Category Archives: breakfast



1 package (1/4 ounce) active dry yeast

2/3 cup warm water (110° to 115°)

1/2 cup butter, softened

3/4 cup sugar

4 egg yolks

1/3 cup evaporated milk

1/2 teaspoon salt

3-3/4 to 4-1/4 cups all-purpose flour


3/4 cup semisweet chocolate chips

1/3 cup evaporated milk

2 tablespoons sugar

1/2 teaspoon ground cinnamon


1/4 cup all-purpose flour

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed

1/4 cup semisweet chocolate chips

1/4 cup chopped walnuts

Confectioners’ sugar, optional


  1. In a large mixing bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside.
  3. Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired. Yield: 12-16 servings.




Everything You Wanted To Know About Brunch But Were Afraid To Ask

Everything You Wanted To Know About Brunch But Were Afraid To Ask
Everything you wanted to know

23 fascinating facts about brunch!

Brunch is a combination of breakfast and lunch eaten usually during the late morning, but it can extend to as late as 3pm.

Let’s see some interesting facts about it!

1. The word is a portmanteau of breakfast and lunch.

2. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.

3. The 1896 supplement to the Oxford English Dictionary cites Punch magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for “Saturday-night carousers” in the writer Guy Beringer’s article “Brunch: A Plea” in Hunter’s Weekly’

“Instead of England’s early Sunday dinner, a post church ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. “Brunch is cheerful, sociable and inciting.” Beringer wrote. “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

— William Grimes, “At Brunch, The More Bizarre The Better” New York Times, 1998

4. It is sometimes credited to reporter Frank Ward O’Malley who wrote for the New York newspaper The Sun from 1906 until 1919,[8] allegedly based on the typical mid-day eating habits of a newspaper reporter.

5. Some colleges and hostels serve brunch. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet.

6. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, scones, and the like.

7. The United States military often serves weekend brunch in the dining facilities. They offer both breakfast and lunch options and are open from about 09:00-13:00 (though times vary).

8. The dim sum brunch is popular in Chinese restaurants worldwide. It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, or baked. Customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes.

9. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime.

10. Brunch is prepared by restaurants and hotels for special occasions, such as weddings, Valentine’s Day, Mother’s Day, or Easter Sunday.

11. The Office québécois de la langue française accepts “brunch” as a valid word but also provides a synonym déjeuner-buffet. Note that, however, in Quebec, déjeuner alone (even without the qualifying adjective petit) means “breakfast”.

12. In Quebec, the word—when Francized—is pronounced.

13. German-speaking countries readily adopt Anglicisms, and “brunch” is no exception, defining it as “a combination of breakfast and lunch.”

14. Chinese word “早午饭” is defined as brunch, “早饭” means breakfast and “午饭” means lunch in Chinese. The combination of “早饭” and “午饭” is “早午饭”, as known as brunch.

15. ‘Friday Brunch’ is considered something of an institution in Dubai. Many large hotels and restaurants offer an all inclusive drinks and food buffet during early afternoons, and large groups of expatriates and tourists make this the highlight of their weekend, with parties going on well into the night.

16. In many regions of Canada, in particular in Southern Ontario, brunch is popular on Sundays when families will often host relatives or friends in their dining room.

17. The typical brunch can last a few hours and go late into the afternoon. Montreal-style bagels may be served alongside egg dishes, waffles or crepes, smoked meat or fish, fruit, salads, cheese, and dessert. Often, champagne or wine will be served and following the meal tea or coffee is usually consumed.

18. Many restaurants offer brunch service as well, and the Leslieville neighborhood of Toronto is sometimes called the brunch capital of Toronto as many renowned establishments serve brunch in that neighborhood.

19. In Canada, brunch is served in private homes using homemade foods and in restaurants. In both cases, brunch typically consists of the same dishes as would be standard in an American brunch, namely coffee, tea, fruit juices, breakfast foods including pancakes, waffles, and french toast; meats such as ham, bacon and sausages; egg dishes such as scrambled eggs, omelettes and Eggs Benedict; bread products such as toast, bagels or croissants; pastries or cakes such as cinnamon rolls or coffee cake; and fresh, cut fruit pieces or fruit salad. Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon and salads such as Cobb salad.

