Category: Breakfast

Easy Whole Wheat Bagel:Recipes at My Table

Easy Whole Wheat Bagels

 Easy Whole Wheat Bagels

I made bagels in the kitchen with nonna Emilia years ago, but for Italians they were Fresine.  Easy Whole Wheat Bagels brings together some traditional and non-traditional methods. Baking in the kitchen calls people to the table, and the smell of bread is hypnotizing.

Like nonna, I try to make as many products as I can in the kitchen.  I always look for shortcuts to the original products.  We love bagels, but I don’t want all the extra ingredients and I like to control the type of flour.  Today I use half all purpose and 1/2 whole wheat.  I use yogurt to help the leavening process; you see more and more recipes with yogurt. Traditional bagels use yeast, but the yogurt cuts our prep time.   I also skip the boiling part.  If you like a chewier bagel then set a pot of water to boil.  Drop in the bagels for 30 seconds and then wash and season them.

When we made Fresine with nonna she twice baked them.  She would cut them in half and put them back in the oven.  You can also make Fresine with this recipe.  I will put the instructions in the recipe notes. Remember, that these Fresine are also non-traditional, but follow the same process.

Easy ingredients produce good results.

Whisk together the flour, salt, baking soda and baking powder.

Make a well in the centre and put in the yogurt.

Let the mixer do the work and this is the dough before kneading.

I knead the dough and then get my spices out.

The egg wash ready for brushing onto the bagels.

I make 4 ropes approximately the same length.

The rings come together and the spices adorn them and it all glistens.

Easy Whole Wheat Bagel:Recipes at My Table

On the pan with parchment paper they sit ready for the oven.

Out of the oven and cooling a bit.

Easy Whole Wheat Bagel:Recipes at My Table

Which one do I choose??

Easy Whole Wheat Bagel:Recipes at My Table

Sliced and ready for butter,jam or your favourites.

 

Easy Whole Wheat Bagel:Recipes at My Table
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Easy Whole Wheat Bagel:Recipes at My Table

Easy way to bring whole goodness to the table. 

Course Breakfast
Cuisine Home Cooking in Canada, Italian
Keyword Easy Whole Wheat Bagels
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Renata Solski

Ingredients

  • 1 cup all purpose unbleached flour
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup plus 1 tbsp greek yogurt
  • 1 tbsp everything bagel blend sesame seeds, poppy seeds, etc
  • 1 egg beaten

Instructions

  1. Set oven to 400 F. 

    In a large mixer bowl place the flours, baking soda, salt and baking powder.

    Whisk together.

    Make a well and place in the yogurt.

    Attach the bowl to the mixer or you can mix by hand using a wooden spoon. 

    When the dough comes together sprinkle a little flour on your counter.

    Turn the dough onto the counter and knead a few times.

    Divide the dough into four pieces.  This makes 4 large bagels.  If you want smaller bagels, divide the dough into six.

    Roll out the cords so that they are all approximately the same size.  

    Connect the cords at the ends and hold up the ring with your hand and twist and turn.  It's like working with pizza dough. 

    Place the rings on a baking sheet lined with parchment. 

    Brush with the beaten egg.

    Sprinkle with your choice of topping.

    Place in a 400 F oven for 20 minutes.

    Remove, slice, and toast if you like a crispier bagel.

    Spread with jam, cream cheese or just butter.  

 

 

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Fruited Coffee Cake Muffins: Recipes At My Table

Fruited Coffee Cake Muffins

Fruited Coffee Cake Muffins

I make many different types of muffins because they are my go-to food for breakfast or snacks.  Growing up nonna Emilia made a variety of  “Bucchinotti” from a sponge cake batter.  She made a lot of batter for the cake and the extra went into muffin tins.  She filled these with jams and nuts.

It was such a treat coming home to these little cakes.  Sometimes we made Pasta Frolla and filled the bucchinotti with grape jam and nuts.  This is the traditional Calabrese muffin.  Either way, they are comforting. Today I experiment with a coffee cake dough and I want to add some candied fruit to the topping.  There is something very warm and cozy about coffee cake.  A coffee cake usually has a streusel topping and that is what will adorn these muffins.

Anything coffee cake also has cinnamon in it and that is my favourite spice.  I want a touch of healthy and so I use skim milk, but thicken it with Greek yogurt.  You can also use 2% or full fat milk if you like.  Coffee cakes also have layers with a surprise in the middle and these muffins won’t disappoint.

The ingredients for the topping.

The butter makes the crumble good.

