Sweet Cooking

Archive for the ‘breakfast’ Category

Peach Bread

In Bread, breakfast on September 9, 2011 at 1:52 pm

I made this bread a few weeks ago when peaches were perfectly in season.

It was really delicious. I did modify this recipe quite a bit. I am trying to lose a few LBs, so I am cutting calorie corners wherever I can. I’m not really sure switching from all purpose flour to whole wheat flour helps in the calorie department, but it does seem healthier, no? There was a ton of oil in the original recipe so I substituted some applesauce. Since applesauce is sweet, I also halved the amount of sugar in the bread. Here is my modified list of ingredients:

  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 2 cups diced fresh peaches
  • 2 cups whole wheat flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon

When you put all of that together, it looks like this.

This recipe makes 2 loaves of bread. I think it turned out pretty well. It’s very cinnamony. Next time I think I would reduce the cinnamon to let the peach flavor shine a little more. I hope you have a great weekend!

Whole Wheat Apple Zucchini Bread

In Bread, breakfast, Fruit on August 19, 2011 at 10:41 am

If you tasted this bread, you would not believe that it doesn’t contain any sugar, oil or butter. I had extremely low expectations for this very reason. How can bread be  good, edible even, without ANY sugar, butter or oil?

This bread really surprised me.

I followed this recipe from Clean Eating. I used almond flour instead of spelt flour so my bread had a slight almond flavor. I used a granny smith apple and 0% Fage yogurt.

When this bread came out of the oven it looked and smelled delicious.

I had a piece as soon as it was finished baking and a piece the next day. It’s definitely best warm or slightly toasted. I resisted the urge to spread a little butter on it (trying to save calories anywhere I can these days). I think if I were going to make this bread again, I would use vanilla yogurt. Just that slight addition of sweetness might make this bread really, really tasty. Or….wait for it….I might add some chocolate chips. Now we’re talking!!

This is the first recipe I’ve ever tried from Clean Eating. It was a solid first. I will let you know if I try anything else.

I hope you all (all dear 7 of you) have a great weekend. The babe is taking a long morning nap so I am off to fold burp cloths and swiffer the apartment. Good times!

Delicious Pumpkin Bread

In Bread, breakfast, Muffins on October 13, 2010 at 9:22 am

It’s definitely Fall….cool bite to the air, every woman in NYC is wearing boots , football season is in full swing and pumpkins are everywhere. I think pumpkin is underused in the kitchen. I like to make pumpkin soup, ravioli stuffed with pumpkin, and last but not least, pumpkin bread. This is an easy Cooking Light recipe that is a fall staple for me.I’ve made it many times, and it does not disappoint.


Whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.



In a separate bowl, mix together the sugar, eggs, oil, and buttermilk. The recipe calls for 2 eggs and 1/2 cup egg substitute. I used 4 eggs. I don't use egg substitute when baking.



Combine the wet and dry ingredients.



Then add 1 can of pumpkin and some water. Be sure not to use pumpkin pie filling...that's a totally different thing.



Pour the batter into a standard loaf pan and top with either pecans or walnuts. I've used both and either works fine. This recipe makes 2 loaves of bread.



Or...you can make one loaf and 12 muffins. I chose to do that. I froze the bread and ate the muffins. I didn't have enough nuts for the muffins, and honestly, I didn't miss them. The muffins are delicious when they are slightly warm. Enjoy!!


Homemade Applesauce

In breakfast, Fruit, Just Good Food on September 23, 2010 at 12:42 pm

It's apple season!

As promised, I made applesauce. It’s so easy! I followed this Cooking Light recipe. The ingredients are freshly chopped apples, sugar, lemon juice, a cinnamon stick, salt and a little almond extract. I used Macintosh apples because they were inexpensive. This recipe yields a moderate amount of applesauce. If you’re cooking for a family or want leftovers, I would double it.

I chopped my apples pretty small, but if you prefer a chunkier applesauce, by all means, go large.

Once you have everything in the pot, bring the mixture to a boil. Then cover and reduce the heat to medium low.

And there you go....homemade applesauce in 35 minutes.

I think I maybe stirred the pot once while it was cooking. This is one of those few recipes that you can really just forget about and come back to it 30 minutes later. The recipe says to mash it with a potato masher at the end. I didn’t need to since I diced my apples pretty small to begin with.

If you have kids, I’m sure they will love it. But applesauce isn’t just for kids. One of my favorite meals is a pork tenderloin with wild rice and applesauce. In general, apples go great with pork, so give it a shot.

I spooned a few tablespoons of applesauce over some yogurt and topped it with toasted walnuts and flax. Delicious!

Wild Blueberry Muffins

In breakfast, Fruit, Muffins on September 17, 2010 at 8:45 am

I purchased some wild blueberries at Whole Foods. They are a little smaller than conventional blueberries.

I ate blueberries and yogurt for breakfast every day this week. Delicious! I had another container of the berries, so I made wild blueberry muffins. Follow this recipe. The recipe calls for 2 1/3 cups flour. I used 2 cups all-purpose flour and 1/3 cup whole wheat flour. I did not include the streusel topping because I thought the muffins were just fine without the added sugar and butter (and calories).

Combine the wet and dry ingredients and then gently stir in the blueberries.

Pour batter into a prepared muffin tin.

Bake for 20-25 minutes.

Perfect wild blueberry muffins!

Dan really liked the muffins. He said that the muffin to blueberry ratio was perfect. He evidently likes his muffins to be packed with berries. “Nothing is worse than when you get a blueberry muffin and you get screwed on the blueberries.” Have a great weekend everyone!!

