Ah, once again another breakfast recipe. Now, you must know, breakfast is one of my favorite meals of the day. It can be sweet, savory, or both! I usually eat something quick during the week, like cereal or yogurt and some fruit. I look forward to weekends because it’s an opportunity to create something in the kitchen that I can really enjoy.
Pancakes are something that I make quite frequently for breakfast during the weekend. My boyfriend loves them, he’s quite the picky eater so that means a lot, and requests that I make them every Saturday morning. One of the first things he’ll say in the morning is, “Pancakes sound delicious, don’t they?”. I love them as well, so of course, I indulge his request.
Because I’m experimenting with trying to eat healthier, I’ve made some adaptations my go-to pancake recipe. I’ve halved the flour with whole wheat flour and replaced the butter and milk with olive oil and almond milk respectively. I’ve also replaced the sugar with honey. The results are slightly healthier and very moist blueberry pancakes! My boyfriend now prefers these to the regular recipe, and so do I.
When I was a child, my mother would have to go to work early. She would drop me off at my friend Jessica’s house to eat breakfast. Often, Jessica’s mother would make french toast. I have fond memories of these breakfasts and especially the french toast she would make. I’ve lightened up the typical french toast recipe by adding nonfat yogurt and honey. The result is very soft, mildly sweet and with a custardy texture. This recipe is super fast and easy to make, which is perfect when you want something delicious but don’t want to put much effort into it. Enjoy!
Estas son los pasteles de queso de mis sueños. Cremosos, no muy densos y en pequeñas porciones. Decidida a ello me tomó cuatro intentos realizar esta receta. No me rindo fácilmente cuando se trata de mis sueños y así es como fui recompensada.
Como resultado de mi indecisión en escoger los sabores, he incorporado tanto limón como mandarina en la cuajada para la cobertura. Amo los limones y las mandarinas. ¿Quién soy yo para evitar juntar estos dos sabores juntos en una dulce y cremosa tarta de queso?
I opened my fridge and discovered a half-full bottle of orange blossom water. I used this bottle during the summer to flavor pistachio ice cream that I was religiously making during the summer. She was calling me… begging me to use her in something! I listened and thus these delicious cookies were born.
For those who aren’t familiar with orange blossom water, please do familiarize yourself. Orange blossom water is the distilled essence of orange blossoms. It is used as a flavoring for many baked goods, sweets, drinks, life, etc. I highly recommend that you find yourself a bottle and bake these cookies.
These are my dream cheesecakes. Creamy, not too dense, and in small portions. Determined as I am, it took four tries to develop this cheesecake recipe. I am not a quitter when realizing my dreams, and man how it’s paid off.
As a result of my indecisiveness in choosing flavor pairings, I incorporated both lemon and mandarin in the curd topping. I love lemons and mandarins. Who am I to prevent them from being paired together in a sweet and creamy cheesecake union?