Imagine it's Sunday morning. The family is in their jammies and it's time for breakfast. Junior wants pancakes but your little princess wants French toast. Instead of making both, be creative, be daring, live on the edge and make (drum roll) French Pancakes! No not crepes, that's totally different. Think French Toast but instead of bread, use pancakes!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
October 17, 2013
The other French Pancake...and no, not a crepe!
Imagine it's Sunday morning. The family is in their jammies and it's time for breakfast. Junior wants pancakes but your little princess wants French toast. Instead of making both, be creative, be daring, live on the edge and make (drum roll) French Pancakes! No not crepes, that's totally different. Think French Toast but instead of bread, use pancakes!April 26, 2013
Chocolate Glazed Hazelnut Espresso Cake
I spoiled my coworkers with a choice of six Bundt cakes to help make a mundane meeting taste a little sweeter. Out of the six cakes that I made, this one was devoured the fastest. Folks made a bee-line directly for it. I think the lusciously thick chocolate glaze that graced the top of this cake was just too difficult to ignore. Moreover, the classic combination of chocolate, hazelnut and coffee was just too hard to resist too. This cake is a trifecta of awesomeness.
June 20, 2012
Monkey Freckles Cake
August 1, 2010
Blissful Berry Buckle
Many of you are probably wondering why my blog posts have become so infrequent. For months now I’ve been struggling with what to do with the blog as it has become a bit of a love-hate relationship. It’s perplexing because it has been such an important part of my life. And although I can honestly say it still is, it’s evolved into something very different. Much of this has to do with where I am in my life now; there have been a lot of changes.
January 23, 2010
Matched: Starbucks Pumpkin Bread
I've been making pumpkin bread for many years, even before I ever started baking with any confidence. This was mostly due to how easy this recipe is to make. All you do is dump all the ingredients into a bowl, mix it until it's all blended together, pour it into prepared loaf pans, and bake at 350 a little more than an hour, and eat. It's that easy!
December 6, 2009
"Butternut Miss It" Cake with Buttermilk Icing
How in the world do I find the words to convey how much I absolutely love this cake? There doesn't seem to be enough adjectives to quite describe how lovely it really is! I love this cake so much; I made it FIVE times in one week! And this is coming from someone who really does not like making the same thing more than once. You really butternut miss it!
September 1, 2009
Teensy-Weensy Turnovers
Aren't these darling? Kids of all ages can't help but fall head-over-heals in love with these little guys - they are just so adorable! And if cuteness wasn't enough, they are a breeze to make, relatively inexpensive, and you don't have to have any special equipment to make them. Wouldn't these would be a fun little project for the wee-ones to make the next time you have a rainy Saturday and nothing fun to do?
July 21, 2009
Upside-down Sweet Cherry Cake
Summer is here in the Pacific Northwest and oh how glorious it is! I absolutely love this time of year and try to relish every last minute of it. As such, I find myself spending a lot more time outside and out of my kitchen and that mean a lot less baking. However, that doesn’t mean that the mood doesn’t strike me to bake, but it comes a lot less often which is why I haven’t been blogging lately.
May 19, 2009
Dark Chocolate Chunk Chestnut Muffin-top Cookies
This cookie is so good, it's actually smiling! Do you see the face?
For a while now, my blog's name has worried me a bit. Not because I don't like the name, but because I've never really pushed myself to try baking with flour other than wheat, almond, or oatmeal, as the name might suggest. But today I'm proud to announce that all that has changed! I'm going to make an effort to regularly bake with a different flour at least once a month. And to kick things off, I decided to look for the most unusual one I could find: chestnut flour!
April 22, 2009
Pecan Peach Amish Friendship Bread
Normally I'm not one to fall prey to those "send this email to seven people or you'll have bad luck for seven years" hoxes, but when my friend Mandy sent me an email asking me if I wanted a bag of Amish Friendship Bread Starter, I couldn't resist. It had been something I'd always wanted to try but never had the opportunity.April 1, 2009
Better Than Starbucks Lemon Pound Cake
Several weeks ago, I had a bit of a baking dry spell and really felt the need to bake. Since my friend Scott just sits over the wall from me, I asked him for a baking assignment. He thought for a moment and then explained how he's really been into Starbucks Lemon loaf and suggested that I try to recreate it.March 24, 2009
Baked Walnut Stuffed Figs & Dates
When I go grocery shopping, I tend to go to a few different stores, sometimes as many as four! I know, I'm nuts but it's just something I do because I'm picky about the food I buy, especially when it comes to produce and baking supplies. There is one grocery store that I shop at because they have a great assortment of bulk foods and spices. For those of you in the Seattle area that are curious, it's Central Market.January 24, 2009
Sour Cream Coffee Cake with Toasted Pecans
Every once in a while you come across a recipe that you know in your bones is a winner. I knew that the minute I saw the pictures of this glorious coffee cake in the October 2008 issue of Fine Cooking magazine. Having never bought the magazine before, I was really blow away by all the great recipes in the issue and have quickly become a fan.
