It’s the dark days I remember most from when I was Paige’s age. The ones like today where the house would take on a greyness, as if the angry rain clouds outside were threatening to burst into our warm, dry home. Sometimes we’d put on a light, and the yellow pall it cast was awkward in daytime. But often we would just deal with the heavy shading. My grandmother would clean up around the house, doing the dishes, polishing the furniture, vacuuming. The television would be on in the background, not really being watched by anyone.

First there would be the morning shows, where hosts with too much energy would talk excitedly with actresses and musicians about their newest project. I would play with Barbies or build with Legos on the living room floor. Then, at some point, we would end up on PBS where the exuberant presence of Julia Child would practically leap from the screen. While I barely paid attention to the morning show hosts and their guests, Julia was impossible to ignore. At 4, I regarded her with a mixture of fascination and wonderment, only slightly grated by her unmistakable voice. The toys would fade into the background as I watched Julia cook, wondering if as a grownup I would ever be able to transform ingredients into masterful dishes as she did.

Watching Julia Child cook was like magic. One second she would be waxing about butter and the next, she would have a lovely omelet sliding out of the pan.

I could never have guessed at the time that someday I would read My Life in France and be transformed, developing a whole new appreciation for Julia. If you haven’t read it and enjoy food writing, I can’t recommend it enough.

Recently I was asked to join the JC100, a campaign created by publisher Alfred A. Knopf to celebrate what would have been Julia Child’s 100th birthday in August by cooking her recipes. One new recipe will be unveiled each week for us to make and share. How could I say no?

At it's thinnest part, this omelet is at least twice as thick as my crepe-style ones at their thickest.

The first recipe we were asked to make is Julia’s Rolled Omelet, a polar opposite to the omelets I usually make. While I favor crepe-style omelets, Julia’s omelets are thick and dense — something I have never enjoyed. But here’s the thing, Julia’s version is different. While thick and dense, it’s also robust and comforting. After making a few, I’ve discovered there can be joy in this omelet too. Once again, I have been changed by Julia.

The eggs are whisked by hand with a fork — just eggs, salt and pepper per Julia’s directions. For the filling, I stuffed my version with three cheeses — creamy gouda, sharp provolone and mellow Parmesan.

To make the omelet, you start with butter melted in a nonstick skillet over medium-high heat. I reduced the amount used, which allowed me to get the buttery goodness of Julia’s recipe without the extra fat and calories. Then you add the eggs, letting them form a film in the pan. Then you tilt it and start shaking. This will keep the omelet from sticking while also creating the thicker omelet. Once the eggs are just about cooked, you sprinkle them with cheese.

Finally, and this is the trick, you grasp the handle of the skillet, tilt it dramatically and firmly shake it, giving it a little lift with each motion. The omelet will fold over itself. Now, if you want to religiously follow Julia’s directions, you will continue this until the omelet is round like a cylinder. But me? The mere act of getting the omelet to flip over on itself makes me ridiculously proud. And I wouldn’t want it any thicker than this.

Then I serve it topped with fresh diced tomatoes. The cool, sweet tomatoes are such a nice contrast to the warm, creamy omelet.

Did you grow up watching Julia Child?

Three Cheese Almost Rolled Omelet with Tomatoes
serves 2
Adapted slightly from Julia Child’s recipe for Rolled Omelet in Mastering the Art of French Cooking

1 tsp salted butter
3 large eggs
salt and pepper, to taste
1-2 tbsp freshly grated parmesan cheese
1-2 tbsp freshly grated sharp provolone cheese
1-2 tbsp freshly grated gouda cheese
1/4 cup fresh diced tomatoes

Heat a nonstick skillet over medium-high heat. Melt the butter in the pan, turning it slightly to spread it all around.

Meanwhile, whisk together the eggs, salt and pepper with a fork (yes, Julia says fork, so I recommend fork too!). Once the butter is melted and just about turning golden, pour the eggs into the hot pan. Let them cook for about a minute, until a film of egg forms on the bottom. Then, tilt the pan at a shallow angle (Julia says 20 degrees) and vigorously jerk the pan, shaking the eggs free from the bottom and periodically lowering it down to spread the still liquid eggs around. Continue until the top is shiny and moist but no more egg moves around when you shake the pan.

