Raspberry Breakfast Muffins

I've been testing out recipes for an upcoming baby shower for my friend. Breakfast muffins are always appropriate for such an occasion.

Dan has been my happy taste tester - with a full mouth, he approves!

In this recipe, I swapped half the flour with whole-wheat flour for a healthier muffin. I also toasted them lightly to get a crunchy top. This toasted muffin top pairs nicely with the soft raspberry center.

Whole Wheat Banana Pom Muffins

A quiet Saturday morning at home is perfect for breakfast baking. These muffins are made healthy with whole-wheat, banana and pomegranate seeds. I hope you'll enjoy!

Dine & Dish: Salt Bistro

In doing a little pre-meal research, I was especially drawn in by Salt Bistro's commitment to sourcing fresh and local ingredients. We dined at Salt Bistro for their Sunday brunch. The atmosphere has an inviting and historic feel created by the exposed brick walls and refurbished materials from the original building.

As for the food, we tasted the Tom's Tavern Grass-fed Burger. This dish was recommended by our server to which all three of my dining companions ordered it. Atop the burger was arugula, cheddar and the addition of avocado.

The entire table raved about the house-made ketchup. I enjoy my ketchup. In fact, I often joke that I eat French fries only as long as I still have ketchup for dipping. The house-made ketchup was noteworthy due to the deep flavor that tasted to be from fire roasted tomatoes. The flavor profile distinguished the ketchup from the traditional tabletop variety.

Also recommended by our server, I ordered the Farm Fresh Egg Omelette. The omelette was served almost burrito like with its rolled presentation. The inside of the omelette revealed spinach, bacon, brie and sundried tomatoes.

These were strong flavors when mixed into one bite, although, I was displeased with the oiliness of the dish. The oiliness seemed to come from improperly drained sundried tomatoes. While I wouldn't order the dish again, I certainly think - with better execution - it had the makings of a tasty dish. The omelette was also accompanied by potatoes which were nicely prepared with sautéed onions.

Final words on Salt Bistro ... warm brunch that invites diners to leisurely enjoy their ketchup - err, meal.

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Salt Bistro

Granola Encrusted French Toast with apple-berry dipping sauce

Adapted from Rachael Ray

Sundays are my favorite days of the week. Following busy schedules with work and places to be, Sunday is the day when we slow down and enjoy a more relaxed pace. It's a perfect day for home cooking.

Toast Ingredients: *Serves 4

8 slices whole wheat bread
2 c. granola
2 large eggs
2 egg whites
1 c. non-fat milk
1 c. blackberries

Sauce Ingredients:
1/2 c. maple syrup
3/4 c. apple juice
juice from 1 medium orange
1/4 c. blackberry preserves

Directions:
In a small saucepan, combine ingredients for dipping sauce. Simmer on medium-low heat for 25 minutes, stirring occasionally.

Crumb granola using food processor. Tip: Homemade or store bought granola can be used. Spread granola crumbs evenly onto baking pan. In medium bowl, whisk together milk and eggs.

Heat large skillet on medium heat. Make French toast in two batches by soaking four bread slices in egg mixture. Then coat each side of bread with granola. Spray skillet with cooking spray. Transfer encrusted toast to skillet and cook on each side for 6 minutes, or until golden brown. Remove from heat and make second batch.

Pour dipping sauce into four small sauce bowls. Plate by stacking two slices of toast alongside dipping sauce. Garnish with blackberries. Serve hot and enjoy!

Pumpkin Bread with Cinnamon Cream Cheese Frosting

In anticipation of running our first 1/2 marathon, I baked a treat to have waiting for us when we crossed the finish line. A gussied up pumpkin bread...

Bread Ingredients:

3 1/3 c. all-purpose flour
1 tbs. baking powder
1 tbs. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2 c. granulated sugar
4 large eggs
1/2 c. vegetable oil
1/2 tsp. vanilla
1/2 c. non-fat milk
2/3 c. water
15 oz. canned pumpkin

Icing Ingredients:

8 oz. powdered sugar
1 tsp. cinnamon
4 oz. reduced-fat cream cheese, room temperature
1 tbs. non-fat milk
6 small ginger snap cookies

Directions:

Preheat oven to 350 degrees. Combine flour, baking powder, soda, salt, cinnamon, nutmeg and allspice in medium bowl. Set aside. Using mixer, combine sugar, eggs, oil, vanilla, milk and water until smooth. Add pumpkin and mix until smooth. Slowly add flour mixture and mix until fully combined. Spray 2 loaf pans with cooking spray. Pour bread batter evenly into 2 prepared pans.

