There’s only one word for these suckers… obsessed! I am, my husband is, our friends are… The bagel bombs from Christina Tosi and the Momofuku Milk Bar are incredible. The mother dough that is the “bagel” outside is super easy to whip up in the KitchenAid and then the filling can be whatever you want it to be, though I’ve yet to venture far from the original of cream cheese, bacon and scallions… You can order the book on Amazon at the link above for this recipe and a ton of my other favorites (chocolate chocolate cookie, candy bar pie, the list goes on and on!)
This is the busiest time of year for me in my real job. In all the craziness that is the weeks leading up to the National Stationery Show, I feel like I barely get out the door in the morning, let alone grabbing a Greek yogurt (my fave!) from the fridge. This weekend, I took a step back and prepared some food for the week… Healthy lunches, bags of vegetables for snacks and homemade granola to top that yogurt for breakfast. Give it a go – it just might give you that boost that I find myself needing in the morning!
Homemade Maple Granola
1/4 cup vegetable oil
2/3 cup maple syrup
2 tsp almond extract
4 cups oatmeal (not the quick stuff… you want the old fashioned oats!)
1/2 cup pumpkin seeds
1/2 cup slivered almonds
1/2 cup golden raisins
1/2 cup dried cherries Continue reading
We were in Buffalo for the weekend and were delighted when our friend, Doug, made these for breakfast one morning. We thought he’d been up for hours fussing in my mom’s kitchen… kneading and waiting and rolling… little did we know! He did spill the secret, which you’re just not going to believe! I’ve made homemade doughnuts a few times and they’re always delish, the problem is just that if you’re serving them for breakfast, that means you’re up hours before everyone else… Not anymore… Keep reading for the secret 🙂 Continue reading
We’re embarking on a journey back to my favorite adventure from my winter break from work. I’ve always wanted to tackle homemade croissants from start to finish entirely by hand and I did just that. I’m going to warn you – it’s quite a laborious task, but I think it was SO worth the efforts for the end prize (and my husband’s family did too – though they didn’t have to do the rolling!) Bon Appetit!
Recipe after the break…This recipe is from a 2000 issue of Gourmet Magazine… Continue reading
I’ve shared this recipe before, but it’s one of my favorites and will be perfect for the Royal Wedding Watching Party I’m attending at 3am! If ginger and pecans aren’t your thing, try my recipe for Chocolate Scones. Read more about the Royal Wedding food on Epicurious.com.
Ginger Pecan Scones
3 3/4 cups flour
1/4 tsp salt
1/4 cup sugar
3 tbsp baking powder
1/2 cup butter, cut into small pieces
1/4 cup chopped crystallized ginger
1/4 cup chopped pecans
1 1/4 cups whole milk
Preheat the oven to 375 degrees.
In the food processor, combine the flour, salt, sugar and baking powder. Add the butter and process until the butter has been cut into the flour mixture and you can still see little pea-sized pieces. Add the ginger, pecans and milk. Process only until the mixture comes together.
Turn the dough out onto a well-floured surface and flatten to 1 inch thick. Use a cookie cutter or biscuit cutter to make into rounds. Brush the tops with milk and sprinkle with sanding sugar, if you like.
Bake on an ungreased cookie sheet for 15-20 minutes or until the tops are lightly golden brown.
Serve with whipping cream and fresh fruit, or just dig in with a little butter right when they come out of the oven.
I’ve been saving this one for ya… After a trip to New Orleans at the beginning of February, I knew I had to wait until today – Fat Tuesday – to share this recipe inspired by the deliciousness beyond coasted in powdered sugar from Cafe Du Monde, New Orleans’s legendary bakery. Bon Appetit!
Cafe Du Monde Inspired Beignets
makes about six dozen
1 envelope active dry yeast (1/4 ounce)
1 1/2 cups warm water (105-115F)
1/2 cup sugar
1 cup evaporated milk
2 large eggs
1 tsp salt
1/4 cup shortening
6-7 cups bread flour
vegetable oil for frying
sifted powdered sugar Continue reading
Between 8 and 11am on Tuesday, February 1, stop by Red Velvet Cupcakery in Dupont for a sampling of their new muffin line – which will be available for purchase every morning – including these Banana Nut Muffins (think roasted bananas, toasted black walnuts and rolled oats).
Other flavors include Scrumptious Apple Bran, a heart-healthy mix of raisins and apples, a hint of fresh pineapple and warming spices and Bits of Heaven, a classic chocolate chip recipe topped with streusel. In the coming months, the store will offer additional seasonal flavors, like apple cinnamon and blueberry. Muffins are priced at $2.65 each and $30.00 per dozen.