No More Breakfast from a Box
Apple Rings Cereal
Yields 4 - 5 cups
Ingredients
½ cup apple powder (ground dehydrated apples)
2 tsp ground cinnamon
1 ½ cups all-purpose flour
½ cup oat flour (ground rolled oats)
1/3 cup granulated sugar
¼ tsp fine sea salt
4 Tbs unsalted butter (cubed)
4 - 6 Tbs apple juice (or cider)
Optional: freeze-dried strawberry or apple dust
Directions
In a bowl or food processor, combine the all-purpose flour, oat flour, sugar, salt, cinnamon, and apple powder.
Pulse in the cold butter until the mixture looks like fine sand.
Add the cold apple juice one tablespoon at a time. Mix until the dough just comes together. It should be firm and not sticky. Wrap and chill for 30 minutes.
Preheat your oven to 325 degrees Fahrenheit.
Roll the dough into very thin “snakes” and pinch the ends together to form tiny rings.
OR: Roll the dough paper-thin (1/16 inch). Use a small circular piping tip to punch out circles. Then use a straw to punch out the center hole.
Place the rings on a parchment-lined sheet. Bake for 15 - 18 minutes.
Turn off the oven, prop the door open slightly, and let the cereal sit inside for an additional 15 minutes. This ensures they are crisp all the way through so they don’t get soggy in milk.
Bagels
Ingredients
1 ½ cup warm water
2 Tbs sugar
2 ¼ tsp active dry yeast
2 tsp salt
4 ½ cup bread flour
2 Tbs honey (for boiling water)
Directions
Combine water, sugar, and yeast in a mixing bowl. Once yeast is slightly foamy (5 - 10 minutes), add salt and 2 cups of the flour to the bowl.
With a bread hook, mix on medium while slowing adding the remaining flour. Mix until all flour is incorporated.
Finish kneading by hand until the dough forms into a smooth ball (approximately 10 minutes). Cover and let rise in a warm place for 60 - 90 minutes or until doubled in size.
Punch the dough down and divide into 8 pieces.
Roll each section into a rope, flatten into a rectangle and then roll the rectangle back into a tight rope. Wrap the rope around your hand connecting the two ends to form the bagel.
Gently roll the area where you connected the two ends, between your hand and the counter to help hold its shape.
Place the bagels on a sheet pan lined with parchment paper and allow to rest for 45 - 60 minutes.
For NY-style bagels, cover with plastic wrap and put them in the fridge overnight. Boil and bake the next morning straight from the fridge.
Preheat the over to 425 degrees.
Bring a pot of water to boiling and add honey to the water.
Gently place 2 - 3 bagels in the pot at a time. Boil each side for 30 - 45 seconds. Remove from the water.
Optional: Add additional toppings.
Return to baking sheet.
Bake for 20 - 25 minutes or until golden brown on top.
Slice immediately once cooled and freeze them. Toast from freezer to enjoy.
Cinnamon Cereal
Yields 4 - 5 cups of cereal
Ingredients
2 cups all-purpose flour
¼ cup whole wheat flour
¼ cup granulated sugar
1 tsp ground cinnamon
½ tsp fine sea salt
½ cup unsalted butter (cubed)
½ cup cold water
1 tsp vanilla extract
Coating
1/3 cup granulated sugar
1 ½ Tbs ground cinnamon
3 Tbs melted butter (for brushing)
Directions
In a large bowl (or food processor), whisk together the flours, sugar, 1 tsp cinnamon, and salt.
Add the cold cubed butter. Use a pastry cutter or pulse in the food processor until the mixture looks like fine breadcrumbs. You don’t want large chunks of butter here. We want a uniform, crisp cracker texture.
Stir the vanilla into the cold water. Add it to the flour mixture 1 tablespoon at a time until a ball of dough forms. It should feel like stiff pie crust dough. Wrap in plastic and chill in the fridge for 30 minutes. Chilling prevents the dough from shrinking when you roll it.
Preheat your oven to 350 degrees Fahrenheit. Divide the dough in half. On a large sheet of parchment paper, roll the dough out until it is see-through thin (about 1/16th of an inch). If it’s too thick, the cereal will be chewy instead of crunchy.
Brush the entire surface of the dough lightly with the melted butter. Liberally sprinkle the cinnamon-sugar coating over the top. Use your rolling pin to gently press the sugar into the dough so it sticks.
