Showing posts with label breakfast. Show all posts

Egg Bites


 Egg White Bites for the win.


Quick, easy, meal prep gold, macro-friendly... these babies are just plain yum!

In a bowl, mix together Costco cartoned egg whites, diced roasted red peppers, diced green peppers, a smidge of garlic powder, salt and pepper, and a bit of your favorite cheese.

Use a greased (or parchment lined) muffin tray and fill about 3/4 of each cup.

Bake at 350°F for about 20-30 minutes, but continue checking. They should be "jiggling" just slightly when you remove them from the oven, as they'll continue to cook a little more on the counter.

Eat right away or store in an airtight container in the fridge for up to 5-7 days.

Voila!


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Making Homemade Biscuits and Bacon Gravy




Today, I'm going to give out my best biscuit recipe, and share a video on how to get the perfect gravy to pair with it. I've had so many people tell me that gravy is such a struggle for them. 

"It's too clumpy." 
"It's way too thick."
"It's always too runny."

I've never had too much of an issue, because I've learned a couple little tips along the way. They've led me to perfect gravy every time. 


Before we get into the video, let's talk about these biscuits!

Prep time only 15 minutes.

2 3/4 cup unbleached flour
3 tbsp raw sugar
2 tbsp baking powder
1/2 tsp salt
1 tsp cream of tartar
1 cup almond milk
3/4 cup COLD butter
1 egg

Mix the dry ingredients. 
Add the butter into the mixture by cutting; use a pastry blender or butter knife to cut in. 
(You want pea size lumps throughout your batter.)
Add the milk and the egg and stir only until combined. 




Flour your surface and put on your sticky dough. 
Add some flour to the dough as you roll out into 1 inch thickness. 






I use a glass cup to cut out my biscuits. 
You can get 12, but I usually end up with 10.

I stack one “cut” on top of another, before putting in the oven. This gives me that rustic look I want. 
(Also helps when separating for jams, eggs and bacon, etc.)





Bake on 450 for 10-12 minutes. 
Don’t over bake!

This is key- check your biscuits after 8 minutes; and begin checking every 2 minutes. A biscuit can overbake so quickly. To get them fully cooked, and perfectly soft every time, follow this tip. 
They should just barely be golden... no brown! Pull them out and let them finish "baking" on the counter. This will keep them soft and flaky, without crisp edges and dry centers. 




Aren't they just lovely? 

Wait until you try one of them! They're absolutely delicious. 

Takes you back to a 1901 farm breakfast kinda' nostalgia. Seriously- grandmas everywhere would be proud of these beauties!
Ok, now let's move on to the country bacon gravy -- with oat milk. Dairy doesn't treat Aaron too well, so we substitute wherever we can. You don't have to, though. 
If you prefer cow milk, you can still rock this recipe out, along with all techniques followed. 

Just don't overthink it. It's very simple. Go by what feels right, one step at a time. You'll be a gravy expert in no time!





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Kristi B's Perfect Pan-Cakes



We all know there are about a million and one amazing pancake recipes out there, but this one is mine! It's so good and almost completely dairy free. I'll keep searching for the best egg substitute to make it completely vegan, but until then... try these out!

They're fluffy and have that perfect denseness. They're just sweet enough to not be too much with the added syrup. 

This morning, I just wanted some good old-fashioned pancakes. I've been branching out and creating my own recipes lately, cause... #goals, so I grabbed a bowl or two and got after it. 




Aaron just had his wisdom teeth removed yesterday, so I figured they'd be good for him to eat, too. Thankfully, they were, and he loved them. 

He knows and loves good food, so when he compliments my recipes, it tickles me pink!

All you need is:

2 heaping spoonsful of butter
1 egg
3/4 tsp pure vanilla
1 1/2 cups oat milk
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 cup sugar



Start off with two heaping spoonsful of salted vegan butter. (You can use regular salted butter if you're not trying to cut the dairy.) If you don't have salted butter, just add a 1/2 tsp of salt as instructed below.

Put in a bowl and warm it up for about 15 seconds. (You don't want it to fully melt.) 

Once removed, take your spoon and beat the butter until it's liquified. This will keep the butter cool, though, which is much better for setting the pancakes.

Next, add one egg and beat in with the butter. 

Pour in about 3/4 tsp of pure vanilla and 1/2 cup of oat milk.

In a separate bowl, combine your flour, baking powder, and baking soda. 
(If you only have unsalted butter, add in 1/2 tsp of salt to this mixture.)

