Entries Tagged as 'Breakfast and Brunch'

recipe: homemade granola

June 13th, 2013 · 3 Comments

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I made this granola a week or two ago, and I couldn’t wait to share it with you guys!  If you haven’t had homemade granola, you’re completely missing out — the store-bought kind tastes so processed and not nearly as yummy in comparison!  Truth be told, I’d usually pick cereal over granola in the supermarket, but homemade?  It beats anything, hands down.

And the best part about granola is that you probably have all the ingredients on hand!  We have so many bags of dried fruit, nuts, oatmeal and sweet syrups in our house, it’s a wonder I don’t make this every week.  Maybe I’ll start!

One trick that made this recipe so much better than my earlier attempts: not adding the dried fruit until after the granola had cooked!  I hated having extra-dry, overcooked raisins in prior tries, and this made so much of a difference.  Everything just tasted fresher and better!

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Homemade Granola

INGREDIENTS
3 1/2 cups old-fashioned oats
1/2 cup raisins
1/4 cup dried cranberries
1/2 cup coarsely chopped raw almonds
1/2 cup coardsely chopped raw walnuts
1/3 cup brown sugar
3 tablespoons olive oil
1/4 cup honey
2 tbsp flaxseed
1 teaspoon pure vanilla extract
Water, if necessary

DIRECTIONS
Preheat the oven to 325 degrees F.  Mix together the oats, almonds, walnuts, sugar, olive oil, honey, flaxseed, and vanilla in a large bowl.  Stir well so that everything is mixed through thoroughlt (if you don’t have enough liquid to cover everything, you can add a tablespoon or two of water to the mixture).

Spread the mixture in an even layer on a baking sheet lined with Silipat or parchment paper.  Bake until golden, about 30 minutes, stirring the granola every 5-10 minutes with a spatula so it will cook evenly.  Remove from the oven and stir in the raisins and cranberries.  Serve warm or at room temperature, with milk or yogurt.

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Tags: Breakfast and Brunch · food

recipe: perfect baked spinach and eggs

June 6th, 2013 · 9 Comments

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Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend.  Which is essentially what happened on Saturday and Sunday.  We woke up in our house, looked around, and realized we could just… chill out.

Which, obviously, for me, meant the opposite of chilling: it meant cooking!  Breakfast, lunch and dinner, and a few snacks in between.  You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes!

So start with these yummy baked eggs, that just take a few minutes and a couple of fresh ingredients.  Healthy, easy, and absolutely delicious!

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Perfect Baked Spinach and Eggs

INGREDIENTS
10 oz baby spinach leaves
1 tsp garlic powder
1/4 cup olive oil
Sea salt
Fresh ground pepper
2 large eggs
4 tbsp spreadable cheese (I like Boursin)
2 large slices multigrain bread

DIRECTIONS

Preheat oven to 375 degrees.  Lightly grease a baking dish and place two slices of bread inside.  Slather the bread with the spreadable cheese, and set aside.

Meanwhile, in a small saute pot, mix the spinach, garlic powder, olive oil, sea salt and fresh ground pepper together.  Cook until the spinach wilts, about 5 minutes. 

Spread the spinach over the slices of bread evenly.  Create a small indentation for each egg in the center of the bread.  Gently crack an egg into that indentation for each slice. 

Bake for 15 minutes, or until the eggs are set.  Serve warm and enjoy!

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Tags: breads · Breakfast and Brunch · food

belgian waffles

December 5th, 2012 · 3 Comments

We had a full house over Thanksgiving weekend, and one of the things I quickly realized: cooking Thanksgiving dinner is only half the battle!  You also have a bunch of meals before and after (well, “after” meals generally consist of leftovers with my family) to plan for!  I knew I wanted to do something quick and easy on the holiday morning, but I still wanted it to be festive and special.

Enter: Belgian Waffles!  We have a terrific waffle maker, so this whole recipe took less than 30 minutes.  Throw in some powdered sugar, maple syrup, and sliced fruit, and you have a breakfast to feed a crowd that doesn’t take all day.  Perfect for holiday brunch-time!

