Brunch Cookies

I thought it was about time to bring back a favorite recipe. I originally posted a "breakfast cookie " recipe on Serious Eats, which was then adapted for my first cookbook, CakeSpy Presents Sweet Treats for a Sugar-Filled Life.

Well, I have brought it back again, and this one is the brunch edition. It has a touch of champagne where most cookies would have vanilla extract. "One tablespoon of champagne?!?" you may exclaim. "What shall I ever do with the rest of the bottle?". Um...it's brunch. I think you'll figure out something, my friend. If all else fails, there's this:

Brunch cookies 

Printable version

Makes 12 jumbo cookies

• 3/4 cup butter, softened (1.5 sticks)
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tablespoon orange juice concentrate
• 1 tablespoon champagne
• 1 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 2 strips of bacon, cooked very crisp and crumbled
• 1/2 cup small-piece cereal (Grape nuts) or larger piece cereal crushed into small pieces, or quick-cook rolled oats
• Sea salt, for sprinkling on top 

Procedure

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set to the side.
2. Beat the butter, sugar, egg, OJ concentrate, and champagne in a medium bowl with an electric mixer at medium speed til light and fluffy.
3. Whisk the flour with the baking powder; add to the butter mixture, beating on low speed until blended. Stir in the bacon and cereal, stirring just until incorporated.
4. Using an ice cream scoop, drop mounds of dough 3 inches apart on to the prepared baking sheets (they'll spread a bit). Add a little salt on top of the cookies--they already have salty bacon, but I personally say the more the merrier when it comes to delicious salt. 
5. Bake 12-15 minutes, or until the edges are golden. Let sit on the rack until you can easily move the cookies, and transfer to a wire rack to cool completely. 

Breakfast is served!

Chocolate Babka is the Best Thing Ever

RECIPE HERE!

The best thing ever? Cake that masquerades as "breakfast bread". And my new favorite? Babka. Chocolate babka, to be specific.

Chocolate babka first entered my consciousness when it was the subject of a Seinfeld episode. It wasn't until a couple years later, when I lived in New York City, that I tried the stuff--from Zabar's, naturally. 

I'll tell you how I felt about babka: I liked it. 

Babka makes for sweet eating: a lightly sweetened yeast bread with a feathery texture which is weighted down to seriously sweet territory with an inner swirl of dark chocolate. It makes for an addictive combination, let me tell you. 

Apparently, the babka we eat stateside is a bit different from "the original", you know, from the old country. I'm willing to believe that one is good, too, but I am pretty sure I'd still prefer the American version, stuffed with chocolate. 

When I paired up with Colavita to make some recipes for their website using their olive oils, I was super-psyched to try out babka sans butter. I have to say, the olive oil works tremendously in this recipe--it has a smooth, lightly fruit-like flavor that brings out the best parts of the bread and chocolate, marrying them in the most delicious way. 

To read more about babka, check out the post on the Colavita blog. And here is my awesome babka recipe.

Red Velvet Cereal and More

I need to tell you something. It's this:

Red Velvet Cereal.

Here's the deal. When you are testing recipes, sometimes you end up with extra layers of cake. Even good, high-demand cakes, like red velvet.

I realize that having extra, leftover red velvet cake layers sounds like a luxury--nay, an impossibility. How could a red velvet cake layer be around the house and not be slathered in cream cheese and eaten?

But, well, it did happen. Maybe never again, but it did happen just this once. And I have come up with the most brilliant solution for using this cake.

Why red velvet cereal?

It started with the idea that I would do a sort of twice-baked thing with the cake cubes: red velvet croutons! Why not--you could eat them like cookies, right? 

So I put a bunch of red velvet cake cubes on a baking sheet, drizzled it with butter and confectioners' sugar, and put it in the oven until it was all nice and crispy.

Then I set to using the "croutons" in various ways, all of them pleasant...

An ice cream topping: 

as simple sweet snacks (like cake chips):

but then, I realized that hey, I could probably put milk on these and eat them as cereal.

And after that moment, all other uses for these red velvet cubes of joy disappeared. Because clearly, red velvet cereal was the winner.