20. When served in a private home or a restaurant, a brunch may be served buffet style, in which trays of foods and beverages are available and guests can serve themselves and select the items they want, often in an “all-you-can-eat” fashion.

21. Restaurant brunches may also be served from a menu, in which guests select specific items which are served to them by the waitstaff.

22. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants and bistros.

23. In South Africa, brunch is a favorite activity for many families. It is globally-distinctive in that only pancakes and fruit are consumed.


How brunch became the most delicious—and divisive—meal in America

By Roberto A. Ferdman and Christopher Ingraham

Almost 120 years ago, long before anyone waited in line to feast on eggs benedict and French toast, the word brunch appeared in print for the first time in the United States. “The latest ‘fad’ is to issue invitations for a meal called ‘brunch…a repast at 11 o’clock a.m.,” a column in the New Oxford, an old Pennsylvania newspaper, explained in 1896. Originally conceived for the wealthy as a drawn-out, elaborate affair, brunch, like a runny egg, soon dribbled out into the mainstream.

By 1939, The New York Times declared Sunday a two-meal day. By the 1960s, brunch’s popularity gave rise to specific cookbooks, and by the 1990s, Americans started brunching on Saturdays too.

Now, brunch has become more popular than ever. The story of brunch is the story of changing patterns in how Americans eat, live and interact. But brunch hasn’t swept the entire country just yet. When you dig into the data, you can see that brunch is far more popular in some regions of this country and among some demographics than others.


Posted by on March 17, 2018 in breakfast, brunch



Cuban Brunch Huevos Habaneros — Havana Style Eggs

Cuban Brunch Huevos Habaneros — Havana Style Eggs

Huevos Habaneros — Havana Style Eggs

By Three Guys From Miami

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Yield: 4 servings
Havana-style egg dish, baked in the oven with onions, peppers, and tomatoes.

2 tablespoons olive oil for frying
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 cloves garlic finely chopped
1 cup fresh tomato, cored and chopped
2 tablespoons white wine
1/2 teaspoon cumin
salt and pepper, to taste
8 large eggs
4 tablespoons butter

Spoon a little of the sofrito into each baking dish. Gently crack two eggs into each dish so that they lie on top of the sofrito.

Place a pat of butter (about one tablespoon) on top of each dish.

Ready for the oven!

Preheat oven to 375°F.

Make a sofrito by sautéing onion, red, and green bell pepper in olive oil over low heat until the onions are translucent. Add the garlic and cook a few minutes more, stirring occasionally. Add the tomatoes, wine, and cumin and cook over low heat for about five minutes, stirring frequently. Salt and pepper to taste.

Lightly oil four custard cups and put some of the sofrito in each. Gently break two eggs into each dish on top of the sofrito. (Be careful not to break the yolks!) Place one tablespoon of butter on top of the eggs in each dish.

Place the dishes in the oven and bake for 15 to 20 minutes, OR until the whites are WHITE! The yolks should be slightly runny. Sprinkle a little paprika on top and serve immediately.

Please note that many health experts now advise against serving undercooked eggs. You may want to use pasteurized egg



Posted by on March 17, 2018 in breakfast, brunch



Pancakes That Are Nutty

Pancakes That Are Nutty

Nutty Nut Pancakes

These nutty nut pancakes are made with whole wheat flour and three types of nuts to give each bite a crunch. Enjoy the extra protein, vitamins and minerals you get from adding nuts to pancakes!