Sprinkle the cheese all over the omelet. Let sit for a minute. Then, holding the pan at a more dramatic angle, grasp the handle firmly with two hands and vigorously shake until the omelet rolls over on itself.

Slide the omelet onto a plate and sprinkle with tomatoes. Serve immediately.

To read Julia’s original recipe go to the JC100 Tumblr page.

“Will, Will! We’re having that bread Mommy gave us yesterday for breakfast with strawberries!” Paige chirped to her brother after sneaking a peek at the counter where I was preparing breakfast. There were smiles and dashes for the table. Then the “mmms …” I don’t think I will ever tire of hearing Will say, “Mommy, this is great.” (For the record, when something isn’t great, he tells me.)

This bread is significant to me because it’s been awhile since I last baked. Between traveling and work, it fell by the wayside. But I’ve missed it a lot. This was kind of like the gateway bake … preparing for more. If all goes well, my cookie jar will be filled this weekend for the first time in too long. But for now, I baked this moist bread swirled with chocolate and banana.

I’ve been planning to make banana bread for longer than I care to admit. In fact, I experimented with banana muffin tops not too long ago hoping they could be an easy faster alternative. They weren’t. The recipe with pretty good, but the muffin tops were a fail (we had to eat them with a fork right out of the pan).

This recipe is based my favorite banana bread, Chocolate Chip Banana Nut Bread. Everyone has their favorite banana bread recipe, and mine is usually dotted with bits of chocolate and meaty walnuts. But this time I wanted something a little different — a little banana, a little chocolate without the nuts. So I went for a marble-style bread. Believe it or not, it’s pretty easy. You make the bread batter and then separate out a cup. The cup of batter becomes the chocolate variety and the remainder is mixed with mashed bananas for the banana half. Then you add both to a baking pan, swirl it a bit and bake.

Who could say no to such a beautiful golden loaf? The kids were so excited when they caught a whiff of the sweet aroma from the kitchen. I can’t blame them. I was too.

Tell me about your favorite banana bread — or better yet, share a favorite recipe!

Chocolate Banana Marble Bread
yields 1 loaf

1/2 cup unsalted butter, softened to room temperature
1 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp kosher salt
2 ripe bananas, mashed
1 tbsp cocoa powder
1 tbsp canola oil

Preheat the oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with cooking oil spray. Set aside.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture looks light and fluffy. Add one egg at a time, beating well each time. Add the vanilla to the mixture and mix well on medium speed until smooth.

In a small bowl, sift together the flour, baking powder and salt. With the mixer running on its lowest speed, add the flour mixture to the bowl little by little, until just combined. Remove 1 cup of batter from the mixer to a large mixing bowl. Add the mashed bananas to the mixer and mix well until smooth. Pour into the prepared pan.

Stir the cocoa powder and oil into the batter in the bowl until evenly distributed. Pour into the prepared pan. Drag a knife through the batter a few times.

Slide the pan into the preheated oven and cook for 45-50 minutes. The bread is done when a toothpick inserted in the center comes out clean. Let cool before slicing and serving.

When I opened the door to let the dogs out early this morning, I was smacked with chilly air. Not winter cold, but brisk enough to send me retreating to the comfort of the couch farthest from my open living room windows. I wrapped my fuzzy green blanket around me and started reading. Against the backdrop of a near-silent house and with a steaming up of coffee in hand (with a splash of whole milk and one spoon of sugar, thanks), the characters came alive off the e-reader screen. And in my head, I mentally planned for a day filled with comfort foods, sweats and convincing the kids to abandon the Legos and go outside for just a little while for some fresh air.

It was only a few hours later when I got ready to run to the grocery store, throwing on a dress and hoping I wouldn’t freeze on the way. But when I stepped outside, I was greeted with balmy 70-degree weather. I immediately thought of the beach and started plotting to go. A few hours later, after grocery shopping and a bit of work, I piled the kids into the car with simple picnic lunch of water, cheese crackers and peanut butter and jelly sandwiches.

I love the beach. From the second I saw the water, it was like a giant feeling of home washed over me. And the kids … they love the beach nearly as much as I do. When they heard we were beach-bound, they whooped with joy and hurried to put their bathing suits on, grabbed their pails and shovels and headed out the door.

