Tag Archives: Breakfast

Pumpkin Muffins

7 Dec

A few weeks ago some friends of ours were in town from DC running the NYC Marathon. They are both supporters/fans of my blog (Thanks Cole + Larissa!) and Larissa asked me, “So, when you are done with your apple phase are you going to do a lot of pumpkin recipes?”


Pumpkins are one of the most versatile vegetables. I personally love me a good sweet pumpkin soup with some salty crunchy toasted pumpkin seeds on top. And, I’ve already shared my favorite Pumpkin Scones recipe with you.  And then there’s breads and muffins and pumpkin pie milkshakes which I recently discovered while perusing AmyBlogsChow Stupidly Simple Snacks (who I recently met at this Foodspotting event), which I have yet to try but its on my list of top five things to do when I get settled in our new apartment.

So, the next pumpkin recipe I’m going to share with you is Pumpkin muffins! Perfect pumpkin muffins! Amazingly moist and topped with a bit of cinnamon sugar! And I made them mini, which makes it hard for anyone to stop eating them, especially when Jay has two hungry male poker friends in town from Canada. They were gone…very quickly.


Pumpkin Muffins

via Muffintop from Gourmet


1 1/2 cups all-purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 teaspoon ginger

pinch of cloves

pinch of allspice

1 1/4 cups plus 1 tablespoon sugar

1/2 tsp salt

1 tsp cinnamon

Place rack in the middle of the oven and preheat to 350°. Put liners in muffins cups or grease them.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, spices, 1 1/4 cups sugar, baking soda and salt together in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining tablespoon of sugar in a small bowl.

Divide batter among muffins cups (each should be 3/4 full), then sprinkle the tops with the cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick stuck into the center of the muffins comes out clean, about 25-30 minutes.

Let cool for 15 minutes, then transfer to a rack and let them cool some more or eat ’em while they’re hot!!


Apple Pancakes

5 Nov

As hard as it is to believe, I didn’t like pancakes as a kid. I hated the texture of them – I felt as though they were just like soggy bread. Sure, give me a bagel with half Marmite/half cream cheese and I’m happy as a clam, but nothing sweet and syrupy.

At some point during my early college years, I finally came to my senses. My college roommate was a huge (not physically) baker, and made pancakes every weekend. I waitressed one summer at the Noho Star and started eating a single banana pancake from there at least once a week during my break. Pancakes are indeed…delicious.

And, since I’ve been on my huge stint with apples lately, I decided to make apple pancakes. I found this recipe over at one of my favorite cooking blogs, Smitten Kitchen. This blog is amazing and has been around for about 4 years now. Its run by a woman named Deb, who describes SK as “Fearless cooking from a tiny kitchen in New York City.” Huh. Not unlike me! Except she has a husband, and a baby (in fact, she even blogs baby food recipes here). Just about every recipe she posts is mouthwatering and the recipes are never dull. The fact that she’s been keeping it up for 4 years (with a baby) is praiseworthy.

Anyways, moving past my Smitten Kitchen rant and onto the pancakes…well, these are the most delicious pancakes ever. They’re fried in oil and crunchy at the edges and soft and melty in the middle.  They are almost like eating fresh doughnuts. And an awesome way to use up your apples for weekend brunch!

Apple Pancakes

From Smitten Kitchen (…who adapted it from Joan Nathan and various other sources)


2 eggs, well beaten

1 1/2 cups of milk or yogurt (I used yogurt)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar

3 medium apples, peeled and grated

1/4 teaspoon cinnamon

1/4 teaspoon ginger

vegetable oil, for frying

confectioner’s sugar, for dusting

maple syrup, heated slightly (optional)

Mix the eggs together with the milk or yogurt in a large bowl. Combine the flour, baking powder, salt, cinnamon, ginger, and sugar in a smaller bowl. Combine the wet and dry ingredients together and fold in the apples.

Heat a thin layer of oil in a skillet over low-medium heat. Drop a large spoonful of batter into the skillet (or a couple if your skillet is large). make sure they are flattened out slightly so they cook all the way through. Cook until golden brown underneath, then flip. Cook until the other side is also golden brown, about 2-3 minutes.

Dust with confectioner’s sugar and serve immediately with warm maple syrup on the side.

Açaí na Tigela – Açaí in the Bowl

4 Nov

THIS is honestly one of the best breakfasts I have had in a while. Jay’s old fraternity brother Erik was in town last weekend for Halloween, and was staying with us. After some Halloween festivities as a Skeleton (Erik), Kick-Ass (Jay) and a Troll (the kind with the gem-Me), we woke up on Saturday needing a good breakfast. Erik does PR for a company called Sambazon, which you may have seen floating around in various beverage forms at Whole Foods. Their main product is Acai, which, as you probably already know, is super high in antioxidants. Anyways, they also sell frozen pure unsweetened acai in “Smoothie Packs”.  All you have to do is let it thaw for 10-15 minutes (or run it under hot water for about 1, which is what I do), then you can mix it into a smoothie or make this frozen parfait like we did!

I was honestly skeptical. I wanted to make smoothies, but Erik suggested that we make it in bowls instead. I did some research later and found out that this is a popular dish in Brazil, and they call it “Açaí na tigela” or “Acai in the Bowl”.

I wish that I had known about this when I was 6 years old, because I would think that I was eating ice cream for breakfast!

Frozen Açaí Berry Parfait

Serves 3


2-3 packs Sambazon frozen pure unsweetened acai

2 cups mixed frozen berries (strawberries, blueberries, blackberries, raspberries)

1/2 cup frozen vanilla or plain Greek yogurt

1 tablespoon honey

2 bananas, sliced

1 1/2 cups granola

Mix Acai, Berries, Yogurt, and Honey in blender. Pour into bowls. Top with sliced bananas and granola.


Vanilla Granola

Adapted slightly from Bon Appetit


4 cups rolled oats

1 cup sliced almonds (optional)

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 teaspoon salt

1/3 cup butter or vegetable oil

1/8 cup honey

4 teaspoons vanilla extract

1/8 teaspoon ground cinnamon, optional

Preheat oven to 300°. Lightly spray baking sheet with vegetable spray or grease with butter. Mix oats, almonds, sugar, salt, and cinnamon in a large bowl. Combine butter or oil and honey in small saucepan and bring to a simmer over medium heat. Remove from heat and stir in vanilla. Pour over oat mixture. Mix well. Spread evenly over baking sheet and bake until golden brown, tossing/flipping occasionally, about 30 minutes.

Crêpes with Brandy

22 Jul

I’ve always try to avoid crêpes.  Making them myself, that is. I have no problem stopping in at La Crêpe Parisienne and trading a few bucks to have a perfectly flat, sweet, and lightly crisped crêpe made up for me within minutes.  But it’s tough to get them just right.  Its easy to end up with tiny chunks of flour, or to pour them just a little bit too thick in the pan (or too thin for that matter).

This recipe suggested putting the ingredients into a blender, and that solved the problem of the chunks of flour.  It also contains 1/2 cup brandy, which makes the mixture blend a bit better and makes the consistency more smooth.  Plus, having a bit of brandy in your breakfast on a Sunday morning never hurt anyone.

Breakfast Crêpes

From Epicurious


1 1/2 cups whole milk

3 large eggs

3 tablespoons sugar

1 teaspoon salt

Scant 5 tablespoons unsalted butter, melted

1/2 cup brandy

1 teaspoon vanilla extract

1 cup all-purpose flour

In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.

Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.

Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.

When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.

Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with the toppings of your choice: sugar (granules or powder), berries, bananas, nutella, nuts.