Multi-Grain Waffles

I'M BACK!! It's been so very long since I've taken time to update my blog, but at least I've been productive! I am now a mommy of 2, so life has become somewhat busier. However, my baby girl is now 8 weeks old, so I feel like I'm finally finding my way back into my kitchen again. Breakfast, as we all know, is a very important meal. So, I'm starting to collect more breakfast recipes, in order to keep things interesting. This is my new favorite go-to waffle recipe. I found it on my new favorite iPhone app- SparkRecipes. Although you have to purchase several items that you might not have on hand (ground flax seed and wheat germ), you'll be able to make OODLES of waffles once you buy them! It's a good idea to store the ground flax seed and wheat germ in the fridge for longevity. These babies are packed full of great nutrients and they're lowfat! I make them with my round waffle maker. The full recipe makes around 10 waffles, so I usually halve it for us. Enjoy with some real maple syrup and sliced fruit!

Makes 8-10 round waffles

Ingredients:
1 3/4 c whole wheat flour
1/4 c oats
1/4 c ground flax seed (AKA flax seed meal- buy it in the flour section of your grocery store or
health food section)
1/4 c wheat germ
4 tsp baking powder
1/4 tsp salt
1 egg
2 egg whites
1 3/4 cups milk
1/4 cup plus 3 tbsp applesauce
1 tbsp canola oil
1 tsp vanilla extract

Combine dry ingredients, through salt. Set aside. Combine wet ingredients and stir into dry ingredients. Bake in waffle iron until golden brown and crispy. Serve immediately or keep warm on a cooling rack in a 200 degree oven.

No-Fry Cinnamon Sugar Potato Doughnuts

Okay, I must admit that I LOVE doughnuts! Who doesn't? But, I would never make them at home because we don't eat fried food at home and I wouldn't want a whole dozen doughnuts sitting around my house. So, you can imagine how excited I was when I found this recipe! It was in an old Taste of Home magazine that my mom handed down to me when I got married 7 years ago. Mundo and I really enjoyed munching on these for breakfast. I served them with fruit salad and scrambled eggs with bell peppers and potatoes. It was a great breakfast! I halved the recipe and it made a little over a dozen. They only had 2 tbsp of butter in the whole batch, so I felt pretty good about eating them. They would also be yummy with a chocolate glaze or dipped in powdered sugar (or any other creative topping!) If you experiment with different toppings, let me know. I'd love to try them!

1 cup cooked, mashed potato (completely plain. I peeled and diced it, then cooked it in water in the microwave for about 5 minutes)
1/4 cup cooking liquid from the potatoes
1 cup warm milk
2 eggs, well beaten
1/2 cup sugar
1 tsp salt
4 1/2 cups bread flour or 1 1/2 cups whole wheat flour and 3 cups bread or unbleached white flour
1 envelope (2 1/4 tsp) fast rise, active dry, yeast

Topping:
3/4 cup sugar
1 1/4 tsp cinnamon
4 tbsp melted butter

Kitchenaid Mixer Method:
Dissolve yeast in mixer bowl in reserved 1/4 cup potato cooking liquid. Add a few tbsp of the warm milk to the eggs to temper them, then add eggs and milk to the mixer bowl. Add sugar, salt and flour. Beat on speed 2 until dough pulls away from the sides of the bowl and a ball forms. Allow to knead on speed 2 for 2 more minutes. Grease bowl with cooking spray. Warm oven for 1 minute on 200 degrees F. Turn off. Place bowl with dough in the oven and cover with plastic wrap and a towel. Allow to rise 30 minutes.*

Hand Mix Method:
Dissolve yeast in large mixing bowl in reserved 1/4 cup potato cooking liquid. Add a few tbsp of the warm milk to the eggs to temper them, then add eggs and milk to the bowl. Add sugar, salt and flour. Mix by hand until a ball of dough forms. Knead about 10 minutes on a floured surface until dough is nice and smooth. Grease bowl with cooking spray. Warm oven for 1 minute on 200 degrees F. Turn off. Place bowl with dough in the oven and cover with plastic wrap and a towel. Allow to rise 30 minutes.*

*Roll dough out on a flour service into a 1/2 inch thick disk. Cut, using a doughnut cutter, into approximately 30 doughnuts. Place on greased baking pans. Cover with a towel. Warm the oven for 1 minute at 200 degrees and turn off. Place baking pan with doughnuts in oven. Allow to rise 25 minutes. Remove from oven. Preheat oven to 350 degrees. Bake for 15-20 minutes or until lightly browned. Immediately brush both sides with melted butter and dip in cinnamon/sugar mixture. Serve warm. Yield 2 1/2 dozen.

