Browsing Tag


Chocolate for Breakfast

April 23, 2014

This isn’t a recipe, it’s just a simple combination of things that basically rocked my world. I realize it may seem weird to eat chocolate for breakfast, but these days anything that gets me out of bed and excited to start the day is absolutely worth it. Esmé is decidedly not a morning person, and could easily sleep until 10 or 11 everyday…aaand sometimes I just follow suit and cuddle the entire morning away. I never regret it, but I’m also not super proud of it.

Anyway, this doesn’t have to be eaten for breakfast! This would make a delicious afternoon snack as well. When you look at the instructions you’ll probably think it’s hardly worthy of a blog post. But trust me, you should try it.

Here’s what you do:

1) Go to Trader Joe’s
2) Buy this Cocoa Almond Spread, and a loaf of their Tuscan Pane bread
3) Go home and make coffee
4) Toast the bread just slightly. Spread liberally with the Cocoa Almond stuff.
5) Dip the toast into your coffee and then…just take a deep breath and relax.

Blueberry Sour Cream Coffeecake

February 4, 2014

I have a thing for coffeecake. First of all, those are two of my favorite words. Secondly, it pretty much always hits the spot. Wanting a little breakfast? Perfect. Afternoon snack? Check. Some dessert? Done. It’s essentially cake you’re allowed to eat for breakfast, and that’s awesome.

I found this recipe on Martha Stewart and simply added some blueberries, which was a really good idea. A couple of things to note: the batter is extremely thick, and rises quite a bit so if it looks scant in the pan, don’t worry. Also, there seems to be way more topping than you’ll actually need, but it’s always better to make more and have too much than the other way around. Have fun and enjoy!

Blueberry Sour Cream Coffeecake { serves 12 }

For the Streusel Topping and Center Filling:
1 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1 1/4 teaspoons ground cinnamon
Coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans

For the Cake:

1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
About 1 cup fresh or frozen blueberries

Preheat your oven to 350 degrees, and prepare a baking dish with butter (I used two  bread pans…this would also work in an 8×8 casserole dish, or a tube pan with a removable bottom). Next, you’ll want to prepare the ingredients for the filling and topping. Mix together flour, 3/4 cup brown sugar, 1 tsp cinnamon, and 1 tsp salt. Cut in the butter using either your fingers or a pastry cutter until small clumps form. Add in 1/2 cup of pecans. Set aside in the refrigerator for later use.

To make the streusel center, combine 1/4 cup brown sugar, 1/4 tsp cinnamon, and 1 cup pecans. Set aside.

To make the batter, sift together flour, baking powder, baking soda, and 1/2 tsp salt. Set aside.

In the bowl of an electric mixer, combine butter and granulated sugar on medium speed until light and fluffy. Beat in eggs one at a time. Add vanilla. Beat in the flour mixture in three additions, alternating with the sour cream, beginning and ending with flour. Stir just until all ingredients are combined.

Spoon half of the batter into your prepared pan. Sprinkle the streusel filling evenly over batter and top with blueberries. Pour the remaining batter over the top of the blueberries (it may be a little difficult to smooth out, but remember that you’ll be covering it with crumb topping, so it doesn’t have to be perfect!). Sprinkle the crumb topping evenly over the batter. Bake until the cake is golden brown and puffed up – about 45-55 minutes. Best served warm with a cup of hot coffee. Enjoy!


December 5, 2013

This past July, we did some traveling up the East Coast, and along the way we stopped in a few small Vermont towns. In one of them – an awesome town called Waterbury – we purchased this delicious maple syrup because, why you would ever go to Vermont without buying syrup is beyond me. I learned the difference between the grades of maple syrup…it’s all in the amount of water left in the syrup, or how concentrated it is. The darker the syrup, the less water. So simple!

It disappeared embarrassingly fast. We put it to all kinds of different uses, though I think the majority got consumed in the form of a maple-sweetened Old Fashioned (maybe a husband inspired drink recipe post is coming soon??). However, the most classically delicious use of maple syrup is when it is poured over hot pancakes slathered in butter, which is what we did on this beautiful morning a few weeks ago.

Do you have a favorite use for maple syrup, either traditional or unique? I would love more ideas, because I can’t wait get another bottle!

Vanilla Bean Yogurt with Poppy and Flax

November 4, 2013

You know when you eat something and it’s so amazing that it sort of blows your mind? That happened with this yogurt. It’s hard to tell if I just had low expectations (it being yogurt and all) or if it really is that good. It’s made by Cabot, a brand that makes some of my favorite cheese, so clearly they have this whole dairy product thing figured out. It’s amazingly thick and creamy, and they’re not lying about the vanilla beans! I’m such a sucker for anything with vanilla beans in it. Anyway, if they sell this in your area, I would definitely suggest you buy some. If you do, I would be curious to know what you think!

Vanilla Bean Yogurt with Poppy and Flax    { serves 1 }

1 banana, cut into rounds (or any fruit of your choice)
1/2 cup Cabot vanilla bean Greek yogurt
Sprinkle of flax seeds
Sprinkle of poppy seeds

Place banana into a bowl, cover with yogurt, and sprinkle on the flax and poppy. Such a simple, healthy and delicious breakfast or snack!

Cinnamon and Vanilla French Toast

October 29, 2013

This recipe is pretty simple, but it occurred to me that it’s been a really long time since I’ve posted a French Toast recipe on here, which is insane since I LOVE FRENCH TOAST. I always like to put cinnamon and vanilla into the egg mixture, and I find it adds a deliciously subtle warmth. To up the cinnamon-ness for this chilly Fall morning, I used cinnamon raisin bread but this would be equally as delicious with sourdough, brioche, or other soft white breads. Sometimes we eat this as dinner, too. Because we’re adults and we can.

Whatever time of day you choose to eat this, I hope you thoroughly enjoy it!

Cinnamon Raisin French Toast     { serves 2-3 }

3-4 eggs
1 Tbsp half and half
sprinkle of cinnamon
sprinkle of sea salt
2-3 drops of vanilla
4-5 slices of cinnamon raisin bread
maple syrup

In a shallow dish, whisk together eggs, half and half, cinnamon, salt and vanilla until combined. Heat a cast iron skillet, or non-stick pan over medium heat. Dip and soak each side of the bread thoroughly in the egg mixture, and place in the hot skillet. (Make sure to butter the skillet, even if using non-stick. There’s a flavor that you get when you cook French Toast in butter that can’t be beat!) Cook on each side for 2-4 minutes or until golden brown and egg is cooked through. Serve warm slathered in (more) butter and syrup. Enjoy this simple but incredibly delicious breakfast!