Buttermilk-Millet Johnny Cakes

I can distinctly remember the first time I had a Johnny Cake. I was in first grade and we were doing a lesson on the American colonies which included making the food of early New Englanders. We made a couple of dishes but I can only remember the Johnny Cakes. Looking just like a pancake but made with cornmeal, I was blown away by how different they were and I instantly fell in love with the snappy texture and alluring sweetness they naturally had. To me, they tasted so sophisticated and had much more personality than an average pancake. I was hooked. I brought the recipe home to my Mom and they soon made regular appearances on our breakfast table, especially for a special occasion breakfast.

It had been a little while since I've had or made a Johnny Cake. I think they somehow got phased out but for whatever reason, I got the urge to make them this weekend, only I dressed them up a bit and gave them a little makeover. They are so simple to make and only consist of a couple of ingredients, but instead of using milk, I used buttermilk to compliment the cornmeal and give them a nice tangy note. I also added millet to the batter, which further added to the texture of the cake and enhanced its flavor.

Making these made me question why I ever stopped having them but they remind me of my childhood and eating them makes me feel like a kid again, sitting in the kitchen of my parent's old house, the house that I grew up in, while my Mom stood at the stove making Johnny Cakes. She had a special pancake griddle that she'd use for the task and these cakes, while not exactly the same recipe that she used, brought me right back to that moment. I love how like nothing else, food can do that.

Buttermilk-Millet Johnny Cakes 
Makes about 6-10 medium sized Cakes

- 1 1/2 cup All Purpose Flour
- 3/4 cup Cornmeal
- 1/2 cup Millet
- 1 tsp baking powder
- 1 tsp salt
- 2 TBS sugar
- 2 eggs
- Enough Buttermilk to make a thick batter (about a cup)
- Butter for the skillet
- Maple Syrup (for serving!)

In a medium bowl, combine the flour, cornmeal, millet, baking powder, salt and sugar. Combine with a whisk. In a separate small bowl, combine the 2 eggs and pour over dry ingredients and combine just until it starts to come together. Add just enough buttermilk to make a thick batter.

Heat a large skillet (or griddle) and add just enough butter to lightly coat the bottom. Once the butter starts to foam up, add a ladle full of batter to the skillet and add just enough ladles of batter so that you still have room to flip the cakes. Once the batter starts to dry out around the corners and turn golden on the bottom, gently flip the cakes over and heat until cooked through and golden. Repeat process for the rest of the batter and serve the Johnny Cakes warm with maple syrup.

Monte Cristo Waffles

We broke down and got a great stereo system a couple weeks ago to help bring a little life to our home office. We situated it in the center of the apartment so that no matter where you are, you can hear the music. Since its arrival, we've easily slid right into a routine; soft Indie Rock in the mornings and some blend of R & B or Classic Rock in the afternoons that carries us into the evenings. The only apparent break in this routine has been on the weekends. That's when the jazz on comes on and breakfast changes from quick bites of yogurt into something a little more exciting.

Last weekend, while we were enjoying our relaxing morning of jazz, I got to work on breakfast while Richard brewed some coffee. With the help of my waffle iron, I gave a classic, favorite brunch sandwich of mine a fun new twist. A Monte Cristo, under normal circumstances, is a relative of the grilled cheese sandwich, only with a French Toast exterior and usually the addition of ham and Maple Syrup or jam and it's that sweet-savory combo that keeps me going back for more. Here, a cornmeal and mustard batter became a great bed to lay some good quality Black Forrest Ham and shreds of Gouda before a quick stamp from the waffle iron left fun tracks for maple syrup to slip right into. Just before serving, powdered sugar was finely dusted on top to give the waffle a sweet finish to contrast the savory fillings.

It didn't take long for us to eat these up and inspired by them, I foresee a lot more waffley fun ahead of us. There's just something about those little bits of cheese seeping out of the waffles and the slices of ham poking out of the batter, gaining a nice crispness to them. The cornmeal compliments the tangy mustard and gives the whole thing such an enjoyable little crunch while the powdered sugar and maple syrup duo give it all a nice, sweet finish. For best results, I recommend serving with homemade Bloody Mary's and a healthy dose of jazz music on a lazy Sunday morning.