January 9, 2009
Alex's All Star Quiche
Even though I haven't been posting, I have done my fair share of baking over the last few weeks. Each time that I've sat down to write though, I get frustrated at how craptastic the photos came out. I don't know what's happened! I am still using the same camera that I always have, but for some reason none of my pictures seem blog worthy and without a good photo, why bother posting at all? Ugh...maybe I just need a new camera.October 26, 2008
Chris's Banana Pumpkin Muffin Top Cookies
Originally I had set out to make Chris my pumpkin oatmeal cookies, but when I reviewed the recipe, I knew he wouldn't like it. You see, Chris was very clear that he didn't want ANY raisins near his oatmeal cookie and my recipe was chock full of them.
So I got online and started looking for an alternate. I found several but was intrigued by this recipe on for banana oatmeal cookies on Allrecipes.com. It was well reviewed and I was really curious to see how the banana would influence the cookie's flavor and texture.
A strange thing happened with these cookies: they morphed into mini muffins tops! They retained their cookie-scoop dome-like shape while they baked and were rather dense and cake-like inside. The oatmeal gave the cookies a slight nut-like texture. Even though these cookies only had one mashed banana, it gave them a distinctive banana flavor but not much that you couldn't taste the pumpkin. I almost frosted the tops of these little guys because they looked so plain but I'm really glad I didn't. These weren't overly sweet and very breakfasty.
Normally I don't eat a lot of what I bake, maybe a bite or two but I hate seven of these cookies yesterday. Seven. Maybe I liked these a little too much!
Banana Pumpkin Muffin Top Cookies
Yield: 48 cookies
Adapted from Allrecipes.com
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup shortening
1/2 cup unsalted butter, at room temperature
3/4 cup white sugar
1 egg, at room temperature
1 small banana, mashed
1 cup pumpkin
2 cups old fashioned oats (not quick cooking)
Preheat oven to 400F.
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the butter, shortening and sugar; beat until light and fluffy, about 3 minutes. Add egg, banana, pumpkin, and oatmeal. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet (use Silpat mat or parchment paper).
Bake cookies for 9 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container
Yield: 48 cookies
Adapted from Allrecipes.com
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup shortening
1/2 cup unsalted butter, at room temperature
3/4 cup white sugar
1 egg, at room temperature
1 small banana, mashed
1 cup pumpkin
2 cups old fashioned oats (not quick cooking)
Preheat oven to 400F.
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the butter, shortening and sugar; beat until light and fluffy, about 3 minutes. Add egg, banana, pumpkin, and oatmeal. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet (use Silpat mat or parchment paper).
Bake cookies for 9 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container
September 3, 2008
Melt-in-your-mouth Blackberry Muffins
Here in Seattle, the blackberry bushes are bursting with berries. So much so in fact that my coworkers spent a good portion of their afternoon walk picking about four pints worth just for little ole me. They proudly delivered a soggy bottomed brown paper bag, heavy with freshly picked berry goodness. "We thought you could make something with them!" they said proudly, grinning ear to ear. Pretty cute, huh? I've spoiled them a bit, me thinks. :-)
March 23, 2008
Baked French Toast Bread Pudding
One of my all time favorite company-worthy breakfast entrees that I like to make is Baked French Toast. It's essentially regular French toast but the bread is soaked in the egg and milk the night before and stored in the fridge until morning. It's then baked for about thirty minutes until it's a bit crispy on the edges of the bread. It's creaminess and buttery texture is always a sure fire hit.
February 21, 2008
Delightfully Simple Sour Cream Coffee Cake
So a few months ago I was asked to bake a little something for meeting we were having at work. Since the meeting was going to be at nine in the morning, I knew coffee cake would be the perfect choice.
