Category Archives: Brunch

Cinnamon Rolls with Ice Cream Caramel Sauce


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How about some warm cinnamon rolls on a cold morning? Sound good?!!?!?

You can make these, rise them, bake them and EAT them right away OR you can prepare the dough the day before you want to eat them, roll it, cut it and CHILL it (before the 2nd rising) ~ THEN just before you go to bed, put the cold cinnamon rolls on your counter to rise overnight. (Be sure they are well covered, so they do not dry out and DO NOT pour the caramel sauce over, till morning.) ((Also, if your house is warm (summer-time) they NEED WAY less time to rise, just keep that in mind! Or they will morph to the size of Texas before your very eyes, you will wake up to find dough oozing out from under the plastic wrap and lid. Odd sight for sure.)) When you wake up in the morning, warm (if you made the day before and chilled) the caramel topping up (just till warm!), pour over and bake them!  OR cover, chill overnight and put in a warm oven in the morning to rise, takes a bit longer when they  are cold ~perhaps 45 min. to 1 hr. ~ just keep your eye on them! OR bake the day before, as they re-heat really good.

THAT was QUITE a paragraph. Sorry, hope it made sense!?!?!?!!!

When they come out of the oven, you can flip out onto a pan, slightly bigger than the one you baked them in OR just leave them in the pan they baked in ~ up to you!! Good either way!!

Cinnamon Rolls with Ice Cream Caramel Sauce
1 c. warm water
1 tsp. lemon juice
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
1/4 c. oil
1 egg
2 1/4 tsp. yeast

1/4 c. soft butter
1/3 c. sugar
1 TB. cinnamon

Ice Cream Caramel Sauce~ 
1 stick of butter
3/4 c. vanilla ice cream
1/2 c. sugar
1/2 c. brown sugar

Glaze (opt.)
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1-2 TB. milk, or more as needed to get to a glaze consistency

Ice Cream Caramel Sauce~ Combine the ingredients in a sauce pan, bring to a boil, stirring often. Take off heat and let cool slightly.

Glaze~ Combine ingredients and set aside till serving time.  

For the Cinnamon Rolls~ Place dough ingredients in your bread machine, in the order listed. (OR mix/knead by hand or use stand mixer, they all work great!) Set to dough cycle. When it is complete take the dough out and roll to a 12″ x 16″ (about) rectangle. Spread with the softened butter. Mix together the cinnamon and sugar and sprinkle over top. Roll up nice and tightly, cut into slices (about 1″). Place slices in a greased 9″ x 13″ pan. Cover, let rise till doubled in size, about 30 minutes. Pour WARM (not hot) sauce over rolls. Bake @ 350º for 20-30 minutes. Let cool a few minutes. Serve, drizzled with glaze AND enjoy!

Recipe adapted from Hull PRCS Cookbook.


Pumpkin Chocolate Chip Muffins


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Because it is fall, because it is chilly, because the boys need a snack for after school, because a friend is coming over, because I am hungry. Those are ALL good reasons to make muffins, right??? OK, good.  I am sure you too can find a reason to make muffins today!!

~ Recipe halves well or just freeze the leftover muffins for later snackin’.
~ I used half coconut oil and half applesauce, for the oil in the recipe. A hint about coconut oil ~ this time of year the stuff is hard and needs to be melted to add to recipes. BUT if you add melted coconut oil to cold milk/eggs/applesauce or whatever you are making, it  will just harden right back up and coat your bowl in coconut yumminess, that will defeat the purpose of oil in your baked goods as it just stays in your bowl…..SO a simple solution….dadadaaaa ~ MELT the coconut oil and the applesauce together, not to boiling or anything, just till coconut oil is melted (then let set a few minutes, so it is not too hot to add to recipe). Then slowly add to bowl, while mixing. That should help!

Pumpkin Chocolate Chip Pumpkin Muffins (yield 24 muffins)

4 eggs
1 1/2 c. sugar
15 oz. can of pumpkin
1 1/2 c. oil (I used 3/4 c. applesauce + 3/4 c. coconut oil)
1 tsp. vanilla
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 c. chocolate chips

Beat the eggs, sugar, pumpkin,  oil (or applesauce/ coconut oil mixture) and vanilla till smooth. Combine the dry ingredients and mix into the pumpkin mixture, till all combined.  Fold in the chocolate chips. Scoop into paper lined muffins tins (24). Bake @ 350º for 18-22 minutes till tests done with a toothpick.


