Archive for Breakfast

Gorilla Waffles

Hi everybody!

Most people have something (or lots of things) that are special to them from their childhood. Sometimes a certain sight, smell or even sound reminds us of those things and we enjoy a trip down Memory Lane.

Today’s recipe is in honor of my youngest daughter Hannah. When she was little, we used to buy some waffles that had a gorilla on the package (Enviro Kids brand maybe??) so she always just said, “Mommy, I want a Gorilla Waffle!” They were banana flavored and delicious.

On a side note, she was also OBSESSED with the movie Tarzan (which has a gorilla in it too). She would’ve watched it ALL DAY LONG if I had let her! Her second “spirit animal” must be a gorilla! (The first is a wolf.) 🙂

Anyway, I developed this recipe for Hannah and it definitely has her stamp of approval. I’m sure you’ll love it too!

Happy Cooking!

~Renee

Sifting the dry ingredients together.

Sifting the dry ingredients together.

I whisked the eggs...now my arm is tired! (Maybe next time I'll use my handy dandy mixer!)

I whisked the eggs…maybe a little too vigorously…now my arm is tired! (Maybe next time I’ll use my handy dandy mixer!)

I added in the flour mixture and now I'm pouring in the melted butter...

I added in the flour mixture and now I’m pouring in the melted butter…

...and the milk. Umm...I should've used a bigger bowl!

…and the milk. Umm…I should’ve used a bigger bowl!

Now, I'm mashing up the bananas.

Now, I’m mashing up the bananas.

I told you I should've used a bigger bowl...this is dangerously full for mixing!

I told you I should’ve used a bigger bowl…this is dangerously full for mixing!

Pouring the batter into (onto??) the waffle iron. They smell so good already!

Pouring the batter into (onto??) the waffle iron. They smell so good already!

Taking them out carefully!

Taking them out carefully!

And, here ya go Hannah!!! :)

And, here ya go Hannah!!! 🙂

Gorilla Waffles

2 Cups All-Purpose Flour

1 1/2 Tbls Packed Brown Sugar

4 tsp Baking Powder

1/4 tsp Salt

1 tsp Cinnamon

2 Eggs

2 Tbls Butter, melted

1 3/4 Cups Milk*

2 Very Ripe Bananas, mashed

Preheat waffle iron.

In a small bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon; set aside.

In a medium bowl, vigorously whisk eggs for about 2 minutes til they’re light and frothy. (Or use an electric mixer.) Add the flour mixture, butter, and milk. Whisk til smooth. Stir in the mashed bananas.

Pour batter onto hot waffle iron, using about 1/4 cup per waffle. (My waffle iron makes two at a time but some make four.) Bake for approximately 5 minutes or til waffles are browned. (If your waffle iron has an indicator light, wait for the light to come on.)

Carefully remove waffle and serve hot with syrup, if desired.

*If a thinner batter is desired, you can add up to another 1/4 cup milk. 

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#waffles #breakfast #bananas #gorilla #waffleiron #yummygoodness #childhood #memories

Pancake Mix In A Jar

Hey everybody!

I’m super excited about this morning’s post! Well, I’m always pretty excited, but today (for some reason) I feel extra excited.

Recently I’ve been kind of obsessed with all things Mason jar. I’m not sure just why but the idea of using my Mason jars for loads of other stuff besides canning intrigues me. There are so many DIY gifts you can make using those jars, as well as having mixes on hand to use for yourself and your family.

Today, the mix I’m sharing with you is for Pancake Mix. You simply layer the dry ingredients in Mason jars to give as gifts or to keep on hand for homemade pancakes in a flash. It’s really easy and the pancakes are SO GOOD! We love them!

I prefer to use pint jars and mix the pancakes in a bowl. If you’re giving these as gifts, you can put the mix in a quart-sized jar. That way, the person receiving it can put the wet ingredients right into the jar, shake it up, and pour the pancakes right onto their griddle or frying pan. The jar can also be decorated any way you choose with ribbon, pretty fabric, etc. There are so many possibilities!!!

From time to time I intend to share more Mason jar ideas with you but for now I know you’ll love these delicious pancakes! Enjoy!

Happy cooking!

~Renee

Layering the ingredients in the jars. Two of the mixes have oatmeal, four are plain.

