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Posts Tagged ‘breakfast’

Pumpkin Spice Pancakes

Posted in Autumn, Breakfast, tagged , , , , , , , , on October 22, 2012 | 1 Comment »

Pumpkin Spice Pancakes

Fall is one of my favorite seasons of the year and this past week Fall has finally arrived in Virginia. We don’t get much Fall color here when compared to the more northern states but some of the trees are the most beautiful shades of red, orange and yellows. There are a lot of perfect days this time of year, and to me, perfect means the crisp, cool air with the still warm sun and the most amazing deep blue sky. There are Fall festivals on the weekends with pumpkins, music, hayrides, arts and crafts and more pumpkins. Which brings me to my subject for this recipe….pumpkin :D

Making Pumpkin Spice Pancake Batter

If you follow my blog, you’ll know that I absolutely adore pumpkin. I have on occasion tried pumpkin pancakes in restaurants but it has always been a bit disappointing, too much ginger, not enough cinnamon, too greasy…you get the picture. So I decided to try my hand at making home-made pumpkin pancakes and this version did not disappoint. In my opinion, there is just the right combination of spices and when served with warm Maple syrup, they are to die for. These Pumpkin Spice Pancakes are already on my “Top 5″ favorite pumpkin recipes list.

Pumpkin Spice Pancakes (makes 7 pancakes)

Ingredients:

1 1/4 cup all-purpose flour (5 1/2 oz. or 155 grams)

2 tablespoons dark brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon pumpkin pie spice

2 dashes of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons vegetable oil

Directions:

In a medium bowl mix all dry ingredients together using a fork to ensure there are no clumps of brown sugar. In a separate bowl mix together milk, pumpkin puree, egg and vegetable oil. Using a whisk combine wet ingredients with dry ingredients and whisk only until combined.

Heat a small greased pan to medium heat. Pour 1/3 cup batter onto hot pan and fry until air bubble form on top surface. Flip pancake and cook the second side until golden brown. If desired, keep pancakes warm in oven (200 degrees F) until ready to serve. Enjoy with warm Maple syrup.

Source: adapted from Annie’s Eats

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Overnight Oats With Strawberry And Banana

Posted in Breakfast, Quick and Easy, tagged , , , , , , on August 13, 2012 | 7 Comments »

Overnight Oats With Yogurt And Fruit

The overnight oats is an easy, delicious and super healthy breakfast. I have recently discovered Chia seeds which are high in Omega-3 Fatty Acids and fiber. They are easily digestible and a wonderful addition to yogurt, smoothies and cerial. So when I came across this breakfast which called for Chia seeds, I just had to try it.

The outcome of the original recipe was a very thick oatmeal which I thought was a bit much, so I cut back on the amount of oats to get a thinner result. So if you like it real thick, add 1/2 cup of oats instead of only 1/4 cup. Also it may be a bit foreign for some to eat cold oatmeal but it’s not that far of a stretch for me. Growing up we would sometimes have oats with a little sugar and milk for breakfast, served cold just like that, and then other time we would have it as a warm oatmeal. So to me this is quite delicious.

Ingredients:

1/4 cup old fashioned Oats

1/2 cup greek yogurt

1/2 cup milk

1 tablespoon Chia seeds

2 tablespoon honey

1/4 cup raspberries or strawberries, chopped, frozen or fresh

1/2 banana, sliced

Directions: Add to a glass jar the oats, yogurt and milk. Then add Chia seeds and honey, stir to combine. Add chopped strawberries or raspberries and sliced banana, stir gently and seal with lid. Place in refrigerator overnight and enjoy in the morning.

Source: adapted from Sweet Remedy

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Kammerjunker – Twice-baked Biscuits

Posted in Breakfast, Danish, Dessert, Koldskål, tagged , , , , , , , , , on May 28, 2012 | 6 Comments »

Kammerjunker – Twice Baked Biscuits

Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskål. I have been promising to write a post about Kammerjunker for quite some time now and with summer right around the corner I find myself day-dreaming about cold, sweet and tart delicious Koldskål with some crunchy homemade Kammerjunker. And so here they are!

