Category Archives: breakfast

Breakfast… Momofuku-style

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!)

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Easy & Healthy Homemade Granola

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

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Breakfast Delight!

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

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Homemade Croissants

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

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Royal Wedding Watching Scones

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.

Enjoy!

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Cafe du Monde Beignets

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

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Wake Up with FREE Muffins!

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.

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Ginger Pecan Scones

These scones are a delicious addition to any breakfast menu and the best part is you can do all the mixing in the food processor.

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

Continue reading

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almond + danish = delicious

My mother is known for her danish puff pastry.  She makes it for holidays and every breakfast potluck we attended as children.  I love it, though I thought I’d make it even more delicious with the addition of a layer of almond filling in the middle and delicious it is!  Here’s the recipe…

Almond Danish Puff Pastry

for the base:
1 cup flour
1/2 cup butter, very cold, cut into 1″ pieces
2 tbsp water

for the filling:
1 1/2 cups almonds, toasted
2 large eggs
1/2 cup granulated sugar
2 tsp almond extract

for the topping:
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs Continue reading

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In Print: Clips from Food Sections

CT Wine Ice082602.jpg5. – The Chicago Tribune Why You Should Chill that Wine “Wine is like revenge. Both are best served cold. But just how cold the wine should be depends on type — red, white or pink — plus grape variety, flavor profile, quality level and even where it was made. Americans are generally faulted for serving red wine too warm and white wine too cold. I think there are two basic reasons for this: central heating and modern refrigeration.”

4. – The Boston Globe Just Don’t Call it Breakfast “Getting kids to eat a healthy breakfast that will propel them through the rest of the morning – especially once they reach school age – can be tough. Tight schedules, morning grumpiness, and parents who skip breakfast themselves may lead to half-eaten bowls of soggy cereal or the temptation to make a go of the morning with little more than a sugary snack bar.”

3. – The LA Times So This is Dorm Food “Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms — not exactly how most collegians are expecting to dine when they head back to their school dormitories this fall. But those are some of the dishes that may again delight the denizens of Norris Hall at Occidental College in Eagle Rock come this semester.”

2. – The NY Times One Restaurant’s Closing is Another’s Fresh Start “Recycling may be the hottest trend in New York City dining this season. Not turning used cooking oil into fuel or making tables out of barnboards, but recycling restaurants themselves. What else can you do when diners want a more relaxed, affordable setting?”

1. – The Washington Post Online Club Members Cook Together, Miles Apart “Think of the phenomenon as a modern-day baking club and support group. Unlike the neighborhood-based cooking groups that proliferated in the 1950s, the new ones involve men as well as women. Many members are professionals who recently turned to cooking as a hobby and say they don’t have local friends who are as enthusiastic as they are about trying new recipes.”

photo from The Chicago Tribune

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