Using a pizza cutter or a fluted pastry wheel (for those classic wavy edges), cut the dough into ½-inch squares. You don’t need to separate them yet; they will pull apart after baking. Use a fork to prick each square once (this prevents them from puffing up like pillows).
Slide the parchment onto a baking sheet. Bake for 12 - 15 minutes. Watch closely - because they are so thin, they can go from golden to burnt in a minute.
Turn off the oven and open the door slightly. Let the cereal sit in the cooling over for 5 - 10 minutes to “dry out”. Once removed, let them cool completely on the pan. They will get much crunchier as they cool.
Store your cooled cereal in an airtight glass jar.
Cinnamon Rolls
Yields 12 large rolls
Ingredients
Dough
1 cup warm milk (105 degrees)
2 ¼ tsp dry active yeast
½ cup granulated sugar
6 Tbs unsalted butter (melted)
1 large egg (room temperature)
4 to 4 ½ cups all-purpose flour
1 tsp fine sea salt
Filling
½ cup unsalted butter (softened)
1 cup brown sugar (packed)
2 ½ Tbs ground cinnamon
Frosting
4 oz cream cheese (softened)
¼ butter (softened)
1 ½ cups powdered sugar
1 tsp vanilla extract
Directions
In your stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5 - 10 minutes until foamy.
Add the remaining sugar, melted butter, egg, and salt. Gradually add 4 cups of flour. Use the dough hook to knead for 5 - 7 minutes. The dough should be tacky but not stick to your fingers. If it’s too sticky, add the remaining ½ cup of flour one tablespoon at a time.
Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 to 1.5 hours).
On a floured surface, roll the dough into a large rectangle (about 12 × 18 inches). Spread the softened butter all the way to the edges. Mix the brown sugar and cinnamon, then sprinkle it evenly over the butter.
Gently press the sugar into the butter with your palms so it doesn’t fall out when you roll it.
Roll the dough tightly starting from the long edge. To get perfect, unsquashed circles, use a piece of unflavored dental floss. Slide the floss under the log, cross it over the top, and pull quickly to “snip” the roll.
Place the 12 rolls into a greased 9 × 13 inch pan. Cover and let rise for another 45 - 60 minutes. They should be touching and looking very puffy.
Bake at 350 degrees for 22 - 25 minutes until lightly golden. While they bake, whisk the frosting ingredients until smooth. Spread the frosting over the rolls while they are still warm so it seeps down into the spirals.
Cream Cheese
Ingredients
4 cups whole milk
4 Tbs lemon juice
¼ tsp salt
Directions
Heat milk to a simmer.
Stir in lemon juice until curds separate from yellow whey.
Strain through a cheesecloth for 30 - 45 minutes. Do not toss yellow whey, yet.
Blend the curds with salt until creamy.
If the curds feel too dry to become creamy, add 1 tablespoon of the reserved yellow whey back into the blender.
Store in refrigerator for up to 1 week.
Caramel Macchiato Coffee Creamer
Yields 2 cups
Ingredients
1 cup milk
1 cup heavy cream
½ cup sugar
2 Tbs water
2 tsp vanilla extract or vanilla bean paste
pinch of fine sea salt
Directions
In a small saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring. Let it summer until it turns a deep amber color (this should take 5 - 8 minutes). Watch it closely; it goes from “perfect” to “burnt” very quickly.
Once the sugar is amber, remove from heat. Very slowly whisk in about ¼ cup of the heavy cream. It will bubble and steam violently - this is normal. Keep whisking until the caramel is smooth.
Whisk in the remaining heavy cream, milk, vanilla extract, and pinch of salt.
Transfer the creamer to a glass mason jar. Let it cool on the counter before sealing and placing it in the fridge.
English Muffins
Ingredients
1 ¼ cup warm milk (105°F to 115°F)
2 Tbs melted butter
2 Tbs brown sugar
1 tsp active dry yeast
1 tsp fine sea salt
2 ½ cups all-purpose flour
¼ cup cornmeal for dusting
Directions
Combine milk, butter, sugar, and yeast in a bowl. Let stand 5 minutes or until yeast blooms. If it doesn't look foamy (like the head of a beer), your yeast is dead—start over!
Add salt and flour and mix until a shaggy, very sticky dough forms. Use a bowl scraper or well-floured hands to fold it a few times. The high hydration is what creates the air pockets.
Cover and set in a warm place for 1 - 2 hours or until it doubles in size.
Turn the dough out on a floured surface.
