Tag Archives: breakfast

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.


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!

Fancy Breakfast Friday: Buttermilk Biscuits


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.


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.



Fancy Breakfast Friday: Date Bars


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


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.


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


That puppy will use the oddest things for a pillow.