buttermilk cinnamon chip scones with cinnamon glaze

buttermilk cinnamon chip scones

this past week was A WEEK. you know?
it feels like we had been snowed in for ages and i had some crazy cabin fever kickin’.
so we have been baking a lot. the little she and me. and it’s so good for me: i have been slowly working through my stress over the mess in the kitchen while working with a preciously clumsy three-year-old tornado.

there is always a stack of recipes i am wanting to try, sitting in a drawer in my kitchen, and we whittled down that stack quite a bit last week.
i ended up making 3 batches of these, messing with them here and there, adding my own ideas to the original scone recipe (from how sweet it is). the final product, i do have to say, is awesome. (they are also delicious without the glaze, so that part is totally optional.)

i have finally given away the last of the RIDICULOUS amount of these that i had in my house, thank goodness. i truly was going to be good this january and lay off so many sweets after some crazy holiday eating, but well… i blame the snow.

*updated march 2016*

buttermilk cinnamon chip scones
makes roughly 25-30 scones

ingredients

3 1/4 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp coarse sea salt

1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 cup (1 1/2 sticks) cold butter, cut into small cubes

1 cup buttermilk (or whole milk)

1/3 cup brown sugar

1 tsp cinnamon extract

3/4 cup cinnamon chips

about 1/8 cup milk, for brushing

for the (optional) glaze:
1 heaping cup powdered sugar

2 tbsp half and half

1 tsp cinnamon extract

directions

1. preheat the oven to 425. in a medium bowl, combine buttermilk, brown sugar, and cinnamon extract. whisk until well incorporated. set to the side. in a large bowl, combine flour, baking powder and baking soda, salt, cinnamon, and nutmeg. whisk to combine. cut in butter with a pastry cutter or a large fork (or your fingers) until coarse crumbs are formed. pour liquid ingredients and cinnamon chips into dry ingredients and stir to combine.

2. lightly flour a work surface and turn out dough onto it. roll out until about 1/2 inch thick. using a 2″ round or square cookie cutter, cut into scones. place about 1 inch apart on a parchment paper-lined cookie sheet (you’ll need about 2 large sheets).

3. brush the tops of the scones with milk. bake for 10-12 minutes, until the scones have just begun to golden on top.

4. while scones are baking, make the glaze: put all glaze ingredients into a small bowl and whisk until smooth. once scones have cooled about 5 minutes or so, drizzle glaze over the tops.

enjoy!

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hearty breakfast burritos

hearty breakfast burritos via she likes to eat

whenever i throw a birthday party, it seems like we always do a brunch.
maybe because i personally think it’s the best time to have a party when you’ll have kiddos running around. it’s after breakfast, before naptime, everyone is awake, snacktime is approaching.. it’s THE perfect time of day for a party.
or maybe it’s because breakfast foods are my absolute favorite. honestly, if i could have breakfast for every meal of the day, i would be a happy girl.
and then once noon hits, you can have cake! (but never before. i just can’t do it. although i have a close friend who might argue that.)

these breakfast burritos are nearly always on the menu for our brunch parties. they are hearty and the recipe feeds a lot of people. i have had this recipe for years and adapted it & changed it, making it differently almost every time. it is a great recipe that you can make your own, adding or omitting depending on your preferences. the original recipe calls for chorizo, which i love, but when i have guests who don’t love it, i like to sub turkey sausage. you can also turn up the heat with spicy sausage or leave the seeds in from the jalapeños if you want it spicy.

hearty breakfast burritos with chorizo and hashbrowns
adapted via taste of home

ingredients

1 pkg ore ida frozen crispy crown hashbrown potatoes*

15 eggs

1 tbsp chili powder

1 tsp garlic salt

1 tbsp cumin

10 oz. uncooked chorizo or sausage**

2-3 jalapenos (chopped; seeding optional)

1 green bell pepper, seeded & chopped

1 red bell pepper, seeded & chopped

1 small bunch green onions, chopped

1 jar salsa

1 pkg tortillas, warmed

8 oz shredded cheese (i like to use monterey jack)

directions

1. cook potatoes/hashbrowns according to package directions. once cooked, crumble & keep warm.

2. in a large bowl, whisk eggs, chili powder, garlic salt, and cumin. set aside.

3. in a large skillet over medium-high heat, cook chorizo or sausage, bell peppers, jalapeños, and green onions until meat is no longer pink** (drain if desired). add egg mixture. while stirring constantly, cook over medium-high heat until eggs are set. stir in salsa.

