It all started when I entered the Stinson Beach General Store, and I spotted a macaroon the size of my face.
For the past two weeks, since I left California, I’ve been dreaming about biting into the chocolate of a coconut dipped macaroon.
And as I always say, follow your dreams…
Now, I did have some awesome pictures of golden coconut, and fluffy egg white clouds for your entertainment…
…until that is, my camera flew off my bed, and some how they were all deleted.
Luckily, I had some extra macaroons hiding in a cabinet where no one could devour them in case such an incident occurred.
Growing up in a household where everything in the fridge had a disclaimer: “Eat this and I’ll eat you!, I learned at a very young age how to hide food.
Hey, it’s survival.
My skills paid off, and I saved just enough to dip another batch of macaroons into a heavenly bath of dark chocolate.
If you’re looking for a chewy cookie to satisfy your coconut craving, these are the perfect fit. Also, to all those coconut haters out there, give this cookie a go. She won’t over power you with her coconut flavor, and her dark chocolate will certainly make you come back for more.
They are super simple, require only 5 ingredients you probably already have, and bake in no time at all. Plus, you’ll impress your friends with ’em.
I mean just look at these sassy cookies.
Baking makes friends.
Recipe adapted from Joy the Baker
4 large egg whites
pinch of salt
1/2 cup sugar
12 ounces sweetened shredded coconut, toasted
1 cup of your choice of chocolate chips (I used milk chocolate and dark chocolate)
Preheat oven to 350 degrees F. Place coconut on a baking sheet, spread out evenly and place in the oven. Return to the oven every five minutes to stir the browning coconut. Once evenly browned, after about 15 minutes, remove from the oven and allow to cool.
In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
Place chocolate chips in a heatproof bowl. (or microwave, but be careful not to burn it! Burnt chocolate taste, well burnt) Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water. Allow to melt. Stir until loose and creamy. Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet.
To speed up the hardening of the chocolate, I placed mine in the freezer, or you can put it in the fridge. Just don’t forget about them! You wouldn’t do that though…
Oi, I’m just having one of those days. You know those days when everything you do seems unproductive?
You could build a house, and you still feel like you’ve accomplished nothing.
This morning, I woke up at 8 A.M., which you think would be a decent start to a productive day. But here’s how my day went:
Drove to Bagelz coffee shop in Wickford to study for my nutrition lab final. Instead, drank a coffee for 2.5 hours, and did some food blogging…just some.
Left Bagelz around 1, grabbed a tuna fish sandwich, went to another coffee shop, ( I’m what you call a coffee shop hopper.) Brewed Awakenings, to do work and meet up with some friends. Instead, I drank a hot chocolate for 4 hours, and talked on the phone with the boyfriend for a half hour.
Arrived home from Brewed around 6, thinking what the hell did I do today?
Looked around my kitchen for about 10 minutes, and decided that I would make some chili.
After eating the chili, I still felt unproductive… I told you it was just one of those days.
Thinking that Finding Nemo would cure me, (I couldn’t watch Dexter yet. Yes, two completely opposite shows, I know… I’m sick) I curled up in my bed and watched until Mega Video told me I had viewed my 72 minutes of video today.
So, after many failed attempts of trying to be productive, (although I don’t think you can count watching a movie as such) it got me thinking.
How could I cure this feeling…
Make some balls! Cookie dough balls, that is!
Damn, three posts in a row that deals with cookies. I am not sorry about this.
Cookie dough balls make the heart grow fonder…wait, no, that’s not right.
But, they will definitely cure your feelings of being unproductive, or at least they did for me.
And even if you aren’t having one of them days, these balls will still come in handy for any type of day that you are having.
1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt or applesauce or peanut butter
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts (optional)
1 1/2 cups semi sweet chocolate chips, melted for dipping
In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and wanuts.
Scoop large spoonfuls or ice cream scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute plastic fork or a popsicle stick. Place in the freezer overnight or until frozen, at least three hours.
When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.
