Sunday Egg Bake

Egg Bake 1This egg bake is simple enough for pint-size cooks to prepare, but makes an elegant Sunday breakfast. It’s also a great way to use up leftover bread cubes after making fondue!

Ingredients (Serves 4)

3 cups day old bread, cubed

4 eggs, lightly beaten Continue reading

Cherry Pannekoeken

A cross between a pancake and an omelette, Pannekoeken (to the Dutch) or Pfannkuchen (to the Germans) makes a lovely breakfast no matter how you choose to pronounce it! Today we’re making this simple dish with cherries, for a sweet and cheerful twist. Continue reading

Cinnamon Apple Dutch Baby

dutch 1So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!

What about Dutch Babies? The pancakes, not the people.  🙂

As I started Continue reading

World’s Easiest Cinnamon Bread

cinnamon-bread-cropped

Half Loaf of Cinnamon Bread – Look at that yummy center!

I really shouldn’t share this, because I’m giving one of my big secrets away. You see, I like to bake loaves of this cinnamon bread for other people, because who doesn’t love cinnamon bread?! People seem to be under the impression that baking this bread is a real labor of love. Well, here’s the big secret… this recipe is stone simple and takes hardly any time at all to prepare.  😉

Let’s get started!

Ingredients (Makes 2 loaves of World’s Easiest Cinnamon Bread)

2 loaves bread dough*

*Either thaw two loaves of Rhodes frozen white bread dough, available in the freezer section of any supermarket, or make a batch of Simple Bread dough and stop at the end of step 5!

2 tablespoons vegetable oil

2 tablespoons cornmeal

3 tablespoons butter

1/2 cup brown sugar, packed

1 generous tablespoon cinnamon

Directions

Step 1) Melt 2 tablespoons of butter. Stir in brown sugar and cinnamon. Set aside.

Step 2) Grease a counter top with 1 tablespoon of vegetable oil. Working with half of the dough at a time, roll out the dough into a rectangle approximately 10″ wide and 16″ long.

Step 3) Beginning right along one of the 10″ edges, spread half of the butter/sugar mixture over the dough rectangle. Leave about an inch along each of the long sides bare. Leave about 2 inches along the far, 10″ edge bare.

Step 4) Gently roll up the dough, beginning with the 10″ edge covered in butter/sugar, and rolling toward the 10″ bare edge. The 10″ bare edge should be on the bottom of your rolled up loaf, with the seam on the bottom. Gently pull the side ends down and tuck underneath the loaf.

Step 5) Repeat Steps 2 – 4 with the second half of the dough and the second half of the butter/sugar mixture.

Step 6) Grease a very large baking sheet with 1 tablespoon of vegetable oil. Then, lightly sprinkle the entire baking sheet with cornmeal.

Step 7) Carefully set your two loaves on the baking sheet, with the seams on the bottom. Leave at least 3 inches of space around all sides of each loaf. If your baking sheet is not large enough to allow this, use two baking sheets!

Step 8) Allow your loaves to rest while you preheat your oven to 350 degrees (do not begin preheating until Step 7 is complete). Then, after your oven is preheated, place your loaves on the center rack. Bake for 25 minutes or until loaves are light golden brown. Remove loaves from baking sheet and cool on a wire rack.

Optional: After loaves are cool, drizzle with cream cheese frosting for an added treat!

Holiday Rice Pudding

win_20161209_181507If you’ve been following Crowded Earth Kitchen for a while, you know that our favorite recipes are those that are stone simple to prepare but taste and look a little bit fancy. We’re all about kitchen trickery.  😉 Continue reading

Pumpkin Applesauce Cake

WIN_20160421_200343Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome.  😉  Enjoy!

WIN_20160421_181139Ingredients (Makes a 9 x 13 inch sheet cake, serves 20)

2 cups pumpkin puree

1 cup applesauce

1/4 cup vegetable oil Continue reading

Chocolate Cheesecake Roll

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If chocolate chip cheesecake and homemade sweet rolls fell in love and had a baby, the result might be this Chocolate Cheesecake Roll. One taste and you’ll understand… you need this in your life. Equally perfect for breakfast or dessert, Chocolate Cheesecake Roll can be enjoyed while still warm from the oven OR can be frozen to be frosted and enjoyed later. On second thought, when the aromas of fresh bread and chocolate waft through your kitchen, I doubt the finished product will ever see the inside of a freezer.  😉

WIN_20160208_152324Ingredients (Makes 2 loaves, serves 16)

For the bread:

1 cup milk

1 cup sugar

1 cup butter Continue reading

Kids in the Kitchen: Pueblo Corn Cakes

WIN_20160314_190113Recently, my neighborhood public library held a 10 cent book sale. 10 cents per book! I picked out as many children’s books as I could carry, to keep the kiddos busy at home. Among the books I selected was this Pueblo Indian Cookbook: Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest.

