Category Archives: Breakfast

Maple Bacon Biscuits and BRUNCH

Standard

2014-02-01 10.58.02

2014-02-01 10.58.06-1

That six letter word, ladies and gents. Brunch. I think I speak for allthesingleladies when I say that brunch is THE best six letter word out there. Whether you’re a boozy brunch person, a quiet tea and crumpets kinda brunch person, or a Carrie-Bradshaw-swanky-NYC-bruncher, it’s always the best.

This past Saturday, the reason for celebrating was nothing, really. Just another attempt at making my life a Nora Ephron movie, these maple bacon biscuits and my soul sistah Claire made it a wonderful morning. Claire and I used to have this blog which you should totally check out called lachansondusoleil where we shared thoughts and art while attending different universities (<- ok am I British?)  We spent the night before poring over cookbooks when of course the obvious answer was in the SmittenKitchen book.

Here’s something to remember. If you are supposed to use bacon fat as part of the shortening to make the biscuits, don’t use turkey bacon. You don’t really get pan drippings :/. But that’s ok! Because it just means you get to use more butter 🙂

When you make these, take up Deb’s suggestion to freeze the biscuits you won’t eat BEFORE baking them. Biscuits are absolutely the best the day they are made, so I would follow her suggestion and freeze the pre-baked cut out biscuits you don’t want in a freezer bag. Key part to this recipe: soaking the cooked bacon in the maple syrup for a few minutes. Um, yum!

Flippppiinnnn bacon

2014-02-01 10.10.03

 

Cutting the butter into flour, baking powder, salt. Big debate over whether to use a pastry cutter or our hands. Our hands won the debate.

2014-02-01 10.17.10

Claire, professional bacon chopper

2014-02-01 10.17.15

Oh yeaaaa. This took a little bit of work, I must say. Claire was really smart to add some more of the buttermilk and ice water to get our dough to come together. While we used the rolling pin to even out the dough, I think Deb is really on point by telling you to flatten out the dough with your hands. It makes it less likely to become tough and keeps the shape relatively compact. We made them a bit thinner than she suggests!

2014-02-01 10.30.41

2014-02-01 10.39.41

And….

2014-02-01 10.55.19

2014-02-01 10.57.57

2014-02-01 11.00.13

 

Creating a BFF for your coffee: Chocolate Almond Biscotti

Standard

2014-01-30 09.28.13

Coffee is coffee is coffee. Or is it? I must say that I was NOT in the biscott-lovers boat as of even a few months ago, but once I changed my mind, coffee hasn’t been the same since. We can all agree that unless you are eating toast, dry is a terrible thing for bready foods. And that’s how I have judged you all these years, biscotti. A few weeks ago, I visited my fabulous artist grandma in Florida and spent way too long hanging out next to the biscotti tin. Maybe I’ve only tried boxed biscotti all these years, but my first taste of homemade chocolate-dipped biscotti changed my mind!

They ended up being fantastic on their own but seriously are they better with coffee or is coffee better with them?!?! I CANNOT tell. Sometimes I feel that way about my best friends. Do we become better people from knowing the other person or is it the friendship that makes us better people? All I know is I’m never looking back. While I was stuck inside during Atlanta’s 1inchsnowstormofthedecade, biscotti got me through! I started from the Cooks Illustrated Almond Orange Biscotti, a version of this recipe but hello, almonds are always better with chocolate chips!!

Chocolate chip Almond Biscotti

makes around 35 little biscotti cookies

1 tsp baking powder

1/4 tsp salt

4 TBS softened butter

1 cup sugar

2 eggs

1/2 tsp vanilla extract

1/4 tsp almond extract

1 cup toasted whole almonds

3/4 cup semi-sweet chocolate chips

1. Whisk together dry ingredients. Set oven to 350 degrees and line a baking sheet with parchment paper.

DSCF4541

2. Cream together butter and sugar until smooth. Then add eggs one at a time, adding both extracts. This is the best part, it smells so yummy!

DSCF45453. Chop up those almonds after toasting them for a few minutes either in a dry saute pan or the toaster oven.

DSCF4551

4. Add the dry into the wet and mix until a cookie-like batter forms. Dump in your almonds and choco-chips until evenly distributed. Skilled at Play-dough formations? It’s your time to shine next.

DSCF4556

5. Cut the dough in half and starting with the first, shape it into a 13 by 2 inch loaf. This recipe is sort of mini biscotti so if you wanted to make those really long ones, I would use the whole batch to make one large loaf. If the dough gets a bit too sticky, add some flour and continue shaping. Do the same with the second half of batter, and bake for 35 minutes or until golden brown and crackly.

DSCF4557

2014-01-30 09.13.10-1

6. After the first lil bake sesh is over, slide the logs over to a cutting board and slice on a bias with a serrated knife. Then place the biscotti cut side down on the baking sheet and bake for another 15 minutes, flipping them over halfway through baking.

2014-01-30 09.47.18

Serve with a hot cup of coffee and never break up this friendship!!!

Nutty Coconut Cardamom Granola

Standard

I didn’t quite believe thefauxmartha when she dubbed this recipe “The Last Granola Recipe” but I think this woman’s on to something. I am not at the stage yet where I’ve totally found my staples and to be honest, it feels a little dramatic to say this is THE ABSOLUTE LAST granola recipe I should ever try. But you know I’m really LEARNING a lot these days.

