Archive | brunch RSS feed for this section

Cilantro Jack Biscuits

25 Feb

photo_1[1]With great love, I woke up at (ugh) 7am on Sunday morning, ran downstairs and made my honeybear some tasty breakfast biscuits. I can never, ever sleep late on a Sunday morning, and even though we went to bed super late (1am) after cleaning up from our excellently fun dinner party, I still woke up with my awful body clock ringing.

But the biscuits were tasty with butter on top.


  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 stick butter (cold!)
  • 4 tbsp fat free greek yogurt
  • 1/4 c almond milk (or whatever milk you’ve got)
  • 1/2 c monterey jack (or whatever cheese), grated
  • 1/2 c fresh cilantro, just the leaves


  • Preheat to 350.
  • Whisk together flour, baking powder, salt, and sugar. Cut butter, and using a fork mix the cold butter in (don’t use your hands) until pea-sized flour-butter bits remain.
  • Stir in yogurt and milk. Finally stir in cheese and cilantro. Don’t over mix.
  • Flour a surface and roll the dough out onto the surface. Use a glass/cup or other shape to cut your biscuits. Mine was rolled to about 1/2 inch thickness and made 8 biscuits, though these were on the thin side. If you want them thicker, roll thicker!
  • Bake for ~15-20 min, or until golden on the outside. Enjoy!



Sweet Potato Biscuits

5 Nov

Completed egg and cheese biscuit sandwich. Best weekend breakfast yet.

Another busy Sunday morning. Rafe and I are prepping for our big SE Asia trip (we leave this Thurs!), and with the clocks moved back Sunday morning, I hopped out of bed by 6 (new time) ready to make something for breakfast before we started the packing lists and whatnot. We fashioned these biscuits into pretty amazing egg and cheese breakfast sandwiches better than any Egg McMuffin I’ve ever had.

Lots to plan, and I, for one, am exceedingly excited about having an opportunity to read lots of Scandinavian crime fiction on the beach.

This recipe make 7 biscuits for us. We like ’em big.


  • 1 medium roasted, peeled, and mashed sweet potato
  • 1 1/2 c. flour
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 pinches of salt
  • 6 tbsp cold unsalted butter, chopped into little pieces
  • 1/2 c. whole milk
  • optional: egg, cheese, bacon/ham/sausage; strawberry jam



Biscuit sans egg and cheese. Perfectly fine vehicle for butter and jam.

  • Preheat to 425.
  • In a large bowl, whisk together flour, sugar, salt, baking powder and soda. Using clean hands, add butter pieces to the flour. Combined until the flour mixture is the consistency of little peas.
  • Add milk and add sweet potato until thoroughly just combined (don’t look for thoroughness, you don’t want to overmix!).
  • Bring dough together with your hands, and drop on a floured surface, and either use a biscuit cutter, upside down glass, or shape biscuits with your hands.
  • Bake for 10-12 minutes.

Light & Fluffy Almond-Coconut Paleo Pancakes

23 Sep

Since my friend Danielle decided to do 30 days of paleo (yikes, that’s tough), I have been looking into recipes that allow me to cook/bake with more almond flour, coconut oil, and “real” ingredients. I whipped up these coconut/almond paleo pancakes, and they turned out excellently. The only thing I’d change is putting fresh or frozen blueberries in them. That would be better! Unfortunately, just working with what I’ve got.

After we ran in a 5K race with some 5,000 odd other folks (just passing the slow people at the start was a bit of a challenge) this morning, I was ready for some real breakfast. These made 6 pancakes, which was really just all for me.


  • 1/2 c almond flour
  • 1/4 c unsweetened coconut flake
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 egg
  • 1/2 c almond milk
  • Optional: handful chocolate chips or blueberries


  • Mix dry ingredients together with a fork
  • Mix in egg and milk. Cook as regular pancakes on griddle/fry pan, dropping in the bluberries or chocolate chips in once you pour it onto the surface.

