Travel Eats

Entries in breakfast (4)


There's a New Sheriff in Town

With Waffleman heading (temporarily) east, Sophie and I challenged each other to make a new waffle recipe every Sunday.  This week we chose Cinnamon Roll Waffles from Recipe Girl.  Sophie took charge of measuring right away..."I spilled a little."

"You do the eggs."  I declined--how can you get good at something if you never practise? "There's a shell..."

"Ooh, this looks cool. Take a picture."

 These made the lightest, crispiest waffles I have had in a while.  We did make the cinnamon-brown sugar topping, and the adults put mascarpone on their waffles which was an easy replacement for the cream-cheese topping.  I added some peaches...

How good were they?

Going, going....


Even Waffleman conceded defeat. 


Lemon Stilton Biscuits

Since no one really enjoyed the Stilton with candied lemon peel on its own, we decided to incorporate it into some scones, which everyone in my family DOES love.  The recipe is a bit time consuming, but only because you have to chill for an hour.  If you don't have Stilton, increase the butter to four ounces and add the grated zest from one lemon.

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 TBS. sugar

3 ounces Stilton, crumbled

2 ounces butter, cut into 1/2" cubes

6 ounces milk

Mix dry ingredients together in large bowl or food processor.  Cut in butter and cheese until they are well incorporated with no pieces of butter larger than pea-sized.  Stir in milk until barely combined.  Cover with plastic wrap and form into a rough square.  Chill for one hour. 

On a lightly floured surface roll dough out until it is about 3x original size.  Fold dough on itself in thirds. Repeat x 1, then roll out into 1/2" thick rectangle.  Using knife cut into squares.  Bake on ungreased cookie sheet at 400F for 15-20 min or until golden.

For glaze: 2 TBS lemon juice, 1/2 to 1 cup powdered sugar--mix enough sugar until glaze is about the consistency of heavy cream.  Brush over the tops of the warm biscuits.  Makes about 12. 


Breakfast Club

I had to take this picture quickly since Sophie was bringing this cake in to share with friends at school.  This was her third contribution to the "Breakfast Club".  A group of 6-8 kids at her school decided to bring snacks in for each other one day a week, and thus the Breakfast Club was formed.  On this last week of school, all the kids brought treats instead of just one assigned person.  I can't believe I have a seventh grader.  We will begin an intensive culinary education programme this summer so she can bring in her own creations next year.

Modified from Nutella Cake recipe--the modification being substitution of dulce de leche for Nutella and the addition of 1/2 chopped Granny Smith apple to the reserved batter + dulce de leche.  It was a hit with only one piece coming home for us to try.  Yes, I know the dulce de leche picture isn't as good as the Nutella cake but I am learning!  Ian's photo skilz will become less accessible when he travels to D.C. for his internship in July.

Happy Summer Break!


Hot Doughnuts Now!

Sixty-one degrees and 56% humidity this morning in the Hill Country--feels like fall. Time for Apple Cider Doughnuts.  From Smitten Kitchen . These were a little time consuming, didn't realize you had to reduce the cider first, and recently reduced cider is flipping hot!! As in, don't touch your finger to it to taste to see if it's burnt---it was, and now so is my finger.

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg.

Beat the butter and granulated sugar on medium until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Lightly flour a baking sheet or silpat and pat/roll dough out to ~1/2" thick.  Chill in freezer for 15 minutes.  Cut out doughnut shapes.  Fry in hot shortening for ~30-60 sec. per side (I used 375 degrees setting on my electric pan.

time to turn us over...

Drain on paper towel covered baking rack.  Dip in cinnamon sugar when cool enough to handle.

Enjoy with your favorite morning beverage.