Breakfast

Thick cut french toast served with strawberries, bananas, and pecans. Alternatively sandwiched with nutella and served with strawberries and marshmallows, hash, and strawberry yogurt,

Avocado toast

How to Make the Best Avocado Toast 

1) Pick great avocados 

You want ripe but not over-ripe Hass avocados. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before mashing the rest. 

2) Buy good bread and toast it 

Toasted bread offers a sturdy base and a crisp, shattering contrast against the creamy avocado. 

3) Mash your avocado separately

 Mashed avocado is more creamy and luxurious than sliced avocado (think guacamole vs. plain avocado). But don’t mash it on the toast! You risk poking holes in your toast or smashing it. Cut your avocados in half, remove the pit, scoop the flesh into a bowl or onto the side of your plate, and mash it up with a fork. 

4) Don’t forget the salt

You’ll want to mix in at least a pinch of salt per avocado half. 

 

Avocado Toast Bonus Tips 

Here are a few easy ways to take your avocado toast up a notch. Pick one or a few! 

Add garlic: Lightly rub a peeled raw garlic clove over the top of your toast before adding the avocado, or mix a tiny pinch of garlic powder into the avocado. 

Add fresh leafy herbs or your favorite herbed sauce: Chopped fresh basil, cilantro, dill or parsley are all good with avocado. So is a drizzle of pesto, zhoug sauce (spicy cilantro sauce), or chimichurri. 

Put an egg on it: I love to top my avocado toast with a fried egg for extra protein. You can do a poached egg or scrambled egg if you prefer. 

More extras: Quick-pickled onions or radishes or jalapeños, your favorite hot sauce, or a sprinkle of sliced cherry tomatoes.

Dinner Buns

1 C. whole milk, warmed to about 110°F*
2 1/4 tsp. platinum yeast
1/2 tsp. granulated sugar
1/4 C. honey
1 large egg + 1 egg yolk
1/4 C. unsalted butter, melted and slightly cooled
1/2 tsp. salt
3 1/2 cups bread flour (spoon & leveled)

Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each. Shape into balls as best you can and arrange in a greased 9x13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour. Preheat oven to 350°F. Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked.

hot chocolate waffles

Waffle batter mixed with a packet of hot chocolate mix, topped with chocolate and marshmallows. This tasty waffle should be a welcome fall treat!

Oplatek Wafers

The Christmas wafer is a central European Christian, Christmas tradition celebrated in Poland, Lithuania, and Slovakia during the Christmas Eve Vigil.  Oplatki are unleavened wafers identical in composition to the alter bread that becomes the Eucharist during a Catholic mass.  Being only a reminder of the Body of Christ used in private homes, Oplatki lack sanctification by priests or bishops.  The wafers are embossed with Christmas related images.
Wigilia (pronounced [vee-GEEL-ya] in Polish) is the traditional Christmas Eve vigil supper in Poland, held on December 24. The word "Wigilia" derives from the Latin verb vigilare, "to watch", and literally means 'eve'. Before partaking of the Christmas Eve meal, the family gathers around the table. The eldest member holds a large wafer and breaks off a piece to begin the ritual. The remaining wafer is passed on to another member while a prayer for loved ones is said. This continues until everyone at the table has a piece of the wafer. Finally, the family members consume their share quietly.

Wafer
1 c. Flour
1 c. Water
Mix into a smooth paste. Cook tablespoon sized chunks of dough on special oplatek plates, or you can use an electric pizzelle machine as well.

Whole Wheat Oat Bread

[recipe]

I made two loaves of bread and a tray of rolls. I recommend reducing the baking time by a few minutes. Spraying the oven for steam produces a crispy crust not suitable for dinner rolls.

Rainbow Berry Pound Cake

Prepare pound cake as recipe dictates. Grease and four your pan. Fill pan with batter 2/3 full, then spoon blobs of jam onto cake. Top with remaining 1/3 batter. Use a spatula to make swirls like you would with marble cake. Bake. Once cool, top with powdered sugar frosting tinted in three fun colors. Top with sprinkles.

Apricot Muffins

1 cup flour
1 ½ tsp. baking powder
¼ tsp. kosher salt
6 Tbsp. butter, room temperature
¼ cup sugar
1 egg
1 tsp. lemon zest
1 tsp. vanilla
1/3 cup milk
2 apricots, halved, pitted and cut in ¼ inch slices
2 Tbsp. raw sugar
recipe

Panettone

The PANTONE® name is known worldwide as the standard language for color communication from designer to manufacturer to retailer to customer.  Panettone or King cake is a type of sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year .  The word "panettone" might derive from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake".  However in Milanese "pan del ton", means "cake of luxury".

Keto Bread

3 C. blanched almond flour (10 oz)
10 Tbs. psyllium husk powder (no substitutes) (90 grams) (must be a fine powder, measure weight to be sure)
4 tsp. baking powder
1 tsp. Celtic sea salt
5 Tbs. apple cider vinegar (2 oz)
6 egg whites (7 oz)
1 1/2 cup BOILING water (12 oz)

Yield: 10 servings. 220 calories, 14.2g fat, 8.2g protein, 20.7g carb, 16.6g fiber per serving.