Layering the ingredients in the jars. Two of the mixes have oatmeal, four are plain.

The pancake mix is done. I've included a quart sized jar for a gift. It leaves room for the liquid ingredients to be added and shaken together.

The pancake mix is done. I’ve included a quart sized jar for a gift. It leaves room for the liquid ingredients to be added and shaken together.

I typed up the pancake directions and printed them on card stock to cut out and include with each pancake mix.

I typed up the pancake directions and printed them on card stock to cut out and include with each pancake mix.

Now, to make the pancakes! I put the milk and egg into the bowl and I'm adding in the vanilla...

Now, to make the pancakes! I put the milk and egg into the bowl and I’m adding in the vanilla…

...then adding the contents of one jar and whisk together.

…then adding the contents of one jar and whisk together.

Then, I poured 1/4-cupfuls onto my preheated griddle.

Then, I poured 1/4-cupfuls onto my preheated griddle.

When they're slightly dry around the edges with bubbles all over, they're ready to be flipped over...

When they’re slightly dry around the edges with bubbles all over, they’re ready to be flipped over…

...to cook til the other side is golden too. Aren't they pretty??

…to cook til the other side is golden too. Aren’t they pretty??

The oh-so-delicious finished product! I just added some scrambled eggs and turkey sausage for my hubby. (I prefer turkey bacon, but I don't judge, heehee!)

The oh-so-delicious finished product! I just added some scrambled eggs and turkey sausage for my hubby. (I prefer turkey bacon, but I don’t judge, heehee!)

Pancake Mix In A Jar

6 Mason Jars (with lids and rings)**

6 Cups All-Purpose Flour

3 Cups Quick-Cook Oatmeal

1/4 Cup + 3 Tbls Baking Powder

1/4 Cup + 2 Tbls Brown Sugar

2 Tbls Salt

Make sure your jars, lids and rings are clean and completely dry.

To each jar, add 1 cup all-purpose flour, 1/2 cup oatmeal, 1 Tbls + 1/2 tsp baking powder, 1 Tbls firmly packed brown sugar, and 1 tsp salt in layers. For a pretty look, you can even out each layer as you go. Put on the lid and secure with the metal ring.

If giving as a gift, type or hand write this onto card stock paper and attach to the jar:

Pancake Mix

Add 2 Tbls melted butter, 1 1/4 cups milk, and 1 beaten egg. Shake well. Rest batter 5 mins.

Makes approx. 12 1/4-cup pancakes. 

Pancake Complete Directions:

In a medium bowl, add one jar of pancake mix, 2 Tbls butter, 1 1/4 cups milk, 1 beaten egg and 1 tsp vanilla. Whisk til smooth. Allow batter to rest 5 minutes.

Spray a griddle or frying pan with non-stick spray and place onto medium high heat. (My griddle has to be on 375°F for pancakes.) When hot, pour batter onto griddle by 1/4-cupfuls, leaving enough room to flip them.

When pancakes have lots of bubbles and the edges are slightly dry, flip them over. Cook for another couple minutes. They’re done when both sides are golden brown and they spring back when lightly touched in the middle with the spatula.

Serve with additional butter and syrup if desired.

**NOTES: For gift giving, you can use a quart size jar to leave room for the wet ingredients to be added later and shaken.

**If this mix will be sitting in the jar a while, I recommend you go ahead and mix the dry ingredients together to keep the brown sugar from clumping.

**If you want pancakes without oatmeal, simply use another 1/2 cup flour in the jar and leave out the oatmeal.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#pancakes #oatmeal #masonjar #griddle #DIY #gifts #homemade #breakfast #easy #yummygoodness

Cinnamon Vanilla Irish Cream Scones

Hey everybody!

We’ve been having some pretty awesome weather lately (thank God). It’s nice to see some sunny, warm days come around! I know we’ll likely have a few more cold days, and maybe even some more frost, but I’m definitely enjoying it! I’ve even been able to do my work out videos outside…even though I’m cold-natured.

Today I’d like to share a super scone recipe with you. It’s made with Bailey’s Irish Cream but if you don’t drink or just don’t want to use Irish cream, just use regular cream. These scones will still be delicious! (They’re so good that I have trouble not eating several at the time!)

