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Monday, January 10, 2011
Recipe / Priscilla Tsai / Breakfast Easy Homemade Granola
Posted By Priscilla Tsai on Mon, Jan 10, 2011 at 12:57 PM
Here's a little something for all you people who made New Year's resolutions to lose weight and to be healthier this year – a recipe for granola.
Yep, I'm jumping on that healthy band wagon ... for now. (Next week, we'll be back to cupcakes and meat.)
Seeing as I can't get within a 1-mile radius of a gym without getting stampeded by newbie gym-goers eager to start their New Year's resolutions to lose weight, I'm going to aim to eat healthier instead of working out. Good reasoning not to go to the gym, right?
This granola is as healthy as they come – it's full of oats, fruit and nuts. The recipe hails from the cookbook Baked: New Frontiers in Baking, written by the owners of Baked, a big-time bakery in NYC and Charleston, SC.
This was my first time making granola, and it probably won't be my last. This is good stuff ... bordering on addictive. Tart cherries, golden raisins, almonds, oats, and a touch of cinnamon and honey. The original recipe calls for hazelnuts too, but I didn't have any on hand. It still tasted delicious though. The granola can be purchased on their website for $6.50, but why buy when you can make it yourself?
Eat it by itself or on top of thick Greek yogurt and a drizzle of honey ... or on top of ice cream.
Wednesday, December 1, 2010
Recipe / Priscilla Tsai / Breakfast / Side Dish Smoked salmon deviled eggs
Posted By Priscilla Tsai on Wed, Dec 1, 2010 at 12:14 PM
Ina Garten's new book "How Easy is That?" is out on shelves at bookstores now.
I tried her recipe for smoked salmon deviled eggs for a brunch I helped host this past weekend. And you know what? It was pretty easy.
The eggs turned out tasting similar to lox, but a creamier and fluffier version. Guests all commented about how tasty they were, so I'd say this recipe is a keeper.
The trick to perfectly boiled eggs is to bring the eggs and cold water to a boil, then turn off heat and let them sit covered for 15 minutes. Then soak the eggs ice in cold water, and lightly tap the shells all around to break them so that cold water will run between the shell and the egg. The eggs will contract and the shells should peel off easily.
Tuesday, November 23, 2010
Recipe / Priscilla Tsai / Breakfast Sweet potato muffins
Posted By Priscilla Tsai on Tue, Nov 23, 2010 at 5:25 PM
If you end up with some leftover sweet potato casserole after Thanksgiving, turn it into muffins.
This recipe for sweet potato muffins was converted from a pumpkin bread recipe I have. I subbed the pumpkin for sweet potato mash and added some other good stuff. Instead of buying canned mashed sweet potatoes, you can easily just use your leftover casserole. Just remember to cut down on the amount of sugar in the recipe. If your leftover sweet potatoes have streusel or marshmallows mixed in, even better!
Monday, November 1, 2010
Recipe / Contributors / Breakfast Cranberry muffins for breakfast
Posted By Priscilla Tsai on Mon, Nov 1, 2010 at 12:27 PM
Finally! Cranberries are now in stock at grocery stores in Charlotte. I've been waiting for this for a while. Unlike in New England, cranberries only make an appearance in Charlotte late October and through the holidays.
Now that we've got them, it's time to hoard bags and bags of fresh cranberries in your freezer. (I enjoy hoarding food that is scarce, don't you?)
So what to do with all those hoarded cranberries? Bake up a batch of cranberry muffins. Obviously. They make a delicious, healthy grab-and-go breakfast. I use whole wheat flour and yogurt in this recipe, so you can feel good about eating these every morning.
By the way, how cute are these muffin liners? (They have little owls and spiders printed on them.)
Thursday, October 21, 2010
Recipe / Priscilla Tsai / Dessert / Breakfast This cake tastes like fall
Posted By Priscilla Tsai on Thu, Oct 21, 2010 at 3:22 PM
What does fall taste like? It tastes like apples and spice, and everything nice. Which is exactly what this Double Apple Bundt Cake is.
This recipe comes from my Baking: From My Home to Yours book by Dorie Greenspan. It's called "double" apple because it calls for both fresh grated apples and apple butter.
Each slice of cake is moist and dense, studded with raisins and chopped pecans. Though it contains no carrots, a few people commented that it tastes similar to carrot cake.
The cake is easy to make, but like all bundt cakes, it takes 50 minutes or so to bake. You have the option to glaze the finished cake with a simple confectioner's sugar and lemon juice glaze, but I thought the cake was plenty sweet by itself. It beautify it though, I just dusted it with just a tad of confectioner's sugar.
Serve it for breakfast or dessert. Or both. It makes for a good snack too.
