Tag Archives: breakfast

Pumpkin Puff Pancake {Dutch Baby}

Pumpkin Puff Pancake {Dutch Baby}It’s that time! Tomorrow morning will be the first weekend breakfast of fall (even if you are regretting having packed away your summer clothes two weeks ago) and it should absolutely be this Pumpkin Puff Pancake. (And maybe bacon.)

(So many parentheticals today. Oy.)Pumpkin Puff Pancake {Dutch Baby}This Pumpkin Puff is simply an autumnal take on my very favorite breakfast. Or maybe I should say “another” autumnal take—I made a Caramel Apple Puff a couple of years ago. You can have that next weekend though. This weekend, it’s all about the pumpkin.Pumpkin Puff Pancake {Dutch Baby}Mix up your pumpkin pie spice, crack open a can of Libby’s, put some of both in a blender with the usual suspects, and whirl up a smooth pancake batter.Pumpkin Puff Pancake {Dutch Baby}Pour it in a screaming hot pan with plenty of butter and go find something to do for roughly 17 minutes. I recommend figuring out which Emmy-nominated show you can manage to binge watch in its entirety before the broadcast on Sunday night (When They See Us! Pose! Fosse/Verdon!). Or, alternatively, if you’re local, determining which panel you’re going to attend at the Brooklyn Book Festival (I’ll be at the 4pm “How We Eat at Home” panel to hear Anita Lo, Carla Lalli Music and Alison Roman).

(What is it with the parentheses today?)Pumpkin Puff Pancake {Dutch Baby}Anyway…when you have decided to watch Sharp Objects and a few episodes of The Good Place…oops, sorry.

*ahem*

When your time has elapsed and your pancake is puffy and voluminous and golden, remove it from the oven. It will be big, buttery and beautiful at first, but will quickly settle into a crinkly, custardy pancake in the shape of its pan. Also, it’s going to smell magnificent, as almost all pumpkin spice-scented things do.Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}Top it with whatever makes you happy—I went for my usual maple syrup and confectioners sugar, along with some toasted pecans. Keeping it seasonal, you know, because it’s officially fall in my kitchen and on this blog.Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}

Pumpkin Puff Pancake {Dutch Baby}
makes 4-6 servings

For the Puff Pancake:
1/4 cup pure pumpkin purée (I prefer Libby’s)
1 cup milk (preferably whole)
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher or sea salt

For the pan:
4 tablespoons unsalted butter

For serving:
confectioners sugar
pure maple syrup
toasted pecans

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the bowl of a food processor or high-powered blender, combine pumpkin purée, milk, eggs, vanilla, flour, sugar, pumpkin pie spice, and salt. Process 30 seconds, or until no lumps remain. Let batter rest at least 5 minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 17-18 minutes, until puffed and golden. Do NOT open the oven door during baking.

Remove pancake from oven—it will deflate quickly. Let cool 2-5 minutes before slicing and serving immediately with toppings of choice.Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}

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Sour Cream Waffles

Sour Cream WafflesI love baking with sour cream for the richness, tenderness and moisture it adds to my cakes and other baked goods, but I have no desire to eat it on anything but pierogis—and I never make pierogis. And so sour cream frequently gets sad and gross in the back of my fridge, having been forgotten until I run out of space for the next cake or bowl of cookie dough or yogurt container.

Until now, that is.Sour Cream WafflesA few weekends ago, armed with a half-container of sour cream leftover from making kolaches, I set out to make some waffles. I had previously tried Molly Wizenberg’s Waffles of Insane Greatness and was intrigued by Stella Parks’s Buttermilk Waffles, but wasn’t going to make either of those recipes because sour cream, duh.Sour Cream WafflesInstead I combined aspects of both recipes into The Best Waffles I Have Ever Eaten In My Life. We’re talking crispy edges and fluffy interiors, light and not too sweet, and gorgeous and golden. Truly, the best waffles I’ve ever eaten in my life.Sour Cream WafflesI have 24 of them in my freezer leftover from testing and have been toasting and eating them plain as a midnight snack for the last few weeks, so I can confirm: these are the fluffiest and crispiest and The Best Waffles I Have Ever Eaten In My Life. Period.Sour Cream WafflesReasons the insides stay nice and soft:

