Fun Brunch Ideas: Breakfast Sundae & To Die for Blueberry Muffins | Book Review

 


Blueberry Muffins Recipe
 Breakfast Sundae with Greek Yogurt and Fruit

BOOK REVIEW:

The following book I highly recommend to ANY TEACHER OR PARENT:

 

 

Ron Fournier writes a deeply honest and poignant story about his son Tyler who has Asperger’s.  However, this is not a book about one child and one disability.  Fournier ties together research from psychology, education, popular culture and his own life experience into a tale that every parent and teacher should read.  It summarizes many paradoxes that the modern parent is facing currently:  push your children hard to excel and be the best, but don’t push too hard and allow them to fail.  The new norm is to be above and beyond the average.

Why display all your child’s successes on Facebook and tell everyone?  Because the underlying notion or premise is that:  I’m a good parent.  Look at me – my kid got a (fill in the blank).  This puts enormous pressure on kids so much so that sleep deprivation is high among young children and teenagers.  High schools now need “sleep ambassadors” because the lack of sleep is such a large health problem.  “You’re only as successful as your child is popular.”
Interwoven into these issues, Tyler and Ron visit former presidents Bill Clinton and George W. Bush.  The interviews are different for each president and we learn something new about Tyler through each one.  Ron, I believe, also learns something about himself as well.

From the the two year old who is not potty trained yet, to high school students who are not making higher than a 4.0 GPA, parenting expectations have been out of whack for quite some time.  The victims are the children and the relationship between parent and child.  This book helps to unveil the problem and offer some solutions – or at least books and researchers that can elaborate what that solution might be.

I have read other books that discuss their child with some kind of disability.  This book was the best.  The book doesn’t utilize hagiography that a reader may find with a parent authored book.  It is a soul-bearing story of a father who learned more about himself through his “non-perfect” son than any perfect-sports-loving-baseball-hitting-football-throwing son could have.  I understand we must have high expectations for our children and not just accept their attempts.  However, research seems to imply that the constant intervening is what is driving students of all socioeconomic statuses to depression.

The summary at the end gives Fournier’s essential “what to do” as a parent and how to avoid the pitfalls of being overly passive or overly authoritarian.  The list includes: Celebrate all victories, Make different cool, Slow down, Be a spouse first parent second, Share even the bad news, and Fight for your kids.

I would highly recommend this book to any teacher or parent.  The conversational style of writing makes the book a quick read.

I received this book from the Blogging for Books program in exchange for this review.

Breakfast Sundae with Yogurt and Fruit

 

RECIPE:

These blueberry muffins are in one of the oldest of cookbooks I have where I copied down the recipe.  The yummy topping is a must.  I love making these with whole wheat flour or white flour, oil or applesauce – you really can’t go wrong.  They are the #1 blueberry muffin on Allrecipes.com and a great go-to recipe with simple ingredients that are ripe this time of year.  I have used frozen in the past, but there is something about the huge blueberries that are in season this time of year that make these muffins exceptional.

Blueberry Muffins with Crumble Topping Breakfast

The second recipe for our little buffet is a breakfast sundae my son made.  My kids would NEVER add this much fruit to their yogurt and granola.  Ever.  But it is in a fancy cup!  So they ate every bit 🙂

Breakfast Sundae with Yogurt and Fruit

Gotta love kids.

Blueberry Muffins with Crumble Topping

These two recipes are perfect for a brunch or breakfast buffet because everything can be put together ahead of time.  Or a breakfast buffet can be made out of the yogurt sundaes.

The kids made both of these recipes themselves.  My 9 year old likes to make muffins and learned to bake following kid cookbooks.  The first thing we taught him?  When you get burned, take it to the sink and put the burn under cold water.  Then we worked on making muffins and the muffin method:  mix dry, mix wet, add wet to dry and stir to combine.  You can make any muffin, pancake or waffle if you know this method.

