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Lottie + Doof Ginger Pecan Pumpkin Muffins | The Etsy BlogThe Etsy Blog I have two annual traditions this time of year: I like to watch classic 1960s and 1970s horror movies (the kind heavy on atmosphere and suspense and light on gore), and I love to overdo it on pumpkin-filled foods. I just can’t help myself. Along with a warm blanket and perhaps a warm hand to hold, these muffins go a long way in the comfort department. Unexpected textures and flavors really bring it together; the crystallized ginger gives them a fine edge, while the chopped pecans add crunch and a sweet, nutty flavor. Ginger Pecan Pumpkin MuffinsYield: 12 muffins Preheat oven to 350 degrees. In a mixing bowl, combine the flour, brown sugar, baking powder and soda, sea salt and spices. In a separate, large mixing bowl, mix the pumpkin puree with the beaten eggs, olive oil and yogurt. In another bowl, combine the chopped pecans with the crystallized ginger. Grease 12 muffin tins. Bake at 350 degrees until a toothpick inserted comes out clean, about 25-30 minutes.

Big Girls Small Kitchen BAKED OATMEAL WITH APPLES AND PERSIMMONS // TAKING CARE I love December. Every year, without trying, I get stupidly excited about Christmas – and go at it with the enthusiasm of a six year old who’s acquired a few domestic skills along the way. But with that, though, comes the stress of the season, which gives everything sparkly about this month a run for its money. I am busier than ever this year but I don’t want to let holiday stress cast a dark pall over these next couple weeks, so I spent some time really considering what I need to keep myself from turning into a scrooge. I made a list and I will be checking it twice. A lot of these things are obvious, right? BAKED OATMEAL WITH APPLES AND PERSIMMONS adapted from Heidi Swanson via Lottie + Doof 2 cups rolled oats 1/2 cup pecans, chopped 1/3 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon sea salt 2 1/3 cups almond milk 1 large egg 2 teaspoons vanilla extract 1 firm apple, cut into chunks 1 firm, ripe Fuyu persimmon, cut into chunks

Butter Me Up Brooklyn No Time for Breakfast? Nonsense! Take It To Work With One of These Quick Ideas Breakfast Quinoa with Blueberries and Maple Syrup1 servingWarm porridge no longer has to be made exclusively with oats and wheat; quinoa, with its high protein count, is a fine start to the morning. Before cooking the quinoa–which you can do the night before–wash away its bitter coating by rinsing it well; be sure to use a fine-mesh sieve (the seeds are tiny!). Combine 3/4 cup cooked quinoa, 1/2 cup milk, 1/4 tsp. ground cinnamon, and 1/4 tsp. kosher salt in a small saucepan. Stir over medium heat until heated through. Swedish Breakfast: Buttered Crispbread with Bell Peppers, Cucumber, and Hard-Boiled Egg1 servingIf you’d like, include a small portion of smoked fish, such as trout, whitefish, or salmon.

Poires au Chocolat Buttermilk Berry Muffins Recipe The other morning I found myself gushing to this guy about some muffins I baked. Josey is my neighbor (ladies, don't hate), and he's super inspiring - fully geeked out on all things flour, seed, and grain. As a side note, when I get him to show me how to make his Dark Mountain Rye Bread, you'll be the first to know. I see Josey around a lot, and sometimes we chat about what we're baking. So, there I was, telling him about a batch of muffins I was particularly into, they were just GOOD. Berry-streaked with sugar-sparkled tops, big flavor, buttermilk tender texture, I kept going on and on. I used whole wheat pastry flour, huckleberries from last summer (frozen), and topped them with crushed rose cinnamon sugar. To make them extra-special I decided to top them. - More Berry Recipes - - More Buttermilk Recipes - - More Baked Goods Recipes - I used frozen huckleberries here, but you can substitute blueberries, mixed berries, toasted seeds, dried fruit, etc, etc. Print Recipe

Chez Pim strawberry rhubarb pecan loaf I should apologize for the lewdness of this title—or perhaps you should, for that gutter mind—but I’ve always been endlessly amused by the “put some South in your mouth” logo painted on the wall of the Carolina BBQ joint and frat-boys-living-out-their-glory-days haven, Brother Jimmy’s. Really, it’s just about the only thing I enjoyed about the place the innumerable times a certain ex-boyfriend of mine with a ACC basketball bent dragged me there under duress or pleading. The bar’s menu consists things like fried pickles, green tomatoes and corn fritters and something frightening called a “flaming pig pick,” and while I am not one to argue that these are indeed Southeastern flavors, my associations have always been in sweeter, homier places: berry pies, cobblers and pretty much anything that has known, been adjacent to or looked at a pecan in it’s life. Of course, my tweaks just had to involve a splash of booze, but you probably knew that was coming. Strawberry Rhubarb Pecan Loaf

Blue Kitchen — Good food. Great stories. I swear. Whole Grain and Nut Pancakes As I’ve mentioned before, I love to start my weekend off with pancakes. I do like to mix it up, though, and lately I’ve been all about these whole grain and nut pancakes. These pancakes just happen to be oil-free and don’t use any white flour at all; packed with oats, pecans, and whole wheat flour, they’re hearty without being dense. I’m certainly not allergic to or nervous about gluten, but I do love to substitute ground oats for some of the white flour called for in a recipe whenever I think I can get away with it. (Oats are good for you, right?) This batter browns quickly, so keep the heat lower than you usually would; a slightly low medium heat should be just fine. And don’t worry, these aren’t even remotely dense — they’re tender and fluffy, just as all pancakes should be. Whole Grain and Nut Pancakes Author: Claryn Recipe type: Breakfast Cuisine: American Serves: 2-4 Pulse oats in food processor until they’re the texture of quick oats.

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