Archive of ‘Breakfast’ category

Chocolate Frosted Donuts

Classic baked donuts with a simple, gooey, chocolate glaze! Ready from your mixing bowl to your table in less than twenty minutes- perfect for an indulgent breakfast or simple dessert.

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

Growing up, my favorite donut at the local donut shop was chocolate frosted with sprinkles. What can I say, I’m a simple girl. In fact, that’s still my go-to favorite when I get donuts as an adult- and   now I can make those donuts (doughnuts?) at home- and they’re baked, so I can eat twice as many, right?

I made these donuts three times in four days- which is a record for me.  I don’t repeat recipes often! I made these for part of my mom’s mother’s day breakfast, accompanied by omelets and strawberries. So naturally I had to practice- many times.

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

I took these into work, and my coworkers raved about them! One of the medical assistants came out to the waiting room and asked “Faith, did you make those cookies? They are so good. Like, really good! And they’re light and cakey, which is great!”

I adapted this recipe from the Sally’s Baking Addiction cookbook. I doubled the milk called for and added all brown sugar and olive oil instead of butter. Due to the use of oil and brown sugar, these donuts are soft and moist, and stay dry for days- if they last that long. In my experience, these will be gone within a few hours.

Now to my favorite part…. TOPPINGS!

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

I do love sprinkles. 🙂

The glaze is fantastic as well- three ingredients, and gooey and dark- chocolately. It comes together in minutes, and makes just enough for this recipe, plus a lil’ bit extra to eat off a spoon. No leftovers here to tempt you! The glaze quickly sets up, so work quickly if adding sprinkles. This gives a wonderful “bakery-like” quality to the glaze.

A simple recreation of my favorite bakery donuts- I can tell these will be made many more time in my kitchen- and in yours!

5.0 from 1 reviews
Chocolate Frosted Donuts
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Classic baked donuts with a simple, gooey, chocolate glaze! Ready from your mixing bowl to your table in less than twenty minutes- perfect for an indulgent breakfast or simple dessert.
Ingredients
  • DONUTS
  • 1 cup flour
  • ½ cup brown sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup buttermilk (to make substitute: put ½ teaspoon of lemon juice or vinegar in a liquid measuring cup, then fill with milk to the ½ cup line. Stir and let sit for five minutes.)
  • 2 tablespoons oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • CHOCOLATE GLAZE:
  • ¾ cup confectioners (powdered) sugar
  • ¼ cup cocoa powder
  • ¼ cup milk
Instructions
  1. Preheat oven to 350˚F. Spray donut pan with nonstick baking spray.
  2. Whisk together flour, brown sugar, baking powder, salt, and cinnamon.
  3. In a liquid measuring cup, measure out buttermilk or buttermilk substitue. Whisk in oil, egg, and vanilla extract.
  4. Whisk wet ingredients into dry ingredients, being sure to only mix until the ingredients are just combined.
  5. Spoon into donut pan.
  6. Bake for 7-10 minutes, or until tops are firm and a toothpick inserted into the middle comes out clean.
  7. Move to a wire cooling wrack to cool.
  8. GLAZE: (Make while donuts are cooling.)
  9. Whisk together sugar and cocoa powder.
  10. Whisk in milk 2 tablespoons at a time, until glaze is fully mixed.
  11. For a thinner glaze, add less milk.
  12. For a deeper chocolate flavor, use ⅔ cup sugar and ⅓ cup cocoa powder.
  13. Dip cooled donuts in glaze and serve.

Related Recipes…

Orange Scones with Vanilla Glaze

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Cinnamon Roll French Toast

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Mini Red Velvet Cinnamon Rolls {No Yeast!}

Easy Cinnamon Rolls made with a shortcut of canned crescent rolls. Simple, 20-minute recipe perfect for Valentines Day! 

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

{Excuse how photo-heavy this post is. I had a lot of fun with the pictures.}

I love cinnamon rolls. In fact, I’d say that they are probably my favorite sweet food- yes, even more than cookies. However, cinnamon rolls take a long time to make, (thank you yeast) and are usually pretty involved, and well, I’m lazy.

But, I finally found a way to make them easy- and they’re mini as well! I love mini foods. They’re so cute, usually easy to make, and you can eat more of them!   With valentines day coming up, and having some leftover cake mix from my red velvet fudge, I decided to make red velvet cinnamon rolls. Who doesn’t want cinnamon rolls filled with one of the best cakes ever?

