These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

INGREDIENTS NEEDED FOR BLUEBERRY CRUMB MUFFINS: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• ground cinnamon 
• blueberries, fresh or frozen 

HOW TO MAKE THESE MUFFINS:

• Preheat the oven and prepare the muffin pans.
• Make the crumb topping by combining everything in a bowl and mixing with a fork until it’s nice and crumbly.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, salt, and cinnamon, and mix till combined. 
• Fold in the blueberries. 
• Scoop the dough into muffin cups in your pan. 
• Sprinkle the crumb topping evenly over the tops of all the muffins. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

If you like muffins then I think you’ll like these too:

• Pumpkin Chocolate Chip Muffins  
• White Chocolate Raspberry Muffins

Enjoy!
~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”    ~Rachel

Print

Blueberry Crumb Muffins

These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry, Breakfast, dessert, Muffin

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 18 Muffins

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

Crumb Topping:

• 1/3 cup brown sugar
• 1 tbsp white sugar
• 1/2 tsp ground cinnamon
• 4 tbsp butter melted
• 2/3 cup all-purpose flour

Muffin Batter:

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups blueberries fresh or frozen

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• Make the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, flour, and melted butter. Use a fork and combine until crumbly. Set aside.
• Make the muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
• Stir in the blueberries. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Spoon the crumb topping on top and lightly press the crumbles so they stick to the batter.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post Blueberry Crumb Muffins appeared first on My Everyday Ordinary Life.

These white chocolate raspberry muffins are moist and absolutely scrumptious. Full of melted chocolate and soft raspberries, they’re a treat that’s perfect for brunches and breakfast in bed. I also like them for school lunches or after school snacks. 

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

Ingredients Needed for White Chocolate Raspberry Muffins: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• raspberries, fresh or frozen 
• white chocolate chips 

How To Make These Muffins:

• Preheat the oven and prepare the muffin pans.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, and salt and mix till combined. 
• Fold in the raspberries and white chocolate. 
• Scoop the dough into muffin cups in your pan. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

I hope you enjoy these muffins! Happy Baking!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

Print

White Chocolate Raspberry Muffins

Moist and absolutely scrumptious, these white chocolate raspberry muffins taste like dessert for breakfast!

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, dessert, Muffin, Raspberry, White Chocolate

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 18 Muffins

Author Rachel Ballinger

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup raspberries fresh or frozen
• 3/4 white chocolate chips
• Coarse sugar for sprinkling on tops

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, and salt and mix until just combined.
• Stir in the raspberries and white chocolate chips. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post White Chocolate Raspberry Muffins appeared first on My Everyday Ordinary Life.

These fluffy little bacon and cheese egg bites are perfect for busy mornings when you need something to grab and eat on the go. Full of protein and delicious bacon, everybody will enjoy them! 

My favorite things about these little egg muffins are: 

1. They’re healthy for the kids to eat but they taste good so they actually eat them. If you know you know. 
2. They’re easy to make ahead and refrigerate and then heat up when you need a quick breakfast.
3. Popping them out of the silicone cups is highly satisfying. I don’t have to grease the cups, they just are amazing! Here’s the link for the silicone baking cups I have.
4. They don’t take long to mix up and put in the oven. Quick and rewarding!

Ingredients you need to make these:

(scroll down for complete printable recipe with measurements)

• bacon, I cook my bacon in the air fryer for 8 minutes at 400 degrees
• shredded cheese, use whatever kind you have on hand. Cheddar works great, most of the time I use Monterrey jack because that’s what I buy in bulk 
• eggs
• whole milk
• salt
• black pepper
• garlic powder 

Here’s How You Make Bacon and Cheese Egg Bites:

• Place your silicone baking cups in a 12 cup muffin tin. If you don’t have any, you can just grease the pan really well.
• Distribute the chopped bacon evenly between the cups. 
• Distribute the cheese evenly between the cups.

