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Entries in breakfast (43)

Tuesday
Mar062012

Pillsbury Bake-Off Countdown: Key Lime Pie Cinnamon Rolls

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Key. Lime. Pie. Cinnamon. Rolls. 

Clearly, Andrea Yacyk of Sebastian, Florida, who invented this Pillsbury Bake-Off finalist recipe, is my sister from another mister. Says she, "Cinnamon rolls just got rolled up with white chocolate and lime for a tasty citrus breakfast treat."

Say I, "make way for a minefield of magic."

Here's the recipe. It yields 5 rolls.

Key Lime Pie Cinnamon Rolls

Ingredients

  • 1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
  • 1/3 cup graham cracker crumbs
  • 1 tablespoon grated Key lime peel
  • 1/2 cup white baking chips
  • 1 tablespoon Key lime juice
  • 1 Key lime, sliced, if desired

Procedure

  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray.
  2. Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet.
  3. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
  4. Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.

 

Wednesday
Sep072011

Pumpkin Pull-Aparts Recipe

I don't have a bread machine. But if you do, have I ever got a good use to suggest for it: Pumpkin Pull-Aparts. Especially now that it is post-Labor Day and it's time to put away your white shoes and flavor EVERYTHING with pumpkin.

This recipe was shared with my by the fine folks at Robert Rose publishing, who recently released The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas. Here's the recipe:

 Pumpkin Pull-Aparts

adapted from The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas by Judith Fertig

Equipment: bread machine with a 1 1/2 lb capacity, Rolling pin

9-inch square pan, greased

  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 2/3 cup canned pumpkin puree
  • 1/3 cup lukewarm buttermilk
  • 2 tablespoons unsalted butter, softened
  • 2 2/3 cups all purpose flour
  • 2 tsp instant yeast

Filling

  • 1/2 pumpkin or apple butter
  • Topping 
  • 2 tablespoons sugar mixed with 1 teaspoon cinnamon

Procedure

  1. Add sugar, salt, egg, pumpkin, buttermilk and butter to the bread pan. Spoon flour on top of liquid. Add yest.
  2. Select dough cycle and press start.
  3. When the cycle is finished, transfer to a floured surface and punch down gently. Lightly dust with flour and roll out onto a 12 by 10 inch rectangle, with the long side closest to you.
  4. Prepare the filling. Spread the pumpkin or apple butter over the dough, leaving a half-inch perimeter along both long sides. Lightly brush the long edge further from you with water. Starting with the opposite long side, roll dough into a tight cylinder and pinch seam to seal. Using dental floss or a sharp knife, cut cylinder into 9 slices.
  5. Dip both spiral sides of the rolls in cinnamon sugar. Place spiral side up in prepared pan. Cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes. Side remaining cinnamon sugar to the side. Meanwhile, preheat oven to 350F.
  6. Remove plastic wrap and sprinkle reserved cinnamon sugar over rolls. Bake for about 30 minutes or until risen and lightly browned and an instant-read thermometer reads 190F. Cool in pan on a wire rack; serve while still warm.
Monday
Jul252011

Biscuit Time: Biscuit Cinnamon Rolls Recipe for Serious Eats

What happens when you combine biscuits with cinnamon rolls?

A few things, as I discovered when I recently came across something called the Biscuit Cinnamon Roll at the Denver Biscuit Company. On a technical level, the combination yields a biscuity, dense and substantial roll with a deliciously crisped edge and gooey, sweet interior. But if you want to get poetic about it (and you just might), by melding these two twin titans of carbohydrate awesomeness, you've got a decadently delicious and addictive tour de force that just might change the way you look at morning sweets forever.

Here's my homemade re-creation of this Denver delicacy.

Note: The biscuit portion of the recipe is adapted from The New York Times.

Find the full entry and recipe on Serious Eats!

