#new breakfast recipe

[fullcravings]

New York Crumb Cake

[tianasimstreehouse]

Egg & Bacon Muffins

*Sizzle sizzle* ... The delicious scent of cooking bacon drifts through the house. 

Little Johnny and Jane excitedly hop out of their bunk beds and run down to the kitchen to find Mother putting together a stack of Egg & Bacon muffins for breakfast.

*REQUIRES the latest version of my TianaSims Cookbook to work*

Category: Breakfast

Ingredients: Any Egg, Any Meat

Skill Level:   2 (Homestyle)

Available sizes: Single, Family, Party

Dietary: Lactose Free

DOWNLOAD: Egg & Bacon Muffins Milk and Cookies: Now! Sugar Cookies: 8th August Public: 15th August

[digitalfishwish]

Kit's Traybake Pancakes (cinnamon apple var.) - Updated!

Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 6 days (5 if you eat two on the day you make them). They’re fluffy, reheat well, can either be eaten with or without maple syrup, and are very customizable! I recommend adding fruit and protein powder like I do in this recipe, making it a (slightly) healthier breakfast than just pure carbs.

(Updated) instructions under the cut!

Full disclosure, the base for this recipe was the mug pancake recipe from Emma’s Goodies, which you can watch here!

I made this mug pancake for years (except with tripled portions because I was using a very big mug) and it was super delicious! However, for just one mug pancake, it was a bit of a production and didn’t feel super worth it. Thusly, I have adapted the recipe to be made in a 13”x9” baking tray, which makes a whole lot of breakfast.

Recipe (serving size: 2 squares):

Base Ingredients:

12 tbsp. butter (I use salted, if you don’t have salted butter, add a small amount of kosher salt to your recipe)

9 tbsp. (1/2 cup+ 1 tbsp) granulated sugar

12 fl.oz. milk (I use skim, use whatever kind you like)

3 cups all-purpose flour

3 tsp. baking powder

Customizable Ingredients:

1 scoop protein powder (I use vanilla flavored whey)

1/4 cup of maple syrup (ideally not pancake syrup, they’re different)

1 apple (I use McIntosh or Honeycrisp)

A piping hot cup of apple tea with a heaping tablespoon of honey

Nutmeg, cinnamon, cardamom to taste, for sprinkling on top

Base Instructions:

Heat oven to 375°F, take out a 13”x9” nonstick baking pan and spray bottom and sides with cooking spray (yes theoretically I know you don’t need to spray a nonstick pan but better safe than sorry).

If you choose to put apple chunks in, I recommend doing this step first. I personally like to let the chunks soak in my favorite loose leaf apple tea (non-sponsored plug)! Boil a cup of water and fill the tea infuser with tea. Add a heaping tablespoon of honey to the cup and stir until it dissolves. Then put them infuser in and steep the tea for three minutes, after which you should give the mug a final stir and pour it into a bowl. See “customizable instructions, steps 2-4” for how I recommend cutting the apple. After that, put the peeled apple chunks into the bowl of delicious tea and let them soak until it’s time to add them later on!

If you’re not putting apple in, do this step first. Put butter in a bowl and melt it in the microwave. I recommend microwaving for 1m20s.

Put butter in a stand mixer, preferably with the paddle attachment. While you heat the milk in the microwave* (40 seconds, I use a glass liquid measuring cup), add the granulated sugar to the mixer. Once the milk is heated, give it a real quick stir, and then add it and use one of the lower settings on your mixer.

(If you have customizable wet ingredients, add them now!)

Add the flour and baking powder, mix again on low setting until it forms a batter (a small amount of lumps is okay from what I’ve heard, you don’t want to overmix).

*You can’t put cold milk into hot butter, it will form little clumps and be gross

Customizable Instructions:

Add a 1/4 cup of maple syrup (as above, preferably before the flour, with the other wet ingredients), and also one scoop of your preferred protein powder. Mix on low setting until it’s incorporated.

