Before I’m fully awake in the morning, I’m thinking of breakfast, especially on the weekends. Fluffy pancakes. Warm maple syrup. The smell of bacon that easily stays with us till noon. It’s one of my favorite meals of the day—maybe because I’m more sweet than savory. Lucky for me, my family feels the same. After I’ve had my cup of coffee, I’m ready to negotiate what’s on the menu. Isaiah loves his pancakes and French toast, and Chiara her waffles. Breakfast has become my family’s well-honed ritual—a big table filled with food, lots of sticky fingers and sometimes, yes, sometimes, even a remote control. Our breakfast time is important, and I don’t want that to change. I’m not going to deny Isaiah that singular pleasure he gets not only from food, but from all of us eating together. I want to make new food memories even better than our old ones. Maybe I’m overcompensating, but I don’t just make plain pancakes—I make banana pancakes and gingerbread pancakes and s’mores pancakes and griddled corn cakes. And making waffle recipes has opened my eyes to the everlasting possibilities of what I can cook in a waffle iron, including hash brown potatoes. Then there are the muffins and breakfast cakes and eggs every which way, and, of course, Isaiah’s own hot chocolate.
“For my family, eating breakfast together can be more realistic than sitting down to dinner.”
Smores Pancakes with Marshmallow Sauce
The marshmallow sauce is easy to make and perfect drizzled over the pancakes.
Makes 20 (3-inch/7.5-cm) pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Pancakes
2 cups Silvana’s Pancake Mix
¼ teaspoon salt
2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1¼ cups rice milk
1 tablespoon unsulphured molasses
1 tablespoon honey
2 tablespoons vegetable oil, plus more for greasing
½ cup mini chocolate chips
Marshmallow Sauce
1 cup marshmallow creme, such as Fluff
2 tablespoons boiling water
1. To make the pancakes, in a large bowl, whisk together the pancake mix, salt and brown sugar.
2. In a medium bowl, whisk together the eggs, milk, molasses, honey and oil. Add to the dry ingredients and stir until just combined. Fold in the chocolate chips.
3. Heat a large nonstick skillet over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about ¼ cup at a time into the pan and cook the pancakes until golden and set, about 2 minutes on each side.
4. Meanwhile, to make the sauce, in a medium bowl, stir together the marshmallow creme and boiling water until smooth. Serve with the pancakes.
The warm cinnamon goo takes the pancakes over the edge of deliciousness. If you want an easy weekday breakfast, make extra pancakes to freeze for later.
Makes 20 (3-inch/7.5-cm) pancakes
Prep Time 10 minutes
Cook Time 18 minutes
Cinnamon Goo
1 cup packed light brown sugar
½ teaspoon ground cinnamon
1 cup water
Pancakes
2 cups Silvana’s Pancake Mix
1 banana, mashed
2 teaspoons pure vanilla extract
1 large egg, at room temperature, lightly beaten
1½ cups rice milk
1 tablespoon vegetable oil, plus more for greasing
½ teaspoon ground cinnamon
1. To make the goo, in a medium saucepan combine the brown sugar, cinnamon and water, and bring to a boil over high heat, stirring occasionally. Reduce until thickened, about 10 minutes; keep warm.
2. Meanwhile, to make the pancakes, in a medium bowl, stir together the pancake mix, banana, vanilla, egg, milk, oil and cinnamon until just combined.
3. Heat a large nonstick skillet over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about ¼ cup at a time onto the pan and cook each pancake until golden and set, about 2 minutes on each side. To serve, drizzle the warm cinnamon goo over the pancakes.
Yeast gives these pancakes a lovely airiness and slight sourness, which is then heightened by a buttermilk-like mixture of milk and apple cider vinegar. The best thing about this pancake batter is that you can refrigerate it overnight. Then all you have to do in the morning is bring it to room temperature.
