Busy Mommy Media » Breakfast Recipes

Orange Date Muffins – aka The Best Breakfast Muffins Ever

Rachel — Thu, 06 May 2010 08:04:13 +0000

I have a confession. I have been gorging myself on delicious treats. You will, however, be shocked to hear that it isn’t chocolate – I know my 6 year old was.

Since we moved to Southern California and joined a CSA (which I’d highly recommend to anyone who has one available to them) my family has been trying all kinds of new fruits and vegetables. I’ve discovered that I absolutely love fresh dates. Dried dates are delicious as well (and are very tasty in my blueberry date salad) but fresh dates are something divine.

If you don’t think you like dates, try them fresh. We’ve been using fresh dates to make these delicious orange date muffins for a healthy and insanely satisfying (and kid-friendly) breakfast.

Ingredients

1 cup flour
1 cup whole wheat flour
2/3 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oatmeal
1 teaspoon ground cinnamon
Zest from 2 oranges
1/2 cup fresh orange juice
2/3 cup buttermilk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
2/3 cup chopped dates – you can use dried dates but if you have fresh dates available use them
2/3 cup slivered almonds

Preparation

Preheat the oven to 400 degrees.

Mix the flours, brown sugar, baking powder, baking soda, salt, cinnamon, oatmeal and orange zest in a large bowl.

In a separate bowl, combine the orange juice, buttermilk, egg, vanilla, and butter.

Add the liquid mixture to the dry mixture and stir. I do use my stand mixer for this but it really only needs a few seconds. Gently stir in the chopped dates and the almonds.

Spoon this mixture into 12 muffin cups. This will make 12 fairly large muffins and it may look like not all the mixture will fit but it will.

Optional - Top each muffin with a small amount of granulated sugar or oatmeal.

Bake for 17 minutes.

(adapted from Joy of Baking)

Poached Eggs in Tomato Sauce

Courtney — Thu, 11 Mar 2010 05:26:11 +0000

Eggs poached in tomato sauce is one of those really delicious dishes that you can tell came about at some point because someone was both creative and faced with leftovers that needed using up. However it originally came about, it’s a delicious combination that makes for a super easy meal any time of day that tastes like way more work than it was. I am a particularly big fan of having this for breakfast on weekend mornings or dinner when I get home from work and don’t really want to cook. The proportions I use here are rough and would feed either one very hungry person or two average people with an extra couple hunks of bread. If you want to scale it up you can bake the eggs in a casserole dish with the sauce rather than cooking it on the stove–the end result is just about the same and all methods yield scrumptious results.

Eggs Poached in Tomato Sauce

Ingredients:
1 1/2 to 2 cups tomato sauce
2-3 eggs
1-2 tablespoons shredded parmesan (optional)
crusty bread for dipping

Directions:
Heat the tomato sauce over medium heat in a small frying pan (I’d recommend non-stick, if you have it) that allows for a depth of about and inch and a half of sauce. Add more sauce if you need to to get there. When sauce is simmering add the eggs, avoiding crowding so they don’t clump together. Allow eggs to simmer in the sauce until the whites are set and the yolks are cooked to your liking. Lift the eggs out with a spoon and place in bowls. Divide the remaining sauce between the dishes and top with a sprinkle of parmesan. Eat with crusty bread to soak up the sauce and scoop up the egg.

Variations:
-Add about 2 ounces of soy chorizo to the tomato sauce when it’s bubbling and cook the rest as usual for a spicier, heartier version.
-Add crumbled, browned bulk sausage meat or ground beef/turkey and simmer for a few minutes before adding the eggs.
-Leftover grilled or sauteed onions and peppers are also great additions, but add them in the last few minutes of cooking or after the eggs are cooked so that they don’t cook to mush while the eggs firm up.
-Serve the sauce and eggs over polenta, pasta or egg noodles instead of bread, or scoop up with tortillas.

