I can explain.
This is not what it seems.
Except it might be exactly what it seems.
I told myself it would be unwise to do this. Why would I take my favorite breakfast sandwich ingredients and layer them in between an ooey-gooey fluffy donut?
Because I love you and I want you to be happy. That's why.
This sandwich is the shizzzzzz. In the interest of full disclosure, I honestly thought it would be disgusting. But I wanted to make it anyhow because I saw a picture on the 'gram (aka Instagram) a few weeks ago of a donut breakfast sandwich. So of course that was all I could think about from then on.
Despite the fact that I live a half block from a Dunkin Donuts, I had the most difficult time finding a glazed donut to use as the "sandwich bread". My search for the perfect donut delayed the preparation of this sandwich by a few days, but I was finally able to get my hands on a Croissant Donut from Dunkin Donuts. I am the picture of good health.
Of course you don't have to use this exact type of donut; however, I found that since this donut is thicker than a regular glazed donut, it stands up better to being cut in half and stuffed with breakfast ingredients.
In my case, I made this sandwich a variation of my Bacon Brie Avocado sandwich (which I have yet to stop eating). I nixed the mustard, pea shoots, and cayenne pepper in this case to keep it as simple as possible. I mean, as simple as you can make a donut sandwich be, I guess.
As before, I'm offering guidelines as to how to make this sandwich, since everyone may want something slightly different. All I can say is that you must try this for yourself. It was completely delicious and I'm obsessed with the salty-sweet combo of all of these ingredients. Dare I even say that this sandwich could be addictive? Don't say I didn't warn you! Read More
I have to tell you about this pastry. I'm pretty sure it's a crime to keep them all to myself.
In fact, in trying to not eat the entire pan, I took this danish to my friend's Labor Day pool party. And now commences my most embarrassing food moment of the month. (OK, really, there are more embarrassing moments because last night I had 2 1/2 meals for dinner since I was extra hungry. So there's that. But I don't want to talk about it.) Let's talk about how myself and 2 of my friends were chit chatting and waiting for another 2 girls to join us. Absent-mindedly, or not-so-absent-mindedly, we picked up forks and started diving into this pastry. It wasn't pretty. And then when we realized it was just about gone, we came back to our senses and saved a tiny sliver because come on, we're civilized and friends leave food for friends.
Hopefully this danish will not make you act the way we did. I feel as if there was some sort of mob mentality that just encompassed the 3 of us and lo and behold, most of the food was gone. I just can't help it when it comes to lemon-flavored pastries. They always get me. And to top if off, lemon curd and cream cheese were stuffed into flaky dough and icing was drizzled on top. Dead. It's officially over. So while I sit here and daydream about these pastries, you should actually make them. I can't, clearly, because there is no such thing as "self-control" when I am around them. Read More
January, you are testing me.
I know you are, you heathen. I've been working like mad and anxiously waiting to make use of my vacation days, which seem to be moving further and further away from me on a daily basis. Ugh. I'm still trying to fit in all the workouts, all the hanging out with friends, and all the sitting on the couch and catching up with my DVR. It's not really working out for me, in case you were wondering. What would also help me is if I hadn't had to re-write this post 3 times. No, but really, 3 times! I'm rising above this. Rising. Above.
But guess what, all those complaints are not what this post is actually about. This post is about my love of breakfast and how I only want to eat breakfast items all day long. At least until tomorrow. Then I'll want to eat all the Panera broccoli and cheddar soup all day long because that stuff is like crack.
Today though, I'm working on my breakfast game. I'm hunkering down and bringing you these apple muffins. Can you see how I'm making sure you have your daily servings of fruit? You're welcome. Just don't think about the sugar that goes into this. Treat yo'self! Now, I ended up making these muffins with 2 cups of sugar because I like 'em sweet, but if you want more of a muffin-muffin (as opposed to just a "muffin"? What am I even saying?) then you can use 1 1/2 cups sugar. This is a judgement-free zone! Read More
All the pumpkin things are out now!!!
I will continue to use excessive exclamation points because I'm that excited. It's been hard for me to get into the seasonal swing of things this year since I swear we just finished with winter in June. Really, winter? Did you have to stick around so long?
But ever since I had my first PSL (that's a Starbucks "Pumpkin Spice Latte" for the uninitiated) last week, I've been officially converted. Bring on the Fall weather. I'm ready now. Let's do this. I would tell you that I have pulled out my boots, leggings and scarves, but if you know me, you know that I wear all those things year-round. But HEY, now that cooler weather is here, I no longer look like a slightly crazy person walking around outside.
I also decided to spice up my breakfast this weekend. I had some pureed pumpkin in my refrigerator, as you do, and so I decided to conjure up a creative breakfast that would make this season proud. Enter brown sugar, cinnamon, and pumpkin spice! Thank you for being here. Let's party! Read More
I'm brunching it up once again. Today, I'm spending some quality time with the Women Who Brunch
crew. As you are reading this, it's quite likely that I'm getting pointers from Molly Ford
on how to brand, grow, write and network for this here blog...all while sipping on a bellini. Why yes, I think I can handle that.