Makes 20 (3-inch/7.5-cm) pancakes
Prep Time 10 minutes (plus standing)
Cook Time 25 minutes
1¾ cups rice milk
2 teaspoons apple cider vinegar
2 cups Silvana’s Pancake Mix
1 (¼-ounce/7.5-g) package active dry yeast
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil, plus more for greasing
2 teaspoons pure vanilla extract
Finely grated zest of 1 lemon
1 cup blueberries, plus more for topping
Maple syrup, warmed, for serving
1. In a small bowl, stir together the milk and vinegar.
2. In a large bowl, whisk together the pancake mix and yeast. Add the eggs, oil, vanilla, lemon zest and milk mixture; whisk until just combined. Cover with plastic wrap and let stand at room temperature for 30 minutes.
3. Heat a large nonstick skillet over medium heat. Using a paper towel, lightly grease with oil. Gently fold the blueberries into the batter. Pour the batter, about ¼ cup at a time, into the pan, top with a few berries and cook pancakes until golden and set, about 2 minutes on each side. Serve with warm maple syrup.
Isaiah’s Pumpkin Muffins with Crumble Topping and Isaiah’s Whipped Hot Cocoaccino
The coffee brings out the spicy, gingery flavor in the pancakes. Go ahead and use decaf if you’re serving them to kids. Also, you can swap pears for the apples in the slaw.
Makes 20 (3-inch/7.5-cm) pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Pancakes
2 cups Silvana’s Pancake Mix
½ teaspoon baking soda
2 tablespoons packed light brown sugar
1 tablespoon unsweetened cocoa powder
1½ teaspoons ground ginger
1 teaspoon pumpkin pie spice
2 large eggs, at room temperature, separated
1 cup rice milk
½ cup plus 1 tablespoon brewed coffee, at room temperature
2 tablespoons vegetable oil, plus more for greasing
1 tablespoon unsulphured molasses
Slaw
3 apples, cored and coarsely grated
2 tablespoons fresh lemon juice
1 tablespoon honey
¼ cup golden raisins
½ cup pecans, toasted
Maple syrup, warmed, for serving
1. To make the pancakes, in a large bowl, whisk together the pancake mix, baking soda, brown sugar, cocoa powder, ginger and pumpkin pie spice.
2. In a medium bowl, beat the egg whites until soft peaks form.
3. In a separate medium bowl, whisk together the egg yolks, milk, coffee, oil and molasses; add to the pancake mix mixture and stir until just combined. Gently fold in the beaten egg whites.
4. Heat a large nonstick skillet over medium-low heat. Using a paper towel, lightly grease with oil. Pour the batter about ¼ cup at a time into the pan and cook until the pancakes are golden and set, about 2 minutes on each side.
5. Meanwhile, to make the slaw, in a medium bowl, stir together the apples, lemon juice, honey, raisins and pecans. Serve the pancakes with maple syrup and the slaw.
You can drizzle the corn cakes with the strawberry syrup, but they’re also nice plain and served with dinner. The medium-grind cornmeal gives the pancakes a buttery, rich flavor.
Makes 20 (3-inch/7.5-cm) pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Corn Cakes
1¼ cups rice milk
2 teaspoons apple cider vinegar
1 cup Silvana’s Pancake Mix
1 cup cornmeal, preferably medium grind
½ teaspoon salt
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil, plus more for greasing
Syrup
1 cup strawberry jelly
¼ cup water
1. To make the corn cakes, in a small bowl, stir together the milk and vinegar.
2. In a medium bowl, whisk together the pancake mix, cornmeal and salt. Add the milk mixture, eggs and oil; stir until just combined.
3. Heat a large nonstick skillet over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about ¼ cup at a time into the pan and cook until the pancakes are golden and set, about 2 minutes on each side.
4. Meanwhile, to make the syrup, in a small saucepan, cook the jelly and water over low heat, stirring occasionally, until syrupy. Serve with the corn cakes.
To keep the waffles warm, place them uncovered on a wire rack set on a baking sheet in a 200°F oven until you’re ready to serve breakfast.