Whole Wheat Buttermilk Pancakes

Lorie — Thu, 11 Mar 2010 00:53:37 +0000

About a month ago, I bought a wheat grinder. I felt like I was saving money by buying one because I could get wheat kernels from my church cannery for a lot cheaper price than at the store. I also don’t have to pay a lot of money for prepackaged mixes with whole wheat. Whole Wheat ones seem to cost at least twice as much. Now I have a ton of whole wheat flour and I am looking for what to do with it. I decided to make pancakes since my family really likes those. We even have them for dinner sometimes.

Why Eat Whole Wheat

There has been a lot of research about whole grains and whole wheat and I have read about lots of health benefits. Some of those include; women who eat whole grains weigh less, lowers our risk for type 2 diabetes, help prevent gallstones, are preventative against breast cancer, are also highly protective against childhood asthma, and not to mention they keep you going. With all of those benefits why not choose whole wheat?

Getting Your Family Used to Whole Wheat

My family has not really been used to eating whole wheat. My husband says he hates it. When you buy wheat kernels, they come in hard red or hard white. The hard white seems to have a taste that is more acceptable to people. I also have started my family out slow by using a 50/50 mix of white and wheat flour. I feel better knowing I am at least getting some whole grains in them. They have really seemed to accept this alternative and they are really shocked that they like the foods I am serving with the added wheat in it. I think this helps get them used to whole wheat instead of adding it all at once.

Whole Wheat Buttermilk Pancakes

These pancakes are adapted from a Cooking Light recipe. I do not know why they called them Whole Wheat pancakes because they do have the white flour in them too. I do know that they are really good. I think you could add all wheat flour and these would still be good.

Whole Wheat Buttermilk Pancakes

¾ cup whole wheat flour

¾ cup all-purpose flour

3 Tablespoons sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

1 ½ cups buttermilk (see note below)

1 teaspoon vanilla extract

1 Tablespoon canola oil

1 large egg

1 large egg white

Cooking spray

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Heat a nonstick griddle or skillet to medium heat. Coat pan with cooking spray and then pour on pancake batter. Use about ¼ cup batter. Wait until bubbles form and edges are set and then flip.

Makes 12 pancakes.

Note: As a substitute for 1 cup butter milk, place 1 tbs lemon juice in a 1 cup measuring cup and then fill the remaining with milk. Just ½ those amounts to get the other ½ cup. Let the milk mixture sit for a couple of minutes before using.

Syrup For My Pancakes

If you want to make the perfect pancake, you need good syrup to top it. I try not to buy any syrup anymore because I have the basic ingredients already in my kitchen and it really is so easy to make. Here are two I use a lot:

Homemade Maple Syrup
4 cups white sugar
½ cup brown sugar
2 cups water
2 teaspoons maple flavoring (or vanilla)
Mix the water and sugars in a pot and simmer for 15 minutes. Remove from heat and stir in the flavoring. Cool and pour into container. You do not need to refrigerate the syrup.

Buttermilk Syrup

1 ½ cups sugar

¾ cup buttermilk

½ cup butter

2 Tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla

Place first 5 ingredients in a large saucepan and bring to a boil. Cook for 7 minutes stirring to prevent scorching. (Mixture will foam.) Remove from heat and stir in vanilla.

Note: Don’t let the name scare you, this taste like a caramel sauce and you will not want to go back to maple syrup after trying it.

Saving Time with Pancakes

I like to make pancake mixes. I just take all the dry ingredients in the recipe and place them in a zip lock bag and label it. This makes it real easy; all I have to do is add the wet ingredients. These pancakes also freeze well. I like to double the recipe and I use them for a quick breakfast during the week. Just lay out the pancakes in a single layer on a baking sheet or another pan. Freeze until solid and then place in a zip lock bag and label what it is and the date you froze them. To serve, I just reheat in the microwave.

Easy Blueberry Sauce for Blueberry Topped Treats

Courtney — Mon, 25 Jan 2010 02:32:50 +0000

This easy blueberry sauce recipe can be used in any of a number of ways–stirred into yogurt, as a topping for pancakes, waffles or ice cream, dribbled over cheesecake, puddled in cottage cheese…the options are endless. I particularly like it over vanilla ice cream on top of a brownie or drizzled over lemon frozen yogurt. Whatever you choose, you’re bound to want to make this sauce over and over again.

