Flaky. Sweet. A little tart. Oh, so good.

Somehow, I imagine that to most people apple turnovers are a dessert – a tasty, homey, delicious dessert. But me? I like quiche for breakfast and easily give in to requests for breakfast for dinner. So, these turnovers weren’t dessert. They weren’t a special afternoon snack. They were … breakfast on Saturday.

Hey, sometimes, you just have to have fun with food. These were definitely fun. The kids loved the crispy, puffed edges and grabbed forks to devour the soft apple interior. It took every ounce of self-control not to let the kids (and perhaps me too) devour the last turnover.

Making these was a cinch using my trusty food processor. After peeling and coring my apples, I used the grating plate in my food processor to shred the apples into perfect little strips. It took all of maybe 30 seconds … easy, easy, easy. As a busy mom, I totally value time savers like that. Really. But, if you are without a food processor, don’t worry — you can still make these. Just use a box grater instead and manually shred the apples. It won’t be that bad. However if you have a food processor tucked away, then dig it out and use it for this. It makes it so simple.

Next, those beautiful apple shreds are tossed with cinnamon, brown sugar and just a bit of salt. Those bits of flavors complement the tart Granny Smith apples, giving a great sweet-tart depth.  Coincidentally, I stirred the apples and seasonings together with my favorite spatula, a sturdy silicone spatula that I bought at Williams-Sonoma four years ago.  It’s still as good as new … just goes to show how buying quality cooking pieces can be a great long-term investment in your kitchen (but that is a whole different blog post).

Next, the apple filling is divided evenly among the centers of the rolled out squares of puff pastry, which are then folded diagonally and pressed to seal. It sounds way more intense then it is, really. It comes together so fast.

Now, when I say rolled out puff pastry, I don’t just mean removed from the frozen package and unfolded. I mean actually roll it out with a rolling pin. The dough, which is warmed to room temperature, thins out easily with a few swipes of the rolling pin. Then it goes a long way. The dough will puff either way, but by rolling it out, you end up with a not-too-thick, not-too-thin dough that crisps and rises perfectly. Unrolled, it could puff too much and be too thick for little mouths to eat. Just sayin’.

Almost ready to bake now … The turnovers are transferred to a baking sheet and the edges are pressed with a fork. That gives them that pretty ribbed appearance. The tops are dusted with course sugar (optionally, you can use course sugar mixed with a little cinnamon). The ribbing acts as a great catch for the sugar too.  Then, the baking sheet is slid into the oven and a half-hour or so later out comes the wonderful, puffy, crispy turnovers.

Then, all that is left to do is to devour them.

Apple Turnovers
serves 4

1 sheet puff pastry
2 Granny Smith apples
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp Kosher salt

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cut the puff pastry into four quarters. Dust a cutting board with flour. Using a floured rolling pin, roll out each square of puff pastry until about doubled in size. Divide the apple mixture evenly among the four squares, spooning into the center. Fold the dough over diagonally and press the edges to seal. Transfer to the baking sheet. Using a fork, press the edges again to seal.

If desired, brush lightly with water and sprinkle with course sugar or a course sugar/cinnamon mixture.

Cook for 25-30 minutes, until lightly browned.

When I was in high school, I had a close group of friends who always hung out together. As groups of friends go, we weren’t always all the best of friends — there were ebbs and flows, just like any relationship. But one thing was certain: when we got together, we all had a ton of fun.

One of those friends was Lisa. She was an honors student who loved English class just like me. We had most of our classes together, except for language — she was a French student, I was a Spanish one. So, we spent a lot of time together in and out of school. When I think of her, one thing that sticks out in my mind is her absolute love of Lemon Poppy Seed Muffins. I smile just thinking about her waxing poetic about their many virtues.

Now me? I don’t think I had eaten — let alone heard of — lemon poppy seed anything before her.  But once I tried them, I discovered that they were every bit as good as she said. However, unlike Lisa, I just couldn’t bear the idea of poppy seeds getting caught in my teeth (call me vain … ok, I probably was). So, I didn’t eat them often.

Last week though, my local supermarket’s bakery had mini muffins on sale and I picked up a package. I’d almost forgotten how much I love the sweet lemony flavor … mmm. But something struck me as I ate them: I still really don’t like the poppy seeds. I could totally do without them, in fact. That got me thinking about how I could have my lemon without the hassle of the seeds …

The answer? Blueberries. I mean, sure, you could make the muffins sans any additions. But what fun would that be?I am sure it would taste perfectly fine without them, but I don’t want fine … I want something that makes you swoon.