When one of the kiddos came to me, cookbook in hand, and asked what we could make today, I searched for something simple that we could create with ingredients already in the house. We made a variation of Corn Griddle Cakes, adjusting the liquids slightly to account for the fact that we used frozen corn kernels. The kitchen apprentices here at Crowded Earth Kitchen were quite pleased with the fruits of their labor, and enjoyed these Pueblo Corn Cakes with maple syrup. They think you’ll enjoy them, as well!

WIN_20160314_184940Ingredients (Makes about 16 Pueblo Corn Cakes, about 3″ in diameter) Continue reading

Turmeric Springtime Smoothie

WIN_20160213_083023Turmeric contains an amazing substance called curcumin, which is widely recognized as both a powerful antioxidant and a potent anti-inflammatory agent. Finding ways to work turmeric into your diet is an all-around good idea. There’s a catch, though – in order for your body to absorb that valuable curcumin, you need to consume turmeric with either a little black pepper or a bit of fat.

Today’s recipe for a simple Turmeric Springtime Smoothie is designed to introduce turmeric to those unfamiliar with this little root, and contains ingredients designed to aid in curcumin absorption. Did I mention this Turmeric Springtime Smoothie has an awesome tropical flavor? What are you waiting for?

Introducing Prime Pantry – Everyday Essentials Delivered to You

WIN_20160213_083246Ingredients (Makes 1 large smoothie)

2 tablespoons freshly grated turmeric root Continue reading

Spiced Lemon Blueberry Bread

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Not too sweet, Spiced Lemon Blueberry Bread is lovely enjoyed with fresh butter over afternoon tea. This recipe makes excellent use of preserved lemons (a link to that recipe is provided below). If you don’t have preserved lemons, you can mimic the flavor in this recipe by substituting 1 tablespoon lemon juice + 1 teaspoon lemon zest + 1/4 teaspoon cinnamon.

Ingredients (Makes 1 loaf)

2 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

2 eggs, beaten

3/4 cup skim milk

1/4 cup applesauce

3/4 cup blueberries (fresh or frozen)

2 tablespoons preserved lemons, rinsed and finely diced

WIN_20160124_133922Directions

Step 1) Grease loaf pan well and coat with flour.  Set aside.

Step 2) Combine all dry ingredients and mix well.

Step 3) Combine egg, milk, and applesauce in a separate bowl and mix well.

Step 4) Add wet ingredients to dry ingredients and stir until moistened.  Don’t get carried away… it’s OK if the batter is a little bit lumpy!

Step 5) Gently fold in blueberries.  Save a dozen blueberries for the next step.

Step 6) Transfer batter to loaf pan. Sprinkle top with a bit of sugar and a few extra blueberries if desired.

Step 7) Bake at 350 degrees for 50 minutes or until a toothpick inserted near the center of the loaf comes out clean.  Cool and enjoy!

Carrot Cake Pancakes

WIN_20160116_102115Carrot Cake Pancakes make a lovely weekend breakfast, and are a great way to add extra fruits and vegetables to an otherwise carbohydrate-based meal. The flavor of these pancakes is subtle, which children seem to prefer. If you’d like to ramp up the flavor a bit, double the quantity of cinnamon and cloves.

This recipe makes a rather large batch of pancakes, perfect for freezing. I freeze a few small pancakes along with additional pineapple in single serving containers for quick weekday breakfasts. Carrot Cake Pancakes reheat easily on a baking pan in the oven (approximately 5 minutes at 350 degrees), and can also be microwaved.

WIN_20160116_095823Ingredients (Makes about 24 pancakes – they freeze well!)

1 cup finely grated carrot

2 eggs

2 tablespoons brown sugar

2 1/4 cups flour

1/2 teaspoon salt

2 tablespoons baking powder

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 cup oil

1/2 cup small pineapple chunks

WIN_20160116_101509Directions

Step 1) Combine all ingredients except for pineapple. Blend well.

Step 2) Ladle 1/4 cup portions of batter onto a well greased skillet or griddle. Place a few small pineapple chunks onto each pancake, and cook over medium heat for approximately 2 minutes per side.

Step 3) Be sure to grease the skillet or griddle in between each batch of pancakes, because the pineapple has a tendency to stick.

Step 4) Serve with butter and additional pineapple. For an added layer of flavor, serve with Carrot Cake Jam. Enjoy your Carrot Cake Pancakes!

