Adorable teddy bear toast from Minieco: buttered toast + cinnamon sugar + banana slices and raisins!
Look at this beautiful creature! My first attractive-looking egg-in-the-hole, and I didn’t burn the bread! I’ve discovered they taste excellent with a slice of provolone cheese on top (melted, of course).
Because cake is obviously a perfect choice for breakfast, I present to you…Breakfast Cake, or the Cake Formerly Known as Coffee Cake. I’ve been eating this cake since I was a mere speck in the womb (maybe?) and later my mom started calling it breakfast cake to avoid disgust from my sister and I after saying “cake” right after the word “coffee”.
The only thing you really need to know about this cake is that it’s quick, easy, and you’re going to eat a whole lot of it in one sitting. Bake away, friends:
Breakfast Cake
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 1/4 cup sugar
1/3 cup applesauce
2 eggs
1 cup sour cream
1 teaspoon vanilla
Topping
1 1/2 cup walnuts, chopped (optional)
3/4 cup sugar
1 tablespoon cinnamon
1. Combine dry ingredients in bowl, set aside. Prepare topping in separate bowl, set aside. Grease a 9 x 13” pan and preheat oven to 350˚F.
2. Cream butter & sugar, add applesauce. Beat in eggs, sour cream & vanilla. Add dry.
3. Pour half of the batter into the pan and sprinkle with half of the topping. Pour on the rest of the batter, spread out, and sprinkle with the remaining topping.
4. Bake until toothpick comes out clean, about 30-35 minutes. (Original recipe says 35-40, but that’s too long in my oven.)
I prefer it without the walnuts in the topping, but as you can see, I sprinkled on some pecans after it was baked. I still like it better without any nuts.
Apple pancakes! They’re easy and super delicious:
- Make pancake batter, set aside.
- Chop up apples in small pieces.
- Mix up a spoonful of maple syrup with a bit of cinnamon (use more syrup as needed…it’s expensive. Unless you have the imitation stuff.)
- Stir apple pieces into maple syrup, just until coated. We want flavor, not excess syrup.
- Mix apples into batter. You want a lot of apple pieces, so keep going.
- Cook pancakes!
I made brioche rolls to use for this recipe, but it didn’t quite work out. It calls for (presumably) bought brioche rolls, because in the picture the bread itself looks like a proper sweet bread. My rolls…not so much. They looked, tasted, and had the texture of a regular dinner roll and therefore weren’t suitable for this recipe (cinnamon sugar and icing doesn’t taste very good on dinner rolls). I included the recipe if anyone is curious, though I didn’t exactly follow it. Instead of the icing I used up some leftover cream cheese frosting, I didn’t use the marmalade, and I didn’t use the macadamia nuts (I never have them lying around, and they’re expensive).
I’m still staring at the magazine picture…they look so delicious!
Success!
For the first time ever I made an egg in the hole without the egg seeping out all over the pan! Oh yeah! It was also made with a fat slice of homemade bread (from the bread machine…it makes abnormally tall loaves of bread). Hopefully next time I won’t burn the bread. But hey, that was the egg’s fault for being a slow poke. Seriously dude, you’ve gotta cook before the bread burns. K?
Uhh!
There’s too many chocolate chip pancakes in my belly!
(I made some for breakfast.)
The best granola ever! Recipe here. Though, I now make it with cornflakes, bran flakes, fiber cereal/whatever I have, and oats instead of the granola cereal. And I don’t make it in the tart shells because it’s annoying and they fall apart anyway (just try eating it like that….it’s the most ungraceful thing ever.)
(via suzukichiyo, thingssheloves)
Uhh. I wish this is what I had for breakfast instead of honey nut cheerios!
…with pecans, and this time topped with banana slices, cinnamon sugar, toasted coconut and maple syrup.
The link is to my old blog. It’s not the best picture.