Recipe adapted from Prized Recipes to Cook and Savor, Vol. II.

Glazed Donuts


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Donuts sounded really good the other day. The store is just barely around the corner, making a very quick trip to the store, BUT a candle was going, jammies were warm AND making a trip to the store for one thing is just not my favorite thing. I would much prefer planting wheat seeds, tending to them till they gave me some wheat, harvest and grind it and make flour……then run to the store. (Slightly being sarcastic here.)

These donuts were so very quick to throw together, really very easy. So very good too!! The recipe comes from allrecipes. My only change was I added a glaze and sprinkles….a must IF you ask me (and my kids!)

Glazed Donuts

Yields about 12 donuts + 12 donut holes.

2 TB. vinegar
6 TB. milk
2 TB. shortening
1/2 c. sugar
1 egg
1/2 tsp. vanilla
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
oil for frying (about 4 c.)
1 1/2 c. powdered sugar
1/2 tsp. vanilla
some tsp’s of milk, till a glaze like consistency

Combine the vinegar and milk, let set 5 minutes. Set aside. Mix the flour, baking soda and salt ~ set aside.

Cream sugar and shortening, till smooth (it will not be really smooth, more like well combined ~ it might look like well mixed wet sand). Add egg and vanilla. Add half the flour mixture, mix, add half the milk mixture, mix and repeat. Roll to about 1/2″ thick. Cut donuts with a donuts cutter. (IF you do not have a donut cutter, you may use a glass cup for donut and a shot glass for the donut hole.) Let donuts set for 10 minutes.

Heat oil in an electric skillet to 375°. (My tip, cook the donut holes 1st, as they make for good snacking while you make the other donuts….) Fry, a few at a time ~ turn when bottom becomes brown. Fry another minute or so till browned.  Cool just a bit, you do not want them burning hot, then drizzle with glaze and sprinkle with sprinkles.

To make glaze: Mix powdered sugar, vanilla and milk till a nice smooth glaze. (Not too thick, not toooo thin.)  Drizzle over the donuts and top with sprinkles. Serve AND enjoy!!

Recipe adapted from allrecipes.

Don’t forget these little guys…..yummy!!!

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Baked Cinnamon Roll Pancakes & Pancake Squares


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A while ago I shared this recipe for Cinnamon Swirl Pancakes. It is very delicious. but it IS a handful to make sometimes……  This recipe looked similar BUT easier.

It is quick to throw together and quick to bake. Which makes it a nice breakfast. Oh… was YUMMY too!

I did change a few things from the original recipe, but can take NO credit for creating it!! So check  it out at Big Red Kitchen!

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Baked Cinnamon Roll Pancakes   

1 1/2 c. milk
4 TB. melted butter
2 eggs
1/2 tsp. vanilla
2 TB. sugar
2 c. flour
4 tsp. baking powder
1/2 tsp. salt

Cinnamon Swirl Filling ~
3 TB. melted butter
1/2 c. brown sugar
1 TB. cinnamon
1/2 tsp. vanilla

Frosting ~
4 TB. butter, softened
2 oz. cream cheese, softened
3/4 c. powdered sugar
1/2 tsp. vanilla
splash of milk, if needed to thin

For the Pancakes ~ Combine the flour, baking powder and salt ~ set aside. Beat the milk, melted butter, eggs and vanilla. Add the sugar, mix.  Add the flour mixture to the milk mixture and mix just till combined. Don’t over mix.  Pour into a greased jelly roll pan. (About a 10″ x 13″ pan.)

For the Swirl ~ combine the melted butter, brown sugar, cinnamon and vanilla. You want it to be thick but not to thick and thin but not tooo thin…..humm… the consistency of toothpaste. Put the filling in a Ziplock bag and snip the edge JUST a tiny bit. Squeeze into lovely swirls onto batter.

Bake @ 350° for 8-9 minutes.

Prepare glaze ~ beat the softened butter and cream cheese till smooth. Add the powdered sugar and vanilla (add some milk to thin if necessary). Drizzle over warm pancake squares and serve.  Yield 12 Pancake Squares.