Also, beware…there are lots of pictures…even though I combined a few. Sorry but I love pictures of all the steps. You can always just scroll through if you’d rather. Heehee!

Anyway, I know you’ll love these scones as much as my family and I do! You may even wanna make a double batch! And, be sure to keep the ones you don’t eat right away in the frig since there are milk products in them.

Happy cooking!

~Renee

I sifted together the first 6 ingredients. (The picture on the right is because I forgot the cinnamon the first time. Heehee)

I sifted together the first 6 ingredients. (The picture on the right is because I forgot the cinnamon the first time. Heehee)

Next, I cut the cold butter into small pieces, placed it in the dry ingredients...

Next, I cut the cold butter into small pieces, placed it in the dry ingredients…

...and used my pastry blender to cut it in til it looked like coarse crumbs.

…and used my pastry blender to cut it in til it looked like coarse crumbs.

Here, I'm pouring in the Bailey's Irish Cream and half & half.

Here, I’m pouring in the Bailey’s Irish Cream and half & half.

I put the dough onto my floured mat to knead it 4 or 5 times...

I put the dough onto my floured mat to knead it 4 or 5 times…

...and patted it into a circle.

…and patted it into a circle.

I used my medium and small biscuit cutters to cut out the scones. If you prefer, you can always just use a knife and cut them the way you want.

I used my medium and small biscuit cutters to cut out the scones. If you prefer, you can always just use a knife and cut them the way you want.

I sifted together the dry ingredients for the glaze.

I sifted together the dry ingredients for the glaze.

I added in the vanilla, Bailey's, and half & half.

I added in the vanilla, Bailey’s, and half & half.

I whisked it all together til it was smooth.

I whisked it all together til it was smooth.

Then, I dipped the tops of the scones into the glaze...

Then, I dipped the tops of the scones into the glaze…

...and put them back on the cooling rack til the glaze was set.

…and put them back on the cooling rack til the glaze was set.

And, here's the yummy finished product sitting on my pretty pedestal.

And, here’s the yummy finished product sitting on my pretty pedestal.

Cinnamon Vanilla Irish Cream Scones

2 1/2 Cups All-Purpose Flour

1/2 Oat Flour*

1/2 Cup Sugar

5 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

3/4 Cup Cold Butter

1/4 Cup Vanilla Cinnamon Bailey’s Irish Cream**

1 Cup Half & Half

1 tsp Vanilla Extract

Glaze Ingredients:

2 1/2 Cups Powdered Sugar

1/4 tsp Cinnamon

1 tsp Vanilla Extract

2 Tbls Bailey’s Vanilla Cinnamon Irish Cream

3-4 Tbls Half & Half

Preheat oven to 350°F. Line baking sheets with parchment paper or lightly spray with non-stick spray; set aside.

In a medium bowl, sift together the first 6 ingredients. Cut cold butter into small pieces and, using a pastry blender or two knives, incorporate it into the dry ingredients til mixture resembles coarse crumbs.

Pour in the 1/4 cup Bailey’s Irish Cream, the 1 cup half & half and 1 tsp vanilla. Stir just til it forms a soft dough. Turn dough out onto a surface dusted with flour.

With floured hands, knead 4 or 5 times. Then, pat dough into a circle about 1/2 inch thick. Using a biscuit cutter (or the top of a glass), cut the dough into rounds and place on baking sheet about 2 inches apart.

Bake at 350°F for 15-18 minutes or til lightly browned. Place scones on wire rack and allow to cool completely.

For The Glaze:

In a separate bowl, sift together the powdered sugar and cinnamon. Add the 1 tsp vanilla, 2 Tbls Bailey’s Irish Cream and 3 Tbls half & half. Whisk til smooth, adding the remaining 1 Tbls half & half depending on how thin you like the glaze. (I used the full amount.)

Dip the top of each scone into the glaze and allow the excess to drip off. Place scones onto a wire rack til the glaze sets.

When placing scones in a container, put wax paper between each layer. Store left over scones in the refrigerator because they contain milk products.

*Can use spelt flour or whole wheat flour if desired.

