When fall rolls around and my thoughts turn to pumpkins and apples, this is the type of treat I want on my table.
'breakfastsweets' on Serious Eats
Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too.
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.
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.
This buttery, fruit-filled cake is like a buckle without the streusel topping.
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.
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.
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.
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.
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.
This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top.
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.
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.
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.
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.
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.
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.
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.
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.
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.