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From the category archives:

Breakfast

Amaranth Breakfast Muffins

by Emma on April 5, 2012

in Bread,Breakfast

I think my default is to add dark chocolate to everything I bake. My default hair do is curled out at the tips (I’d like to think I look like Farrah Fawcett… but that’s just not true). My default outfit is jeans with a stripe shirt and boots or sandals (depending on the weather). My default drink is a Sidecar (or Mojito). My default evening activity is reading young adult fantasy novels, or science fiction if I’m fresh out of fantasy.

I guess my point is, I’m naturally really cool. Obviously.

Also, no I will not stop using my new flours. You can’t make me. It’s my blog. So there.

These muffins feature: amaranth flour. I made flat bread and it was awesome, so I decided to make muffins this morning. They were pretty fab-but I will say that I should have mixed the raspberries and chocolate into the batter instead of placing it on top before baking. So you be better than me-and mix it in. My thought was the berries and chocolate would sink to the bottom before the batter baked.

I love alliteration.

But this didn’t happen, I guess the batter was more substantial than I would have guessed. I’m not a food scientist, I learn most of my baking tips from trial and error.

Amaranth Breakfast Muffins, makes 10-12 standard size muffins

Needed: 1/2 cup amaranth flour, 3/4 cup all-purpose flour, 1 1/4 cup oats, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup oil (I used vegetable), 1 egg, 1/2 teaspoon vanilla extract, 1/2 cup buttermilk, 1 to 1 1/2 cup mix-ins of your choice (I added some raspberries and dark chocolate chips).

In a bowl combine the flours, oats, sugar, baking powder, baking soda, and salt. Stir in the oil, egg and vanilla. Stir in the buttermilk. Stir in the mix-in ingredients of your choice.

Spoon batter into a lined muffin pan, 2/3 full. Bake at 375 F for 16-18 minutes. Enjoy in the morning with coffee or milk. That’s just part of the directions… so sorry if you don’t like coffee or milk. That’s just how it is.

Here’s a picture of all the flours I was recently gifted… so you can probably expect more weirdo-flour recipes coming at you in the coming months. If I get sick of flour I may actually cook something… like soup or whatever. But I don’t know man, that’s a lot of flour to obsess over…

xo. Emma

29 comments

Hazelnut and Raspberry Jam Pancakes

by Emma on March 22, 2012

in Breakfast

Hazelnuts-possibly the most under rated nut in the biz. 1.) Just the name hazelnut sounds cute. Like the color of a newborn puppy’s eyes. Or something. 2.) They are delicious! So, so good. And I think they have a distinctive dessert flavor for a nut… but that’s probably because I’ve eaten too much Nutella in my lifetime already.

Towards the end of my pancake batter I added a few dark chocolate chips in the mix too-and that was even better. Hazelnuts. Raspberry jam. Dark chocolate.

Best breakfast ever.

Over and out.

Hazelnut and Raspberry Jam Pancakes, makes around 8 pancakes

Needed: 2 cups flour, 2 teaspoons sugar, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1 egg, 1 cup buttermilk, 1/2 cup water, 1/3 cup raspberry jam and 1/3 cup chopped hazelnuts.

Combine all ingredients until a thin batter forms. Heat a pan over medium heat with a little oil or butter. Once the pan is hot pour 1/4 cup (or a little less) onto the hot surface. Cook until bubbles begin to form, flip and continue to cook until done (you can check your first one or two by cutting one side open a bit to see if that batter has cooked through). Enjoy! xo. Emma

27 comments

Baked Buttermilk French Toast

by Emma on March 19, 2012

in Breakfast

French toast is one of my favorite breakfast foods…. and probably one of my favorite foods all around. I order it out quite often, even for dinner sometimes.

It’s my jam.

So I make french toast on a fairly regular basis at home. About 90% of the time I make it the classic way, using up any on-the-verge-of-molding-bread. (If that totally just grossed you out, then, forget I said anything.) I also love using croissants and making fancy french toast. (I am pretty sure this is what queens eat. Pretty sure.)

French toast is awesome in that it is quick, delicious and requires very few ingredients (and therefore little planning). If you are making it for a number of over-night guests one morning though it can be a bit challenging unless you have one of those big griddle things. You can only make 1-2 servings at a time.

But. Don’t sweat it, dude. I got you covered. Baked french toast is a great way to make (basically) an entire casserole of french toast at once. For this recipe I used some buttermilk, to add a little tanginess but feel free to use all milk (or even a little cream) if you prefer.

Baked Buttermilk French Toast, makes around 6 servings.

Needed: 1 loaf of bread (I used a white “English Muffin” loaf, but you could use anything you like), 1 1/2 cups milk, 1/2 cup buttermilk, 1/2 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon vanilla extract and 5 eggs.

Butter a casserole dish, I used a small bread loaf pan as my loaf happened it fit in it. But you can arrange your bread differently as needed. In a bowl combine the milks, sugar, cinnamon, vanilla extract and eggs. Whisk to combine. Dip each piece of bread in the batter, covering it completely, then lay it in the baking dish. Once you’ve done this with all the bread slices pour any remaining batter over the top of the bread (some of it will pool at the bottom of the baking dish-that’s ok!). Bake at 350 F for 25-28 minutes. This makes delicious french toast that’s a bit crispy on top but the bottom almost has a french toast custard/bread pudding consistency.

Mmmmmmmmmmm.

xo. Emma

26 comments

Apple Cinnamon Quinoa

by Emma on March 12, 2012

in Breakfast

Adding this one to the kitchen adventure files: made quinoa. Also, learned how to pronounce it properly. Also, this was actually the first time I’ve ever eaten quinoa.

Whoa-I know. It was a big Sunday morning for me.

So, having never eaten quinoa before I decided to try adding one of my favorite oatmeal toppings. This apple cinnamon topping is great on any breakfast foods (think-pancakes, french toast, etc.) or ice cream for late night snack.

I am happy to report that quinoa is awesome. I am not at all unhappy that I have a whole bag of this to use up. I am so going to make a bunch of savory things next time… I’m thinking some kind of quinoa burger might be happening this week. We’ll see.

Dare to dream.

Apple Cinnamon Quinoa, makes 2 servings.

For the quinoa follow the package directions (especially if you’re a newbie like me). My package said to boil 4 cups of water and cook 2 cups of quinoa for 12 minutes, covered. I did. Totally. Except I replaced two of those cups of water with apple cider instead.

For the apple topping you need: 2 tablespoons butter, 1 sour apple, 1/4 cup brown sugar, 1/4 cup chopped pecans 1/4 teaspoon vanilla extract and 1/4 teaspoon cinnamon.

In a skillet or sauce pan heat the butter. Once it’s melted add in the chopped apples, sugar, cinnamon and extract. Cook until the apples have softened slightly, then add in the nuts. Serve over the apple quinoa once it’s ready.

xo. Emma

34 comments