Multi-Grain French Bread

I was looking for a french bread recipe similar to the multi-grain bread I buy at our grocery store, but I had a hard time finding one. I decided to adapt a regular french bread recipe and make it my own. The results yielded two loaves of whole wheat french bread with nutty notes and a really great crunchy crust. It tastes the best straight from the oven with butter.

2 envelopes fast-rise (active dry) yeast
1 tbsp plus 2 teaspoons sugar
2 cups warm water
1 1/2 tsp salt
2 1/2 cups whole wheat flour
2 1/2 cups unbleached white flour
2 tbsp sesame seeds
2 tbsp raw sunflower seeds
2 tbsp millet
2 tbsp flax seed
4 tbsp cornmeal
2 tbsp half and half. milk, or one egg yolk mixed with 1 tbsp water

Kitchenaid Mixer Method:
Combine the yeast, warm water and sugar in the mixer bowl. Stir to dissolve the yeast. Attach the dough hook. Add the salt, flour, sesame seeds, sunflower seeds, millet, and flax seed. Turn mixer on speed 2 and mix until a ball of dough forms. Mix 2 more minutes to allow the dough time to knead. Remove bowl from mixer and grease the sides of the bowl with olive oil, so the dough won't stick once it rises.*

Hand Mix Method:
Combine the yeast, water and sugar in a large mixing bowl. Stir to dissolve the yeast. Add the salt, flour, sesame seeds, sunflower seeds, millet, and flax seed. Stir or use hands to combine. Dough should form into a nice ball. Turn out onto a floured surface. Knead about 10 minutes, or until a smooth dough is formed. Grease the inside of the mixing bowl with olive oil. Place dough in bowl.*

*Cover bowl with plastic wrap and a towel. Turn oven on warm (170-200 degrees) for one minute, then turn off. Place bowl in oven. Allow to rise for 25-30 minutes or until doubled in size. Divide dough into two portions. Sprinkle cornmeal on a baking sheet. Shape each dough portion into a long baguette (I do them side-by-side on one tray and they fit nicely). Cover with a towel and place back in the warm oven (you might need to turn it back on to 200 degrees for one minute to warm it up again). Allow dough to rise 30 more minutes. Preheat oven to 400 degrees. Using a sharp knife, make diagonal slices about 1 inch apart along the top of each loaf. Brush with half and half or egg yolk. Using a spray water bottle, spray the top of the loaves with water and the inside of the oven. Place a dish of hot water on the rack next to the bread tray. Bake bread for 35-45 minutes, until nicely browned on the bottom and on top.

Low Fat Pumpkin Muffins with Cranberries and Walnuts

This original recipe was made with pepitas (pumpkin seeds), but I didn't have any in my pantry. So, I decided to substitute walnuts. I also don't keep buttermilk or pastry flour on hand, so I used regular milk and whole wheat flour. Then, I saw my dried cranberries and thought they would taste awesome in this muffin. I was pleasantly surprised with the result! These are moist and delicious. They are great for snacking (Eli LOVES them too!)

1 cup all purpose flour
1/4 cup wheat germ
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
3/4 cup packed dark brown sugar
3 tbsp molasses
1/4 cup canola oil
2 eggs
1 cup canned pumpkin
1 tsp vanilla
3/4 cup lowfat milk
1/2 cup chopped walnuts
1/2 cup dried cranberries (tossed in a little flour before adding, so they won't sink to the bottom)

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

Combine the dry ingredients in a bowl, whisking together (through the nutmeg). Combine the sugar, molasses, canola oil, eggs, pumpkin, vanilla and milk. Whisk together. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the walnuts and cranberries (don't overmix!). Spoon 2 tbsp of batter into each muffin cup. Bake for 20 minutes at 400 degrees. Remove from muffin tin and cool on a wire rack. Makes 12 muffins.

My Favorite Blueberry Muffins

I love to make these muffins whenever I'm craving a sweet snack. You can use fresh or frozen blueberries. To lighten up the recipe, use lowfat butter. If you like cornbread, you'll really love these muffins! I saw this recipe on Martha Stewart's Everyday Baking show. It can be found on her website.

