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Photo Diary: Flitting through the Ferry Building

No trip to the San Francisco is complete for me without a visit to the food mecca that is the Ferry Building. Unfortunately I never seem to have the time to stroll leisurely from shop to shop all day. My last few visits have been utter mad dashes through the space. But each visit is full of old favorites and new discoveries, most notably the smoothest/buzziest coffee I have ever had at Blue Bottle Coffee, a pleasantly seasonal outdoor brunch at Boulettes Larder and requisite macaron purchase at Miette

Clockwise from top: 1. Cappucino c/o Blue Bottle Coffee 2. Poached Egg with Salt Cod Brandade and Toasted Lavain, Applesauce Bread Pudding at Boulette’s Larder. 3. South American Alfajores (shortbread and dulce de leche sandwich cookies) 4. Heirloom Tomatoes Galore at Farm Fresh to You 5. Confections at Miette 

Whenever I buy bananas, there are always a couple in the bunch that don’t get eaten and sit in the fruit basket browning away. That’s why I love making banana bread, so those sad little brown bananas can find their purpose. This recipe uses my new favorite superfood, chia seeds, for a banana bread that packs an extra punch of protein, fiber and Omega 3’s!

Banana Bread Chia Seed Mini Loafs
adapted from Shape.com
 Ingredients Makes 2 full mini loafs or 3 smaller loaves 
¼ c. whole wheat flour
 1 cup all-purpose flour
 ½ cup sugar 
¼ cup brown sugar 
½ tsp. baking soda ½ tsp. cinnamon 
¼ tsp. salt
 1 tbsp. chia seeds 
1 egg
 1 ½ ripe bananas, smashed 
¼ cup canola oil
 1 tsp. vanilla extract

 Instructions
Preheat oven to 325 degrees and spray two mini loaf pans with cooking spray. 
Beat sugars, egg, oil and vanilla extract in a large bowl. Once sugar mixture is combined, beat in bananas. 
In a separate bowl, combine flours, baking soda, cinnamon and salt. Slowly beat flour mixture into sugar mixture. Beat in chia seeds. 
Pour batter into two loaf pans. Bake for approximately 40 minutes, until the tops of the loaves are light brown.
Whenever I buy bananas, there are always a couple in the bunch that don’t get eaten and sit in the fruit basket browning away. That’s why I love making banana bread, so those sad little brown bananas can find their purpose. This recipe uses my new favorite superfood, chia seeds, for a banana bread that packs an extra punch of protein, fiber and Omega 3’s!
Banana Bread Chia Seed Mini Loafs

Ingredients
Makes 2 full mini loafs or 3 smaller loaves

¼ c. whole wheat flour

1 cup all-purpose flour

½ cup sugar

¼ cup brown sugar

½ tsp. baking soda
½ tsp. cinnamon

¼ tsp. salt

1 tbsp. chia seeds

1 egg

1 ½ ripe bananas, smashed

¼ cup canola oil

1 tsp. vanilla extract


Instructions

  1. Preheat oven to 325 degrees and spray two mini loaf pans with cooking spray.
  2. Beat sugars, egg, oil and vanilla extract in a large bowl. Once sugar mixture is combined, beat in bananas.
  3. In a separate bowl, combine flours, baking soda, cinnamon and salt. Slowly beat flour mixture into sugar mixture. Beat in chia seeds.
  4. Pour batter into two loaf pans. Bake for approximately 40 minutes, until the tops of the loaves are light brown.
Here is a great weekend recipe if you’re like me and bought a Costco sized basket of organic blueberries which you’ll never go through on just snacking alone. I froze the what was left of them after this recipe which I’ll use in smoothies and protein shakes…let no berry go to waste!

