Super Bowl Breakfast Of Champions

With all of thenacho cheese concoctions,mini burgers, andbacon cupcakerecipes floating around for super bowl Sunday, I think we’re still missing something: super bowl breakfast. You can’t start a day of eating as many calories as a linebacker without a nice hearty breakfast. My thought process was as follows: super bowl…beer…beer bread…eggs…sunnyside up egg on beer bread toast…touchdown! With this little number, you can have your beer right when you wake up on Sunday morning, and no one can say,“Um, isn’t it a little early to start drinking?” No, no it’s not, because I’m making breakfast. I win.

Beer bread it one of the easiest breads to make because you don’t have to knead it or let it rise or mess with yeast. If you don’t bake, don’t worry. If you can use an oven, it will be delicious.

Beer Bread

Ingredients:

• 3 cflour(bread flour if available) sifted
• 3 tspbaking powder
• 1 tspsalt
• 1/4 csugar
• 1/2 cmelted butter+ 2 tbsp for pouring on top of batter
• 3 tbsphoney
• 1 12 oz, can or bottle ofbeer(any beer will do, but I like to use more delicious beers like Abbey Belgian style ale by New Belguim Brewing Company which has yeasty, vanilla, banana, coriander, and brown sugar undertones.)

Directions

1) Preheat oven to 375 degrees. Sift together dry ingredients into a large bowl.

2) Melt butter and combine with honey.

3) Mix beer into dry ingredients.

4) Mix in butter and honey. Pour batter into a greased loaf pan.

5) Drizzle remaining 2 tbsp butter on top of beer bread before baking.

6) Bake for one hour at 375 degrees. The loaf should come out of the pan easily once cooled. It should be crusty and crumbly on the outside, but moist on the inside. Toast a slice and top with butter and your favorite egg preparation. You are a champion.

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Martha’s Baked: Three Questions for Ms. Stewart

Don’t worry, you’ve not stumbled upon some other cooking blog, but yes, you are seeing who you think you’re seeing.

You’ll have to excuse my boasting for a moment, but I just had a chance to speak with Martha FREAKIN Stewart.Hallmark Channelpremieres Martha’s new show,Martha Bakesthis week. The thirteen-week series focuses solely on the art of baking, with each episode highlighting a singular theme. Nothing too-too-fancy here. For example, the first episode is all about yellow cake, and as someone who isn’t a very good baker, it was nice to have a pro give a 101 tutorial.

Keep reading for more on what Martha has to say about her new show and all things baked.

Why baking?
I am always asked baking related questions more than anything else. There are plenty of food competition shows on television, but nothing educational.

What kind of recipes will we see?
What I tried to do was take the thousands of recipes that I’ve cooked over the years and developed over the years and choose my favorites; an edited selection of recipes. And then take maybe an important recipe like a yellow cake or a cheesecake or a pound cake and make variations on one of those recipes. So I think it’s a pretty valuable course and it teaches you a basic recipe and then the variations on those recipes.

Do you think macaroons are the new cupcake?
No. I don’t think they’re really replacing the cupcake. I don’t think they’re satisfying enough. I don’t, you know, you might want to eat 24 of them and they might, they might fill you, but they certainly don’t satisfy you like a cupcake.

Martha Bakes can be found on the Hallmark Channel, Mondays at 11am EST.

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coconut raspberry chocolate muffins recipe

When I’m testing a recipe I pretty much enlist anyone with teeth. That includes my spinach-loving toddler, who somehow doesn’t really like baked sweets. But when these came out of the test oven I got a big pass from him. And for those of us who are tall enough to ride a roller coaster, I can confirm this is a chocolate breakfast affair that you don’t want to pass up.

My judgement is that anything healthier than a donut is OK to eat for breakfast. And to make these even….um…healthier, the muffins are packed with coconut and whole raspberries, so if you eat enough of them you can almost meet your USDA fruit recommendation for the day. How’s that for morning glory!

Coconut Raspberry Chocolate Muffins:

Preparation: Heat oven to 350 degrees F. Line bottom muffin pan with papers.

Ingredients:

• ¾ cupsour cream
• ¾ teaspoonbaking soda
• ¾ cupscoconut cream
• 1 ¾ cupscake flour
• ¼ cupcocoa powder, Dutch Processed
• 2 teaspoonsbaking powder
• ¾ cup unsaltedbutter
• 1 ¼ cup granulatedsugar
• 1 teaspoonsalt
• 2eggs, plus oneegg yolk
• 1 tablespoonvanilla
• 1tablespoonvegetable oil
• ½ cupsweetened coconut shreds
• 1 1/4 cupraspberries

Instructions:

1. Mix baking soda into sour cream; set aside. Sift cake flour, cocoa powder and baking soda; set aside. In a mixer fitted with a paddle attachment, cream butter, sugar and salt until light and fluffy. Add eggs one at a time, beating after each addition until combined. Add in oil, beat to combine.

2. Turn off mixer. Fold coconut cream into sour cream mixture. Using a sturdy spatula or a wooden spoon, fold in dry ingredients in 3 batches, alternating with sour cream mixture. Fold in coconut and then fold in raspberries.

3. Bake at 350 degrees F for about 25-30 minutes.

A few notes:
• The method of adding baking soda to sour cream is from John Barricelli’s Sour Cream Coffee Cake. If you’ve never tried adding baking soda to sour cream (instead of sifting it in with your dry ingredients), give it a try. The sour cream fluffs up to twice its size in volume and ensures amore even distribution.
• Coconut cream is a base for many mixed drinks and can generally found near the liquor section of your store. Make sure to shake the can or the bottle before using as it can separate on the shelf.
• This recipe is a spinoff from myCoconut Raspberry Cakeminus the chocolate.
• The cake keeps wonderfully at room temperature for up to 3 days.

More delicious breakfast recipes from Sweet Fiend:
Chocolate Chip Cinnamon Rolls
Chocolate and Toffee Chip Scones with Pecans

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