• In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
• Pour the egg mixture into the cups, distributing evenly between all 12 cups. 
• Bake in 350 degree oven until set in the middle, about 25 minutes 
• Pop the egg bites out of the muffin cups and enjoy! 
• Refrigerate any leftovers. 

You can get creative and add whatever you want in these egg bites. Instead of bacon, try sausage. Add onions, bell peppers, and mushrooms. Even asparagus or cabbage would taste good! A lot of people add cottage cheese to their egg bites and that is delicious and adds extra protein to them. I would replace the milk with cottage cheese if I decided to do that. 

I hope you and yours enjoy these little egg bites. You could call them egg muffins I guess! 
Here’s to healthy breakfasts that don’t take all day to make,

~Rachel Ballinger 🥚

Here Are Some More Easy Breakfast Recipes For You: 

• Sourdough Pancakes 
• Sourdough Crepes
• Cinnamon Apple Dutch Baby
• Bacon Asparagus Frittata 
• Homemade Yogurt 
• Peanut Butter Chocolate Granola 

“A lot of living happens in the kitchen.”  ~Rachel

Print

Bacon and Cheese Egg Bites

These delicious little egg bites are soft and fluffy and flavorful. Extra tasty with bacon and cheese and easy to make ahead and reheat on busy mornings for a healthy breakfast.

Course Breakfast

Cuisine American

Keyword Bacon, Breakfast, cheese, eggs

Servings 12 Egg Bites

Author Rachel Ballinger

Equipment

• 12 cup muffin tin
• Silicone baking cups

Ingredients

• 6 strips bacon cooked and chopped
• 1 cup shredded cheese
• 8 eggs
• 1/2 cup milk
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

• Preheat oven to 350 degrees.
• Place 12 silicone muffin liners in a cupcake pan.
• Place the chopped bacon in each cup, distributing evenly.
• Sprinkle the shredded cheese on top of the bacon, distributing evenly between the cups.
• In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour into the cups on top of the bacon and cheese, evenly distributing it between them.
• Bake in preheated oven for 25 minutes.
• Remove from silicone cups. They’ll pop right out! Serve right away or refrigerate leftovers.

The post Bacon and Cheese Egg Bites appeared first on My Everyday Ordinary Life.

Bacon Asparagus Frittata is a skillet full of fresh veggies and fluffy eggs. You can throw it together fast for a breakfast that looks as good as it tastes! This one is stuffed with bacon, asparagus, mushrooms, tomatoes, onion, and garlic. So tasty and perfect for breakfast or brunch or even for supper.

What makes a frittata a frittata you ask? Well let me tell you. It doesn’t have a crust and you start making it on the stovetop and finish by baking it in the oven. A quiche for example has a crust and is baked entirely in the oven. 
You need a skillet that you can use on the stovetop and that you can put in the oven. A 10” inch cast iron skillet is perfect for the job. Click on this link for the one I have.

Ingredients Needed for This Delicious Frittata:

(Scroll down for complete recipe with measurements.)

• olive oil
• bacon
• onion
• garlic cloves
• asparagus
• mushrooms
• tomatoes 
• mozzarella cheese
• eggs
• milk
• salt
• pepper
• garlic powder 

How to Make this Bacon Asparagus Frittata:

• sauté the bacon and veggies in the oil 
• whisk together the eggs, milk, and seasonings
• sprinkle the cheese on the veggies 
• pour the eggs over the top 
• bake in preheated oven until set 
• cut yourself a piece and enjoy! 

I love how easy it is to make a frittata and that it keeps well in the fridge for leftovers. Make a couple at the beginning of the week and it’ll feed you all week long. Try a frittata if you’re looking for a healthy nutritious start to your day. 
Feel free to get creative and experiment with any kind of meat or veggies that you have on hand. If I’m making this for the kids, I have to leave the mushrooms out because they’re not going to eat those! They don’t really care for the asparagus either. But they really like the bacon and cheese. Lol! 