Tuesday
Jun282011

Peter Pancakes: Ricotta Pancakes With Fruit from Five Leaves, Brooklyn NY

For those of you who have ever thought "Pancakes! Great Idea!" and then carb-o-loaded only to find yourselves sugar-crashed, carb-full but oddly still hungry two hours later, I have two words for you: Ricotta. Pancakes.

This sweet stack of awesome was obtained at Five Leaves Cafe in the Greenpoint/Williamsburgish crossroads of Brooklyn, NY, after we saw the party at the next table order it and couldn't keep our eyes off of it. 

These ricotta pancakes were served with a healthy array of fresh fruits, maple syrup, and--joy!--something  called honeycomb butter.

Fluffy yet substantial, these pancakes are a little richer than most, with a beautifully filling batter that will keep you fat and happy for hours--and yet, magically, they don't make the batter leaden-dense, but somehow achieve a lightness that scrunches most satisfyingly under the hungry tines of your fork and keeps you coming back for more...until...

...of course, if you can't be in Brooklyn right this instant, you might consider this recipe from Baking Bites.

Five Leaves, 18 Bedford Ave, Brooklyn, NY; online here.

Five Leaves on Urbanspoon

Saturday
May072011

Toast of the Town: Brioche French Toast from Oddfellows Cafe, Seattle

Recently, Danny stuffed his face with something delicious: Brioche French Toast with Mascarpone and fresh fruit from Oddfellows Cafe in Seattle.

For one thing, when you have this plate put in front of you, it's pretty impossible not to smile. It's huge. It is the size of your head. Not that quantity is more important than quality, but, you know, a big plate of food is a happy thing.

And happily, the quality is equal to the quantity, if not greater. "This is really, really good" was Mr. Spy's first comment; when pressed, he added a few notes:

The texture, while crispy on the outside, was almost custardy inside, soft and buoyant, cakey bread which porously absorbed the delicious syrup and strawberry juice that dripped from the ripe, flavorful fruit. The mascarpone added a lovely, lightly tangy flavor contrast which worked beautifully with the syrup and berries, and the bread itself was studded with bits of (orange?) zest which added a nice tart edge and kept it from being sweetness overload.

Final verdict: very good. If you find yourself in the neighborhood, you'll probably be going to Oddfellows anyway, as they have so much delicious stuff; if you happen to be there in the morning, the French Toast is going to be a Good Choice.

Oddfellows Cafe, 1525 10th Ave E. Seattle; online at oddfellowscafe.com.

Saturday
Apr232011

Sweetness in the Morning: Coffee Spanish Torrijas Recipe

Nomsies! A big thank you to Eagle Brand Condensed Milk and to Ingrid Hoffman, who were kind enough to share this recipe for Coffee Spanish Torrijas (described to me as "like Spanish French Toast").

Coffee Spanish Torrijas

Yield: 6-8 servings / Prep Time: 10 Minutes / Cook Time: 5 Minutes

Ingredients:

  • 1 (14 oz.) can Sweetened Condensed Milk, divided
  • 1/3 cup strong brewed coffee, plus 4 tsp., divided
  • 3/4 teaspoon vanilla extract
  • 1 large egg
  • 2 to 3 tablespoons butter
  • 1 (6 oz.) loaf French bread, cut into 16 (1/2-inch) slices
  • Ground cinnamon 

Instructions:

  1. HEAT oven to 250°F. Place small baking sheet in oven.
  2. WHISK together 2/3 cup sweetened condensed milk, 1/3 cup coffee and vanilla in large bowl. Whisk egg in medium shallow bowl until blended.
  3. HEAT 1 tablespoon oil in large skillet over medium heat. Dip one bread slice at a time in milk mixture, then in beaten egg, turning to coat both sides. Place 5 to 6 slices in heated skillet. Cook until browned, about 1 to 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining slices adding more oil as needed.
  4. COMBINE remaining sweetened condensed milk and 4 teaspoons coffee in small bowl to make topping. Drizzle topping over warm bread slices just before serving. Sprinkle with cinnamon.
  5. For a citrus topping, stir 1 teaspoon lime juice and 1/4 teaspoon grated lime peel into topping.
Thursday
Mar312011

Feeling Toasty: Coconut French Toast With Bananas Foster Recipe from Joe Yonan

What happens when coconut, French Toast, and Bananas Foster make sweet love?

