Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘breakfast

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…

If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…



Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Strawberry Muffins

with 13 comments

chopped strawberries for muffins

I do realize that it isn’t strawberry season anymore. So let me explain.

Evan LOVES strawberries. And when I spied them on sale at the end of the season I got just a little overzealous with my purchase. He happily raided the strawberry container in the refrigerator for about 4 days, and then some of the berries lost their luster. Bruises appeared here and there and my little guy lost all interest.

I felt sort of guilty about buying too much because I reeeeeeally hate waste.

And so… muffins.

fresh or frozen strawberries

But before I break down the superb nature of these crazy awesome complex carbohydrates… a few changes! is moving! Okay but not really. It will still be I’m just moving my web hosting around (I posted a little note on Facebook last week, so those of you that follow there already had a heads up) which is basically like one gigantic brain-melting headache. The new site is built and I honestly thought everything would be done about a week ago but it takes 7-10 days for the domain to move and then another few days for the name servers to propagate.

Hey! Look at that! That sounds like I know what I’m talking about! (I don’t.)

What I DO know is that I haven’t posted here thinking that I would just publish this post there, except the recipes are piling up and I haven’t talked to you all since SATURDAY. And I missed you.

Oh! Before I forget…Trailer Trashtastic is still alive and well and I actually found time to update it last week, so there’s that. Especially if you’re interested in mobile home living/decorating/solutions, or maybe you’d just like to laugh at my wallpaper? Anyway… I’ve got a few cool projects set to go up in the next week or so.

leftover fruit muffins

Okay, so strawberry muffins. This is what happens when I buy too much fruit. Or when I buy fruit that just totally disappoints me (yeah. I’m talking about you, GRAPEFRUIT.) . Blackberries I think would be pretty amazing here. Chopped apples would, too. If you were clever enough to freeze your summer bounty (or if you are in the habit of stocking up on frozen berries, you know, just in case) then use some of it here! Seriously.

whole wheat strawberry muffins
These babies were my breakfast for three days straight. And my snack. And Evan’s snack.

It got down to paper, rock, scissors for the last muffin. I was paper. PAPER COVERS ROCK!!!

Buuuut I shared. Because Evan is really cute. And I thought that hoarding all the muffins from my nine year old might set a bad example.

strawberry muffins

Whole Wheat Strawberry Muffins

1/2 cup (1 stick) butter, at room temperature

1 1/2 cups granulated sugar

4 eggs

zest of 1 lemon

1 cup buttermilk (I used reduced fat)

1 1/2 cups chopped fresh or frozen strawberries

2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Pre-heat the oven to 350. Line a muffin pan with paper liners or grease the pan.

In a large mixing bowl, cream the butter and sugar together until its light and fluffy. Add the eggs one at a time, beating after each addition until just combined. Mix in the lemon zest and buttermilk. Using a rubber spatula, stir in the chopped strawberries and coat them with the eggy buttermilk mixture.

In another bowl whisk together the flours, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet and divide the batter between the prepared muffin cups, filling them about 3/4 full (I got 18 muffins out of this recipe). Bake for 25-30 minutes, until golden brown on top and a pick inserted into the center of the muffin crown comes out clean.

wholesome morning muffins

Written by Heather @ Sugar Dish Me

October 3, 2012 at 7:24 pm

Maple Oatmeal Breakfast Bread

with 20 comments

maple oat bread

Breakfast is easily my favorite meal of the day. Unless dessert is a meal.

I love breakfast for lots of reasons. Some of them include waffles with whipped cream. Or “Ah-lah-modey”. Other reasons have to do with coffee, eggs, breakfast potatoes. Don’t even get me started on biscuits or cinnamon rolls.

But I have to say that one of my very favorite things about breakfast is that I don’t have to talk my children into eating it (except when I make these Oat Nutty Whole Wheat Blueberry Pancakes – Evan doesn’t like them. Because his taste buds are deranged). So here’s the deal: I cook. Every night. I think I’m pretty decent at it… unless all of my family and friends have carefully constructed a very elaborate lie that includes all of you. Gah. That would be weird, right? One of you would tell me I hope.

Okay, so DINNER. I cook the food, I set the table, I call the family, we all sit down. I’m going to take a wild guess and say that 4 out of 7 days one or the other of my boys has to be coaxed into eating his meal. It. Drives. Me. Crazy. We’re eating good food over here!

Evan tries to pick out every shred of seasoning – today he was totally offended by cilantro. He spends mealtimes dissecting food, searching for things like green peppers and red onions. Andrew, to be fair, has gotten much better about this with age. But he still has major aversions to all beans (unless they are in chili), shrimp (unless it’s shrimp cocktail or fried), and mushrooms (unless nothing- he hates them).

making maple oat bread

Breakfast presents NONE of these problems. No matter what I put on the table at breakfast, the little boys are all about it. Maybe pickiness expands as the day wears on? Maybe they’re still asleep when I feed them at 6:15 a.m.? Whatever the rhyme or reason, in the morning I never have to tell them to finish their food 14 times. It’s such a relief.