I made a few edits to the recipe: I used whole wheat flour for half of the flour content. I also used cranberry apple butter instead of regular apple butter because that's all Trader Joe's had. The cranberry flavor wasn't noticeable. It turned the batter a bit pink, but the color was gone after baking. You can find the original recipe below (as well as nutrition facts).
Tuesday, October 5, 2010
Recipe / Priscilla Tsai / Breakfast Let's call these donuts "don't-nuts"
Posted By Priscilla Tsai on Tue, Oct 5, 2010 at 1:57 PM
Seems like donuts are all the rage on the blogosphere nowadays. After seeing a plethora of posts on apple cider donuts, caramel donuts, baked cinnamon donuts and more, I caved and purchased a donut pan to make baked donuts.
The pan arrived in the mail with a recipe for Spiced Donuts on the back of the packaging. I decided to give it a whirl figuring that if the recipe is featured on the product packaging, it's gotta be good, right?
Wrong.
These donuts are a big "don't."
They came out like donut-shaped muffins. Bread-like and slightly rubbery, they didn't even have a cinnamony spiced flavor. Perhaps if I had dunked them in melted butter and then rolled them in cinnamon sugar after baking like these donut muffins, they would have tasted better.
At least they looked attractive.
I won't post the recipe because I don't want to subject you to the temptation to make these, seeing how rainbow-colored and cute they are, you might not be able to resist.
Wednesday, August 11, 2010
Recipe / Priscilla Tsai / Breakfast Cinnamon sugar donut muffins
Posted By Priscilla Tsai on Wed, Aug 11, 2010 at 2:54 PM
Don't think about it. Just make these donut muffin things. Now.
I know they are probably horribly unhealthy, but they are extremely good. Downright devilish.
These tender "muffins" are popped out of the muffin tin while they are still hot, dunked in a bowl of delicious melted butter, and then rolled in cinnamon sugar. They taste like giant cake donut holes, so I don't think they should really be called muffins. If you eat them warm, freshly buttered and rolled, you might not be able to stop at just one.
The slight crunch of cinnamon sugar under your teeth ... the decadent butter coating around a warm lightly spiced muffin ... it is just so satisfying to take a huge bite. Munchkins can't even compare.
Tuesday, August 10, 2010
Recipe / Priscilla Tsai / Breakfast Banana pancakes with macadamia nut sauce
Posted By Priscilla Tsai on Tue, Aug 10, 2010 at 2:39 PM
If the buttermilk pancakes I made last week were too tame for you, try these tropical banana pancakes with macadamia nut sauce instead.
Banana pancakes, made by adding two mashed bananas to pancake batter, are a fun twist to plain pancakes. Topped with a creamy toasted macadamia nut sauce and sprinkled with ground macadamia nuts, these are definitely a good reason to get out of bed in the morning.
Similar pancakes are served up at Boots and Kimo's Homestyle Kitchen in Kailua, HI, and are quite a hit. Since Hawaii might be a tad far to travel for breakfast, here's the recipe.
You can make the sauce ahead of time, and just warm it in the microwave before serving.
Friday, August 6, 2010
Recipe / Priscilla Tsai / Kitchen Chemistry / Breakfast The best buttermilk pancakes
Posted By Priscilla Tsai on Fri, Aug 6, 2010 at 2:44 PM
I finally made those buttermilk pancakes that were assigned for the MIT Kitchen Chemistry course on pancakes, and I am so glad I did.
My previous "Bette's Diner Buttermilk Pancakes" recipe from Bette's Oceanview Diner in Berkeley is getting replaced. Sorry, Bette!
This new recipe, courtesy of Bon Appétit, produces super thick, fluffy, tender pancakes, like I've never seen come out of my own kitchen before. The sour cream makes the batter incredibly thick, which prevents the batter from spreading out too thin in the pan. And even though I used light sour cream, the results were still fabulous. Be sure not to overmix the batter. Bubbles are good.
To scoop the batter onto the griddle/pan, I used a quick-release ice cream scoop. Don't be tempted to swirl the batter around – just drop it, slightly use the scoop to make the blob of batter a little more circular if it isn't, and leave it. If you swirl it around and spread out the batter, your pancakes will not come out thick and fluffy.
If you aren't feeding an army for breakfast, half the recipe. I halved the recipe and got 10 pancakes.
These luscious hot cakes would be perfect for breakfast this weekend. Get on it! Click here for the recipe.
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Dorie Greenspan's Tiramisu Cake
This layered cake is definitely a "pick-me-up" with a little booze and caffeine.
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Braised Chicken with Shallots 2
I don't think I'll be making this again, but hey, if you like shallots more than a fat kid likes cake, then go for it.
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Crockpot Arsenal: Pork Tenderloin with Chunky Pear Sauce 1
When standing over a hot stove sounds an awful.
