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Upgrade your morning with these gift ideas for breakfast lovers in your life (and yes, it can be yourself)!

Whenever any holiday or gift-giving time comes around, my radar for breakfast paraphernalia goes up. Whether you’re looking for a gift for the friend who loves to brunch, a present to help a friend eat more breakfasts, or buying a treat for yourself, these thoughtful gifts will help upgrade your morning routine.

Since Mother’s Day is coming up, I hope this gift guide will help you find the must-have kitchen gadgets for the breakfast loving mom. Or if you’re a mom yourself, treat yourself and splurge on a pair of beautiful Baltic amber waffle earrings.

This gift guide for a breakfast lover contains a lot of items that I use on a daily basis to make breakfast at home. Find a gift for anyone who loves breakfast and brunch – useful kitchen gadgets to help save time in the morning, unique kitchen items, and just fun things any breakfast and brunch lover would appreciate.

Find the perfect gift for the breakfast lover Let’s All Go Eat Breakfast Print

This print hangs on my kitchen wall, right above our kitchen sink, and is cute as it is inspirational to eat breakfast. I particularly like the color scheme as it helps give some warm color to our otherwise white wall. Printed on 100% cotton, acid and lignin-free archival paper, this gallery quality Giclée print is sure to put a smile on a breakfast lovers face. If you prefer, you can also get this print on a mug, t-shirt, tote bag, and iphone case as well.
Find on Society 6

The Breakfast Book by Marion Cunningham

My absolute favorite cookbook when it comes to breakfast. Marion Cunningham celebrates the simple pleasures of a good breakfast with quality recipes that you’ll want to make time and time again. You’ll find traditional favorites such as scones, sticky buns, popovers, hash browns, all kinds of eggs, and various pancakes, as well as new treats.
Find on Amazon

Duralex Gigogne Glass Tumbler

Made in France and used in speciality coffeeshops all across the world, these minimalist yet stylish Duralex gigogne tumblers are perfect for your morning juice or glass of milk. Duralex tumblers feel extremely comfortable in the hand, and are conveniently stackable, impact and chip resistant, and microwave and dishwasher safe. This is always the first glass I reach for in the morning.
Find on Amazon

Norpro Egg Perfect Timer

Unless you’re a robot or a seasoned chef, everyone could use some help with making a hard-boiled egg exactly how they like it. This innovative kitchen gadget actually measures water temperature (as opposed to just time), so you can have the perfect hard-boiled egg!
Find on Amazon

Sistema Breakfast to go

A breakfast lover can never have enough quality tupperware, especially if they’re dishwasher safe. This double layer tupperware keeps ingredients separated, so you can put your yogurt on the bottom and keep your granola crunchy on your commute to work.
Find on Amazon

Cereal on the Go Breakfast Cups

No one likes a soggy breakfast, so this type of to-go container opens up a whole new category of breakfasts you can have on the go – cereals, yogurt parfaits, oatmeals. This particular version is easy to hold, BPA-free, and comes in three fun colors to choose from. And did I mention the bottom half contains freezer gel to help keep your milk or yogurt cold while you try and get through your morning commute? A perfect gift for a co-worker who loves breakfast.
Find on Amazon

Bamboo Breakfast In Bed Tray

While this breakfast-in-bed tray probably won’t get used daily, it is nice to have tucked away somewhere for those times where you realize tomorrow is your partner’s birthday or your anniversary and you want to do something nice for them. Natural bamboo is light and sturdy, and also beautiful to look at. This tray measures 20″ x 12″ x 9″ (standing), which is the perfect size for a Worktop-approved breakfast!
Find on Amazon

Le Creuset Enameled Cast-Iron Crepe Pan

I don’t know where I would be without my trusty Le Creuset Enameled Cast-Iron Crepe Pan, which my brother gave to me as a Christmas gift one year. But with it, I am able to consistently make golden brown pancakes and crepes. Better yet, the heavy pan distributes heat evenly, so you can make multiple pancakes at once. See the recipe for Toddler Pancakes made with this crepe pan.
Find on Amazon

Nordic Ware Scandinavian Silver Dollar Pancake Pan

Alternatively, for those who prefer a bit more structure, try one of the Nordic Ware pans. It comes in a variety of moulds so you pick your favorite – smiley faces, zoo friends, holiday prints, autumn leaves, and even monster faces. A perfect gift for a hostess who loves to eat breakfast.
Find on Amazon

All Clad Classic Waffle Maker

Are you looking for a gift for someone who loves to eat waffles? If anything, this beautiful stainless steel waffle maker deserves a prime spot on the kitchen counter just for looks. More importantly, it heats up quickly and cooks evenly, making classic round-shaped waffles. Not only does it have a nonstick cooking surface, it has a steam-release system so waffles cook crispy on the outside and fluffy on the inside. It’s not the cheapest waffle maker on the market, but it is durable and will provide years of mouthwatering waffles. The best investment you can make for waffles at home!
Find on Amazon

Hario Skerton Ceramic Coffee Mill

This gift idea is for the coffee lovers who prefer to buy their beans freshly roasted and unground. There’s really nothing that can beat a hot cup of coffee made with fresh beans and your own labor. You can grind as little or as much as you want, as the grinder unscrews and you can cap off the excess grounds for tomorrow’s cup. Hario brand is great quality when it comes to coffee accessories.
Find on Amazon

Wilton Mini Donut Pan

This donut pan does exactly what it intends to do – make perfectly shaped mini donuts. After using this donut pan time and time again, I can attest the donuts always come out easily (as long as you don’t forget to grease it). There’s no scrubbing burnt donuts off the bottom, and the tin is generally easy to clean as well. While this pan is dishwasher safe, I’d recommend hand washing it to prolong the non-stick layer. See the recipe for Mini Baked Pumpkin Donuts with Brown Butter Glaze made with this mini donut pan.
Find on Amazon

Joseph and Joseph Integrated Whisk

This ingenious kitchen tool combines a whisk and a spatula, and makes a great present for anyone who loves to cook. Whisk together your favorite batter, then rotate the device and use the built-in silicone spatula to scrape the mixing bowl clean so you can eek out that one last muffin. It’s a lightweight tool that even kids can enjoy using. It is both dishwasher safe and easy to wash by hand.
Find on Amazon

Hario Cold Brew Coffee Filter

There’s really no substitute for cold brew coffee in the summers or if you’re a parent with a newborn. What better way to wake up than having a fresh bottle of cold brew in your fridge ready to drink with no effort? Making cold brew is as easy as just putting the coffee grounds in the filter, filling up the bottle with water, and then putting it in the fridge for 12-18 hours. Other pluses for cold brew? The taste is clean and pure, and best of all, there’s a lot more caffeine per cup! This is a much needed gift for a coffee loving parent.
Find on Amazon

