Archives for category: Breakfast


If you happen to consistently read this blog and stuck with me during my hiatus, you have probably noticed that I am very fond of breakfast.

It is truly in my genes.  We Phillipses are breakfast people.

Since having a baby, breakfast is even more important to me.  Of course it is my time to fuel-up before heading to a physically demanding job (or until my next breakfast – see previous post), but it is my one and only moment during the day that I get to be completely alone.  It is my time to breathe, read a little, and be at peace before all the unknowns of the coming day begin realizing.  It is definitely worth waking up a little early for.

While on maternity leave I started making my own granola.  I have always loved granola, but the dietitian in me cringes at the store-bought kind which is far too high in sugar with serving sizes that could only satisfy a bird (and we Phillipses are not birds).  So my goal was to make granola that wouldn’t send me into a sugar-coma and could keep me full and energized until my next meal.  The result:  I can’t stop eating granola!

In fact, if I don’t eat this for breakfast, I find myself eating it for lunch…or dinner…or snack.

The biggest task in making this granola is buying the ingredients (and you have to go grocery shopping anyway, so why not buys enough to make several batches; you will be sorry if you don’t when your first one disappears).  Once everything is in place, it comes together in minutes and you get the pleasure of your kitchen smelling like toasted nuts and coconut.

Please, try not to eat it all right out of the oven, your breakfasts’ will thank you.


Go-To Granola

Makes about 6 cups

Note:  This granola keeps well in an airtight container for about 2 weeks.  I usually make a batch a week.  Serve with cold milk or greek yogurt and seasonal fruit.  For the nuts and seeds, I typically us a mix of cashews, whole raw almonds, sliced almonds, pepitas, and walnuts; use whatever nuts you prefer.  The amounts of nuts and seeds I use in each recipe depends on what I have on hand, but I love nuts so I tend to err on the 4 cup side of things.

3 cups old-fashioned oats

3-4 cups mixed nuts and seeds

3 tablespoons brown sugar

1 tablespoon ground cinnamon

1/4 cup canola oil

2 tablespoons maple syrup

1/2 cup unsweetened coconut flakes (not shredded coconut)

1/4 cup dried cherries or cranberries (optional)

Preheat oven to 375° F.  Combine all ingredients except the coconut and dried fruit (if using) in a large bowl until well combined and oats and nuts are evenly coated in oil and maple syrup.  Spread mixture evenly over a baking sheet and bake for 10 minutes, stirring once halfway through.  Remove from oven and sprinkle coconut and dried fruit over the top of the granola.  Bake for 2-3 minutes more, until coconut becomes golden brown (watch it carefully, as coconut burns quickly).  Cool completely and store in an airtight container up to two weeks.

Want more breakfast ideas?  Sure you do:

Saddlebag pancakes – if you can’t decide between sweet or savory

Six Week Muffins – to feed an army (or just yourself for a really long time)

Lemon Blueberry Breakfast Cornbread – because cornbread in a cast iron skillet rocks!

Raspberry Swirl Cinnamon Rolls – best cinnamon rolls ever (no joke!)

Apple and Squash Compote – because veggies are a must, even at breakfast

Goat Cheese Stuffed Squash Blossom and Prosciutto Fritatta – for those of you dreaming of bountiful summer farmer’s markets


honey cake 2

It is likely impossible that my sweet tooth could ever be lost, but it has definitely been tamed.  After working in a bakery for some time, testing very sweet pastries over-and-over, I no longer rich pastries (read: creme brûlée, eclairs, cupcakes) or fancy layer cakes dressed in buttercream.

What will never get old is a treat that I can enjoy when my pang for second breakfast hits and goes well with coffee.

Oh yes…second breakfast.

honey cake 3

I knew I was in the right place once I realized that, like me, the guys I work with at the bakery pretty much follow the feeding schedule of hobbits.  Just swap the tea and pints with coffee and…yup…pretty much hobbits.

Second breakfast and elevenses are for real and very serious.  To avoid early-, mid-, and late-morning grumblings (and to stay on the guys’ good sides), inevitably we must all take a break for coffee and a not-so-sweet baked good.  Be it cornbread, croissants, muffins,  or some form of coffee cake, we all feel much better after we have taken a moment to re-energize and re-caffeinate (and I am no longer afraid to ask one of them to open that pesky bucket of honey).

honey cake 5

Speaking of honey…  One of my favorite cookbooks from 2012 is Vintage Cakes by Julie Richardson.  Full of beautiful recipes and photographs, this book really cover the gamut from decadent special occasion cakes to whip-it-together-during-naptime treats.

And, I absolutely cannot get enough of the honey cake recipe.  It fits all my requirements for cake: not too sweet, super moist, naturally beautiful (no fussy decoration required), it is perfect at 9am (second breakfast) or 9pm (because if I were a hobbit I definitely wouldn’t stop at supper), it is easy to make using ingredients you likely already have on hand, and it can sit happily on your counter for several days.

Honey Cake

Makes 1 9-inch Cake

Adapted slightly from Vintage Cakes by Julie Richardson


Heaping 1/2 cup sliced almonds

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon fine sea salt

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup sugar

1/3 cup honey

2 teaspoons vanilla extract

2 eggs, room temperature

1 egg yolk, room temperature

3/4 cup buttermilk, room temperature


1/2 cup honey

1/4 cup firmly packed brown sugar

1/4 cup unsalted butter

Preheat oven to 350°F.  Spread almonds evenly on a baking sheet and toast until fragrant, about 10 minutes.  Set aside and keep oven on.

