almond lemon cream cheese coffee cake

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I’ve gotten in the habit of eating just crumbs of each treat I bake. This sounds stingier than it is. While the goal really is to limit my indulging, what inevitably happens is that I “accidentally” create crumbs. Maybe one square of a bar cookie is too rectangular compared to the rest; I better shave a sliver off. Or maybe, in the work kitchen, someone only ate half a cookie (always the same person, and she usually comes back for the other half soon enough); that doesn’t look appetizing, so I’d better eat the other half. Oops, while I was cutting slices of cake, a whole chunk fell off this one; there’s no size limit on crumb, so it counts and I get to eat it.

cream cheese coffee cake 1

The result is that I eat more and enjoy it less. Instead, I’ve started cutting myself a serving and setting it aside until I get home from work, so I can sit down and truly savor it. That’s exactly what I did with this cake, and I was so excited to get home at eat my slice. Especially once my coworkers started coming by my office to rave about how good the cake was. This went faster than anything I’ve ever brought in!

Which, unfortunately, means it was gone by the time I found out that Dave had eaten my piece – in addition to the piece he’d already grabbed from the office kitchen. Oh, I know, it sounds terrible, but as much as I wanted to give him the guilt trip to end all guilt trips, the fact is that it wasn’t exactly his fault. I’d cut my slice and then set it on the counter too close to where he was laying out his lunch. He thought I put it there for him. Still, I was very, very sad.

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This did not stop the stream of coworkers telling me how good the cake was. Obviously I needed to make it again, so I did, less than a week later (I would have made it that very night if I’d had time!), and this time I hid my slice so there’d be no confusion. And it was as good as they said – Buttery and sweet, lemon-scented, some crunchy bites with almonds, and of course my favorite was the streak of cheesecake through the middle. It all worked out in the end, but I definitely learned a lesson.

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Lemon Almond Cream Cheese Coffee Cake (from Cook’s Illustrated)

I made almost no changes to the original recipe. I did substitute ¼ cup Greek yogurt for ¼ cup of the sour cream. Also, my tube pan has a detachable bottom, so I removed the sides, and then the cake was kind of stuck on the bottom portion with the center tube. The cake was too delicate to lift off of the bottom. I ended up chilling the cake overnight and removing the cake from the base in the morning, when it was firm. Then I let it warm up before serving.

Lemon sugar-almond topping:
¼ cup (1.75 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
½ cup sliced almonds

Cake:
2¼ cups (11¼ ounces) unbleached all-purpose flour
1⅛ teaspoons baking powder
1⅛ teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
4 large eggs
5 teaspoons vanilla extract
1¼ cups sour cream
8 ounces cream cheese, softened

1. For the topping: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Stir together the sugar and lemon zest in a small bowl until combined and the sugar is moistened. Stir in the almonds; set aside.

2. For the cake: Spray a 10-inch tube pan with nonstick cooking spray. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside. In a stand mixer fitted with the paddle attachment, beat the butter, 1 cup plus 2 tablespoons sugar (7.875 ounces), and the lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl with a rubber spatula. Add the eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down the beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce the speed to low and add one-third of the flour mixture, followed by half of the sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of the remaining flour mixture and all of the remaining sour cream. Scrape the bowl and add the remaining flour mixture; mix at low speed until the batter is thoroughly combined, about 10 seconds. Remove the bowl from the mixer and fold the batter once or twice with a rubber spatula to incorporate any remaining flour.

3. Reserve 1¼ cups batter and set aside. Spoon the remaining batter into the prepared pan and smooth the top. Return the now-empty bowl to the mixer and beat the cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup of the reserved batter and mix until incorporated. Spoon the cheese filling mixture evenly over the batter, keeping the filling about 1 inch from the edges of the pan; smooth the top. Spread the remaining cup of reserved batter over the filling and smooth the top. With a butter knife or offset spatula, gently swirl the filling into the batter using a figure-8 motion, being careful to not drag the filling to the bottom or edges of pan. Firmly tap the pan on the counter 2 or 3 times to dislodge any bubbles. Sprinkle the lemon sugar-almond topping evenly over the batter and gently press into batter to adhere.

