Madey Edlin

Archive for the ‘Breakfast’ Category

chocolate roasted almond biscotti

In almond, Bread, Breakfast, coffee, cookie on January 2, 2011 at 4:56 am

as most of you know i have a slight obsession with coffee, i have a bronze coffee bean necklace that i wear all the time. (i know a little weird.) people at work think i have issues, like addiction issues, but in reality they just don’t know what they are missing.

so needless to say, i love anything that you can EAT with coffee. this was my first time making biscotti, and really eating them. i made them for a new years eve party that i had and served with stumptown frenchpress, ah yeah, it was amazing.


they do brighten my day, and my afternoon, and for my evening for that matter.

i tweaked the recipe quite a bit, this is an original new york times recipe, for chocolate hazelnut biscotti, but i only had almonds, so i used those, and really liked it. i also dipped them in a coffee gnash, that made them softer, but i don’t like them hard as rocks. and i also sprinkled sugar in the raw, after brushing on the eggs.

i found the recipe from smitten kitchen (whom i love!!)

1 cup silvered almonds (or hazelnuts.)
2 1/2 cups flour, plus flour for work surface
1/2 cup Dutch-style cocoa powder
1 tablespoon espresso powder (i used 2 tablespoons of dark frenchpress.)
Pinch of salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
4 large eggs
1 1/3 cups sugar

1. Preheat oven to 350 degrees. Spread almonds on baking sheet and toast about 10 minutes, until lightly browned.

2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.

3. Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.

4. Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the almonds on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg.

5. Place in the oven and bake about 15 minutes, until firm to the touch. (This took me until 20 to 25 minutes.) Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, laying them on their cut sides, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.


coffee gnash

1/2 cup cream

1/4 cup frenchpress

1 cup chopped dark chocolate


heat cream, and coffee in a small sauce pan, to a simmer. remove pan from heat and add chocolate, let sit to melt a bit. then stir to combine.

i also wrapped a few up in and gave them as gifts.

original recipe new york times

adapted my madey edlin

photography by me


whole-wheat honey apple muffins

In Apple, Bread, Breakfast, Health, Honey, Whole-Wheat on February 10, 2010 at 2:10 am

A big thank you to Garvey Artistic Works for the amazing new header! It looks so great!

I learned a lesson about not posting a Mark Bittman recipe as soon as I try them. Other more famous bloggers jump on his recipes and show them off before I can. So ha! I got it done before anybody else (I think).
Healthy and tasty, made with 100% whole wheat flour, no refined sugars, all natural, even organic if you want. The trick? Using whole wheat pastry flour, and mixing as little as possible, as not to over activate the gluten in the flour and toughen the dough. The result? An amazingly light tender muffin that nobody thinks of as whole-wheat.
Inspired by Mark Bittman’s, Whole Wheat Muffins

[Makes 12 muffins]

-2 cups whole wheat pastry flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon cinnamon
-Dash nutmeg (optional)
-1/2 teaspoon salt
-3/4 cup honey
-1 cup grated, and peeled apple
-1/2 cup (plain) yogurt
-1/2 cup butter, melted

Preheat the oven to 375, grease (or line with muffin liners) a 12 muffin, muffin tin.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Mix the honey, apple, yogurt, and butter together in a small bowl. Add the wet mixture to the dry, and mix as little as possible. Fill the greased muffin tin, bake for 20-25 minutes.

(Original Recipe Mark Bittman)
(Photography by M.E. Photography

Lemon Curd (For Those Amazing Scones)

In Bread, Breakfast, Lemon on January 21, 2010 at 2:46 am

Well… What do you think about the new blog makeover? I’m a fan. And The Teen Chef has a Twitter!! Check it out:

For those of you that saw my Facebook status about the lemon strawberry crepes, well, they were OK but nothing to tell you about.

I am not going to masquerade as a chef/foodie person that knows everything, after all I only found out a year ago that mozzarella came in more forms then shredded in a bag. So I had no idea that lemon curd was so dang easy, I tried it a while ago a loved it. So I made it again for other baked goods, though I could scoop it right into my mouth, I try to use it sparingly.

  • juice from 3 lemons
  • zest from 1 lemon
  • 1 cup sugar
  • 3 egg yolks

Simmer a inch of water in a sauce pan. In a bowl that will fit snugly on top of the sauce pan of simmering water, mix all the ingredients; and place on top of the sauce pan. Making sure the water does not touch the bowl, stir until the mixture simmers, but do not let it boil. Cool and serve.

(Original recipe my Bob’s Red Mill, adapted by M.E.)
(Photography by M.E. photography

Fool-Proof Scones

In Bread, Breakfast, Chocolate on January 13, 2010 at 3:00 pm

I only do few thing well, but this scone recipe is fool proof, and I mean it. I have had it tested by fools and it always came out. I was reluctant to even share this recipe with you, but I did get it out of a magazine, so it’s not mine to keep to me self. Trust me, these thing are the bomb. My little brother calls them “stones”, but they do not, in any way, resemble stones. You might want to only make these about twice a year, because you easy could become obese on them, so try not to make these a idle in your life.

The dough will be very crumbly when you go to kneed/shape it, and the scones may be rather dry and crumbly when you shape them but they will come together when they bake.
I’m telling you little boys in aprons are the cutest thing EVER!

Original recipe by Cuisine at Home “Sensational Scones”.

  • 2 3/4 cup flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, cut into 1/2 cubes
  • 1 cup, of ether mini chocolate chips, currents, or other small dried fruit
  • 1 cup cream

Pre-heat oven to 375.
Combine flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingers, (do not use a pastry blender, food processor, ect. only your hands! That’s the reick to these guys.). Add chocolate chips or dried fruit of choice, toss to combine. Add the cream and mix with your hands, until just blended. Kneed and pat dough into a circle, cut into wedges transfer to a baking sheet spacing 2″ apart. Make the egg wash: beat1 egg and 1 tablespoon water. Brush scones with the egg wash, and sprinkle with sugar. Bake 25-30 minutes, or until golden brown. Serve warm. Makes 8 scones.

(Original recipe by Cuisine at Home “Sensational Scones”.)
(photography by M.E. Photography,

Wholemeal Piklets, With Butter, Lemon, and Sugar

In Breakfast, Health on August 23, 2009 at 2:13 am

Ok, so when I said I love bill I wasn’t kidding. Here is another recipe from him, but this is completely unaltered, straight up bill.

It seems to me that pancakes have a bed reputation. Most of the time slathered in butter and cheap, fake syrup. But these pancakes are so refreshing and out of the ordinary, it’s great; not to mention minimum fuss.

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons raw sugar
  • 1 egg lightly beaten

To serve

  • 1 oz butter
  • 1/4 cup raw sugar
  • 2 lemons

Sift the flour and baking powder into a bowl. Add sugar, and stir together. Add the egg, and milk and whist until smooth.

Heat a large non-stick fry pan over medium heat and brush with butter, being careful not to burn the butter. Spoon tablespoons of batter onto the pan and cook for about 2 minutes, or until bubbles appear on the surface. Turn and cook for a further 30 seconds.

Serve hot from the pan with extra butter, sprinkle of sugar, and a squeeze of lemon. Makes 12.

(bill’s food, page 30, bill granger) (Image by MAKA pics::