Archive for the ‘Breakfast’ Category

At the beginning of the year, Rice Kernel and 8 of his kindergarten classmates formed a basketball team in a well-run local kids basketball league. Some of his buddies have a slight understanding of game rules and at least minimal command of the ball, but my dear son has neither. He is as rookie as a rookie gets. And if you think his teammates know what’s going on, well, let’s say they are nothing compared to the competition. Case in point, one teammate, whose Dad played collegiate ball no less, said to her mom after the third game, “I had no idea you could steal the ball away from another team.” And the scores, you ask? I think we lost 8 to 3 last week. A great improvement from 14 to 2 the week before…

Thankfully, Rice Kernel is having tons of fun. And the parents are having even more fun watching these 5- and 6-year olds. So much so, we organized a team practice to get “some” drills and skills in. With cantaloupe “balls” and mini bagel “hoops” on the menu, we were craving something sweet for our early morning breakfast. Lemon poppyseed was unanimous. Modified from a Joy the Baker recipe, these are made with thinned Greek yogurt instead of sour cream for a healthy protein boost. You know, after all that running on the court….


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Gingerbread Biscotti

I enjoy “gingerbread” flavors in traditional cookie form, so I don’t know why it took me so long to make this recipe!  Crisp and slightly spicy, these are a healthier option than the gingerbread men we see during the holidays and the gingerbread crisps from the grocery store.  I prefer my gingerbread more on the spicy side, however.  If you do, too, I would suggest adding another tsp of ground ginger or even some grated fresh ginger for some added zing.

Gingerbread Biscotti, from here


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Lemon poppyseed is one of my favorite combinations in cake, scone, and muffin forms.  After rediscovering my affection for biscotti recently, I decided to infuse lemon and poppyseed into the traditional Italian cookie. 

Lemon adds a refreshing zing and the addition of poppy seeds do not go unnoticed.  The icing on the cake is literally the icing – a white chocolate lemon icing spiked with flecks of lemon zest.

I based my recipe loosely on this one, with the addition of 2 tbsp of poppy seeds (I like more!) and an additional tbsp of lemon zest in the white chocolate coating.


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Teddy’s Apple Cake

Teddie’s Apple Cake
Adapted very slightly from The New York Times, Jean Hewitt, and Teddie

Serves 8

Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cup vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional)
1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.

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Coconut Red Bean Pancakes

I love red bean paste.  Filled in mochi and breads or slathered atop ice cream, I love their texture and taste.  Red beans are nutritious on their own, but cooked in syrup, that’s a different story.  Nonetheless, I rarely take the effort to make my own red bean paste so I rely on store-bought versions.  There are endless varieties, so be sure to look for one with whole beans and reduced sugar.  These are a great treat – slightly dessert-like but oh-so-filling.

Coconut Red Bean Pancakes


1 cup white whole wheat flour
1/2 cup whole wheat flour
2 tbsp agave or honey
1 tbsp baking powder
1/2 tsp salt
2 eggs
1 cup buttermilk, milk or coconut (as I used here)
1/4 – 1/2 cup red bean paste, to taste


  1. Combine wet ingredients.  In a separate bowl, combine flour, baking powder and salt.  Mix together wet and dry ingredients until just combined.
  2. In a skillet or griddle set over medium high, spoon 1/4 cupfuls of batter.  Cook until bubbles form, flipping once. 

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