Flour your rolling pin and roll out to ½ inch to 1 inch thick.
Cut out 3” circles. Dip the cutter in flour between each use so it doesn't tear the dough. Repeat until all dough is used.
Line a pan with parchment paper. Sprinkle a baking sheet generously with 2 tbsp of cornmeal. Place the cut muffins on top, then sprinkle the tops with another 2 tbsp of cornmeal. Cover and let rise for an hour.
Heat a large pan on the stove and cook each English muffin over medium low heat for 3 - 5 minutes on each side or until golden brown.
If the outside browns too fast but the middle is gummy, finish them in a 350°F oven for 5 minutes.
Store in an airtight container for up to 1 week.
For long-term storage, slice them, put them in a freezer bag, and freeze them. They toast up perfectly directly from the freezer!
Glazed Donuts
Dough
1 cup whole milk (warmed to 110°F)
2 ¼ tsp active dry yeast
1/3 cup granulated sugar
5 Tbs unsalted butter, softened
1 large egg, room temperature
½ tsp salt
3 ½ cups all-purpose flour (plus extra for dusting)
1–2 quarts vegetable oil (for frying)
Glaze
2 cups powdered sugar
1/3 cup unsalted butter, melted
1 ½ tsp vanilla extract
4–6 Tbs hot water (add slowly for desired consistency)
Directions
In a large bowl, whisk the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
Add the softened butter, egg, and salt. Gradually mix in the flour. This dough will be very sticky—resist the urge to add too much extra flour!
Using a stand mixer with a dough hook, knead for 5 minutes (or 8 minutes by hand) until smooth but still tacky.
Cover and let rise in a warm spot for 1 ½ to 2 hours until doubled.
Punch the dough down and roll it out on a well-floured surface to ½-inch thickness.
Use a donut cutter (or a large glass and a small bottle cap) to cut shapes.
Place the donuts on a parchment-lined sheet, cover loosely, and let rise again for 30–45 minutes. They should look airy and "puffy."
In a heavy pot, heat oil to 350°F. Use a thermometer; if the oil is too cool, the donuts get greasy.
Carefully drop 2–3 donuts into the oil. Fry for about 60 seconds per side until very lightly golden.
Remove with a slotted spoon and place on a wire cooling rack with paper towels underneath.
Combine all glaze ingredients until perfectly smooth. It should be thin enough to run, but thick enough to coat a spoon.
While the donuts are still very warm, dip each one completely into the glaze. Flip to coat both sides.
Place back on the wire rack. The glaze will thin out and "set" as the donut cools.
Granola
Yields 6 cups
Ingredients
4 cups old fashioned rolled oats
1 ½ cups raw nuts / seeds
½ tsp sea salt
½ cup coconut oil (melted)
½ cup honey or maple syrup
1 tsp vanilla extract
1 cup dried fruit
Directions
In a large bowl, combine the oats, nuts, seeds, salt, and cinnamon. Whisking the salt and cinnmon into the dry oats ensures you don’t get “salty spots” in your clusters.
Whisk together the melted oil, honey, and vanilla extract. Pour this over the oat mixutre and stir until every single oat is glistening and well-coated.
Line a large rimmed baking sheet with parchment paper. Pour the mixture onto the pan and spread it out.
Use the back of the spatula to firmly press the granola down into an even, tight layer. This encourages the oats to stick together as the sugars caramelize.
Bake at 325 degrees Fahrenheit for 20 - 25 minutes. Do not stir.
Rotate the pan halfway through, but leave the oats undisturbed.
Remove the pan from the oven when the granola is golden brown and smells toasted. It will still feel a bit soft - this is normal. Let it cool completely (about 1 hour) on the pan. Once cool, break it into large, crunchy chunks with your hands.
Once the granola is cold, stir in your dried fruit.
Hashbrowns
Yields 2 - 4 servings
Ingredients
2 large russet potatoes
2 Tbs unsalted butter or ghee
1 Tbs neutral oil
½ tsp fine sea salt
¼ tsp black pepper
¼ tsp onion powder
Directions
Peel the potatoes and grate them using the large holes of a box grater. Immediately place the shreds into a bowl of ice-cold water. Swish them around to wash off the excess surface starch - this is what keeps them from turning into a gummy mess in the pan.
Drain the potatoes and wrap them in a clean lint-free kitchen towel or a piece of cheesecloth. Twist and squeeze the towel with all your might. You want the potato shreds to be bone-dry.