Now, a normal patient person may wait until these balls are frozen…
I have no patience today….
It’s the simple things in life that satisfy my soul.
There’s really six people there: 5 ladies and 1 gentleman.
Life’s a blast.
And oh, yeah, today’s Thanksgiving, huh? But you know, everyday at the Reusch residence is Thanksgiving. There’s no such thing as dainty meals around here. We always need at least 3 side dishes, sometimes even 2 main courses, and always
Wait! Before I go on, I have a nagging question that I must ask you. When does your family actually sit down for Thanksgiving?
Since the beginning of my life, I was made to believe that Thanksgiving dinner was always around noontime. About a year ago, my life was turned upside down after learning the truth about Thanksgiving. Are we the only family that does not eat around dinner time?
HOW DO YOU WAIT THAT LONG?
Think about it…
You eat turkey for lunch, and turkey for dinner!
It’s like having Thanksgiving twice!
As you can tell, family dinners are the highlight of life for us.
As well as desserts.
In fact, the turkey is not the star of Thanksgiving around here, either.
I must give credit, where credit is due. From the bottom right hand corner counter clockwise: Chocolate Cheesecake by Rose (me), Chocolate Cream Pie and Pumpkin Pie (real pumpkin!) by Sarah Reusch, Maple Pecan Tart and Raspberry Crostata, both by Sammy. Desserts not featured: Rice Pudding by Mama, and Maple Whipped Cream, or heaven in whipped cream form.
Oh, and these….
Homemade Coconut Delight Girl Scout Cookies, created by Sammy, the other foodie daughter. Dear Lord. I think I ate my body weight in these.
Desserts have clearly taken over the spot light. As they should.
And you can bet ya bottom dolla that I tried every single one, too.
Honestly, on a Friday night, especially after a track workout and a long week, the last thing I want to do is cook. Plus, deciding what to cook for three boys can get tricky. Holy Hell, Steph, did I miss something? Did you have children while away at college?
No, worse. I live with three boys.
So, this is us in a nutshell:
(Again, me with an awkward face. This is why I only take pictures of food. It’s as if cameras can only capture the essence of my awkwardness.)
So, what’s it like living with boys? Oh, it’s just fanfreakintastic! They cook all the time for me, clean the dishes, tell me I’m the best roommate ever, yadayada.
….Yes, that may be slightly fabricated. Although, I must say, they do cook/bake some pretty yummy shtuff. And ladies, they are currently on the market;) Minus Hayden though… he’s already got himself a babe.
Anywho, I love living with them. And being the only girl definitely has it’s perks. Like last year, I was given a whole floor to myself that was fully equipped with a bachelor pad, private bath, and a bedroom the size of a ballroom. So, it only makes sense that I get stuck with the Cinderella room this year, right?
I have to admit, I kind of like my Harry Potter room. Except, it really isn’t ideal for my dancing needs. There’s also the possibility of it being haunted, but that’s another story for another day…
Anywho, between classes, Lang Naturals, and track, I really don’t have much time to make our family dinners anymore. Family dinners with the boys. Oh, have I missed them.
But like I said before, it was Friday, and I was dead. Pooped out, if you will. So what does a girl, who loves to cook, do when she doesn’t want to cook?
And no, that’s not some kind of dirty innuendo.
Learn the acronym. It will get you out of a serious bind someday.
BREAKFAST FOR DINNER
Make it happen.
I swear, I do live with guys.
Family dinner nights do entail family cooking. Share the foodie love.
Nothing better than a table covered with heaping amounts of breakfast food, and some awkward, sexual dinner conversations to bring a family closer together.
(Tacky title, I know, but when I saw this picture, I immediately imagined a conversation between peanut butter and chocolate going down that way. I mean look at that jar of peanut butter… he is clearly a Mister. )
Once upon a Saturday morning, while listening to some music and reading some food blogs, I suddenly started craving some luscious milk chocolate. Suddenly, my music stopped, and I heard a faint voice persuading me to indulge in a Reese’s peanut butter cup…
…I may have a slight obsession with chocolate, I’ll admit that.
