Bruschetta Frittata: A Make-Ahead Breakfast Delight
Prepare a flavorful sourdough-bruschetta filling for a quick breakfast option. This warm Frittata combines red onion, tomatoes, Italian seasoning, and mozzarella for a delicious egg dish.
Tag: Breakfast
Maple Syrup and Cinnamon Granola
Does the world really need another granola recipe? Yes…yes it does…because they have yet to have tried my absolute favorite recipe for maple syrup and cinnamon-spiced granola filled with walnuts, pecans, sliced almonds, and pepitas.
The Best Blueberry Muffins with Cinnamon and Orange Zest
I have been on a lifelong search for the perfect blueberry muffin, testing and retesting dozens upon dozens of recipes. I can now state with certainty that I have at long last cracked the code for the perfect Blueberry Muffins. I use a combination of buttermilk and sour cream to make the muffins super moist. I also add just a little bit of orange zest and cinnamon for a touch of sweetness. Most recipes use lemon zest but I found that orange zest adds sweetness without overpowering the blueberry flavor of the muffins. Additionally, I use 1 ½ cups of fresh blueberries, which add a burst of sweetness with each bite. However, if you prefer less blueberries and more cake, you can easily lower the amount to one cup. Finally, the muffins are topped with sanding sugar to create that perfect crunchy, sugary muffin top. Note that this recipe makes more than 12 muffins, meaning that you could fill 3 extra muffin cups, or you could use a small ramekin or loaf pan. These are seriously the best blueberry muffins I have ever tasted. Enjoy!
The Best Blueberry Muffins with Cinnamon and Orange Zest
Serves: 12 muffins plus 1 mini loaf/ramekin (or 15 muffins)
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup Organic White Sugar in the Raw: Organic Cane Sugar, or regular granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Pink Himalayan salt
- ½ teaspoon cinnamon
- ½ teaspoon orange zest
- 1 cup buttermilk
- ½ cup vegetable oil
- 1/3 cup sour cream
- 2 teaspoons vanilla bean paste
- 2 eggs
- 1 ½ cups fresh blueberries
- Sanding sugar, for sprinkling
Directions:
- Preheat oven to 375 degrees and line a muffin tin with paper liners. Butter a mini loaf pan or ramekin for excess batter.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest.
- In a large liquid measuring cup, measure out the buttermilk, oil, sour cream, and vanilla bean paste. Crack the eggs into a small bowl and whisk. Add the eggs to the liquid measuring cup and whisk all ingredients together until smooth.
- Pour the liquid ingredients into the dry ingredients and stir until just combined. Stir in the fresh blueberries, being careful not to break any of the berries.
- Divide batter between the 12 muffin pan liners, filling them almost to the top and scooping any excess batter into mini loaf pan or ramekin. Sprinkle each with sanding sugar.
- Bake for 18-20 minutes, until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean. Note that the mini loaf pan or ramekin will likely take 2-4 extra minutes. Enjoy!
Related Recipes:
Frittata with Crispy Potatoes and Sautéed Pepper and Onions
This beautiful and simple Frittata has all the savory flavors you expect in your morning breakfast. The eggs are seasoned with Pink Himalayan Sea salt, parsley and scallions, made fluffy with the addition of milk. Sauteed onion and peppers, and crispy potatoes flavored with slightly …
Ricotta Scrambled Eggs with Berries and Rye Toast
These soft scrambled eggs with a creamy dose of ricotta cheese are my new favorite breakfast obsession. I have taken to making these eggs several times a week for breakfast but they are also a perfect impromptu dinner when you don’t feel much like cooking. …
Raspberry, Almond and Nectarine Bostock
First things first… what is Bostock? Bostock dates back to 1930s France, where a genius patisserie combined day-old brioche or challah, sweet almond frangipane, fruit, and a generous dusting of confectioner’s sugar to make an ideal brunch or dessert pastry. Somewhere between French toast and an almond croissant, this Bostock makes full use of ripe nectarines, slightly tart raspberry preserves, almond frangipane, and toasty challah bread. I love the almost-meditative layering process wherein the thick-cut slices of egg and sugar laden challah or brioche are brushed with a sugary syrup to moisten the day-old bread. Then a thin layer of raspberry preserves is spread over each slice, followed by a liberal sprinkling of almond frangipane- a sweet, almond based spread. The bread slices are then topped with sliced nectarines, sprinkled with almonds and baked until the bread is nice and toasty. A final sprinkling of confectioner’s sugar and an ideal brunch or dessert is ready to be served.