Once combined, pour your dry ingredients in with your wet ingredients. Mix well. You will then add more oat milk, 1/2 cup at a time, as needed. (You shouldn't need more than another cup.)

Stir the batter well. 

Warm up a non-stick frying pan on the stove over med-high heat. Pour in about 1-2 tbsp vegetable oil and let it heat up. (You can test by adding a drop of water into the pan. If it sizzles, you're good to go!)

Using a 1/4 cup measuring scoop, pour the batter into the pan and let cook about 1-2 minutes each side. Don't flip until the cakes begin to bubble up in the middle. They should be just golden brown.

This recipe makes about 5 pancakes.

It only takes about 5 minutes to prep and 10 minutes to cook. Perfect for that quick back-to-school breakfast... it'll be approaching before you know it!

Top with butter, fruit, whipped cream, peanut butter, or syrup... or all the above if your little heart so desires!

We loved them and will definitely use this recipe again and again!




Try them out and let me know what you think!



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Banana Walnut Chocolate Chip Muffins



Two things:

1- I had too many bananas on their last leg. 

2- I'm prepping for my first #bakewithkristib Saturday!

How stinking cute will it be to see some littles making their very own from scratch muffins?

I am so excited and can't wait to share pictures of the event. This is my "test run," so only a handful of kiddos will be present, but I can't wait to see it grow. 

These 9 banana walnut chocolate chips muffins were a literal mouthful of insane goodness. 

3 bananas, smashed with a wooden spoon
3/4 cup melted butter
3/4 cup sugar
1 egg, beaten
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups flour
1/2 cups chocolate chips
1/2 cup walnuts

Mix everything together (with that wooden spoon) until combined. 

Pour into parchment paper muffin cups, nestled into a muffin tray.

Bake for approximately 25-35 minutes at 350°F or 180°C.




Pretty soon you'll be looking at your own beauties! Better snap a picture, because they won't last long!





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Banana Blueberry Bread



Beautiful spring days make me want to bake.

So I put on my Pride and Prejudice playlist and get after it.

I had some bananas that were about one day from brown town, so I made a couple loaves of banana blueberry bread.

Umm... Yum!


3 bananas, smashed with a wooden spoon
3/4 cup melted butter
3/4 cup sugar
1 egg, beaten
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups flour
1/2 cups blueberries, rubbed in flour 

Mix everything except the blueberries with a wooden spoon until combined. Then, gently fold in the blueberries. (They're coated in flour to keep them from sinking to the bottom from all the moisture in them.)

Pour into a parchment paper lined loaf pan and bake at 350°F or 180°C for approximately 30-40 minutes.



This makes one mouthwatering, absolutely gorgeous loaf of refreshing spring goodness.






 

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Chocolate Chip Banana Bread



Is there anything better than banana bread?

Maybe fresh, homemade banana bread?

Fresh, homemade, MOIST banana bread?

Ok, I got it. Fresh, homemade, moist banana bread WITH CHOCOLATE CHIPS.

Umm, yum. Aaron says this one topped all others simply because of the chocolatey addition.

I've worked hard on this trying to perfect it, and I think it's there. 

Absolute yum fest. 


3 bananas, smashed with a wooden spoon

Pour in
3/4 cup melted butter.
Mix until combined.

Add
3/4 cup sugar
1 egg, beaten
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp salt
Mix until combined.

Top with
1 1/2 cups flour.

Stir until mixed well. 
Batter will be slightly bumpy.

Fold in
1/2 cup chocolate chips.

Pour into a parchment paper lined loaf pan and bake approximately 30-40 minutes at 350°F or 180°C.

Heaven in a dish, I tell ya. 


 

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Banana Muffins

 




After the apple muffins turned out so well, I wanted to do something similar with bananas... because I don't do enough with them already. Ha. 

I think these were a win, too! These were just slightly denser but had a much more "muffin bite" to them. 

And, I mean, they're just plain pretty!

3 mashed, ripe bananas
1/3 cup butter, melted (we use vegan butter)
1 tsp vanilla extract
1 egg, beaten
3/4 cup sugar
2 tbsp Greek yogurt
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups organic, unbleached flour

In a large bowl, mix the butter into your mashed bananas. Mix in the sugar, egg, and vanilla. Next, add the yogurt. Sprinkle the baking soda and salt over the batter and mix in. 

Add the flour last. Mix just enough to blend the ingredients. 

Use parchment paper muffin cups and fill nearly to the brim. (Makes 9-12.)