Hamilton Beach Personal Blender

A small single-serving blender really makes it easy to blend a smoothies for a quick breakfast. Because of the smaller size, it’s not a hassle to clean and there are very few parts to dismantle. For this particular blender, you can just take the container on the go and drink from the cleverly-designed travel lid.
Find on Amazon

OXO Countertop Cereal Dispenser

Families that love breakfast cereals.. this gift is for you! I admit this kitchen gadget is just pure luxury, but a necessity for those who like their worktop and kitchen looking nice and clean. You don’t have to keep any unsightly breakfast boxes around the kitchen or pantry, and you’ll always be able to see when it’s time to add another box of cereal to your grocery list. This OXO cereal dispenser holds 5.5qt of cereal, oats, or granola.
Find on Amazon

Bonavita Coffee Brewer

This Bonavita Coffee Brewer might not be as romantic as making a pour-over coffee yourself, but it is definitely more accurate in terms of regulating temperature and dispersing the water evenly. Just measure out the coffee and water, hit the button, and wait for that perfect cup of coffee to be brewed. This version makes five cups that pours out of a thermal stainless steel carafe so your coffee is hot even hours later. You can also buy a version that makes eight cups. See my review of the Bonavita Coffee Brewer.
Find on Amazon

A Set of Coconut Bowls

For any breakfast lover who shares photos on Instagram, a coconut bowl is a unique must! These coconut bowls are 100% natural hand crafted from reclaimed coconuts. Take Instagram worthy photos of your favorite smoothie bowls, fruit bowls, yogurt and granola combinations, oatmeals and cereals.
Find on Amazon

Baltic Amber Waffle Pattern Necklace and Earrings

This stirling silver necklace is a subtle and beautiful statement for a breakfast lover. The Baltic Amber colors reflect every shade of a natural sunrise, which also happens to reflect the tasty colors of syrup drizzles from honey to maple syrup.
Necklace on Amazon
Earrings on Amazon

Build Your Own Breakfast Sticker Activity Book

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Enjoy Vegetable Congee for a warm and comforting breakfast. This Vegan Congee Recipe is nourishing, delicious and easy to make. It’s a perfect recipe to make on a slow morning, or make it the night before and simply reheat it in the morning. 

Chinese congee (rice porridge) is one of my ultimate comfort foods. It can be eaten any time of the day or year, but it’s particularly enjoyable on a blistery morning because it will warm you right up.

Vegetable Congee is a comforting and nourishing breakfast

This Vegetable Congee is moorish and nutrition. Vegetable broth and liquid from soaking dried mushrooms serve as the foundation, infusing strong natural flavors into each of the brown rice grains.

The combination of earthier vegetables like sweet potatoes, wild mushrooms and collard greens make this vegetarian congee recipe filling, but not necessarily heavy, which is perfect for getting you through to lunch.

What vegetables can I add in this congee recipe?

This Vegetable Congee is very customizable, so here are some tips if you would like to tweak the recipe.

This congee recipe uses sweet potatoes and collard greens, but you can easily replace the sweet potato with carrots. Likewise, you can replace the collard greens with kale or chard.

A few other suggestions if you would like to add in more vegetables are: brocolli, daikon, carrots and cabbage. Keep in mind that you may need to add in different vegetables at different times, so the final texture of each vegetable is consistent with the soft easy-to-eat brown rice congee.

For example, harder vegetables like sweet potatoes will require you to cut them into small cubes and add them in earlier in the cooking process, or grate them. If you use spinach, you can add it at the very end.

This Vegetable Congee is made with all vegetables, so not only is it a vegetarian congee recipe, it is also a vegan congee recipe.

What are some vegetarian and vegan toppings for congee?

I’ve topped this Vegetable Congee with kimchi, spring onions, soy sauce and hot chili oil. Congee is open to a wide range of toppings, so experiment to find your favorites.

Other favorite vegetarian and vegan toppings include braised tofu, pickled diakon, roasted sesame seeds, seaweed, and bamboo shoots. You can find those in most asian supermarkets.

Tips for cooking this Vegetable Congee

This vegan congee recipe a very simple dish, but it does take about one and a half hours for the rice to stew. You don’t need to do much except give the rice sufficient time to plump up and break down. Give the pot a stir every once in a while though, so the rice does not stick to the bottom of the pot.

I prefer making this vegetarian congee with brown rice because it gives the congee more texture and nutrition, but that comes at the expense of taking longer to cook. You can easily use white rice in this Vegetable Congee if you prefer. The texture of the rice grains will be smoother and silkier, and you can reduce the cooking time by roughly 30 minutes.

Enjoy this simple vegan congee recipe for dinner or breakfast

If you have cast iron pot, this is a perfect recipe for it so go ahead and use it. But any large pot will work. Just make sure it has a fitting lid.

Vegetable Congee (GF, Vegan)

Enjoy Vegetable Congee for a warm and comforting breakfast. This Vegan Congee Recipe is nourishing, delicious and easy to make. It’s a perfect recipe to make on a slow morning, or make it the night before and simply reheat it in the morning. 

  • 1 cup brown short grain rice
  • 4 cups vegetable broth ((water also works))
  • 1 small knob ginger
  • 1/2 cup dried sliced shiitake mushrooms ((see notes))
  • 1/2 cup dried mixed mushrooms ((I used a mixture of porcini, charcoal bumer, honey fungus, black trumpet and chanterelle) (see notes))
  • 1 small sweet potato
  • 1 small bunch collard greens (or other dark leafy greens such as kale, chard or cabbage) ((about 2 cups when cut))
Topping suggestions
  • kimchi
  • soy sauce
  • hot chili oil
  • green onions / scallions
  1. Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally.

  2. In the meantime, as the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside.

  3. When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes.

  4. After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed. 

  5. Serve warm with desired toppings. I love this Vegetable Congee with topped with kimchi, green onions, a splash of soy sauce and a bit of hot chili oil. 

  6. PREPARE THE NIGHT BEFORE. You can make this congee the night before, cover and store in the refrigerator. I’ll often start cooking a pot of this when I start preparing dinner. That way the congee can cook, cool and be put in the refrigerator before bed. Alternatively, enjoy some congee for dinner, and have the leftovers in the morning. Simply heat up the congee in the morning before serving.

This recipe is written for dried mushrooms that can be soaked and ready to use in approximately 30 minutes. Most any dried sliced mushrooms will work for this recipe. However, you can use whole dried mushrooms too. The only difference is that you will need to factor in enough enough time to for the mushrooms to rehydrate.

I recommend using dried mushrooms in this recipe because the soaking liquid will add additional flavor and depth to the congee.  

The post Vegetable Congee (GF, Vegan) appeared first on The Worktop.

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A hearty Overnight Bacon Breakfast Casserole that is sure to please all your friends and family for brunch. This make ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites – eggs, bacon, cheese and brioche. 

