Breakfast Archives - Page 17 of 18

Pumpkin Yogurt Bread

June 11, 2013 by Cate 28 Comments

Greek yogurt keeps this Pumpkin Yogurt Bread super moist but still low in fat and calories. This light and skinny pumpkin bread is a healthy way to get your pumpkin fix!

I have gotten into the (bad) habit of going to Starbucks before work almost every morning. And almost every morning while I wait in line, I stare into that pastry case. It is so hard to resist their delicious baked goods. The fact that NYC posts the calories next to each food item does aid in my self control a little bit (how does a raspberry scone have 480 calories?!), but sometimes I just can’t help myself. When I give in to the temptation, I almost always pick the pumpkin loaf. I am obsessed with pumpkin, and the Starbucks loaf is so moist and full of flavor. However at 390 calories a slice, I am pretty sure there is a lot of oil contributing to that texture! So I decided to make my own pumpkin bread, using yogurt to keep it moist and lower in calories and fat. (I love baking with yogurt, like here and here) The results were amazing! It had great pumpkin flavor, highlighted by the cinnamon and pumpkin pie spice. The yogurt gave the bread a great texture, and underbaking the bread just slightly also helped to keep it very moist. This pumpkin yogurt bread was just as good as Starbucks, and I didn’t feel guilty about eating more than one slice! …

Whole Wheat Pancakes with Greek Yogurt

May 16, 2013 by Cate 2 Comments

I am a huge fan of pancakes. Growing up, my dad made us pancakes almost every weekend. I loved helping him make the pancakes – I used to sneak bites of the batter plain, which in retrospect is disgusting. Cookie dough – yes; pancake batter – no. TheBetterHalf is amazed that I didn’t get salmonella poisoning as a child due to my love for uncooked doughs and batters. I tell him it is because I have a strong immune system, but really it is because my mom buys pasteurized eggs.

I came up with this recipe in an attempt to make pancakes a little bit healthier, using Greek yogurt and whole wheat flour. I can’t say these are as good as buttermilk pancakes, but they are pretty tasty! Super light and fluffy . They are very wheaty tasting – you could use half all-purpose flour if you want less of a strong wheat flavor. If you prefer your pancakes a bit thinner, just add some more milk! …

Blueberry and Jam Buttermilk Coffee Cake

May 6, 2013 by Cate 20 Comments

This weekend, I managed to bake something that TheBetterHalf liked more than I did! Now don’t get me wrong, I loved this coffee cake – as long as butter and sugar are the two main ingredients in a recipe, I am a fan – but TheBetterHalf is a little more discerning. So when he started raving about this cake, I knew it must be good! I had some leftover buttermilk to use (this seems to be a theme in my kitchen, always using up leftover buttermilk like here and here) so I decided to whip up a coffee cake for breakfast on Saturday morning. In just about an hour, I had this delicious cake ready for us to devour! It was so good – very moist, and studded with so many fresh blueberries! The glaze is optional on this cake. I thought the cake was sweet enough without it. TheBetterHalf really liked the addition of the glaze. So if you are in a glaze mood, go for it! And if not, this cake would be delicious on its own. You could top it with a dusting of powdered sugar for a little decoration. …

Blueberry Muffins

April 19, 2013 by Cate 12 Comments

I love going to the market and seeing what produce is fresh. And now that spring is here, all the fruits and veggies are starting to look and taste so much better! This past week the blueberries looked amazing, so I decided to make blueberry muffins for breakfast. Muffins are such an easy breakfast to make – one hour and you have a delicious freshly baked meal! There are so many great muffin recipes out there, I always have a hard time deciding which one to make.

I went with this King Arthur Flour recipe because the reviews were so amazing, and because I happened to have some White Whole Wheat flour in my pantry. I always like to sneak in some whole wheat when I can. I try to trick TheBetterHalf, but he can usually tell when wheat is involved – much too healthy for him! I think the white whole wheat flour works very well in this muffin though. The muffins were light and fluffy, with just a bit of wheat flavor. The almond extract really adds something special, although be careful not to put in more than 1/4 tsp – a little of that goes a long way! The original directions say that the cinnamon sugar on top is optional, but really, who wouldn’t want cinnamon sugar on top of their muffin?! So in my recipe, it is not optional :).

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Buttermilk Biscuits

April 4, 2013 by Cate 13 Comments

I always get excited when I see biscuits on a brunch menu. Whether served alone with some jam or as part of a sandwich, I love the taste of biscuits. But for some reason I never think to make them. The other day, I was trying to figure out what to do with my leftover buttermilk. It seems like every time I buy buttermilk for a recipe, I always have some leftover – which really isn’t a problem, because there are so many great baked goods to make that use buttermilk. So as I ran through my old standbys – muffins, bread, pancakes -a new thought popped into my head. Biscuits! We would be having warm, fluffy biscuits for breakfast.

TheBetterHalf was very impressed that I whipped up biscuits so quickly. As much as I enjoy biscuits, he might like them even more. I think all of his favorite brunches in New York involve biscuits. Anyway, he assumed that because they are like bread, they would take hours to make. I do want him to think that I slaved away for hours, but the truth is these took no time to make! I’m so glad I re-discovered just how easy biscuits are to make – they are definitely going to become a more regular guest in our kitchen.

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