Advantages of red velvet cereal

Not quite a believer yet? Well, let me try to sway your affections by telling you some of the distinct advantages of red velvet cereal. 

• It is toasty, but the cubes soften quickly in the milk to a lightly crisp, pleasing consistency.
• Since I've used high quality ingredients and employed homemade red velvet cake, that this might even be healthier than, say, Cookie Crisp or Froot Loops. It certainly has less hard-to-pronounce ingredients.
• It tints the milk a light and beautiful pink. 
• It has the advantages of cake for breakfast, but carries less possibility of harsh judgment because it is cereal. 
• RED VELVET CEREAL!

If you'd like to make this magic happen at home, here's how you do it.

Red Velvet Cereal

Makes many cubes of cereal

• 1 8 or 9-inch red velvet cake layer, unfrosted
• 2 tablespoons melted butter
• confectioners' sugar

Procedure

1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Cut the cake into cubes, about 1 inch. Place them on the baking sheet.
3. Drizzle with butter, and dust with confectioners' sugar. Place in the preheated oven.
4. Heat for 20 minutes, then remove from the oven and flip the croutons. Put back in the oven for 20 more minutes, or until nice and crispy.
5. Remove from oven and let cool completely. 

 Would you eat red velvet cereal?

Pillsbury Bake-Off Countdown: Tropical Honey Butter Breakfast Rolls

When it gets cool outside, I begin to crave foods that make me think of warmer climates. So these rolls are just perfect for me: kissed with coconut and pineapple, they make me feel like I'm back in Bali for a moment. Now that's sweet! This recipe is via Rhodora Keegan of Virginia Beach, Virginia.

Tropical Honey Butter Breakfast Rolls

• Prep Time: 25 Min
• Total Time: 55 Min
• Makes: 8 rolls

Ingredients

• 2 cups coconut (6 oz)
• 1/2 cup well-drained crushed pineapple, patted dry with paper towel (from 8-oz can)
• 1/3 cup packed dark brown sugar
• 1/2 teaspoon Watkins™ Coconut Extract
• 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)

Procedure

1. Heat oven to 350°F. Place 2-inch square of Reynolds® Parchment Paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
3. Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
4. Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Strawberry-Cinnamon Roll Belgian Waffles

Breakfast is served. And is it ever beautiful: these "waffles" are made using cinnamon rolls! How's that for a decadent delight? Dressed up with strawberries and whipped cream, they're the perfect cold-weather breakfast to carb-o-load for a race you're never gonna run. This one comes from Kelly Humphreys of Vancouver, Washington. Good luck at the Bake-Off!

Strawberry-Cinnamon Roll Belgian Waffles

• Prep Time: 30 Min
• Total Time: 30 Min  
• Makes: 5 waffles

Ingredients

• 3/4 cup plus 2 tablespoons sugar
• 2 tablespoons cornstarch
• 3 cups fresh or frozen (thawed and drained) strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/2 teaspoon orange extract
• 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
• 3 tablespoons butter, melted

Procedure

1. Place large bowl and beaters in freezer or refrigerator to chill.
2. In 2-quart saucepan, mix 3/4 cup of the sugar and the cornstarch. Stir in strawberries and 1/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 2 minutes. Pour strawberry sauce into heatproof bowl; set aside.
3. Heat Belgian waffle maker. (Waffle maker without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
4. Meanwhile, in chilled bowl, beat whipping cream, remaining 2 tablespoons sugar and 1/4 teaspoon of the orange extract with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until stiff peaks form. Do not overbeat, or mixture will curdle. Refrigerate.
5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until deep golden brown. Repeat with remaining rolls.
6. Meanwhile, in small microwavable bowl, microwave reserved icing uncovered on High 10 seconds; stir in melted butter, remaining 1/4 teaspoon orange extract and 1/8 teaspoon salt.
7. To serve, place each waffle on serving plate; drizzle with icing. Top with strawberry sauce and whipped cream.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Golden Fruit Brioche Rolls

I love making people think I'm all fancy in the kitchen when really, I've just lazed around all day and baked something awesome in just 15 minutes. This clever recipe by Christine Wilson of Sellersville, Pennsylvania only takes 15 minutes to make, 45 minutes total (much of that is inactive, though). That means even if you've been watching Mad Men all night and just woke up, you could still get these together in time for brunch. WOO!