Blueberry Sauce
makes just under 2 cups

Ingredients:
12 oz blueberries (fresh or thawed)
1/4 cup sugar or agave syrup or honey
1 teaspoon lemon juice or 1/4 teaspoon vanilla extrac or both

Directions:
Combine the blueberries and sugar in a medium saucepan and cook over medium heat about five minutes until the berries start to burst. Remove from heat and either puree the whole batch in a blender for a smooth sauce or 1/3 to 1/2 the batch for a chunkier sauce.If you have a hand blender you can just puree the berries in the pot until you’ve got a consistency you like. Stir the batch back together and add the lemon and/or the vanilla. Taste and adjust the sweetening/lemon/vanilla to your liking and serve warm or chilled.

Time and Money Saving Breakfast Sandwiches

Lorie — Thu, 14 Jan 2010 22:37:42 +0000

My husband has to be at work at 7 am (he has a 35 minute commute) and he is always running late and never has time to eat breakfast. So, he has to end up taking something for breakfast with him to eat at work. He loves the biscuits that you buy for the freezer that already have eggs etc on them. He asked me the other day to buy him some more, but those things are expensive and eat into our grocery budget. They also are not the healthiest breakfast in the world. So, one day I was browsing through Heather’s cooking videos and found these Easy Breakfast Sandwiches. These are great because you can be creative and put whatever you like on them. They also save time in the morning because you make them ahead and then just toss them in the microwave for a quick and HOT breakfast. My husband loves them and so do I! So, here is a recipe but you will have to decide on the ingredients you want. This mean you could use healthies ingredients, like egg beaters and you get to be creative. I have been trying to loss weight and these make the perfect breakfast for me. You must have some type of cheese though because it is like the glue that sticks them together. The ones that you buy in the store cost $7-$8. These can be made for so much less and only take about 15 minutes to whip up.

Easy Breakfast Sandwich

1 1/2 cup of Egg Beaters (or a generic brand of them) or 6 regular eggs
1 Weight Watchers Cheese Single (or another cheese slice, even fat free)
6 slices of precooked bacon, cut in two (like Oscar Meyer, comes in box)
6 (100 calorie) English Muffins (like Weight Watchers, Thomas’ light, or another 100 calorie one)

Spray a skillet with cooking spray. Scramble the eggs in a skillet until done. Separate the eggs into 6 equal parts. Cut the cheese slices and bacon slices in half. Open the English Muffins and place one of the separated scrambled eggs onto the bottom of the muffin. Add half piece of cheese on top of this. Next, place your bacon onto the English Muffin side by side (this will be one piece sliced in half which you have previously done.) Then place the other half of the cheese on top of the bacon going the opposite direction of the first piece of cheese. Place the top of the English muffin on top and wrap tightly in a microwave safe plastic wrap. If freezing make sure you place them in a freezer safe container or freezer safe zip lock bag. Don’t forget to label and mark the points on your product. Refrigerate or freeze until ready to use.
To Reheat: Place wrapped sandwich in microwave on a microwave safe plate. Microwaves will differ in times to cook, but I placed my refrigerator ones in for 20-30 seconds and my freezer ones, I put on 50% power for 2-3 minutes.
Makes 6 servings
Point will vary depending on ingredients used. Using my ingredients this was 3 points.
Note: To change this up, I have used different types of meats. I like the Oscar Meyer fully cooked Canadian bacon and lean ham. Be creative and design your own!

Heather makes these in her video here if you want to go check it out.

Make Your Own Instant Oatmeal

Lorie — Tue, 22 Sep 2009 05:42:21 +0000

Do you love instant oatmeal? I do, but I also know that when I go to the store to buy the instant oatmeal, I pay for that convenience! So, what can you do? Well, I have started making my own instant oatmeal packets and have saved money by doing it. Here are some easy directions to get you started.Instant Oatmeal

1 (42 oz.) canister of oatmeal (Quick or old fashioned)
salt
baggies (snack size are perfect, but to save more $$$, you can use reusable containers)
various fixins for flavors (see below) (If you do not use a fixin add 1 packet of splenda or 2-3 teaspoons of sugar to each baggie)

To make 8 servings of the oatmeal base:
4 cups of oatmeal
1 tsp salt (optional)
Combine this and then put 1/2 cup into each baggie -
Cook using the microwave directions on the canister.

