Pumpkin Muffins

I made these muffins so I could still have a tasty breakfast without spending too much time in the kitchen before class. They taste so much better than those muffins that come out of a bag and you just add milk. No thank you. One can of pumpkin makes two batches of pumpkin muffins.

Pumpkin Muffins
Makes 12 muffins
Recipe from Smitten Kitchen

1 1/2 C flour
1 t baking powder
1 C canned solid packed pumpkin
1/3 cup vegetable oil (olive oil would work too)
2 large eggs
1 t pumpkin pie spice
1 1/4 cups sugar plus 1 T sugar
1/2 t baking soda
1/2 t salt
1 t cinnamon

Eggnog Pancakes

These pancakes make me feel fancy.

Eggnog Pancakes

Recipe from Joy the Baker

Makes enough for two

1 cup all purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 egg
1 cup buttermilk
2 teaspoons vanilla extract

Healthier Buttermilk Pancakes with Berry Compote

I love breakfast food. I don't see how some people can wake up craving shrimp and chicken wings or cold pizza. I love when I make a batch of pancakes and have enough leftover for one or two more mornings of pancakes. No, not when you go ahead and make the pancakes, put them in the freezer, then heat them up the next morning. I like to just put the batter in a glass bowl and save them in the refrigerator until the next morning so I can prepare them fresh. Fresh is always best.

This recipe came from Guilty Kitchen, a site I am loving more and more as the days go by.

Healthier Buttermilk Pancakes
Recipe from Guilty Kitchen
1 cup whole wheat flour
1/2 cup all purpose flour
2 Tbsp wheat germ (optional)
2 Tbsp flax seed, ground (optional)
1 Tbsp brown sugar, packed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp vanilla
2 Tbsp butter, melted

Oat, Maple, and Blueberry Scones

I've really been into scones lately. I used to view scones as very time consuming and not worth the trouble, but boy was I wrong! Scones are so versatile! This original recipe only called for maple syrup and quick oats, but instead I used steel cut oats and blueberries and they turned out great! You could also substitute the blueberries for anything you have on hand, even raisins.

Oat, Maple Syrup, and Blueberry Scones

Recipe adapted from Smitten Kitchen

1 3/4 C All-Purpose flour, plus extra for dusting surface
1/2 cup whole wheat flour
1/2 cup steel cut oats
1 very heaped tablespoon baking powder
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 cup blueberries
1 egg, beaten (for glaze)

Jalapeño Cheddar Scones

I have a new love for scones ever since I tried the dreamy cream scones the other morning. While those are still my favorite, other members of my family prefer this recipe. My folks are spicy jalapeño fans. While I was up in Tennessee, my Aunt Jil gave me a few of her jalapeños from her jalapeño plant. There is nothing like fresh jalapeños. I halved this recipe but used one and a half jalapeños instead of just one. The jalapeños and the cheddar cheese gave these scones a wonderful flare and really hit the spot this morning when my taste buds were looking for something a little bit different.

What you'll need:
(if you half the recipe, use more than 1 jalapeño to give it more of a kick)
(*****It would be wise to wear gloves while dicing the jalapeños.)

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, shredded
2 small jalapeños, minced

Cream Scones

I USED to not be a big fan of scones, but after the description Smitten Kitchen gave, it was hard to resist these. So what was it about these that made them oh-so-delicious? The heavy cream. What have I been missing out on all of these years?!?!

These are the best scones I've ever eaten. Period.

Dreamy Cream Scones
Recipe from Smitten Kitchen
Makes about 24 scones

Ingredients:

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (or dried/fresh fruit of choice)
1 cup heavy cream

Pumpkin Waffles

Pumpkin waffles were a great treat this morning. I found that I like these waffles still a little bit doughy and it really brought out the right texture for the pumpkin puree. These would go great with an egg on top and with a cup of coffee. These were eaten very fast by every member in my family. The prep time took a little bit longer than I had originally expected, but it was so worth it. Also, I suggest making the full batch and using the entire can of pumpkin puree. I halved the recipe and now I have half a can of pumpkin puree in my fridge and I'm not sure what I want to do with it.

Pumpkin Waffles
Recipe from Smitten Kitchen

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar or turbinado
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Apple and Onion Omelet with Brie

I love the sweet/salty taste of this omelet. It's definitely my go-to omelet if I'm in a rush. I also added a splash of almond milk to my egg mixture to fluff up the eggs a little bit. The brie only takes seconds to melt on the omelet, just long enough to fix yourself a glass of water or a cup of coffee.

1/4 apple

1/4 vidalia onion

2 eggs

splash of almond milk (optional)

a few small chunks of brie

Caramelize the apples and onions in skillet or omelet pan until they start to brown, about five minutes.

Whisk two eggs with a splash of milk and pour over apple and onions.

Let sit about a minute or two then flip once.

Cut a small sliver of brie in a few chunks and put in fold and on top of omelet.

Serve. Makes 1 serving.