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

These cinnamon rolls couldn’t be easier.  You’ll start with a tube of crescent rolls- I used Pillsbury. You’ll roll out half of the rolls and pinch the seams together. Then you’ll spread with melted butter and top with half of the cake mix.  Then you’ll repeat with the next four rolls. You may certainly work with all of the dough at once, however I found that the dough naturally divided into four and four, and it’s generally easier to work in smaller amounts.

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

You’ll bake the rolls for 15 minutes, or until they are golden brown.  Next, top with a simple glaze that is incredibly forgiving. All you have to remember is one, one, two. One cup powdered sugar, one teaspoon vanilla extract, and two tablespoons milk.  The glaze is incredibly forgiving- if it’s too thin, add more powdered sugar until you’ve reached the desired consistency. Too thin? Add some more milk.  Once the rolls have cooled for a few minutes, drizzle with glaze. Or, if you’re like me, dunk entire roll in glaze. I like a little cinnamon roll with my glaze. (I did that as soon as the camera was off. Light drizzles make for prettier pictures.)

Who wouldn’t want to wake up to soft, warm, and ridiculously easy cinnamon rolls on valentines day? (Or even just next Tuesday!)

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

Mini Red Velvet Cinnamon Rolls {No Yeast!}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Quick and easy red velvet cinnamon rolls, no yeast needed! Perfect for valentines day.
Ingredients
  • FOR CINNAMON ROLLS:
  • 1 tube of 8 crescent rolls
  • 2 tablespoons butter, melted
  • 3 tablespoons red velvet cake mix
  • FOR VANILLA GLAZE:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
Instructions
  1. TO MAKE ROLLS:
  2. Preheat oven to 350˚F. Spray 16 cups of a mini muffin tin with nonstick baking spray.
  3. Roll out half of the crescent roll dough and pinch the seams together. Spread with half of the melted butter and top with 1 and ½ tablespoons cake mix.
  4. Starting with the longer end, roll up and cut into 8 even rolls, each ½-1 inch thick and place into muffin tin.
  5. Repeat with remaining dough, butter, and cake mix.
  6. Bake for 15 minutes, or until edges are golden brown.
  7. TO MAKE GLAZE:
  8. While rolls are cooling, whisk together powdered sugar, vanilla, and milk. Immediately spread on rolls.
  9. Serve warm.
Notes
Rolls may be stored in an airtight container in the refrigerator or at room temperature. Leftover glaze should be stored in the refrigerator.
Rolls and glaze may both be reheated in the microwave.

Related Recipes

Red Velvet Fudge

Red Velvet Fudge | PixieDustKitchen

Cinnamon Roll French Toast

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Cinnamon Apple Swirl Bread

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Homemade Chocolate Biscoff Cronuts

I know we’re less than a week into the New Year, and right now everyone is looking for healthy or skinny recipes. This is neither- I couldn’t help but sneak in one more indulgent recipe. Don’t worry, I have a few healthier recipes coming!

Chocolate Biscoff (Cookie Butter) Cronuts | Pixiedustkitchen.com Only three ingredients needed to make cronuts at home!

I’ve been obsessed with cronuts since I first heard about them a few months ago, and instead of going up to NYC and standing in line for a few hours, I decided to make my own.  (After googling “baltimore cronuts” a few times, of course.) Have you heard of cronuts? It’s essentially a croissant and donut hybrid- and with this easy shortcut, making your own couldn’t be simpler.  All you need is a tube of pre-made croissant, oil, and a few ingredients to dress them up with- in this case, cookie butter and chocolate chips.

Chocolate Biscoff (Cookie Butter) Cronuts | Pixiedustkitchen.com Only three ingredients needed to make cronuts at home!

Before making these, I was scared to death of frying. However, it’s not that hard! Just remember to have your oven fan on and maybe a window or two open- I accidentally set off my smoke alarm 3 cronuts in. Using a heavy bottomed pan, pour in two cups of canola and olive oil, roll up your croissants with biscoff and chocolate chips inside, and fry one side at a time until golden brown.

Easy as easier than pie!

