Category Archives: Brunch

AUTUMN BAKED EGGS

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Introducing: the breakfast of the season.

We’re getting to that time of year where people sleep over your house. There are many reasons for this. One is the obvious: there are upcoming holidays that people enjoy spending with those that live far away from them.

It’s also more likely that you’re hosting things like Friendsgiving or all-day football watch parties that result in more bottles of wine and beers consumed than planned. Or maybe, that’s exactly how you planned it. Either way, people wind up sleeping on your couch.
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Really, I think moving into adulthood can be defined by either: 1) keeping yourself in such a state that you can get yourself home after such an event or 2) fully accepting that you will under no circumstances keep yourself in such a place, and instead pack some PJ’s and a toothbrush in your purse.

This recipe is perfect for all your friends that fall into category #2! And, you know, all those friends and family that just drove or flew long distances to see you.
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It’s a potato party with cameo appearances by delicious fall apples and forever-in-fashion breakfast sausage (I used a vegan variety). Also, some onion, because most delicious savory things start with an onion. And then! Eggs baked on top to perfection.

Or, if that’s not your thing, just bake the potato hash and cook eggs to your liking on the stove. Or! Bake all the potatoes ahead of time and just reheat as needed with eggs to order. No friends required.

It’s autumn and you’re going to enjoy it, damnit.
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AUTUMN BAKED EGGS

Makes about 8 servings of hash

Ingredients
1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika

eggs (1-2 per person)

Instructions
Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces.

Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between.

After 30 minutes, remove the plan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately.

*If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.

APPLE AND BRIE CHEESE GALETTE

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I don’t know what it is about cool air that makes me want to roll out a buttery, flakey crust. It just kind of happens.

Maybe it’s that I finally don’t mind having my oven on, nice and hot. Maybe it’s just that a bunch of butter mashed with a bunch of flour is the best thing ever.
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So a I rolled into the grocery store to buy a whole bunch of butter, I see them. Pretty much everywhere, I see them. Beautiful, shiny apples.

Sure, we can get apples any time of year. But right now they are THE BEST. Seriously. So I filled my cart with a bunch of apples…then a bunch of butter.

And a little secret? The best way to make fall apples taste even more fall is to add some creamy brie cheese and just a touch of cranberry. Sweet, juicy, tart, creamy. (And then buttery and flakey, of course.)
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The crust for this galette is the same one I used for this sweet potato, chorizo and sage galette. It’s a fancy thing known as a “pâte brissée.” What’s really important, though, is that it’s delicious.

If you want to go ahead and make your own cranberry sauce from scratch, I commend you. One of my favorite parts about make a galette is how simple it is, so I opted for the can. Just roll out the dough, dump everything on top, and bake.

And then eat it. Eat it all.
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APPLE AND BRIE CHEESE GALETTE

Serves 8-10

Ingredients
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 sticks unsalted butter (divided, 2 sticks should be very cold)
1/2 cup ice water
3 apples
3 tbsp. unsalted butter
1/4 – 1/2 lb. brie cheese
1/4 cup cranberry sauce, canned or homemade
1 egg
sugar, for finishing

Instructions
First, make the crust: add the flour, sugar, and salt to the bowl of a food processor* fitted with a steel blade and pulse a few times to combine. Take 2 sticks of the butter from the refrigerator (and not until now!) and slice into 1/2 inch pieces. Add the butter to the flour mixture and pulse until somewhat combined. Most pieces of butter should be roughly the size of peas, with some larger and some smaller.

With the food processor set to “On” steadily stream 1/4 cup of the ice water into the flour-butter mixture. From there on add just a small splash of the water until your mixture is moist, but not wet. You’ll probably need to remove the lid once or a few times to assess the texture of your dough. The dough is right when it’s the consistency of wet sand.

Once the mixture is ready, pour half onto a prepared sheet of plastic wrap, and the other half onto another sheet of plastic wrap. Gather each pile into a disc-like shape and wrap in the plastic wrap. Wrap in an additional sheet of plastic to keep it concealed and tight. Refrigerate for at least 30 minutes and up to 24 hours.

*If you do not have a food processor you can still make this recipe! Whisk together the dry ingredients and then incorporate the butter by hand and/or with a dough blender utensil. Once the butter is combined, make a well in the dough and add the ice water in the same increments specified above.