**Can substitute plain Bailey’s Irish Cream or real cream.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#BaileysIrishCream #scones #greatfood #cinnamon #vanilla

#breakfast #bread

Honey Granola

Hey there everyone,

Lately I’ve been really busy with canning peaches and freezing beans and corn…lots of garden stuff! But, I’m finally ready to share another recipe with you. It’s the one I had mentioned before that needed tweaking a little more.

I’ve tweaked it and I think you’ll love it! It’s Honey Granola. You can use the recipe as is or you can also change it around however you’d like…use different nuts to your preference…add about a cup of dried, chopped fruits (after it’s cooled down)…your choice!

We all LOVE this granola…it’s disappeared FAST! I hope you love it too!

Happy cooking!

~Renee

This is just SOME of what's been taking my time lately...canning peaches. There's also been corn, green beans, butter beans, tomatoes...

This is just SOME of what’s been taking my time lately…canning peaches. There’s also been corn, green beans, butter beans, tomatoes…

Here are the dry ingredients. Look at all those yummy nuts!

Here are the dry ingredients. Look at all those yummy nuts!

Melting the butter in with the brown sugar and honey.

Melting the butter in with the brown sugar and honey.

Then, adding in the vanilla.

Then, adding in the vanilla.

Spreading butter to grease my cookie sheets.

Spreading butter to grease my cookie sheets.

I'm pouring the wet ingredients into the dry.

I’m pouring the wet ingredients into the dry.

After I mixed it all up, I spread it on my cookie greased sheets.

After I mixed it all up, I spread it on my greased cookie sheets.

The YUMMY finished product! It's also good to give as gifts...IF it lasts long enough to get there...

The YUMMY finished product! It’s also good to give as gifts…IF it lasts long enough to get there…

Honey Granola

5 Cups Rolled Oats (NOT quick cook)

1/2 Cup Pecans, coarsely chopped*

1/2 Cup Walnuts, coarsely chopped*

1/2 Cup Sliced Almonds*

2 1/4 tsp Cinnamon

Pinch of Salt

1/2 Cup Honey

1/2 Cup Brown Sugar

1/2 Cup Butter

2 tsp Vanilla

1 Cup Dried Fruit, chopped (optional)

1. Preheat oven to 300°F. Grease 2 big cookie sheets by spreading butter over them.

2. In a large bowl, mix together the oats, nuts, cinnamon and salt; set aside.

3. In a medium saucepan, over medium heat, melt the butter with the honey and brown sugar, stirring occasionally til the sugar is dissolved and mixture is smooth. Remove from heat and stir in the vanilla. Pour the into the dry ingredients and toss to coat all the oat mixture.

4. Spread the granola into a thin layer on the cookie sheets. Bake at 300°F for 25-35 minutes or til it’s golden brown.

5. Remove from oven and allow to cool completely. Crumble it apart and add the dried fruit if using. Store in an airtight container.

*I prefer heaping half-cupfuls! 🙂

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#granola #healthy #yummygoodness #oatmeal #diy #breakfast

Cherry Cheese Danish Bars

I really like cherry cheese danish…they’re just so good! I decided I’d make some…in bar form to be quicker and easier. And, boy am I glad I did! They’re super good and you can personalize them the way you like…use a different fruit that you like better than cherry (or that you’re more in the mood for).

I put them in the breakfast category but they’re also good for brunch or a snack any time! (Or even dessert!)

If you’re like me, you can’t wait to try these as soon as they’re done but, believe me, it’s DEFINITELY worth the wait til they’re chilled…it makes them even better! 🙂

Enjoy!!

~Renee

Blending together the softened cream cheese and the granulated sugar.

Blending together the softened cream cheese and the granulated sugar.

Then, blending in the egg.

Then, blending in the egg.

Here's half the crescent rolls spread to the edges of the pan. (You can tell I've used this pan a lot! LOL)

Here’s half the crescent rolls spread to the edges of the pan. (You can tell I’ve used this pan a lot! LOL)

Spreading the cream cheese filling over the crescent roll crust.

Spreading the cream cheese filling over the crescent roll crust.

Dropping little spoonfuls of the yummy spreadable fruit.

Dropping little spoonfuls of the yummy spreadable fruit.

Here, I'm pressing the other half of the crescent rolls to the shape/size of my pan.

Here, I’m pressing the other half of the crescent rolls to the shape/size of my pan.