Kammerjunker – Twice baked biscuits

I have to say that the home-made Kammerjunker completely beats the store-bought kind. These turned out crunchy and so tasty that I had to fight off my husband for them. Btw he told me to tell you that they are also great with a little jam and Nutella on them (shaking her head in disbelief). They are not overly sweet like the ones from the store, which I really like, besides I find the store-bought kind more like a cookie anyway. I hope you enjoy these as much as we have.

Kammerjunker – makes 48 whole or 96 half sliced biscuits

Ingredients:

250 grams all-purpose flour (8.8 oz.)

2 teaspoons baking powder

100 grams sugar (3.5 oz.)

1/2 vanilla bean

1/2 teaspoon cardamom

100 grams butter, room temperature (3.5 oz.)

1 egg

1/2 deciliter milk (1.7 oz.)

Directions:

Scrape the seeds from the vanilla bean and mix with a small amount of the sugar to separate the seeds. In a large bowl add flour, baking powder, sugar, seeds from vanilla bean and cardamom, stir to combine. Cut butter into pieces, add to flour mixture and using your clean hands work butter and flour together until crumbly. Add egg, mix only until incorporated. Add milk and mix only until dough comes together. Wrap dough in plastic wrap and place in refrigerator for 1 hour.

Preheat oven to 345 degrees F (175 degrees C). Line two large baking sheets with parchment paper and set aside.

Roll small pieces of dough into approx. 2 centimeter (0.8 inch) balls and place on baking sheet 2 centimeter apart. Bake for max 10 minutes. Remove from oven and while biscuits are still warm slice into halves using a serrated knife. Place back onto baking sheet with cut-side down.

Lower heat in oven to 200 degrees F (100 degrees C) and continue to bake for another 45 minutes to dry biscuits out. Allow to cool completely before storing Kammerjunker in a cookie tin. Enjoy!

Source: adapted from Det Søde Liv

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Rundstykker – Danish Breakfast Buns

Posted in Bread, Breakfast, Danish, tagged , , , , , , , , , on March 5, 2012 | 24 Comments »

Rundstykker

Rundstykker is a Danish breakfast buns and literally means “round pieces”. They are immensely popular, and dare I say, sold in every single bakery in Denmark. When I was younger and lived at home, my Dad would always get up early on the weekends, jump on his bicycle and ride to the baker to pick up some fresh Rundstykker. We would eat them with jam, cheese, honey or Nutella and they were wonderful.

Rundstykker

Living away from Denmark I only got to eat Rundstykker when I was home visiting. But why not make them myself? It turns out that they are fairly easy to make and the aroma of fresh baked bread on a weekend morning is simply just amazing. I will eat them warm right out of the oven or cooled off, either way, they are delicious and brings back memories of distant weekend mornings at home.

Rundstykker – 12 servings

Ingredients:

25 grams butter (3/4 ounces)

3 deciliter milk (11 ounces)

3.75 teaspoons active dry yeast (= 25 grams cake yeast)

400 grams flour (14 ounces)

1 teaspoon salt

poppy seeds

1 beaten egg for brushing

Directions:

Add butter to a small saucepan and melt over low heat, add milk and heat until between 100-110 degrees F (37 – 43 degrees C). Sprinkle the active dry yeast over the warm milk and let sit for 10 minutes.

Mix together flour and salt in a bowl. Pour milk/yeast mixture into the bowl of stand mixer fitted with the hook attachment. Starting on low, add the flour in increments. (If dough is still sticky after all the flour has been added, you can add a little extra flour until dough is no longer sticky). When all flour has been added, mix on medium speed for 10 minutes. (The mixing and kneading process can certainly be done by hand, make sure to knead the dough for 10 minutes as well, if you choose to do it by hand). Place dough in a bowl and cover with clean, dry tea towel. Place in a warm, draft free spot and allow to rise until double in size, 30-45 minutes.

Line two baking sheets with parchment paper and set aside. Pour dough out onto a lightly floured work surface. Divide dough into 3 equal portions. Then divide each of these portions into 4 equal parts for a grand total of 12 small pieces. Roll each piece of dough into a small dough ball, place 6 dough balls on each baking sheet. Cover each baking sheet with a clean, dry tea towel and allow to rise in a warm location for 30 minutes.

Preheat oven to 440 degrees F (230 degrees C). After the dough balls have finished rising, brush with beaten egg and sprinkle with poppy seeds. For additional decoration, using a sharp knife, cut a slit in the top of each dough ball. Bake for 10 – 12 minutes or until golden brown. Allow to cool completely or serve warm with your favorite topping. Enjoy!

