The leading authority on basketball cupcakes and Basil-Lime martinis…
Recipe here.
These were deliciously cakey and rich. The sour cream added a really wonderful flavor. Of course, when YOU make them, you’ll remember to add the crumb topping BEFORE they go in the oven (instead of 12 minutes into the baking time,) so that they’ll be even prettier and better…
These are really yummy…much better than my too-light photo makes them look.
You can even put blueberries in them…or whatever other additions you prefer.
Recipe here.
Recipe here. Click on the pretty photos to see them bigger.
This recipe looked delicious when I saw it in the magazine, although it strikes me as a bit strange. I mean, really…something that has to roast for 3 hours for BREAKFAST? Am I supposed to wake up at 3 am? And roasting grapes in the first place strikes me as a bit odd, but the photos were SO pretty and the ingredients are all things that we like, so I wanted to give it a try.
First off, I highly recommend roasting the grapes the day before and storing them in the fridge for the next morning. If you do this, however, you should start before 9:45 so that you don’t have to go to bed and then set an alarm to wake yourself up in the middle of the night to pull them out of the oven. Not that I know that from personal experience, or anything…
So, these were a hit with all of us. The flavor and sweetness of the grapes gets concentrated and they soften a bit, but you still get a little crunchy “bite” from the grapes’ skin. I substituted pecans for the walnuts and used vanilla yogurt instead of the plain because plain yogurt makes Hubby gag because we prefer them. I also forgot to add the mint very intentionally decided against using the mint (even though I remembered to buy it at the store and now will have to use it elsewhere…grr). Oh, well…it will make a nice garnish for tonight’s brown-butter raspberry tart (stay tuned.) This is a very filling breakfast…you really don’t need anything to go with it and BONUS: The grapes smell DELICIOUS as you’re cooking…seriously, you’ll think that there’s a grape jelly factory in your kitchen.
This recipe is strange and a bit time-consuming, but I would make it again. This would be perfect for a festive brunch or when you have out-of-town guests staying with you and you want an impressive breakfast. This would be a VERY easy recipe to double, or even triple, if necessary. This also could serve as a healthy dessert, if you’re so inclined.
***Correction: It just occurred to me that maybe this recipe was actually SUPPOSED to be a dessert? Oh, well…we just had dessert for breakfast. My kids will be thrilled to hear this.
Just checked Cooking Light’s website again and this is, indeed, a dessert. There are even dessert wines listed that are suggested to pair with it. So, my thought is that the serving size is WAY to big for a dessert. If you decide to prepare this recipe that way, I’d cut the serving size down and make 6 desserts out of one batch, instead of 4, but I still say it makes a great breakfast. You could also use the sugar-roasted grapes to top pancakes, waffles or ice cream, etc. Oooh….they would be STELLAR over peanut butter ice cream. Might have to explore that option…
Another one that I made a long time ago and never got around to posting, but it was very good. Great for an after-school snack. Recipe here.
Yum. I overcooked the quiche a tiny bit and got the egg a bit overbrowned, but this was still quite tasty. A hit with all 4 of us. Recipe (by the wonderful Kerry Saretsky) here.
This post is LONG overdue, but we went to the Blanco Lavender Festival with my in-laws (who are lavender farmers) this summer. We met at our house beforehand for a light breakfast before the car ride and lots of walking around at beautiful lavender farms and markets. I thought, in light of the occasion, that it would be fun to make this recipe with lavender in it. It was tasty, rich, moist and sweet floral without being cloying. Recipe here.
(Please forgive the blurry camera phone photo…my camera has broken recently, but a wonderful new anniversary gift holds the promise of improved photo quality on this blog…as soon as I figure out how to use it!)
This dish is very delicious, very easy and very good for you!
This is a wonderful, high-protein dish to start the day off with. Yum. It’s been a few weeks since I made this and it looks so good, I think I’ll plan to make it again very soon.
Recipe here.
Orange-Pecan Tea Bread from Cooking Light magazine.
Recipe here.
Really easy and delicious.
Wrap leftovers well and finish them off quickly, as the texture of the bread suffers after a day or two.
These bars, from Food & Wine magazine, are OUTSTANDING. They are loaded with fiber and the pecans add a little bit of protein. They do have a fair amount of fat (butter) and sugar, but aren’t as bad as some cookie/bar recipes. We LOVED it with the raspberry preserves, but it would also be great with grape, blackberry, blueberry or any other robustly-flavored preserve or jelly. I have a little bit of dulce de leche left over from another recipe and I’m tempted to make a batch with that…we’ll see!
The butter in these bars can go rancid/stale tasting pretty quickly, so I would refrigerate or freeze them if you’re not going to eat them all in 3 or 4 days. The recipe says 1 week, but I think that’s a bit of a stretch. I LOVE the little tang of saltiness that an entire teaspoon of kosher salt provides, but if you are very sensitive to salt, you might want to cut back a little.
Buttermilk Oatmeal Muffins from Sweet Savory Southern
Easy and tasty, but also lowfat and loaded with fiber. The buttermilk gives a subtle tang and the tops are nice and crusty. If you’re in a hurry, the buttermilk and oatmeal can soak in the fridge together overnight, to eliminate the 15 minutes soaking time in the morning.
These would be good with lots of other adaptations, too. I’m not sure that the chocolate adds a whole lot, but cinnamon would be good or your favorite dried fruit or toasted nuts. Would be nice with some mashed or chopped banana, as well.