It was slightly tricky getting the top crust on...I should've left the wax paper on top til it was in place.

It was slightly tricky getting the top crust on…I should’ve left the wax paper on top til it was in place.

Nice and brown on top...now to let them cool.

Nice and brown on top…now to let them cool.

I'm drizzling on the glaze.

I’m drizzling on the glaze.

Ahh, the finished product...oh-so-good!!!

Ahh, the finished product…oh-so-good!!!

Cherry Cheese Danish Bars

1 Tube Crescent Rolls

8oz Cream Cheese, softened

1/2 Cup Sugar

1 Large Egg

1 tsp Vanilla

1/2 Cup Cherry Spreadable Fruit*

Glaze ingredients:

1 1/2 Cups Powdered Sugar

1 tsp Vanilla

2 Tbls Milk

1. Preheat oven to 375°F. Lightly butter sides of an 8 x 8 inch baking pan; set aside. **

2. In a mixing bowl, blend together the cream cheese, vanilla and granulated sugar til light and fluffy. Blend in the egg.

3. Press half the crescent rolls into the bottom of the pan, spreading to the edges. Spread cream cheese filling on top. Dot the top of the filling with small spoonfuls of the spreadable fruit.

4. On a piece of wax paper or plastic wrap, press the remaining crescent rolls to the size of the pan. Place it directly on top of the filling (with the wax paper on the outside). Carefully remove the wax paper.

5. Bake at 375°F for 20-25 minutes or til the top is lightly browned and filling looks set. Allow it to cool completely.

6. In a medium bowl, whisk together the glaze ingredients til smooth. Drizzle glaze over the cooled bars. Refrigerate 2 hours or overnight. (IF you can wait that long!) Cut into bars and enjoy! 

*Can use a little more according to your preference. Also, you can change the fruit if you’d like.

**Can also use cooking spray.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Cheery Chocolate Muffins

Until now, I had never considered making chocolate muffins. I mean, chocolate is meant for brownies, cakes, and cookies, right?? Lately though, I had been contemplating making chocolate muffins…and I’m so glad I did…they’re REALLY YUMMY!

This recipe is versatile too because you can use white chocolate on top instead of semi sweet, you can add chocolate chips to the batter, or you can sprinkle them with finely chopped nuts instead of the turbinado sugar. It all depends on your likes and, if you’re anything like me, it also depends on your mood. 🙂

Happy cooking!

~Renee

Gathering all my ingredients together.

Gathering all my ingredients together.

I'm sifting the cocoa powder because it had lumps. I don't have a sifter but this strainer works really well. (I've used it this way for years.)

I’m sifting the cocoa powder because it had lumps. I don’t have a sifter but this strainer works really well. (I’ve used it this way for years.)

Here, I'm whisking together the flour, cocoa, baking powder and cinnamon.

Here, I’m whisking together the flour, cocoa, baking powder and cinnamon.

Whisking the egg and oil...then I add the milk.

Whisking the egg and oil…then I add the milk.

I mixed the batter just til everything was combined...not too much so they'll be light & fluffy. (The batter will still have lumps.)

I mixed the batter just til everything was combined…not too much so they’ll be light & fluffy. (The batter will still have lumps.)

I filled the muffin cups 3/4 full with the batter. This picture shows I used paper liners but the muffins tend to stick to them so from now on, I'll make them without the liners.

I filled the muffin cups 3/4 full with the batter. This picture shows I used paper liners but the muffins tend to stick to them so from now on, I’ll make them without the liners.

Just out of the oven...they look SO yummy!

Just out of the oven…they look SO yummy!

In this pic, I've topped the muffins with the melted chocolate and I'm sprinkling on the sugar. (They would also be great sprinkled with finely chopped nuts!)

In this pic, I’ve topped the muffins with the melted chocolate and I’m sprinkling on the sugar. (They would also be great sprinkled with finely chopped nuts!)