Toss the dry shreds in a bowl with the salt, pepper, and onion powder. Pink or graying is natural (oxidation) and will disappear once they hit the heat.
Heat a heavy-duty skillet over medium-high heat. Add the oil and butter. Once the butter foam subsides, spread the potatoes in an even layer about ½ inch thick.
Press the potatoes down firmly with a spatula to encourage contact with the pan. Now, leave them alone for 5 - 7 minutes. Do not stir. You are waiting for a deep, dark golden-brown crust to form on the bottom.
Flip the hashbrowns in sections or one large disc. Cook for another 5 minutes until the second side is crispy and the potatoes in the middle are tender.
Hot Cocoa Mix
Yields 10 - 12 servings
Ingredients
2 cups powdered sugar
1 cup cocoa powder
2 cups powdered milk
1 tsp cornstarch
½ tsp vanilla bean (scraped) or vanilla powder
Directions
In a large bowl, sift the powdered sugar and cocoa powder together.
Whisk in the powdered milk, cornstarch, salt, and vanilla powder.
Transfer the mixture to a large glass mason jar.
To prepare…
Add 3 to 4 tablespoons of the mix to a mug.
Pour in 8 oz of hot water or milk.
Use a whisk or handheld frother to get a foamy top.
Muffins
Ingredients
3 cups all-prupose flour
1 Tbs baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup unsalted butter (melted and cooled)
1 cup granulated sugar
2 large eggs (room temperature)
½ cup greek yogurt or sour cream
½ cup milk
2 tsp vanilla extract
1 ½ to 2 cups fresh blueberries or chocolate chips
Directions
Preheat your oven to 425 degrees Fahrenheit. Starting at a high heat creates an immediate “burst” of steam that lifts the muffin tops quickly before the edges set.
In a large bowl, whisk the flour, baking powder, baking soda, and salt.
Toss your blueberries or chocolate chips in 1 tablespoon of the flour mixure before adding them to the batter. This light coating prevents them from sinking to the bottom of the muffin.
In a medium bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, followed by the yogurt/sour cream, milk, and vanilla.
Fold the wet ingredients into the dry with a spatula. Stop when you still see a few streaks of flour. Gently fold in your blueberries or chocolate chips. The batter should be very thick - more like a soft dough than a liquid.
In a greased or lined muffin tin, fill each cup all the way to the top. Unlike cupcakes, muffins need that extra volume to create the “mushroom top” look.
Place muffins in the oven at 425 for exactly 5 minutes.
Without opening the oven door, reduce the heat to 350 degrees Fahrenheit.
Bake for another 13 - 17 minutes until a toothpick comes out clean.
Because these are made with real butter and no preservatives, they stay moist for about 2 days at room temperature. For longer storage, they freeze beautifully—just pop one in the microwave for 20 seconds for a "fresh from the oven" feel.
Oatmeal Mix
Yields 10 servings
Ingredients
4 cups old fashioned rolled oats
1 cup powdered milk
1/3 cup sugar
1 tsp fine sea salt
2 tsp ground cinnamon
Directions
Take 1 ½ cups of rolled oats and place them in a blender or food processor. Pulse until they become a fine powder.
In a large bowl, combine the oat flour, the remaining 2 ½ cups of whole rolled oats, powdered milk, sugar, salt, and cinnamon. Whisk everything together until the spices and milk powder are evenly distributed.
Store this mixture in a large, airtight glass jar.
To prepare…
Add ½ cup of the mix to a bowl.
Pour in ¾ cup of boiling water (or hot milk).
Cover the bowl with a plate and let it sit for 3 minutes. Stir well before eating.
Pancakes
Yields 8 - 10 medium pancakes
Ingredients
2 cups all-purpose flour
2 Tbs sugar
2 tsp baking powder
1 tsp baking soda
½ tsp fine sea salt
2 cups buttermilk (room temperature)
2 large eggs (room temperature)
4 Tbs melted butter (slightly cooled)
1 tsp vanilla extract
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the buttermilk, eggs, and vanilla. Slowly pour in the melted butter while whisking constantly.
Pour the wet ingredients into the dry. Use a spatula to fold them together until just combined. Stop as soon as the flour streaks disappear.
Let the batter sit on the counter for 10 minutes. You’ll see small bubbles forming on the surface. This allos the flour to fully hydrate and the leavening agents to activate, ensuring a massive rise on the griddle.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a tiny bit of butter or neutral oil.
