Here’s the thing about breakfast: It’s the meal that I struggle with the most.
On the one hand, there are definitely breakfast foods that I absolutely love–French toast. Omlettes. Bacon. Waffles.
At the same time, I tend not to actually eat any of those foods at breakfast time, and rarely during the week. I’m just not hungry enough in the mornings. Even when I am, I generally don’t have the time to make something.
I know, though, that should be eating breakfast every day, so I make an effort to eat something by at least mid-morning. That means I’m only left with one problem: What can I prep ahead of time and take with me to work?
Well, that’s where recipes like Marla Meridith’s Blackberry Barley Breakfast Bake come in.
Continue reading “Recipe review: Marla Meridith’s Blackberry Barley Breakfast Bake”
Ask just about anyone what they do when they have extra bananas, and you’ll get one of two answers: “bake with them” or “freeze them for later.” Few people do that with other types of fruit, but bananas? We’re all over that.
So what did I do when I found myself with extra bananas a couple of weeks back? I baked something, of course. This time, though, I wanted something a little different from the usual banana bread or muffins I usually make. I thought some sort of cupcake might be nice. Instead I stumbled upon this Sour Cream Banana Coffee Cake recipe from bake or break. It had me curious right away, and it looked simple enough. I figured I’d give it a shot.
Continue reading “Recipe review: bake or break’s Sour Cream Banana Coffee Cake”
Cravings–we all get them. Yet there are some flavour cravings that I rarely get. Salt, for example, or anything sour. Lemons fall into that latter category.
And yet, every once in a while, they happen. A couple of weeks ago, I was hit by a major craving for something lemon-flavoured. Especially a lemon-flavoured baked something. I tried staving the craving off with something a little more healthy, but that attempt didn’t work (mostly because that recipe didn’t work out for me).
So, I went back to an old favourite of mine: lemon loaf. This time, though, I added a little something extra, which led me to a new spin on the old classic. I ended up with this Strawberry-Swirled Lemon Loaf.
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Banana bread is such a staple food. It’s one of the first things I remember learning to bake, and I don’t think I know anyone who hasn’t made it, or asked someone to make it for them, at some point in their life.
As good as basic banana bread is, I’ve always been open to trying something new. Whether that’s adding something like berries, or switching up the flavour combo, there’s always room to play.
That’s what led me here, to my Loaded Banana Bread. I was looking to combine a few different flavours that I’ve come to enjoy over the years, and I’m happy to say that I’ve managed it.
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Tell me something. When you were a kid, did you ever get excited to go to restaurants that focused on breakfast?
I certainly did. And all because of the golden, fluffy-on-the-inside, crispy-on-the-outside Belgian waffles. I almost never finished an entire serving (those things were huge when I was a kid), but I’d insist on getting them anyway. Usually with whipped cream and strawberries tumbling off the top.
Those Belgian waffles made me prejudiced against a lot of other breakfast foods. Pancakes just can’t compare, and I’m not a big fan of crepes. Eggs are alright, and bacon’s pretty awesome. But waffles… nothing beats a good waffle.
But, as much as I tried, the waffles I made at home weren’t quite as good as the ones I’d get in a restaurant. I’ve been trying to either find or develop the perfect go-to waffle recipe for a long time. And I’ve finally found it in these Sweet and Buttery Waffles.
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