I may even have a tin of dark chocolate covered almonds tucked away in my car. Or maybe, I place pieces of sea salt dark chocolate randomly and then forget about them, so a week later when I find them, I scream with joy.
Yes, I am a nutritionist who stashes chocolate. Am I ashamed to admit it? No, and you all should have your stash to go to for a choco pick me up. (In moderation, of course. And hey, it’s dark chocolate…antioxidants, right?)
However, the voices were not from my chocolate withdrawals. Those damn Pandora commercials: annoying, right? But it got me thinking…
Chocolate. Peanut Butter.
Ladies and gents, I’m not sure there is a better pair. Okay, maybe there are, but this is up there in my top 5, at least.
Seriously, how can you go wrong! (I apologize for those who have peanut allergies. But hey, there’s always Nutella, right?)
Anywho, as I laid wrapped in my twin sized comforter (I was spoiled with my King last year), freezing my tootsies off because I was too cold to turn the heat on (you see the problem there, don’t you?), I dreamt of ways to blend the two together. Not just any old peanut butter and chocolate chip cookie would do. No, I needed to step up my game. I needed to create something legend-… wait for it… and I hope you’re not lactose intolerant because the second half of that word is DAIRY! (Legendary for those of you non-fans of How I Met Your Mother. I heart How I Met Your Mother…legendary show in itself.)
Hmm, but where could I find a recipe that was going to live up to that?
Well, throughout the course of my foodie nerd web-surfing, I came across this new food blog. Joy the baker has some of the best friggen baked goods I’ve never (yes, I meant never) eaten in my life. You can practically taste them through your computer screen. I highly recommend checking her blog out. I may even force you.
After wiping the drool from my mouth, I decided to use one of her recipes that best represented the famous taste-bud combo.
Allow me to introduce you to:
Peanut Butter Blondies with Milk Chocolate Frosting
Sweet and salty heaven in a bar.
Maybe it was the love from the chocolate and peanut butter married together to make a sweet and salty combo that was so irresistibly legendary. Or quite possibly, it was the smooth milk chocolate frosting blanketing these bad boy blondies.
One thing is for sure, these bars have some pretty powerful effects on people. I took one bite, and I felt the love. Ask my roomie, Hayden, how they were. Although it wasn’t clocked, we may have shared a solid 5 minute hug as a result of this magnificent pairing of foods.
Looking for an A on that next Chemistry test? Want to score a date with that cutie you’ve been checkin’ out in English class? Or maybe, you just wanna feel the love yourself. How, you ask? Make the bars. Share the love.
These bars have powers. Take full advantage.
Right, so here’s how you can take advantage of people…oh, I mean make these bars to share with someone special.
P.S. As Joy mentioned, you’re gonna need some milk. A gallon preferably. Oh, and some friends because you’ll end up eating the whole pan if you choose to go stingy.
Peanut Butter Blondies with Milk Chocolate Frosting
makes one dozen big brownies in a 9×13-inch pan
10 Tablespoons unsalted butter cut into 5 cubes
2 cups dark brown sugar
1 cup smooth and natural peanut butter
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups flour
1 teaspoon baking powder
Preheat oven to 325 degrees F. Grease a 9×13-inch pan, line with parchment paper if you have it on hand, then grease the parchment paper. If you don’t have parchment paper, these blondies will be just fine.
In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted.
Butter and brown suga. Yum.
It should look like this once the butter is melted.
Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract. You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.
Whisk together salt, flour and baking powder. Add dry ingredients all at once to the wet ingredients. Stir until just incorporated.
It will start to get pretty thick, so your spoon should be able to stand up by itself.
Pour the thick batter into the prepared pan and smooth out. Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean. Remove from the oven and allow to cool to room temperature before frosting.
See how it pulled from the side there? That blondie is done!
Okay, now that your blondie is chillen, you can get crackin on the good stuff…
Milk Chocolate Frosting
6 Tablespoons unsalted butter, softened
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 – 2 cups powdered sugar
3 Tablespoons milk
3/4 cup milk chocolate chips, melted
In the bowl of a stand mixer, beat together the butter, cocoa powder and salt.
Ah, the day my Kitchen Aid mixer bestowed itself into my life was a day that will never be forgotten. Excuse my awkward face.
Don’t worry if you don’t have one of these. I mean if you’re cool, you will have one. The truth hurts, I know.
No worries though; you can just grab your grandma’s hand-mixer.
Add 1/2 cup powdered sugar followed by 1 tablespoon milk. Beat well. Add another cup of powdered sugar, followed by 2 tablespoons of milk. Melt milk chocolate chips in the microwave or in a double boiler.
It should look like this at first, but wait for it because it gets oh so better.
Add the melted chips to chocolate frosting and beat to incorporate.
oh. my. chocolate.
Go ahead. Try it now. You will not stop.
You can add the final 1/2 cup of powdered sugar if you need a bit more thickness, but I didn’t need this. Spread evenly over peanut butter blondies.
Phew, I can finally breathe for a night or two. It’s been a hectic couple of weeks getting adjusted to the new job, but you betta believe I’ve still made time fo’ food! As mentioned in my last post, I promised I would share with you my solo dinners, which I have been having more and more lately because of my crazy schedule. Here’s the latest meal you can whip up in no time…
Veggie Frittata: so simple and really quick for someone like me who needs instantaneous food results!
Here’s how you can make yours:
Gather up your favorite veggies, and if you don’t have any then there’s always meat, right? Bacon, sausage, ham, chicken… Whatever your cravin’, but get crackin’ and sautee that up! If you have the extra time, you could even roast your veggies for a different flavor as well. I sauteed some spinach, peppers, onions, corn, and yes, garlic.
Oh, did I ever share with you my new found love?
Meet the cast iron skillet. Together, we share an unconditional love. I massage him with oil after a long night of cooking and he provides me with the goods. Some call it true love, others find it… well you can fill it in. But in all seriousness, you can do anything from baking brownies to sauteing veggies in these puppies. Sure, you can get the fancy ones at William Sonoma, but the real keepers are at the yard sales. I’m a 70-year-old woman, yes I know, and I have come to terms with this…
Anywho, while your veggies are getting toasty warm in your skillet, take this opportunity to release some frustration by beating up your eggs. Don’t get crazy though, those eggs are just there to help; they didn’t do anything to you. You can use as many eggs as you’d like, but I suggest a minimum of 2 eggs (egg whites and/or whole). Mix in several splashes of milk for some extra fluff. If you like your eggs really fluffy then try some cream in there…ah, it’s like yellow puffy clouds bouncing in your mouth.
I was trying to be a little healthy, so I chose skim milk and egg whites. Don’t let me be a buzz kill on your taste buds though. Everything in moderation as my nutrition side would say. Don’t forget your salt and peppa! And I like to add garlic powder because well… I just add it to everything. Remember folks, there’s always an opportunity to add more flavor at any stage of the preparation.
Once your veggies are cooked to your liking (crispy, crunchy, mushy, etc.), pour in your egg mixture. It should slightly cover your veggies, and then you can add your favorite cheese (in any crazy amount that you like.. I’m not here to judge).
Let it cook for about 2-3 minutes on medium-low heat. You don’t want to cook your eggs all the way here. Once your eggs look semi-cooked, place them into the… Oh, suga! Did I tell you to preheat the oven? See, if you’re like me, I always forget this part. Now, I could let my oven rule my life, but most likely I’ll choose to conquer by throwing that bad boy in the UNpreheated oven. But, you didn’t hear that from me, and there’s no way I’ll get away with that one in culinary school.
Word of advice: don’t do the whole conquering approach for baking… ever.