Is it poor form to bring croissants with me? I mean, these are pretty good so maybe that negates any potential social faux pas. I'm going to go with that. On the other hand, I cooooould just keep them and eat them all myself. I kinda like that idea too. Flaky croissant pastries paired with chocolate and almonds never get old.
Oh, and I made these the easy way. As in, I didn't make my own dough because I'm too cool for school (aka I can't focus long enough to do it). I popped open a package of refrigerated dough and I was on my way. Is there anything wrong with having freshly made chocolate almond croissants at your potentially-severely-burned-from-making-too-much-baked-bacon fingertips within minutes?
Didn't think so. Read More
I'm in a breakfast mood lately. I'm either eating Mexican food or breakfast food these days. Oh, and fries. Because I always have room for fries.
This weekend, I'll be eating a ton of fries. They're a special at the fine establishment that we lovingly called "The Dirty O" at my college in Pittsburgh. That's right, folks. I'm heading back to Pittsburgh for a few days to meet up with some old friends and hang out at all the local hotspots. There will be pictures...some heavily edited pictures.
While I work on getting those fry pictures for you, you should check out these muffins I made. They have coffee and chocolate and you can eat them guilt-free in the morning. That's the best I can do for today, but I think that's pretty dang good if I do say so myself. Read More
Are we still on that health kick thing? You know, the whole "It's a new year and I need to workout and diet like a mofo" thing? I'm pretty sure that ends once the Superbowl comes around. I mean, who doesn't love a good queso dip? I will never say no.
So anyhow, I guess that means we can talk about these carrot cake muffins without any guilt, right? Cool. 'Cause that's what I'm about to do. I don't know why I haven't made any form of carrot cake before since I absolutely love it. Let's be real. It's all about the cream cheese frosting. It gets me every time.
I had been looking for a recipe for healthy muffins when I initially crossed paths with these. Pretty soon, I was convincing myself that the amount of carrots in each muffin definitely negate the amount of cream cheese filling inside it. AmIright? That's carrot-cake-math, in case you're wondering. Read More
Let's get Christmas-y up in here.
I've been super busy lately traveling for my job, but this is just too good to keep away from you guys. Baked eggnog french toast is the new business. And we add some cranberries and white chocolate to make it festive. I will definitely keep this breakfast item in the repertoire for the future. I think I can also tweak this to make it work for various seasons. Not that this particular recipe isn't completely amazing. It is.
I got the luck of the draw this month when I received the Cheese Curd in Paradise blog for the Secret Recipe Club. Ashley has blogged about so many recipes that I want to indulge in, but unfortunately I can only choose one for this post. That special "one" turned out to be this recipe. Once I laid eyes on it, my mind was immediately made up. I made this recipe when my family came to visit me the weekend after Thanksgiving. It was the perfect indulgent post-Thanksgiving brunch item and we all fell in love with it. I allegedly had two servings. Let me tell you that it was worth it. Read More
And I'm back on my "fall flavors" kick. Can't hold me down for long.
When I made zucchini muffins a few months ago, I was really surprised by how convenient it was for me to freeze the extras, then pop them out and into the microwave for breakfast on the go or a quick snack. If you know me, you know that I'm usually on the go on the weekends. So much to do!!!
I sadly ran out of zucchini muffins a few weeks ago and finally got around to making another batch of muffins. This time, I had some pumpkin puree to use up, so I put it to excellent use. I mean....pumpkin, pecans, and cranberry in one muffin. It's like autumn in each bite!
This recipe is super simple too. It comes together within a few minutes and all of a sudden you have 12 extra large muffins on your hands. Who doesn't want extra large muffins? Seriously! Don't miss out on this!
(OK, I'm shouting now. Calming it down...) Read More
I feel it's time to deal with the zucchini situation that we typically find ourselves living in around this time of year. You know what I mean. Zucchinis are being harvested out of your gardens in droves. Or, in my case, zucchinis are overflowing in the supermarkets. Let's face it. Hoboken is not known for its great gardening opportunities.
Still, I love these little green vegetables and can't wait for this time to swing around every year. Recently, I've been loving a simple side of grilled zucchini slices as a snack or a side dish with dinner. However, when I was assigned the blog Jane's Adventures in Dinner for this month's Secret Recipe Club, I discovered her recipe for Airy Zucchini Muffins. Clearly I needed to get a little snazzier with my zucchini fare.
I've previously made a zucchini bread and I can vividly recall how delicious that was, so I was quite excited to give these muffins a shot. Jane's recipe was so quick to whip up that the task which took the longest was the grating of the zucchini. Seriously. These muffins came together in minutes and they were simply delicious. I ended up using cranberries instead of cherries in the recipe simply because I believe in using what I have already in my pantry if I can. Other than that, I pretty much followed the directions given. The muffins were as promised: light, airy, and delicious.
I liked that these muffins aren't too sweet, which makes them a perfect for breakfast sustenance. I also ended up freezing several of these so I can defrost them overnight and have a quick meal on the go the next morning. (Come on. You know I can't resist freezing things!) Read More