Here’s to a good breakfast, here’s to eating lots of eggs, and here’s to a simple recipe that uses real ingredients and that tastes real good! 
~Rachel Ballinger 🍳

”A lot of living happens in the kitchen.”   ~Rachel

Print

Bacon Asparagus Frittata

Bacon Asparagus Frittata is a skillet full of fresh veggies and fluffy eggs. You can throw it together fast for a breakfast that looks as good as it tastes! This one is stuffed with bacon, asparagus, mushrooms, tomatoes, onion, and garlic.

Course Breakfast

Cuisine American

Keyword Asparagus, Bacon, Breakfast, eggs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 2 tbsp olive oil
• 6 strips bacon chopped
• 1/2 onion chopped
• 2 cloves garlic minced
• 1 cup asparagus chopped
• 1 cup mushrooms slices
• 1 cup tomatoes diced
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder

Instructions

• Preheat the oven to 350 degrees.
• In a skillet over medium heat, sauté the bacon and onion for about 5 minutes. Add the garlic, asparagus, and mushrooms. Sauté for another five minutes. Add the diced tomatoes and sauté for just a minute or two.
• While the veggies are cooking, whisk together the eggs, milk, salt, pepper, and garlic powder in a bowl.
• Sprinkle the shredded cheese on top of the veggies.
• Pour the eggs over the cheese.
• Place in preheated oven and bake for 18 minutes or until eggs are set in the center.

The post Bacon Asparagus Frittata appeared first on My Everyday Ordinary Life.

Ingredients Needed to Make Peanut Butter Chocolate Granola:

(Scroll down for complete recipe with measurements and directions.) 

• quick oats, you can use old fashioned oats too but we prefer the texture of the quick oats
• coconut flakes
• slices almonds
• salt
• olive oil
• honey
• peanut butter
• chocolate chips 

How to Make the Granola:

Get a big mixing bowl and add all the dry ingredients. Mix them together and make a well in the middle. Pour in the liquid ingredients and then mix it all together. I usually pour the oil first and then use the same cup to measure the honey because it slips right out of the oiled measuring cup. I use a big mixing spoon to mix it up and kind’ve chop it to get it to combine well.

Spread mixture in two half sheet pans lined with parchment paper. Bake in 300 degree oven for 20 minutes at a time. Set a timer for 20 minutes and stir the granola and switch the pans from top to bottom so they bake equally. It usually takes about 3 or 4 increments to get the granola nice and toasted. Let it cool completely and then stir in the chocolate chips and store in an airtight container. 

A Couple Tips for Making this Granola:

• Measure your oil first and then use that cup for the honey. Helps the honey slip right out of the cup. 
• Set a 20 minute timer so you don’t forget to check on the granola and stir it. I’ve burned a lot of granola because of not setting a timer. Lol! 
• I bake both pans of granola in the oven at the same time. Every 20 minutes when I stir it, I also switch the pans from top to bottom so it toasts evenly. 
• I use half sheet pans lined with parchment paper. These are my favorite pans. I use them for so many things including making granola. 

How we like to eat the granola:

• With milk in a bowl as a breakfast cereal
• With yogurt. Add some fruit for a delicious parfait. Here’s my homemade yogurt recipe.
• Enjoy it plain as a snack! 

Enjoy this delicious granola! It’s just one less thing you have to buy at the grocery store now. 
~Rachel Ballinger 😊☕️

“A lot of living happens in the kitchen.”    ~Rachel 

Print

Peanut Butter Chocolate Granola

This crunchy peanut butter chocolate chip granola is a delicious and healthy breakfast option. Made with oats, coconut, almonds, and sweetened with honey. My kids love it and especially enjoy the addition of peanut butter and chocolate chips. 