Well, find out for yourself (pervert!)--check out Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. He was kind enough to share the following recipe from the new release:

Coconut French Toast with Bananas Foster

  • 3 tablespoons pecan halves
  • 1 egg
  • 1/4 cup coconut milk
  • 1/4 teaspoon vanilla extract
  • 1 thick (3/4- to 1-inch) slice rich white bread, such as brioche or challah, trimmed neatly into a round or square (crusts removed)
  • 1/4 cup Japanese-style panko
  • 2 tablespoons dried unsweetened coconut flakes (medium shred)
  • 1 teaspoon granulated sugar
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 teaspoon dark brown sugar
  • 1 banana, peeled and diagonally sliced 1/2 inch thick
  • 2 tablespoons dark rum
Procedure
  1. Toast the pecans in a small, dry skillet over medium-high heat, shaking the pan frequently, until they start to turn dark brown and smell very fragrant, 2 to 3 minutes. Immediately transfer them to a plate to cool.
  2. Whisk the egg, coconut milk, and vanilla extract together in a shallow bowl. Add the bread; let it stand for about 10 minutes, turning it over about halfway through, until it has absorbed most of the liquid.
  3. Combine the panko crumbs, coconut, and granulated sugar on a plate. Use a spatula to transfer the soaked bread to the crumb mixture, and turn to coat both sides evenly. Pat as much of the mixture as you can onto the bread.
  4. Melt 1 tablespoon of the butter over medium-low heat in a small skillet. Add the bread and cook until it is golden brown and crusted, 3 to 4 minutes. Turn it over and cook another few minutes, until it is golden brown on the second side. (Reduce the temperature as needed to keep the bread from getting too dark.) Transfer to a plate. The inside of the French toast will be fairly spongy.
  5. Add the remaining 1 teaspoon of butter to the pan and let it melt. Add the brown sugar and stir until it melts, 1 to 2 minutes. Add the banana slices and stir until they are warmed through and coated with the butter in the pan, 1 minute. Add the pecans and rum, and stir to combine.
  6. Spoon the warmed banana mixture over the French toast, and eat.

Note: Some brands of coconut milk, such as Chaokoh from Thailand, are available in 5.6-ounce cans rather than the standard 13.5 to 14 ounces. Store coconut milk in the refrigerator for up to 1 week, or freeze in ice-cube trays and then store the cubes in freezer-safe heavy-duty plastic bags for several months.

Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Thursday
Mar172011

Flash in the Panera: Eating Muffin Tops from Panera Bread

CakeSpy Note: So, a few weeks ago Panera Bread emails me and says "would you like to be part of our blog program? We'll pay you." Well, you know, in so many words. So, naturally, I accepted their money and ate their sweet treats.

Guess what I did today? I went to Panera Bread and after reviewing their baked goods case for several moments, said "Give me your biggest muffin top".

Now, as the employee gently (but firmly) pointed out, they're actually called "Muffies". I'll tell you the honest truth, dear reader: I knew this. But I had made my decision.

Regardless of what you want to call them, they're pretty tasty. They had cornbread, pumpkin, and chocolate chip varieties on the day of my visit. 

Favorite by far? The chocolate chip variety. With a texture that seemed like the unholy yet delicious love child of a cookie, scone, and unfrosted cupcake, this moist, dense treat was satisfying, with a great, crusty top, giving way to a soft, cakey interior.

Plus, it's called a Muffin Top (I mean "muffie"), so it's totally an acceptable cake-for-breakfast type food.

Score!

To find a location close to you, visit panerabread.com; follow them on Twitter here, and find them on Facebook here.

