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Entries tagged with 'breakfast sweets'

American Classics: Spiced Pumpkin Chocolate Chip Loaf

Sweets Alexandra Penfold 1 comment

When fall rolls around and my thoughts turn to pumpkins and apples, this is the type of treat I want on my table. More

Individual Blueberry Buttermilk Loaves

Serious Eats Carrie Vasios Mullins 3 comments

Having a brunch for four? Try this already scaled recipe for mini blueberry buttermilk loaves. More

Wake and Bake: Lemon Raspberry Mini Muffins

Sweets Carrie Vasios Mullins Post a comment

Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too. More

Raspberry Lemon Mini Muffins

Serious Eats Carrie Vasios Mullins Post a comment

These lemony mini muffins make a statement with their one large raspberry in the middle. More

Wake and Bake: Peach Walnut Strudel

Sweets Carrie Vasios Mullins Post a comment

Just the other day I thought, man, I wish that I could roll into my local coffee shop and get a piece of really excellent strudel. Since I can't, I had to make it myself. More

Seasonal Baking: 5 Simple Summer Breakfast Cakes

Sweets Carrie Vasios Mullins 1 comment

As I don't have a vacation home of my own, I like to make myself an attractive candidate as a house guest. Forget the same-old bottle of wine or potted plant as a hostess gift—I give the gift of sugar. These simple, fruit-forward cakes are a great option for summer breakfasts, whether you're paying your stay in food or just want to make something delicious with all your fresh summer fruit. More

Wake and Bake: Cherry Butter Cake

Sweets Carrie Vasios Mullins Post a comment

This buttery, fruit-filled cake is like a buckle without the streusel topping. More

Cherry Butter Cake

Serious Eats Carrie Vasios Mullins 4 comments

This buttery, fruit-filled cake is like a buckle without the streusel topping. More

Let Them Eat: Crumb Cake Muffin Tops

Sweets Yvonne Ruperti 1 comment

Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and 'all about the top' with pebbly brown sugar-cinnamon crumbs. More

Crumb Cake Muffin Tops

Serious Eats Yvonne Ruperti Post a comment

Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and topped with pebbly brown sugar-cinnamon crumbs. More

Bake the Book: Hollyhock Clafoutis

Sweets Emma Kobolakis 4 comments

Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers. More

Le Pain Quotidien's Canelés de Bordeaux

Serious Eats Emma Kobolakis 1 comment

The classically French canelé, a specialty of Bordeaux, is characterized by its caramelized crust and custardy insides. Proper as breakfast or dessert, Le Pain Quotidien provides the recipe. More

Breakfast Strawberry Shortcakes

Serious Eats Carrie Vasios Mullins 1 comment

These open face strawberry shortcakes are made from buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in my book. More

Bake the Book: Chia Seed Porridge

Sweets Emma Kobolakis Post a comment

The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer. More

Easy Strawberry Danish

Serious Eats Carrie Vasios Mullins 4 comments

Using Pillsbury Crescent Rolls for the dough is a shortcut way to make danishes. This version tops the sweet cheese filling with strawberries, but feel free to use another berry of your choice More

From the Pastry Dungeon: Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb

Sweets Anna Markow Post a comment

I'm not usually a big fan of pancakes, but I am a big fan of whole grains. Whole wheat flour with a little roughly ground oats thrown in makes fluffy, tasty pancakes. Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. More

Wake and Bake: Baked Apricots with Brown Sugar Streusel

Sweets Carrie Vasios Mullins 2 comments

Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast. More

Baked Apricots with Brown Sugar Streusel

Serious Eats Carrie Vasios Mullins Post a comment

Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast. More

Blackberry Crumb Cake

Serious Eats Carrie Vasios Mullins Post a comment

This moist, blackberry-studded cake is topped with a layer of big buttery crumbs. More

American Classics: Strawberry Rhubarb Kuchen

Sweets Alexandra Penfold Post a comment

This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top. More

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