Course Pancakes, Pancakes and Waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 medium pancakes
Calories 250 kcal
Author The Worktop


  • 1 1/3 cup whole wheat flour (wholemeal)
  • 1/4 cup sugar
  • 1 1/3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 medium eggs – separated
  • 1 cup whole milk – left at room temperature for about 10 minute
  • 1/4 cup unsalted butter – melted, plus a bit more for cooking the pancakes
  • 1 teaspoon vanilla extract
  • 1/4 cup almonds – chopped, plus extra for topping
  • 1/4 cup pecans – chopped, plus extra for topping
  • 1/4 cup hazelnuts – chopped, plus extra for topping
  • maple syrup – for serving

US CustomaryMetric


  1. In a medium bowl, mix together the whole wheat flour, sugar, baking powder and salt.
  2. In a separate bowl, beat together the egg yolks, milk, butter and vanilla extract.
  3. Pour the egg yolk mixture into the dry mixture, and mix until well incorporated. Mix in the chopped nuts.
  4. In a separate bowl, beat the egg whites using an electric mixer on medium-low speed until soft peaks form. For the soft peak stage, when you lift up the beaters, the egg whites should hold their peaks just for a second or so before falling back into themselves.
  5. Fold the egg whites into the batter, being careful not to over mix. It is okay if there are chunks of egg white foam in the batter.
  6. Heat an electric griddle to 375°F / 190°C. Add on a little bit of butter to coat the pan. Drop on the pancake batter 1/3 cup at a time. When you see bubbles start to cover the surface of the pancake, gently lift up to check the bottom of the pancake to see if it is golden brown and crispy on the edges. When it is ready, flip the pancake over and continue cooking the pancake until it is golden brown on both sides. Repeat with the remaining batter, cooking as many pancakes as you can at once.
  7. Serve topped with extra nuts and drizzled in warmed maple syrup (heat maple syrup in a microwavable container for about 10 seconds in the microwave).
Recipe Notes

Recipe adapted from theClinton Street Baking Company Cookbook, as published on Verily.


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Posted by on March 17, 2018 in breakfast, brunch



Breakfast/Brunch/Dinner at Haunted New Orleans’ Myrtle Plantation… Would you, really?

The Myrtles Plantation is a historic home and former antebellum plantation in St. Francisville, Louisiana, United States. Built in 1796 by General David Bradford, it is touted as “one of America’s most haunted homes.”
The plantation house is rumored to be on top of an ancient Tunica Indian burial ground. It is currently a bed and breakfast, and offers historical and mystery tours. Touted as “one of America’s most haunted homes”, the plantation is supposedly the home of at least 12 ghosts.[12] It is often reported that 10 murders occurred in the house,[12] but historical records only indicate the murder of William Winter.[6]William Drew Winter is also a very popular character in the plantation. He was an attorney who lived in the plantation from 1865 until 1871. He was shot by a stranger. After being shot, he staggered inside the house and died trying to climb the stairs. He died on the 17th step of the stairs. Until today, visitors, as well as employees in the hotel, still hear his dying footsteps.[13]

In 2002, Unsolved Mysteries filmed a segment about the alleged hauntings at the plantation. According to host Robert Stack, the production crew experienced technical difficulties during the production of the segment. The Myrtles was also featured on a 2005 episode of Ghost Hunters.[14][15] The TV series Ghost Adventures also filmed an episode there.


The current plantation landscape is centered on a large pond that features a small island centered with a gazebo accessed by a bridge. To the rear of the main house is the oldest structure on the grounds. Now known as the General’s Store, this was where General Bradford lived while the main house was being built. Currently it is used as the gift shop, laundry facilities, plantation offices and guest breakfast spot.[4] To the south is another structure that houses a restaurant. The two ancillary buildings are connected to the main house by a 5,000 square feet (460 m2) old brick courtyard. Scattered elsewhere on the grounds are modern wooden cottages available to guests.

Would you venture an overnight at this frightful haunted plantation, for a delightful Cajun breakfast or delicious Sunday brunch? Maybe you can be taken simply for a slice of the plantation’s yummy cheesecake.



Tasty Turkish Coffee Pancakes

Tasty Turkish Coffee Pancakes

Author Notes: On the weekends I prefer to make pancakes over waffles or French toast. I came across a recipe in the Better Homes and Garden cookbook for fluffy pancakes. I (…more) —Amitha’s Expression of Creativity

Serves about 4

Bewing the Turkish Coffee for the pancakes and icing

  • 4 tablespoons Turkish Ground Coffee- French Roast
  • 1/2 cup Water for stronger coffee or
  • 1 cup water for weaker coffee Add the coffee grounds to a small pot or a Turkish coffee pot and add the water. Put the pot on the stove on a medium heat. Once it comes to a boil lightly stir the mixture until all the coffee grounds are fully combined. Let it come back to a boil and turn off the heat. Set a side. If you are using a Turkish coffee pot watch the mixture continually because it will boil over.

