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Tag Archives: Breakfast
Coconut Granola
I haven’t been baking much, and I’m still trying to decide on my next cookbook. The one thing that I have been doing is making this granola at least once a week. It’s nutty and toasty and full of crunchy … Continue reading
Nutella Scones
Currently cooking out of Baked Explorations by Matt Lewis and Renato Poliafito These scones need to come with a warning. Something like this: WARNING! These scones may be hazardous to your health if you like chocolate or hazelnuts. Or maybe … Continue reading
Malted Waffles
Currently cooking out of Baked Explorations by Matt Lewis and Renato Poliafito New cookbook! One full of sugar and eggs and flour and chocolate. Oh chocolate, how I’ve missed you. I’m not quite done with The Food Matters Cookbook. I’ll … Continue reading
The New “New Joe’s Special”
Currently cooking out of The Food Matters Cookbook by Mark Bittman According to Bittman, “Joe’s Special” is a ground beef and spinach hash commonly found in San Francisco restaurants that have the word “Joe” in their name. Bittman’s twist is … Continue reading
Pumpkin Pancakes
Currently cooking from Good to the Grain by Kim Boyce Tis the time of the year for pumpkin. Pumpkin cheesecake, pumpkin bread, pumpkin whoopie pies. Why not pumpkin pancakes? With kamut flour. Truth be told, I struggled with this recipe. … Continue reading
Quinoa and Beet Pancakes
Currently cooking from Good to the Grain by Kim Boyce Coming off the very successful corn and carrot waffles, I thought I’d give another vegetabley pancake a go. I like beets; I like quinoa. However, I don’t like pancakes that … Continue reading
Carrot and Corn-Flour Waffles
Currently cooking from Good to the Grain by Kim Boyce As I was making these waffles, I realized that Bryan and I don’t eat enough waffles (or pancakes for that matter). Our usual breakfasts consist of cold cereal or fried … Continue reading
Pear and Buckwheat Pancakes
Currently cooking from Good to the Grain by Kim Boyce It’s hard to overlook buckwheat flour. Some of the other flours, like Kamut or quinoa, look alike, all pale and fine textured. Buckwheat, though, is dark and earthy, sultry even; … Continue reading
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Lemon with cream cheese. What’s not to love? These rolls are cinnamon rolls for people who don’t like cinnamon. Or for people who like lemon. Or for people. And maybe aliens. Seriously, these are good. The sweet, tangy filling is … Continue reading
Fresh Fruit Muffins v4 & 5
Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie Versions four and five of my fresh fruit muffins went from complicated to simple, but got better as a result. For the fourth attempt at tweaking this recipe, … Continue reading