Peel the apple wedges with a peeler (don't use the skin, you'll thank me later). If you have an apple cutter (the thing that looks like a wheel with handles), use that. If you don’t:

Take your apple and a large, sharp knife (be careful) and cut the apple in half vertically. Then place it down with the core side up, and cut each apple half like so: cut off the left side, avoiding the core, followed by the right. Then turn what’s left of the half apple on its side, and cut off the last piece at the back. Do the same for the other apple half, then chop the segments into whatever sized chunks you want.

Use as much of it as you want, but I myself use the whole apple. (If you don’t, eat whatever segments you don’t intend to use for a lil snack.) Then put apple chunks into mixer, and half the tea if you made it, and mix until incorporated. (Drink what tea remains, it’s even more delicious now that the fresh apple’s been in it!)

Baking Instructions:

Pour batter into greased baking tray, shake the pan until the batter is flattened and reaches all the corners (or use a spatula and spread it evenly by hand). Optional: Sprinkle the top with cinnamon, nutmeg, and cardamom according to your tastes. I tend to have a heavy hand even if I don’t mean to, but it still comes out very tasty! (and smells great while baking!)

When the oven reaches temperature (if you preheated it at the beginning, it may have already been at temperature for a while) put the pan in and cook for 35 mins. Know your oven and if it tends to be hotter or colder*, adjust cook time as necessary.

When the timer goes off, test the center in several places with a toothpick. As long as it doesn’t come out goopy, you’re good! (crumbs on the toothpick is fine) I say test in several places because if you accidentally go through a piece of apple, your toothpick may come out slightly wet, but that doesn’t mean the pancakes aren’t done. If it's not done, cook in intervals of 5 minutes, testing each time the timer goes off.

Take pan out and use a butter knife or a pie serving spatula and poke around the edges of the pan to free the pancake traybake from the edges. Let cool for 10 minutes.

Cut into squares. I tend to cut 12 pieces, but you could go smaller or larger depending on how much you intend to eat at once.

*How do I know if my oven runs hot or cold, you may ask? If any recipe you make comes out raw and/or takes longer to cook than the instructions say, your oven is colder! If your food ends up burnt and/or takes less time to cook than the recipe instructions say, your oven is hotter!

Enjoy! I eat two squares at a time and it makes a good breakfast! For storing, put however much of it you can eat in 2-3 days in the fridge. Store the rest in the freezer.

For any customizing other than what I did, use whatever fruit, spices, syrups, and/or protein powders you want! Just be aware that more fruit in the batter means it may take longer to cook!

If you make them, either the same way I did here or differently, let me know how they came out!

OLD EDIT: After some experimentation, it seems like the pancakes come out more moist if baked for 35 minutes at 375°F! I also soak the apple pieces in a cup of “Apple Blood Tea” (find it on adagio teas, it’s super delish!) with honey at the beginning of the process, then add the ‘marinated’ apples and half a cup of the tea into the batter.

NEW EDIT 09/2024: I just changed the recipe whether it needed changing, since I realized that changing stuff behind the readmore didn’t transfer to previously reblogged posts 😫 I also added image descriptions.

[littlecutiexox]

I’m so happy with how much I’ve improved my relationship with food

[thelordismylightandmysalvation]

Beignet Recipe - The Cooking Duo

[whosthere54]

Diner AU where breakfast crew own a diner because I think it would be funny

“From our dining room to yours” or smth corny like that idk I love them okay

[nomads-on-the-health-journey]

breakfast today! I made an overnight chia seed mix with protein powders and coconut milk then topped it with blueberries, strawberries, peanut butter and dark chocolate chips ✨ delicious!!

[sew-much-to-do]

DIY The Year of Rabbit Steamed Buns / Baozi

Soft and fluffy steamed buns are shaped into rabbits to usher in the year of the rabbit in the Chinese zodiac. The recipe can be made with a sourdough sweet stiff starter as well.