Cheery Chocolate Muffins

1 1/2 Cups All-Purpose Flour

1/3 Cup Unsweetened Cocoa

1 Tbls Baking Powder

1 tsp Cinnamon

1/2 Cup Sugar

6oz Semi Sweet Baking Chocolate*

2 Large Eggs, beaten

1/3 Cup Sunflower Oil (or vegetable oil)

1 Cup Milk

1 Cup Semi Sweet or White Chocolate Chips, optional

1/4 Cup Turbinado Sugar, for sprinkling

1/4 Cup Nuts, finely chopped (optional, for sprinkling)

1. Preheat oven to 400°F. Spray 12 muffin cups/tins with cooking spray; set aside.

2. In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon, and sugar. If using chocolate chips in the batter, add them now.

3. In a separate bowl, whisk together the eggs and oil. Then, whisk in the milk. Add egg mixture to the dry ingredients and mix just til everything’s blended. (Don’t over mix!)

4. Fill each muffin cup 3/4 full. Bake at 400°F for 18-20 minutes or til they spring back when lightly touched. Cool in pan for about 5 minutes. Remove muffins to a wire rack to cool completely.

5. Place the baking chocolate in a microwave safe bowl and melt it using 30 second bursts, stirring after each burst. When chocolate is melted and smooth, put a dollop on top of each muffin and spread it slightly. Sprinkle each with the turbinado sugar. (Or nuts if you prefer.) Serve and enjoy!

*Can substitute white baking chocolate.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved. 

Cinna-Mini Breakfast Rolls

I’m calling these “breakfast” rolls but they’d be so delicious as a snack, brunch item, any time really! Also, they’re easy because you use ready-made refrigerated crescent rolls. I used the reduced-fat ones…I gotta make myself feel a lil better SOMEHOW, don’t I? (Don’t judge! LOL)

There seems to be a cinnamon pattern here lately too…last time I posted Cinnamon Chip Scones…and now Cinna-Mini Breakfast Rolls. Oh well…

Take the crescent rolls out of the can in 4 rectangles. Press the seam together on each one, like I did here.

Take the crescent rolls out of the can in 4 rectangles. Press the perforation together on each one to seal, like I did here.

Spread 1/2 tablespoon of softened butter on each rectangle.

Spread 1/2 tablespoon of softened butter on each rectangle.

Sprinkle the cinnamon sugar over each one. (You'd also sprinkle the chopped nuts here, if desired.)

Sprinkle the cinnamon sugar over each one. (You’d also sprinkle the chopped nuts here, if desired.)

Roll each rectangle up, stating with the short side, and pinch to seal.

Roll each rectangle up, starting with the short side, and pinch to seal.

Then slice each roll into 5 pieces. (A serrated knife works best, using a back-and-forth "sawing" motion.)

Then slice each roll into 5 pieces. (A serrated knife works best, using a back-and-forth “sawing” motion.)

Place the rolls in an ungreased 8 or 9 inch pan (without crowding them together) and bake.

Place the rolls in an ungreased 8 or 9 inch pan (without crowding them together) and bake.

Whisk together the icing ingredients...

Whisk together the icing ingredients…

...and drizzle it over the cinnamon rolls after they've cooled slightly.

…and drizzle it over the cinnamon rolls after they’ve cooled slightly.

And, enjoy their YUMMY, buttery goodness!!!

And, enjoy their YUMMY, buttery goodness!!!

Cinna-Mini Breakfast Rolls

1 Can Reduced Fat Crescent Rolls*

2 Tbls Butter, softened

3 tsp Sugar

2 tsp Cinnamon

1/4 Cup Pecans, finely chopped (optional)

For Icing:

1/2 Cup (heaping) Powdered Sugar

2-3 tsp Apple Juice or Milk

1. Preheat oven to 375°F.

2. Open the can of crescent rolls and separate them into 4 rectangles. Press the perforation on each one to seal then spread 1/2 tablespoon softened butter evenly over each, leaving about 1/4 inch at the top. 

3. Mix together the sugar and cinnamon. Sprinkle evenly over each rectangle. Sprinkle on pecans, if using.

4. Starting at a short end of each rectangle, roll the dough up jelly roll style. Pinch the seam. With a serrated knife, cut each of the dough rolls into 5 pieces. Place the pieces into an 8 or 9 inch pan, being careful not to crowd them together. 

5. Bake 18-22 minutes, or til they’re a nice golden brown. Allow rolls to cool about 5 minutes.

6. In the meantime, whisk together the icing ingredients til they’re the consistency you like and drizzle it over the rolls. 