As with other breakfast casserole recipes I post, I like to design them so you can get a make ahead breakfast and save yourself trouble in the morning. This overnight Bacon Breakfast Casserole is no exception.

It’s best if you prep this breakfast casserole the night before and simply let rest in the fridge overnight before popping it into the oven in the morning. But if you don’t get to putting this Bacon Breakfast Casserole in the fridge the night before, or you want to do everything in the morning, you can just about get away with it too.

Make this Bacon Breakfast Casserole the night before… or the morning of (when you are in a pinch)

If you make this recipe the morning of, give the bread cubes a good poking with a fork before scattering them into the casserole dish. This is to help it absorb the egg custard quicker. Let the brioche sit in the egg, bacon and cheese mixture for at least 30 minutes before baking.

I love breakfast casseroles in general because you can serve them for a crowd of any size. When it’s just the three of us at home, making this bacon, egg and cheese casserole is like making several meals at once. There’ll always be leftovers for later in the day or the next few days.

Overnight breakfast casseroles are also great options for large groups, especially if you want to socialize with your guests instead of standing over a stovetop. Once this make ahead Bacon Breakfast Casserole is in the oven, you can step away from the kitchen while the magic happens.

This Overnight Breakfast Casserole has all the breakfast classics – bacon, egg, and cheese

I’ve found that this Bacon Breakfast Casserole is a particularly always a hit when feeding family and friends for brunch because it uses classic ingredients that everyone loves. Who can resist brioche, bacon, egg and cheese all mixed into one?

How to Make this Bacon Breakfast Casserole

Making this overnight breakfast casserole is relatively straightforward and similar to any other casserole. You can read the full recipe below, but here’s a quick recap in five steps.

  1. Cook the bacon in a skillet. Mix the egg, milk, cheese and cooked bacon together.
  2. Evenly scatter the brioche bread cubes in a casserole dish and pour the egg and bacon mixture over it.
  3. Cover and let sit overnight in the refrigerator, or at least 30 minutes in a pinch.
  4. Pop it in the oven and bake until the breakfast casserole has set and the top is browned
  5. Remove from the oven and serve a big slice of this Bacon Breakfast Casserole warm.

More Tips for Making this Hearty Breakfast Casserole
  • It’s best to treat this as an overnight Bacon Breakfast Casserole, but if you’re reading this and need to get this in the oven this morning, relax. Follow the recipe, but give your bread cubes a good poking with a fork before pouring in the liquid. That will help encourage the bread to soak in the egg mixture quicker. Just leave the casserole on the counter for at least 30 minutes before baking.
  • I love using brioche bread in this casserole, because of its richness, slightly sweet taste, and soft texture. Challah also works great in this make ahead breakfast casserole since the hearty bread goes with the bacon.
  • This is a simple recipe with straight forward flavors. Feel free to add in onions, red or green peppers, and or other mix-ins of your choice. Cook the mix-ins with the bacon first, to rid any excess water, and then simply mix into the custard.

Bacon Breakfast Casserole

A hearty Overnight Bacon Breakfast Casserole that is sure to please all your friends and family for brunch. This make ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites – eggs, bacon, cheese and brioche. 

  • 12 slices (about 1-lb) brioche bread (- cubed into 1-inch cubes)
  • 1/2 lbs bacon ((use more bacon if you desire) – cut into 1-cm pieces)
  • 8 medium eggs
  • 1 1/4 cup whole milk
  • 1 cup grated cheddar cheese
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 whole green onions (white and green parts) (- sliced thinly, for topping)
  1. Grease a 9×13-inch pan. Evenly layer in the brioche bread cubes.

  2. In a medium skillet, cook the bacon over medium heat, stirring occasionally, until it is cooked through. Remove from heat, including any rendered bacon fat, and allow to cool slightly. 

  3. As the bacon is cooking, in a large bowl, beat the eggs. Mix in the milk, cheese, pepper and salt. Mix in the bacon when it is done. 

  4. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid.

  5. Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.

  6. When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack for 45 – 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean.

  7. Remove the casserole from the oven and allow to cool slightly. Garnish with green onions and serve warm. 

Love this? Don’t miss these other breakfast casserole recipes!

The post Overnight Bacon Breakfast Casserole appeared first on The Worktop.

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Say happy holidays with this festive Cranberry Orange Jam! Make a batch of holiday homemade jam to give as Christmas gifts, or save this small-batch jam for yourself so you can enjoy cranberries year-round. 

Traditional jam making often involves a drawn out day of prepping, chopping, cooking and bottling the jams. While there’s something cozy and romantic about jam-making, you will most likely be left with a sticky kitchen and your whole afternoon spent.

So here’s a recipe to for Cranberry Orange Jam as a small batch jam fit for the modern kitchen. But of course, you can always double or triple the recipe if you want to make more.

To avoid any confusion, you might be tempted to call this a Cranberry Orange Marmalade instead of jam. Like a marmalade, it does contain slivers of orange rind in it. You also bundle the remaining orange in a muslin cloth and boil it alongside to extract all the flavor and pectin. So Cranberry Orange Jam or Cranberry Orange Marmalade, call it whatever suits you.

This holiday cranberry jam recipe will make just over 5 cups of jam. If you buy 8oz (230 ml) jars, this recipe will give you 5 full jars with a bit left over. It’s just enough homemade jam for you to give a jar to your closest friends for Christmas, and save a jar for yourself. Or if you want to savor the taste of the holidays after it has passed, it’s just enough holiday cranberry jam that you won’t be stuck with a whole pantry of it (moderation is a good thing, right?).

Equipment You Need to Make this Holiday Cranberry Orange Jam Recipe

This is a list of the equipment that you’ll need to make this Cranberry Orange Jam. It might look long, but you might have a lot of these already on hand, or you can pick up many of these easily for £5 or less.

  • Preserving or maslin pan – this is essentially a large non-reactive pan with a heavy base so it protects homemade jam from burning. I use this Mini Maslin Pan since I tend to make small batch jams, and the size makes it easy to store in our city-sized flat. You don’t absolutely need a maslin pan, but it’s incredibly handy to have and worth the price (note: it’s also perfect for making and serving mulled wine). If you don’t have one, use a large stock pot with a heavy base, and make sure the jam comes up to no more than two-third of the way up when you are cooking it.
  • Long wooden spoon / Heat resistant spatula – for stirring the jam.
  • Jam funnel – a jam funnel has a wide base and will allow you to quickly get hot jam into the jars without mess. I use this one, which has an adjustable base, so it can fill small jars too. You can find them online starting from around £3, so it’s not a huge investment.
  • Sugar thermometer – a thermometer will let you know when your jam as reached the setting point. There are other methods to test for doneness (see notes in the recipe), but this is the easiest and most reliable for non-seasoned jam makers. You can find thermometers for around £5, but I use my Thermapen which is digital, instant read, and works for all sorts of things in the kitchen.
  • Ladle – for scooping the hot jam into the jars.
  • Heatproof glove / Well-fitting oven gloves / Dish towels – to move the hot jars around. You can also use plastic-coated tongs to move the jars from the oven, but given this seemingly long list of equipment, that’s one thing I don’t have.
  • Jam jars and lids – this Cranberry Orange Jam recipe will fill five 8oz (230 ml) jars, plus a bit left over.
  • Twine, tags, and decorations – especially if you are giving these jams away as homemade Christmas gifts.
How to Make Holiday Cranberry Jam

Making this Christmas jam recipe is not difficult, but it’s also not a 15-minute activity. It takes roughly one hour total from beginning to end, but a large part of that time is spent just waiting for the orange peels to simmer and soften (again, this is why this jam could be called a cranberry orange marmalade instead).

