Recipes

Sweet Weekends

My dear husband just announced that he will be making breakfast today. AND that he’s happy to run to the store to get some extras that we need. I tell you, if there’s one thing that I love, it’s when someone makes me breakfast. And runs to the store.

There is a God.

So, in the event that no one has offered to make you breakfast today, here are a few things you can whip up that will be delicious. You can even eat them in front of that person who did not offer to make you breakfast and not share. So there.

Coconut-Pineapple Loaf Cake-Martha Stewart Everyday Food

1.5 cups shredded sweetened coconut
1 stick butter, room temp
1.5 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 oz.) pineapple chunks, in juice

Preheat oven to 350. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes. Set aside. Butter and flour (or use the freaky baking spray with flour) a 9 x 5 loaf pan. Set aside. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.  In another bowl, beat together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix until just combined-don’t overmix it. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Carefully, please! Spoon into prepared pan, smooth top. Sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, about 65-70 minutes. Cover pan with foil halfway to prevent the coconut on top from burning (blech). Let cake cook in pan for 15 minutes, then remove and transfer to wire rack.

And a little healthier…

Multi-Grain Scones-Dr. Andrew Weil
(“scones” here is used liberally. If you are looking for a true scone, this is not it. Don’t go pulling out the clotted cream. BUT, it’s a healthy and more interesting alternative to a muffin or bread. Tasty too. My kids love them)

1 egg
1/2 cup sugar
5 Tb. grapeseed or expeller-pressed canola oil (you can also substitute Greek yogurt here)
1/8 tsp. lemon zest (I use more. Lots more. I love lemon)
1/2 cup oatmeal, not instant, uncooked
1/4 cup wheat bran
1.5 cups unbleached white flour
2 Tb. millet
2 Tb. poppy seeds (don’t go for a drug test after this breakfast)
1/2 tsp. salt
1 Tb. baking powder
1/2 tsp. cinnamon
1/2 cup milk

Glaze:
Simply combine fresh lemon juice and confectioner’s sugar. Top at your own discretion.

Preheat oven to 375. Whisk the egg, sugar and oil (or yogurt, if using) and milk together in a bowl. Mix the lemon zest and all the dry ingredients together in a separate bowl until all are mixed.  Slowly add the dry ingredients into the wet mixture. Mix well but don’t over-mix.

Put a sheet of parchment paper on a baking sheet. Scoop up the mixture and drop into rounded clumps onto baking sheet. You should have about 6-7 scones. Bake for 15-20 minutes or until lightly golden and the dough is dry. Cool on a wire rack. When totally cooled, drizzle with glaze.

Happy Morning to you!

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