Category Archives: brunch

Tofu Pancakes

Tofu Pancakes

Silken Tofu Cacao Nib Blender Pancakes

These fluffy silken tofu pancakes pack an extra dose of plant protein and are perfect topped with maple syrup and crunchy cacao nibs!
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6
Author Alissa


  • 2 cups spelt flour could sub all purpose
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 lb. silken tofu
  • 1 cup non-dairy milk of choice
  • 1/4 cup vegetable oil
  • 2 tbsp. maple syrup
  • 2 tsp. vanilla extract
  • 1/2 cup cacao nibs


    1. In small bowl, mix flour, baking powder, cinnamon and salt.
    2. Place tofu in blender or food processor and blend until smooth. Add oil, milk, maple and vanilla. Blend until smooth.
    3. Add dry ingredient mixture in 3 or 4 increments, blending between each addition. Blend just until mixed after the last addition. Batter will be relatively thick.
    4. Spray griddle or skillet with cooking spray or coat with vegan margarine. Heat over medium and drop in about 1/4 cup of batter. Sprinkle a few cacao nibs on top.
    5. Allow to cook until batter begins to brown around the edges, about five minutes. Test with spatula to see if it’s firm enough to flip. Gently flip and cook until the opposite side is lightly browned.
    6. Top with extra cacao nibs and maple syrup.

      1 Comment

      Posted by on March 21, 2018 in breakfast, brunch


      Your Morning Bagel –  It’s your pick!

      Your Morning Bagel –  It’s your pick!

      Featured image:

      30 Bagel Toppings: Breakfast, Lunch, Dinner, and Snacktime

      jaredsgirl profile image

      Author Jaredsgirl

      Do you love bagels? Mmmm, warm, crunchy bread with soft doughy centers. It’s hard to go wrong with these delicious, breakfast and snack-time circles of joy. The only thing better than a bagel is a bagel topped with something tasty. In fact, I never eat a bagel plain, even a flavored one. I always put either cream cheese, peanut butter, or at the very least butter, on mine.

      How to Perfectly Toast Your Bagel

      • Be sure to cut the bagel in half at its crease. I have a friend who started a small fire by putting an entire bagel into one slot of the toaster.
      • I have found that bagels hold their toppings best when the bagel is not toasted too dark. Set the toaster’s knob to a lower setting, a little below the middle point. This may mean you’ll have to toast the bagel twice, but the extra time to toast the bagel perfectly will be worth it.
      • The bagel should come out a light golden brown on the inside, and its outside should be slightly crunchy. This will make it easy to spread butter and toppings as they will gently melt into the bagel’s crevices.

      Simple Topping Ideas

      A smear of flavored yogurt on a wheat bagel makes a healthy snack or way to start the day.

      A smear of flavored yogurt on a wheat bagel makes a healthy snack or way to start the day.

      Butter or Margarine

      One of the simplest and most delicious ways to enjoy a toasted bagel.

      Cream Cheese

      The classic. For ideas about how to flavor your cream cheese, see below.

      Peanut Butter

      I spread peanut butter on a wheat bagel every morning for breakfast.

      Jam or Jelly

      Delicious alone or combined with peanut butter or cream cheese.

      Apple Butter

      Works on its own because it is so creamy and smooth.

      Marshmallow Fluff

      Delicious on a not-too-sweet bagel, like plain or whole wheat.

      Cinnamon Sugar

      Toast and spread with butter or cream cheese first. Then sprinkle with one part cinnamon to two parts sugar.


      Spreadable chocolate-hazelnut mixture.


      Combine honey, cinnamon, and cream cheese for a delicious topping on a toasted bagel.

      Flavor Mix in With Cream Cheese


      Finely chopped onion, cucumber, carrot, and herb.


      A spoonful of honey and a sprinkle of cinnamon.

      Northwoods Blue Cheese

      A few crumbles of blue cheese.


      Pureed or mashed strawberries.

      Garlic Herb

      Garlic powder or minced garlic and dried herbs.

      Honey Orange

      A spoonful of honey and a splash of orange juice.


      Finely chopped ham.


      Pureed or mashed mango, pineapple, and papaya.

      Breakfast Bagel Toppings

      Scrambled egg with ham or bacon on a toasted bagel.

      Scrambled egg with ham or bacon on a toasted bagel.

      Simply place a piece of cheese on a bagel and toast in a toaster oven.

      Simply place a piece of cheese on a bagel and toast in a toaster oven.




      Scrambled, fried, or poached.

      Egg and Cheese

      Add a slice of cheese and make a bagel sandwich.

      Egg, Cheese, and Bacon

      Add four pieces of cooked bacon to your breakfast sandwich.

      Egg, Cheese, and Sausage

      Add one cooked sausage patty.

      Egg, Cheese, and Ham

      Cook one slice of ham and add to your breakfast bagel.

      Lunch and Dinner Bagel Ideas

      A bagel toasted with slices of turkey and cheese makes a delicious lunch, or even dinner!A bagel toasted with slices of turkey and cheese makes a delicious lunch, or even dinner!

      A pizza bagel with sauce, mozzarella cheese, and pepperoni sausage.A pizza bagel with sauce, mozzarella cheese, and pepperoni sausage.

      Spread a nice layer of cream cheese on each half of a toasted onion or garlic bagel, top with sliced cucumbers, and you've got a tasty sandwich.Spread a nice layer of cream cheese on each half of a toasted onion or garlic bagel, top with sliced cucumbers, and you’ve got a tasty sandwich.




      Spread each half bagel with pizza sauce. Layer mozzarella cheese and pepperoni sausage on top. Toast in oven for ten minutes.

      Tuna Melt

      Mix tuna and mayonnnaise and spread on each bagel half. Layer a tomato slice and cheese on each half. Toast in over for about ten minutes.

      Meatball Sandwich

      Cook frozen or fresh meatballs and cut into thin slices. Spread each bagel half with spaghetti sauce and layer slices of meatball. Top with mozzarella cheese and toast in oven for ten minutes.

      Toasted Turkey Melt

      Layer each bagel half with sliced turkey and cheese. Toast in oven for about ten minutes.

      Ham & Cheese Melt

      Layer each bagel half with sliced ham and cheese

      Cream Cheese and Cucumbers

      Delicious on an onion bagel! The cucumbe

      Different Types of Bagels




      Honey wheatHoney wheat

      What is your favorite flavor bagel?



      Posted by on March 20, 2018 in breakfast, brunch



      WHEN YOU WAKEUP LATE AND THIRSTY… It’s time for an exotic thirst quencher with brunch!


      1 Comment

      Posted by on March 18, 2018 in brunch, coffee, music




      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.


      Leave a comment

      Posted by on March 17, 2018 in breakfast, brunch



      %d bloggers like this: