Blueberry-Banana Beer Pancakes

Beer at breakfast just makes sense, doesn't it? Especially when that beer is cooked inside fluffy, delicious pancakes.

I had gotten Z The Craft Beer Cookbook for his birthday, and when he woke up a few Sundays ago, he suggested we make one of the pancake recipes out of the book. I was totally game, until I realized we only had a few of the ingredients both recipes called for. So, I improvised - and this beer- and fruit-filled pancake recipe was born.

Blueberry-Banana Beer Pancakes

Yields: About 10 large pancakes

-1 1/2 cups all-purpose flour

-1/4 teaspoon kosher salt

-1 tablespoon baking powder

-1/4 cup granulated sugar

-2 large eggs

-3/4 cup brown ale (a pale ale would do fine here, too)

-2 tablespoons melted unsalted butter

-1/2 teaspoon vanilla extract

-1/2 cup unsweetened vanilla almond milk

-1 banana, chopped

-1/4 cup blueberries, fresh or frozen

-Non-stick cooking spray (or extra butter) for griddle

Directions:

1.) Preheat electric griddle to 350 degrees, or a large skillet over medium-high heat.

2.) In a large bowl, combine flour, salt, baking powder, and sugar.

3.) In a separate bowl, whisk eggs and beer. Add the melted butter, vanilla, and milk, whisking until combined.

4.) Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined. Stir in the banana and blueberries.

5.) Spray a griddle with non-stick cooking spray. Drop about 1/4 cup of batter onto the prepared cooking surface. Cook until the underside has browned and the edges have started to dry, about 2-4 minutes. Flip and allow to cook until cooked through, an additional 3-5 minutes.

6.) Serve immediately with good maple syrup (and peanut butter!).

[Print this recipe]

These were the fluffiest and most flavorful pancakes I have ever made. To be honest, I've had some "hockey puck" pancake moments (like when Z and I first started dating), but over the years, I've gotten a little better. But who knew that beer would be my saving grace?

If you don't love the taste of beer, most of the flavor does cook off in these pancakes. So all you're left with is the incredible texture it brings.

Are you good at making pancakes? What's your secret?

Kale, Onion, and Sausage Frittata

For Christmas, my parents gave me and Z a cast-iron pan. To say I was excited would be an understatement - I've been wanting one for quite some time now.

When we opened this gift, I knew the first thing I wanted to make in it: a frittata. And that's exactly what I did last weekend.

For this frittata, I used a combination of eggs and egg whites - Z is trying to cut back on his cholesterol intake, so we always have egg whites in the fridge. However, feel free to use just eggs for this recipe.

Frittatas are also a great way to use up leftover veggies and meats/veg-friendly "meats," so feel free to change this recipe up as you see fit. 

Kale, Onion, and Sausage Frittata

Yields: 3-4 servings

Adapted from Food Network

-8 large eggs (I used a combination of eggs and egg whites - about 50/50)

-2 tablespoons whole milk 

-Salt and pepper

-1 tablespoon butter

-1/2 yellow onion, diced

-1 to 1 1/2 cups baby kale 

-1 vegetarian Italian sausage, chopped

-Pinch of crushed red pepper flakes

-Pepper jack cheese (optional)

Directions:

1.) Preheat oven to 400 degrees F.

2.) In a large bowl, whisk together eggs, milk, salt, and pepper.

3.) Melt butter in a cast-iron pan over medium heat. Add the onion and cook until it begins it brown, about 5-7 minutes. Add kale, sausage, and crushed red pepper flakes and cook for an additional minute. Pour the eggs over the mixture.

4.) Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, transfer the pan to the heated oven. 

5.) Bake for 7 minutes. Remove from oven, sprinkle with cheese, and put the pan back in the oven for an additional 3-4 minutes, until cheese is melted and frittata is puffed and golden.

[Print this recipe]

Paired with some toast and hot sauce, this was one incredible (and filling!) brunch.

What else should I make in my cast-iron pan?

Spiced Applesauce Bread

Last month, my friends at Zulka challenged me to create a non-GMO recipe featuring their sugar in the month of October - which also happens to be Non-GMO Month (and National Apple Month...who knew?!). I won't go into GMOs and why they suck, but I will tell you that Z and I have been trying to make a more conscious effort over the last 6 to 12 months to not consume GMOs. Of course, this can be impossible at restaurants and even with groceries, since food with GMOs are not labeled as such - but, we're trying. (In all honesty, I'm not even sure this recipe is 100 percent GMO-free...but I'm hopeful that it is).

