Category Archives: Breakfasts

Baked Egg Cups

Baked eggs were something that did not appeal to me for a long time – not because I don’t like eggs, but because the cooking method seemed somewhat unnecessary to me. It only takes a few minutes to scramble or fry some eggs; oven cooking takes longer and you need to allow for the oven to preheat, as well. Poached eggs take about the same ... Read More »

Old Mother Mallard’s Delicious Golden Brown Waffles

Donald Duck vs. waffle batter

I used to love watching Disney cartoons as a kid and Donald Duck’s were always my favorite. Things always went awry for Donald, no matter what activity he was participating in. One of my favorite Donald cartoons (perhaps a predictor for things to come) involved cooking. It’s a 1941 cartoon called Chef Donald. Donald is sitting at home putting together his book of recipe clippings ... Read More »

Coconut Lemon Curd Scrolls

Coconut Lemon Scrolls

Classic, buttery scones are delicious when served with a side of lemon curd and these breakfast pastry scrolls are a takeoff on that favorite. The scrolls start with a tender, butter-rich dough that is rolled out and spread with lemon curd and sweetened, shredded coconut. Rolled up and baked, the finished pastries are kind of like the cinnamon bun version of a scone – only, ... Read More »

Oat Bran Muffins with Raisins

Bran muffins are usually made with wheat bran. It’s relatively low in fat and calories, while being very high in fiber. It also has a decent amount of protein. All these make it a good choice for a filling and healthy muffin. The only problem is that wheat bran isn’t exactly the most flavorful ingredient out there, so bran muffins aren’t always the breakfast of ... Read More »

Low Fat Lemon Curd

Light Lemon Curd

Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones – especially as a contrast to buttery clotted cream – and is often used as a cake filling, tart filling or as a sauce or side for other desserts. For a citrus lover, ... Read More »

Strawberry Sunrise Scones

Strawberry Sunrise Scones

These scones weren’t winners in any Pillsbury Bake-Off competition, but still have a tie-in to the contest (like my other recipes this week). They were made with a recipe that I was working on for that last Pillsbury Bake Off competition, the one that Anna won. Although I met the criteria for ingredients, it may not have been “original” enough to become a finalist recipe. ... Read More »

Snickerdoodle French Toast

Snickerdoodle French Toast, in progress

The thing that makes the snickerdoodle cookiea snickerdoodle is the cinnamon-sugar coating that the otherwise plain sugar cookie dough is rolled in before baking. It is simple, but makes the cookie delicious and highly recognizable. With that said, you can’t just add a bit of cinnamon sugar to anything and call it a snickerdoodle. The cookies are always a bit heavy on the cinnamon to ... Read More »

Mixed Berry Ricotta Babycakes

Mixed Berry Ricotta Babycakes

 A babycake, to me, is a small and special cake that doesn’t quite fit into any other mold. It’s not a muffin or a cupcake, nor is is simply a miniature version of a large cake. It’s a babycake – and it’s also precisely how I’d describe these Mixed Berry Ricotta Babycakes. The cakes have a taste and texture that is somewhere between cheesecake and ... Read More »

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