While the dough chills, prepare your filling. First, preheat the oven to 425 degrees F. If using, place a pizza stone in the center of your oven to heat up as well and line a cutting board or pizza peel with parchment paper. If not, line a baking sheet with parchment paper.

Peel your apples and slice into 1/2 inch slices. Melt the butter and toss with the apples. (Brown it first if you’re feeling crazy!) Slice the brie into 1/2 inch slices about 2 inches long.

When the dough has rested, prepare a floured workspace. Remove both discs of dough from the refrigerator. Unwrap the discs and knead for a few minutes with your hands until it comes together in a dough. Roll out into a circle about 15 inches in diameter. Roll the dough around your rolling pin so that you can transfer it to the parchment paper in one piece.

Once the dough has been transferred, spread it with the cranberry sauce leaving a 2-inch boarder. Layer the apples and cheese evenly on top of the cranberry sauce. Fold the outer crust of the dough over the filling so it keeps everything in. cramble the egg with 2 tbsps water and lightly brush the outer crust. Lightly sprinkle the crust and exposed filling with sugar.

Bake for 35-40 minutes or until the crust is golden brown. Serve warm.

VEGAN WAFFLE FROM THE RESOURCE GIRLS

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You guysss! I have a little treat for you today from the lovely ladies over at The Resource Girls. Cat and Lauren do it all over there: fashion, fitness, finance, food and friendship.

Obviously I’m most interested in the food, so they were kind enough to share this awesome Vegan Waffle recipe! Here’s what Cat had to say about it:
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I LOVE breakfast, so it should come as no surprise I’ve been around the breakfast block a time or two. I’ve mastered omelettes, scrambles, french toast, pancakes, good coffee, you name it. However, my waffle game was lacking. Lacking until I met my boyfriend and he introduced me to his vegan waffles.

I have to admit I was skeptical at first (who makes waffles without eggs or milk?). If he hadn’t won me over with his handsome smile and perfect hair this recipe would have done the trick.

These waffles taste like Christmas morning – warm, a little bit sweet, gooey on the inside with a touch of cinnamon to top them off. Is your mouth watering yet?
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I think the reason I most love breakfast is because it brings people together. I can’t count the number of great conversations and laughs I’ve had over something syrupy and a hot cup of coffee. Breakfast just feels like home. An amazing breakfast is the key to a great day.

Dust off that waffle maker and get to baking. To say they’re a game changer is an understatement and there isn’t one unhealthy ingredient!  That’s a win in my book.

These gems are best served with a table full of company and endless amounts of coffee. I would wait to tell your guests their vegan until there are only crumbs left. They probably won’t believe you anways! Like I said, I was skeptical too, that is until I took the first bite.
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VEGAN WAFFLES

Makes 2 large waffles


Ingredients

1 cup Bob’s Red Mill Gluten Free Pancake Mix
¼ cup Bob’s Red Mill 100% Whole Ground Golden Flaxseed
1
½ tsp. ground cinnamon
1 ½ tsp. cacao powder
1 ⅓ cup of almond milk

Optional: almond butter, fresh strawberries, and agave syrup for topping

Instructions
Whisk together all ingredients until smooth. Your batter should be a little lighter than pudding consistency.

Heat your Belgian waffle maker up and spray with cooking spray (I prefer Pam Coconut Oil). When the ready light comes on, pour the batter in the waffle maker. Now sit back and let that thing do it’s job!

Most waffle makers have a ready light that will turn on when your waffle is done. If not, you can usually see the waffle peaking out from the side of the waffle maker. It should look more cake like and less batter like with the top and bottom a golden brown color. Also there should be no steam escaping out the sides.

We use Justin’s Vanilla Almond Butter as the first topping, then we layer on some fresh strawberries or jam and finally top it off with a little agave. These are great with whatever fruit you have on hand or even maple syrup. Be prepared to serve second helpings!

PUMPKIN SPICE OATMEAL

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Alright, I did it again. Perhaps too soon. I’m slowly wading into “pumpkin space down your throat” territory, and it’s not even October yet.

First the Pumpkin Spice Syrup and now this. I know.

But truthfully, I’m just trying to prepare you. Because it may not have yet, but at some point in the next 6ish weeks you’re going to get struck by that feeling. That pumpkin spice feeling.

And now, when it happens, you’ll be ready! So really, you’re welcome.
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This recipe is fairly similar to the apple cinnamon oatmeal I posted last fall. It’s made in a slow cooker over the course of a few hours. But, you can make about two weeks worth and reheat it in the mornings!

