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Breakfast & Brunch

  • Café Au Lait Glazed Beignets

    glazed beignet

    The beignet is a classic New Orleans breakfast treat. It is a staple in the New Orleans food culture, dating back to the early 1900’s. Café Du Monde is the most famous and well recognized purveyor of beignets, but many bakeries in and around the French quarter have their own recipes for these light and filling breakfast treats.

    The easiest and simplest way to describe a beignet is a cross between a rich and dense egg-based French pastry (such as a profiterole) and a classic American yeast donut. The beignet dough is fried to a light golden brown and covered in powdered sugar. They are served in sets of three and brought to your table piping hot. A simple pairing of a classic café au lait with your beignet, and you will feel as though you are transported to French Quarter café.

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  • Apple-Vanilla Coffee Cake

    apple coffee cake

    Grab a cup of coffee (or tea), sit down with a good old fashion newspaper, and enjoy the simple pleasure that is coffee cake. In this very hectic and digitalized world it is nice, on occasion, to put it all aside and reflect on the simple pleasures. Now don't get me wrong, I couldn't live without my iPhone, computer or camera, and nor would I want to, but every once in a while the hectic, fast-paced digital world that is our lives needs a rest -- a time to breathe and think about how quickly time passes, and how we sometimes forget to appreciate the small things that can bring so much pleasure.

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  • Vanilla Almond Belgium Waffles

    vanilla almond waffles

    There is nothing that makes me happier than to have a hot breakfast ready for my family in the morning. While this doesn’t always happen due to hectic schedules and busy lives, when I do have the time, Belgium waffles are at the top of the list. Easily prepared in 10 minutes, the batter can even be made the night before and stored in the fridge for simple preparation in the morning.

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  • Sweet and Savory French Toast

    french toast

    I try to shop at local small businesses whenever I can. I enjoy the fact that I can support local while stimulating my hometown economy.  As a former small business owner, and a current employee of a local small business, I know how hard it is to survive and make a profit without loyal consumers.

    I have found that most small businesses provide unique products and goods that cannot be found in the big box stores. On a recent Sunday venture, I discovered a quaint bakery that provides unique handcrafted breads and pastries. Being a pastry chef I was thrilled to see beautiful bouclé, many varieties of foccacia, scratch-made chocolate croissants and beautiful black and white cookies. I felt like a kid in a candy store with so many choices. The baker asked what I needed..."Hmmmm, I can’t decide." She picked up a golden brown loaf of brioche bread. "I think you will like this," she declared. She handed me a lovely pancetta, jalapeño, Gouda brioche. Perfect for sweet-savory recipes or simply eaten toasted with butter.

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  • Maple Pecan Vanilla Bean Scones

    maple pecan scone

    The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving.

    Scones sold commercially are usually round in shape, although some brands are hexagonal as this shape may be tessellated for space-efficiency. When prepared at home, they take various shapes including triangles, rounds and squares. The baking of scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.

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  • Vanilla Pancakes

    vanilla pancakes

    In my opinion, breakfast is the best meal of the day. You get to eat a combination of sweet and savory together at one meal and it is completely accepted by the general public! Bacon, sausage, eggs and pancakes compete for your attention -- each equally delicious in different ways. I always save my pancakes for last. Melted butter and sweet syrup -- my mouth salivates just thinking about it!

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