When we arrived, it was a mad dash to get out of the car and down to the beach. It wasn’t long until the kids dropped their bodies into the warm sand, running their fingers through the course grains. They buried each other in the sand, collected shells, built castles and dipped their toes in the water. Or maybe more than their toes. It was a glorious afternoon.

Sometimes, you just have to be spontaneous. Whether it’s taking an afternoon off to enjoy a warm spring day at the beach, or whipping up a dish on the fly to round out a meal. Spontaneous can yield such amazing results — and memories.

Those mini frittatas above? They were also spontaneous. Originally, I planned to make scrambled eggs on Easter. But at the last minute, I realized how much easier it would be to make mini frittatas. I could cook them, and then quickly reheat them before we ate. As for the flavor of these — sweet red bell peppers and onion-y scallions, it was completely based on what I had in the fridge. It was a perfect combination.

And yes, they are a cinch to make. Really.

Red Pepper and Scallion Mini Frittatas
serves 4 (yields 12)

1/4 cup finely chopped red pepper
1 scallion, finely chopped (white and light green parts only)
6 large eggs
1/4 cup milk
salt and pepper, to taste
1/2 cup sharp cheddar cheese

Preheat oven to 350 degrees.

Spray the cups in a standard 12 muffin pan with cooking oil spray. Divide the red pepper and scallions evenly among the 12 cups.

In a medium bowl, whisk together the eggs, milk, salt and pepper until light and frothy. Ladle into the 12 muffin pan cups, dividing equally. Sprinkle with cheddar cheese.

Bake for 15-18 minutes, until set.

Remove from the oven and let cool for about 5 minutes, before loosening with a knife and removing the mini frittatas. Enjoy immediately.

A relative walked into my kitchen yesterday, wishing happy Easter and greeting the kids and I. She carried a platter of caprese salad, setting it down on my kitchen island. I could feel her eyes scanning the counter tops, looking … hoping. But there was nothing yet to see, with dishes tucked into the fridge and oven waiting.

I busied myself, sliding thin slices of lemon into the sweating pitcher of ice water and gathering forks, knives and serving utensils to take outside, where we’d be eating. The ham came out of the oven, hot and sweet with glaze. And I slid mini frittatas into the waiting oven to warm them up. I’d cooked them earlier in the day. (Psst! recipe coming later this week!).

“Ooh, what are those?” she asked, and I explained.

Finally, she couldn’t take it anymore. Though she didn’t want to ask, she had to know. And in a whispered voice came the question: “Did you make the French toast?”

It’s a loaded question. The French toast, a special overnight recipe that I got from my friend Cate, has become a family tradition. I whip up batches a few times a year for special occasions — graduations, confirmations and always, always Easter. What once was a whim, has become something that everyone looks forward to and talks about.

Overnight Creme Brulee French Toast takes two days to make. You know it must be something amazing if I make it again and again, despite the lengthy cooking process. And it truly is.

The first day is all about assembly: creating a sweet buttery sugar mixture that’s spread in the pan and then thick slices of French bread pressed into it. A rich vanilla-y egg mixture is poured over, seeping into the slices as it marinates overnight.

The next day, you sprinkle the bread, now fat and soft from marinating with cinnamon sugar. Then it’s baked until browned and puffy. When you serve it, flip the pieces over to reveal the gooey golden sugary side. It’s best that way.

This French toast requires no syrup, nothing more than a spatula for getting out of the pan. It’s an ooey-gooey masterpiece that has delighted us for years now. But it’s only for special occasions. It’s so rich that it would be wrong, in my mind anyway, to have it any more frequently.

“Yes, two trays of it,” I replied. I didn’t have to turn around and look to know the broad smile it gave her.

When I first started hosting family holidays, every menu was different. I was always trying something new and experimenting. At first, it was fun to have each holiday be so unique. But then something changed — there were dishes that really stood out like this one and they were requested again. And slowly, we moved from something new every time to having special traditions. A lot can be said for traditions, especially food traditions. I love knowing that as our family grows up, dishes like this will be special memories in everyone’s minds … and someday they may be something my kids make for their own children. There’s nothing more special than that.