So, before you start on your solo dinner, be sure to preheat your oven to 350 degrees like the responsible good cook that you are. ;)
This is where a cast iron skillet comes in handy. If you’re using one then you can just transfer the whole thing straight into that preheated oven. If not then be sure that whatever pan/skillet you’re using is actually oven safe! You don’t want to pull a “I won’t mention their name” and put a frying pan with a plastic handle in the oven…too graphic to go into details for this blog.
It should only take about 3-4 minutes for the eggs to pull away from the sides…
All frittatas aside for the moment, lets take a little jump backwards in time. A little earlier, while contemplating what I was going to eat that night, I decided it was time. Time for what, you ask? Butternut squash, of course.
And the BEST way (and I don’t say that lightly) to eat this curiously, strange looking squash is to roast it. Oi, what a treat. A treat? Oh yes, a treat. If you have never eaten roasted butternut squash before, I advise you to get on that… and by that… I mean this instant.
‘Tis the season for butternut squash, so what are you waiting for!
It’s real simple: Cut up a butternut squash (keep them all the same size; ideally no thicker than 1 inch), and you can leave the skin on or off. More fiber to ya if you leave it on. (A little side note: If you don’t have a diesel peeler then just roast it with the skin on, let it cool, and then it should peel off easily for you.) Slap ’em on a cookie sheet, and drizzle a bit of EVOO (extra virgin olive oil). Some salt, pepper, and garlic powder (if you’re a feen like me) would jazz em up, but even plain, this squash is delish. Toss them into your PREHEATED oven for 425 degrees for 45 minutes and BAM! (no Emeril intended there) you have yourself a surprisingly, lovely sweet veggie treat. I may, or may not have eaten the whole butternut squash by myself….I swear this squash was candy in it’s previous life! I am not just a weirdo veggie-lover!
Here’s the final dish all together now:
Yes, this will most likely fill your plate as well as your tummy depending upon the size of your skillet/pan. You could split it with whomever you please, or eat it all by yourself like I did….yum
My roomies, Tadz and Zach, made one with added Linguica (Portuguese sausage), so don’t let all my veggies scare ya. You can toss in your favorite meat, drizzle some hot sauce, ketchup, BBQ sauce, chocolate; whatever you’re into. This dish is truly versatile, and you can make it whenever you want, with anything you want. Get crazy! I’d love to hear your frittata recipes/ideas if you have any! This isn’t just a dinner idea; it’s great for breakfast, too.
And for all you challenged omelet flippers (I know you’re out there), with these frittatas, you’ll get away with fooling those doubters into thinking you’re an expert in the art of flipping zee omelet. So here’s to you, challenged omelet flippers… you know who you are.
Oh, and I may have had a little dessert and tea to completely satisfy my solo dinner night : )
Veggie Frittata Recipe
Makes 2 servings
2 Tbsp extra virgin olive oil
your choice of veggie favorites (in any amount that you’d like, and feel free to add meat!)
2 splashes of milk, or cream
1/4 cup of shredded cheese (or more if you’re a cheese feen)
Preheat your oven to 350 degrees.
Find your favorite skillet, (preferably cast iron) and add 2 tablespoons of EVOO, and turn the heat to medium.
While your skillet is heating up, chop up those veggies.
NOTE: If you chose to add garlic, make sure you add this towards the end because it’s super easy to burn those little bits!
Once your oil is hot, throw in those veggies so they can get a little sautee loving.
Resist the urge to stir the veggies! It’s tempting, I know. Walk away, slowly, from the pan and focus your attention on those eggs.
Add all four eggs to a bowl with salt, pepper, and garlic powder to taste. Add a couple of splashes of milk/cream, and whisk together.
Now you can check out your veggies, and depending upon how you like them, ( I like mine crunchy), you can add your egg mixture to the skillet.
DO NOT STIR THE EGGS AND VEGGIES! Again, I know the whole stirring thing is so tempting, but unless you want scrambled eggs then I’d advise walking away again, but only for 2 minutes!