Serves 6
Prep Time 20 minutes
Cook Time 25 minutes
Wet Walnuts
½ cup light corn syrup
½ cup sugar
½ cup cold water
1 cup chopped walnuts
Fudge Sauce
1 cup mini chocolate chips
2 tablespoons all-vegetable shortening
½ cup boiling water
2 tablespoons light corn syrup
1 cup sugar
1 tablespoon pure vanilla extract
¼ teaspoon salt
Waffles
2 cups Silvana’s Pancake Mix
½ teaspoon salt
½ teaspoon ground cinnamon
1 large egg, at room temperature
2 tablespoons vegetable oil
1½ cups rice milk
3 bananas—1 mashed and 2 diagonally sliced ¼ inch (0.5 cm) thick
1 tablespoon pure vanilla extract
½ cup mini chocolate chips
1. To make the wet walnuts, in a medium saucepan, stir together the corn syrup, sugar and water. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes, without stirring. Stir in the walnuts and return to a boil. Remove from the heat and let cool to room temperature, about 15 minutes.
2. To make the sauce, in another medium saucepan over low heat, combine the chocolate chips, shortening and boiling water; stir until smooth. Stir in the corn syrup and sugar. Increase the heat to medium and bring to a boil, stirring occasionally; let boil for 6 minutes. Stir in the vanilla and salt. Cover and keep warm.
3. Preheat a Belgian waffle iron to medium-high heat. To make the waffles, in a large bowl, whisk together the pancake mix, salt, cinnamon, egg, oil, milk, mashed banana and vanilla. Add the chocolate chips; stir until just combined.
4. Grease the waffle iron with nonstick cooking spray. Pour a heaping ⅓ cup batter into each waffle iron quarter, spreading the batter out to the edges. Close and cook until crisp, about 4 minutes. Repeat with the remaining batter.
5. To serve, top the waffles with the banana slices, wet walnuts and hot fudge sauce.
Chocolate Chip–Banana Split Belgian Waffles with Wet Walnuts and Hot Fudge Sauce
These waffles have the characteristics of cinnamon toast—crunchy on top, bready to the bite and just the right balance of sugar and spice. If you grew up on cinnamon toast, you know there’s nothing quite like it—until you take your first bite into these waffles. To keep the waffles warm, place them uncovered on a wire rack set on a baking sheet in a 200°F oven.
Serves 4
Prep Time 5 minutes
Cook Time 4 minutes
¼ cup granulated sugar
¼ cup packed light brown sugar
1½ teaspoons ground cinnamon
2 cups Silvana’s Pancake Mix
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil
1 tablespoon pure vanilla extract
1½ cups rice milk
Maple syrup, warmed, for serving
1. In a small bowl, mix together the granulated sugar, brown sugar and 1 teaspoon cinnamon.
2. Preheat a Belgian waffle iron to medium-high heat. In a large bowl, whisk together the pancake mix and remaining ½ teaspoon cinnamon.
3. In a small bowl, whisk together the eggs, oil, vanilla and milk; add to the pancake mix and stir until just combined.
4. Grease the waffle iron with nonstick cooking spray. Pour a heaping ⅓ cup batter into each waffle iron quarter, spreading the batter out to the edges. Sprinkle generously with the cinnamon sugar; close and cook until crisp, about 4 minutes. Serve with warm maple syrup.
To keep the crepes warm while cooking, stack them on top of each other on a baking sheet and place them in a 200°F oven.
Serves 4 to 6
Prep Time 10 minutes (plus standing)
Cook Time 20 minutes
Crepes
⅔ cup Silvana’s All-Purpose Flour
1 teaspoon sugar
Finely grated zest of ½ lemon
¼ teaspoon salt
2 large eggs, at room temperature, lightly beaten
1 teaspoon pure vanilla extract
1 tablespoon vegetable oil, plus more for greasing
1 cup rice milk
Filling
½ cup sugar
1 tablespoon honey
2 tablespoons water
3 bananas, peeled and diagonally sliced about ¼ inch (0.5 cm) thick
1 cup chopped walnuts
1. To make the crepes, in a medium bowl, whisk together the flour, sugar, lemon zest and salt. Add the eggs, vanilla, oil and milk; whisk until combined. Cover and let stand for 20 minutes or refrigerate overnight.
2. Heat a 10-inch (25-cm) nonstick skillet over medium heat. Using a paper towel, lightly grease with oil. Pour ⅓ cup of the batter into the center of the pan, tilting to spread evenly; cook until golden around the edges, about 1 minute on each side. Remove from the pan and stack on a plate. Repeat with the remaining batter.