I like to make this oatmeal on lazy Sunday mornings. That way, when I’m still in my PJ’s at noon I feel somewhat productive anyway.

I sweetened this oatmeal very lightly and top it with a little drizzle of maple syrup when I eat it. Because I’m a grown up, and I’m allowed.
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PUMPKIN SPICE OATMEAL

Makes 8-10 servings

Ingredients
2 cups steel-cut oats
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground ginger
12 whole cloves
1 tbsp. vanilla extract
8 cups water
1 can pure pumpkin (not pumpkin pie filling)
1/2 – 1 cup brown sugar (optional)

Optional Topping:
chopped pecans and maple syrup

2 1/2 hours on high, add pumpkin and turn to low. Then another :30 on low

Instructions
Add the oats and dry spices to a slow cooker. Mix with a fork so the spices are mixed in with the oats. Add the water and vanilla extract. Turn the slow cooker to “high” and cooke for two hours.

After two hours, add the pumpkin and stir to combine with the oats. Turn the slow cooker to “low” and let cook another 30 minutes. Remove from the heat, and stir in 1/2 cup brown sugar. Taste for sweetness, and add more as you like. Let cool to room temperature and transfer to an air-tight container. Store in the refrigerator.

To reheat: Add about 1 cup of the oatmeal to a microwave-safe bowl and add 2-3 tbsp. milk. Microwave for one minute on high, and then stir so the oatmeal absorbs the milk. Top with pecans and maple syrup as desired. Enjoy immediately!

CHEDDAR CHIVE BISCUITS WITH GREEN CHILE GRAVY

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One of my favorite things about living in the Southwest is the obsession with green chiles. Even the most basic breakfast spots serve breakfast burritos, and they always come “smothered.” Which means smothered in green chile sauce.
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It’s really a beautiful thing.

Another common breakfast dish out here is biscuits and gravy. Also beautiful.
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Today I’ve just gone and smashed the two together, and then smashed them into my mouth. Blasphemous? I don’t think so. But if it is, I don’t really care. It’s just too good.

It’s also worth nothing that this dish is vegetarian friendly. But we sacrificed zero texture or flavor to make it so…boom! If you want to throw some sausage into the gravy or some bacon bits into the biscuits though…or both…that’s on you. You’re a grown up, so go right ahead.
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These Cheddar Chive Biscuits with Green Chile Gravy may technically fall into the category of breakfast. But, I think it’s a delicious plate of awesome for any time of day (or night).

Biscuits can be made in advance and gravy reheats beautifully in the microwave. Cheddar cheese is delicious in the biscuits/on the top/on the side/straight from the block in the middle of the night. But you already knew that.
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CHEDDAR CHIVE BISCUITS WITH GREEN CHILE GRAVY

Makes 8 4-inch biscuits

Ingredients
For the Cheddar Chive Biscuits:
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup plain, whole milk yogurt
1/2 cup whole milk
juice of 1/2 lemon
1/4 cup minced chives
1/2 cup grated cheddar cheese

For the Gravy:
4 tbsp. (1/2 stick) butter
1/2 white or yellow onion, diced
8 oz. canned mild green chiles
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
3 tbsp. all purpose flour
1 cup whole milk
salt & pepper to taste
grated cheddar cheese, for topping

Instructions
First, make the biscuits. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.

Add the flour, baking powder, and salt to a large bowl and stir to combine. Add the yogurt and stir. Combine the milk and lemon juice in a measuring cup, then add the mixture to the dough. Stir to combine the dough. If the dough is very wet, add another 1/4 cup flour. Add the cheddar cheese and chives and mix until evenly distributed.

Turn the dough out onto a lightly floured surface. Roll the dough out until it is about 1 inch thick. Use a round cookie cutter, coffee mug, or cup to cut the biscuits. Move to the baking sheet and bake for about 20 minutes or until the tops start to turn golden brown.

While the biscuits bake, make the gravy. Heat a skillet pan over medium heat. Add the butter and allow to melt completely. Add the onion and cook until it starts to soften, 5-6 minutes. Add the canned green chiles and cook for another 2-3 minutes. Add the garlic, cumin, and oregano and sauté for 1 minute.

Stir the flour into the pan and cook for about 30 seconds. Gradually add the milk, stirring as you go. Keep stirring until the milk is completely incorporated. Season with salt and pepper to taste. Keep warm, careful not to burn, until the biscuits are ready.

