Category Archives: breakfast

Vanilla Bourbon Soaked French Toast

It’s my first Sunday home after an inspiring vacation in Nashville, Tennessee! The food was so delicious and clearly many people are living the farm to table lifestyle, especially with the close proximity of farms to downtown Nashville. My weekend back home started with the trip to my local farm, where I found the ingredients to make a delicious late summer fruit compote of blackberries, raspberries and dark plums. This autumnal colored compote is a sweet complement to use at breakfast on top of french toast , pancakes or waffles, or at dinner on top of a pork chop or even for dessert on top of ice cream or a slice of pound cake. I decided today to recreate my Nashville experience with bourbon soaked french toast along with the mixed berry and plum compote. It’s a perfect brunch dish for s slow, relaxing Sunday in New York.

From by the bay, wishing you bourbon soaked food memories!

Maryann

Vanilla Bourbon Soaked French Toast

Serves 4

Ingredients

1 1/2 cups whole milk

1/4 cup bourbon ( up to 1/3 cup depending on preference)

4 whole eggs

1/4 cup granulated sugar

1 vanilla bean, split and scraped

1 1/2 teaspoons cinnamon powder

8 slices bread, ciabatta or brioche ( thick slices)

2-4 tablespoons unsalted butter as needed

Directions

Preheat oven to 200 degrees F. Set aside baking sheet with rack to hold french toast warm in oven. In a medium mixing bowl whisk together the milk, sugar, bourbon, vanilla, eggs and cinnamon. Pour into a shallow dish, I use a glass pie plate. Dip the bread into the batter and let sit a minute or two to soak. Add butter to a hot griddle or non stick saute pan. Once the butter is melted place the battered bread on the pan and cook until the bread becomes golden brown. Flip the bread slice over and cook until the other side also becomes golden brown. Place toast on rack in warmed oven and continue to make your french toast using butter as needed. Once done place onto a platter and shift confectionary sugar on top. Serve with butter and maple syrup or fruit compote.

Mixed Berry and Plum Compote

Ingredients

1 cup mixed berries such as raspberries and blackberries

1 cup chopped plum, pitted

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

2 tablespoons water

Directions

Place all the ingredients into a non reactive medium sauce pan. Bring to a boil, lower heat and simmer for about 15 minutes or when the plums are softened. Serve at room temperature. Can to stored in the refrigerator for about a week.

Cinnamon Sugar Donut Muffins

I was shopping at the local farm stand and bakery this weekend and found a delicious treat added to their baked good selection, cinnamon sugar donut muffins. I remember seeing these featured on the Food Network not long ago , so I picked up a few muffins to sample with the family. It was so fantastic I knew I needed to figure out how to make them. After some internet research, I found that the bake shop featured on the Food Network was the Downtown Bakery and Creamery in Healdsburg, California in Sonoma Valley. They are kind enough to share their recipe which I have below. Although, baked these muffins do taste just like a fried cinnamon sugar donut. The muffin is easy to make and eating one or two will make your morning and day, if not your week!

From by the bay, wishing you cinnamon sugar food memories!

Maryann

Cinnamon Sugar Donut Muffins

Recipe from Downtown Bakery and Creamery in Healdsburg, California

12 standard size muffins

Ingredients for batter

12 tablespoons unsalted butter, softened at room temperature

3/4 cup fine granulated sugar

2 eggs

3 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt
1/2 teaspoon nutmeg

3/4 cup milk

1/4 cup buttermilk

Ingredients for Topping

6 tablespoons melted butter

1 cup sugar

4 teaspoons ground cinnamon

Preheat oven to 350 Degree F. Lightly grease a standard muffin tin. Sift together in a bowl the flour, baking powder, baking soda, salt and nutmeg. Set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine. Using a wooden spoon to mix, alternate adding the flour mixture with the milk and buttermilk. Make sure everthing is throughly combined, try not to over mix. Pour the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. In a bowl mix the sugar and ground cinnamon together. Use a pastry brush to brush each muffin allover with the melted butter and then roll into the cinnamon sugar mixture. Serve warm or cooled at room temperature.

Lemon Poppyseed Plum Muffins

My grandparents would grow italian plums on their small weekend farm. We always looked forward to early fall when we would have a short but sweet time to enjoy these little purple treats. When I found them at the local farm stand, I bought a big basket of plums and tasked myself with the best way to enjoy them. This weekend, the plums were worked into a delicious lemon and poppyseed muffin. It was a delicious combination and one I’m sure you would enjoy too! Hurry and buy some italian plums before they are gone for the year.

