It’s not unusual for breakfast in my house to be buttered cinnamon raisin toast and a banana or yogurt. Most days during the week, I like to keep things really, really simple. The kids have school, I have work … we just don’t have time to fuss with complicated breakfasts.

But sometimes I like to surprise the kids with something a little different … a little special. Pancakes make too frequent an appearance on our table on weekends and when my husband is home from work, but muffins are a rarity … and one that the kids love hot from the oven.

With whole wheat pastry flour glaring at me from the cupboard, I decided to adapt a recipe from Tablespoon to make these muffins with an extra punch of whole grain goodness. Add some streusel and you’ve got a great morning surprise.

The result was a moist muffin with hints of apple and graham and cinnamon. It’s homey and comforting, soft and sweet. Does it get any better?

What do you make for a special breakfast?

Whole Wheat Applesauce Graham Muffins
yields 12 muffins

3/4 cup unsweetened applesauce
1/3 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 large egg
1 tbsp canola oil
1 cup whole wheat pastry flour
3/4 cup graham cracker crumbs
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Streusel Topping (see below)

Preheat the oven to 400 degrees. Line 12 muffin cups with liners. Set aside.

In a large bowl, beat together the applesauce, brown sugar and butter. Add the egg and oil and beat well. With a spatula, stir in the flour, graham cracker crumbs, baking powder, baking soda and cinnamon until just combined.

Divide the batter evenly among the muffin cups. Top each with the streusel topping, dividing it evenly between the cups. Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean.

Streusel Topping
enough for 12 muffins

2 tbsp firm unsalted butter
1/4 cup light brown sugar
2 tbsp whole wheat pastry flour
1/2 tsp ground cinnamon

Combine all ingredients in the bowl of a food processor and pulse until the mixture resembles big crumbs.

If you are what you eat, then my four-year-old Will is a moist pancake with berries. To say he loves pancakes is like saying that the sun is lukewarm. Will’s devotion to pancakes is unreal. If we let him, Will would have a big stack of pancakes every single morning. But, that wouldn’t be good for him to have every day (and the rest of us aren’t quite as fanatical about pancakes as he is) so we don’t.

That said, we do eat a lot of pancakes. I swear, Shawn and I can practically whip up batches in our sleep.

But while pancakes aren’t that bad for you, they have some room for improvement. Do they really need the oil? Nah. The good old applesauce in place of oil trick works great — and delivers moist cakes. Do they need refined sugar? Nope. Agave nectar, a natural sweetener made from the same plant used to make tequila, works fine and supposedly is a little better for you. You could also trade the egg for egg substitute, but I prefer real cage-free eggs.

The result is a moist, light, fluffy pancake with a nice contrast of ever-so-slight sweetness from the agave and tartness from the raspberries. I like mine topped with a drizzle of Grade B maple syrup from a local farm, but a sprinkle of powdered sugar could be delicious too.

How do you like your pancakes? Share!

Lightened Up Raspberry Applesauce Pancakes
serves 4

1 large egg
1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
3/4 cup milk (I recommend using nonfat)
1 tbsp agave nectar
2 tbsp unsweetened applesauce
1 tbsp baking powder
1/4 tsp salt
1 cup frozen raspberries

Add the egg to the bowl of a stand mixer and beat until it’s foamy. Add all the other ingredients, except the raspberries, and mix until just combined. Scrap down the sides of the bowl, add the raspberries and beat once more.

Use an ice cream scoop to drop batter onto a hot griddle. Cook until golden brown on both sides, flipping once.

Serve hot with fresh maple syrup.

Saturday was going to be a busy day. I knew that before I went to bed on Friday. Will had a birthday party to go to. We had plans of getting a Christmas tree (which didn’t happen … who knew that tree sellers would close before 7 p.m. on a Saturday, two weeks before Christmas. Sigh.). There was cleaning to be done and organizing. But I woke up wanting scones in a bad, bad way. So I made them anyway.

The interesting thing about scones is how unbelievably easy they are to make. You sift (I use a wire whisk – it makes sifting a breeze), beat and stir a little. Then you pat it all down and slice the dough into wedges. It takes 10 minutes, max.

But I have to admit, scone dough can be a little confusing. It’s dry and crumbly in a way that can make you so uncomfortable. You can’t help but wonder if it’s really moist enough to bind together. Even as someone who has made scones in the past, I find myself wondering if it’s just not going to work this time. But the key is to trust – trust that the crumbly dough will hold together once you pat it down and cut it … and really. It will.