4. Bake until the top is golden and just firm, and a long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove the pan from the oven and firmly tap on counter 2 or 3 times (the top of the cake may sink slightly). Cool the cake in the pan on a wire rack for 1 hour. Gently invert the cake onto a rimmed baking sheet (the cake will be topping-side down); remove the tube pan, place a wire rack on top of the cake, and invert the cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

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steak and egg green chile hash

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Where was this Hatch green chile mania back when I lived on the opposite side of the country from New Mexico? Back then, I had to have my mom send me boxes of fresh green chiles from Albuquerque. She’d pack newspaper in the boxes to help keep the chiles dry, poke holes in the box, and pay out the wazoo for overnight shipping. (Clearly I owe my mom a drink or two.) When they’d arrive, I’d broil them in batches until the skins turned black, then peel, chop, and bag them up. One time I forgot about wearing gloves, resulting in the worst burn I’ve ever had, not from temperature, but from spice.

green chile 2013

But that was years ago. Now I just head down to the local grocery store, buy 2 huge burlap sacks of fresh chiles, and bring it out to the guy roasting them in the parking lot. (Actually, I never do this; it’s become Dave’s errand.) Back at home, Dave and I put on latex gloves and start peeling, seeding, and stemming the chiles. At some point I’ll transition from peeling to chopping and bagging. The whole process takes about 4 hours, and at the end, we have a shelf in the freezer dedicated to our stash.

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I grew up in Albuquerque, and my family did this when I was a kid, as well. It’s only recently when anyone outside New Mexico could find Hatch green chiles. In fact, the “Hatch” title is a bit of a misnomer – Hatch is a place, not a variety of chile. Green chiles are grown in Hatch, but they’re also grown in the rest of the state. This year, Dave bought our green chiles from a farm in Artesia, so technically they’re not Hatch green chiles at all, but since people seem to recognize Hatch as a type of chile, we’ll stick with that title.

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Most New Mexicans don’t need a recipe for how to use their green chiles. They just add them to their favorite foods – there’s no Hatch chile macaroni and cheese, there’s just your favorite macaroni and cheese recipe with chiles stirred in. The same goes for cheeseburgers, pizza, grilled cheese sandwiches…are you seeing a pattern? Green chile is really good with carbs and cheese.

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In this case, we don’t need cheese, just steak, leftover if you have it. Because green chiles are also really good for breakfast – migas and huevos rancheros are my favorite two breakfasts, and now this is up there too. And fortunately, now that “Hatch” green chiles are making their way to almost all corners of the country, you can actually make this for yourself. That is a very good thing.

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Printer Friendly Recipe
Steak and Egg Green Chile Hash

Serves 4

Depending on how hot your chiles are, you might want to use less (or more) than this.

Photos show a half recipe made in a 9-inch skillet.

12 ounces Yukon gold potatoes, diced into ¼- to ½-inch cubes
2 tablespoons olive or canola oil
salt
1 large onion, diced
8 ounces cooked steak, diced
½ cup Hatch green chiles, roasted, peeled, and chopped
8 eggs
ground black pepper

1. In a medium microwave-safe bowl, combine the potatoes, 1 tablespoon olive oil, and ½ teaspoon salt. Cover and microwave on high for 1 minute. Stir, then return to the microwave for another minute. Stir again, and if the potatoes are not softened to their centers, repeat the microwaving until they are; larger cubes will need more time.

2. In a 12-inch nonstick skillet over medium heat, heat the remaining 1 tablespoon of oil until it flows like water when the pan is tilted. Add the onion and a pinch of salt and cook, stirring occasionally, until translucent. Add the potatoes and steak and cook, without stirring, until the bottom is lightly browned, about 2 minutes. Stir and cook for another 2 minutes without stirring. Stir in the green chiles. Taste for seasoning and add salt if necessary.

3. Using the back of a spoon, create 8 wells in the hash. Break one egg into each well; season with salt and pepper. Cover the pan and cook, without stirring, until the white is set, about 6 minutes. Serve immediately.

cornmeal pancakes with cherry compote

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I haven’t forgotten my New Year’s resolution this year. I haven’t done a very good job following it, but at least I haven’t forgotten.

cornmeal cherry pancakes 1

I simply wanted to use my cookbooks more often. I love buying cookbooks, and I love looking through them, and I love the cookbook shelf I had built in my kitchen, but when it comes time to choose recipes, I default to my database and the internet all too often. The spreadsheet I made to track cookbook usage this year was neglected.

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Until one night recently when, for no special reason, I sat down with a pile of cookbooks and started flipping. Other favorites got set aside as I put breakfasts, dinners, and snacks on the menu, all from one book, Sara Forte’s Sprouted Kitchen. Something snagged me about her cookbook that night, probably the healthy, quick, interesting meal ideas. Interesting, like adding thyme to cherry compote. Interesting, like making pancakes with cornmeal and honey.

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I should let this be a reminder of why I need to pull out my cookbooks more often. Such undiscovered treasures are hidden on those shelves! I loved the extra cornmeal crunch in these pancakes, along with the honey notes. The cherries make these a summer reminder of a winter promise I made to myself.

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Cornmeal Pancakes with Cherry Compote (slightly adapted from Sara Forte’s Sprouted Kitchen Cookbook)

Cherry compote:
1 pound Bing cherries, seeded and quartered
2 sprigs thyme
¼ cup water
¼ cup honey
pinch salt

Pancakes:
1 cup cornmeal
2 tablespoons honey
¾ cup boiling water
¾ cup (3.6 ounces) all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 egg
3 tablespoons brown or turbinado sugar
¾ cup buttermilk (or ½ cup plain yogurt and ¼ cup milk)
1 tablespoon canola oil, plus more for cooking the pancakes

1. For the compote: In a medium saucepan over medium heat, heat the cherries, thyme, and water, stirring occasionally, until the cherries start to break down, about 3 minutes. Stir in the honey and salt; set aside.

2. In a large mixing bowl, stir together the cornmeal, honey, and boiling water. Let sit 5 minutes to soften the cornmeal. Meanwhile, in a separate small bowl, mix the flour, baking soda, and salt. In a medium bowl, whisk together, the egg, sugar, buttermilk, and oil. Whisk the buttermilk mixture into the cornmeal mixture until thoroughly combined, then gently fold in the flour mixture. Let set 5 minutes.

3. Heat a non-stick skillet or a griddle over medium heat. Add a few drops of oil and spread it over the bottom of the pan. Using a ¼ cup measure, pour the pancake batter onto the hot griddle. When the pancakes are golden brown, after about 2-3 minutes, flip to cook the other side another 2-3 minutes. Keep warm in oven heated to 200 degrees.

4. While the pancakes are cooking, warm the compote; remove the sprigs of thyme. Serve the pancakes topped with compote.

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carrot cake pancakes

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I’ve mentioned before that carrot cake isn’t really my thing. Vegetables, I believe, do not belong in cake. On the other hand, I’ve enjoyed carrot cake-inspired cookies and muffins, so pancakes seemed acceptable.

carrot cake pancakes 1

The problem with this recipe then, isn’t that it contains carrots, it’s that they have to be finely shredded. The shredding disc on your food processor isn’t fine enough; the shreds are too big to soften in the five minutes or so the pancakes cook. So I diligently shredded the carrots by hand. It was slow and tedious, and if this was required every time I had to make this recipe, it would be a dealbreaker.

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And that would be a shame, because there aren’t many opportunities to have cream cheese frosting for breakfast, and those opportunities should be maximized. Also, my dad loves carrot cake, so I’d love to make these for him – without spending half an hour shredding enough carrots to make pancakes for the whole family.

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The key is back to the food processor. It’s true that the shreds made from the disc will be too big for pancakes, but all those shreds require is a couple pulses with the regular blade attachment to chop them down to size. (I suspect processing the carrots directly with the blade would create an uneven combination of mush and chunks.) And with that, cream cheese frosting for breakfast is back on the menu.