Now I introduce the candied fruit.

Fruited Coffee Cake Muffins: Recipes At My Table

Next I mix the dry ingredients.

More butter goes into the batter portion of the muffins.

The batter is lumpy!

Some topping in the middle.

 

The tins are full.

Just out of the oven.

Fruited Coffee Cake Muffins: Recipes At My Table

Up close these little cakes are a bit decadent.

Fruited Coffee Cake Muffins: Recipes At My Table

A full dozen of YUM!!

Fruited Coffee Cake Muffins: Recipes At My Table
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Fruited Coffee Cake Muffins

The taste of coffee cake in a muffin. 

Course Breakfast, Snack
Cuisine Home Cooking in Canada, Italian
Keyword Fruited Coffee Cake Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Author Renata Solski

Ingredients

The Fruited Top and middle

  • 3 tbsp candied fruit
  • 3 tbsp flour
  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 1/4 tsp each of cinnamon and nutmeg

The Muffin Batter

  • 1 1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 2 tbsp greek yogurt
  • 1/2 cup milk
  • 1 large egg

Instructions

The Topping

  1. Combine all ingredients except the fruit in a small bowl and cut in the butter.

    Topping should look like little peas.

    Now add the candied fruit and toss together.

The Muffin Batter

  1. In a large bowl place the flour, sugar, baking powder, baking soda and cinnamon and stir. 

    In a medium bowl mix the milk and yogurt.

    Add the egg and vanilla extract.

    Now add the wet ingredients to the dry and stir until moistened.

    The batter should be lumpy.

    Spoon half the batter into the muffin tins and top with half of the topping.

    Spoon the remaining batter over the filling and sprinkle the remaining topping on the muffins.

    Place in a 400 F oven for 15 to 18 minutes.

    Cool for 5 minutes and then remove and place on a wire rack.  

    Serve warm or cold. 

    These freeze well. 

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Zucchini Oatmeal Muffins: Recipes At My Table

Zucchini Oatmeal Muffins

Zucchini Oatmeal Muffins

Muffins are my passion and you can always find them in my kitchen.  I made countless batches when the kids were little and many of their friends enjoyed them at our table.  Zucchini Oatmeal Muffins are healthy because I limit the fat.  Apple sauce and yogurt combine to give these muffins texture and taste.  The bits of zucchini make little pockets of surprises in each bite.

Zucchini Oatmeal Muffins are easy to make, but will disappear quickly.  For an extra treat, you can add 1/2 a cup of chocolate chips to the batter.  I like them plain and so do the kids.  The brown sugar gives them a little dark colour.  I love making pretty packages out of my baking.  Today these Zucchini Oatmeal Muffins dress-up for Valentine’s Day and go to a special friend.

When making muffins the method is easy.  Dry and wet ingredients should always be in separate bowls.  You pour the wet over the dry and mix as little as possible; this is a hard step.  If you over-mix, the gluten in the flour produces a dense and chewy texture.  Be gentle with the batter; fold and don’t stir the batter.  See how my muffins have rounded tops, that means they are just right.  Pointed peaks means you stirred too much.  For a quick video on mixing muffins watch:  https://www.youtube.com/watch?v=hSehNNuSS6w

Good Information

Buy really good muffin tins:  I have Lagostina and Wilton.  I buy a lot of Lagostina products at Canadian Tire because they often have fabulous sales.  When preparing the muffin tins, I take a little canola oil and rub the tin using a paper towel.  This is better than using those chemical sprays.  After the muffins cool, I use a butter knife to loosen and remove them.  I never lose a muffin.  I place them in decorative cups to deliver them to friends.

Keep this site on hand from Canadian Tire and in the top right-hand corner you can see when they have sales.  I am not endorsed by Canadian Tire, but I love their service and products.  https://www.canadiantire.ca/en/lagostina.html?gclid=EAIaIQobChMIyaCByea44AIViobACh1Rmg69EAAYAiAAEgKCIvD_BwE&gclsrc=aw.ds

Simple oats and yogurt start the recipe.

The cinnamon gives the oats colour.

Brown sugar gives this muffin some warmth.

Eggs, applesauce and just a touch of canola oil.

Make a well in the dry ingredients.

Mix until incorporated.

Muffin tin all filled and ready for the oven.

Zucchini Oatmeal Muffins: Recipes At My Table

Golden muffins out of the oven.

Zucchini Oatmeal Muffins: Recipes At My Table

Sometimes my baking gets packaged and sent to friends.

