Tag Archives: brunch recipe

Biscuit Berry Nests — Two Treats In One

Holes get punched into a big round of biscuit dough, then filled with fresh berries, before being baked.
Holes get punched into a big round of biscuit dough, then filled with fresh berries, before being baked.

If you adore fruit baked into your biscuits or even biscuits slathered with fruity jam, then you will go bonkers for “Biscuit Berry Nests.”

Because a jumble of fresh berries is baked into an actual hole punched into each biscuit. Not only that, but those “holes” are also baked, creating regular biscuits, too.

It’s like donuts plus donut holes — but in biscuit form.

This fun little recipe is from “Hot Little Suppers” (Harper Horizon, 2021), of which I received a review copy.

It was written by Carrie Morey, founder of Callie’s Hot Little Biscuit, a South Carolina business based on her mom’s from-scratch biscuits that has now grown to encompass eateries, a food truck, and mail-order items.

Of course, you’ll find biscuit recipes galore inside, including “Cinnamon Biscuits” and “Whipping Cream Biscuits,” plus accompaniments such as “Savory Thyme Butter,” along with clever ways to use up leftover biscuits (does that ever happen?) in dishes such as “Toasted Maple Biscuit Casserole.” Since one can’t live on biscuits alone, there are also entree recipes such as “Lemony Crab Pasta” and “Salty Sticky Sweet Pot Roast.”

The "holes'' get baked, too, to create individual biscuits.
The “holes” get baked, too, to create individual biscuits.

When I saw the photo of these clever biscuit nests in the book, I knew I had to make them. They didn’t disappoint, though, I did have to tweak the recipe in a number of areas.

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Baked Eggs in Butternut Squash Rings

Sweet, roasted rings of butternut squash make the perfect vehicle to spotlight eggs.
Sweet, roasted rings of butternut squash make the perfect vehicle to spotlight eggs.

Spring may have sprung, but winter squash hasn’t fallen out of favor yet. At least not in my kitchen.

So, how could I resist these darling “Baked Eggs in Butternut Squash Rings”?

The recipe is from the new “The Fresh Eggs Daily Cookbook” (Harper Horizon), of which I received a review copy. It’s by Lisa Steele, who has raised chickens for more than a dozen years on her farm in Maine, and is the founder of the blog, Fresh Eggs Daily.

It includes more than 100 recipes highlighting eggs in every which way. Now, you’re probably asking yourself, “Isn’t it bad to eat eggs every single day? Won’t my cholesterol go through the roof?” The answer is: No. Not if you’re a relatively healthy person. That’s according to the Mayo Clinic, which stated in an article last year, “Research shows that the cholesterol in eggs doesn’t seem to negatively affect the human body compared to other sources of cholesterol. For example, eggs typically are eaten with other foods high in salt, saturated fat and cholesterol, such as bacon, cheese and butter. These foods are known to increase the risk of heart disease, and they should be eaten sparingly.”

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Get Your Fun On With Toad-In-A-Hole Sheet-Pan Kimchi Hash Browns

A novel version of toad-in-a-hole.
A novel version of toad-in-a-hole.

In the United States, it’s the childhood favorite of an egg cooked inside the cut-out-center of a bread slice. In the United Kingdom, it’s the homey dish of stubby sausages baked in airy Yorkshire pudding batter.

Now comes the creative minds of America’s Test Kitchen re-imagining toad-in-a-hole as a big ol’ pan of sunny side-up eggs nestled in a raft of hash browns and kimchi.

How marvelous does that sound!

Best yet, it’s from the new cookbook entitled, Five-Ingredient Dinners: 100+ Fast, Flavorful Meals” (America’s Test Kitchen), of which I received a review copy, meaning it takes few ingredients and little time to actually put together.

The cookbook includes more than 100 recipes for complete meals that are sure to spark the appetite, such as “Steak with Shichimi Togarashi Charred Cabbage Salad,” “Chipotle Shrimp Risotto,” “Grilled Garam Masala Chicken, Tomatoes, and Naan with Chutney” and “Chili-Crisp Steak with Rice Noodles.”

Like most five-ingredient cookbooks, this one does take some liberties, most notably not counting staple ingredients, which would then put the count over. That’s why with each recipe, you’ll see a box labeled “Staple Ingredients” that you’ll also need, including salt, pepper, extra-virgin olive oil or unsalted butter.

“Toad-in-a-Hole Sheet-Pan Kimchi Hash Browns” was simply too much fun to pass up making.

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Blackberry Oatmeal Cake

Wake up to "Blackberry Oatmeal Cake.''
Wake up to “Blackberry Oatmeal Cake.”

This is not a fluffy, lavishly adorned, and fancifully frosted cake you indulge in wickedly.

Rather, this is a cake that will stick to your ribs and set you up for a long, arduous day ahead.

Yes, “Blackberry Oatmeal Cake” is far from dessert, my friends. It is unapologetically breakfast through and through.

It’s austere and hearty, loaded with a ton of oats, a big handful of toasted pecans, a little strawberry jam for the merest sweetness, and fresh blackberries for summery goodness.

The recipe is from the wonderfully titled new cookbook, “Life Is What You Bake It: Recipes, Stories, and Inspiration to Bake Your Way to the Top” (Clarkson Potter), of which I received a review copy.

It’s by Vallery Lomas, who knows a thing or two about the energy and sustenance it takes to forge ahead when the going’s not easy.

The Louisiana-native used to only bake for the holidays. But after taking a gap year in France after passing the bar exam, this lawyer found herself captivated by macarons. Who can blame her? So much so that when she returned to New York City to take her first job as an attorney, she somehow managed to set up a side business selling her own macarons, as well.

It wasn’t long before Lomas, who had begun the blog Foodie in New York during her last year of law school, started getting noticed. She was swayed to compete on “The Great American Baking Show,” and ended up not only triumphing, but became its first Black winner.

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Milk Bar’s French Toast Muffins

All the wonderfulness of French toast -- in a convenient muffin form.
All the wonderfulness of French toast — in a convenient muffin form.

I love this delectable Christina Tosi recipe for “French Toast Muffins” for so many reasons:

  1. It lets you make a load of “French toast” in one fell swoop.
  2. It is a genius use of all those odds and ends of various bread loaves on the verge of freezer-burn at home.
  3. It’s easy enough for kiddos to do, making it an ideal way to spoil mom with breakfast in bed on Mother’s Day. In fact, it’s featured in the “Milk Bar: Kids Only” cookbook (Clarkson Potter, 2020), of which I received a review copy.

You probably know Pastry Chef Tosi as the founder and owner of the phenomenon known as Milk Bar bakery, as well as for her judging prowess on TV’s “MasterChef.”

Her creations at Milk Bar are beloved for their nostalgic effervescence and joyous kid-like appeal. So, a cookbook like this is a natural. It’s sure to entice kids into the kitchen with recipes such as “Coco Cabana Cereal Squares,” “Compost Pancakes,” “Donut Shakes,” and “Corn Dog Waffles.”

She even instructs how to judge if baked goods are done, by employing cocktail umbrella toothpicks to demonstrate, as well as trouble-shoots problems such as cupcakes or muffins sinking in the middle (You’re opening and closing the oven too much.).

For “French Toast Muffins,” you rip up bread slices into small pieces “as if you were feeding ducks in the park.” (One of the best recipe directions I’ve ever read, by the way.)

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