Breakfast

Pumpkin-Apple Streusel Cake — Two Ways

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A fast 9″x13″ cake for Halloween gatherings, holiday breakfasts, tailgates, or coffee any afternoon.

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How sweet it is to be home! I missed you!

Since I returned from a month-long trip last Sunday, I’d been thinking about a fall cake. Pumpkin or apple or maybe – probably – both. I wanted a chunky, dense sort of cake that a person could cut and grab a small (or large) hunk when sidling through the kitchen on the way to the mailbox. (I only had one bite!! Honest.) Something that, should we have need of it, would hold together in a lunch box or travel intact to a party without melting or crumbling or even shifting in the pan on the back seat. What about a goody to accompany a big cup of hot coffee out onto the deck some cool morning? Or one to sneak in bed with us sometime when that felt ok? (Are you a crumbs in the bed sort of person? While I’ll happily guzzle coffee in bed any day, I’m not a breakfast in bed woman, even when ill.) I had in mind what we currently call a snacking cake, which denotes an easy-to-make and easy to serve homey cake that’s for any time at all you need or want cake. Not an occasion dessert like birthday cake, wedding cake, or even an elegant dinner party cake but simply a hang around the kitchen, come as you are kinda cake. And while some snacking cakes boast a glaze, a frosting, or a fine dusting of powdered sugar, I was leaning, once again, toward a crowning cap of spicy streusel.

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Colorado Peach Muffins with Cardamom Streusel

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Eggs/Toast hot at same time: In sm skillet: Grill cut in half buttered bread; flip; add eggs, s+p; flick with water. Cover til done.

I’m an egg lover and indulge in one or two in some fashion nearly every day. That said, there is simply nothing like fresh bread or pastries for breakfast. Am I right? Biscuits and honey with sour cream (try it), cinnamon rolls, banana bread, Danish, croissants, English muffins, scones, slices off a warm whole wheat loaf slathered with butter and jam, crumpets, and — of course — muffins. I rarely bake in summer but when a cool morning finally arrives, there’s little to stop me from mixing up some certain special something (Why not a muffin starring our famous Colorado peaches?!) and scarfing it down quite warm, right out of the pan. Well, truth told, it’s husband and best sous Dave who’s more the scarfer. The man can eat; thank you, thank you. I’ll have one muffin with my coffee and call it quits. While Dave…well, you get the picture.

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Salsa Omelet on Avocado Toast (+ a few other fave egg dishes)

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above: omelet shown on two pieces of toast

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~after lightning, hail!

Back home after two glorious weeks away and facing a birthday dinner party as well as the 4th of July weekend, I somehow found myself getting a bit on the tired side of grilling. I mean, that’s summer; right? But occasionally it’s too hot — or too stormy — to get out on that deck. Or, like any other time of the year, I sometimes want a meal that’s done faster than the lightning I watch way out east. And that’s what eggs, now at a bit more reasonable price (thank you Jesus) are good for. But I’m not jonesing for something akin to boiled eggs with Triscuits, though I’d eat that happily and soon enough were I famished on a car trip. Or even if I weren’t famished, to be truthful. I’m leaning into an omelet on a nice plate with vegetables and toast, please and thank you. I don’t want to be hungry in an hour and I want something to snug up to a glass of very cold rosé. Or two. If you want testament to my egg love, just type “eggs” into the search box and see what happens. Or click on “Breakfast and Brunch” in the search cloud. Or you could just scroll down here to: “If you liked this, you might also like…” I do make a slew more than ever end up on the blog. You’ll have to follow me on fb to see at least a few more egg dream meals. But for today, let’s look at a quick and cheery salsa omelet slung over a piece (or two) of avocado toast, crowned with diced sweetly ripe tomatoes, then garnished with a sprig of basil (or cilantro? cheese? minced scallions?) on top for grins or giggles.

Oh, what’s a salsa omelet? Well, honey, I guess it could be a few things but at our house, it’s an omelet where the eggs are whisked together with salsa instead of water or cream. Yep. And it’s awfully good.

