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Entries in breakfast (35)

Sunday
Mar232014

Bali Diary: Black Rice Pudding is a Thing Here

Black rice pudding

I'll be straight up with you: I'm not really a cereal person. On a restaurant menu, I totally glaze over the cereal or grain section in favor of more exciting choices such as pancakes or eggs or French toast. Or a vanilla kreme filled donut. You know.

But I have discovered a treat in Bali that really revs my engine in the morning (yes, I just said that), and its name is Black Rice Pudding. It's wonderful, sweet, and provides me with ample energy for doing tons of yoga. This is actually me:

Yoga in bali

 

I know, I totally rule, right??

But back to the rice pudding. Actually, it doesn’t have to be a beginning of the day treat. The pudding can be eaten as a porridge-like morning food, or as a more rice pudding-y dessert. Black rice sweetened with palm sugar and wrapped in banana leaves can also be found at the markets for a traditional treat.

But to keep things fairly simple, I'm going to stick with the breakfast version, because it's my favorite time to enjoy this sweet treat. Plus, if it's technically breakfast, then it's ok to order dessert, too.

Black rice pudding

So what should you expect when you order black rice pudding?

The black rice is lightly boiled and then served in any number of slight variations on this basic method: with palm sugar-soaked coconut milk and bananas on top. I don't know how these fairly virtuous ingredients do it, but when they come together, they will make you want to keep eating until you burst open in some sort of carbohydratey explosion.

Black rice pudding

One of my favorites so far was from famed restaurant Casa Luna (home of a literary festival and a bakery--I felt very at home), where they serve it in a big bowl, made in the exact way detailed above. The rice itself is sort of al dente textured, but it softens as you eat it--almost like how Grape Nuts start out gravelly but then turn nice and soft in the milk. As the rice became soaked with the sweet coconut sugar mixture, each kernel became a vessel for transporting a mini burst of awesome in my mouth. There were just enough bananas to keep things interesting, but not too many so as to be distracting. This was a thoroughly happy food to eat. 

But you don't have to limit yourself to Casa Luna for consuming this delicious treat. It's a common item on menus, and can typically be made any time of day. 

Black rice pudding

I found a good-looking black rice pudding recipe in case you're intrigued. And I found another one that is like a tricked out version. It sounds about right to me, and I am going to give it a try when I am back home. Although more and more, Bali is starting to seem like home!

Love from Bali,

CakeSpy

Mentioned: Casa Luna, Jalan Raya Ubud, Bali. Online here.

Sunday
Nov102013

The Bake-Off is Coming: PB+J Breakfast Danish

PB+J Danish

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! 

I love peanut butter. I love jelly. But especially, I love danish. This pastry brings all three together in a perfect breakfastly matrimony. And it's dreamed up by a fellow Jersey girl: Julie Paolella of Galloway, New Jersey!

PB+J Breakfast Danish

Prep Time: 30 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup Jif® Creamy Peanut Butter
  • 1 teaspoon vanilla
  • 1 egg, separated
  • 1 can Pillsbury® Grands! Flaky Layers refrigerated Butter Tastin' biscuits
  • 1/3 cup Smucker’s Seedless Strawberry Jam

Procedure

  1. Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
  2. In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
  3. Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
  4. Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.

 

Saturday
Nov092013

The Bake-Off is Coming: Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Breakfast is served! And since it has fruit, it's health food. Right? Of course, the sugar cookie dough in the batter doesn't hurt anything. This recipe comes from Michele Kusma of  Columbus, Ohio. #nom!

Blueberry Sour Cream Pancakes

Prep Time: 25 Min Total Time: 25 Min Makes: 6 servings (2 pancakes each)

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 2 eggs
  • 1/2 cup sour cream
  • 1 cup fresh or frozen (thawed and drained) blueberries
  • 1 jar (12 oz) Blueberry Preserves

Procedure

  1. Let cookie dough stand at room temperature 10 minutes to soften. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.
  2. In large bowl, break up cookie dough. Beat in eggs with electric mixer on low speed until well blended. Add sour cream; beat until smooth. Stir in blueberries.
  3. Spray nonstick pancake turner with cooking spray. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes 4 to 5 minutes or until bubbly and dry around edges. Carefully turn; cook other side 1 to 2 minutes or until deep golden brown. Keep warm.
  4. In medium microwavable bowl, microwave preserves and 1 tablespoon water on High 1 minute; stir until smooth. Serve over pancakes.
Saturday
Nov092013