Bake at 350°F for about 20 minutes. 

Abso-freakin-lutely delicious!





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Kristi's Apple Muffins

 


Yesterday I accomplished something I've always dreamed of...

I created my very own bread/pastry recipe.

I almost always tweak or change a recipe to make it my own, but I always use the foundation that was tested and tried by someone else. 

Not this time!

I wanted to test my skills and knowledge by getting a bowl or two and throwing some ingredients in them to make a treat that looked nice, tasted great, and had soft, light texture.

I. Did. It!

These were healthy, clean, almost completely dairy free (-could be-), super light, moist, and just plain amazing. 

So proud of myself! The only baking I ever learned as a child was making box cakes with my dad. (The best times, by the way!)

Since then, I've always wanted to create something simply from my thoughts, tastes, and opinions that others would want to eat.

Try this recipe out and let me know your thoughts!

One bowl:

2 cups pan fried apples (or Amish apple pie filling)
1 1/2 cups unsweetened apple sauce
2 heaping tbsp Greek yogurt
1 egg, room temp
2 1/2 tbsp all natural maple syrup
3/4 cup sugar

Bowl #2:

1 1/2 cups unbleached, organic flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 1/2 tsp cinnamon

Mix both bowls separately; then add the dry ingredients to the wet. Mix with whisk by hand. Once combined, mix with a spoon until incorporated. (You may need to add just a little more apple sauce if the batter feels to thick.)

Use parchment paper muffin cups; prepare tray with olive oil spray.

Fill with mixture almost nearly to the top of each cup. (Makes 12 easily, could possibly get 6-8 more.)

Bake at 350°F for approximately 20-22 minutes. (Start with 12, then check every 2-3 minutes.)

So moist and full of a very light sweetness. 




And so pretty if I say so myself.


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Orange Ginger Chocolate Scones




What do you do on a snow day?

Me? Stay in my pjs and bake! (and read, watch a good show, all the best things.)

This was my first attempt at scones and they were amazing! There's just something so homey about an orange/ginger/chocolate pastry, so those are the flavors I combined. 

They were slightly softer than any other scone I've had, but my husband preferred it. 

I'll use this recipe again for him, but I'm going to try my hand at a sconier scone at some point.

Recipe:

2 1/4 cups unbleached flour
1/4 cup sugar
1/2 tsp salt
2 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp nutmeg
8 tbsp cold vegan butter
1 egg (or 1 tbsp flax seed meal with 2 tbsp warm water)
Zest of 1 orange
Juice of 1 orange
All-natural chocolate chips
Oat milk (as needed)

Icing:
1 cup organic powdered sugar
1 tsp cinnamon
2 tbsp oat milk

Mix the dry ingredients in a bowl with a whisk. Once combined, create a hole in the middle of the mixture and add your egg, orange zest, orange juice, and spices.

Next, add the butter, chocolate chips, and the oat milk and mix with your hands. (You can use a pastry blender to start.)

The dough will be slightly stiff, but still moldable. It shouldn't be sticky. If it is, add some more flour.

Roll out on a prepared surface and form into a log, about 1 1/2 inches thick. 

Cut the log into triangles and place on a parchment paper lined baking sheet. Bake at 350°F for about 23 minutes. (Check during the bake; you may need to rotate.)




These were incredibly yummy, clean, and only took about 10 minutes to prepare. 

Aaron is already telling me to "make like 20 more."

Try out the recipe and tell me what you think!


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Chia Pudding - 2 Ways

 



Let's try out this chia pudding. 

This cold is making me crave the tropics something fierce, so my first go consisted of:

2 tbsp chia seeds
1/2 cup coconut milk
1/2 tsp vanilla extract
2 tsp pure honey
(per container)

Stir the mixture up and let it sit for about 15-20 minutes. The chia seeds should be somewhat gelatinous. 

Then top with:
Fresh mango pieces
Sliced banana
Unsweetened, shredded coconut

Put in the fridge for up to 5 days or freeze for up to 3 weeks!

I come home tired, don't like to rush in the mornings... so taking just a couple of hours on a Sunday to prep for the entire week is the absolute best.

The second recipe I tried is:

2 tbsp chia seeds
1/2 cup almond milk
1/4 tsp vanilla extract
1/2 tbsp peanut butter
(per container)

Top with fresh blackberries
and drizzle with all-natural maple syrup.

The pb&j recipe only lasts about 2 days in the fridge but can still stay frozen for up to 3 weeks!

Try them out!



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