Blueberry Muffins with Crumble Topping

My 5 year old learned how to use a serrated knife several months ago and you can find her making us fruit salad almost every lunchtime.
Fruit salad is a great start for learning how to use a knife because the fruit yields easily to the pressure of a knife.  The serrated knife isn’t as sharp as my other knives, so if she makes a mistake it won’t be bad.  Plus the serrated knife is great for cutting up apples anyway.  For her fruit salad, she will cut up one banana, one apple, several strawberries and throw in some blueberries or other fruit that we have.  I found a small colandar at World Market for $3 which is great for small hands and small portions of fruit.

Girl eating Blueberry Muffins

 

Fun Brunch Ideas: Breakfast Sundae & To Die for Blueberry Muffins | Book Review
Author: Mary Ellen P. Riley / Whisk Together
Serves: 18 muffins and 3 sundaes
Ingredients
  • Muffin: 3 cups AP flour or white whole wheat or mix of the two
  • 1 cup sugar
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 2/3 cup vegetable oil or applesauce or mix of the two
  • 2 eggs
  • 2/3 cup milk
  • 2 cups fresh blueberries (or frozen)
  • Sundae:
  • 3 cups favorite Greek yogurt (we’ve used lemon and vanilla)
  • 1 and 1/2 cups fresh berries
  • 1 and 1/2 cups granola
Instructions
  1. Muffins – Preheat oven to 400 degrees.
  2. Spray 18 muffin cups with baking spray or use muffin/cupcake liners.
  3. In a great big bowl mix the dry stuff: flour, sugar, salt and baking powder. Take about 2 Tb. of the mixture and toss with the blueberries to coat them.
  4. In a medium bowl, mix the wet stuff: oil, eggs and milk.
  5. Add the wet to the dry and stir until barely combined. Add the flour coated blueberries and stir gently.
  6. Divide the muffin batter among 18 muffin cups. Fill to about 3/4 full. Top with crumble topping which should fill the well completely. Pat down gently.
  7. Bake 18-20 minutes. A toothpick should come out cleanly. Remove and cool on cooling racks. remove muffins from the pan after 10 minutes to prevent further cooking.
  8. Breakfast Sundae: Layer the yogurt, berries and granola in plastic wine cups, or ramekins, or clear plastic cups.
Notes
Crumb Topping:[br]Mix 2/3 cup brown sugar, 1/4 tsp. ground cinnamon, and 1/4 cup flour. [br]Add 2 Tb. cold butter cut into pieces. Toss together and use fingers to make into coarse crumbs.[br][br]Muffin recipe adapted from http://allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/

 

Pumpkin Crumb Muffins

Pumpkin Crumb Muffin on Whisk Together

Happy February!  Here are some great Football Feast recipes to help get you through the evening! 🙂

 Chunky Chicken Chili

Chunky Chicken Chili_2 on Whisk Together

Taco Chili

taco soup_2CR

Pizza Rolls

pizza rolls_10CR

Kachumber Salad

kachumber saladCR

Book:  I finished teaching how to decorate sugar cookies with royal icing and not much time to start our book club book.  My next venture presentation is in March teaching moms how to “thrive” instead of just surviving.  We will cover exercises used in positive psychology that lead us to be happier people.  Woo hoo!

I noticed there are not a lot of savory dishes recently.  I do cook.  Really I do.  I had this yummy omelet this morning, but then we ate it all up and there is nothing to photograph!  Next time I really must make more 🙂  It had green bell peppers, onions, garlic, tomatoes and cilantro.

Pumpkin Crumb Muffin_4 on Whisk Together

Recipe:  After making my last blog post, stovetop pumpkin oatmeal, one might be left with quite of bit of canned pumpkin leftover.  Never fear!  Pumpkin Crumb Muffins are here.  Because I love almost anything with crumb topping!  And the crumb topping must be big and chunky and fill every bite!  These muffins are quite moist and the kids and I loved them.  Throw some mini chocolate chips on top and the kids will eat up their vitamin A.  I just love mini chocolate chips – so small but quite a lot of chocolate flavor.

