breakfast Archives - Page 3 of 39 - Lovin' From the Oven

The Best Pumpkin Bread

September 22, 2016 by kim Leave a Comment

Okay, so the title is a little misleading. It may be called “the BEST pumpkin bread,” but I am not quite convinced it is. I didn’t name it! It’s good, but not the best. Best is a strong word and I don’t take it lightly.

I would say it’s your standard pumpkin bread. One that’s good enough to serve for breakfast or as dessert, but not good enough to gift to others. Ya know what I mean?

I decided to share this recipe because it’s the first day of fall, even though it certainly doesn’t feel that way. The weather did take a change of direction tonight in southern California, though. It’s windy, warm, and creepy. Halloween weather! It started a little earlier this year.

Pumpkin lattes and drinks are in full effect. Heck, even McDonald’s now serves a pumpkin spice latte! I’ll stick to my chai year round, thank you very much (but I’ll order a pumpkin drink every now and then).

I have a lot of pumpkin recipes that I want to try this season. Maybe I can finally get around to it now that Ellie goes to bed on a more consistent schedule.

Happy fall, y’all!

Recipe from The Domestic Rebel

The Best Pumpkin Bread

Ingredients

½ cup butter, softened
1 cup dark brown sugar
1 cup canned pumpkin puree
2 eggs
1 & ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 & ½ cups all-purpose flour

Directions

Preheat oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and set aside.
In a large mixer, beat together all of the ingredients until well mixed.
Pour the mixture into the prepared pan.
Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean.

https://lovintheoven.com/best-pumpkin-bread/

Apricot Coffee Cake

August 19, 2016 by kim 3 Comments

Have you guys been watching the Olympics? I can’t get enough. There are so many sports out there that I know nothing about! I’m amazed by everyone’s athletic abilities, mostly because I sit on my booty all day, chomping on carbs and napping whenever I can.

After watching the events, I get motivation to go for a walk (since let’s be real here, I don’t run), but then the couch just calls my name. I need to be better about that. It’s actually fun taking Ellie out on walks. That girl loves being outside. Whenever she gets fussy, I take her with me to get the mail or walk around the block. Instant happiness. It’s that easy for her.

Ellie is seriously the most observant baby I’ve ever known. She loves soaking in the environment and taking everything in. She’ll sit quietly while listening, looking, and moving her head around.

I can’t wait until I can feed Ellie some real food, like this crumb cake! If she’s anything like me, her taste buds will explode with joy. Apricot jam is so underrated. I always tend to reach for strawberry or grape jam to eat on a sandwich, but I think apricot jam is my favorite to bake with.

I’ll gladly eat coffee cake for breakfast, lunch, dinner, or dessert. It’s the all-day kind of snack. This recipe is slightly adapted from The Egg Farm, and it tastes just as good as it looks!

Apricot Coffee Cake

Ingredients

For the cake:

1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup room temperature butter
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg
1 teaspoon Rodelle vanilla extract
1/4 cup milk
1/2 cup Chobani vanilla greek yogurt
½ cup Smucker's Simply Fruit Apricot Spreadable Fruit

For the topping:

¼ cup light brown sugar, packed
2 tablespoons flour
1 tablespoon butter, cold and cut into tiny pieces
A pinch of salt
⅓ cup sliced almonds

Directions

Preheat oven to 350°. Spray an 8x8" baking pan with cooking spray.
Make the topping by using a fork to mix together the sugar, flour, butter, and salt. Stir in the almonds and set aside.
To make the cake batter, cream together the butter, sugar, and brown sugar. Mix in the egg, vanilla, milk, and yogurt.
Slowly stir in the flour, baking powder, and salt until just combined.
Evenly pour half of the batter into the prepared pan.
Spread the apricot over batter, leaving about a ½-inch border around the edges.
Top with remaining batter and gently spread to cover the apricot.
Sprinkle the topping over cake.
Bake 45 to 55 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
Cool completely in pan before serving.

https://lovintheoven.com/apricot-coffee-cake/

Cake Mix Coffee Cake Muffins

February 17, 2016 by kim 2 Comments

I have been contemplating for quite some time on what to bring as a “thank you” gift for the nurses whenever I go into labor. Is that a common thing for new moms to do? I have no idea, but I read it on one of my forums and thought it was a great idea. After all, I love when guests bring gifts for me when I work as a flight attendant. Candies and coffee gift cards are the way to my heart!

Homemade cupcakes would have been a little too hard to transport with all of my hospital bags because the frosting would get smushed, but I still wanted to create individual treats that would be easy to eat. That’s where Pillsbury’s cake mixes come in. They save me so much time and helped me make something homemade in a snatch!

No one could even tell that these started off with a box. That’s how easy it is to make something at home. I plan on whipping up a batch whenever labor starts. They’ll take no longer than 30 minutes to whip up from start to finish and then we could head to the hospital whenever I’m ready.

There are so many things you can do with boxed cake mix. Don’t let regular cupcakes limit your imagination! With a streusel/crumb topping, my boxed cake mix turned into coffee cake muffins. These are the perfect gift for nurses because it’s a quick pick me up for any time of the day.

They can grab one, eat it on the go, and then throw away the wrapper. Besides, who doesn’t want coffee cake 24:7?

It will also be a great memory for the future because I can easily repeat this recipe with my daughter when she’s older and tell her the story of how I made them when I was going into labor with her. Labor muffins! The thought of that just makes my heart melt. I can’t wait to share these memories with my children.

Pillsbury’s Purely Simple Cake Mix has easily climbed its way to the top of my list of favorite cake mixes. It tastes like it was made from scratch, has no preservatives, and no bleached flour. Only the best for the best!

With this recipe, I got 19 coffee cake muffins. I also was very generous with the streusel/crumb mixture. It might seem like a lot, but don’t worry, it’s not! You can never have enough crumb topping.

To find out more about Pillsbury, you can also follow them here:

Website – http://www.pillsburybaking.com/
Facebook – https://www.facebook.com/PillsburyBaking
Pinterest – http://www.pinterest.com/pillsburybaking/
Instagram – https://instagram.com/pillsburybaking/

Cake Mix Coffee Cake Muffins

Ingredients

1 package Pillsbury™ Purely Simple™ White Cake & Cupcake Mix (17 oz)
1 large egg
1 cup plain greek yogurt
¼ cup butter, melted
2 tsp vanilla
2 ts cinnamon

For the crumb mixture:

1/2 cup flour
1/3 cup brown sugar
1/4 cup sugar
pinch of salt
2 tsp cinnamon
1/4 cup cold butter, cut into cubes

Directions

Preheat oven to 350.
Line two muffin pans with cupcake liners (I got 19 muffins from this).
For the cake mixture, mix the cake mix, egg, greek yogurt, butter, vanilla, and cinnamon together until just combined. The batter will be thick. Set aside.
Now make the crumb mixture in another bowl. Use your hands to mix together the flour, both sugars, salt, cinnamon, and butter until crumbly.
Place about a tablespoon of dough into the bottom of each muffin pan. Sprinkle some of the crumb mixture on top. Repeat the process with another layer of dough and crumb mixture.
Bake for 16-18 minutes, or until toothpick comes out clean.

https://lovintheoven.com/cake-mix-coffee-cake-muffins/

Categories