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One year ago: Pizza with Lamb Meatballs, Caramelized Onions, and Parsley
Two years ago: Strawberry Cheesecake
Three years ago: Corned Beef Hash
Four years ago: Orange Oatmeal Currant Cookies
Five years ago: Double (or Triple) Chocolate Cookies

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Carrot Cake Pancakes (slightly adapted from the Joy the Baker Cookbook via Smitten Kitchen)

Makes about 12 to 16 4-inch pancakes

Jokes about cream cheese frosting for breakfast aside, these aren’t much of an indulgence. There is no fat in the pancakes themselves beyond what’s used to cook them, and there’s cream cheese but not butter in the topping. The sugar in the topping is fairly restrained, with plenty of milk to keep it loose and sauce-like. And, of course, each serving contains about one small carrot.

Pancakes:
1 cup (4.8 ounces) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups finely grated carrots (from about ¾ pound bundle whole carrots)
oil

Cream cheese topping:
4 ounces cream cheese, at room temperature
¼ cup (about 1 ounce) powdered sugar
4 tablespoons milk
½ teaspoon pure vanilla extract

1. In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and spices. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the sugar, buttermilk, and vanilla. Stir the carrots into the wet ingredients, then add the wet ingredients to the dry ingredients. Whisk gently until the batter is mostly mixed but still contains small lumps of flour. Let the batter rest while the pan heats, about 5 minutes.

2. Heat a 12-inch non-stick skillet or a griddle over medium heat. Add about a teaspoon of oil and spread it over the bottom of the pan. Spoon 2 tablespoons of pancake batter onto the hot griddle. When the pancakes are golden brown, after about 2-3 minutes, flip to cook the other side another 2-3 minutes. Keep warm in oven heated to 200 degrees.

3. To make the cream cheese topping: In a small bowl, beat or whisk the cream cheese until fluffy and smooth. Add the powdered sugar, milk, and vanilla; mix until smooth.

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lemon ginger scones

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I’ve had in the back of my mind for a while now, years actually, that scones would be a perfect treat to bring in to work. I could do most of the work the night or weekend beforehand and then just bake them in the morning before work. It would be easy for me, and my coworkers would have fresh scones to go with their morning coffee.

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It sounds good in theory. In reality, it was a harried morning of showering, emptying the dishwasher, making smoothies, chugging my morning tea, skipping a couple makeup steps, hoping the blue of my scarf didn’t clash too much with the blue of my shirt, oh and garnishing, baking, cooling, and snapping a few very quick pictures of lemon-ginger scones.

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So I was wrong about the convenience of baking scones in the morning before work. But I was right about my coworkers loving them. It was a nice morning of compliments – not on my outfit with its clashing blues, obviously, but the tender and slightly spicy scones made up for the unavoidable shortcomings that resulted from my rushed morning.

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One year ago: Pasta with Tiny Meatball Sauce
Two years ago: Stromboli
Three years ago: Baked Ziti
Four years ago: Twice-Baked Potatoes with Broccoli, Cheddar, and Scallions
Five years ago: Deviled Eggs with Tuna

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Lemon-Ginger Scones (inspired by Bon Appetit’s Lemon Cream Scones, but when I realized I didn’t have nearly enough cream, I adapted Tartine’s Buttermilk Scones instead)

Serves about 8

As always, you can freeze scones after shaping, before baking. Bake directly from the freezer, adding 2-3 minutes to the baking time.

2½ (12 ounces) all-purpose flour
¼ cup (1.75 ounces) granulated sugar, plus 2 tablespoons
3 teaspoons lemon zest, plus 1 teaspoon
1½ teaspoon baking powder
1/3 teaspoon baking soda
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into ¼-inch cubes, very cold
2 ounces crystallized ginger, chopped fine
1 cup buttermilk
1 tablespoon unsalted butter, melted

1. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

2.Pulse the flour, ¼ cup sugar, 3 teaspoons lemon zest, baking powder, baking soda, and salt in a food processor until evenly mixed.  Scatter the butter cubes over the dry ingredients and pulse until the largest bits of butter are no larger than peas.  Transfer the mixture to a large bowl and stir in the ginger, then the buttermilk.  Knead a few times to bring the dough together.