Recipe adapted from Big Red Kitchen.

While we are on the topic of pancakes……. these ones are REALLY good as well. Good and easy.  Fun and fabulous.  Just a few changes from the  original recipe from Big Red Kitchen.

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Baked Pancakes 

1 1/2 c. milk
4 TB. melted butter
2 eggs
1 tsp. vanilla
2 TB. sugar
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. (or so) mini chocolate chips (opt.)

Mix together the flour, baking powder and salt ~ mix and set aside.

Whisk together the milk, butter, eggs, vanilla and sugar till smooth. Add the flour mixture and whisk till all combined.

Pour into a greased jelly roll pan (about 10″ x 13″ size) and sprinkle mini chocolate chips over top (totally optional). Bake @ 350° for 8-9 minutes.

Serve with syrup or butter or sugar or fruit or whatever you like on your pancakes. Enjoy!!!

Recipe adapted  from Big Red Kitchen.

Greek Yogurt Pancakes


Lisa (from Cooking Up a Sale) did a post recently about Greek yogurt. (Be sure to check out her post!!) It reminded me of these pancakes. I needed to make them again. They are really pretty and fluffy, filling and delicious.

Honesty, I was always afraid of Greek yogurt, but I  have been using it more and more, in place of mayo in salad dressings or dips. Even as sandwich spreads.

Have you tried Greek yogurt? Do you like it??? What have you used it in?

* I have made these with sour cream and regular yogurt as well.

* You can add chocolate chips, strawberries, wheat germ, really whatever you want to these.

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Greek Yogurt Pancakes 

1 c. milk
1 c. Greek yogurt
2 eggs
2 c. flour
2 TB. sugar
2 tsp. baking soda
1 tsp. salt

Whisk together the milk, yogurt and eggs. Set aside. Combine the flour, sugar, baking soda and salt. Add the flour mixture to the egg mixture and whisk, it will be thick and there will be lumps. That is fine. Pancake batter should be lumpy……

Heat your griddle to 350° and spray with cooking spray or smear some butter on. Drop pancake batter in about 1/4 c. scoops onto hot griddle. (This batter is thick and will not spread too far, just sorta spread as you are putting the batter on the griddle.) Cook till you see bubbles, about 2 minutes, flip and cook another minute or 2 till light brown.

Serve. Enjoy.

Yields about 12 ~ 5″ pancakes.

Recipe from Sarah.

Some Snacking Options……


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Looking for a GREAT snack that is not only quick to make, quick to grab and not too bad for you!????    I have talked about making this for.ever.  It just took doing it once to become addicted. We all enjoy grabbing this for a snack! The best part it that you can make it ALL your own! So, this really isn’t a “recipe” per say ~ more of a “method” lets say. Add what you want!! Take out what you don’t!!!

Please let us know your combinations!!! Maybe it will inspire us! THANKS!

Trail Mix    

nuts (whole almonds, mixed nuts, cashews, etc.)
peanuts (dry roasted, lightly salted, cocktail, etc.)
dried fruit (raisins, craisins, mixed dried fruit, apricots ~ cut up,  etc.)
M & M’s (of course…….or chocolote chips,  dark chocolate, peanut butter chips, vanilla chips, etc. will work too!!!)
yogurt covered raisins (Aldi…..WHY have you not had these for weeks?!?!?!? OH, this past week they had them!! So, below is another batch I made. ↓)

Mix as much or as little of the ingredients you like. Store in a covered container and ENJOY!!!!

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Cinnamon Sugar Donut Muffins

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I have been telling a few people about this recipe, TIME to share it!!! We have these with “breakfast for dinner” or for breakfast…..or for snack…….. I enjoy knowing that there is wheat flour in it……sneaking some goodness into my kids without them knowing it! I hope you too make these and enjoy! Grab the recipe here at Kats’ Kitchen. (PLEASE enjoy her picture, mine really wasn’t so very good, sorry……)

My tips for the muffins!!!

* I use 4 TB. oil and about 4 TB. applesauce.
* I find that this recipe yields more then 12, closer to 16 muffins I would say.
* I like to brush the muffins with the butter instead of dipping.

