Category Archives: Breakfast

Summertime Strawberry Balsamic Rice Pudding

I forget about rice pudding

It’s quiet, subtle, unassuming…there’s nothing flashy about this stuff.  Simply delicious.

It always makes me think of my Grandpa Sprague.  That man loves rice pudding.

Grandpa takes his rice pudding straight up: sticky sweet and raisin studded.  Classic, no frills.  Always one to notice and appreciate the simple things in life, that guy.

He’s great.

Now, I love the classic rice pudding and there’s really no way to compete.  It is, however, pretty decidedly a winter dish..at least in my head.

Today, though, I have a container of overripe farmer’s market strawberries calling my name…plus a pretty serious hankering for some comfort food.

So today, rice pudding gets revamped for summer time

…and some past-their-prime strawberries get new life.

In a balsamic reduction no less.  Pinkies out!

I’m throwing this at you…deep caramely flavor with bright hints of summer…

You’ll start digging for those berries like they’re buried treasure.

(Which they are so…it makes sense)

Blink and it’s gone!

Sweet satisfaction.

Enjoy!

❤ Ellen

Balsamic Strawberry Rice Pudding

Recipe adapted from Strawberry Jam Coconut Rice Pudding

For the pudding:
1 cup sweet brown rice (a sticky rice with a flavor I love…you can really use whatever you want)
1 1/4 cup water
1  cup coconut milk (I used light coconut milk)
1 teaspoon lemon zest
1/4 cup brown sugar
pinch of salt
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
extra coconut milk (I used a whole cup more)

For the reduction:
8 oz strawberries, preferably a little past ripe
1 tablespoon sugar
1 tablespoon water
1 1/2 teaspoons balsamic vinegar (or more to taste)

1. In a medium saucepan, bring rice, water, coconut milk, zest, sugar and salt to a boil.  Give it a stir, turn the heat way down to low, cover and leave it alone.  Cook until the rice completely absorbs the liquid and becomes creamy.  Depending on the type of rice you use,  times will vary.  Mine took a solid hour (listen…good things come to those who wait).  It will be creamy and a deep caramel color (if you use the rice I used).

2. Remove the rice from heat and stir in the cinnamon and vanilla.  At this point you can add more coconut milk if you want.  The longer the rice sits the more it will absorb so you can add more later, too.

3.  Meanwhile, in a small saucepan over medium-low heat, mix the strawberries, sugar, water and balsamic vinegar.  You can dice the strawberries if you want more of a sauce but I like the chunks of strawberry so I left them mostly whole.  (Huge guys got halved).  Let the mixture cook down, stirring occasionally, until you have chunks of strawberry in a thick syrup.  For me, this took about 20 minutes

4.  Top a serving of rice putting with a couple of strawberry chunks in their syrup.  Drizzle some extra balsamic on top and enjoy!

This stuff it just as good cold.  Trust.

Also, fun fact: If you happen to have leftover rice already cooked, it is fair game for this recipe! Shorten the cook time significantly and use less coconut milk but it can be done.  Or check here for a delicious looking recipe starting with cooked rice.  Thanks, Mama B!

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Filed under Breakfast, Dessert, Snacks, Uncategorized

“Breakfast Thingies”

Ok so they’re scones.

But they’re not dry and crumbly like you might expect.  They’re also not quite a scuffin like we have at the bakery…

Thus…breakfast thingies.

Call them whatever you want.

The only important thing is that you eat them.  Tea is encouraged!

They have a light, bright, refreshingly uncomplicated flavor that is the perfect thing for almost-spring with a cup of jasmine green tea (my latest favorite).

Hello, snowy February Sunday.

I’ve got the perfect thing for you.  A cozy treat with an eye toward spring.

Where is that guy anyway? Tell him to hurry up.  It’s cold out there!

Super simple ingredient list…ready?

Lemon zest is pretty. It also tastes like sunshine.

…plus some almond milk makes tacky dough in circles.

Brush with melted butter…

…sprinkle with brown sugar

baked. drizzled. yum.

For real.  You want some honey on that.

Enjoy!

❤ Ellen

Lemon Brown Sugar Scones (or Breakfast Thingies…which is a way better name)

Recipe adapted from Simple Oat and Brown Sugar Scones

2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup packed brown sugar
2/3 cup rolled oats
Zest of 1 lemon
1 1/3 cups almond milk
splash of vanilla
1 tbsp butter, melted

1. Mix flour through lemon zest in a large bowl

2. Slowly add in almond milk and vanilla, stirring until just combined

3. Turn the dough out onto a well floured surface and knead for a minute or two until it’s pretty smooth. Pat it out into a rectangle that is about an inch thick

4. Cut out your scones using a cookie cutter (or the top of a wine glass like me) or just cut into triangles or rectangles with a knife.

5. Transfer the scones to a cookie sheet, brush with melted butter and sprinkle with brown sugar. Bake at 400 degrees F for 18 minutes or until you can easily pick them up off of the cookie sheet and the tops are golden brown.