3. On a lightly floured work surface, pat the dough out to ½-inch round.  Cut the round into 8 wedges or use cutters to cut other shapes.

4. Transfer the scones to the prepared baking sheet.  Rub the remaining 1 teaspoon of zest into the remaining 2 tablespoons of sugar.  Brush the scones with the melted butter and top with the sugar mixture.  Bake until lightly browned around the edges, about 16-20 minutes.  Transfer to a wire rack to cool slightly before serving.

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egg sandwiches with goat cheese, scallions, and prosciutto

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Egg sandwiches are my favorite breakfast. Yes, I’m making such a bold statement. And it’s generally not something I need much creativity in. A slice of salty ham, some bracingly sharp cheddar, and tender eggs on pretty much any kind of bread is just right for me.

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But this weekend I was in the mood for something brighter. Remembering the perfection of the combination of goat cheese, chives, and scrambled eggs in this (handy) scrambled egg tutorial, I mixed up goat cheese with the scallions I had in the fridge. The hint of funk in prosciutto would complement the tangy cheese.

whole wheat flour

And for a sandwich I had such high hopes for, only just the right bread would do; the sweet honey-glazed rolls in the freezer were not the right choice. This meant mixing up two quick pre-doughs the night before I wanted my sandwiches, one whole wheat with salt to soften the whole grains, and the other white bread flour with yeast for complexity of flavor. It meant putting the pre-doughs in the mixer with more salt, yeast, and flour first thing in the morning while I waited for my tea to steep.

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It meant waiting well over two hours for breakfast to be ready while the dough rose (in the turned off oven with the light on and a mug of steaming water) and baked. But it was worth it, oh it was. The rolls were perfect, light and tender but sturdy enough to hold up a thick layer of creamy cheese with slivers of ham and a perfectly cooked layer of egg. The scallions added just the right amount of green flavor to the sandwich. They were even better on the second day in a row that we ate these, when the bread was already made, so breakfast took 15 minutes to make and not two hours.

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One year ago: Puffed Poached Pear Tart
Two years ago: Oreo Cheesecake Cookies
Three years ago: Bourbon Pound Cake
Four years ago: Red Velvet Whoopie Pies

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Egg Sandwiches with Goat Cheese, Scallions, and Prosciutto

4 medium (about hamburger bun-sized) sandwiches

4 ounces goat cheese, softened
4 scallions, white and green parts, minced
4 eggs
½ teaspoon salt
1 tablespoon milk
2 teaspoons olive oil
4 medium rustic rolls (like ciabatta), halved crosswise
4 ounces sliced prosciutto

1. In a medium bowl, combined the goat cheese and scallions; set aside. In a separate medium bowl, whisk the eggs, salt, and milk until a few large bubbles form.

2. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the egg mixture and lower the heat to medium-low. After about a minute, gently stir the eggs. After about another minute, they should be starting to set; use a large spatula to flip sections of egg so the other side can set as well. Turn off the heat but don’t move the pan. Residual heat from the pan will finish cooking the eggs without drying the out while you build the sandwiches.

3. Spread the cut sides of both halves of each roll with the goat cheese mixture. Top the bottom half with a layer of eggs, then sliced prosciutto. Top with the other half of the roll. Serve immediately.

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cornmeal molasses pancakes

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I’m not sure what made these pancakes so perfect – was it the combination of ingredients, with the crunch of cornmeal and depth of molasses, or was it being cooked in a cast-iron skillet? I’ve had a cast-iron skillet for almost a year, and I would say that I use it occasionally, but not often.

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The main reason I don’t use it more is because, no matter what anyone says, washing a pan by hand, without soup, is not as easy as throwing it in the dishwasher. But the cast-iron undoubtedly forms a better crust on food, from meat to, yes, pancakes, so there are times when it is absolutely worth the extra cleaning step.