I used to only make drop scones – the ones in perfectly deformed mound shapes. The first scones I ever ate came in that shape, so I stuck with it. But honestly, wedge shaped ones are just easier, especially if you use a pizza cutter to slice them. And the wedge shapes are so pretty too.

And one last thing: if you think scones are dry, spit-stealing little hockey pucks, then you’ve never had a good, just-made scone. Sure, they do get that way after a few days. But freshly baked, the crunchy outside gives way to a soft, warm interior. They aren’t sweet like a muffin, instead taking on a more biscuit-like flavor that’s enhanced with the shots of sweet and tart from the mix-ins. With coffee, a scone is just divine.

Honestly, I blame my slight obsession on the Meyer Lemon Scones on In Good Taste. They got me thinking about buttery, rich, soft but dense scones … and I just had to have them. Not that I regret it. I love these scones … and they are perfect for Saturday mornings, even if it’s a busy one.

Raspberry White Chocolate Scones
yields 8 scones
recipe adapted from Joy of Cooking: 75th Anniversary Edition

1 3/4 cup all purpose flour
1 1/4 tsp baking powder
2 tbsp sugar
1/2 tsp Kosher salt
1/4 cup cold unsalted butter (1/2 stick)
2 large eggs
1/3 cup heavy cream
1/2 cup white chocolate chips
1/2 cup frozen raspberries

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

Whisk together the flour, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives. Stir in the chocolate chips and raspberries. Set aside.

In another bowl, whisk the eggs. Add the heavy cream and whisk some more until fully combined.

Make a well in the center of the dry mix and pour the egg mixture in. Use a rubber spatula to gently stir until just combined. It will be dry and crumbly and won’t hold together well.

Turn out the dough onto a floured cutting board. Using well-floured hands, pat the dough into an 8 inch circle, about 3/4 inch thick. Use a pizza cutter to slice into eight wedges.

If desired, brush the tops of the scones with 1 tbsp of heavy cream and sprinkle with course sugar.

Transfer the wedges to the prepared baking sheet and cook for about 15 minutes, until lightly browned.

Serve immediately. These are best eaten within two days. Store leftovers in an airtight container.

What I’m Cooking With: a large and a medium-sized metal mixing bowl, a silicone spatula from Williams-Sonoma for stirring, Circulon 11-by-17-Inch Metal Cookie Pan, a KitchenAid® Utility Whisk, a pizza cutter and parchment paper.

Psst! One more thing. Check out my latest posts at Tablespoon: How to Eat Pomegranate and Homemade Soups for Chilly Winter Days

We’re lightening up around the Sarah’s Cucina Bella household these days. That means some big changes in the kitchen: less butter, oil and the like, more healthy food. And one of the biggest places that needed lightening up was our breakfast.

Given the opportunity, Will would eat homemade buttermilk pancakes for breakfast daily. Paige would eat a big plate of scrambled eggs with cheddar cheese and toast with butter. Shawn? He’d probably opt for Eggs Benedict. And me? Two eggs over easy with buttered white toast and bacon. Those are all fine options for the weekend. But most days, we really need to take a lighter approach — a lighter, easier approach.

Good thing that we all happen to like yogurt. It’s not only light, but it’s also quick and easy. Plus, if you like it, it can be a very tasty wake-up meal. You just have to make sure that you like the taste of the yogurt you purchase. Not all yogurts are the same. Some are tangier than others, some are sweeter. Find one that works for you. I am a big fan of the Trader Joe’s Organic French Vanilla Yogurt. It has a lovely taste, and is pretty inexpensive per serving when you buy the big container of it.

This simple preparation takes a good yogurt and gives it a little jolt of excitement. It’s sort of like those yogurt cups with the fun mix-ins that you have to stir in yourself. Except, since you make this at home, you are guaranteed a good-tasting yogurt base, instead of a cheap and sour one.

With Thanksgiving just days away, this is the perfect, light meal to pregame the big day. You can bet that we’ll be eating this that day.

Cinnamon Graham Breakfast Yogurt
serves 1

1/2 cup nonfat French Vanilla yogurt (I like Trader Joe’s brand)
1/2 graham cracker
1/4 tsp cinnamon
1/4 tsp sugar

Pour the yogurt into a serving dish. Crumble the graham on top. Sprinkle with cinnamon and sugar. Serve. Stir before eating.

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.