Category Archives: Breakfast

lemon poppy seed ginger muffins

lemon poppy seed ginger muffins | dragitthroughthegarden.wordpress.comI love breakfast food. (Muffins do count as breakfast food, right?) Maybe it is the carb-overload that happens in a lot of breakfasts or the combination of sweet and savory foods, but I could eat breakfast for every meal of the day. Seriously.

There’s something refreshing about lemon and ginger together. And as a breakfast food? With poppy seeds? Gotta love it.

I have this problem of not eating breakfast on the weekends until about 11. Which I don’t qualify as breakfast any more. It’s either that I start doing homework really early and just buckle down into it to get done as soon as possible or I go to the grocery store.

As many of you probably know, grocery store on an empty stomach never is a good idea. I should probably note the overflow of food in my cabinets at this point. Oops. But something weird happens when I’m hungry and go to look for something to eat. It’s like 90% of my food vanishes and I feel like I have limited options. There must be some science behind that because it just doesn’t make any sense to me.

lemon poppy seed ginger muffins

Makes 16 Muffins

1 large lemon
About 3 inches ginger root, peeled and cut into small cubes
1 cup granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup plain yogurt
½ cup sour cream
2 tablespoons poppy seeds
1 cup powdered sugar
juice from 1 large lemon (about 3 tablespoons)

Preheat oven to 350°F. Line 2 12-cavity muffin tin with 16 liners, if desired, or grease.

Peel off yellow part of lemon (try not to get any white) using a vegetable peeler and chop up a bit. Squeeze lemon juice into a food processor or blender. Add lemon zest ginger, and ¼ cup sugar. Pulse food processor until a fine paste is formed.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together butter and remaining ¾ cup of sugar. Mix in eggs, vanilla, and lemon-ginger paste. Beat in one-third of the flour mixture until just combined. Mix in half of the yogurt. Mix in one-third of the flour mixture until just combined. Mix in the remaining yogurt. Mix in the rest of the flour mixture. Mix in the sour cream. Stir in the poppy seeds.

Evenly distribute the batter among the cups. Bake in the preheated oven for 20-25 minutes, until golden and a toothpick comes out with only moist crumbs. Cool on a wire rack.

For the glaze, whisk together powdered sugar and lemon juice. Spoon over the top of each muffin while still warmed. 

Source: Adapted from Simply Recipes


cinnamon-sugar baked doughnuts

Is it doughnuts? Or donuts? I don’t know. And I can’t say I care about the spelling as long as I have one in hand.

Maybe I should have just sprinkled these with cinnamon and sugar instead of practically dumping as much as they could handle on top. But, in my book, the more sugar, the better.

I say that as I sit here drinking one of those sugar-filled energy drinks. But, hey, I was up for a while during the night worrying about this whole sublessee-turned-nightmare debacle. Then, pretty much as soon as I fell back asleep, the little woodpecker that likes to hang out by my bedroom wall in the early morning came to pay me  a visit. I wish he’d go peck on someone else’s wall.

If only I had one of these doughnuts (donuts?) right now…

cinnamon-sugar baked doughnuts

Makes 12 doughnuts

2 cup cake flour, sifted
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
1 teaspoon salt
¾ cup buttermilk
2 eggs, lightly beaten
6 tablespoons butter, melted
¼ cup granulated sugar
1 tablespoon ground cinnamon

Preheat oven to 425 °F. Spray a 6-cavity doughnut pan with nonstick cooking spray (or line a baking sheet with parchment paper or a silicone mat).

In a large bowl, sift together flour, ¾ cup sugar, baking powder, ½ teaspoon cinnamon, and salt. Add buttermilk, eggs, and 2 tbsp. butter. Mix until just combined. Fill cavities of doughnut pan 2/3 of the way full (if you do not have a doughnut pan, you could pipe circles onto a baking sheet).

Bake for 7-9 minutes or until golden and the top springs back when lightly pressed. Let cool in the pan for 5 minutes, then remove.

Mix together remaining sugar and cinnamon. Dip doughnuts in melted butter then sprinkle with (or dip into) cinnamon sugar mixture. Serve.

