Tag Archives: brunch
9/29/14

Haupia French Toast (for a crowd!)

haupia french toast

Remember when we talked about haupia? I’m a huge fan of this delicious Hawaiian treat. But then again, what’s NOT to love about coconut pudding?

It gets better, folks. Because I learned how to stuff haupia into something that’s equally as fabulous: french toast.  Um yes. I just went there. And yes. It’s just as good as it sounds. Maybe even better. Sometimes at brunch I’m in the mood for something savory. But this might just be the perfect sweet treat. With a tropical twist. Duh.  Continue reading

7/28/14

Fresh Rhubarb, Strawberry & Ginger Scones

Fresh Rhubarb Strawberry Ginger Scones

In the midst of packing, I had a rhubarb-induced panic attack. As in, oh my god I just remembered Rhubarb doesn’t grow in Hawaii- based hysteria. It wasn’t a problem growing up because I had no idea was I was missing. Now that I’ve been enlightened, I’m not quite sure how I’m going to cope with the loss when I move to Hawaii in 2 weeks. Naturally I’ve gone into rhubarb-everything mode and stocked up at the farmer’s market this weekend. Is it possible to have too much rhubarb in the fridge? Definitely not. Especially when it comes to these Fresh Rhubarb, Strawberry and Ginger Scones. Continue reading

5/21/14

Rhubarb Upside-Down Cake

rhubarb upside-down cake

Tropical flavors like mango, pineapple and passionfruit remind me of home. But, there are certain flavors of the Pacific Northwest that I’ve come to know and love as well. One of my go-tos is rhubarb. And just like I look forward to pumpkin-recipes in the fall, I always look forward to rhubarb-recipes in the spring. Some of my favorite rhubarb recipes include Rhubarb Custard Pie and Homemade Rhubarb Frozen Yogurt. But this year I’m adding a new favorite to the mix: Rhubarb Upside-Down Cake.  Continue reading

3/17/14

Roasted Acorn Squash, Leek and Chevre Frittata

Roasted Squash Frittata with Leeks +  hevre.jpg

I’m pretty sure we go through a freakishly large amount of eggs for two people. Between my kitchen experiments and Sam’s love of weekend brunch, it seems like we can never keep a full carton. Lucky for me, one of my coworkers – you know, at my day job – raises chickens and sells fresh eggs. I’m not ashamed to admit I have a tab with her. Continue reading

2/6/14

Double Chocolate Banana Bread

Double Chocolate Banana Bread

First things first, let’s just get one thing straight: eating chocolate for breakfast is perfectly acceptable when there’s fruit mixed in. Like this Double Chocolate Banana Bread. Totally breakfast food. Second thing: sometimes one type of chocolate just isn’t enough. For these special occasions, you’ve gotta go double or go home. Just trust me on this one.

Double Chocolate Banana Bread

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12/22/13

Sour Cream Coffee Cake with Cranberry Pecan Streusel

sour cream coffee cake with cranberry pecan streusel

My husband’s family is in town for the holidays. And one of my favorite things about having house guests is the excuse to stock up the fridge and bake up a storm. I consider having a fully stocked kitchen and fresh baked treats on the counter integral in becoming hostess of the mostess. 

And speaking of baked treats, my father-in-law drinks black coffee like it’s going out of style – and he loves having a bite of something sweet to go along with it. So naturally, I figured coffee cake would be the perfect solution. With a holiday twist, of course. ‘Tis the season! So I added a Cranberry Pecan Streusel topping to my go-to Sour Cream Coffee Cake recipe. And, holy smokes. This recipe is a keeper.

sour cream coffee cake with cranberry pecan streusel

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6/12/13

Baked Strawberry Donuts with Honey Bourbon Glaze

baked strawberry donut with honey bourbon glaze

Remember that rant from last week? About baked donuts? Well guys and girls, the quest continues. And I have to tell you about another rockstar baked donut recipe that totally classifies as a good baked donut (however hypocritical it might sound): Baked Strawberry Donuts with Honey Bourbon Glaze.

baked strawberry donut with honey bourbon glaze

Although I’m not normally a huge fan of whisky, I recently discovered honey bourbon. And, I am a changed woman. It’s so yummy and smooth that apparently I thought it was a good idea to add to breakfast food. Oh wait, this has happened before, hasn’t it? Please don’t judge me.

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6/3/13

Baked Coconut Donuts with Chocolate Almond Glaze

Baked Coconut Donuts with Chocolate Almond Glaze

Baked donuts do not taste as good as traditional fried donuts.

There. I said it.