These muffins have a decadent crumb topping just like at your favorite coffee shop, and I also tossed some ground flaxseed into the batter for good measure (and a healthy dose of fiber).
Blueberry Crumb Flaxseed Muffins
Ingredients
Crumb Topping
1/2 cup flour 
1/2 cup brown sugar 
1/2 teaspoon cinnamon 
5 tablespoons cold unsalted butter, cut into bits 
Batter
2 cups flour 
1/2 cup sugar 
1 tablespoon baking powder 
1/4 teaspoon salt 
1/4 cup light brown sugar 
1/4 cup ground flaxseed
1/2 cup unsalted butter, melted and cooled 
2 eggs 
3/4 cup milk 
1/4 teaspoon vanilla extract 
1 cup blueberries
Instructions
Preheat oven to 375 degrees F. Line or butter muffin tin.
To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
In a large bowl, whisk together the flour, sugar, baking powder, flaxseed and salt. Stir in the brown sugar.
In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
Cool for 5 minutes before removing from the tin.

Here is a great weekend recipe if you’re like me and bought a Costco sized basket of organic blueberries which you’ll never go through on just snacking alone. I froze the what was left of them after this recipe which I’ll use in smoothies and protein shakes…let no berry go to waste!


These muffins have a decadent crumb topping just like at your favorite coffee shop, and I also tossed some ground flaxseed into the batter for good measure (and a healthy dose of fiber).

Blueberry Crumb Flaxseed Muffins

Ingredients

Crumb Topping

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 5 tablespoons cold unsalted butter, cut into bits

Batter

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup light brown sugar
  • 1/4 cup ground flaxseed
  • 1/2 cup unsalted butter, melted and cooled
  • eggs
  • 3/4 cup milk
  • 1/4 teaspoon vanilla extract
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375 degrees F. Line or butter muffin tin.
  2. To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
  3. In a large bowl, whisk together the flour, sugar, baking powder, flaxseed and salt. Stir in the brown sugar.
  4. In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
  5. Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
  6. Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
  7. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
  8. Cool for 5 minutes before removing from the tin.
These cream scones would be a delightful focus of a light Mother’s Day breakfast in bed, served with tea and jam.
Get the recipe here.

These cream scones would be a delightful focus of a light Mother’s Day breakfast in bed, served with tea and jam.

Get the recipe here.

#berakfast   #brunch   #scones   #food   #yum   #Mother's Day  
Healthily prepared mini crab cakes (very little bread filler, egg white binder, sauteed with just a smidge of coconut oil), blanched asparagus and a poached egg. An ultra satisfying Sunday brunch at home.

Healthily prepared mini crab cakes (very little bread filler, egg white binder, sauteed with just a smidge of coconut oil), blanched asparagus and a poached egg. An ultra satisfying Sunday brunch at home.

Saturdays call for muffins….cinnamon muffins dipped in melted butter and rolled in cinnamon sugar. 
Cinnamon Sugar Muffins
Ingredients 
3/4 cup milk
1/2 cup melted butter 
1 egg
2 cups flour
2/3 cups sugar
1 tbsp cinnamon
3 tsp baking powder
1 tsp salt
1/2 cup melted butter
1/2 cup sugar with 1 teaspoon cinnamon
Instructions
Heat oven to 400ºF. Put cups in 12-muffin cup pan.
Beat milk, butter and egg in a medium bowl.
In a separate bowl, mix together flour, sugar, baking powder, cinnamon and salt; gradually incorporate into wet ingredients, stirring until just blended.
Fill muffin cups 3/4 full. Bake until golden brown (16 to 20 minutes).
Immediately remove from pan and dip hot muffin tops in melted butter, then roll in cinnamon-sugar mixture.

Saturdays call for muffins….cinnamon muffins dipped in melted butter and rolled in cinnamon sugar. 

Cinnamon Sugar Muffins

Ingredients

  • 3/4 cup milk
  • 1/2 cup melted butter 
  • 1 egg
  • 2 cups flour
  • 2/3 cups sugar
  • 1 tbsp cinnamon
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 cup melted butter
  • 1/2 cup sugar with 1 teaspoon cinnamon

Instructions

  1. Heat oven to 400ºF. Put cups in 12-muffin cup pan.
  2. Beat milk, butter and egg in a medium bowl.
  3. In a separate bowl, mix together flour, sugar, baking powder, cinnamon and salt; gradually incorporate into wet ingredients, stirring until just blended.
  4. Fill muffin cups 3/4 full. Bake until golden brown (16 to 20 minutes).
  5. Immediately remove from pan and dip hot muffin tops in melted butter, then roll in cinnamon-sugar mixture.