Tag Archives: breakfast

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

Oatmeal Waffles

Oatmeal Waffles {Vegan & Gluten-Free}It seems like every July my mind goes to Maine while my body stays in New York and bakes in preparation to join it…in Maine. That’s how it’s been for the last five years, but this isn’t most years. My mind has been in Maine since March 13th, but I didn’t think I’d physically get there this year, considering literally everything.

I think most of you will agree with me when I say that 2020 blows. It blows hard. That said, as of this past weekend, one thing this year from hell has not taken away (yet) is our annual trip up the coast. It won’t be during the summer and there will be face masks and social distancing and many considerations we would never have imagined six months ago, but—2020 permitting—we will head north in 70 days.Oatmeal Waffles {Vegan & Gluten-Free}I’m not saying I manifested a Maine trip, but I’m not saying I didn’t (with a lot of VJ’s help and a big check). What I am saying is that when I started testing these gluten-free, vegan Oatmeal Waffles a few weeks ago, I could only daydream about making them on a sunny Swan’s Island morning…someday. Ten test-batches later, I’m looking forward to making them this October, while sipping a hot cup of coffee and doing some leaf-peeping out our kitchen window.Oatmeal Waffles {Vegan & Gluten-Free}Until then, these Oatmeal Waffles are my current weekend breakfast obsession. They’re fairly quick and easy to make, and have a slightly sweet whole grain flavor—no cardboard here, I promise. These are real, delicious, syrup-in-every-divot, Saturday morning-worthy waffles, just without the gluten, eggs and dairy.Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}The batter is made with eight ingredients: gluten-free old-fashioned oats, non-dairy milk, applesauce, touches of oil and sugar, baking powder, baking soda and salt. It comes together in the blender and, after resting for ten minutes, makes four burnished, crispy-edged, fluffy-centered waffles—enough for two or four people, or eating one now and freezing three for when a craving hits. And oh, it will hit.Oatmeal Waffles {Vegan & Gluten-Free}For those who don’t need or want their waffles to be vegan—something I did intentionally so that VJ and my other friends with dietary needs can enjoy them—the change over to traditional eggs and dairy is very simple to make. Swap the non-dairy milk for whole milk, the applesauce for two large eggs, the oil for melted butter, and bump the oats up to 3 cups. If you don’t need your waffles to be gluten-free, you can just use regular old-fashioned oats—simple as that. The rest of the recipe remains the same, including waiting for the steam to dissipate to determine doneness, rather than trusting the manufacturer’s light on your waffle iron. VJ taught me that last piece of advice, and that lady knows. her. waffles.Oatmeal Waffles {Vegan & Gluten-Free}Again, I’m not saying I manifested a trip to Maine, but if you put intention—in this case, waffles and a dream—out into the world (and write a check and ask VJ to send a series of emails to the powers that be), sometimes good things happen. Like vacation and a freezer-full of Oatmeal Waffles.Oatmeal Waffles {Vegan & Gluten-Free}

Oatmeal Waffles {Vegan & Gluten-Free}
makes about 4 large waffles

For waffles:
2 2/3 cups old-fashioned oats (certified gluten-free for gluten-free)
2 cups unsweetened almond milk (or other non-dairy milk)
1/2 cup unsweetened applesauce
2 tablespoons canola or coconut oil
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt

For waffle iron:
cooking spray

For serving:
butter (vegan or regular)
maple syrup
fresh seasonal fruit

To make this recipe with traditional eggs and dairy, see the post for swaps.

Combine all waffle ingredients in a high-powered blender. Blitz 45-60 seconds, until mostly smooth (there will be some small flecks of oat). Let batter rest at room temperature for 15 minutes while the waffle iron is heating.

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Grease waffle iron with cooking spray. Pour about 3/4 cup of the waffle batter into the center of the iron and close the top. Let cook until steam dissipates and the waffles are crisp and browned, about 8 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with butter, maple syrup, and seasonal fruit, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}