“Hot-cross buns! Hot-cross buns! One a penny, two a penny, Hot-cross buns! If you have no daughters, Give them to your sons; One a penny, two a penny, Hot-cross buns!” When I was growing back in the Caribbean, there were several foods that were a MUST around Easter time. Hot cross buns were “one” of those treats.This recipe has more dried fruits that the usual buns (that I’m familiar with) but I still love them. I was a little nervous about making these cross buns because I have an irrational fear of yeast. For some reason, when recipes call for yeast, I get panicky expecting the worst to happen. Luckily for me, although this recipe took some time, it went well and my buns came out GREAT! For those of you who celebrate, I just want to wish you a Happy Good Friday. Enjoy the day.
On the 28th of February, I got a package in the mail. A heavy package. I was honestly expecting a small box but then I was told “This one is heavy”. I got so excited I almost broke my leg trying to get out of bed. I excitedly opened it and to my surprise, I saw nuts and more nuts. I almost melted on the spot (Photo further on in the post). I started to plan how I was going to use all these nuts. The next day I made a banana pecan bread and the morning after that I made these delicious banana pecan pancakes. The recipe I used for inspiration called for chopped pecans but I blended the pecans to a fine dust (almost like flour) so it made for some really consistently nutty pancakes. They were very tasty!
I have been on the search for perfect blueberry muffins for the longest while and everywhere you look, everyone claims THEIR recipe is the best. The recipe that inspired this post was chosen because Sally, at Sally’s Baking Addiction, took her time to carefully explain the science of muffins (an Alton Brown of sorts). After seeing her photos, I was truly impressed. But I’ll say this – too many times food bloggers post these fabulous pictures of food with a recipe and when I try it, it never turns out that way. I am soooo pleased that Sally’s recipe was spot on. I did make a few changes like incorporating a cup of whole wheat pastry flour and adding a few tablespoons of browned butter but I was extremely happy with the results. I took a batch for my friend Nancy and man was she happy. She had two before I had left her.
They say that breakfast is the most important meal of the day. After a night of sleeping, one’s body needs replenishment in the form of food to help it get going properly for the day. If you have work or school, that morning meal will definitely help you stay more alert and have the energy to do the tasks at hand. I’ve skipped breakfast enough times to know, that without it, I’m a total *insert not-so-nice word here*. I tend to be slower and more disinterested in what I’m supposed to be doing. What I love about these “muffins” (and they only got that name because of the muffin pan I made them in – they are nothing close to real muffins) is that they are easy to store (freeze) and then later, you can just pop out of freezer, heat and eat! So they make perfect sense for someone, with a busy schedule, who doesn’t have much time to make breakfast on mornings. The best part about these “muffins” is that they are chocked full of vegetables and are super “deeeeeee-lish-chus!”
Last year November, I posted this divine Berry sauce for French toast with instructions on how to make said sauce. I’ve only recently realized that a recipe for the french roast was never included. Although, I’m of the belief that almost everyone knows how to make french toast. No matter to me. I just wanted a reason to make the stuff, again. So today we have some delicious french toast using french baguette instead of the more traditional bread that french toast would call for. These bite size treats are super yummy and easy to make
Who remembers in my S’mores Cookies post where I admitted that I had/have never sat around a campfire enjoying the S’mores making experience? Before my S’mores Cookies, I had never even had the stuff. I had seen it in all shapes and form but never had it. When I made those cookies, I was hooked. I loved the combination! So, when I stumbled across this recipe the other day, I knew I had to give it a go. The end result? Utter bliss. I made mine mid afternoon on a Saturday but I’m sure it’d be perfect for any time of day!
Anyone who knows me personally or follows my blog (closely) will know how much I love crème brûlée. Just search for the stuff in this site’s search box and posts upon posts will pop up. Whether I just mention it or actually made a version of it, you’ll see my love for this classic French dessert. Sometimes, I make it and don’t even take photos. Otherwise, I’ll be taking photos all the time. Although I’m in loveeee with the custard part of a brûlée, it’s the crackly crust that does it every time for me. Mmmmmmmmm. But there are some days when I just don’t have the time and/or energy to make crème brûlée. That’s when I try to find ways to improvise. Last time it was Yogurt Brûlée and this time it’s with oatmeal. I’m not exaggerating when I say how darn good this was!!! Try. It. Soon!
I am so far behind on posts it’s not funny. Take for example this strata. I made this since mid March (as can be told by the expiration date on the milk in the ingredients photo) and I’m finally getting around to posting it. I believe I made it the very next day after seeing the recipe. I love these filling breakfast meals because they’re perfect to hold us over on Sundays as I usually don’t serve lunch early. Plus, all the leftovers get packaged up so that my PIC can take to work for breakfast the following days. Can’t go wrong, right? This one has Italian sausage, bacon, cheese and tomatoes it in and they all blend together perfectly to make a meaty and scrumptious meal.
