breakfast Archives - Page 19 of 39 - Lovin' From the Oven

Pumpkin Pie Oatmeal

January 20, 2013 by kim 2 Comments

So here I was, just sitting at my desk uploading pictures to my computer. The next thing I knew, I saw a little stream of smoke appear in front of my eyes. As the smoke started to rise to the ceiling, I looked down to see where the source was coming from– my camera!!

Before I could even think, I quickly grabbed it and the smoke stopped immediately. What the heck? I first examined the screen, the lens, and the battery compartment to see if that’s where it was coming from. No such luck. I glanced at my desk to see if something else could have caused the smoke. Nothing looked abnormal. Confused, I picked up my camera and that’s when I noticed it.

There was a tiny part on the rubber grip that had started to melt. It wasn’t anything major, but it was there. I put my hand out to where my camera had been sitting and that’s when it all clicked together. My cosmetic mirror had reflected the light coming in from my window and slowly burned my dear camera. It was totally a Sid moment from Toy Story. My poor, poor, camera. Mirrors are dangerous, people! Especially ones with 16x magnification power! Don’t leave them unattended.

Now that you’ve got my lesson for the day, this oatmeal recipe falls under one of my least used categories on my blog: vegan goods. In my opinion, it’s really difficult to make vegan stuff that tastes good. This oatmeal was just okay. The part that ruined it for me was the sweetener. I don’t think I’ll ever be able to get over that sweetener flavor (which is why I sprinkled sugar in the raw on top). I’d use real sugar the next time I made this, but if sweetener doesn’t bother you, then by all means stick to the recipe posted.

From Undressed Skeleton

Pumpkin Pie Oatmeal

Ingredients

1/2 Cup Whole Grain Oatmeal
1 Cup Water
1/4 Cup Unsweetened Almond Milk
1/2 Cup Pure Pumpkin Puree
1 Packet Sweetener (Truvia)
1 Tsp Ground Cinnamon
1 Tsp Pumpkin Pie Spice
1 Tbsp chopped pecans

Directions

Microwave the water and oatmeal together for two minutes. Stir in the almond milk.
Mix in the pumpkin puree and sweetener.
Top with cinnamon, pumpkin pie spice, and chopped pecans.

https://lovintheoven.com/pumpkin-pie-oatmeal/

Monkey Bread

January 18, 2013 by kim 8 Comments

I did it! I made the move from Blogger to WordPress with some help from Blogelina. Honestly, I was scared out of my mind about losing my blog, posts, followers, comments… pretty much losing anything since my blog is so dear to me. I mean, it’s five years and 500 posts of my life!

Thank goodness for tech savvy people like Blogelina. She imported everything. I just had to fix the aesthetics since I couldn’t transfer my template over from Blogger to WordPress. She did the heavy lifting and I picked up what she dropped. Not only that, but she was constantly in contact, responded to emails right away, and assured my rapidly beating heart that it was going to be okay.

I had been contemplating moving to WordPress for quite some time now. I was never able to get that thought out of my mind. I knew that the longer I waited, the more complicated the migration process would become.

Don’t get me wrong, blogger wasn’t something I all of a sudden started hating. It wasn’t even bad; I just outgrew it. I needed to be able to do more with my blog. I was frustrated with figuring out HTML to create add ons and little perks. I am not a tech savvy girl.

Compared to Blogger, WordPress (self hosted) is no walk in the park. I have complete control over everything, which means I also have to make sure the site runs smoothly on my own. There’s no one here to fix my bugs. I’ve gotta Google and do it myself.

That’s scary.

So thanks for bearing with me as I slowly learn how to take the reigns. It’s a work in progress, but isn’t it always? A blog is never finished.

I’m pretty sure I’ve changed my layout every year. Have you checked out my latest? I couldn’t be happier! It was a forced change, but a welcomed one. Who says change is a bad thing?

Remember the first time I tried to make monkey bread and it didn’t turn out so hot? Well, I decided to give it another shot. This time, I used mini loaf pans and smaller balls of dough to make sure that they would cook all the way through. I wasn’t going to have another kitchen failure like the first time, especially when the outside of the bread looks so enticing!

This monkey bread cooked all the way and didn’t leave me crying. Thank goodness! Cinnamon sugar desserts can do no wrong.

Monkey Bread

Ingredients

1 can of buttermilk biscuits
1/4 cup butter, melted
1/2 cup sugar
2 tablespoons cinnamon

Directions

Preheat oven to 350. Grease small baking pans.
Tear the buttermilk biscuits into pieces. I tore each biscuit into approximately six-eight pieces.
Dip each dough ball into the melted butter and then the cinnamon sugar mixture. Pile the dough into greased pan, about 3/4 the way full.
Bake for 20 minutes. Let the pan cool for five minutes and then invert it onto a cooling rack. Best served warm.

https://lovintheoven.com/monkey-bread/

Poppyseed Bread

January 15, 2013 by kim 3 Comments

Everyone’s talking about the horrific flu season we’re having. People are predicting it to be the worst in decades. We won’t know for sure since we’re just getting into the beginning. Did you get a flu shot?

I never have. I’ve always worked with kids, so they were my “flu shot.” AKA they give me some kind of sickness, I get over it, and then I don’t get sick for a quite a while. This year, however, I wasn’t as lucky.

My DB and I both woke up Thursday morning feeling like someone had sucked the lives from us. We were congested, had sore throats, and had to go buy extra boxes of tissues for our ongoing runny noses.

Lucky for us, we had the weekend to lay in bed and do nothing. I slept for 16 hours a day while my DB drank liquids for every meal. We ate all the hot Asian soups to help us kick the bug— soondubu, pho, ramen, and udon. Yes, this means I didn’t cook for four days… four glorious days.

That’s definitely one of the perks of being sick. I have an excuse not to make dinner. Does that make me a bad house-girlfriend?

At least I’ll always be happy to make dessert! This poppyseed bread is just divine. Usually, lemon and poppyseed go hand in hand, but I was happy to find a recipe that omitted the lemon. As I’ve mentioned numerous times, I’m not a fan of lemon desserts.

The almond extract was very strong, but it was a welcomed flavor. Why haven’t I used almond extract in more of my desserts? It’s wonderful!

If you keep the bread in an airtight container, the glaze will soften and become moist again. It’s best left out to harden and served right away. This bread has the consistency of pound cake– dense and fluffy at the same time, but without all the fat. Recipe from The Girl Who Ate Everything.

Poppyseed Bread

Ingredients

Bread:

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:

1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Directions

For the bread:

Preheat oven to 350 degrees.
In a mixing bowl, stir together all of the ingredients. Pour evenly into greased baking pans. Makes 6 small loaves or 2 large loaves.
Bake at 350 for 50-60 minutes for large pans and less for smaller pans.

For the Glaze:

Pour all the ingredients into a saucepan and cook over medium heat until sugar is completely dissolved.
Remove the bread from the pans once they're cool enough and carefully pour glaze over warm bread.

https://lovintheoven.com/poppyseed-bread/

If you wish, you can just bake them into little individual muffins and they’ll turn out just as pretty:

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