And really … lemon and blueberry are two flavors that really go well together. Aren’t they? Well, my kids and I thought so. I think you will too.

Lemon Blueberry Muffins
yields 12 muffins

This recipe calls for frozen blueberries. Be sure to pick up regular frozen blueberries, which are sweet. Wild blueberries are not recommended because they are too tart to create a good contrast here.

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup nonfat milk
2/3 cup granular sugar
1/4 cup unsalted butter, melted and cooled
1 tsp vanilla extract
zest of 1 lemon
1 cup frozen blueberries (NOT wild blueberries)

Preheat oven to 375 degrees. Line 12 muffin cups with muffin papers.

Sift together the flour, baking powder and salt in a medium sized bowl.

In a large bowl, whisk together the eggs, milk, sugar, butter, vanilla and lemon zest. Add the dry ingredients to the wet ones and whisk to combine until smooth. Stir in the blueberries.

Divide the batter evenly between the muffin cups. Place in the oven and cook for 18-20 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.

Let cool for 15 minutes before eating. Store leftovers in an airtight container.

This recipe almost appeared here earlier this week, but that would have been the third day in a row of pumpkin recipes, so I held off for a few days. I’ve been living, breathing and (heck) eating pumpkin for days. It’s one of those wonderful (and nutritious) fall foods. And it can take on so many different personalities depending on how you cook it and what you cook it with. Wait till I get into the savory adaptations I have been dreaming about …

Anyway, these pancakes.

These pancakes were really Will’s idea. I mentioned to him that I was thinking of making pumpkin pancakes and he asked me to put chocolate in them. Seemed like a good idea … and it was.  The chocolate is a good complementing flavor for the pumpkin.

Rich in flavor, these smell distinctively like pumpkin pie. Drizzle them with some good maple syrup and eat them up. I prefer Grade B maple syrup – it’s got a deeper flavor. Really, try it.

Anyway, these pancakes are absolutely perfect for a cold day. Like today.

Pumpkin Chocolate Chip Pancakes
serves 4

1 large egg
1 cup whole wheat flour
3/4 cup skim milk
2 tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp canola oil
1 tbsp baking powder
1/2 cup pumpkin puree
1/4 tsp salt
1/2 cup chocolate chips

In the bowl of a stand mixer, beat the egg until thick and frothy. Add the flour, milk, brown sugar, cinnamon, nutmeg, oil, baking powder, pumpkin puree and salt. Beat until just smooth. Add the chocolate chips and beat on high for 15 seconds.

Heat a large skillet over just below medium heat. Drop the batter into circles (I like to use an ice cream scoop) and spread out a bit. The batter will be thick. Cook until golden on both sides.

When the weather gets like this, I crave warm, rich, heavier foods that keep you comfy even when the weather is not. This muffin totally fits that bill. It’s a rich combination of coconut and pumpkin, two of my very favorite flavors. The brown sugar makes it pleasantly sweet, but not so sweet that you will have a sugar rush at 8 a.m.

The recipe is pretty easy (most muffins are) and I was able to whip these up on a Friday morning, without missing any deadlines to school drop offs. No, I don’t have any magic elves to help out — just two sweet kids.

Actually, I did happen upon a new method for having the kids help me cook while testing this recipe. In the past, they’ve always pulled chairs to the counter and stood on them, as I did when I was a child. But walking space is at a premium near our counter, so I have been trying something different: mixing up recipes at our table. That allows me the freedom to get and put away ingredients as needed, and I don’t have to worry about anyone tumbling from a chair or getting too close to a hot stove. It’s working for us, and the kids really seem to enjoy it (the cooking and the new method).

Pumpkin Coconut Muffins
yields 12 muffins

2 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp kosher salt
2 large eggs, slightly beaten
1 cup nonfat milk
1 cup light brown sugar
1 cup pumpkin puree
1/4 cup canola oil
1 tsp coconut extract
2 tbsp sweetened coconut flakes

Preheat the oven to 400 degrees. Line a muffin tin with 12 spots with muffin liners.

In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.

In a separate bowl, whisk together the eggs, milk, sugar, pumpkin puree, oil and coconut extract.

