Wheat Everything Bagels

I love breakfast. A lot. I never skip it. I may judge people who do or say they don't like breakfast. I look forward to a good brunch. And how amazing is brinner  (that’s breakfast for dinner)?! And, I am constantly looking for new ways to make eggs, different pancakes, muffins, breads, breakfast cookies (another post coming soon) and whatever else is carbo loaded and can keep me full for at least 3 hours. Obviously, that whole eat like a caveman diet craze isn't for me...


Shallow Grave Black Bean Brownies

Rich, thick, chocolaty brownies.
These brownies happen to have one of my favorite beers included in the recipe - Heretic's Shallow Grave Porter.

Also, they happen to be vegan.

Also, they happen to have black beans in them.

Also, they happen to be delicious!

Also, I ran 10 miles of hills and mud yesterday and felt I deserved a beer and some chocolate. Bonus – I got both in one bite.
How did I end up using all of these ingredients together? It was a combination of blog surfing and just throwing some things together and hoping for the best. I was pleasantly surprised!

I read this, this, and this and came up with this:

Shallow Grave Black Bean Brownies
Printable Version 
1 ¼ cup whole wheat pastry flour (use all purpose white if you can't find pastry flour)
1 tsp baking powder
1 tsp salt
2 cups sugar
1 ¼ cup unsweetened coco powder
1 ¼ cup black beans, drained and rinsed
½ cup almond milk
1 tsp vanilla
4 tablespoons brewed coffee (or 4 teaspoons of instant coffee mix)
1 cup Shallow Grave Porter (find some here) (if you don't want to use beer, feel free to sub this for more almond milk or water)
½ cup dark chocolate chips (just make sure there is no dairy in your chips to make sure they are vegan. Read this to know what your looking for.) 

How ya do it:
Preheat oven 350 degrees.
Mix together all the dry ingredients in a large bowl.
In a food processor or blender, blend beans, almond milk, vanilla, and coffee until smooth.
Combine the bean mixture with the dry goods, then add in the beer and ¼ cup of chocolate chips.
Pour mixture into a greased baking dish and top with the remaining chips.
Use a 9x13 for 24 brownies and cook for 25-30 minutes or use a 8x8 to make thick brownies and bake for 45-55 minutes.

Either way, bake until a toothpick or knife comes out mostly clean (I like them a little gooey). Let me cool and enjoy with your favorite beer!




Fontina Everything Biscuits

Made my heart melt.

No seriously, they did!

Before I get to the recipe, Dan's parents were in Baltimore visiting this weekend so we spent the weekend eating, drinking, and sight seeing, but mostlly eating and drinking!

Saturday we went to brunch at Golden West and I strayed from my usual Elvis pancake in favor of the special: Chipped Beef Gravy over a Buttermilk Waffle.

We spent Saturday afternoon going to see the John W. Brown and walking around Fell's Point enjoying some beers and gelato. Yes, in that order. Then we headed to Samos for a delicious Greek dinner.

Which brings us to Sunday and our Greek dinner leftovers. Dan whipped the leftovers up into an amazing breakfast and I made these Fontina Everything Biscuits adapted from How Sweet It Is.

the two empty wine bottles in the back aren't in the recipe...don't worry!

makes about 12 biscuits
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/4 cups milk
1/2 block of freshly grated fontina cheese

everything topping:
2 tablespoons melted butter
1/2 tablespoon dried minced onion
1/2 tablespoon poppy seeds
1 teaspoon dried minced garlic
1 teaspoon ground sea salt

ready to bake

Preheat oven to 425 degrees F. Mix dried onion, garlic, sea salt, poppy seeds and sesame seeds together in a bowl and set aside.
In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in fontina. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with melted butter, then sprinkle each biscuit with the everything topping. Bake for 10-12 minutes, or until biscuits are golden brown.

ready to eat
It was a weekend spent with good company, good food, and good drinks.



Crunchy Almond Granola

I LOVE granola.

I eat it plain. I eat it on yogurt. I eat it on salad.

But, its kinda expensive. And sometimes higher in calories than I think it should be. For my brunch last weekend, I was searching all around for a great recipe and they all seemed to use a lot of oil  mixed and I wasn't a big fan.

Then I came across this one!

Here is my adaption and I can't stop munching on it.

It makes a ton and it is way cheaper (and better in my opinion) than the store stuff. Plus you can customize it.

Crunchy Almond Granola
Printable Recipe
3 1/2 cups rolled oats
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp salt
1/2 cup brown sugar (or real maple syrup)
3/4 cup plain applesauce
1/4 honey
1 tsp vanilla extract
1 cups whole almonds
½ cup slices almonds
½ cup dried cranberries
½ cup golden raisins
½ unsweetened coconut flakes

Of course you can change your dried fruit selection and you can sub out almonds for walnuts or pecans. Your choice. I was thinking next time using dried cherries and tossing in some dark chocolate chips when it was all cooled. Mmm...

Any way, here is what ya do:

  • Preheat your oven to 325 degrees.
  • Line a baking sheet with parchment paper.
  • In a large bowl, combine oats, and spices.

  • In separate bowl, whisk together sugar, applesauce, honey and vanilla.
  • Pour the wet ingredients into dry ingredients along with the almonds and stir to combine.
  • Spread on the baking sheet in an even layer.

  • Sprinkle the coconut on top

  • Bake for 30 minutes, then turn over the granola using a spatula.
  • Bake for additional 15 minutes until golden brown.
  • Cool on pan, then break up the granola as desired. Add in dried fruits or chocolate at the end.


And enjoy!



Hostess with the Mostess

That's me!

Well it was last Sunday at least.

Yup, I hosted a brunch and had a Stella and Dot Truck Show.

Me baking, mimosas, fun jewelry and girl time. What more could I ask for.

I mean, I was seriously in the zone while doing this stuff. I cranked up the music and just went to it.

Check out all I did - I was kinda impressed with myself. 

Bagels: Cinnamon Raisin, Everything, Plain, and Sesame.

Fresh Meyer Lemon Curd

Earth Cakes with Buttered Cream Cheese Frosting

Blueberry and Strawberry Scones

I didn't grow the strawberries, but I made that granola in the corner.

Eggs Cups: Egg and Cheese, Spinach and Garlic, and Chicken Sausage and Cheese

Needless to say I was a little tired Sunday afternoon, but it was well worth it.  

Thanks ladies for coming over!! If you couldn't come and still want to buy amazing fun jewelry you can HERE. Just add me as your hostess (with the mostess) (Sorry. I couldn't help it.). 

Recipes for the Lemon Curd, Granola, and Earth Cakes to come soon...

Stay Tuned,


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