Monte Cristo Waffles

- 2 cups All Purpose Flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup cornmeal
- A generous pinch of salt
- 2 TBS Dijon Mustard
- 2 eggs
- Enough buttermilk to form a thick batter (about 2 cups)
- 1/4 lb. Thinly sliced ham (I used a good quality Black Forrest Ham)
- 1 cup Shredded Gouda (or other cheese of your preference)
- Powdered Sugar (optional)
- Maple Syrup

In a large bowl, combine the flour, baking soda, baking powder, cornmeal and pinch of salt. Whisk ingredients together until combined. In a separate small bowl, combine Dijon mustard and whisk until well combined. Add the egg-mustard mixture to the dry mixture and stir in just enough buttermilk to make a thick batter (about 2 cups).

Heat waffle iron and add a half a ladle of waffle batter. Working quickly, lay ham and sprinkle cheese on top before adding another 1/2 ladle on top and closing the waffle iron. (Be careful not to add too much batter or it will run down the sides!) Cook until desired doneness and serve warm with powder sugar and maple syrup, if desired.

Whole Wheat Pumpkin Spice Date Muffins

I can't predict how long this muffin craze of mine will last but until it fades, I'm totally loving it. My pantry is now stocked with all sorts of dried fruits, nuts and seeds and my fridge is full of buttermilk, just to ensure that each batch of muffin is different. Since my craze started a couple weeks ago, my oven's been churning out about a dozen muffins a week and miraculously they all disappear by week's end and then I'm back at it, making another dozen.

Because I want each batch of muffins to be different, I've been creating different recipes each week and sometimes it takes a couple of tries to make them just right. For some reason, the pumpkin muffins were a little trickier for me to perfect. The first batch wasn't sweet enough or as light and fluffy as I wanted them to be. It took the addition of more buttermilk and maple syrup to make them just the way I wanted - sort of crispy on the outside and very soft and light on the inside with a great texture, courtesy of the millet and chia seeds that I added just before baking.

Since I don't expect my muffin obsession to end anytime soon, you can be on the lookout for more to come. Until then, I hope you give this one a try. It's a balanced combination of hearty and sweet and the texture is what really makes them; chewy from the dried fruit, and moist from the pumpkin and buttermilk. The flavors are bright with an extra bite of sharpness from the candied ginger bits. In addition, these little babies are so cheerful with their orangy hues and sunny millet seeds poking out, they make for a great start to the day.

Whole Wheat Pumpkin Spice Date Muffins
Makes 12

- 1 1/2 cups whole wheat flour
- 1/2 cup flour
- 3 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- 1/2 cup millet
- 1 TBS cinnamon
- 3/4 cup buttermilk
- 1 can unsweetened pumpkin puree
- 1/2 cup maple syrup
-  1 egg
- 2 TBS minced crystallized ginger
- 1/4 cup chopped dates
- 2 TBS Chia Seeds

Preheat oven to 400 degrees. Combine the dry ingredients (flours, baking powder, baking soda, salt, millet and cinnamon) into one bowl. Add the dates, chia seeds, and crystallized ginger to the dry ingredients and give them a good toss until everything is distributed evenly. In a separate bowl, combine the wet ingredients (pumpkin puree, buttermilk, maple syrup, egg) and lightly whisk to combine. Fold the wet ingredients in with the dry and bled until it just comes together (don't overmix -you'll end up with hockey puck shaped muffins!) Spoon batter into muffin tins and bake until a toothpick that is inserted into the center of the muffins comes out clean (about 15 minutes or so). Store in an airtight container.

Whole Wheat Banana - Currant Millet Muffins

Breakfast might be the most important meal of the day but to me, it's also the hardest. Lately, I've been feeling like I'm in a breakfast rut, relying too heavily on cereals and yogurt that only temporarily fill me up or on the other extreme, an egg and cheese sandwich can be too filling. Instead, I wanted to find something nutritious and portable, should a busy morning keep me from sitting down to enjoy breakfast. A muffin seemed like a natural candidate for the job, but I didn't like any of the recipes I found. Too much butter, oil or just plain old boring, nothing seemed to be what I was looking for so I took to my kitchen to create my own breakfast muffin recipe.

