4 posts tagged “breakfast”
I picked a small bucket of cherries last week. Picking them was quite easy...it took just under one hour for my bucket. Pitting them was not...it took a few hours. It was such a tedious task I divided the time over a few days. Waa waa, I shouldn't cry too much. We've had fresh cherries to eat, and there's some in the freezer for future pies. Husband loves sour cherry pies.
Sour Cherry Muffins with Coconut Struesel tasted great! They, however, were not pretty muffins. I didn't listen to my intuition when assembling. The recipe says to fill the muffin cups to the top. I've made enough muffins to know not to do this. I did it anyway, and I had flat, spread out, spilled over muffins. The coconut struesel topping made the muffins. Delish!
Sorry for the lack of posts, but we're going on vacation tomorrow! The last week or so we've been trying to "clean out" the fridge. It's been quite a task trying to come up with meals from ingredients we already have, and honestly none of them have been blog worthy.
Today, I had reason to bake! Tonight we're having house guests. Sister and Brother-in-law are flying in for the weekend. We'll get to spend about an hour with them tonight before we're off to bed dreaming of sunny skies and blue water. We've got an early flight in the morning, and we'll be at the airport before our guests wake from their slumber. The thought of them waking in an empty house without a proper breakfast was too much for this hostess to bear. It took a few minutes to find something I could make without specialty ingredients, but I found it. I don't know about you, but we always have a leftover cup of coffee from the morning. Coffee Break Muffins. It's a good 2 - for - 1. Their morning cup of coffee is baked right into the muffin. I've made these muffins once before and they are delish!
The recipe is courtesy of Dorie Greenspan of Baking: From My Home to Yours. This is an excellent baking book. It's so good there is a group of bloggers, Tuesdays with Dorie, who are working their way through the book. I've often thought about joining this group, but my dislike for group activities and lack of desire to commit to baking a particular recipe each week has kept me from it. So...I just drool over the recipe/photos each week. While I'm away, check out this group. They blog each week's recipe on Tuesdays.
Coffee Break Muffins
by Dorie Greenspan of Baking: From My Home to Yours
2 c. flour
1/3 c. sugar
1 T instant espresso powder
1 T baking powder
1/2 t. ground cinnamon
1/8 t. salt
1/3 c. packed light brown sugar
1 c. strong coffee, cooled
1 stick unsalted butter, melted and cooled
1 large egg
1/2 t. vanilla
400 degrees. Line muffin pan with paper muffin cups.
In a large bowl, whisk together flour, sugar, espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or bowl, whisk the coffee, melted butter, egg and vanilla together until well combined. Pour the liquid ingredients into the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't overmix. Divide the batter evenly among the muffin cups. Bake for 20 minutes. Transfer pan to rack and cool for 5 minutes before removing muffins from tin.
Makes 12 muffins.
I'll post when we return from vacation!
I love cinnamon rolls, but only my mom's. I think husband was tired of hearing this until he placed his lips on one of the "famed" rolls. This weekend I learned how to make them. Fun and delicious!
Wow! Coming up with something for dinner is usually not this hard. I could think of nothing. Husband was hungry for nothing in particular. Time was running out, especially if I wanted to use some meat/protein from the freezer. The microwave works for defrosting in a pinch, but I'd prefer not to use it.
Finally, came across this recipe. I had most of the ingredients and no thawing was required!
Husband: "Mmm. This is a nice change."
Chakchouka (adapted from Moosewood Restaurant Cooks at Home)*
2 T olive oil
1 c. chopped onions
2 bell peppers (I used an assortment of banana type peppers)
1 carrot, grated
2 or 3 garlic cloves
1 t. ground cumin
1/2 t. ground coriander
pinch of cayenne or a dash of Tabasco
2 c. undrained tomatoes (16oz can) (I used one chopped tomato, plus a small can of tomato sauce)
salt and ground pepper to taste
4 large eggs
In a large skillet, heat oil and saute onions for 5 minutes. Add peppers, carrots, garlic, cumin, coriander and cayenne. Continue to saute for 5 minutes more, until peppers start to soften. Stir in tomatoes. (If using canned, add about 1/2 c. juice with chopped tomatoes). Add salt and pepper to taste.
When the vegetables are hot and simmering, make four evenly spaced indentations in them and carefully crack one egg into each hollow. Lower the heat, cover the skillet, and gently cook for several minutes until the whites are set and the yolks are soft-cooked. (I don't like eggs when the yolk/white are seperate, so I scrambled my two in the holes. Not sure if you can tell this from the photo).
Serve in shallow bowls. (We served over toast. A little monterey jack cheese was a nice addition).
*My changes are in green.
