Breakfast Goodies Archives | Page 2 of 3 | finding time for cooking

Cinnamon-Walnut Challah…And Some New Digs

June 16, 2018

Oh hello there!

Yes, I know it’s been a hot minute since last we met here. But things have been a little insane around here, due to relocating (in my tiny Corolla), living in a temporary furnished apartment for a couple months (with the WORST kitchen supplies! Also, the cats were not fans…), house hunting, finalizing my move from Atlanta, and closing on a house here in Louisville. Oh yeah, and starting a major new job. So yeah, a lot’s been happening.

But I have a mountain of deliciousness to make it up to you today.

The great news is that I’m back in a fully-functioning kitchen and raring to go. I had to have them pipe in a propane line and install a new gas range because I was not dealing with that electric stove nonsense. Isn’t she pretty????

So that’s where I’ve been hiding for the last couple months. And without further ado, I bring you the yummiest stuffed challah bread you’ve ever had. Butter and walnuts and cinnamon and brown sugar meld into a magical mess inside a soft enriched dough (yes, I’ve been watching GBBO). But it’s surprisingly easy to pull together and got rave reviews from my co-workers. Totally worth the little bit of extra effort.

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Spiced Chocolate Tahini Swirl Bread

March 5, 2018

This is one of those cases where I randomly saw something on Pinterest on a Sunday and was like, UM YES. It just got stuck in my head, and I *had* to make it that very day. Sometimes I can get intimidated by braided breads, but for whatever reason that weekend I decided that I would kick this bread’s butt.

And overall, I was very happy with how it turned out. The dough itself was lovely and soft, and the combination of the warm spices and the gooey chocolate (I used part semi-sweet, part dark) was just heavenly on a cold winter morning. I took it work and it was devoured.

And honestly, the braiding was too scary either. I still struggle to get the ends really pinched together and the insides totally baked and not doughy, while not overcooking things. I’ve applied every Paul Hollywood technique I know. I’m guessing it’s a “practice makes perfect” thing, but overall I was quite proud of how this turned out!

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Chocolate Hazelnut Biscotti

October 21, 2012

Strangely, I’d never really wondered how biscotti were made. They haven’t ever really interested me as a food—I like my cookies and breads soft and gooey, not teeth-shattering.

Then one Sunday evening last month, I was minding my own business, watching TV and browsing Pinterest, and I got this sudden, strong compulsion to make biscotti. It was seriously weird.

So I began searching for biscotti recipes on Pinterest and also just online overall, bookmarking a few that looked interesting. But I was hampered somewhat by the ingredients I had on hand. For instance, I didn’t have almonds at home, and most of the recipes called for them. Then I found this gem of a recipe, and I was immediately hooked: chocolate hazelnut biscotti.

Strangely, I DID have hazelnuts on hand—my mom had given me some frozen hazelnut bits quite some time ago—so I decided it was fate, and set to work.

Biggest thing we learned from chocolate hazelnut biscotti-making experiment? I have no actual concept of what a half-inch is. Truly

Turns out, the basic premise of biscotti is that you bake it twice, which makes it crunchier and harder than a regular cookie or bread. And now you know.

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Sweet Brown Rice Porridge

September 24, 2012

I’m kind of at a loss for what to call this dish. At its root it’s “sweet rice”, a lightly-sweet breakfast dish my mom used to make occasionally with leftover rice when I was a kid. But it’s a couple steps beyond that, too, because I went on one of those sprees where I start throwing whatever else healthy I can think of into the pot.

Basically it’s an alternative to oatmeal. It’s really filling, easy to make ahead and bring to work, and very healthy as well.

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Whole Grain Buttermilk Pancakes

September 16, 2012

I. Love. Pancakes. Give me a fluffy, whole grain buttermilk pancake and I’m in brunch heaven. Slather it with peanut butter and some syrup? Divine.

To me, pancakes mean a lazy Saturday morning, Sabbath brunch with my family, music in the background, with me flipping pancakes while everyone chows down.

