I love baking, but rarely make any breakfast-type foods, which means I bring my coworkers things like cupcakes before the sun rises (yes, unfortunately I work the early morning show on weekends); so they were probably just as thrilled as me that the subtitle to the Clinton St. Baking Company’s cookbook is “Breakfast, Brunch, and Beyond.” There are plenty of delicious and morning-appropriate recipes here, though I admit I won’t be making anything from the eggs section (I only eat eggs when they’re found in things like cake). Among the easy-to-follow recipes are some standards for hash browns, waffles, and the like; my interest was in the ones that seem a little more special such as Cherry Crumb Muffins (and its variations). I did find the recipe yielded two fewer muffins than listed; however, that tends to be the case with me as I like my muffins a little bigger and the 10 may have been a typo because within the recipe it calls for only 8 cherries being reserved to top the muffins. Regardless, the muffins were delicious and required little work.
Review copy provided by the publisher, Little, Brown and Company.
(Why yes, I got a new camera. What makes you ask?)