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.
These blueberry muffins are soft, tender and moist with lots of juicy blueberries and a sweet, crumbly streusel topping that make them extra special. They are simple to make and can be ready in under an hour.
Sinangag is a staple in Filipino breakfasts. But this flavorful fried rice topped with lots of crispy garlic can be a delicious part of any meal. Must love garlic!
Light and crumbly, fluffy and moist, these traditional Irish scones are just waiting for a slathering of clotted cream and jam.
Crumbly and crisp on the outside, tender and moist on the inside. These scones are a perfect little treat any time of day. They are both simple and decadent. And they can be ready in about an hour.