4. spoon about 1/3 cup hashbrowns and about 1/2 cup egg mixture into each tortilla, sprinkle with cheese (and more salsa if desired).

to freeze/save for later: wrap each prepared burrito in wax paper, then in foil. let cool to room temperature, then freeze for up to 1 month.
to reheat: remove foil & wax paper. place burritos about 2 inches apart on an ungreased baking sheet. bake, uncovered, at 350 for about 50 minutes.

*the original recipe calls for hashbrowns, but i find that these take too long to cook and they are always a little bit of drama for me. i prefer to use either tater tots or the “crispy crowns” – they are delicious and super easy to bake in the oven.

**you can use 10 oz of chorizo, turkey sausage, spicy pork sausage – whatever your preference. also, you can use cooked instead of uncooked. this cuts down on prep time a bit. just follow the same directions in order to warm up the meat and cook the peppers & onions.

enjoy!

green chile strata

green chile strata via she likes to eat

a good friend of mine makes this incredible strata.

every time we hang out over at her house, i am always requesting she make it. it’s the recipe of a cousin’s brother’s mom’s best friends’ daughter’s sister (or something like that) and i was lucky enough to get a copy of the recipe. my copy is a photo i took with my phone of an email printed out on a piece of paper that you can tell has been used in the kitchen A LOT: crumpled, a little torn, and liquid spilled on it has caused the ink to run.

these are the best kinds of recipes, y’all. tried and true. passed from a great cook, to a son, to a friend, to a cousin… you know each of those people have loved it, made it, and then been asked for the recipe. i don’t know the originator of this blissful strata, but in my book, it belongs to my dear friend erika, and i hereby name it…

erika’s green chile strata

ingredients

4-6 flour tortillas

two 4- ounce cans chopped green chiles, drained well

6-8 ounces canadian bacon, chopped (pat dry in a paper towel)

8 ounces monterey jack cheese, shredded (about 4 cups)**

6 eggs

1 3/4 cups milk (whole or 2% – not skim)

3/4 tsp salt

directions

1. generously coat a 9×13 baking dish with cooking spray or olive oil spray. cover bottom of dish with tortillas, tearing tortillas to fit without overlapping. sprinkle with half of the chopped green chiles, then half of the chopped canadian bacon, and then half of the cheese. repeat layers once more, ending with the cheese.

2. in a medium bowl, beat the eggs. add milk and salt and whisk until combined. pour over the layered ingredients in the baking dish. place in refrigerator for at least 30 minutes or overnight.

3. preheat the oven to 350. bake for 50-60 minutes – strata should be slightly puffed and bubbly, and turning golden. let cool for 5-10 minutes before serving.

**if you want to add a little heat, try using pepper jack cheese instead of the monterey jack – it’s SO good.

enjoy!

pear & granola crisp muffins

pear & granola crisp muffins via she likes to eat

i love a good muffin. especially this week, when we have been waking up late and rushing about, trying to get out of the house quickly. i haven’t been much in the mood to scramble the eggs, toast the bread, and butter it. and jelly it. and cut it into quarters for the precious, picky three year old living in my house. i am all about giving my kiddo a healthy meal first thing in the morning, but in real life, THIS WEEK, i simply could care less. as long as we get out the door in time for mommy to drive through starbucks and get her latte.

these muffins are packed with chopped up pears; they don’t have as much of the “muffin” as most muffins do. i like this. maybe because it makes me feel like they’re a health food. maybe it’s because IT MAKES THEM DELICIOUS. then they have this glorious little crumble of granola and brown sugar on top. it browns nicely in the oven and gets just a bit crispy thanks to the supporting cast, butter.

happy fall, y’all.

pear and granola crisp muffins

ingredients

for the muffins:

1 cup all purpose flour

3/4 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 eggs

3/4 cup brown sugar, packed

1/2 cup plain greek yogurt

2 tbsp butter, melted

2 pears, peeled and diced (about 1/4 inch dice), about 2 cups

1/2 cup granola or oats

for the granola crisp topping:

1/2 cup granola

1/4 cup all purpose flour

1/4 cup brown sugar, packed

1/4 tsp salt

2 1/2 tbsp butter, chilled & cut into small pieces

directions

1. preheat the oven to 400. line a 12-cup muffin tin with paper liners, or spray with oil (i like to use coconut oil spray).

2. to make the topping, whisk dry topping ingredients (granola, flour, brown sugar, and salt) together. cut in, or using your fingers, the cold butter until clumps form. set aside.

3. in a large bowl, whisk the eggs, brown sugar, yogurt, and melted butter. in another large bowl, whisk the flours, baking powder, salt, and cinnamon.  add the wet ingredients to the dry ingredients and mix until just combined. fold in the granola (or oats) and pears.

