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- You wanna know a little secret about the dolce vita? The Italians eat cookies for breakfast. These ones, biscotti, they're twice cooked and they eat them for breakfast. It's mind boggling, you need to learn about it. Let's do it. Today we're gonna make anise biscotti. Anise is a seed that comes from the fennel family and it smells kind of like licorice and sambuca. And I just remember growing up in New York City always having anise biscotti. Pretty interesting so here's some anise seed into a bowl, we've got olive oil, sugar, zucchero as the Italians call it. We've got bootah, butter. Little bit softened, it doesn't have to be melted because having some clumps of butter throughout I think are nice, get these pockets of fatty butter. Okay, just mix it around a little bit and then we'll come in with the eggs. So beat the eggs in there with the sugar, the anise, the butter. Alright so in Italian biscotto is a biscuit but this type of biscuit is literally biscotto, which means twice cooked. Alright, flour. Baking powder. The baking powder lifts. It's also double acting. So like baking soda only activates when you put it in the oven. Baking powder has baking soda in it but it has other things also that start the lifting, rising process now. Now we have semolina, this is sort of like the secret to pretty interesting pastas, I think. So semolina flour is a durum wheat flour. It's a little bit sandier. It's kind of like the texture of the finest beach in the world. I like it 'cause it dries things out and gives you a crunch. So once the dough is like that, we can sort, we can just go in by hand now. And you don't need to knead it or anything, you just wanna, you just wanna get it. It's ready to rock. Here's a sheet tray with a Silpat on it. A Silpat is basically a reusable piece of parchment paper. They're really fantastic. So we're just forming a log. You gotta like imagine your crescent biscotti. This is going in the oven for the first time now, 375, 20 minutes. Alright, guys, we have our biscotti that have only been cotti one time so far. You're just looking for a little bit of color on the outside. You know, some splitting. It's still a little soft in the middle and you can come in with a super sharp chef's knife or if you have a serrated knife, that's fine. So, beautiful, maybe like three quarters of an inch. The whole cool thing about the biscotti is that the second cooking really crisps them up. Okay, so, you lay out your cookies. Kinda go like this here. Now the biscotti goes back in the oven to cook for their second time and I lowered the temperature just a little bit to 350, another 20 minutes. So we've got the coffee. We've got our pretty dense cookie here. Now why do we like a dense cookie? Because when we go into the coffee, the semolina will facilitate an incredible absorption process and you can see how much coffee is being held in there and that is great because it enables you to do this groundbreaking movement. - Oh no, these are not mini muffins, this is your favorite breakfast food to be consumed sans knife and fork. I am starting a revolution to rid the world of utensils. forks, okay? So I am gonna show you how to make poppable pancakes. Let's get started. So today I'm going to teach you how to make poppable pancakes because if you thought pancakes were good on their own, imagine how much better they can be when you can just shovel them with your hands in mass. So this is super simple, it's really easy to do, it's really fun, good for the whole family. So we start with a simple pancake mix and first you're gonna wanna mix all of your dry ingredients though. Two cups of flour. Some salt, baking powder. Baking soda, and shu-gah. I love the sugar. Gotta start the day right with some sugar. So just whisk all that together so it's nice and incorporated. So we have all of our dry ingredients whisked together so now we're gonna mix our wet ingredients so that's melted butter, a whole lotta buttermilk. Two eggs. Whisk, whisk, whisk. You wanna incorporate all of this goopiness together. When all of that sort of looks like one awesome mixed color and texture, pour the wet into the dry, not rocket science. Ooh, that's a weird noise. So mix, mix, mix. Fear not the lump, a little lumpy's good 'cause if you over mix your pancake mix, then they don't have that fluffiness that makes them so delicious and breakfasty. Mix, mix, mix and you want it sort of to be this level of goopiness. Alright now it's time to make our poppable pancakes. Take a mini muffin tin. You can do so much with a mini muffin tin. Mini muffin tin and grease it and scooper or tablespoon. Just go on in, get your batter, and drop it in. Fill your mini muffin tin like two thirds of the way. Did I mention that you're supposed to preheat your oven to 400 degrees? And now whatever toppings you want. You wan use sprinkles, cinnamon, sugar. I did blueberries, raspberries, and bac-ohn because I love the bac-ohn, it's not breakfast without the bac-ohn. So for this you can do as much or as little as you like. I like to do three or four blueberries per pancake. So this is really