Breakfast and Brunch

Guest Blogger!

Posted by on Jul 21, 2016 in Breakfast and Brunch | 5 comments


I’m back!!!!!  It’s me, Izzy, coco’s favored grandchild, for obvious reasons.


Well, enough of that, let’s get on to the good stuff.


Today coco had the pleasure of having me and my older sister, Jules, over because my mom, dad, and oldest sister, Maddy, were at work.


As you all know, I love breakfast.  So, coco baked up Dutch Babies; my all-time favorite, and as always they were…AMAZING!


This time, coco used a smaller pan than usual to bake, which made the Dutch Babies rise to great heights while baking, and for some time out of the oven, before falling into the crust position.

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In conclusion, the Dutch Babies were creamy and lemony to a perfect point, which made the smell dreamy in a way that no one could ever pass up, even if it were dinner time!

♥  ♥  ♥


Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise

Dutch Babies


  • 1/4 cup butter
  • 3 large eggs
  • 2 Tablespoons sugar
  • 3/4 cup milk
  • 3/4 cup flour
  • Pinch salt
  • Lemon zest
  • fresh berries


  1. Preheat oven to 425 degrees F.
  2. Melt butter in a 2-3 quart skillet or shallow baking dish. Combine eggs with salt and sugar in a blender or food processor gradually adding flour and milk. Add lemon zest. Pour batter into hot buttered pan and bake for 15-20 minutes or until puffed and lightly browned. Serve immediately with powdered sugar and berries.
  3. --Donna Metzger

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Is It a Waffle?

Posted by on Jun 9, 2016 in Breakfast and Brunch | 0 comments


Oh my, I’d like to become the condiment queen; replacing bottles and jars that stand side by side on the door of our refrigerator with homemade versions of them without a riot.  Could you shorn Best Foods mayo or Heinz ketchup?  I haven’t purchased salad dressing in over twenty years and maybe tomato jam …is my jam!

Cooking Light ran a piece on savory waffles made gluten-free with garbanzo bean (chickpea flour) which crisped up perfectly in my old


waffle maker.


Gather a few ingredients;



stir together the dry ingredients adding the cheese, egg, oil, and milk to combine.


Stir the baking powder into the cider vinegar; it will fizz a bit.  Add it to the batter.


Whisk the egg white to peaks and


fold it into the batter which lightens it up.


Proceed making the waffles according to your appliance directions. These are thin and golden; dotted with petite grottos


 ideal for catching creamy avocado, poached egg rivulets, and splotches of sweet and sour tomato jam.


Certainly, this will be a summer staple as MP’s garden tomatoes rally.

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Asparagi Milanese

Posted by on Mar 11, 2016 in Breakfast and Brunch | 0 comments

Pretend you're in the Italian Countryside Sunday morning;

recover that lost hour of sleep.


Cali winter passed us by again—but one of the first signs winter has given itself over to spring, is bright bunches of asparagus in various thicknesses at the farmers’ market; my chosen breadth is a tender medium-stalk fatty. Asparagus Milanese becomes our ample late-night dinner course.  Blanched or roasted tender-crisp asparagus is fanned on a warm plate with an olive oil fried fresh farm egg set on top.  Shaved Parmigiano-Reggiano and toasted artisan bread makes it posh and o’so luxurious.

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You’ll be heartyolken when your plate is empty.



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Fruits of the Spirit Loaf

Posted by on Nov 11, 2015 in Breakfast and Brunch | 2 comments

It seemed odd to me; comparing English muffins to a quick bread, that is. Nevertheless, when Real Simple Gluten-Free Carrot Coconut Bread was 19 minutes shy of done, I got it. Rather than a moist, fragrant slice with a cappuccino or cup of hot tea on an unhurried afternoon —this loaf smelled of breakfast on a lazier than usual morning.







Who knew a few weary carrots left from a road trip could partner with overripe bananas and ever-present pantry coconut flakes. All at once, gluten-free or not; childhood at Grandma’s LA Wilshire apartment flurry throughout house and heart.  In retrospect, this sweet smelling loaf doesn’t require a big gun mixer.








Instead, set the ingredients out ready to roll;  then, with a bowl, whisk, and a spatula combine in order, beginning with melted butter and brown sugar.







Mix the eggs, vanilla, banana, and sour cream into the butter mixture.







Toss in the shredded carrot and coconut. (I didn't have unsweetened coconut on hand and used the common Baker's brand).








Lastly, mix in the dry ingredients.









Load the prepared pan and bake.  My bread baked for 55 minutes in a ceramic dish and tested done; which is contrary to the instructions; begin testing it after 50 minutes.

Allow 30 whole minutes (even if patience is not on your fruit list) for the loaf to cool before carefully drawing it open. Bake a loaf or two—wrap and freeze when completely cool. Thaw this marvelous bread and toast a few slices on Thanksgiving morning; escorted by a soft boiled farmer’s market egg perhaps.


Aunt Dot and Peg would slather on cream cheese too. However in the 1960's, it would have been Date Nut Bread with Tom and Jerrys holding court!






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Wednesday Women

Posted by on Sep 14, 2015 in Breakfast and Brunch | 3 comments

Peanut Butter Banana Bread is cooling


 and so is the weather for now…

Mom’s look forward to children beginning school: shaping, sculpting, smoothing, soothing, and prayerful tides of sentiment creep in all at once.  Sigh, and then smile, because Women’s Bible Study will begin day after tomorrow-- my favorite morning of the week.  An amazing breakfast buffet launches too!

At that time Jesus said, “I praise you, Father, Lord of heaven and earth, because you have hidden these things from the wise and learned, and revealed them to little children.

--Matthew 11:25


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Granola Redux

Posted by on Jun 3, 2015 in Breakfast and Brunch | 0 comments


Way back in cococooks beginning, I posted a recipe for granola.  We still love it and yesterday I gave it a renovation; to simplify and customize ingredient options.  Instead of sweetened coconut, I used an equal portion of unsweetened shredded coconut.  An 8-ounce bag of Trader Joe’s dry fruit medley; raisins, golden raisins, cranberries, and blueberries stood in for the gemstones.  Whole chopped almonds subbed for fancy slivered ones.


Tried and true toasted oats; sweetened with only pure maple syrup, and dried fruit. Gift worthy!



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