Banana Fritters w/ Blackberry Maple Syrup

The name says it all. Bananas, Blackberries and Maple Syrup.

That's pretty much all that's in it, so this awesome-saucem breakfast ain't even bad for you.

enFREAKINjoy

Banana Fritters w/ Blackberry Maple Syrup

- 1 ripe banana

- 1 egg white

- 2 tbsp cottage cheese

- 4 tbsp WW flour

- tsp cinnamon

- 1/4 c maple syrup, plus

- 1/3 c blackberries

In a small saucepan bring maple syrup and berries to a boil and then simmer until all the berries have popped and it looks awesome.

Meanwhile, mash the banana with the cottage cheese and then the egg white. Stir in the flour and the cinnamon and add in smore flour if it's not looking thick enough. Melt butter in a pan and fry yourself some fritters.

Top with blackberry syrup and a sprinkling of good-ole salt if your tastes are as unhealthy as mine.

Hot Damn!

Shtuffed French Toast

Sunday morning?
Hung over?
Bread, creamcheese, berries, eggs?
Syrup? MAPLE?

.Check.

SHTUFFED French Toast
- 2 slices wheat bread
- spreadable cheese
- berries
- cinnamon
- 2 eggs
- maple syrup





Spread each slice of bread with cheese, sprinkle with cinnamon, dice the strawberries, throw them in between, and smush it all together. Beat the eggs, dip the sandwich in the eggs till it's all soaked up, and then fry till golden on each side.









Creamcheese and strawberry filling, whipped cream, and maple syrup.

Not Your Mama's PB and Banana

Why, you ask, would I post a simple PB and Banana sandwich?
'Cause it's freakin' delicious, that's why!
I mean, just look at it...Anyway, this isn't your mama's PB and Banana sandwich - though it was made with love. What's special is the peanut butter (purchased at an amish market) - it's blended with butterscotch chips, for a rich, buttery, scotchy experience, like none other.
Layered with banana slices, dusted with cinnamon, drizzled with honey, and then fried, this sandwich was everything good in the world between bread.
Told you it wasn't your mama's PB and Bannana...
PB and Banana
- 2 slices whole wheat bread
- Honey-Roasted Butterscotch Peanut Butter
- Small ripe banana, sliced
- 1 tbsp honey
- cinnamon
- a cup of coffee

Spread each slice of bread liberally with peanut butter. Top one piece with banana slices, dust the other piece with cinnamon, drizzle honey over either or, squeeze the two together, and then fry till golden on each side. Cut in half, and enjoy with alternating sips of coffee.

Pumpkin Cinnamon Rolls w/ Maple Icing

Pumpkin. MAPLE.
enough said.
these were damn good, and the dough can be made the night before.
these + scrambled eggs = heaven.
Christmas morning didn't know what hit it.

PUMPKIN CINNAMON ROLLS
w/ Maple Icing
- 1/2 pack of instant Vanilla pudding
- 1/4 c milk
- 1 c pumpkin puree
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/4 c butter, melted
- 1 egg, beaten
- 1 pckge Yeast
- 1 tbsp sugar
- 1/4 warm water
- 4 c flour
Filling:
- 1/4 c butter, softened
- 1 c brown sugar
- 1-2 tbsp Cinnamon
- Pumpkin Pie Spice (optional)

Whisk together milk and pudding, then add the pumpkin, salt and nutmeg and next the melted butter and the beaten egg - set aside. Next, dissolve the yeast and tablespoon of sugar in the warm water, mix, and let sit 5 minutes until foamy. Combine the yeast and the pumpkin mixtures and then gradually add in the 4 cups of flour. Scoop dough onto a floured surface and knead for 9 minutes, then let sit, covered with plastic wrap in a greased bowl for around 2 hours. (at this point you can stop and let the doughball rise over night)
When doughball has doubled in size, punch it to expell the air, flip onto the counter, and roll it out into an 11 x 18 rectangle. Next, spread the softened butter over the whole thing, leaving a 1 inch margin on the right and the left. Sprinkle the brown sugar, cinnamon and pumpkin pie spice (if using) over the butter, fold the right and left sides inward, and then, starting from the bottom, roll the whole thing up tightly into a log shape, being careful to seal the edges as best you can when finished.
With a serrated knife, bcut off the ends, and then cut the rolls off in 2 inch pieces (should make 7 rolls). Place these rolls in greased baking dishes with enough room to spread out, and brush each one with maple syrup before covering with plastic wrap and allowing to rise for 5 minutes before baking for upwards of 20 minutes.
When rolls are golden brown, and hard to the touch, remove from oven, and let cool for 2 minutes before icing.