First off, let me say that if it were not for The Wishful Chef, this omelette may not have graced my plate. In my last My Weekend In Food post, I made salmon and oven roasted potatoes for dinner on Friday. There were three pieces of salmon, so my PIC had one, I had one and alone stood the last one. For some reason, hubby is not a fan of salmon so I knew there would be no fights over this last piece…BUT…I didn’t just want to eat it this way. I wanted to jazz it up. So the next morning, thanks to the recipe I found on Barbie’s site, I was able to make this awesomely tasty omelette.
Oh oatmeal how I love you. How do I love thee? Let me count the ways…actually, let me count the reasons. 1. You’re so nutritious. You help to reduce my “bad” cholesterol and heaven knows I need all the help I can get *I wanna give a quick shout out to the bacon on the B.L.A.S.T sandwich I had yesterday* <- recipe coming soon. 2. All the fiber you possess helps to make me full faster and longer. Bless your heart for helping me control this weight! 3. I just found out the other day that you can help reduce my risk for Diabetes 2 *I wanna give another quick shout to my PIC who consoled me so much the many times I cried in January swearing to everything holy that I was slowly developing Type 2 Diabetes* because of all the sweets, grains and pasta I was eating. 4. While we're on the topic of reducing risks, they say that you help to reduce the risk of some types of cancer and high blood pressure. 5. Oatmeal I can go on for days about why I love you but I'll conclude with this – there are sooooooooo many things I can add to you, to spice you up so that I can never ever get tired of eating you. This way is a perfect example – Sundae Style
The other morning I was craving something healthy for breakfast. I hadn’t eaten granola in a while so I decided to use up the last bit that I had.. Images of my Amaretto Berry Parfait came to my mind but I knew that was way too indulgent for me so early in the morning. I decided to simplify things by just making a simple fruit salad, layering it between yogurt and granola and just calling it a day. Easy, delicious breakfast just like that!
And I call it that because I totally threw things together in this one. I didn’t follow a recipe except the one I came up with and I wasn’t sure if it was a frittata or casserole so it’s a bake. Whatever that is. All we know is that it was delicious. So this was our breakfast that I mentioned in Weekend In Food Pt 4. I hope you guys like it.
To all the bloggers I follow and to all my readers, I’ve been soooo very busy in the last few days and will continue to be so for the next couple of days. I’m so sorry I haven’t been responding to many comments left on my posts or commenting on your blogs. Please bear with me. You know how life gets sometimes. I’ll be posting a cocktail later. Hopefully that’ll make up for my “absence”.
I promise I’m not going to start singing the praises of crème brûlée…again. But I will tell you that I love it so so so so so so very much. If you’ve missed my crème brûlée posts, check out my Classic Crème Brûlée and my Amaretto Crème Brûlée. They WILL make you drool. Alas, as many of you know, the summer (ok ,spring) is swiftly approaching and dear old Tia is trying to get in shape. Not just for summer but I need to make lifestyle changes so I’ve been opting for better alternatives of not so-good-for-the-body stuff. I make my crème brûlée with heavy cream so you can only imagine how that’ll work out for me if I were to eat the stuff every week, right? So with that said, I needed to come up with an alternative because my new-ish torch is feeling very neglected. I scoured the net for a delicious treat and came up with this! Lip-smacking does not begin to describe how good this yogurt brûlée is. Try it for yourself and tell me differently!
So as most of my consistent readers know, I’ve ben on that health kick and I’m hoping (and doing my best) to stay on it. On this health kick I’m continually challenging myself to make nutritious and body friendly & healthy meals (although sometimes I have the occasional slip – take Last Weekend for example). I honestly feel good after eating dishes filled with ingredients I know are good for my body. Take a look at this oatmeal. Isn’t it pretty? For the most part this oatmeal is healthy with the exception of my use of whole milk. I’m sorry, I just can’t get down the the 2%, 1% or skim milk. I’ve tried and I’m not ready! Anyways….instead of the eggs, bacon and pancakes routine that I used to look forward to, I’ve been experimenting with different types of oatmeal and I’m pleased to present this awesomely delicious one!
I’m not exaggerating when I say that these pancakes are just about the best I’ve ever had. Seriously. It must be all the good stuff in there. The day I made these I was really craving something breakfasty, fruity and yummy! Pancakes! But the guilt of the large bag of Nacho Cheese Doritos I had downed the night before was working away at my conscience so I decided to make some really healthy pancakes. And here you have them. Take a look at the ingredients. These pancakes are superfood!