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That crispy sugared-almond topping right there…that’s the best part.

Sure, this banana bread is tender, moist, not too sweet, with little pops of banana in each slice.

But it’s that sugar-crisp crust that pushs this bread into nirvana-land.

The crispy, caramelized sugar crust and that bit of almond crunch is just spot on.

And I hate saying spot on.

I would rather say rock on.

Or party on.

Also, I got to use Greek yogurt in this thing. I just thought I’d throw it in there.

And it totally worked.

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I find eggs magical at times.

I love them for a lot of reasons, but I’m really loving what they did for these upside-down cakes.

The mini-Bundts are golden-edged, totally addictive and low-fat — two yolks. That’s it.

No butter. No oil.

And no crappy fat substitutes (like applesauce) to weigh the cake down.

The eggs worked their magic and turned a little bit of flour, spice and super sweet pear into addictive mini sponge cakes.

I’m not a big fan of “light” cakes and muffins.

Most of the time, they’re heavy as rocks, dry as paper and taste like nothing (or worse, something fake).

But that hasn’t kept me from trying to make one myself. One that actually tastes like cake.

Really good cake.

So I did a little riff on angel food cake — simplified it, left in a couple of yolks and added that yummy caramelized upside-down part.

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I’m kind of addicted to cornmeal things.

So when I made these warm, honey-buttered cornmeal drop biscuits, I had a few more than a couple.

These are based on a Dorie Greenspan’s recipe, which called for maple syrup (the real stuff). I tried them with the maple and really liked them, but found that the maple flavor didn’t shine through.

So I opted to bake in a bit of honey this time, brushing a little honey-butter over the biscuits when they came out of the oven, too.

Yummy. Kind of crumbly like cornbread, but better, more flavorful with the honey-butter.

Totally breakfast-worthy.

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This is one killer granola bar.

It’s chewy, bound together with caramel and tastes like a buttered Rice Krispies treat all grown-up with toasted nuts and oats and a little kick of salt.

And it’s only 120 calories a bar. 

I’ve tried SO MANY granola recipes — all of which were either too hard, too crunchy or just fell apart. I even made a spongy batch once with pumpkin puree.

The first time I bit into these chewy granola bars, I did a happy dance, which the kids found pretty funny.

I knew right away…this recipe is THE ONE. The best. The granola bar I’ve been searching for.

I’ve made these bars at least a dozen times since.

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I’ve been gone for far too long.

Too far from everything warm and inviting.

I’ve got some serious making up to do.

So, I’m starting simple…an apple cake for the fall.

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This tastes just like an Entenmann’s.

It’s light lemony cream cheese filling and soft butter cake bottom kept me coming back to the refrigerator with a fork.

This breakfast cake is my lemon butter cake experiment gone good.

Unexpectedly better than good.

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I want to start by talking about this here cake — it’s dark, sauced-up, spiked, fabulous.

Yummy for breakfast, wrapped up in a piece of parchment, eaten on the way to…wherever.

It’s even better for dessert, drizzled over in brandy caramel, next to a scoop of soft French vanilla, at home, watching “Game of Thrones” or “Justified” or just reading a cookbook on the couch next to Chris.

I’ve been away for too long I think. Almost a month. Feels like forever.

It’s time to bake. Seriously bake.

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This is the brunch cake for a Saturday morning. Especially a Saturday with a sister, around 11-ish a.m. in your mom’s kitchen.

It’s not so much a casserole as a fantastic set of layers — a ribbon of feather-light cheesecake runs between a couple of buttery coffee cake layers, which has a super-thin sugar-cinnamon crust.

Each piece is served warm from the oven, topped with a few saucy strawberries.

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I am not a hippie.

I may wear long skirts and have ridiculously long hair.

I may like patchouli and those thin green shoots of bamboo they sell at head shops. 

I may have homemade my babies’ food.

Maybe I even like Pink Floyd and a little reggae now and then.

But I am not a hippie.

However, I am starting to have a thing for the hippy-ish, eat-from-the-earth book that bore the recipe for this blueberry cornbread — “Edible: A Celebration of Local Foods.”

I’m actually reading this book. With two toddlers, reading is a rare occurrence relegated to very late weekend nights.

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The Germans know what they’re doing with milk, eggs and flour.

At least when it comes to these beauties.

I picked up this recipe for German pancakes at the Smitten Kitchen site, along with Deb’s Oreos, red velvet cake and a fab red bean chili, to name a few.

This one did not disappoint. It’s super simple to throw together any morning (not just that one Saturday morning every three months when I do something really special…like…waffles).

I got to sift, whisk and pour the stuff into cake pans. Cake pans. In the morning.

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