The Bake-Off is Coming: Coconut Mocha Hazelnut Pastries

Coconut Mocha Hazelnut Pastries

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Donna Fogel Whitehall, Pennsylvania

Prep Time: 10 Min Total Time: 35 Min Makes: 6 servings

Ingredients

  • 1/2 cup flaked coconut
  • 4 oz cream cheese (half of 8-oz package), softened
  • 1 teaspoon All Purpose Flour
  • 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1/2 cup Mocha Cappuccino Flavored Hazelnut Spread
  • 1/4 cup miniature semisweet chocolate chips 
  • 1 tablespoon powdered sugar

Heat oven to 375°F. Reserve 1 tablespoon of the coconut. In small bowl, beat cream cheese and remaining coconut with electric mixer on medium speed until well blended. Set aside.

Sprinkle flour on work surface; unroll dough over flour. Press into 12 x 7 1/2-inch rectangle. Cut into 6 squares. Spread each square with 1 rounded tablespoon mocha cappuccino hazelnut spread to within 1/2 inch of edges. Top each with 1 rounded tablespoon coconut mixture and 2 teaspoons chocolate chips. Bring corners of dough together over filling; pinch to seal. Sprinkle with reserved coconut; gently pressing onto top and sides. Place on nonstick cookie sheet.

Bake 11 to 15 minutes or until golden brown. Cool 10 minutes. Sprinkle with powdered sugar. Serve warm or cool.

Saturday
Nov092013

The Bake-Off is Coming: Boston Cream French Toast

Boston Cream French Toast

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 


It's possible that this is the most beautiful breakfast food I've ever in my life seen. Kristen Abbott of Paoli, Pennsylvania is to blame for the extreme pleasure that is Boston Cream French Toast. Perfect for brunch!

Boston Cream French Toast

Prep Time: 20 Min Total Time: 1 Hr 25 Min Makes: 10 servings

Ingredients

  • 1 can Pillsbury refrigerated crusty French loaf
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 1 1/4 cups whipping cream
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 3/4 cup Chocolate Flavored Hazelnut Spread

Procedure

  1. Heat oven to 350°F. Bake crusty French loaf as directed on can. Cool 10 minutes.
  2. Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.
  3. Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.
  4. In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.
  5. For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.
Tuesday
Nov052013

Breakfast is Served: Easy Crescent Roll Danish

Crescent roll danish

Do you want a delicious cream cheese danish, but can't make yourself wait for yeasted dough to rise? Well, because I am a genius, I have figured out that you don't need to do all that--all you need to do is go to the grocery store and buy some crescent rolls. You know, the kind you buy in the tube, that makes that satisfying "pop!" sound when you open them.

All you need to do, really, is make the high-fat filling.

Coming together in minutes, you fold the crescent rolls around aforementioned high-fat and highly scrumptious cream cheese filling for a crowd-pleasing morning treat. It's a fantastic breakfast that feels like the weekend but is easy enough to make on a weekday. YES!

Crescent Roll Danish

Active time: 5 minutes Total time: 30 minutes Makes 8 pastries

Ingredients

  • 1 tube Crescent Rolls (don't waste your time using low-fat)
  • 1 package (8 ounces) cream cheese, softened (do not use low-fat)
  • ½ cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 8 teaspoons strawberry jelly or preserves (or flavor of your choice)

Procedure

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Unroll the Crescent Rolls dough. Separate the dough into four rectangles with triangle perforations. On each rectangle, gently use your fingers to incorporate the perforations into the dough. Now you have four un-perforated rectangles. Cut each rectangle in half, so that you have two squares. Now, cut each into 4 parts. You will end up with 8 squares. Danish 
  3. Transfer them to the baking sheet, evenly spaced, and aligned with a point toward you so that they look like diamonds.
  4. In a large bowl, by hand or with an electric mixer, combine the cream cheese, confectioners’ sugar, and lemon juice. Mix until thoroughly combined and light and fluffy. Cream cheese
  5. Spoon a heaping tablespoon of the filling on the center of each pastry. Lightly spread it so that it is slightly flatter, but leave about 1 inch on all sides. If desired, spoon a teaspoon of strawberry jelly on top of the cream cheese mixture. 
  6. Easy danish
  7. Gently fold the left hand side of the dough on top of the filling, and bring the right side of the dough on top of that, so that the two sides form a seal. Gently press to ensure that they adhere, as they could unravel in the oven if you don’t. So now, it looks like two little arms hugging the filling, with the top and bottom exposed. Or, fold up the sides so that each grasps the filling in a little "bowl". Be sure to pinch the sides to form a seal if you do this.
  8. Danish Danish
  9. Bake in the preheated oven for 15 to 18 minutes, or until the pastries are golden. Remove from oven and let cool until warm. Serve warm.
  10. Crescent roll danish
Thursday
Mar282013

A Fine Breakfast: Easter Candy Toast

Easter Candy Toast

Let's be straight: you're going to need some serious energy if you're going to win the Easter egg hunt. And by "win" I mean hustle past all those nimble little kids for all of the best candy and plastic eggs filled with tasty prizes. 

