I am on a mission. I want to recreate the classic Entenmann’s glazed donuts. I have so many fond memories of eating these guys in the back of my parent’s car on the way to ski trips, or sitting around the campfire on family camping trips!
So what this means for you is that I’ll have a lot of donut adventures coming your way. For our Easter brunch last month, I tried these guys. They were good, light and fluffy, but not like the Entenmann’s ones. I prefer the heavier cakier donuts, but for those of you who like the lighter fluffy ones, here’s a great recipe.
As I’ve mentioned many times on my blog, one of the reasons I love to bake is so that on the weekends you can wake up to delicious home baked goods. These sticky buns are a perfect example of this. You do all the work the night before, and then just bake them the next morning.
Growing up, I thought Pop-Tarts were the coolest thing ever. My mom wouldn’t buy them for us, and so I always loved going to friend’s houses who had them. And now I know, I could have been making them for myself all along. Turns out, they’re super easy!
For Valentine’s Day, I decided to make Pop-Tarts for breakfast. And seriously, they took 15 minutes to prep. So easy!!
My hands down favorite breakfast is pancakes. They are easy, fast, and seriously delicious. But here’s the thing, not all pancakes are alike. The ones you see all the time are the monster IHOP style ones that take up an entire plate and weigh a pound each.
Well, I’m here to say mine are far superior to those! When I say mine, I really mean the ones that have been made by generations of women in my mom’s family (and maybe a few men too in the more recent generations).
As you may have noticed, I love to make breakfast items. This may have to do with the fact that brunch is my favorite meal, but really I just love having delicious smells in the apartment on Sunday mornings. The following is one of my most recent endeavors. And I have to say, it was one of the messier ones.
I tend to find a lot of my recipes on Pinterest. I love this because it helps introduce me to new things that I wouldn’t otherwise think of. But there is a downside – people always manage to show perfect, beautiful pictures of their items, and this is not always easy to recreate. As many of you may have learned, a lot of the work in baking is not pretty, and quite often, your items do not end up quite as pretty as the ones in the picture. But this is ok. You have to learn to just keep going, because quite often, it all works out in the end.
For me, this was one of those situations. The bread was delicious, but I struggled to get it to look as nice as the recipe I adapted. But here’s the good news, it doesn’t matter. What matters is that those you’re sharing it with, enjoy it. So go on, get flour on your hands and apron, and make a mess of your kitchen!
If there is something that I have made most in my baking career, it is definitely banana bread. While yes I do love it, that is not why I end up making it all the time. Really, it comes down to the fact that I hate wasting food. And nine times out of ten, I (or my roommates in the past) do not get through all of the bananas before they go brown. My solution is to freeze them until I have enough to make banana bread (3-4).
In the fall, I always try to have pumpkin around. I like to throw it in everything- risotto, croissants, and pasta. This weekend I had some extra pumpkin, and I love whipping up random baked goods on Sunday mornings, so I decided to go looking online for something breakfast related with pumpkin.
The result was cranberry pumpkin scones.
Growing up, I remember lots of homemade breads. There were some made by hand, then there was that time when my dad tried out a bread machine. But at some point, my mom got diagnosed with celiac disease and most of the homemade carbs had to stop.
After being deprived for years of that amazing smell of bread rising and then baking, I have brought back one of my favorites-whole wheat orange bread. You could say I am a little obsessed. I give it as a house warming gift, I’ve given it as a get well gift, and really I just look for any excuse to make it. The bread has just enough sweet that all you need to do is toast it and spread a little butter on top. It’s perfect with a big cup of coffee or a smoothie in the morning before work.
So I would guess that most people like croissants. But here’s the thing, I like croissants a little more than your average person. No really, I even wrote my law school admissions essay on croissants.
Anyways, I’ve always enjoyed croissants, but when I was staying in Paris for a few weeks back in early 2011 I really truly fell for them. While there, I took a baking class that involved learning the basics for pastry dough and I’ve been making them ever since I came back to DC.
So I’ll be upfront with you, pastry dough and croissants are not the easiest thing out there to make (don’t get intimidated by the long instructions below). BUT if you are patient, they are totally worth it. The hardest part is you have to have your craving for them about 48 hours in advance. Most of us are used to instant gratification, so this may seem hard, but I’m telling you, it’s WORTH IT.
The reason you need your craving 48 hours in advance is that the dough must be prepped three different times. And after the first two times, it is best if it then is left in the fridge overnight. For example, when I want to serve them for brunch on Sunday, I get started Friday night. I know this sounds tedious, but when you smell that amazing flaking buttery dough coming out of the oven on Sunday morning, you’ll forget about all of the work.