In a true New York effort, the Nor’easter has covered my tiny town in snow! With travel bans keeping us appropriately holed in at home, this morning was the perfect time to try out a new recipe and indulge in an unhurried breakfast.
Leading up to the wedding, Andy and I are doing what most engaged couples probably do: recommitting to health and wellness.
As I already workout on a daily basis, for me this means re-focusing on nutrition and finding exciting ways to eat healthy. Prioritizing health without losing flavor!
With an itch for baking, I scoured the internet for ideas and found this recipe by Ambitious Kitchen for lightened up Banana Chocolate Chip Muffins.
It’s the first time I tried this recipe and was definitely impressed by the flavor – you’d never know that these muffins are made without processed sugars and contain essentially no fat! I also love the extra protein you get from incorporating Greek yogurt – always Chobani in our household!
Check out my adapted version of the recipe below:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or coconut oil
- 1 egg
- 1/2 cup Chobani plain greek yogurt
- 1 tablespoon milk (or almond milk)
- 1/2 cup chocolate chips (add a full cup if you’re a dedicated chocoholic!)
- Preheat the oven to 350 degrees F.
- Spray a 12-cup muffin tin with nonstick cooking spray. *Make sure to grease the pan well!*
- In a medium bowl, whisk together flour, baking soda and salt.
- In a separate bowl, mix mashed bananas, honey, vanilla, oil, egg, milk and yogurt until well combined.
- Add the dry ingredients and mix until just combined.
- Gently fold in the chocolate chips.
- Divide the batter evenly into the muffin tin and bake for 20-25 minutes or until tooth pick comes out clean.
- Cool the muffins for 5 minutes before removing and transferring to a wire rack to finish cooling.
I have always been fascinated with eggs. A fascination, I believe, that stems from both their beautiful exterior to the mystery and wonder held within. While their shape and general purpose unify them across the animal kingdom, I love the unique sizes, colors and patterns that are influenced by species.
While in the future I would like to create art focused on the exterior of eggs, today’s drawing is of what you would typically find on your breakfast plate.
Having been watching a lot of cooking shows lately, I thought it would be fun to do some food drawings. When picking an “entree,” I decided that an egg (sunny-side up) would be both artistically challenging as well as visually pleasing.
I knew that while the pleasant factor would be found in the bright, spherical center, the challenge would lie in depicting the egg “white.” As any visual artist knows, white is never just white, and the fun lies in attempting to pick out the colors within.
This drawing is rendered in colored pencil, which lends itself well to layering and creating depth through color, and took about an hour from start to finish.
There is always something satisfying about drawing food, especially food that is visually playful. Stay tuned for my newest ice cream-inspired piece, but in the mean time, be sure to check this out!
Looking for something different for breakfast? Then I would highly recommend popovers. Easy to make, these pastries reheat well and can act as great on-the-go breakfasts during the week.
All you will need are a handful of ingredients and a muffin tin (if you don’t have a popover tin handy).
1 cup of milk
1 cup of flour
1/4 tsp salt
1 tablespoon melted butter
2 tablespoons chilled butter
- Preheat your oven to 425 degrees Fahrenheit.
- Whisk together all ingredients except for the chilled butter. The consistency should resemble heavy cream.
- Spray your pan with non-stick spray and place on the center rack of your oven. Allow the pan to preheat for 2 minutes.
- After the pan is hot, cut the chilled butter into 12 even pieces and put one in each muffin cup. Place the pan back in the oven until the butter is bubbly.
- Fill each cup with an even amount of batter and bake 20 minutes.
- After 20 minutes, reduce the heat to 325 degrees Fahrenheit and bake for another 15 to 20 minutes.
*Do not open the oven while your popovers are baking. This will affect the consistency.
When they are done, they should look something like this:
While I like to eat them with butter, you can also pair them with jam or syrup. So next time you are stuck with limited ingredients and are craving something different for breakfast, I hope you give popovers a go!
If you follow this blog, you may remember my receiving this book in November:
You may also remember seeing it in my Halloween post:
So far, my favorite recipe has been for cauldron cakes. Although they are similar to pancakes in preparation and cooking procedure, cauldron cakes are much much sweeter. They also call for 8 tablespoons of butter. (This is your first indication as to how delicious they are).
Below is the recipe taken from this book:
If you are inspired to try cooking these for yourself, here are a few tips and tricks to keep in mind:
- Constantly grease your cooking surface. Cauldron cake batter is much stickier than that of pancakes. If you do not grease your surface in between batches, they will adhere to your cooking surface and be near-impossible to flip.
- Don’t be flip-eager. Even when they look ready to flip, give them time. The batter is much thicker than pancake batter and if you try to flip them too early they will not cook properly.
- Try marmalade. If you are not one for the overly-sweet you may not want to put maple syrup on your cakes. Instead, try orange marmalade. The tanginess of this jam-like substance helps cut through the sweetness while still blending well with the taste of the cakes!
All in all, if you wish to have a Harry Potter breakfast, I highly recommend this recipe. I hope you enjoy cauldron cakes as much as I do!