These are just cute. And yummy, and quick to put together. The sundried tomato butter is used twice - the onions are sauteed in it and it is spread onto the bagels. It adds a sweet-savory tang that balances out the strength of the kabobs (which I guess I’m using as breakfast sausage).
I started this recipe in the form of Applesauce Cake from a Martha Stewart cookbook (that’s the only way I can stand her - on paper) - but they’re oh so much more cute as cupcakes with DL’s Dulce de Leche swirled on top.
This was a bit of an experiment. Remember how our science teachers in middle and high school made us do everything with The Scientific Procedure? Okay, well here it is:
1. Problem: Will a swirl of the chocolate-hazelnut spread known as “Nutella” enhance the enjoyment of pancakes? (btw, did you know they have entire *cafes* devoted to Nutella? I saw a lot in Germany)
2. State Hypothesis: Yes, a drizzle of warm Nutella will heighten a weekend morning breakfast experience.
3. Procedure: Prepare boxed pancake mix, adding mashed over-ripe bananas. Warm the Nutella for a few seconds in the microwave until soft. Pour 1/4 cup of pancake batter into a hot skillet. Immediately drizzle Nutella onto raw-batter side. Swirl with a fork. Cook as otherwise directed.
4. Data: The Nutella swirl seemed to have been baked into the pancake on one side. The pancakes were blackened on both sides, much darker than usual pancakes.
5. Conclusion: This experiment reinforced two of the experimentor’s previously-held beliefs: (1) Nutella is delicious, and (2) the experimentor sucks at cooking pancakes, always burning them, and should just leave the practice to her father, the expert on all things pancake. The Nutella pancakes were very enjoyable, but would probably have tasted better if they weren’t burnt. The experimentor suggest cooking these pancakes on a lower heat, to prevent over-caramelization (a.k.a. burning) of the sugars from the banana and nutella.
Banana Cinnamon Maple Syrup
This is one experiment that turned out really well. The syrup doesn’t keep for a very long time, so stir leftovers into some oatmeal.
Over-ripe bananas, cut in a small dice
Cinnamon, more than you think you’ll need
Butter
Maple Syrup
Melt butter in saucepan, sautee bananas for a few seconds. Add cinnamon and stir (really, put as much cinnamon as you like. There can’t really be “too much” because the maple syrup is pretty strong). Once bananas are a bit softened, pour in as much maple syrup is desired. The more syrup, the pourable it will be. Less syrup makes this more of a compote, but equally as delicious. Let this simmer on very low heat (not too many bubbles) while you finish up the pancakes and set the table.
From my old, brown-paged, batter-stained Joy of Cooking, vol. 2: Appetizers, Desserts, and Baked Goods. It needed a little adjustment, but it was quite good - even though I don’t usually like orange flavors in desserts. I’m sure you can make it with lemon zest instead. It’s very good spread with ricotta cheese and drizzled with honey.
By the way, zest can be frozen. If you’ve got a bag of lemons to make lemonade, or if you’re peeling an orange to eat - zest it, then freeze it in a little ziploc bag, and juice a little bit of the fruit into the bag. You can keep it on hand and be ready to bake or make curd or add it to seafood.
Recipe here (more…)
This is a very tasty and filling weekend breakfast. It does take some time for the potatoes to cook, but it’s worth it. The tomatoes are optional, but I really recommend them because they make a tangy sauce and also provide some liquid for the potatoes to cook in. To make this quicker, microwave-boil the potatoes before putting them in the skillet.
Recipe here (more…)