3. Meanwhile, to make the filling, in a separate medium nonstick skillet, cook the sugar, honey and water over high heat until bubbling and light amber in color, about 6 minutes. Add the bananas and walnuts and cook over medium-high heat, turning occasionally, until caramelized, about 3 minutes.
4. To serve, place a crepe on a plate, top with one-quarter of the banana-nut mixture and roll up burrito-style. Repeat with the remaining crepes and filling.
Chocolate-Dipped Chocolate Doughnuts
This is my oversimplified definition of heaven—chocolate on chocolate.
Makes 12 doughnuts
Prep Time 15 minutes
Cook Time 18 minutes
Doughnuts
1½ tablespoons instant espresso coffee
¾ cup boiling water
2 large eggs, at room temperature, lightly beaten
6 tablespoons vegetable oil
1 tablespoon pure vanilla extract
1½ cups Silvana’s All-Purpose Flour
½ cup unsweetened cocoa powder
1½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup packed light brown sugar
¾ cup granulated sugar
Glaze
¼ cup boiling water
6 ounces semisweet chocolate, chopped (about 1 cup)
2¼ cups confectioners’ sugar
1½ tablespoons light corn syrup
1 teaspoon pure vanilla extract
Rainbow sprinkles, for topping
1. Preheat the oven to 350°F. Grease two nonstick 6-doughnut baking pans with nonstick cooking spray. To make the doughnuts, in a medium bowl, whisk together the coffee and boiling water; let cool completely. Whisk in the eggs, oil and vanilla.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, brown sugar and granulated sugar. Whisk the egg mixture into the flour mixture until just combined; fill each doughnut cup about three-quarters full. Bake until springy to the touch and a toothpick inserted in the center comes out clean, about 18 minutes. Let cool completely in the pans set on a wire rack.
3. To make the glaze, in a medium bowl, stir together the boiling water and chocolate until melted. Sift in the confectioners’ sugar, and add the corn syrup and vanilla; stir until smooth.
4. Set a rack over a baking sheet. Dip the doughnuts in the glaze and set on the prepared rack; top with sprinkles.
There’s just nothing like a warm doughnut, except maybe a warm doughnut right after it’s been coated with spiced sugar. You’ll have spiced sugar left over, which is great stirred into tea or sprinkled over ice cream (like the pumpkin ice cream).
Makes 10 doughnuts
Prep Time 10 minutes
Cook Time 15 minutes
Doughnuts
1½ cups Silvana’s All-Purpose Flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs, at room temperature
¼ cup vegetable oil
½ cup rice milk
Spiced Sugar
½ cup sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
1. Preheat the oven to 350°F. Grease two nonstick 6-doughnut baking pans with nonstick cooking spray. To make the doughnuts, in a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
2. In a medium bowl, whisk together the eggs, oil and milk until smooth. Add to the flour mixture and whisk until combined; fill each doughnut cup about three-quarters full. Bake until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool slightly in the pans.
3. Meanwhile, to make the spiced sugar, in a small bowl, stir together the sugar, cinnamon, nutmeg, salt and cloves. Dredge the warm doughnuts in the spiced sugar to coat.
If you don’t have a doughnut pan, you can bake this batter in muffin tins in a 350°F oven until a toothpick inserted in the center comes out dry, about 20 minutes.
Makes 12 doughnuts
Prep Time 20 minutes
Cook Time 12 to 15 minutes
Doughnuts
1¼ cups Silvana’s All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
2 large eggs, at room temperature
1 cup granulated sugar
1½ cups mashed ripe bananas (about 3 bananas)
2 teaspoons pure vanilla extract
½ cup vegetable oil
Frosting
¼ cup all-vegetable shortening, at room temperature
2½ cups confectioners’ sugar
½ cup mashed banana (about ½ banana)
¼ teaspoon ground cinnamon
2 teaspoons pure vanilla extract
½ teaspoon fresh lemon juice
1. Preheat the oven to 350°F. Grease two nonstick 6-doughnut baking pans with nonstick cooking spray. To make the doughnuts, in a large bowl, whisk together the flour, baking powder, salt and cinnamon.
