Giant Gooey Cinnamon Biscuits

This whole marriage/relocating/reorganizing thing has really put a damper on my time in the kitchen.

As some of you know, breakfast is my favorite meal of the day and this past weekend was the first time I've actually had the time energy to bake anything since we moved from Texas!

Our new life has definitely been an adjustment: new schedules, new house, new commutes, and new responsibilities. Mountain Man no longer gets out of work early which means I'm in charge of all the cooking now and being closer to friends and family is amazing, but that also means a lot more things to do and places to be.

All that being said, my blog has also taken a hit.

I still plan on sharing all my yummy creations with you all, but there may be a little more lag time in between posts. But please, please, please, don't give up on me..because I still have plenty of sweets to share.

Cinnamon Breakfast Biscuits
recipe from The Kitchn
Makes 4 large biscuits
Oven: 425 Bake time:

2 cups AP flour
1 TBS dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy cream*, divided
1/2 cup cinnamon chips
3/4 cup confectioner's sugar
1 teaspoon vanilla

Preheat oven to 425. Lightly grease 8x8-inch baking pan or line with parchment paper.
In a large bowl, whisk flour, sugar, baking powder and salt.
Pour about 1 1/2 cups of the cream- you're looking for a thick and sticky dough- mixing until just combined.
Lightly flour the countertop and turn dough out, patting into a long, thick rectangle.
Cut rectangle into 8 sqaures.
Transfer half the sqaures into the baking pan and sprinkle with a small handful of cinnamon chips over each square. Cover chips with second square of dough and lightly press sides to seal.
Distribute remaining chips over the sealed biscuits.
Transfer to oven and bake for about 15 mintues or until lightly golden on the outside.
Use a knife or spatula and smear hot cinnamon chips on top of biscuits
Whisk together 1/2 cup of cream, powdered sugar and vanilla- lightly drizzle biscuits with glaze.

And Congrats to Roxan who won the Tate's Bake Shop Giveaway!! I hope you enjoy the cookies as much as we did!

Happy Baking!

Breakfast in a Bowl

Biscuits. Eggs. Bacon. Cheese.

All you can want for breakfast in one tiny little bowl. And did I mention how easy it is?

MM wanted something savory for breakfast... I wanted to bake something. So we met in the middle and Breakfast in a Bowl was born.

Breakfast in a Bowl
Oven: 350 Bake Time: 20 minutes
Makes breakfast for 2

4 eggs, scrambled (2 whole eggs and 2 egg whites)
2 TBS milk
salt and pepper
2 biscuits (not baked), cut into pieces* recipe to follow
1/4 cup shredded cheddar cheese
4 pieces of bacon, cooked and crumbled

I made my own biscuit dough using an adaptation of Ree's Buttermilk Biscuit recipe from her cookbook The Pioneer Woman Cooks, but to make it even easier you could absolutely use the canned biscuits. This recipe makes about 8-10 biscuits and you'll only need 2, but lucky for you biscuits freeze well.

Assembly:
Spray 2 small oven-proof bowls with cooking spray.
Place half of biscuit pieces into bottom of each bowl and sprinkle with some of the bacon.

In a small bowl, whisk 2 whole eggs, 2 egg whites and 2 TBS milk. Season with salt and pepper.
Pour egg mixture over bacon and biscuit pieces.
Place remaining biscuit pieces in bowl and sprinkle with remaining bacon and cheese.

Transfer to oven and bake for about 20 minutes. Check to make sure eggs are baked through by testing with a toothpick.

Allow bowls to cool for a few minutes before removing and transferring to plate.

Breakfast is served.

Whole Wheat Buttermilk Biscuits
Adapted from The Pioneer Woman Cooks

1 cup AP flour
1 cup white whole wheat flour
1 1/2 tsp baking soda
3/4 tsp baking powder
2 1/2 TBS crisco
2 1/2 TBS cold butter, cut into pieces
1/2 cup + 2 TBS buttermilk

Whisk flours, baking soda and baking powder in a large bowl.
Cut in crisco and butter, using two knives or forks. Mix until butter and shortening is incorporated and consistency resembles coarse sand.
Using a wooden spoon, mix in buttermilk until dough starts to come together and is slightly sticky.
Turn out dough onto lightly floured surface and roll out about 1/2 an inch thick.
Cut biscuits with round cookie cutter.
Reserve 2 biscuits for breakfast bowl.

Place rest of biscuits into airtight container and transfer to freezer.
When baking biscuits, preheat oven to 350 and bake for 10-15 minutes or until biscuits are golden.

Happy Baking!

Chili, Cheese and Tomato-Pesto Biscuits

Friday morning before I left for work I asked MM to go through A Passion for Baking by Marcy Goldman and find something scrumptious to make for breakfast Saturday morning. When I returned home from work he had page 98 marked and what a good choice it turned out to be.

"I chose something a little different for us to make tomorrow morning," he said to me Friday afternoon, and different it was indeed. When it comes to breakfast baked goods I almost always go for something sweet, so these were a little out of my comfort zone... I mean, this is swEEts by e!? I'm not going to lie, I was a little hesitant when I started reading through the ingredients. I couldn't help but think there was just too much going on, but I was absolutely proved wrong.

Mountain Mans choice of Chili, Cheese and Tomato-Pesto Biscuits? Delicious, yes. Sweet, no.

A perfect companion for some scrambled eggs and bacon, these biscuits are sure to please on a warm spring morning when you're in the mood for something savory and a little different than your average pancake or muffin. A word of warning though, the prep for these bad boys is a little time consuming.  There are a lot of veggies and herbs that go into the dough which require a lot of chopping and measuring... a perfect opportunity to make use a sous chef ;)

Chili, Cheese and Tomato-Pesto Biscuits
Adapted from A Passion for Baking
Oven temp: 425 Bake Time: 18-20 minutes
Makes about 12 biscuits

2 cups AP flour
1/2 cup cornmeal
1 TBS sugar
1 tsp salt
1 TBS dry mustard
4 tsp baking powder
1/2 tsp baking soda
1/8 tsp black pepper (basically a sprinkle)
1/2 cup unsalted butter, cut into cubes
about 3/4 cup buttermilk
1 egg
1/4 cup finely chopped green onion
3 TBS finely chopped cilantro
1/2 cup canned corn (drained)
2 cups shredded cheddar and jack cheese combo
2 TBS minced canned green chilis
3 TBS sun-dried tomato pesto*

Preheat oven to 425.
Stack 2 baking sheets together and line top with parchment paper.
In food processor, combine flour, cornmeal, sugar, salt, mustard, baking powder, soda and pepper. Pulse a few times to mix.

Add butter cubes and pulse until grainy consistency is made. Transfer mixture into a large bowl.

Pour a little more than half the buttermilk to mixture, add egg and mix lightly with a fork.
Add all your veggies and drop in bits of pesto. *We couldn't find tomato-pesto so we made our own by mixing 6 sun-dried tomato halves and 2 spoonfuls of pesto in the food processor.

Use your hands to mix together into a soft dough. Add more buttermilk if necessary.

Turn out dough on lightly floured surface and roll out until it is about 1 inch thick. Using a round cookie cutter, cut into circles and transfer to prepared baking sheets.

Place in oven and reduce temp to 400. Bake for 18-20 minutes.

Happy Baking!