Buuuut they are a great healthier alternative for donut lovers, like myself. I’ve been experimenting like a mad scientist with my donut pan to find a baked donut that’s up to par. And let me tell you, it hasn’t been easy. I’ve thrown away more batches of donuts than I care to admit. My Baked Margarita Donuts were a win, but a girl can only have tequila at breakfast every so often. Thankfully, I found another recipe keeper: Baked Coconut Donuts with Chocolate Almond Glaze.

These donuts aren’t just good; they are insanely good. You literally wouldn’t know they are baked. They are extravagant and rich. And the roasted almond chunks deliver the necessary crunch of traditional donuts that baked donuts seem to be missing.

Baked Coconut Donuts with Chocolate Almond Glaze

And the coconut-chocolate-almond combination is totally reminiscent of Almond Joys – which happen to be my favorite candy bar. I don’t eat them often, but then again, you can’t eat Almond Joys for breakfast.
 
4/18/13

Baked Margarita Donuts

Baked Margarita Donut
 

Is it ever too early for tequila? No way, jose.

Let me clue you in to two of my latest obsessions: my donut pan. And tequila. Okay, okay. Technically tequila has been on the list for a while. But who’s counting? Here’s the problem: you can’t add tequila to your coffee. Luckily, I figured out another way to add it to my morning routine. This is normal behavior, right?

Baked Margarita DonutsBaked Margarita Donuts

My husband maaaay have been slightly concerned about me when he came home to discover tequila-infused breakfast food on the counter – but one bite and he was hooked. The thing about these donuts is that they aren’t super boozy. They are light and citrusy and delicious. For those of you who loved my coconut banana bread scones with lime glaze, these  donuts will be your new fave. Promise.

Baked Margarita Donuts

 

Baked Margarita Donuts
Yields 12

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For the donuts
2 cups cake flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
1 tsp lime zest
3/4 cup buttermilk
2 eggs, lightly beaten
2 T butter, melted

For the glaze
1/2 cup powdered sugar
1 T fresh squeezed lime juice
1 tsp tequila
Lime zest and course salt for garnish

Instructions
Preheat oven to 425F. Spray donut pan with nonstick cooking spray. In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs, butter and lime zest. Beat until combined. Fill each donut cup 2/3 full and bake for 7-9 minutes. While donuts are baking, whip up the glaze, whisking the powdered sugar, lime juice and tequila together. When donuts are ready, dunk into the glaze and let cool on a baking rack. Garnish with lime zest and course salt before glaze cools completely.

Margaritas in the Rain http://margaritasintherain.com/

3/6/13

Coconut Banana Bread Scones with Lime Glaze

Coconut Banana Bread Scones with Lime Glaze

I miss living in France most on weekday mornings, while I’m eating oatmeal but dreaming of pastries and espresso.

Sam would rather have a super hearty breakfast, so we’ve gotten in the habit of making large brunches on the weekends. Pancakes to omelets, waffles and bacon, we’ve done it all. But this weekend I had a mad craving for homemade scones.

Coconut Banana Bread Scones with Lime Glaze

Trying to get ahead of the game, I set to it on Friday night so that the scones would be ready to eat on Saturday morning. But as it so often happens, I realized too late that I was out of eggs. You think I’d learn to triple check ingredients before diving in, but noooo. I swear this happens once a week!

The good news was that I had ripe bananas, so I swapped one in in lieu of the egg. Since I was modifying the recipe anyway, I threw in some leftover coconut from my thai lettuce wraps. And because sometimes I just get carried away, I whipped up a simple lime glaze to finish it off.

Holy tropical goodness.

Coconut Banana Bread Scones with Lime Glaze
Coconut Banana Bread Scones with Lime Glaze

The scones are definitely less dry than classic scones, but not as cakey as typical banana bread… they are sorta the perfect combination of the two. You’ll want to eat these babies for breakfast, snack time, and dessert.

Let’s just say that they did not last long in our home.

Coconut Banana Bread Scones with Lime Glaze
Coconut Banana Bread Scones with Lime Glaze

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Scone Ingredients
2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp course salt
8 T unsalted butter, frozen and grated
1 medium banana, mashed
1/2 cup shredded coconut
1/2 cup sour cream

Glaze Ingredients
1/4 cup powdered sugar
1 T lime juice (approx. 1/2 of one juicy lime)

Instructions
Preheat oven to 400F. Put all ingredients in a large bowl. Use fork to stir together until large clumps form. Press dough into a large ball. Move ball to a lightly floured surface, and roll out to a 7-8 inch circle, 3/4 inch thick. Slice into 8 pieces, stopping just short of cutting all the way through dough. Bake for 15-17 minutes. While scones are baking, whisk together powdered sugar and lime juice. Pour glaze over freshly baked scones and enjoy while hot!

Margaritas in the Rain http://margaritasintherain.com/