Breakfast

Baking bread from scratch is easier than you might think, especially when you’re using a fast-rising leaven. Baking fresh bread in my house began as a holiday tradition but it soon became something we enjoy doing even on weekends. There’s just nothing better than a nice sweet dinner roll, packed with a delicious dinner roll right out of the oven. I used white sugar right in the dough as well as on top to amplify the sweetness factor that makes these fluffy, soft, and somewhat chewy just like a great recipe for bread.

It’s impossible to resist the light, fluffy, buttery, and sweet dinner rolls, homemade, with a few basic ingredients. This dough makes perfect rolls for dinner, but it can also be used to make cinnamon rolls. Mix in the bread machine, then bake the rolls in the oven. They ‘re light, tender, and sweet.

Ingredients:

1/2 (about 110 degrees F or 45 degrees C) cup of warm water
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 tsp salt
3 3/4 cups all-purpose flour
1 (. 25 oz) package active dry yeast
1/4 cup butter, softened

Directions:

1. Put the water, milk, egg, 1/3 cup butter, sugar, salt, flour, and yeast in the manufacturer’s suggested order in the bread machine pan.

2. Turn the dough out to a lightly floured surface until the process is complete. Divide the batter into two. Roll into a 12-inch circle every half, spread 1/4 cup of softened butter throughout the entire round. Break every round into eight wedges. Roll the wedges starting at wide end; roll gently but tightly. Place the point side down on the sheet of ungreased cookies. Bring it in a warm place with a clean kitchen towel cover, and let it rise for 1 hour. In the meantime, the oven preheats to 400 degrees F (200 degrees C).

3. Bake for 10 to 15 minutes in a preheated oven, until golden.

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These strawberry muffins are a perfect way to use your spring and summer strawberries. They ‘re a good upgrade from the regular blueberry muffins and just as tasty. The secret is to add a lot of berries to the dough, which gives the muffins an intense flavor of strawberry, along with a touch of almond extract to complement the fruit. These strawberry muffins are perfect for you. The muffins are packed with the perfect strawberry bites and are delicious for breakfast, brunch, or snack later in the day.

The muffins aren’t extra sweet, but they have just the right amount of sweetness in every bite. And the crumb top adds the right bursts of delicious crumb to the rim. The crumb topping on these muffins is truly divine, maybe it’s my favorite part.

Ingredients:

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon Cream butter and sugar.

Directions:

1. Add the egg and stir well. Smooth rice, baking powder, and salt in a medium bowl.

2. Combine the flour mixture and the milk to the butter mixture.

3. Add some vanilla. Slowly stir in the strawberries. Put the batter in the muffin pans. Blend the sugar and cinnamon and scatter on the muffins.

4. Bake at 400 degrees for 20-25 minutes. Makes one dozen muffins.

Tips:

1. Some of the baking recipes call for melted butter, but in this situation, you’ll heat the fat. It ‘s important to let it cool, though, because it’s going to be combined with the eggs. Unless the butter is too soft, the eggs can be partly fried, producing little scrambled bites.

2. I do not recommend the use of frozen strawberries for this recipe. If you have to, please thaw them completely and drain some paper towels. You don’t want the water to be drained dry, so you don’t want it to be soaking wet.

3. Mix the batter by hand, not the electric mixer. The pounding of the batter allows the protein strands to mix from the starch, rendering the muffins strong.

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These tasty mini muffins are the right issue to eat for a fast breakfast, for a snack, or perhaps as a fun sweet. They’re thus flavourful and style similar to pie in quick bread type. These breakfast muffins are easy to create and style even higher with the cheese frosting! They ‘re the right amount of sugar without being distracting. You should eat them first thing in the morning without getting over-indulgent.

These Pecan Pie Muffins are very easy to throw together with only five ingredients. Tammy swears, if you just bake them, they taste like a pecan pie, and she’s right. They have crisp, chewy edges and a soft center of gooey. When you’re afraid of chocolate, you should just back away right now. Just say in it.’ The only way you can mess them up is not to clean the pan properly. Baker’s Joy spray is working very well here. Make a lot of these mini pecan pie muffins and save them for a week to eat. This makes it easy to eat them on the go or to pop in your mouth for a quick snack. And they’re also making a delicious dessert. They ‘re so flexible!

Ingredients:

1 cup of chopped pecans.
1 cup of firmly packed brown sugar.
½ cup of flour.
2 large eggs.
½ cup of melted butter.

Directions:

1. Preheat the oven at about 350 degrees. Place the baking cups in muffin pans.

2. In a big bowl, add the pecans, brown sugar, and flour.

3. Beat the eggs completely and add the milk. Over the dry ingredients, pour the egg mixture and blend until fully coated.

4. Spoon the batter into 2/3 cups and bake for about 20-25 minutes

5. Move to the racks after baking

6. Simple, peasy, and sweet! Sometimes I make these pecan pie muffins for breakfast, my children love them so much. Give’em a chance, you will like’em too!

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I’ve never been so happy with cookies my whole life! I mean these cowboy cookies are so addicting! They are so yummy, nutty, soft, and chewy. They taste and look like they are made in a fancy bakery. But boy, these are homemade cookies. And they’re pretty easy to make too. I love to experiment so I tried to substitute pecans with almonds and walnuts and they are as much as amazing. I toast the nuts too because toasting improves their texture and flavor, making them richer and crispier. And it’s a winner every time! One cookie is not enough, I always come back for more.

INGREDIENTS

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

HOW TO MAKE COWBOY COOKIES

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Mix until incorporated.

Step 3: Place the butter in a separate large bowl, beat using at medium speed until smooth and creamy.

Step 4: Gradually add in the sugars, and beat thoroughly.

Step 5: Then, add the eggs one at a time. Make sure to add and beat each egg. Add in the vanilla.

Step 6: Whisk in the flour mixture until just combined. And stir in the chocolate chips, oats, coconut, and pecans.

Step 7: Scoop and place the dough 3 inches apart into the ungreased baking sheets.

Step 8: Place inside the preheated oven and bake for about 15 to 17 minutes until the edges are lightly browned. Then, rotate the sheets halfway through.

Step 9: When cookies are done, remove from the oven and transfer to a cooling rack. Cool completely. Serve and enjoy!

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