Archive of ‘Breakfast’ category
During the year, breakfasts at my house are normally pretty rushed with everyone either heading off to work or school, but during the summer we have much more time to relax and the result is some pretty good food.
This Mango Raspberry Cobbler is one such example. It’s not hard at all to make, but it does require 30 minutes in the oven and it needs to cool down a bit afterwards, so it’s not something that can be made in a hurry.
But the mango and raspberries just complement each other perfectly, both tangy and sweet. And the crumble topping is light and almost granola-like, adding a wonderful crunch into the mix. (more…)
Maybe this isn’t the best post-Thanksgiving recipe — unless you still have guests at your house, waiting to be served something amazing for breakfast (something to refresh them after a long night/morning of Black Friday shopping).
This is a relatively simple yeasted bread, something much less labor-intensive than homemade cinnamon rolls, though very similar in taste. This is somewhat similar to monkey bread (for those who’ve tried that) because chunks of dough are thrown together with cinnamon-sugar filling in between.
Either way, this is a great brunch item, since it does take some time to wait for the dough to rise and, later, to bake. (more…)
If you like having lazy weekend mornings but still want a delicious, warm breakfast, then you should definitely try out these yeasted overnight pancakes.
This recipe is from one of the latest books I’m reviewing: Homemade Decadence. Book review and recipe below!
Do you love crème brûlée? Need a faster way to create that delicious flavor? Then crème anglaise is just the thing for you!
It taste great as a topping for any and all fruits (pictured here are some roasted plums!). The cream can also be used as a light dipping sauce, such as for cakes (angel food) or even at breakfast with french toast or pancakes. Or just have a spoonful straight (I mean, is it really that different than eating a half cup of crème brûlée? I don’t think so). Really, the options are endless.
In this post I will also be reviewing Sugar Rush, an amazing cookbook by Johnny Iuzzini with Wes Martin. Continue reading for the review and the recipe the crème anglaise recipe adapted from the book! (more…)
As a kid, I always loved those rare mornings when my parents would bring home a box of Dunkin’ Donuts. My younger siblings loved any donut with sprinkles, but my favorite was always the chocolate glazed with chocolate icing on top.
Donuts are really quite a hassle to make at home since you have to fry them. Now donut baking pans are becoming more and more popular, but to me there’s no point in buying pans like that as you can place any “donut” recipe in regular muffin tins. That’s what this recipe is: a cakey, donut-like muffin with a chocolate cinnamon glaze. These don’t take long to make and are amazing freshly glazed, while they’re still warm. (more…)
If you’ve never heard of them tuiles are light French pastries (basically cookies) that have a distinct curved shape. They’re pretty easy to make with only six ingredients and they taste great with ice cream or a large glass of milk.
Since these cookies aren’t very familiar to many, below I have some step-by-step pictures, showing exactly what kind of texture the batter should be. Along with the recipe, I have another cookbook review to share! This book is called French Roots by Jean-Pierre Moullé and Denise Lurton Moullé. As always, scroll to the bottom of the post to view the recipe.
At first I was a bit disappointed when I received this book. Immediately, when I opened the package that was mailed to me, I plunged through the pages, as I do with all cookbooks, marking down the recipes that I’ll put on my long list of things to make. When flipping through this book though, everything looked very plain and somewhat uninviting. (more…)
I have two great things for you today: an amazing (and healthy!) almond cake recipe along with a review of the cookbook, Vibrant Food by Kimberely Hasselbrink.
First, let’s talk about this almond cake: it’s a dense cake made with pure almond flour (so it’s gluten-free), lightly sweetened with honey, and made with olive oil. Thought it’s a dense cake, it’s far from heavy; this would still be considered a light dessert. I can assure you that this was an amazing cake because it was finished in my house before the end of breakfast – this only happens when true perfection has been created! Scroll down for the full recipe.
Onto the book review:
If you haven’t heard of Vibrant Food, it’s cookbook showcasing the various fruits and vegetables of each season. The book has four main sections, one for each season. Recipes coordinate with the vegetables and fruits that tend to grow during those seasons. (more…)
Yes, you read that post title correctly: these are the perfect chocolate chip pancakes. Why? Because they’re fat and fluffy, made with whole wheat flour, and you can whip them up in minutes.
But, before I give you the recipe, I’d like to announce the opening of my new Etsy shop! Last week I worked on setting up my site (etsy.com/shop/jackiesdelights) where I’ll be selling handmade accessories, purses, pouches, and hopefully some laptop sleeves too.
Currently, there are scarves, headbands, and zipper pouches and I hope to be adding more summery items. I also enjoy knitting and crocheting but will probably wait until fall to post the bulk of those items. (more…)
Bananas go bad pretty quickly in my house so I’ve tried various recipes to use the fruits before they completely rot. Banana bread is always the first thing that pops into my head as a recipe idea, and I’ve tried several different banana bread recipes, and I’m pretty sure I’ve reached perfection with this one (the only addition one might have is some walnuts).
This bread is made perfectly moist with three whole bananas and half a cup of yogurt, as well as with the creamy glaze on top. Unlike a pound cake, this is a light and soft bread.
And, since this is made with little butter and sugar, and a lot of fruit and yogurt, you don’t need to feel bad about going for seconds (or thirds or fourths…). Use whole wheat flour instead of white and this treat is made even better. And the glaze is completely optional; the bread is still super delicious without it. (more…)
Muffins are a popular item in my house: they’re simple for me to make, and they’re quick and easy to eat; no plate, forks, or even napkins are required.
Therefore, these muffins were quite a hit. They’re very simple muffins with a pinch of zest and a bit of juice. And, of course, you have the option to spice this recipe up a bit: use blood oranges instead of regular, and add 2 tablespoons of poppy seeds.
Either way, everyone will love these light and fluffy orange muffins! (more…)