Special Occasion Overnight Creme Brulee French Toast
recipe updated from one that first appeared on Sarah’s Cucina Bella in 2009
(adapted from All Recipes via Sweetnicks)

12-14 (1-inch thick) slices French baguette (about 3/4 of a loaf)
1/2 cup unsalted butter (1 stick)
1 cup packed light brown sugar
2 tbsp light corn syrup
6 large eggs
1-1/2 cups half-and-half
2 tsp pure vanilla extract
1/4 tsp Kosher salt
2 tbsp cinnamon sugar

The night before serving:

You’ll need a 9×13-inch baking pan. I use a glass one that goes from fridge to oven without problems. Start by fitting the bread into the pan to determine how many slices you really need. It varies based on the size of the loaf. Once you’ve fit as many in as you can, remove from the pan and stack them to the side. Brush any crumbs from the inside of the pan. Then, grease the bottom and sides of the pan with a little butter all over. Set this aside while you prepare your caramel-y layer.

Next, you need a small saucepan. Melt the butter in the pan and then add the light brown sugar and corn syrup. Whisk vigorously for 4-6 minutes, until the sugar dissolves and it becomes what appears to be a smooth liquid. Pour into the prepared pan, taking care to spread it evenly around by tilting the baking pan to distribute.

Press the slices of French bread into the pan, taking care to get the caramel-y mixture onto each one.

Finally, whisk together the eggs, half-and-half, vanilla extract and salt until slightly frosting and all one even pale yellow color. Use a ladle to pour this over the French bread slices. It’s key that you coat each slice all over (otherwise there will be hard spots in the toast). It will look like a lot of egg, but don’t worry — it absorbs into the bread. Cover and chill overnight in the refrigerator.

The day of serving:

Remove the French toast from the fridge and let it sit at room temperature for 30 minutes. While it’s sitting, preheat the oven to 350 degrees.

Sprinkle the slices with the cinnamon sugar.

Slide the pan into the oven and bake, uncovered, for 40-50 minutes, until puffed and golden brown. The egg should be set all over. Remove from the oven and serve immediately.

Hints:

• Traveling with this? Whether you are going across town or farther, this is a dish you need to make ahead of time and fully cook before going. Otherwise the egg mixture will slosh out.
• Making ahead. This can be cooked ahead of time and reheated before serving. To do so, cook completely in the oven earlier in the day. Then set aside. When it’s time to serve, reheat the French toast in a preheated 325 degree oven for about 10 minutes.
• Softening up hardened French toast. As the toast cools, it can be hard to remove slices from the pan. Simply reheat the toast as described above and it will come out easily again.
• Doubling up. Want to make a double batch? For best results, prepare each batch separately the night before. It’s tempting to just double everything up, but it just doesn’t come out as well when you do. But don’t worry, it only takes a few minutes to assemble.

Confession: I was kind of picky as a child. I’m not anymore, but when I was young, my list of things that I wouldn’t eat was extensive, including whole cuisines and categories of food. It’s a wonder anyone put up with me.

But even when I was young, really good cooking could sway me to eat things on the no-eat list. My uncle Hugo taught me to love broccoli and cauliflower by whipping up a cheese sauce to drizzle on them. It changed my world.

Another thing that changed my eating world was a trip to visit Hugo and my aunt when I was 12. At the time, I didn’t see myself as particularly picky. But I was and it became more and more apparent as the visit to their new Florida home went on. Everything came to a head when we went to Checkers for hot dogs. It was supposed to be a special thing — something they loved that we couldn’t get up north. But at the mere mention of a drive-thru, I felt a panic rise in me. What if there was mustard on the hot dogs? I couldn’t eat them if there was. So what would I do? I quietly inquired, and asked if my dog could have none.

I’ll never forget Hugo’s reaction. I can’t remember his exact words, but the message was clear: Being picky was selfish and unfair to everyone else. Hugo had never spoken to me like that before (and never did again). It hit me hard, bringing tears to my eyes as I struggled between my desire to please and my absolute hatred of mustard. The shudder of shock, one I had never experienced before, affected me deeply. I didn’t want to be picky.

A few years later, I was on vacation with my friend Allison‘s family. When we went for breakfast at Allison’s aunt’s restaurant, I had no idea what to order. I wanted to be a good guest. One who was easy to be around. Being picky wasn’t an option so I asked her mom for a recommendation of what to order. She suggested the asparagus and Swiss omelet. Even though I wasn’t sure I liked asparagus and I really disliked eggs, I ordered it anyway. I just wanted to be agreeable.

It’s a good thing I was.

