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. 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 Source: Amanda Hesser and The New York Times Yield = 1 bundt pan, serves 8 to 10. 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. 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. 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 In a heavy 2-quart saucepan (non-stick), combine sugar, salt, butter, and 1 cup water.
Add eggs, one at a time, beating with electric mixer at medium speed after each addition. 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. Yesterday being President's Day, my oldest son and I made French Breakfast Puffs in the morning from "The Pioneer Woman Cooks" cookbook. 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. Red Pepper Egg-In-A-Hole. 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. 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. 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.