Teddie's Apple Cake | alexandra's kitchen. Is it sick that shortly after dinner, often when I’m still full, I start looking forward to breakfast? It is a little, isn’t it? Well, what can I say, it’s the truth. But it isn’t any old breakfast I go to bed dreaming about. It’s a little something called Teddie’s Apple Cake, a treat my mother introduced me to, and I think it’s something you’ll all enjoy. The recipe for Teddie’s Apple Cake first appeared in The New York Times in 1973, and Amanda Hesser republished the recipe in 2007. Who Teddie is remains a mystery, but that’s beside the point. Made with oil not butter, this cake is super moist and seems to get better by the day (not unlike another favorite cake of mine). I should note that the title of this post is a little misleading. Finally, if you’re looking for a yummy apple dessert, this is my favorite.
Mom in town to meet Graham, my newest bun out of the oven. Note: This cake gets better by the day. Teddie’s Apple Cake 1. 2. 3. Buttermilk Blueberry Breakfast Cake | alexandra's kitchen — seasonal recipes for everyone. I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. In other words, I was craving sugar and carbs. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.
Instructions. Saturday Morning "Donuts" I woke up on Saturday morning with this ridiculous urge for donuts - homemade donuts. Fresh, hot and right out of the oil. I couldn't resist the urge and dug up an old recipe for some Zeppole, that are known as italian donuts. I love this recipe because there is no rolling and they go straight from your saucepan to the hot oil without the mess of a rolling pin or a floured board. The result is a light, airy donut, zeppole, whatever you want to call it.
To me and my family they are just fabulous. Unfortunately for my husband, he was golfing Saturday morning and there was only one left when he got home. Maybe next Saturday he will be around to enjoy some straight out of the oil... Saturday Morning Donuts Ingredients3 tablespoons granulated sugar1/2 teaspoon salt1/4 cup butter1 cup water1 1/4 cups sifted all-purpose flour3 large eggs1 teaspoon vanilla extractCottonseed or vegetable oil for frying*Cinnamon Sugar (1/4 cup sugar plus 1 T cinnamon) or Powdered sugar for Dusting. French Breakfast Puffs. I get Group On's everyday and occasionally one catches my eye. In one instance it was $10 for a $20 Barnes & Noble gift card.
Although I received a Kindle for Christmas, this was such a great deal I just couldn't pass it up. Besides, as much as I love my Kindle, I can't imagine using it for cookbooks - there is something therapeutic about the size of cookbooks and the beautiful pictures. OK, with $20 to burn, I ventured online and found two amazing cookbooks. The first is "Flour" by Joanne Chang and the next one is "The Pioneer Woman Cooks" by Ree Drummond. Both are amazing - my mouth waters just thinking of all the ridiculously fattening recipes in these two books! Yesterday being President's Day, my oldest son and I made French Breakfast Puffs in the morning from "The Pioneer Woman Cooks" cookbook.
I did make a couple of changes to the recipe. French Breakfast Puffs DirectionsPreheat oven to 350 degrees. In a large bowl stir together flour, baking powder, salt, and nutmeg. Blythe's Blueberry Muffins. I try to stay in shape and eat healthy. As you can probably tell from my blog, I do have a weakness for sugar, butter, chocolate and fat in general. So, I read magazines like Shape and Fitness to keep me inspired and balanced. In last month's issue of Self Gwyneth Paltrow was on the cover and inside there was a recipe for her mom's Blueberry Muffins. All I can say was - YUM! They were loaded with fresh blueberries and weren't that unhealthy (in my opinion - I know, not much). I will include the calorie & fat information at the bottom. I made no changes from the original recipe and after my family and I ate a bunch I froze the rest for a quick breakfast and for snacks.
Blythe's Blueberry Muffinsadapted from Gwyneth Paltrow's Cookbook, "My Father's Daughter"makes 12 muffins DirectionsHeat oven to 375°. Nutritional Information:232 calories per muffin, 10 g fat (6 g saturated), 33 g carbs, 1 g fiber, 4 g protein. Red Pepper Egg-In-A-Hole | Ginas Skinny Recipes. As I was thumbing through Everyday Food Magazine, I came across this recipe that I think is brilliant! It's like an egg-in-a-hole, but lighter and for those of you not eating carbs or gluten-free, a great alternative! I served mine on a half point piece of WW whole wheat toast, but the bread is completely optional. Next time I think I'll try these in large onion rings? Maybe even topping with a little grated cheddar? So many possibilities. Red Pepper Egg-In-A-Hole Adapted from Everyday Food MagazineGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 egg • Old Points: 2 pts • Points+: 2 ptsCalories: 79.8 • Fat: 5.0 g • Protein: 6.4 g • Carb: 1.4 g • Fiber: 0.1 g olive oil spray1 bell pepper cut into 4 1/2" thick rings4 large eggssalt and fresh pepperIn a large nonstick skillet, heat on medium heat.
Egg and Cheese Breakfast Sandwiches. Admin Note: Since this post, I’ve remade these using a better technique. Be sure to check out my Breakfast Sandwiches Revisited. After I made baked chicken nuggets a few weeks ago and explained my deal with Betsy (if she wants something from McD’s, I try to make it for her), I got a few emails saying that the only meal some people will eat at McDonald’s is breakfast. This struck me as kind of odd because most of the stuff on their breakfast menu is even easier to reproduce at home than the stuff on their other menus. Take their classic Egg McMuffin for example. I was able to make some breakfast sandwiches in no time that I would put up against their version any day of the week.
Yum. The Rundown I made 12 breakfast sandwiches for this post because they are really easy to freeze and they reheat nicely. My total bill for these came to $16.00 or about $1.33/sandwich. Here’s some interesting facts though about what a bit of time and that extra $3 gets you: Whole Grains. Directions Cooking the Eggs. Cake Batter Pancakes. I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar!
These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs.
Overnight Blueberry French Toast. Be sure and join me on Facebook for the latest updates on new recipes! I was looking for something new and fun for breakfast and stumbled upon this recipe and now it has become a breakfast staple in my home. I love that it can be prepared the night before and popped in the oven the next morning! Not to mention the delicious blueberry syrup! It is AMAZING! And topped with the blueberry syrup….MmmMm! OVERNIGHT BLUEBERRY FRENCH TOASTFound recipe on: Real Mom Kitchen French Toast: 12 slices bread, cut into cubes (french or Texas toast work well.
Syrup: 1 cup sugar1 cup water2 Tablespoons cornstarch1 cup blueberries (fresh or frozen)1 Tablespoon butter Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.Top with remaining bread cubes.Mix together eggs, milk, and syrup.Pour over bread cubes and cover pan with foil. Serves 8. Sauce: Cook water, sugar, and cornstarch until thickened.
Enjoy!