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[kris-mage-fics]

Hey y'all, here's my recipe for Apple Blackberry Crisp! It's great warm or cold, by itself, or with ice cream or yogurt. Somehow I managed to make it sweet enough to please my partner's massive sweet-tooth, but not make it too sweet for me. Link to recipe, and it's under the cut. (Both imperial and metric measurements are given.)

Apple Blackberry Crisp Significantly modified from the apple crisp recipe in The Oh She Glows Cookbook by Angela Liddon Filling: about 4 cups / 1 L peeled and chopped apples about 3 cups / 750 ml cut blackberries (In total you need 6–7 cups / 1500–1750 ml of fruit, but it doesn’t need to be exact. I used 2 granny smith, 1.5 gala apples, and 2.5 packages (½ pint / 170 gm) of blackberries to get the amounts above) 1 tablespoon / 15 ml cornstarch or arrowroot powder 1 teaspoon / 5 ml ground cinnamon ¼ cup / 60 ml brown or raw or coconut sugar (or ⅓ cup / 75 ml if you want it sweeter) 1 tablespoon / 15 ml lemon juice

Topping: 2 cups / 500 ml rolled oats ½ cup / 125 ml almond flour/meal (you can also use regular flour, I just like how almond flour tastes in the topping) 1 teaspoon / 5 ml ground cinnamon ¼ teaspoon / 1.75 ml fine grain sea salt ¼ cup / 60 ml butter or margarine or coconut oil, melted (they all work well, so pick whatever you have on hand or prefer) 3 tablespoons / 45 ml maple syrup (or ¼ cup / 60 ml if you want it sweeter)

Instructions: 1) Wash and dry the fruit.

2) Preheat oven to 375 F / 190 C.

3) Grease an 11 x 9 inch / 2.5 L baking dish with butter, margarine, or coconut oil.

4) Measure out the dry ingredients for the filling and the topping in two separate bowls. Put whatever fat you’re using for the topping in a heat-proof bowl and set it by or above where the oven vents to melt it. (Or melt it in the microwave just before you mix the topping.)

5) Peel and chop the apples, cut up the blackberries, and place them in a large bowl. I cut the apple pieces fairly small and the blackberries in two to four parts, depending on how big they are. But go with whatever size you want as long as it’s fairly consistent.

6) Add part of the dry filling ingredients and part of the lemon juice to the fruit and mix, repeat a couple more times until it’s all thoroughly mixed together, then put into the prepared baking dish, spreading evenly.

7) If you haven’t set the fat for the topping to melt by where the oven vents, then melt it in the microwave. Thoroughly mix the maple syrup, and the fat into the dry topping ingredients. Spread overtop the fruit mixture in your baking dish.

8) Cover with aluminum foil with some holes poked in with a fork or knife. Bake for 35 to 45 minutes, or until the apples are just fork tender. Remove the foil and bake for another 10 to 15 minutes, or until the topping is a nice golden brown.

9) Once removed from the oven, let it stand for 10 to 20 minutes before serving so the juices firm up some and it’s not so runny.

10) Keeps well in the fridge for a few days, though it probably won’t last that long! It tastes good cold, but you can always rewarm it in the microwave, or cover it with foil and put it back in a 375 F / 190 C oven for 10 to 20 minutes, until warmed through. Note: Play around with other fruit combinations, or just go with classic apple. Though you probably want to use a little more cinnamon if it's just apple. Try cardamom or ginger instead of cinnamon. If you try apple cranberry, I suggest you use less cranberries than the amount of blackberries I called for, and use the larger amounts of sweeteners. The larger amounts of sugar and maple syrup are what the original recipe called for, but I have a low tolerance for sweet so I reduced it a bit. My partner, who has a huge sweet tooth, still loved it.

[batemanofficial]

just made a recipe book for my mom :^) i wasn't sure if she'd like it (she hates cooking but wants to learn) but she said it was 'very thoughtful' and that she'd try some stuff and let me know how it goes

[fullcravings]

New York Crumb Cake

[secretsstash]

🥞

[digitalfishwish]

Kit's Traybake Pancakes (chocolate chip var.)

