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If Life Gives You Lemons…

28 Jul

Make this lemon cake! It’s chock full of great, fresh, lemon flavor. I made this for a special birthday and the recipients absolutely loved it! It’s pretty easy to make too, and clearly comes with great results!

Lemon Cake

  • 1/4 c. (1 stick) unsalted butter, at room temperature
  • 1 1/4 c, granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 . grated lemon zest (about 3 large lemons)
  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c. freshly squeezed lemon juice
  • 1/4 c. plus 2 tbsp. buttermilk, at room temperature
  • 1/2 tsp. vanilla extract

Heat oven to 350 degrees. Grease and flour a bundt or loaf pan.

Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour batter into the prepared pan, smooth the top, and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set on a rack set over a tray or sheet pan; spoon the lemon syrup over the cake. Allow  to cool completely.

For the glaze,  combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cake and allow the glaze to drizzle  down the sides.



Marble Cupcake Muffins

22 Jun

There’s no frosting! You can eat them for breakfast!! Right? Yep, they’re pretty delish. You can eat them for breakfast, brunch, lunch, snack, dinner, dessert, anytime. Don’t feel guilty. It’s just a muffin 🙂

I love marble pound cake, so these cupcakes have been on my to-make list for a long time. After a nice, long, make-you-want-to-quit type of week at work-I just had to bake something to get my mind on the weekend. These were the ticket! They were definitely good with the confectioners sugar, but I think next time I’m going to try them with chocolate buttercream. More recipes on the to-make list…

Marble Cupcakes

Recipe Adapted from Martha Stewart

  • 1 3/4 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c. whole milk, room temp
  • 1/3 c. heavy cream, room temp
  • 1/2 c. (1 stick) unsalted butter, room temp
  • 1 c. granulated sugar
  • 3 large eggs, room temp
  • 1 tsp. vanilla extract
  • 1/3 c. unsweetened Dutch-process cocoa powder
  • 1/4 c. boiling water
  • Confectioners’ sugar for dusting

Preheat the oven to 350 degrees and prepare muffin tin with liners.

Sift together the flour, baking powder, salt, and set aside. Combine the milk and cream.

With an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until fully incorporated. Add the vanilla and beat till combined.

Next, add the flour mixture while alternating with the cream/milk. Begin and end with the flour mixture, and beat until just combined.

To make the chocolate batter, scoop out 1 c. of the original batter into a separate bowl. Combine the cocoa powder with the boiling water and stir until dissolved. Add the chocolate mixture to the 1 c. of batter, and mix until combined.

Begin scooping the batter into the muffin liners, using small spoons and alternating between the chocolate and vanilla batter. I scooped the vanilla onto one side, chocolate on the other, and then followed that with another scoop of vanilla on top of chocolate, and then chocolate on top of vanilla. After the cups are filled 2/3 full, run a tooth-pick through the batter using a figure-8 pattern.

Place the tin onto the center rack of the oven, and bake until a tooth-pick inserted into the center comes out clean, about 20 minutes.

Transfer to a wire rack to let cool. Once cool, dust with confectioners sugar.

Yield: 12 cupcakes


Blueberry Muffins with Streusel Topping

30 Jan

So you say you like blueberry muffins? Well then you haven’t tried these! If you did, you’d say you LOVE them. Keep a bag of frozen blueberries in your freezer, the typical baking staples in your pantry, and you’ll be ready to make these any morning that the muffin man wakes up asking for them. 

Blueberry Muffins

Source: Annie’s Eats

  • 1 1/2 c. flour
  • 3/4 c. sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/3 c. vegetable oil
  • 1 egg
  • ~1/3 c. milk
  • 1 c. blueberries

Streusel Topping

  • 1/4 c. sugar
  • 2 tbsp. + 2 tsp. flour
  • 2 tbsp. cold butter, cubed
  • 3/4 tsp. cinnamon

Heat oven to 350 degrees and fill muffin pan with liners

In a large bowl, combine the flour, sugar, salt, and baking powder. Place the vegetable oil into a 1 c. measuring cup, add the egg, and then fill the cup with milk (about 1/3 c.) Combine with the flour mixture until smooth. If using frozen blueberries, place them in a bowl and coat with about 2 tbsp. of flour. This helps the blueberries to not bleed through the batter. Fold the blueberries into the batter until evenly distributed. Using a large ice cream scoop, pour into lined muffin cups.

For the streusel topping, combine the 4 ingredients by cutting together with a fork until the mixture is crumbly. Distribute evenly across the muffin tops.

Bake for 20-25 minutes until a toothpick inserted into the top of the muffins comes out clean. Place on wire racks to cool.

Yield: 8-10 muffins


Apple Turnovers

27 Jan

You know what I love? The fact that an apple turnover could easily be considered breakfast, when if you really think about it, it is so very veryyyy not a breakfast item. It is dessert. But who cares?!

Using the puff pastry we made in class, we made the Palmiers (previous post) and these apple turnovers. I love apple desserts: apple pie, apple turnovers, apple crisp, baked apples, etc. etc. This, however, I only LIKED. The recipe definitely could have used more cinnamon, a touch more sugar, a touch more flavor. But they were good, and now I can place a check next to apple turnovers in my looooooong list of ‘things to make’.

Apple Turnover Filling

  • 2 oz. unsalted butter
  • 4 tart medium-sized apples, peeled and thinly sliced
  • 1 c. light brown sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • pinch of salt
  • 1 egg (used as a wash for the pastry)

In a large saute pan, melt the butter, and then add the sliced apples. Cook for 3 minutes. Add sugar and salt till combined. Simmer for 2 more minutes. Combine cornstarch and water, then add to apple mixture and cook until the sauce thickens, about 5 minutes. Cool.

Heat the oven to 375 degrees.

On a lightly floured surface, roll the puff pastry to roughly a 12″ x 12″ square. Cut in half vertically and horizontally, so that you have 4 squares, 6″x6″ each. Lightly brush egg wash along all 4 edges of each square. Place a small amount the filling, about 1/4-1/2 c. into the center of each square. The amount will depend on the size of your squares. Fold one corner of the pastry over to the opposite corner, creating a triangle. Using a fork, seal the edges. If any of the excess liquid seeps out, wipe away with a paper towel until you are able to seal the edges. Coat the top of each turnover with more egg wash, dust with granulated sugar, and cut a small slit into the top so that steam can release in the oven. Place onto baking sheet.

Bake until the pastry is evenly golden and flaky, about 20-22 minutes.

Remove the turnovers from the pan and cool on a wire rack. Serve warm or at room temperature. (Though they’re best served warm~a la mode!)

Yield: 4 turnovers


Yes, please.