There are many food hybrids. The piecaken, cronut, cookie shot, waffle taco, cinnamon roll pancakes, wonut, just to name a few. But one food hybrid that I’ve never seen is a combination of banana bread and coffee cake. So I decided to make a new trend. And here-in lies the top-secret recipe to Banana Broffee Break. Yeah… That’s a really bad name. So if any of you have any good name suggestions to this banana bread-coffee cake hybrid, let me know in the comments below! Let’s get baking!
Kumquat. What a funny word. And a what a funny fruit it is. If you have never seen a kumquat, (well if you finish reading this post, you will) it looks like a miniature orange. What does it taste like? Like a miniature orange! But unlike an orange, you eat the kumquats rind (or skin, or whatever you call it). Kumquats have a really interesting balance of sour and sweet that gives it a very interesting flavor profile. With this deliciously sweet and sour quick bread, I combined these deliciously different kumquats with cardamom and pineapple! This makes for a deliciously moist, sweet, sour, earthy, and spicy bread. And to top it all off (literally) there is the most beautiful bright yellow-orange, delicious sweet and tangy glaze. This recipe too easy and delicious to resist, so let’s get baking!
Valentine’s Day is just around the corner, and what a better way to celebrate than to create the perfect, romantic brunch item: Red Velvet French Toast! This recipe serves one or two people, perfect for an intimate breakfast with the person you love! Of course, you can always double or triple the recipe to serve at a party. A lot of people don’t know this, but the flavor “red velvet” isn’t just vanilla with red food coloring (and no, “red” is not a flavor). “Red velvet” cake is actually a chocolate cake with vanilla, buttermilk, and red food coloring. There are many different accounts on how “red velvet” was created, but my favorite version is that back in the olden days, the cocoa powder turned a red color combined with buttermilk in a cake. This chocolate cake wasn’t brown like we know chocolate cake to be today, but red. Nowadays to recreate that red colored chocolate cake, we add in red dye for that signature bright red look.
What? A microwave mug cake that isn’t cake? A microwave mug cake that is, in fact, cornbread??? How is this possible? Yes, it is true. And it is, like the title states, completely customizable. You can add cheese and jalapeno to make the cornbread gooey and spicy, or you can add bacon and maple syrup to create the perfect sweet-savory balance. And no matter your taste buds, I recommend adding fresh or frozen corn kernels to add a sweet pop of extra corn flavor. So what are you waiting for? Let’s make some cornbread!
Oh French toast, how I love thee. I will write a poem for just for you, my love:
Bananas are yellow,
chocolate is brown.
I don’t know where this is going,
I should stop writing now.
But anyway…. My point is microwave mug cakes don’t have to be just for dessert. They have every right to be at the breakfast table too! Think about it, they’re quick and super easy to make. So I have taken the liberty to create a Microwave Chocolate Tropical French Toast in a Mug (I know, I shouldn’t have). This French toast in a mug is a complete breakfast. You’ll be getting fiber from the whole wheat bread, protein from the egg, calcium from the milk, and vitamins from the fruit! (But don’t worry. If you’re freaked about it being healthy, I added chocolate. No worries, bro.)