Heyo! You may have seen my original pancake traybake (cinnamon apple var.) recipe! If you haven’t, come check it out here! If you have, check again, since I’ve made some crucial changes to the cook time/temp/optional prep after much experimentation!

Well, here’s:

Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 6 days (5 if you eat two on the day you make them). They reheat well, can either be eaten with or without maple syrup, and are very customizable! I recommend adding something healthy like fruit or yogurt, and protein powder like I do in this recipe, making it a slightly healthier breakfast than just pure carbs.

Full recipe under the cut! (Reader beware, you're in for a... lot of asides and annotations lol)

Full disclosure, the base for this recipe was the mug pancake recipe from Emma’s Goodies, which you can watch here!

I made this mug pancake for years (except with tripled portions because I was using a very big mug) and it was super delicious! However, for just one mug pancake, it was a bit of a production and didn’t feel super worth it. Thusly, I have adapted the recipe to be made in a 13”x9” baking tray, which makes a whole lot of breakfast.

Base Ingredients:

12 tbsp. butter (I use salted, if you don’t have salted butter, add a very small amount of kosher salt to your recipe)

9 tbsp. (1/2 cup+ 1 tbsp) granulated sugar

12 fl.oz. milk (I use skim, use whatever kind you like)

3 cups all-purpose flour

3 tsp. baking powder

Customizable Ingredients:

1 scoop protein powder (I use vanilla flavored whey)

1/4 cup of brown sugar

1 cup (around 5oz) nonfat strawberry Greek yogurt (pick a good quality brand/one you like)

1 cup of semisweet chocolate chips (for the batter)

Small handful of semisweet chocolate chips (to sprinkle on top)

1/2 cup of semisweet chocolate chips, 1 tbsp of butter, ~2 capfuls of milk (for chocolate drizzle)

Base Instructions:

Heat oven to 375°F, take out a 13”x9” nonstick baking pan and spray bottom and sides with cooking spray (yes theoretically I know you don’t need to spray a nonstick pan but better safe than sorry).

Put butter in a bowl and melt it in the microwave. I recommend microwaving for 1m20s.

Put butter in a stand mixer, preferably with the paddle attachment. While you heat the milk in the microwave* (40 seconds, stir milk once it’s done; I use a glass liquid measuring cup for the microwaving), add the granulated sugar to the mixer. Once the milk is heated, add it and use one of the lower settings on your mixer.

(If you have customizable wet ingredients, add them now!)

Add the flour and baking powder, mix again on low setting until it forms a batter (a small amount of lumps is okay from what I’ve heard, you don’t want to overmix).

*You can’t put cold milk into hot butter, it will form little clumps and be gross

Customizable Instructions:

Add the brown sugar (as above, preferably before the flour, with the other wet ingredients. Wait, why is sugar a wet ingredient? see † at the bottom).

Add one scoop of your preferred protein powder, then mix on low setting until it’s mixed in.

Similarly, mix in the strawberry yogurt*. Now, I know what you’re saying: this is a very specific thing to add to the pancakes, but hear me out**: it gives moisture to the recipe (in this version, there’s not as much, cuz there’s no added tea/maple syrup, and there’s an additional dry ingredient), and it adds a subtle fruity flavor (also it makes your living space smell amazing while it’s cooking)! I may experiment with adding actual fresh strawberry to the recipe in the future.

Finally, put the cup of choco chips in and mix gently! My mixer head tends to bump around a little bit during this step so you may want to use that generally ignorable lever that keeps the mixer head secure.

*Unlike the brown sugar, you may want to mix the yogurt in after you add the dry ingredients. If you do it before, it won’t incorporate smoothly and end up in a bunch of gross looking lumps. It doesn’t actually affect anything though and once you add the dry ingredients, everything is fine. It’s more about if you’re a wet before dry purist vs. someone squicked out by lumps.

