Tartine has got to be one of the best bakeries I’ve ever been to. However, since I no longer live in the lovely city of SF I have to make do with their wonderful cookbooks. (books 3 and 4 are on my wish list!) This recipe is surprisingly very easy to put together, and another bonus I got to finally use that marmalade that has been sitting in my fridge taking up space. This recipe is from Tartine’s first self-titled book. While the recipe may seem to call for too much sweetness with the jam and the sugar, funny enough it wasn’t too sweet. I had some slivered almonds that I threw into the batter. I also added that crunchy sugar to the top for texture. I’m sure I’ll make this one again it was so delicious! Added bonus is it keeps well in the fridge and I almost want to say tasted better the next day.
I love granola. There is only so much bread you can eat every morning before you say ok I need something with a different texture. I used to buy just a box and find I’d go through it in a week. It had been a long time since I’ve made homemade granola, but now I think I will get back into it. It is so much cheaper to make at home and it is so easy. I got this recipe from Jessica Fisher’s Not Your Mother’s Freezer Recipes cookbook and she even mentioned getting the spin off from Ellie Krieger (one of my favorite recipe people!) Literally put all your ingredients together (except dried fruit which you add at the end) mix with maple syrup, then bake. I added some orange zest to the mix as well. The variations are endless, but I was happy with my mix of nuts, sunflower seeds, and cranberries. Add in generous dollops of vanilla yogurt and it is a tasty meal! A definite must-try for the mornings!
Ahh the craziness of “fall” even if it is still in the triple digits here. I am already predicting I will probably have one of the busiest fall seasons and inevitably will not have time to exercise and eat good things. So cue “freezer cooking” which seems to be a fad that I am late to the game. A lot of these types of recipes tell you to double the ingredients, but when you are cooking for one (I know cue the sad music) there is always enough leftover with the regular recipe. This banana bread recipe comes from a “Not Your Mother’s” series cookbook on freezer cooking. You could bake these into loaves or muffin shapes. I used all my muffin tins AND I still had enough to make a small loaf. I have enough that I could eat one banana bread muffin a day for at least a whole month. Good thing these are really tasty! I have them in the freezer and they will hopefully be just as tasty when I take one out for breakfast. The recipe doesn’t originally call for cardamom. But there is something magical about combining cinnamon and cardamom together. It almost makes the flavor more intense. Try this recipe out, but be forewarned. You will have a TON of these and perhaps you just might be nice and share a few with friends.
Mornings have been really busy these last few weeks. Some mornings Im just not in the mood for milk and cereal. After perusing (ok really wasting time) on pinterest I saw the link for pre-making breakfast sandwiches a la that fast-food-chain style. This girl put up how she made her sandwiches then froze them to eat in the mornings. It was so simple, and clever, that you wonder why people pay all that money to get these things. It was so easy that I kick myself for not doing this earlier back when I had super early morning classes. For the eggs I baked them in my muffin-top tin and it fit perfectly on the english muffin. (Yes there is such a thing and it is amazing. Everybody wants just the muffin tops!). Try these for those on-the-go weekday mornings!
This recipe was awesome from the website The Kitchn. The cool ingredient was using Greek yogurt in the batter! I loved the mix of citrus with a sweet cake, so I didn’t make the lemon cream, but I’m sure that it would be amazing on top. I added some orange flakes I had and I also added 1/4 tsp vanilla, and used the other 1/4 tsp for orange extract. It went well because the only Greek yogurt I have in the fridge right now is orange flavored. The cake is so fluffy and so good. Not too heavy and not to tart or sweet. This is definitely a great dessert, but I think I may have a slice for breakfast too. I’ll have to restrain myself from inhaling the whole thing all at once. Definitely give this recipe a try!
Yet another recipe from Rachael Ray’s magazine this month was this sausage and green strata. Well actually it was sausage and spinach, but I just used my spring mix lettuce since I needed to use it up. This dish was awesome. No it did not take 30min, but the efforts were worth it. I am still working on leftovers! I pretty much followed everything to the letter except for the type of greens. I probably had a bit more sausage on hand, a little less fontina (that stuff is $$!), and didn’t use as much bread. Still it is cheesy goodness and it actually works well as leftovers too. Originally listed as a dinner, this is good any time of day and perfect for a crowd.
It has been a long time since using my bread maker, but I will say having this loaf come out made me excited to use it more often again. I used a recipe from this cookbook I got from a local used bookstore . It came out awesome. I put it in overnight and woke to my place smelling of fresh bread and having a few fresh cut slices for breakfast. The only modification was that I didn’t have any hazelnuts so I didn’t add it in. But let’s be honest here, I was in it for the chocolate anyways. Does anyone here have a bread maker? I am still amazed at what this thing can do.