Grab your shredded cheese and add it to the top of the frittata. The eggs should still look undercooked after 2 minutes.
Transfer the skillet into the preheated oven for 3-4 minutes, or until the eggs start to pull away from the sides of the pan.
Add your favorite sauce, maybe a a side of fruit, fresh bread, and you have yourself a lovely breakfast, lunch, or even dinner :)
Ah, I love the mornings… when I wake up for them that is. This morning, I was awoken to the sound of stomping feet descending down the stairs. Twenty minutes later, Hayden barged through my door. “Yo! Let’s get breakfast!”
Breakfast, once my least favorite meal of the day, is now my reason for dragging myself out of bed in the morning. Food is a powerful bribing tool on me…hmm probably shouldn’t share that.
Anywho, breakfast does not have to be your mundane bowl of cereal, blazay eggs, and piece of toast. No, my friends, as I (or your childhood pop group, the Spice Girls, and ya I’m not afraid to admit it) like to say, spice up ya life! …or breakfast for that matter. This morning, since it was Saturday, I thought about making some pancakes. That was until Hayden talked me into going out for breakfast.
It was a beautiful day outside, so we decided to walk to Cafe Swirl, a new joint that had just opened. Unfortunately, for us, it was closed, but luckily, we were able to walk around the corner to find Crazy Burger, a little greasy spoon (ma and pa joint) tucked away in Narragansett.
Usually, when I go out for breakfast, I like to order a veggie omelet with some home-fries. Today was a different day; a very delicious different day…
Well, after all, I did say that I wanted to make pancakes; close enough, right?
I’m not sure my description will do justice, so here’s what the menu told me I was feasting on:
PANCAKE STUFFIES: Two multi-grain pancakes stacked & stuffed with peach compote & sweetened cream cheese. Topped with granola crumble & whipped cream.
Oh yeah, baby, they don’t mess around at Crazy Burger. I also ordered a side of fresh fruit, and of course, ya can’t go without the coffee.
Hayden ordered the Mexi Eggs, which was some eggs, guacamole, black beans, cheese, lettuce, salsa, and anything else you can imagine nesting in a ginormous bowl-shaped fried tortilla …minus the meat though. The presentation was quite impressive. Zach chose the Surfer Style meal, which was your basic eggs, pancake, meat, brioche, home-fries, juice, and coffee. Yeah…get why they call it surfer style now?
If you live in Narragansett, or decide to visit Narragansett, I definitely recommend checking this place out. Quality food, great people, and unique atmosphere, at least in my experiences. They were even shown on the Food Network’s Diner’s Drive-In’s and Dives series.
But I should also share with you where we ate…
This was what really won me over. Out of all my previous visits, I never even knew this existed! It was a such a cozy little nook! We even had a heater on the side of us because it was a bit chilly today. A lovely fall day though, especially for apple picking, but that’s another story.
After that heart-warming breakfast we headed down to the beach for a walk. About halfway to the dock I realized,”Oh man, it’s Saturday…FARMER’S MARKET!” For whatever reason, we always end up missing them, but not today! So we pranced back to our home, hopped into the Saab, and headed to Casey’s farmer’s market.
It’s located on route 1A, and is becoming quite the hip-happening spot. A variety of meats (even lamb!), goat cheese, fresh fruits and veggies, wood carvings, pastries, organic clothing, a man playing a banjo, you name it, and it was probably there!
I heart farmer’s markets; they really warm me to the bone…
Anywho, so I took the opportunity to get some fresh veggies, and the boys bought some other goodies.
Holy green veggies! And yes, that’s cheese. There were cookies, but those disappeared fast…
Now I’m gonna have to do some serious cooking over the next couple of days to make sure this stuff gets put to use!
Thanks to that peachy goodness and the joy that came from watching that man playing his banjo (love banjos!) at the farmer’s market, I had one of my best mornings yet. I gotta say, there’s not much that can compete with starting your day off with a hearty breakfast. Whatever your special b-fast may be, you know that your day is going be that much better…