These muffins are whole wheat and they get their sweetness from maple syrup, mashed bananas and dried currants, rather than sugar, which is a nice change of pace. They're so easy to make, I'm already planning to make them weekly, they were exactly what I was looking for. Heartier than most muffins but still light and airy, the millet (a round seed-like grain) adds such a welcome texture to the muffin, providing a healthy, and delightful crunch with each bite. My favorite aspect of this recipe is that even though there are such strong flavors, it doesn't necessarily taste of one in particular. Instead, they all mingle together to create a harmonious balance. 

Maybe it was the creativity I got to exercise by creating my own muffin recipe, but they turned out to be the answer to my breakfast quandary and I've already got plenty of ideas for my next muffin recipe creation. Until then, give this one a shot, I think it'll be just what you need to start your day!

Whole Wheat Banana - Currant Millet Muffins

Yields 12 muffins

- 1 cup whole wheat flour

- 1/2 cup All-purpose flour

- 1/4 cup millet

- 3 tsp Baking Powder

- 1 tsp Baking Soda

- 1/2 tsp Salt

- 1/4 cup dried currants

- 2 tsp cinnamon

- 1/2 tsp ground ginger 

- 1/4 cup maple syrup

- 3 ripe bananas, mashed

- 1 egg

- 1/2 cup buttermilk

- 1 tsp vanilla extract

Preheat the oven to 375 degrees and butter and flour muffin tins. In a medium size bowl, combine the dry ingredients: flours, millet, baking powder, baking soda, salt, currants, cinnamon and ginger. In a separate bowl, combine the wet ingredients: banana, maple syrup, egg, buttermilk and vanilla. Fold the wet ingredients into the dry and only mix until just combined. Pour into muffin tins and bake until a toothpick entered into the center of the muffin comes out clean (about 30 minutes). Store in an airtight container. 

Breakfast: Bulgur "Oatmeal" with Chia Seeds and Fresh Berries

Like clockwork, this time of year I always look back on what I ate over the holiday weekend and I start to feel, well, gross. While I don't believe in diets, I do believe in making smart eating choices and keeping my diet varied with different grains, fruits and vegetables. I feel that lately my focus has been on healthful lunches and dinners, but what about breakfast? I find that I usually fall victim to a meager bowl of cereal, which is all fine and good but only keeps my hunger at bay for about an hour. It was clear that some new breakfast recipes had to be created.

Bulgur isn't usually a typical breakfast favorite, at least not in this country, but in my opinion it should be. When made with a touch of vanilla yogurt, dried cranberries, cinnamon and brown sugar, the flavor is very similar to oatmeal, but with a texture I find more satisfying. Best yet, this breakfast is warm and perfect for a chilly morning and hearty enough to keep me full until lunch. Chia seeds, my new find, are sprinkled on top just before serving to not only supply a delightful little crunch, but also an added boost of nutrients. Chia seeds, if you haven't had much experience with them, are little flecks of seeds packed with Omega-3's, a bunch of calcium, protein and other stuff that's important to your body.

From start to finish this recipe will take you about 30 minutes, which may be a bit too long for some on a busy work day. To solve that problem, I recommend making a big batch of it on a Sunday and then storing it in the fridge, taking a bit out at a time and microwaving it until warm. Creamy and spiked with cinnamon, sweet from berries and brown sugar and the subtle little pop of Chia seeds, this Bulgur "Oatmeal" makes for a great change of pace first thing in the morning.

Bulgur "Oatmeal" with Chia Seeds and Fresh Berries

1 cup bulgar wheat
1/4 cup cranberries
Water
1/2 cup Vanilla Greek Yogurt
1 cinnamon stick
Brown Sugar, to taste
A generous pinch of salt
5-6 fresh berries, rinsed
Chia Seeds for topping

Heat a pan to medium hi heat and ad the bulgar and then add just enough water to totally cover the wheat. Keep some extra water handy because you'll probably need to ad some more as the water gets absorbed. Add the cranberries and cinnamon stick along with the salt, brown sugar and cinnamon stick (Alternatively, you could just use a couple pinches of cinnamon if you don't have cinnamon sticks) Let the pot simmer until the bulgar gets soft but still has some bite to it (about 25-30 minutes). Remove the cinnamon stick and add the Greek yogurt. Stir to combine and adjust flavors if needed. Serve warm and top with fresh berries or other fruit and sprinkle Chia seeds or flax seeds on top.