Cinnamon Bread

In Bread, breakfast on August 30, 2010 at 8:31 am

This bread is genius! You know how sometimes you want to make banana bread or zucchini bread, and you have ALL the ingredients BUT the bananas and zucchini? Happens all the time. When you run into that predicament, make this cinnamon bread instead! It’s just like banana bread sans bananas and with a little more cinnamon.

I got this recipe from Sugar Plum. It’s super easy and comes together just like any other quick bread.

The dough should look like this.

Pour it into a greased loaf pan.

Sprinkle on the brown sugar topping (I'm drooling now).

Fresh out of the oven!

Not only does this bread taste great, it makes your house smell like a Cinnabon store! Amazing!

Yummmmmmmm…..Banana Nut Muffins

In Bread, breakfast, Muffins on August 18, 2010 at 8:29 am

As you may know, I’m a huge fan of banana bread. I’ve been making it since I was a kid, but I have actually never tried to make banana bread muffins. I found this recipe on The Food Network website. It’s super easy and delish! The recipe uses four bananas and I think that makes for great flavor and texture.

I followed the recipe exactly. It’s very simple. Like all quick breads, you just mix the wet and dry ingredients. Anyone can do this.

Pour the batter into a greased muffin tin. This recipe makes 12 large muffins.

Doesn't everyone love a basket of muffins? This photo is a strange color. Not sure what happened. The muffins really look a lot better than this.

More like this. Enjoy!

Lemon Poppy Seed Muffin

In breakfast, Muffins on July 23, 2010 at 7:40 am

My dad and step mother are visiting from Alabama. I love having family and friends in town. We have lots of eating on the agenda! Last night we had dinner at Pylos in Manhattan. Pylos is a Greek restaurant that I absolutely adore. They have the best Greek salad in Manhattan. Tonight we are having burgers at the beach.  And tomorrow night we’ll eat at Mirko’s in Water Mill (best bolognese EVER). I swear they put crack in the bolognese. It’s that good. I need to butter up the owner and see if I can get the recipe.

Since we’re eating heavy meals at night, I’m not doing much in the way of breakfast or lunch. For breakfast, we’ll have fresh fruit, yogurt and these wonderful Lemon Poppy Seed Muffins.

The muffins are really easy!

Mix up the dry ingredients: cake flour, baking soda, baking powder, sugar, salt and poppy seeds.

Combine the wet ingredients: lemon juice, lemon zest, yogurt, eggs, oil and almond extract.

Pour the wet ingredients into the dry and stir until combined.

Pour the batter into greased muffin tins - this recipe makes 12 large muffins.

Voila - a great lemon muffin to start the day. This is delicious with a latte!

Have a great weekend everyone! I hope you cook something delicious.

Good For You Blueberry Muffin

In breakfast, Muffins on July 16, 2010 at 10:41 am

My cousin and his wife are coming to NYC to participate in a triathlon. They are nuts very athletic. I know that they are both health conscience eaters, and I wanted to make something for them that would be indulgent yet not too indulgent. I decided on Fine Cooking’s “Good For You Blueberry Muffin”. They only have 200 calories and 6 grams of fat in each muffin. Just for comparison, here is the nutritional information for a few other popular muffins:

Starbucks Blueberry Muffin: 380 calories, 19 grams of fat

Otis Spunkmeyer Wild Blueberry Muffin: 400 calories, 21.5 grams of fat

Dunkin’ Donuts Blueberry Muffin: 480 calories, 15 grams of fat

I hope I didn’t just ruin your breakfast.

The muffins are easy, just follow the recipe. This recipe calls for one cup of applesauce. Applesauce is a common substitution for oil in baked goods because it provides moisture but has much fewer calories and fat than oil. Plus applesauce is delicious.

While I’m making the batter, I grab my applesauce and hit a big, ugly roadblock. My applesauce was spoiled. There was a piece of disgusting mold growing in there. GROSS!

I was bummed because I really wanted to make these muffins. But a ha! I had a cup of Greek yogurt in the fridge. So I added that into the batter. It was a little thick so I added an additional 1/8 cup of oil. I also added 2 packages of Splenda (I needed to make up for the sweetness that was missing from the applesauce). I was totally winging it here.

Despite my unplanned substitutions, the batter looked and tasted okay.

Going into the oven. Wish me luck!

This is how they turned out!

Really moist and tasty (and good for you!) blueberry muffins.

I will definitely make these muffins again using the correct ingredients. Next time, I will add more blueberries. I feel like some of the muffins might not have quite enough. Otherwise, I believe I have found a solid recipe for a healthy muffin!

Free Old Bananas!

In Bread, breakfast on June 7, 2010 at 1:19 am

NYC is full of sidewalk vendors that sell fruit. They are everywhere! It’s very convenient.

Bananas are cheap. $.35 each or 4 for a $1.

I was craving banana bread and stopped to buy bananas from a street vendor. I picked through the bananas looking for the most ripe ones. Out of nowhere, the guy pulls out some past prime bananas. I reached for my wallet, but he wouldn’t accept payment. “No one will buy old bananas,” he said. Obviously he didn’t know he was talking to a baker.

I looked through my many, many banana bread recipes and decided on Cooking Light’sBanana-Oatmeal Loaf“. I followed the recipe exactly. Making the dough is really easy. Anyone can do it.

I put it in the oven, turned the timer on and started puttering around the house. My oven tends to cook things a little more quickly than others, so I usually check on my baked goods a few minutes early. I forgot about the banana loaf, and it got just a little bit too done.

It's hard to tell from the photo, but it's a little too brown on top.

The center was still moist, but the ends of the bread were too dry for me. Oh well! The bananas were free!

Still pretty tasty.