Tag Archives: breakfast

Friday Favorites: 2020

Friday Favorites: 2020Happy New Year! This post is coming at you from the recent past—December 29th—so I hope no new terrible things have happened between then and this posting. 2020 was such a weird year. It started off okay, but quickly devolved to…well, whatever this is. I, for one, am hoping for hope in 2021.

As a preface to this list, I wrote three paragraphs about the events of last year (staying at home, flour shortage, bread, people learning to bake, blah blah blah) and then deleted them because, you know, you were there. It was a year where nearly everything changed, but at least one thing remained the same: I was here, baking in Brooklyn. Here are some of my personal favorite recipes from 2020.Friday Favorites: 2020
Mini Layer Cakes

There weren’t many layer cakes on here in 2020, but the ones that made the cut were teensy—just enough for 4-6 servings. Perfect for a pandemic, right?!Friday Favorites: 2020
Pecan Sandies

Buttery shortbread is difficult to beat for ease and pure deliciousness, but adding in a hefty dose of toasted pecans (and nostalgia) never hurt anything.Friday Favorites: 2020
Black Forest Cake {Schwarzvaldtårta}

I got a little homesick around my birthday this year, so I made a Black Forest Cake {Schwarzvaldtårta}, which happens to be a Fort Worth favorite. You won’t find chocolate sponge or cherries in this recipe, but if you are into light-as-air almond dacquoise, whipped cream, dark chocolate and the best kind of chocolate sprinkles (hagelslag), you are in for a treat. Did I mention it’s naturally gluten-free?Friday Favorites: 2020
“I Got Yolks” Chocolate Chip Cookies

Black Forest Cake {Schwarzvaldtårta} requires a whole lot of egg whites, which means you’ll have a whole lot of leftover yolks…which means you should make some “I Got Yolks” Chocolate Chip Cookies. To put it plainly, they’re simply the best chewy chocolate chip cookies to ever come out of my kitchen.Friday Favorites: 2020
Crispy, Crunchy Chocolate Chip Cookies

Yes, this was a year with two chocolate chip cookie recipes. These crispy, crunchy ones were a long time coming, and were they ever worth the wait!Friday Favorites: 2020
Funfetti Cookie Cupcakes

Rainbow sprinkles and cookie cake are two of my favorite things. Put them together and make them mini? How can I resist?!Friday Favorites: 2020
Buttermilk Pancakes

Perfect fluffy pancakes eluded me for years, but not anymore! These are really good and really easy. Oh, and those golden tops? They’re easier to achieve than I ever thought possible.Friday Favorites: 2020
Chocolate Quinoa Cake {Gluten-Free}

One of my biggest accomplishments this year was staying sober through…everything. While I normally don’t celebrate my sobriety date on here, it seemed important to publicly acknowledge it during a time of so much struggle. When I hit seven years in April, I celebrated at home with this Chocolate Quinoa Cake. It’s made with an easy blender batter, is naturally gluten-free, and absolutely delicious with a blanket of chocolate buttercream.Friday Favorites: 2020
Homemade Chocolate Shell

Making my own ice cream toppings is one of my favorite warm weather pastimes. This two ingredient Homemade Chocolate Shell has appeared on this blog many times over the years, but 2020 was when it finally got its moment to shine.Friday Favorites: 2020
Almond Boterkoek {Dutch Butter Cake}

I brought in 2020 eating Almond Boterkoek on my friend, David’s couch. Eight weeks later (to the day!), I figured out the recipe for myself. It’s a simple cake, perfect for any occasion, including saying goodbye to our weirdest year on record.Friday Favorites: 2020
Brown Butter Nutella Swirl Muffins

Brown Butter. Nutella Swirl. Muffins.