This post has been submitted to YeastSpotting.

Source: adapted from Kvalimad.dk

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Easy Cheese Danish

Posted in Breakfast, Danish, Dessert, Pastry, Quick and Easy, tagged , , , , , , on October 3, 2011 | 9 Comments »

Easy Cheese Danish

Easy Cheese Danish

I saw Ina make these cheese Danish on Barefoot Contessa. They are easy, quick and very delicious. What’s not to like? They are wonderful served warm as well as the following day at room temperature. After the pastries are filled and folded, Ina tells you to refrigerate the pastries for 15 minutes before baking…which I failed to do. :( So the first four pastries I baked opened up during baking, not a pretty site (still tasted fantastic though). The next four I put in the refrigerator, as instructed, and these pastries stayed folded after baking. So I can only guess that the refrigeration of the pastries is an important step to keep the folded pastries closed during baking. I’ll remember this for next time :)

Ingredients:

2 sheets puff pastry (1 box)

8 oz cream cheese, at room temperature

1/3 cup sugar

2 extra-large egg yolks, at room temperature

2 tbsp ricotta cheese

1 tsp pure vanilla extract

1/4 tsp kosher salt

zest from 1 small lemon

1 egg, beaten, for egg wash

Directions:

Preheat oven to 400 degrees F. Line two baking pans with parchment paper.

Mix together cream cheese and sugar with an electrical mixer on low-speed. With the mixer still on low, add egg yolks, ricotta cheese, vanilla, salt and lemon zest, mix just until smooth. Place in refrigerator for 1 hour.

Unfold 1 sheet of puff pastry onto a lightly floured surface. If needed, roll it to a 10 x 10 inch square. Cut pastry into 4 smaller squares. Brush borders of each square with egg wash and then place a heaping tablespoon of cream cheese filling in the centers. Fold one corner gently over the filling, brush this corner with egg wash. Fold the opposing second corner over the first corner allowing the egg wash to seal the two corners together. Finish brushing the top of pastry with egg wash. Repeat with the second sheet of puff pastry. Makes a total of 8 pastries.

Using a spatula, place pastries on baking pans and refrigerate for 15 minutes. Then bake pastries for about 20 minutes until golden brown. Enjoy!

Cheese Danish

Source: Barefoot Contessa

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Rabarber Koldskål – Rhubarb Koldskål

Posted in Breakfast, Danish, Dessert, Quick and Easy, tagged , , , , , , , , , , on May 22, 2011 | 5 Comments »

Rabarber Koldskål

I know what you’re thinking, and your right. It’s time for Koldskål! The days are longer and the temperatures are rising and Koldskål is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt which made it a little thicker, yet it turned out with a wonderful ”airy” consistency which I really enjoyed. When ready to serve make sure you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup Greek plain non-fat yogurt

4 tablespoons sugar

Rhubarb Compote:

1 1/2 large Rhubarbs

4 tbsp sugar (50g)

1/2 vanilla bean

1/2 cup cold water (1 dl)

Toppings:

fresh fruit (sliced strawberries, raspberries, peaches)

biscotti

toasted oats (toast on pan; 1/2 cup oats, 1-2 tbsp butter, sliced almonds or hazelnuts, careful not to burn)

Kammerjunkere - sweet cookies typically served with Koldskål (see picture)

Direction:

Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.

Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.

Rabarber Koldskål med Kammerjunkere

Adapted from: Det Søde Liv

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Kanelsnegle – aka Cinnamon Buns, and a few words on Yeast

Posted in Breakfast, Danish, Dessert, Other, tagged , , , , , , , , , , , , , , on January 3, 2011 | 13 Comments »

Kanelsnegle - Cinnamon buns

I made my first Kanelsnegle (Cinnamon Buns) in Home-Ed class. Does any high schools offer Home Education classes anymore? The class gave me a basic knowledge of cooking and baking. It sparked an interest for baking in particular and I baked quite a bit when I was a teenager. This is still something that I truly enjoy. By the way, I also took woodworking, but no sparks came from that class ha ha :)