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I was a little worried about these pancakes though. There’s no sugar in the batter except for molasses. That couldn’t possibly be sweet enough, right?

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It actually was, with a distinct but not overwhelming bitter molasses flavor. And of course I added more sugar in the form of maple syrup on top anyway. The result was perfect pancakes, with a crisply browned exterior and tender middle, all thanks to just the right combination of ingredients – or just the right skillet choice.

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One year ago: Salted Herbed Roast Turkey
Two years ago: Green Chile Mayonnaise
Three years ago: Wheat Berries with Caramelized Onions, Feta, and Lentils
Four years ago: Bourbon Pumpkin Cheesecake

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Cornmeal Molasses Pancakes (adapted from recipezaar via Joy the Baker)

Serves 2

If you don’t keep buttermilk around, my favorite substitution is a mixture of plain yogurt and milk; for this recipe, use ¾ cup milk and ½ cup yogurt. You can also use regular milk, adding 1 tablespoon of lemon juice or vinegar to the wet ingredients.

1 cup (4.8 ounces) all-purpose flour
½ cup yellow or blue cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
1¼ cup buttermilk
1 tablespoon dark molasses
1 teaspoon vanilla extract
2 tablespoons vegetable oil, plus more for cooking the pancakes

1. In a large mixing bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the buttermilk, molasses, vanilla, and oil. Pour the liquid ingredients into the dry ingredients and whisk gently until the batter is mostly mixed but still contains small lumps. Let the batter rest while the pan heats, at least 5 minutes.

2. Heat a non-stick skillet or a griddle over medium heat. Add a few drops of oil and spread it over the bottom of the pan. Using a ¼ cup measure, pour the pancake batter onto the hot griddle. When the pancakes are golden brown, after about 2-3 minutes, flip to cook the other side another 2-3 minutes. Keep warm in oven heated to 200 degrees.

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strawberry poptarts

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I like to keep track of things. This is why I have a website showcasing new recipes. But I also have calendars (printed out and filled in with pencil, old school) logging all the workouts I’ve done for years, a list updated daily of which projects I spend time on at work, and a color-coded Google Calendar that I check and update several times a day.

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This apparently wasn’t enough for me, so I’ve recently started tracking some new things – indulgences. Desserts, alcohol, restaurant meals, snacking on ingredients while making dinner – those are the biggies for me. I set goals for the month, and they are generous, and I don’t get bent out of shape if I miss them (and I always go over on both alcohol and desserts), but having it laid out in front of me in a spreadsheet does help my self-control sometimes. Is munching on this cucumber, even if it’s dipped in dressing, really worth having to log a day of ingredient snacking?

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There are loopholes though. Shortcake, obviously that’s dessert. But scones are breakfast, so I don’t need to record those, even if they do contain just as much butter and sugar as shortcake. Cupcakes, dessert; muffins, breakfast. Poptarts are breakfast, right?

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That might be a stretch, even by my standards. Yes, there is jam involved, but a spoonful of jam is squeezed between two sheets of buttery delicious pie crust. And that’s all there is to it, unless you add icing. But once you add icing, any hope of calling this anything but a treat of the most indulgent manner is lost. It went on the list as dessert, and it was worth every mark on the spreadsheet.

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One year ago: Banh Mi (I absolutely love this recipe)
Two years ago: Taco Pasta Salad
Three years ago: Twice Baked Potato Cups
Four years ago: Banana and Peanut Butter Stuffed French Toast

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Strawberry Pop-Tarts (adapted from King Arthur Flour via Smitten Kitchen)

Makes 9 (although I made 10 out of a half recipe)

My dough was too crumbly with just one egg, so I also used part of the egg used for the egg wash.

I used the icing because I wanted my tarts to be as traditional as possible, but, it turns out, royal icing on pie just isn’t that good. It’s pretty, but I don’t recommend it for the best flavor.

I replaced a quarter of the flour with whole wheat pastry flour.

