I have had this on my site for years but when my local Giant was out of Food For Life bread, I decided to get baking with this memorable recipe. I thought I’d “clean up” this version by using all white whole wheat flour instead of the ratio the original recipe suggested. The loaves came out smaller, denser than I had remembered and though tasty (Tessa absolutely loved it) it paled in comparison to the bread I remembered.
This baked pumpkin oatmeal from few months ago has become almost a weekly bake in my house. Everyone likes it and it’s as good warm as it is cold; my husband eats a bowl when he gets home from work so he can make it to dinner in a good mood (he gets hangry). I’m sort of over the pumpkin, though. I had exactly three Macintosh (great for baking but not for eating) apples so I thought I’d riff on the original, and it worked great!
When Beth sent me this recipe, I was thrilled. I was lucky enough to eat some of this at a playdate over five years ago, and being that it’s deliciously memorable, I remembered it. I made it for a friend’s sprinkle and it was a hit! I’ve already forwarded the recipe to several friends (within several hours of them eating it) and now I’m happy to share it with the world wide web. Basically there’s a buttery, caramel-y base on every bite, so it’s perfectly sweet without the addition of syrup. It’s ahhhmazing.
My friend Susie sent me this such an embarrassingly long time ago that I won’t say it, and now the regret is killing me. Not about Susie, she doesn’t care; the regret is that I haven’t made this bread every day since she sent it. I had my doubts going into it but now agree completely with the original author; as someone who can eat grains, I’ll never make another banana bread.
A re-post for these beauties and they very much deserve it. I think they’re sort of amazing – a cinnamon roll that is filled with strawberries instead of cinnamon and topped with a creamy glaze? I’d say that’s unique. Happy to repost them because the opportunity arose for my sweet cousin Lindsay’s sprinkle! The ladies were big fans and asked for the recipe – here it is!
A second tupperwared snack from my friend Heather – this time it was a pumpkin baked oatmeal using steel cut oats. As I savored every bite I answered a friend who inquired as to what I was so visibly enjoying; pumpkin baked oatmeal, I replied. She said, “don’t you already have a recipe for that on your site?” “Yes, but this is actually much better.
Sometimes we do breakfast for dinner and it’s frozen pancakes and microwaved turkey bacon. These are days that were crazy or we literally have no food. Sometimes this is weekend nights. This frittata is not that version of breakfast for dinner. Have you ever seen the movie Morning Glory? Rachel McAdams? I say “Frittata” like Harrison Ford does in that movie. I can’t help myself.
It really doesn’t get better for me than muffins, for several reasons. They bake all at once, they’re portable, they can be healthy, they can be a part of any meal (muffin with soup for dinner? Muffin with fruit for breakfast?), and both the kids and the adults in the house can happily (and healthfully) partake. What’s not to love?
I’ve gotten Clean Eating magazine for years. They have up to date nutrition information and great recipes; that being said, in an effort to keep things fresh they will sometimes border on unapproachable. In a recent article on the seven superfoods you should be eating now, I only recognized two. I couldn’t even pronounce the other ones and to be honest, if it’s not sold at Trader Joes or Giant it’s probably not happening.
Scones are comforting. Like how mashed potatoes are comforting? That’s how scones are to me. They aren’t so sweet like a cookie, or bread-y like a biscuit. They are so good with hot tea or coffee, and they’re somehow fancy but not the least bit pretentious.
We did a breakfast unit in my Essentials of Cooking class. Too many studies to count have illustrated the importance of eating breakfast, so it always shocked me that at least half of my students skipped the meal. Now, two kids later, I glare at the coffee pot as it finishes dripping but sometimes have to force myself to eat breakfast. The concoctions are getting weirder in my efforts to make the meal quick; a cheese stick, an apple, and the crust from the kids toasts? I can do better.
A re-do for updated photography, these have been on my blog for years and are my go-to for biscuits. I made them recently for when my cousins and their kids came for a playdate in the mid-morning. There may have been some cinnamon honey butter (just beat softened butter with a pinch of kosher salt, 1/2 tsp. cinnamon and about a tbsp. of honey until smoothly blended) to go along and everyone was happy – kids and mom alike.
In level 1 cooking one of the first thing we talked about was how to understand a recipe. See, the thing is, if you understand how to read a recipe and how to do what the recipe tells you, you can cook. This muffin recipe supports and exemplifies that statement – let me explain.
I’m a bargain shopper by nature, so it was hard to pass up zucchini being sold for 25 cents at my local farmers’ market recently. But buying an apocalyptic supply of zucchini left me with one tiny problem: What the heck could I do with all of it? If you remember these zucchini turkey burgers from way back, you already know that grated zucchini both inspires and challenges me. So now that I snuck zucchini onto your dinner plate, I’d thought I’d take on breakfast. Ergo: Double Chocolate Zucchini Muffins.
Big fan of snack cake. Basically a muffin that is baked in the form of a cake, but where muffin seems sort of “every day”, cake is something special. But this is weekday cake, so you get to eat something special to make your not-so-special days more special. Plus, “who wants some cake?” goes over very well with my kids and I’m sure with yours.
My husband leaves for work at 6:30 so when I get to the kitchen, the coffee is made and waiting for me. On weekends it goes like this – we wake up and don’t talk while he makes the coffee. While it brews I walk around the kitchen restlessly, not talking, sometimes stopping in front of the machine to stare at it. About five sips or so into our coffee we’re different people, chatting about our day to come or how we slept. Addiction? Yes, I think that’s what you call it.
On mornings we can afford to slow our roll, I’ve taken to making the kids french toast. Leo crushes it and Tessa is quite a fan as well, taking 20 minutes to eat her breakfast instead of her standard 45 (she’s the chattiest of Cathy).
We eat a lot of pancakes. I make these pancakes for the kids in double batches and they’re always in the freezer, ready be put in the toaster for an easy breakfast. Rich used to partake (we’re talking 8-10 at a time) so he mourned the loss when he went gluten-free. So get this – I bought a gluten free mix!
OK, so scones are the best. In college I used to end almost every day with a cinnamon chip scone and a chai latte (and then I gained ten pounds). For other people it was beer, for me it was scones. They still have a place in my life, but more like 1 every few weeks. Nothing beats a warm, fresh scone. I will tell you how to make them ahead and freeze them so they’re ready to go when the occasion calls.