Appetizers/Snacks, Breakfast, Sweet

BEST Pumpkin Bread

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The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger.  This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!

Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you.  I stock up on it, and make it regularly.  But sometimes, I like to make it from scratch, using healthier ingredients.  This recipe makes all the effort worthwhile.  I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can?  It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar.  Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.  

The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake.  If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325.  You will get a slightly puffed top as pictured above.  

BEST Pumpkin Bread

Print Recipe
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
Course Breakfast, Snack, sweet
Cuisine American
Keyword pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12

Ingredients

  • cooking spray
  • 2 1/2 cups all purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/8 tsp ground cloves, or allspice
  • 1 15 oz can pumpkin puree
  • 2 xl eggs
  • 1 Tbsp (plus 1 teaspoon) freshly grated ginger
  • 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
  • 1 cup extra virgin olive oil
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  • Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  • Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  • Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  • Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Notes

This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds.  This bread also holds on to chocolate chips very well.  I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325.  You get a puffed top, but it cooks perfectly in an hour if you are rushed.  Thanks MOLLY BAZ and Bon Appetit!  
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Appetizers/Snacks, Breakfast

Ginger Scones with Orange Zest

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A perfectly balanced crumbly scone with candied ginger and orange zest.  Adapted from the basic scone recipe from Joanna Chang, of Flour Bakery, who I consider the queen of scones in Boston.  https://flourbakery.comhttps://flourbakery.com

I adore scones.  I try to buy a few and keep them in the freezer for early hockey mornings when I need a quick breakfast on the go.  I don’t like dry scones, and refuse to waste time on any that aren’t great.  It takes a good amount of fat, to make this work, and these have the right balance of everything – not too sweet, crumbly texture, and a hint of orange with candied ginger.  I think they are perfect. 

It’s a simple recipe using simple ingredients, and there are two tricks to making these great.  First, the cold ingredients should be really cold – like prep and measure and keep in the fridge until you mix it all together.  Second, it’s imperative to not over-mix the ingredients, which makes them tender.  

Chang’s recipe calls for not separating the scones fully until after they are baked.  You simply pat the dough into a circle shape, cut it like a pizza, and bake it as a disc, then re-cut the segments and separate after they are fully cooked.  

Ginger Scones with Orange Zest

Print Recipe
A perfectly balanced crumbly scone with candied ginger and orange zest.
Course Breakfast, Snack
Cuisine American, british
Prep Time 17 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 2 3/4 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup white sugar
  • 1/2 cup finely chopped candied ginger
  • 1 stick cold butter, cut into 10 pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup cold creme fraiche, or full fat greek yogurt
  • 1 cold egg
  • 1 tsp grated orange zest
  • 1 egg yolk, beaten
  • 1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)

Instructions

  • Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.
  • Using the paddle attachment on a stand mixer, combine all of the dry ingredients (flour through sugar) until well blended. Add in the candied ginger, mixing to distribute evenly. Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.
  • In a small bowl, whisk the buttermilk with the creme fraiche, egg, and orange zest. Add this mixture to the dry ingredients and mix on low speed for about 30 seconds, until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. Remove the bowl from the stand, and use the dough to collect any remaining dry ingredients in the bottom of the bowl. Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness. Using a sharp knife, cut the circle into 8 wedges (like a pizza). The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.
  • Bake for about 45 minutes (do not over-bake) and cut the scones into wedges along the scored lines. Separate and allow to cool until you are ready to eat. The scones are best warm out of the oven .

Notes

This recipe is adapted from a few versions of Joanna Chang's flour bakery scones, which typically use currants instead of ginger.  I swapped the candied ginger and added orange zest, which adds a nice sweetness - lemon zest would also be great here.  Flour bakery is one of the most legit institutions for scones.  Anywhere.  https://flourbakery.com
The scones can be made ahead, and either frozen before or after baking.  I tend to bake them, let them cool, then wrap individually in plastic wrap and store in the freezer so that I have them ready to go.  Ideally you would heat them up at 300 degrees for about 10-15 minutes, but 1 minute in the microwave on high does the trick in a pinch.  
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Appetizers/Snacks, Breakfast, Smoothie

Winter Citrus Immunity Smoothie

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A delicious winter smoothie to boost your immune system, and wake up your taste buds!

It’s January, a month when everyone seems to focus more on nutrition and wellness, even in a normal year.  Add to that a colossal surge in viral cases in this seemingly endless pandemic, and you have the makings for an over the top desire for overall health.  This smoothie fits the times perfectly.  I first made this two years ago, from this recipe and immediately fell in love.   https://www.halfbakedharvest.com/immune-boosting-winter-citrus-smoothie/. 

This smoothie perfectly balances all the flavors and delivers a huge punch of vitamin c – something we all could use more of these days!  Berries and mangoes make things sweet, while ginger and cayenne bring the heat, and the pomegranate and orange juices pull everything together.  

If you are making this for someone who won’t like the heat, you can add more honey, and omit the cayenne and turmeric.  I would still suggest using the ginger, but you could lighten the amount.  

