Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meals- Breakfast Edition

 

Bursting with Berries

If you haven’t guessed it by now, we are obsessed with blueberries. They are hands down our favorite berry. We love the versatility of blueberries. They are great in a smoothie, perfect in salads, delicious in scones, and are out of this world in a muffin.

 

However, there is a debate when it comes to which blueberries are the best.

Maine blueberries are smaller, but these wild berries boast an intense blueberry taste; ranging from tangy tartness to succulent sweetness. Wild Maine blueberries are frozen fresh and have more brain-healthy anthocyanins than larger blueberries.

Unlike cultivated blueberries, wild blueberries have a season, which runs from summer to early fall. Moreover, these blueberries are only commercially harvested in Maine, Eastern Canada, and Quebec.

Cultivated blueberries are the ones most of us see in our produce departments. They are larger and tend to be more uniform in size. These blueberries are also grown all year round in various states such as North Carolina, and New Jersey.

Regardless of the specifics, blueberries are delicious and we love discovering new recipes to adapt and share with you. More importantly, the batter for these muffins can be made the night before, refrigerated, and baked off the next morning.

 

Bakery Style Blueberry Muffins Small batch recipe by Butter Your Biscuit adapted by Still A Chick Lit

1 cup all-purpose flour plus 1 tablespoon (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, millet, or sorghum flour. If the flour doesn’t contain a binder add ½ teaspoon xanthan gum)

1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg (3 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 1 egg)

1/2 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)

1/2 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt) (non-dairy: vegan sour cream, plain unsweetened almond or soy yogurt)
1 1/8 cups fresh blueberries

CRUMB TOPPING
3/8 cup (6 tablespoons) cake flour **
1/3 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)

2 tablespoons unsalted butter melted (vegan unsalted butter)
1/2 -2 teaspoons ground cinnamon

¼ teaspoon kosher salt

** To make gluten-free cake flour

1 Part Sweet White Rice Flour

1 Part Brown Rice Flour 1 Part Tapioca starch or tapioca flour, they are the same

 

Mix dry ingredients and store the blend in an airtight container.

Recipe for the gluten-free cake flour mix

INSTRUCTIONS

Preheat the oven to 400 degrees

To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar, and cinnamon with a fork and set aside.

In a large bowl whisk together 1 cup of flour, baking powder, and salt, and set aside.

In another bowl whisk together the egg and sugar until combined. Add in oil, sour cream, and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over-mix.

In a small bowl add 1 1/8 cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.

Bake at 400-degrees for five minutes. Then drop the temperature down to 350-degrees for the remaining 13-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 8 standard muffins or 6 jumbo muffins

Notes

  • You can make the muffin batter the night before. You can leave the batter in the bowl and cover it with plastic wrap.
  • You can substitute all-purpose flour to make the crumb topping.

 

Breakfast, Healthy Food Makeover, Makeover Monday Meals

Makeover Monday Meal- Breakfast and Snack Edition Edition

 

Blueberries are little berries that pack a big punch. Not only are they delicious, but they are also good for you.

 

Blueberries are nature’s candy. Whether you eat them by the handful, in a salad, or in a pie, blueberries are nature’s candy. Not only are they delicious, but they’re also good for you.

Here are seven science-backed health benefits of blueberries:

  • Blueberries are an incredible source of nutrients.
  • Are high in antioxidants.
  • Improve cholesterol levels.
  • Lower blood pressure.
  • Improve insulin sensitivity.
  • Boost cognitive functioning.
  • Contain prebiotics.

July 12th is National Blueberry Muffin Day, which is fitting since blueberries are at their best in terms of flavor in the summer.

If you’d like to enjoy the bounty of blueberries now, this recipe for a blueberry corn muffin is a tasty way to begin your Monday morning and it only takes fifteen minutes from mixing it to putting the muffins in the oven.