Rich Summer Oatmeal

29 Aug

I’ve read a handful of cold oatmeal recipes in the last few weeks and have been ever-so-curious. So I whipped up a version for the last 2 nights, and the oneĀ I had this morning was rocking. I will most likely be having this for the next couple weeks… šŸ™‚

Cold oatmeal sounds super weird at first (Rafe made a funny face when I told him what I was making), but it has a rich, creaminess to it.

This is the sort of thing that would definitely work in a brunch buffet line as well just the ordinary Wed morning.

Fantastic breakfasty goodness!


  • 1/4 c oats
  • 1/2 c almond milk
  • 1/3 c fat-free Greek yogurt
  • 1-2 tsp honey
  • dash almond extract
  • 1 1/2 tbsp dried cranberries
  • 1 1/2 tbsp unsweetened coconut flake
  • Fresh-cut fruit


  • Mix everything together until combined.
  • Let sit overnight in the fridge. Eat the next day (with fresh fruit on top)!

Melt-in-your-mouth Peach Cobbler

28 Aug

This past weekend, we had picked up a bunch of peaches from the grocery store. And I love peaches (and they’re so cheap in TX this time of year). Even better than peaches and milk would have to be peach cobbler. The peaches in this recipe basically melted in my mouth. And I ate this with coconut-lime ice cream on top. And then I went back for seconds. And for the rest of the day, I “evened out” the cobbler edge by continuing to have more bites.


And I went back for seconds.

  • 4 peaches, pitted and chopped into large bites
  • 1/3 c brown sugar
  • 1 1/2 tbsp cornstarch
  • juice of 1 lemon
  • 1/2 c oats
  • 1/2 c oat flour
  • 1/2 c whole wheat flour
  • 2 tsp baking powder
  • 2 tbsp white sugar
  • 3 tbsp cold butter
  • 1/2 c skim milk


  • Pre-heat to 350
  • Toss peaches with lemon juice, cornstarch, and brown sugar in a bowl.
  • In another bowl, whisk together oats, flours, sugar, and baking powder. Cut butter into the mixture, using a fork or your fingers, so it’s nice and pea-like.
  • Add milk in to flour mixture so that it is just moist enough to create a dough.
  • Grease the bottom of a large ramekin/baking dish. Pour peach mixture in. Then roughly press the dough on top. Sprinkle a little bit of sugar on top.
  • Bake for ~25 min, or until crispy on top.

Almond Joy Oatmeal

11 Aug

Back at it– another Sat morning when I wake up before Rafe… I’m hoping to get a run in before we start on the gazillion errands we need to do, but he’s still asleep (we were out super late watching a late showing of Dark Knight).

So to be clear, I absolutely love Mounds and Almond Joy candy bars. But Rafe actually quite strongly dislikes almond-flavored anything, so I haven’t made much in that department for years. And, well. He’s asleep right now.

I made enough for one serving, and it was delicious! The almond flavor made it nice and rich.


  • 5 tbsp quick oats
  • 2 tbsp unsweetened coconut, or more if you’d like to make it more “Mounds”-like
  • 1/2 c almond milk, or more depending on how liquidy you like your oatmeal
  • 1 tbsp cocoa powder
  • 2 tsp splenda blend sugar
  • dash almond extract
  • 2 tbsp dried cranberries (optional)


  • Mix all ingredients, less almond extract, together in a bowl. Microwave for ~1:30- 2 min on high.
  • Add in almond extract when out of the microwave.

An Embarrassment of Zucchini: Amazing Zucchini Tomato Feta Omelet

29 Jul

Yet another trip to the farmers’ market has yielded too many zucchinis… So yesterday, before Rafe’s friend Eddy came over, I whipped up a very quick, very healthy omelet with everything we had available, thus creating an Amazing Zucchini Tomato Feta Omelet…


  • 4 small/medium eggs
  • 1/3 c skim milk
  • 1 zucchini, grated
  • 1 small green bell pepper, chopped
  • 1 medium tomato, chopped
  • 2 tbsp fat-free feta
  • 1/2 tsp salt


  • Pam a non-stick fry pan and sautee green pepper on medium heat until slightly cooked through but still crunchy. Put the greenĀ  peppers into a bowl once cooked.
  • Next beat the eggs, milk, and salt together with a whisk. Pour onto the fry pan. Drop the green peppers on top, along with the grated zucchin, tomato and feta.
  • Allow omelet to cook until crispy on the bottom. To flip (the zucchini may add moisture, rendering this difficult), take a plate and flip the omelet onto the plate, then slide back onto the fry pan.
  • Allow to cook another few minutes on this side, then serve warm. Enjoy all the farmers’ market goodies!