Rolling up dough

Kanelsnegle ready for baking

Just a note about yeast. In Europe the preferred type of yeast is Fresh Active Yeast as compared to the American preference of Dry Active Yeast. Fresh yeast (also called Cake yeast or Bakers compressed yeast) can sometimes be found in the dairy section of certain grocery stores. It has a short expiration date and so it’s very perishable but works faster and longer. Fresh yeast is dissolved in liquid 70-80 degrees F. Store it in the refrigerator or freeze for up to 4 months. Dry yeast on the other hand has a much longer expiration date and is more forgiving of mishandling. To activate it sprinkle on water that’s between 105-115 degrees F and wait to see small bubble (about 5 minutes). If you are not able to find Fresh yeast then here is a conversion table that you may find helpful. Typically, 1 pack of Fresh yeast equal 17 grams or 0.6 oz.

Fresh active yeast

Ingredients:

25 grams Fleischmann’s Fresh Active Yeast (1 1/2 packs)

2 1/2 deciliter milk (1 cup)

2 tablespoons vegetable oil

1 tablespoon sugar

1 teaspoon salt

1 teaspoon cardamom

400 grams flour (3 1/2 cups)

small amount of oil for the bowl

plus 1 egg for brushing cinnamon buns

Filling:

75 grams butter at room temperature (5 tablespoons)

75 grams sugar (1/2 cup)

2 tablespoons cinnamon

50 grams marzipan (about 1/4 cup) (optional)

Glaze:

1 cup confectioners sugar

1-2 tablespoons hot water

Directions:

Dissolve yeast in cold milk stirring gently. Add oil, sugar, salt and cardamom. Add flour a little at the time and knead until you have a firm dough. Place a small amount of oil in the bowl and turn the dough in the bowl. Cover bowl with plastic wrap and let dough rise to double in size (30-60 minutes).

Place room temperature butter, sugar and cinnamon in a small bowl. If you’re using marzipan, break it up into small pieces and mix into butter using a fork to help break it up a little.

Prepare two round 8 inch baking pans by placing a round piece of parchment paper in bottom of pan and spray with non-stick oil. Or you can place parchment paper on a baking sheet.

Sprinkle tabletop with flour and roll out dough to 40 x 50 centimeter (15 x 19 inches). Spread butter filling onto dough and roll into a log starting at the long edge. Cut dough into 14 even slices. If using round baking pans, place cinnamon slices in a circular fashion – 7 slices in each pan. If you using a baking sheet, place cinnamon slices right next to one another. By placing slices close to one another during baking is keeps the finished cinnamon buns moister. Cover baking pans or baking sheet with a dry kitchen towel, place in a warm location and allow to rise for another 30 minutes.

Preheat oven to 225 degrees Celsius (about 425 degrees Fahrenheit). Bake for 12 to 15 minutes. Let cool for 5-10 minutes before glazing. To make glaze, simply combine confectioners sugar and water until desired consistency. Enjoy!

Kanelsnegl

Source: Signes Mad

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Koldskål

Posted in Breakfast, Danish, Dessert, Quick and Easy, tagged , , , , , , , , , on June 25, 2010 | 18 Comments »

Koldskål

Koldskål

This is a traditional Danish dish served in the summertime. I recall having this either as a dessert, breakfast or even as a light dinner on a warm summer evening. I don’t think my husband and son would easily accept this as a dinner dish…. what, where is the meat :) ….but I actually think this makes a perfect dinner because it’s so refreshing and light, especially in 90 degree weather. Some make this with eggs but I prefer to leave them out. You can also add vanilla sugar and lemon for added flavor. Buttermilk has a tangy flavor which is offset by the sugar. It has high levels of lactic acid which makes it’s easily digested and increases the absorption of calcium. Serve this refreshing dish cold with your choice of topping.

Koldskål ingredients

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup plain nonfat yogurt

3 – 4 tablespoons sugar

Directions:

Whip buttermilk, yogurt and sugar together. Serve very cold with a topping of your choice.

Toppings:

fresh fruit (sliced strawberries, raspberries, peaches)

biscotti

toasted oatmeal (toast on pan; 1/2 cup oatmeal, 1-2 tbsp butter, sliced almonds or hazelnuts, careful not to burn)

tvebakker – twice baked cookies popular during WWII

kammerjunker - sweet cookies typically served with Koldskål

Danish Koldskål

Source: My Danish Kitchen

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