Tag Archives: Breakfast

Almond mascarpone muffins with white chocolate chips

The husband has been working nightshifts the past couple of days and its been a real change in our family lives. He comes home at 7.30, hits the sacks and comes back to life around 3 in the afternoon. He insists on having diner with me at night so we still get to spend some quality time together. But that left me a little bit hanging on what to serve him for breakfast in the afternoon. We eat around 6 in the evening, so what could I give him when he gets up? The answer came to me in the most decadent muffins I ever made in my whole entire life. They combine so much lovely flavours that some people might state that it’s a little bit over the top. And to be honest… it is. But I am not apologizing for it! My hubby deserves something rich and sugary when he awakes in the afternoon. He has been making money for our little family and fighting his sleep (well the first few days he was. Now its getting better.) So honey, these ones are for you!

INGREDIENTS

 

125 grams cake flour
125 grams of soft butter
60 grams of almond flour
100 grams of white sugar
2 eggs
3 tablespoons of amaretto
65 grams of white chocolate chips
250 grams mascarpone

In a bowl stir together the flour with the almond flour and a pinch of salt.
Then mix together the soft butter with the white sugar until you get a creamy mixture.
Now add the eggs one by one and mix well.

Add the amaretto, the flour and the mascarpone and keep mixing till all is combined.
Then stir in the chocolate chips.

 Place some paper cups in your muffin pan and spoon in the batter. Bake to muffins for about 20 minutes in a hot oven at 200 degrees. Let them cool on a rack.

Sunday breakfast: buttermilk pancakes

On weekdays we both eat breakfast at our jobs. We take some corn flakes or bread with us and eat it between phone calls and paperwork.
But on Sunday we make time for our breakfast. There is even coffee and fresh orange juice for crying out loud!
Anyway I try to make Sunday breakfast a little special.
A little treat at the end of a hard week and the only breakfast we get to spend as a real family.
This week I made buttermilk pancakes.
Pancakes are my favourite breakfast next to bacon…. bacon and pancakes together are breakfast heaven as the matter of fact.<
The husband however wasn’t all to happy about my pancakes. “When do I get those thick, fluffy American pancakes I see on TV” he asked.
And I must admit in Belgium we don’t have thick, fluffy pancakes. We eat crepes, thin, large pancakes.
So I decided  to give it a try with a recipe I have been holding for years now in my recipe box. I only replaced the milk with buttermilk, that was a left over.
And it was delicious, the buttermilk made the pancake extra fluffy and gave it some extra taste.

INGREDIENTS FOR BUTTERMILK PANCAKES

130 grams of all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
A pinch of salt
30 grams sugar
1 large egg
240 ml buttermilk
40 grams unsalted melted butter
raisins
vegetable oil
topping: I used maple syrup, but you can serve it with whatever you like.

Mix the flour, the baking powder, the sugar and the salt together in a food processor.
Whisk in a small bowl the egg, the buttermilk and the melted butter together.
Now add the egg mixture to the flour mixture and stir it till everything combines.
Don’t worry if your batter has little lumps in it. Its because of the buttermilk, but when you bake the pancakes the lumps will disappear.

I divided the batter into two batches and added some dried raisins to one of the batches.

Now heat a little vegetable oil into a non sticking pan and let it heat gently.
Now add tablespoons of batter to the hot pan. One tablespoon should be enough for one round, fluffy pancake!
I baked them 4 pancakes at a time but all depends on how large your pan is. Just make sure the pancakes can’t touch each other!
When the surface of the pancakes starts to bubble you can turn the pancakes around. The bottom of the pancakes should be hazelnut brown. Let the pancake bake for another 2 to 3 minutes.

Place the pancakes on a platter and serve them like I did with some maple syrup.
The earthy sweetness of the syrup is delicious with the sour touch of the buttermilk.