Fixins - You can either add to each baggie or keep separate and add at cooking time:

Cinnamon and Spice:
1 packet of splenda or 2-3 teaspoons sugar
1/8 tsp cinnamon
pinch of clove

Raisins and Spice:
2 Tbsp raisins
1 packet of splenda or 2-3 teaspoons sugar
1/8 tsp cinnamon
pinch of clove

Apples and cinnamon:
1/4 c. dried apples
1 packet of splenda or 2-3 teaspoons sugar
1/8 tsp. cinnamon

Hope you enjoy the cheaper, and still quick oatmeal!

Frugal Homemade Pancake Syrup

Lorie — Tue, 22 Sep 2009 05:31:26 +0000

With a family of 6, I am always looking for ideas to save money on my grocery bill. A few months ago, I found this recipe online for homemade pancake syrup and thought, I just have to try that! I ran out the other day and remembered that recipe and decided to give it a try. All I did was fill the old pancake syrup bottle up. Nobody even noticed. It is a super easy recipe to make and I had all of the ingredients on hand! Here is the recipe. Enjoy!

Frugal Homemade Maple Syrup

4 cups white sugar
½ cup brown sugar
2 cups water
2 teaspoons maple flavoring (or vanilla)

Mix the water and sugars in a pot and simmer for 15 minutes. Remove from heat and stir in the flavoring. Cool and pour into container. You do not need to refrigerate the syrup.

Scrambled Tofu

Courtney — Mon, 21 Sep 2009 04:45:31 +0000

There are literally hundreds of ways to enjoy (yes, enjoy) eating tofu. This particular scrambled version is easy to make, tastes great and is a fantastic substitute for more traditional scrambled eggs and works equally well as breakfast or dinner.

My version is based on bits and pieces of other recipes and a frozen version that I’ve eaten and liked over the years. If you’re looking for an easy way to introduce tofu into your regular diet this is a great place to start. If you’re not, this scramble is still pretty good with eggs too.
My scrambled tofu tends to have a high proportion of vegetables incorporated compared to some recipes. I find it’s an easy way to fit in an extra serving of vegetables (and who isn’t trying to do that?) without having to resort to hiding them in anything. My favorite combination is the one I’ve given here, but do feel free to use this as a canvas to use whatever vegetables you have on hand. Grated carrots, frozen peas or broccoli, leftover sautéed leeks, zucchini, corn—they all work pretty well. The only vegetables I consider absolute musts when making scrambled tofu are greens and mushrooms. I’ll use whatever mushrooms I have on hand, which is usually either sliced white buttons or rehydrated dried or fresh shiitakes. If you use dried mushrooms, be sure you’ve swished them well in their soaking water to remove any remaining sand. For greens I tend to use either fresh baby spinach straight out of the bag or a few handfuls of finely chopped kale.
You can serve this scramble with toast, fruit, juice, milk (dairy or not) or coffee for a more traditional breakfast spread or use it to stuff a pita for an easy and portable pocket sandwich. It reheats well either in the microwave or on the stove (sprinkle in a little water if it’s looking dry) and leftovers work great in breakfast burritos—either veggie style with some vegetarian sausage crumbles (or non-veg with regular sausage), cheese or soy cheese and salsa, homefries (read: leftover tater tots) or even just wrapped on it’s own. A one pound brick of regular tofu cooked like this should serve 3-4 depending on how many veggies you cram in and how hungry your crowd is. To make this with eggs, just cook the veggies, omit the spices,yeast and soy sauce and stir into 4-6 eggs when they are almost through scrambling so that they incorporate.