Pour the wet ingredients into the dry ingredients and stir until just incorporated.

Divide the batter evenly between the 12 muffin liners. Don’t be afraid to fill the  cups to the top. Sprinkle the coconut flakes onto the top of all the muffins.

Place the muffins in the preheated oven and cook until a toothpick inserted in the center comes out clean (15-20 minutes). Let cool before serving.

Store in a cool, dry place.

If Will had his way, we’d eat Blueberry and White Chocolate Buttermilk Pancakes every single morning. Actually, scratch the ‘we’ – he’d eat the whole batch himself every day.

Not that I can blame him … they are delish.

But could we really eat pancakes daily? My schedule and waistline say no way, so I try to mix it up with easier options (yogurt, fruit and toast, scrambled eggs) and some alternative more-involved dishes (French toast, waffles, homemade muffins).

This quesadilla is heartier than your standard quesadilla and crammed with flavor. Yes, it’s more-involved, but it’s also a big family favorite. Serve it up plain or with a dollop of salsa, sour cream or guacamole.

What’s your family’s favorite breakfast?

Bacon and Bell Pepper Breakfast Quesadilla
serves 4

1 tsp olive oil
1/2 cup diced green pepper (dice it small)
2 eggs, beaten with a dash of milk and a sprinkle of salt and pepper
butter
4 tortillas
2 strips bacon, cooked and drained on paper towels
1 cup shredded cheddar cheese

Heat the olive oil in a small skillet over medium heat. Add the peppers and cook until softened. Pour in the beaten eggs and scramble, tossing together with the peppers. Remove from heat.

Working quickly, heat a large skillet over just-under medium heat. Butter one side of each of the tortillas. Flip over and divide the egg mixture evenly among the four tortillas (spread it onto half of the unbuttered side — I do this directly in the pan). Sprinkle 1/2 slice of crumbled bacon onto each tortilla. Top with 1/4 cup of cheddar.

Fold the empty half of the tortilla over and cook until browned on both sides, flipping ones.

Cut into wedges and serve.

It’s funny. It seems like with beets, people either love them or hate them. And of the people that hate them, I find that most haven’t ever actually had fresh beets. If you fall into the latter category, my condolences and I urge you to give fresh, wonderful beets a try. Seriously.

Now for those of us who love them, it’s a whole different ballgame. Boiled with a touch of salt? Perfection! Roasted? Even better. But tonight, oh tonight, I found something better and more wonderful – Roasted beets! With rosemary! And feta! The salted and peppered beets pick up a lot of the rosemary flavor, blending and melding in a wonderful, harmonious symphony of flavor. And then the creamy, but slightly salty feta just makes it burst in your mouth.

So. Good. These qualify as one of those OMG dishes where the serving might be for two people, but chances are you will eat them all yourself. Don’t worry, I won’t tell.

Grilled Beets with Feta
serves 2

1 bunch beets
1 5-inch piece of rosemary
1/2 tbsp extra virgin olive oil
salt and pepper, to taste
1/4 cup crumbled feta cheese

Clean the beets and remove the tops (save then for another use!). Slice into 1/4-inch rounds.

Set a large (think about a foot and a half long) sheet of aluminum foil on the counter. In the center, layer the beets with the rosemary (on the stalk) in the center). Drizzle with olive oil and sprinkle with salt and pepper. Close the aluminum foil into a sealed packet.

Place the beet pack on a hot grill (direct flame). Let cook for 20-25 minutes until tender.

Remove the beets from the packet (carefully! it will be hot!) and place in a bowl. Discard the rosemary sprig. Sprinkle with feta and serve.

Earlier this week, I mentioned that my birthday was coming. Thank you to everyone who left nice birthday wishes on that post — they made me smile big! Today is the big day, so the kids and I are taking it easy. Shawn will be home later and we will go to my parents’ house for dinner and cake (and presents!).

This morning though, I wanted a special breakfast. Being that Shawn had to work today, and the kids are a bit young, I was left to my devices to make it. At first, I thought it would be bacon and eggs. But really, aside from the bacon, that isn’t that special. We eat eggs for breakfast a lot around here … But crepes, those are a whole different story.

