August 13, 2010July 21, 2010Special K Crusted French Toast
i have an addiction to Special K cereal. I avoid buying it because I don’t know how to stop myself. I can seriously go through a box in 3 days, and that’s holding myself back. I especially like the vanilla almond kind. Not only do I have it for breakfast but I like to have it for dessert. That’s a happy alternative, right? I’ve found a new way to eat my favorite cereal. Crusted on french toast and baked in the oven. See the cute heart shaped one?
June 27, 2010Breakfast Tastes Better On These Dishes
For my birthday Grace gave me these plates and Felipe + Christina got me pretty blue glasses and a blue cereal bowl. My friends know me well. Breakfast, made more delicious. May 17, 2010Summer of Saeyoung: restructuring a difficult morning
vanilla and valhrona chocolate lattes fruit plate with warm baguette
January 28, 2010Biscuits with Honey Butter
Morning comforts. This is a James Beard On Bread Recipe. That James…he sure is good. 2 cups flour 2 tablespoons of butter 1 1/4 cup heavy cream 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon of salt * I halved the recipe to make 7 biscuits 1. preheat oven to 450 2. sift together flour, baking powder, sugar and salt 3. melt butter and set aside 4. add about 1 1/4 cup of heavy cream to the flour until the dough holds together but isn’t too sticky. Use the reserved 1/4 cup heavy cream if necessary 5. on a lightly floured surface form the dough into a disc about 3/4 inch thick 6. use a 2 1/2 inch biscuit cutter to cut out biscuits. you will have to re-form the dough a few times after cutting out a few rounds to maximize the dough 7. brush the tops with the melted butter 8. bake for 10-15 minutes January 21, 2010This Is Why Nancy Is Amazing
You probably are aware that Nancy is great but, here, I offer proof. Nancy woke up at 5:30 in the morning to drive me to LAX and even though she was doing me an enormous favor, she packed me breakfast! Notice the Winter themes ziploc. December 21, 2009Orange Poppy Seed Muffins
Lemon Poppy Seed Muffins are for boring people. Orange, on the other hand…. Ingredients zest of one orange 1/2 tsp pure orange extract 2 tablespoons poppy seeds 2 tablespoons baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 3/4 cup sour cream 3/4 cup non fat plain yogurt 2 eggs 3 cups flour 1 cup sugar 10 tablespoons butter ( 1 1/4 stick) 1. preheat oven to 375 2. line 24 cupcake tins 3. sift dry ingredients together 4. cream butter and sugar 5. add eggs one at a time 6. add zest and orange extract and poppy seeds 7. whisk together sour cream and yogurt 8. in 3 alternating additions add the sour cream/yogurt and flour mixtures 9. put an ice cream scoop amount into each cup and bake for about 20-25 minutes December 17, 2009Raspberry Scones and Chocolate Chip Cookies
I TAed Intro To Postmodernism this semester. My students are the best. I bake them things because they are the best. November 20, 2009A New Experiment In Blueberry Muffins
I’ve been experimenting with new blueberry muffin recipes. I’m pretty happy with this batch except that I think they’re much better served warm and I’d add a little more sugar next time. Or maybe I don’t need to add more sugar. I bought this new toothpaste that is quite zingy and I think it’s killing off my taste buds. I can’t taste anything, which is pretty devastating. Must get new toothpaste, pronto. But aren’t muffins adorable? I also made mini versions for Willa. Ingredients: 3 cups of flour 1 cup granulated sugar (I think I’d up it to 1 1/2 next time) 1 1/2 teaspoons of vanilla extract 1 1/2 cups of sour cream (greek yogurt would also work) 1 tbsp of baking powder 1/2 tsp of baking soda 1/2 tsp salt 2 cups fresh blueberries, washed and dried 1 1/4 sticks of butter 2 large eggs 1. preheat oven to 375 2. sift together flour, baking powder, baking soda, and salt 3. in a large bowl, beat together sugar and butter until fluffy 4. incorporate eggs and vanilla and beat for 2 more minutes 5. alternately fold in four and sour cream in 3 additions 6. gently fold in blueberries 7. scoop ice cream scoop amounts into lined tins (makes 24 cupcake sized muffins or 12 muffins) 8. bake for 18-20 minutes November 15, 2009Blueberry Crumble Muffins
Today I had a catering order for 2 dozen blueberry muffins. The special ingredient in these is brown butter. I love brown butter. I love it so much. I also love baking in my little kitchen in the early early morning. I woke up at 5 a.m. to make these and there was something enormously pleasing about watching the sun come up with the smell of buttery baked goods. The muffin is a an excellent morning treat. I put relatively little sugar in them because it’s my belief that breakfast items should derive most of their sweetness from fruit. Also, they shouldn’t be fine crumbed like a cake or a cupcake. Muffins are distinctly heartier and should have a bit of bite rather than melting away in your mouth. Or at least that’s how I feel. |
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