So let's supercharge with a supersweet breakfast for all the power and energy you need, ok? 

Easter Candy Toast

That perfect dish is, of course, a little something I call Easter Candy Toast. It basically goes like this: you gently toast thick slices of pound cake in the toaster oven. Then, you melt down some Mom Blakeman's pull candy (it's a Kentucky thing, you'll have to order online; if you're in a rush, you can use vanilla taffy or vanilla tootsie rolls, but it won't be quite the same). Mom Blakeman's Candy

Once it's nice and melty, you pour a generous amount right on top of that toasty poundcake. And since it's Eastertime, you'll want to garnish it with some sprinkles and maybe a Cadbury Mini Egg or two. 

Easter Candy Toast

This, my friends, is what sweet victory tastes like. Because no matter what you are facing on any given day, this will give you such a powerful surge of pure sugar-energy that you will not only be able to perform with flying colors, but you might just stop fearing death. 

Just don't come crying to me when the inevitable sugar crash hits. Because I will just tell you to keep the sweetness going by having an Easter Candy taco plate for lunch.

Easter Candy Toast

Here's your recipe for destruction--er, perfection.

Easter Candy Toast (printable version here)

"breakfast of champions"

Serves 2

Ingredients

  • 4 thick slices of pound cake
  • about 1 cup Mom Blakeman's pull candy
  • a nice amount of cadbury mini eggs and sprinkles, for garnish
  1. Toast your pound cake in the toaster oven until it's slightly crispy around the edges. You can do this in the oven too, by setting the oven to 300 and toasting for just a cople minutes, but please don't do it in the toaster. It will stick.
  2. Set the toasty pound cake to the side by putting two slices on each plate (then it will be ready to eat later) while you melt down your candy. Simply place the pull candy in a medium saucepan and heat on low-medium, stirring frequently to prevent scorching. It won't seem like it wants to melt, but it eventually will.
  3. Pour the melty candy over the "toast" and garnish immediately with candy and sprinkles. Enjoy while still warm.
Thursday
Nov012012

Sweet Morning Carbohydrates at Tecolote Cafe, Santa Fe NM

Tecolote Cafe, Santa Fe

At Tecolote Cafe in Santa Fe, New Mexico, they serve "great breakfast, no toast".

Now, I know. You're thinking...what's wrong with toast? Certainly it's a likeable foodstuff.

But as I found out on a recent visit, after taking a bite or two of what they do offer here, you won't even care why they don't serve toast, because you won't miss it.

First off, the "bakery basket". When you order an egg breakfast, you get a choice of tortillas or "bakery basket" as a side when you order. I want to urge you to NOT BE A FOOL. Because while tortillas are undeniably tasty, the bakery basket is the way to go here. This is what you can expect (and this is for one person):

Tecolote Cafe, Santa Fe

The sweetest basket, with muffins and biscuits! On the day of my visit, it was blueberry, corn-jalapeno, and pumpkin muffins, and a biscuit. This could change on the day of your visit, but I promise it will be tasty.

Tecolote Cafe, Santa Fe

But on to breakfast. If there is even a small part of you that has an interest in pancakes, you must order a pancake here. They are delicious. They are huge--salad plate sized--so one is perfect, especially if you add fruit or an egg or something on the side. Yes, if you look at the top picture you will see I ordered an egg. I know this is a big deal because it proves that I ate something other than sweets. Don't worry, I didn't eat anything else that wasn't sugar-coated all day.

I got the Atolé Piñon pancake. To translate, this is a blue cornmeal pine nut pancake. And was it ever good. The slight grit of the cornmeal gave the pancake an interesting texture and wonderful natural sweetness, and the mellow, rich pockets of toasted pine nut gave it a nice crunch every now and again. Topped with (warmed!) syrup and butter, this was a thing of sweet beauty to behold and to then store in my stomach. It was a warming and hearty and pretty much perfect pancake. 

