Tag Archives: breakfast

Fancy Breakfast Friday: Apple Galette


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


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.

Fancy Breakfast Friday: Cinnamon Rolls


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.


Fancy Breakfast Friday: Blueberry Banana Muffins


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


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:

Fancy Breakfast Friday: Olive Oil Muffins

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.


Fancy Breakfast Friday: Eggs in a Cloud


True Confessions: I went away to Santa Fe with my high school friends last week and I didn’t even pre-cook a fancy breakfast for my poor children.  Left with nothing to blog about this week, I was excited to come across a new food fad.  I love fads. I had planned to make eggs florentine for dinner last night, but at the last minute I made eggs in a cloud instead and am passing it off as FBF.  It’s actually Fancy Breakfast For Dinner Thursday.

There are a million recipes out there; I used this one.  I cooked the eggs at 375 for 14 minutes and the yolk was mostly set, a tiny bit runny.  I put a little parmesan and bacon into the egg whites, but I didn’t want to stir it too much.  Everyone liked the eggs, they were fun.



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.