This recipe for granola is so delicious and very simple to make. It is also really easy to customize to your personal tastes. This recipe uses walnuts and shredded coconut. But you can make yours however you like using whatever nuts and seeds or dried fruit you prefer. You can even keep it plain. It's that good.
Bagels. Mmm. Make your own. You can eat them fresh out of the oven when they are at their crispiest, chewiest and softest, to which no store-bought bagel can even come close. And thanks to the use of yudane, these bagels will stay soft and chewy even as long as some of your commercially-made bagels, but without the added preservatives.
Brown Butter Cream Scones - crumbly and crisp on the outside, tender, light and moist on the inside. These scones are perfectly sweet, with lots of toasty brown butter and a crisp, sugary top.
These Liège waffles are made with my lightest, fluffiest brioche dough (using the tangzhong method). They cook up buttery, light and airy on the inside, lightly crispy and chewy on the outside with crunchy "pops" of caramelized sugar. Although this recipe may not be very traditional, it is very good.
Banana bread is already a tasty classic. This recipe for Brown Butter Banana Bread ramps it up with the toasty, nutty flavor of browned butter. Yum.