Breakfast Recipe & Asheville Girls Vanilla Giveaway Day 3 ~ Strawberry Coffee Cake

Breakfast Recipe Week & Asheville Girls Vanilla Giveaway Day 3 ~ Strawberry Coffee Cake

 

 

I hope you're enjoying the Breakfast Recipe Week here at The Egg Basket and you're taking the opportunity to enter to win the Free Asheville Girls Vanilla Giveaway!  We're enjoying sharing with you and we can't wait to hear back how you'll like the dishes!

Today we're doing another coffee cake, it's a little more prep work than the Buttermilk Blueberry Coffee Cake on Monday but it's Oh SO Yummy & Delicious!  I made two of these yesterday morning and froze one for breakfast on a busier day when I don't have time to cook!  All of these recipes freeze well.  Some of them I freeze in individual servings so we can grab, reheat, and go on those hectic, running behind days we have so often!

 

 

Now, although I said it does take a LITTLE more prep work, it's not difficult and anyone can bake it!  It's worth the time, trust us!

 

Strawberry Coffee Cake

 

1 cup Whole Wheat Flour

1/2 cup Unbleached All-Purpose Flour

1/3 cup Wheat Germ (optional)

1/4 cup Flax Seed (optional)

1/2 cup Sugar

1 1/2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 cup Cold Butter (or margarine)

1 (Farm Fresh) Egg

1/2 cup Milk

1/2 tsp Vanilla (we LOVE the Asheville Girls Vanilla)

 

Filling

1/2 cup Sugar

2 TBL Cornstarch

6 TBL Water

1 cup Fresh (or frozen) Strawberries

1 1/2 tsp Lemon Juice

 

Topping

1/3 cup Whole Wheat Flour

3 TBL Brown Sugar

4 1/2 tsp Cold Butter

 

In a bowl, combine the flours, wheat germ, flax seed, sugar, baking powder, salt, and cinnamon.  Cut in butter until the mixture becomes crumbly.  Whisk egg, milk, and vanilla (you may need up to 3/4 cup of milk if you use the flax seed and wheat germ).  Stir the wet ingredients into the crumble mixture just until moistened~ don't over stir.  Pour into a 9"x5" x3" or similar pan coated with nonstick cooking spray or oil. 

 

Filling~ In a small saucepan, combine sugar and cornstarch.  Stir in the water until smooth.  Add your strawberries and lemon juice. Bring to a boil, cook and stir for 1-3 minutes until it's nice and thick.  Pour your filling over your batter and cut it through with a knife to swirl.  I'm a terrible "swirler" can't you tell?

 

Topping~ In a small bowl, combine flour and sugar.  Cut in butter until crumbly.  Sprinkle over batter.  Bake at 350 degrees for 40 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack and enjoy!

 

Now, don't forget to enter today's chances to win that amazing Asheville Girls Vanilla !

 

a Rafflecopter giveaway

 

 Blessings,

 

Breakfast Recipe #2 Delicious & Healthy Zucchini Raisin Muffins & Asheville Girls Vanilla Giveaway

It's Breakfast Recipe Week at The Egg Basket with an amazing Giveaway from Asheville Girls Vanilla!  Today's recipe is Delicious & Healthy Zucchini Raisin Muffins! 

 

Welcome to Day 2 of our Breakfast Recipe Week with Asheville Girls Vanilla's Vanilla Giveaway!  Don't forget, there are four easy-peasy ways to enter at the bottom of this post!

Today's recipe is one of my "go-to" breakfast items.  It's not only great for breakfast but perfect for picnics, bento lunches, even the beach.  When everyone else was fighting sandwiches at the beach this past summer, I had our Zucchini Raisin Muffins, cheese sticks, and fruit. They're delicious and nutritious as well!  Don't be fooled by the healthy label~ it's one of my kids' favorite muffins!

Chance made the last batch of Zucchini Raisin Muffins himself and I have to admit, they were even fluffier than mine!  You can also put the batter from this recipe in a bread pan and make a warm, comforting loaf instead of muffins!  Without further ado, our recipe!

Zucchini Raisin Muffins

2 cups grated or pureed zucchini
3 eggs
2 cups honey (you may also substitute maple syrup.  We have also cut the honey in half with good results if you'd like to cut back but we find it best with the two cups)
1 cup oil
3 teaspoons Vanilla ~ We use Asheville Girls Organic Vanilla!
2 cups Wheat Flour
1 cup Unbleached All Purpose White Flour
1/2 cup Wheat Germ
3 TBL Ground Flax Seed
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Salt
3 tsp Cinnamon
1/2- 3/4 cup Raisins (we like a LOT)

Now, there are two ways to start this.  I'm all about convenience with homeschooling 3 kids, a small farm, home, etc.  I put the peeled zucchini in my food processor, grate/puree it and then add all of my wet ingredients to the food processor and "mix" it right in there before adding it to my dry.  Conventionally, you'd grate the zucchini then add it to a bowl then mix in your wet ingredients.  Either way works.