When the biscuits are done baking, slice them in half and place open-faced on a plate. Top with green chile gravy and grated cheddar cheese. Enjoy immediately!

RED ONION AND KALE FRITTATA

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Ooohhh hey! Got a case of the Mondays? Maybe you need to reassess your breakfast situation. What did you have? Cold pizza? Or worse, nothing at all?!

Listen up. It’s frittata time.

Frittata’s actually come from just cooking all your leftovers in a pan, pouring beaten eggs over them, and throwing the whole thing in the oven. Brilliant, right? Except sometimes I don’t have leftovers, or the leftovers I have are not what I would want in my frittata. No thank you to a hummus frittata.

But they’re also great for cleaning out your fridge or using up everything you aimlessly took home form the farmer’s market (not unlike this kitchen sink tortellini).
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It should be known that his Red Onion and Kale Frittata also has potatoes. I like to get them nice and crispy in the pan before pouring the eggs over. I also love to get those onions nice and brown! The kale crisps a little bit and really holds itself together while being baked in the eggs. You go, Kale!

A big frittata is a really great way to serve breakfast (or any other meal, for that matter) to a crowd. It comes together really quickly, there’s something for everyone, and it’s nice and filling. Protein, veggies, potatoes, cheese. What more do you need? Besides coffee, of course.

And if you’re not serving a crowd, frittatas keep really well in the fridge. An even better reason to make one Sunday morning, and then enjoy it all week long!
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RED ONION AND KALE FRITTATA

Serves 6-8

Ingredients
3 stalks kale
1 cup thinly sliced potato (1 medium potato)
1/2 red onion, thinly sliced
8 eggs
1/3 cup whole milk
1 cup grated mozzarella cheese
1-2 tbsp. freshly grated parmesan
olive oil
salt & pepper

Instructions
Heat your oven to 400 degrees F. Place a 10-inch cast iron or other oven-proof skillet over medium high heat.

Remove the leafy greens from the kale stems and tear or cut into 1-2 inch strips. Add 1-2 tbsp. olive oil to your hot skillet and add the kale. Sauté for a few minutes and then season liberally with salt. Keep cooking until the kale just starts to turn slightly golden and reduces 1/3 to 1/4 in size. Remove to a bowl and set aside.

Add 1-2 more tbsp. olive oil to the pan and add the sliced onion and potato. Season with salt and pepper Cook for 8-10 minutes allowing the onions and potatoes to brown.

While the potatoes and onions cook, add the eggs and milk to a large bowl and whisk to combine. Add the cheese and whisk again. Season liberally with salt and pepper.

Once the potatoes and onions are nice and brown, make sure they are evenly laid across the pan. Add the kale and evenly distribute it across the pan. Pour the egg mixture over the top. Lift the sides of the pan to make sure the eggs are laid evenly over the vegetables.

Let the frittata cook on the stove until the egg starts to firm around the edges, about 3 minutes. Then move the whole pan directly into the oven and cook for another 10-12 minutes or until the middle appears barely firm. (It will keep cooking slightly once you take it out to cool.)

Remove from the oven and let cool for at least 5 minutes. Slice and serve immediately. Extras will store in the refrigerator for up to one week.

FROZEN WAFFLES FOUR WAYS

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Frozen waffles have been undoubtedly one of my favorite things for as long as I can remember. It’s to the point that I haven’t bought them in years, because I can’t really keep myself from eating them all immediately. The amount of money I could spend on those things if I let myself…

Luckily, I found an alternative: freezing homemade waffles! Most recipes make more waffles than I can consume on a single Saturday morning anyway, so it’s really a waste-free win. There is a recipe for Frozen Waffles with Cinnamon and Vanilla at the end of this post, but you can freeze waffles made with your favorite mix too.

With all those waffles, it’s going to get boring with the same old syrup and butter routine. Here are my favorite ways to mix it up a little, all of which are achievable if you have 10 minutes to spare in the morning:
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Peanut Butter, Banana, and Honey
This is a really great breakfast that will keep you full for hours! Peanut butter and bananas give you a great jump start for your day, and honey lends just enough sweetness to start it off right. Major bonus: assembly of this one doesn’t require all that much more than putting together a bowl of cereal.
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Tropical Crunch
If you want to kick it up a notch, this is the way to go. The colors alone make it tough to have a bad day after eating this. Top your waffle with the granola of your choosing, whatever fruit you have on hand (I used strawberries, banana, and kiwi) and drizzle with a touch of maple syrup.
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Berries and Cream
Fancy days and special occasions require something a little decadent. Nothing some fresh berries and a pop of whipped cream can’t handle! This also makes a great dessert – think waffles in place of shortcakes or angel food cake!
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Cheddar Chive & Eggs
If you’re over the sweet stuff, give this a try. Once you’ve flipped your waffle over once, top with about 1/4 cup grated cheddar cheese and some sliced chives or green onions. Fry an egg while your waffle cookies and throw it on top. Boom.

