|August 25, 2014||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen|
I feel super accomplished! Over the last 24 days I have made every meal at home. Granted there have been probably 3 night when Cheerios consisted of dinner, but for the most part I have cooked every meal of the day and most of those meals were things I have never made before. However, I feel most accomplished by the fact that most of the recipes have been a success. That never happens.
Sunday morning I made a special treat. French Toast Sticks. Oh, and did I mention I have never made French Toast ever in my life, so I was super excited when they turned out so well.
French Toast Sticks
adapted from Six Sisters’ Stuff
12 slices of bread
1 cup heavy whipping cream
2 TSBP milk
1 TBSP sugar
2 tsp ground cinnamon
3 TBSP butter
1. Cut the bread in 4 strips and set aside.
2. In a large bowl, whisk eggs, whipping cream, milk, vanilla, sugar and cinnamon in a bowl.
3. In a large pan over medium heat melt the butter.
4. Once the butter is melted, dip each piece of bread in the egg mixture. Let the excess drip off before you place into the saucepan.
5. Once the bottom side is golden brown, then flip it over and cook the other side.
6. Place on a plate and sprinkle with powdered sugar.
My favorite thing about this recipe is that Daddy Cameron can make these again without my help!!!
|August 20, 2014||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen||
My August quest to eat every meal at home is still going strong. This morning I introduce the boys to Eggs in the Hole. I first saw the recipe on the Pioneer Woman’s website. The boys thought these were the greatest things ever.
Egg in the Hole
slice of bread
- Using a cookie cutter, out a shape in the middle of the bread.
- Heat the skillet on medium-low heat. Melt the butter.
- Once the butter is melted place both the bread with the cut out and the cut out into the skillet.
- Crack the egg straight into the cut out and add salt and pepper as needed.
- Once the bottom of the egg looks cooked, take a spatula and flip it over to cook the other side of the egg. I cooked mine a little longer for the boys. However, they really enjoyed the runny yoke in the middle of the eggs.
Like I said before the boys loved these. Even Thing 2, who has recently decided that he doesn’t like eggs. However, my favorite part was how quick and easy they were to make.
|August 9, 2014||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen|
Since we are not eating out for the month of August, I spent a lot of time searching for new recipes to try. I knew I would get tired of the same old stuff every day.
Also, recently, Thing 2 has decided he doesn’t like eggs anymore. Now that could be because we were eating a lot of eggs. So I spent some time looking for healthy breakfast options that don’t include eggs. I was excited when I came across the recipe for these homemade toaster pastries. My kids have no idea what Pop Tarts are, but I do, and I was excited to share this healthier version with the boys.
The boys loved them once I convinced them that there was nothing scary in them. I even sent my husband a picture of the finished product and he was impressed. However, what I love is that these can be frozen and easily warmed up on those mornings when you need something quick.
Homemade Toaster Pastries
from 100 Days of Real Food
2 1/4 cups whole wheat flour
1/2 tsp salt
1 Cup cold, unsalted butter (2 sticks)
1/2 cup water plus ice
1 egg beaten with a splash of water
7-8 Tablespoons of jam or jelly. (we used the strawberry freezer jam I made from all the strawberries we picked)
1. Pre heat the over to 375 degrees and line a large baking sheet with parchment paper
2. Put flour and salt in food processor with the dough blade and pulse it together.
3. Fill a measuring cup with 1/2 cup of water and 2-3 ice cubes.
4. Using the cold butter straight from the fridge, cut it into 1/2 inch pieces. Then put the pieces of in the food processor and blend till it looks like crumbly meal.
5. While the food processor is running, add about 1/3 a cup of water. Then continue to add about a Tablespoon of water until the dough forms a ball.
6. Remove dough from food processor and place onto a lightly floured surface. Then use a rolling pin to spread the dough out, no more than 1/4 inch thick.
7. Using cookie cutters I cut out pairs of each shape, one of the top and one for the bottom. Then I would re -roll it out and cut out a few more. You could also just make rectangles, but what fun is that?
8. Lay the bottom of the shape onto the cookie sheet lined with parchment paper. Fill each shape with the desired amount of jam or jelly. Then place the top on the shape.
9. Once all the shapes are filled and the tops are put on, take a fork and press down the edges and use the fork to poke a few holes into the pastry.
10. Brush each shape with the egg wash (egg beaten with water).
|January 15, 2013||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen||
OK, so call me ridiculous, but for the life of me I had never thought about making biscuits from scratch. For some strange reason, I had it in my brain that it was really hard and that it would be easier to just buy the ones from the can at the store. Boy, was I wrong. A couple of weeks ago, I made biscuits (and gravy) from scratch for the first time and it was easy.
2 cups flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3 Tbsp. of butter
3/4 cup of milk
1. Preheat over to 400 degrees. In a large mixing bowl sift flour.
2. Add baking powder and sift again.
3. Cut in butter. Basically I cut the butter into small cubes and then use my hands to squish the little butter cubes until they are pretty much broken up.