MEANWHILE!!!!!!!!!

For the icing; Mix together
- 6 oz cream cheese, softened
with
- 2 tbsp butter
and then add
- 1/4 c pure MAPLE syrup
- 1/4 tsp maple extract
and finally
- 2 c powdered sugar

When the rolls have cooled slightly, drizzle them with icing and serve warm. I reccomend serving the extra frosting on the side, in a bowl, for dipping. Yes...dipping.

PB and J Oatmeal

Peanut Butter, Jelly - meet Oatmeal.
This was only a matter of time...

But what the hell took so long?PB AND J OATMEAL
- 1/2 c rolled oats (not instant)
- 3/4 c milk (or more if you don't like it thick)
- sugar to taste (or maple syrup if you're cool)
- 1 to 2 to 3(!) tbsp Peanut Butter (again depending on coolness)
- shake of cinnamon
- 1 awesome tbsp of chunky jam (blueberry was awesome)
Pour the oats and the milk in a saucepan and bring to a boil. Reduce to simmer, dump in your sugar, cinnamon and peanut butter and stir it up till oatmeal has arrived at your desired gooiness. Scoop into a bowl, top with the jelly and now decide whether you want to scoop a little of the jelly mountain up with each bite or stir it all together into a puddle of PB and J love. Either way, there will be a next time.
You are officially hooked.

MUFFINnnffum

Single serving muffins for solo missions.

BANANA-BERRY MUFFIN for ONE!
- 2 tbsp whole wheat flour
- 1 tbsp oatmeal
- 1/4 tsp baking powder
- pinch salt
- 1/2 tsp cinnamon
- 3 packets splenda
- 1/2 ripe banana, mashed
- handful of mixed berries
- 1/2 tsp canola oil
- 1 1/2 tbsp milk
- handful chopped walnuts
- 1 tbsp sugar

Preheat oven to 350. Mix all the dry ingredients. In another bowl mash the banana with the milk and oil, add to the dry ingredients and then stir in the berries. Grease a small baking dish or a single cup on a muffin tray, scoop out the batter and sprinkle on top with the walnuts. Bake for about 15 minutes, and just before it's done, sprinkle with the tablespoon of sugar and give it a brief blast under the broiler so it gets nice and crunchy on top, but be careful that the walnuts don't burn.

Peanut Butter Jelly French Toast

PB and J breakfastfest.
There is nothing not to like about this unless you don't like peanut butter, don't like jelly, or don't like French Toast, in which case you're not allowed to talk and shouldn't have come here anyway.


Peanut Butter Jelly French Toast
- 2 slices whole wheat bread
- honey roasted peanut butter
- blueberry preserves
- cinnamon
- 1/4 c egg whites
- 1 tbsp sugar
- 1/4 tsp maple extract

Spread PB and Jelly on the two slices of bread, dust the PB side with cinnamon and then put the two together to form a sandwich. Next, mix the egg whites with the sugar and the maple extract and pour onto a plate. Coat a small skillet with butter-flavored cooking spray, dip both sides of the sandwich into the egg white mixture until all the liquid is absorbed and throw it in the pan right away. Pour out any remaining egg whites into skillet, and cook sandwich till golden brown and crispy on each side and all liquid has seeped out and cooked up. Enjoy as is or with whipped cream, or a drop or two of that sweet elixir called maple syrup !

"Braisin" French Toast

Banana, raisin. Get it? ?
Pass the syrup.