Course Breakfast

Cuisine American

Keyword Breakfast, chocolate,, Granola, Oatmeal, peanut butter

Author Rachel Ballinger

Ingredients

• 6 cups quick oats
• 2 cups coconut flakes
• 1 cup sliced almonds a 4 oz pkg.
• 1/2 tsp salt
• 1/2 cup olive oil
• 1 cup honey
• 1 cup creamy peanut butter
• 1 cup mini chocolate chips

Instructions

• Preheat oven to 300 degrees. Line two jelly roll pans with parchment paper.
• In a large bowl, mix together oats, coconut, almonds, and salt. Make a hole in the middle and pour in the oil, honey, and peanut butter. Mix altogether and spread evenly on the two prepared pans.
• Bake in 20 minute increments until toasted and golden brown, about 1 1/2 hours or so.
• After every 20 minutes, stir the granola and switch pans from top to bottom.
• Let cool completely and then add the chocolate chips and stir to mix.
• Store in an airtight container.

The post Peanut Butter Chocolate Granola appeared first on My Everyday Ordinary Life.

Sourdough crepes are a great way to use up extra sourdough starter or discard. Stuff them full of chocolate spread and fruit and it’s a very delicious and special breakfast. I love the little tang from the sourdough and how fast and easy they are to mix up. 

Tips for Making a Good Sourdough Crepe:

• Make sure your skillet and nice and hot before pouring the batter in. I prefer a nicely seasoned cast iron skillet. 
• You want to oil the skillet with olive oil (or any other kind of oil) but don’t use too much. Too much oil makes the crepes fall apart. 
• Use a small spatula or butter knife to loosen the edges of the crepe before flipping it.

Ingredients Needed for Sourdough Crepes: 

(Keep scrolling for full recipe with measurements.) 

• sourdough starter discard 
• milk
• eggs
• butter, I use salted for everything 
• sugar
• vanilla extract
• salt 

The 4 Easy Steps to Making Sourdough Crepes:

• Mix batter in blender
• Refrigerate and let the batter rest
• Cook the crepes in a cast iron skillet 
• Fill crepes with your favorite fillings and enjoy! 

One of our favorite ways to eat crepes is filling them with chocolate spread and fruit like strawberries or blueberries. For a festive holiday treat, sprinkle with pomegranate seeds and powdered sugar. You can also fill them with cream cheese, yogurt, or whipped topping. 

If you don’t have a sourdough starter, you can buy one or you can make one. It’s not too hard to make one. All it takes is flour, water, and a little patience. I wrote down the process step by step in this blog post.

Enjoy the recipe,
~Rachel Ballinger ☕️

“A lot of living happens in the kitchen.”   ~Rachel 

Print

Sourdough Crepes

Sourdough crepes are a great way to use up extra sourdough starter or discard. Stuff them full of Nutella and fruit and it’s a very delicious and special breakfast.

Course Breakfast

Cuisine French

Keyword Breakfast, crepes, Sourdough,

Servings 12 Crepes

Author Rachel Ballinger

Ingredients

• 1 cup sourdough starter discard
• 1/4 cup milk
• 2 eggs
• 1/4 cup butter melted
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

• Put all ingredients in a blender and blend well. It should be thin and pourable. Let batter rest in fridge for 30 minutes to 2 hours.
• Heat a 10 inch cast iron skillet and oil with a little olive oil.
• Pour crepe batter into heated skillet and swirl around till it’s evenly spread quite thinly. Cook over medium low heat for about one minute or until lightly browned.
• Gently flip and cook for another 30 seconds till lightly browned.
• Remove the crepe from the hot skillet and place on a plate. Fill with your favorite fillings and enjoy!
• Repeat process until batter is all gone.

The post Sourdough Crepes appeared first on My Everyday Ordinary Life.

One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one. 

Ingredients needed to make these:

• white sugar 
• brown sugar
• pumpkin puree, canned or fresh
• olive oil, this is what helps them be so moist 
• eggs
• milk
• baking soda
• salt
• ground cinnamon
• pumpkin pie spice 
• ginger
• all purpose flour 
• semisweet chocolate chips 

You can make these in your stand mixer or in a bowl with a hand mixer or you can just stir them up by hand. 
First you combine the sugars and the liquids until nicely combined. Then you add the dry ingredients. And then you fold in the chocolate chips. Spoon into your prepared muffins tins and bake. 