The first time I ate crepes was in Paris when I was 20. My friend, you know her as Virtual Frolic, had flown in from New York and I flew in from London and we met in Paris. Hungry one rainy afternoon, we stopped at a street vendor and got some delicious chocolately crepes. They were amazing and warmed us right up. I think we must have eaten different variations of crepes at least a half-dozen times in our four-day trip. They were just so delicious … and cheap too. But really, it was the tastiness factor that kept drawing us back.

I haven’t eaten many crepes since then, although I am a devote lover of these thin little cakes with exciting fillings. Today though, I wanted some. The recipe for the Whole Wheat Crepes comes from Food for Thought, a cookbook put out by the Wheat Foods Council last year. I’ve cut down the proportions a bit, since the original recipe makes wayyy more crepes. I’ve found that two of these is the perfect serving size for us. The Vanilla Cream filling is my own creation — the recipe in the book suggested just using vanilla yogurt, but that didn’t sound like something we’d enjoy enough.

My kids? Well I was concerned that Paige, whose been a little pickier with food lately, wouldn’t eat them. Boy, was I misguided … She devoured the first two (small) ones I gave her and requested a third (for her, I made a few that were a little smaller). Will also cleaned his plate. Happy mommy, happy babies, happy life …

In writing out this recipe, I was struck with how many steps it seems to have. You have to prepare both the crepes and the cream sauce … but really, once you are doing it, you find that it’s not that much work after all. It just reads like a lot.

Strawberries and Cream Whole Wheat Crepes
serves 4

Adapted from Food for Thought

You will need one recipe crepes, one recipe of vanilla cream and about 1 1/2 cups quartered strawberries for these crepes. If desired, dust with powdered sugar just before serving.

Crepes:

2 eggs
1/2 cup fat free (skim) milk
1/8 tsp salt
1 tsp sugar
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 tsp butter

Whisk together the eggs and the milk. Add the salt, sugar, whole wheat flour and all purpose flour and whisk until smooth. Chill the batter for 30 minutes in the refrigerator.

Heat a 10-inch skillet on medium heat. Add the butter and coat the pan. When the pan is nice and hot, add 1/8 cup batter, swirling the pan to make it thin and coat all around. When the first side is set (this will take no time at all), flip the crepe and cook the second side to set — this won’t take long either. Transfer crepe to a plate and repeat process until all of the batter is used.

Fill each crepe with vanilla cream (see recipe below), spreading it out on the crepe and sprinkle quartered strawberries on it.

Vanilla Cream

This is a tasty, creamy filling for crepes but also makes a fabulous dip for fruits.

1 6 oz container of nonfat vanilla yogurt
3 oz cream cheese at room temperature
1/2 cup powdered sugar
1/4 tsp vanilla extract

Add all ingredients to a large bowl. Using an electric hand mixer, beat together until smooth. Be sure to scrape down the sides of the bowl at least once while beating.

As I type this, thunder is roaring outside my office window and ominous clouds are dumping rain everywhere. It sounds vicious outside, the kind of rolling booms that make you want to curl up under a favorite quilt and huddle until it passes. Meanwhile, less than 20 minutes ago, I was outside planting and watching these clouds roll in. Welcome to a true New England day … don’t like the weather? Wait five minutes.

But I am not complaining, it has been a good Sunday here. Sunny and productive, with lots of errands and yard work accomplished.

Today was a rare morning where everyone slept a little later than normal. For the first time in literally years, I got to sleep past 8 a.m. — and well past 8 a.m., at that. It was a rare treat.

When we all finally did rise, I whipped up a delicious batch of Banana-Stuffed French Toast. This is a recipe that I actually first posted back on June 22, 2006. I made it for Father’s Day that year, and it was a huge hit. So when Shawn came home last night with a big, soft, beautiful loaf of challah bread, I immediately thought of this recipe. The ingredients are primarily pantry items, which means that you can make it almost anytime. And it comes together – start to finish – in 45 minutes max (and that’s if you do several batches in the frying pan like I did … if you use a bigger pan, it will take less time).

In any case, this is great for a laid-back Sunday morning.

Banana-Stuffed French Toast
serves 4
Adapted from Weekend Magazine, July/August 2006

Although this recipe calls for just four large (the loaf I used this time was about six inches wide) slices of challah, this can work with up to six slices. Be sure to give yourself about 45 minutes total for prep and cooking.