Happy Baking!!! 🙂

OH, another thing!!! PLEASE, if you are trying to figure out the whole snacking- healthy-fill-you-up-sorta-thing……THEN please, check this recipe out from Lisa at Cooking Up a Sale.  My kids and I enjoyed this yesterday as a snack. I served it with apples, though thought that graham crackers would be a fabulous dipper as well!!! Though, I was encouraging my kids to eat their fruit AND BOY DID THEY!!!

Light (er) Apple Dip

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The taste is much like Peanut Butter  Gram-wiches, so if you liked the taste of those, you will enjoy the dip as well.

She has GREAT tips on her post, please take the time to check it out. ESPECIALLY the tip about “Grab and Go Apple Slices! I ended up using plain Greek yogurt and added a touch of vanilla extract.

Happy Snacking!!! What is YOUR favorite thing to snack on???

Instant Oatmeal Packs & Blueberry Coffee Cake


Breakfast. Breakfast. Breakfast. You either really enjoy it or you can easily skip it. We enjoy it here. My kids enjoy boxed cereal, OF COURSE the sugary sweet ones are the best. They tell me. Though I already understood.

I am excited to share with you all a healthy breakfast and…. well……another breakfast.  🙂

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In an effort to get them to be less picky and perhaps eat a bit healthier I wanted to make “instant” oatmeal. They enjoy the Instant Oatmeal Packs you can buy from the store. But, since I like to make things harder  I REALLY enjoy making things “from scratch”, I thought it would be fun to make some oatmeal packs at home. I saw a recipe here. Tried a few of the versions.  Take #1. ALL failed. Take #2. Changed the amounts of some ingredients, added a few different things. Pass.  The following is the version they enjoyed.

* Experiment with flavors you family enjoys! Add more or less cinnamon/sugar.

* I just pour boiling water in, stir, less set AND then I add a bit of milk ~ it cools it for the kids plus add a level of well…… the word that starts with “c” and rhymes with “dreaminess”.

* The powdered creamer is optional. I had a vanilla flavored powdered creamed that sounded like it might make for a nice flavor in the oatmeal.

I hope your family enjoys!

Instant Oatmeal Packs 

3 1/2 c. quick oats
5 TB. brown sugar, divided
5 tsp. cinnamon, divided
5 tsp. powdered creamer, divided
10 small or snack size Ziplock bags

Put 1 c. of the quick oats in a food processor or blender and pulse till fine powder.

In EACH Ziplock bag. Put:
1 1/2 TB. oat powder
1/4 c. quick oats
pinch of salt
1/2 TB. brown sugar
1/2 tsp. cinnamon
1/2 tsp. powdered creamer

Zip closed. Put in your pantry.

When ready to serve ~ pour contents of 1 bag into a bowl and pour boiling water over top (I do JUST shy of 3/4 c.), stir, let set 2 minutes. Stir, serve.

We add a touch of milk and sprinkle with a cinnamon/sugar mixture. Just a touch.


Recipe adapted from Budget 101 ~ let me know IF you try any of the variations!

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This is a lovely taste of springtime/early summer. It is light and lemony and packed full of delicious blueberries.

* I double the glaze.
* DO not thaw your blueberries if they are frozen, just put the frozen berries on top.
* If I happen to have a lemon just sittin’ there, I will add a bit of lemon zest to the topping. Just gives it a little more of a lemon kick.

Blueberry Coffee Cake 
1 lemon cake mix
1/4 c. soft butter
3 oz. soft cream cheese
1/3 c. water
2 eggs
1 1/2 c. blueberries, fresh or frozen
1/2 c. chopped walnuts, I skip
1/2 c. powdered sugar
1 TB. soft butter
2-3 TB. milk
1/2 tsp. vanilla
Grease and flour a 9″ x 13″ pan. In a large bowl, combine the cake mix, butter and cream cheese. Mix at a low-speed until fine crumbs form. Take out 1 cup of the crumbs and set aside for the topping. To the remaining crumbs ~ add water and eggs and beat for 2 minutes on high. Pour into the prepared pan and top with blueberries. Combine the chopped nuts with the reserved topping and sprinkle over top. Bake @ 350* for 35-45 minutes. Cool 25 minutes. Meanwhile, combine the glaze ingredients and drizzle over coffee cake. Store any leftovers in the fridge. Enjoy! 🙂

Recipe from Mom W.