Breakfast

Ingredients	Step
1 T. unsalted butter	Melt in small 7-inch skillet.
½ c. milk 1 egg, room temperature 1 T. sugar melted butter ½ t. vanilla ⅛ t. salt<	Whisk vigorously to combine.
42 g (⅓ c.) flour 5 g (1 T.) cocoa powder	Sift in. Whisk until completely smooth (excepting butter).
	Let batter rest 15 minutes.
	Heat the same 7-inch skillet over medium. Then pour a scant ¼ c. (3 T.) batter into the skillet. Swirl quickly to coat the bottom of the pan. Let cook until edges look dry, 60-90 seconds, then flip and cook 30-60 seconds more. Repeat for remaining batter.

Cinnamon Rolls

A cinnamon roll recipe that makes 2 to 3 cinnamon rolls is perfect for not eating the entire pan. This size recipe can also be baked outdoors in a toaster oven during the summer heat.

I find frosting on cinnamon rolls far too sweet and not at all rewarding, so I skip it.

Cinnamon rolls were my obsession in fall 2024, and this recipe was my favorite of the many options I tried.

Ingredients	Step
	Line a cookie sheet with parchment.
120 g flour 1 T. sugar 1 t. yeast ½ t. salt ⅓ c. milk, warm 2 T. unsalted butter, room temperature ½ t. vanilla	Mix together and then knead. Shape dough into a ball, place in a bowl, cover, and let it rise until puffy but not necessarily doubled in bulk (likely 45-60 minutes).
3 T. brown sugar 2 t. flour ½ t. cinnamon pinch of salt	Use a fork to combine.
	Transfer the dough to a lightly floured surface. Press into a 4x10" rectangle.
1-2 T. milk	Brush surface generously with milk. Sprinkle filling on top, covering all but a ½" strip on a short side. Press the filling gently to adhere it.
	Roll the cinnamon rolls toward the clean end without filling. For the prettiest rolls, cut off just the rough ends first and bake them separately, then split the remaining roll into as many pieces as you like using floss. Transfer each roll to the parchment-lined baking sheet. Tuck the end of the spiral underneath so it can't unravel, and press down to make the roll squatter.
	Cover the pan and let the rolls rise for 45-60 minutes, until they are puffy and don't bounce back immediately when pressed.
	Preheat oven to 375 degrees.
	Bake until an internal temperature of 190 degrees (likely 15-18 minutes).
maple syrup (optional)	Serve warm, possibly painted with maple syrup. (The maple syrup will dry out the rolls, so don't paint them until/unless you're ready to eat.)

Source: Molly Marzalek-Kelly (King Arthur)

We made this recipe twice in two days. Yes, it's that good. Not too sweet, great texture. (Also it can be made gluten-free by using Measure for Measure flour and certified oats, in a gluten-free kitchen.)

Flax milk and almond milk work great. I haven't tried oat milk in this recipe because I've run into trouble with the chemistry of oat milk in breads.

Yield: 24 muffins (or two loaf-sized quick breads). (You'll definitely want so many -- store the extras in the freezer for later in the week.)

Ingredients	Step
	Preheat oven to 350 degrees.
	Grease 24 muffin cups, or use liners. (Liners are easier but you'll lose more muffin to them.)
270 g oats	Grind in food processor to create flour.
270 g (3 c.) oat flour 240 g (2 c.) AP flour 300 g (1½ c.) sugar 4 t. baking powder 1½ t. salt 1 t. cinnamon	Whisk dry ingredients together.
1½ c. milk, cold 6 eggs, room temperature ⅔ c. oil 2 t. vanilla	Whisk wet ingredients together.
4 T. oats 2 T. sugar ½ t. cinnamon	Stir topping together.
	Pour liquid into dry. Stir until there are still dry streaks. The batter will be extremely liquidy; that's okay.
1½ c. blueberries (8-10 oz. by weight)	Fold in until just combined.
	Spoon level ¼ cups into each muffin well.
	Sprinkle topping evenly over the muffins.
	Bake until toothpick test comes clean (lightly golden tops, perhaps 23-25 minutes).
	Cool on wire rack once cool enough to handle.

Source: Jonathan Brasil at King Arthur

Chocolate Chia Seed Pudding

Nutritious and delicious -- a good source of calcium, iron, fiber, and not a bad source of protein (24 g from 8 T. of chia seeds, plus potentially more from the milk). Vegan.

Must be made the day before so it has time to set up. Topping with fruit is lovely.

Ingredients	Step
20 g (¼ c.) cocoa powder 90 g (3-5 T.) maple syrup ½ t. cinnamon ½ t. vanilla pinch sea salt	Stir together in a 4-cup bowl that has storage lid, until the mixture is fully smooth and no dry cocoa powder remains.
½ c. chia seeds 1½ c. oat (or other) milk	Stir thoroughly into chocolate mixture, incorporating milk a bit at a time. Cover with lid and put into fridge for 30-45 minutes.
	After 30-45 minutes, stir again (this reduces the chance of lumps), then return to fridge to set up overnight.

Source: Minimalist Baker

French Toast

A basic but solid French toast recipe. The original recipe had a picture boasting heart-shaped food!

Ingredients	Step
2 eggs 1 T. sugar ½ t. cinnamon dash nutmeg ¼ t. vanilla	Whisk together.
⅛ c. milk	Whisk in well, then pour into a shallow dish.
5 slices bread	Let soak until the bread feels like a wet sponge (time will depend on level of staleness), one or two slices at a time. Flip and repeat.
egg mixture	Fry in buttered skillet on low/medium-low, flipping when needed.

Source: FoodNetwork

Pamela Toman

Chocolate Crepes

Cinnamon Rolls

Blueberry Oat Muffins

Chocolate Chia Seed Pudding

French Toast

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