Lemon Poppyseed Plum Muffins

12 standard size muffins

Ingredients for batter

12 tablespoons unsalted butter, softened at room temperature

3/4 cup fine granulated sugar

2 eggs

3 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt
2 tablespoons poppyseed

2 teaspoons fresh lemon zest

3/4 cup milk

1/4 cup buttermilk

1 1/2 cups plums, pitted and chopped, preferably italian plums

Preheat oven to 350 Degree F. Lightly grease a standard muffin tin or use paper liner. Sift together in a bowl the flour, baking powder, baking soda and salt. Stir in poppy seeds and set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine. Using a wooden spoon to mix, alternate adding the flour mixture with the milk, buttermilk, and lemon zest. Add plums and combine, try not to over mix. Pour the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. Serve warm or cooled at room temperature.

Cornmeal and Sweet Corn Pancakes

Spying some fresh corn in the corner of my farmstand, I quickly moved to take a few ears home with me to enjoy before the sweet corn is gone for the season. I immediately knew how to use the corn. Having recently returned from a recipe inspiring trip in Nashville, I wanted to try my hand at fresh corn and cornmeal pancakes. My breakfast food preferences lean towards the savory side while my sister Nancy loves a sweet breakfast. Finding a perfect breakfast to meet everyone’s preferences is not an easy task, but these cornmeal pancakes are the perfect solution. For those who like a savory breakfast these cornmeal pancakes with just a little butter on top are delicious just as they are. A perfect accompaniment would be some grilled ham, bacon or sausage. For those who like a sweeter breakfast, you can top your pancakes with some warm maple syrup or your favorite berries or some jam. When working on this recipe, I purposely used just a touch of sugar to keep the dish on the savory taste. As for technique, my preference is adding boiling water to the corn meal , as if i were making polenta. The buttermilk adds a touch of acidity and adds a lightness to the pancake. Everyone in your family will enjoy these pancakes!

From by the bay wishing you sweet corn food memories!

Maryann

Cornmeal and Sweet Corn Pancakes
Serves 4

3/4 cup cornmeal

1 tablespoon sugar

1 teaspoon fine sea salt

1 cup boiling water

3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

3 tablespoons melted unsalted butter, plus additional butter for griddle
1/2 cup buttermilk
1 large egg, at room temperature

3/4 cup fresh corn, off the cob ( 1 ear)

Directions

Preheat oven to 200 degrees F. In a medium bowl place the cornmeal, sugar and salt. Cover with boiling water and leave to the side from 5 to 10 minutes. In the meantime, in another bowl combine remaining dry ingredients: flour, baking powder and baking soda and mix. In a large measuring cup add the buttermilk , melted butter and egg. Whisk together. Add the buttermilk mixture to the cornmeal and mix. Add the remaining dry ingredients to the same bowl and combine. Lastly, fold the corn into the batter. Batter will be a little lumpy. Heat a griddle pan, melt a tablespoon of butter and spread 1/4 cup of batter for each cake. Cook approximately two minutes on the first side, until the edge is set and the cake starts to bubble. Flip the cake and cook another minute. Place on baking sheet and keep warm in oven. Repeat adding butter to the griddle as needed 1 tablespoon at a time until all cakes are made and ready to serve. Serve with butter or warmed maple syrup.

Pumpkin Cream Cheese Muffins

Looking for a pumpkin based treat to satisfy my inner child as well as fully embrace fall and the upcoming holiday – Halloween, I looked no further than my local Starbucks for inspiration. This is my take on one of their seasonal breakfast baked goods. I love the tangy cream cheese filling in contrast to the complex spice of the muffin. The pumpkin seeds on top add just the right amount of texture and crunch. This is definitely one of my favorites! Make it one of yours and treat out this delicious seasonal treat!

From by the bay, wishing you tangy food memories!

Maryann

Pumpkin Cream Cheese Muffins

Makes 12 muffins

Ingredients

For Filling

4 ounces cream cheese

1/4 cup confectioners sugar

1/4 teaspoons vanilla

For Muffins

1 1/2 cups all purpose flour

1 cup granulated sugar

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

1 cup pumpkin puree

3/4 cup vegetable oil

2 eggs

roasted and salted pumpkin seeds (pepitas) to garnish top of muffins

Directions

In a small bowl mix the cream cheese, confectioner’s sugar and vanilla together. Place on a piece of plastic wrap and shape into a log. Place in the freezer for at least one hour. Preheat oven to 375 degrees F. Use a 12 cup muffin tray and line each cup with a paper baking cup, preferably unbleached. In a medium size bowl add the ingredients for the batter except the pumpkin seeds. Mix well. Fill each cup about 3/4 full. Remove the cream cheese from the freezer and cut into 12 rounds or pieces about 2 teaspoons each. Place the cream cheese into the batter, it should be level with the batter and showing the cream cheese in the center. Top each muffin with 5 ot 6 pumpkin seeds. Place in the oven and bake for 20 to 25 minutes until a tester comes our clean from the batter part of the muffin, don’t use the tester in the cream cheese. Remove from oven and let cool 5 minutes before removing from the muffin tray. Serve warm, cold or at room temperature.