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries (two 1/2-pint containers), rinsed and dried or 2 cups frozen
1 lemon zest, finely grated (about 1 tablespoon)
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 375 degrees. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well. Add the milk and the lemon zest. Combine the flour, cornmeal, baking powder and salt. Add to the batter. Stir in the dry ingredients. Spoon into 12 muffin tins (or possibly more, depending on the size of your berries). Bake for 25 minutes, or until the tops are firm to the touch.

Dad's Mexican Cornbread

I'm sure my sisters will remember my dad baking this cornbread on random Saturdays. It was almost always gone by the time we sat down to eat dinner, because we snacked on it all day. My favorite time to eat it is right when it comes out of the oven and its nice and hot. I love to serve it with chili and with my taco soup (recipe to follow this one). Its so easy to make and SO yummy! It's a great crowd-pleaser!

1 1/2 c. cornmeal
1 tsp baking powder
1/2 c. milk
1/4 c. canola/vegetable oil
1 can creamed corn
1 1/2 onions diced
1 1/2 cups shredded sharp cheddar or more if you really love cheese like I do!
3 eggs, beaten
bottled jalapeno pepper rings, minced (amount to taste. I usually dice up a small palm full)

Combine all ingredients and mix well. Bake in a 350 degree oven for one hour, or until a toothpick inserted into the center comes out clean.

Hummus with Homemade Pita Chips

Mundo and I love this recipe. Tahini only comes in a huge jar, so I keep mine frozen and defrost it in the microwave when I want to use it. It will go bad if it's kept in the fridge for too long. You can use store bought pita chips, but it's a lot cheaper to make your own and these sure do taste good! You can make them with wheat pita as well as white. Hummus is usually a great crowd pleaser and would make an excellent dip to serve at a party.

For the Pita Chips:
1 package pita bread
canola oil for drizzling
table salt or sea salt

Cut each pita bread round into four slices across. Then, cut each slice in half (one pita bread round should yield 8 slices). Place in a large bowl. Drizzle with canola oil and toss to coat. Lay in one flat layer on a baking sheet. Sprinkle with salt. Bake at 350 for 8 minutes on each side, or until nice and light brown and crispy.

Hummus
1 can garbanzo beans (also called chickpeas) rinsed and drained
Juice of one lemon
2 tbsp tahini (sesame seed paste-usually in the peanut butter section)
2 cloves garlic, finely minced
salt to taste
olive oil for drizzling
paprika for garnish

Place all ingredients except olive oil and paprika in a food processor. Process for about 30 until ingredients combine. Pour in about 1/4 cup water until a smooth paste forms. It may be slightly chunky. Spoon into a serving dish. Sprinkle with paprika and drizzle with olive oil. Refrigerate before serving. Serve cold with pita chips.

Homemade Pizza Dough

Pizzas appear about every 2-3 weeks on our menu. I love to vary the toppings. My favorites are: supreme with turkey pepperoni, bellpeppers, onions, olives, mushrooms and jarred marinara sauce, buffalo chicken pizza with buffalo wing sauce, sliced chicken breast, onions, and lowfat cheddar and barbecue chicken with barbecue sauce, onions, chicken and lowfat cheddar. For a healthy version, use half whole wheat flour and limit the amount of cheese you put on top.

1 cup warm water ( or 1 1/2 cups if making wheat crust)
1 package quick rise yeast
1 teaspoon salt
3 tbsp olive oil
2.5 to 3.5 cups of unbleached all-purpose flour (or 1 cup whole wheat and the rest white)
cornmeal for dusting pizza pans

If making by hand in a regular bowl: Dissolve yeast in water. Add salt and olive oil. Stir in flour until a nice ball of dough forms. Knead on the counter until the dough is nice and smooth. Allow to rise for 30 minutes. Sprinkle pizza pans with cornmeal. Shape into crust and bake.

If making in KitchenAid mixer (my favorite way, of course :) ): Dissolve yeast in mixer bowl. Add salt, olive oil and 2 cups of flour. Turn on mixer with dough hook attachment to speed 2. Add more flour until the dough cleans the sides of the bowl and makes a nice ball. Allow it to continue kneading for 3 minutes. Grease the mixer bowl with cooking spray and allow the dough to rise for 30 minutes. Sprinkle pizza pans with cornmeal. Shape dough into pizza crust.

*For either method, remember that you can heat your oven for 1 minute on the lowest temperature setting, then turn it off and put the bowl of dough in the oven to rise. Usually guarantees a good rise.