4. divide the batter evenly among the prepared muffin cups, filling about 3/4 full. sprinkle generously with granola topping. bake about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. cool 5 minutes or so before taking the muffins out of the tin. serve warm with butter.

enjoy!

fresh homemade banana bread

this past summer i posted a lovely spiced banana bread recipe – it is a fantastic recipe, very different from your everyday banana bread, with ginger and other spices to change it up a little. the rebel in me (and my mouth) loves that!

now i want to introduce another banana bread recipe.. it is more of a traditional banana bread, and i adore it because it’s the exact kind i crave when i want banana bread. it’s super moist (yeah, i said it) since each loaf is packed with 4 whole mashed bananas. this recipe calls for no other spices, which i think makes this banana bread stand out because of it’s simplicity – the banana flavor really takes center stage.
and i love the pretty cracks on the top. when i take it out of the oven and it’s so pretty, i feel a real sense of empowerment that day, like i could climb everest or solve a really hard algebra problem.

fresh homemade banana bread
adapted from alexandracooks.com

ingredients

1 cup sugar

1/2 cup (1 stick) butter, softened

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp fine sea salt
2 eggs
1 tsp vanilla
1/4 cup buttermilk
4 ripe, mashed bananas

directions
1. preheat oven to 350. butter a loaf pan generously & set aside.
2. in a medium-sized bowl, whisk the flour, baking soda, and salt. in another large bowl, cream butter and sugar with a stand or hand mixer, until light & fluffy. with the mixer on low, add the eggs one at a time, beating for about 10-15 seconds after each addition. add the vanilla, buttermilk, and bananas.
3. add the flour mixture and mix until just combined. pour the batter into prepared loaf pan.
4. bake for about 1 hour, until a toothpick inserted into the center of the loaf comes out clean. turn loaf out onto cooling rack and let cool.
serve warm with butter and enjoy!

buttermilk waffles

IMG_3218

ever since getting my first waffle iron this year, one of my favorite easy breakfasts for the little she and myself is buttermilk waffles. i like to make the batter the night before, and then in the morning all i need to do is heat up the iron and scramble us some eggs and breakfast is ready.

these buttermilk waffles are perfectly sweet – not overly sugary, which is way too much for me when topped with maple syrup. and yet they are sweet enough for a breakfast on the go, when you are eating them out of your hand with no toppings at all.

buttermilk waffles
makes 6

ingredients

3 cups all purpose flour

2 tbsp baking powder

1 tsp salt

1/2 cup sugar

1 stick of butter, melted

4 eggs

1 cup buttermilk (*see this tip “on buttermilk” if you don’t have buttermilk on hand)

directions

1. in a medium sized bowl, whisk together the flour, baking powder, and salt – set aside. beat together butter and sugar. then add eggs and buttermilk. add the dry mixture to the wet mixture and use a spatula to combine.

2. follow directions on your own waffle maker or cover batter and refrigerate overnight (use this tip “on saving dough and batter”).

serve warm waffles with fresh strawberries, strawberry sauce, and homemade whipped cream. but they’re also perfectly simple and delicious just with maple syrup.

enjoy!

scrambled egg muffins

IMG_2220
mornings can be tough, yo.
especially when you are rushing around and really getting tired of eggs and toast every. single. morning.

we all need a little excitement, and that excitement in my house, has to be kid-friendly.
these not-really-a-muffin muffins are all of the above. so delicious, kids love ’em, and they’ve been a hit each time i have made them. oh, and they are super super easy.
me likey.

this recipe makes quite a few muffins so they are perfect for brunch parties. (you can 1/2 the recipe for a quieter morning at home.) also, they are really easy to modify. you can add chopped & sautéed spinach, use diced ham instead of turkey sausage, use goat or feta cheese instead of cheddar, add some cholula for some heat, make them meatless… the possibilities are nearly endless.

*to make these whole30 friendly, just omit the milk and cheddar cheese.

scrambled egg muffins
makes about 24 muffins

ingredients

16 eggs

8-10 oz chopped turkey sausage patties or crumbles (pre- cooked)

1 green bell pepper, diced

1 cup shredded cheddar cheese

1/3 cup milk

1/2 tsp garlic salt

1/4 tsp pepper

directions

1. preheat the oven to 350. spray two 12-cup muffin tins generously with cooking spray.

2. in a large bowl, beat the eggs. whisk in the milk, garlic salt, & pepper. stir in 3/4 of the cheese, the bell pepper and sausage. scoop egg mixture into muffin tin (fill about 1/2 full – they puff up quite a bit). sprinkle the rest of the cheese over tops of muffins. bake for 20-25 minutes or until a toothpick or knife inserted into the center comes out clean and they’ve begun to golden a little around the edges.

muffins will keep for a few days in the fridge, sealed well. just reheat for 10-15 seconds in the microwave.

enjoy!