I used my gorgeous Noritake Cometa plates here — I get so many compliments on these!  I love how the pattern is so sleek and modern, but it’s easy to match with all the other pieces in our cabinets! 

Belgian Waffles

INGREDIENTS

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
1/4 cup sugar
4 tablespoons unsalted butter, melted
2 cups milk

DIRECTIONS

Preheat your waffle iron.

Sift together the flour, baking powder, and salt, and set aside.  In a second bowl, beat together the egg yolks and sugar until sugar dissolves and the eggs turn pale yellow.  Add the melted butter and milk to the eggs and whisk to combine. Add the flour mixture and whisk briefly.  In a separate bowl, beat the egg whites until soft peaks form and gently fold them into the waffle batter.

Pour just enough batter into the iron to cover the grid.  Cook until the machine’s light says that the waffles are finished, or until they are golden brown, about 4 minutes.

Tags: Breakfast and Brunch · food · holiday

lemon olive oil cake

May 29th, 2012 · 10 Comments

Hope everyone had an amazing Memorial Day weekend!  Things have been so crazy, I really needed three days just to catch up on everything!  I spent a full day baking and can’t wait to show you guys all the amazing recipes I whipped up, and then spent a full day working on the sequel to Moving Neutral, which is coming along really well!  I can’t wait to show you guys what happens to Blake and Casey next.  🙂

One of the highlights of my day of baking was definitely this lemon cake, which seems difficult but really only takes a few minutes of prep and basically uses ingredients you probably already have in your pantry!  Eggs, flour, sugar, olive oil, lemon juice, powdered sugar, salt, and that’s it! 

Easy to whip up on a random weekend morning, and totally delicious!

Lemon Olive Oil Cake

INGREDIENTS
For the cake:
1/4 cup lemon juice
2 large eggs
1/2 cup skim milk
1/4 cup olive oil
1 tsp vanilla abstract
1/4 tsp kosher salt
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
For the glaze:
1 cup powdered sugar
1-2 tbsp skim milk

DIRECTIONS

Preheat the oven to 350 degrees F. 

In a stand mixer, mix together the eggs and sugar, and then add the milk, vanilla, olive oil, salt and lemon juice.  Mix until combined, and then add 1 cup of flour, the baking powder and baking soda (sprinkle them lightly across the mixture) and the additional 1/2 cup flour.  Mix together until smooth, and pour into a pre-greased pan (approximately 8″x4″). 

Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean.  Allow to cool.

For the glaze, mix together the powdered sugar with 1 1/2 tbsp of milk, and add additional milk if the glaze isn’t runny enough to pour.  When it is, pour the glaze over the loaf, cut into slices, and serve.

Tags: Breakfast and Brunch · food

mini asparagus frittatas

May 18th, 2012 · 7 Comments

Remember last week, when I told you that my recipe for roasted asparagus was actually the first half of an even better recipe?  Well, it was.  Despite my extreme love of gelato and animal crackers for breakfast (sometimes the first thing you grab is actually… totally unhealthy on purpose), I like to throw in something healthy every now and then!

I’ve posted a few recipes for mini frittatas on Sugarlaws, and one of the great things about them is that they’re an easy weekend recipe that’ll stay delicious in your fridge for several days — so if you want to make these on Sunday, your batch will last to mid-week!  Way more delicious than boring old toast, and way healthier than ice cream, for a quick and easy breakfast. 

Mini Asparagus Frittatas

INGREDIENTS
4 whole eggs
2 egg whites
1 batch Roasted Asparagus
1 cup grated Gruyere cheese
1/2 tsp fleur de sel

DIRECTIONS

Preheat oven to 375 degrees.  Cut the roasted asparagus into 1 inch sections.  Fill about 1/3 of each muffin tin with asparagus, reserving some of the tips.  Ten add the gruyere cheese. 

In a large bowl, beat eggs with salt and pepper until foamy and approximately doubled in size.  Fill the muffin cups to about 3/4 full with the egg mixture, and then top with the reserved asparagus tips. 

Bake for 25 minutes, or until eggs are set and slightly browned on the tops.

Makes six mini frittatas.

Tags: Breakfast and Brunch · food