Archive for the 'Breakfast' Category

Leftover Takeover: Seed Bars Round 2

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I love this shot. It is a baker’s kaleidoscope, and the focus is prime.

This recipe is essentially all the leftover seeds I had in my cupboards + more overripe bananas. They are an extremely easy and healthy snackfast.

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All the kinds of things you need in the middle of November what with the weather and the family and the crazy. For another easy snackfast, see Seed Bars Round 1, which blew my mind this summer. You don’t even have to bake them. Also the first seed bars posts included better quality writing than you have seen out of me for like, the past two months.

Haha better quality writing, as if. Maybe just more writing. We all know that when all else fails, just keep saying more and more words, because that will fix everything, amirite?

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Bye now,

Lauren

Seed Bars

Adapted from Eat Your Greens

1/2 cup whole flax seeds
1 cup shelled sunflower seeds
1/2 cup millet
1/4 cup almonds, roughly chopped
1/4 cup pitted dates, chopped
3 small ripe bananas
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 350°F. Line a 9-by-9-inch square pan with parchment.

In a large bowl, combine the oats, seeds, nuts and dried fruit. Place the bananas, vanilla, salt and cinnamon in a bowl and mash until smooth. Pour the banana puree over the oat mixture and stir until all the dry ingredients are evenly moist. Press mixture evenly into the bottom of the pan.

Bake for 30 minutes, until firm and lightly browned on the edges. Let cool completely and cut into 6 bars.

Leftover Takeover: Banana Poppyseed Muffins

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A little reminder of what miniature green things look like for your Monday.

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When life gives you overripe bananas that you can’t finish because you’re busy eating all the Thanksgiving leftovers, it’s time to get to mixing.

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Huckleberry THEREFORE SYMBOL sunken muffins. Decent flavor.

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Post-holiday hanging,

Lauren

Banana Poppyseed Muffins

Adapted from Huckleberry

Pipe Dream #344: To Be a Bad Moon Rising – Pear Whole-Wheat Crumb Cake

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I see the bad moon arising.
I see trouble on the way.
I see earthquakes and lightnin’.
I see those bad times today.

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I don’t know why this cake brought CCR lyrics about the moon to mind.

Maybe it is because is is perfectly circular.

Maybe it is because its surface was pitted like the moon.

Maybe it is because it rose to my expectations.

DSC_0053It will cause earthquakes and lightning in your heart. It won’t signal trouble on the way.

Only good times can come of this. Provided you include orange zest or some other spices in the crumble. It wasn’t flavorless, per se, and the interesting ingredients gave this cake a lot of depth, but I thought it could have used a little something more.

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Good times,

Lauren

Pear Whole-Wheat Crumb Cake

Adapted from Huckleberry

For the crumb:

1/2 cup/110 g unsalted butter, at room temperature

1/2 cup + 2 tablespoons/55 g almond flour

1/4 cup + 2 tablespoons/20 g rolled oats

1/4 cup/50 g granulated sugar

1/4 cup/30 g whole-wheat flour

3 tablespoons all-purpose flour

2 tablespoons oat flour

2 tablespoons brown sugar

1/4 teaspoon kosher salt

1/4 cup/20 g sliced almonds

For the cake:

3/4 cup/170 g unsalted butter, cubed, at room temperature

1 cup/200 g granulated sugar

2 tablespoons brown sugar

3/4 teaspoon kosher salt

1 tablespoon vanilla extract

2 eggs

1 1/4 cups/160 g all-purpose flour

3/4 cup/55 g oat flour

1/4 cup/25 g almond flour

3 tablespoons rye flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup/240 ml whole Greek yogurt

3 pears, peeled and thickly sliced

To make the topping: In a bowl, combine the butter, almond flour, oats, granulated sugar, whole-wheat flour, all-purpose flour, oat flour, brown sugar, salt, and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.

To make the cake: Position a rack in the middle of your oven and preheat to 350°F/180°C. Grease a 10-in/25-cm round springform pan.

In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not overmix.

Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan.

Run a knife around the cake in the springform, then remove the outer portion of the pan. Gently slide the cake onto a serving plate, being careful not to break the cake. This tasted even better second day.

I Got It Right: Maple Bacon Biscuits

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I don’t even care if bacon is passé, and no one cares about it anymore, and people are tired of “bacon in everything.” I don’t care if you’ve moved on to bigger and better things like pork belly or brisket.

THESE WERE THE BEST THINGS THAT I MADE IN SEPTEMBER FULL STOP

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Quality ingredients are essential here. Don’t use table syrup. Buy the real stuff. And if you get thick-cut, applewood smoked bacon, more power to you.

They are big and bodacious, so eat two, please. Try one fresh from the oven and one cool. Split one and top with eggs, cheese or butter. Be yourself.

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This is my no apologies track of the day.

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Baconing,

Lauren

Maple Bacon Biscuits

Adapted from Huckleberry

8 slices thick-cut bacon, cut into 1/2″ slices

3 cups white whole-wheat flour

1 tablespoon baking powder

3/4 teaspoon baking soda

2 tablespoons sugar

1 cup (16 tablespoons) butter, cubed

1/4 cup cold maple syrup, plus 1/3 cup maple syrup for glaze

1/4 cup + 2 tablespoons cold buttermilk

1 egg yolk whisked with 1 tablespoon heavy cream

Kosher salt for topping

Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then 1/4 cup maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1″ thickness. Cut the biscuits using a 2-inch round cutter; you should have about 12 biscuits. Place biscuits on a parchment-lined baking sheet, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.

