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Entries tagged with 'Wake and Bake'

Tahini Muffins with Figs

Serious Eats Carrie Vasios Mullins 1 comment

These muffins have the nutty taste of sesame punctuated by pieces of sweet, chewy figs. 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

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

Peach Walnut Strudel

Serious Eats Carrie Vasios Mullins Post a comment

For a summer take on strudel, try this combination of peaches and walnuts. More

Rustic Apricot-Peach Crostata

Serious Eats Carrie Vasios Mullins 3 comments

In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches. More

Blueberry Upside-Down Cake

Serious Eats Carrie Vasios Mullins 7 comments

Who says upside-down cakes are just for pineapples? Make a summer-worthy version using blueberries. 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

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

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

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

Rieska (Finnish Rye Bread)

Serious Eats Carrie Vasios Mullins 1 comment

Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey. More

Corn Dill Mini Muffins

Serious Eats Carrie Vasios Mullins 4 comments

These savory mini muffins use both corn meal and whole corn kernels, plus dill for an herbal kick. More

Crepes with Blackberry-Rhubarb Compote

Serious Eats Carrie Vasios Mullins Post a comment

Crepes are livened up with a compote of tart rhubarb and sweet blackberries. Add a scoop of vanilla ice cream to turn this breakfast into an easy dessert. More

Moroccan Almond Phyllo Pastries (A Take On M'hanncha)

Serious Eats Carrie Vasios Mullins 8 comments

These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage. More

Honey Almond Granola

Serious Eats Carrie Vasios Mullins Post a comment

Orange zest and honey make a sweet, citrusy background for almond-oat clusters. More

Strawberry Pound Cake

Serious Eats Carrie Vasios Mullins 1 comment

This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring. More

Banana Pecan Coffee Cake

Serious Eats Carrie Vasios Mullins 1 comment

We all know the best part of a coffee cake is the crumb, which is why there is a heap of sweet pecan streusel topping this moist banana cake. More

Rye Pancakes With Apple-Maple Compote

Serious Eats Carrie Vasios Mullins 3 comments

Rye flour give these pancakes a hearty texture and nutty flavor that's complimented by a sweet apple-maple compote. A comforting breakfast for a chilly day. More

Carrot Cake Scones With Cream Cheese Icing

Serious Eats Carrie Vasios Mullins 3 comments

All the flavors of carrot cake, in breakfast form. More

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