Cinnamon-Banana-Granola Pancakes

I like to make pancakes about once or twice a year. This isn't for any particular reason, I just don't usually crave sweet things first thing in the morning, but because we happened to have a giant jug of maple syrup just patiently sitting in our fridge, how could I resist? The stars just seemed to align.

I think my gripe with pancakes has always been that they're usually sort of boring. There are of course exceptions to the rule, plain, fluffy pancakes can be great but usually I'm left wanting more and wishing that there was something more exciting going on. Some sort of fruit mixed in with the batter is usually a respectable solution to my pancake quandary, but sometimes I find even that's not enough. After all, doesn't the pancake deserve to be elevated, even if it's just a bit?

When I'm at my best, I'm making granola on a regular basis and I like to add it to my morning yogurt or just snack on it throughout the day. But I don't think it should end there, why not put a little crunch into in my pancake batter? I started with a basic Cook's Illustrated recipe for these pancakes and added a mashed up banana, a hefty pinch of cinnamon and a drizzle of vanilla extract. When the batter is poured into a hot skillet, it gets topped by sliced bananas and sprinkled with homemade granola. When the pancake gets flipped, the granola side gets toasted and crispy so that when you bite into them, it tastes a little reminiscent of banana bread, but with a hearty crispness to it. With lots of flavor and the added texture, courtesy of the granola, and when finished off with a good quality maple syrup, this is my kind of pancake.

Cinnamon-Banana-Granola Pancakes


1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tsp cinnamon
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
2 bananas, one mashed up and one thinly sliced
1 tsp vanilla extract
1 large egg, separated
2 tablespoons unsalted butter, melted
1 1/2 cups granola (my homemade version can be found here 
A drizzle of vegetable oil and a small pat of butter  (for brushing griddle)


Start by mixing the dry ingredients into a bowl. Pour buttermilk and milk into a bowl and add the egg white. Mix egg yolk and melted butter together and then combine with the buttermilk mixture. Add vanilla extract, add the wet ingredients into the dry ingredients and mix with a whisk to combine. Fold in the mashed banana. 

Add the butter and vegetable oil to a large, hot skillet. Pour batter into the skillet, 1/4 cup at a time making sure not to crowd the skillet. Top each pancake with granola and a couple slices of banana. Once the surface of the pancake starts to bubble a little and the bottom starts to brown a bit, carefully flip the pancake. Heat until the other side is done and serve while warm, granola side up. 

Breakfast Fried Rice

This is the post that almost never was. You see, I get a lot of pleasure from and take pride in my ability to take random bits of this and that and transform them into something totally different. However, not all of these recipes make the blog. Why? Because sometimes I'm starving and puttering around the kitchen, trying to throw something together quickly so I can eat and get on with my day. Pausing to plate, style and snap pictures of my food seems like too much of a delay to me getting what I want: food in my belly.

But then, I was staring down at my skillet and was happy with the slightly sunny hue and the way the strands of cheese and egg clinged to each grain of warm rice. I couldn't resist grabbing my camera, I wanted to share. This little breakfast recipe is embarrassingly easy to throw together (especially if you have some leftover rice in the fridge from last night's Thai take-out) and it's very satisfying and hearty as well, not to mention it's just different enough to keep things exciting first thing in the morning.

While this obviously isn't a traditional recipe nor something totally new, I think the story still needed to be told. Sometimes it just takes doing something a little outside the box, without extra effort required.  No fuss, no muss, just good comfort food at it's best. The dish was finished simply with salt, pepper and a bit of fresh chopped parsley. I actually think that you could make this for an early morning crowd, and I happily would. It could be fancied up by tossing in a veg or two, sprinkle in some bacon bits or sausage and I dare you to find someone who can resist.

Breakfast Fried Rice
Serves 2-3, comfortably


- 3 eggs
- 1 cup cooked rice
- 1/2 cup cheese (I used cheddar)
- Salt and pepper to taste
- Fresh Parsley, chopped

Start by warming the rice in a hot skillet. In a small bowl, whisk together the three eggs and add a generous pinch of salt. Over medium-low heat, add the eggs to the rice and gently push them around with a rubber spatula. Add the cheese, salt and pepper to taste and serve with fresh chopped parsley.