Sunday
Feb272011

Gee Whiz: Cinnamon Toast With Cheez Whiz Recipe

If you've ever been plagued by the question "what are they eating for breakfast in North Dakota right now?" I have an answer for you: if it's a special day, probably cinnamon toast with Cheez Whiz. No, I am not kidding. I have it on good authority from locals that this is something that they actually do, without a trace of irony. Curious, I gave it a try, and have to assign it this verdict: it's terrible. It's awful. I couldn't stop eating it.

This recipe is easily doubled, tripled, or quadrupled.

Cinnamon Toast With Cheez Whiz

1 serving

  • 2 slices cinnamon swirl bread (with or without raisins)
  • 2 tablespoons Cheez Whiz

Procedure

Toast the cinnamon swirl bread. Smear each slice with a tablespoon of Cheez Whiz. Enjoy.

Sunday
Feb202011

Eat Dessert First: Chronicling Breakssert, the Beyond-Cereal Breakfast

CakeSpy Note: This is a sweet dispatch from Cake Gumshoe Shannon Connell, a food and travel writer based in Chapel Hill, NC. Visit her website here.

They say that breakfast is the most important meal of the day. There’s nothing wrong with an old-fashioned plate of bacon and eggs or even a bowl of granola. But, I dare to dream a little bigger, and definitely a lot sweeter — allow me to introduce breakssert.

Breakssert is a collision of savory and sweet, an impatient ode to what traditionally comes as the first and last flavors of the day. It’s starting the morning off on a sweet foot. Breakssert is the reason that saving the best for last is, simply put, a mistake.

At Terrace Café in Charlotte, North Carolina, they’re getting breakssert right. Their Red Velvet Waffles (pictured top) and S’mores French Toast are enough to make even the most reluctant morning person get out of bed dancing (I know because I am that person).

The Red Velvet Waffle is a crimson grid of sweetness that’s just a tad crispy on the outside but warm and chewy on the inside. If your sweet tooth isn’t quelled by the waffle itself, the cream cheese icing, powdered sugar and a strawberry will seal the deal.

The S’mores French Toast makes any ordinary s’more look plain puny. Chocolate-dipped Texas toast is coated in graham cracker crumbs in a sandwich of chocolate and marshmallowy goodness.

But if you're not in Charlotte, how can you add more breakssert to your life, and fast? Here are some tips. Try your local diner, the non-health conscious, long-time purveyor of sweets and grease. For instance, DeLuca's Restaurant, a famous diner in Pittsburgh, Pennsylvania that has been featured on the Travel Channel’s ever-popular Man v. Food, isn’t shy about serving up gargantuan-sized Heavenly Hotcakes and Waffle Sundaes.

Image: RoadFood.comSo what could be better than a pancake topped with ice cream? Two pancakes filled with blueberries and bananas topped with ice cream, whipped cream, strawberries, honey-roasted pecans and chocolate and caramel sauce. That’s the ingredient line-up for their Banana Split Heavenly Hotcakes. Their other seven variations include the Almond Joy, Reese’s Cup and Funky Monkey – a winning combination of double chocolate banana pancakes, French vanilla ice cream, bananas, chocolate and caramel topping.

You can also bring the concept of breakssert home by incorporating sweetness and innovation into your morning meal. A personal favorite is Crème Brulee French Toast, a simple blend of bread, eggs, sugar and butter. A dash of vanilla and Grand Marnier go a long way to bring a lot of flavor to this dessert-inspired dish from Allrecipes.com.Image: Allrecipes.com

Crème Brulee French Toast

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 6 French bread slices
  • 5 eggs
  • 1 1/2 cups half-and-half cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
  • 1/4 teaspoon salt

Directions

  1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
  2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
  3. Preheat oven to 350 degrees F. Remove the dish from the refrigerator, and bring to room temperature.
  4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned. 

Be forewarned! Coffee is a recommended accompaniment to all of the dishes above if you don’t want to enter a post-breakfast food coma. But if you’re looking for a good start to a lazy Sunday morning, breakssert may just be a perfect ingredient.

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