Need I say more?Friday Favorites: 2020
Meyer Lemon Sweet Rolls

Imagine biting into pure sunshine, but with butter and icing. That’s what these are like.Friday Favorites: 2020
Grapefruit Sandwich Cookies

These sweet, tart, teeny-tiny cookies are filled with a homemade ruby red grapefruit curd. So, so good. I cannot say this more explicitly: you must make these. Must.Friday Favorites: 2020
Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Puff Pancakes are my favorite weekend breakfast of all time, and making them whole grain and gluten-free? Well, that makes them even better.Friday Favorites: 2020
Oatmeal Waffles {Vegan & Gluten-Free}

Crisp on the outside, soft on the inside waffles made without flour or animal products? You better believe it!Friday Favorites: 2020
Gingerbread Cake {Vegan & Gluten-Free}

Speaking of making things vegan and gluten-free, finally making a Gingerbread Cake for my friend, VJ, was a great way to end the year. It’s dark, perfectly-spiced, and slightly sticky. It might just be the only Gingerbread Cake recipe you’ll ever need.Friday Favorites: 2020
Pumpkin Spice Spread & Pumpkin Pie S’mores

If you’ve been here a while, you know I love to sing the praises of sweetened condensed milk—that stuff can do anything, including make a spreadable pumpkin pie filling for everything from toast to s’mores.Friday Favorites: 2020
Cream Biscuit Pecan Sticky Buns

Back when the pandemic began and shelves were empty, I threw my plans out the window and baked and blogged exclusively from what I already had on hand. These Cream Biscuit Sticky Buns were one of the results—a mash-up of two of my favorite things.Friday Favorites: 2020
Maple Sugar Cookies

These little sugar cookies have huge maple flavor. Made with brown butter, brown sugar and a double dose of pure maple syrup, they’re impossible to resist.Friday Favorites: 2020
Cocoa Brownies

I’d be remiss if I forgot to mention that this blog turned five years old in 2020! It was a highlight of my year, as was celebrating with the Cocoa Brownies from my first post. They’re easy, fudgy and so, so good.

Have you made any of these recipes? Let me know in the comments or on social media!

Friday Favorites: 2020

Maple Scones

Maple SconesMaple Scones are one of my favorite things. They’re so simple and good, and every time I have one, I get nostalgic for the days when I was learning beginner baking basics in a studio apartment I shared with an ex-boyfriend.Maple SconesA lot has changed in seven years, and also very little. I moved into a larger apartment. I got over the boyfriend (finally, and to my great relief). I have a much larger kitchen now. In fact, it’s so big that my work station is in the living room/dining area, and my (second) pantry and a dedicated dairy fridge are in my bedroom. I have a great roommate, who more-than-tolerates my kitchen time and is one of my dearest friends. I’ve taken all those baking basics and built them into more complex things, the way people do when they’re really excited about something.

On that note, I’m still really excited about home baking. I still bake everyday while listening to The Brian Lehrer Show on WNYC—I never miss it. And in the fall, I still get nostalgic for Maple Scones which, in turn, make me nostalgic for that terrible, tiny, dark kitchen where I learned how to properly measure flour by volume.Maple SconesMaple SconesThe first scones I ever made were the very good Maple Scones from Dinner with Julie. I made them over and over as-written, but ever so slowly, I’ve experimented with different scone methods and transformed what was once her recipe into mine. Half-and-half has become heavy cream, I’ve reduced the butter and upped the baking powder, I’ve added butter to the glaze. I kept the brown sugar and maple syrup, obviously. The results are mapley, fluffy and flaky with edges that are somehow both nubbly and tender.Maple SconesWhat I’m saying is that I make a hell of a maple scone. And now, seven years into baking and almost five into this blog, you can too. And maybe one day, when this post is seven years old, you’ll look back and realize that my recipe has ever so slowly become yours.Maple Scones

Maple Scones
makes 8 scones

3/4 cup heavy cream + more for brushing, very cold
2 tablespoons maple syrup (I use Grade A dark amber, robust taste)
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons light or dark brown sugar, packed
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes

Glaze:
2 tablespoons maple syrup + more to preference
1 tablespoon unsalted butter
1/2 cup confectioner’s sugar
pinch of Kosher or sea salt

Make the scones. Place an oven rack in the center position. Preheat oven to 400F. Line a baking sheet with parchment. Set aside.

In a liquid measuring cup, use a fork to whisk together heavy cream and maple syrup. Refrigerate.

In a large mixing bowl, whisk together flour, baking powder, brown sugar, and salt. Add cold butter. Use a pastry blender or clean fingertips to cut the butter into the flour until the largest pieces are the size of small peas. Stir in heavy cream mixture until a shaggy dough forms.

