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Banana Chocolate Muffins

9 Dec

With the apple walnut muffins in the freezer – and all the cooking tools cleaned and ready to be dirtied up again – and overripe, frozen bananas in the freezer waiting to be used in something, what was a girl to do but make banana chocolate muffins?!  I even had cocoa powder in the cupboard from making the double chocolate cake cookies! Destiny.

This recipe was adapted from Nigella Lawson’s. I added some oat bran and removed some all-purpose flour to healthy-up these suckers just a smidge. No doubt, they’d be tasty with a few chocolate chips or nuts thrown in!

Makes 12.

Ingredients

3 ripe/overripe bananas
1/2 c vegetable oil
2 eggs
1/2 c brown sugar
1/3 c oat bran
1 1/4 c all-purpose flour
3 tb cocoa powder, sifted
1 ts baking soda
1/2 ts salt

Directions

1. Preheat the oven to 400F. Line a muffin tin with paper cups or use cooking spray/butter.
2. In a large bowl, mash the bananas. Beat in the oil, followed by the eggs and sugar. Whisk in the oat bran.
3. In a separate, smaller bowl, whisk together the flour, cocoa powder, baking soda and salt.
4. Add the dry ingredients to the wet and carefully fold them together until just mixed.
5. Spoon the batter into the muffin tin and bake 17 minutes or until a toothpick inserted into a muffin is clean when removed. Allow to cool for a few minutes before removing the muffins from the tin.

Banana Chocolate Muffins

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Apple Walnut Muffins

9 Dec

So I’m home and I have some time to kill before the arrival of the foodNURDling. How am I spending that time (aside from lounging on the couch)? Baking! Figuring it might be a good idea to stock up on some easy, quick snacks that can be stored in the freezer, I decided to make a couple of different kinds of muffins: apple walnut and banana chocolate. I considered making double batches, but there’s only so much room in the freezer and I should probably save some room for actual food…

Note, you could substitute walnuts for pecans, or use a combination of both.

Makes 12 – 15.

Ingredients

1 1/2 c all-purpose flour
2 ts baking powder
1 ts baking soda
1/4 ts salt
1 1/2 ts cinnamon
2 eggs
3/4 c sugar
1 1/2 c apples, peeled and finely chopped or grated (I used Granny Smith apples)
6 tb butter, melted
1/2 c walnuts, chopped

Directions

1. Preheat your oven to 400F. Line a muffin tin with cups or use cooking spray so the batter does not stick.
2. Whisk together the flour, baking powder and soda, salt and cinnamon.
3. In a separate, large bowl, whisk the eggs and sugar. Stir in the apples and any accumulated juices. Let the wet mixture stand for 10 minutes.
4. To the wet mixture, add the melted butter and walnuts.
5. Add the dry mixture to the wet  and fold until just combined. DO NOT OVERMIX.
6. Spoon the batter into the cups and bake 14 – 16 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let the muffins cool for a couple of minutes before you remove them from the pan.

Apple Walnut Muffins

Banana Chocolate Chip Muffins w/ Streusel Topping

7 Aug

Yay! The heat finally broke! That means I can get back in the kitchen and turn the oven on without melting for the first time in weeks. I was in the mood to bake on the last day of the long weekend and decided to make up some muffins. We had bananas in the basket, chocolate chips in the cupboard…decision: made.

Feel free to use more chips than I did: there’s really no such thing as too many.

Makes 12.

Ingredients

1 1/2 c all-purpose flour
1 ts baking soda
1 ts baking powder
1/2 ts salt
1/2 c chocolate chips
3 ripe bananas, mashed
3/4 c white sugar
1 egg, lightly beaten
1/3 c butter, melted
1/3 cup packed brown sugar

For Streusel Topping
2 tb all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

1. Preheat the oven to 375F. Grease or line the muffin tin.
2. In a large bowl, combine the flour, baking powder, baking soda, salt and chocolate chips.
3. In a medium bowl, mix together the bananas, white sugar, melted butter and egg.
4. Make a well in the dry ingredients and pour the wet ingredients in. Stir until everything is just combined – do not over mix!
5. To make the streusel, mix the brown sugar and flour together in a small bowl. Cut in the tablespoon of butter until it resembles coarse crumbs.
6. Spoon the batter into the muffin tin, filling to about the 3/4 mark. Sprinkle each muffin with streusel.
7. Bake for 18 – 20 minutes. You’ll know they’re done when you insert a toothpick and it comes out clean when you remove it.

Basket o’ Muffin-y Goodness

Candied Bacon

6 Apr

About a month ago, I came across an article that contained a recipe from one of the best BBQ restaurants in Toronto. This recipe? Oh yeah. It was for candied bacon. I posted it on Twitter with the comment, “I want to make this.” Pretty quickly, replies of “I want to eat that,” came in and a small brunch was planned for a few weeks later.

This recipe is almost silly it’s so simple. You really only need a few ingredients and you’re likely to have them kicking around anyway. I make a package and a half and it fed 6 of us. In all fairness, though, I likely could’ve made four packages for the 6 people and it would’ve disappeared just the same.

Ingredients

1 lb smoked bacon
1/4 c brown sugar
1/4 c water
black pepper
chile flakes – optional, but recommended

Directions

1. Preheat your oven to 350F.
2. Bring the sugar and water to a boil in a small sauce pan. Make sure you stir it in order to dissolve the sugar. Once boiled, remove from heat and cool.
3. Line a baking sheet with parchment paper. Lay the bacon out in one flat layer with some room in between each slice.
4. Brush the cooled sugar mixture on the bacon.  Add a generous amount freshly cracked black pepper and, if desired, sprinkle on chile flakes.
5. Pop the bacon in the oven for 30 minutes, turning once at the 15 minute mark.
6. When cooked, drain off the excess grease and serve!

Picture c/o The Star

Huevos Diablos

8 Oct

Translated as “devil eggs” this breakfast dish is not to be missed.  It’s our go-to breakfast dish whether just for ourselves or for guests. Easy, not too many ingredients, incredibly flavourful. Also, an excellent hangover brekkie. 🙂

Eggs poached in salsa (you can choose your level of heat), served on a crispy tortilla with avocado, topped with cheese, cilantro and green onion. Satisfying, simple & scrumptious!!

Serves 2.

Ingredients

4 eggs
2 cups salsa
4 tostadas
1 avocado, sliced
1 1/2 c cheese (cheddar, marble, cotilla, feta will all work), shredded
1/4 c cilantro, chopped
2 green onions, chopped

Directions

1. Pour the salsa into a sauce pan and bring to a simmer at medium-low heat.
2. Carefully crack the eggs into the salsa & poach the eggs until the whites are cooked, approximately 3-5 minutes.
3. In the meantime, heat the tostadas in the oven/microwave oven. They burn quickly, so keep an eye on them. 20 seconds in the toaster oven usually does it.
4. Place two tostadas on each plate. Cover with the avocado slices.
5. Gently remove the eggs from the salsa and place over the avocado slices. (A slotted spoon will work, as will a wide spatula.) Pour the salsa over the eggs.
6. Sprinkle with the cheese, then cilantro & green onion.


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