maple-roasted nectarine pancakes

The photography in this post is going to be a bit erratic because 1) I shot it at different times of the day, 2) I'm not very good at photography, and 3) I'm kind of an idiot. As the days pass I'm slowly but surely degrading into a mushy pile of peanut butter and pancakes. 

But enough about me, let's turn our focus to the important matter, the thing which is captured within the execrable photography - the humble pancake stack. It all started with a question. A question of whether it was possible to incorporate maple syrup, a topping that dowses and sogs pancake stacks all across America, within the batter itself. Finally the answer would come to me a whole 2 hours later - simply substitute sugar with maple syrup. Any simpleton could have come up with that. That's why I had to push the envelope; cue the maple-roasted nectarines.

momma's day // 30 min brie + chive puddle scones

I'm not a person of hyperbole, usually, but THIS RECIPE IS POSSIBLY THE BEST THING I'VE MADE IN THE PAST TWO YEARS!!! Salty, creamy, fluffy, cheesy, buttery, herbaceous, when executed correctly (which doesn't take much effort or know-how) these scones could seriously be a game changer in the world of patisserie. Usually, bakers, to preserve that traditional flaky texture of the scone, will use a hard sharp cheese like cheddar or gruyere. I wanted to see how I could incorporate a softer, silkier, more luxurious texture to this already luxuriously buttery and creamy pastry. And thus, the unofficial birth of the cheese puddle scone, pockets of liquid gold oozing from seams of pillowy flaky pastry. 

Cooking out of my small home in San Diego, I sometimes wonder whether the rest of the world gets to enjoy the deliciousness that just a few sprinkles of flour and cheese can procure. It's partially the reason why I like writing this blog because I feel like this type of mouthgasmic amazeballness just needs to be shared. If you're looking for a cheap, easy gift for your special momma this Mother's Day look no further...actually look further...down this recipe...okay just keep reading. 

scrambled eggs and tomato | a childhood favorite

Those of you who have scoured cookbooks and websites in search of a quick and easy recipe for the weekdays and nights, exposing yourself to computer viruses whilst scraping the dark underbelly of the internet, scour no more. Often times the best things in life are the simplest, case and point, the humble scrambled eggs and tomato. After reading the comments you guys left me on my social media (links in the sidebar), I learned that many of you also grew up eating this dish. Some of you suggested adding onions while others emphatically yelled "witchcraft" from their rooftops. While suggestions are encouraged they aren't necessary because today we're sticking with the crowd-pleaser. Passed on to my momma from her dad and generations before him, this dish needs no accoutrements or augmentations. Remember, the simplest things are often the best. 

While I'll admit it was difficult to shoot this dish because of it's somewhat brain-like features, the poorly taken photography in no way degrades the deliciousness of the recipe. Because this is so easy to make and can be achieved with only basic refrigerator staples, this is a dish you can prepare whenever you want in whatever mental state you're in. On a completely unrelated note, this is the perfect hangover food. I know this not by experience so one need not call the Center for Underaged Drinking. My point is nostalgia can be had by you whenever you'd like in less than five minutes. Cheers!

mini pear 'n banana breads // for ALOHA

I was inspired by ALOHA to write a post about staying healthy throughout the colder months, but I have to be honest I was genuinely stumped. One has to realize that the healthiest post I've ever written is probably the time when I made that chocolate chip cookie cake. Nonetheless, it posed a serious culinary question to me. Can something be easy and healthy, and taste good at the same time? The surprising answer is...yes! I know, I was skeptical at first too. 

In this week's post, Chow Creations is teaming up with ALOHA to spread the happiness of healthy eating via banana bread. Not only do these mini pear 'n banana breads taste and look amazing, but they have no butter in them, 50% less sugar, and are laced with flavor packing nutrition bombs such as ginger and cinnamon. Benefits of which I'll go more into detail down below. 

strawberries and cream scones

Somehow people have this misconception that scones are difficult and tedious to make with little or no corollary satisfaction. And by people I mean me. It's not like they're brownies am I right. But anyways, this week I had my first attempt at the "difficult" triangular devils, and to my surprise they were nothing of the sort. These scones were moist  and buttery with a delectable creamy crumb and sweet pockets of fresh strawberries laced throughout. If you're a non-foodie that's code for "you will not be disappointed if you make this right now!"

Keep reading if you want to learn my patented (not really) 5 Step Scone Making Method: Dry, Butter, Wet, Form, and Bake. As always the ingredient list will be at the bottom of the post. 

corn and cranberry pancake cookies - the pancakie revolution has commenced!

Besides the fact that this title has a serious case of alliteration overboard, these pancake cookies were amazing and absolutely delicious! Seeing that this Chow Creation is the convergence of two of my favorite breakfast/dessert items, I couldn't see why this wouldn't be a home run. They are soft and pancake like, but have this buttery crumb like a cookie. It's the perfect breakfast food that everyone is going to go crazy for! Not mention that pairing of the sweet corn (that is right at it's peak season) and those sweet tart cranberries, this is killer! 

Now I know what most of you in the foodieverse must be thinking, is this the new Cronut. Yes, yes it is. In fact, I'm predicting this is going to be even bigger than the cronut because, unlike the Cronut, which is difficult to make and comes in a limited range of flavors, the Pancakie can be made by anyone with a whisk and there's an unlimited array of variations you can create. Soon households all over America will have their favorite Pancakie recipe and then it'll spread to Asia, and then Europe, and I'll be king of the world! ahemmmm...so yeah, Pancakies, they're gonna be huge.  

raspberry jam swirled buns - a surprising experimental success!

Imagine splicing one of these in half and spreading warm butter on its toasty side. Actually, that's a good idea, and it's breakfast, hold on one second...

okay I'm back. If there are any typos it's because I have a roll in my left hand. I love sweet rolls, in fact before this blog I used to make all types of bread, baguettes, brioche, pita (I'll try to put out more yeast based recipes in the future). But I think my favorite in terms of the all important simplicity to reward ratio has to be the humble roll. Not only are these easy to make, but everyone craves over these. Unlike the store bought rolls which are dense and cakey, my buns are perfect - pun intended. These are fluffy, airy, full of flavor, and most of all you'll look like you spent hours to make these. Well actually you did but it's not a lot of work just waiting, I'll get to that below.