4. Add 1/4 cup of milk, stir. Add another 1/4 cup of milk and stir. Then add one more 1/4 cup of milk and stir until a soft dough is formed.
5. Lightly knead the dough for about 30 seconds.
6. Roll out the dough about 1/2 inch thick, onto parchment paper of a floured area. .
7. Using a cup or if you are fancy a biscuit cutter, and cut out biscuits and place on a cookie sheet.
8. Bake 400 degrees from 10-15 minutes.
Makes 12 biscuits.
This is so super simple and super yummy. The best part is that once you have cut the biscuits out, you can freeze them flat and then store until the next time you need them. Of course, we don’t usually get to that part because my boys are quiet capable of eating a dozen biscuits.
What is your favorite way to eat a biscuit?
|December 4, 2012||Posted by Mommy Cameron | Ramblings under Breakfast, Dessert, In the Kitchen|
After an unsuccessful dinner last night of homemade mac and cheese, sweet potatoes, and homemade chicken nuggets, I am happy to report that this mornings breakfast was a huge success. Thing 1 had two helpings this morning for breakfast, one helping as a snack, and another for lunch. Daddy Cameron even had two helpings this morning at breakfast. Thing 2 took a bite, but didn’t like the blueberries in it, but he is so strange that his vote doesn’t count. And, well, Thing 3 never got a chance to taste any because Thing 1 ate all of his.
Blueberry Breakfast Cake
For the Batter
1/2 stick butter, melted
1/2 cup of honey
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 cups of whole wheat flour
2 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup of milk
2.5 cups of fresh blueberries
For the Topping:
4 tablespoons of butter
1/3 cup sugar
1/2 teaspoon cinnamon
1/3 cup of flour
1/4 teaspoon salt
1. Pre heat oven to 350 degrees.
2. In a medium size bowl, combine flour, baking powder and salt. Stir together and set aside.
3. In a large bowl, combine melted butter, cinnamon and honey.
4. Add egg to the large bowl and mix until smooth.
5. Add vanilla and mix again.
6. Alternate between adding flour mixture and milk until mixed. Do not over beat.
7. Stir in blueberries until evenly distributed.
8. Grease 9X13 inch baking pan and pour in batter.
9. In a separate bowl (I used the bowl that held the flour mixture), combine the topping ingredients. Using a fork, squish the butter until it make a crumbly topping. Then sprinkle on top of the cake.
10. Bake cake for 40 to 45 minutes or until golden brown.
12.. Cut into squares and enjoy!
Just another day Cooking with the Cameron Clan!
|August 27, 2012||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen, Kids in the Kitchen, Snacks||
Over the last few weeks I have been on a quest to find easy, healthy, make ahead snacks that I can quickly give the boys. This weekend I made a honey banana bread mini muffins for the boys to test out.
Honey Banana Bread Mini Muffins
Yield: 36 mini muffins
2 Cups Whole Wheat Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 Cup Butter, melted
1/2 Cup Honey
4-5 Bananas, mashed
1. Pre heat oven to 350 degrees.
2. In a large bowl, combine flour, baking powder, and salt. Mix well.
3. Add melted butter and honey to the mixture. Mix well.
4. In small bowl, mash bananas with a fork until they are the size you want.
5. Stir in bananas into the flour mixture. Stir mixture until everything is moistened.
6. Spoon mixture into greased muffin pan.
7. Bake 15-20 minutes.
The muffins were a winner with all three boys. Which is rare since each boys has different food dislikes. I really enjoyed them because they were really moist compared to some of the other muffins I have made.
|May 14, 2012||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen|
I have been on a crusade to rid our family of all processed foods. It has taken some time to adapt some of the boys favorite recipes, but I am slowly finding some winners. Here is one winner; honey blueberry muffins.
1.5 cups of whole wheat flour
3/4 cup of honey
1/2 teaspoon of salt
2 teaspoon of baking powder
1/3 cup of olive oil
1/3 cup of milk
1 cup of blueberries
1. Preheat oven to 400 degrees.
2. Combine all ingredients, except blueberries and mix well.
3. Fold in blueberries.
4. Put mixture into greased or lined muffin cups.
5. Bake for 20 to 25 minutes for normal size muffin cups. Bake 10 to 15 minutes for mini muffins.
Makes 24 mini muffins and 12 normal size muffins.
|February 20, 2012||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen||
I made these cute and delicious bacon, egg and cheese cups for the boys and they were a huge hit. They were so successful that the boys ate two of them.
12 strips of bacon (we used turkey bacon)
1/2 cup shredded cheddar cheese
salt and pepper
1. Partially cook bacon, so that it so halfway cooked, but not crispy. Pre heat oven to 350 degrees.
2. Wrap 1.5 to 2 pieces of bacon inside of each cup.
3. Fill with eggs that have been beaten and then top with a little bit of cheese.
4. Bake at 350 degrees for 18-20 minutes or until the eggs are set.
5. Let cool, then enjoy!