Zucchini Chocolate Chip Banana Bread

2 Jul

Before we snarfed more for breakfast…

Yup,Ā still working through those zucchinis from last week’s farmers’ market. We really overbought that week! We burned through half in a delicious frittata yesterday for lunch (with bell peppers and feta cheese), and I used the other half in this. Now we just haveĀ one left, so I think we’ll make it before we go on our mini-vacation for July 4th.

Even though I made this bread in the evening, I had intended it to be our breakfast the next day, only I couldn’t help but try a slice out… quality assurance or something like that. We also had some for breakfast this morning. No way to start the day better than with a chocolatey zucchini bread.


  • 1 c whole wheat flour
  • 1 c regular (unbleached) flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 2 eggs
  • 1/4 c honey
  • 3 medium/small ripe bananas
  • 1/3 c brown sugar
  • 1/4 honey
  • 1 tsp vanilla
  • 1 1/2 c grated zucchini
  • 1/2 c chocolate chips


  • Preheat at 350.
  • Whisk dry ingredients together (flour, baking powder, soda, cinnamon, salt) in a medium bowl.
  • With an electric beater, beat together the eggs, honey, bananas, brown sugar, honey, and vanilla. A little bit at a time, drop the flour mixture into the wet mixture, continuing to beat until smooth.Ā Then stir in the zucchini and chocolate chips.
  • Bake for ~45 minutes or until top is tan and cracked, and a knife comes out smooth.

Peach Oat Cobbler

1 Jul

With our bounty from the farmers’ market yesterday, we will have quite a lot of food to eat before we leave for our little July 4th mini-break. Ā Peaches are at the top of the list (also on the list: zucchini, figs, melon).

This morning, after an evening of dealing with lots of boxes, I whipped up some peach cobblers. Delish! This would probably be amazing with cream, if we had anything else in the fridge. Regardless, total breakfast of champions here.


  • 3 peaches, pitted and chopped into bite-sized pieces
  • 4 tbsp sugar
  • 2 dashes nutmeg
  • 1 tbsp cornstarch
  • 1/2 c oat flour
  • 2 tsp baking powder
  • 2 tbsp quick oats
  • dash salt
  • 1 tbsp cold butter, cut up
  • 1/4 c almond milk


  • Preheat to 350. Cut up peaches into itty bits, eatable chunks. Toss with 2 tbsp sugar, nutmeg, and cornstarch.Ā Separate out the peaches at the bottom of 4 ramekins.
  • Whisk together oat flour, baking powder, remaining sugar, salt, and oats. Mix in butter with a fork to try to get it smooth like pebbles. Then stir in milk, until just combined. Spoon the oat mixture on top of the peaches, sprinkle with sugar, and bake for ~15 minutes or until just cracked on the top.

White Chocolate Cranberry Walnut Cookies

30 Jun

The full plate…

Still loving me some oat flour… Woke up on this somewhat cloudy day (drat for the fact that this is our last wkend in our apartment with a pool and it’sĀ cloudy), too early as per usual. While Rafe got in another hour of sleep, I responded to some emails and stuck this in the oven… They turned out brilliantly!


  • 2/3 c oat flour
  • 2 pinches of salt, very scientific, I know
  • 1/4 tsp baking soda
  • 3 tbsp brown sugar
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp almond milk
  • 2 tbsp coconut flake
  • generous 2 tbsp white chocolate chips
  • 2 tbsp dried cranberries
  • 1 tbsp chopped walnuts


  • Preheat to 350. Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in white chocolate chips, coconut, craisins, and walnuts.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 8 cookies from this recipe. Bake for about 10 minutes.

And then there was one…