2. In a small bowl, whisk together the eggs, granulated sugar, bananas, vanilla and oil. Stir the wet ingredients into the dry until just combined; fill each doughnut cup about three-quarters full. Bake until golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes. Let cool completely in the pans set on a wire rack.
3. Meanwhile, to make the frosting, in a small bowl, beat together the shortening and confectioners’ sugar until fluffy. Beat in the banana, cinnamon, vanilla and lemon juice. Spread the frosting over the cooled doughnuts.
Hash Brown Belgian Waffles with Apple Sausage and Fried Eggs
This recipe has diner food written all over it. The dried apples in the sausage patties add just the right amount of sweet, caramelized flavor.
Serves 4
Prep Time 20 minutes
Cook Time 30 minutes
1 pound (500 g) sweet Italian sausage, casings removed
⅓ cup dried apples, finely chopped
1 tablespoon packed light brown sugar
¾ teaspoon dry mustard
¼ teaspoon paprika
Salt and pepper
3 tablespoons vegetable oil
3 Yukon Gold potatoes (about 1½ pounds/750 g)—peeled, grated and wrung dry
½ medium onion, grated
4 large eggs, at room temperature
Ketchup, for serving
1. In a medium bowl, mix together the sausage, apples, brown sugar, mustard, paprika, ½ teaspoon salt and ⅛ teaspoon pepper; shape into four 4-inch (0.8-cm) patties, about ⅓ inch (10 cm) thick.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the patties and cook until browned and cooked through, about 4 minutes on each side. Cover loosely with aluminum foil to keep warm.
3. In a small bowl, mix together the potatoes, onion, 1 tablespoon oil and ¾ teaspoon salt.
4. Preheat a Belgian waffle iron to medium-high heat. Grease the waffle iron with nonstick cooking spray. Mound ½ cup of the potato mixture in each waffle quarter; close and cook until golden and crisp, about 10 minutes.
5. Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Crack the eggs into the skillet and season with salt and pepper; cook, turning once, until the whites are set and yolks are slightly runny, about 3 minutes.
6. To serve, place a waffle on each of four plates; top with a sausage patty and a fried egg. Serve with ketchup.
While you make the omelets, keep the onion rings warm in a 200°F oven.
Serves 4
Prep Time 10 minutes
Cook Time 12 minutes
4 cups vegetable oil, for frying
2 cups Silvana’s Pancake Mix
1 teaspoon chili powder
Salt
3½ cups cold seltzer
2 large onions, cut crosswise into ½-inch (1-cm) slices and separated into rings
4 tablespoons extra-virgin olive oil
8 large eggs, at room temperature
Ketchup, for serving
1. Preheat the oven to 200°F. In a large pot or deep fryer, heat the vegetable oil to 380°F.
2. In a large bowl, whisk together the pancake mix, chili powder and 1 teaspoon salt. Add the seltzer and whisk until smooth.
3. Working in batches, coat the onion rings with the batter, letting any excess drip into the bowl; carefully add to the hot oil and fry, turning once, until golden and crisp, about 2 minutes. Drain on paper towels and sprinkle with salt. Repeat with the remaining onion rings and batter.
4. Add 1 tablespoon olive oil to an 8-inch (20-cm) nonstick skillet over medium-high heat and swirl to coat; heat until hot but not smoking. Meanwhile, using an immersion blender and working with 2 eggs at a time, beat for 1 minute; pour into the skillet, season with about ¼ teaspoon salt and cook until the edges are set, about 1 minute. Flip and cook for 30 seconds more. Transfer to a plate, top with some of the onion rings and fold in half. Loosely cover with aluminum foil to keep warm. Repeat with the remaining olive oil, eggs and onion rings. Serve with ketchup.
These wraps make great on-the-go breakfasts. Give the crepe batter a stir before pouring it into the skillet to mix the heavier ingredients that settle at the bottom of the bowl. To keep the crepes warm, stack them on top of each other on a baking sheet and place them in a 200°F oven.
