Explore by Tags

Entries tagged with 'breakfast sweets'

American Classics: Spiced Pumpkin Chocolate Chip Loaf

American Classics Alexandra Penfold 1 comment

When fall rolls around and my thoughts turn to pumpkins and apples, this is the type of treat I want on my table. More

Wake and Bake: Lemon Raspberry Mini Muffins

Wake and Bake Carrie Vasios Mullins Post a comment

Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too. More

Wake and Bake: Peach Walnut Strudel

Wake and Bake Carrie Vasios Mullins Post a comment

Just the other day I thought, man, I wish that I could roll into my local coffee shop and get a piece of really excellent strudel. Since I can't, I had to make it myself. More

Seasonal Baking: 5 Simple Summer Breakfast Cakes

Carrie Vasios Mullins 1 comment

As I don't have a vacation home of my own, I like to make myself an attractive candidate as a house guest. Forget the same-old bottle of wine or potted plant as a hostess gift—I give the gift of sugar. These simple, fruit-forward cakes are a great option for summer breakfasts, whether you're paying your stay in food or just want to make something delicious with all your fresh summer fruit. More

Wake and Bake: Cherry Butter Cake

Wake and Bake Carrie Vasios Mullins Post a comment

This buttery, fruit-filled cake is like a buckle without the streusel topping. More

Let Them Eat: Crumb Cake Muffin Tops

Let Them Eat... Yvonne Ruperti 1 comment

Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and 'all about the top' with pebbly brown sugar-cinnamon crumbs. More

Bake the Book: Hollyhock Clafoutis

Emma Kobolakis 4 comments

Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers. More

Bake the Book: Chia Seed Porridge

Emma Kobolakis Post a comment

The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer. More

From the Pastry Dungeon: Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb

Very Small Anna Anna Markow Post a comment

I'm not usually a big fan of pancakes, but I am a big fan of whole grains. Whole wheat flour with a little roughly ground oats thrown in makes fluffy, tasty pancakes. Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. More

Wake and Bake: Baked Apricots with Brown Sugar Streusel

Wake and Bake Carrie Vasios Mullins 2 comments

Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast. More

American Classics: Strawberry Rhubarb Kuchen

American Classics Alexandra Penfold Post a comment

This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top. More

From The Pastry Dungeon: Parsnip Muffins

Very Small Anna Anna Markow Post a comment

I love parsnips and decided to make the parsnippiest muffins I could possibly bake. I added little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness and round the whole thing out. More

Wake and Bake: Crepes with Blackberry-Rhubarb Compote

Wake and Bake Carrie Vasios Mullins Post a comment

A chunky compote of rhubarb and blackberries makes a great sweet-tart topping for buttery crepes. Add a scoop of vanilla ice cream for an easy dessert. More

Wake and Bake: Moroccan Almond Phyllo Pastries

Wake and Bake Carrie Vasios Mullins Post a comment

These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage. More

From The Pastry Dungeon: Peppered Goat Cheese Scones

Very Small Anna Anna Markow 1 comment

Tangy chevre, along with the blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade, from blueberry to fig and grape to guava. More

Wake and Bake: Strawberry Pound Cake

Wake and Bake Carrie Vasios Mullins 1 comment

I'm not Miss Manners but there are some social graces that I hate to see fall out of fashion. Door holding is one, RSVPing another. (I can see when you've open my Paperless Post invitation—why not just respond?) I was brought up with the notion that you arrive on time, you dress for the occasion, and you always, always serve dessert to dinner guests. More

Wake and Bake: Banana Pecan Coffee Cake

Wake and Bake Carrie Vasios Mullins 1 comment

If we all know that the best part of coffee cake is the crumb, why not just make a coffee cake with a ton of streusel topping? That's what I finally said to myself, and that's why I made this cake. More

American Classics: Persian Buns

American Classics Alexandra Penfold 5 comments

There are few childhood treats that were as special to me as Persian Buns, a deep-fried, chocolate frosted cinnamon bun, that I've only ever encountered in a small bakery in Camden, Maine. Alas, the Camden Home bakery has long since shut its doors and it's been years since I've had one of these addictive treats, but I think I've cracked the code on how to make them at home. More

From The Pastry Dungeon: Chocolate Chip Whisky Muffins

Very Small Anna Anna Markow Post a comment

With slightly fruity bittersweet chocolate and some fresh cinnamon, these chocolate chip whisky muffins are a great way to start your day. Don't forget to warm them up so the chocolate is melty and top them off with some salted butter. More

Bake the Book: Date Walnut Muffins

Emma Kobolakis Post a comment

Quit pretending the muffin-shaped cake you picked up this morning is doing you any nutritional favors, and try these date walnut muffins from Mad Hungry Cravings. Whole wheat flour makes them filling, dates make them sweet. Add walnuts for crunch and you're good to go. More

More Posts