breakfast Archives - Page 2 of 11 -

April 12, 2017

Berry Breakfast Cookies

We are back home again, finally. After a several days skiing with my sister’s family out in Colorado, we managed to get ourselves stranded at the Denver airport for four long days as a result of the Delta chaos. It was frustrating, stressful, and definitely inconvenient, but admittedly fun and bonding all at the same time. The kids thought it was exciting to be stuck at the airport hotel, and we pretty much lived off of Einsteins Bagels and Jamba Juice for four days with airline vouchers. Not exactly my favorites, but the kids loved it.

August 23, 2016

Prosciutto Leek Quiche and a Spoonful Magazine Breakfast

Last summer I hosted a backyard breakfast as part of an article I worked on for Spoonful Magazine, an independent quarterly magazine celebrating home cooking, gatherings, local artisans, and the art of entertaining. It’s a gorgeous publication and there’s so much inspiration on every page. Each issue features beautiful photos and menus for a collection of seasonal gatherings, and shows the joy that comes from bringing people together and into your home. I thought I’d share a glimpse of our breakfast last summer; the full feature and recipes are available in the current summer issue, which is now available at Barnes and Nobles stores nationwide and can also be ordered here.

July 28, 2016

Blueberry Almond Breakfast Crisp

Every July I make the same blueberry pie– it’s a favorite mid-summer tradition that I look forward to every year. Lately however, we seem to be eating more than our fair share of dessert, so I thought I’d change things up a bit and turn our summer dessert into a treat worthy of eating for breakfast. The almond paste crumble is what makes the pie truly special, but since almond paste is fairly dense with sugar, I increased the oats to almond paste ratio to make a crumble which is still markedly almond in flavor yet more subtly sweet. I also replaced the sugar in the blueberry filling with a mere touch of maple syrup for a more natural sweetness. Coconut oil took the place of butter and the resulting crisp was just what I had wanted- sweet but not too sweet, and with plenty of the almond oat crumble. When served warm from the oven, the blueberries are plump and juicy; if you prefer the filling to be on the thicker side, it sets up a bit more after it’s chilled. We enjoy it both ways. For an extra treat, serve with a dollop of vanilla bean creme fraiche.