Tag Archives: breakfast

Fancy Breakfast Friday: Pancakes

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We were on vacation in Washington D.C. last week to sight-see and see the baaaaaaaby. We had an 8:30 tour at the White House on Friday morning so I offered to make a Fancy Breakfast Saturday.  (And I forgot to do my FBF post last week!  That means I have a peach hand pie breakfast that hasn’t been shared yet!)

After our 8:30 am White House tour, we walked to the Washington Monument, met Uncle John for lunch and then we went to the spy museum.  It was universally agreed that we’d sleep in and be lazy and only do one thing on Saturday.  That meant I had plenty of time to make a stack of pancakes, and hold the baby and make dough for pizza dinner that night. (I did more than one thing on Saturday.)  I didn’t check the pantry before I went to the grocery store so I didn’t have any baking powder.  My solution was to add a little extra baking soda and an extra egg. My general ratio is 1:1:1:1:1:1:1/2  – (1 cup of flour, 1 cup of milk, 1 egg, 1 teaspoon vanilla, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon of baking powder.)

I doubled the recipe, and I went with 2 teaspoons of baking soda and 4 eggs.  Since I had the extra liquid from the eggs I added about a cup of oats.

They were good! I put blueberries in some, chocolate chips in others, and I put some toppings out for people who wanted more of one or the other.  I think Jack ate all the chocolate chips before the other half of the family was up.

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I served the pancakes with fruit, syrup, and sausage.  There really wasn’t enough, everyone had to FHB. (Family hold back.) But it was a long and lazy morning with plenty of opportunity to have other food to go with it. I wish we could spend more Saturdays like that!  I miss that sweet baby and her parents.

 

Fancy Breakfast Friday: Corn Cakes

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I re-made these skillet corn cakes last Friday because I was still boycotting the oven.    They are so yummy, but the leftovers were very dry.  I am looking at the recipe now, and wondering if I made a little math error when I doubled the recipe.  Luke was at a mountain bike camp in Winter Park so he didn’t dine with us, and this is a photo of the leftovers. Note to self – no need to double the recipe when Luke is out of town.

Saturday morning we went to pick Luke up and watch his 20 mile mountain bike race.  Jack and Dave rode 17 miles, and I am finally in bad enough shape to go on a short hike with the dog and take pictures of flowers.  (That’s me looking on the bright side about my back/hip issue.)  Yay!  I love hiking.

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Fancy Breakfast Friday: Carrot Waffles

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Jack woke up hungry one day last week and so we reviewed what he had eaten the day before.  Breakfast was pancakes at Dot’s Diner.  Lunch – leftover pancakes.  Dinner consisted of just one barbecued chicken leg at about 9:00 pm after baseball.  He probably had a Z-bar and a gatorade at the baseball game.  No fruits or vegetables to be found in one 24 hour period.  (He is reading over my shoulder as I type and he said, “Hey that’s not true I had watermelon.” – pronounced watermeLONE.)

Regardless, I decided I needed to make a fancy breakfast that contained a vegetable.  This recipe is adapted from Feed Zone Portables, but it requires a juicer, which I don’t have.  So I made a few changes.

Carrot Waffles

2 cups flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk (I only used this because I had it in the fridge.  Next time I will try with regular milk)
4 eggs
1 cup diced carrots
4 tablespoons melted butter
water

Put the diced carrots in a shallow microwave proof dish and add some water.  (2 tablespoons?) Microwave until the carrots are soft – a couple minutes)

Put the carrots in a food processor and pulse till they are very chopped.  (You could shred the carrots instead of dicing them and probably skip this step.)

Mix the dry ingredients and stir with a fork.  Whisk the eggs and butter into the buttermilk.  Mix the wet and dry ingredients and the carrots and stir until everything is just wet.  Do not over mix.

Cook in a waffle iron until the outside is crispy.  When eaten immediately, this were deliciously crispy.  When eaten later, they were nicely soft.

These were enjoyed by all, but there was a lot of crying and crabbiness shortly after breakfast, because I only ended up with 6 waffles.  And, due to the fact that it’s too hot to turn on the oven, and because I am out of practice with FBF, I didn’t make anything else to go along with it.  People were left hungry, even though these are very hearty waffles.  Some bacon and a side of fruit would have gone a long way.  I guess if people are going to be sad about breakfast, at least it’s because it was so good they wanted more.

Fancy Breakfast Friday: Apple Galette

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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.

Apple Galette

Filling

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.

Dough

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.

Assemble

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.

Fancy Breakfast Friday: Cinnamon Rolls

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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.

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Fancy Breakfast Friday: Blueberry Banana Muffins

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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.

Fancy Breakfast Friday: Liège Waffles

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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:
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