Source: Adapted, slightly, from Wilton 

cherry cream cheese coffee cake

I think the bakery section of the supermarket has its own gravitational force. Somehow I always end up staring at all the baked goods, longing after what I know I shouldn’t have.  The gooey butter cake. The fresh baked loaves of bread. The cherry cream cheese coffee cake.

So, instead of spending an outrageous amount of money on something I could just as easily make myself, I decided to make that coffee cake myself. On the plus side, I actually know what’s going into this one, unlike the store-bought kind.

Enjoy the gooey goodness of this breakfast classic!

Cherry Cream Cheese Coffee Cake

Adapted from Taste of Home
Makes 10 Servings

For the cake:

2 ¼ c. all purpose flour
¾ c. granulated sugar
¾ cold unsalted butter, cubed
½ tsp. baking power
½ tsp. baking soda
½ tsp. salt
1 egg, lightly beaten
¾ c. sour cream
1 ½ tsp. vanilla extract

For the filling:

8 oz. cream cheese, softened
3/4 c. granulated sugar, divided
1 egg, lightly beaten

1 ¼ lb. dark sweet cherries, pitted
¼ c. water
1 tbsp. lemon juice
2 tbsp. cornstarch
(substitute cherries, water, lemon juice, cornstarch, and ½ c. sugar for 1 21-oz. can pre-made cherry pie filling)

Preheat oven to 350 degrees Fahrenheit.

In a medium saucepan, combine cherries, water, lemon juice, cornstarch, and ½ c. sugar. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring frequently. Remove from heat and allow to cool.

In a large bowl, combine flour and sugar. Cut in butter until pea-sized pieces are formed and consistent. Set ¾ c. of this mixture aside. Mix in baking soda, baking powder, and salt to the large portion. Add egg, sour cream, and vanilla extract. Mix until well-combined. Press cake mixture into the bottom of a 9-inch springform pan. Push 1 inch up the sides. Make sure all portions are even.

With an electric mixer, beat cream cheese until smooth and fluffy. Add sugar and beat for 1 minute. Add egg and beat until combined. Spread this mixture over the bottom of the crust in the pan. Make sure this is in an even layer. Dollop cherry mixture around the top of the cream cheese mixture, being sure not to mix the two layers. Sprinkle the remaining 3/4 c. flour, sugar, and butter mixture over the top.

Bake for 50-60 minutes in the preheated oven, until center is set. Cool on a wire rack. Remove sides of pan. Store in the refrigerator.

root vegetable fritters with creamy dill sauce

Well, yesterday was the family reunion on my mom’s side. While it was nice to see family members that I haven’t in quite some time (and some I didn’t know), it’s definitely nice to be home. The drive there was three hours into the hot, hot countryside. We stayed there for three hours, then drove back home for three more.

Oh well. Another day, another dollar.. Anyhow, I was flipping through my cookbooks the other day looking for something to eat with dinner when I found this brunch recipe for Crispy vegetable fritters from Relaxed Cooking with Curtis Stone. I switched it up a bit; I added parsnips, more potatoes, more carrots, and less zucchini (I’m not a huge zucchini fan.).

I was expecting these to be pretty good from the pictures (I’ll admit that my photos of these aren’t the most photogenic, though), but they turned out even better; think of them as a slightly healthier version of hashbrowns. A little advice: you’ll probably be tempted just to eat these with ketchup… but go for the dill sauce! It is super delicious and adds a freshness to the fried.

Root Vegetable Fritters with Creamy Dill Sauce

Adapted from Relaxed Cooking with Curtis Stone
Makes 15 Servings

2 russet potatoes, peeled
2 carrots, peeled
1 parsnip, peeled
1 /2 zucchini
1 medium onion
3 eggs
Salt and Black Pepper
Canola oil

Using a mandolin with a julienne attachment or a knife, finely julienne the potatoes, carrots, parsnip, zucchini, and onion. Place into a large bowl with 3 tsp. salt. Let stand for at least 10 minutes. After 10 minutes, place into a colander and drain out any excess liquid. Squeeze veggies to remove as much liquid as possible. Return to the bowl.