5.0 from 1 reviews
Homemade Chocolate Biscoff Cronuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tube of 8 pre-made croissants or crescent rolls (I used pillsbury)
  • 8 teaspoons biscoff or cookie butter
  • chocolate chips
  • 2 cups olive or canola oil
Instructions
  1. Open crescent rolls and separate.
  2. spread one teaspoon of biscoff on rolls and top with chocolate chips. Roll up and pinch ends together. Form into a circle and pinch together. repeat with remaining rolls.
  3. pour oil into a heavy bottomed pot and heat to medium high. Oil will be hot enough when drops of water evaporate on oil.
  4. Place formed crescents in oil and bake for 2-3 minutes; until golden brown. flip and bake for another 2-3 minutes.
  5. Remove from oil and cool on paper towel.
  6. dip in sugar or powdered sugar.
  7. serve warm.

More Indulgent Breakfasts…

Cinnamon Roll French Toast

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Easy Apple Bread

applebread1

“Brain Power” Granola

Brain Power Granola - Easy granola filled with snacks that are good for your brain! | Pixiedustkitchen.com

Have any of you heard of NaNoWriMo, or National Novel Writing Month? If you haven’t, it’s basically an event where the goal is to write a 50,000 word novel in one month. The point is to get you to write, and not worry about editing or going back and changing things. You write the novel, get it done, then go back and edit.

My roommate Lily and our friend Courtney are participating this month- they’re both English Writing majors and are both VERY excited. (They’ve been planning since the beginning of October!) As someone who has tried (and failed) a few times at NaNo, I know how stressful it can be. So I decided to be a supportive friend and make them “NaNoWriMo Survival Kits” full of K-cups, raisins, cookies, and homemade granola!

Brain Power Granola - Easy granola filled with snacks that are good for your brain! | Pixiedustkitchen.com

Now, I’ve never even had store-bought granola before, so I wouldn’t even know where to start for homemade granola beyond using oats. So I used a base recipe from Sally’s Baking Addiction and adapted it to suit my needs. Since these girls are going to be writing nearly 2,000 words a day in addition to preparing for finals and writing papers (writers are CRAZY I tell you!), they’re going to need granola that can help power their brains! I also adapted the recipe to suit my baking needs- I forgot to buy oil, so I doubled the honey. Almonds were a bit pricy, so I threw in some peanuts thatI already had on my shelf.  I added pumpkin seeds, which are great for stimulating your brain, and I mixed in blueberry infused craisins instead of raisins. I also added some apple pie spice, which includes cloves, cinnamon, and nutmeg. You can read about more foods good for your brain here and here.

This can be gluten free if you use certified gluten free oats, and agave can be substituted for the honey to make the granola vegan. (as well as using all dry roasted peanuts rather than part honey-roasted.)

This is perfect to make if you plan writing a novel this month, or for your friends or kids who are gearing up for the end of the semester (one month left! Where did the time go…?). Or just for yourself to snack on- with all these sweets around here, we need something to balance everything out!

5.0 from 1 reviews
"Brain Power" Granola
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 55 mins
 
Simple granola that is jam-packed with healthier options that are good for your brain! (Disclaimer: I am not a doctor nor a dietician. I have simply researched foods that are good for your brain and for your body. Sources are provided in the post.)
Ingredients
  • 3 cups rolled oats
  • ½ cup honey roasted peanuts
  • ½ cup dry roasted peanuts
  • ½ cup quinoa
  • 2 teaspoons apple pie spice
  • 1 teaspoon cinnamon/sugar
  • ½ cup pumpkin seeds
  • 1 small-medium apple, diced
  • ⅔ cup honey
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar
  • ½ cup craisins (not pictured)
Instructions
  1. Preheat oven to 325˚.
  2. In a large bowl, mix together oats, peanuts, quinoa, apple pie spice, and cinnamon sugar. Mix in diced apple.
  3. In a small bowl, mix together honey, applesauce, vanilla extract, and sugar.
  4. Pour over dry ingredients and mix together gently until everything is moistened.
  5. Pour over two baking sheets and bake for 45 minutes, stirring every 10-15 minutes to prevent burning and to make sure everything is toasting evenly.
  6. Once baked, let granola cool on baking sheets for 20 minutes- this is what makes it crunchy! Mix in craisins.
  7. Store in an airtight container for up to two weeks.

Some more Homemade goodies and Healthy Choices….

Homemade Chocolate Peanut Butter Luna Bars

lunabar1

Homemade White Chocolate Peanut Butter

wcpb3

Homemade Mexican Chocolate Peanut Butter

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Homemade Almond Butter

homemade-almond-butter-1

Whole Wheat Peach Pancakes

Today’s post is a part of the Blogging for Hope series to raise awareness for the Taste of Hope event in Washington DC.