The recipe I created came from a failed apple jam recipe. I was testing apple jams for a recent cooking event I did at Night Shift Brewery, and this was the first. It failed at becoming a jam, but it made a damn good applesauce. Chock full of apples from the Harvard Square farmers' market, the sauce also turned into one damn good bread.

Spiced Applesauce Bread

Yields: 1 loaf

Adapted from AllRecipes.com

Applesauce:

-4 Cortland apples, peeled, cored, and cut into 1/2-inch dice

-2 cups water

-1/2 cup Zulka sugar

-1/4 teaspoon garam masala

-2 teaspoons lemon juice

Directions:

1.) Place apples and water in a large saucepan. Cover the pan with a lid and simmer until apples become tender, about 10 to 15 minutes.

2.) Add sugar and garam masala, then stir. Continue cooking for another 5 minutes.

3.) Add lemon juice. Continue stirring until the mixture begins to thicken.

4.) Allow applesauce to cool before placing in an airtight container. Let sit in the refrigerator overnight before serving/using.

Bread:

-1 1/4 cups applesauce

-3/4 cup Zulka sugar

-1/2 cup vegetable oil

-2 eggs

-3 tablespoons unsweetened vanilla almond milk

-2 cups all-purpose flour

-1 teaspoon baking soda

-1/2 teaspoon baking powder

-1/4 teaspoon garam masala

-1/4 teaspoon ground nutmeg

-1/4 teaspoon salt

Directions:

1.) Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.

2.) In a large bowl, combine the applesauce, sugar, oil, eggs, and milk; beat well. Sift in the flour, baking soda, baking powder, garam masala, nutmeg, and salt; stir until smooth.

3.) Pour batter into prepared loaf pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

[Print this recipe]

This bread was incredibly moist and full of apple, clove, cinnamon, and nutmeg flavors. See how there are only two slices in each of these photos? That's because we devoured the rest before I could even snap a picture.

I <3 fall.

Do you try to purchase foods that are GMO-free? 

Disclosure: Zulka sent me a bag of their sugar in order to create this recipe. All opinions are my own.

Honeymoon in San Francisco: The Food

Six days in San Francisco left me full. And very, very happy.

Z and I went into our honeymoon with a list of restaurants and beer bars (more on that tomorrow) that we wanted to try. [Side note: Thank you for all your recommendations!]. We hit just about every place we wanted to, and every meal - with the exception of one (at Greens) - was a delicious success. It was difficult to narrow them down, but here are some of my favorite places that we visited on this trip:

Breakfast:

Holey Bagel, Noe Valley: We stayed in Noe Valley, and one morning, when Z ventured out to find us breakfast, he came back with Holey Bagels. I had an egg, cheese, tomato, and avocado sandwich on a sundried tomato bagel (he had the same on a jalapeno bagel), and every bite was flavorful and satisfying. 

Martha & Bros. Coffee, Noe Valley: Martha & Bros. has several cafe locations throughout San Francisco, but we were lucky enough to have one right up the street from our rental (on 24th Street). They have a ton of coffee concoctions, pastries, and more, but we always went for the iced coffee or iced mocha. Both were delightfully strong and delicious each time. 

Omelette Express, Santa Rosa, CA: We paid a visit to Russian River Brewing Company (more on that later), and the next morning, an employee at our hotel recommended Omelette Express. It was just a few short steps from our hotel, so we decided to check it out. This is a casual spot with a great staff, good food, huge portions, and very affordable prices.   

Lunch and/or Dinner:

Monk's Kettle, Mission District: We came here for the beer, but were pleasantly surprised by the food. I highly recommend trying the Grilled Flatbread ($13), which, when we visited, was slathered with asparagus pesto and piled high with cantaloupe, lightly dressed arugula, and goat cheese.

Gracias Madre, Mission District: The wait for this 100 percent vegan Mexican restaurant might be long (we waited a good hour), but every single minute is worth it. I'd go for the Coconut Ceviche ($10.50) and/or the tacos (any of them).

Coconut Ceviche.

