Archive of ‘Breakfast’ category
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…)
My family loves granola bars. It’s a super quick snack, relatively mess-free, and there are so many flavors, there’s always something to please everyone.
A lot of times though, the fancier granola bars (like Cliff – I guess this is actually an energy bar, but it’s the same idea) are more expensive, more than a dollar per bar. Plus, the list of ingredients on some of those bars are so long, it’s hard to tell what you’re actually eating.
So, I decided I would start experimenting with different granola bar recipes and see how they compare to store-bought bars. I tried making granola bars a couple times before I was able to come up with something that my family actually enjoyed. These are not your typical bars as these are soft due to the bananas they contain. They still hold their shape just fine, but they’re not hard like those Nature Valley bars that come in the green box. I guess their texture more closely resembles those Nutrigrain bars with fruit fillings (but these taste nothing like those; I’m not a huge fan of Nutrigrain!). (more…)
Snickerdoodle cookies are one of my favorites: soft and crisp, sweet and cinnamoney. My snickerdoodle cookie recipe was among the first couple of recipes ever posted on this blog and they have continued as a favorite in my house. And after I made snickerdoodle cupcakes, it seemed obvious that snickerdoodle muffins would be an amazing recipe as well.
When I made this recipe, I realized that it was no mistake. Just like the cookie, these are soft and buttery on the inside, slightly crisp on the outside. They have that perfect blend of cinnamon and sugar.
And, baked in the oven, the sugar-cinnamon mixture caramelizes on top of the muffin, giving it an extra little crunch. (more…)
Here’s another oatmeal recipe, only this one is a bit more decadent than the ones before it: chocolate brownie oatmeal.
Reminiscent of a brownie, this oatmeal tastes amazing with some chocolate chips on top. I added white and milk chocolate chips, as well as some slivered almonds, and it was amazing.
The best part is that this oatmeal is actually HEALTHY! This oatmeal gets its rich flavor with just a little bit of unsweetened cocoa powder. To sweeten, a single banana is added. (more…)
Have you ever made pancakes in a blender before? Turns out, this is actually a much easier method than the typical bowl-and-spoon mixing that you’re probably used too. Plus, pouring the batter into the pan is made much cleaner when there’s a spout on your blender.
And this recipe is great because the pancakes are soft and neither too thick nor too thin; they have a sweet, hearty oat-and-wheat taste to them, without having a grainy oat feel.
They are sweetened and flavored with bananas and blueberries, and of course taste great served with added berries, whipped cream, syrup, or whatever other toppings you decide to add! (more…)