Category Archives: Breakfast

Whole Wheat Mini Banana Bread

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Whole Wheat Mini Banana Breads

I’ve adapted this Banana Bread recipe from The Best Recipe by Cooks Illustrated.  The original one calls for 2 cups flour which I cut in half with whole wheat flour.  I finely chop the walnuts so my kids don’t notice them and I use a brownie pan instead of a loaf pan because it cuts the baking time in half and they’re prettier than a big ‘ol loaf.  I always sift my dry ingredients because they seem to mix better than simply whisking them like the original recipe suggests.  One of the best things about this recipe is that you don’t have to remember to put out the butter to soften — you melt it and let it cool instead!  Brillant.

INGREDIENTS

1 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
3/4 teaspoon baking soda
½ teaspoon salt
1 1/4 cups toasted walnuts, finely chopped (about 1 cup)
3 very ripe, large bananas, mashed well  (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a brownie pan with non-stick cooking spray.

Sift the flour, baking soda, salt, and walnuts together in a large bowl, set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared pan: bake until tops are golden brown and toothpick inserted in center comes out clean, about 22 minutes.  Cool in pan for 5 minutes, then transfer to wire rack.  Serve warm or at room temperature.

 

Pumpkin Bread by the Joy of Cooking

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Pumpkin Bread by the Joy of Cooking

You can make this with any cooked mashed squash, yams, or sweet potatoes.

Have all ingredients room temperature, 68 to 70 degrees. Position a rack in the lower third of the oven.  Preheat the oven to 350 degrees.  Grease a 9 x 5-inch (8cup) loaf pan.  

Whisk together thoroughly:

1 1/2 cup flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

Combine in a small bowl

1/2 cup milk

1/2 teaspoon vanilla

In a large bowl, beat until creamy

6 tablespoons butter

Gradually add and beat on high speed until lightened in color and texture, 3 to 4 minutes:

1 cup sugar plus 1/3 cup lightly packed light or dark brown sugar

Beat in eggs one at a time. 2 large eggs.

Add and beat at low speed until just blended:

1 cup pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Pour into the prepared pan and spread evenly. Top with 1/2 cup coarsely chopped walnuts or pecans.  Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely on the rack.

 

Mini Italian Frittatas by Ina Garten

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Mini Italian Frittatas by Ina Garten

These are a great way to serve eggs to a crowd.  It’s nice to make them in the beginning of the week and have breakfast taken care of.  Ina’s recipe is perfection! It’s fun to substitute whatever veggies you have on hand for the spinach and the leeks.  In the pictures above I used zucchini and sweet onions.

Ingredients:

2 tablespoons good olive oil, plus extra for greasing the pan

1 1/2 cups chopped leeks, white and green parts, washed and spun dry

4 ounces diced Italian prosciutto

8 ounces fresh baby spinach

2 1/2 tablespoons julienned fresh basil leaves

1 tablespoon freshly squeezed lemon juice

1 1/2 cups grated Italian Fontina cheese

8 extra-large eggs

1 1/2 cups half-and-half

Kosher salt and freshly ground pepper

4 tablespoons freshly grated parmesan cheese

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.

Heat the  olive oil over medium heat in a large (12-inch) saute pan.  Add the leeks and saute for 3 minutes, until tender.  Add the prosciutto  and saute for 2 to 3 minutes, breaking it up with a fork.  Add the spinach, tossing it with the tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until spinach is all wilted.  Off the heat, stir in the basil and lemon juice and set aside for 5 minutes.  Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind.  Sprinkle the Fontina evenly on top.

In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork.  Pour the egg mixture evenly over the filling in each cup, filing the muffin cups to the top.  Sprinkle each frittata with the Parmesan cheese.

Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top.  If you insert a toothpick in the middle they should feel firm.  Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

*These can be baked, cooled and refrigerated for up to a day. Reheat for 15 minutes in a 350 degree oven.