The Slanted Door, Embarcadero: Z's parents graciously gave us a gift certificate to this highly acclaimed restaurant, and it was honestly one of the best meals we had on our trip. I had the Vegetarian Spring Rolls ($11) and Green Papaya salad ($12) to start, followed by the Dirty Girl Farm Spicy Haricots Vert ($11). For dessert, we had the incredible Doughnuts ($9), which came with an addictive butterscotch dipping sauce. Their cocktails are also fantastic, and the atmosphere is upscale without being pretentious. Oh, and be sure to make reservations - this place books up fast.

boon eat + drink, Guerneville, CA: One day, on our way to the Napa region, we stopped to check out the Russian River. When we got hungry for lunch, Yelp recommended boon - and thank gosh it did. Boon sources most of their ingredients right from Sonoma County, and they had a small yet all-local wine list that we were excited to dig into. For lunch, I enjoyed an incredibly fresh kale and peach salad (I don't have the price, but it was around $8 or $9), and the waiter even gave us a free order of Truffle Fries ($8) because we had to wait a few extra minutes for a table. 

Hawker Fare, Oakland, CA: We flew in and out of Oakland (much cheaper), and the night before our red eye home, we met up with some friends at Hawker Fare. Our waiter at boon actually recommended it, and we definitely had one memorable meal there. The Blistered Green Beans ($7) were a big hit with our table thanks to the curry paste they were tossed in (we got them vegetarian, but they're usually served with pork bacon). For my entree, I had the Gang Dang Tofu ($9.50) which is tofu and pumpkin simmered in a spicy coconut milk red curry with bamboo and herbs. Let's just say this meal was the perfect grand finale for our eating adventures in SF!

Tomorrow, I'll give you the lowdown on the beer we washed all of this food down with. San Francisco has some damn good beer bars and breweries!

Homemade Cream Cheese

If you are a fan of The EE on Facebook, you may have seen my post last Friday about making my own cream cheese. I had big plans to spend the afternoon creating my own creamy concoction...until I realized the first step in the process takes five seconds to do - and then 12 hours to set.

Regardless, by Sunday afternoon (I ended up starting on Saturday morning instead), Z and I had an impressive amount of homemade cream cheese to play with. And it took two easy steps over the course of 24 hours. The hardest part was the waiting.

I used this post as a guide, but it's a little too wordy for how easy making your own cream cheese really is. So, here's my version.

What you'll need:
-2 quarts light cream or half-and-half, at room temperature

-1 packet direct-set mesophilic starter (I got several packets at Modern Homebrew Emporium in Cambridge for under $6)

How to do it:
1.) Pour cream into a large bowl. Add packet of mesophilic starter and stir thoroughly. Cover, and let sit at room temperature for 12 hours. (72 degrees is an ideal temperature for this; if your house is warmer or colder, the time this mixture needs to sit may vary. When the cheese is ready, it should have the consistency of a smooth yogurt).
2.) Line a fine mesh strainer with cheese cloth. Once the cheese mixture is ready, pour it gently into the cheese cloth, then hang to dry for 9-12 hours, depending on how firm you like your cream cheese. To hang my cheese cloth, I simply tied the corners over my sink faucet and let it drain overnight.

Then, you'll have this:

Simply put the cream cheese in a Tupperware container in the fridge to help it firm up even more. Or, do as I did and split the cream cheese into several containers to make several different flavors. Z and I went to the farmers' market on Sunday and picked up scallions, so one of our containers became scallion cream cheese. The other? Jalapeno. We also saved a little bit of the plain for good measure.

The cream cheese should last in the refrigerator for a couple of weeks, and this batch makes enough for a good 30+ servings.

In the words of Ina Garten...how easy is that?

New Summer Menu at Bruegger's Bagels

It's probably no secret by now that I love bagels. In middle school, I used to have a bagel for lunch every single day. In high school, I worked at Honey Dew Donuts...and ate a bagel every single day. In college, I got a little smarter and decided I should cut back on my bagel intake - but I still manage to have them, to this day, at least once or twice a week.

It also doesn't help that I live dangerously close to the Bruegger's in Porter Square. I love their hot, fresh bagels and flavorful (not to mention inventive) cream cheeses. So, when Bruegger's PR firm, SPM Communications, reached out to me a few weeks ago to see if I'd like to try out some of Bruegger's new summer menu items, I quickly said yes...especially when they mentioned Sriracha was involved.

