All posts in the Breakfast category

Cinnamon Roll Cupcakes

Published January 26, 2014 by thepinkgourmet

This is the perfect morning breakfast muffin!  It has a very delicate texture and just the right amount of cinnamon.  It is perfect on a cold winter morning with a nice hot cup of coffee, tea, or hot chocolate. Truly it would be good any morning…… It is really easy to make and would be fun to make with a child that wanted to help bake something.


Cinnamon Roll Cupcakes – Source
Makes 12 cupcakes


1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing [Printable Version]


2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

1/2 recipe of Cream Cheese Frosting

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.

Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Recipe by Darla





The first step is to make the filling.  Stir the melted butter, brown sugar and cinnamon together and set aside.



In a large bowl, combine the flour, sugar, baking powder, and salt.




Add the butter, sour cream, eggs, and vanilla and beat until smooth. I did not have sour cream so I substituted buttermilk.


Place about 1 1/2 tablespoons of batter in each muffin cup liner.




Put a small well in the middle of each muffin cup of batter.  Add about a teaspoon of the filling to the well and swirl the batter and the filling with a toothpick. Add the rest of the batter to the top and swirl the batter and filling again.


Bake 18-22 minutes in a 350 degree oven.  Let cool before putting the icing on.



Now for the Icing.  Beat the softened butter and powdered sugar till light and fluffy.




Add in the vanilla and then the coffee. Mix until the consistency you want.


Ice the cooled cupcakes with the Coffee Icing.  I did not make the Cream Cheese Frosting to go on top of the Coffee Icing. I am sure it would be good I just decided the Coffee Icing was enough for me.


These turned out delicious!!!!  I hope you will enjoy them.

I give this recipe   out of 4.



Easy Sticky Buns with Bacon

Published November 18, 2013 by thepinkgourmet

These Sticky Buns with Bacon are wonderful!  They melt in your mouth!   They are truly easy to make.  There is no yeast in these which saves a lot of time.  These would be great to serve for  a brunch.  Anything this delicious should be against the law!!!!


Easy Sticky Buns with Bacon – Source


For the sticky buns: 5 slices thick-cut bacon, cut into 1/4-inch pieces 12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, roughly chopped 1 (17.3-ounce; 2 sheets) package frozen puff pastry, defrosted

For the filling: 2 Tablespoons unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons cinnamon


Preheat the oven to 400ºF.

Cook the bacon in a large saucepan over medium heat until a majority of the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate.

In the bowl of a stand mixer fitted with the paddle attachment, cream together 12 tablespoons (1 1/2 sticks) butter with 1/3 cup light brown sugar until light and fluffy, about 2 minutes.

Divide the butter mixture between the cups of a nonstick 12-cup muffin pan. Divide the chopped pecans and cooked bacon between the cups, sprinkling them on top of the butter. (See Kelly’s Notes.)

Lightly flour your work surface. Unfold one sheet of puff pastry onto the surface with the folds opening left to right. Brush the whole sheet of pastry with half of the melted butter then sprinkle it with half of the light brown sugar and half of the cinnamon. Starting at the bottom edge (closest to you), tightly roll up the pastry ending with the seam side down. Trim and discard the two ends then cut the roll into 6 equal pieces, about 1 1/2 inches wide. Place each piece, spiral facing up, in each of six muffin cups. Repeat the filling, rolling and slicing process with the second sheet of puff pastry to make 12 sticky buns.

Place the muffin pan on a baking sheet lined with parchment paper (to catch any overflow) and bake the sticky buns on the center rack for 25 to 30 minutes until the buns are golden brown and firm to the touch. Remove the sticky buns from the oven and allow them to cool in the pan for 5 minutes only, then invert the pan onto the parchment paper-lined baking sheet, scraping out any topping from the cups. Let the buns cool slightly then serve.

Kelly’s Notes: It’s important that you sprinkle the chopped pecans and bacon on top of the butter mixture in each muffin pan so that they do not burn while baking.

Do not let the sticky buns cool for longer than 5 minutes in the pan or the topping will become too hard and not release along with the buns when you invert the muffin pan onto the baking sheet.