Bacon Polenta with Gouda and a Poached Egg

For better or worse, my schedule, for the most part, is opposite of what most people's is. My afternoons and evenings tend to be the busiest and I don't have any free weekend time until mid-November. While I do love the irregularity of my schedule (it enables my days to be a little more flexible and it's kind of nice being able to run errands when no one else is) there is a downside to it too. I've learned that I don't get "true" weekends anymore; I'm always doing something for work and sometimes it's tough to remember to schedule in some downtime to allow for a little recharge.  This week has been a particularly exciting one, we just took on a new client, we have four cooking classes in three day's time and are putting together proposals for some future catering jobs. In between all the menu planning, recipe writing and shopping, a leisurely mid-week brunch just seemed like the right thing to do. 

The inspiration for this meal was based around some beautiful thickly cut bacon and polenta. The two seemed to be a natural pairing - the saltiness of the bacon and the gentile pop of the cornmeal are a welcome and hearty addition to the breakfast table. Just before serving, a nice smokey gouda was folded into the cornmeal-bacon mix to help get things a bit creamier and to bring out that smoky flavor from the bacon. 

A poached egg was then placed on top of a heap of the soft polenta and eaten while everything was still hot. With a side of coffee, this was the perfect way to take just a little break before my day got started. If you'd like to recreate this simple dish at home, you can do so without the bacon, but why would you want to do that?

Bacon Polenta with Gouda and a Poached Egg

- 2 eggs 

- 1 TBS white distilled vinegar 

- 1 cup cornmeal 

- 2-3 strips of cooked bacon, crumbled

- 2 TBS smoked gouda, shredded

Salt and pepper to taste

In a pot, combine the polenta with enough water to totally cover it. (You'll want to keep some extra water on hand too.) Salt the water and simmer the polenta, adding a little more water once it gets absorbed. Add in the bacon and heat until the polenta is soft. Fold in the cheese and adjust seasoning. 

In a shallow pan, bring water to a soft boil - little bubbles should be snaking up from the bottom. Add the vinegar. Crack the eggs into separate small bowls and gently slide it into the pan. Heat the egg until the yolk is just set and then carefully scoop it out of the water and set aside. 

To plate, put a scoop of polenta into a shallow bowl and top with poached egg and additional gouda (if desired)

Good Morning, Jalapeño Cheddar Biscuit Breakfast Sandwich

When thinking of how I wanted to start this post, I found myself completely torn. Do I talk about the homemade jalapeño biscuit first or the poached egg? Or dare I start with the duo of smoked and sharp melted cheddar cheeses? Then I got to thinking, shouldn't that be the dilemma when talking about the perfect breakfast sandwich? All components are so equally important, one should find themselves having a hard time deciding where to start. When making a really good breakfast sandwich, the type that you keep thinking about all day long, all flavors and textures need to come together perfectly, working together in sync. The biscuit should be flaky and moist and touched just slightly with toasty heat to give it a subtle crunch. The egg should be poached just slightly so that the yolk tries to escape when the first bite it taken.When making the perfect breakfast sandwich, I think one component can't be more important than the other.

For the base of this sandwich, I had brought home some deliciously spicy cheddar jalapeño biscuits that I made in school this week. Personally speaking, I think anytime eggs are involved, an element of heat is pure heaven. Moving on to the egg, I decided poached would be best, especially once bitten into and the yolk starts to run, creating a nice saucy mess. Lastly but certainly not least, it's almost impossible for me to even think about a breakfast sandwich without picturing melted cheese being involved in some capacity. Here, I enlisted two cheeses to bring layers of flavor. The first being an extra sharp cheddar cheese and the second being a deep, smoky cheddar. When all of these elements are in place and stacked up on the plate, I'm a happy girl. What better way to start the day?

In terms of the recipe, there's not much to share. The biscuit is a straightforward cheddar jalepeno (the recipe was made for commercial baking so it's tough for me to break it down specifically for a home kitchen), but any sort of bread would be perfect. The egg is poached but any sort of egg style would work and while cheddar is an easy go-to, feel free to get a little creative or just use whatever you have on hand to give yourself a delicious start to the day.

