And speaking of Hot Springs we spent a lot of time laughing last week about that time I accidentally paid someone to give me a bath and then wrote about it. In lieu of a Fancy Breakfast Friday story, please enjoy this trip down memory lane.
1.) Massive headache
2.) A work meeting that I scheduled for 7:00 am that someone canceled at 6:00 am
3.) Going back to bed and being loudly woken by Dave hearing the recycling truck 2 houses away and realizing he was going to have to get dressed, move two bikes out of the way and drag the recycling down the driveway in 20 seconds. Reader, he did it.
So once I was up a second time, I dragged my headache into the kitchen and started breakfast. I encountered another series of obstacles and self imposed problems so there is no point in sharing the recipe, except to share the story.
I decided to make waffles that had 5 eggs, the exact amount in my fridge. It also called for a cup of sour cream. I had about half a cup, plus a tablespoon of yogurt, and I subbed milk for the rest. The batter was… thin. The recipe also called for half a stick of butter, melted and cooled. All my butter was in the freezer, because I like to buy a dumb amount of butter at Costco, and freeze it. When I put frozen butter in the microwave for a minute, I ended up with half the butter melted over the entire inside of the microwave, and the other half still frozen. The cleanup time may have caused the eggs and sugar to get slightly over-whipped.
Jack said, “This looks like the Death Star.” Hence the name. It was a particularly accurate name since I had already posted this picture of my kitchen counter on Facebook:
On Friday mornings when I am making Fancy Breakfast Friday and writing my blog post for the week prior, I like to play a little game called, “What did I make last week?” I usually assume it was a dud if I can’t remember it. So it came as quite a surprise when I looked at the photos on my camera and saw this delicious Apple Pie Galette.
Last week I was improvising, and I had an idea to make hand pies. I cut up 4 apples and sautéed them in the cast iron skillet with butter, sugar, and cinnamon. Then I made the dough and put it in the fridge to set while the apples cooked and the oven preheated. Then I pulled the dough out and cut out the shape of the tiny pie I was going to make and I realized that I had way too many apples and no where near enough pie dough. So I made a galette instead! It was very delicious and everyone loved it. Normally I would have served it with a scoop of vanilla yogurt, but we were all out, so we had bacon instead.
4 apples, cored and diced
2 T butter
2 T sugar
2 teaspoons cinnamon
Sauté until apples are softened and a little caramelized, and the butter and sugar have become syrupy.
1 cup all purpose flour (120 grams of King Arthur)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/4 cup cold milk
Preheat Oven to 350.
Add flour and salt to food processor and pulse to combine. Add butter and pulse until butter and flour look kind of sandy. Add milk and pulse until the dough looks like dippin’ dots. Put dough between wax and parchment paper and roll out into a circle. Chill it in the refrigerator for 15 or so minutes.
Take the dough out of fridge and place it on a parchment lined baking sheet. Add the apples to the center. Fold the sides of the dough in. Brush the dough with egg, and sprinkle with sugar.
Bake until crust is golden. I have no memory of how long this took, but let’s say set the timer for 30 minutes and then keep an eye on it.
Grandma was visiting for Luke’s 8th grade graduation last week, so she got the honor of choosing a menu for Fancy Breakfast Friday. She chose cinnamon rolls. I don’t have my “perfect” cinnamon rolls recipe yet, so I went for the easiest one I could find. I used this dough and method from Smitten Kitchen. I made the dough the night before and due to the Little League schedule I had the option of letting it rise on the counter for 45 minutes, or 3 hours. I went for three house. I rolled it out filled it, rolled it up, cut into pieces and filled the muffin tin before bed and then baked them in the morning. For the filling I mixed a cup of brown sugar, a dash of nutmeg and a couple teaspoons of cinnamon. I didn’t end up using the entire filling because it was way too much, so I have been topping Jack’s oatmeal with it all week. Half a cup would have sufficed.
A nice thing about this recipe is that theoretically, I could have baked half for the family that woke up early, and the other half for those on a summer sleeping in schedule. I didn’t though.
Jack was helping my photograph, and he really wanted to have Lucy pose cutely in the background, but I didn’t want the dog that close to my breakfast. So he had to stand in for her.
I made these blueberry banana muffins last week and I thought they were the best muffins I had ever made. Then I looked through my archives, and found a recipe for the “Perfect Banana Muffins.” It was so perfect, I made it again a year later and thought I had invented something new. I loved these muffins so much but the boys said, “At first the blueberry and banana was a weird combo, but I got used to it. It tastes like banana bread.” I guess I love banana bread. I was thinking banana and blueberry must be two of my favorite flavors, but the other possibility is that I always have bananas and blueberries in my freezer. When I am planning a Fancy Breakfast Friday as I fall asleep Thursday night, there are only so many options. I mean, I also made these, these, these, these, and these Here the recipe is again, with the modifications I made this time:
Perfect Banana Muffins
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
2 large eggs
3 overripe bananas
1/2 cup plain greek yogurt
blueberries – as many as you want
2 T vanilla crumb – see below
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.
Preheat oven to 350°. Coat muffin pans with nonstick spray or use liners.
This makes 12 large muffins, or 12 smaller muffins and 12 mini muffins.
Combine the flour, baking soda, and salt, stir with a whisk.
Cream together butter and sugar, add the eggs, 1 at a time. Scraping down the sides after each addition.
In a separate bowl mash bananas to desired consistency. Add the bananas, yogurt, and vanilla to the sugar/butter/eggs and blend until completely mixed together. Slowly add the flour and mix on low until just blended, don’t over mix.
Scoop into 12 muffin tins, and then top with about 5 blueberries per muffin. Then top that with vanilla crumb.
Bake at 350° for 25 minutes (I started checking at 25 minutes but I recall it took significantly longer.) Or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
I have made these Liege Waffles before, and we loved them. But this time I read this recipe, and then made the one from Feed Zone: Portables instead. And I couldn’t help wondering if the Smitten Kitchen recipe would have been better. (I mean, these are really good… but what if they could be better?) I see another waffle taste test in our future. I love that these are made the night before and then cooked in the morning.
We are in that awkward in-between time of year – Jack is finished with school but Luke has another week. It doesn’t feel like summer yet because of the snow and rain and cold temps, and the fact that summer is a month away. But I’m looking forward to some lazy summer breakfasts.
I learned a photography lesson as I was writing this – don’t use the glass top table or it will look like you’re taking pictures of food on the floor. Fortunately I have this outtake:
I have soon-to-be-the-mother-of-a-high-schooler syndrome and it snowed on May 19th and we are all basically just over it. “It” being everything. Pause for eye roll. This boring preamble is my excuse for forgetting to photograph these muffins last week. I had just wow-ed everyone at dinner, and then immediately had to come up with a plan for breakfast, and I chose a muffin for which I had all the ingredients in my house already.
They were fine. I called them “generic muffins” because I was afraid to say “Olive Oil Muffins” in case they would then be shunned. I was definitely not telling anyone that they contained balsamic vinegar. They were good, but I mean… eh. When would you serve these? With dinner? I’ll update if I ever make these again. Looking forward to the lazy days of summer breakfasts.