• Sour cream is creamy, rich, and thick, which means it adds lots of moisture and some heft to the batter. Also, it’s acidic, so it reacts with the baking soda in the batter to help with the fluff factor.
• Egg whites are used in their liquid state. That’s right—no whipped egg whites here! This is a waffle recipe for those of us who are never going to be up for whipping egg whites before they’ve had at least two cups of coffee. If you’re skeptical, baking queen Stella Parks says using liquid egg whites instead of the more traditional whipped ones creates more moisture in waffle batter, which creates more steam, which creates a fluffier waffle, and—no surprises—she’s right.Sour Cream Waffles
• The dry ingredients include a large amount of cornstarch. Here, it impedes gluten-development in the same way that it does in cakes, producing a more tender texture.
• This recipe calls for a fifteen minute rest after you’ve prepared the batter. This allows the developed gluten to relax and gives your waffle iron time to get screaming hot, which is important for crispy edges! Speaking of which…Sour Cream WafflesReasons the outsides get crispy:

• Sugar. There isn’t much in this recipe, but the small amount is crucial for crispy waffle success. It caramelizes against the hot iron creating both crisp texture and golden color.Sour Cream Waffles
• Making sure your waffle iron is HOT. I let mine heat for at least 15 minutes.
• Letting the waffles cook until the steam dissipates. That may mean that your waffles take 6-7 minutes instead of the 4-5 it takes for the “ready” light to come on, but I promise you it’s worth the extra wait.Sour Cream WafflesI mean, look at that. Does breakfast get any better than that? I don’t think so.Sour Cream WafflesNeedless to say, half-containers of sour cream are a hot commodity around here now.Sour Cream Waffles

Sour Cream Waffles
makes about 8 4-inch waffles

1 1/3 cups all-purpose flour
1/3 cup cornstarch
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup whole milk, room temperature
2/3 cup full-fat sour cream
2 large egg whites, room temperature
5 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

For the waffle iron:
cooking spray

For serving:
butter
warmed maple syrup
seasonal fruit

In a medium mixing bowl, whisk together all-purpose flour, cornstarch, sugar, baking powder, baking soda, and salt. Set aside.

In a large liquid measuring cup (or small mixing bowl), use a fork to whisk together whole milk and sour cream. Whisk in egg whites, melted butter and vanilla.

Add liquid ingredients to dry in two installments, whisking until combined and mostly smooth (a couple of small lumps are okay). 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 1/3 cup of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the waffles are turning golden, about 6 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, warmed 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.Sour Cream WafflesSour Cream WafflesSour Cream Waffles

Pineapple Kolaches

Pineapple KolachesThe end of summer always seems to be a time when I lose my recipe muse, albeit briefly. It’s disconcerting and annoying, but temporary, and understandable, I think.

I’m getting tired of berries. I’ve done everything I’m going to do with stone fruit. I’m eating figs on toast, but can’t seem to rustle up any fresh ideas for them. My head is filled with recipes for pumpkin, apples and pears, but I won’t be posting any of them until after September 20th (wrote ‘em all down—Thanksgiving is gonna be goooood this year, y’all).Pineapple KolachesTimes like this are why I have my ever-growing list of blog inspiration. I wrote down “pineapple kolaches maybe?” after I made pineapple-centric sweet rolls and Rosh Hashanah challah last year, knowing I would be glad to see those words weeks, months or years later.Pineapple KolachesAnd I am, thank goodness. I think we can all agree that the unofficial last week of summer deserves some quality baked goods.Pineapple KolachesMake no mistake: these Pineapple Kolaches are quality.

