"There is no love sincerer than the love of food." -G.B. Shaw

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Uni Homemaker

Blueberry Breakfast Cake

I baked this breakfast cake for my dear friend Lisa as she has been going through a rough patch.  I thought baking something for her might bring a smile to her face.  I had such a huge success with my Orange Cranberry Breakfast Cake which I adapted from Pam’s Buttermilk Blueberry Breakfast Cake from For the Love of Cooking that I thought I’d make another one.  This time, I thought I’d try to keep it as close to the original recipe as possible.  I have to say it was delicious –thanks Pam! And I hope Lisa will enjoy it as much as I have.  Love you Lisa!

Blueberry Breakfast Cake

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Ingredients:

  • 1/2 cup of unsalted butter, softened
  • 2/3 cup of sugar
  • 1 egg
  • 1 teaspoon of Mexican vanilla extract
  • 1 teaspoon of homemade lemon extract
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2…

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Uni Homemaker

Marbled Nutella Banana Bread

Overly ripe fruit is constant in my household.  I had a couple of bananas left sitting in my fruit basket.  They’re way past its prime and it doesn’t appear that anyone will be reaching for it anytime soon so I decided to use them in this recipe.  Chocolate and banana go so well together, why not pair it with Nutella? I used an 8-inch square pan for this because I wanted to be able to cut them in squares but feel free to use an 8-inch or 9-inch loaf pan for this.  Baking time would still be the same.

Marbled Nutella Banana Bread

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Ingredients:

  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 3/4 teaspoon of baking soda
  • 3/4 cup of sugar
  • 1/4 cup of unsalted butter, softened
  • 2 large bananas (about 1 cup), mashed
  • 3 eggs
  • 1 teaspoon of Mexican vanilla extract
  • 1/3 cup of buttermilk
  • 1/2 cup of nutella

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Uni Homemaker

Quail Egg Crescent Cups

I saw some quail eggs at my local market when I went shopping with Kimi and decided to pick some up.  They were so cute and since I have never cooked with them before I thought I make it easy on myself and make it a breakfast/brunch item.  This is an easy dish to make and it’s so darling! I had some leftover mini heirloom tomatoes I garnished this with.  A no muss no fuss dish.  Of course, you would need to have other breakfast items to accompany with this egg cup.

Quail Egg Crescent Cups

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Ingredients:

  • 1 tube (8 ounces) of crescent rolls
  • 12-16 quail eggs
  • fresh chives, finely chopped
  • fleur de sel

Quail Egg Crescent Cups

Preparation:

Preheat the oven to 350 degrees F.  Grease baking cups in the mini muffin pan.

Roll out crescent rolls and cut each triangle in half.  Line the muffin pan cavities with the dough.  Using your fingers…

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INGREDIENTS:

  • 6 large eggs
  • 1 1/2 cups heavy cream, half-and-half, or milk
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 6 slices (1-inch-thick) bread, preferably day old
  • 4 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • Pure maple syrup, for serving (optional)

METHOD

Directions

  1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.

  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.

  3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.


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INGREDIENTS:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle

Directions

  1. Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.

  2. Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.

  3. Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.

  4. Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.


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INGREDIENTS:

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons buttermilk
  • 1 large egg
  • 1 large egg white
  • Light Cream-Cheese Icing
  • Candy decorations (optional)

Directions

  1. Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
  2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
  3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
  4. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.