Recipe adapted from Ina Garten



The first thing you need to do is cut your bacon into 1/4 inch pieces and fry in a skillet over medium heat.



Mix your softened butter and brown sugar until light and fluffy.  I halved the recipe.



Divide the mixture into 6 cups of a muffin pan and then sprinkle the bacon on top.  I did not use the pecans but if you do they will get sprinkled on top with the bacon.




Next flour your work surface and unroll your puff pastry with the folds opening left to right. Brush the sheet with the melted butter and sprinkle the brown sugar and cinnamon over the top.



Roll it up starting with the edge closest to you.  Roll it tightly.  Cut the dough into 6 equal parts.



Place each piece, spiral up into each of the 6 muffin cups on top of the bacon.  Bake in a 400 degree oven for 25 to 30 minutes.  Place the muffin pan on a parchment lined baking sheet in case of any overflow.


Let cool for 5 minutes and then turn over onto the parchment paper.


Look how wonderful this looks!  It taste just as wonderful!  I had mine with a cup of coffee but your favorite beverage will do. This will for sure be in my rotation of breakfast foods!

I give this recipe   plus out of 4……

New York-Style Coffee Cake Crumb Muffins

Published June 18, 2013 by thepinkgourmet

This is a recipe I made for breakfast for my father on his Birthday!  It has a very fine texture with a big flavor! The crumb topping goes well with the muffin.  It is not a hard recipe to make and can be made within a little over an hour from start to finish.  I will for sure make this recipe again.


New York-Style Coffee Cake Crumb Muffins



For the crumb topping:

1/3 cup granulated sugar

1/3 cup dark brown sugar

3/4 tsp. ground cinnamon

1/8 tsp. salt

8 tbsp. unsalted butter, melted

1 3/4 cups cake flour

For the muffin:

1 1/4 cup cake flour

1/2 cup granulated sugar

1/4 tsp. baking soda

1/4 tsp. salt

6 tbsp. unsalted butter, cut into 6 pieces, softened but still cool

1 large egg

1 egg yolk

1 tsp. vanilla extract

1/3 cup buttermilk (or 1/3 cup plain yogurt)


  1. Preheat oven to 325 degrees. Line muffin pan with baking cups or prepare panettone baking cups by spraying them lightly with cooking spray.
  2. In a medium bowl, whisk together sugars, cinnamon, and salt. Pour the butter over top and using a wooden spoon, mix until incorporated. Then add the cake flour and mix until mixture resembles a thick and cohesive dough. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment,�mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
  4. Add the egg, egg yolk, vanilla extract and buttermilk and mix until all has been incorporated and batter is light and fluffy.
  5. Using a 1/4 cup measuring cup, divide up batter into prepared muffin pan. Then, sprinkle a generous amount of the crumb topping on top. Do not press the crumb topping into the batter. Just let it sit on top.
  6. Bake for 20 minutes or until crumbs are golden and a toothpick inserted into the middle comes out clean. (Note: I did stick my muffins under the broiler at about �the 15 minute baking mark so the tops would get nice and brown. If you do this, make sure to watch it carefully. You do not have to do the broiler step and can omit it completely.)
  7. Let muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
  8. Store in an airtight container for up to 2 days.



The first thing you need to do is make the crumb topping.  Whisk the sugars, the cinnamon and salt together in a medium bowl.



Next add your melted butter to the sugar mixture. Mix until well incorporated.



Add the cake flour and mix until it becomes a thick dough.




Now it’s time to make the muffin.  Mix the flour, sugar, baking soda and salt in deep bowl on low-speed. Next add butter one piece at a time and mix until it resembles moist crumbs.



Add your egg, egg yolk, buttermilk and vanilla and mix until you have a light and fluffy batter.


Put 1/4 cup of batter into each baking cup.


Sprinkle the crumb topping over the top of each muffin.  Use it all.



Bake for 20 minutes in a 325 degree oven.  You can turn the broiler on at the 15 minute mark and finish the muffins so they get brown on the top.  Just be sure to watch them closely if you do this.  (You do not have to do this, you can leave them at 325 degrees till they are done and a toothpick inserted comes out clean)  Let them cool before eating them.  I can promise you will be very happy with them!