Winter Citrus Immunity Smoothie

Print Recipe
A zingy blend of winter citrus, ginger, turmeric, raspberries and beets to boost your immune & digestive systems.
Course Breakfast, Drinks
Cuisine American
Prep Time 10 minutes
Servings 2 people

Equipment

  • blender

Ingredients

  • 1 cup frozen mango chunks
  • juice of one lemon
  • 3/4 cup freshly squeezed orange juice
  • 1/2 tsp ground turmeric (you can use less)
  • 1/4 tsp cayenne (optional)
  • 1-2 tsp freshly grated ginger root
  • 1 Tbsp honey
  • 1 small red beet, peeled and chopped
  • 1 cup frozen raspberries
  • 1 cara cara or navel orange, peeled and segmented
  • 1/2 cup pomegranate juice
  • pom seeds and ground nutmeg for topping

Instructions

  • This smoothie is made in two batches to preserve color and make it fun. First, blend the mango chunks with the lemon and orange juice, turmeric, cayenne ginger, and honey. Pour into two glasses to form the base layer.
  • Rinse out the blender, then make the red batch, blending the beets, raspberries, segmented orange, and pomegranate juice. Top the glasses with the second layer, stir a bit to combine if desired. Garnish with pomegranate seeds and ground nutmeg.

Notes

This smoothie is from Tieghan Girard's Half Baked Harvest.  It leans on the spicy side, so adjust for your own tastes, and you can omit the cayenne and turmeric completely if you wish - they do, however, offer great digestive properties for gut health.  
If you are new to using beets, make sure you have a piece of parchment paper to protect your cutting board when chopping, as the juices will stain easily.  
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Breakfast, Sweet

Brioche French Toast

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The ultimate brunch indulgence, Brioche French Toast is a classic and timeless dish that never fails.

Brioche French Toast is one of those dishes that never fails to defy expectations.  It’s indulgent, rich, and so delicious.  We have this at the holidays, and this year we celebrated a birthday brunch with the same recipe that brings a smile to everyone’s face.  It’s a crowd pleaser, and ultimately a simple dish that really doesn’t take long to prep, unless you have a large hungry crew to feed.  Even if that’s the case (this recipe feeds 12!) I have the solution to make slightly ahead!  

One of the things that makes this such an easy recipe is the richness of the Brioche bread lends itself to a quick soak (like 30 seconds) being enough for a rich French toast batter.  No need to let the bread rest for several minutes – you simply dip the slices in as you are ready to throw into the pan!  The egg bath is is simple and basic – another example of letting great ingredients shine on their own.

My daughter chose this as a send off brunch item before she and some friends head overseas on a summer service trip – they will not be hungry on the plane.

Brioche French Toast

Print Recipe
Brioche French Toast, the ultimate brunch indulgence
Course Breakfast
Cuisine American
Keyword brioche french toast, french toast
Servings 12

Ingredients

  • 5 cups whole milk
  • 12 eggs
  • 4 Tbsp sugar
  • 1 1/2 Tbsp vanilla
  • 1 tsp kosher salt
  • 3 loaves brioche bread, sliced thick
  • 1 stick butter
  • maple syrup for serving
  • flaked sea salt for finishing, if desired

Instructions

  • Preheat oven to 250, and line two baking sheets with parchment paper
  • In a high sided 9x13 baking dish, crack all 12 eggs, and whisk to break up and beat slightly. Add the milk, sugar, vanilla, and salt, combining thoroughly until no egg lumps are visible. You want this batter well mixed, as it needs to spread over three full loaves of brioche.
  • Heat two skillets, or a large griddle pan over medium heat. Divide the butter into small pats for cooking the french toast in batches. Your brioche loaves should yield about 8-10 slices each.
  • When the skillets are ready, melt a pat or two of butter in each. Dip slices of brioche quickly on each side, making sure not to rest the bread in the milk bath for too long. This bread is very fragile and will fall apart if soaked for more than a short time. Don't crowd the pans, cooking 3 slices at a time in each pan. When the french toast is golden and cooked through (about 3-4 mins per side) remove to the baking sheets and keep warm in the oven while you finish the remaining slices. It's best to do this well in advance of serving, and don't worry about the french toast drying out in the oven - brioche bread is so densley flavorful and rich, it will taste incredible no matter what!
  • When all the slices have been cooked, serve with warmed maple syrup, and a sprinkle of flaked sea salt if you like to finish.

Notes

This dish is a holiday tradition in our home, so we treasure it.  Brioche or Challah are both great here, and are an incredible treat for a special occasion.  
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Breakfast, Sweet

Best Batch Granola

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Starting the weekend with a batch recipe that is worth its weight in gold, or champagne…or chocolate. This is my lifeline. Mornings in our house are not smooth, despite what I strive for as a mom. Chaos ensues, rushing happens, and with this recipe I can always feel nourished (and healthy) with literally three minutes to eat – this is never not in my cabinet. NEVER.