They also had "Tollhouse" pancakes -- with chocolate chips and nuts. 

Now. Tecolote has sweet French Toast offerings too (I didn't ask why it was ok to have "no toast" but French Toast was OK): on the day of my visit, there were various fruit and chocolate and nut options. Tasty town!

Basically what I am saying here is that if you do not go to Tecolote Cafe as soon as possible, you are doing yourself a great disservice. 

Tecolote Cafe, 1203 Cerrillos Road in Santa Fe, NM. Online here.

Friday
Aug172012

Citrus Buttermilk Raisinets Muffins Recipe

Frequently, when publicists send me recipes, I just delete them. I am not trying to be a jerk, but a lot of them are kind of boring. And sometimes, even without trying, I am kind of a jerk.

But I didn't delete this one, so that is saying a lot. After all, even though it's technically for muffins, they are veering deliciously close to cake territory what with their raisinets (AKA: acceptable raisins) and glaze topping. Well, you know how I feel about glaze, so why not triple the recipe? I bet they'd be even better with buttercream frosting, though. 

These aren't your ordinary muffins. What sets these apart are the addition of smooth buttermilk, the fresh juice and peel of oranges and chocolate covered raisins all topped with a citrus glaze. Pop one in a work or school lunchbox for an unexpected treat!

Citrus Buttermilk Raisinets Muffins

12 muffins for your time.

  • Nonstick cooking spray or paper baking liners
  • 1/3 cup granulated sugar
  • 2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup NESTLÉ RAISINETS Dark or Milk Chocolate-Covered Raisins

ORANGE GLAZE

  • 2 tablespoons freshly squeezed orange juice
  • 3/4 cup powdered sugar
  • 1/2 teaspoon grated orange peel

Procedure

  1. FOR MUFFINS: PREHEAT oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.
  2. COMBINE granulated sugar and orange peel in small bowl. Rub together with your fingers until fragrant. Whisk together flour, orange sugar mixture, brown sugar, baking powder and salt in large bowl. Stir together melted butter, eggs, buttermilk and vanilla extract in medium bowl until well blended. Make a well in the center of flour mixture. Pour liquid mixture into the well; gently stir until combined. Fold in Raisinets. Spoon batter into prepared muffin cups.
  3. BAKE for 17 to 20 minutes or until a wooden pick inserted in muffins comes out clean. While the muffins are baking, make the orange glaze. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.
  4. FOR ORANGE GLAZE: COMBINE orange juice, powdered sugar and orange peel in a small bowl. Whisk together until smooth, adding more juice if necessary until desired consistency.

 

Friday
Apr272012

Morning Sweets: Mini Banana-Maple Pancake Muffins Recipe

Mini Banana-Maple Pancake Muffins Recipe

Um. Did I tell you that my bloggy BFF Bakerella (I love alliteration, what can I say?) contributed a recipe to the fantastic new book Home Baked Comfort, released by Williams-Sonoma and including fantastic recipes from bakers across the country?

Thumbs up

Well. Miss Bakerella's contribution is rather delicious: Mini Banana-Maple Pancake Muffins. Really, just uttering the title of the recipe ought to have you running to Williams-Sonoma to purchase the book...but in case it doesn't, here's the actual recipe.

Like little pancakes in muffin form, these are a snap to make and unbelievably easy to eat. How did you just eat ten? Huh?

Yes!

The book is full of plenty of other awesome stuff. Go buy it.

Mini Banana-Maple Pancake Muffins

Makes 2 dozen

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 1 large egg
  • 2 tablespoons pure maple syrup, plus more for dipping
  • 2 tablespoons unsalted butter, melted
  • 1 very ripe large banana, mashed

Procedure

  1. Position a rack in the middle of your oven. Preheat to 350 degrees F. Generously grease 24 mini muffin cups with nonstick cooking spray or butter it up.
  2. In a large bowl, whisk together the flour, sugar, baking soda and powder, and salt. In another bowl, stir together the buttermilk, egg, 2 tablespoons of maple syrup, and butter until just combined. Add the wet to the dry ingredients and stir until combined. Stir in the mashed banana until evenly distributed.
  3. Spoon the batter into the prepared muffin cups. Bake until puffed and golden, 10-12 minutes. Let hte muffins cool slightly in the pan on a wire rack, then unmold onto the rack. Serve while still warm with extra syrup for dipping.
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