ronnie_suburban wrote:

zorkmead wrote:I made a batch of savory crepes this week so I could have (leftover dinner party) beef bourguignon crepes for lunch. This wonky shaped crepe half made a great ham and egg breakfast:

That looks great.

Me, I'm also using up some leftovers, while channeling my inner Camellia Grill . . .


Chili Cheese Omelet
A fine use for leftover chili . . . and cornbread.

=R=

Best omelettes in the world. I don’t even love chili and those were ridiculously good.

boudreaulicious wrote:

ronnie_suburban wrote:

zorkmead wrote:I made a batch of savory crepes this week so I could have (leftover dinner party) beef bourguignon crepes for lunch. This wonky shaped crepe half made a great ham and egg breakfast:

That looks great.

Me, I'm also using up some leftovers, while channeling my inner Camellia Grill . . .


Chili Cheese Omelet
A fine use for leftover chili . . . and cornbread.

=R=

Best omelettes in the world. I don’t even love chili and those were ridiculously good.

Chili cheese omelets sound amazing!

- zorkmead

Dessert for breakfast this week - no other way to describe it. . .

Grapefruit Yogurt Cake, the grapefruit was subtle but present and the texture was fantastic. Best of all everyone enjoyed it enough for seconds:





I think it would be good with poppyseeds added too!

- zorkmead

zorkmead wrote:Dessert for breakfast this week - no other way to describe it. . .

Grapefruit Yogurt Cake, the grapefruit was subtle but present and the texture was fantastic. Best of all everyone enjoyed it enough for seconds:

I think it would be good with poppyseeds added too!

It looks so damned moist and yes, poppyseeds sound like they'd be a great addition.

I've posted in the past that I'm not much of a pancake guy but I do like them about once a year. Woke up this morning in the mood for them and decided to make it happen. Eerily, checking my notes, the last time I made them was April 6, 2024, 365 days ago . . .


Buttermilk Pancakes
Bacon & eggs in the background. A fine breakfast.

=R=

zorkmead wrote:Grapefruit Yogurt Cake, the grapefruit was subtle but present and the texture was fantastic.

Looks it! Recipe or reference, please?

ronnie_suburban wrote:I've posted in the past that I'm not much of a pancake guy but I do like them about once a year.

Perhaps you have DLSPS - Day-Length-Specific Pancake Syndrome

tjr wrote: Recipe or reference, please?

Of course! https://smittenkitchen.com/2007/01/grap ... gurt-cake/

No pictures - but I went the opposite direction this week and made an Irish soda bread like loaf with the last (finally!!) of the Odlum's whole meal flour I've been trying to use up, raisins and caraway. It tasted good, but was definitely much heavier and heartier then the Grapefruit cake (and not as popular).

- zorkead

Something both new to me and non-traditional this week - Dark Chocolate Conchas:







Both the bread (a little dense) and the topping (slid off, and probably not quite as well mixed as it should have been) were not quite right - I think there are issues with the recipe I tried (and, unsurprisingly, some with the cook as well). However, we loved the flavor and I think these have the potential to be really great. I'm planning to try again for Easter breakfast.

- zorkmead

zorkmead wrote:Something both new to me and non-traditional this week - Dark Chocolate Conchas:

Both the bread (a little dense) and the topping (slid off, and probably not quite as well mixed as it should have been) were not quite right - I think there are issues with the recipe I tried (and, unsurprisingly, some with the cook as well). However, we loved the flavor and I think these have the potential to be really great. I'm planning to try again for Easter breakfast.

Well, they look great.

I wouldn't consider any issues with the cook very seriously, lol. You're an experienced baker but even so, the first time out with someone else's recipe is often rife with potholes and blind spots.

=R=

Today, kind of a wacky, semi-seasonal breakfast . . .


Frittata
What made it 'wacky' was the inclusion of some stray matzoh I didn't know what else to do with. So, not at all a matzoh brei, (especially with the inclusion of cheeses and being served with meat, etc.) but more or less inspired by the notion. Fwiw, the sausages are some just-okay chicken breakfast links I got at Costco.

=R=

I like the plating - it looks like the sun!

I tried the dark chocolate Conchas again for Sunday and while I did make some improvements, I'm still not satisfied. Specifically I found them a little tough and dry. I made smaller rolls this time so I think I overbaked them a bit. I also think the knead time in the recipe is too long so I'm going to try to shorten that. Conversely, I think I'm underworking the cookie layer so it's separating a little and not turning out as smooth as I'd like. I'm feeling invested in this, so I'll revisit soon.

Saturday I made these lemon ricotta pancakes which which had a texture that reminded me of a souffle:



Would definitely make these again, but the online recipe totally fooled me on the yield - a tight focal range can do that - that picture is my entire batch of silver dollar sized pancakes! It worked out, but we would have eaten more!

- zorkmead

A classic (recipe is the Famous Jordan Marsh Blueberry Muffins from the King Arthur Website):



- zorkmead

zorkmead wrote:A classic (recipe is the Famous Jordan Marsh Blueberry Muffins from the King Arthur Website):

Those look really good (recipe is very straightforward) and I'm glad you posted. I was worried you'd been skipping 'the most important meal of the day!"

=R=

zorkmead wrote:A classic (recipe is the Famous Jordan Marsh Blueberry Muffins from the King Arthur Website):



- zorkmead

This is my go-to muffin base recipe —I’ve made a ton of variations—banana chocolate walnut, peach pecan, apple cranberry, mixed berry, cranberry blood orange, etc. I like that it uses a purée of the fruit —makes for a very moist, flavorful result

Any mention of Jordan Marsh reminds me of my wife's grandmother and her thick Boston accent.

Hi,

Half a can of Bush's Baked Beans served cold directly from the can.

Regards,
Cathy2

boudreaulicious wrote:This is my go-to muffin base recipe —I’ve made a ton of variations—banana chocolate walnut, peach pecan, apple cranberry, mixed berry, cranberry blood orange, etc. I like that it uses a purée of the fruit —makes for a very moist, flavorful result

I really like the idea of a peach pecan muffin!

- zorkmead

ronnie_suburban wrote:

zorkmead wrote:A classic (recipe is the Famous Jordan Marsh Blueberry Muffins from the King Arthur Website):

Those look really good (recipe is very straightforward) and I'm glad you posted. I was worried you'd been skipping 'the most important meal of the day!"

=R=

Perish the thought

- zorkmead

Another batch of cinnamon rolls, again using the King Arthur dough found here:

https://www.kingarthurbaking.com/recipe ... rm=1585941

with my own filling (brush the dough with heavy cream, cover with brown sugar and cinnamon, sprinkle withground cloves, then add raisins and walnuts on one half, chocolate chips on the other), and iced with a simple powdered sugar /milk / vanilla icing. I also made 12 instead of 8 rolls.





This dough is so good and easy - I'm not even tempted to try a different one (which is saying a lot, I really like to experiment when baking).

- zorkmead