Tag Archives: breakfast

Breakfast Banana Bread


Banana bread is one of my favorite fall treats and is a great way to use up any ripened bananas before they go south. Actually, the riper they are, the stronger the banana flavor is.

This recipe was an instant hit at the office, and definitely made for a happy Friday. I like to treat those that I care about, especially with food. This is recipe is full of spice and sure to win over even the coldest comrades.



4 bananas
1/3 cup butter
1 cup sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1 1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mash bananas in mixer. Add butter and sugar, and cream together. Mix in egg.
Add baking soda, salt, cinnamon and nutmeg. Once incorporated, mix in flour.
Top with brown sugar topping.
Bake 350* for 45 minutes

1/2 cup brown sugar
2 Tablespoons flour
1 1/2 Tablespoons butter
1/2 teaspoon cinnamon

Mix brown sugar, flour, butter and cinnamon with a fork, until mealy. Sprinkle over bread batter.


Filed under Baking, Blog

Baked French Toast

It was an ongoing joke when I was a kid: “Dad, what’s for breakfast?”  “Your favorite, French toast!” With a roll of the eyes, I’d reply: “C’mon, Dad. What’s really for breakfast?”

He knew how much I hated the half-soggy, half-crispy toast. On top of that, the dish was served with syrup, which I cannot seem to palate.

But, as I grew older, I began experimenting with different ways to cook and top French toast, and I found that baking it was a way to eliminate the soupiness that tends to accompany pan-toasted French toast. With some fresh whipped cream and strawberries, French toast has become one of my favorite weekend treats.

Baked French Toast


1 cup heavy cream

4 eggs

1 teaspoon vanilla extract

1 Tablespoon sugar

1/2 Tablespoon cinnamon 

Half of a day old French loaf, cut into 1 inch slices

Powdered sugar, for dusting

Stir together cream, eggs, vanilla, sugar, and cinnamon in a large bowl.

Soak bread slices, about 10 seconds per side, or until bread is soaked through.

Spray 13×9 inch pan with non-stick spray. Arrange soaked bread in one layer.

Bake 350* for 10 minutes. Flip toast with spatula, and cook another 15 minutes. (Total cook time: 25 minutes)

Broil for 2 minutes to add extra crisp.

Dust with powdered sugar. Top with whipped cream and fresh strawberries or syrup.


Filed under Baking, Blog

Mocha Morning Muffins

I love bringing my coworkers treats. As the producer for a morning show, I am in charge of making sure my staff is fully energized and happy before we go live at 5 a.m., and I’ve learned that baked goods always make mornings sing. These folks serve as my guinea pigs, as well as motivators for me to crank out new concoctions.

These dense, chocolately cakes are a mildly sweet compliment to your morning coffee or milk. The bitter dough with bites of sweet chips prove to wake up and excite the mind.

Mocha Morning Muffins


3/4 cup cold milk

2 Tablespoons instant coffee

1 3/4 cup flour

1/4 cup cocoa powder

1/3 cup sugar

2 teaspoons baking powder

1/2 Tablespoon cinnamon

1/4 teaspoon salt

1 egg, beaten

1/4 cup vegetable oil

1 teaspoon vanilla

1/2 cup semisweet chocolate chips

Dissolve instant coffee in cold milk. Set aside.

Sift together flour, cocoa powder, baking powder, salt and sugar.

Beat one egg with vegetable oil and vanilla. Add coffee and milk.

Mix well with dry ingredients. Add chocolate chips.

Spoon out batter into lined muffin tin. These don’t rise much, so feel free to fill to 2/3 of the way up the cup.

Bake at 400* for 20 minutes, or until toothpick inserted into the middle comes out clean.

Serve with milk or coffee.



Filed under Baking, Kat's Tips, The Wholesome Whisk

Cheesy Chorizo Quiche

My first memory of quiche isn’t a romantic meeting of girl and eggy pie; I met pre-frozen mini quiches somewhere on the road of childhood, and wondered at the creamy, crusty little packages. These mass-produced quiches left me longing for something more. I knew these had such potential to be a buffet hero. And so versatile: ham, spinach, cheese. I have great plans for these eggy pies, I thought.

So years later, I’ve formulated my ultimate quiche, one with oozing cheese, creamy eggs and spicy Mexican chorizo. And nothing is better than marrying French techniques with Mexican flavors.

Cheesy Chorizo Quiche


8 ounces pork chorizo

1/2 onion, chopped

2 cups milk, boiling 

4 eggs

1 cup shredded cheese

1 pie crust, recipe below

Brown chorizo, and add onions. Cook until onions are soft.

Temper eggs with boiling milk: While whisking the eggs, pour a slow stream of the boiling milk down the side of the bowl. Work in about half of the milk. Once the egg mixture is warmed, stir in the rest of the milk.

Spread chorizo and onions in the bottom of the baked crust. Pour eggs over, and top with cheese.

Bake 350* for 30 minutes.

Pie Crust


1 1/2 cups all pupose flour

2 Tablespoons sugar

1 Tablespoon salt

1/2 cup vegetable oil

2 Tablespoons milk

Mix dry ingredients together. Slowly stir in the oil and milk.

Roll out on lightly floured surface. Press into desired baking dish (I used a rectangular tart pan).

Prick the bottom with a fork, and bake at 400* for 15 minutes.

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Filed under Blog