Syrup
1 cup maple syrup
1 tbsp unsalted butter
1 tsp vanilla extract
1 cinnamon stick

French Toast
4 slices large (cut 1 inch deep) challah bread (or 8 smaller pieces, also 1 inch deep)
1 medium banana, sliced thin
4 large eggs
1/3 cup milk
1 tsp sugar
pinch of salt
pinch of nutmeg
3/4 tsp vanilla extract

Combine the syrup ingredients in a small saucepan and simmer over medium heat for five minutes. Remove from heat and keep warm.

Preheat oven to 350 degrees.

Slice a pocket in the challah bread and slide 4-6 banana slices in each piece.

Using a large mixing bowl, combine the eggs, milk, sugar, salt, nutmeg and vanilla extract, whisking until well combined.

Place each slice of banana-stuffed challah in the batter, turning over to fully coat.

In a preheated and greased large skillet (I used butter), cook each slice of bread until golden on both sides (about 2 minutes per side).

Place browned slices on a baking sheet that’s been lined with nonstick foil and cook in the oven for about 8 minutes, until cooked throughout.

Drizzle with syrup and serve …

I’ve been going crazy with zests and fresh citrus in my cooking lately. It’s just imparts such vibrant flavor. Whatever it is that you are making becomes more alive with the simple addition of little scrapes of peels.

Really, it’s hard to believe that I was so resistant to using zest until recently. And why? Honestly, I shied away from it because it just seemed like such a tedious thing to do … since I had never tried it. But as it turns out, zesting a lime or a lemon takes but seconds and pays off major taste dividends.

These muffins are heavy on the lime taste and lighter on the coconut, but the coconut still adds a nice richness to the flavor. Make these the night before and heat one up in the morning for a quick, fresh breakfast on the go — and don’t forget to split them in half and slather on the butter. Or eat them at room temperature with a steamy cup of coffee.

Mmm.

Lime and Coconut Muffins
yields 12 muffins

This recipe is based on the basic muffin recipe from the Joy of Cooking. It’s been adapted for these not-so-traditional flavors. Be sure to clean the exterior of the lime before zesting, and use sweetened coconut.

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sweetened coconut
2 large eggs
1 cup nonfat milk
2/3 granulated sugar
1/2 cup canola oil
zest of 1 lime
1 tsp vanilla

Preheat oven to 400 degrees. Line 12 muffin tins with paper liners.

Combine flour, baking powder, salt and coconut in a large bowl, using a whisk to blend together.

In a medium bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla. Pour into the bowl with the flour mixture and stir until just combined.

Divide the batter evenly between the 12 muffin cups.

Cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before serving.

These last few days of warm weather have been absolutely blissful. We’ve eaten nearly every meal outside, playing before and after on the swings. The kids love every second of it. Heck, so do I. But it is a little hard to believe that it’s only April. I keep waiting for the weather to turn on a dime and become cold and unfriendly again … so far, that isn’t the case.

With all of this delicious summer-like weather, I haven’t spent much time in the kitchen. Instead, we’ve been grilling nightly and keeping inside cooking to a minimum. However, I did make this delicious, fruit-packed recipe over the weekend. It’s something that my young kids absolutely love.

On weekends, I love to surprise Will and Paige with something special. This blueberry cake does just that. It’s best served chilled, so make it the evening before, cover it and refrigerate it overnight.

The taste is light on the sweetness, which is perfectly okay with my two little ones who go gaga for the blueberry wonderfulness. But, if you want to sweeten it up just a bit, drizzle the slices with a bit of maple syrup before serving … anyway you do it, this makes for a fabulous weekend morning breakfast.

Blueberry Oatmeal Cake
serves 6

1 1/3 cup flour
3/4 cup quick cooking oats
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup non-fat milk
1 egg
1 3/4 cups frozen blueberries

Preheat oven to 400 degrees.

Sift flour, sugar, baking powder and salt in to a medium mixing bowl. Stir in oatmeal.

In a separate bowl, combine milk and egg and whisk until well combined. Stir the milk mixture into the flour mixture until combined, then add the blueberries, stirring to incorporate.

Pour mixture into a 9-inch round non-stick baking dish.

Bake 30-35 minutes, until the top is golden and the cake is cooked through. Remove from oven and let cool for at least 10 minutes before turning onto a cooling rack. Chill in the fridge, until ready to eat. I recommend chilling overnight.

Cut into wedges to serve.