How do you top your waffles? Show me on Instagram!

FROZEN WAFFLES WITH CINNAMON AND VANILLA

Adapted from Alton Brown
Makes 10 4×6-inch waffles

2 cups all-purpose flour
3 tbsp. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon (optional)
2 cups milk
1 1/2 tsp. vanilla extract (optional)
2 eggs

Instructions
Combine the flour, sugar, baking soda, baking powder, and cinnamon to a large mixing bowl. Whisk to combine. Add the milk, vanilla extract, and eggs and whisk again to combine.

Transfer the batter to a large measuring cup or other container with a spout. Heat your waffle iron and cook according to manufacturer’s instructions. Cool the waffles to room temperature and transfer to a freezer bag.

To thaw, heat a skillet pan over medium heat. Place 1-2 waffles at a time in the pan and cover with a lid. Cook for 3-5 minutes on each side. Top as desired and enjoy immediately!

EASY BRUNCH IDEAS

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While I wouldn’t call myself a morning person, I really do love a good breakfast spread. Thoughts of mimosas and bloody mary’s dancing through my head always make me want to host some sort of brunch party. But the idea of getting up 3-4 hours before the appropriate time to host such an event makes me cringe.

It’s especially cringe-worthy if there’s any chance you’ll be pulling this together while nursing a hangover. In your favor, I think brunch is really well served as a buffet. Everyone is different in terms of how much and what they eat in the morning. Having a few serve-yourself options makes everyone happy.

Whether you drew the short straw at the office, got roped into contributing to an early-morning shower, or just let the mimosa bar dream get the best of you, here are some really easy brunch ideas to get you through it:
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Photo from Jenny Hobick

Lox & Bagels

What to Include: Bagels (different kinds – all savory), Smoked Salmon or Lox, Capers, Diced Red Onion, Cream Cheese, Sliced Tomato, Fresh Dill or Chives

Keep in Mind: Take the cream cheese out first to let it soften. If using mini bagels, make sure your lox is cut into small enough portions. Segment your plate (like Jenny Hobick did above) so guests can grab the accompaniments they like and leave the rest.

Why it’s a Winner: Simple as it is, this just always feels fancy. It’s also likely to satisfy (almost) anyone who shows up needing something more substantial to start their day.
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Fruit Platter or Tart

What to Include: Whatever fruit is in season, affordable, and easily cut into bite-sized pieces. Serve separate like a fruit platter with bowls of yogurt and granola on the side, or put them all together like in the tart shown above (making the shell the day before).

What to Remember: Slice melon and strawberries the day before if you want to. It’s never a bad idea to portion this off (like the Lox Platter) so people can grab what they want. If including apples in your mix, toss them with some lemon juice to keep them form going brown. If including bananas, plan to slice them right before serving to keep them from turning brown.

Why It’s a Winner: Fruit and Breakfast have been BFF pretty much forever.
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Pastry Platter

What to Include: Variety of baked good like muffins, scones, breads, danishes, and even sticky buns! Also have condiments like butter and jams if appropriate.

What to Remember: Make sure you have a variety to accommodate allergies and tastes: not all with nuts, all with fruit, all with chocolate, or all with frostings and cream cheese.

Why it’s a Winner: This is often one of the less expensive options, and people sometimes feel like they’re allowed to eat dessert for breakfast. Win-win.

Most of the time you can get all these elements store bought, and assembling them yourself instead of getting the already laid out platter can really cut the cost. Read this and make it look just as nice!

BANANA CHAI MUFFINS

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In my world, should you choose to enter it (too late, you’re on my page!) Bananas and Chai are BFF. It all started with this Banana Chai Smoothie, which has since become a staple in my diet.

