Tag Archives: breakfast

Fancy Breakfast Friday: Banana Blueberry Muffins

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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!

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Fancy Breakfast Friday: Soda Bread Scones

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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.

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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!

Fancy Breakfast Friday: Buttermilk Biscuits

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Last Thursday, Dave and I went to see Rose Hill Drive at the Fox, and instead of just picking up donuts for Fancy Breakfast Friday, I got up early and made biscuits.  It was quite the feat.  I told someone at baseball last weekend that the concert was, “Really good, but kind of loud.  And I think I had a lack of sleep hangover from staying up past midnight.  It certainly couldn’t have been from two Bud Lights, right?  But the show didn’t start until after my phone told me it was time to start getting ready for bed.”  The person I was talking to said, “Literally every word you just said makes you sound really old.”   But hey, Thursday night rock concert, following by Friday Biscuit Day, who’s #cool now?

I have made these biscuits before, but I skipped the baked egg this time.  I just halved the recipe and went for the basic biscuit.  These are good, and they are halfway to becoming my “go-to biscuit”.

After breakfast I retired to bed to nurse my lack of sleep hangover and read my book.

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I had a little trouble getting into this one, and on page 99 I thought to myself.  FINALLY.  From then on, I was hooked. It was so great and scarily timely.  There were so many characters that I thought there was no way that all the story lines would wrap up, but they did.  This was a fun read, and I obviously own the book, so hit me up if you want to borrow it.

Lucy even got to get in on the photo shoot since her Wonder Woman collar matched my color scheme.  She didn’t cooperate exactly, but what can you do.

 

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Fancy Breakfast Friday: Date Bars

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I started following Smitten Kitchen on Instagram lately, and I have been making a lot of her recipes as a result.  I think I was initially drawn to this one because it looked like chocolate in the middle.  I was wrong.  It’s filled with dates.  I made it anyway.

If I had to predict, I would have said Luke wouldn’t like it and Jack would love it.  Mostly based on the fact that Luke is slightly less into oats, and Jack would eat raw oats for every meal if I hadn’t recently read that raw oats aren’t that great for your *digestion*.  I was wrong about that too, Luke had seconds and Jack didn’t even finish his.

For once in my lifetime, I was making a recipe that called for an 8X8 pan, which is the size I have. (And the reason so many of my other 9×9 and 10×10 breakfast recipes can be challenging.)  So I’m not sure why I didn’t have nearly enough oat mixture to make a top and bottom layer.  I did the thinnest layer possible on the bottom and then added the date layer.  Then I added a giant handful of oats to the remaining oat mixture, and then I had just enough to cover the dates.  So I would definitely add more oats if I were to make this again. I probably won’t make it, because the leftovers were too crumbly to take in a snowboarding pocket, and I think they have just been languishing in the fridge.  Of course, I did also make a giant cake this week so maybe no one was desperate for a healthy dessert item when there was cake to be had.

I served the date bars with bacon and the whatever the kids wanted on the side.  Luke had an egg and Jack had… oatmeal.

Fancy Breakfast Friday:Clementine Cake

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Do you ever have that situation where everyone in your family loves clementines until that one day that they don’t?  I buy bag after bag and I can’t stay ahead of the demand, and then one day someone gets a bad one in their lunch and then suddenly people are choosing apples or bananas instead and you are stuck with 5 lonely clementines in your fruit bowl.  You can pack them in a lunch but you know you are going to see them 7 or 24 hours later, depending on when the lunch bag gets cleaned out.

No? Just me?  Well I had my sweet revenge and turned those sorry clementines into a delicious cake last week.  The recipe is here on Smitten Kitchen, and yes it does involve boiling the clementines for 2 hours, but that is not hard.  It also calls for ground almonds… and I have to admit,  I used homemade almond flour that has been in my freezer since my friend Ann Marie was making almond milk last summer and giving me her extra almond-flour-by-product.  I’m not sure how long home made almond flour is supposed to last but as far as I’m concerned, if it was in the freezer, it’s fine.  I also used some of this flour in this raspberry cake.

I had planned to share some clementine cake with Ann Marie, but… we just ate it all instead.  (Sorry!)

