Happily, kind of, I am currently so far behind on this blog that this has now completed the loop to this being back in season! Go me!
Egg nog. Dutch babies. This is pretty much an A+ combination on all fronts, especially as the cold finally starts to settle in over Chicago. So make this this weekend, and treat yourself. You’ve earned it.
Preheat your oven to 400, place the butter in the cast iron skillet, and place the skillet in the oven to melt the butter (see what pic 3 looks like for what this will look like after the oven has preheated).
Combine all other ingredients in the blender (pic 1), and blend until combined (pic 2). Once the oven has preheated, swirl the skillet to coat it in butter, and then pour the batter into the hot skillet (pic 4).
Place back into the oven, and bake for 20 to 25 minutes until golden and puffed (pic 5), and then om nom it!
This is one of those absurdly simple, “how in the hell did I not think of this thing sooner??” breakfasts. And yet, it took me stumbling across a photo of this somewhere for doing this to cross my mind.
I’m not kidding how simple this is. Take bagel. Put larger hole in bagel if necessary. Crack egg in bagel. Fry. Enjoy egg and bagel.
Take a pan and melt half the butter in it. Take a bagel half, and, if you don’t think the hole’s big enough, make it a little bigger, enough so that an egg yolk can fit in the center. Place the bagel inside down in the skillet, crack the egg into the yolk, season with salt and pepper. Cover the pan, and cook until the egg yolk is done to your liking.
Do the same thing with the other bagel half.
Even though I haven’t used it as much as I would like to this year, this waffle iron is one of the best things that has happened to me, in terms of weekend breakfasts. Especially with these waffles. These babies are thick, so the batter will require some thinning, and a heavy dose of butter applied to the iron to make sure it doesn’t stick, but trust me, they’re wonderful.
1 c frozen pitted cherries (Trader Joe’s does these super cheap)
melted butter for the waffle iron (DO NOT SKIP)
Whisk the dry ingredients (flour through baking powder) together in a large bowl, make a well in the center, and add the wet ingredients (veggie oil through almond extract), stirring together until just combined. Fold the frozen cherries into the batter.
Using the melted butter on the iron to make sure the waffle doesn’t stick, make your waffles according to waffle iron instructions, and enjoy! If the batter seems a bit thick, don’t be afraid to thin it out slightly with more buttermilk.
So, I’ve been saying I would finally catch the hell up on this blog. This is me finally committing, entirely too late in the year for my liking. I’ve mostly been sticking to stuff I know this year, with the occasional new recipe here and there, and getting back into the swing of cooking in general, and finally getting my depression and anxiety under control (meds are great, kids, as is therapy). This is me catching up on my recipe backlog.
I’ve only made these once, and that’s a damn shame, because come on – browned butter AND chai spices AND pumpkin? This is the perfect fucking fall waffle.
In a small pot/pan, melt the butter over low heat (pic 1). Continue cooking the butter until it turns amber and starts to smell nutty and get little brown flakes at the bottom (pic 2 is the end result of this). Pour into a separate small bowl to stop cooking, and let cool.
While the browned butter cools, whisk together your dry ingredients (everything from flour down to ginger). In a separate small bowl, whisk together the wet ingredients (the browned butter, and everything from the eggs down to the canned pumpkin). Then, pour the wet ingredients into the dry and fold together until the batter just barely comes together (pics 3-4).
Heat up your waffle iron, and make the waffles according to the waffle iron’s instructions, and enjoy!
This is a great quick summer toast, combining brie, bread, and tomatoes for the perfect morning flavor combination. Might have to try this before heading out the door for work in the morning here while we’ve still got good tomatoes.
Slices of crusty bread of choice (sourdough, roasted garlic, whichever you like best!)
2 T butter
brie, sliced to taste (or in these cute little brie bite sizes that I got from Trader Joe’s)
fresh thyme if you have it, otherwise, dried thyme to taste
heirloom tomatoes of varying sizes, sliced thin
honey and olive oil, to drizze
sea salt and pepper to taste
Preheat your oven to 450. Rub the slices of bread with butter, and place in the oven for three to five minutes, until lightly toasted. Layer on the brie and tomato slices, and then return to the oven to cook for five minutes, until the brie is melted and the tomatoes wrinkle slightly. Turn on the broiler for one minute after the brie is melted to crisp it up a bit.
Then, add your thyme (and oregano, if you’re me), and drizzle with honey and olive oil, and a bit of sea salt and fresh ground pepper. And then, enjoy your quick summer breakfast!
This is a lovely little breakfast sandwich – there’s a bit of assembly involved, and I’m not sure if I could manage it in the mornings before work (though I’ll try it one of these days), but it’s definitely worth it. If you can get some good strawberries, prosciutto, and brie, you’re all set. Just a lovely little sweet taste of summer, this.
sliced brie to taste (I used a bunch of apricot jam layered brie that a farmer at one of the farmer’s markets makes)
2 slices prosciutto
2-3 medium strawberries, hulled and sliced into circles
basil leaves to taste, torn
honey, to drizzle
Preheat your oven to 450. As it preheats, line a baking sheet with parchment paper, and layer your bottom croissant (make sure it’s thick) with the brie and strawberries, and place the prosicutto slices just to the side of the croissant. Once the oven’s heated, bake for 8 to 10 minutes (I believe picture 2 was after 8 minutes), until your brie is good and melty, and the prosciutto is crispy.
While the bottom half of the sandwich cooks, cook your egg to your preference (I typically go for sunny side up eggs).
Once the bottom half is done, drizzle the strawberries lightly with honey, layer the crispy prosciutto and egg, and then sprinkle with more salt, pepper, and honey. Lay the torn basil on top, put the croissant top on, and then tuck in!
I actually tried making these waffles a few weeks ago, but made a fatal reading mistake – instead of 1/3 c of warmed Nutella, I somehow decided to include ¾ c warmed Nutella. Now, while more Nutella usually isn’t a bad thing, in this situation, it led to a waffle that was half Nutella, and a bit crispy. I finally did these this morning using the right proportions, and the resulting waffle is lovely. This recipe doesn’t make that many waffles (5 total), so you may want to consider doubling the recipe.
(original recipe recommended .25 c cornstarch, I found it didn’t need it)
1 t sugar
.5 t baking soda
.5 t sea salt
1 c buttermilk
1/3 c vegetable oil
1/3 c Nutella
1 T vegetable oil
Whisk together the flour, sugar, baking soda, and sea salt, followed by the buttermilk, vegetable oil, and egg. Let the batter sit for twenty minutes.
Towards the end of the twenty minutes, heat your waffle iron according to its instructions. Scoop the 1/3 c of Nutella into a microwave safe glass measuring cup, along with 1 T vegetable oil, and heat for about thirty seconds to warm and thin. Drizzle and swirl it into the batter (see pic 2 for what this looks like).
Then, make your waffles according to your maker’s instructions, and enjoy!