Sugarlaws: Living Sweetly.

Entries Tagged as 'Breakfast and Brunch'

cinnamon honey banana bread

June 14th, 2011 · 25 Comments

No joke, this may be the best loaf of banana bread ever made.

Sometimes I buy bananas, even though I know that Chad and I won’t eat them.  I do it on purpose, because I know they’ll sit there on our counter and ripen and ripen, until they’re just screaming to be made into banana bread.

There are some recipes that are just better than the sum of their parts — and this banana bread is without a doubt better than bananas, honey or cinnamon on their own.

In other news, I’m trying to give up caffeine this week — easier said than done, right?  I feel pretty wretched, so it’s nice to have a special treat like this when I wake up and all I want is coffee or soda.  I’m hoping that the misery of the caffeine withdrawal will make me feel better and healthier in the long run, though.

What do you guys think?  Have you ever tried giving up coffee?  It’s 10:28 right now and I’m about to go curl up in bed with Bossypants, which is just as terrific as everyone told me it would be.

Honey Vanilla Banana Bread


3 large ripe bananas, smashed
5 tbsp melted butter
3/4 cup sugar
1/4 cup honey
1 tbsp cinnamon
1 egg white
1 teaspoon vanilla
1 teaspoon baking powder
Pinch of salt
1 1/2 cups of all-purpose flour


Preheat the oven to 350°F.  Mix together the butter, bananas, honey, cinnamon, egg white, baking powder, salt and vanilla.  Stir in the the flour and mix well.  Pour mixture into a loaf pan sprayed with cooking spray.  Bake for 1 hour.  Cool for ten minutes before serving.

Tags: Breakfast and Brunch · food

breakfast with liz lange

May 6th, 2011 · 24 Comments

Last week, I had the pleasure of heading over to Liz Lange’s beautiful apartment so she could show me some of her (and her kids’) favorite breakfast recipes.  Liz was so lovely and her apartment was seriously amazing — decorated by Jonathan Adler, it’s the kind of place that feels impeccable and totally liveable at the same time. 

And in honor of Mother’s Day, she shared this awesome pancake recipe!  She keeps a jar of pre-made dry pancake mix (would make a cute gift, too!) so that she can cook off the mix during the week for breakfasts.  Such a smart idea — I always forget how easy it is to make pancakes and waffles, but really they’re such an inexpensive and delicious brunch dish!  And even better when you add blueberries or chocolate chips.

How are you guys celebrating Mother’s Day?  I’m heading home to my parents’ for the weekend and really looking forward to getting out of the city for a bit!  And maybe Calvin and Coco will give me some extra kisses on Sunday night too?

Liz Lange’s Pancake Mix


For the Mix:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt

To Cook:
1 cup milk
2 tablespoons unsalted butter, melted and slightly cooled
1 large egg


For the mix, whisk together flour, sugar, baking powder, and salt.  Repeat for as much mix as you want to make at once.  Store at room temperature until ready to use.

To make the pancakes, whisk together milk, butter and egg.  Add 1 1/4 of the dry ingredient mixture to the milk mixture; whisk until just moistened (do not overmix).  Heat a large nonstick skillet over medium, and cook 2-3tbsp at a time per pancake.  Heat until golden brown, flip, and brown the other side (4-5 minutes total).  Serve warm.

Tags: Breakfast and Brunch · food · style

recipe: bloody mary

February 3rd, 2011 · 10 Comments

I am not usually much of a cocktail person.  For the most part, cocktail recipes are too sweet, too strong, or they just don’t taste good — give me a glass of wine or champagne over some sickly-sweet pink drink any day.

Every once in a while, though, I make an exception, and when I do, it’s inevitably for a bloody mary.

Because this isn’t really a cocktail, is it?  It’s more like a well-balanced meal in a glass.

…ok.  That’s a stretch.  But it’s a yummy, spicy mix of some great ingredients, and even to my cocktail-wary self, they taste great.

Which, of course, is largely due to the Tabasco sauce.  Being married to a Texan, I have a love-hate relationship with anything spicy — I like it in moderation, but it overwhelms me pretty quickly.  For this recipe, 6 drops of Tabasco saucy was just enough to enhance the flavor of the drink, but not so much that I’d take two sips and reach for a glass of milk.  If I were making it for someone with Chad’s tolerance, though, I could probably use the whole bottle.

Obviously there’s a big football game next week — as a former college cheerleader, I’ve seen enough football to last the rest of my life, but I can still get excited for the crazy, awesome spectacle that is the Superbowl.  So splash some Tabasco sauce on your pizza, chicken wings, french fries… or just serve a big pitcher of this.

FYI — I garnished this with a slice of apple instead of celery, because you guys know my absolute aversion to celery.  And a little sweetness is nice with all that spice!

This post brought to you by TABASCO® Original Red.  All opinions are 100% mine.

recipe: bloody mary


3 oz tomato juice
1 oz vodka
1 tbsp lemon juice
1 tsp horseradish
1/4 tsp Worcestershire sauce
6 drops TABASCO® Original Red
Celery stick or apple wedge for garnish


Mix all ingredients together in a glass or pitcher, stir well.  Pour over ice into a tall cocktail glass and serve.  Garnish as desired.

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Tags: Breakfast and Brunch · sponsored