High Protein Breakfast Smoothie

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It is a fact, at least in the US, that married men have a longer life expectancy than single men. Plenty of married men have joked that this isn’t really true, life just seems longer, but I’ll leave that one alone.  😉  All kidding aside, I do what I can to look out for my favorite guy’s health, and that begins with breakfast. Favorite Guy isn’t much of a breakfast eater, but he works long days this time of year, and (I think) would benefit from quick, high protein breakfast. This breakfast drink packs upward of 15 grams of protein, and is the latest trick in my sinister plot to keep Favorite Guy healthy, breakfast fan or not!

Ingredients (Makes 1 high protein smoothie)

1 Tablespoon frozen orange juice concentrate

1 Tablespoon real peanut butter (not hydrogenated)

1 Tablespoon Chia seeds

1/4 cup frozen berries (any variety, I like blueberries)

1 cup skim milk

Directions

Simply blend all ingredients together until smooth. So simple!

Vanilla Pear Bread

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Vanilla Pear Bread is a light colored quick bread with a subtle, vanilla laced flavor. For me, this recipe offers a refreshing change from the more common zucchini breads and pumpkin breads. Like it’s more common cousins, Vanilla Pear Bread makes a lovely gift to wrap in foil and deliver to a neighbor or old friend. Give it a try – bake a loaf for someone you haven’t seen in a while, drop by, and say “Hello.” Happy Baking!

WIN_20160104_114918Ingredients (makes 1 loaf)

2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cloves

1 cup canned pears, pureed

2 eggs

1/4 cup milk

1/3 cup canola oil

1 teaspoon pure vanilla extract

WIN_20160104_120759Directions

Step 1) Puree one cup of canned pears (such as Vanilla Spice Pears) until it looks like chunky applesauce.

Step 2) In a large bowl, whisk together pureed pears, sugar, eggs, milk, oil, and vanilla extract.

Step 3) Combine all remaining dry ingredients and add, a little at a time, to the wet ingredients. Mix well.

Step 4) Transfer batter to a greased bread pan. Bake your Vanilla Pear Bread in a preheated 350 degree oven for 55 minutes or until a toothpick inserted near the center comes out clean.

Peach Spoon Cake

WIN_20151214_184414This simple dessert looks like a peach cobbler but tastes more like a yellow cake with peach filling. Peaches aren’t in season? No problem – frozen peach slices will work just as well. I enjoy Peach Spoon Cake as a weeknight dessert, but it could also make a decadent treat for Sunday brunch. Enjoy!

WIN_20151214_173727Ingredients (Serves 6)

1/3 cup butter, softened

3/4 cup sugar

1/2 teaspoon almond extract

1 egg

1/2 cup milk

1 1/4 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 peaches, cut into quarters

1/2 teaspoon cinnamon

WIN_20151214_174654Directions

Step 1) Grease a 2 quart casserole dish and set aside.

Step 2) Blend together butter, sugar, almond extract, and egg. Stir in milk, flour, baking powder, and salt.

Step 3) Transfer the batter to the casserole dish. Top with quartered peaches. Sprinkle with cinnamon.

Step 4) Bake in a preheated 375 degree oven for 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Allow Peach Spoon Cake to cool before serving.

Apple Cinnamon Granola

WIN_20150526_153601Making homemade granola is an all-around good idea. For starters, granola is delicious and versatile as both a breakfast and a snack food. Store-bought granola can be quite expensive, and can also contain questionable ingredients. The do-it-yourself approach can save a LOT of money, while giving you complete control over the quality of each ingredient. Enjoy!

WIN_20150526_143639Ingredients (Makes about 6 cups)

1 cup apple jelly

1 tablespoon real butter

3 cups rolled oats (not quick oats)

1 cup dried apple pieces

1 cup raisins

1 cup chopped walnuts or pecans

1 teaspoon cinnamon

WIN_20150526_144914Directions

Step 1) Grease two baking sheets (the kind with shallow sides) and set aside.

Step 2) Combine apple jelly and butter in a saucepan and bring to a boil. Boil steadily for two minutes, then remove from heat.

Step 3) Combine rolled oats, apple pieces, raisins, nuts, and cinnamon in a large bowl. Drizzle boiled jelly mixture over dry ingredients, stirring with a large spoon to evenly coat the ingredients.

Step 4) Spread granola mixture onto greased baking sheets and bake in a preheated 275 degree oven for 30 minutes. Stir once after 15 minutes.

Step 5) Allow granola to cool completely, and store in an airtight container.

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