They’re best served warm but are good any time!

*Regular crescent rolls can be used also.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2014 

All rights reserved 

Cinnamon Chip Scones

For some reason, I’ve really been craving scones with cinnamon chips lately. I don’t really question the “why”…I’m just gonna go with it! 🙂

These scones are delicious for any time…breakfast, snack, whenever the mood (or craving in my case) strikes! The icing is optional but OH so good!!!

Enjoy…

Taking the flour, sugar, baking powder and salt...

Taking the flour, sugar, baking powder and salt…

...and ,using my pastry blender, I cut in the cold butter til the mixture looked like crumbs.

…and ,using my pastry blender, I cut in the cold butter til the mixture looked like crumbs.

Adding those yummy cinnamon chips.

Adding those yummy cinnamon chips.

Here, I'm lightly kneading the dough.

Here, I’m lightly kneading the dough.

Patting the dough into a rectangle that's about a half inch thick.

Patting the dough into a rectangle that’s about a half inch thick.

Using a sharp knife, I cut the dough into triangles. If you want mini scones, just cut those triangles in half.

Using a sharp knife, I cut the dough into triangles. If you want mini scones, just cut those triangles in half.

In this pic, I'm brushing the beaten egg onto the scones.

In this pic, I’m brushing the beaten egg onto the scones…this makes them slightly crunchy on the outside, light and soft on the inside. 😉

They're all baked...now for the cinnamon icing! This is optional but SOOO GOOD!

They’re all baked…now for the cinnamon icing! This is optional but SOOO GOOD!

Now, drizzling the icing on...I can't wait to eat one...okay, maybe more than one...

Now, drizzling the icing on…I can’t wait to eat one…okay, maybe more than one…

Cinnamon Chip Scones

1/3 Cup Cold Butter

1 3/4 Cups All-Purpose Flour

3 Tbls Sugar (Sometimes I sneak in a lil more…shhh!)

2 1/2 tsp Baking Powder

1/4 tsp Salt

1 Egg, beaten

1/2 Cup Cinnamon Chips

4 Tbls Half & Half (give or take)

1 Egg, beaten (to glaze tops)

For Icing:

1 1/2 Cups Powdered Sugar

1/4 to 1/2 tsp Cinnamon (depending on your preference)

2-3 Tbls Milk

Heat oven to 400°F. Line a cookie sheet with parchment paper. (If you don’t have parchment paper, just leave the pan ungreased.)

In a bowl, add the flour, baking powder and salt. With a pastry blender, or two knives, cut in the cold butter til mixture looks like coarse crumbs. Stir in 1 beaten egg, the cinnamon chips and enough half & half so the dough leave the sides of the bowl.

On a floured surface, lightly knead the dough 10 times. Pat the dough into a rectangle that’s approximately 1/2-inch thick. With a sharp knife, cut dough into triangles. (It helps to dip the knife in flour too.) 

Place the scones onto the cookie sheet and brush with the other beaten egg. Bake 10-12 minutes or til light, golden brown. Immediately remove from cookie sheet and allow scones to cool on a wire rack. 

For Icing:

In a small bowl, whisk together the powdered sugar and cinnamon. Whisk in enough milk to get your desired drizzling consistency. Drizzle over cooled scones. (And try not to drool too much!)

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris All rights reserved

 

Hearty Pumpkin Muffins

These muffins good for you, but they may surprise you! They’re sweetened with honey. Also, they contain pumpkin which is loaded with vitamins A and C, it’s a good source of fiber, and contains potassium and Beta Cerotene.

Since they’re good for you, you might say “Yeah, but do those muffins TASTE GOOD??” The answer is YESSSS!!! I’ve found that a lot of good-for-you foods taste like cardboard… but not these babies!

Enjoy!!!

Whisk all the dry ingredients together til they're well combined.

Whisk all the dry ingredients together til they’re well combined.

Then, mix the wet ingredients together.

Then, mix the wet ingredients together.

Pour the wet ingredients into the dry ones and mix til just combined. (There will still be lumps.) Don't over mix the batter.

Pour the wet ingredients into the dry ones and mix til just combined. (There will still be lumps.) Don’t over mix the batter.

Divide batter into your prepared muffin tin and sprinkle with the cinnamon-stevia if using. I doubled the recipe.

