Entries Tagged 'Breakfast/Brunch'



What is White Whole Wheat Flour? Delicious.

Whole Wheat Blueberry Muffins

I was searching through old photos today and found these whole wheat blueberry muffins I made a while back.  Since I remember them tasting just as delicious as they look, I decided that they shouldn’t be kept hidden on my hard drive any longer.

The muffin recipe came from Elise at Simply Recipes and the only change I made was to use King Arthur’s White Whole Wheat Flour instead of all-purpose flour.  If you haven’t started baking with white whole wheat flour yet, now is the time to start! Continue reading →

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Cherry Pecan Bran Muffins

Cherry Pecan Bran Muffin

Sometimes I think I would be perfectly happy in the kitchen making nothing but muffins all day long.  Quick to prepare and endlessly adaptable, muffins are fun, easy, and delicious – and I believe everyone should learn to bake them.

If you’ve been reading about my kitchen adventures for any length of time, you already know that I tend to make a lot of whole grain muffins.  While I do love sweet, cake-like muffins, I decided long ago that if I’m going to snack on something that tastes like dessert, I’d almost always rather go for an actual cupcake. Continue reading →

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Bacon Quiche Recipe

Slice of Bacon Quiche

Like many of you out there I have made a serious commitment to eat better and get in shape in 2010.  However, there’s always room for a little indulgence, so I have decided to share this amazing bacon and caramelized onion quiche we ate on New Year’s morning.  Healthy?  Perhaps not.  But there will be times this year when a little splurging is both necessary and deserved.  So hop on your treadmills, bikes, and elliptical machines, drink lots of water, eat lots of vegetables, fruits, and whole grains—but please, I’m begging you, don’t forget to eat a slice of quiche every once in a while. Continue reading →

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Pumpkin Doughnuts

Pumpkin Doughnuts and Doughnut Holes

Although this was my first time making them, I’m beginning to think that these warm and spicy pumpkin doughnuts are going to become a fall tradition around here.  Filled with cinnamon, ginger, nutmeg, cloves, and even a hint of cardamom, these doughnuts will warm your soul on a crisp autumn morning.

Have you ever made doughnuts from scratch?  The closest I had ever come to making doughnuts was back in my college days when I learned how to make faux doughnuts (fauxnuts?) by poking holes in refrigerated biscuit dough rounds and frying them up in a skillet.  They were pretty good if you dipped them in sugar and ate them warm, but not quite the real thing.  Ok, not even close.

I have memories of the real thing, though.  You see, my mom made homemade doughnuts for us once.  They were yeast-raised doughnuts, the kind which are lightly glazed or sugar-crusted on the outside, but only slightly sweet and impossibly soft and fluffy on the inside.  Though I was small, and the recollection is a bit fuzzy, I know in my heart that they were the best doughnuts I’ve ever tasted.  While the “hot now” sign at Krispy-Kreme may make your heart flutter, I’m telling you that nothing compares to a doughnut fried up in your own kitchen.  My mom only made doughnuts once that I can recall, but that one memory fills me with so much warmth, I know that I have to make doughnuts from scratch one day for my own children.  Yes, food memories are powerful. Continue reading →

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Whole Grain Sour Cream Apple Muffins

Apple Muffins Up Close

While some muffins are little more than cupcakes without the frosting, these hearty, flavorful, and nutritious whole grain apple muffins will help you power through your morning.

Don’t get me wrong, I am definitely a fan of cake-like muffins, but I think they generally make a better dessert than breakfast.  Made with whole wheat flour and heart-healthy oat bran, these muffins offer a bit more staying power than something you might pick up at a cafe on your way to work. Continue reading →

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Challah French Toast

Challah French Toast

When my friends heard that I would be making Challah for the Bread Baker’s Apprentice Challenge, everyone told me the same thing:  challah makes the BEST french toast.  And since french toast is one of my favorite things to eat for breakfast, of course I had to give it a try.

As promised, I took half of the homemade challah to my sister and brother-in-law yesterday (which resulted in me staying at their house for a rousing game of Monopoly).  But I saved part of the loaf for myself, allowing it to stale slightly overnight so that it would be in perfect condition to play the leading role in my favorite breakfast.

I have already shared my standard French Toast recipe with you, including step-by-step photos, so I’m not going to go through the whole thing again.  But I did make a few changes this time that might interest you. Namely, I fried the french toast in oil. Continue reading →

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Simple Lemon Granita Recipe

Lemon Granita

With today’s modern ice cream makers, frozen fruit mixtures like granitas and sorbets can be whipped up in no time! Usually containing only fresh fruit, water and sugar, Sicilian granita is one of the simplest frozen desserts breakfasts you can make.

We moved back to the California from Sicily a year and a half ago and one of the things I miss most is the granita from Catania. I can’t believe that it took me this long to figure out how simple it is to make granita at home!

My first attempt at granita was a few weeks ago, when I made brioche for The Bread Baker’s Apprentice Challenge.  Since I was making brioche for the first time, it only made sense that I attempt some homemade granita. In Sicily, granita and brioche are eaten together for breakfast during the hot months of summer.  It might sound strange, but don’t knock it til you try it!  You’ll also see Sicilians eating ice cream sandwiches of brioche and gelato, another tradition of which I highly approve! Continue reading →

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Rhubarb Blueberry Turnovers

Rhubarb Blueberry Turnover

This post marks a couple of firsts for me.  This is the first time I’ve ever used rhubarb and it’s also the first time I’ve ever made homemade turnovers.  You probably won’t be surprised to learn that I now love them both!

I’m not sure how I’ve made it 34 years without ever touching fresh rhubarb.  We just didn’t eat it growing up.  I don’t think there was any particular reason for it, we just didn’t.  I know I’ve probably tasted Strawberry Rhubarb Pie at some point in my life, but I can’t really recall ever knowing what rhubarb even tastes like.

Luckily, my friend Allen suggested that I try making something with rhubarb. If he hadn’t put it in my head, I probably would gone another year without giving it a go.  And once he suggested it, I started noticing rhubarb recipes everywhere.  It seemed like I was the only in the world not eating rhubarb on a daily basis.  I was determined to give it a try. Continue reading →

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