That meal turned me on to omelets. And asparagus. And the combination of asparagus and Swiss cheese in an omelet.

Good thing I was. I discovered that day that I could love omelets. What’s more: I wasn’t picky. I ate whatever was there. (Allison’s family also introduced me to aglio olio, Hotter Than Hell salsa and pork rinds — all of which I loved, and am so glad I tried).

This omelet is a lot like the one that I had at Allison’s aunt’s restaurant. It’s fork tender, thin like a crepe and seasoned just right with salt and pepper. Cooking it gently firms the egg without browning or creating a hard-to-cut crust on the omelet. And in the center of this delight? Thinly sliced ham draped over a bed of sharp cheddar cheese. It’s blissful.

On Omelets

There are so many ways to make an omelet — thick and fluffy, folded over toppings, for instance. Or cooked with the toppings mixed right into the eggs. But my preferred way is crepe-like (as in it’s very thin) and stuffed with cheese and other goodies.

The key to making this crepe-style omelet is to cook it gently. I preheat my nonstick omelet pan to just below medium (4 on a scale of 10). Then I spray in cooking oil spray and pour in the egg mixture (eggs, milk, salt and pepper). Then I let it cook until it’s just about set. No poking or prodding allowed. From there, I spread cheese and other fillings down the center of the omelet, gently fold in the sides and let it cook for a few minutes more until the cheese melts. Then I slide it onto a plate.

It’s killer.

Delicate Ham and Cheese Omelet
serves 1

1 large egg, preferably a local, free-range one
2 tbsp milk
salt and pepper, to taste
cooking oil spray
1/4 cup sharp cheddar cheese
2 oz very thinly sliced ham

Preheat a nonstick omelet pan on the stove with the burner set to just below medium.

While the omelet pan is heating, whisk together the egg, milk, salt and pepper. Once the pan is warmed, spray with cooking oil spray and pour the egg mixture in. Tilt gently to spread it into a thin layer. Then, let it cook until just set.

Sprinkle the cheese down the center of the omelet. Drape the thinly sliced ham on top of the cheese, creating an even second layer. Then, fold the two sides of the omelet in — like a wrap. Cook until the cheese is melted.

Slide the omelet onto a place and enjoy!

Some times I catch myself saying things I don’t really mean. Like “No, you finish the last bite of the ooey-gooey delicious dessert, I’m fine” or “Sure! Lasagna sounds great!” But the times that just shock me are when I find myself mechanically saying something I said as a child that’s no longer true like “No, I don’t like eggs.” When I catch myself doing that, I end up correcting myself in the same breath, wondering why I said it in the first place.

Folks. I do like eggs. In fact, I like them a lot. While I rarely want scrambled eggs, sometimes an omelet hits the spot. But more often than not, the kind of egg I really crave has a beautiful runny yolk. One that’s so yellow it’s almost orange. Oh, yes. Those I love.

Of course, I will be the first to admit that I haven’t always liked eggs. In fact, for years I just didn’t eat them. Then I discovered the joys of sunny side up eggs and all aversions were forgotten. A good runny yolk can really change everything.

These days, I am mildly obsessed with whole grain toast spread with mashed avocado and topped with an egg. It’s a bite of creamy, rich, nutty heaven.

I eat these with my hands, like a slice of toast, careful to let the egg drip onto the plate (where I naturally dip the bread into before taking another bite). For breakfast or lunch, these little open face egg sandwiches are the bomb diggity. And that’s an expression I don’t use lightly.

It should be noted that I am not alone in my runny egg and avocado topped toast delight. Paige has fallen for it too. To see her eyes sparkle at the mere thought of these open face egg sandwiches is ridiculously cute. She’s always been quite the egg lover, and the addition of avocado, another favorite, makes these a big breakfast fave for her. She has good taste. Clearly.

Eggs Matter

When making recipes where eggs play a prominent role, the eggs you use do matter. Well, sort of. Any eggs will be good, but if you want your eggs to be something truly special, it really makes a different if you use eggs fresh from a farm — ones that were hand plucked and packaged not long before you took them home. Bonus points if you know the chickens.