nice because no one likes a dry pancake so by putting berries right into the batter, it just adds a little bit of moisture, a little bit of juice and when they bake, they sort of like burst open and add flavor and moisture and yumminess. So now we're just gonna put bacon in our last two rows because I love bacon. And this is just pre cooked. I did it a little earlier today. Chopped it up tiny so it'd fit in these little muffin tins and just sprinkle it on to your liking. So we have these, we have preheated our oven to 400 degrees and they just go in for like 10 to 12 minutes, keep an eye on them. Make sure the tops are like a nice little itsy bit of golden and you're good to go. Our beauteous poppable mini pancakes. They're gonna be a little warm. Let them cool down a bit before you start messing with them. But once they've cooled for a few minutes, just pop them out of their little home right here. We have our tiny little plate of mini pancakes but we're not done just yet. Because it is breakfast, why not add some more sugar? So we have some powdered sugar. This is also just like a really great tip for anything you're baking, to make it look fancier than it really is, 'cause now people are like, "Oh, they're mini pancakes and they have powdered sugar? "Like, you must really know what you're doing." Y'all, that's it. It's like so easy and then it's for dipping. They're pancakes for dipping. I'm eating pancakes nary a fork or knife in sight. Oh my god. Also, you gotta think about surface area because circular pancakes give you more surface area for maple syrup. It's just math. It's good math. - Today I'm gonna show you that you can make breakfast on the grill, so easy. I'll show you how. I'm gonna start things a little wild. Putting bacon on the grill. So I have my grill preheated. And I have some thick cut bacon. Just grill it up, keep an eye on it. Bacon will burn so it should only take a minute or two, maybe three per side. I have one large avocado that I'm just gonna cut around the pit. Oh, that might be the most gorgeous avocado I've ever seen. Put it cut side down on the grill next to the bacon. So grilling the avocado gives it a nice smokey flavor, softens it a little bit. I'm gonna keep an eye on my bacon to check on it. I'm gonna give it a little flippy flip. Not only is this perfect for the grill, but it's really great for camping. Check on my avocados. Oh, I think one of my avocados is ready to come off. Got a little char on it. The bacon and avocados should take about the same time to cook. Let's take this off, avocado's done. I think my bacon's done too, oh yeah. Alright, whew. I have a large non-stick skillet that I'm gonna cook my eggs in. Drizzle in a little oil and I'm gonna start toasting some of my English muffins. And then cook your eggs however you prefer, sunny side up, over easy, over medium. I'm gonna cook mine sunny side up. Okay, I like to cook mine to about medium. The yolk is a little firm. Salt and pepper. And this is a fried egg. Nice crispy skin . Wait one to two more minutes on these and I'll pull them off. Time to assemble. My bottom halves, I have some white cheddar cheese. You can use whatever cheese you prefer. My eggs. And then some bacon, just cut it in half. And then for the tops, I take some of this avocado. Mash it into the top. Little salt and pepper on the avocado and then you can omit this stuff if you don't like hot sauce but I like to put some hot sauce over everything. Put the lid on. And there you go, my grilled breakfast sandwich with grilled bacon, grilled avocado, cheddar cheese. Oh, it's starting to run a little. That yolk, alright, I'm gonna take a bite. It's gonna be messy. Mm, this is my kind of breakfast sandwich. All of it grilled, all of it delicious. - Today I'm giving you the secret of how to get away with eating cookies for breakfast. So our first step is going to be to make our mini meringues. I have some egg whites here that I'm just gonna pour into my stand mixer that's fitted with our whisk attachment and we're just gonna turn this on to like a medium, medium high until it starts to get to soft peaks. Okay and once this is starting to hold kind of softer peaks, as you can see it's just about getting there, we can decrease the speed a little bit and then gradually add our sugar. Alright and then we'll also mix in some almond extract and just a little bit of pink food coloring. You just wanna little bit of that to make it a really pretty pale pink and now that all the sugar's in there, I can increase the speed to about high and we're just gonna beat until it hold stiff glossy peaks. And we wanna be careful not to over beat it. I'm just gonna scrape down the sides to make sure that all the sugar gets to my mixture. It's holding soft peaks still but you wanna get those peaks pretty stiff so we're gonna keep beating that. We can bump it up to high. Let's see how it's doing. Okay, that's looking good. So as you can see, just like that. That's what you're looking for. I have my piping bag that is fitted with a really small tip. This is probably about a quarter inch and you can use a star tip or a round tip, whatever you have on hand and