In the Kitchen {Breakfast}

Breakfast has always been my most favorite meal of the day – both to eat and cook. None the less sometimes a little inspiration is needed and I’ve been finding The Art of Breakfast by Dana Moos full ideas and delicious recipes. I can only dream of having a full breakfast the inn she kept and served breakfast at.

DSCN3008Recently our mornings have been full of sweet crepes (with blueberry topping) and goats milk to cut the sweetness:

DSCN2883DSCN2889And various renditions of Sour Cream Coffee Cake. Dana’s recipe is for a large Bundt pan but we have been dividing it, based on the amount of ingredients I have on hand. First the boys and I tried a quarter batch filling it with a morning’s picking of blueberries (the ones that made it past our mouths and into the bucket). Everyone took turns adding the ingredients; then arguing over who got to lick clean the scraper.  It was a hot morning so we baked it in the toaster oven outside so it got a little over browned on top. Still delicious!

DSCN2859 We had another go this time making a half batch. Since I wanted to save some for our weekend camping trip I decided mini muffins would be the most likely to last.

DSCN3006DSCN3014

This time we used her pecan, cinnamon and sugar filling. My favorite! Everyone had a sample then I quickly packed the rest up for they disappeared.

DSCN3020One of these days I’ll be making a full batch (or two) I just love this coffee cake!

Also delicious from the Art of Breakfast is her recipe for Chilled Beets with Goat Cheese and Orange Vinaigrette. The goat cheese isn’t done yet but I’ve been enjoying the beets with the vinaigrette – which she also includes the recipe for – in the meantime.

Since my current favorite breakfast is Sour Cream Coffee Cake I’ll share the recipe with you. This is for a full batch.

Preheat oven 350F.

Combine 2 sticks of butter and 2 cups of sugar in a mixer, till creamy.

Add 1 cup of sour cream and 2 eggs. Mix till smooth.

Add in 1 Tlb vanilla extract, 2 cups flour,1/4 tsp salt, 1 tsp baking powder.

In a well-greased Bundt pan pour in half the batter.

Top batter with the following mixture: 1 Tlb melted butter,1 tsp cinnamon,3 Tlb dark brown sugar, 3 Tlb chopped pecans.

Pour the rest of the batter on top.

Bake 50- 60 minutes (until a toothpick comes out clean). Cool completely before removing from the pan. Muffins and partial batches takes less time. Regular sized muffins about 30-35 minutes.

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3 thoughts on “In the Kitchen {Breakfast}

  1. What lovely suggestions for breakfasts, thank you! I’m always experimenting with breakfast ideas (though often they are variation of ‘scramble’ – left overs and eggs!) I never understood people who can’t or won’t eat breakfast, they are missing out in my opinion!

  2. These are wonderful! Sharing another tip would be to prepare the little muffin cups with leftover veggies, turkey/chicken, or whatever is on hand with a basic dough made of Bisquick or your favorite non-gluton mixture instead… handy frozen and eaten later as lunch or dinner with a gravy… mini chicken pot pies so to speak… A great way to use up the leftovers. (Aunt June)

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