You can read the full recipe below, but here’s a quick recap of making this Cranberry Orange Jam in five steps.

  1. Prepare the fruits. Wash the cranberries. Use a fruit peeler to peel off the outermost layer of the orange, leaving the white pith behind. Cut the peeled orange skin into thin strips. Peel the orange, cut in half, and remove any seeds.
  2. Simmer the orange peel. Squeeze the juice of the oranges into a maslin pan with some water. Tie the squeezed orange halves in a muslin cloth and add it to the pan. Add the strips of orange peel into pan. Simmer for 30 minutes, until the orange peels have softened.
  3. Cook the cranberries. Add the cranberries into the pan. Bring to a boil, and cook, stirring occasionally. You’ll start to hear the cranberries “pop” open. Cook until the cranberries are done popping and have softened, about 15 minutes.
  4. Bring the jam to a setting point. Add in the sugar and bring to a roiling boil and boil hard until the setting point is reached, approximately 10-15 minutes.
  5. Jar the jams. Bottle the jam into sterilized jars.

More Tips for Making This Cranberry Orange Jam

You can half the recipe if you plan on serving this as a cranberry orange sauce right away. You can double the the recipe if you plan on giving away homemade jam as Christmas presents. You can skip the canning process altogether and save this as a quick refrigerator jam. There are lots of ways you can modify this cranberry jam recipe to fit your needs. Below are a few of the most frequent questions, but let me know if there’s any way I can help.

Can I reduce the amount of sugar in this jam recipe?

The short answer is generally, yes you can reduce the amount of sugar in this jam recipe slightlybut make sure you keep the jams refrigerated and use them up within a couple weeks.

In a nutshell, the idea of jam is that you preserve the fruit by stopping the natural decay of it. Between the high concentration of sugar, the acid from the fruit, and the boiling of the jam to a high temperature, micro-organisms are destroyed and when stored in a sterile can, the jam is self stable. By removing some of the sugar in the recipe, you are removing one of the elements that help preserve the fruit.

Sugar also helps jam set, but there should be sufficient pectin from the cranberries and oranges for this holiday cranberry jam to set.

How long will this Cranberry and Orange Jam last?

If you follow the process and do not reduce the sugar in this recipe, you can store this Cranberry Orange Jam in the cupboard for a year. Once opened, store in the refrigerator and use within a reasonable amount of time.

If you are planning on using this Cranberry Orange Jam up within a couple weeks, you can skip the canning process. Follow the recipe until you boil the jam to 220°F / 104.5°C. Skip the canning, and simply store the holiday jam in an airtight jar in the refrigerator.

If you give this holiday cranberry jam as a Christmas gift, be sure to let your recipients to know to keep it in the refrigerator and use it up within 2 weeks too.

Can I use this recipe for a Cranberry Orange Sauce instead?

Yes! I developed this Cranberry Orange Jam recipe based on one of my good friend’s cranberry sauce recipe (Hi Lauren!). I tweaked the original cranberry sauce recipe to turn it into a shelf stable jam. I love her cranberry sauce so so much, and I wanted to give it away as homemade Christmas gifts, and to be able to enjoy festive cranberries year round.

If you are using this recipe as a cranberry orange sauce, you don’t need to bring the temperature up to the exact setting point, and you can reduce or adjust the sugar amount as you see fit. Once you refrigerate it, it should set.

Can this be my all around Christmas Jam?

This holiday jam definitely never lasts long! Yes, it can be your special “Christmas Jam Recipe” – it’s beautiful served as a condiment at Christmas dinner, and delicious on toast for Christmas morning breakfast. Hopefully this jam recipe can become a Christmas tradition for you as it has for us!

Cranberry Orange Jam (Marmalade)

Say happy holidays with this festive Cranberry Orange Jam! Make a batch of holiday homemade jam to give as Christmas gifts, or save this small-batch jam for yourself so you can enjoy cranberries year round. You can also skip the canning instructions and serve this as a cranberry orange sauce instead. 

  • 2 large (1.1 lbs total) navel oranges ((see notes))
  • 2 cups water
  • 4 cups fresh cranberries
  • 2 small limes ((you'll need the zest and juice))
  • 1 cup apple juice
  • 2 2/3 – 3 cups granulated sugar ((2 2/3 cups / 600 grams will give you a jam that is just sweet enough. Do not use less than 600 grams if you plan to jar the jams and store the jams outside the refrigerator))
  1. Wash the oranges and using a fruit peeler, peel off the outer most layer of the oranges. Try to peel just the outer orange layer, leaving the white pith behind. Slice the peel into thin strips, no longer than 1-inch long. It’s okay if you have smaller strips. Place the strips in a maslin pan. 

  2. Peel the white pith from the oranges and discard. Cut the oranges in half. Remove any seeds. Squeeze the juice from the orange halves into the maslin pan. Tie the squeezed orange halves into a muslin cloth and place in the maslin pan.

  3. Add the water into the maslin pan. Bring to a boil then turn the heat down to a simmer. Simmer for 30 minutes, occasionally prodding the muslin bag and stirring the orange peel strips, until the orange peel strips have softened. 

  4. Wash the cranberries and add them into the pan. Add in the apple juice. Bring the pan to a boil again, and cook for about 10 minutes, until all the cranberries have popped and have broken apart. If any cranberries remain whole, use a spatula and lightly press the cranberry against the side of the pot until it “pops”. 

  5. Add in the zest and juice from the 2 limes and the sugar. Bring to a roiling boil, scraping the bottom of the pan frequently to avoid the jam from sticking and burning, until the setting point is reached. The setting point is 220°F / 104.5°C. See notes if you do not have a thermometer. 

  6. As soon as the setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Gently stir the jam and transfer the jam into warm, sterilized jars (see notes). Seal the jars immediately. Store in a cold, dark place for up to one year. 

Oranges: Try to choose organic unwaxed oranges. If you cannot find unwaxed oranges, scrub the oranges under hot water. 