Raspberry, Almond and Nectarine Bostock
Serves 4
Ingredients:
- ¾ cup almond flour
- 3 tablespoons plus 1 ½ tablespoons granulated sugar
- Pinch of salt
- 3 tablespoons unsalted butter, cubed
- 1 egg yolk
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 1 ½ tablespoons water
- 4 slices thick-cut brioche or challah bread
- 4 teaspoons seedless raspberry preserves
- 1 nectarine, seed removed and cut into 16 slices
- ¼ cup sliced almonds
- Confectioners’ sugar, for garnish
Directions:
- To make the frangipane: In the bowl of a food processor with a blade attachment, combine almond flour, 3 tablespoons of granulated sugar, and a pinch of salt. Pulse until combined. Add the cubed butter, egg yolk, almond extract, and vanilla extract and blend until combined, scraping down the sides of the bowl as needed.
- Meanwhile, in a small saucepan, whisk together 1 ½ tablespoons of granulated sugar and 1 ½ tablespoons water. Cook over medium heat, until the sugar dissolves, about 2-3 minutes. Remove from heat.
- Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper. Place four slices of bread on the baking sheet. Using a pastry brush, brush both sides of the bread with the sugar syrup.
- Divide the raspberry preserves among the four slices of bread. Spread into a thin layer. Generously sprinkle the almond frangipane over the bread. You can also spread the frangipane over the bread slices in a thick layer but try not to disturb the raspberry preserves underneath.
- Place four slices of nectarines on each slice of bread and sprinkle each slice with almonds.
- Bake for 15-20 minutes, rotating the pan halfway through. Remove from oven and allow to cool for 10 minutes. Transfer to serving dish and garnish with a dusting of confectioners’ sugar.
Related Recipes:
Poached Eggs and Crispy Potatoes with Arugula, Avocado and Paprika Mayo
There are so many parts of this breakfast that I absolutely adore. First, there’s a perfectly poached egg with its runny egg yolk. Next, there’s all the crispy potatoes which are soft on the inside thanks to them being boiled ahead of time and then …
Carrot Cake Oats with Cream Cheese Frosting
Here’s the problem. I’m craving carrot cake with cream cheese frosting but I don’t want to make a whole entire multi-tiered cake and much less do I want to add all those calories into my diet. Here’s the solution. Carrot Cake Oats! And they are …
Irish Soda Bread
I first tried making Irish Soda Bread during a year-long course studying the Irish Gaelic language. In an attempt to capture the full Irish cultural experience, I baked up Ina Garten’s recipe for Soda Bread with golden raisins, buttermilk, and orange zest. While this isn’t a traditional Irish soda bread, it is completely delicious. It has a combination of dark raisins and golden raisins as well as orange zest to infuse the loaf with a delicious citrusy flavor. I now make it every year to celebrate St. Patrick’s Day. Soda bread is an easy way to get into making bread as it doesn’t require the yeast or time that is required of most bread recipes. Instead, it relies on baking soda in order to rise making it nearly foolproof for first-time bakers. Nonetheless, this is also a delicious recipe to add to a professional baker’s repertoire. It has a dense crumb, lots of orange flavor, and is studded with plump raisins. The top glistens with sanding sugar which adds a sugary crunch on the top of the loaf. I slather a warm slice with golden hued Irish butter and serve it alongside a warm and comforting bowl of Potato-Leek Soup.
Irish Soda Bread
Yields 1 loaf
Adapted from Ina Garten
Ingredients:
- 4 cups all-purpose flour, plus extra for dusting
- 4 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons very cold, cubed unsalted butter
- 1 ¾ cups cold buttermilk
- 1 large egg, beaten
- Zest of 1 orange
- ½ cup golden raisins
- ½ cup regular dark raisins
- Sparkling sugar, for sprinkling
Directions:
- Preheat oven to 375 degrees and line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking soda, and salt on low speed until combined. Add the cubed butter and mix on low speed until the butter is incorporated into the flour, about 2 minutes.
- In a liquid measuring cup, whisk together the buttermilk, egg, and orange zest. Pour liquid into the flour mixture and mix on low speed until just combined. Stir in both types of raisins. The dough will be wet and sticky, but that is alright.
- Turn out dough onto a lightly floured surface and shape into a round loaf. Don’t handle the dough too much- you don’t want your hands to warm the butter. Place round loaf on prepared baking sheet and slice a cross into the loaf using a serrated knife, as shown in photo above. Sprinkle loaf with sanding sugar. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out crumb-free. Allow loaf to cool briefly before slicing and serving with butter. Happy St. Patrick’s Day!
Related Recipes:
Peanut Butter and Strawberry Jelly Overnight Oats with Fresh Berries
I have something of a difficult time making healthy choices in the morning. I’m simply too tired and am craving sugar- particularly in the form of a Boston Cream Doughnut. This is why I prepare overnight oats ahead of time so I’m able to enjoy …