Pumpkin Crumb Muffins

Ingredients

  • 1 cup (8 oz.) pumpkin puree
  • 2 eggs
  • 1/2 cup (4 oz.) brown sugar
  • 3 Tb. vegetable oil (or substitute applesauce)
  • 1 Tb. molasses
  • 1/2 tsp. salt
  • 1 and 1/2 tsp. pumpkin pie spice (substitute: 1 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ground ginger)
  • 1/2 cup (4 oz.) milk
  • 1 and 1/2 cups (6.75 ounces) all purpose or whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Topping:
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 Tb. sugar
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 3 and 1/2 Tb. butter, melted

Instructions

  1. Preheat oven to 400 degrees. In a medium bowl, whisk together the wet stuff: pumpkin, eggs, brown sugar, oil, molasses and milk.
  2. In a great big bowl, whisk together the dry stuff: salt, spices, flour, baking powder and baking soda.
  3. In another medium bowl, mix the topping ingredients.
  4. Grease and flour, or use muffin liners, in a 12 cup muffin pan. Divide batter among the wells. Divide the topping and put on the batter. Lightly pat down. Bake 18-20 minutes. Let sit on a wire rack for 10 minutes and then remove the muffins and let them cool on the wire rack.
  5. Muffin recipe adapted from King Arthur Flour
http://www.whisktogether.com/2015/02/01/pumpkin-crumb-muffins/

Pumpkin Crumb Muffins
yield 12 muffins

1 cup (8 oz.) pumpkin puree
2 eggs
1/2 cup (4 oz.) brown sugar
3 Tb. vegetable oil (or substitute applesauce)
1 Tb. molasses
1/2 tsp. salt
1 and 1/2 tsp. pumpkin pie spice (substitute: 1 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ground ginger)
1/2 cup (4 oz.) milk
1 and 1/2 cups (6.75 ounces) all purpose or whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda

Topping:
1/2 cup flour
1/4 cup brown sugar
1 Tb. sugar
1/2 tsp. ground cinnamon
pinch of salt
3 and 1/2 Tb. butter, melted

Preheat oven to 400 degrees.  In a medium bowl, whisk together the wet stuff:  pumpkin, eggs, brown sugar, oil, molasses and milk.
In a great big bowl, whisk together the dry stuff:  salt, spices,  flour, baking powder and baking soda.
In another medium bowl, mix the topping ingredients.
Grease and flour, or use muffin liners, in a 12 cup muffin pan.  Divide batter among the wells.  Divide the topping and put on the batter.  Lightly pat down.   Bake 18-20 minutes.  Let sit on a wire rack for 10 minutes and then remove the muffins and let them cool on the wire rack.

 

Muffin recipe adapted from King Arthur Flour

Sausage Egg Muffins

Egg Sausage Muffins_2 on Whisk Together

Hope everyone had a GREAT Halloween!  Ours was a little chilly…. like 37 degrees and hands freezing chilly.  But the kids got their loot before 8pm, so they were all happy.

 

Egg Sausage Muffins on Whisk Together1

Recipe:  All buggers aside, this recipe is SUPER yummy, SUPER easy, SUPER healthy and Freezer Friendly.  How can you go wrong?  I make a bunch of these to freeze for later and put in the fridge for breakfast for the week.  Juliana loves them.  Maddox still doesn’t like scrambled eggs (weird, I know, but he loves tuna and used to eat garlic straight from the jar), so we left him out of the taste testing sample.  Be sure to change this up to your preferences or tastes.  The pork sausage could be turkey sausage or any breakfast meat.  The cheddar cheese could be swiss, gouda or anything else that tastes great with eggs.  The veggies could be bell peppers, chopped asparagus, corn, spinach, or really anything you had leftover from the night before could go into these.

These would work well in a mini muffin pan, too!  It is like a crustless quiche and fabulous for parties, brunches, breakfasts, or we even ate them for lunch.