Turkish Coffee Pancakes and Turkish Coffee Icing

  • 3/4 cup all-purpose flour
  • 1/4 cup buckwheat flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup Turkish Coffee
  • 3/4 cup milk
  • 1 egg
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • 2 tablespoons Turksih Coffee
  • 1/2 cup powder sugar
  1. Mix the flour, buckwheat flour, baking powder, sugar, cinnamon, cardamon, ground ginger and salt into a medium size bowl.
  2. Add Turkish coffee, milk, egg, oil and vanilla to the bowl and whisk all the ingredients together until just combined.
  3. Heat a pan or griddle on medium heat and spray with oil.
  4. To make smaller size pancakes pour about one heaping tablespoon of batter and cook about 1 minute on each size.
  5. For large pancakes pour about three heaping tablespoons of batter for each pancake. These will take a little longer to cook on each side.
  6. For the icing.
  7. In a smaller bowl combine the 2 tablespoons of Turkish coffee and powder sugar to make the icing.
  8. Drizzle the icing or maple syrup on top of the pancakes and serve.

This recipe was entered in the contest for Your Best Recipe Made with Coffee.



Posted by on March 16, 2018 in breakfast, brunch



FLAVOR FILLED! Hazelnut Coffee Pancakes

FLAVOR FILLED!  Hazelnut Coffee Pancakes

By Worker Bee

This is a recipe from the brand new Primal Blueprint Publishing book Primal Cravings: Your Favorite Foods Made Paleo. Order your copy today and claim a bunch of free gifts while the limited-time offer lasts. See all the details here.

Hazelnut, coffee, and maple together in a harmonious breakfast package. Take a traditional pancake, jack it up with some of this morning’s coffee, mix in some crushed hazelnuts, and top with a few pats of butter! It’s a great grain-free take on an old non-Primal favorite.

Now, should these pancakes become a staple of your diet, completely replace your morning omelet? No. Should you drown the pancakes in maple syrup? I wouldn’t advise that. A little drizzle is probably more than enough. And for some people, perhaps too much. Know thyself.

But, these pancakes are perfect for certain occasions:

  • If you’re transitioning from a Standard American Diet, use this recipe as a stepping stone, replacing your traditional pancake recipe with this one as you inch closer to a Primal way of eating.
  • If your non-Primal mother’s favorite dish is pancakes and you want to surprise her tomorrow on Mother’s Day, serve her this healthier twist. She’ll probably be none the wiser. (Hat tip to Karen in the comment board.)
  • If you are craving the taste of the pancakes you grew up with but don’t want to eat the ingredients you grew up with, and you have room to spare in your 80/20. This is a much better option than caving and ordering a tall stack at your local pancake house.


Servings: Makes about 10 pancakes


  • 1?2 cup tapioca flour
  • 1?2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1?4 cup hazelnuts, skinned and finely chopped
  • 1?4 teaspoon coffee extract
  • 1 cup brewed coffee
  • Cooled 4 eggs
  • Butter for pan
  • Maple syrup (optional)


1. Whisk together the tapioca flour, coconut flour, baking soda, and baking powder in a bowl. Add the chopped hazelnuts and whisk to combine.

2. In a large bowl, whisk together coffee extract, coffee, and eggs.

3. Whisk the dry ingredients into the wet ingredients.

4. Melt a few tablespoons of butter over medium heat in a griddle pan or skillet. Working in batches, pour or ladle the pancake batter onto the griddle. Let the pancake cook about 2 other side for another 2 minutes or until browned.

5. Serve with maple syrup (optional).

Hazelnut Coffee Pancakes


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Posted by on March 16, 2018 in breakfast, brunch



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