Happy Friday, my baking friends! I’m not sure where this week has gone, but I imagine it’s mired somewhere in all the baking I’ve done this week. I’ve lost count of the pounds of butter and flour I’ve gone through in the last few days.
In addition to my regular amount of baking, I am also baking many, many cookies for the NYC Bake Sale that’s happening at Brooklyn Flea in Fort Greene this Saturday. If you’re not familiar with this big event, it features baked goods from New York area food bloggers and local bakeries. Trust me, that’s some good stuff. Plus, all proceeds benefit No Kid Hungry, a national nonprofit organization that’s helping to end childhood hunger by 2015.
If you’re in the area, please stop by for some amazing treats. I’ll be there until 11:30am, so please come find me and say hi. If you need some more motivation for getting up on a Saturday morning, I’ll be selling my Browned Butter Salty Sugar Cookies. If you aren’t in the area, you can still help by entering some of our amazing raffles provided by great folks like Baked, Le Creuset, and King Arthur Flour.
In BoB news, you may have noticed a theme this week. Breakfast was the hot topic as we started out with Mocha Muffins and moved to Cinnamon Roll Cake. It was really unintentional, but I figure we’ll just keep going with it today.
I love having freshly baked goods for breakfast. The problem, though, is that I don’t love mornings. That means freshly baked breakfast is quite a rarity around here. More commonly, we’re eating cereal or yogurt and granola. When the oven does get turned on early, I like to make it count.
Let’s start with muffins. Muffins are usually the first thing I think of when I contemplate baking breakfast. These Raspberry Oat Muffins are one of my favorites. Not only are they packed with fresh raspberries, they have plenty of oats to make them a little more significant. You can, of course, use another kind of berry if you’d like.
One of the most popular recipes on BoB continues to be Cream Cheese Banana Nut Bread. I must say that I whole-heartedly agree with its popularity. It’s tough not to like a cream cheese-y banana bread topped off with a cinnamon-sugar-pecan crumb. In fact, there are some ripening bananas on my counter right now that may be destined for this bread.
I probably urge you to make Raspberry Cream Cheese Buns more than any other recipe on BoB. What can I say? I just love them. They are quick to mix up and easy to customize. You don’t need fresh fruit on-hand but just some of your favorite preserves. While the official name of the recipe includes the word “raspberry,” I make them with a variety of preserves, from traditional kinds like blueberry and cherry to more unique varieties like my favorite spicy pear jam from Anarchy in a Jar.
A couple of months ago, I made this Sour Cream Coffee Cake with Chocolate Cinnamon Swirl for a brunch with friends. We pretty much devoured it. Then, I made it again just so we could have another taste of it before sending it off to Quinn’s co-workers for a breakfast treat. It’s tall and delicate and just-sweet-enough and just plain delicious.
I do hope you’ll forgive me for adding another coffee cake to this list. I made this Cinnamon Cream Cheese Coffee Cake in an attempt to include one of my favorite ingredients (cream cheese) in an otherwise traditional coffee cake. I am happy to say that it worked beautifully. The recipe looks a bit long and daunting, but it’s really not complicated at all.
If any of you have biscuit-making anxiety, then I encourage you to embrace drop biscuits. They are quick and easy, not to mention infinitely adaptable. I love, love, love these Blueberry Sour Cream Drop Biscuits. You can change the berries or even leave them out altogether in favor of a nice dollop of preserves on warm biscuits.
If you want more breakfast baking recipe ideas, take a browse around my Recipe Index for biscuits and scones as well as muffins and quick breads. You’ll also find a few breakfast options among the cakes.
I must say it was tough narrowing down my breakfast recipes to just a few favorites. I try to keep these Friday recipe lists on the shorter side, but I could have kept going for a while. What’s your favorite thing to bake for breakfast?