I give this recipe plus out of 4……

Cinnamon Roll Cookie Bars

Published May 6, 2013 by thepinkgourmet

This is an amazing and very simple breakfast cookie bar to make! It taste just like a cinnamon roll. This can be made from start to finish within an hour and a half. Give it a try and I promise you won’t be disappointed.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 043

Cinnamon Roll Cookie BarsSource

1 box yellow cake mix (butter pecan would also be delicious I’m sure)
1/2 cup melted butter
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons cinnamon

2 tablespoons milk
2 cups powdered sugar

Mix all ingredients and pour into a greased 9″x13″ baking dish. Bake at 350degrees for 25 minutes.
When perfectly baked remove from the oven and pour icing over the top.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 029

The first thing you want to do is melt your butter.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 031

Next, add your cake mix, eggs, brown and white sugar and cinnamon to the melted butter.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 032

Mix well.  The batter will be thick.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 034

Spread into a 9 x 13 inch well-greased pan. I added a 1/4 cup of cinnamon sugar to the top of the batter.  You can leave this step out if you like. Bake in a 350 degree oven for about 25 minutes.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 036

This is what it looks like when it is done.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 038

When the bars are cooled somewhat make your icing.  Add your powdered sugar and milk.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 040

Mix until the consistency that you like.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 041

Pour the icing over the bars.  Let cool before you cut them.

Pork Chops with Mushroom Whiskey Cream sauce & Cinnamon Roll cookie bars 042

See what you get after they are cool.  All I can say is yum, yum, yum!

I give this recipe out of 4……

Glazed Doughnut Muffins

Published February 24, 2013 by thepinkgourmet

I did not know what to expect when I saw the title of this recipe.  I wasn’t sure if they would taste more like a muffin or a doughnut.  I think the glaze made them taste more like a doughnut than a muffin. The inside is dense and cake like a doughnut. I was pleased with these!!


Glazed Doughnut Muffins


For the Batter 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾) 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milk

For the Glaze 3 tablespoons butter; melted 1 cup confectioners’ sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water

Directions 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 3) Add the eggs, beating to combine. 4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. 7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. 9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. 10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day

IMG_3629 IMG_3630

The first step is to put your butter, sugars, and vegetable oil into a medium size mixing bowl.


Cream till smooth.


Next add your eggs.


Beat the eggs till well combined.  The batter will be thin.

IMG_3634 IMG_3635

Next add in your baking soda, baking powder, nutmeg, cinnamon, salt, and vanilla.


It says to stir in these ingredients but I used my hand mixer on speed #1.

IMG_3637 IMG_3638 IMG_3639 IMG_3640

Next alternately add in your flour and milk and beginning and ending with the flour till well combined.


Spoon into your muffin pan. Bake at 425 degree for about 15-17 minutes.


Look how yummy these look.  At this stage they just look like an ordinary muffin, but just wait!!!



While the muffins are cooling it’s time to make the glaze.  Put the powdered sugar, hot water, melted butter and vanilla into a small bowl. Whisk until smooth.


Dip the tops of each muffin into the glaze and swirl it around.  Let the glaze harden before you eat them.


I took mine to school and I can tell you they did not last long.  These would be great for a morning meeting. If you brought these to the meeting no one would even care what the meeting was about!!!

I give this recipe plus out of 4……

Maple Bacon Biscuits

Published January 21, 2013 by thepinkgourmet

If you want a more exciting biscuit you should try this recipe!  These biscuits are sweet and savory at the same time. They also warm up very well.  These would be great on a lazy weekend morning.


Maple Bacon Biscuits



1/2 pound bacon, cooked until medium brown

1/3 c brown sugar

1/4 c all-purpose flour

1/4 c maple syrup

2 T melted butter


2 c all-purpose flour

2-1/2 t of baking powder

1/4 t baking soda

1 t salt

1/4 c vegetable shortening

2 T butter

3/4 c low-fat buttermilk

Preheat the oven to 475F. Lightly grease a 9″ round pan (a springform pan is helpful but not

required). First prepare the syrup by chopping the cooked bacon into bite size pieces and

then combine with the remaining syrup  ingredients from the brown sugar through the melted

butter. Stir until thoroughly combined and spread over the bottom of the prepared baking dish.