You’re probably wondering why and the answer is many reasons. For starters though, there is the taste. Fresh eggs are richer and creamier and just have more flavor. But there’s also the nutritional aspect. According to Sunset Magazine: “Besides flavor, pasture-raised eggs seem to be better for you too. Several studies suggest that they’re higher in omega-3s and vitamins A, B12, and E and lower in fat and cholesterol. ”

Now, I am not saying you shouldn’t stick to your favorite eggs from the grocery store — those are fine and do taste good. And they are cost-effective too. But if you have the opportunity to try some fresh eggs, give them a shot. It’s worth it.

Whole Grain Toast with Mashed Avocado and An Egg
serves 2

2 slices whole grain bread (I love Pepperidge Farms 12-Grain, but any kind will do)
1/2 Haas avocado, fork mashed
4-5 drops lime juice (about 1/4 tsp)
salt and pepper, to taste
2 large eggs

Heat a nonstick skillet over medium heat on the stove.

While the skillet is heating, toast the bread. Also, combine the mashed avocado, lime juice, salt and pepper. Once the bread is toasted, spread half of the avocado mixture on each of the slices while it’s still hot. Set aside.

Spray the skillet with cooking oil spray. Break the eggs and add each to the skillet, keeping them separated (you may need to do them separately if your skillet is small like mine). Cook without disturbing until the white is almost set. Flip gently and cook for about 1 minute more. Place a hot cooked egg on each of the toasts. Sprinkle with additional salt and pepper, as desired.

Eat immediately.

Lately, I have gotten really into smoothies and juices. Not in a juice-fasting or cleansing sort of way, but in a supplementing all the water I drink way. It’s nice to have something other than coffee and water once in awhile, and juices and smoothies are much better for you than soda. Plus they taste good — I love all the fruit mixes.

Of course, buying the premade ones at the store adds up fast, especially when your kids discover how delicious they are and want some too. Yea. That happened. The premades come with a hearty price tag that just makes them impractical for frequent purchasing. Making them at home? It’s way better — less expensive and you can totally control what flavors go into them. It’s nice to have that control sometimes.

For my Chilled Tropical Smoothie, I set out to make a smoothie with the flavors of the islands that’s refreshing and satisfying. Score.

This smoothie has ice, but isn’t icy. Instead, once blended it’s a smooth, ultra-chilled drink that is so refreshing and delicious you’ll want more. And more. The combination of pineapple, mango and coconut milk is just amazing … and it’s lactose-free with the new Yoplait Lactose Free yogurt. Kind of awesome, especially if you need to avoid lactose (I don’t, but I know plenty of people who do).

What’s your favorite variety of smoothie?

Chilled Tropical Smoothie
serves 2-3

1 6-oz cup Yoplait Lactose Free French Vanilla Yogurt
1/4 cup pineapple chunks (fresh)
1/4 cup mango chunks (fresh)
1/2 cup coconut milk
1 cup ice

Combine the yogurt, pineapple, mango and coconut milk and puree until smooth. Add the ice and blend to smooth again.

Enjoy immediately.

——————

Disclosure: This recipe was created for Yoplait. I was compensated for its development, but not for posting it on my blog. That was my choice.

This might just be my favorite scone recipe ever. It’s everything a good scone should be — subtle, but flavorful. Perfect with coffee or tea. And totally memorable.

Scones unfairly get a bad rap, I think. It’s usually with folks who’ve only had the dry, rock-like version that some stores sell. And really, if that’s the only way you’ve had them, it’s not surprising if you groan and turn away when you see someone writing about them. Those scones are an acquired taste, for sure. But I urge you: give homemade scones a chance.

Homemade scones are different. They have a crusty outside, yes, but that gives way to a soft, tender interior. Scones are definitely best the day they’re made, warm from the oven. But they are good the next day too — especially if you warm them up briefly before serving. But you should know that scones won’t last more than two days (they lose that softness after that) … but then again, scones rarely last more than two days in my house anyway.

When Shawn asked me to make some scones this weekend, I decided to just work with what we had in the fridge — and this recipe was born using flavors we love with a tried and true process. This is a mash-up of my family’s favorite pancake recipe for Blueberry White Chocolate Buttermilk Pancakes and a killer recipe for Raspberry White Chocolate Scones that’s another favorite. Tangy buttermilk, sweet white chocolate chips and some delicious tart wild blueberries are like breakfast-craft for me. So good.

These scones are buttery with a nice coarse sugar sprinkled top … You’ll love them. I swear.