Scrambled Tofu

Ingredients:
1 16oz package of firm or extra firm regular (not silken) tofu, drained and pressed and cut into 1/3 inch dice*
Olive oil, canola oil or cooking spray
1 small to medium onion, chopped
2-3 cloves garlic, chopped
½ to 1 teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon paprika
½ teaspoon dill weed (optional)
2 tablespoons soy sauce
2 Tablespoons nutritional yeast (optional)**
1 or 2 cups fresh mushrooms, sliced OR about 2/3 cup (two good sized handfuls) dried shiitake mushrooms, rehydrated in 2 cups boiling water
2 big handfuls kale, rinsed and chopped (this is usually 8 or so good sized leaves for me, I don’t usually measure it in cups)
1 medium tomato, diced
Salt and Pepper

Directions:
Dice your tofu and chop your vegetables before you start with anything else. When your ingredients are prepped, spray or lightly oil a heavy pan and heat up over medium heat (cast iron is best, non-stick is fine). Add the onions to the pan and cook until they are translucent and just starting to brown, then add the garlic and spices except dill, stirring to combine. Add the tofu to the pan and stir to coat with the onion and spice mixture. Add the soy sauce and nutritional yeast to the pan (if using) and stir, adding a quarter cup of the soaking water from your mushrooms or plain water to aid in the distribution of the yeast and to keep the whole from burning. Add water to the pan in small doses as necessary throughout the rest of cooking to keep the tofu from burning or sticking—this allows you to refrain from adding any additional oil and allows the tofu to soak up the spices more thoroughly. Add the kale to the pan and allow to cook for 10-15 minutes, stirring frequently to keep from sticking. If it’s sticking a lot, lower the heat a bit. Add the dill if you’re using it, taste for seasoning and add salt, pepper, soy sauce and/or turmeric to to your liking. Add tomatoes to the pan and heat through. Add a little more water if the mixture seems too dry for you, stir one more time and serve.

*A note on preparing tofu:
Normally pressing tofu can take a rather long time, and I’m not usually that patient in the morning. I’ve found that cutting the brick into 2-4 pieces, wrapping in paper towels and squeezing gently works just fine for getting enough water out to make this.
Dicing the tofu—this is me copying one of my preferred frozen versions. It’s not entirely necessary, though it looks nice. If you’re not in the mood to dice the brick, just cut it into large chunks and squish in your hand over the pan. The tofu will break up a bit during cooking, and the irregular lumps look more like scrambled eggs. Just break up any huge bits with the spatula or spoon as you go.

**A note on nutritional yeast:
This is a very common ingredient in many vegan recipes that gives a savory, almost cheese-like note to many dishes. It’s easy to find in many vegan food websites, but is also available in many brick and mortar health food stores. I get mine from the bulk aisle of the organic food sections of my local Wegmans grocery store. If you can’t get it, don’t worry about it for this recipe—it’s nice, but you don’t absolutely need it. If you’re interested in trying it, this might be a good time to hit up any vegan friends you have to get a little before you get stuck ordering a full pound of the stuff. I love it, but it can be an acquired taste. If you do end up with a good quantity of it and decide you’re not a fan, try adding it to batches of chili, soups and even use it in the broth you cook crock pot roast beef in. It’s a pretty common ingredient in dry soup mixes as well, so you can bump up the savory notes in onion dip or spinach dip with it as well. Or just feed everybody a batch of Vegan Mac & Cheese—someone’s bound to like it.

Lemon Berry Muffins

Courtney — Mon, 21 Sep 2009 04:41:38 +0000

I made these muffins one morning for a special treat, though they really weren’t much work at all. The can be mixed with whatever berry type fruit you have floating around in your kitchen or in your freezer. The lemony body of the muffin is the perfect foil to the jammy pockets of fruit that result from the berries cooking in the oven–you don’t even need to butter these to enjoy them. As breakfast pastries go, these are lower in fat than most using just two eggs or tofu and no butter or oil so enjoy without guilt.
If you don’t already have a mini food processor in your kitchen it might be time to consider one. It makes the tofu version of this recipe a snap since all the liquids can be mixed together right in the processor bowl and cleans up very quickly due to its smaller size. I have one from Cuisinart that I found in a thrift shop for $3, but I’ve seen them on sale for $20 or so fairly often. If you like having fresh pesto or making smaller batches of salsa or just don’t like having to put together a huge machine to do a little job it might be the perfect tool for you.