The Sriracha Egg Sandwich is one new Bruegger's item that I am most excited about it. It normally comes with egg, sausage, cheddar cheese, red peppers, and Sriracha sauce on a plain bagel, although you can get it on any bagel you wish. I asked for no sausage, and the cashier took the cost of the meat off my bill. Few people do that, so I greatly appreciated the gesture.

The sandwich was delicious. The peppers were obviously fresh, the Sriracha was nice and spicy (although I wish it had been more evenly spread throughout the sandwich), and everything didn't fall apart after one or two bites.

Another new item on Bruegger's summer menu is the Morning Glory bagel.

Apple butter is folded into the batter of these Morning Glory bagels, which are chocked full of shredded carrots, raisins, sunflower seeds, and cinnamon. Bruegger's chef recommends spreading plain cream cheese on this bagel and enjoying it that way - so that's exactly what I did.

This combination tasted almost like carrot cake, without the intense sweetness. I loved how the bagel had some texture to it from the carrots and sunflower seeds, too.

Bruegger's summer menu also includes two new salads:

Blue Apple Salad, made with spring lettuce, chicken, dried cranberries, sliced almonds, diced apples, and blue cheese crumbles, all dressed with Bruegger's new Champagne Vinaigrette dressing.

Chicken Almond Salad, tossed with diced chicken, almonds, cucumber, Asiago cheese, and red bell pepper. This salad is topped with a new Tangy Olive Oil dressing made with olive oil, feta cheese, and red wine.

Which new Bruegger's menu item do you want to try?

Bruegger's Bagels provided me with coupons to sample their new summer menu items. Despite their generosity, the opinions expressed in this post are honest and 100 percent my own.

Breakfast Bread Pudding

I've been making and/or eating a lot of bread pudding (and strata) lately. After making this savory version a few weeks ago, eating Bruegger's Bagels' Smoked Salmon and Dill Strata, and developing my own strata recipe, I've been a wee bit obsessed with combining eggs and bread together to make something delicious.

I subscribe to Vegetarian Times magazine, and they recently printed a 2013 Best of Brunch Reader Recipe Contest. For the contest, readers were asked to submit a vegan or vegetarian brunch recipe that had only 8 ingredients or less (salt, water, etc. were "freebies"), and it had to include one Vegetarian Times' sponsored product (I used Silk Vanilla Almondmilk). The recipe I developed was inspired by this one, and I followed Bruegger's genius idea to use bagels instead of bread. The end result? A winning brunch dish (if I do say so myself).

Breakfast Bread Pudding

Yields: 4 servings

-3 day-old cinnamon raisin bagels, sliced in half

-2 tablespoons butter, melted

-1/4 cup raisins

-3 eggs, beaten

-2 cups vanilla almond milk (or whole milk)

-1/2 cup granulated sugar

-1/2 teaspoon freshly grated nutmeg

-1 teaspoon vanilla extract

-Pinch of salt

Directions:

1.) Preheat oven to 350 degrees.

2.) Slice bagels into bite-size pieces and place in an 8x8 baking dish. Drizzle melted butter over the bagel pieces, and sprinkle with raisins.

3.) In a medium mixing bowl, combine eggs, milk, sugar, nutmeg, vanilla, and salt. Beat until well mixed. 

4.) Pour egg mixture over the bagels, ensuring everything gets well coated. Before placing in the oven, push bagel pieces down with a wooden spoon so all the bread is covered and soaking up the egg mixture.

5.) Bake in the preheated oven for 45 minutes, or until the top springs back when lightly touched. Serve with maple syrup, or on its own.

[Print this recipe]

This seriously tasted like French toast, but better. If you don't like raisins, feel free to use another kind of bagel (plain or blueberry would work well), and swap out the raisins for blueberries (or whatever you prefer).

This bread pudding is delicious enough (and not too sweet) for breakfast, but it also made a killer mid-morning snack. Z even enjoyed a slice after dinner one evening!

What's your favorite breakfast or brunch dish?