This take on the Czech pastry favorite is made with a pineapple juice-spiked version of my favorite kolache dough and a tart, gingery pineapple filling. YUM.Pineapple KolachesPineapple KolachesPineapple KolachesPineapple KolachesKolaches are surprisingly simple to make—I think they’re less intensive than your average cinnamon rolls. The dough and filling are both made the night before baking. The next day, the kolaches are assembled, proofed, sprinkled with posypka (crumble) and baked until ever-so-slightly golden. It sounds like a lot, but the total “active” work time is probably 60-75 minutes and the payoff is 🍍🍍🍍🙌💗🎉‼️Pineapple KolachesThere’s little that beats a soft, fresh from the oven, butter-brushed pastry with jammy pineapple filling.Pineapple KolachesI won’t be diving into any pools this holiday weekend, but I really want to dive into that well of filling. Don’t you?!Pineapple Kolaches

Pineapple Kolaches
makes about 18 pastries

Pineapple Filling:
1 20 ounce can crushed pineapple in juice
1/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lime

Dough:
1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup unsweetened pineapple juice (reserved from filling)
2/3 cup full-fat sour cream
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1 teaspoon lime zest (from 1 medium lime)
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Posypka (Crumble):
1/4 cup all-purpose flour
1/4 cup granulated sugar
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, make the pineapple filling. Set a colander over a bowl and pour in crushed pineapple. Press out 1/2 cup of juice and set that aside for the dough.

Combine remaining crushed pineapple in juice, sugar, cornstarch, ground ginger, salt and lime juice in a small saucepan over medium heat. Cook, stirring frequently, for 5 minutes, or until juices are clear and mixture thickens slightly. Cool for a few minutes. Transfer to an airtight container and refrigerate overnight.

Make the dough. Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles. If bubbles do not form, your yeast is dead. Discard mixture and start the dough from the beginning with fresh yeast.

Add 1 cup of the flour, the lime zest, and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough will be very soft and sticky—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 3 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with a heaping 1/2 tablespoon (1 1/2 teaspoons) of pineapple filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Repeat process with remaining baking sheet.

Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30 minutes, or until puffy.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Top each kolache with a big pinch of posypka. Bake kolaches uncovered for 18-20 minutes, rotating pans front to back at the 10 minute mark. They will be barely-golden when they are done. Brush baked kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.Pineapple KolachesPineapple KolachesPineapple Kolaches

Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}The last morning on Swan’s Island is usually a bit of a bummer. Sure, we’re still on-island for the day, but the thought of leaving on the following morning’s early ferry is looming. We’ve accepted that this will not be the year that we canoe. The only thing left on our “must” list is to hike around the lighthouse. It’s time to buy the things we’ve been eyeing at the vintage/antiques stores all week. To go say goodbye to the couple that owns the general store—after five summers, we’re on a first name basis. It’s time to take our recycling and garbage to the transfer station.*

*It’s not all fairy princess magic time, even though there is something sort of endearing about the whole process. I wish NYC waste disposal were so adorable.Cornmeal Waffles {Vegan & Gluten-Free}But it’s also time for one last good breakfast. Since VJ bought herself a waffle iron a couple of years ago, waffles have been a vacation must for us. She usually takes the helm on that, veganizing a very good gluten-free mix and serving up breakfasts that I am more than happy to eat on the cove-facing patio, but she politely agreed to my request to “mess with the waffle iron” this year.Cornmeal Waffles {Vegan & Gluten-Free}Initially, she may have regretted this. I had it in my head that my Cornmeal Pancake batter would work just as well in a waffle iron. Truly, I was so sure of this that I was congratulating myself weeks ahead of time for being such a culinary genius and had practically already written the accompanying blog post.