Pastry:
2 cups (8½ ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, diced
1 large egg, lightly beaten
2 tablespoons milk

Filling:
1 tablespoon cornstarch
1 tablespoon water
¾ cup (8 ounces) strawberry jam

Egg wash:
1 large egg
salt

Icing:
½ cup (2 ounces) powdered sugar
1 teaspoon meringue powder
1 tablespoon water

1. For the dough: Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until it is cut into pea-sized pieces. Add the egg and milk and pulse until the dough looks crumbly but stays together when pinched. Turn the dough out onto a work surface or shallow bowl, forming it into a ball and kneading a few times. Divide the dough in half and shape each half into a rectangle, about 3 by 5 inches. Wrap the dough tightly in plastic wrap; chill for at least 30 minutes or up to 2 days.

2. Meanwhile, make the filling: In a small saucepan, stir together the cornstarch and water. Mix in the jam. Bring the mixture to a simmer over medium heat; simmer for 2 minutes. Remove from the heat; cool completely before using.

3. On a lightly floured work surface, roll one portion of the dough to ⅛-inch thick, slightly larger than a 9 by 12-inch rectangle. Repeat with the second piece of dough. Trim each portion of dough into a 9 by 12-inch rectangle. Cut each piece of dough into thirds both lengthwise and crosswise, forming a total of 18 3 by 4-inch rectangles.

4. Beat the additional egg with a pinch of salt and brush it over the entire surface of half of the dough. Place a heaping tablespoon of filling into the center of each egg-brushed rectangle, keeping a bare ½-inch perimeter around the jam. Place a second rectangle of dough on top of the jam, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining rectangles of dough to form 9 tarts.

5. Transfer the tarts to a baking sheet lined with parchment paper or a silicone mat. Prick the top of each tart multiple times with a fork to allow steam to escape. Refrigerate the tarts (they don’t need to be covered) for 30 minutes (or freeze for 15 minutes), while you heat your oven to 350 degrees.

6. Bake the tarts for 20 to 25 minutes, until they’re light golden brown. Transfer them to a wire rack to cool for at least 10 minutes before icing.

7. In a small bowl, beat the powdered sugar, meringue powder, and water with a hand mixer until soft peaks form. Dribble over the tarts. Let set at least 20 minutes for the icing to set.

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bacon mushroom breakfast skillet

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I’m pretty sure there was a time, not even that long ago, when I would make complicated breakfasts every weekend morning. (Well, every weekend morning that I wasn’t baking scones straight from the freezer.) I vaguely remember asking myself, while surrounded by dirty dishes, why I did this to myself. But the next weekend I’d be back in the same place, always unable to resist a shiny new recipe.

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Probably I’ll swing around to that phase again, but for now, I’m loving simple breakfasts – things that only briefly keep me away from drinking coffee while mindlessly surfing the internet. Even these quick meals are a lot more complicated than the yogurt and frozen berries I spend five minutes blending together every morning before work, so they’re still a treat.

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In this case, it’s a simple matter of cooking bacon and mushrooms, topping them with eggs (poached, fried, your choice; I chose fried because it’s easier), mixing in some spinach just until it softens, and if you want to get fancy, you can add a slice of toast.  I love the earthiness of the mushrooms and spinach combined with bacon, and getting in a serving of vegetables for breakfast is a great way to start the day.  But what makes me the happiest is that I get all that in well under half an hour, so I can get on with the rest of my weekend, whether than means working out, relaxing in the backyard, or spending all day messing up the kitchen with other projects.

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One year ago: Thai Grilled Beef Salad
Two years ago: Basic Pancakes
Three years ago: Brioche
Four years ago: Salad with Herbed Baked Goat Cheese

Printer Friendly Recipe
Bacon Mushroom Breakfast Skillet (adapted from Tyler Florence Family Meal via Joy the Baker)

I did not wilt the spinach for the pictures, but I should have.

Serves 4

4 slices bacon, coarsely chopped
2 cup (8 ounces) cremini or button mushrooms, halved or quartered if large
1 cup oyster mushrooms, coarsely chopped
6 to 8 eggs
salt
ground black pepper
2 cups spinach leaves

1. In a medium skillet over medium heat, cook the bacon until crisp.  Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. Pour off all but about 1 tablespoon of fat from the skillet.  Add the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until brown, 8-10 minutes.