Bake for 1 hour or until toothpick comes out clean when inserted into bread center. Remove from oven and let cool for 10 minutes before removing from pans.

While bread is baking, make frosting: Sift together powered sugar and cinnamon in medium bowl. Set aside. Use mixer to blend cream cheese into smooth consistency. Add milk to cream cheese. Slowly add sugar mixture to mixing bowl. Using a spatula, spread frosting on top of bread evenly.

Using food processor, crumb cookies until powdered. Using mesh strainer, garnish frosted bread with dusting of cookie powder.

Serve with hot beverage and enjoy!

PS - We finished our race and celebrated with a (generous) slice of pumpkin bread!

Dine & Dish: Charcoal

Having opened their doors only a month ago, I was eager to try Charcoal, the newest restaurant on the Denver dining scene.

We went for Charcoal's brunch and perused their Swedish inspired menu. I ordered the Chefs Tasting menu – yes, they offer one for brunch. While tasting menus have become increasingly popular at dinnertime, this isn't so common for brunch time fare. I was delighted at their cleverness and jumped at the chance to try several dishes - five in fact.

Vanilla yogurt with granola, nuts and fresh berries parfait – The parfait had an inviting presentation and was a light and healthy start to the tasting menu.

Pancakes and French Toast – This course was served as 2 separate dishes. My favorite dish of the morning was the pancakes which were light, thin and fluffy. They were served with a blueberry compote and cream topper that made the overall dish sweet without being overwhelmingly sugary. The French toast, on the other hand, was not as exciting as the pancakes. It was served with a strawberry sauce that offered a flavorful component but the toast itself was nothing special. It was also served with a hazelnut crème that was disconnected from the flavor profile of rest of the dish.

Potato pancake with ligonberries and bacon – Second only to the pancakes, this dish was another favorite. The potato pancakes were dense, crisp and struck the feel of comfort food. Also, the combination of the savoriness from the potato and bacon with the sweetness of the berries hit a nice balance between savory and sweet.

Shrimp Benedict with horseradish hollandaise – Not being a big fan of anything benedict, this course surprised me with its lightness. When broken, the perfectly poached egg melted beautifully onto the shrimp and English muffin. The horseradish in the hollandaise was the highlight of the flavors as it worked to lighten the sauce while not overwhelming the bite.

Luker chili truffle with hazelnut mousse – The truffle was dense and chocolaty with a hint of chili flavor without the actual heat. The dish offered the second appearance of hazelnut mousse during brunch and this time, it accompanied the chocolate flavors nicely.

Having sampled much of Charcoal’s brunch menu, I look forward to trying their evening fare as well.

Final words on Charcoal… tasty, inviting brunch in a warm and contemporary atmosphere.

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Charcoal

{Extra Special} Chefs Brunch

Last weekend, I was in foodie heaven with 4 Chefs cooking a special brunch for my friends and me.

For those who missed it, let me recap how this came to be ... In June, Dan and I attended Taste of the Nation – a foodie fundraiser benefiting Share Our Strength. That night, we bid on and won a brunch with local Chefs – cooked in our home!

For brunch, we feasted on the tasty dishes from:

Matt Selby, Vesta Dipping Grill & Steuben's - Pork Breakfast Sausage with Peppers. The sausage was superior to any tasted before. Being a sausage connoisseur, Dan noted just how very tender this homemade sausage was. We waited for the appropriate amount of time after Matt's departure before battling for the leftovers.

Paul C. Reilly, Encore on Colfax - Potato, Leek and Manchego Gratin. The potatoes were creamy, rich and had a nice crunch on top to finish off the bite. To think of this as merely potatoes au gratin summons up pictures of a homemade variety that falls boorishly short of the depth of flavor from this savory and delicious dish. And being one who enjoys crunchy food - you know I devoured my serving!