I should probably mention that I had never made a waffle from scratch before.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}You can see where this is going—the first round was akin to cornmeal styrofoam. Turns out, waffle batter generally needs to be thinner than pancake batter, lest the final product be tough, dry and heavy. We ate the waffles anyway (bad waffles are still waffles), but it took two days and neither of us was particularly jazzed about it. Needless to say, I was a little disheartened, and spent a couple of days writing and rewriting the recipe until I was ready to try again on the final morning.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}As I began mixing together dry ingredients and measuring out aquafaba and oil, I started to worry that round two would be disastrous too, but I ladled the batter into the iron anyway. VJ and I had an unspoken agreement that we would eat the results, no matter how awful.Cornmeal Waffles {Vegan & Gluten-Free}But we were pleasantly surprised. My adjustments—reducing the cornmeal and doubling the aquafaba (chickpea canning liquid/egg substitute)—had worked, producing lighter, softer waffles with crisp edges and a good corn flavor. We finished them in one sitting. No arduous styrofoam-esque breakfasts here!Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Long story short, in addition to my haul from the vintage stores, this vacation also resulted in my purchase of a waffle maker. I’ve been home for about six days now and have already gotten a good return on my investment: I’ve made this recipe four six more times. You know, just to be sure they’re worthwhile. And also because I like having a freezer full of waffles.Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}
makes about 8-10 4-inch waffles

If you do not want/need these waffles to be vegan, two large eggs may be substituted for the aquafaba.

1 tablespoon apple cider vinegar
~1 cup unsweetened almond milk (or other milk of choice)
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
6 tablespoons aquafaba (chickpea canning/cooking liquid)
6 tablespoons neutral-flavored oil
2 teaspoons pure vanilla extract

For the waffle iron:
cooking spray

For serving (optional):
salted butter (traditional or vegan)
warmed maple syrup
seasonal fruit

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

Heat waffle iron according to package directions.

Pour vinegar into a liquid measuring cup. Add just enough almond milk to reach the 1 cup mark. Stir and set aside.

In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder.

In a small mixing bowl, whisk together aquafaba, oil, almond milk mixture and vanilla. Pour wet ingredients into dry and whisk to combine.

Grease waffle iron with cooking spray. Pour 1/3-1/2 cup (depending on the size of your waffle iron) of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the waffles are turning golden at the edges and divots, about 6 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, warmed 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.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}

Peachy Keen Granola

Peachy Keen Granola {Vegan & Gluten-Free}Hello from Swan’s Island, my favorite place in Maine, if not the whole world.Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}I am only doing things that I want to do this week, which have thus far included thrifting, reading an actual book, re-seasoning our cottage’s abused cast iron, going to another island to see whale bones, and eating waffles twice because my friend/co-traveler/fellow Swan’s Island enthusiast, VJ, thought to bring her waffle iron and has been kind enough to let me mess with it.

I have now made my first batch of scratch waffles, and while they were edible, they still need some work. VJ remains the undisputed Waffle Queen of our cottage.Peachy Keen Granola {Vegan & Gluten-Free}I, however, am the Granola Queen. In an effort over the last few years to create a breakfast item that we could both enjoy, I’ve created three granola recipes in anticipation of our trips to Maine. They’re all vegan and gluten-free (aka VJ-friendly) and include Tropical Cashew Granola, Salted Chocolate Hazelnut Granola, and now, Peachy Keen Granola.Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}I will not apologize for the cutesy name, or this granola for that matter. It’s my first new variation in a year and a half, but I think you’ll agree it’s worth the wait.Peachy Keen Granola {Vegan & Gluten-Free}Made with dried peaches, almond extract and pie spices in addition to the usual oats, nuts, maple syrup and olive oil, this is the stuff my summer breakfast dreams are made of.Peachy Keen Granola {Vegan & Gluten-Free}That goes double when eaten in my own personal paradise. Peachy keen, indeed.Peachy Keen Granola {Vegan & Gluten-Free}

Peachy Keen Granola
makes about six cups

2/3 cup pure maple syrup
1/4 cup olive oil
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
3 cups old fashioned oats
8 ounces (~2 cups) sliced almonds
4 ounces dried peaches (about 5 halves), cut into 1/2-inch pieces

Preheat oven to 300F. Line a sheet pan with parchment. Set aside.

In a large mixing bowl, whisk together maple syrup, olive oil, almond extract, cinnamon, nutmeg, and salt. Use a silicone spatula or wooden spoon to fold in oats and sliced almonds. Spread mixture to cover the sheet pan. Bake for 45-55 minutes, stirring every 15 minutes to prevent burning. Let granola cool completely on the pan. Stir in dried peaches.

Store granola in an airtight container at room temperature for up to three weeks.Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}