Most days my breakfast is cereal. Or oatmeal with fruit. Lots of days I call a banana + coffee breakfast. I started making this bread last month, and it has quickly become my favorite breakfast staple. It’s great fresh from the oven. But if you don’t feel like baking for two hours before you eat the first meal of the day, it’s still great the day after, toasted, with a little bit of butter and way too much blackberry jam.

P.S. The power just inexplicably went out … what in the world.

how to make easy oat bread

This bread is fantastic covered in peanut butter and sliced bananas. It makes THE BEST cinnamon toast. Slice it up and soak it in custardy goodness for french toast? Amazing. Mapley bacon and egg sandwiches? Yessssss. Oh! In one of those breakfast casseroles that calls for cubes of bread? I just thought of that. Just right this minute.

Do power outages boost creativity?

knead the dough

I call this “breakfast bread” because it’s a little bit cinnamony and a little bit sweet with lots of earthy whole wheat and oatmeal goodness. Not that it wouldn’t easily pair up with sliced turkey breast, a big leaf of lettuce, and a cranberry spread… wow. My mind just totally went to a Thanksgiving place…

ready to rise

But really this bread is suited for breakfast. Slice it thin. Dip it in egg.

Your kids won’t complain about a thing.

maple breakfast bread

Except maybe the egg.

breakfast bread

Maple Oatmeal Breakfast Bread (adapted from THIS recipe at King Arthur Flour)

2 cups boiling water

1 cup old fashioned oats

1/3 cup brown sugar

2 tablespoons maple syrup

1 tablespoon honey

1/4 cup unsalted butter

1 teaspoon kosher salt

1 teaspoon cinnamon

1 tablespoon instant dry yeast

1 1/2 cups bread flour

4 cups whole wheat flour

In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.

When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms. On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny. Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.

Grease two 8 1/2 X 4 1/2 loaf pans (you can use a larger loaf pan but your bread won’t be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it’s about an inch above the rim of the pan.

Preheat the oven to 350.

When the dough has risen, uncover and bake for 35 minutes. Remove the loaves from the oven when they are golden brown. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.

This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).

Written by Heather @ Sugar Dish Me

September 19, 2012 at 8:13 pm

How It’s S’posed to Be

with 29 comments

Sometimes on Sundays we go out for breakfast.

Around these parts we have three choices for breakfast dining:

  • Waffle House
  • Denny’s
  • a cute little local diner full of kitschy artwork; they have a whole wall covered in Dale Earnhardt memorobilia. That’s serious ya’ll.

Waffle House is a grease bomb. I like a good grease bomb every now and again, but I can’t handle Waffle House eggs… they are wrong. I paid my dues at Denny’s. Did you know I used to wait tables there? No? Well now you do. And I did. I waited tables at Denny’s in the middle of the night when the menu switches to very large pictures of three or four meal choices because sloppy drunks do not read. They point at things. I think my friend Summer still works there. God bless you, Summer.

So anyyyyway, we don’t go to Denny’s because a)I have had my fill, and b)the last time we went for breakfast there our server forgot EVERYTHING since she was really busy hanging out and laughing loudly at the table next to ours… she was on my nerves.

That leaves us with kitschy local diner. It is affordable and the food is pretty good. The service is excellent. But here’s the problem: unless you want a FOUR EGG OMELETTE stuffed with everything they have in the kitchen plus hash browns or grits and biscuits or toast, there is nothing to eat.

That omelette makes Chad very happy. Sometimes I order it and eat two eggs worth and then donate the rest to Chad’s bottomless-pit-of-a-stomach. He appreciates it. The last time we went there I decided to branch out and explore my options a little bit. This is how it went down:

Me: “Do you have any fruit?”
Waitress: “No. Not yet.”
—->this is where I’m wondering how a local restaurant in a farming community 10 miles from the Peach Capital of America in peak season does not have fruit???
Me: “Okay well do you have this omelette with two eggs instead of four?”
Waitress: “No.”
Me: “Ummmmm… okay well I guess I’ll have the apple pancakes.”—->if there is no fruit where do they get the apples for the pancakes???
Waitress: “Three or Four?”
—->what I really want is a reasonable portion of something. or a well balanced meal. I have to wear a bathing suit, gah. it’s summer.
Me: “Three?”
Waitress: “You want butter and whipped cream on those?”
—->oh my gosh this woman is killing me!
Me: “Ummm… no… well butter I guess. Do those pancakes come with anything?”
—->normally I would be a good customer and i would already know the answer from READING my menu, but this menu is hopelessly uninformative
Waitress: “No.”

