Make these this weekend! We picked a ton of honeycrisp and McIntosh apples (whatever that big bag is…a bushel, a peck?) and needed to use them up! This recipe takes fresh apples and cooks them down so you can pack the muffin batter with a lot of apples. I have been serving 2 or 3 mini muffins per kiddo for breakfast and they love them! I store them in an airtight container for a few days, and if they last longer than that, put them in the fridge and either microwave for just 15 seconds or toast them up to bring them back to perfection. Also, feel free to use the apple saute method to have a generous helping of those around. Freshly sauteed apples make a great side dish with pancakes, pork, chicken, really just about anything.
I have made this cake a few times, and each time I am so thrilled with the result and how my guests enjoy it. I first made it to bring into the office for coworkers during the holiday season, and then made it again years later to bring to Easter brunch. Both times people loved the combination of a coffee cake and cheesecake, with ribbons of tangy-sweet raspberry throughout. I suggest cutting it into small pieces so people are willing to try it without committing to a big piece…you’ll see them heading back for seconds!
Sorry it took me so long to post this recipe, Auntie Jan!
Though I make pancakes all the time for the kiddos, I am really more of a savory breakfast person. When Mike and I were on vacation in Cancun years ago, we went every morning for a big breakfast, and I loved chilaquiles, corn tortillas as a foundation for beans, salsas, cheeses and crema (like our sour cream). Then my friend Lisa invited us over for brunch one time and served us breakfast nachos, which is our American version of chilaquiles, and so delicious and fun. Kids love topping the crunchy tortilla chips with their favorite things, and it just puts you in a festive mood. You can even use leftover chili or black bean soup, and you can top with scrambled eggs or fried eggs. ¡Ole!
One of my favorite things to do for my fellas is to make pancakes on either Saturday or Sunday morning. I love the sweet smell wafting through the house, watching lots of snow fall outside, and knowing that we’re all in no rush to go anywhere. I cut up a nice big bowl of fruit for everyone to help themselves (usually strawberries, bananas and blueberries), and save the leftover pancakes in a single layer on a plate wrapped in plastic in the fridge for making the best peanut butter and jam “stackers” later that day or week. For the stackers, just take as many pancakes as you’d like, top them with your favorite pb and jam, stack them up and microwave for about 20 seconds. This snack needs a knife and fork, but it’s salty-sweet-amazing! I think you’ll really enjoy this simple recipe for your own fluffy pancakes every time.
Banana bread was one of the first things I ever baked when I was little. My mom bought me a set of Sesame Street books, and the second volume, for the letter B naturally, included a recipe for “Big Bird’s Banana Bread.” I was thrilled for the chance to mix things up and bake something in the oven, and thankfully my family supported the endeavor and loved the bread! Now I make this different version of banana bread, as Ina Garten would say…it’s with the volume turned up. This one is straight from mom. The streusel on top is crunchy and sweet, and the bread itself is moist but not too dense, so the pieces just tend to disappear! You can also make this into muffins, I have done that before and may even like that better.
This post is dedicated to my brother Rob and all the other family members who bring the drinks! Growing up in a house full of aspiring cooks most certainly has had its advantages for Rob. There was always something new to taste from my mom, my dad, my brother Dan and me. But that also means that sometimes the kitchen is just plain crowded with cooks! Rob is one of the most caring, loyal and dependable people you will ever meet, and just because he often is the one who brings the drinks to the holiday gathering doesn’t mean he is any less appreciated. We are thankful for you Rob! And this delicious tea made me think of you.
On the heels of our election yesterday, I feel compelled to say that this is a 100% non-political tea party blog post! Simply a coincidence because my British Nanna and Aunt Gloria visited a few weeks ago and our tea party was so much fun I had to tell you all about it so you can have your own someday.
This marks my first sweet recipe on the blog! Those who know me know I am ten times more likely to reach for a bag of tortilla chips than for a cookie, but the more years I am married to Mike, the more I find myself loving desserts too. Thanks, hun! We received two sugar pumpkins from our farm this year, and I roasted and pureed one of them to make this bread. But canned pumpkin (not pie filling) works perfectly too. The sweet scent of cinnamon, nutmeg and ginger will waft through your whole house while it’s baking, and it is just as good toasted (with a little butter, I know…I’m bad!) for breakfast as it is for dessert with a cold glass of milk. And it’s so simple to make, my kind of dessert. Omit the raisins or add nuts, it’s up to you. My little guy, Cole, only accepts bites with raisins…he takes after my mom.
I am guilty of making some dishes for parties because I need an excuse to have the leftovers around, and quiche is most certainly one of those dishes. Its creamy, salty custard and crumbly crust make it the perfect comfort food, so sometimes it’s ok to just make it for yourself! It really is great party food too, since it can be served at room temperature or just a few moments out of the oven.
Sometimes it just feels great to treat yourself to bacon and eggs. For those parents of young kids out there or anyone else who feels like they live a whole day before noon sometimes, this one is for you.