Parfait, French for “perfect,” is traditionally a French dessert. In the United States it has transitioned into a healthy and filling breakfast or snack, typically made with yogurt, granola and berries. In the spirit of the 4th of July I layered strawberry, vanilla and blueberry yogurts with homemade granola to create a festive red, white and blue breakfast.
Friday, June 24, 2011
When I make scones I like to make an assortment. One quick and easy variation is to knead brown sugar and cinnamon into some of the scone dough. The resulting scones are reminiscent of cinnamon rolls and can be enjoyed plain or with jam.
Saturday, June 18, 2011
It turns out that folding blackberry maple syrup into scone dough makes a very tasty breakfast. The resulting scones are sweet, moist and yummy plain or with jam.
Tuesday, April 12, 2011
Many store-bought versions of granola are loaded with excess sugar and other unnecessary preservatives and ingredients. But because granola is so easy to make, there really is no reason not to make it at home so that you can control what is in it. This version of granola is full of fiber and other healthy ingredients.
Sunday, March 27, 2011
My inspiration for this chocolatey version of the croissant came from the popular French pastry, pain au chocolat, which is essentially a chocolate-filled croissant in the shape of a rectangle instead of a crescent. En lieu of plain chocolate I decided to try Nutella which turns out to be a popular croissant filling in Germany.
Saturday, March 26, 2011
These flaky, buttery pastries in the shape of a crescent are essentially croissants. I like to make an assortment of flavors but these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.
Saturday, March 26, 2011
Croissants are a flaky, buttery pastry in the shape of a crescent. They are traditionally made with a yeast dough that is layered and rolled with butter (a process called laminating) but this recipe simplifies the process. I like to make an assortment of croissants, leaving some plain to be served with butter and jam or used as sandwich bread, and filling the rest with sweet and savory ingredients.
Thursday, March 17, 2011
Color your breakfast casserole green with spinach juice for a festive St. Paddy’s Day breakfast. Bake it in heart shapes and arrange the cooked green hearts into shamrocks, the symbol of Ireland.
Friday, March 11, 2011
My recent experiment making Apple Cinnamon Oatmeal for breakfast inspired me to mix up my morning oatmeal routine again. This time, I had some leftover chunky Blackberry Maple Syrup from our Mardi Gras pancake feast. My breakfast was so good that next time I’ll be making the blackberry syrup specifically for my morning oatmeal!
Thursday, March 10, 2011
Oatmeal is quick, satisfying and full of fiber and other nutrients. Making oatmeal with old-fashioned, whole-grain oats instead of the instant packets really doesn’t take much time and allows you to control the amount of added sugar that you consume. We usually eat our oatmeal topped with frozen blueberries, banana slices and brown sugar but I recently had the urge to make apple-cinnamon oatmeal, inspired by one of the traditional instant oatmeal packet flavors.
Friday, July 1, 2011
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