3. Meanwhile, heat about 1 tablespoon of bacon fat to a large nonstick skillet over medium-low heat. Add the eggs (I crack them into small dishes first), season with salt and pepper, cover the pan, and cook until the whites are set and the yolks are soft (or however you like your eggs), about 5-7 minutes.

4. When the eggs are ready, add the spinach and the cooked bacon to the mushrooms. Cook, stirring constantly, until the bacon is warm and the spinach just wilts, about a minute.  Serve, with the eggs, immediately.

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migas

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I’ve been raving about migas since the first time I made them, several months ago. They’re such a perfect breakfast for me that I’ve had them almost every weekend since. Somewhere along the way, after I talked my brother into making them, he pointed out that they’re basically just scrambled eggs.

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Which is true, and in a way, sums up what it is I love about them – their simplicity. Scrambled eggs is not a complicated breakfast, so that must mean that migas are also not a complicated breakfast. And beyond that, it’s healthy and filling and flexible.

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The recipe I’ve given here is one of my favorite ways to make it, and the simplest way I like it. First, I bake lightly oiled corn tortillas until browned. I tried frying them once, but since baking results in crisp tortillas every bit as good as those that are fried, but is healthier, I’m sticking with that. However, it’s not uncommon that I’ll use the crumbs at the bottom of the tortilla chip bag either, when they’re too small to dip in salsa but there’s too many to throw away.

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The other ingredients I consider crucial to migas are chiles and cheese. I use roasted and peeled Hatch green chiles, but any chile you like would be fine. I suspect that while beans are a common side, adding them to the migas themselves isn’t traditional, but the sweetness they add to the dish is too good to skip.

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In addition to these standards, I’ve also added chorizo (shown here), spaghetti squash, and random unlabeled spicy tomato stuff I found in the freezer (probably meant for this dish, but who can be sure). It’s not a dish that requires precision or even consistency. Every single time I’ve made it, it’s been different, but it always been delicious – and easy.

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One year ago: Greek Yogurt Dill Dip
Two years ago: Roasted Red Pepper Pasta Salad
Three years ago: White Cake (comparison of 3 recipes)
Four years ago: Danish Braids (for the Daring Bakers)

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Migas (adapted from Homesick Texan)

4 servings

When I add chorizo, I brown it before adding the cooking the onion, replacing the oil with the fat rendered from the sausage. When I’ve added pre-cooked leftover squash, I add it with the beans and tortillas.  I often add the salsa with the beans too, although the texture of the finished isn’t as firm as when it’s added as a garnish.

8 corn tortillas
8 eggs
salt
4 ounces chopped green chiles
1 tablespoon oil
1 onion, chopped
2 garlic cloves, minced
½ teaspoon ground cumin
1 (15-ounce) can black or pinto beans, drained and rinsed
2 ounces (½ cup) shredded cheddar, Monterey jack, or pepper jack
salsa
cilantro

1. Heat the oven to 425 degrees. Arrange an oven-safe cooling rack on a baking sheet. Light spray both sides of the tortillas with nonstick spray; lay them in a single layer on the cooling rack and bake, flipping once, for 12-16 minutes, until browned and crisp. Break into bite-sizes pieces.

2. In a medium bowl, beat the eggs, ¼ teaspoon salt, and green chiles with a whisk until large bubbles start to form around the edges of the bowl.

3. In a large nonstick skillet, heat the oil over medium heat. Add the onions and a pinch of salt; sauté, stirring occasionally, until just browned around the edges, 5-8 minutes. Pour in the egg mixture and cook without stirring for about a minute, then drag a spatula through the eggs a few times to lightly stir them. Let the eggs set for approximately 30 seconds, then stir again. Add the tortilla pieces, beans, and cheese. Cook and stir the eggs until set. Serve immediately, topping each portion with salsa and cilantro.

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