The cake was good!  I had to make Luke an egg/cheese bagel to go with it, but that’s a story for another day.

I made this cake the night before, because it’s obviously a time consuming process.  But it was very fresh and moist tasting in the morning, and for the next several days.  Very good with some strong coffee.  This cake is gluten-free if you are into that sort of thing.

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I didn’t do a very good job of putting my photo shoot props back in place, which led to this picture happening:

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That puppy will use the oddest things for a pillow.

 

 

 

Fancy Breakfast Friday: Sweet Corn Cakes

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Did I forget to take a picture of the corn cakes? Yes I did.  Plan b was to take a picture of Luke eating the one leftover on a lift ride but I did not share this plan with him and he ate it before we even got out of the car.

This recipe is based heavily on Feed Zone Portables: A cookbook For On The Go Athletes.

It’s like a regular pancake recipe if you use an alternate flour, soy milk instead of regular milk, coconut oil instead of butter and so on.  I happen to have coconut oil as a homeopathic treatment method.  I’ll leave it at that.  (It’s for treating lice.)  And I have rice flour because my Christmas shortbread recipe calls for it.  I have a ton of Masa Harina from when I tried to make my own tortillas.

These corn cakes were so delicious.  I want to take the recipe and make it into a muffin recipe and save myself the time at the stove flipping pancakes, but I’m not there yet.  If I made them again for breakfast, I might cut back on the sugar and serve them with syrup.  But as a snack for school or cycling, they were so yummy.  I doubled the recipe and we had enough for breakfast with a side of bacon, then the boys each took one or two for a snack at school and we had one left for a snowboarding snack.  The recipe below is the non-doubled version and it says it serves 4.

Sweet Corn Cakes

1 cup masa harina
1/4 cup raw sugar (I just used regular sugar)
2 tablespoons rice flour (recipe calls for brown rice flour, I used white rice flour)
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
dash of kosher salt
1 egg
2 tablespoons melted butter or coconut oil
1 cup milk (recipe calls for soy, I used whole cows milk)

Mix dry ingredients
Put milk in a measuring glass, and beat egg into it.  Add melted butter or coconut oil.  Mix the wet ingredients into the dry and allow the batter to rest while you heat up a griddle.
Cook these as pancakes, but plan a little lower temp and a little longer cook time.

Enjoy!

Fancy Breakfast Friday: Pumpkin Waffles

dsc08787I was rummaging in my cupboards last week and I found a can of pumpkin.  I recalled that every time I made a pumpkin dish last fall, Luke mentioned that pumpkin and chocolate is a good combo.  Poor Luke – I never made anything with pumpkin and chocolate.  But it’s a new year so…

I based this recipe on a carrot waffle recipe from The Skratch Feed Zone Portables cook book.  The carrot waffle recipes sounds like a great and health snack, but it calls for carrot juice which is not something I can make at home and don’t see myself purchasing.  So this is less healthy and possibly more delicious, but we’ll never know.

I got another opportunity to use my awesome waffle maker from Aunt Suzy, and the waffles that it makes are pretty big.  This recipe made 8 or so.  Jack and I were happy with 1 each.  Dave would have had 2, but I needed to save one for photographs.  They were pretty good, but I am still getting used to my waffle maker, and these can easily be undercooked because of pumpkin.    I gave Luke the first one I made because it was the softest and he just started life with rubber bands on his braces and was feeling some pain.

Pumpkin Waffles

1 cup flour
1 tablespoon sugar
1/4 teaspoon baking powder
pinch of salt
1/2 cup milk
2 eggs
2 Tablespoons melted butter
1/2 cup pumpkin
1/2 teaspoon vanilla
chocolate chips

Mix the dry ingredients in a bowl.  Add milk, eggs, vanilla and butter to measuring cup and whisk.  Add the wet ingredients to the dry ingredients.  Cook waffles.

I doubled the recipe I think.  I messed around with adding chips to the waffle as I put it in the waffle maker, but ended up deciding it was easier to put the chips on top after it came out.

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Delicious.  I have quite the stack from the library right now, so I need to do another book post.