Dried Cherry, Coconut and Chinese Five Spice Granola

I love lazy winter weekend mornings, when you just want to sit in with a cup of coffee and read the newspaper over breakfast. Home made granola is a terrific breakfast for such mornings. It fills the house with a welcoming aroma and you can make enough granola to last through the week. It’s perfect for topping your yogurt and or fruit. This crunchy granola is easy to make and delicious to eat……it takes about 5 minutes to get the ingredients mixed together and into the oven. There is nothing like a little effort with big results!

From by the bay, wishing you sweet and crunchy food memories!

Maryann

Dried Cherry, Coconut and Chinese Five Spice Granola

3 cups rolled oats (not quick cooking)
1 1/2 cups pepita (pumpkin) seeds, unsalted
1/2 cup blanched sliced almonds
6 tablespoons olive oil
1 teaspoon chinese five spice powder
4 tablespoons orange blossom honey
½ cup light brown sugar

1 teaspoon fine sea salt
1/2 cup dried cherries

1/4 cup shredded coconut

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried cherries and coconut. Mix well. Keep in airtight container. It should keep about one week.

Buttermilk Pancakes with Strawberries and Lime Butter

Pancakes make people happy! That was the motto of the Royal Canadian Pancake House, which existed for an all too brief time in Manhattan in the 1990’s. But their clever motto still rings true today. I would be hard pressed to find someone in my world who doesn’t love pancakes. My sister Nancy is on top of the “Pancakes make people happy” list! Now she would never refuse a pancake but she certainly is selective in picking a favorite. These buttermilk pancakes won Nancy’s approval, they are light and fluffy from the buttermilk. I added some lime butter to compliment the fresh strawberries. You’ll want to try this recipe this weekend! Enjoy!

From by the bay, wishing you the fluffiest food memories!

Maryann

Buttermilk Pancakes with Strawberries and Lime Butter
Serves 4-6

Ingredients
11/2cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, at room temperature, separated
Fresh strawberries, sliced and confectionery sugar

Directions
In a medium bowl combine all dry ingredients and mix. To this add the buttermilk and egg yolks and combine- do not over mix. Batter will be a little lumpy. In another bowl add egg whites. Using an electric mixer, beat egg whites until it is in soft peaks. Fold egg whites with rubber spatula into the batter. Set aside for 20 minutes. Heat a griddle pan and spread 1/4 cup of batter for each cake, Cook two minutes on the first side and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve with sliced strawberries, confectionery sugar and lime butter.

Lime Butter

Ingredients
1 stick unsalted butter, softened
2 teaspoons fresh lime juice
1 teaspoon lime zest

Directions
To butter add lime juice and zest and combine well. Keep in refrigerator until ready to use.

Easy Almond Croissants

Being in the fashion industry over all these years, I had the privilege to spent time in the greatest cities in the world – and the center of that fashion world is Paris. It is one of the most beautiful and extraordinary cities and of course for anyone who loves food- it’s perfection. I would love to wake up early in the morning and stroll the quiet streets and meander to one of the many exquisite patisseries – filled with all kinds of confections. One of my favorite breakfast treats would be a croissant along with my cafe au lait. So on a cold blustery morning here by the bay when I reminisce about the streets in Paris and the warm patisseries, I decided to create a little bit of Paris by the bay by making a quick and easy almond croissant. All it takes is a package of puff pastry, some frangipane – which is an easy to prepare smooth almond cream that fills the croissant with more richness and texture and few blanched almond slices. You can transform any ordinary morning into a dreamy romantic one. The aroma alone will intoxicate you!

From by the bay wishing you the most romantic food memories!

Maryann

Easy Almond Croissants

Makes 16

Ingredients

1 package 17.3 ounces ready rolled butter puff pastry

1 recipe frangipane ( recipe follows)

1 egg

1 tablespoons water

2 tablespoons blanched sliced almonds

confectioner’s sugar to top

Directions

Preheat oven to 425 degrees F. You will have 2 sheets of puff pastry, take the first sheet and roll out. Divide into 4 squares. Cut each square on the diagonal and to make 8 triangle pieces.

Spread on teaspoon of the frangipane on each triangle. Then starting from the widest end of the triangle roll to the point of the triangle. You will have a long croissant , seal the dough and shape into a crescent and place on a Silpat or parchment lined baking sheet. In a small bowl add the egg and water and whisk. Brush each croissant with the egg wash and top with a few almond slices. Repeat with second sheet of puff pastry. Place croissants into the oven and bake for 12-15 minutes until golden brown. Remove from oven and serve.

