Posts Tagged ‘Breakfast’

Cranberry Almond Biscotti

December 23rd, 2010

Boxing Day coffee and biscotti

I haven’t done much in the way of Christmas baking this year.  I had plans to make shortbread, gingerbread, sugar cookies, maybe even some chocolate bark, but none of those came to pass.  The one thing I’ve managed to get in the oven is a double batch of biscotti.  I like to give these cookies as gifts and I also like having enough around so that I can enjoy a nice slow coffee break on the mornings when I don’t work.  My two no-fail recipes come from Dorie Greenspan’s Baking book.   She’s a cookie goddess – I’ve never had a recipe of hers fail.

1/2 cup butter
1 cup white sugar
2 large eggs
1 1/2 cups white flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal
3/4 cup slivered almonds
1/2 cup dried cranberries

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bowl of an electric mixer, cream together the butter and sugar for 3 minutes.
Add the eggs and continue to mix on medium-high speed for another 2 minutes until very smooth.
Mix together the dry ingredients, then slowly blend into the creamed mixture.
Stir in the almonds and cranberries by hand.
Turn the soft dough out onto the counter and form into a log.
Split the log in two, then flatten out each half on the baking sheet until it’s about an inch and a half thick.
Bake for 15 minutes then remove from oven to cool for 30 minutes.
Lower the oven temperature to 300°F.
Slice the logs into 3/4 inch pieces and arrange cut-side-up on the baking sheet.
Bake for another 15 minutes.
Allow to cool completely before packing in an air-tight container.

Harvest Granola

October 4th, 2010

Harvest granola

Mornings are always better when they come with a bowl of granola.  My usual granola recipe is from Yummy Supper – chunky and chewy, with lots of cranberries and almonds.  My mom uses Nigella Lawson’s recipe from Feast which uses applesauce as one of the sweeteners.

When I was out in Vancouver, my sister’s friend had a bag of homemade granola her parents had sent from home.  It was full of pretty green pumpkin seeds and golden flax.  I used this as the starting point for the recipe below.

1/2 cup honey
1/2 cup cane syrup
1/4 cup canola oil
1 cup pumpkin seeds
1/2 cup golden flax
1/2 cup sesame seeds
4 cups oats
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup dried cranberries

In a large bowl, stir all the ingredients (except the cranberries) together until everything is evenly distributed.
Dump the granola out into a very large cake pan or a deep broiling pan and spread out in an even layer.
Roast at 325ºF for 45-60 minutes, stirring gently at 15 minute intervals.  The granola should be evenly browned when it’s done.
Once the granola is out of the oven, stir through the cranberries.
Cool completely before storing in an air-tight container.

Peanut Butter Muffins

September 8th, 2010

Peanut butter muffins

To complement last week’s bag lunch post, here’s a quick breakfast post – also of high importance when rushing off to work.  These muffins can be whipped up very quickly since they’re made with oil and they’re fabulous when spread with jam.

1 cup white flour
1/2 cup whole wheat flour
1/4 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 cup oats
1 1/4 cups milk
1 egg
1/4 cup canola oil
1/2 cup peanut butter

In a large bowl, stir together the dry ingredients and make a well in the centre.
In a second bowl, beat together the last four ingredients until smooth.
Gently stir the wet ingredients into the dry.  The batter should be a bit lumpy.
Spoon the batter into greased muffin tins.
Bake for 15 minutes at 375º.
Let cool for a few minutes before lifting the muffins out of the pan.

Fruit and Nut Yogurt Cups

September 1st, 2010

With my new job comes a new challenge: box lunches.  I’m now working across town at our shiny new branch library, as opposed to being a quick walk from the downtown library.  This spells the end of dashing home for lunch and tossing something together from scratch.  I’ll be packing my lunch to take with me every morning which means a complete overhaul of my lunch process.  I’ve been scavenging for grain and bean salad recipes, reading the Moosewood Restaurant Daily Special cookbook for soup ideas and trying to make sure I hit all the food groups with whatever I end up tossing in my lunch bag.

The lunch idea that has made me happiest came from The Kitchn, over at Apartment Therapy:

Lunchtime yogurt cup

Simple Mason jar yogurt cups.  This one is has blackberries on the bottom, smothered with 2% yogurt and sprinkled with almonds.  Next up: blueberries with toasted walnuts.  Then maybe some pineapple and coconut, or applesauce and raisins.  Endless possibilities and endless lunchtime smiles.

Breakfast Sandwich on a Cheese Biscuit

February 22nd, 2010

After filling my breakfast cravings with egg and ham sandwiches on English muffins, I saw a Tim Horton’s ad, and was inspired to build my favourite breakfast on a cheese biscuit instead.  Fantastic, I tell you.  Just brilliant.

You can find my cheese biscuit recipe here.  It’s super quick and easy, since it uses oil instead of hard butter.

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