Habanero-Cheddar Bread Pudding

I love having breakfast for dinner. Actually, I could easily have breakfast foods at every single meal (and on somedays, I do). So when Quirk Books asked me if I'd like to review a copy of Lindsay Landis' and Taylor Hackbarth's (of Love and Olive Oil's) new cookbook, "Breakfast for Dinner," I quickly said yes.

The cookbook itself is beautiful - a hardcover chocked full of gorgeous photos, featuring innovative and more traditional breakfast dishes. Recipe variations and cooking tips are also provided along the way. Some recipes that immediately caught my eye were the Pizza Over Easy, Savory Lentil & Carrot Stuffed Crepes, and the Rosemary & Olive Oil Scones. The book also features some drink and dessert recipes, including Grapefruit Herb Sodas and a Bananas Fosters Crepe Cake.

I also love how the cookbook devotes a page to the authors' three favorite ways to poach eggs. As someone who has yet to attempt the intimidating task, their tips made the process seem much easier. 

Last weekend, my family came over for brunch, and I knew I wanted to make something from Breakfast for Dinner. Since I was cooking for a crowd, I decided to go with the Habanero-Cheddar Bread Pudding, but changed a few ingredients to use up what I already had on hand (see revisions in recipe below).

Habanero-Cheddar Bread Pudding

Yields: 6-8 servings

From Breakfast for Dinner (my revisions are marked in parentheses)

-1 (10-12 ounce) loaf day-old French bread, cut into 3/4-inch cubes (about 9 cups)

-1 poblano pepper, cored, seeded, and quartered (I used two small Anaheim chilis)

-1 tablespoon extra-virgin olive oil

-1 large yellow onion, chopped (I used a white onion)

-4 garlic cloves, minced

-4 slices of prosciutto, chopped in 1/4-inch pieces (I obviously skipped this ingredient altogether)

-1 habanero pepper, cored, seeded, and minced (I used 8 jarred jalapeno slices)

-2 cups shredded cheddar cheese (6 ounces), divided

-5 large eggs

-2 1/2 cups whole milk

-1/2 teaspoon salt (I also added black pepper)

-1/2 teaspoon dried oregano

Directions:

1.) Preheat broiler to high. Spread bread cubes in a single layer on 2 rimmed baking sheets. (I used the same baking sheet, to cut down on dishes). Broil, 1 sheet at a time, until bread is toasted and lightly golden brown, about 1 to 2 minutes. Repeat with second sheet. Transfer toasted cubes to a 13-by-9-inch baking pan.
2.) Arrange poblanos (or Anaheim chilis) on a baking sheet, skin side up. Broil until skin starts to blister and darken. Transfer to a cutting board until cool enough to handle, and then roughly chop.
3.) Turn oven temperature to 350 degrees. Heat olive oil in a large skillet over medium-high heat. Cook onion until translucent, 3 to 5 minutes. Add garlic and cook for 1 minute more. Add prosciutto (if using) and habaneros (or jalapenos) and cook until starting to brown, about 4 minutes. Finally, add roasted poblanos (or Anaheim chilis) and toss to incorporate. Remove from heat and let cool to lukewarm.
4.) Sprinkle onion mixture evenly over bread cubes, followed by 1 1/2 cups of the cheese. Whisk together eggs, milk, salt (and pepper), and oregano and pour over bread mixture. Toss to combine. (I also added a little extra salt and pepper to the pan after tossing). Sprinkle remaining 1/2 cup cheese on top.
5.) Bake for about 45 to 55 minutes, or until top of pudding is puffed and golden brown and center is set. Remove pan from oven and let cool for 10 to 15 minutes before serving.

My brother, who rarely admits my cooking is good, admitted he liked this dish. The small variations I made were probably not enough to make a big difference from the original recipe, either. This will definitely become my new go-to brunch recipe for when we have a larger group over!

Plus, what can be bad about baking cheese, bread, and peppers together? Absolutely nothing.

Do you like having breakfast for dinner?

I received a complimentary copy of this cookbook, but the opinions expressed in this post are 100 percent my own.

Bruegger's Bagels 30th Anniversary

On Tuesday evening, I went to Bruegger's Bagels in Melrose to help celebrate the national chain's 30th anniversary. As part of the celebration, myself and a small group of bloggers had the privilege of learning all about Bruegger's, straight from their executive chef, Philip Smith, himself.