Serves 4 to 6
Prep Time 10 minutes
Cook Time 15 minutes (plus standing)
⅓ cup Silvana’s All-Purpose Flour
⅓ cup cornmeal, preferably medium grind
2 tablespoons finely chopped fresh chives
¾ teaspoon salt
2 tablespoons vegetable oil, plus more for greasing
1 cup plus 2 tablespoons rice milk
6 large eggs, at room temperature
4 ounces (125 g) deli-sliced ham, thinly sliced into strips
1. In a medium bowl, whisk together the flour, cornmeal, chives and ¼ teaspoon salt. Add 1 tablespoon oil, 1 cup milk and 2 eggs; whisk until combined. Cover and let stand for 20 minutes or refrigerate overnight.
2. Heat a 10-inch (25-cm) nonstick skillet over medium heat. Using a paper towel, lightly grease with oil. Pour ⅓ cup batter into the center of the pan, tilting to spread evenly; cook until golden around the edges, about 1 minute on each side. Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter.
3. Meanwhile, in a separate medium skillet, heat the remaining 1 tablespoon oil over medium heat. Add the ham and cook, stirring, until golden, about 2 minutes. In a small bowl, whisk together the remaining 4 eggs, remaining 2 tablespoons milk and remaining ½ teaspoon salt; add to the skillet and cook, stirring occasionally, until set, about 3 minutes.
4. To serve, place a crepe on a clean work surface and across the center, top with one-quarter of the scrambled eggs and one-quarter of the ham; roll up burrito-style. Repeat with the remaining crepes, eggs and ham.
Potato-Crusted Bacon Bits and Egg Pie
The best way to keep enough bacon on hand is to freeze it in individual strips sandwiched between sheets of plastic wrap, folded and tucked into a resealable freezer bag. This also makes it a lot easier to chop. For a change, add 2 teaspoons chopped fresh rosemary to the potatoes before frying.
Serves 4 to 6
Prep Time 15 minutes (plus standing)
Cook Time 36 minutes
6 slices bacon, cut into ½-inch (1-cm) pieces
2 Yukon Gold potatoes (about 12 ounces/375 g)—peeled, grated and wrung dry
1 teaspoon paprika
Salt and pepper
3 large eggs, at room temperature, separated
½ cup rice milk
1 teaspoon yellow mustard
1. Preheat the oven to 350°F. In a 10-inch (25-cm) ovenproof nonstick skillet, cook the bacon over medium heat until crispy and the fat has rendered, about 3 minutes. Using a slotted spoon, remove the bacon from the pan; drain on paper towels.
2. In medium bowl, toss together the potatoes with the paprika and ½ teaspoon salt. Add to the skillet with the rendered bacon fat, spreading the potatoes evenly on the bottom. Cook, without stirring, until crisp on the bottom, about 8 minutes.
3. Meanwhile, in another medium bowl, whisk the egg whites until soft peaks form. In a large bowl, whisk together the egg yolks, milk, mustard and reserved bacon; season with ¼ teaspoon each salt and pepper. Fold in the egg whites; pour over the potatoes and bake until puffed and golden, about 25 minutes. Let stand for about 5 minutes before slicing.
Isaiah’s Pumpkin Muffins with Crumble Topping
If you make these muffins around the holidays, stir a handful of dried cranberries or ¼ cup chopped walnuts into the batter. You can also make pumpkin muffin tops with this recipe—just use a muffin-top pan and bake for about 10 minutes.
Makes 12 muffins
Prep Time 20 minutes
Cook Time 25 minutes
Topping
¼ cup Silvana’s All-Purpose Flour
¼ cup packed light brown sugar
¼ cup granulated sugar
½ teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Muffins
1¾ cups Silvana’s All-Purpose Flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
¾ teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
½ cup vegetable oil
1 tablespoon pure vanilla extract
Confectioners’ sugar, for sprinkling
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. To make the topping, in a medium bowl, whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
2. To make the muffins, in a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
3. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined. Pour the batter into the prepared muffin pan until each cup is two-thirds full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.
If you don’t have time to bake on weekday mornings, freeze muffin batter so you can bake whenever you want. Just fill muffin liners with batter and freeze until firm, then transfer to a resealable freezer bag. When you bake the muffins, add about 10 minutes to the baking time.