I heated up a couple of these for the kids this morning and Will was so excited that the flavors were like his favorite pancake. He’s declared this his new favorite scone. Sweet.

Blueberry White Chocolate Buttermilk Scones
yields 8 scones
adapted from Raspberry White Chocolate Scones

1 3/4 cup all purpose flour
1 1/4 tsp baking powder
2 tbsp sugar
1/2 tsp Kosher salt
1/2 cup white chocolate chips
1/2 cup frozen wild blueberries
1/4 cup cold unsalted butter, plus 1 tbsp reserved
2 large eggs
1/3 cup buttermilk
coarse sugar

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set side.

In a large bowl, sift together the flour, baking powder, sugar and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the 1/4 cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the white chocolate chips and blueberries.

In a small bowl, whisk together the eggs and buttermilk until well-combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir gently from the inside  out until the dry ingredients are all moistened. The dough will be crumbly.

Turn out the dough onto a floured board and with floured hands, pat into a 3/4-inch thick circle. Using a pizza wheel, cut into eight triangles. Carefully move from the cutting board to the prepared baking sheet. I use an offset spatula, which is perfect for it.

Melt the remaining tablespoon of butter and brush the tops of the scones with it. Sprinkle with coarse sugar.

Bake for 18-20 minutes, until cooked through and just starting to turn golden at the peaks.

Enjoy hot from the oven or let cool and store in an airtight container at room temperate for up to two days.

————————————————————–

More from Sarah W. Caron of Sarah’s Cucina Bella

• Snapshot: Sarah Caron in the Newtown Bee (a profile by our local weekly newspaper)
• How to create the ultimate chili bar for your Super Bowl 2012 party on Chef Mom

Coffee cake is one of those things. It’s comforting and familiar and perfect for breakfast. This one, made from a recipe from the 1930s, has a dense crumb and an irresistible buttery cinnamon sugar topping.

No, it’s not that impossibly fluffy and almost-dessert-sweet coffee cake from the grocery store. But it doesn’t want to be. It’s a totally different coffee cake — one that stands up to the fork without squishing into oblivion and that can be eaten by hand without crumbling all over. And it’s really great with a hot, steaming cup of coffee.

It is coffee cake after all.

Making this, I wasn’t sure if the vintage sensibilities would make it a winner for us. But it was. Hugely.

I whipped it up for a brunch with friends last weekend where the cake quickly vanished. Seriously, not a trace was left behind. Good sign, right? And it was so good that I baked another just for our family.

Back to the brunch for a second. Though I adore brunch, I don’t have people over (or go out) for it nearly enough. So I was thrilled to have a little one at my house. The brunch menu was simple — bagels and lox with all the fixings, scrambled eggs, berry and pineapple fruit salad and this coffee cake. In the course of conversation, I shared that this was a vintage recipe — something dug out of my great collection of early 20th century cookery books, pamphlets and recipe cards.

This recipe comes from the third edition of All About Home Baking, published in 1936 (the original was published in 1933) by the General Foods Corporation, a now-defunct company whose products (Calumut baking powder, Post cereals, Maxwell House Coffee and General Foods International Coffees, to name a few) live on. I bought this hardcover book off eBay a while back.

My friend asked about my interest in vintage recipes, which really got me thinking about why I have been so into pre-1960s cookery. I made this conscious decision to reclaim lost cooking techniques because I feel like as the reliance on prepared, prepackage and shortcut based cooking has grown, we’ve lost some of the skill and technique that our grandmothers and great-grandmothers used in the kitchen. To them, making a quick coffee cake for breakfast or brunch or whatever was just that. It was simple, uncomplicated and easy.

And when I find a winner — like this coffee cake — I love to share it.

All told, this recipe for Cinnamon Sugar Coffee Cake takes about 30 minutes to make — maybe 40, if you include the cooling time. And most of that time is totally hands off (making the dough for the cake takes maybe 5 minutes). Be warned, instead of a batter this really makes a crumbly dough. Don’t worry if it doesn’t form a ball — you just need all the ingredients to have come together before you press it into a pan with floured hands.

And don’t change a thing about the buttery cinnamon-sugar topping. It’s the best part. (Aren’t topping always the best part?)

You can do this. Dust off that cake pan this weekend and give it a try.