then we'll just scoop our meringue mixture into our piping bag and it's important at this step to either get all of the meringue mixture into my piping bag or keep this covered with a damp paper towel so it doesn't dry out. And then I have my baking sheet here with some parchment on top and then we will just go to town piping little tiny dollops. Hold the piping bag perpendicular to the pan and pipe little tiny dollops. Tiny kitchen sized meringues. And you can space them pretty closely together because they're not actually really gonna spread in the oven and a zillion little dollops later. So these all are ready to bake. They're gonna get set in the oven at about 225 for only about 20 minutes until they're no longer shiny and they're crispy all the way through. Okay so my meringues are baked and they're already cooled. Now I'm gonna combine them with the rest of my cereal ingredients. I have some crispy little hazelnut heart cookies which I'll add to my cereal bowl. I have some chopped, toasted hazelnuts. Some toasted coconut flakes and some chocolate chips. I love having chocolate for breakfast and then some dried cranberries for fruit and health, I guess, and then I'm gonna add our meringues. I'm just gonna pop them right in. Give this a little mix and then of course, gotta have milk with this cereal. And there it is, our homemade sugar cookie cereal. - Hey, guys, thanks for stopping by. We're gonna make the perfect breakfast burger. So we're gonna start very simply. Ground pork and ground beef. Mash that all up together and mix it until you have something you can work with. So I have some chili flakes, some little paprika, some garlic powder, some onion powder, some black pepper, and some salt. Some of my fresh sage. That goes right into the mix as well. Go ahead and just put everything together. This is really what's going to build that nice spicy flavor. Next step, we're gonna grab one red onion. Just a couple of really thin slices to put right on top of our burger. I like to keep it nice and thin so you still get some of that potency it's just not big enough to make you like, whoa, really taste all that onion taste. Here's is just really kind of subtle and our bread over here, which we're gonna toast with some butter. So I'm gonna open up my English muffins. Right through middle and we're gonna try to make everything about this same size so that it doesn't fall all over. Get my pan nice and hot. What's important for me for breakfast burgers is to make really kind of thin patties. I don't like really thick patties. So I'm gonna roll this out into little maybe 2.5 inch balls. We're gonna go ahead and flatten that out just a tiny bit. Go ahead and quickly cook our eggs. Always season your egg with a little bit of salt. You can start flipping your burgers around and get it nice and crusty on the other side as well. Place in our cheese right on top of the patties. I'm gonna go ahead and keep these little burgers right here to the side. Get one other pan hot with a little bit of butter just to kind of toast quickly our buns. So I usually like to cover my egg just like this just so I make sure I can cook the tops without overcooking the egg together. Toast both sides of my buns. Get that nice and brown. That butter's gonna seep in and just bring so much flavor to the whole dish. With our burgers, double you wanna make sure to grab, oh man, burnt cheese crust, oh, that's gonna make me so happy. Grab my eggs. My onions, that for me is the perfect kind of morning after breakfast burger. - Potato, egg, and onion. Three humble ingredients that you usually have in your house and I'm gonna show you how to make these into a wonderful breakfast that is sure to feed just yourself or a whole entire crowd. Let's get started. So we're gonna get started with our onions for our Spanish tortilla and I'm just gonna turn the heat on back here. Toss in some olive oil and we're just gonna go in with this whole entire bowl. So here we're just gonna add a pinch of salt and what this is gonna do is help soften the onion and give that a little szush. We're gonna get started on our scrambled eggs. I have my eggs here. What I'm gonna scramble them with is a fork and this actually helps really get in there and break everything up and then we'll use our skillet here. Little olive oil. And, of course, you wanna season your eggs with some salt, some fresh cracked ground pepper. Our pan is getting nice and hot. And you'll just go with a spatula back and forth every few minutes. Just keep an eye on the onions. So I've already made a batch of potatoes. I just put them in pot with some cold water, let them boil until they were nice and soft, and then I just cut them into little slices after they've cooled. My eggs are done, I killed the heat but I'm gonna leave them in the pan just so that they stay warm and that way they don't overcook. Alright, our onions have cooked down until almost nothin'. Now we're gonna hit them with just a little bit of sherry vinegar. So those are beautiful, they're cooked down, they're nice and soft and we can start to assemble. So we take our potatoes and we make a nice big bed on this beautiful