Category: breakfast

Dutch apple-pumpkin crisp.

One particularly nasty, cold, and quite rainy afternoon in late October, I decided to use the remainder of my leftover pumpkin puree and the apples I had left (that were barreling straight towards being “too soft to use”). I knew I had to use up both of these things sooner rather than later, and I couldn’t imagine in what way I’d do it. Two apples aren’t really enough for a pie, and these weren’t pie apples anyway. And one scant cup of pumpkin puree is probably enough for muffins or cupcakes, but… been there, done that, yanno? How many pumpkin muffins can one person eat!?!?

I contemplated pumpkin-applesauce, but two small apples aren’t really enough for a good amount of sauce. I didn’t think it was worth the effort.

Dutch apple-pumpkin crisp.

Thankfully, Google is our friend. I found this recipe by Betty Crocker and adapted it to suit my needs (I do not currently own a microwave). It’s a great way to use up leftover pumpkin puree that may or may not be on the verge of tossing, and maybe a few straggler  “soft spotted” apples, too.

I love making these “crisps” or “breakfast thingies.” I’ve made summer stone fruit versions, and berry varieties that were more cake-y. The addition of oats not only makes it heartier but makes it versatile; it almost screams HAVE ME FOR BREAKFAST, TOO! And it’s so cool and autumn-y out. The leaves are all pretty reds and yellows. Ya just need somethin’ like this to eat on a November morn.


Continue reading

Recipe redux: pumpkin muffins with cream cheese icing!

Well, everyone, it’s finally October. Retail stores and blogs have been teasing me with fall since July, and now it’s finally here. Ahh. I can finally buy some fall stuff and not feel ridiculous because I have sandals and shorts on. It’s freezing cold today- a whopping 51° degrees. And pouring rain. So what does that mean? It means it’s time for horror movies, dragging the vintage Beistle out of the basement and decking the halls with black cats, witches and cobwebs.

Which I will be doing this week.

Pumpkin streusel muffins with cream cheese icing.

And it’s pumpkin time! REJOICE!

Actually. Let me make a confession: I don’t love pumpkin. I really don’t. And I find most pumpkin delectables (i.e. pumpkin spice lattes and most pumpkin spice treats) to be far over-spiced. Too much cinnamon and nutmeg and whatever. They taste like hand lotion or a candle to me. BUT, that said, I do like it when it isn’t too much. I prefer a more easy going pumpkin- not too spiced, not too overtly pumpkin-y. Simple.

I do enjoy this muffin, though.

Pumpkin streusel muffins with cream cheese icing.

Pumpkin streusel muffins with cream cheese icing.

But this muffin isn’t really simple. I mean it is. But it’s not. It’s really just a pumpkin-y brown sugar-y streusel muffin, with a cream cheese icing. So it is indeed simple. It just looks fancy. I made this recipe for the first time about 5 years ago, when my mom fell in love with Dunkin’ Donuts’ pumpkin muffins. I knew I could make ’em better, from scratch. So I looked around for a recipe that seemed similar… and I did it! Homemade is always better, don’t you think?

I’ve made them since but never thought to take better photos than the god awful ones that were on that old blog post. Until now.

So here, I present you with a newly photographed version of pumpkin streusel muffins with cream cheese icing.

Continue reading

Banana yogurt chocolate chip muffins for back-to-school.

Banana yogurt chocolate chip muffins from!

OMG guys. I said it. I said “Back-To-School.” Ugh. I don’t have kids, but I do remember how much this week SUCKED HARDCORE. I mean, sure, new supplies are always super exciting and awesome. It was always great to open the notebook to the first clean, fresh, paper-smelling page and write the date with a brand new ballpoint pen.

But that wears off super quick. So does waking up early to catch a bus.

But… there’s always lunchtime! And if you’re lucky, mom packed you a cool lunch with awesome snackage. Like these muffins, in these adorbs little baking cups.

Banana yogurt chocolate chip muffins.

Packed with fresh banana, vanilla yogurt and chocolate chips, PLUS an added boost of banana flavor thanks to some banana extract, these muffins will totes help you get through the second half of the day. Annnnnnd, if you use these little cups, you can actually fit more muffinage in the lunch box, cause they’re a teensy bit smaller more petite than your average baking cup.

They’re way cuter, too.

Banana yogurt chocolate chip muffins.


Continue reading

Another year older (and deeper in debt) …plus donuts.

Happy birthday to me! So, I am officially 34 years old! Holy balls. Time fucking flies, man. All you youngin’s out there, take heed. The years begin to move by so quickly you won’t have time to even comprehend it. Yes- another year has passed, and what a year it was! As the song says “Another year (day) older and deeper in debt…”

We faced illness and overcame it. We got married, and we bought a house. Here’s Lola (one of my favorite birthday gifts ever) at home, in her natural habitat: the kitchen.

Lola the mixer, at home.(Painting by the lovely and talented Mrs. Christine Comis-Villareal)


Lots of things can happen in one year, clearly. Lots of good, maybe some bad. But it all balances out in the end. I decided to skip the “Life List” this year, because honestly? After all the bullshit this year I’m just glad to be here- literally and figuratively. I’m thankful for so many things & people, thankful that I’m healthy and here to celebrate another birthday.

I’m also thankful for donuts.

Baked chocolate donuts with pink icing!

Continue reading

Triple stone-fruit breakfast crisp.

What’s better than one type of stone fruit? Three.

Triple variety stone fruit breakfast crisp.

I know you all know that I’ve had cherries out the yin yang lately. You’re probably like “Enough with the cherries, biatch.” But dudes. I got so many from the Washington State Fruit Commission and Rainier Fruit Company, that after making green tea & jasmine cherry jam and cherries in syrup and even after making Pimm’s cherry pies and plain ol’ cherry sauce (that recipe is coming), I STILL had some left! I froze a bunch that were nearing death to use at a later date, and THEN I got a new shipment of peaches (& nectarines) from Washington State… and later that night I saw some beautiful Italian plums in the market, and I knew what their ultimate fate would be.

A fresh, bright stone fruit breakfast crisp. Oats & brown sugar & nutmeg, oh my.

Triple stone fruit breakfast crisp.

To be clear: it’s actually just a regular ol’ fruit crisp. I just decided since I had a whole lot of Chobani vanilla yogurt that it would make an excellent breakfast crisp. So I upped the oats a little. You know, oats. Oatmeal. Breakfast.


Continue reading

Cherry cardamom hot cross buns with a buttermilk icing.

SPRING!! YOU’RE FINALLY HERE! Oh, how we’ve missed you. You & your bright colors & beautiful flowers. All winter I’ve longed for a big bouquet of fresh buds on my table, and I can finally indulge. And indulge I have!

Besides after having such a rough few weeks I think we all deserve some brightness.


I think since early March, I’ve had a trillion vases & jars all over the house, filled with beautiful flowers. As soon as I started seeing blooms for sale, I bought ’em. Those gorgeous ones pictured are ranunculus; some of my absolute favorites. But daffodils were a big one recently, and of course tulips. It’s so nice to have the snow be gone & the greenery back!

And now, a spring-y, Easter-y recipe to usher in the season of eggs, bunnies & flowers: hot cross buns!

Cherry cardamom hot cross buns.

I had to change ’em around a bit, though. I made mine with cardamom and dried cherries, and the icing is a buttermilk icing. You, however, can use cinnamon instead of cardamom, and raisins instead of cherries, and milk or heavy cream instead of buttermilk for a  more traditional recipe.

Cherry cardamom hot cross buns!

Continue reading

Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ’em, we loved ’em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

Continue reading