Braisin and Bold French Toast
- 2 slices whole wheat bread
- 1 ripe banana
- cinnamon
- handful of raisins
- 2 egg whites
- 1 tbsp milk

In a small Tupperware, cover raisins with a little water and microwave for a few seconds to soften them, then drain them and set aside. Cut the banana 3/4 of the way down, saving the smaller piece to slice thin and top the finished toast with. Mash the bigger piece with the cinnamon and then add in the raisins and then spread the mix on one of the pieces of bread and seal it up with the second piece to make a sandwich. Mix the egg whites with the milk and then dip each side of the sandwich in the mix until all of the egg whites are absorbed. Coat a skillet with butter-flavored cooking spray and cook the sandwich until golden brown on each side, then top with sliced bananas and enjoy.

BANANA (bread)

I make the best banana bread in the world.
Proven fact.
Books have been written about supporting this.
Holy books.
Delicious holy books.
full of bananas

BANANA (bread)
- 5 whole overripe bananas
- 1 ripe banana, sliced
- 1 c white flour
- 3/4 c whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 stick butter, melted and cooled
- 3/4 c brown sugar
- 2 eggs
- 1 tsp vanilla extract
- toasted walnuts
Preheat oven to 350. Put 5 overripe bananas in a microwaveable bowl, cover with plastic wrap, and microwave on high for 5 minutes. There will be liquid in the bowl - pour liquid into a saucepan and strain bananas over saucepan for about 10 minutes, then transfer to a bowl. Bring liquid to a boil, then reduce heat and simmer until reduced to about a 1/4 c of liquid. Add liquid to bananas and mash until smooth, and then stir in your melted butter, sugar, eggs and vanilla. In a large bowl whisk together flours, baking soda, salt, cinnamon and nutmeg and then add in the wet mixture, stirring until well combined. Gently fold in walnuts (and any other add-ins) and pour batter into a greased loaf pan. Arrange the sliced banana in two strips down the center of the loaf, sprinkle the top with a tablespoon of sugar, and then bake for 40 - 50 minutes until a toothpick inserted in the center comes out clean. Run a knife around the edges and let cool for 15 minutes before removing from loaf pan and slicing.variations; add in raisins or chocolate chips, swap out walnuts for pecans, and also feel free to substitute sour cream or applesauce for half the butter, and even maple syrup for the sugar...go wild, make it yours.

* I also make a vegan version of this for two friends of mine who absolutely love it; simply use soy margarine instead of butter, omit the eggs entirely; there are enough bananas to act as a binder so the missing eggs don't make any difference. If the batter seems too dry, add a splash of almond or soy milk.

WHAT YOU KNEAD (Maple Swirl Bread) !

You know what's special about my Sundays?
Nothing.
No, that's what's special about it; the nothingness.
I try hard to do nothing on Sundays and that needs starting off with a good breakfast.
Alas, the problem is that cooking said breakfast disturbs the tranquil waters of Sunday nothingness, tilts the balance, strays the center, and sometimes we just need to relax...
But that's what's great about this breakfast; you can do all the work the night before and just pop it in the oven before sitting back with a cup of Sunday coffee.
This recipe is a modification of a one that I found online for Cinnamon Swirl Bread; I took it and made it mine. First off, while Cinnamon Swirl is good and all, my heart belongs to Maple, and what sounds better than MAPLE Swirl Bread?
Secondly, I swapped out the 1/2 c milk and 3/4 c water for 1 c of Buttermilk, and 1/4 water to give it a fuller taste and a little more body (I think). And thirdly, as I said, I wanted to make this all ahead of time and only have to pop it in the oven in the morning. The original recipe goes straight from the forming of the loaf to the rising and then the baking, but I rolled the loaf and let it sit in the fridge over night and it came out great. I let it sit out for 1/2 and hour before baking it and brushed the top with a little Maple Syrup, which gave the brown crust a nice sweet flavor.
The bread itself was good too; the fluffy Buttermilk dough is infused with the cinnamon and ground nutmeg, and the Maple Butter curls in moist swirls throughout it all, collecting in a gooey, Mapley center...
Yeah, it's good, and exactly what you knead to start of a slow day of...