We learned a lot about Bruegger's this evening - and even got a tour of the Melrose walk-in freezer and kitchen - so I am going to sum up the main takeaways that I learned from Chef Philip for you.

#1: The coffee.

Bruegger's coffee is made from a wide variety of high-grown Arabica beans, handpicked and roasted to smooth deliciousness. I tried the French Toast flavor at this event, and was pleasantly surprised at it's obvious maple flavor, without being overly sweet.

#2: The bagels.

Rosemary Olive Oil Bruegger Bites.

Bruegger's bagels are made in-house at all of their 300 locations across the United States. Made with just five ingredients - flour, water, malt, yeast, and salt - these bagels are only served fresh. Since they don't contain any preservatives, they don't last very long (a Bruegger's bagel can get stale in just 3-4 hours).

So, what does Bruegger's do with any leftover, stale bagels? They do sell them in "day old" packages for a discount, but they also suggest recipes for those hardening bagels. Chef Philip shared one of his recipes with us bloggers on Tuesday night: a decadent Smoked Salmon and Dill Strata, containing his signature plain bagels, Chive and Onion Cream Cheese, and Bruegger's smoked salmon.

#3: The bakers.

Bakers like this one stick their hands in 400 degree ovens all day, every day to ensure you have fresh bagels:

Bruegger's in-house bakers are hand-selected and trained in the Bruegger's artisan style. Each bagel is kettle-boiled and baked in a stone hearth oven in small batches. As a result, the bagels have a crisp shell and soft, chewy center.

#4: Executive Chef Philip Smith.

Chef Philip has been with Bruegger's for 11 years, and it's obvious he is passionate about his bagels. Philip is constantly testing and developing new recipes, including everything from salads and sandwiches, to soups and new cream cheese flavors. He takes his ingredients seriously, too: everything from the sesame seeds on his bagels to the raisins and cinnamon in his cinnamon raisin bagels (his recipe ensures you get a plump raisin in every bite), it's clear that this guy cares about what you're eating at his restaurants.

#5: The cream cheese.

Bruegger's direct set cream cheese comes exclusively from Franklin Foods in Vermont (the same state where Bruegger's is headquartered), and is made with pure, fresh milk and real ingredients. ("Direct set" means they use natural organic acids to "directly" set the cheese). For example, Chef Philip explained that his Garden Veggie is made with all fresh vegetables and no preservatives so you get a crispy veggie in every bite. Each year, Bruegger's sells more than 2 1/2 million pounds of its cream cheese.

In addition to bagels and cream cheese, Bruegger's also sells a variety of salads and sandwiches (guests can make up their own of either, too), as well as soups.

Although I was impressed overall with Bruegger's dedication to fresh, quality food, I was more pleased with how the company gives back. In addition to simply not being wasteful (for instance, they cut their bagels into thirds for their Skinny Bagels, and save the middle slices for samples), the company also donates to their communities. Across the nation, Bruegger's works with their customers to support local non-profits in their communities, and they support local children's hospitals across the U.S. through local and national fundraisers throughout the year (including Boston Children's Hospital). Pretty neat, right?

As a bonus, it was also great to meet a few new (to me) bloggers, and to also catch up with some familiar faces, like Lisa. I also finally got to meet Sues from We are not Martha, after many months/years of tweeting and reading each other's blogs!

For a company that started in a garage, I'd say Bruegger's has come a long way over 30 years. I also love how they never "sold out." They really stayed true to what they're good at it, which is bagels. Chef Philip also never found it necessary to meet the demand by packing his products with long-lasting preservatives. That alone is admirable, and will make me a customer for as long as I love bagels (in other words, for life).

Have you ever been to Bruegger's before? If so, what's your favorite thing to order? Personally, I love the Rosemary Olive Oil bagel with Garden Veggie cream cheese!

Sunny Day Diner in Lincoln, N.H.

The morning after our meal at Gypsy Café – a.k.a., the morning of the day we got engaged – we had a lovely breakfast at Sunny Day Diner in Lincoln. We decided to eat at Sunny Day Diner based off their 4-5 star reviews online.

I started my meal with a piping hot cup of coffee (Sunny Day Diner also offers iced coffee).

Since I knew we were going for a hike that day, I wanted to make sure my breakfast was filling and full of protein. I eventually opted for their veggie omelet, which was served with crispy hash browns and homemade toast (I went with the cinnamon raisin). 