Preheat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of kosher salt.

Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 2 teaspoons of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve warm with eggs.

Dang it, Huckleberry Round II – Nectarine & Brown Sugar Muffins

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So the blueberry muffins from Huckleberry that wouldn’t dome?

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NEITHER WOULD THESE.

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It could still be my fault. I will still be trying every other recipe in the cookbook.
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L

Nectarine & Brown Sugar Muffins

Adapted from Huckleberry

1 cup whole wheat pastry flour (or regular)

2 tablespoons white whole-wheat flour

3 tablespoons poppy seeds

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons oat flour

1/2 cup Greek yogurt

2 tablespoons whole milk

3/4 cup olive oil

1/2 cup dark brown sugar, packed

1/4 cup granulated sugar

1 teaspoon salt

4 tablespoons butter, melted

1 tablespoon vanilla extract

1 large nectarine, chopped into small chunks

Preheat oven to 350 degrees Fahrenheit, and line a muffin tin with 12 liners.

Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry, whisking together until just combined. Fold in the nectarine chunks.

Fill the muffin cups about 2/3 full, then sprinkle with the reserved crumble. Bake for 20-25 minutes, until the muffins are browned and spring back slightly when touched. Allow muffins to cool before removing from the pan.

Dang it, Huckleberry – Blueberry Cinnamon Crumble Muffins

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Gosh,  Huckleberry, why did you have to be such a dang disappointment?

You were so great in LA. Your basic building blocks are good (seeds, grains, fruit, brown sugar, crumble), so this should have worked out. But the at-home execution was a sad mess. All anyone wanted from a muffin was a domed top and crunchy crumble, and you just wouldn’t deliver.

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I mean, maybe I was running too hot, and it was all my fault. One never knows with my oven these days. But still, I’m tempted to blame your sugar overload and the addition of sixteen trendy included grains. Not enough substance to hold all the goodness together.

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Anyway, you still tasted like the way everyone wishes that hippie muffin from the co-op would taste, and this picture gets me every time, so

no regrets,

L

Blueberry Cinnamon Crumble Muffins

Adapted from Huckleberry

For the crumble:

1/2 cup old-fashioned oats

1/4 cup whole wheat pastry flour (or regular)

2 tablespoons dark brown sugar

1 tablespoon honey

1 tablespoon raw millet

1 tablespoon chia seeds

1 tablespoon flax seeds

1/2 teaspoon salt

For the muffins:

1 1/4 cups whole wheat pastry flour

2 tablespoons almond flour

1 tablespoon oat flour

1 tablespoon raw millet

1 tablespoon chia seeds

1 tablespoon flax seeds

1 tablespoon old-fashioned oats

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup dark brown sugar, packed

1/4 cup granulated sugar

1 teaspoon salt

4 tablespoons butter, melted

1/3 cup honey

1/2 cup buttermilk

1/2 cup + 2 tablespoons olive oil

1 egg

1 teaspoon vanilla extract

3/4 cup frozen blueberries

Preheat oven to 350 degrees Fahrenheit, and line a muffin tin with 12 liners.

To make the crumble, combine all ingredients and blend with your fingertips until homogenous. Set aside in the fridge.

To make the muffins, whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry, whisking together until just combined. Fold in the blueberries.

Fill the muffin cups almost to the top, then sprinkle with the reserved crumble. Bake for 20 minutes, until the muffins are browned and spring back slightly when touched.

Pipe Dream #339: To Be a Peach – Peach & Almond Cinnamon Biscuits

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Ok, question. When sometime tells you, “You’re a peach,” what does that even mean? It’s kind of a weird phrase. Here are my interpretations:

“You’re fuzzy. I can’t really see you clearly. I think I’m getting a migraine. I think I have a tumor. I think I’m going blind.”

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“You’re yellow. I think you might have jaundice. Stay away from me.”

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“You’re so perfect…one day of the year.”

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“Girl, I think you’re better than GRAPES.”

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“You’re sweet.”

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So tell me, which is it?

L

P.S. These buns and their frosting don’t even need any explanation, yeah? Don’t underbake them.

Peach & Almond Cinnamon Biscuits

Adapted from Joy the Baker

For the biscuits:

3 cups white whole-wheat flour

2 tablespoons white sugar

3 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

12 tablespoons butter, cold and cut into cubes

1 egg, beaten

3/4 cup buttermilk, cold

1 teaspoon pure vanilla extract

For the filling:

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

pinch of salt

2 tablespoons butter, melted

1 large peach, cut into small chunks

1/3 cup almonds, chopped into small bits.

Place a rack in the center of the oven and preheat to 400 degrees F.  Grease a 8×8-inch square baking pan with butter and set aside.

In a small bowl, make the filling by mixing together sugars, spices, and salt.  Set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  Use your hands to break the fat cutes into the dry ingredients. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork.  Add the liquid to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times.  Roll dough to a little less than 1/2-inch thickness, about 12 inches long and 10 inches tall. Brush biscuit dough with melted butter.  Sprinkle liberally with cinnamon sugar filling, peaches and almonds.  Begin to carefully roll one vertical side into a fairly tight roll.  Continue rolling until you have a biscuit cylinder.

Using floss, slice into 9 logs, about 1 inch thick.  Place rolls in prepared pan.  Bake for 13-15 minutes, until slightly golden brown on top. Let cool somewhat, then top with cream cheese icing.


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