Happy Thanksgiving, my Canadian friends! As it turns out, you win at holidays this weekend, because in America, we’re celebrating a real jerkface; federal holiday and all. I’ve been thinking a lot about our collective Thanksgivings, thanks to this helpful comparison slideshow, and I think you really do it right. American Thanksgiving is, after all, dangerously close to Christmas and Hanukkah, causing us to overeat, overspend, and generally overdo the entire holiday season. It flies right past us in a whirl of dishes, decorations, and dramatic weight gain; it’s a wonder we don’t all walk around with Post-Traumatic Stress Disorder once everything has come to a close. Or maybe we do: I think we call it “January.” Continue reading →Pin It
All posts tagged breakfast
Please allow me to introduce to you my opening shot for pumpkin season: the pumpkin pan scone. It’s not what you think, for there’s not one speck of cinnamon, allspice, or ginger to be found here. Nary a sprinkle of sugar in this little guy; just pure pumpkin, in a semi-savory dish perfect for any time of the day or night.
I’ve realized in the past few years that we (and I mean “we” like Americans) sometimes have too narrow a view of pumpkin and what it can do for us. We’re perfectly willing to whip up all sorts of squashes and root vegetables into savory dishes, but the pumpkin? Always the sweet treatment. Which is great, by the way, because I love it this way; I happily count myself amongst the pumpkin-spice-crazy crowd. Custard pies, cheesecakes, bars, you name it: sweet and delectable, to be sure – but there’s so much more it can do. Continue reading →Pin It
butternut squash + apple muffins with a cinnamon-vanilla doughnut glaze. also, writing is wonderful.
BIG NEWS, FRIENDS: I am now an esteemed journalist. Well, maybe not “esteemed” as of yet; basically, someone actually put my words in print and I didn’t even beg them to.
Just yesterday, the September issue of Feast Magazine hit the stands, and I am listed in it as a contributing writer. You saw me contribute to their online site a few months back, which was thrilling in and of itself, but being in the print edition is huge. And, best of all, I’m in it twice: once as part of a feature on kitchen gadgets alongside some of my favorite local bloggers, and again in my own column, which I’ll be writing every month. As you may guess, I’m writing this on a cloud floating high in the sky above my desk right now; I am elated.
So let’s talk about the articles, shall we? Continue reading →Pin It
Somehow, with all the food and food learning this blog has produced, my favorite thing has been learning how to copycat things that one could normally buy at the store. It’s like a specialized hobby within the more general hobby of baking and cooking. Maybe it’s lazy, because I’m taking someone else’s idea and just trying to figure out the details, but the end result is the same: I get to make my favorite things at home, which means I get to eat them at the peak of freshness. Continue reading →Pin It
Two recipes! I thought about throwing the slow roasted tomatoes into a separate post, but I didn’t want to drag things out too much; you already have a separate post for the ciabatta part of this anyway, if you’re interested in making it yourself.
I will not make you do that; this is more about the sandwich and the filling than it is the bread, so I’m not going to beat you over the head and tell you that you need to spend what basically amounts to a week (if you don’t have a sourdough starter already going) to make the bread part of this recipe. I spent too long during my Fear of Yeast years shying away from recipes involving bread-making. Do you have a favorite ciabatta? Great. go get some and I’m betting it will be perfectly lovely for this. Continue reading →Pin It
It’s official: my annual brunch obsession has started. I experience this every year, and I think it’s because I begin thinking about Easter. I host it every year (party alert!) and it gets very brunchy around these parts. I know some people eschew the idea of brunch as ridiculous, but I have always been a big fan of the breakfast/lunch combo, especially when it’s well thought out and gives a nod to both meals equally. Don’t give me a bunch of lunch stuff and some eggs; alternatively, keep your full breakfast spread with some salad thrown in for good measure away from me. A good brunch should blend the best of both meals together; it’s not always to do, and that’s why my planning for Easter begins early. Continue reading →Pin It
I’ve switched obsessions; raspberry is my thing this week, it seems. Call it a mixed berry slump; I feel like I haven’t had decent berries around in forever, and I miss them. Summer berries are my favorite, and although you can find berries in the store right now, they leave a lot to be desired. Thankfully, frozen raspberries are a great substitute, especially when you feel a deep urge to swirl some through ice cream (which you’ll see later this week) or bake them into muffins. Continue reading →Pin It
Also known as Orange-Scented Steel-cut Oatmeal + Apple Raisin Filling + Cinnamon Maple Cream, but try to fit that on a subject line.
Because everyone should have a good breakfast in the morning, but for me? I’d rather have an excellent breakfast. This counts as a Farmers’ Market Monday because of the apples, but I’m here for a much more serious purpose: To get Movita Beaucoup off to baking school with a happy, not-nevous tummy. This should do it. I have made for her – and for all of you – the most amazing steel-cut oatmeal ever found in nature. You’ll feel so good about yourself in the morning when you finish a bowl of this, you won’t have the brain space to be worried about anything in your upcoming day. You’ll feel like you could conquer the world. And if you don’t think you have time for all this steel-cut oatyness in the morning, think again; because I made this one “instant,” just for you. Promise. Continue reading →Pin It
Here’s the thing: these are crazy delicious. Too good to eat on a regular basis. I’m not going to lie and say you should make these all the time; you absolutely, positively should not. Save that for slightly more healthy things, like cranberry orange muffins. These maybe fall into the category of “whoa: get these away from me, I’m going to gain 5 pounds just looking at these big, beautiful, dripping-with caramel buns.” So, special occasion breakfasts then. Proceed with caution. Continue reading →Pin It
On thanksgiving morning, we normally do something pastry-ish. I’m unsure why, but we rotate between a New York-style crumb coffee cake or homemade monkey bread. Thinking about this tradition on a non-Thanksgiving morning, to be honest, makes me a little sick; if only because sweet breakfast foods seem a little unnecessary on the morning you’re going to stuff yourself full of food. I may feel differently this Thursday morning; we’ll see. Continue reading →Pin It