I love real granola.  It means I can eat a healthy breakfast with zero effort every day, and it has become one of my favorite food items to gift to friends.  This stems from years ago when I was sick and my good friend, Jean, brought me a fresh pressed carrot juice and a container of this granola.  I think the two items alone healed me more than the antibiotics (it was pneumonia).  Food wasn’t appealing when I wasn’t feeling well, and this nourished me.  When I felt better, I asked her for the recipe and what she shared surprised me.  She told me it was a “No-nut granola” recipe from Bon Appetite.  It made me laugh because half of this is nuts.  She made it work with her own changes.  The original recipe has a lot of dried fruit, and she replaced it with nuts.  This is a great morph, so thanks Jean, and BA!  I have tweaked it a bit with extra coconut.  I. Love. Coconut..

There are loads of granola recipes, and this one is inherently simple and full of real ingredients that work well together to make a greater sum of all parts. That’s the magic with granola – it must be perfectly balanced (not too sweet, a little bit salty) but basic ingredients can complement one another in simple harmony. I like dried cranberries in my granola, but omitting them from the recipe makes this much more suited for storage over a few weeks.  I add them when desired, alternating between fresh and dried fruit depending on what is on hand.  If the cranberries were combined at the outset, they would turn hard – nobody wants that.  

The best trick I have with this, after years of making it, is to use coconut oil spray on the pan, fill it to the brim, and let the granola cool completely on the pan, (for up to 24 hours) to create the clusters that everyone loves.  It’s the opposite of roasting vegetables where everything needs space to create the desired consistency – this one is a big batch of one pan deliciousness!

Best Batch Granola

Print Recipe
Wholesome, perfect granola - you will never need another recipe. Balanced, and delicious.
Course Breakfast, Snack
Cuisine American
Keyword granola, nuts, oats

Ingredients

  • 3 cups organic rolled oats , not quick cooking
  • 1 cup sliced or slivered almonds
  • 1 cup chopped pecans or walnuts
  • 1 cup pepitas
  • 1 cup sunflower or sesame seeds
  • 1 cup shredded coconut
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup

Instructions

  • Preheat the oven to 325 degrees.
  • In a very large mixing bowl, toss the granola ingredients through the salt, until well combined.
  • In a glass bowl or pitcher, combine the coconut oil and maple syrup, then pour over the dry ingredients and stir until coated. Pour the granola onto a 1/2 sheet pan, coated with cooking spray (I use coconut oil spray here). The sheet pan will be full, but not overflowing. This will allow for even cooking and clusters to form.
  • Cook on middle rack for 22-25 minutes, until the edges are toasted and the entire pan is golden. Leave the sheet pan to cool on a safe surface until completely at room temperature.
  • When fully cooled, break into clusters and store in an airtight container for up to 3 weeks.

Notes

It's important to let the granola cool on the pans fully so that it forms clusters and clumps, which are the best part for snacking.  Also - all the ingredients are open for substitution - 2 cups of nuts (any kind) and 2 cups of seeds (any kind) are the only things to consider.  If you don't like coconut (sorry if you don't, your loss) you can just add another cup 0f nut/seed mix.  
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Breakfast

Wild Maine Blueberry Muffins

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I grew up in Maine, which means I know what a good blueberry muffin should taste like.  It’s not too sweet, and embraces the tiny bright berries to be the star.  I have made dozens of versions over many years, and this is by far the best.  It’s based loosely on a great recipe from Cookie and Kate (https://cookieandkate.com) with a handful of changes.  Butter and yogurt balance the texture, while maple syrup is the only sweetener, aside from  a touch of vanilla sugar on the top = blueberry muffin perfection!  Breakfast for tomorrow is ready.    

A few tips for the muffins – sprinkle 1 Tbsp of cornstarch over the berries to ensure they don’t all sink to the bottom of the batter.  I also use vanilla sugar to top these, but raw sugar works great too.  If you can’t find vanilla sugar, you can easily make it by scraping bean seeds from a vanilla pod into 1/2 cup of white sugar.  

Wild Maine Blueberry Muffins

Print Recipe
Perfectly balanced with a buttery crumb and mild sweetness.
Course Breakfast
Cuisine American
Keyword muffin, blueberry, treat
Servings 12 muffins

Ingredients

  • 1 3/4 cup AP flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup butter, melted
  • 1 cup lowfat vanilla yogurt
  • 2 eggs, beaten
  • 1/2 cup maple syrup
  • 2 tsp vanilla
  • 1 1/2 cups wild maine blueberries fresh or frozen
  • 1 Tbsp cornstarch
  • 1 Tbsp vanilla or raw sugar

Instructions

  • Preheat oven to 400 degrees. Line 12 muffin cups with parchment liners or paper cups.
  • Combine all dry ingredients in a large bowl, flour through salt, using a wire whisk. Set aside.
  • Combine wet ingredients with a whisk (butter through vanilla), then, using a wooden spoon, gently stir into the dry ingredients until just barely mixed. Toss the blueberries with the cornstarch, and fold them into the batter.
  • Using an ice cream scoop, divide the batter evenly between the 12 muffin cups, then sprinkle with the sugar. Bake on center rack in preheated oven for 16 -18 minutes.
  • Muffins are best fresh and hot out of the oven but will keep well for 2 days in a sealed container, and freeze well for up to 3 months.
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