MAPLE SWIRL BREAD
- 1 c Buttermilk
- 1 tbsp butter
- 2 tbsp Maple Syrup
- 1/4 tsp salt
- 1/4 tsp Cinnamon
- 1/8 tsp shaved nutmeg
- 1 pckt Active Dry Yeast
- 1/4 c warm water
- 1/2 jar Maple Butter*
- 2 c white flour (plus some for dusting)
- 1 c White Whole Wheat Flour

Melt butter and add to Buttermilk along with salt, cinnamon, nutmeg and Maple Syrup. Dissolve the packet of yeast in the warm water, add to the Buttermilk mixture, and mix well. Stir in 2 1/2 c of the flours and turn out onto a lightly floured surface. Add the last 1/2 c of flour, and knead it into the dough, continuing for around 5 minutes as the sticky dough becomes soft and satiny.
Put the dough into a greased bowl and flip it to coat the top, cover with plastic wrap, and let it sit for 2 hours or so in a warm place.When it has doubled in size, punch the dough to expel the air, turn out onto a floured surface, and roll it into a rectangle. Warm the Maple Butter so that it becomes soft and spreadable, and spread it over the rectangle (You can add cinnamon, raisins or even Maple Sugar if you want to). Then, starting at one end, roll the dough tightly into a log form, and put it into a greased loaf pan, seam-side down. At this point you can either put it in the fridge to rise over night, or you can let it rise in a warm place for 45 minutes to an hour and then bake it right away.In the morning, heat the oven to 350, then let the loaf sit out for a 1/2 hour to rise. Brush lightly with Maple Syrup, and cut three slits in the top before baking until the top is golden brown and the bread gives a hollow sound when tapped. Let it cool for 10 minutes before transferring it to a cutting board and brushing the top lightly again with Maple Syrup. Enjoy it warm and buttered right away and even as toast or French Toast if there's any leftovers...* You should be able to buy Maple Butter in the store, it should be with the honeys. However, alternatively you can substitute by sing real butter and sprinkling Maple Sugar. If all of that fails, you can make this a Cinnamon Swirl Bread if you want, or ANY type of swirl bread for that matter...

Pancake Sunday, Blueberry Edition

What's better than Sundays?
Pancakes on a Sunday.
And what's better than pancakes?
Blueberry Pancakes.














But really, anything is good in pancakes, and my main squeeze is actually what you put on them. Yes, in truth, while I do like the pancake or waffle or french toast itself, I enjoy them simply as the vehicle of my true love, Maple Syrup... (!)That being said, we like a good Blueberry Pancake here in this house, and with fresh berries on hand, the mission was clear.
Made with cornmeal, these pancakes come out light and crispy and bursting with blueberry flavor.
Make them. Love them.
And douse heavily with Maple Syrup before eating.

Blueberry Cornmeal Pancakes
(makes 16 pancakes)
- 1 1/2 c flour
- 1 c cornmeal
- 4 tsp baking powder
- 1 tsp salt
- 4 tbsp sugar
- cinnamon (optional)
- 2 c milk
- 4 eggs (2 yolks)
- 3 tbsp butter (melted)
- 1 tsp vanilla extract
- 1 1/2 c blueberries
Mix the dry ingredients, and in a separate bowl, mix the wet. Then pour the wet into the dry, mix, and then stir in the blueberries. Coat skillets in canola oil and melt a pat of butter in each. When the butter begins to crackle, spoon batter into pan, and when the cakes begin to bubble on top, use spatula and flip, frying them golden brown on each side.



I found this recipe at Closet Cooking.