Grease a 9 by 3-inch springform pan and line bottom with parchment paper.  In a bowl, mix flour, baking powder, and salt.

In the bowl of a stand mixer fitted with paddle attachment, combine the butter, sugar, honey and vanilla on low speed until blended; increase the speed to high and beat until very light and fluffy 5-7 minutes.  Stop mixer frequently and scrape the paddle and sides of bowl with a rubber spatula.  Beat in eggs and egg yolk one at a time until well incorporated.  With mixer on low, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour.   After each addition, mix until just barely blended and stop and scrape the bowl.  Stop them mixer before the last of the flour has been incorporated and complete the blending with a rubber spatula to ensure you do not overbeat the batter.

Spread the batter evenly into prepared pan.  Rap the pan firmly on the counter to release any air bubbles.  Place the pan in the center of the oven and bake for 45 minutes.  The cake will turn a deep golden color and be firm on the top, and a wooden skewer inserted in the middle will have moist crumbs attached.  The cake may crack on the top, this is okay because it will be covered by almonds and will allow more of the glaze to be absorbed into the cake.

While the cake is baking, make the glaze in a small saucepan by stirring the honey, sugar, and butter over medium heat until combined.  Bring the mixture just barely to a simmer.  Turn off heat, but leave saucepan on the burner to keep glaze warm.

Remove the cake from the oven and poke holes all over the top of the cake with a wooden skewer or fork.  Pour half of the glaze over the cake, evenly sprinkle the cake with the almonds, and then pour the rest of the glaze over the almonds.

Place back in the center of the oven and bake for 5 more minutes.

Cool cake on a wire rack for about an hour.  Remove the sides of the pan and transfer cake to a serving plate.  Serve warm or room temperature.

Cake will stay fresh up to five days, stored well wrapped at room temperature.

Few things excite me more than a crispy, flaky, tender, croissant fresh from the oven.  Whether it is from a great bakery or homemade, croissants may be one of the most beautiful and heartfelt pastries.  They are also the most fleeting in that they loose their magic a few hours after exiting the oven and are almost depressingly lifeless the next day.

So should you somehow have managed to find day-old croissants on your hands, don’t give up on them.  With just a few easy steps, croissants can be revitalized into a scrumptious breakfast that will have your kitchen smelling like a bakery.

At the bakery I work in, we give a second life to leftover croissants by filling them with frangipane (almond cream) and re-baking them until they are golden brown and aromatic.  Of all the croissants and breakfast pastries we sell these almond croissants are by far the most popular.

Get ready to wow a breakfast crowd with this satisfying breakfast treat…if you can keep from eating them all.

Almond Croissants

While almond croissants are easy to assemble and bake, you do need to make the frangipane as well as a simple syrup ahead of time.  If you like, they may both be made the night before and stored in the refrigerator.  When you are ready to bake your croissants, just heat some of the simple syrup until hot and bring the almond cream to room temperature before using.  You will likely have leftovers of both the syrup and frangipane.  They can both be kept in the fridge for up to a week.

Leftover frangipane is great baked on the bottom of a tart shell then topped with pastry cream and fresh fruit or along with other fruit like pears or peaches when in season.  Or…just make some more croissants!  Leftover simple syrup is great if you are making a layer cake.  Brushing each layer with the syrup before icing will keep your cakes moist and flavorful.

Simple Syrup

makes about 1 1/2 cups

1 1/2 cups water

1 cup granulated sugar

1-inch piece of a vanilla bean, split down the center

Combine all ingredients in a small saucepan and bring to a boil over medium-high heat.  Boil liquid for about five minutes until all the sugar had dissolved and mixture has reduced slightly.  Remove from heat and either use immediately or store in an airtight container until ready to use.


makes about 2 cups

2 sticks unsalted butter, softened but still cool

1/2 cup granulated sugar

1 8-oz can almond paste

2 large egss

1/4 teaspoon Kosher salt

3 tablespoons all-purpose flour

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes.  Add the almond paste and mix at high speed until mixture is smooth and well incorporated, about 5 minutes.  Reduce speed to medium and add eggs one at a time until well mixed.  Finally, mix in salt and flour until just combined.

Almond Croissants

4 day-old croissants (more or less depending on how many you have)

Hot Simple syrup (recipe above)

Frangipane (recipe above)

Sliced almonds

Powdered sugar for dusting

Preheat oven to 350°F.

Using a serrated knife, make a horizontal slice in the middle of each croissant.  Do not cut all the way through, leave the opposing end of the croissants attached (see pictures above).

Using a pastry brush, brush inside and top of each croissant.  It is okay if croissant seems a little soggy.

With a pastry bag or a thin metal spatula, fill the croissants with about 2 tablespoons each of the frangipane.  Spread another tablespoons of frangipane evenly over the top of each croissant.  Sprinkle the tops of each croissant with 1-2 tablespoons of sliced almonds, gently pressing them into almond cream.

Place the croissants on a parchment-lined baking sheet and bake until golden brown, fragrant, and the frangipane in the center has cooked completely (will look cakey vs. liquidy), about 25-30 minutes.  Let cool on a rack for 10 minutes then dust lightly with powdered sugar and enjoy!