Strawberry Coffee Cake

Sunday mornings, I try to make breakfast...go a little bit fancy, giving cereal a break.  This past week, I suprised the kids & told them that we were having cake for breakfast.  They were excited!  They got even more excited when I told them that I had made Strawberry Cake for breakfast.

I don't know much about Coffee cakes, but I liked this one & the substitutions that I made.

Strawberry Cake

~adapted from "The Good Housekeeping Illustrated Cookbook"~

{Printable Recipe}

Ingredients

Filling:

·         1 lb of Strawberries-diced

·         ¼ Cup Sugar

·         Zest from a Lemon

Cake:

·         1 Cup All-Purpose Flour

·         ¼ Cup Whole Wheat Flour

·         ½ Cup Sugar

·         1 tsp Baking Powder

·         ¼ tsp Baking Soda

·         ¼ tsp Salt

·         8 Tbl Melted Butter

·         ½ Cup Milk

·         1 Egg

·         1 Tbl Lemon Emulsion

Crumb Topping:

·         ½ Cup All-Purpose Flour

·         ¼ Cup Sugar

·         2 Tbl Melted Butter

Directions:

1.       Preheat the oven to 350˚.  Grease a 9x9 baking pan.

2.       In a bowl, combine all the filling ingredients, letting the strawberries mascerate.

3.       In a mixing bowl, add all the dry ingredients.

4.       Mix in the wet ingredients.  Pour into the baking dish.

5.       Mix together the crumb topping.  Sprinkle half the mixture on to the cake mixture.

6.       Spread the strawberry filling over the crumb mixture.  Top with the remaining crumb topping.

7.       Bake for 1 hour, or until the top is golden brown.

8.       Enjoy!

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Breakfast Couscous

My family love couscous....like....we gobble up more than our fare share.  So why not bring this fantastic food to the breakfast table instead of just dinner??

I love making this stuff because it takes 5 minutes to cook.

And it is so hearty as well...fills up my tummy where I'm not looking for a snack between breakfast & lunch.

And the flavors.....so yummy.  Craisens, Almond Extract & Vanilla Soy Milk combined to make a delicious {and nutritious} breakfast.

Breakfast Couscous

Ingredients:



• 1/2 Cup Light Vanilla Soy Milk
• 1/4 Cup of Couscous
• 1/2 tsp Almond Extract
• 1/3 Cup Craisens

Directions:

1. In a microwave safe bowl, pour the soy milk & heat for 1 1/2 minutes.
2. Add the couscous, cover with plastic wrap and let sit for 5 minutes.
3. Stir in the almond extract and craisens.
4. Enjoy!

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Blackberry Crescent Pastries

I had full intention yesterday morning to try this pin out.

But then I thought about having to unwrap all the fruit roll-ups...so I made up my own yummy dessertish breakfast.

Super-duper simple!

And very yummy!

Oozing blackberry jam & powdered sugar is making my mouth water....

Blackberry Crescent Pastries

Ingredients:

·         1 can of Crescent Rolls

·         Blackberry Jam

·         Powdered Sugar

Directions:

1.       Preheat oven to 375˚.  Either line a baking sheet with a silicone baking mat or some parchment paper.

2.       Roll out the can of crescent rolls, so it’s essentially a big rectangle.

3.       Spread Blackberry Jam all over.

4.       Roll up each section into the crescent roll shape.

5.       Bake for 11 minutes.

6.       Let cool for 5 minutes…especially for little mouths.

7.       Sprinkle with powdered sugar and enjoy!

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Cranberry Upside-Down Muffins

With my renewed zest for Baking & Cooking again, I decided that I wanted to start making breakfast at least 2-3 a week.  So I went on the search for fast & delicious sounding breakfast items.  While on Pinterest, I came across this lovely-sounding muffin recipe:

I love me some Cranberries, and I've really liked the Craisen-filled muffins I've made in the past, so this wasn't a far stretch.

I only tweaked the recipe somewhat...instead of adding vanilla extract, I substituted some Orange Emulsion, because Cranberries & Orange are the perfect match.

As you can tell, the cranberries kind of stayed put, they didn't melt down over the bottoms of the muffins when I flip them over.  But that's ok, it made less of a mess.  The muffin base was great as well.  Not to sugary, soft, and with just the slightest hint of orange.

Cranberry Upside-Down Muffins

~from Sugarbeams~

{Printable Recipe}

Ingredient:

·         1 Can Whole Cranberry Sauce {12 Tbl worth}

·         2 Cups of Flour

·         2 tsp Baking Powder

·         ½ tsp Salt

·         1/3 Cup Sugar

·         4 tsp Melted Butter

·         2 Eggs

·         1 Cup of Skim Milk

·         1 tsp Orange Emulsion

Directions:

1.       Preheat oven to 350˚.  Spray muffin pan.  Place a tablespoon of Cranberry Sauce into each muffin tin spot.

2.       In a mixing bowl, combine the following ingredients: flours, baking powder, salt & sugar.

3.       Make a well, and add in the following ingredients: Melted Butter, Eggs {beaten up}, Milk, and Orange Emulsion.

4.       Using a spatula, mix together the batter, being careful to not over mix.

5.       Divide the batter between the 12 muffin spots.

6.       Bake in the oven for 20 minutes.  Let rest for 5 minutes.  Invert on to a wire rack.

7.       Enjoy!

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