Back to the Snow

Leaving California is always hard, especially when I know there’s snow waiting for me back in Pittsburgh. Earlier this week the temperature got down to single digits in the daytime, and we’ve got huge icicles hanging right above our front door! It’s miserable.

strawberry sconeI had a class canceled the other morning, so I decided to make some breakfast for my roommates with some leftover fruit I had sitting in the fridge. These came out great! Perfect use of my extra hour.

Strawberry Scones
Makes 8 scones.

Ingredients
3 C flour
1/3 C sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1 stick butter, cold
1 egg
zest and juice of 1/2 lemon
1/3 C milk
~3/4 C diced strawberries

Instructions
1.
Preheat oven to 350F. Lightly grease a baking sheet.
2. In a large bowl, sift together dry ingredients.
3. Cut butter into flour mixture until completely combined. It should be crumbly.
4. In a small bowl, whisk together eggs, milk, and lemon.
5. Add milk mixture and strawberries to the dough, kneading until combined. Add flour as necessary.
6. Press dough to a disk about 1 inch thick. Slice into 8 wedges.
7. Bake 15-20 min. Serve warm with butter, honey, or applesauce.

scones

New Kitchen, Same Breakfast

Living in this new house is pretty fun, although it means I’m know a half hour walk from my Weekend Breakfast partner instead of just up one flight of stairs. It might not be a consistent weekly thing, but we managed to make it happen last weekend! All with easy ingredients you probably already have in your kitchen, since we just moved in and haven’t had time to shop for any weird ingredients yet.

Stuffed French Toast with Berry Sauce
Serves 4-6.

Ingredients
for the toast
8-12 slices whole wheat bread
2/3 C skim milk
4 eggs
cinnamon and nutmeg to taste
1 package light cream cheese
for the sauce
12 oz frozen mixed berries
sugar (optional, to taste)

Instructions
1.
In a bowl (or even better, an 8×8 pan) mix together eggs, milk, and spices.
2. Soak both sides of a slice of bread in the eggs, and fry over medium heat. Repeat with all remaining slices.
3. While you’re frying toast, start the sauce by putting the frozen fruit with a tablespoon or two of water in a small saucepan over high heat. Stir occasionally, adding sugar to taste.
4. Make “sandwiches” with the toast by spreading cream cheese on slices and pairing together.
5. Serve toast while still hot with berries on top.

Breakfast Dinner Theater

Today is the Super Bowl and quite honestly… I don’t care. I’m going to be a stereotypical girl right now and say that football is boring. Actually being at a game is fun – I went to a few in high school, and I always had a good time. But I can’t watch it on television. It’s boring. I can’t even sit through it for the commercials! I go online after the game and look up the best ones. But, then again, I am backwards. I can’t sit through any sports on TV except for baseball and golf. Backwards. Are you doing anything for the big game? My only plans are homework and half price Chipotle.

This week I’ve been at work nonstop. I seriously have the best campus job ever: I’m an usher for the drama department, which means all I have to do is tear tickets and then either sit in the lobby doing whatever or sit in the theater and watch the show, then clean up afterwards. I love it so much. They had a lot going on this week, so I pretty much just got paid to sit around playing Pokemon. Sounds easy, yeah, but after you’ve been at work for six hours, even if you weren’t doing much, you’re exhausted. So on Saturday morning I wanted a break.

Enter stage left… The second installment of Weekend Breakfasts with Pinar!

Crepes

Ingredients
1 C milk
1 C flour
2 eggs
splash canola oil (no more than 1 tsp)

Instructions
1.
 In a large mixing bowl, whisk everything together.
2. Over medium-high heat, pour about 1/4 C batter at a time onto an oiled frying pan. Tilt and rotate the pan to coat evenly, making your crepes nice and thin.
3. Cook for about two minutes, then flip to cook the other side.
4. Serve hot with your favorite toppings.

The tilting-and-rotating takes a bit of practice. Some of our crepes turned out a little messy,  but they taste the same of course.

We ate our crepes with Nutella, raspberry preserves, and sliced bananas. Yum. Strawberries would be good too, maybe with some whipped cream.

I’ve never made crepes before – they always intimidated me for some reason. Now that I know how easy they are, I’d like to do some experimenting. Maybe some savory crepes, with spinach and cheese? What do you think?