Makes 12 muffins
Prep Time 15 minutes
Cook Time 25 minutes
1 cup Silvana’s All-Purpose Flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
2 large eggs, at room temperature
1 cup packed light brown sugar
⅓ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup loosely packed shredded carrot (about 1 large carrot)
½ cup chopped fresh or canned pineapple, drained
½ cup walnuts, coarsely chopped
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
2. In a large bowl, whisk together the eggs, brown sugar, oil and vanilla until smooth. Stir in the carrot, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared muffin pan until each cup is two-thirds full. Bake until the muffins are springy to the touch and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan set on a wire rack.
These are superlight, yet full of flavor, with a refreshing lemon drizzle finish. As with any fruit salad, use whatever you have on hand.
Makes 12 muffins
Prep Time 25 minutes (plus cooling)
Cook Time 30 minutes
1½ cups Silvana’s All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
2 large eggs, at room temperature, separated
1 cup granulated sugar
½ cup vegetable oil
1 teaspoon pure vanilla extract
2 tablespoons rice milk
Finely grated zest of 1 lemon
½ cup water
1½ cups mixed fruit (such as apples, strawberries, bananas and mango), cut into ½-inch (1-cm) pieces
¾ cup confectioners’ sugar, sifted
1½ tablespoons fresh lemon juice
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk together the flour, baking powder and salt.
2. In a small bowl, beat the egg whites until small peaks form.
3. In a medium bowl, whisk together the egg yolks, granulated sugar, oil, vanilla, milk, lemon zest and water until smooth. Add to the flour mixture and whisk until just combined. Fold in the fruit, then fold in the egg whites. Pour the batter into the prepared muffin pan until each cup is two-thirds full. Bake until the muffins are springy to the touch and a toothpick inserted in the center comes out clean, 28 to 30 minutes. Let cool completely in the pan set on a wire rack.
4. Meanwhile, in a small bowl, stir together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled muffins.
The berries in these muffins add a bit of tartness. You can also stir some lemon or orange zest into the batter before baking for a nice citrusy flavor.
Makes 12 muffins
Prep Time 10 minutes
Cook Time 25 minutes
¾ cup cornmeal, preferably medium grind
1 cup Silvana’s All-Purpose Flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup mixed berries
2 large eggs, at room temperature
½ cup sugar, plus more for sprinkling
½ cup rice milk
½ cup vegetable oil
1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the cornmeal, flour, baking powder and salt. Add the berries; gently stir to coat.
2. In a small bowl, whisk together the eggs, sugar, milk and oil. Stir into the dry ingredients until just combined. Pour the batter into the prepared muffin pan until each cup is two-thirds full; sprinkle generously with sugar. Bake until the muffins are springy to the touch and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan set on a wire rack.
In the fall and winter months, substitute apples or even cranberries for the peaches. To keep the edges crispy, grease and sugar the pie plate.
Serves 6
Prep Time 15 minutes
Cook Time 30 minutes
1¼ cups granulated sugar, plus more for coating and sprinkling
2 tablespoons water
3 peaches (about 1¼ pounds/625 g)—peeled, pitted and sliced
¼ cup pure maple syrup
2 large eggs, at room temperature
1 cup Silvana’s Pancake Mix
½ teaspoon salt
¾ cup rice milk
1 teaspoon pure vanilla extract
Confectioners’ sugar, for sprinkling
1. Preheat the oven to 400°F. Grease and sugar a 9-inch (23-cm)pie plate. In a large skillet, cook ½ cup granulated sugar with the water over high heat until bubbling and a light amber caramel forms, 4 to 6 minutes. Add the peaches, decrease the heat to medium-high and cook, stirring occasionally, until slightly softened, about 2 minutes. Using a slotted spoon, transfer the peaches to a plate. Stir the maple syrup into the caramel; cover and keep warm.
2. Meanwhile, combine the eggs, remaining ¾ cup granulated sugar, pancake mix, salt, milk and vanilla in a blender; blend until smooth. Pour half the batter into the prepared pie plate, top evenly with the peaches and cover with the remaining batter; sprinkle generously with granulated sugar. Bake until the pancake pie is set and golden, about 30 minutes. Using a sieve, sprinkle with confectioners’ sugar and serve with the caramel maple syrup.