Baking them at 425 for 5 minutes and then turning down the heat to 350 degrees for 17 minutes or until it passes the toothpick test. The high heat at the beginning is the way to get beautifully smooth muffin tops. 
Cool and enjoy! These pumpkin chocolate chip muffins are so moist and delicious, you’ll think you’re eating cake. So good!

~Rachel Ballinger 💕☕️

”A lot of living happens in the kitchen.”   ~Rachel 

 

Print

Pumpkin Chocolate Chip Muffins

One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one. 

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Chip, dessert, Muffin, Pumpkin

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 Muffins

Author Rachel Ballinger

Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups canned pumpkin puree
• 1/2 cup olive oil
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1 and 3/4 cups all-purpose flour
• 1 cup semi sweet chocolate chips

Instructions

• Preheat oven to 425°F. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
• In a mixing bowl beat together the white sugar, brown sugar, pumpkin puree, olive oil, eggs, and milk.
• Add the baking soda, salt, cinnamon, pumpkin pie spice, ginger, and flour and mix on medium speed until well combined.
• Mix in the chocolate chips just until combined.
• Spoon the batter into liners, filling all the way to the top.
• Bake in 425 degree oven for 5 minutes. Then turn down heat to 350 degrees and bake for another 17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 5 minutes in the pan before eating.

The post Pumpkin Chocolate Chip Muffins appeared first on My Everyday Ordinary Life.

Your whole house will smell amazing when you bake these homemade cinnamon rolls and that smell is like a dinner bell summoning the whole family to the kitchen. 

Light and fluffy, filled with cinnamon and brown sugar, and topped with a yummy powdered sugar butter icing. These homemade cinnamon rolls will remind you of your grandmother! Perfect for Saturday mornings and ladies brunch and Christmas morning and pretty much anytime that you need a sweet breakfast treat. 

Can cinnamon rolls be frozen?

Yes, they sure can! There are two ways you can do this. 1. You can prepare them and then right before baking wrap them in plastic wrap and place in a freezer bag and freeze. Pull them out of the freezer and let them thaw completely and then bake. 
2. My favorite way is to bake them, let them cool off, and then immediately wrap them in plastic wrap and place in a freezer bag and freeze. I pull them out the night before and let them thaw. For example, I pull them out on Christmas Eve and let them thaw overnight and then Christmas Morning, I place them in a preheated 350 degree oven for 5 minutes and then pull them out, let them cool, and ice them. They taste freshly baked and ready to make all the best Christmas memories for your family. 

Ok, let’s make some homemade cinnamon rolls:

First you make the dough and let it rise until doubled, about an hour. Oil your hands and punch it down. Let it rise again until doubled. I’ve tried skipping this second rise and the rolls just don’t get as nice and fluffy. It’s not worth it. 

Then you plop the beautifully risen dough onto a floured surface and with a rolling pin, roll it into a rectangle. Smear one stick of softened butter evenly over it. 

Next sprinkle the dough evenly with a generous sprinkle of ground cinnamon. I have never measured it. Just sprinkle and even layer on it. You can’t do it wrong! It’ll taste amazing with a little less or a little more. Don’t stress, just sprinkle with the heart and it’ll be perfect.

Then you spread the brown sugar on top of the cinnamon. One cup does the trick. 

Time to roll up the dough evenly into a tight log. Once rolled up, take a long piece of heavy duty thread and cut the dough into 1” slices. Place the rolls in an oiled (I use olive oil) baking pan. 

Preheat the oven to 400 degrees and let the rolls rise for about 15 minutes or until the oven is preheated. 

Bake in 400 degree preheated oven for 15 minutes. Remove from oven and let cool completely. 