Garden Breakfast

When I was in high school my friend always used to make us fried egg sandwiches with tomato. And what's better than recreating a childhood favorite? Doing it with stuff from your own garden!
Every year I try to grow melon, but every year, be it watermelon, cantaloupe, honeydew, Korean, you name it, something goes wrong, and I never get melon. But this year that all changed!
Not only did I grow my first successful honeydew, I also got a watermelon, and fresh, chopped honeydew with a squeeze of honey coating it, was a great side to my sandwich.So, like I said, this is basically a simple fried-egg sandwich with tomato, only jazzed up a bit because, well, just cuz...
Garlic Bread Breakfast Sandwich
- 2 slices bread
- 1 tbsp butter, melted
- Onion + Garlic Powder
- Sweet Onion, sliced thin + sauteed
- Garden Tomato, sliced thin
- 1 slice cheddar cheese
- Yellow Mustard

Brush bread lightly on both sides with melted butter and sprinkle with onion and garlic powders, then place in toaster. When bread is staring to toast place thin sliced tomatoes and onions on one slice and close toaster. Meanwhile, cook an egg, sunny side up.When bread is fully toasted, remove from toaster and drizzle slice of toast without tomatoes and onions with yellow mustard, top with the fried egg, and finally your slice of cheese. Cut it in half diagonally, sprinkle with salt, and enjoy sopping up the yolk with the sandwich as you eat.

Sianara and a Peanut Butter Jelly Yogurt

Sianara. I'm off to Japan with my family today for a three week vacation! Needless to say I won't be doing any cooking to blog about... But who knows, maybe I'll post some pictures of food that I find there. Anyway, here's a last post before I go, and it's a simple one, straight from the heart.
I don't need to remind you about my love for Peanut Butter, right?
Good. So this is good stuff. Hit's the spot for breakfast, snack, lunch, dessert; you name it.
Healthy as hell too.
PEANUT BUTTER JELLY YOGURT
- 1 c greek yogurt
- 2 tbsp PB2 (or 3 if you know better)
- sugar/sweetener
- cinnamon
- strawberries, sliced thin
- vanilla extract
- granola

Slice strawberries and stir with a bit of sugar and vanilla extract (the longer these sit, the tastier) Mix cinnamon and sugar/sweetener to taste with yogurt. Finally, make a hole in the center of the yogurt and scoop in strawberries. Finally, throw on some granola, dig in, devour.

Have Your Cake and Eat It Too

Do you like cake? Do you like cake for breakfast? Thought so!
Actually, I'm not a big cake guy... it's a texture thing. That being said, though, I LOVE carrot cake! Dense, moist, sweet and spicy; there's nothing like a cold slab of carrot cake to hit the spot. But, alas, you can't eat carrot cake for breakfast, right? Wrong!
World, meet the carrot cake sandwich!Made with spreadable cheese, carrots, and just a little bit of sugar or sweetener, this baby isn't just good, it's good for you! Make it the night before so it has time to get all cold and mushy and delicious as the perfect compliment to a strong cup of coffee ;)

CARROT CAKE SANDWICH
- 2 slices wheat bread
- 2 wedges spreadable Light Swiss cheese, or cream cheese
- sugar/sweetener to taste
- cinnamon, ginger, allspice
- raisins
- 1 large carrot, shredded
- 1 tsp vanilla extract

Shred the carrot and mix it with the vanilla extract and half of the sugar/sweetener. Mix the cheese with the spices and the other half of the sugar/sweetener. Spread one piece of bread with the cheese and then top with raisins. Load the second slice of bread with the sweetened carrots, and then slap it all together to make a sandwich. You can eat it right away or wrap it up and toss it in the fridge to let the flavors mix and all. In the morning, cut it diagonally and enjoy with a cup of good coffee. You WILL be back for more!

Wake and Bake

Peanut Butter Bread, that is...

