Tex-Mex Omelette

I’ve mentioned in the past that I absolutely love breakfast foods. Waffles, pancakes, French toast, eggs, hash- you name it, I love it!

I particularly enjoy eggs, cooked in any style. I love making omelettes and stuffing them with a variety of fillings. I stumbled upon this recipe several years ago for a Tex-Mex inspired omelette, and have been making then on and off since then. I recently made this when a Texan born-and-bred friend came to visit, because if there’s one thing that all Texans and Californians have in common, it is our shared love of Mexican inspired food 😉

 

 

Tex-Mex Omelette

Yield: 2 Servings

Ingredients:

  • 3 eggs
  • 2 tablespoons water, optional
  • 1 tablespoon unsalted butter
  • ½ cup refried beans
  • ¼ cup shredded Mexican blend or Colby Jack cheese
  • Salt, to taste
  • Ground black pepper, to taste

For Toppings:

Directions:

In a small bowl, whisk eggs, water (if using), and salt until frothy. Set aside.

Melt butter in a 10-inch skillet over medium low heat. Pour eggs into pan and sprinkle cheese (save a little bit to use as a topping) over the top. Spoon the refried beans over half of the omelette. Cover with a lid and cook undisturbed until the eggs have set, about 7 to 10 minutes. Transfer to a serving dish, sprinkle on remaining cheese and black pepper, and serve with desired toppings.

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Banana Chocolate Chip Streusel Muffins

I’m sure many of you have the same banana problem as me- that there’s always a few left towards the end that are too brown and spotty to be eaten as is. I always have 2 or 3 left, and more often than not, they’re used up in my favorite banana bread (I still need to share that recipe!).

This time around, I wanted to switch things up and create something that I could add to my son’s lunchbox. I decided to go the muffin route, after seeing my friend post a picture of her take on Banana Chocolate Chip Streusel Muffins, recipe courtesy of Sally’s Baking Addiction.

These muffins are great not only to snack on, but also for breakfast! The muffin itself is not too sweet, and the streusel topping adds the right amount of sweetness and crunch.

 

 

Banana Chocolate Chip Streusel Muffins

Yield: 12 Muffins

Ingredients:

For Streusel:

  • ¼ cup + 2 tablespoons semi-sweet chocolate chips
  • 2 tablespoons brown sugar
  • ½ tablespoon ground cinnamon

For Muffins:

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup sugar
  • 1 egg
  • 3 ripe bananas, mashed
  • 3 tablespoons yogurt

Directions:

Make Streusel:

In a small bowl, combine and mix all ingredients for streusel. Set aside.

Make Muffins:

Preheat oven to 425°F and set aside a greased or lined muffin pan.

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, combine butter, sugar, and egg. Mix on medium speed until light and fluffy, about 3 to 5 minutes. Reduce speed to low and add bananas and yogurt, scraping the sides of the bowl as needed. Mix until thoroughly combined. Add flour mixture and mix until just combined, take care not to overmix.

Divide the batter into the muffin cavities, filling at least ¾ full. Place a spoonful of streusel on top of each muffin, and lightly press down.

Bake the muffins for 5 minutes, then reduce temperature to 350°F and bake until an inserted toothpick comes out clean, an additional 12 to 15 minutes. Remove from oven and cool for 5 minutes, then transfer to a rack and cool completely.

Muffins can be kept at room temperature for up to one week.

 

Lemon Pound Cake

Oh hey, lemon again? To be honest, I’m not a fan of lemon flavored things.  Actually, let me correct that; I’m not a fan of overly lemon flavored treats.  I don’t mind mild lemon flavor, but I’m not a fan of the body-distorting-mouth-puckering-in-your-face-lemon flavor. This pound cake takes a ride on the milder side, and is refreshing and perfect for the ongoing gorgeous spring season.

Fun fact- these lemons were actually grown in my mother’s backyard! When she was visiting in December, she filled her luggage with these lemons (her tree only produces harvest in the winter months) to share with us 🙂

 (Recipe adapted from Sally’s Baking Addiction)

lemonpoundcakepic

 

Lemon Pound Cake

Yield: 1 Loaf

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • ¼ cup oil
  • 3 eggs
  • ¼ cup yogurt or sour cream
  • 3 tablespoons (1 whole lemon) lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla

For Glaze:

  • 1 cup powdered sugar
  • 1 – 2 tablespoons milk

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.

In the bowl of a mixer, beat butter on high speed until light and fluffy, about 1 minute. Add sugar and oil and beat on high speed until creamed, about 2 minutes. Reduce speed to low and add eggs, one at a time. Add yogurt (or sour cream), lemon juice, lemon zest, and vanilla and mix until thoroughly combined, making sure to scrape the bowl as needed. Add dry ingredients and mix on low speed until just combined.

Pour batter into loaf pan and bake until an inserted toothpick comes out with just a few moist crumbs attached, about 45 to 60 minutes. If the top is browning too quickly, tent with a piece of aluminum foil.

Allow cake to cool for 1 hour, then transfer to a wire rack and cool completely.

