Breakfast

Apple Cinnamon Baked Doughnuts

This past weekend, in order to celebrate the fact that we now officially own our condo, Dan and I invited some friends over for a housewarming brunch. Dan was in charge of the eggs and bacon, and I tried my hand at doughnuts. Doughnuts are usually fried, right? That’s a problem, because not only do I not own a fryer, I’m also trying to watch my girlish figure so that I can properly wreck it over Thanksgiving. So, what to do, what to do. Pass on the doughnuts and serve a fruit salad instead? Nahhhh. Enter Google search for “baked doughnut recipes.” Surprisingly, there were tons of recipes online for baked doughnuts. Most of them were just made of flour, sugar, baking powder and...

A new day, a new Hannah Swensen recipe to reproduce in my kitchen. Today’s book was “Key Lime Pie Murder,” and it contained a delightful-sounding recipe for Peach Bread. My parents used to love eating my Cranberry Walnut Bread for breakfast, so I figured they might like to try another fruit-flavored loaf. In typical Tina-in-the-kitchen fashion, there were a couple ingredients in the recipe that I didn’t have. No cream cheese, and no ripe peaches. I didn’t feel like making another trip to the grocery store, so I just rifled through the fridge to see what I could find. And what I found were two containers of Yoplait Light Harvest Peach yogurt. Perfect! Until last year, I didn’t realize that there were different kinds...

Crepes and I have kind of a tense relationship. Back in junior year of high school, when I was young and inexperienced, I started “dating” a guy named Mike. I use quotes because I was 15, painfully awkward, and completely out of touch with my girly feelings — I had no idea how to deal with myself, much less a boyfriend. On my 16th birthday, Mike surprised me with a morning picnic behind the school. He had bought me a dozen red roses, laid out a blanket on the grass, and prepared hand-made crepes with whipped cream and strawberries. I was completely blown away. But rather than gushing my thanks and sharing a happy, hormone-charged first kiss with my very sweet boyfriend, I completely...

Dan (on the phone): “What are you up to?” Me: “I’m making eggs in a hole.” Dan: “…why are you in a hole?” Me: “No, I’m making eggs in a hole. Like…cooking eggs inside a piece of bread.” Dan: ”Weird.” Actually, eggs-in-a-hole aren’t weird at all! Super delicious, maybe, but not weird. And it’s really easy to make. Just take a small drinking glass, cut a hole in the middle of a slice of bread, crack an egg into the hole, and boom — instant delicious meal. I had a little bit of trouble with flipping today. Usually the egg cooks right into the bread and it’s easy to turn the whole thing over at once. But I had the pan on lower heat than...

“Hot cross buns, Hot cross buns,One ha’penny, Two ha’penny, Hot cross buns.” Today is Good Friday. You know what that means? Hot cross buns! According to Wikipedia, in historically Christian societies, hot cross buns are traditionally eaten on Good Friday, with the cross in the middle standing as a symbol of the crucifixion of Christ. Pretty cool, huh? I haven’t worked with yeast since I made monkey bread during the Snowpocalypse. That time I had to dissolve the yeast in warm water, but this time the recipe called for lukewarm milk. I didn’t have any milk in fridge, but there was some buttermilk leftover from when I made Whoopie Pies, so I used that instead. Buttermilk isn’t all that different from milk, right? Buttermilk apparently...

I woke up this morning with the worst craving for eggs. Probably because it’s the weekend, and I’ve got brunch on the brain. Alas, going out for brunch was out of the question — I just got back from a spring break cruise and can’t afford to be spending any more $$$. Fortunately, eggs and spinach are cheap, so one short trip to Safeway later, I was ready for breakfast. This was my first time poaching an egg. I’ve scrambled, boiled, fried, deviled and omelette’d the suckers, but poaching always seemed beyond my culinary powers. When I finally worked up the courage to google “how to poach an egg,” I was surprised by how fast and simple it actually was. Technically Eggs Florentine =...

Day fifty trillion of the Snowpocalypse. No work, no school, no where to go but the kitchen. Which is where I discovered that I had a bunch of bananas ripening far too quickly on top of the fridge. Mmm, mushy bananas. Time to smash them up and bake something nice! This post from Meet Me in the Kitchen caught my eye, so I dragged my roommate through the snow to get some Nutella from Safeway. Poor Shanna. Well, she wanted to buy wine anyway. This is such a clean and easy, no-fuss recipe. Just mix up bananas, eggs, brown sugar, butter, and sour cream (which I swapped out for plain yogurt), scoop the batter into muffin pans, swirl in Nutella, and bake. Done! I forgot how...

With the Snowpocalypse shutting down the city (and law school!) for the third day running, I was stuck in my apartment with nothing to do. The snow-covered trees and buildings outside reminded me of frosting, and I just happened to have sugar, flour, butter and cream cheese, so . . . obviously I had to make Monkey Bread! This was my first time working with yeast — usually I make this recipe with Pillsbury biscuit dough. But I happened to have some packets of dry active yeast in my cabinets and way too much time on my hands, so I was feeling pretty ambitious. Monkey bread from scratch, baby! Isn’t it amazing how just a little warm water, yeast, sugar and flour can come together...

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Breakfast

Apple Cinnamon Baked Doughnuts

Cherry Peach Bread

Crepes with Nutella and Strawberries

Eggs-in-a-Hole

Hot Cross Buns

Eggs Florentine with Avocado

Banana Nutella-Swirl Muffins

Ooey Gooey Monkey Bread

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Cool Sites