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Tag Archives: breakfast
We don’t normally keep chocolate milk in the house, so when I had some left over from making Monday’s chocolate soufflés, I knew I had to do something special with it. Chugging it was my first thought, but since I’m on this health kick, I decided I’d throw some potassium and fiber in the mix and make myself a nice breakfast drink. I blended the chocolate milk with a banana, oatmeal and some ice, and the results were really tasty. That’s pretty much all you need to know to copy this, but if you, like me, enjoy learning about the obvious, please follow along.
Most mornings, I’m so late rushing to work that I can barely remember to grab a yogurt on my way out the door. Then, every once in a while, I find a couple extra minutes (and I literally mean a couple, as in two) to treat myself to something special. Yesterday was one of those days, and as soon as I saw my opening, I called on my general knowledge of smoothie-making and threw together the Banana Breakfast Smoothie you see before you. It’s filling, deliciously banana-ey, and creamy with a touch of cinnamon. I need to hit the snooze button one less time more often.
Blogging consistently – Take 187.
Giving this whole posting-regularly thing another try. As you know, life’s been a little busy as of late, but no matter how hectic things get, this blog of mine keeps me grounded and I really ought to make a better point of posting here, this week especially, my very last week in DC. And suddenly, my impending departure feels very real and heavy, but let’s not go there just yet. Because today, I want to savor the moment (literally, with two quintessentially DC meals at Matchbox Pizza and Lauriol Plaza) and share a recipe for mini individual quiches made two-ways.
It was my sis Kate’s birthday over the weekend (Happy Birthday, Sis!) and a friend of hers hosted a brunch for the occasion. I volunteered to bring a crustless quiche, a standard-sized spinach quiche that I had all picked out in my head. But then, just a day before the event, I went back and forth between spinach or ham and couldn’t decide. So rather than settle on just one, I thought about how much better it would be to serve individual quiches in two different flavors, so that’s what I did. The results? A dozen cheesy and savory quiches made two ways from the same easy base in the same muffin pan. We have ourselves a new winner, my friends. Follow along to make your own.
It is with immense joy that I share today’s appropriately titled Fryday recipe from the comfort of my home sweet home in Aurora, Colorado. Brian and I are here for the long weekend, and it just so happens that my dearest Rohini is also making the trip home, And get this, it’s her birthday on Sunday, AND I’ll get to meet her boyfriend, because he’s coming too! I literally, and I mean literally, cannot contain my excitement right now.
So before I go jumping on Brian’s bed in the guest room, because yes, we sleep in separate rooms in the Yang house, let me share with you this great and stupidly easy recipe for oven-baked home fries. Thus completing recipe recap part 3 of 3 of our homemade Salmon Eggs Benedict and Bloody Marys brunch. There’s just so much to be happy about. TGIFryday.
Have you ever poached an egg? If so, I applaud you. If not, you should give it a try. I’ll admit I hadn’t done so myself until last weekend, when Brian and I were feeling ambitious and tried replicating our favorite brunch dish of Salmon Eggs Benedict, also known as Eggs Norwegian, but we like to call it Jewish Eggs Benedict. In our book, breakfast carbs + smoked salmon = Jewish.
But back to egg poaching. It takes a bit of practice, but once you get the hang of it with the help of plenty of YouTube videos, it’s not so bad. Practice makes perfect, and perfect makes for plenty of Salmon Eggs Benedict, and eggs benny recipes of all varieties. But really, as with many things, the Jewish kind is the best kind, so let’s get to it.
I absolutely adore muffins. In fact, I might even like them more than I love cupcakes. And yet these here Banana Macadamia Muffins are only the second breakfast-pastry recipe on this blog (these were the first). Not okay.
On weekdays, I get my cereal from the pantry at work. On weekends, I sleep in and often skip breakfast altogether. That needs to change, because (1) they really do mean it when they call it the most important meal of the day, and (2) because there’s just too much good food to make and enjoy that cannot be confined to two sittings. Easy, grab-and-go muffins are the new way forward.
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