Holiday Series- Week 2

We hope everyone is enjoying their Winter Break, and are excited for the holidays, because we sure are. Our office has been painted for the holidays.

This week we are bringing you two holiday recipes that are great for breakfast or brunch!

You can see the original recipes here and here.

Cinnabon Clone

Ingredients:

1 cup warm milk (110 degrees F/45 degrees C)

 2 eggs, room temperature

 1/3 cup margarine, melted

 4 1/2 cups bread flour

 1 teaspoon salt

 1/2 cup white sugar

 2 1/2 teaspoons bread machine yeast

 1 cup brown sugar, packed

 2 1/2 tablespoons ground cinnamon

 1/3 cup butter, softened

 1 (3 ounce) package cream cheese, softened

 1/4 cup butter, softened

 1 1/2 cups confectioners' sugar

 1/2 teaspoon vanilla extract

 1/8 teaspoon salt

Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnamon Pumpkin Waffles

Ingredients:

1 cup whole wheat flour

 1/4 cup wheat germ

 1/3 cup white sugar

 1 teaspoon ground cinnamon

 1 teaspoon pumpkin pie spice

 1/2 teaspoon ground nutmeg

 1/2 teaspoon salt

 1 tablespoon baking powder

 3/4 cup milk

 1/2 cup pumpkin puree

 2 tablespoons melted butter

 2 tablespoons olive oil

 1/2 cup unsweetened applesauce

 1 egg

 1 egg white

Directions:

Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.

Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture.

Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.

We wish you all a very Happy Holiday, and hope you enjoy this week's recipes!

Braces Friendly Recipe: Week 35

Happy Thursday everyone! We hope everyone has been having a great summer! School is just around the corner, and this week's recipe is a great one for these last few weeks of summer.

The original recipe can be found here.

PB&J Muffins

Ingredients:

No Stick Cooking Spray
2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 jam or preserves of your choice
1/4 cup sugar

Directions:

1. Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 33

It's almost Friday! We hope everyone is ready for this scorcher of a weekend! This week's recipe will be a great one for breakfast this weekend. 

Here is a link to this week's recipe.

Whole Grain Banana Muffins

Ingredients:

3/4 c whole wheat pastry flour

1/2 c whole wheat flour

1 c oat bran

1/4 c sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup raisins

1/2 c nonfat yogurt

1/4 c low fat sour cream

1/4 c unsweetened applesauce 

1/4 c maple syrup

2 teaspoons egg whites

1 teaspoon vanilla extract

3 small ripe bananas, mashed

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
2. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups.
3. Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

The recipe originally had chopped nut in it, but I removed them to make them braces friendly.

If you have recipe you'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 26- Mother's Day Edition

We hope everyone is having a great week so far. This week's recipe is a great one for Mother's Day Brunch!

Blueberry Ricotta Coffee Cake

Servings: 6

1 cup flour
1/2 cup oat bran
1/2 cup plus 2 tablespoons light brown sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (8 ounces) Wisconsin Ricotta Cheese
1/2 cup plain yogurt
2 eggs, beaten
1/4 cup butter, melted
1/2 teaspoon vanilla
1/2 cup fresh or frozen blueberries
1/2 cup whipping cream, whipped
1 cup thick blueberry yogurt

Preheat oven to 350°F. Stir together all dry ingredients, except 2 tablespoons brown sugar; set aside.

Mix Ricotta, yogurt, eggs, melted butter, vanilla, and blueberries. Stir into dry ingredients until just mixed. Pour into buttered 8 x 8 inch pan. Sprinkle with remaining 2 tablespoons brown sugar.

Bake until just firm to the touch, about 40 minutes. When cool, mix whipped cream and blueberry yogurt. Spoon over individual servings of coffee cake.

Recipe and photograph courtesy of the Wisconsin Milk Marketing Board, Inc.

If you have a recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com. 

Happy April! Braces Friendly Recipe: Week 21

Happy April Everyone! Hopefully no one had too many pranks pulled on them yesterday on April Fools Day. Our window painter, Angel Escobar, came by and gave up beautiful new window painting for the month of April. 

This week's recipe comes from www.recipegoldmine.com

Cheesecake Pancakes

Prep Time 30 Minutes
Total Time 8:30 Hrs:Mins

Makes 5 servings

Pancakes:
1 package (8 ounces) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup:
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.

2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

3. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

4. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Variation: Use your favorite fruit or offer a variety.
Recipe and photograph courtesy of Bisquick/© 2011 General Mills. Used with permission.

Read more at http://www.recipegoldmine.com/breakpancake/cheesecake-pancakes.html#2YEMxR9cbWgOuurb.99

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.