The omelet was jam packed with veggies (I wouldn’t call them “fresh,” but it was still tasty), and the homemade bread was thick and full of sweet cinnamon flavor, albeit a bit too crispy for my liking.

Sunny Day Diner does not have an online menu, and I didn’t make note of their prices – but it’s a diner, so...it's affordable. Trust me!

When you're on vacation, how do you decide where to go out to eat? Online reviews, hotel staff suggestions, etc.? 

Baked Blueberry Cream Cheese Doughnuts

Now that the weather in Boston is consistently 70-80 degrees, turn on your oven and bake these. It’s worth it.

In an effort to use my doughnut pan more often – and, in this case, make use of leftover cream cheese – I scouted out a recipe for scrumptious doughnuts over the weekend. The end result is a surprisingly light, mostly healthy doughnut that’s super moist and super tasty.

Baked Blueberry Cream Cheese Doughnuts
Yields: 12 doughnuts
Adapted from Everyday's a 'Hollyday'

Doughnuts:
-1 cup all-purpose flour
-1/2 cup whole-wheat flour
-1/3 cup granulated sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 egg
-6 oz. whipped cream cheese
-1/2 cup plain soy milk

-1 tsp. lemon juice
-1/4 cup frozen blueberries, thawed and chopped

Glaze:
-1 cup powdered sugar
-1 tbsp. plain soy milk
-1/4 cup frozen blueberries, thawed and smashed

Directions:
1.) Preheat oven to 325 degrees. Lightly grease two 6-count doughnut pans (or just make them in two batches, like I did).
2.) In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and salt. Set aside.
3.) In a small bowl, whisk together egg, cream cheese, soy milk and lemon juice. Add to dry ingredients and stir just until combined. Stir in chopped blueberries. (The batter will be pretty thick - this is a good thing).
4.) Divide batter evenly into doughnut cups, filling each about half full. (I used a pastry bag, but you can always just use a tablespoon/whatever you have on hand).
5.) Bake for 12 minutes, or until a toothpick inserted into the center comes out clean (or, when you touch the doughnut it springs back up). Remove from oven and cool for a few minutes in the pan. Set on wire rack to cool completely.
6.) In a small bowl, whisk together powdered sugar, soy milk and smashed blueberries to create a thin glaze. Dip each doughnut into the glaze.

A delicious doughnut coated in glaze that’s not chocked full of fat = a dream come true? I think so.

Do you bake at all during the summertime, or would you rather leave your oven off?

Cafe Rustica in Somerville

Z and I are lucky to live within walking distance from a lot of fantastic places. Some of those include R.F. O’Sullivan’s, Petsi Pies and Café Rustica.

For some odd reason, we’ve only been to Café Rustica a few times since we moved, but the food is always good when we go there, and the service is always friendly. It really is a great neighborhood spot to grab a bite to eat and some coffee. Café Rustica offers simple breakfast food, like bagels and bagel sandwiches, as well as pastries, cookies, lunch sandwiches, coffee and tea.

Over the long weekend, we decided to pay Café Rustica a visit for breakfast. I went with an egg sandwich topped with provolone cheese and tomato slices, sandwiched between a seeded bagel.

To wash my sandwich down, I ordered an iced café mocha, which was the perfect, cold sweet treat for a hot, summer-like day. 

I didn’t take note of the prices, but I can tell you they are reasonable. Café Rustica also offers a few tables for indoor or outdoor seating, although we decided to take our’s to go (the outdoor tables were full, and…well, we live one block away).

If you ever find yourself in Somerville at breakfast, lunch or brunch time, I highly recommend giving Café Rustica a visit.

Breakfast for Dinner

Growing up, breakfast for dinner was my favorite night of the week. Whether we were having French toast, pancakes, scrambled eggs, or all of the above, I thought it was so rebellious to eat breakfast food at the dinner table.