Golden Fruit Brioche Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 12 rolls

Ingredients

• 1/3 cup dried apricots, coarsely chopped
• 2 tablespoons golden raisins
• 1 can Pillsbury refrigerated crusty French loaf
• 1 egg, beaten
• 1/4 cup whipped butter, softened
• 1 tablespoon honey
• 1/4 teaspoon orange extract

Procedure

1. Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
3. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
4. Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
5. Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Better than Canadian Bacon: Breakfast Nanaimo Bars Recipe

Let's play a game. I'm going to list a few ingredients, and you guess what meal I'm making.

Here goes: 

• Oatmeal
• Granola
• Maple syrup
• Butter
• Coconut

Do you think I'm talking about breakfast? Good, because that means I have sufficiently breakfast-ified these Nanaimo bars, and therefore, they are officially OK for A.M. eating. Why would I want to do such a thing? 

I have a lot of trouble understanding why doughnuts, scones, and danish are OK for breakfast, yet cookies and cake are not.

My logic is this: if you are what you eat, why not start out the day by eating (and being) amazing? These breakfast-friendly Nanaimo bars are the perfect way to start your day right, and an ideal indulgent holiday breakfast treat. They've got enough of the classic makings to be recognizable as the famed Canadian treat, but enough breakfast stylings, such as oats in the crust (which is baked, not simply mixed and no-baked; it is loosely based on the crust used in King Arthur Flour's "President's Day Cherry Squares" recipe) and a tasty crunchy granola on top, that they become an exciting and new thing.

Nanaimo bars for breakfast? Believe it.

I'm especially excited to share these as a recipe featuring King Arthur Flour (whole wheat no less--another point for these being health food!). Ever since my awesome Bake For Good experience with the esteemed flour-maker, I've maintained a good relationship with them, and when they recently asked if I'd come up with a breakfast recipe using their flour, I was more than happy to do so!

Oh, and I should tell you, these bars freeze beautifully. You can freeze up to 2 months; let them come to room temperature before serving. 

Breakfast Nanaimo bars

Makes up to 36 tiny bars, or 9 massive breakfast bars

For the crust

• 1 1/4 cup rolled oats
• 1 cup King Arthur Whole Wheat Flour
• 1 cup coconut
• 1/2 cup coarsely chopped nuts
• 1 teaspoon salt
• 1 1/2 sticks butter
• 2 tablespoons unsweetened cocoa
• 1 cup packed dark brown sugar

For the middle layer

• 1 stick unsalted butter
• 1 teaspoon vanilla extract
• 2 tablespoons Bird's Custard powder
• 2 cups confectioners' sugar, sifted

For the top layer

• 4 ounces chocolate, coarsely chopped 
• 2 tablespoons unsalted butter

For the granola garnish

• 1 cup rolled oats
• 1/2 cup nuts
• 1/2 cup brown sugar, packed
• 1 tablespoon unsweetened cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup

Procedure

1. Start by making the crust. Grease a 9x9-inch square baking pan; add a strip of parchment with the ends poking up two sides of the pan so you have "handles" to make removal easy later. Preheat the oven to 350 degrees F. In a large bowl, mix together the oats, flour, coconut, nuts, and salt. 
2. In a saucepan, melt the butter with the cocoa and brown sugar. Once melted, stir into the dry mixture. Mix everything until combined, and press into your prepared pan.
3. Bake in the preheated oven for 13-15 minutes, or until it has a dull finish on top. Remove from oven and let cool completely. You can hasten the process by putting the slightly cooled pan in the refrigerator for 30 minutes.
4. Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, mix all of the filling ingredients on low speed until fluffy--3 to 5 minutes. While not in the ingredient list for this recipe, if you are having trouble incorporating the sugar and butter, add a small amount of milk or cream until it reaches your desired spreading consistency. Gently spread on top of the bottom layer. Take pains to smooth this layer as much as possible (I like to use the end of a metal spatula to smooth it) as the topping will only lay as smooth as this layer. 
5. Place the pan in the refrigerator and let cool for 30 minutes or up to 2 hours. This will make the filling firm enough for the next layer to be put on top without ripping or damaging it in any way.
6. Meantime, make the granola garnish. Preheat the oven to 325 degrees F. Mix all of the ingredients together in a bowl, and scatter on a parchment-lined baking sheet. Bake for 15 minutes; remove from the oven and stir right on the sheet. Return to the oven and bake for 15 more minutes, or until toasty and firm. Let cool completely, and break up by hand into small pieces.
7. Ready to put it all together? OK. Now, we'll make the topping. In a double boiler, melt the chocolate and butter until, well, melted. Spread on top of the middle layer, working quickly because it will set rapidly as it is applied to the cool surface, and too much working of the hot mixture can tear up the delicate middle layer. 
8. Scatter the broken-up granola on top while the chocolate layer is still slightly wet on top to ensure it adheres. Score the bars (this is imporant!) before the chocolate has fully set as it will make life so much easier when you want to serve these sweet treats. Place in the fridge and let them set for 20 minutes.
9. 
10. Although typically I would suggest continued storage of these in the fridge, I find that they're actually quite nicer when left at room temperature. It's up to you, but I found that the topping got kind of hard when left in the fridge. If you do prefer to store in the fridge, let them come to room temperature before serving. Likewise, these bars can be made ahead and frozen for up to 2 months. Once again, let 'em come to room temp before serving.

What's your favorite sweet to eat in the morning?

Pillsbury Bake-Off Countdown: Chai-Glazed Cinnamon Waffles

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

I'm super excited about this entry from Mimi Chang from Middletown, New Jersey. First and foremost, because who doesn't like waffles? I even have a waffle wallet--not kidding.

Second, Mimi is from my neck of the woods in New Jersey! Good luck at the Bake-Off!

Chai-Glazed Cinnamon Waffles

• Prep Time: 30 Min
• Total Time: 30 Min
• Makes: 5 waffles

Ingredients

• 1/3 cup finely chopped walnuts
• 1/2 teaspoon butter extract
• 2 bananas, sliced
• 1/3 cup heavy whipping cream
• 2 tea bags chai tea
• 1 can Pillsbury Grands! refrigerated cinnamon rolls with icing (5 rolls)
• 1 cup powdered sugar

Procedure

1. Heat oven to 350°F. Line cookie sheet with parchment paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
2. Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
3. Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
4. Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with nonstick spray before cinnamon roll is added.)
5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
6. Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.

Pillsbury Bake-Off Countdown: Ginger-Macadamia Breakfast Rolls

 You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes!

This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off!

Ginger-Macadamia Breakfast Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 8 rolls

Ingredients

• 1/2 cup chopped macadamia nuts
• 1/4 cup packed brown sugar
• 1 tablespoon plus 1 1/2 teaspoons grated gingerroot
• 1/2 teaspoon vanilla extract
• 3 oz cream cheese, softened (from 8-oz package)
• 1 can Pillsbury refrigerated reduced fat crescent dinner rolls or crescent dinner rolls (8 rolls)

Procedure

1. Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended.
2. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
3. Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
4. Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. Follow them by clicking the bakeoff tag below to see the recipes posted so far.

Pillsbury Bake-Off Countdown: Macaroon-Cinnamon Roll Braid

How do you make cinnamon rolls even better?

No, that's not a trick question. And Barbara Lento of Houston, Pennsylvania, has the answer: by macaroon-ifying it. Yes indeed: this cinnamon roll braid is infused with coconut and coconut extract to make a gooey and delightful AM treat. 

Macaroon-Cinnamon Roll Braid

• Prep Time: 20 Min
• Total Time: 1 Hr 5 Min
• Makes: 10 servings

Ingredients

• 1 package (8 oz) cream cheese, softened
• 2/3 cup coconut
• 1/4 cup sugar 1 teaspoon coconut extract
• 1 egg yolk
• 1 can Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
• 3 tablespoons sliced almonds

Procedure

1. Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
2. Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
3. Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
4. Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes. Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.