Setting point: If you don’t have a thermometer, to test for doneness, dip a wooden spoon into the jam, then hold it above the surface. Twist the spoon a few times and watch the jam drip. When the jam slowly comes together into one long drip down the middle of the spoon, you’ve reached the setting point. If the jam drips frequently as individual drops, keep boiling. 

To sterilize jars: My preferred method is to sterilize jars in the oven. Wash jars with hot soapy water. Put them upside down in an oven set at 285°F / 140°C for at least 20 minutes. Store in the warm oven until ready to be filled. They will dry in the oven. 

Love this? Don’t miss out on these other festive breakfast ideas!
All things orange… a few delicious recipes that feature oranges from around the web

Orange Cream Cheese Cookies by Goodie Godmother

The post Cranberry Orange Jam (Marmalade) for the Holidays appeared first on The Worktop.

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50+ Christmas Breakfast Recipes that use all your favorite Christmas flavors and ingredients – gingerbread, cranberries, cinnamon, eggnog, chestnuts and more. 

When Christmas morning comes along, all the attention is always on the presents, Santa and the quality family time.

And in anticipation of having a Christmas feast, you might be tempted to skip breakfast on Christmas morning. Well not in this household! Christmas breakfast is the perfect opportunity to get the family together, try a new breakfast recipe, and find something in the spirit of the holiday.

Consider one of these Christmas breakfast recipes as an appetizer for the Christmas feast to happen later in the day, or make a Christmas brunch recipe so you have the energy to prepare the feature dinner. Or perhaps just think of these Christmas morning breakfast ideas as a way to make Christmas morning that much more special.

Make these Christmas breakfast recipes to get everyone around the table in the morning. Enjoy these 50+ Christmas Breakfast Recipes!

Christmas Breakfast Casseroles

Who can resist a hearty Christmas breakfast casseroles? Make these Christmas Breakfast Casseroles and you can easily feed the whole family at once. Look for an overnight Christmas Breakfast Casserole if you want to do all the hard work the night before.

Christmas Breakfast for a Crowd

Find delicious and hearty Christmas breakfast recipes that you can make to feed a crowd. If you have family or friends visiting, these breakfast and brunch recipes will help you feed all the hungry mouths.

Pecan Kringle by Karen’s Kitchen Stories

Eggnog Rice Pudding by The Worktop

Old Fashioned Gingerbread by Bet on Dinner

Gingerbread Muffins by Sweet and Savoury Pursuits

Easy Christmas Breakfast Recipes

If you are looking for something quick to make on Christmas morning for breakfast, try one of these easy Christmas breakfast recipes. These breakfast recipes can be easily and quickly made on Christmas morning, so you can get to the main event – opening presents in front of the Christmas tree.

Gingerbread Biscotti by Savory Tooth

Spice Cookie Granola by Fried Dandelions

Banana Nutella Bread Pudding by The Missing Lockness

Eggnog French Toast by Snacking in Sneakers

Pancake Sausage Bites by The Anthony Kitchen

Cinnamon Roll French Toast by I Just Make Sandwiches

Maple Sausage Brunch Bites by Food Meanderings

Overnight Eggnog French Toast by Cooking on the Front Burners

Vegan Gingerbread Granola by Elephantastic Vegan

Christmas Baked Goods for Breakfast

Make these Christmas baked goods for breakfast so everyone can grab a breakfast treat and enjoy it by the tree. You can also make some of these ahead of time, so Christmas morning breakfast is ready for any early risers.

Cranberry and Brie Pastry Puff by The Nutrition Adventure

Cranberry Breakfast Buns by Karen’s Kitchen Stories

Cranberry Cinnamon Scones by The Novice Housewife

Cranberry Walnut Crumb Cake by Joy Filled Eats

Cranberry Orange Muffins by Beyond the Chicken Coop

Greek Yogurt Christmas Muffins by Running to the Kitchen

Cranberry Scones by Earth Food and Fire

Christmas Waffle..
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Make Easy Healthy Banana Ice Cream without an ice cream maker! Simply blitz frozen bananas in a food processor until you have a creamy healthy ice cream. There’s no need for an ice cream machine for this recipe.

I know what you’re thinking. Healthy ice cream? Ice cream for breakfast? What is this lady talking about?

The Only Easy Healthy Banana Ice Cream Recipe You’ll Need

Well, before I go any further, I should clarify that this isn’t an ice cream in the traditional sense since it’s not made from dairy or any similar substitutes. It’s literally just blitzed banana that turns incredibly creamy and wholesome.

Although the recipe might be better described as simply frozen banana cream, it takes on a lot of properties of a homemade banana ice cream. The texture is thick and creamy, obviously cold, and the most important part, delicious.

There’s really no reason not to enjoy this recipe as a healthy alternative for ice cream whether it’s for breakfast, a snack or after-dinner dessert.

How to Make Ice Cream Without An Ice Cream Machine

To make this “quick banana ice cream”, you simply need to blitz frozen bananas in a food processor.

The banana chunks will first wildly fly around. But stay with it as they will soon calm down and the bananas will take on a powder consistency.

Keep blitzing, only stopping to scrape down the sides as necessary. Then right before your eyes, the bananas will suddenly take on a creamy texture.

Voila! Banana Ice Cream Made in a Food Processor

Serve this banana ice cream immediately after making for best results. It loses its consistency if you freeze it, which makes it awfully hard to scoop later. However, you can add a touch of alcohol or condensed milk to make it easier to scoop if you really need to pop it in the freezer after making it.

Homemade Banana Ice Cream in Five Minutes

But since this homemade ice cream takes less than 5 minutes with the help of a food processor, I’d absolutely recommend serving it immediately after blitzing the bananas.

I topped this banana ice cream with almonds and a touch of whipped cream. It’s also a real treat to add chopped strawberries on it, or a handful of mini chocolate chips. Sometimes, I like to think of it as a banana yogurt parfait and any toppings one would use for yogurt is applicable here: granola dust, berries, honey, etc.

But since you have the food processor out already, you can easily chop up some almonds to use as a topping. To save on washing up, chop the nuts first, then blitz the banana ice cream.

As you would expect, ripe bananas will be sweeter than non ripe bananas, but please don’t use a banana that’s overly ripe (save that for this banana bread!), unless you want to risk getting a slight alcoholic taste to this otherwise pleasant and creamy ice cream.

This Frozen Banana Ice Cream is Great for Everyone

Everyone loves something tasty. I’m happy to point out that for this recipe, this includes our raw vegan friends! Since there is no actual cooking involved, this Easy Healthy Banana Ice Cream recipe is considered raw vegan ice cream.