Taste of Hope is the American Cancer Society’s signature culinary, wine and spirits event featuring more than 50 of Washington DC’s most popular chefs, restaurants and beverage vendors. Guests enjoy a walk around tasting format where they can sample signature dishes, premier wines and spirits and inventive cocktails. Hosted by the American Cancer Society and Chef Honoree Mike Isabella, all proceeds from Taste of Hope go toward our goal of eliminating cancer as a major health problem. This year the American Cancer Society celebrates their 100th birthday!  Together, we save lives and create a world with more birthdays by helping you stay well, helping you get well, finding cures and fighting back.
Taste of Hope will be held on September 24, 2013 at the Carnegie Library.
Tickets can be purchased here
Donations to can be made here

Whole Wheat Peach Pancakes- Healthy, delicious, and easy. Recipe on Pixiedustkitchen.com

The first week of Blogging for Hope is breakfast, and who doesn’t love pancakes? Let’s talk about the health aspects. These pancakes are made with whole wheat flour, greek yogurt, and skim milk. There’s no butter, but thanks to the greek yogurt, they’re still nice and fluffy, and with a higher protein and calcium content, while using skim milk lowers the fat count. Despite the abundance of buttery, sugary, and hardly good for you recipes here, I do try to eat healthy outside of the blog and live a healthy lifestyle. I keep the leftover pancakes in my freezer so I can reheat them for a quick but filling and healthy breakfast.

Whole Wheat Peach Pancakes- Healthy, delicious, and easy. Recipe on Pixiedustkitchen.com

It turns out that peaches are super healthy for you, and for cancer patients! According to The Livestrong Foundation, not only are peaches great for weight control (averaging at about 68 calories and no fat), they contain almost 10 different vitamins  including E, K, C, and B-6.  Wow! Vitamins E and C are antioxidants, and vitamin K is essential for your blood clotting capabilities. They have almost 333 mg of potassium, which aids in maintaining healthy blood pressure, and prevents kidney stones and bone loss. They also contain large amounts of antioxidants and fiber. You can read more about the health benefits of peaches here.

Whole Wheat Peach Pancakes- Healthy, delicious, and easy. Recipe on Pixiedustkitchen.com

Be sure to check out the other Blogging for Hope bloggers! We’ll be posting new, healthy, recipes every Tuesday for the next 10 weeks.

Allison- Wicked Healthy Washingtonian 

Sarah- Everything in the Kitchen Sink

Whole Wheat Peach Pancakes (Adapted from Joy the Baker)

  • 2 eggs
  • 1/2 C Greek Yogurt
  • 1 and 1/2 C Skim Milk
  • 1 tsp vanilla
  • 1 C Whole Wheat Flour
  • 1 C All-purpose flour
  • 2 tbs sugar
  • 2 tsp baking powder
  • 1-2 medium size peaches
  1. Slice and pit peaches. Set aside.
  2. Beat eggs in a large bowl. Add yogurt, milk, and vanilla and mix well. Add flour, sugar, baking powder and mix until just combined.  Gently stir in peaches. 
  3. Pour large spoonfuls (about 2 tbs) of batter in a saucepan over medium heat. Let cook until middle is bubbling. Flip and cook for 1-2 more minutes. Place in a low heated oven to keep warm. Serve immediately.

I hope you all return for the rest of the Blogging for Hope series! These recipes aren’t just good for cancer patients, but for anyone looking for a healthier lifestyle without sacrificing taste.

Disclaimer:  Blogging for Hope is a group of DC area bloggers promoting Taste of Hope through healthy recipes.
I am not a doctor, dietician, or nutritionist.  I am not a trained health care provider.  I do not claim that my food will cure any cause, condition, or disease.  Consult your primary physician or oncologist before starting any new diet.
I am in direct ability and use of conversation under following articles.
(9) A person who does not hold himself out to be a dietitian or nutritionist when that person furnishes nutrition information on food, food materials, or dietary supplements. This Article does not prohibit that person from making explanations to customers about foods or food products in connection with the marketing and distribution of these products.
(10) An herbalist or other person who does not hold himself out to be a dietitian or nutritionist when the person furnishes nonfraudulent specific nutritional information and counseling about the reported or historical use of herbs, vitamins, minerals, amino acids, carbohydrates, sugars, enzymes, food concentrates, or other foods. (1991, c. 668, s. 1; 1995, c. 509, s. 135.2(s).)
Again, you are not on the website of a doctor, nutritionist, or dietitian. If you wish to do so please contact a board certified professional in your state.