Category Archives: Breakfasts

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 »

Blueberry Drop Scones

When it comes to scones, it’s hard to beat a perfectly made plain one, served with fresh preserves and butter (or clotted cream or whipped cream, if you prefer). But while a plain scone might epitomize the category, I have to say that they’re not really my go-to scone for a couple of reasons. First, it’s hard to find a good one, let alone to ... Read More »

Buttermilk Pancakes with Nectarines

Buttermilk Pancakes with Nectarines... and maple syrup

Plain buttermilk pancakes are probably one of my favorite things to have for a lazy weekend breakfast. They’re reliably good on their own – especially when topped with maple syrup – but are also open to a wide variety of variations. Blueberries and chocolate chips are pretty standard add-ins and since they’re so good, it is easy to fall into a rut. I know because I caught ... Read More »

Coconut, Almond Cranberry Granola Bars

Coconut, Almond Cranberry Granola Bars

Granola bars tend fall into two major categories. One type is mostly nuts – chunky and barely held together. The other type is more like a candy bar – sweet and sometimes full of chocolate. Neither is my favorite because I really want a granola bar that is lighter than the nut bar and healthier than the candy bar, so I definitely prefer to make my ... Read More »

Chocolate Hazelnut Spread (Homemade Nutella)

Chocolate Almond Spread on toast

Nutella is a creamy, rich, chocolate and hazelnut spread that is popular all over the world. The first time I had it, I must have eaten a half-jar of the stuff with a whole baguette and probably would have finished off the jar if the bakery hadn’t been closed already. I would venture to say that it is more widely used outside the US than ... Read More »

Crustless Spinach, Onion and Feta Quiche

Crustless Spinach, Onion and Feta Quiche

Many times, the flaky and buttery crust is the best part of a quiche, supporting the filling and adding a wonderful contrasting texture to the dish. But crusts can be a bit time consuming and more than a bit fattening. I like this crustless quiche as a quick and relatively low fat dinner. It takes about 15 minutes to assemble and get into the oven ... Read More »

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