Sometimes you just want to treat yourself to an indulgent breakfast. Not for a crowd, or a weekend brunch, but just for you! I certainly do. Pancakes are my favourite breakfast. In fact, I can say with confidence that I would happily eat them for every meal.
The love affair with pancakes for breakfast began in the USA, during my first time to the country with my family wayyy back in the year 2000 when we visited Florida. We drive down to the Sizzler most mornings of the week we spent in Orlando where they would make pancakes to order!! I mean, talk about heaven!
My favourite pancake breakfast ever was when I was in New York City in 2007 and my parents treated us all to breakfast in the Waldorf Astoria. Best blueberry pancakes EVER! With your order came two small bottles of maple syrup with a custom Waldorf Astoria label, I still have one of them on my souvenir shelf. Every time I’ve visited the States since that trip to Florida what I have most looked forward to is their breakfasts, which I now frequently recreate at home.
The best thing about this recipe is that it makes the perfect amount for a healthy portion for one, as a brunch. Served with some crispy grilled bacon and a dousing of maple syrup and you are set up for the day. Pancakes for one – a genius idea! (more…)
Lately I’ve been baking (unfortunately for Ever So Sweet not here), working and watching tennis which hasn’t left a lot of time for blogging. There are photos piling up on my memory card of recipes waiting to be edited and written about but I’m getting back in to a routine so it’s all good! Later in the week I’ll post a wee round up of what I’ve baked so far for my small home-baking business and you can let me know what you think 🙂
For now though, I have a wonderfully simple recipe which can be thrown together in minutes to deliver a lovely, light dessert that just screams summer. All you need is puff pastry (I used ready made *gasp*), marscapone, a lemon and fruit. A little sugar or honey for a finishing touch would be perfect too.
I whipped these up one afternoon before a dinner party at a friends. My mission was to bring a light dessert. It’s like I have a reputation for making rich, decadent food or something? I had lot’s of lovely fruit in my fridge along with some marscapone which needed a purpose and pastry generally makes everything better, so these pastries were born!
Once roasted the fruit takes on a deep, sweet flavour with a slight caramalised edge. The tangy marscapone layer brightens the flavours and the flaky pasrty makes for the perfect bed to hold everything. Put these little pastries together in the morning, leave them in the fridge them bake them off for 10 minutes when you need them later in the evening. Served with some cold cream or ice cream and you have a delicious summery pudding. (more…)
It may not look like it but I’m trying to eat healthier. Now you may be wondering where chocolate chips factor in that endeavor. I understand, chocolate rarely features on how to eat right articles, and I can’t say that this is the healthiest breakfast option out there, but it is surely tasty and for the most part pretty wholesome.
The intention was to make coconut and raspberry baked oatmeal, which I still think would be lovely, but I spotted a half empty bag of chocolate chips in the cupboard just begging to be used, so I thought why not!? It was a welcome addition, and there is such a small amount of chocolate per serving that I think we get away with it.
The idea for this breakfast was born when I picked up a carton of Alpro coconut milk, which is actually a mix of coconut milk and rice milk making it much lighter than the stuff that comes in a tin. Normally I like to use almond milk in my porridge, I don’t have anything against dairy (I’m sure you’re shocked to hear that) but I I discovered it when I was trying to cut down on dairy for a bit and love the taste of it in porridge. When I went to pick some up last week I noticed the coconut variety was on offer so I though I’d give it a try, imagining it would make great smoothies (it does). (more…)
I’m in a bit of a baking quandary at the moment. Working on the blog and trying to start a baking business has meant there’s just baking everywhere! Everyone plastic box in the house is being used to store biscuits or cakes or frosting at one point or another. The problem is that I love to try out new recipes, which are what I feature here on Bake Good. At the same time, however, I’m trying to build up a photographic portfolio of the cakes I will offer through my business.
When it comes to a choice between baking something I’ve done a hundred times or trying something out for the first time….I always lean towards the latter. Which creates interesting content here, but leaves my folio looking a little bare.
I suppose the solution is to just bake it all! Any volunteers to take some samples off my hands?
This week I caved and baked something completely new to me. Biscotti.
Biscotti are most commonly seen in celophane by the till in large coffee chains. They are super rock hard and you feel like you might break a tooth even after a lengthy soak in your coffee. These are not that. They still require a little dunk-age to soften them but worry not, there should be no risk to your teeth! The glace cherries break up the crispness with their sweet chewiness and the pistachios add flavour and a different texture. (more…)
I never realised how much I enjoy muffins until now. This will be my fifth muffin recipe in eight months (six if you include English Muffins), which is quite a lot I think! I think the main appeal is that you can legitimately eat them for breakfast even though oftentimes they are basically cake. Cake for breakfast. Win!
These are dressed up as a slightly healthier option though. Lots of protein courtesy of the peanut butter and bananas. Wholewheat flour for goodness. Only a quarter of a cup of sugar for twelve muffins and the option for no fat! Yogurt is added for body and moisture, you can choose to use 0% fat or low fat or even full fat if you don’t give a damn about that sort of thing. If that’s you’re attitude, I applaud you. For a little additional sweetness I added in some dried cranberries. Think peanut butter and jam, it really works. Chocolate would also work (when doesn’t it) in the form of chips or chunks. You choose and customise as you please. (more…)