The lovely Vicki wrote me a while ago with a link to her gorgeous baking and travel blog. Since I am not a baker (that is more my husband’s thing), I am always impressed with people who do. Vicki is definitely one of those people! Her blog is filled with delights such as “Cardamom, Strawberry, and Apple Mini Pies”, “Earl Grey Tea Cake”, and “Blueberry and Lime Baked Cheesecake”. I would love to tuck into any of those right this very moment!
All of this is to say that I am so happy to be able to welcome Vicki as a new contributor to the blog! She is starting with a bang by sharing her recipe for easy cinnamon rolls. Thank you Vicki! We can’t wait to see what you come up with next!
Bethie xx
I’ve been on a quest recently to use up the last of the fast-reaching-its-use-by-date yeast I have in the house. So far, it has been a delicious road to travel down, one filled with freshly baked bread every few days. In the last two weeks alone I’ve baked a chocolate babka, two different challah loaves, mini challah breads, and three batches of these cinnamon rolls. And who doesn’t love a good excuse to make cinnamon rolls? My boyfriend and I have affectionately nicknamed my yeast-fueled love affair ‘The Dough Diaries’. Continue Reading…
I first tried breakfast tacos in Austin, Texas years ago. There they are a staple of food trucks and coffee shops, and for a few dollars you can get a pair of egg and cheese tacos to start your day. They are so simple: warm tortillas, scrambled eggs, some cheese if you like, and a bit of salsa or hot sauce. Sure, you can get fancy. What I love about these is that they are delicious in their basic form, but you can embellish them with any number of tasty add-ins (chorizo, beans, potatoes, avocado, roasted veg). Continue Reading…
These scones are a favorite treat in our house. Made with cream and butter, they are rich and tender with flaky layers. I make them year round with candied ginger, and maybe the occasional bit of lemon zest. When berries or stone fruits are in season, I’ll fold them into the dough. Continue Reading…
We are leaving for the weekend tomorrow, and I wanted to use up some of the accumulated odds and ends in the refrigerator. Every so often I find I have a tiny bit of bacon or ham, a few lumps of good cheese, or maybe a pickled pepper or two left over from pizza night. As long as I have some good tomato sauce on hand, I can throw it all into a skillet, crack a few eggs on top, and 15 minutes later our baked eggs are ready to eat. A side of thick-cut toast is never a bad idea.
Tonight’s baked eggs included shallots and sautéed kale, crushed tomatoes, pickled peppers, ricotta and mozzarella cheese. Jarred chilis or pickled peppers add a bit of heat and flavor that keeps the tomato sauce interesting. If you want to start with a bit of rendered bacon, you’ll get some smokey notes in there too. It’s important that the sauce in the skillet is hot when the eggs are added; otherwise you’ll have hard-cooked eggs and lukewarm sauce. Continue Reading…
Granola often suffers a boring ‘health food’ rap, which I think is unfair. My granola recipe is more of a treat with healthy ingredients, which I am always happy to feed to my family. Once you discover your favorite blend, you’ll find yourself craving fresh, homemade granola, and not just for breakfast.
I’ve found my favorite combination of ingredients over the years, and the basic components are: grains (I always use oats), fruits, nuts, and seeds. You’ll need something sweet to bind everything together, and my favorite sweetener is maple syrup (with a touch of good honey added, if I have it on hand). I tend to make a triple batch; not only do we eat tons of it, but it makes a lovely little gift in a cello bag or glass jar. The recipe below is delicious with yoghurt for breakfast, and it makes a superb topping for custard or ice cream after dinner.
When I am trying to minimize my sugar intake, I will make muesli with the same ingredients. Mix your dry ingredients together in bulk. Serve with milk or fruit juice, allowing a few minutes for the liquid to soak into the oats. Top with fresh fruit for a super healthy breakfast or snack!
If you like the recipe below, here are a few other flavor combinations I’ve tried and liked:
4oz/113g unsweetened coconut chips or unsweetened coconut flakes
6oz/170g dried tart cherries
5oz/177ml maple syrup
1oz/29ml honey
1oz/29g butter
1/2 tsp salt
1/2tsp vanilla extract or vanilla paste
Instructions
1
Preheat the oven to 325°F/162°C.
2
Combine the oats, cashews, pumpkin seeds, and coconut in a large mixing bowl.
3
Set aside the dried cherries.
4
Bring the maple syrup, honey, butter, and vanilla extract to a low boil.
5
Pour over the mixture of dry ingredients, mixing well.
6
Add the salt and mix a bit more.
7
Toast the granola on two large sheet pans, stirring every 5-7 minutes, until golden (about 15 minutes)
8
Add the dried cherries to the toasted granola.
9
Cool completely, then store in an airtight container.
Notes
The ingredients are easy to switch around; try rolled spelt flakes instead of oats, sunflower seeds instead of pumpkin seeds, etc. There are endless possibilities!
