Fancy Breakfast Friday: Cardamon Crumb Cake


I have avoided many coffee cake recipes because I look at the topping and see big chunks of some sort of nut and I think, “Picky eaters in my house will not eat that.”  Then I sigh and move on.  But let’s be honest here, I’m one of the picky eaters.  I like the idea of nuts. I know they are healthy.  I just don’t want them mixed in with my sweet stuff.  There, I said it.  But the great news is this: I solved the nut problem.  Cracked the nut, so to speak.

The solution is this: Put the nuts (walnuts in this case) in the food processor and grind them up – go as far as nut butter if you desire.  Then add them to the rest of the crumb.

Once I solved the nut problem, the next thing I had to consider was the fact that the recipe calls for ground cardamon.  Every time I think I need cardamon, I go to the store, plan to buy it, and then I say, “$11.99?!?!?!?!?! I think I have some old cardamon pods in the spice drawer that I can just grind up instead.”  But then, of course, I just make something else.  This time, I went to the store knowing my history and planning to buy the cardamon no matter what.  But I said, “$11.99?!?!?!?!?!?!?!”  Then I said to myself, “wait, now that King Soopers has the worlds dumbest floor plan, is it possible if there is another section of the store with spices that are cheaper?”  And the answer was yes.  I found cardamon in the fancy-wooden-floor-natural-food-aisle for $3.49.

And because I am turning into quite the breakfast flavor aficionado, I served the boys their coffee cake with some bengal spice tea, because it also has cardamon, and is caffeine free.  It was a huge hit.

The picture makes the cake slice look really small, but actually the strawberries are monstrous.  Oh, the recipe… it’s from Baking.


Fancy Breakfast Friday: Banana Muffins


This week reached again for my never ending supply of frozen bananas.  I baked banana muffins from the King Arthur Flour website, using this recipe with a few changes.

I used 3 bananas instead of 2.  1/2 a cup of sugar instead of 2/3.  And instead of chocolate chips I topped the muffins with cinnamon and sugar.  I thought they were good, and I liked that they had whole wheat flour and less sugar than some recipes.  Dave liked them.  Luke seemed to like them.  Jack only ate half of his.  So… not a unanimous endorsement.  I still might consider making them again.  But I think my banana and my muffin obsession may have run it’s course.  This is the 13th FBF muffin.  I think it’s time to work on perfecting my coffee cake.

In other news, I have a tragic story of a cooking fail from last week.  I subscribe to Cook Smarts, which sends me 4 dinner menus per week because thinking of a list of 7 things to cook ever week is too hard for me.  Last week, I was making Spring Pork Ramen with Snap Peas and I decided to get fancy… too fancy.  I made the pork shoulder in the crock pot, and per the recipe I was straining the broth from the crockpot through the strainer into a bowl.  When I was done, I thought, “That looks delicious! But also it could be more clear.  I should put a cheesecloth in the strainer and strain it again.  That would be fancy.”  And I had just found cheesecloth in a really weird place.  If only I could remember where?  I called Dave and said, “Where did we find that cheese cloth?”  And he said, “I don’t remember, but it was somewhere weird and unexpected.”  That sparked my memory and I found the cheesecloth in the pool bag that we had taken to the hot springs in Steamboat when we were on spring break.  I guess at some point someone thought, “Sunscreen, goggles, pool toys, cheesecloth, yep, we have everything we need.”

So I washed the strainer and the cheese cloth and I poured the broth out of the bowl and through the strainer… and right down the drain.  I said, “NOOOOOOOOooooooooooooo.  I’M SO DUMB!!!!!!!!!!!!!!!!!!”

Jack ran over to give me a hug and said, “You are still really lovable.” So that was nice.

Needless to say we had ramen, pork and snap peas on a plate instead of in a bowl, because I’ve turned into a lovable dummy.

Fancy Breakfast Friday: Bunny and Lamb


Last week I was pretty busy with my Lamb Cake entry into my family’s #lambofgosh contest.  As you can surely see, I won the Martha Stewart award for beauty, perfection, and showboating.  Thank you.  (There were 8 other award winning cakes.) Next year, I will have a lamb cake tutorial before Easter, but between now and then, I really need to figure out how to make the cake.  It’s still a major trial and error.  I have had two successful cakes and two massive failures.  I want to make the cake from scratch, but after this year’s disaster, I used Duncan Hines white cake.  For the icing I used a recipe I have for Swiss Buttercream.  Details next year!

Due to the Lamb Cake of 2017, no thought went into FBF last week, but we did eat the lamb cake head before we hit the road for a camping trip.  But I DID put some thought into camping Easter breakfast, and I got the other family we were camping with to work with me on this beautiful creation (idea from A Beautiful Mess):


My friend Ryan made the heads and bodies and I made the feet and ears, and did the assembly.  Coincidentally we both used Krusteaz mix — just add water.  I don’t even measure because the ratios on the box are very weird.  I just dump the mix in a bowl and then add water until I get the consistency I am looking for.

Today is a very exciting day because I donated a Fancy Breakfast to the school spaghetti dinner fundraiser.  I won’t be there, which is good because I will be very mad if it goes for $5.  I told Luke to up the bid to at least $20.  Good luck out there at the silent auction, people!

Here’s one more picture of my cake:




Fancy Breakfast Friday: Banana Cinnamon Waffles


Back before the internet was invented, I used to cut recipes out of magazines and glue them into a composition book.  (I still do this.)