Scoop about 1/3 cup of batter per pancake.
Wait until you see bubbles form on the surface and the edges look set and matte. Flip once.
Cook the second side for about 1 - 2 minutes until golden.
Pop Tarts
Yields 8 pastries
Ingredients
2 ½ cups all-purpose flour
1 Tbs granulated sugar
1 tsp fine sea salt
1 cup unsalted butter (cubed)
4 - 6 Tbs milk
¾ cup strawberry jam
-OR- ½ cup brown sugar + 2 tsp ground cinnamon + 1 Tbs all-purpose flour
1 Tbs cornstarch
1 cup powdered sugar
1 - 2 Tbs heavy cream
½ tsp vanilla extract
Directions
In a large bowl, whisk the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter (or your fingers) to work it in until the mixture resembles coarse meal with some pea-sized chunks. Add milk 1 tablespoon at a time until the dough just holds together.
Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour. This prevents the pastry from shrinking and keeps it flaky.
Stir the jam and cornstarch together in a small bowl. This ensures the filling doesn’t run out of the pastry during baking.
On a floured surface, roll one disk into a rectangle about 1/8 inch thick. Cut into eight 3 × 4 inch rectangles. Repeat with the second disk.
Place 8 rectangles on a parchment-lined sheet. Place 1 tablespoon of filling in the center. Brush the edges with a bit of water or egg wash, then top with the remaining 8 rectangles.
Press the edges with a fork to crimp and seal. Prick the top of each pastry a few times with a fork to allow steam to escape.
Bake at 350 degrees Fahrenheit for 22 - 25 minutes, or until the edges are just starting to turn golden. Cool completely on a wire rack before icing.
Whisk the powdered sugar, heavy cream, and vanilla extract until smooth and spread over the cooled pastries. Add natural sprinkles if desired.
Scones
Yields 8 large wedges
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbs baking powder
½ tsp fine sea salt
½ cup unsalted butter (frozen and grated)
1 cup heavy cream (very cold)
1 large egg
1 ½ tsp vanilla extract
extra heavy cream and coarse sugar (for brushing)
Directions
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Grate the frozen butter into the flour. Use your fingertips to quickly toss the butter strands into the flour until they are coated. You want to see “shavings” of butter, not a paste.
Whisk the egg and vanilla into the cold heavy cream. Pour this into the center of the flour mixture. Use a fork to gently toss the liquid with dry ingredients until a shaggy, clumpy dough forms.
Stop mixing before it becomes a solid ball. If there are a few dry crumbs at the bottom, that’s fine.
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle. Fold it in half, then half again. This creates the layers that make a scone flaky rather than cakey.
Pat the dough into a 7-inch circle, about 1-inch thick. Use a sharp knife to cut the circle into 8 wedges.
Place the wedges on a baking sheet and pop them in the freezer for 15 minutes before baking. This relaxes the gluten and ensures the butter is rock-solid.
Preheat your oven to 400 degrees Fahrenheit. Brush the tops with a little extra cream and sprinkle with coarse sugar. Bake for 18 - 22 minutes until the edges are golden and the tops are set.
Waffles
Yields 4 - 6 large Belgian waffles
Ingredients
2 cups all-purpose flour
2 Tbs sugar
1 Tbs baking powder
½ tsp fine sea salt
1 ¾ cups milk (room temperature)
2 large eggs (separated)
½ cup unsalted butter (mealted and cooled)
1 tsp vanilla extract
Directions
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center.
Separate your egg yolks from the whites. Place the whites in a clean, dry glass or metal bowl. Using a whisk or hand mixer, beat the whites until stiff peaks form (when you life the whisk, the point should stand straight up). Set these aside.
In a medium bowl, whisk the milk, melted butter, vanilla, and egg yolks. Pour this liquid mixture into the well of the dry ingredients. Whisk gently until mostly smooth - a few tiny lumps are perfectly fine.
Gently fold about 1/3 of the beaten egg whites into the batter to lighten it up. Then, add the remaining whites and fold them in with a spatulat using a “cut and roll” motion.
You want to see small white streaks of egg white. Do not over-mix, or you’ll deflate the air you just beat into the whites.
Preheat your waffle iron. Lightly brush with melted butter or oil. Pour the batter on the hot iron (usually about ½ to ¾ cup depending on the machine).
Cook until the steam stops coming out of the sides of the waffle iron. This is usually the best indicator that the interior is set and the exterior is crisp.