While the rolls are cooling, make the icing. Mix it up in the mixer, making sure to cream the butter until nice and smooth before adding the rest of the ingredients. Once the rolls are cooled, ice them and enjoy! I actually like to ice them while they’re still a little warm because it makes the icing all melty and drippy and delicious.
This is probably too much icing for this amount of cinnamon rolls but save the leftovers in the fridge for another project. 

I hope you make these cinnamon rolls and enjoy them as much as we do. Make some core food memories! 
Lots of Love,

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”    ~Rachel 

 

Print

Homemade Cinnamon Rolls

Light and fluffy, filled with cinnamon and brown sugar, and topped with a yummy powdered sugar and butter icing. Your whole house will smell amazing when you bake these homemade cinnamon rolls.

Course Bread, Breakfast

Cuisine American

Keyword Bread, Breakfast, brunch, cinnamon rolls

Prep Time 3 hours hours

Cook Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 20 Cinnamon Rolls

Author Rachel Ballinger

Ingredients

Dough:

• 2 cups lukewarm milk
• 4 tbsp butter softened
• 1/4 cup white sugar
• 2 tsp salt
• 1 1/2 tbsp dry instant yeast 2 - 1/4 oz packets
• 2 eggs
• 5-6 cups flour

Filling:

• 1 stick softened butter
• an even sprinkle of ground cinnamon
• 1 cup brown sugar

Icing:

• 1 stick butter or 4 tbsp butter and 4 oz cream cheese
• 2 tsp vanilla extract
• 4 tbsp milk and more if needed
• 2 lb. bag of powdered sugar

Instructions

Cinnamon Rolls:

• In a small pot on the stove, warm the milk to lukewarm (about 105 degrees). Pour in a large mixing bowl and add the butter, sugar, salt, and sprinkle the yeast on top. Add the eggs and gradually add the flour as you stir it altogether. Keep adding flour until too thick to stir and then start kneading. Add flour and knead for about 5 minutes to make a smooth elastic dough.
• Cover and let rise for about an hour or until doubled in size.
• Oil your hands with olive oil and punch down the dough. Oil the bowl, flip the dough over in the bowl so the smooth side is on top, and let the dough rise again for about an hour or until doubled in size.
• Preheat oven to 400 degrees Fahrenheit.
• Place risen dough on a floured surface and use a rolling pin to roll it into a large rectangle. Spread the stick of softened butter evenly over it. Evenly sprinkle a generous layer of cinnamon on top of the butter. Spread the brown sugar evenly on top. Roll the dough rectangle evenly into a long log. Take a piece of thread and cut the log into 1” slices. Place the slices in an oiled pan, cover with a cloth, and let rise for about 15 minutes.
• Bake for 15 minutes in preheated oven. Remove from oven and let cool.

Icing:

• In a mixing bowl beat butter with mixer and then add the rest of the ingredients and beat till smooth. Add powdered sugar slowly to avoid making a mess. Use as much milk as needed to get to the right consistency.
• Ice the cooled rolls and enjoy!

The post Homemade Cinnamon Rolls appeared first on My Everyday Ordinary Life.

This Dutch baby German pancake only has six simple ingredients plus the apple and cinnamon. It has no sugar! It’s a great way to eat your eggs. 

• Butter
• eggs
• milk
• flour 
• vanilla extract
• salt 
• apples
• cinnamon 

You can make this Dutch baby plain by omitting the apples and cinnamon and it’s absolutely delicious. But in the fall, I enjoy adding the apples and cinnamon to add some warmth and flavor to the dish. 

Just put the butter and apples in the skillet and let it cook as the oven preheats. Throw the rest of the ingredients a blender and mix. Pour over the apples in the hot skillet and bake for 20 minutes. 
We like to eat it with powdered sugar and maple syrup. Enjoy!

~Rachel Ballinger ☕️

“A lot of living happens in the kitchen.”   ~Rachel

Print

Cinnamon Apple Dutch Baby

Cinnamon Apple Dutch Baby is a delicious fall breakfast. Quick to make and full of warm apples and cinnamon.