Zucchini Oatmeal Muffins : Recipes at My Table

Zucchini Oatmeal Muffins: Recipes At My Table
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Zucchini Oatmeal Muffins

Small bites of zucchini heaven.  

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Zucchini Oatmeal Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Renata Solski

Ingredients

  • 1 cup instant oats
  • 1 cup greek yogurt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 large eggs
  • 1 cup apple sauce
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 cup zucchini finely chopped
  • 2/3 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. In a medium bowl mix oats, yogurt, baking soda, nutmeg and cinnamon. Let this sit for 10 minutes.  

    In a small bowl combine the eggs, apples sauce, canola oil and vanilla extract. Mix well with a fork.  

    In a large bowl mix flour,brown sugar, baking powder and zucchini.  Stir to coat the zucchini.  

    Add salt to the flour and zucchini and mix.  

    Make a well in the dry ingredients.

    Place the oats in the well followed by the wet ingredients.

    Mix just until incorporated.

    Grease a 12 cup muffin pan.

    Use an ice cream scoop to fill muffin tin.

    Place in a  375 F oven for 25 minutes.

    Remove and cool.  

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Buttermilk Blueberry Sones recipes at my table

Buttermilk Blueberry Scones

Buttermilk Blueberry Scones

Buttermilk Blueberry Scones are a nice summer breakfast or anytime treat.  Introduced to scones for the first time in England, I instantly fell in love with these little breads.  I thought it was great the way they could be packed with any fruit.  Blueberries are in abundance and before these go to waste, they will adorn these scones. For a little light reading on scones visit: http://www.thequeenofscones.com/the-history-of-the-scone/

I like this butter dough because it is easy to handle and doesn’t split when you roll it out.  There is no patching, LOL.  I also like this recipe because it is a tiny bread infused with fruit.  You can use peaches, fresh cranberries, pears and apples.  I also make a savoury scone using this recipe, but that is another post.

Today it is all about making something fruity for a breakfast treat.  I have to confess, that I do eat these with my 4 PM glass of wine.  Something about dough, fruit and wine that goes well together.

The blueberries are fresh and i have a little over 2 cups today.

My food processor is my best friend.  The butter makes beautiful little pea size shapes.

Pulsing the dough recipes at my table

Add the buttermilk and pulse on high.  When the dough moves away from the blades it is time to turn it onto the counter.

the dough comes away from the sides recipes at my table

The dough goes onto a piece of floured parchment paper.

dough recipes at my table

A 15 X 15 rectangle ready for the blueberries. It doesn’t have to be perfect.

flatten dough out recipes at my table

Once the blueberries are on the dough roll it up.

rolling up the scones recipes at my table

All rolled-up.

all rolled up recipes at my table

Cut on the diagonal.

cut on the diagonal recipes at my table

Ready for the oven.

ready for the oven recipes at my table

Out of the oven.

out of the oven recipes at my table

Buttermilk Blueberry Sones recipes at my table
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Buttermilk Blueberry Scones

Buttermilk Blueberry Scones are a little breads from heaven.  

Course Breakfast
Cuisine Home Cooking in Canada, Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Renata Solski

Ingredients

The scones

  • 3 cups flour I always use unbleached or pastry
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups buttermilk 1 %
  • 3/4 cup unsalted butter
  • 2 cups blueberry
  • 1 tbsp coconut sugar

Yogurt cream

  • 1/2 cup plain yogurt
  • 2 tbsp orange marmalade
  • 1/4 tsp balsamic vinegar

Instructions

The Scones

  1. Preheat oven to 425 F.

    Combine flour, sugar, baking powder and baking soda in a food processor. Blend on low for a few seconds.

    Cube the butter and add it to the food processor a little at a time. Pulse after each addition.  Mixture should form pea sized crumbs.

    Next add 1 1/4 cups buttermilk and set food processor to high until dough comes away from blade.

    Turn dough onto a large piece of parchment that is floured.

    Flatten dough out with hands.  

    Sprinkle with flour.

    Put a piece of clear plastic wrap over dough and use a rolling pin to make a 15 X 15 rectangle.

    Place blueberries on rectangle.

    Roll the rectangle into a long cylinder. 

    Cut the dough into rectangles along a diagonal.  I got 15 pieces.

    Brush with remaining 1/4 cup buttermilk and dust with coconut sugar.

    Bake for 18 minutes.

    Remove from oven and let cool.

    I like them plain, but you can serve with my yogurt cream. 


The Yogurt Cream

  1. Mix everything in a bowl and serve on the side with the scones.  

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