Make Glaze:

In a bowl, whisk together sugar and 1 tablespoon milk, adding more milk if needed to thin it out. Pour over cake while it is still slightly warm, and cool completely before serving.

Cranberry Orange Scrolls

Winter is here, and it’s here in full effect. Although I can do without the snow and freezing temperatures, there is something awe-inspiring about watching the seasons transition and the changes they bring. I enjoy buying produce seasonally, and this was the first time I bought fresh cranberries. I stumbled upon this recipe from Smitten Kitchen, and I’ve been on a roll (pun intended) making these scrolls!

The marriage between cranberries and oranges is a match made in heaven, and the cranberries, when baked, dot the dough like gorgeous little rubies!

 

CranberryOrangeScrolls

 

Cranberry Orange Scrolls

(Overnight)

Yield: 12 Scrolls

Ingredients:

For Dough:

  • ¾ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 4 large egg yolks
  • 1 large whole egg
  • Zest of 1 orange, divided
  • 3 ¾ cups all-purpose flour
  • 2 ¼ teaspoons instant or active dry yeast
  • 1 ¼ teaspoons salt

For Filling:

  • 2 tablespoons unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 cup fresh cranberries, pulsed into a course crumb in the food processor (not fully pureed)
  • Orange zest from above

For Icing:

  • 1 cup powdered sugar
  • 1 ½ tablespoons orange juice or milk

Directions:

Make Dough:

In the bowl of a mixer, combine buttermilk, butter, sugar, egg yolks, whole egg, and ¾ of the orange zest together. Add 2 cups of the all-purpose flour, yeast, and salt, and mix until evenly moistened. Add remaining 1 ¾ cups all-purpose flour and mix on low speed until soft and not overly sticky, about 5 to 7 minutes. Transfer to a lightly greased bowl, cover, and allow the dough to double in size, about 2 to 3 hours.

Assemble Buns:

Lightly grease two 9-inch pans or a 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle about 12”x18”. Spread the melted butter evenly over the surface, followed by the brown sugar, pulsed cranberries, and remaining orange zest.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together to seal. Using a knife, gently cut the log into 12 sections. Place the scrolls cut-side up in the prepared pans. Cover, refrigerate, and allow them to rise overnight, up to 16 hours.

Remove scrolls from the refrigerator 30 minutes before baking.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 to 30 minutes.

Make Icing:

In a small bowl, whisk powdered sugar and orange juice or milk together until smooth and no lumps remain. Drizzle over warm scrolls.

Pumpkin Cinnamon Rolls (with Maple Cream Cheese Frosting)

You guys, pumpkin season is here and I’m all about it! I’ve made these rolls 5 times in the past month (not all for myself! I’ve been making them and handing them out like halloween candy)!  I’ve been going through cans of pumpkin like no one is watching, and I’ve got no intention of slowing down. There’s something just so irresistible about the combination of cinnamon and warm spices like nutmeg, cardamom, and ginger.  Oh Fall, how I love thee ❤

(Recipe adapted from Smitten Kitchen <<< you know you can’t go wrong with that!)

 

pumpkincinnamonrollspic

 

Pumpkin Cinnamon Rolls

With Maple Cream Cheese Frosting

Yield: 12 – 18 Rolls

Ingredients:

For Rolls:

  • ¼ cup unsalted butter
  • ½ cup whole milk, slightly warmed
  • 2 ¼ teaspoons yeast
  • 3 ½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 2/3 cup pumpkin puree, canned or homemade
  • 1 egg

For Filling:

  • 2 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • Pinch of salt

For Frosting:

  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons maple syrup
  • 2 tablespoons milk

Directions:

Make Dough:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container and allow it to cool slightly.

Combine milk and yeast in a small bowl and set aside for 5 minutes.

In the bowl of a mixer, combine all-purpose flour, brown sugar, sugar, salt, cinnamon, nutmeg, cardamom, and ginger. Mix on low speed until combined. Add browned butter, milk and yeast mixture, pumpkin puree, and egg. Mix on medium-low speed until combined. Reduce speed to low and mix for 5 minutes. Transfer dough to a large oiled bowl, cover, and set aside until doubled, approximately 1 to 2 hours.

Make Filling:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container.

In a medium bowl, combine brown sugar, sugar, cinnamon, and salt.

Assemble Rolls:

Lightly grease 2 9-inch pans, or one 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface and divide into 2 portions. Working with 1 portion at a time, roll the dough out into a large rectangle, about 9”x13”. Spread the browned butter evenly over the surface, followed by the sugar mixture.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a knife, gently cut the rolls into 6 to 9 even sections. Place them cut-side up in prepared pans. Cover and allow them to rise for an additional 45 to 60 minutes.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 minutes.

Make Frosting:

In a large bowl, combine butter and cream cheese. Mix on medium speed until light and fluffy. Add powdered sugar, and mix on low speed until completely combined. Add maple syrup and milk, and mix on medium speed until smooth and combined. Add additional milk if the consistency isn’t thin enough.

Pour or spread on rolls once they are done baking.

 

Note: Unbaked rolls can be prepared in advance. After being cut and placed in baking pans, cover and refrigerate. Remove a few hours before baking to allow them to finish rising.