Here are five ways to make an impressive breakfast without spending half the morning.
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I recently received a new a muffin cookbook. It had great photography and interesting recipes. But when you look more closely, you discover that the author used the same recipe repeatedly changing the chips, fruit, or nuts to create new recipes. There is nothing wrong with that—you can do the same thing.
Merri Ann has celiac so she follows a strict gluten-free diet. (Bummer! Married to a baker too.) But we’re certainly sympathetic to our gluten-free friends and customers. So today, we thought we would share some of our gluten-free recipes . . . and a dessert mix.
I have fond memories of my Mother’s chicken soup with rich egg noodles simmering on the stovetop. This was a regular dish, something she made with a leftover turkey or chicken. She would add veggies and then slip the noodles into the simmering broth. The flour clinging to the noodles would thicken the broth into a soup.
Bon Appetit had a piece about what you could do with a brownie mix. They asked five chefs and got a potpourri of ideas; pretty creative ideas. I don’t think their ideas made it to the test kitchen, at least there were no recipes. So, we took them to the test kitchen and added some of our own.
Start out with a cream cake mix. Add grated carrots, cinnamon, and nuts and you have a traditional carrot cake. Add cinnamon chips, coconut, candied ginger, or pineapple to make scrumptious variations. Bake then as cupcakes or a sheet cake. Click through for more detailed directions.