BREAKFAST RECIPES

Browse our selection of easy and delicious breakfast recipes! Our favorites include the Perfect Breakfast Casserole, Freezer Burritos, Sheet Pan Pancakes and Overnight Oats.

Kiwi Jam ( Fridge Style )

March 16, 2012 by Anna

My dear Readers,

You may think I fell of the face of the Earth, disappeared or buried myself in frosting so much that I can’t reach my computer. 🙂
The truth is, we have our family staying with us for a month and my camera is filled with pictures of our kids with their grandparents, rather than my baked goods.
I miss posting on a regular basis and interacting with all of you.
To see that new comments on the old posts and the number of followers to rise despite my absence – makes my heart melt. THANK YOU.
Thank you for all the wishes for my daughter! It made her and me dance from joy to see all of your comments about the cake and the love you sent our way.
Soon, I will be back to posting 3 times a week and I have a sweet giveaway planned. So please, bare with me.

Here is my little bribe 🙂 – kiwi jam.

Made specially for you.

~ ~ ~ ~

It’s St. Patrick’s Day week and the web is full of tempting Irish recipes. I bookmarked so many of them that now I am stressing out I won’t be able to try them all!

As Crunchy Creamy Sweet is a baking blog, naturally I was considering making green frosting cupcakes or Irish cream cheesecake. But they are already live in the blogland and they are gorgeous.

But I was feeling lucky in the kitchen.

And kiwi caught my eye in the store.

Besides, it’s green, Springy and delicious!

Did you know that kiwi has more Vitamin C than an orange and the same amount of potassium as a banana?
It is a great source of Vitamin E, antioxidants and high in fiber.

Simply put – it’s a super fruit!

My kids love it!

I decided to make the kiwi jam. It exceeded my expectations.

It is perfectly balanced in flavor.Not too sweet, with the kiwi really coming through.

I altered my cranberry jam recipe for this one.

Kiwi Jam ( Fridge Style )

5 kiwi
2 tsp lemon juice
3/4 c granulated sugar
1 c water
3 tsp cornstarch mixed in 1/4 c water or 2 tsp fruit pectin, freezer jam kind

makes enough to fill 12oz. jar up to a rim

Cut each kiwi in half and scoop out the flesh with a teaspoon.
Place all in a medium saucepan.

Gorgeous green kiwi 🙂

Add lemon juice, sugar and water.
Cook on medium heat until it boils.

The kiwi will cook soft and break up into smaller pieces.

Add the cornstarch mix and stir. Cook 2 min.
Take of the heat and cool in the saucepan for 10 minutes.
Pour into a jar, put the lid on and place in the fridge.
It will thicken up as it cools.

Yogurt Muffins with Lime Glaze

January 31, 2012 by Anna

It’s the last day of January! Tomorrow I get a free pass to indulge in chocolate! I already teased you with the Triple Chocolate Bread here, but I have some amazing recipes coming up for you! 🙂

My mission: to provide you with ideas, tips and recipes involving chocolate. Let’s make this coming month a sweet one! 🙂

See, that’s how excited I am about it. 😀

To say good-bye to January, I made yogurt muffins with glaze. Feel free to use any fruit yogurt you like, not necessarily key lime, and pair it with the same fruit glaze. I was so distracted while making those ( dreaming of chocolate and more chocolate… ) that I cut the limes to juice them and then realized I didn’t grate the zest. Bummer! It would give them a deeper flavor. Still, the muffins turned out great!

Yogurt Muffins with Lime Glaze

for the muffins:
5 oz. key lime yogurt ( or any other flavor yogurt )
1/2 c sugar
2 limes
5 Tbsp butter
2 c all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, slightly beaten
3/4 c milk

for the glaze:
1/2 c powdered sugar
2 Tbsp lime juice

Fill your muffin tins with liners or grease them. Set aside. Preheat the oven to 375 degrees.
Grate the zest of both limes and then juice one of them.
In a small saucepan, mix together 1/4 cup of sugar, lime zest and 2 Tbsp of lime juice. Heat to boil. Remove from heat and add butter. Stir until smooth. Set aside to cool.
In a large mixing bowl, whisk together dry ingredients ( flour, baking powder, soda and salt ).
In a small bowl, combine the yogurt, eggs with milk. Add to butter mixture. Mix well.
Add the wet ingredients to dry ingredients and stir until just combined.
Divide batter among the muffin tins, filling 3/4 full.
Bake for 15-20 minutes, or until the toothpick inserted in the center comes out clean.
Cool in pans for 2 minutes, then place on a cooling rack to cool completely before glazing.
Prepare glaze by whisking together powdered sugar and lime juice. Glaze the muffins.

Enjoy!

What is your favorite kind of chocolate?
What do you like to pair it with?

Sour Cream Scones with Lemon Glaze – Improv Challenge January

January 19, 2012 by Anna

This month I joined the Improv Challenge. As a participant, you have to make something that will include two ingredients the same for everyone. This month the ingredients are lemon and sour cream.

As I am looking for healthy and satisfying breakfasts this month, I decided on making scones.

Did you know that with just one lemon you can make yummy, refreshing scones? Perfect for this season, when we are trying to enjoy citrus fruits.

The sour cream in this recipe makes those babies rich, flaky and delicate in flavor while lemon adds burst of freshness and citrus. The glaze is not too tart nor too sweet. Just right on top of the scones. 🙂

January new+192a Sour Cream Scones with Lemon Glaze Improv Challenge January

Sour Cream and Lemon Scones with Lemon Glaze
I slightly changed this recipe.

for scones:
2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup unsalted butter, cold, cut into tablespoon pieces
1/4 c sour cream
1/4 tsp baking soda
about 2-3 Tbsp of milk
zest of 1 lemon
1 large egg

Mix sour cream and baking soda in a small measuring cup. Set aside.
In a large mixing bowl, whisk all dry ingredients together ( flour, sugar, baking powder, soda, salt and nutmeg ). Add butter and cut it in using a pastry cutter.
Add enough milk to sour cream and soda mixture to make 1/2 cup of liquid.
Add sour cream and milk mixture, egg and the zest to your dry ingredients and stir gently until just combined.
Place the dough onto a lightly floured surface, divide into two parts. Flatten each one into a disk, about 1/2 inch thick. Cut in half and then each piece in half again and again. You should have 8 scones.
Place them all on a parchment paper-lined baking sheet. Repeat for the second disk.
Now you should have 16 scones nicely placed on a baking sheet. Place the baking sheet into the refrigerator, preferably overnight, or at least 30 minutes.
When ready, preheat the oven to 425 degrees. Bake the scones for 13 – 15 minutes for the 30-minute refrigerated ones, or 15 – 18 minutes for the overnight refrigerated ones.
Cool on wire rack.

for the glaze:
juice of 1/2 lemon
1/2 cup powdered sugar

Whisk it all together until smooth. Glaze cooled scones.

January new+202a Sour Cream Scones with Lemon Glaze Improv Challenge January

There you go: a citrus – fresh breakfast, ideal for January morning!