 

Sausage Egg Muffins

Ingredients

  • 1/2-1 pound pork sausage (we used 1 lb.)
  • 12 eggs
  • 1/2 cup sliced leeks or chopped onions
  • 1/2 cup chopped bell pepper (optional)
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees. Prep a 12 muffin pan with lots of cooking spray or cooking liners. Cook sausage until done and crumbled - about 10 minutes.
  2. In a great big bowl: beat the eggs until well mixed. Add veggies: onion, green peppers, salt and pepper. Stir in the cooked sausage and cheese.
  3. Divide the egg mixture between the muffin cups. They will fill about 2/3 of the way up.
  4. Bake for 25-35 minutes. The eggs should be cooked all the way through - use a toothpick to test doneness in the middle.
  5. Cool on wire rack. Remove from the pan after 10 minutes and eat. Or cool completely and stash in a ziplock bag in the fridge or freezer.
http://www.whisktogether.com/2014/11/04/sausage-egg-muffins/

Sausage Egg Muffins
serves 12

1/2-1 pound pork sausage (we used 1 lb.)
12 eggs
1/2 cup sliced leeks or chopped onions
1/2 cup chopped bell pepper (optional)
1 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded cheddar cheese

1.  Preheat oven to 350 degrees.  Prep a 12 muffin pan with lots of cooking spray or cooking liners.  Cook sausage until done and crumbled – about 10 minutes.
2.  In a great big bowl:  beat the eggs until well mixed.  Add veggies:  onion, green peppers, salt and pepper.  Stir in the cooked sausage and cheese.
3.  Divide the egg mixture between the muffin cups.  They will fill about 2/3 of the way up.
4.  Bake for 25-35 minutes.  The eggs should be cooked all the way through – use a toothpick to test doneness in the middle.
5.  Cool on wire rack.  Remove from the pan after 10 minutes and eat.  Or cool completely and stash in a ziplock bag in the fridge or freezer.

Recipe adapted from allrecipes.com

Paleo Apple Muffins

Paleo Apple Muffins_1 on Whisk Together

Book Update:  Since I woke up at 2am yesterday and couldn’t go back to sleep, I finished more of “Storyteller” by Jodi Picoult.  No court case yet!  Maybe this one will be different.  It is interesting, but one of those books I can put down rather than must finish that hour.

Wildtree Kit

I got my Wildtree kit yesterday, too!  Holy cow is there a TON of stuff in here and ALL natural.  I’m so excited.  I feel like a Trader Joe’s that delivers because everything is free of artificial colors, artificial flavors, preservatives, MSG and hydrogenated oils.  While doing a little research on taco packets, I found a really popular one that contains “silicone dioxide” and ethoxyquin!  Ethoxyquin is new to me, so thanks to google I found out it is a pesticide and possibly toxic to fish.  Seriously!

Wildtree also has chocolate syrup for sale!  If you are too busy to make your own here, you can order high fructose corn syrup free chocolate syrup from Wildtree!

Paleo Apple Muffins_5 on Whisk Together

Recipe:  Speaking of healthy, here is a new Paleo dish I tried.  I guess this is why the cookbook, “Practical Paleo” is so popular on Amazon.  The recipes have all been great and amazing!  I made her paleo pumpkin pancakes a month ago and they were great!  I also made a pork recipe to post later which was good as well.   Note, I am not totally Paleo.  I try to add much more healthy, nutritious foods to our diet.  Totally not Paleo, but here is an Alton Brown quote: “We are fat and sick and dying because we have handed a basic, fundamental and intimate function of life over to corporations.  We choose to value our nourishment so little that we entrust it to strangers.  This is insanity.  Feed yourselves.  Feed your loved ones.  And for God’s sake feed your children.”  (I would argue that we are ALL dying whether we like it or not… but you get what he means.)