Turn dough out onto a floured surface. Pat it to 3/4-inch thick circle. Use a large, sharp chef’s knife to slice circle into 8 wedges. Place scones at least 2 inches apart on prepared pan. Brush with more heavy cream. Bake 15-16 minutes, until puffed and golden at the edges. Let scones cool on the pan on a rack for 10 minutes, or until they can be handled.

Make the glaze. Combine maple syrup and butter in a microwave safe bowl. Heat in 20 second increments, stirring between, until butter is melted. Whisk in confectioner’s sugar and salt. Glaze should be very thick, but drizzlable. Add more maple syrup by the teaspoon until your desired consistency is reached. Drizzle glaze over scones.

Scones may be served warm or at room temperature. They are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days.

Maple SconesMaple SconesMaple Scones

Easy Stovetop Peanut Butter Granola

Hello! I’d say happy Wednesday, but it’s…just Wednesday. The Wednesday after a holiday weekend in the middle of a pandemic. Happy is a stretch.Easy Stovetop Peanut Butter GranolaBut you know what is happy—er, what is making me happy? This Easy Stovetop Peanut Butter Granola. It’s super crisp, crunchy and peanut buttery, and took fifteen whole minutes to make. That’s the magic of stovetop granola. When you skip the oven, it takes 1/3 of the time! Oh, and it only makes a quart. Add this to the list of small batch recipes we all need this year!Easy Stovetop Peanut Butter GranolaThis isn’t my first go-round with peanut butter granola or stovetop granola. Nope! This is a combination of two of my favorite granolas for maximum efficiency. Maximum efficiency is important when we’re discussing how to get Easy Stovetop Peanut Butter Granola into our faces. We’re trying to do it efficiently. To that end, there are five steps in the stovetop granola-making process and they’re all super easy.Easy Stovetop Peanut Butter GranolaCombine the wet ingredients. Whisk your oil, brown sugar, maple syrup, natural peanut butter, vanilla, cinnamon and salt together in a measuring cup. This provides the majority of the flavor in your granola and help it get good and crispy.Easy Stovetop Peanut Butter GranolaToast the dry ingredients. Combine your oats and chopped peanuts in a heavy pan over medium heat. Stir them around for about 10 minutes, until fragrant and a little darker in color. Don’t burn ‘em.Easy Stovetop Peanut Butter GranolaAdd the wet ingredients to the dry. Pour your peanut butter/maple/brown sugar/oil mixture into the oats and peanuts.

Toast everything together. This is the part where you stir everything for another five minutes, until the sticky stuff is all absorbed and everything has darkened and smells very peanut buttery.Easy Stovetop Peanut Butter GranolaCool. Scatter your granola on a rimmed baking sheet on a rack and let it come to room temperature. This is the part where your granola gets real good and crispy while you decide how you want to serve it. I highly recommend yogurt, raspberries and an artful drizzle of peanut butter.Easy Stovetop Peanut Butter GranolaYou may notice that Easy Stovetop Peanut Butter Granola isn’t particularly cluster-prone. This doesn’t bother me in the slightest, but if you are a cluster person, you can reduce the oats and peanuts down to three cups total volume and keep everything else the same. Alternatively, swap the maple syrup for a thicker sweetener like honey or brown rice syrup, and maybe bump it up to 5-6 tablespoons. Either of those should work some clustering magic.

But, real talk? This salty-sweet stuff is already pretty magical. I mean, maybe this year has lowered my expectations, but peanut butter granola you can make in fifteen minutes? Magic.Easy Stovetop Peanut Butter Granola

Easy Stovetop Peanut Butter Granola
makes about a quart

1/4 cup olive oil (or coconut oil or canola oil)
1/4 cup light brown sugar, packed
1/4 cup well-stirred natural peanut butter (creamy-style works too)
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
2 cups old-fashioned oats
1 1/2 cups honey-roasted or salted peanuts, roughly chopped

Line a rimmed baking sheet with parchment. Set aside.

Combine oil, brown sugar, peanut butter, maple syrup, vanilla, cinnamon and salt in a liquid measuring cup. Whisk together with a fork. Set aside.

Heat a large, heavy-bottomed skillet over medium heat. Add oats and chopped peanuts. Cook, stirring constantly, until very fragrant and toasted (about 10 minutes). Do not burn.