Lemon Berry Muffins
Yield: 12-16 muffins, depending on tin size

Ingredients:
2 c all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
zest of 1 lemon
2 Tablespoons lemon juice
2 eggs OR 1/2 cup warm water mixed with 2 Tablespoons ground flax seed
1 cup yogurt OR 6 oz silken tofu, blended smooth
1 teaspoon vanilla
6 Tablespoons applesauce
2/3 cup brown sugar, packed
1 c diced strawberries, cherries or other berries (frozen is fine)
cinnamon sugar, for sprinkling on top

Directions:
Preheat oven to 400 degrees. Combine all dry ingredients except zest in a bowl and set aside. If using eggs and yogurt mix all wet ingredients and zest together in a separate mixing bowl and stir in sugar until all is combined and there are no large lumps of brown sugar left. If using tofu and flax you can blend the tofu and wet ingredients together in a small food processor or blender until smooth, then scrape into a mixing bowl with the sugar and stir to combine. Stir in the dry ingredients until just combined, being careful not to overmix. Gently fold in berries until evenly distributed. Prepare muffin tins and fill cups 3/4 full. Sprinkle with cinnamon sugar and bake for 18-20 minutes until toothpick comes out clean and tops are light golden brown. Remove from tins and cool on a rack.

Notes:
-If using the tofu/flax option when making these muffins I highly recommend either greasing the bare tin or using silicone pans as the batter really likes to stick to the paper liners. If opting for the traditional eggs and yogurt paper liners should be fine, but the reusable silicone cups are adorable if you happen to have them floating around.
-You can use dried berries for this recipe, but plump them a bit in some warm water first so you don’t get hard bits of fruit when you bite into your muffins. Drain them before folding in and bake as usual.

Blueberry Muffins

Guest Writer — Mon, 21 Sep 2009 04:38:31 +0000

Whenever my early morning hunger strikes, it can always be cured with a blueberry muffin. Truthfully, all I need is one blueberry muffin, any time of day, and I am ready to go. I found this recipe in the 1996 November/December issue of Cooking Light magazine, which someone tossed into the recycling bin where I use to live. Little did I know I would find in this issue several delicious recipes that have become staples in our home. The other funny thing is that the original recipe for these muffins, which I modified, was part of a paid advertisement for Chevrolet. They were promoting the cars and threw in the recipes to satisfy the cooking readers. All I have to say is “good job!”

These are quick and easy to whip up. I usually make them for breakfast when we have company and other times when I just want a good tasting muffin. While they are baking, I prepare the other items of our meal and everything falls into place and the muffin compliments keep coming.

Blueberry Muffins
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ cup sugar
2 to 4 tsp. grated lemon rind
1½ cups fresh or frozen blueberries, thawed
¾ cup nonfat buttermilk
¼ cup vegetable oil
1 large egg
Vegetable cooking spray

The oven should be set at 400 degrees. Butter or spray your muffin pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and grated lemon rind. Pour the blueberries into the flour mixture and stir using a spoon or fork until the blueberries are lightly covered with the flour mixture. In a small bowl, beat the egg and then add the buttermilk, and oil and beat a few strokes until somewhat blended. Do not worry about mixing completely. Using a wooden spoon, make a well in the flour mixture and add the buttermilk, oil, and egg mixture. Continue mixing with the spoon until the dough is completely blended. The blueberry batter will become more like a dough consistency, sort of firm. Continue mixing and do not worry about bursting the blueberries because they will pop while baking. Once the dough is completely mixed, evenly divide the dough into your baking pan to make twelve muffins. If it appears that you have too much dough, then distribute the remaining amount evenly in the pan cups. The blueberries have a tendency to fill the cups of the pan, but while baking, the dough will settle and give you really nice sized and delicious muffins. Bake the muffins for about 20 minutes checking periodically to not burn.

Note: I usually use about 4 teaspoons of lemon rind because it gives such palatable flavor without overshadowing the blueberries. If too much lemon isn’t your style, then reduce the amount shown above or delete it all together. Another option it to try some orange rind in place of the lemon. Also, if you are daring, then sprinkle a little sugar over the top of the spooned dough before putting it in the oven. Organic cane sugar is the best and you don’t have to use a lot to get that sweet, sugary tasting topper.

By Jennifer Smeltser