These days, I still love having breakfast for dinner sometimes - but my tastebuds have become a little more sophisticated over the years. Now, if I plan to have breakfast food for dinner, it's usually some variation of a "gourmet" egg sandwich...like this one:

I had some leftover goat cheese from my Whole Wheat Pasta with Goat Cheese, Arugula and Peas, so I decided to incorporate it in a dinner last week. I wanted something simple and nutritious, without having to go to the grocery store, so I whipped up this simple egg sandwich. First, I scrambled two eggs with some soy milk, and cooked them up in a frying pan. When the eggs were just about done cooking, I added a handful of the crumbled goat cheese. Then, I toasted two pieces of When Pigs Fly bread, and sliced up some tomatoes. I piled my sandwich high with the cheesy eggs, some arugula and the tomato slices. I then enjoyed this monstrous sandwich alongside some roasted potatoes. 

Despite how simple this dish was to make, it was an elegant breakfast-for-dinner dish (not to mention very filling). Adding goat cheese to scrambled eggs also makes them wonderfully fluffy and creamy.

Are you a fan of having breakfast for dinner? 

KRAFT MILKBITE Milk & Granola Bars

Breakfast just got a whole lot easier.  

Kraft Foods has made the genius move to combine real milk and granola in one simple bar - making breakfast on-the-go that much easier. In flavors like Chocolate, Strawberry, Peanut Butter, Oatmeal Raisin and Mixed Berry, KRAFT MILKBITE Milk & Granola Bars contain as much calcium as an 8 oz. glass of milk.

The folks at Laforce + Stevens were kind enough to send me their Chocolate and Strawberry bars to sample, free of charge. I have to admit, though, that while I was intrigued, I was also a little skeptical. How can these refrigerated, milk-filled bars not have an ingredient list three miles long that's 90% illegible?

After receiving the package and studying the ingredients, however, I was pleasantly surprised. While the ingredient list was a little long, the bars are made up of 99 percent legible and recognizable components (with the exception of "natural flavor" and "calcium phosphate"). To give you an example, here are the first five ingredients in each of the two flavors: Rolled oats, cream (from milk), sugar, skim milk, and inulin (chicory root fiber). The bars also claim to not include any artificial colors, flavors or preservatives. Not too shabby!

Both the Strawberry and Chocolate MILKBITE bars were also really tasty - not to mention satisfying. With 5 grams of protein each, they are a delicious snack that also has some staying power. While I couldn't eat one for breakfast by itself, the bars do make a nice mid-morning snack with my long-lasting morning iced coffee.

KRAFT MILKBITE Milk & Granola Bars can be found in the refrigerated dairy aisle for a suggested retail price of $3.49.

Have you tried KRAFT MILKBITE Bars yet? If not, will you?


Disclaimer: Although I received these MILKBITE Bars free of charge, the opinions expressed in this post are honest and 100 percent my own.

Baked Chocolate-Orange Doughnuts

My first thought on Wednesday morning when I woke up was: Doughnuts. Must. Make. Doughnuts.

I was working from home that day, and I had an intense urge to take full advantage of the doughnut pan I got as a gift for Christmas...in 2010. I'd been eager to use my doughnut pan all this time, but just never found the right occasion for making doughnuts. For some reason, this past Wednesday, doughnuts just had to happen. And so they did. 

Baked Chocolate-Orange Doughnuts

Yields: 6 doughnuts

-1 cup whole wheat flour
-1/4 cup unsweetened cocoa powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup vanilla soy milk
-1/2 cup packed brown sugar
-1 egg
-4 teaspoons butter, melted
-1 teaspoon orange extract

Frosting (optional):

-1 oz. bittersweet baking chocolate, melted

Directions:
1.) Preheat oven to 325 degrees. Coat doughnut pan with butter or nonstick cooking spray.

2.) In a large bowl, combine flour, cocoa, baking soda and salt. In a small bowl, combine milk, sugar, egg, butter and orange extract until smooth. Add milk mixture to flour mixture; mix until blended and smooth. 

3.) Fill each doughnut cup approximately 3/4 full. Bake at 325 degrees for 13 minutes or until doughnuts spring back when touched. Allow to cool slightly before removing from pan; let cool completely on a wire rack before frosting.

Have you ever had one of those chocolate oranges? You know...the one that breaks open into slices, like a real orange? Well, the flavor of these doughnuts is insanely similar to those tasty chocolate oranges. Just sayin'.

Since these puppies are made with whole wheat flour and are baked (versus fried), they are also fairly healthy. Can I get an amen?

Have you ever made homemade doughnuts? Please share your recipes!