Cherry Turnovers with Cinnamon Glaze
If you’re using shortening from a can, measure it first, and then place it in the refrigerator to chill. What every baker working with pastry dough should know is that water is your best friend. If the dough cracks while you’re forming the turnover, no worries. Just dab with water and rub back together. Also, when you’re filling each turnover, keep the remaining pieces of dough cold in the refrigerator.
Makes 4 turnovers
Prep Time 20 minutes
Cook Time 22 minutes
8 ounces (250 g) fresh Bing cherries, pitted and chopped, or 1½ cups frozen cherries, defrosted and drained
2 teaspoons fresh lemon juice
¼ cup granulated sugar, plus more for sprinkling
1½ teaspoons cornstarch
½ teaspoon ground cinnamon
Silvana’s All-Purpose Flour, for sprinkling
About 2 pounds (1 kg) All-Purpose Pie Crust dough or store-bought pie crust dough, refrigerated
1 large egg beaten with 1 teaspoon water
¼ cup confectioners’ sugar, sifted
1¾ teaspoons water
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, mix together the cherries, lemon juice, granulated sugar, cornstarch and ¼ teaspoon cinnamon.
2. Sprinkle a sheet of parchment paper with flour and roll out the dough to form a 14-inch (35-cm) square, about ¼ inch (0.5 cm) thick. Cut into four equal squares. Place about ⅓ cup of the cherry mixture in the center of each square. Brush the edges with some of the egg mixture and fold to enclose, forming a triangle; press the edges to seal. Place about 1 inch (2.5 cm) apart on the prepared baking sheet, brush with the egg mixture and sprinkle generously with granulated sugar. Bake until golden, about 22 minutes. Transfer to a wire rack to cool.
3. Meanwhile, in a small bowl, stir together the confectioners’ sugar, water and remaining ¼ teaspoon cinnamon until smooth. Drizzle the cinnamon glaze over the cooled turnovers.
Penny’s Apple–Brown Sugar Coffee Cake
Not all apple cakes taste the same. This one is a really good cake—a perfect mix of sweet apple and spiced chocolate crumb.
Serves 8
Prep Time 10 minutes
Cook Time 45 minutes
1 cup plus 2 teaspoons Silvana’s All-Purpose Flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup packed light brown sugar
¼ cup mini chocolate chips
½ cup chopped walnuts
1 teaspoon ground cinnamon
2 large eggs, at room temperature
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 large apples—peeled, cored and cut into ½-inch (1-cm) pieces
1. Preheat the oven to 375°F. Lightly grease a 9-inch (23-cm)springform pan or round cake pan. In a large bowl, whisk together 1 cup flour, the baking powder and salt.
2. In a small bowl, toss together the remaining 2 teaspoons flour, ½ cup brown sugar, chocolate chips, walnuts and cinnamon.
3. In another small bowl, whisk together the eggs, granulated sugar and remaining ¼ cup brown sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into the prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with the remaining batter, apples and chocolate chip mixture. Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
You can make a double batch of the hot cocoa mix and store it in an airtight container at room temperature for up to 6 months.
Serves 4
Prep Time 5 minutes
Cook Time 9 minutes
½ cup confectioners’ sugar
¼ cup unsweetened cocoa powder
1½ cups mini chocolate chips
4 cups rice milk
1. In a medium bowl, sift together the confectioners’ sugar and cocoa powder; stir in the chocolate chips.
2. Heat the milk in a large saucepan over medium heat and bring to a simmer, about 8 minutes. Whisk in the hot chocolate mix; cook until the chocolate is melted. Remove from the heat and, using an immersion blender on low speed, whip until frothy.
A banana makes this smoothie creamy rather than icy. You can use water or milk instead of the pear nectar.
Serves 4
Prep Time 5 minutes
1½ cups frozen strawberries
1 cup frozen peaches
1 banana, peeled
2 tablespoons honey
1 cup pear nectar
1. In a blender, combine the strawberries, peaches, banana, honey and pear nectar; blend on high speed until smooth.