I woke up early to a Sunday as usual, and decided myself to partake in some baking. Banana Bread has been my go-to since I was a kid, but this PEANUT BUTTER BREAD!!!!!!! While Banana Bread has a special place in my heart, this stuff is a close number 2.
It answers my love for anything Peanut Butter and utilizes my assortment of Jams. Out with the old in with the new, I say. morning I took an adventure.
I got the recipe from CinnamonSpice and added only a few minor tweaks, like a spoonful of cinnamon applesauce in with the butter, and a sugar sprinkling on top for crunchitizing.
Peanut Butter Bread
- 1 c white flour
- 1 c whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- cinnamon
- 1/4 butter (room temp)
- 1/2 c sugar
- 1 tbsp applesauce
- 1 c crunchy peanut butter
- 1 egg
- 1 tsp vanilla
- 1 c milk

Preheat oven to 350. Whisk flours, baking powder, cinnamon and salt together. In a separate bowl, mix butter and sugar and then applesauce. Add the peanut butter and blend till smooth, then add in the vanilla and the egg. Next add the flour mixture to the PB mix and continue beating on low. It will be really chunky and dry-looking, so then add your cup of milk and blend until smooth.
Bake in a loaf pan for 50 minutes, keeping an eye not to overcook. Use a toothpick to tell if it's done, and let it cool for 15 minutes before flipping it onto a cooling rack. Serve with homemade Strawberry Jam (I also had my aunt's homemade Maine Blueberry Jam!) and a glass of milk or a good Coffee... you're going to need it!

Quinoa Breakfast Porridge with Blueberries

Quinoa Breakfast Porridge With Blueberries
- 1/2 c cooked Quinoa
- 1/4 c Vanilla Almond Milk or Milk
- Sweetener (sugar, honey, maple syrup)
- 1/4 tsp Vanilla Extract
- ground Ginger
- Handful of Blueberries
- Cinnamon

Spray small saucepan with butter-flavored cooking spray and add Quinoa, stirring constantly to prevent from burning. Mix in Almond Milk, sweetener of choice, Vanilla Extract and Ginger. Stir in Blueberries, cook until Berries are about to burst, transfer to a bowl and sprinkle with Cinnamon. Add salt or butter to taste.

Jerk Bacon and Broccoli Omelette with Ginger Honey-Mustard Carrots

I whipped this up for lunch the other day. Some leftover Jerk Sauce spooned on top rounded it out nicely, but ketchup or any old bbq sauce would suffice...
Jerk Bacon and Broccoli Omelet
- 3 eggs (1 yolk)
- 1 slice Turkey Bacon, diced and browned in a pan
- 1/2 c steamed Broccoli, diced
- Cheddar Cheese

Whisk eggs together, and pour into a hot pan. Once eggs are about halfway cooked, sprinkle on Bacon and Broccoli and once eggs are almost cooked through, add cheese and fold Omelet in half, cooking briefly on each side. Top with Jerk Sauce or ketchup, salt to taste, and dig in.

Ginger Honey-Mustard Carrots
- 2 Carrots, shredded
- 1 tbsp Honey-Mustard salad dressing
- ground Ginger
- Lemon Pepper

Shred carrots, mix them with salad dressing, and spoon them onto your plate. Sprinkle with ginger and lemon pepper. Enjoy.

variations: go vegetarian and swap out the Turkey Bacon for fake Bacon or Veggy Sausage

CinnaSwiss Breakfast Panini

They say breakfast is the most important meal of the day, and this tasty sandwich is an ideal on-the-go breakfast; quick and easy, as delicious hot out of the pan as it is cold, packed up as a moveable feast.
The CinnaSwiss Panini is the perfect combination of salty and sweet in the unlikley pairing of spreadable swiss cheese and ripe banana. Add a handful of fresh berries to the mix and a cup of strong coffee for dunking, and you've got all the stuff you need to start the day off right.

CinnaSwiss Breakfast Panini
- 2 slices Whole Wheat Bread, lightly toasted
- 1 to 2 wedges Spreadable Swiss Cheese

- 1/2 of a ripe Banana
- Blueberries (or other berries)

- Cinnamon

- Butter Flavor Cooking Spray

Mash your Banana with Cinnamon, leaving a few small chunks. In a toaster, lightly toast bread, then remove, and spread one slice with Cheese, then top with Berries. Spread the other slice with the Banana mash, then put it all together in standard sandwich fashion. Spray each side with a Cooking Spray and sprinkle on a little sugar if you know what's good for you. Cook until brown and crispy on each side, starting with the cheese side down, then flipping to the banana side and giving it a little squish.

