One morning, I sat at my grandparent’s kitchen table and watched as my Pop-Pop put a few slices of bread in the toaster and slathered them with butter when they were golden brown– not a notable breakfast by any means. He then grabbed a shaker filled with a combination of cinnamon and sugar, sprinkled it on the buttered, crunchy toast and put it in front of me. I can distinctly remember thinking I was beating the system because I was essentially eating dessert for breakfast and, from that day forward, cinnamon toast became one of my comfort food staples.

One of the most basic breakfasts I make, cinnamon toast is effortless and practically impossible to mess up. It can, however, get better with a few extra ingredients, a couple extra steps and way more butter.

The man who introduced me to cinnamon toast deserves lots of kisses.

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The cereal and breakfast treat aisle was always my favorite place to be when I was a kid. Shelves of boxes with happy, animated mascots and bright colors, never failed to work their marketing magic on my brain. The fact that most of them came with a prize only made them more appealing.

Most of the time I would ask for boxed, fruit-filled, iced pastries or a sugary cereal and instead we would leave the grocery store with a healthier breakfast option like shredded wheat or granola bars. There were occasions where my parents would allow me to pick something special, like my birthday or first day of school. Pop-Tarts were usually my pick.

When I was little, I was patient enough to toast them and, at the time, one was enough. In high school, though, I was usually pressed for time and would grab a foil wrapped pack of two straight from the box and eat both on my way to school. Since then, the variety of Pop-Tarts has increased incredibly; you can now find flavors like S’mores, ones with blue and purple icing, and even a low-fat line. Despite all of the options, I still have a soft spot in my heart for the originals, like brown sugar-cinnamon, strawberry, and cherry.

This week marks the start of the school year for most kids. Their alarms will go off a little early (or for the first time since last school year ended) and they’ll be donning their new wardrobe or freshly pressed uniform. Before they head out the door with a new back pack full of sharpened pencils and unused crayons, give them a special treat to commemorate their new year. Read More…

I’m really bad at cross-referencing ingredients for baked goods with what I have in the cabinets. For that reason, I have enough flour to last me well through the holidays of 2010, and plenty of sugar to spare (granulated white, confectioners, light and dark brown.) The silver lining of my stocked baking cabinet (other than, of course, having a stocked baking cabinet) is that I can respond to a spontaneous desire for homemade chocolate-chip cookies when the mood strikes.

My refrigerator has been stocked with pears since they came in season, and I’m perfectly happy to enjoy them just as they are; pears are a great source of Vitamin C, and a provider of about 15% of daily required dietary fiber. According to USAPears.com, pears are considered a “nutrient-dense” food, meaning they contains few calories but provide vital nutrients. The high fiber and water content of nutrient-dense foods is useful in curbing appetite and giving the sensation of one being full; perfect for a mid-afternoon snack.

Last week, I decided to join the forces of my well-stocked baking cabinet and my ample pear supply and concoct these moist, warm, seasonably appropriate Pear-Ginger Muffins. Read More…