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Breakfast/Brunch

Breads, Breakfast/Brunch, Sweet Snacks

Apple Fritter Bread

I love apple fritters, but there are two major issues with them: 1. often they are lacking in the apples and 2. fried food. Well, fried food could almost be acceptable, except that when I fry stuff at home, it is always a major production. And then there is the matter of what to do with the oil. So instead, I made this Apple Fritter Bread. It’s got tons of apples, is probably healthier because it is just baked, but yet it is still buttery, light and fluffy. And it is really easy to make so no worries there. Breakfast on a Sunday morning.
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21. February 2016
Breakfast/Brunch, Desserts, Sweet Snacks

Crazy for Krapfen: Dough [NUTS] about You!
Irish Cream Doughnuts, Double Coconut Doughnuts and Maple-Soaked Doughnut Holes

Krapfen. Fasnachtsküchle. Berliner. Doughnuts (Donuts). These are all traditional Pre-Fasching (Carnival, Mardi Gras…) sweets common in Southern Germany. OK, maybe most of Germany, but I am from the South, so that is what I can speak to. There are crazy sorts in Germany, and each bakery seems to make a whole bunch of types in the weeks between New Year’s and Fat Tuesday. I just made one base recipe for these and then finished them in overly decadent ways. Eat them while you can: Lent starts tomorrow!* (I’m not religious and I don’t do the whole ‘giving up stuff for Lent thing, but you get the idea.)
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8. February 2016
Breakfast/Brunch, General Reference/Tutorial, Sweet Snacks

Homemade Nutella

World Nutella Day is coming up tomorrow. Yeah, there is such a thing: World Nutella Day. I’m not making it up. And while I guess that someone at the Ferrero Roche company might object to me calling this homemade hazelnut chocolate spread Nutella, it is more or less the same thing, eh? So there you have it: make your own to celebrate the day!
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4. February 2016
Breakfast/Brunch

Overnight Baked Blueberry French Toast

Breakfast. They say it is the most important meal of the day. I, sadly, am never talented enough to pull off a big breakfast, and there are lots of people who need something on the table quickly. That is where this Overnight Baked Blueberry French Toast comes it. With a little planning, you can actually have this on the table in a little over half an hour. Basically, you just have to spend 10 minutes the evening before whisking the milk and eggs together and cutting bread, and in the morning, just place it in the oven (you don’t even need to preheat, though I preheated to about 200F before I put it in — my oven is from 1954; it needs to “think about things” before moving). Voila, on the table 35 minutes later.

A note: the recipe is for a full 9 x 13 inch (like the size of a brownie pan), but the picture is actually of a much smaller version (I halved the recipe). I’m single and didn’t want to be eating French Toast for three days.
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20. January 2016