So maybe you’re one of those people that frowns upon having cake for breakfast. (Although I doubt it, since you’re browsing a blog with food pictures with something about decadence in the title) If that is the case, don’t leave yet! I have the perfect excuse to have donuts for breakfast. That’s right, you can now indulge in those tiny glazed treats before 9 am, because how could you not? They’re french toast flavored. And since french toast is a universally approved breakfast food, I think my argument is won.
And if you’re not convinced I can just tell you how incredibly well these go with a quick espresso. Which is basically taking a to-go breakfast from you coffee house chain (*cough*starbucks*cough*) to the homemade goodness level. Because we’re talking baked donuts, (not fried!) maple syrup, vanilla, cinnamon and a double glaze. With a tad of cream, in case you were missing that from your complete breakfast. Fluffy and morning like, they’re also the perfect treat to bring to your office in case you’re incredibly late. Because you were glazing donuts, maybe. But no one will get angry if you offer them one of these. Right? Read more for the recipe.
Warning: This isn’t a real post. It’s even a whole month late. It’s just a snapshot of the only thing I was able to photograph (foodwise) during Christmas. It was so hectic and I had so many things to cook/get done that I didn’t have anytime to blog about it! But anyway, here’s a little snapshot of the red velvet snowmen cake pops that I made for dinner. (The ones my dog didn’t eat it….because he got his paws on about 6 of them and then proceeded to let us know how good they were by throwing up red cake all over my house. Oh yay!)
There’s no recipe for this post because they’re just regular red velvet cake pops (recipes abound all over the internet, but if you want to go quick and easy, check out Bakerella’s) covered in white chocolate. For the nose I used red marzipan, an oreo and a chocolate covered marshmallow for the hat, and dark chocolate for the eyes and mouth.
And that’s all for my ultra-late christmas post! I’ll be back today with your regular, non-themed post.
I know that posting a thanksgiving-y recipe on the very same day isn’t nice. But I’ve got a good excuse: I don’t celebrate Thanksgiving! Because in Mexico we have turkey for Christmas, as is proper. With pears and potatoes and lasagna. As is right. And of course by that I mean as we’ve always done chez moi. : )
But back to the thanksgiving issue. I actually made this for a themed dinner, and since it’s pumpkin season regardless of the holiday and the puree was homemade, I was left with about 1 lt. extra of the stuff. And the stuff is so yummy! You can make all sorts of pumpkin dishes, apparently something I’d never been aware of because we just don’t have that tradition. But now I am, and the inevitable pinterest search for pumpkin recipes did not disappoint. (Which probably means that I will disappoint and keep posting pumpkin truffles and pumpkin bread and pumpkin soup way past the appropriate date. I’m not even sorry). So, to begin with! Pumpkin cream cheese pie bars. This recipe, which I found originally at Taste of Home, is actually a bit complicated. But definitely worth it…pumpkin meringue over creamy cheesecake? Definitely worth it. And besides, the layers are so decorative you might want to make them just because of that. And you can cut them into decent-sized bars, or just make one large cheesecake! Sounds good right? Read more for the recipe. Continue reading
If you’re a foodie like me you might relate to the both terrible and awesome experience that is visiting a cooking/gourmet store. Endless shelves of stuff that you dream of having in endless supply, molds to bake any cookie or cake imaginable, all sorts of decorations, appliances that keep you from crying as you dice onions (Ok that one doesn’t exist, but what are you waiting for inventors??) shiny new knives, bowls of every size, and every kind of spice under the sun. It’s sheer torture. The truth is you’d need a kitchen the size of a soccer stadium and a wallet the size of Bill Gates’ to be fully satisfied at such a place… but still, every time I walk out of there with even just a little bag, I feel like a kid with a brand new toy. And that’s exactly what I got, a brand new toy for making baked donuts, which are way better than regular donuts….only because they’re not fried. Its strange, but I’ve never been a fan of donuts. I think they’re just too oily, or maybe too thick…or something else entirely which I can’t exactly pinpoint. But what’s great about my new toy is that it makes medium sized donuts that don’t require tons of oil… and baked donut recipes abound in the blog-pinterest-foodgawkersphere! So the very next day from getting my toy, I found this awesome recipe at The Chic life, which will give you freshly baked donuts in under half an hour. Yup, that’s right. You can bake them pre-breakfast! Because nothing compares to having a just baked, quick, easy delicious treat to accompany your morning coffee. Read more for the recipe! Continue reading
It’s rainy season (or hurricane season if you count the last three days) around here. Which means it’s tea time with a book season. Which in turn means it’s muffin, pound cake, cookies, crumpets and any other pastry you like to have with your tea season. (I’m actually lying. Cookie season is year round) And when you add to the weather tons of gifts of fruit because your friends who own fruit trees have way too much of it, you end up with muffins everyday. Assorted, too. Apple, banana, figs, or in this case, pears. This recipe will give you a simple, homey, spice-y and full of pear little cake. Made all the better by a creamy vanilla glaze, which has become my favorite when glazing fluffy baked goods. (like here) So, if you’re feeling like a quick treat to accompany you rainy afternoon, go and read more for the recipe!
You know how at certain points in your life you have to just shout out “Screw it, I don’t give a damn about anyone or anything and I’m just going to do whatever I like!”? I do. It doesn’t happen to me that often, but when it does I feel reaaaaally good. (Almost as good as when I eat nutella, but no, not quite) My life lately has been exactly like that. Things happen, people happen, problems happen…and when there’s nothing you can do about anything, the only thing left to do is exactly that – to not give a damn. Especially if at that precise moment of your life you happen to have a 25th birthday which makes you feel incredibly old, single, and stuck in life. (Is this a 25 year old rule or something?) And if you can not give a damn surrounded by friends who are equally not giving any of those damns, then everything is much better! Just like chocolate cupcakes, stuffed with another chocolate and covered with some more chocolate spread. Too much chocolate? Who gives a damn???? And there is no such thing as too much nutella, ever. But I’ll leave my torrid love affair with the heavenly spread for another post. (Suffices to say the frosting recipe called for 100 grams nutella. I used 200. Have no regrets.) Meanwhile, you should really go and read more for this absolutely over the top recipe, who doesn’t care what anyone has to say about it.
Bananas are one of those foods that hardly anyone dislikes. They’re sweet and mushy, one of the friendliest textures ever. But the truly great thing about bananas is that when you mix them with butter, flour and eggs and then bake them to produce banana bread, no one, not even that one person who claims to hate bananas, will refuse to eat them. So I took my go-to banana bread recipe, which I found eons ago on Deb’s Smitten Kitchen (yet another great recipe from her!) and turned it into muffins. But wait, I thought, it’s not enough to have delicious bites of banana bread. I should definitely add coconut flakes, because they’re so crispy…. and bananas and coconuts together make me think of monkeys and palm trees and caribbean islands. Which of course makes me think of pirates…and well from pirates to rum it’s only one small jump right? So why not add a small splash of rum…or maybe a not so small one? So I did all of those things, and the result is an insanely delicious breakfast muffin, which packs a whole punch because of all the flavors, and because it’ll make you think of Jack sparrow. (And who doesn’t love thinking about Jack sparrow right?).Ok, ok..I’ll stop rambling about all the crazy things I think about when presented with coconut flakes and jut tell you to read more for the recipe.