Cardamom. Usually sneaks itself into chai spice, but here it’s really only with cinnamon. The shining star, it counters the sweetness of the maple syrup and mixes well with the coconut and nuts. I’m a fan of you cardamom! I ate this granola atop yogurt, mixed with another cereal in milk, and actually used them to make these Magical Marvelous cookies from Food52. Thanks for being reliable, granola. You’re there for my mornings, my extra-secret-magical-cookie ingredient, and those mid-day snacks when I want to pick out some dried fruit or the nuts.

What are you loving these days besides your favorite granola recipe? I’m loving NeedtoBreathe, a certain special chapel, new skinny jeans, and wearing my Grandpa’s old scarf everywhere as if he’s with me.

Let’s begin…I made half of the recipe FYI.

Here goes cardamom, oats, salt, and cinnamon. Give it a lil swish with the whisk.

granola1

 

Olive oil, maple syrup, and vanilla mixin it up together

gran2

Mix up the oats and the sweet coating, reserving a few tablespoons of the oil mixture. Spread everything out on a parchment-paper lined baking sheet.

2014-01-14 15.19.09

I like my granola more like cereal so I try and spread it out as flat as possible, but if you like it clumpy, keep it a bit more tightly packed. Into the oven! 350 for 20 mins

2014-01-14 15.41.31

Meanwhile, I chop up whatever nuts I’ve got on hand! Literally every kind, cashews, peanuts, walnuts, and pecans

2014-01-14 15.26.06

Mix them together with some leftover syrup-oil mix and the dried coconut. I have the thin strips not those thick flakes here.

2014-01-14 15.26.51

After 20 minutes mix in the nuts etc into your granola and bake off for another 5-7 minutos.

2014-01-14 15.43.14When I serve mine I like some dried fruit so I added chopped apricots and raisins after the granola cooled!

2014-01-14 15.54.16

 

Good Morning, Lord Muffins – King Arthur Flour inspired

Standard

photo (52)

I’ve had this recipe for Morning Glory muffins on my pinterest page for sweets for zee lonnnggest time. The crack of dawn this morning seemed appropriate to whip it out. I don’t really remember my dreams, but I swear I must constantly dream about food bc I JUMP out of bed sometimes to make things. Or I can’t fall asleep until I’ve made them. This week has been a King Arthur Flour week for me. I am SO in love with the recipe page on their website, 100% because of the reviews.

muf1

I have so much trust for those recipes and am really into their white-wheat flour lately, it’s great for those medium-grainy recipes. One night I couldn’t fall asleep without having milk and cookies, so I burst out these guys way past my bedtime. So worth it, they were so soft and delicious…brought them to work and got some validation.

So, what’s with the title? In my head, I keep saying “good morning lord” muffins instead of “morning glory.” There was this teacher at my high school who started every prayer with “Good morning, Lord” and if you ask anyone from our school who says that phrase, I promise they would recognize it. This one goes out to you, Mr. Lorys, for fully engraving the phrase Good morning Lord in my memory forever. I WILL NOW always make this recipe because ITS SO GOOD.

And you know I often get mad because my muffins never get really muffiny, they look like cupcakes sometimes, but these look like big-ole regular muffins. Without further adue, here’s the recipe for Morning Glory aka Good Morning Lord muffins. I followed most of the recipe, using sweetened coconut and walnuts like the recipe suggests. However, I mixed up some walnuts with pecans bc that’s what I had on hand. Also, I used half brown sugar half splenda and followed some people’s recommendations, cutting the sugar by about 1/4 of a cup.

asdf

carrotscarrots, apples (diced not grated) nuts, coconut

carrotapple

muff3

photo (59)

closeup to this lil  dudephoto (60)

 

A&P Cinnamon Classic Pancakes

Standard

 

photo (50)

Brunch with friends. Two Sundays ago, my two friends and I used up the extra buttermilk chillin in the fridge to make seriously the best pancakes I think I’ve ever made. There’s also that “good mood” factor that I think propelled me to just enjoy life altogether this particular morning : ) That being said, these were actually great. And for the record, Egen has had this A&P Cinnamon since 1995.

photo (57)

I used the base for Joy’s Milk chocolate pancakes, adjusting it like so:

2 eggs
1 cup white wheat flour
1 cup All Purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
pinch of cinnamon
pinch of nutmeg (SECRET INGREDIENT)

Whisk dry ingredients in a medium bowl. Whisk together wet ingredients, and slowly fold in the dry until just mixed. Let the mixture sit for around 5 minutes while you pour yourself a cup of coffee and heat up the griddle to medium heat. Melt some butter and pour the pancake dollops on the griddle when bubbles start to appear in the butter. Flip when you see bubbles on the top and keep finished pancakes warm in a 200 degree oven (that is if you haven’t eaten them one by one). Serve with whatever toppings you like!

So it was pretty much the same, but like I said, cinnamon and nutmeg are my favorite spices even for ole classic pancakes. We made this for brunchy brunch, then proceeded to walk 7 miles throughout the course of the day. After one 4-mile walk, we weren’t done with being outside on a beautiful day and drove down to the Belt-line, walking an additional 3.

There were a few guys with a stand setup holding a sign that said “Free Advice” at the Beltline. After giving it a laugh, I asked my friends what we should ask them originally as a joke; however I was surprised at how quickly we spurt out lingering questions we all had. Regardless of the carefree nature of the day, the most important things to us in our lives right now were right there, awaiting our considerations. The good thing is, a constant return to the same questions really helps me realize what my priorities are at any given time.

We tried to recreate the Matilda scene here with “Send Me on My Way” playing in the background as we flipped merrily away. Happy pancakes!

photo (60)

photo (55)

photo (54)

photo (53)

photo (56)

 

Fancy Canadian syrupphoto (52)