And don’t forget the little ones. I’ve found that this Easy Healthy Banana Ice Cream recipe has been great for calming a crying toddler in the morning (and any time of the day). He becomes mesmerized with the ice cream getting whizzed in the food processor, then excited he gets to sprinkle on toppings by himself, and then happy he gets to have a tasty banana “ice cream.”

Whether it’s for yourself, your family, or your guests, make this Easy Healthy Banana Ice Cream for both weekday breakfasts and weekend brunches. I know it’ll be hard, but don’t eat it too fast or else you’ll all end up with a brain freeze.

Easy Healthy Banana Ice Cream (Vegan, GF, DF)

Make Easy Healthy Banana Ice Cream without an ice cream maker! Simply blitz frozen bananas in a food processor until you have a creamy healthy ice cream. There’s no need for an ice cream machine for this recipe.

  • 2 medium bananas (- sliced into 1-cm pieces and frozen on a tray for at least 30 minutes)
  • chopped nuts (- optional, for topping)
  • chopped fruits (- optional, for topping)
  • whipped cream (- optional, for topping)
  1. Place the bananas in a food processor. Blitz the bananas until they become creamy, stopping to scrape down the sides as necessary.

  2. Serve immediately, topped with chopped nuts, fruits and whipped cream, as desired. 

I keep a bag of frozen sliced bananas in the freezer, so we can make this Easy Healthy Banana Ice Cream anytime the craving hits – and that’s often! 

More Easy and Healthy Breakfast Recipes with a Food Processor

The post Easy Healthy Banana Ice Cream appeared first on The Worktop.

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Wondering how to eat a healthy breakfast everyday? When the alarm rings and you need to get out the door, it’s easy to throw breakfast out the window. But there’s no need to do that. Starting the day off with a healthy breakfast can be easy, fast, and convenient. 

A healthy breakfast gives you the energy to kick start the day and power you through whatever is facing you that morning. These tips and tricks for how to eat a healthy breakfast are real life ways to get you eating healthy in the morning.

Looking for tips on how to eat a healthy breakfast? Look no further! 1. Prepare (for) it the night before

If you know you are going to be rushing out the door before work or school drop off, do the breakfast prep the night before, whether that’s actually prepping it or just opening the fridge door and mentally noting what you will eat in the morning.

One trick I use for eating a healthy breakfast is to visualize myself eating a healthy breakfast, and taking it one step further if I can. Actually set it out. For example, if I’m after a bowl of oatmeal, I’ll set the oatmeal container on the counter next to a pot, bowl and spoon. It’s amazing how such a simple visual cue can help you follow through on eating a healthy breakfast every morning.

If you have 2 minutes to spare before calling it a night, you can whip up a make ahead breakfast, like this bowl of Overnight Chia Seeds with Yogurt. Chia seed puddings are a great breakfast for on the go mornings – just scoop it into a small container when you head out.

2. Stock your pantry with foods that will help you eat a healthy breakfast

What is a healthy breakfast? It’s a breakfast made up of healthy ingredients, so make sure you have healthy ingredients available!

One of my favorite pantry staples is Granola Dust. This jar of granola dust is so good to top on yogurt, add to smoothies, turn into muesli, or cook into a super quick oatmeal. The best part? You can whizz it together in 5 minutes and it can live in your pantry for weeks (it doesn’t last that long in this household).

Other good pantry staples to help you eat a healthy breakfast every day:

  • a variety of oats – quick cook oats work great added to smoothies; old fashioned oats make a creamy porridge
  • flaxseed meal (ground flax seeds) and ground chia seeds (milled chia seeds) – both these options are easy to sprinkle on yogurt, cereal or porridge, and to add in smoothies. A spoonful of flaxseed meal and/or ground chia seeds will give you an extra boost of fiber and protein.
  • quinoa – use it to make a healthy quinoa porridge, and when you are after something other than oatmeal.
  • your favorite nuts and dried fruits – nuts and dried fruits are always a welcomed topping for most breakfast bowls. If you need some inspiration, here are 10 Healthy Porridge Toppings, made primarily with pantry favorites. In a pinch, a handful of nuts and dried fruits can get you going in the morning, and is much healthier than the coffee cake you might otherwise grab from the coffee shop (I’m guilty of that!).
3. Stock your freezer and fridge with healthy breakfast options

Not only should you keep your pantry stocked with healthy favorites, another tip is to stock your fridge and freezer stocked with frozen fruits and veggies so you can quickly blend a healthy smoothie, like this green smoothie.

Spinach works beautifully in smoothies since the taste is mild. Smoothies with beets and carrots are also suprisingly refreshing, and packed full of vitamins and minerals.

If you can keep a carton of eggs in the refrigerator, a quick hardboiled egg will give you some good fats, protein, and vitamins A and D.

4. There’s always nut butters for a quick and healthy breakfast

Nut butters come in all sorts. Peanut and almond are the most common, but the supermarket store variety are often laden with sugar and unnecessary ingredients.

If you can, make your own at home so you can control what goes in it. Because without the sugar, any type of nut butter is loaded with protein, vitamins, and minerals. Not only is it a healthy type of fat, but it’ll keep you full for the rest of the morning.

I use my Magimix food processor* to make nut butters on a regular basis, and it takes only five minutes to make a homemade jar. I always keep a jar of nut butter in my fridge because a simple healthy breakfast can just be nut butter spread on a whole grain toast. My go to recipe is this basic almond butter recipe, which only requires one ingredient – almonds.

5. Include protein in a healthy breakfast

Protein is a healthy way to energize and keep yourself full through the morning. You can easily include protein in your breakfast by sprinkling some ground nuts on top of yogurts, porridge or in your smoothie.

Eggs are also a quick way to get protein. For something a little different than the usual omelette or fried egg, try these Tea Eggs.

Greek Yogurt is also great for adding protein. This Pumpkin Greek Yogurt breakfast bowl has protein from the Greek yogurt, and fiber, potassium and Vitamin C from the pumpkin.

6. Have the right kitchen tools to help you eat a healthy breakfast

For me, when asked how to eat a healthy breakfast, my one line answer is: eating a healthy breakfast everyday is about having the right foods in my pantry, refrigerator and freezer, and the right tools to make it easy and enjoyable to do. For making healthy breakfast, these three are my favorite tools:

1. A good frying pan for eggs

This 18-cm frying pan is the only pan I reach for when I want to make a fried egg or an omelette for one. It’s the perfect size to comfortably fry one or two eggs, or make a 2-3 egg omelette.

2. A food processor for all around breakfast needs

My Magimix food processor* is another favorite tool that gets used regularly to help us make healthy breakfasts. I use it all the time for breakfast, but it’s particularly great for making:

Because it has 3 bowl sizes and multiple attachments, it’s an all around breakfast favorite. The motor is also extremely powerful and it can blitz through all sorts of nuts to make homemade nut butters.

