Lazy breakfasts…

I’ll share with you my secret lazy breakfast – this is what I eat when I’m not up for elaborate food…


Hot tea with fruit, yogurt, and spices. I’m a big fan of spices. Today I used allspice, but I alternate between cinnamon, allspice, and pumpkin pie spice (what a surprise :p ).

I recently discovered Fage yogurt – it’s Greek strained yogurt and it’s fantastic. I get the fat-free kind but it’s creamier than any whole milk yogurt I’ve ever tried.

Fruit of the day was orange. I’m a big fan of apples and bananas as well. And persimmons, which I’ve posted about before.

I do put a lot of spice in, but that’s just how I roll. Make it how you like it.

Over too soon!

Nectarine Spice Muffin Cookies

I made these on Superbowl Sunday. Although they’re not the prettiest of snacks, they do taste good. I started out trying to make muffin tops, but the batter was way too runny so they turned into muffin-cookies. I started with a vegan muffin recipe from Fatfree Vegan Kitchen but changed it up a bit. Instead of berries I used a nectarine that was getting very ripe and I only made a half-batch. And every time I make a recipe I can’t stick to the original, so there are a few other changes as well…

The only change I would make in my rendition would be to cut back on the milk – if the batter had been less runny, these would have been cute little muffin tops 🙂 Alas. But muffin cookies are good too!

I like to eat muffins hot with margarine and these were no exception – oh, how I love baked goods.

Oh yeah, and there was a topping – it was a kind of glaze with chopped dates and it was delicious. I had to assure people that they weren’t raisins, though – apparently raisins can ruin a cookie for some people.

Muffins and spices and fruit, oh my!

Ingredients
Topping
1/4 cup brown sugar
1 tablespoon flour
3 tablespoons chopped dates
1 tablespoon melted margarine
Muffins
1 cup of flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon spices (I like allspice, pumpkin pie spice, cinnamon, cloves)
dash of salt
1/2 of the amount for 1 egg of egg replacer + required water (or 1 egg white, if you’re not vegan)
2/3 cup soymilk (use only 1/2 cup if you’re making muffin tops because you need a thicker batter; for regular muffins this amount may be fine)
1 teaspoon lemon juice
1/2 cup chopped nectarine or other fruit

Directions
1. Preheat oven to 375F.
2. Mix together the topping ingredients. Set aside.
3. Mix the dry ingredients (flour through salt) together. Mix the egg replacer, water, almond milk, and lemon juice together and pour in the middle of the dry ingredients. Do not overstir! Gently mix in the nectarines.
4. Spray a cookie sheet with non-stick cooking spray. Drop about 2 tablespoons of muffin batter onto the sheet for each muffin top. Top each of them with an equal amount of topping and bake for 12-15 minutes. Cool for 5-10 minutes.

You may want to make smaller muffin tops (only 1 tablespoon of batter) since mine spread out so much.


I cut them up in quarters and they looked a bit more appealing. Also I just like bit-sized things.

I want to apologize for the lack of posting recently – I’m getting ready to move to San Francisco and haven’t had much time for cooking and baking. I will try to get a few recipes up in the next week or two, but that may not happen 🙂 But certainly you can expect lots of new and exciting pictures and food once I get set up in my new house! I just found a room in Fremont, CA – just a BART ride away from San Francisco and my new job.

If I haven’t mentioned the new job, I’m going to be working as a research associate at the Federal Reserve Bank. I’ll be in the international department, so I’m very excited.

Rice Puff Granola

This granola was very good – I used rice puffs as well as oatmeal and I liked the way it came out. Nice breakfast 🙂

Note – the amount of rice puffs and granola should total to 1 cup, so use whatever proportions you’d like.

Rice Puff Granola

Ingredients (makes about 3/4 cup of granola)
heaping 3/4 cup rice puffs
scant 1/4 cup oatmeal (not quickoats, the real kind)
1.5 tablespoons honey/maple syrup (I used honey, but to make this vegan use syrup)
1 tablespoon margarine
1 teaspoon cinnamon
1/4 cup dried fruit (I used raisins and chopped dates)

Directions
1. Preheat the oven to 250F.
2. Mix together the honey/syrup, margarine, and cinnamon and heat in the microwave for about 10 seconds.
3. Add the honey/syrup mix to the rice puffs and oatmeal and mix well.


4. Spread out the mixture on a baking sheet and cook for about 30 minutes, stirring it around every 10 minutes.

5. Add the dried fruit and serve!

Serving ideas…
-with almond milk
-with yogurt
-plain!
-with fresh berries
-as a parfait (berries + yogurt)