NOTE:  Make sure to weigh your ingredients to ensure loaf rises properly and doesn’t get hollow and gummy.  If your loaf looks nice and big but then deflates after being removed from the oven, try reducing the baking powder to 3 teaspoons.  Full Recipe Here

Biscuits

Biscuits so EASY, you"ll wonder why you didn't make some for dinner.



1 stick salted butter
2 C. flour, plus more for rolling out
1 tsp. sugar
1 Tb. baking powder
3/4 C. milk

In a large bowl combine flour, sugar, baking powder and salt. Cut butter into mixture until it begins to look like cornmeal. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter (I used a drinking glass). Place biscuits in pan. Bake for 12 minutes at 425* or until golden brown. I got about 14 biscuits.

Blueberry muffins

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
2 cups blueberries, fresh or frozen

Streusel Topping
4 tablespoons sugar
1 tablespoon flour
2 teaspoons vegetable oil

Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. Prepare streusel topping and set aside. (Streusel Topping: In a small bowl, whisk together sugar and flour. Add oil and mix until mixture has a sandy texture.) In a small bowl, whisk together flour, baking powder and salt and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined. Stir in blueberries. Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Cinnamon Scone

We stopped at Panera Bread this last weekend to get a refreshing beverage with our gift cards, when a delightful cinnamon scone caught our eye.  It was good, but I feel like I could do better.  I didn't like the way it sat in my stomach like a bad pancake.  These should be much better because they are made without whipping cream, palm kernel oil, or lard.

3 1/4 C all-purpose flour
1/3 C sugar
2 1/2 tsp, baking powder
1/2 tsp. baking soda
1/2 tsp.cinnamon
3/4 cup cold butter, cubed
1 C buttermilk
1 package (10 ounces) cinnamon baking chips
2 tablespoons butter, melted
2 Tbs. decorative sugar
cinnamon for topping

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.

Pretzels

D and I made pretzels after dinner tonight. Delightful!!

Bread with Egg

1 1/4 C. warm milk (microwave 1 minute)
1/4 C. vegetable oil
1 Tb. active dry yeast (1 packet)
1 Tb. honey
1 tsp. salt (do not omit)
1 egg
4-5 cups flour

In stand mixer  combine first 6 ingredients together over medium speed.  Add the flour 1/2 C. at a time, making sure each is combined before you add the next.  Dough is ready when it pulls into a ball around the hook and makes a slapping noise against side of bowl.  Turn out dough by hand, being sure there are no sticky spots.  Wash mixing bowl.  Add extra oil to the bowl, add dough, give it a few turns to be sure it got a coating. Cover with CLEAN kitchen towel, and let rest until doubled in size. (about 1 hour) Punch dough down into a shape, place on/in pan, cover with towel, and let rise again for 30 minutes. This is a good time to preheat the oven to 325*.  Brush loaf with egg white and water, cut small slash on top of bread with very sharp non-serrated knife for steam to escape, or your bread may split along the side (when not using a bread pan).  Bake bread. Different sizes require different times. Bread is done with it is golden in color, and when you tap it, it sounds a little hollow.

Wheat Pizza Dough

4 1/2 C. flour	1/2 C. wheat bran	1/4 C. corn meal
1 Tbs. honey	1 tsp. kosher salt	2 tsp. yeast (1 packet)
2 Tbs. olive oil .	1 3/4 C. warm water .	extra oil

In the bowl of your electric mixer, fitted with dough hook, combine all ingredients except for extra oil. Mix until this is dough. Use more water if it gets to hard to mix. Dough should form a ball around the hook. Transfer dough to a clean bowl and cover with enough of the extra oil so the surface of dough does not dry out. Let rise until doubled in size. Punch down dough and use flour to smooth out to desired thickness. Makes enough dough for 2 medium sized pizzas.

Soft Pretzels

Recipe is here. There are some things I observed while making these. Pretzel dough is sticky and pretzels are difficult to roll out to appropriate length. You boil these in water and baking soda, which gets very foamy. The pretzel will float after about 25 seconds if you are boiling the water hard enough. The recipe says "Oil the parchment" not "Spray some Pam at the parchment paper"; lay down some oil or you will be eating stuck-on bits of paper. Pretzels that were not brushed in egg yolks did not look appetizing and appeared a bit burned. Pretzel salt, Kosher salt, and table salt are not interchangeable. Mine turned out great!

Biscuits

2 C flour
4 tsp. baking powder
3/4 tsp. salt
2 T butter
2 T shortening
1 C buttermilk (1 cup regular milk with 1 T vinegar)

Mix dry ingredients with fats using a pastry cutter until mixture is dry and crumbly. Slowly add milk. Mix until they are biscuits. Pat out on floured surface and cut them out using a wine glass (or a biscuit cutter if you are fancy like that). Bake at 350* for about 15 minutes.

Cinnamon Bread

You should make some Martha Stewart cinnamon bread without raisins.

Pizza Dough

1 dollop of honey
2 tsp. yeast (1 packet)
1/4 tsp. salt
2 Tbs. oil
1 C. warm water
3 C. flour

Make into a dough. Add more flour if necessary. When you are finished, wash bowl. Add another Tablespoon of oil to bowl. Coat dough in oil. Set bowl in a warm area of the kitchen. I suggest using your wok ring, setting oven to warm, and placing covered bowl on back burner. This way the bowl does not get so hot the dough burns.