All posts tagged breakfast

  • Eva’s stone bread recipe

    I’m over the moon right now.


    I decided to celebrate my last day of winter break by making the ‘stone cakes’ recipe that Eva gave me on my last weekend in Zürich (it’s translated ‘cake,’ but it’s more bread-like). It has to be one of my favorite breads ever, but, to be fair, I rarely come across a bread I don’t like. After it came out I was anxiously hovering over it waiting for it too cool just a bit to cut it….it was a success! Not the perfection that was Eva’s (I was missing some of the fruits & nuts and it looked a little different) but very yummy none the less!


    This was the recipe she gave me. Even the recipe card is lovely, isn’t it? I love her little picture of the 2x loaves. If you have a kitchen measuring device I would stick with her directions, but I also looked up and approximated the English version of the ingredients and here, dear readers, is your ticket to a better bread-dining experience:

    Read more

  • Fluffy french toast

  • Vegan & Oil Free Pancakes


    I don’t know if you remember, but a while ago Matt made these pancakes and I’ve been making them ever sense. Although yum-tastic, regular pancakes always give me stomach ache, and it’s so easy to make pancakes all the time if you don’t need eggs.

    Vegan Pancakes

    1 cup flour
    1 tbl sugar
    2 tbl baking powder
    1/8 tsp salt
    1 cup soymilk
    2 tbl applesauce*
    1 tsp vanilla extract
    cinnamon to taste (optional)

    Mix dry ingredients, then add the liquid ingredients and mix until just combined (lumps welcome!). Depending on how big you want your pancakes, this usually makes 6 pancakes for me. I use about a 1/4 cup of batter for each pancake, but I’ve started trying to make them smaller so they fit in the toaster :). 

    *Note: The applesauce is a substitute for vegetable oil. I always buy the little cups of applesauce which is about 6 tablespoons. I haven’t been measuring lately so my pancakes turn out a little weird, but I know when I first started using this recipe and was very diligent, I was super impressed that it tasted just like regular pancakes. 

    Pancake Tips

    • Wait until the pan is properly heated to medium before cooking. A sprinkle of water on the pan will sizzle when it’s hot enough.
    • Flip it when you start to see bubbles and the sides are starting to stiffen.
    • If your pancakes are thicker than you’d prefer, just add a little more milk.
    • According to either Joy of Baking or the internet, you don’t over-mix your pancake batter to make it smooth. Rather, just mix it with a spoon until all the ingredients are just combined and it’s ok if they’re some lumps, it’ll make the pancakes fluffier. (Of course, you don’t want to bite into a a bubble of dry flour either),
  • Smoked Salmon & Eggs

    a carbohydrate of your choice with a schmeer of butter
    smoked salmon (a little goes a long way, it has a strong flavor)
    hardboiled egg
    salt & pepper

  • I’m a weird pancake for design. #AaronDraplin

    Wait. Let me explain. I made pancakes for lunch celebrating Matt’s return to the rocky mountains and—because of the ridiculous combination of our mild food intolerances—I cooked up these vegan pancakes substituting soymilk for  rice milk because Matt is slightly intolerant of nuts. They turned out a little weird: They were super feathery and delicate. They were sticky and spongy. You poured syrup over them and it instantly disappeared into the recesses of the cake leaving nothing but a ghost of it’s presence. It was a Sham-WOW of pancakery.

    Read more

  • 5: Things to eat

    I couldn’t think of anything yesterday, sorry. But here are some of the latest recipes we’ve been trying.

    01 |  Chicken curry. Very easy to make and oh-so delicious. Creamy, savory, and filling.

    02 | Naan. To go with your curry of course. We kind of messed our up and it was still pretty good. Homemade naan is so good. It takes a long time though.

    03 | Fluffy Vegan pancakes. For if you’re not vegan but lactose intolerant and are allergic to eggs. (I love my roommate)

    04 | General Tso’s Chicken Recipe. Matt & I don’t have a lot of the ingredients and, after makings the chicken himself once, he has opted to just buy them, and despite all these changes this is still so good! (Ex: We don’t have white vinegar or cherry wine, other recipes call for sesame oil and we don’t have that either). Magical Asian goo sauce.

    05 | Classic but dairy-free waffles. Matt made these yesterday and they were just so delicious. I’ll have to ask which recipe he used. A little more complicated than you may be used to, but so worth it.

  • Oatmeal pancakes for labor day

    I made these this morning and thought you might enjoy them on your labor day off so I’m posting them early.

    I usually use a this recipe, but last time they didn’t turn out well so I tried one from The Joy of Baking. Mmm! I think you’ll find them even more filling without the mouth-full-of-dough feeling. The main difference is that The Joy of Baking one doesn’t have a sweetener added and you have to cook the oatmeal first.The Joy of cooking, by the the way, is an amazing book. For other English majors, It’s like a Norton Anthology of cooking.

    Oatmeal Pancakes:

    1/2 cup all-purpose flour ( I bet you could substitute wheat flour if you wanted)
    1 tsp baking powder (3/4 tsp for high altitudes)
    1/2 tsp salt
    2 eggs
    1 1/2 cups cooked oatmeal
    1/2 cup milk or buttermilk
    2 tbl melted butter

    1| Whisk together flour, baking powder, and salt.

    2| In a separate bowl, beat the eggs. Mix in cooked oatmeal, milk, and butter.

    3| Quickly stir this mixture into the dry ingredients. The batter may appear lumpy, but that’s ok. Use about 1/4 cup (we use a little more) batter for each cake, lightly stirring the batter periodically to prevent settling.

    Of course, The Joy of Cooking is so good it even has pancake tips:

    • Don’t over beat your mix. Just give enough quick strokes to barely moisten the dry ingredients
    • Ignore the lumps.
    • If mix is too thick, dilute with water, if too thin, add flour.
    • Before cooking, test the griddle to make sure it’s hot enough. Let a few drops of cold water fall on it, if the water bounces and sputters, the pan is ready to use.

    Making oatmeal: Boil 1 cup water, at 1/2 cup dry oatmeal. Reduce heat and let simmer for 3-5 minutes or until soft. (I assume this is the right amount, because double this makes 2 1/2 cups).

  • My new favorite cereal

    Mmm. Annies Fruity Bunnies.

    Have you heard of Annie’s? I’m not sure if they sell them at Walmart,I always get them at Safeway. They make things like macaroni, snacks, and cereal. They make organic and natural foods.

    My favorite cereal used to be Cinnamon Toast Crunch, which I still like, but it was a little too sweet for me to eat at breakfast (and I’m usually against eating cereal for breakfast in the first place). Lately, I’ve been eating Trix. But after discovering Fruity Bunnies, I don’t know if I can go back. I actually was looking forward to eating it.

    The fruit flavors are just anonymous flavors of sweet dye, they are flavors like peach and pear. It’s yummy! It’s not too sweet and not too strong. It makes the milk taste great afterward and they are such cute bunny shapes.

    The only problem is that they’re expensive! Per unit price, they are a little  more expensive even than Kashi cereal (but the box is smaller so it seems like you’re paying less).  At least at Safeway. Mmm.

    Since I’m a college student, I tried to supplement the cost of Annie’s with the Puffin brand cereal which is a little cheaper. I didn’t like it at all. (I got the fruit-medley kind).