Problem is, I don’t really get pancakes much anymore. It’s just me, so I typically have a lot of strong coffee for weekend breakfast and not much else. However, I went for a run a few Sunday mornings ago, and when I got home I was absolutely ravenous. I mentally ran through my meal options and decided I was craving pancakes, but needed to make them as healthy as possible. So I took my family’s buttermilk pancake recipe, and swapped in mostly whole wheat flour, wheat germ, flaxseed, and some chia seeds for good measure. And it was delicious!

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Infinitely better than an Egg McMuffin (Mini Breakfast Frittatas)

September 14, 2012

If it hasn’t been obvious from my past 10 or so posts, I’ve been really trying to find good, easy make-ahead breakfasts for weekdays. Part of that is that I’ve been trying to eat even healthier than normal to fit into a bridesmaid dress (and look good in my upcoming trip pictures). The other part is that my work schedule has been so crazy that I feel like normal meals have become non-existent. Enter the mini frittata.

This was very similar to the kind of baked/oven poached eggs I did a few weeks ago. And just as easy.

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Apple Cinnamon Oatmeal Muffins

September 2, 2012

A couple weeks ago, my CSA box had some little apples in it. Now apples are one of those fruits I can kind of take or leave—I think I ate way too many some years ago taking the “an apple a day” adage too seriously. But they are fairly good for baking, and I wasn’t about to let these go to waste.

Since I’m trying to be really healthy (and fit into a dress next weekend), desserts like pies, crisps, etc. were out. But I’d pinned this muffin recipe a while ago and decided it sounded sufficiently healthy.

My biggest complaint with muffins generally is that they’re usually kind of dry. Oh, sure, maybe they’re fine straight out of the oven. But once they cool they’re a surefire way to choking and getting the hiccups from not being able to swallow. BUT NOT THESE. Seriously, these are like magic moistness muffins.

I had a couple for breakfast all week, and they stayed just as moist and awesome. This might be my favorite muffin recipe ever.

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And the award for best presentation goes to… (Eggs in Peppers)

September 1, 2012

In looking at all my recipes lately, I’ve been on quite an egg kick. Which is weird because, while I don’t hate eggs or anything, I don’t really eat them that often and sometimes they make me a little nauseous. Maybe my sudden interest in eggs has to do with the ravenous protein cravings I’ve been having. Regardless, this recipe caught my eye because it was fast, easy, cute, and added a little something extra to your average egg recipe.

And I love red peppers.

If you’re the kind of person that keeps red peppers on hand, then this recipe is for you. And, it’s totally scalable—it can make one serving or feed a whole family if necessary.

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Double the pleasure, double the fiber (Double Chocolate Zucchini Bread)

August 28, 2012

I’ve definitely been on a bread-baking kick lately—though not sure if this one qualifies as an actual “bread”. It’s delicious and moist and fiber-ful and CHOCOLATE. It’s breakfast and dessert. It’s so many things.

And the best thing about this?? It’s surprisingly healthy! No, really.

While there’s some brown sugar in it, and the chocolate chips (though I use at least half dark chocolate chips because I think they taste better), otherwise it’s made with oil and honey and zucchini. You could even try using whole wheat flour, though I haven’t yet myself.

The first time I made it, I thought it was done and pulled it out of the oven too early, so seriously everything but the edges was complete chocolate goo. Which sounds great, but actually was just too much. So don’t be like me. Never be like me. The second time I got it right.

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Kale, Bacon, & Egg Breakfast Casserole

August 27, 2012

I never understood the big deal about breakfast casseroles until recently. My co-workers love them—of course, that’s because they usually have pig products in them, which I don’t get as excited about. But to me, it always seemed like more work and time to do a casserole than to just make eggs, bacon, and pancakes.

But I was intrigued by this one, partly because it contains my vegetable du jour (mese? annno?), kale. Kale for breakfast? Count me in! Also, I had a crowd to feed last weekend with family in town, and we had made turkey bacon the day before so I swiped a few pieces for the next day’s breakfast. Bam, one step down. I’m that efficient…

From there, it was super easy to put together and put in the oven. I included one of my little tricks for getting egg dishes to cook evenly in the instructions, because it’s saved my life a few times. I live in perpetual fear of accidentally giving all my co-workers or family food poisoning by under-cooking eggs or chicken.

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