Eggland's Best Featured Recipe: Spicy Poached Egg over Cheddar Fried Potatoes

Scrambled, fried or folded over into an omelet, over easy, sunny side up and poached into a neat little pocket, eggs are incredible.  Often my go-to option when I'm so exhausted from hours on my feet at culinary school I can't even see straight, there's nothing more satisfying then whisking together some eggs and grabbing some bits of this and that from the fridge to make an effortless, light, yet still satisfying dinner.  That being said, a quick scramble might be all fine and good for a night when I'm eating my dinner standing up in my kitchen sporting my most comfortable sweatpants, but sometimes I think there needs to be a little more pomp and circumstance.  Sometimes that egg just needs to be shown a little more respect and given more attention and made into the type of meal you sit at the table for and heartily enjoy.

When Eggland's Best contacted me and asked me to create a recipe featuring their eggs, I, being fresh off of a couple of weeks at school focusing solely on the egg and feeling particularly geeky, wanted to first find out if their eggs truly were superior (and worth the often additional cost) when compared to the average grocery store variety.  Buying one carton of generic large grocery store eggs and one carton of large Eggland's Best Eggs, both bearing approximately the same expiration date, I got home and cracked one egg from each carton and separated the whites from the yokes to test for freshness.  I found that the Eggland's Best had the whites clinging to the yoke much more firmly (this indicates freshness).  The Eggland's Best egg also was a significantly deeper and brighter shade of yellow, usually indicating the chicken's diet and additionally making for a more flavorful egg and much more beautiful presentation, proving that these are the types of eggs you buy to enjoy as the main part of a meal, not hide into a baked good.

Once I was done playing mad scientist in my kitchen, I got to work creating a recipe featuring the Eggland's Best Egg.  Lately I've been obsessed with poached eggs, I just love the theatrics of them.  They sit there, all soft and delicate until a small pierce from a  fork releases the yoke, which rushes out in a waterfall of thick, creamy deliciousness.  I had always been intimidated by poaching eggs, it seemed so tricky but it's actually quite simple.  As long as you carefully slide an egg into a salt and vinegared almost-boiling water bath (steam should be coming off the surface and little bubbles should be streaming to the top) then you'll be totally fine and well on your way to a deliciously poached egg.

I particularly like this recipe because it starts with a bed of ultra crispy red potato disks topped with melted tangy sharp cheddar cheese and then the star of the show, the poached egg, is delicately placed on top and fiery chipotle-tomato sauce is lightly spooned on top while vibrant green parsley tumbles over, providing a light accent of fresh flavor.  These are the types of eggs that mornings were made for.  

Check out the recipe (and more pictures) after the jump!


Post disclaimer: the content of this post reflects my views and thoughts on Eggland's Best Eggs.  I was no compensated for the statements made and although had been asked to create a recipe for them, was not asked to compare and contrast their eggs versus average grocery store eggs.  That's just a result of my own geekiness and me wanting to share :)

Lemon Ricotta Pancakes

"Any chance you could use up some of that ricotta cheese that's in the fridge?" my Dad asked as I was pouring over my cookbooks trying to plan a Saturday brunch to celebrate my Mom's birthday.  I immediately put my cookbooks down.  "Do you have any fresh lemons?" I asked as I reached for my laptop.  He shook his head yes and I knew I was onto something.  Inspired by one of my favorite cookies, the lemon ricotta cookie, I thought there must be some recipe out there that was already created that transformed light lemony ricotta cookies into a delicious pancake.  A quick google search showed that Bobby Flay and I were on the same wavelength and lemon ricotta pancakes were officially going to be making an appearance at the breakfast table. 