 

This recipe is based on Martha Stewart’s Blue-Barb Corn Muffins in the May 2022 issue of Living

 

Blueberry Corn Muffins by Still A Chick Lit

Active Time 15 minutes

Total Time: 1 hour

Makes: 12 muffins or 6 jumbo muffins

1 ¾ cups unbleached all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, millet, or sorghum flour. If the flour doesn’t contain a binder add ¾ teaspoon xanthan gum)

¼ cup fine yellow cornmeal

¾ cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)

2 large eggs at room temperature (2/3 cup plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 2 eggs)

2 teaspoons baking powder

1 teaspoon kosher salt

 

8 ounces or 2 scant cups of fresh or frozen blueberries

¾ cup whole or 2% milk (non-dairy unsweetened almond milk, rice, soy, or light coconut milk)

1 stick unsalted butter, melted and slightly cooled (unsalted vegan butter)

2 teaspoons vanilla

 

Preheat the oven to 350-degrees. Line a standard 12-muffin tin with baking cups. In a medium-size bowl whisk together, flour, cornmeal, sugar, baking powder, and salt. Reserve 6 tablespoons of blueberries and set them aside. Stir into the dry ingredients. Make a well in the center of the mixture; add eggs and whisk. Then whisk in the melted butter, milk, and vanilla.

Divide the batter evenly among muffin cups, about 1/3 cup ( they will be very full) Press a few pieces of the reserved fruit into the tops of each muffin., then sprinkle with sugar. Bake until tops spring back when lightly touched, about 24 to 30 minutes. Let the muffins cool for five minutes in the muffin tin. Remove the muffing and transfer it to a wire rack. Let cool completely for about 30 minutes.

 

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Adaptable Recipes, Breakfast, Food Glorious Food

Bonus Recipe- Apple Cider Donuts

 

 

The arrival of fall brings cooler temperatures, vibrant foliage, and apples. Many people take their children to farms to enjoy hayrides, pumpkin patch, and apple picking.  I with apple picking at Blue Orchard in Connecticut where they had an abundance of apple varieties ranging from Cortlandt, Gala, McIntosh, and Empire to name a few.  We also picked up a half-gallon of their sweet apple cider.

While apple pie remains supreme, apple cider donuts are a close second. Many visitors to Blue Orchard left with their cider donuts.  When it’s spiced right, an apple cider donut is perfect with a cup of tea or coffee. I’d seen the recipe for baked apple cider donuts in the New York Times Food Section and decided to give it a try.  If you don’t have a donut pan, it’s a worthwhile investment and can easily become a weekend or holiday breakfast tradition.

Still A Chick Lit has adapted the recipe for:

  • Vegetarians/Vegans
  • Gluten Sensitivities-Celiac Disease
  • Low and No Sugar Diets

Apple Cider Donuts by New York Times adapted by Still A Chick Lit

 

INGREDIENTS

Nonstick cooking spray

1 ¾ cup/225 grams all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup/225 grams unsalted butter (2 sticks), at room temperature (unsalted vegan butter)

¾ cup/165 grams light brown sugar (Swerve brown sugar substitute, organic light brown sugar)

¾ cup/150 grams granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, raw cane, turbinado, or coconut sugar)

2 large eggs, at room temperature ( ¼ Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg substitute such as Bob’s Red Mill or Just Eggs, which is made with mung beans)

1 teaspoon vanilla extract

½ cup/120 milliliters apple cider

 

PREPARATION

Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar, and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix at low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

 

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Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meal- Breakfast and Snack Edition

 

Breakfast cereals have long been a big business. They’re a quick and easy way to enjoy a good breakfast on busy mornings. There are a number of delicious granola brands on shelves to choose from, but there’s something special about making your own. Not only can you make it any way you like, but it’s also economical and the recipe is fairly simple.

The best part is, granola isn’t limited to your breakfast bowl, it makes a great topping on yogurt or you can dress it up to top a fancy yogurt parfait.

I did love granola as a kid. Now, instead of buying granola, I’ve found it’s easier and more economical to make it.  This way It allows me to make it my own. I hope this recipe will inspire you to do the same.