Course Breakfast

Cuisine German

Keyword Breakfast, Pancake

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 4 tbsp butter
• 1 large apple peeled, cored, and chopped
• Ground Cinnamon
• 6 eggs
• 1 cup milk
• 1 cup flour
• 1 tsp vanilla
• Dash of salt

Instructions

• Place the butter and chopped apple in a 10” cast iron skillet and sprinkle with cinnamon. Put the pan in the cold oven and preheat to 425 degrees.
• Place rest of the ingredients in a blender and blend till smooth. Pour batter evenly over the apples in the hot preheated skillet.
• Bake for 20 minutes or until golden brown and puffy. Serve with maple syrup and powdered sugar. Enjoy!

The post Cinnamon Apple Dutch Baby appeared first on My Everyday Ordinary Life.

Smooth and creamy, this homemade yogurt is easy to make. You can make a large batch for way less than buying it at the store and it’s so healthy. You know exactly what’s in it. 

We make a lot of smoothies with the yogurt. Also it goes really well with my homemade granola and fruit for a nutritious breakfast or snack. My kids will pull it out of the fridge and eat it straight from the jar! 

It’s easy to double this recipe and make it as big as you want. I usually make a gallon at a time. I use one gallon milk, 5.3 oz plain Greek yogurt, 4 tbsp vanilla extract, and 1 cup sugar. 

HOW TO MAKE HOMEMADE YOGURT

Ingredients Needed:

• whole milk – raw milk is best, cow or goat but I have often used regular store bought milk and it makes awesome yogurt too
• plain Greek yogurt – no sugar or fruit added and any brand works as long as it has live active cultures
• vanilla extract, optional 
• sweetener, optional (I use sugar)

Equipment Needed:

• a pot to heat the milk up
• digital thermometer – I like this one 
• a whisk
• a small strainer that fits a quart jar – Forjars has my favorite stainless steel funnel and strainer set 
• a ladle 
• quart jar with lid
• ice chest 

Step One:

Pour milk into a pot and heat on stove to 180 degrees. (Keep an eye on the pot. Half the time I let it boil over because I get distracted. Lol! It’s ok if it boils over, just keep going.) 

Step Two:

Turn off heat and let milk cool to 110-115 degrees.

Step Three:

Whisk in the yogurt. Add vanilla and sweetener if desired.

Step Four:

Strain milk into a quart jar and put a lid on.

Step Five:

Place jar in an ice chest and fill with 115-120 degree water about 3/4 way up the jars. Close ice chest and incubate for 8 hours and then refrigerate.

Step Six:

Enjoy your smooth and delicious homemade yogurt! 

Here’s to making more of our own foods! 

~Rachel Ballinger ☕️💕

Print

Homemade Yogurt

Smooth and creamy, this homemade yogurt is delicious!

Course Breakfast

Cuisine American

Keyword Dairy, Yogurt

Servings 1 Quart

Author Rachel Ballinger

Ingredients

• 1 quart milk
• 2 tablespoon plain yogurt
• 1 teaspoon vanilla extract optional
• Sweetener of choice optional (I’ve used stevia and sugar with good success. Maple syrup tends to make the yogurt runny for some reason.)

Instructions

• Pour milk into a pot and heat on stove to 180 degrees.
• Turn off heat and let milk cool to 110-115 degrees.
• Whisk in the yogurt. Add vanilla and sweetener if desired.
• Strain milk into a quart jar and put a lid on.
• Place jar in an ice chest and fill with 115-120 degree water about 3/4 way up the jars. Close ice chest and incubate for 8 hours and then refrigerate. Enjoy!

Notes

Tip: It’s easy to double this recipe and make it as big as you want. I usually make a gallon at a time. I use one gallon milk, 5.3 oz plain Greek yogurt, 4 tbsp vanilla extract, and 1 cup sugar. 

The post Homemade Yogurt appeared first on My Everyday Ordinary Life.