Divide batter into your prepared muffin tin and sprinkle with the cinnamon-stevia, if using. I doubled the recipe.

These muffins are moist, good for you, and best of all...SO YUMMY!!!

These muffins are moist, good for you, and best of all…SO YUMMY!!!

Hearty Pumpkin Muffins

1 1/2 Cups Spelt Flour (can use all-purpose)

2 tsp Cinnamon

1/2 tsp nutmeg

1/2 tsp Ginger

1 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

2 Eggs

1/3 Cup Honey

1/3 Cup Butter, melted

1 Cup Pumpkin Puree

For Topping (optional):

1 Tbls Cinnamon

1 Packet Stevia (I used Stevia in the Raw.)

1. Preheat oven to 350°F. Grease muffin tin or line with paper liners; set aside.

2. In a large bowl, add all the dry ingredients, except topping ingredients. Whisk together til well combined.

3. In a separate bowl, whisk together the wet ingredients; add to the dry ingredients and mix til just moistened. Don’t over-mix! (Batter will still contain lumps.)

4. Divide batter between the 12 muffin cups. If topping is desired, mix the tablespoon cinnamon and the packet of stevia and sprinkle the mixture over the muffins before baking.

5. Bake muffins for 20-25 minutes or til they’re golden brown and spring back when lightly touched.

6. Allow muffins to cool in pan for about 5 minutes. Remove them by loosening the edges with a knife. Put them on a wire rack to cool completely.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

DIY Instant Oatmeal Packets

Busy morning before school or work? Want a fast but filling breakfast? (or snack any time) And, want to save money at the same time?? Then, these do-it-yourself oatmeal packets are for you! They’re super easy and delicious! And, you can customize them however you like.

Measure 6 cups of quick oats into a really big bowl.

Measure 6 cups of quick oats into a really big bowl.

Then, in batches if necessary, grind the remaining 4 cups of quick oats til they're pretty fine.

Then, in batches if necessary, grind the remaining 4 cups of quick oats til they’re pretty fine.

This is the oatmeal after I ground it. In the next batch I made, I ground it a little finer.

This is the oatmeal after I ground it. In the next batch I made, I ground it a little finer.

Mixing up all the ingredients with my whisk.

Mixing up all the ingredients with my whisk.

Next, label the snack bags and put the oatmeal mixture into them. 1/2 cup is a good amount for each bag.

Next, label the snack bags and put the oatmeal mixture into them. 1/2 cup is a good amount for each bag.

I ended up with 20 bags.

I ended up with 20 bags.

I store the packets in the oatmeal container. I've seen people online put them in a basket where they can see the flavor name and choose which one they want.

I store the packets in the oatmeal container. I’ve seen people online put them in a basket where they can see the flavor name and choose which one they want.

DIY Instant Oatmeal Packets

10 Cups Quick Oats

1 tsp Salt (or to taste)

1 Cup Packed Brown Sugar (1 1/2, if you like it sweeter)

2 tsp Cinnamon

Snack-Size Zipper Seal Baggies

1. Measure 6 cups of the quick oats into a really big bowl.

2. Put the remaining 4 cups oats into a blender or food processor and grind them up til they’re pretty fine, almost powdery. Pour into the bowl with the un-ground oatmeal.

3. Add the remaining ingredients and mix with a whisk til well combined.

4. Write the oatmeal flavor on your snack bags. (You’ll need 20-22 bags.) Measure 1/2 cup of the oatmeal to each baggie and seal. 

To use oatmeal packets:

Pour contents of a packet into a bowl. Add 1/3-1/2 cup boiling water; stir. Oatmeal will thicken as it sits a minute. I like mine pretty thick so I use 1/3 cup water. You can adjust the water as you like it.

*For creamier oatmeal, you can add 1 cup powdered milk or powdered coffee creamer to all the other ingredients. Just keep in mind what I’ve read online…that powdered milk sometimes becomes moldy if the oatmeal isn’t eaten in a relatively short time.

*For fruit and cream oatmeal, you can add dried fruit (blueberries, raisins, etc) when you put in the powdered milk or creamer. Or, you can put the dried fruit into each bag as you fill them. If desired, you can omit the cinnamon for the fruit variety.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

 

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