breakfast – Rogue Woman Bakes

P is for Peanut Butter Toast

March 31, 2021Leave a comment

Every morning before school when I would make myself breakfast it was normally some sort of fluffy bread product put in the toaster then smothered in what a normal person would consider to much butter and jam. Enough carbs, sugar and fat to keep you going till lunch time. The one thing that always hit the spot was something slightly different. A good slice of crusty whole wheat bread toasted and covered in creamy peanut butter.

Now I can’t quite explain what makes this breakfast treat something that still fills me up with joy to this day. It might be the way the knife runs across the toasted surface and you see that confetti of bread crumb dust that flies all over your counter. It might be the way peanut butter always melts perfectly on the warm bread and you never have to fight it like you do when your butter is ice cold. Something about toast and cold butter makes them mortal enemies, but not English muffins though. For some reason the surface of an English muffin is perfect because all its craggly bits and holes catch that ice cold butter and hold onto it for dear life. Then you are blessed with butter pockets.

We aren’t here to talk about butter pockets though. I think for me the thing that makes peanut butter toast so amazing and a thing that should always be a part of your breakfast rotation is probably the velvet texture of warm peanut butter and soft toast that coats the inside of your mouth and warms your spirit. It’s like eating a warm peanut butter cookie straight from the oven, but in a way that doesn’t have people judging your diet.

I rediscovered this gift a few weeks ago when I decided as a fully fledged grown up I could buy fancy peanut butter and a nice loaf of bread. It washed over me like a warm wave. That hit of sweet and slightly savory that ticks all the boxes and makes you feel like you’ve done something nice for yourself. Sometimes all it takes is two ingredients coming together to give you nostalgia and a hit of protein to get you through the day.

Mini Quiche Cups

March 30, 2021Leave a comment

Mini crust-less quiche cups are the perfect throw together breakfast for your family any day of the week. In and out of the oven in about a half an hour. I took mine in a Mediterranean direction but you can go whatever way you like.

Ingredients

7 eggs, beaten
1/2 cup heavy cream
2 mushrooms, sliced
1/2 red onion, diced
12 cherry tomatoes
1/3 cup feta cheese
2 garlic cloves, sliced
salt/pepper to taste

Directions

Preheat oven to 375 degrees and grease a 12 cup muffin tin.
Whisk together the eggs, cream, salt/pepper, onion and mushroom.
In each muffin slot place one cherry tomato and a sprinkling of feta cheese.
Fill each slot half way up and sprinkle more feta on top.
Bake for 25 minutes until the tops are golden brown.

It really is that easy and the recipe is customizable to what flavors your family likes. Even if you just like a hefty helping of sharp cheddar with your eggs throw that in there. Start your day with those warm little cheddar pockets. Everyday is better with cheese.

Cheesy Bacon Breakfast Muffin

March 11, 2020Leave a comment

One of my many recent late night baking projects. You can definitely swap the Parmesan for any other shredded cheese you have. It was just the only cheese I had in the house.

Ingredients

2 cup all purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. chili flake
1/4 tsp. dried oregano
1/4 cup bacon pieces ( Not bacon bits but real bacon pieces I found in the salad topper section)
1/2 cup parmesan cheese
3/4 cup buttermilk
1/2 cup melted unsalted butter
2 eggs
More parmesan for dusting on top

Directions

Preheat oven to 350.
Add flour, salt, baking powder, oregano and chili flake to a medium sized mixing bowl and whisk to combine.
Add eggs, butter, milk, cheese and bacon and combine.
Line two muffin tins with cupcake liners. This recipe should make around 18 muffins. Fill your cupcake liners about 2/3 full. Any higher it’ll bake over the side and then you get wonky muffins.
Sprinkle parmesan on top of each muffin and bake for 27-30 minutes.
Put them on a wire rack to cool for about five or so minutes before eating.

Skillet Flatbread

February 29, 2020Leave a comment

For those who caught the last post flatbread has not been my friend this week. It’s been a struggle trying to figure it out, but today we made it!

Ingredients

2 cups all purpose flour
2 tablespoons melted butter
1 teaspoon salt
2/3 cup water
either butter or oil to fry in

Directions

Put flour and salt in a medium size mixing bowl and whisk to combine.
Melt butter in microwave for about a minute.
Put melted butter and water in bowl with dry ingredients and combine with either a wooden spoon or plastic spatula until dough comes together. It shouldn’t be wet or shaggy looking. It should come together nice and smooth.
Flour your work surface and rolling pin. You don’t want the flatbread to stick. Roll them roughly 1/8th of an inch thick. They should be VERY thin. You’re looking for them to be the size of a small tortilla(approx. 6 inches across) They won’t puff and cook properly if you don’t roll them out thin enough. Also make sure you pat a lot of the excess flour off the dough.
Heat your pan to slightly above medium heat and put either the butter or oil in the pan. Wait for the butter to melt or the oil to shimmer in the pan and move like water.
Cook them for about 10 seconds on one side and then flip them. Cook them for roughly a minute on that side. You’re looking for small brown spots to appear on the dough. When that starts to happen you want to flip it and cook it for roughly a minute on the other side. You want them to be soft and buttery.
Put them on a paper towel covered plate and lightly sprinkle them with salt. Continue cooking till all batter is gone.

Learning how to make this flatbread was an adventure full of tremendous lows. I was losing hope that I would ever get it right. Then it just all fell into place this morning. My suggestion for these flatbread are as a tortilla for a breakfast taco.