3. Beautiful storage containers for the pantry

A set of OXO Good Grip Pop containers for storing nuts, seeds, homemade granola. I love that they are clear, are easy to stack on top of one another, and come in all sorts of sizes to store all my favorite healthy breakfast pantry staples.

7. Loosen your definition of what is considered a healthy breakfast recipe

You don’t have to eat “breakfast foods” in the mornings, which opens up a ton of other healthy options for breakfast. Save some leftovers from dinner that you can quickly heat up for breakfast. Leftover meats and vegetables go great in a morning omelette.

I like to think of this as a “real way to eat healthy every morning” only because it is true reflection of our lives. And who can turn down a Pulled Pork Omelette for breakfast? That will definitely keep you full until lunch!

With all these tips for how to eat a healthy breakfast, there are no more excuses. Happy healthy breakfast eating!

Do you have any tips for How to Eat A Healthy Breakfast? Share your thoughts below!

*Magimix gave me a complimentary 4200XL Food Processor.

The post How to Eat A Healthy Breakfast appeared first on The Worktop.

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This Pumpkin Breakfast Casserole is a delicious brunch for anyone who loves baked french toasts, big casseroles, or pumpkin. This recipe is a great morning timesaver as a make-ahead overnight breakfast casserole.

I’ve probably said it enough times, but I’ll say it again: I love pumpkin. I’m convinced you can never have enough, so I’m at it again with another recipe featuring pumpkin. More specifically, a Pumpkin Breakfast Casserole recipe.

Think of this Pumpkin Breakfast Casserole as the love child of pumpkin pie and french toast. Once pumpkin pie and french toast get together, they become a pair that makes you wonder how they’ve gone on so long without each other.

This recipe is for anyone who loves baked french toasts, big casseroles, or pumpkin because it ties all three together.

This breakfast casserole is the love child of pumpkin pie and french toast

You get sweet bites of brioche french toast, and in between the bread cubes, you get little pockets of pumpkin pie. You’ll be thankful this breakfast casserole is so big, since everyone will be asking for seconds and if they are anything like me, thirds.

This Pumpkin Breakfast Casserole recipe also happens to be a great morning timesaver because it’s easy enough to make the morning of, but it’s also really a make-ahead overnight breakfast casserole.

This is an overnight breakfast casserole that you can also make the morning of

To make this breakfast casserole the morning of, just let the bread cubes soak for at least 30 minutes before putting the casserole dish in the oven.

Many french toast casseroles require overnight soaking, but because this recipe uses brioche bread, the bread is soft enough to absorb plenty of the pumpkin mixture in 30 minutes.

Ideally though, let the bread cubes soak overnight in the pumpkin mixture. If you can, make the casserole the night before the big day, cover it up, and place in the refrigerator.

Do all the brunch preparations the night before, and in the morning, just pop this pumpkin casserole in the oven

In the morning, all you’ll need to do is pop the Pumpkin Breakfast Casserole in the oven. That means you can get this breakfast on the dining table without having to wash a single dirty dish in the morning!

This Pumpkin Breakfast Casserole recipe is particularly great for busy mornings when you have a large crowd of family or friends coming over for breakfast because it is easy to make a large serving.

You can even bake two of these casseroles at once. Just be sure to rotate the pans from top shelf to bottom shelf mid-way through baking.

Feed a crowd with this breakfast casserole

As always, I like to dust off this Pumpkin Breakfast Casserole with some powdered sugar. But it’s also just as beautiful with the rich orange pumpkin peeping through the cinnamon sugar crust.

Personally, I find it sweet as is, but feel free to drizzle on some maple syrup before serving. It’ll add an additional layer of fall flavor.

And if you’re feeling particularly delectable, give it a dollop of whipped cream, making it more like it’s pumpkin pie cousin!

Pumpkin Breakfast Casserole

This Pumpkin Breakfast Casserole is a delicious brunch for anyone who loves baked french toasts, big casseroles, or pumpkin. This recipe is a great morning timesaver as a make-ahead overnight breakfast casserole.

  • 12 slices (about 1-lb) brioche bread (- cubed into 1-inch cubes)
  • 8 medium eggs
  • 1 1/4 cup whole milk
  • 1 can (5-ounce) evaporated milk
  • 1 can (15-ounce) pumpkin puree
  • 1/4 cup granulated sugar
  • 1/2 cup (lightly packed) light brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
Cinnamon Sugar Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  1. Grease a 9×13-inch pan. Evenly layer in the brioche bread cubes.

  2. In a large bowl, beat the eggs. Add in all the other ingredients and mix well. 

  3. Carefully pour the mixture over the brioche bread cubes. Gently press the cubes into the pumpkin mixture as needed, so all the bread cubes are sitting in the liquid. 

  4. In a small bowl, mix together the granulated sugar and cinnamon. Evenly sprinkle it over the bread cubes. 

  5. Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight. 

  6. When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack for 45 – 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean. 

    You can also double the recipe and bake 2 Pumpkin Breakfast Casseroles at once. Place one pan on the top rack and one pan on a lower rack. Rotate the pans between the racks mid-way through baking.

  7. Remove the casserole from the oven and allow to cool slightly before serving. This casserole is delicious served warm, room temperature, or cold. Serve with maple syrup or whipped cream, if desired. 

The post Pumpkin Breakfast Casserole appeared first on The Worktop.

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These Healthy Toddler Muffins are delicious for breakfast, but also work as a healthy snack or lunch. This is an easy muffin recipe for kids. Make one batter and choose from 4 different mix-ins to get variety, including a vegetable muffin! 

Coming up with toddler breakfast ideas has been one of the trickier things in the household recently. It has to be quick, I like it to be healthy, the toddler likes it to have variety, and of course it has to be tasty.

Sure, I often plop a bowl of cereal in front of him and get to my morning coffee ASAP. But I love making breakfast a family affair, and our toddler loves getting involved in anything we are doing. So we try to have him help make his own breakfast.

How can your toddler help in the kitchen?

Our toddler often demands to make these Toddler Pancakes when he wakes up. With these pancakes, he likes to pull out the ingredients from the cupboard, help measure out the ingredients, and mix the batter together. I do the stovetop cooking, but he likes watching me scoop on the batter and flip the pancakes.

Another favorite breakfast idea is to allow our toddler to choose his own porridge toppings from these 10 toddler friendly porridges. Our toddler looks at the pictures, points to the one he wants, and mixes everything together in his favorite oatmeal bowl, which is conveniently shaped perfectly to hold everything in it. (And don’t miss out, head over to my Instagram page to win a set of these bowls for yourself too!)

Recently, we introduced him to these Toddler Muffins – and it was a hit!

With these Toddler Muffins, our toddler can help pull the ingredients out from the cupboard, measure out the ingredients, mix the batter together, line the muffin tin with the cups, and scoop the batter into the muffin cups. It’s quite a fun and involved process (albeit much neater and quicker when I just do it myself – 10 minutes tops).