The pancakes themselves are very simple to make.  Utilizing pretty basic ingredients (you know, the usual suspects; flour, milk, eggs, baking soda, nutmeg) and adding creamy ricotta and bright lemon zest to perk everything up.  The best part about these is how unassuming they are.  They look like your average pancake and in fact, I think it's best left as a surprise.  You see, these pancakes are so packed with fresh and vibrant flavors and it's fun to watch people eat them, thinking that they signed up for an average pancake.  Within seconds of them taking that first bite, you'll see them stop chewing and their face will visibly show what their taste buds are thinking.  "Where's all that flavor coming from?"  They'll grab another bite and chew more slowly, carefully thinking about and taking in each bite as if it were solving a mystery.  "Where is all that flavor coming from?" You'll then start to notice that the pancakes will start to rapidly vanish from a syrup stained plate and in between mouthfuls, your brunch companion will mumble something about these being amazing and then they'll ask if there are any more left.  At this point, you can sit back and smile and be satisfied about the breakfast that you just made, that is, unless you're busy stuffing your own face full of deliciously lush lemony pancakes.

The real trick to making a great fluffy pancake is to not flip them much.  Instead, let them cook completely on one side and then give them a flip.  Don't press down on them with a spatula either because then they will loose all that precious air that makes them so light and delicious.

For the complete recipe, click here.  

Take 2: Eggnog French Toast and Eggnog Bread Pudding

Easy Eggnog French Toast Made with Homemade Challah Bread 

Ohmygosh. I can't believe that it has taken me so long to post these two recipes! I took a couple days break from blogging over Christmas so that I could unwind and just have some fun with my family and friends and of course, make a huge life-altering decision that has left my face sore from smiling so hard.  So now that that's out of the way I wanted to share two new recipes that I created while I was at my parents.  Both involve my newest obsession, Challah bread and eggnog, that questionable holiday beverage.  Both are also crazy easy and a great way to use up any eggnog that happens to be lying around.  I present them to you simultaneously because they are so closely related and well, I made them on the same day and that only seems fair!

The recipe is for eggnog French Toast, something that I made for my sister who, unlike me, loves eggnog.  (Click here to see my thoughts on eggnog) For this breakfast treat, the eggnog worked so well with the Challah bread, providing a spicy and rich flavor that plain milk and eggs alone just can't do.  To help brighten the flavors of the eggnog, I also added a couple generous pinches of pumpkin pie spice.  Dusted with powdered sugar and doused in sticky-sweet maple syrup, it was a mighty tasty way to start a lazy holiday day.

Eggnog Bread Pudding Made With Homemade Challah Bread

The next recipe created from the masses of Challah bread that I churned out was a simple eggnog bread pudding.  No frills, no hidden spices from far away lands, just basic honest-to-goodness cinnamon and nutmeg seeping through thick chunks of Challah bread until it had formed one mass of dense, yet still soft and fluffy bread pudding.  Served with a dollop of whipped cream or heated up and top it off with some sweet vanilla ice cream and you've got yourself a sweet little dessert...or maybe even breakfast?  No one would judge..

On an entirely different subject, I stopped by the school this morning to take a peek at my gear and to try on my cute little chef's outfit! Once everything comes in and I have it in my excited little hands, I'll be sure to share!  (I promise to not constantly talk about culinary school, but I'm just so excited that I had to share!)

The Wait For Homemade Pumpkin-Cranberry Granola Bars Is Over!

Homemade Pumpkin-Cranberry Granola Bars

It occurred to me yesterday that I did a pretty mean thing to my readers (sorry!).  On Sunday, via my Facebook fan page, I teased with the fact that my apartment was flooded by the oh so sweet smell of pumpkin-cranberry granola bars that were busy toasting up in the oven.  Then, (here's where the mean part comes in) I didn't post the recipe until a couple days later (meaning, uh, today).  What a jerk, huh?  I left my poor readers in a lurch, waiting for the details and the recipe.  I like to try post my recipes right after I make them but there's always that one, every once in a while, that doesn't get posted right away.  But if it's any consolation, these guys are SO worth the wait!  Crunchy and still soft and chewy at the same time, I've really been enjoying them for breakfast.  On some mornings I'll crumble one up into a cup of all-natural yogurt or I'll just enjoy them on their own.  These are perfect on a crisp fall day, swirled with cinnamon that warms you right up and laced with sweet pumpkin flavor, these rock.

Another added bonus, they take about 30 mins to make from start to finish (This doesn't count cooling time but if you're like me, you're not good at waiting for things to cool!).  Additionally, these as versatile as they are delicious.  Feel free to get a little crazy here and use any dried fruit and nut combination you'd like.  Might I recommend dried apricot and almonds?  Or maybe some dried blueberries and cashews?  Get a little imaginative and experiment with your combinations.  You can also omit the pumpkin if you'd like and you'll end up with a firmer bar.  That being said, no matter how you slice it, these bars are waaaay better than anything you can buy in the store.  Enjoy!