Towards the front of this ancient artifact, is a recipe for banana cinnamon waffles, that you can also find here. I used to make this all the time, but I stopped when I found this recipe for pancakes.  But since I have been on a kick to use all the frozen bananas in my freezer, and also because I got a fancy waffle maker this year, I decided to make them again.  And they are still delicious!  Or so I assume.  I only ended up with 6ish waffles.  I ate the part that Jack couldn’t finish.  I think Luke could have eaten more.  And I served Dave the ugly ones.  Thanks for taking a picture of your waffles, Dave!

Note to self: Double this recipe.  The recipe calls for buckwheat flour, but I sub whole wheat.

This weekend will be our first camping weekend of the year, and I have already downgraded my fancy breakfast menu a couple times.  Fingers crossed it doesn’t get downgraded all the way to cold cereal.

Fancy Breakfast Friday: Spaghetti Dinner


Last Friday we were on SPRING BREAK!!! WOOOO!!! And we had breakfast at The Creekside Cafe in Steamboat Springs, CO.  We love it and we try to eat there every time we are in town.  That’s a picture of Dave’s breakfast.  I had a cinnamon oat pancake, Speaking of Creekside, the school fundraiser is coming up and I donated 1 fancy breakfast Friday.  I offered to make one of two cakes or any muffin from  Because of the almost five year spread in ages, we will spend 11 or so years at Creekside, and I count down the time we have left there in spaghetti dinners.  (Three spaghetti dinners to go.)   Since I didn’t make anything last week, and I needed to bring together a list of options for the lucky auction winner I present to you: A Coffee Cake and Muffin Metamegan Retrospective here.  Please feel free to browse these past delicious recipes!

The auction winner can choose one of these:

Aunt Patty’s Coffee Cake

Blueberry Coffee Cake

OR any muffin.  Such as Banana Blueberry, Snowboard Muffins, Activist Muffins, Pumpkin Muffins,  Rice Muffins, The Perfect Muffin, Blueberry Cornmeal Muffins, Blueberry Muffins, Orange Blueberry, Next Level Higbee Muffins or Pumpkin Chocolate Chip Muffins.

Things I did NOT offer to make, but feel like bragging about:

Chocolate Babka!

Liege Waffles

Chocolate Chip Brioche Pretzels

Pop Tarts





Fancy Breakfast Friday: Banana Blueberry Muffins


Some bananas fell out of the freezer last week so I started looking around for a way to use them.

These recipe is adapted from Martha Stewarts Health Banana-Blueberry Muffins.  I just cut back on the sugar (half a cup instead of 2/3) and I used flaxseed instead of wheat germ.  And added the crumb.  These were actually quite delicious, and I loved that they weren’t too sweet.  It is a little bit of work so I would consider doubling the recipe next time to get more for my time.

Banana Blueberry Muffins

1 cup whole wheat flour (120 grams)
3/4 cup all purpose flour (90 grams)
1 teaspoon baking powder
1/2 teaspoon of salt
1 stick of butter (1/2 cup)
1/4 cup of brown sugar
1/4 cup granulated sugar
2 eggs
3 bananas
1/3 cup of milk
1 teaspoon vanilla extract
1 cup of frozen blueberries
Vanilla Crumb (see below)

Preheat oven to 375.  Line 12 muffin cups with muffin liners. Whisk the dry ingredients together. (Flour through salt.)

Beat the sugars and butter together with a mixer until fluffy. Add the eggs, one at a time, scraping the bowl between each addition.

In a third bowl (sorry this is a three bowl recipe) mash the bananas, and then add the milk and vanilla.

With the mixer on low, add 1/3 of the flour mixture to the butter/sugar/egg.  Then add half the banana/milk mixture.  Scrape the bowl.  Repeat.  Add the last 1/3 flour mixture and mix until it comes together.

Divide the batter among the 12 muffin cups.  With a spoon, drop 4-5 blueberries on each muffin.  Top with a teaspoon or 2 of vanilla crumb.

Bake at 375 for 20-25 minutes.

Vanilla Crumb – make this to top your blueberry coffee cake.  Use half for the coffee cake and then freeze the rest for whenever you need a little crumb.  This recipe is from Rustic Fruit Desserts, and it’s worth owning for the coffee cake recipe and the strawberry short cake recipe.  It’s amazing.

1 cup all purpose flour (120 grams)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup cold unsalted butter
1 tablespoon vanilla extract

In a food processor, add all ingredients and pulse until coarse.

And a shout out to a famous local blogger who shared photography tips with me during the 7 hours we spent at a Nuggets game recently.  Thanks Toni!


Fancy Breakfast Friday: Soda Bread Scones


If you are like me, you like to plan ahead.  And so here is a great St. Patrick’s day breakfast, a full 51 weeks ahead of time!  You’re welcome.

When these came out of the oven, I worried because I had ten minutes to spare before the kids got up for breakfast.  Would they be stale before anyone woke up?  But this recipe is from Smitten Kitchen and she American-ized it with an egg and I’m not sure what else, but they lasted long enough to be eaten for breakfast and snack.  So they were delicious enough to be gobbled up, and they didn’t become immediately stale.  High praise for soda bread.  I followed this recipe and I left out the caraway seeds because I’m not a monster.


I served these with a fried (Luke) or a scrambled (Jack) egg.  These may be my new St. Patrick’s Day breakfast.  I will remind you a week in advance next year.  Sláinte!