Homemade Bagels

Yes, people, I actually made my first batch of homemade bagels today! They came out SO good, too! I am extremely proud of myself. I love to experiment with baking new things, but there is never a guarantee that my bread/rolls/bagels :) will come out even remotely correct. The bagel experiment, however, was a smashing success! (Yes, I have a lot of time on my hands). The next time I make them, I'm going to try using half whole wheat flour. I sprinkled sesame seeds on top of this batch. I think breakfast bagels with eggs, cheese and ham will be on the menu tomorrow morning!

1 cup warm water
1 1/2 tsp salt
2 tbsp white sugar
3 c. bread flour (I used all purpose and they came out just fine)
1 package fast rising or regular yeast
3 quarts boiling water
3 tbsp sugar
1 tbsp cornmeal
1 egg white
poppy seeds, salt, dried onions, sesame seeds, etc. for toppings

Make dough using a bread maker on the dough setting, by hand, or using a kitchenaid mixer. For the mixer version, dissolve the yeast in warm water. Add the salt, sugar and flour. Using the bread hook attachment on speed 2, combine the ingredients until it makes a ball of dough. Continue mixing for about 3 minutes, in order to knead the dough. Allow dough to rise in a warm, dry place for 30 minutes (or preheat your oven for 1 minute on the lowest setting, then turn it off and place the bowl in the oven. Fool proof way to help dough rise).

Cut dough into 8 equal pieces and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a kitchen towel and leave them on your counter for about 20 minutes.

Meanwhile, sprinkle a large, ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water (I boiled 4 at a time). Boil for 1 minute on each side, them remove to a paper towel for a second and transfer to the baking sheet. Glaze tops with egg white and sprinkle with toppings.

Bake in a 400 degree oven for 20 to 25 minutes.

Cinnamon Rolls with Cream Cheese Icing

We had an amazing weekend in church life with Christine Caine from Hillsong Church Australia. I was asked to make something for our green room and decided that these cinnamon rolls would be a nice treat. You can make them a little healthier by adding 1/2 whole wheat flour and 1/2 white flour and by using lowfat butter for the filling. Man are these good!

*I make the dough in my KitchenAid mixer so I don't have to knead it by hand.

Dough:

• 3/4 c. low-fat milk
• 1/2 c. sugar
• 1 1/4 tsp salt
• 1/2 c. butter
• 2 packages yeast (I use quick rise)
• 1/3 c. warm water
• 3 eggs
• 1 box instant vanilla pudding mix
• 5 1/2 to 6 1/2 c. all-purpose flour

Combine milk, butter, salt and sugar in a microwave-safe dish. Microwave until the butter is melted. Beat the eggs and pour in a little of the milk mixture to temper the eggs. Pour the egg mixture into the milk mixture. Dissolve the yeast in the water in the mixer bowl. Add the milk/egg mixture. Add 5 cups of flour and the pudding mix. Begin mixing the dough on speed 2 with the dough hook (or mix by hand). Gradually add more flour until the dough cleans the bowl. Beat for 4 minutes longer, or knead by hand until the dough is nice and smooth (baby's bottom :) ). Using a non-stick spray, grease the mixer bowl to make sure the dough won't stick while rising. Allow to rise in a warm, dry place until doubled in size (about 30 minutes for quick rise).

Filling:

• 1 c. white sugar
• 1 c. firmly packed brown sugar
• 1/2 c. butter
• 1/4 c. all-purpose flour
• 1 1/2 tbsp cinnamon
• 1/2 c. chopped walnuts or pecans (optional)
• 1/2 c. raisins (optional)

Roll dough out to make a 10 x 24" rectangle. Combine all of the filling ingredients and spread evenly over the rectangle of dough (make sure you go to the edges so it's completely covered). Roll up the dough from the wide (24" side). Cut into 24 one inch rolls and place in two greased 13 x 9 inch baking dishes. Cover with a towel and allow to rise until doubled in size. Bake in a 350 degree oven for 20 to 25 minutes, until light brown around the edges.

Cream Cheese Icing:

• 8 oz. cream cheese
• 1/2 c butter, softened
• 3 c. powdered sugar
• 1 tsp. vanilla
• 3 tsp. milk

Combine all ingredients and beat in the mixer with the wisk attachment until light and fluffy. You can use a hand-held mixer as well. Spread over the warm rolls. Wow, they are SO good!!