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FRIDAY FISH: Salmon, Leek, & Fennel Quiche

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Springing up in our yard

There’s just something about eggs and cream together. A marriage, as they say, made in culinary heaven. The wide, wide world offers so many choice custard desserts (do you know natilla?); my hub and best sous Dave adores old school American custard pies, as does good friend and fine baker Ruth Lehmkuhl. I, myself, like nothing better than a little crème brûlée to tuck into at the end of a long, laughing dinner, along with a not-too-tiny Armagnac, of course. I also love plain old custard with nutmeg –the perfect sore throat fast food– baked in Pyrex custard dishes, so there. And next comes quiche, which is simply a savory custard pie no matter what shape it’s baked into or what kind of dish or pan or plate holds it. It’s all good fun to bake a few quiche (quiches?) for a brunch, having them ready when folks arrive so they can choose their favorite(s). While yummy when warm — they’re not good straight out of the oven as they need to set a spell before cutting to avoid a hot mess — they’re also stunning at room temperature or even cold sliced up into bites on an appetizer platter. I have to slip in here that they travel beautifully; we often have a slice or two in hotel rooms after long car rides. I’ll also attest you can make a quiche out of just about anything, which makes them exceptional dishes for using up leftovers — more on that later. Today’s SALMON, LEEK & FENNEL crustless quiche (no pastry worries here) was just such a fortunate pie in my kitchen. After making a Salmon Cheese Spread for a charcuterie platter demonstration, I had just a little salmon leftover…

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Cottage Cheese Frittata

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26 grams of protein and about 8 grams of fiber to start your day off right
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If you’re in the same spot I am, you’ve survived the holidays but are struggling to get everything put away (my tree isn’t gone yet, though it’s on its way), get yourself back to a routine (including a workout routine, ugh), and get on track mentally and physically. Let me help; I might have you sorted for a healthy breakfast, at least. While I regularly consume eggs and vegetables each morning — and I’m not on cholesterol meds yet at 71 — I’ve just recently upped the ante to more than double my morning protein grams. And, “How?” you ask. By whisking into my eggs a 1/2 cup of non-fat cottage cheese along with a good scoop of last night’s cooked veggies to make a filling, luscious and light Cottage Cheese Frittata. (frih-TAH-tah) Now I’ve added cottage cheese to the middle of an omelet or on top of toast a time or two with tomatoes, but have never mixed and cooked eggs and cottage cheese together. This is a game changer! First: You have cheesy eggs, which you don’t often have while watching your calories. Next: You have a meal full of vegetables and can check morning fiber right off your to-do list. And last and maybe best: This doesn’t take long; isn’t expensive; and keeps you full right up until lunchtime or beyond.

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Apple Spice Granola

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Contains “just a little kick!”
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If by chance you follow me on Facebook or Instagram or have read the blog for a while (Thanks much!), you might know I make granola about once a month. A granola post proclaims, “IT’S GRANOLA DAY AT ALYCE’S HOUSE!” Other than purchasing commercially made cereal for some odd-indeed recipe or a donation, I probably haven’t bought cereal in close to 15 years. I eat an egg and veggie wrap or omelet or a bowl of oatmeal with an egg cooked in it every day for breakfast. My best sous and husband Dave is the one who must have his granola for the daily yogurt and fruit. Hence the many pans of granola and the many granola recipes on the blog.

#justaddmilk or yogurt

This apple version is very much like THANKSGIVING GRANOLA (take it to your sister’s when you go for the holiday) but, after a bit of reflection, I’ve cut the “sugar”–which is local, if possible, honey and real maple syrup — in half and increased the spices just enough to make them pop. The recipe, originally adapted from the fabulous David Lebovitz, who I think borrowed it from the uber-cool Nigella Lawson (!), contains only 2 tablespoons of healthy olive oil. It’s the perfect baked gift for those who don’t bake and the perfect breakfast for those who don’t cook. Just think of only putting out yogurt, fresh fruit, and your very own granola for breakfast the next time company stays over. Ok, maybe add some great bread, peanut butter, and Bonne Maman jam next to the toaster, coffee pot, and mugs. Voilà!

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Zucchini Corn Muffins

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-a savory muffin made with olive oil

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Dad

In the late ’80s — a few years after my mom had crossed the river –my dad, then in his early 80s, began to date his school sweetheart. While it felt just a wee bit odd, I wasn’t unhappy about it; the company was good for him and he seemed much happier. Maudell was a talented traditional southern Louisiana cook who was content to stir up bayou favorites but had no trouble jumping on the convenience food wagon as necessary. As my dad was also quite a cook (though you never knew what was in that soup pot), they sometimes each cooked a dish and ate together; that worked out well for them. When I’d visit, though, it was up to me to feed all of us and let the “old folks” have a break from the kitchen. One meal, when I’d thrown a pan of Jiffy cornbread (Lord) in the oven to round out the menu, Maudell was quick to ask me, “Why didn’t you make broccoli cornbread?” I’d never heard of broccoli cornbread but she, sparing no detail about the deliciousness of said bread, promptly wrote the recipe down for me, since she had it memorized! I did, for quite a while, then make broccoli cornbread many times. Who wouldn’t? It was good. It was fast. Easily stirred together with lots of butter, cottage cheese, and eggs, broccoli cornbread wasn’t as healthy as it sounds but there was never any left either. It’s been a minute or two since I opened up a box of Jiffy cornbread mix or made broccoli cornbread but I thought about it often as I worked on the recipe for ZUCCHINI CORN MUFFINS these last couple of weeks. Vegetables in bread; it’s a tasty thought!