Next prepare the biscuit dough. In a large bowl, combine flour, baking powder,  baking soda and

salt and sift together. Cut in the shortening and butter mix together with a pastry dough blender.

Make a well in the center of the dry ingredients and add the buttermilk. Gently blend the dry

ingredients into the buttermilk forming a ball of dough. Add additional buttermilk as needed one

teaspoon at a time.  Drop oversized tablespoons of the biscuit dough over the syrup in the pan until

covered. Bake for 10 minutes at 475F and then turn the oven off. Leave the biscuits in the oven for

another 5 to 10 minutes, until golden brown. Remove the biscuits from the oven and immediately

turn the pan upside down onto a serving platter. Lift off the pan and scrape any remaining syrup

over the biscuits. Pull apart to serve. Best served warm.


Lightly grease your springform  or 9 inch round pan.  I just happen to have a heart pan so that is what I used.






Make a well in the middle of the dry ingredients and pour in your buttermilk.  Gently blend until you have a ball of dough.


Drop oversized tablespoons of biscuit dough over the syrup in the pan.  Make sure to cover the whole pan.  Bake for 10 minutes at 475 degrees.


Turn off oven and leave in for another 5-15 minutes until the tops are  golden brown.


Immediately turn upside down onto a serving platter. Make sure you scrape off any remaining syrup stuck to the pan.


Look how yummy this looks!  I think you will be pleasantly surprised.  Have this with a cup of coffee or hot chocolate and that is all you need.  It is very filling.

I give this recipe out of 4……

Cheese, Bacon, And Onion Quiche Recipe

Published September 30, 2012 by thepinkgourmet

I don’t know a man who wouldn’t eat this Quiche.  How can you resist bacon, eggs, onion,  & cheese in a flaky crust?  The addition of the nutmeg makes this special.  I made this for dinner but it is also good for breakfast or brunch.  You can have this made in just over an hour.  I promise you won’t be disappointed. This also freezes very well!

Cheese, Bacon, And Onion Quiche Recipe



1 single-crust Basic Pastry
6 slices bacon, cut into 2 inch pieces
1 small onion, chopped
3 eggs
1/2 cup milk
1/2 cup heavy cream
1 cup shredded Swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper


Line quiche or pie pan with pastry.
Cook bacon until crisp.
Drain; place in pie shell.
Saute onion in bacon fat until lightly browned.
Drain off fat.
Off heat, stir in eggs, milk, cream, cheese, and seasonings.
Pour into pastry-lined pan.
Bake in preheated 375 °F oven 25 minutes or until knife plunged into custard comes out clean.
The first step is to cut your bacon into 2 inch pieces and cook it in a skillet till crisp.
This is what my bacon looked like when it was done….
Next you want to saute your onions in the bacon fat.
You want your onions to be golden in color.  I like mine caramelized.
I grated my Swiss cheese while my onions were cooking.
Next I rolled out my pie crust.  I used Pillsbury refrigerated in a box.  I just rolled it a little thinner.
Fold your pie crust in half and gently place it into your Quiche pan or pie pan.
Make sure you press your dough around your pan evenly.
Prick your crust and bake it in a 400 degree oven just until slightly brown, about 6 minutes.
Next I assembled my cream(I used all cream), salt, pepper, and I added nutmeg.
I used room temperature eggs.  Whisk them till they are foamy.
Next whisk in your cream and seasonings.
Crumble the bacon over the bottom of the crust and then add the sautéed onions.
I then sprinkled part of the cheese over the onions.
Mix the rest of the cheese into the egg and cream mixture and pour it into the crust over the layer of cheese.  I then dotted about 2 tablespoons of cut up butter over the top.  Bake in a 375 degree oven for about 20-25 minutes.  Cook only until the custard does not shake and a knife stuck in the middle comes out clean.
The top should be golden in color and crust brown but not too dark.
Wait about ten minutes after it comes out of the oven before you cut it.  That way it will come out easier.  As Julia Child used to say  “Bon Appetit”!  It was very light with a lot of flavor.  Don’t let it fool you.  It is very rich and filling.
I must admit I did go back for seconds.
I give this recipe plus out of 4……

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