When my pancakes arrived, they were just pancakes. Regular pancakes with a few baked apples on top. But not the good baked apples that taste like you stole the filling from a pie. No. These were the overcooked extra mush-factor baked apples.

Wamp wamp.

And now I know why she wanted to cover it in butter and whipped cream.

The following Sunday I put on the coffee and decided to make the breakfast I wanted to find on that restaurant menu…

So my question to YOU, Mister Local Restaurant, is this: If I can pull this off in my teensy trailer kitchen what are you doing over there?

Oat Nutty Blueberry Whole Wheat Pancakes are easy. They go like this:

That is how it’s s’posed to be.

Oat Nutty Blueberry Whole Wheat Pancakes (based on THIS RECIPE from Dark Red Crema)


3/4 cup old fashioned oats

3 tablespoons natural almonds

3 tablespoons pecans

3/4 cup whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons sugar

1 egg

3 tablespoons canola oil

1 1/2 cups buttermilk (I like fat free buttermilk)

4 ounces fresh blueberries

**butter for the skillet

**fresh whipped cream

**fresh strawberries or other fruit to garnish

To Make

Put the old fashioned oats, almonds and pecans into a blender or food processor and pulse or grind until coarse crumbs are formed. In a large bowl whisk together the oat/nut mixture, whole wheat flour, baking powder, baking soda, kosher salt, and sugar. In a smaller bowl beat the eggand then whisk in the oil. Stir it into the dry mixture and then slowly pour in the buttermilk, stirring until just combined. Set the batter aside for about 10 minutes so the baking powder can do its thing. While the batter rests, heat the pancake griddle or skillet. Smash the blueberries a little bit (I don’t like lumpy pancakes, but I DO like to play with my food, so I just smush the blueberries with my hands) and then gently fold them into the batter. Butter the cooking surface and measure the batter out by the 1/4 cup. Cook until bubbly and then flip. Serve the hot pancakes with fresh whipped cream and fruit.

**I use a pancake griddle/flat cook top for these. I heat it to about 350 which is just right for pancakes. On the stove I fluctuate between medium and medium-high heat. Do what works best for you!!**

Written by Heather @ Sugar Dish Me

June 21, 2012 at 2:50 pm

Breakfast Stack

with one comment

 In a house full of men (two in training, one full-grown) you stack blocks. And laundry. There are stacks of dinner dishes, car magazines, and XBox games. I find stacks of school papers to be signed, work uniforms, and UNO cards. Sunday mornings usually produce a gigantic stack of pancakes.

You will not find stacks of cookies (mostly because they are inhaled as soon as I make them… and that’s IF they get past being cookie dough without being eaten). Or tidy stacks of towels in my boys’ bathroom (I will never understand how two boys can go through so many towels and NEVER REMEMBER TO HANG THEM UP! Sorry… I digress).

But sometimes, when I’m feeling sort of like making things a little bit pretty, I like to stack up food on the plate. I’m not talking about giant piles of mashed potatoes or a Dagwood-style cheeseburger (although I would be quite alright with a STACK of brownies on any given day). I’m talking about gourmet restaurant stacking. The kind of stacking that inspires you to wear a dress to dinner and pay too much for your entree. This sort of stack makes plain old ingredients seem really really special.

My small and filling breakfast stack is healthy and colorful and goes great with coffee. I think I could eat this little stack of happy at any hour of the day. It looks sort of elegant, but it’s really just a fistful of spinach, a poached egg, and a slice of Canadian bacon. And when you stack it all together and slice the egg with your fork, the spinach gets sort of yolk-ey and the Canadian bacon loans a bit of salt… It makes me forget about the stacks of legos in the living room floor for a minute. Mmmmm.

Healthy Breakfast Stack


1 egg

1 slice of Canadian bacon

about 1 1/2 cups fresh spinach

To Make

In a small skillet sprayed lightly with non-stick cooking spray, and over medium high heat, saute the spinach and brown the Canadian bacon on both sides (I just put the spinach and the Canadian bacon in the pan at the same time and stir them around with a spatula). Meanwhile, boil a small pan of water. When it is at a rolling boil, drop in an egg and reduce the heat a little bit. I like my egg medium, which takes about 4 minutes to cook. Remove the egg with a slotted spoon when it’s done and then start to stack. First spinach, then Canadian bacon, then egg. A little more spinach on top and you are ready.

Easy and pretty! And good for you, too.

Written by Heather @ Sugar Dish Me

January 20, 2012 at 12:20 pm

Posted in Breakfast

Tagged with , , , ,

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