Frangipane

Ingredients

1/2 cup ground almond meal

1/4 cup granulated sugar

1 egg

3 tablespoons unsalted softened butter

3/4 teaspoon vanilla extract

1 tablespoons flour

Directions

Combine all ingredients in a food processor until smooth and creamy.

Buttermilk Blueberry Muffins

One of my favorite times of year is July! This was especially true when I was a kid. July was when my family would go on vacation. My absolute favorite vacation was visiting with my Aunt Julia and Uncle Tom in South Jersey so we could spend time with my cousins. We would have the best times playing, rough housing with the boys and taking day trips – which always included a trip to the Boardwalk and the Steel Pier. My Aunt’s house was surrounded by farms, which was especially fun for us city kids from Queens. In July , blueberries would grow plentiful. We would help the boys pick berries to bring back to my aunt and mom to use for cooking, that is if we hadn’t eaten them all , or worse yet had a food fight with them! I’m sharing here a few blueberry recipes to get you through a long summer day from morning until night.

Wishing you sweetest blueberry food memories!

Maryann

Buttermilk Blueberry Muffins

Makes 12 muffins

1 1/2 cups all purpose flour

1/4 cup white sugar

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon lemon zest

4 tablespoons melted butter

3/4 cup buttermilk

1 egg

3/4 cup fresh blueberries

Directions

Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put tin to the side. In a bowl combine flour, sugar, salt, baking powder, baking soda and lemon zest. Add melted butter and stir. Add the egg to the buttermilk , mix and pour into the flour mixture and combine.Add blueberries and then fill each muffin liner about 3/4 filled. Place tin on baking sheet and bake on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

Halloween Devil Food Cup Cakes with Cream Cheese Frosting

I love holidays! I love cooking for holidays, decorating for holidays and entertaining for holidays. I like to make every holiday possible, a little special event, especially with my cooking! My niece tells me, I should make my house by the bay like the house in ” Holiday Inn”. This is a classic movie with Bing Crosby and Fred Astaire. Bing Crosby’s character in the film , moves to Connecticut and buys a country inn. Bing turns the inn into a super club open only on the holidays and is off the rest of the year. If I could make that work, believe me, I would do it. With my love of holidays out in the open, you can be sure that I will be blogging recipes before each holiday in order for you to celebrate. With Halloween arriving in few days here are two treats to make. Start the morning right with pumpkin muffins. With anticipation of the day ahead, get the holiday going with this tasty treat, the aroma in your home will be intoxicating. The next recipe is a devil foods cupcake with cream cheese icing the kids and adults will love it. Trick or treat!

From by the bay, wishing you treats and fond food memories!
Maryann

Pumpkin Muffins

Makes 12 muffins

Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree

Topping

1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon

Directions

In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean. Remove from oven and cool on rack.

Halloween Devil Food Cup Cakes with Cream Cheese Frosting

12 cupcakes

Chocolate Cupcakes

1/3 cup butter, softened

1 cup sugar

1 egg

2/3 cup buttermilk

1 teaspoon vanilla

2/3 teaspoon baking soda

2 cups flour

2 squares melted chocolate

Directions

Preheat oven to 350 degrees F. Use an electric mixer, cream butter and sugar together until fluffy. Add egg and mix well. Add the dry ingredients alternating with buttermilk and vanilla and beat well. Melt chocolate squares in microwave, heat 30 seconds remove and stir with a spoon until melted. If chocolate is not completely melted repeat process. Cool for 5 minutes and add into the batter combining well. Place paper liners into a 12 muffin tin. Place batter into each cup until about 2/3 filled. Bake in oven for 25 minutes. Cool on wire rack. Keep in airtight container until ready to frost and eat.

Tip: If you don’t have buttermilk substitute 2/3 cup milk with one tablespoon of white vinegar and let sit for 5 minutes.

Cream Cheese Frosting

1 cup confectionery sugar

4 ounces cream cheese, softened

1 teaspoon vanilla

Directions

Mix the above ingredients until smooth. Keep in air tight container in the refrigerator until ready to frost and eat the cupcakes. After you frost the cupcakes decorate with sprinkles, crush candy or chocolate cookies.

entertaining by the bay

casual cooking and living

Category Archives: breakfast

Vanilla Bourbon Soaked French Toast

Cinnamon Sugar Donut Muffins

Lemon Poppyseed Plum Muffins

Cornmeal and Sweet Corn Pancakes

Pumpkin Cream Cheese Muffins

Dried Cherry, Coconut and Chinese Five Spice Granola

Buttermilk Pancakes with Strawberries and Lime Butter

Easy Almond Croissants

Buttermilk Blueberry Muffins

Halloween Devil Food Cup Cakes with Cream Cheese Frosting