Cut this baby diagonally in half and enjoy dunking in coffee, milk or breakfast beverage of your choice. You might even want a second one...


variations: use any berry, any fruit, or swap out cheese for peanut butter to make a PB+Fruitwhich Panini

The PB+Fruitwhich

Since I'm on a breakfast kick, I want to post a favorite morning sandwich that I made up. I should tell you here that I am a peanut butter maniac, and it has a special and disproportionate place in my heart. PB and J, PB and Banana, PB and Fluff... i could go on forever. But before I forget, go buy yourself a pound of Whole Foods' grind-yourself Honey Roasted Peanut Butter. Trust me, all PBs are not created equal, and this is the king of them all!
The funny thing is that this sandwich actually grew out of the first fruitwich that I invented, the CinnaSwiss Breakfast Panini, which replaces the peanut butter with spreadable Swiss Cheese.
But this concoction, combining my love for PB with the use of old bananas and any other on-the-verge fruit, has quickly replaced it's predecessor as my go-to breakfast. This + a cup of strong coffee makes you want to seize the day and kick its ass!!!!!!!!!!!!!!!
(I kid... but really it's delicious!)

PB BANANABERRY FRUITWICH

- 2 slices Whole Wheat Bread
- Honey Roasted Peanut Butter
- 1 ripe banana
- Blackberries (or whatever you have)
- Cinnamon
- Butter-flavored cooking spray

Mash the banana with cinnamon, leaving a few chunks if you're a cool guy. Toast your bread till just a little toasty, but still soft and then spread one slicee with as much PB as you can handle and spread the other with your mashed banana. You can mash the berries or just leave them whole, but in either case put them on top of the PB slice and then close it all up with the banana slice on top. Spray a skillet with your cooking spray and brown the sandwich on each side, squashing it down a little after you flip it. Put it on a plate, cut it in half, dip it in your coffee, and fall in love.

variations: use any kind of berry you want, or any other fruit for that matter (apples, raisins, etc.), substitute honey, maple syrup or jam for the fruit, or become my hero and make this sandwich, dip it in egg, and make yourself the most ridiculous frenchtoastwich this world has ever seen!

Kasha Cakes

For my first recipe, I thought that it would be good to start with something totally original, at least as far as I'm concerned! I was introduced to Buckwheat by a close friend who comes from a Russian family. You can eat it at any meal, but it's most commonly served as a breakfast porridge, like oatmeal, with a little butter, sugar and salt mixed in. There was always leftover "kasha" (as it's called in Russian) in the fridge, and after waking up on a sunday morning with an American hunger craving pancakes and maple syrup, a beautiful creature was born... behold the Kasha Cake!
For this recipe it helps to have leftover buckwheat in the fridge, but if you're not so lucky, simply cook some up with a 2/1 ratio of water to buckwheat, salt and a drop of oil. Boil until water is absorbed and then remove from heat and stir till cool.

Kasha Cakes
(makes 2 pan (or man)-sized cakes)
1 cup cooked buckwheat
3 egg whites
1 yolk (if you want it)
Cinnamon

Whisk the eggs in a bowl till fluffy, then stir in the rest of the ingredients. (Make sure buckwheat is totally cooled so that it doesn't cook the eggs!)
Heat a skillet with some cooking spray and a dab of butter. When it's really hot, ladle in half of the buckwheat mixture. As it cooks, continually tuck in the sides to form a circle shape. When it's good and crispy on one side, flip carefully (these things aren't so stable) and cook until cooked through. It may help to press gently on it with your spatula. Repeat for the second round of buckwheat mixture.
Serve Kasha Cakes hot and top with Maple Syrup and salt, if you know what's good for you.

variations: i've also mixed in ripe banana with the batter, and topped cakes with sour cream and berry compote. this recipe is versatile; go wild!