 

In a mixing bowl, add grated zucchini, eggs, honey, oil, and vanilla.  Blend together.  In a separate bowl, add your flours, wheat germ, ground flax seed, baking soda, baking powder, salt, and cinnamon and mix.  Stir your wet ingredients into the dry and mix together until all of the dry ingredients are wet but don't over mix.  Fold in raisins. 

Bake in greased muffin tins (or bread pan, mini loaf pan) at 350 degrees until done, when a toothpick inserted comes out clean. 
For muffins I bake for 20-25 minutes
For bread it takes closer to 45-60 minutes.

This is a pretty generous recipe.  I normally will start with 12 muffins and while they cook I pour the rest of the batter into a bread pan.  This gives the kids fast muffins for breakfast and a bread loaf I can use for lunch the next day, dinner that night, or freeze for later use.  This recipe freezes VERY well.  Simply allow to cool and then freeze in freezer bags. Thaw it out in your refrigerator when you're ready for it.  I like to keep several loaves frozen. 

Now, another day, another chance to win that AMAZING Asheville Girls Vanilla!

Remember, to enter you only need to "Like" The Egg Basket on Facebook, "Like" Asheville Girls Vanilla on Facebook, Follow Our Blog (yep! The one you're reading right now!), and Leave comments on any of our Breakfast Week Recipes Posts this week!  That's it! Good luck! a Rafflecopter giveaway

Love,

Breakfast Recipes Week & Asheville Girls Vanilla Giveaway

Welcome to The Egg Basket's Breakfast Recipes Week Featuring an Asheville Girls Vanilla Giveaway

 

Last week I mentioned how much I LOVE baking with the Asheville Girls Organic Vanilla so this week I'm going to share my favorite Breakfast Recipes each day that require (Farm) Fresh Eggs & (Asheville Girls) Vanilla!  Along with that, the generous and kind ladies of Asheville Girls Vanilla have offered my readers a couple FREE bottle of  their awesome, organic Vanilla for a sweet Giveaway!  Entering the Giveaway is Oh, So Simple!  Just "Like" The Egg Basket and Asheville Girls Vanilla on Facebook and you've earned yourself two entries!   Now, that was easy, right?  Want to earn MORE entries another easy way?  Okay then!  Follow THIS blog (yep, right here, the one you're already reading!) to earn more entries, then leave a comment (because I so love to hear from you'll!)  on any or all of the Breakfast Recipes this week, try them, let me know how you like (or don't like) them and earn yourself MORE entries!  The contest will run from today through NEXT Monday to give everyone the weekend to try out some of these amazing recipes! 

Okay~ so, without anymore chit chat from me, here's today's first Breakfast Recipe!

Blueberry Buttermilk Coffee Cake

I mentioned this breakfast coffee cake on Facebook last week and received a very positive response and requests for the recipe.  Since I'm delayed in getting it typed up and posted for my lovely readers, I think I owe you more than one!  With that thought in mind, I'm also going to be posting yet ANOTHER deliciously warm, sweet, and comforting coffee cake later this week for your baking pleasures!  It's started out as a snowy, cold Spring here in Virginia- perfect weather for these morning delights!

 

I'm very pleased to say the kids gave this Buttermilk Blueberry Coffee Cake a solid thumbs up on the taste test and I'm pleased I was able to add whole wheat, blueberries, flax seed, and wheat germ to their morning meal to start their day off right!

 

Blueberry Buttermilk Coffee Cake

 

1/2 cup butter or margarine

Zest from 1 Lemon

7/8 Cup Sugar + 1 T sugar

1 Egg (of course we use our Farm Fresh Eggs for the extra healthy, fluffy cakes)

1 tsp. Vanilla (we prefer Organic Vanilla and I LOVE the Asheville Girls Vanilla)

1 cup Whole Wheat Flour

1 Cup All Purpose Unbleached Flour
1/3 cup Wheat Germ
3 Tbl ground Flax Seed
2 tsp. baking powder

1 tsp. salt

2 cups fresh or frozen blueberries

3/4 cup of buttermilk

 

1. Preheat your oven to 350 degrees F. 

2. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
3. Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of the all purpose flour.
4. Whisk the remaining flours, wheat germ, flax seed, baking powder, and salt together in a separate bowl.
5. Add the flour mixture to the batter a little at a time alternating with the buttermilk.  Fold in the blueberries.
4. Grease a 9-inch square baking pan (or similar pan) with non-stick spray (we use organic).  Spread the batter into the pan.  Sprinkle the batter with the remaining tablespoon of sugar.  Bake for 35 -45 minutes.  Ours took the entire 45 minutes but definitely check with a toothpick for doneness at 35 minutes.  You don't want to burn your delicious breakfast!

Step 5 ? Enter the contest of course! 
a Rafflecopter giveaway