Add liquid ingredients and stir to coat the oats and peanuts. Continue cooking, stirring constantly for 4-5 additional minutes, until sweeteners are incorporated and granola no longer looks wet.

Remove granola from heat. Transfer mixture to parchment-lined pan and allow to cool completely.

Store granola in an airtight container at room temperature for up to three weeks.

Easy Stovetop Peanut Butter GranolaEasy Stovetop Peanut Butter Granola

Zucchini Coffee Cake Muffins

Zucchini Coffee Cake MuffinsDoes anybody else have a fridge full of zucchini right now? I can barely close the my crisper drawer! Between summer sautés, stewed summer squash, and the long list of ways to bake with it, zucchini is one of my favorite bits of seasonal summer produce.

It adds moisture, structure, and a tiny bit of nutrition to cakes, cookies, quick breads, and anywhere else you can think to throw in a handful or two. I’m not saying adding zucchini to your bakes will absolve them of sugar and butter, but that sentiment has certainly worked as my excuse when reaching for a second Zucchini Coffee Cake Muffin. I mean, they have two cups of squash in them—they’re practically salad. Or something.Zucchini Coffee Cake MuffinsZucchini Coffee Cake MuffinsZucchini Coffee Cake MuffinsZucchini Coffee Cake MuffinsZucchini Coffee Cake Muffins are what happens when you take all the good things about zucchini bread and coffee cake, combine them in a batter, scoop it into a muffin tin, top it off with a cinnamon crumb, bake until golden, and drizzle a glaze on top. Health food, these are not, but you don’t come to this corner of the internet for health food. You come here because you are looking for more ways to get crispy cinnamon crumb topping into your diet.Zucchini Coffee Cake MuffinsHere, zucchini serves as a replacement for the usual liquid ingredients in our batter, like milk and sour cream. While I usually suggest wringing the shredded squash in a towel to remove excess moisture, this is one of those rare zucchini recipes where you can bypass the wringing and throw it directly into the batter. You need all the moisture you it can offer—when you first add the squash to the batter, it’ll be super dry, but after sitting a few minutes, it’ll be thick, rich and ready for the oven!Zucchini Coffee Cake MuffinsThe rest of the recipe is standard muffin and coffee cake fare, all the way down to the crunchy crumb and glaze. That said, I won’t tell anybody if you eat one and call it a serving of vegetables.Zucchini Coffee Cake Muffins

Zucchini Coffee Cake Muffins
makes 12 muffins

Crumb:
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
pinch of Kosher or sea salt
1/4 cup unsalted butter, melted

Muffin Batter:
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
2 large eggs, room temperature
2 cups zucchini grated on the large side of a box grater, not drained (about 1-1 1/2 medium zucchini)
2 teaspoons pure vanilla extract

Glaze:
1/2 cup confectioner’s sugar
2-3 teaspoons milk of choice

Make the crumb. In a small mixing bowl, use a fork to whisk together flour, light brown sugar, cinnamon, and salt. Add melted butter and stir together until everything is moistened and clumps form. Set aside.

Preheat oven to 400F. Line a 12-cup standard muffin pan with cupcake liners. Set aside.

Make muffin batter. In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg and vanilla; mixture may be a bit lumpy. Mix in the dry ingredients—mixture will be dry and crumbly. Use a silicone spatula or wooden spoon to fold in grated zucchini. Let sit 10 minutes and stir again; batter should be thick and no longer dry.

Divide batter among muffin cups—they will be full. Top with crumb and lightly press with your fingers to adhere. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-15 minutes.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to a rack to cool completely.

Make glaze. In a small bowl, use a fork to whisk together confectioners sugar and milk until thick, but pourable. Drizzle over muffins. Let sit 5-10 minutes before serving. Glaze will set completely after several hours.

Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to four.

Zucchini Coffee Cake MuffinsZucchini Coffee Cake Muffins

Friday Favorites: Weekend Breakfast

I have always been a sucker for weekend breakfasts, and that goes double now that brunch in public is a high-risk activity. I wake up on Saturday mornings excited to ransack my pantry and fridge to see what I can slap together and enjoy in my pajamas in front of the TV. Whether I’m making eggs on toast with a big side salad, or something extra-carby like waffles or biscuits, this ritual is an act of self-care that sets the tone for my weekend. In COVID times, this is about as luxurious as things get around here.