In a small bowl, beat eggs with 1 tsp. black pepper. Add to bowl with veggies and mix well.

Heat about 2 tbsp. oil in a large sauté pan over medium high heat. Working in batches, spoon vegetable mixture into small piles about 1/4 c. at a time. Smash a little to make patties. Make sure the pan stays well oiled. Cook for about 2-3 minutes on each side, until brown and crispy. Transfer to a paper towel to drain. Serve with creamy dill sauce.

Creamy Dill Sauce

1 c. sour cream
2 tbsp. chopped fresh dill (I used dill paste)

Mix together sour cream and dill. Serve with root vegetable fritters.

apple and brown butter jalousie

To me, there is nothing better than a warm breakfast on a lazy, rainy day. So, I made sure I woke up extra early this morning to make a favorite breakfast of mine: apple and brown butter jalousie. I love jalousies. They remind me of a giant and grown-up version of the toaster strudels that I used to love and still enjoy.

On very rare occasions do my breakfasts ever surpass a protein bar or cereal. Christmas and Easter usually entail my mom’s famous breakfast casserole. About once every year my mom decides to make monkey bread as a special treat. But, other than that, my a.m. meal consists of a protein bar or cereal.

But, you see, company is here and I would feel quite guilty serving protein bars and powdered doughnuts from a bag for breakfast. So, I figure, what a good idea to spruce it up a bit and make a homemade breakfast for the entire family.

Apple and Brown Butter Jalousie

Print this recipe

Adapted, barely, from The Best of Fine Cooking: Breakfast
Makes 6 Servings

4 medium Granny Smith apples
¼ c. packed brown sugar
¼ c. granulated sugar
¼ tsp. cinnamon
¼ tsp. salt
dash of nutmeg
¼ c. butter
1 vanilla bean, halved and seeds removed
1 egg
flour, for dusting
1 sheet puff pastry, thawed according to package directions
1 tsp. turbinado or granulated sugar

Peel and core apples. Cut into 1/4-inch strips. Place in a large bowl with brown sugar, ¼ c. granulated sugar, cinnamon, salt, and nutmeg. Toss until well combined.

In a large skillet over medium heat, melt and brown butter. Butter is browned when the solids turn a golden brown color. Remove skillet from heat. Add vanilla seeds and the vanilla bean. Mix well. Carefully add the apple mixture. Return to heat. Mix so that all apples are evenly coated with butter. Cook for 10-15 minutes, until apples are softened and liquid has turned into a syrup consistency. Transfer to a baking sheet to cool completely.

Beat egg with 1 tbsp. water or milk to form an egg wash. Line a large baking sheet with parchment paper.

On a floured surface, unfold puff pastry. Pinch together the seams. Roll into a 12”x14” rectangle. Cut the pastry in half to form two 6”x14” rectangles. Carefully transfer one of the rectangles to the lined baking sheet.

Brush a one-inch border of egg wash around the perimeter of the rectangle. Add cooled apple slices to the center of the pastry in a herringbone pattern. If needed, make a second row of apple slices stacked on top of the first. If any syrup remains in the baking dish, add 2-3 tbsp. on top of the layered apples. If no juices remain, do not worry about it.

Lightly flour the top of the second puff pastry rectangle. Fold it over onto itself lengthwise, but do not crease it. Cut ¼-inch cuts an inch apart. Do not cut all the way to the edge. These are just vents to release steam during the baking process.

Without unfolding the pastry, transfer to the top of the apple-lined pastry. Make sure the edges are lined up. Unfold and press together the edges. With a fork, lightly crimp around all sides. Transfer to a refrigerator to cool for 15 minutes.

Preheat an oven to 400 degrees Fahrenheit.

Once puff pastry has cooled, brush the top with the remaining egg wash. Sprinkle with 1 tsp. turbinado or granulated sugar. Bake for 15 minutes on the lowest rack. Rotate baking sheet. Bake for an additional 15 minutes, until golden brown on top and lightly browned on the bottom. Remove to a wire rack to cool for at least 15 minutes before serving.

Serve with lightly whipped cream, vanilla bean ice cream, or mascarpone cheese.