Yields about 1 dozen, 2 inch circle scones

Happy day to you =)

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(Battle of the) Blueberry Crumble Muffins

I know, I know.

Blueberries are summer food.

Also they are very expensive right now…and pretty pitiful looking.

Normally, I would not ever ever ever buy blueberries in the winter time.

But I did that…I bought them…and I made muffins.

Because:

1. I miss summer something AWFUL.  Also my boss is on vacation and her blog is killing me so I needed a taste of some summer livin’.

2. These were on “sale” (still expensive but better) and were actually blue instead of white-ish

3. That man o’ mine requested these blueberry muffins (which he loves) for breakfast (which he hates)…how could I deny him?

I guess I could have used frozen blueberries or even dried blueberries.

Technically that’s true but not in real life.  In real life fresh blueberries are the only kind that give that satisfying burst of juice when you bite into them.

Also, only fresh blueberries make that huge splotch of bluey purple in your muffin that let you know it’s going to be an amazing bite.

You need fresh blueberries.  Splurge a little.  Before you resolve not to do that anymore.

Now…I have a confession to make.  I struggled with these guys.  What we have here is an EllenintheKitchen eipc failure

I know exactly why, too.

I mixed the dry ingredients correctly, then I mixed the wet ingredients correctly, then I mixed them together….

…and then I didn’t bake them immediately.

Idiot.

I realized I needed to make the crumble topping and also take pictures for you and also my phone rang and also the dryer cycle ended and I guess I should take the clothes out so they don’t wrinkle……….oh yeah wait a second…I’m making blueberry muffins.

::sigh:: real life.

Meanwhile all those leavening gases (which make the muffins nice and fluffy) that the baking powder starts producing when it’s mixed with the wet ingredients was working it’s magic on…the air.

Idiot.

It’s ok though….I tried again and it was fine…just like it has been fine all the other times I have made these muffins.

Sorry…more than fine.  These are delicious.

I promise you can make them, too.

If your muffins fall, just pick up and try again.

Kinda like if your resolutions fall by the wayside around February (or January 2) it’s ok.  Just pick them up and try again.

Also, bake your muffins immediately.

These aren’t just fluffy, moist, juice-bursty blueberry muffins.  These are muffins with a lesson!

Class is in session.

BEFORE YOU DO ANYTHING: make that freakin crumble.  Don’t be like me and get to the end with everything all mixed and gassy (which is what you want in a muffin, trust) then realize you need to make the crumble.  Do it now. No one cares if this stuff sits for a while.

What? Don’t look at me like that. The brown sugar hat made the butter look like teeth! Obviously.

He’s the muffin man HA!

Ok ok recess is over. The blueberry eyes shouldn’t actually go in your crumble.  Some cinnamon and maybe some oats should, though.  Then break it up into little crumbly pieces..

Ok muffin time.  Dry ingredients-unite!

Then you get your wet ingredients together….

and I have a secret for you.

Buttermilk really and truly makes a difference in baking.  Treats come out moist and richer than they do with regular milk.

However, buttermilk isn’t a thing I just have laying around all the time-so I have a trick.

Milk + Lemon

BAM buttermilk….imitation…

Just put a tablespoon of lemon juice per cup of milk (which means a teaspoon of lemon for 1/3 cup of milk in these muffins).  Put the juice in your measuring cup then fill the cup the rest of the way with milk.  Let it sit for about 5 minutes before baking.

It works..for real life.

((apparently you can use vinegar instead of lemon juice too but…gross))

Fold in the blueberries (the batter will be thick and gluey…that’s good…no sinking berries!!), throw them in muffin tins, crumbly topping them…

See those berries peeking not sinking!?

Woohoo they rose!!

Happy Breakfast-ing. Or…fast breaking I suppose.

New Year’s Eve Appetizer tomorrow!

Enjoy!

❤ Ellen

P.S. Just submitted this to a sweet treats trade off at sweet as sugar cookies!  Check it out…lots to see!

Blueberry Crumble Muffins

Recipe ever so slightly adapted from To Die For Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk (or 1 teaspoon lemon juice plus enough milk to make 1/3 cup..let sit for 5 minutes) ((you could use just regular milk too….but don’t…))
1 cup fresh blueberries

Crumble Topping:

1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1/4 cup oats (if you want)

  1. Preheat oven to 400 degrees F. Grease muffin cups well or line with muffin liners.
  2. To Make Crumb Topping: Put 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon, 1/4 cup oats in a small bowl. Combine with a pastry cutter until you have pea sized pieces of butter.  Set crumble mixture aside
  3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder, set aside.
  4. Combine vegetable oil, egg and buttermilk.
  5. Mix wet mixture with flour mixture, then fold in the blueberries. The batter will be very thick-that’s what you want!
  6. Fill muffin cups 2/3 full, and sprinkle (generously) with crumb topping mixture.
  7. Bake for about 20 minutes-then eat up!

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