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Blueberry-Peach Muffins with Ginger + Alyce’s Tips for Baking Your Best Muffins

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I added a little extra fruit right on top just before baking this batch. Pretty-AND we know it’s blueberries and peaches!
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Strawberry-Blueberry Scones: this recipe, just using half strawberries

If I haven’t a clue what’s for breakfast but know my husband and best sous Dave would like something fresh, warm, and sweet when he comes home from the morning dog walk, I will usually throw together a mess of muffins. Occasionally there are scones or biscuits or a coffee cake instead, depending on my mood and what else might be on the menu. I can gather the ingredients for muffins, however, without much thought; get them into the oven; and have them piping hot on the rack–or nearly so– when he comes through the front door exactly 30 minutes after he leaves. But before I stir them up and bake them, I’ve got to check what’s available in the fruit, nut, or even occasionally chocolate department. When I’m muffin dreaming, as long as I have a cup of fruit or a bit more, there will soon be muffins no matter what. And if there isn’t enough fruit, I’ll probably make them anyway, perhaps adding nuts, coconut, or dried fruit. And if there are none of those things at all, there’s simply nothing wrong with the plain muffin I’d bake –or even a corn one. Especially served with butter and jam. A baker will bake, you see. Breakfast will be had.

I do nearly always have fresh blueberries and, if not, there’s a bag of frozen ones in the freezer waiting my measuring cup. (When they’re the best and the cheapest and come from the Pacific Northwest, I freeze a bunch.) The other day, I had Palisades peaches (known to the rest of the country as “Colorado peaches”) over-ripening in my south window and not too awfully many blueberries. There was, I thought, just enough fruit for 12 muffins if I combined the two. And what if I stirred in a little fresh ginger for spicy interest? Turned out to be a perfect match made right here on the mesa in Colorado Springs.

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Cornmeal Plum Scones with Almonds

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Scones do not keep well. Best the morning they’re made, it’s better to make/eat them at home.
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Here in the U.S.–as opposed to the UK and Ireland where scones are a little more demure– we happily load scone dough with big chocolate chunks, any sort of fruit on hand, coconut, nuts, citrus, and often a little more sugar just because. Icing or at least a drizzle–vanilla, lemon, orange, maple, dark chocolate with salt– is not out of the question on top! And we STILL could gild that lily with a little more butter. What?? We seem to always go big or go home on this side of the Atlantic. I’ve made them every which way over time, though not yet with icing, (scroll down to IF YOU LIKED THIS… to see other More Time scones ), and being an American of Scots descent, I like to consider my options. With a big box of ripe Italian plums resting in my fridge, I opted to 1. freeze most of them for later–hello, Thanksgiving desserts and 2. make some decadent, American-style scones. Had I heard of or made plum scones before? No, but that wouldn’t stop me, would it? I just might be more American than Scots.

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Peaches and Sour Cream Corn Muffins

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What makes you feel rich? Ok, well, money would work for us all; I know. But for each of us there’s a little something or a big something (maybe more than one) that creates enough comfort in our heart to make us sigh and feel as though we need nothing more at all. Could be that once in a blue moon moment when all the wash is done and folded or perhaps after the fall garden cleanup is completed and the tulip bulbs are planted. A night after a long work project ends successfully. Close friends coming to stay for a few days. The day your afghan (or toychest) is finished, washed, and mailed. A night alone with your favorite movie of all time. (Mine is: “It Happened One Night.” That or “Michael.”) A lunchtime when the whole family is together. Might also be a full freezer. Walking a 5K; you’ll note that doesn’t say run. A case of canned tomatoes stored away for winter spaghetti sauce. For me, it’s also when there’s a slow cooker full of lusciousness bubbling all day long, promising an all-you-can-eat dinner and giving me a free day. (Hello, sleazy novel!) I feel even richer if I’ve time to bake a little something to go alongside that happy pot of goodness. A bread, simple or not, made especially to go with one particular meal. That’s really rich. This week’s jalapeño-studded peach cornmeal muffins are just such a bread. Even more so as they’re not your typical muffin. With their sweet-savory profile, they’re kind of on the special side despite their easy preparation and basically simple nature. If you’re on your toes, they’re made and baked and on the table in under 45 minutes, including preheating the oven — a must for big, round-domed muffins.

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