This recipe is based on a mash-up of Ina Garten and Catherine Fulvio’s homemade granola recipes.

Homemade Cinnamon Granola

4 cups old-fashioned rolled oats

½ cup quinoa

1 cup sweetened shredded coconut

1 cup desiccated coconut, unsweetened

3/4 cup vegetable oil

½ cup liquid raw cane sugar or clover honey (liquid monk fruit sweetener)

1 cup raisins, soaked for 1 hour

1 cup dried cranberries

Cinnamon or Vietnamese Cinnamon (your taste)

 

Preheat the oven to 325 degrees F. Whisk the oil and liquid raw cane sugar together in a small bowl. Toss the oats, quinoa, cinnamon, and coconut together in a large bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 40 minutes. Lower the oven temperature to 300 degrees, then add the soaked raisins, toss with a spatula and continue to bake for an additional 15 minutes.  Remove the granola from the oven and allow it to cool, stirring occasionally. Add dried cranberries.  Store the cooled granola in an airtight container.

You can also add cashews, almonds, walnuts, or pecans, along with other dried fruits like cherries, figs, or apricots.

 

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Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

 

 

 

 

 

The aroma of cinnamon rolls wafting through the air is enough to wake even Rip Van Winkle from the deepest slumber. It’s also quite tempting in malls and rest stops in the form of Cinnabon.  Their cinnamon rolls lure countless people to their kiosks and storefronts everywhere. The combination of the light fluffy consistency of the roll, the spicy sweetness of the cinnamon, and the sweet icing, is irresistible.

For many, making cinnamon rolls is a holiday morning treat to enjoy when everyone is at home and happily lounging in their pajamas. However, this recipe can be made the night before. All you need to do is allow it to rise for an hour while you get on with your morning, then bake them for about twenty-five minutes, and you are golden.

This is a great recipe to get your day and week off to a sweet start.

 

This recipe is by Natasha’s Kitchen and we’ve adapted it for:

  • Vegan/Vegetarian
  • Gluten-Sensitivities- Celiac
  • Low-Sugar

 

 

Overnight Cinnamon Rolls Recipe by Natasha’s Kitchen adapted by Still A Chick Lit

Prep Time: 2 hours 30 minutes

 

Cook Time: 23 minutes

 

Total Time: 2 hours 53 minutes

 

1 cup warm milk (98 to 110-degrees) ((dairy: whole, 2 %, or fat-free milk) (non-dairy: almond, rice, soy, or light coconut milk)

1/2 Tbsp active dry yeast (not quick rise)

4 Tbsp granulated sugar divided (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

3 cups all-purpose flour  divided* (plus 2 to 4 Tbsp) (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, brown rice, or sorghum flour)

1 large egg room temp (egg substitute) (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda,1 flaxseed or chia seed egg, or vegan egg replacer)

2 Tbsp unsalted butter melted divided (unsalted vegan butter)

1/2 tsp salt

For the Cinnamon Roll Filling:

7 Tbsp unsalted butter softened, divided (vegan unsalted butter)

1/4 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

1 Tbsp ground cinnamon

For the Cream Cheese Icing:

4 Tbsp unsalted butter softened (vegan unsalted butter)

4 oz cream cheese softened (dairy: light cream cheese, Neufchatel ) (non-dairy: vegan cream cheese)

1/2 Tbsp vanilla

1 cup confectioners powdered sugar (Swerve confectioner’s sugar substitute, organic confectioner’s sugar)

Instructions

How to Make Overnight Cinnamon Rolls:

In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.

Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter, and 1/2 tsp salt.

Using the dough hook on speed 2, add the remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). The dough should double in size.

Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 17″x10″ rectangle. Dot the top of the dough with 6 Tbsp softened butter and spread it out gently with a spatula.

Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized cinnamon rolls.***

Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing:

Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese, and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

 

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For More Recipes by Natasha

 

https://natashaskitchen.com/