The original recipe feeds 12.  I only got 10 muffins out of this.  But it all worked out.  I would recommended to spray like crazy and not use liners.  The egg seems to stick to liners.  I have made mini quiches before (which is what this is …. kind of) and they pop right out.  My only problem with her published recipe is that she states 3 green apples should be about 2 cups of chopped apples – which totally doesn’t work out in the real world.  My one large apple was 1 and 3/4 cups chopped, so I just used 2 cups of chopped apples as it instructed.  I did leave the skin on since it adds texture and nutrition.  These took a long time to prep. I would get up really early in the morning, or preferably, just make the apple mixture the night before and pop it into the fridge.  It’ll be ready to make in the morning!

Paleo Apple Muffins_4 on Whisk Together

Paleo Apple Muffins
serves 10

2 cups of chopped green apples (you can peel them.  This is 1-2 large apples or 2-3 small ones)
3 Tb. water
1 tsp. cinnamon, divided
9 large eggs (or 7 XL eggs)
1 and 1/2 Tb. butter or coconut oil, melted
3 Tb coconut milk or regular milk
1 and 1/2 Tb. coconut flour or 3 Tb. regular flour
1/4 tsp. baking soda
pinch of salt

1.  Preheat oven to 350 degrees.  Add your apples, water, 1/2 tsp. cinnamon and butter in a large skillet.  Cook over medium heat until the apples get soft like apple pie filling.  Set aside to cool.  (I stashed mine in the fridge overnight.)

2.  In a large bowl, whisk together your eggs,  coconut or regular milk, coconut flour or regular flour, baking soda and salt.

3.  Now, add all BUT 1/4 cup of the apple mixture to the egg mixture.  Set aside that 1/4 cup of apple.

4.  In a lined and sprayed muffin pan, or sprayed well muffin pan, pour 1/4 cup of the mixture into each well.  Top with the reserved apple mixture.

5.  Bake for 30-40 minutes.  Yum!  These fridge or freeze well.  Just reheat in the microwave.

Recipe adapted from “Practical Paleo”

Cranberry Orange Whole Grain Muffin

cranberry orange muffin_2CR

These were a yummy use of the cranberries I bought at the store the other day.  With whole grains and berries, you can’t go wrong with this healthy breakfast or snack.   I washed, dried and froze the fresh berries ahead of time.  But, you can use dried or fresh.  In some reviews, I have seen people run their old fashioned oats through the food processor to get the “quick cooking oats” without having to go out and buy another kind.  As usual, I substituted unsweetened applesauce for oil/butter which yielded a very tasty muffin.

Cranberry Orange Whole Grain Muffin
yield 12 muffins

1 and 1/2 cups (6 oz.) whole wheat flour
3/4 cups (2 5/8 oz.) quick cooking oats
1/4 cup (1.75 oz.) buttermilk powder or nonfat dry milk
2/3 cup (4 5/8 oz.) sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen cranberries, chopped
1/2 cup (2 oz.) pecans or walnuts (optional)
1 Tb. orange zest
2 large eggs
3/4 cup (6 oz.) milk
1/3 cup vegetable oil or melted butter (or unsweetened applesauce)

Glaze (Optional)
2 Tb. orange juice with 1 cup powdered sugar, sifted

1.  Preheat oven to 375 degrees.
2.  Grease the muffin pan with baker’s joy, cooking spray or use liners.
3.  Mix up the dry stuff in a great big bowl:  whole wheat flour, oats, dry milk, sugar, baking powder, and salt.
4.  Toss the cranberries and nuts into the dry mix.
5.  In another medium bowl mix the wet stuff:  zest, eggs, milk and oil (or butter or applesauce).
6.  Add wet stuff to dry stuff and mix until combined.  If you see a little flour, then that is okay!  Just make sure not to overmix.
7.  Divide the batter between the 12 muffin cups.  I used a large cookie scoop.
8.  Bake for 18-20 minutes.  Remove from the oven and cool inside the pan for 5-10 minutes.  Then turn them over on a wire rack to cool some more.

9.  Glaze:  Just mix and drizzle over cooled muffins.  Also very tasty on the Vegan Tangerine Cupcakes I made last year.

cranberry orange muffin_3CR

cranberry orange muffin_1CR

Recipe from King Arthur Flour

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