teaspoon salt
1 tablespoon melted butter

Preheat oven to 450. In mixing bowl, beat eggs slightly. Add remaining ingredients and beat just until smooth. (Do not over beat) Fill generously greased muffin cups or popover pans half full. Bake at 450 for 15 minutes, then reduce heat to 325 and bake 25 to 30 minutes or until golden brown. Prick crust with tip of knife during the last 5 minutes to allow steam to escape. Serve piping hot. 6-8 large popovers

Chocolate Zucchini Cake

makes a 9x13" pan

1/2 C butter
1/2 C canola oil
1 3/4 C sugar
2 eggs

2 1/2 C whole wheat flour
1/4 C cocoa powder
1 tsp soda
1 tsp salt
1/2 C buttermilk
1 tsp vanilla

2 C shredded zucchini (peel and partially seed the zucchini first)

3/4 C chocolate chips
3/4 C chopped walnuts

Cream butter, oil and sugar. Add eggs, beat well.

Add dry ingredients and buttermilk. Stir in vanilla.

Stir in zucchini *by hand*.

Pour into a 9x13" pan and top with chocolate chips and walnuts.

Bake at 325 for 1 hour.