Cinnamon Sugar Coffee Cake
recipe from All About Home Baking, 1936
serves 8

2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup sugar
6 tbsp butter
1 large egg
1/2 cup milk

Topping:

1 1/2 tbsp melted butter
1/4 cup sugar
1 tbsp all-purpose flour
1/2 tsp cinnamon

Preheat the oven to 400 degrees. Grease a 9-inch cake pan all over the inside with a little butter.

In a large bowl, sift together the flour, baking powder, salt and sugar. Cut in the butter using a pastry cutter or two knives.

In a small bowl, whisk together the egg and milk until light and frothy.

Pour the egg mixture into the dry ingredients. Stir well until all combined. The dough will be somewhat stiff, but keep stirring until everything is incorporated.

Transfer the dough to the prepared pan. Using floured hands, gently pat it down into one even layer.

Brush the top of the coffee cake with melted butter. Then, stir together the sugar, flour and cinnamon for the topping. Sprinkle all over the top of the coffee cake.

Bake for 20-25 minutes, until golden and a toothpick inserted in the center comes out cleanly. Let cool for five minutes in the pan. Then, gently loosen the sides with a butter knife. Turn out onto a plate and then turn back onto a serving plate.

Enjoy!

——————————————

More from Sarah W. Caron of Sarah’s Cucina Bella

• Easy Thai Red Curry Cauliflower and Garbanzo Beans on Tablespoon
• Follow me on Pinterest

These eggs remind me of summer. Sweet fresh tomatoes are encircled with the brilliant flavor of fresh basil. There’s slightly sweet roasted garlic, which I have been obsessed with lately, blended with rich heavy cream — a nod to winter. And the warmth of the baked dish make it perfect for a chilly morning. Or dinner.

I feel in love with baked eggs in tomato-based concoctions last winter. Runny yolks are always a favorite of mine, but even more so when they are paired with flavors that compare, contrast and compliment them. And it’s a great bonus that there are so many possibilities for flavor combinations. This seemed like the perfect dish to make when Betty Crocker and Land O’Lakes recently asked me to create something with Land O’Lakes eggs.

This version is a favorite since it uses so many fresh ingredients (and, of course, fresh flavors). There is just no contest when you start with ingredients in as close to a natural state as you can get. I bet this would be even more amazing in fall, when fresh tomatoes and basil from local farms are available and the air just starts to take on that crisp coolness.

But for now, hothouse tomatoes do the job just fine.

Want to try this for yourself? It’s easy.

Start by gathering and preparing your ingredients. It’s seven simple things (plus salt and pepper) — easy as can be. You’ll need to dice the tomatoes and chop the basil. Also, you need to combine the heavy cream and roasted garlic.

Layer it in the small oven-safe pan. Tomatoes and basil first, egg second, garlicky cream third.

Sprinkle it with freshly grated parmesan.

Then bake it.

Try this dish for breakfast in bed, with some buttered whole grain toast and fresh orange juice. You can thank me later.

What’s your favorite way to enjoy eggs?

Baked Eggs with Roasted Garlic, Tomatoes and Basil
serves 1

1 large fresh tomato, diced (about 1 heaping cup)
1/2 cup chopped fresh basil
1 teaspoon extra virgin olive oil
salt and pepper, to taste
3 cloves roasted garlic
2 tablespoons heavy cream
1 large egg
1 tablespoon freshly grated parmesan

Preheat the oven to 350 degrees.

In a small oven-safe bowl rectangular pan (about 6x4x1-inches), combine the tomatoes, basil, olive oil, salt and pepper. Stir well.

Meanwhile, in a mini food processor, combine the roasted garlic and heavy cream and whirl until mixed.

Crack the egg into a bowl and then pour into the oven-safe bowl or pan over the tomatoes. Drizzle the heavy cream mixture over it. Sprinkle with parmesan.

Bake for 25-30 minutes until the egg white is set.

Remove from the oven. Enjoy!

—————————————-

Disclosure: I am being compensated by Land O’Lakes and Betty Crocker for this recipe and post. All opinions expressed are my own.

—————————————-

More from Sarah W. Caron of Sarah’s Cucina Bella

• Roasted Confetti Hash on Tablespoon
• Easy Mocha Latte on Tablespoon
• Slow Cooker Brisket Tacos on Betty Crocker