Below are a dozen fourteen of my favorite weekend breakfast items from the archives. Please believe me when I tell you that this *is* the narrowed down version of the list. I just really like breakfast, y’all.

Friday Favorites: Weekend BreakfastPuff Pancake {Dutch Baby}

My mom made Puff Pancakes for my sister and me when we were growing up, and they are still my favorite weekend breakfast of all time. You wouldn’t know it by their golden bowl shape or custardy centers, but these oven pancakes are absurdly easy to make and require just five ingredients. The best part? You can easily customize them for one serving or up to four.

Friday Favorites: Weekend BreakfastButtermilk Pancakes

Oh man, I am so proud of these fluffy, buttery pancakes. I made many, many test batches as the beginning of quarantine to get them juuuust right. I am here to tell you that I succeeded.

Friday Favorites: Weekend BreakfastWhole Wheat Pancakes for One

Are you a single human like me? Or maybe someone who hates sharing? Well then, this recipe for exactly three pancakes is for you! I have a regular all-purpose flour version too, so take your pick.

Friday Favorites: Weekend BreakfastSour Cream Waffles

These are the best waffles I’ve ever had, period. They’re fluffy, crispy and oh-so easy (no whipped egg whites!). Make a double batch and keep some in your freezer. You won’t regret it.

Friday Favorites: Weekend BreakfastOatmeal Waffles {Vegan & Gluten-Free}

All that said, I posted these Oatmeal Waffles a few weeks ago and am crazy about them! From the blender batter to their crispy exteriors to the fact that they’re vegan and gluten-free, these are a win all around.

Friday Favorites: Weekend BreakfastOvernight Yeast-Raised Doughnuts

I won’t lie to you, yeast-raised doughnuts are a “project” breakfast, but they’re well worth the effort and forethought. Also, do you see that glossy chocolate dip? Because that should be all the convincing you need.

Friday Favorites: Weekend BreakfastPineapple Kolaches

Kolaches are a variety of Czech pastry that is very popular in my home state of Texas. I’ve got many varieties in my archives, but this jammy pineapple version is calling my name right now.

Friday Favorites: Weekend BreakfastCream Biscuit Pecan Sticky Buns

These are sticky buns made simpler. Where sweet rolls are traditionally made with yeast doughs, these buns rely on my trusty Cream Biscuit dough. Oh, and a lake of sticky pecan stuff.

Friday Favorites: Weekend BreakfastBrown Butter Nutella Swirl Muffins

I posted these muffins right before lockdown began, so they understandably got a little lost in the mix, but they are *really* good and you need to know about them. I mean, they’re made with brown butter and swirled with Nutella, so how could they be anything but wonderful?

Friday Favorites: Weekend BreakfastBaguette French Toast

I know this recipe has baguette in the title, but please know that you can make it with any good crusty bread you like. This is just a really solid basic French toast recipe–we all need one in our culinary arsenal.

Friday Favorites: Weekend BreakfastButtermilk Biscuits & Chocolate Gravy

My grandmother used to make biscuits & chocolate gravy for us on Sunday mornings. Her recipes died with her, but mine is pretty dang close to the real deal. Sweet, savory and deeply southern, this is one of my favorite things.

Friday Favorites: Weekend BreakfastBacon, Cheddar & Scallion Scones

These savory scones are great any time of day, but I’d be remiss if I didn’t suggest you use them to make an egg and tomato sandwich for breakfast tomorrow.

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend BreakfastHow to Make Eggs 5 Ways

And speaking of eggs, my first post of 2020 detailed how to make eggs five ways: scrambled, poached, fried, hard-boiled and soft-boiled. If you can master these, you can put an egg on toast or dang near anything else.

Friday Favorites: Weekend BreakfastMason Jar Cold Brew Coffee

For me, no breakfast (weekend, weekday, whatever) is complete without a small bucket of coffee. This small batch cold brew is a summer staple for me, and far more manageable than most of the methods out there. Just shake it together at night and swap the mason jar lid for cheesecloth in the morning. Perfect cold brew every time.

Have you made any of these or any of my other weekend breakfasts? Let me know in the comments or on social media!

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend Breakfast