Today we’re going for a more carb-heavy option. But! There’s no butter and only 1/2 cup of brown sugar. Things could really be much worse.
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Plus, we get to eat muffins at the end. And if you’re anything like me, probably a whole muffin’s worth of muffin batter along the way. You can’t judge me, this is my world, remember?

Instead of butter we’re using plain yogurt. Mixed with the bananas, it make for a super soft, moist muffin. Not too crumbly.
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For the chai flavor, we’re using a blend of ground spices – most of the spices that would otherwise be mulled to make that delicious Chai Tea we love so much. The spice is subtle, but definitely present.

I think these muffins are about as close you can get to a happy medium that won’t make your coworkers too mad that you put them in the kitchen. Yeah, they’re muffins, and no, they’re not gluten free. But they’re little and cute and full of potassium! That’s my story and I’m sticking to it.
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BANANA CHAI MUFFINS

Makes 18 muffins

Ingredients
2 cups all purpose flour
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground fennel
1/2 tsp ground corriander
1/2 tsp ground cloves
1/4 tsp fresh cracked black pepper

1 cup whole milk plain yogurt
1/2 cup whole milk
1 egg
3 ripe bananas

Optional: One fresh banana, sliced, for topping

Instructions
Preheat the oven to 350 degrees F. Prepare a muffin pan with paper liners and set aside.

Add the flour, brown sugar, baking powder, salt, and spices to a large bowl. Whisk until well combined.

Remove the bananas from their peels and place in a medium mixing bowl. Mash with the back of a fork until they are completely broken down. Add the yogurt, milk, and egg and stir with a rubber spatula until well combined.

Pour the wet ingredients into the bowl of dry ingredients and stir with a rubber spatula until totally combined. Spoon an even amount of the batter into each muffin liner, filling it about 2/3 way up. If you do not have enough batter to fill an entire pan (which may happen towards the end) fill the empty cups about 1/3 the way up with water so the muffins cook evenly. If desired, top each cup with a slice of fresh banana.

Bake the muffins for 24-26 minutes or until a toothpick inserted into the middle comes out clean. Let cool to room temperature. Muffins can be stored in an air-tight container for up to 1 week.

HOW TO: PERFECT ICED COFFEE

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I’m going to go ahead an declare it officially iced coffee season. A bold move, perhaps, but I can’t wait any longer.

I might love iced coffee even more than I do hot coffee. But, it’s a no-go in the colder months as I’m perpetually freezing even without it. No need to make matters worse.

Luckily, John drinks hot coffee even on the hottest days, which helps me keep it in stock. He keeps on making enough for us both, like a good partner does, and I just let my share cool to room temperature. I keep a mason jar in the fridge that I reach for every morning, fix myself up, and then replenish with whatever has just been brewed. That way, I’m never drinking coffee that’s more than a day or so old.

Here’s a few other tricks I’ve learned in my many years of mainlining iced coffee:
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Simple Syrup For the love of God, please stop putting granular sugar in your iced coffee! I promise you no matter how much your stir it, it’s not going to dissolve. The solution could not be simpler (ba dum ching!) – simple syrup! Just heat equal parts sugar and water in a small sauce pan until the sugar is completely dissolved, whisking it together as it cooks.

For plain syrup, stop here. But remember that simple syrups are crazy easy to flavor, especially with extracts. For vanilla syrup, just add a few tablespoons to the finished syrup. You could do the same with almond or hazelnut extracts, or throw in a few whole cinnamon sticks while the syrup cooks. Store in an air-tight container in your fridge.

Coffee Ice Cubes These are perfect for those mornings when you can let nothing get in the way of your caffeine jam. Not only will your flavor not get all watered down, but your drink will actually get stronger as everything melts! It’s like a built-in second cup.

I keep an ice tray in my freezer (cause they’re like $1) that I use just for coffee cubes. When I’m putting leftover coffee in the fridge, I make sure the tray is full before I do.

Also, keep in mind some extra coffee cubes are totally useful when you’re craving a Frozen Irish Coffee! It’ totally acceptable year round, by the way.
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Sweetened Condensed Milk Have you ever had a Vietnamese Coffee? Or maybe a Thai Iced Tea… Do you love how creamy and sweet they are? That’s because they’re made with sweetened condensed milk. I don’t think I could justify doing this everyday, but hellooo weekend treat!

Jessica over at How Sweet It Is even shared a recipe for homemade sweetened condensed coconut milk, should you be feeling super crazy/super vegan.

Are you as iced-coffee obsessed as I am? How do you put it together?