Category Archives: Breakfast

Old Fashioned Baking Powder Biscuits

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Here is another one of my favorite “quick breads” – probably the quickest.! You can whip these up in 20 minutes flat – 10 minutes to make the dough and 10 minutes to bake them. Their tenderness and flakiness depends on how little you handle the dough. Too much handling can toughen them. These biscuits are just as good and lighter than scones. If you split them you can fill them practically with any filling. This is a handy recipe to have around. Continue reading →

Injera

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Injera is a unique Ethiopian flatbread that can be substituted very easily for bread. Usually it’s made with teff flour that’s not easy to find here but there are many versions such as mine here. I also have to add that it is a super quick bread that you bake on a pan on the stove and only 2-3 minutes per flatbread . The sourdough starter really accelerates the fermentation process. In Ethiopia it’s also used instead of forks or spoons to scoop up any kind of food. The spongey texture really absorbs the sauces. It’s even great for breakfast with jam! Continue reading →

Whole Wheat Cinnamon Roll Snails

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These Whole Wheat Cinnamon Roll Snails are so delicious and easy to make. They are light and fluffy and you’ll want to make them over and over again. The two step process where you let your fridge do the rising overnight makes baking less of a hassle. Just shape the rolls, let them rise an hour and bake them the next morning. Plus they stay fresh for the next couple of days. Continue reading →

Slice-and-Bake Lavender Oatmeal Breakfast Cookies

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Just a touch of lavender flowers in these oatmeal breakfast cookies can make a difference in taste from boring to intriguing. These slice-and-bake cookies are also a snap to make. Their crispy and tender texture practically make them melt in your mouth. Great to have on hand for a quick breakfast or energising snack. Continue reading →

Raspberries and Roses Smoothie

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Raspberries and roses have something in common since they both belong to the “Rubus” family of flowering plants. If you think of it, there are some roses that have a faint scent of raspberries. This raspberries and Roses Smoothie here is a delicious example of how well they go together! Continue reading →

Filled Brioche (Tang Zhong Method)

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These Filled Brioche using the oriental Tang Zhong Method make the lightest and fluffiest sweet rolls ever. I put off making these rolls for a long time thinking them complicated, but nothing could be further than the truth. There’s only a tiny additional step that takes 5 minutes, that is the “water roux” which is simply a small amount of water and flour boiled together to a paste. This gel like starter is what creates the softness and also prolongs the freshness of these rolls. Well worth the extra effort! By the way this recipe lends itself to a myriad of different shapes and fillings as you’ll see in my post. Try it – and you’ll never go back to the usual method! Continue reading →

Easy Pumpkin Sticky Buns

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These Easy Pumpkin Sticky Buns can be made in a snap if you have that tube of ready-roll croissants on hand. Just unroll, pinch together the triangles and reroll again with the pumpkin filling. Slice and bake on top of the caramel sauce. When baked, flip them over and you have delicious topping on top of everything. Couldn’t be easier than that! Continue reading →

Dubliner Cheese Biscuits

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I got this Dubliner Cheese Biscuit recipe off the back of a package of Kerrygold Irish butter (milk from grass fed cows) when I went back home to Minnesota last November for Thanksgiving. These light and flaky biscuits were a welcome addition to the Thanksgiving table. The original version called for chopped walnuts and dried sage which I omitted here but can be added if you desire a richer version. Any mild and firm cheddar can be used too. Here in Italy I used a medium aged Pecorino cheese which worked well. If there are any left over the next day these biscuits are great for breakfast too, toasted and spread with any good jam. Continue reading →