This is an easy muffin recipe for kids that they can help make

This easy muffin recipe for kids is as healthy and easy as you want it to be. With one batter, you can get up to four different toddler muffins. You choose 1, 2, 3, or 4 favorite ingredient mix-in, and simply split the batter into separate bowls, then add in the mix-in of choice at the end.

If you think you have a winning combo that will have your kid proclaiming these as the best toddler muffins, then by all means make the entire batch with only one mix-in. Regardless, this recipe for healthy kids muffins offers flexibility and variety. You can even get a vegetable muffin for your kids by using the carrot and raisins mix-in option.

The four mix-in’s I’ve made so far are blueberry, apple cinnamon, carrot and raisins, and chocolate chips.

This Healthy Toddler Muffin is delicious for breakfast, but also works as a healthy snack or lunch

I chose what I thought were flavorful mix-in ingredients that were naturally sweet to make up for that fact that these kid muffins are made with little sugar added (you can leave out all the sugar if you prefer too). Instead, these Toddler Muffins use a grated apple in the batter as a natural sweetener.

After making this Toddler Muffin recipe a couple of times now, I have found my toddler’s favorites are apple cinnamon and carrot + raisins.

A healthy kids muffin recipe that also packs well for lunch and snack

He would happily eat those for breakfast several times a week, and then eat them for lunch and snack. It works out conveniently too, because they pack so well into his yumbox.

For a healthy kids muffin, I found them pretty tasty. I even spied my husband taking the occasional bite off my son’s plate while he was feeding him.

The small size of these muffins makes it easy for our toddler to handle, while we eat eat them as if they were healthy donut holes. Enjoy these muffins with a cup of coffee, or in our toddler’s case, a glass of oat milk!

Toddler Muffins

These Healthy Toddler Muffins are perfect for breakfast, but also work as a healthy snack or lunch. This is an easy muffin recipe for kids. Make one batter and choose from 4 different mix-ins to get variety, including a vegetable muffin! 

Muffin Base
  • 1 1/3 cups white whole wheat flour ((also called golden wholegrain flour))
  • 3/4 cup old fashioned rolled oats ((jumbo rolled oats))
  • 3 tablespoons light brown sugar
  • 3 teaspoons baking powder
  • 1 tablespoon ground flax seeds ((milled flax seeds))
  • 1 small apple (- grated with peel)
  • 2 medium eggs
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter (- melted)
Apple Cinnamon (enough for 1/4 of the muffin batter)
  • 1/2 small apple (- chopped into 1/2-cm pieces)
  • 1/4 teaspoon cinnamon
Blueberries (enough for 1/4 of the muffin batter)
  • 1 handful blueberries
Carrot and Raisin (enough for 1/4 of the muffin batter)
  • 1/4 medium carrot (- grated)
  • 1 tablespoon raisins
Chocolate Chip (enough for 1/4 of the muffin batter)
  • 2 tablespoons dark chocolate chips
  1. Preheat the oven to 375°F / 190°C. Grease or line a 24-hole mini muffin tin.

  2. In a medium bowl, mix together the flour, oats, brown sugar, baking powder, and flax seeds. Fold in the grated apples. 

  3. In a small bowl, beat the eggs. Beat in the milk and butter. 

  4. Pour the egg mixture into the batter, and fold together, being careful not to over mix. 

  5. Split the muffin batter evenly between 4 bowls. In each bowl, gently mix in the mix-in ingredient. You can adapt the recipe to make 1, 2, 3 or 4 varieties. Adjust the amount of mix-in as required.

  6. Using a cookie scoop, evenly distribute the batter into the mini muffin tin, filling each muffin cup about 3/4 full. For each variety, you should be able to get 6 mini muffins. 

  7. Bake for 10 minutes, or until cooked in the middle and a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before transferring to a cooling rack.

The post Toddler Muffins (Easy Muffin Recipe for Kids) appeared first on The Worktop.

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You can have these quick and easy Chinese Scallion Pancakes cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I’ve adapted it to make Chinese savoury pancakes. The only tools required for these quick scallion pancakes is just one bowl and one skillet.

One of my childhood favorites for breakfast was Chinese Scallion Pancakes (also known as Chinese green onion pancakes). Though when I think about it, it’s still a favorite of mine to this day.

A quick recipe to make Chinese Scallion Pancakes

For the longest time, I was deterred from trying to make Chinese Scallion Pancakes because the traditional Chinese version requires lard, is labor intensive, and definitely tests your patience.

You have to knead the dough, rest it, roll it out with a rolling pin, roll it up like a cinnamon roll, and then roll it out again into a pancake shape. Phew, that is even a handful to write and a mouthful to say!

Have these Chinese Scallion Pancakes cooking on the stovetop within five minutes

But now I have no excuse because my version of the Chinese Scallion Pancake recipe can be mixed and cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I’ve adapted it to make quick and easy Chinese savoury pancakes.

That means no need to rest the dough, knead it, or roll it out. All of you have to do is mix the batter, then cook it on a skillet, flipping the pancakes halfway through.

And better yet, the only tools required for these quick scallion pancakes is just one bowl and one skillet, so minimal washing up, which is always a plus in my book.

So what’s the catch with this Chinese Scallion Pancake recipe, you might ask? The texture is obviously different from traditional Chinese scallion pancakes, which are more like a layered flaky croissant while this Chinese Scallion Pancake recipe is more akin to eating a single chewier layer.

Chewy savoury pancakes that can pass as the real thing

These savoury pancakes will also taste a bit different than the traditional Chinese scallion pancakes given the lack of lard, but not by much in my family’s opinion (and we’re Chinese green onion pancake-connoisseurs if I might say so myself).

Because of the savoury nature of these pancakes, you could cook a batch for breakfast and snack on it the rest of the day. Or you could even save some for dinner! Although traditional Chinese Scallion Pancakes are usually listed as a side dish on menus, you could try having a fried egg with it, but like most people who have had this dish, you’d probably not want to fill your stomach with anything else.

Quick Chinese Scallion Pancakes (Vegan)

You can have these quick and easy Chinese Scallion Pancakes cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I’ve adapted it to make Chinese savoury pancakes. The only tools required for these quick scallion pancakes is just one bowl and one skillet.

  • 2 cups all-purpose flour
  • 1 2/3 cups water
  • 1/4 cup sesame oil
  • 3/4 teaspoon salt
  • 2 bunches scallions ((green onions / salad onions) (about 10))
  • oil (- for cooking)
  1. In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside.  

  2. In the meantime, wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. 

  3. Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. 

    Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about 3/4 cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. 

    Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. 

    Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process. 

  4. Serve immediately. 

Want more Asian inspired breakfasts? View more recipes!

The post Quick Chinese Scallion Pancakes (Vegan) appeared first on The Worktop.

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