** It’s also the only thing I had on hand lmao

Chocolate Sauce (for ‘drizzling’) Instructions:

Put 1/2 cup of chocolate chips in the microwave with a tablespoon of butter. Melt for 45 seconds on high (according to the packaging on my choco chip bag). Mix the resulting glorp carefully (it’s hot!) with a rubber spatula then microwave for another 15-20 seconds until most/all of the chips have melted.

Mix again. It will look like a gross dry paste (but trust the process). Once you add in a capful of milk and mix—immediately you will have a glossy beautiful mixture. Then add an additional capful of milk (you may need to add more) to make it thin enough to ‘drizzle’!

Baking Instructions:

Pour batter into greased baking tray and use a spatula and spread it evenly by hand, as this batter is thicker and a little stiffer than my apple version. Optional: Sprinkle the top with that handful of chocolate chips—then if you made the chocolate sauce, take the spatula from before, scoop a little bit of chocolate sauce onto the tip of the spatula, and carefully* flick it over the surface of the batter! Really channel your inner Jackson Pollock! Do as much of this as you want until you have your ideal amount of chocolate drizzle on top (and if you have any left afterward, eat it as a tasty little snack. live deliciously lol).

When the oven reaches temperature (if you preheated it at the beginning, it may have already been at temperature for a while) put the pan in and cook for 35 mins. Know your oven and if it tends to be hotter or colder**, adjust cook time as necessary.

When the timer goes off, test the center in several places with a toothpick. As long as it doesn’t come out goopy, you’re good! (crumbs on the toothpick is fine) I say test in several places because if you accidentally go through a chocolate chip, your toothpick will come out wet and chocolatey, but that doesn’t mean the pancakes aren’t done. If it's not done, cook in intervals of 5 minutes, testing when the timer goes off.

Take pan out and use a butter knife or a pie serving spatula and poke around the edges of the pan to free the pancake traybake from the edges. Let cool for 10 minutes.

Cut into squares. I tend to cut 12 pieces, but you could go smaller or larger depending on how much you intend to eat at once.

*By making this recipe you agree to not hold me liable for any chocolate mess that may result from the flicking process (lol).

** How do I know if my oven runs hot or cold, you may ask? If any recipe you make comes out raw and/or takes longer to cook than the instructions say, your oven is colder! If your food ends up burnt and/or takes less time to cook than the recipe instructions say, your oven is hotter!

Enjoy! I eat two squares at a time and it makes a good breakfast! For storing, put however much of it you can eat in 2-3 days in the fridge. Store the rest in the freezer.

I will note, this version of the recipe doesn't form the same kind of cool thick edges like the apple version.

For any customizing other than what I did, use whatever fruit, spices, syrups, and/or protein powders you want! Just be aware that more fruit in the batter means it may take longer to cook!

If you make them, either the same way I did here or differently, let me know how they came out!

†Yes, all sugars are considered wet ingredients. Yes, it is conceptually weird, but there is a reason: because they need to dissolve in liquid in order to be incorporated properly, you add them in with the wet ingredients. It's like Thompson from Gravity Falls, who's kinda in the friend group but only because he performs a specific social role (poor Thomson tho fr fr)

[explore4adventures]

Breakie Sandwich 🥪

I Love Trying New Ideas & Trends 📖

Ingredients:

Eggs 🥚

Milk 🥛

Dill 🌿

Sliced Tomatoes 🍅

Fresh Spinach

Monterey Jalapeño Jack Cheese 🧀

Avocado 🥑

Mayonaise

Cracked Black Pepper

Sourdough Bread 🍞

[rakrecipe9]

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[thebespokejournal]

Clafouti-inspired baked oatmeal

2 cups oat flakes 1 cup almond powder 1 tsp baking powder 2 cups fresh or frozen fruits 2 cups milk 3 tbsp maple syrup 2 tbsp oil Almond slices, for topping

Preheat the oven at 350F.

Lightly oil a baking dish.

Transfer all ingredients into the baking dish, and stir to combine. Top with almond slices.

Bake for 30 minutes, or until golden and baked inside.

2-3 portions