Homemade Pumpkin-Cranberry Granola Bars

- 2 cups oats (I like Quaker the best)

- 3/4 c. wheat germ

- A big handful or two of nuts (I used dry roasted peanuts)

- A big handful of seeds (I like flax the best, they give it a nice subtle crunch)

- A big handful or two of dried fruit (I used dried cranberries) 

- 2 tbs butter

- 2/3 c. brown sugar

- A little less than 1/2 a c. of honey

- 2 tbs pumpkin (I used canned pumpkin)

- 1 tsp vanilla extract

- 1 tsp pumpkin pie spice

- A couple pinches of sea salt
- I also dusted a little bit of cinnamon on top (yum!)

In a wax paper lined baking sheet, toast the oats in the oven at 400, making sure to turn every couple of minutes so that they don't burn. Meanwhile, on the stove, combine butter, brown sugar, vanilla, honey, salt, cinnamon and juice. Cook on medium heat, stirring frequently so that the bottom doesn't burn. Once the oatmeal starts to brown a little, add the nuts, wheat germ, and seeds and put the mixture back into the oven for a couple of minutes. After the mixture has toasted a little, (keep an eye on it so it doesn't burn) add the dried fruit and put aside.

When the brown sugar/butter mixture starts to get a little bubbly and is thoroughly combined, pour over the oatmeal mixture. Working quickly stir the brown sugar/butter mixture with the oatmeal and thoroughly combine. The granola should be a mass of warm sticky yumminess by this point.  When it cools a little, press the granola firmly into the pan and around the entire bottom of the pan.  Bake for an additional 15 - 30 minutes until they reach the desired level of chewiness.

A Whole 'Lotta Food This Weekend!

Hello Blogosphere, I'm back!  Yesterday I totally took the day off from my blog to spend some quality time with my Mom.  We walked (and walked!), we talked, we shopped, and ate (ohhh, did we eat!) On Saturday, we spent the day wandering the city, poking through Back Bay and Beacon Hill. We posed for a photo opp by the swan boats:

Isn't my Mom the cutest?  We had fun in Back Bay walking through the Public Gardens.  We paid homage to the famous Make Way for Ducklings ducks and paused to question why there were palm trees in the Garden.  Really Boston?  Palm trees?  Who are we kidding?

After our stroll through the Gardens, we poked around Beacon Hill shopping and ended up working up an appetite for some Upper Crust (my Mom's favorite.  I can't say I blame her..).  We stopped at the original shop on Charles Street where I enjoyed their slice of the day (eggplant and fresh mozzarella) and my Mom had plain cheese.  Yum and yum.  I had never actually had fried eggplant on a pizza before but I loved it! It added just a little hint of sweetness and crunch to the pizza.

After a little more walking (okay, a lot more walking!) we went to the Melting Pot.  I had attended an event there last month and knew right away that I would have to take my Mom here.  We had a lot of fun, talking and dipping breads, veggies and apples into melted swiss cheese.  Pure heaven.  My only complaint was that the bread was a little stale.  Not terrible by any means (especially when you coat in mass amounts of cheese!) but still, it could have been a smidge fresher. (Update: a representative from the Melting responded to me on my about the bread.  Apparently it is supposed to be that way and in fact, fondue was created to use up stale bread.  Who knew?  I certainly didn't, and appreciate the little food fun fact!)

On Sunday, I spent a good amount of time in the kitchen with my Mom (who made a fabulous sous chef, by the way).  I made us breakfast (a black forest ham and swiss strata):

While I was whipping up the breakfast, my Mom got an action shot of me hard at work in my Small Boston Kitchen.

Later on for dinner, I made a simple take on a chicken cordon bleu (chicken stuffed with ham and swiss and then lightly coated in some honey mustard) and my veggie cakes that I made the other night.  My Mom loved it.  Everything came out perfectly and it was so fun to cook for my Mom.

Thanks so much Mom for making the trek out to Boston.  I had so much fun and you'll need to come out here again soon!