Beau Simmons, Jonesy's EatBar - Omelets Bar made to the likings of the eater. I ordered the special - a Lamb Shoulder, Blue Cheese and Caramelized Onion Omelet. Even though I am not normally a big lamb fan, this was a perfect time to give it a go. And it was great. The sharpness of the blue cheese combined with the sweetness of the onions and richness from the lamb came together to create one perfectly flavorful and indulgent bite.

Keegan Gerhard, Dbar Desserts - Malted Vanilla Waffle with Bananas Foster, Nutella and Cinnamon Ice Cream. This dessert was all the things you dream of from a dessert - creamy, sweet, a bit of crunch and one that made you want to lick the plate. Having learned a few table manners myself, I opted to wait until the Chefs left before doing so. And that cinnamon ice cream - oh, how I loved thee.

We enjoyed all this while sipping on Blueberry Pomegranate Mimosas and Apple Mimosas. Pure genius! Especially the Apple Mimosa. Such a simple and fresh twist to the traditional mimosa. I am not sure I will ever serve an orange juice mimosa again.

Special thanks to Mom for opening her home for our special brunch. And an even bigger thank you to the Chefs and Leigh from Jonseys who generously donated their time for a good cause. It was pure joy to chat it up with you as you shared your culinary creations with us.

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Vesta Dipping Grill & Steuben's
Encore on Colfax
Jonesy's EatBar
Dbar Desserts

Exciting News!

Have you been waiting to hear about my big news from the Best night ever? Well, wait no more… I am excited to reveal that I've got a foodie’s dream coming my way!

In June, Dan and I attended Taste of the Nation – a foodie fundraiser benefiting Share Our Strength. That night, we bid on and won a brunch with local chefs – cooked in our home! Insert image of me with a huge smile on my face, buzzing excitement and the embarrassing moves from my happy food dance.

This fabulous brunch courtesy of the culinary talents of:
Matt Selby, Vesta Dipping Grill
Paul C. Reilly, Encore on Colfax
Beau Simmons, Jonesy's EatBar
Keegan Gerhard, Dbar Desserts


Yes, Keegan is going to be cooking in my home! Well, actually my mom’s home because my kitchen is far too small for the talents of these 4 chefs. I need to start practicing my pretending-not-to-be-star-struck face. Yep, that’s me.

*Thanks to my family who had “reserved” a day without any information about the festivities I had planned. And an even bigger thank you to Dan for being my biggest supporter and co-conspirator.

Dine & Dish: Devil’s Food

With deeply colored red walls and mix matched décor, this neighborhood bakery serves up brunch with quirky and enduring style. For the many morning diners waiting for a taste, there awaits menu offerings ranging from savory to sweet and a large pastry case filled with even more sweet selections.

On this spring morning, we ordered omelets – egg white style. Varieties tried were the Feta and kalamata olive, Caramelized onion and bacon, and Tomatoes and feta cheese omelets. Each omelet was fluffy and served with potatoes and daily bread. We also tasted a side order of cheesy grits which were as promised – cheesy. The Caramelized onion and bacon omelet was my favorite as it struck a balance of indulgent and fresh flavors that refreshingly did not require a post-brunch, food-induced afternoon nap.

Final word on Devil’s Food: Heaven is a little place named Devil’s Food.

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Devil's Food Bakery

Dine & Dish: Waffle Brothers

With the tag line of “Serving one warm waffle at a time,” this little waffle shop is growing a big reputation for serving up fresh, flavorful, and inventive waffles.

This morning we sampled The Huffman and 4 Corners - Both in the All Natural Whole Wheat waffle version. The Huffman was served simply with butter and syrup and offered a true tasting of the waffle itself. The whole wheat waffle batter is sweetened with honey and banana and is hearty enough to stand up to many toppings. Speaking of many toppings, the 4 Corners waffle offers just that – four toppings, one in each corner. My toppings included fresh strawberries and bananas, blueberry compote and Nutella. It was finished off with a sprinkling of cinnamon and as you can see, it was thoroughly enjoyed.

Final word on Waffle Brothers: Awesome, affordable waffles.

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Waffle Brothers