plate. Then we're gonna go in with our onions. So we'll top it with our eggs and then we'll just hit them with a little bit of chives at the end for a nice garnish, pop of color and again you'll reinforce that onion flavor. So there you have it, my deconstructed Spanish tortilla. Beautiful, it'll feed a crowd, and I really hope you guys try this one at home. - Today we're doing grilled chorizo, black bean corn cake, with a duck fat fried egg. The perfect brunch breakfast, however you wanna do it. So I'm gonna start with my corn mix. Add a little bit of water. Little bit of cumin. Two eggs. Some salt. Little bit of pepper. So these are pureed black beans. You can use fresh or from a can. Next you wanna do a small dice on a jalapeno. I like to leave the seeds in, I like spicy food but if you don't like spicy food, take the seeds out. And then a small dice on half an onion. Throw this right in the mix. Gonna mix this up real quick. Alright, so we're just gonna set this aside. I'm gonna put a little bit of oil on my chorizo links. This is Spanish chorizo, a little bit sweeter. Not ground Mexican chorizo but the links. Okay, so now I'm gonna add this right on my heat. The reason I'm using the grill pan is because I want that charred. 'Cause you're gonna get creaminess from the cake, the eggs are gonna be nice and yolky, and then you want something to set it off. But while my chorizo's cooking, I'm gonna go ahead and move onto making my cakes. Grab a non-stick pan. Little bit of olive oil. Take a little scooper. It goes right in our non-stick pan. Once I put those in, a little bit of salt and pepper on top. So essentially I'm making Johnny cakes, which is a corn cake. I added black bean to it just to give it more of a richer flavor. These cook just like pancakes. When you start to see bubbles around the edge, that's when you can flip. So I'm gonna transfer my cakes over. I'm going to move on to making my duck fat fried egg. Duck fat, so the reason I'm using duck fat is the richness. The effect of cooking eggs in duck fat is truly something amazing. Butter's been king but it's time for it to move over. So I'm just putting some cloves of garlic straight in here. Not minced, just crushed and some fresh thyme. Gonna let my garlic toast up a little bit. Then I'm gonna remove it. You can get duck fat from any butcher. You can get it from a high end grocery store. Anywhere where culinarians shop really. Alright, so now my garlic is nice and toasted. It's time to remove it from the duck fat and my thyme. So I have my hot duck fat, time to add my eggs. Little bit of salt. Little pepper. While my eggs are cooking, it's time to slice this chorizo. Alright, so we have our black bean corn cakes topped with our chorizo. Our eggs are looking good. I'm actually gonna baste some of this duck fat on top of my eggs. You might think it's a little over the top, a little extreme for eggs but of course it is but it's delicious. And then to garnish, little bit of this fried thyme and some of that garlic. That we used to season our duck fat earlier, we're just gonna throw that right on there raw little bit. And there you have it. Black bean corn cakes, and chorizo, fried egg duck fat style. - Growing up fluffernutters were always my favorite sandwich, I've grilled it to golden perfection, doused it with tons of powdered sugar, and served it up for breakfast. You're gonna thank me, let's go make it. I have two brioche buns here and I love, love using brioche because it's nice and fluffy and there's butter in here, there's milk in here so it's much better than your average bread, which is why I love using it for French toast. So instead of spreading the peanut butter and the marshmallow in the center of the bread, I do it on the outsides and that way we close it and you dip it in the egg mixture and it really soaks up all those flavors. So we're just gonna take our peanut butter. We all know my obsession with peanut butter and I like to really lather it on there, like that and when you dip it in the egg mixture, that's what's gonna kind of seal in all your peanut butter and your marshmallow fluff but if some does ooze out, like it's just so good either way. Alright, that's our peanut butter and now for the marshmallow. Marshmallow fluff always brings me back to my childhood. My mom always put it on sweet potato pie and we always just had it in sandwiches as well, which is like kinda crazy to think that was like our sandwich for school sometimes. Really healthy but so good. Sticky and sweet, mmm. How fun are these? So while we work on our egg mixture, I'm just gonna get some butter heated in a cast iron pan and we'll get that nice and melted. So to our egg mixture we have two eggs, der. Egg mixture without eggs. We have some heavy cream. It's a nice rich custard-like egg mixture. A little bit of sugar to sweeten it all up and some vanilla to give it that nice rich flavor that we love and then just whisk it all together, that's it. Look at that, so good. If you wanted to add some cinnamon or some other spices, go right ahead, add that right in now but I just like it as is. Ah, look at that. So you're basically gonna just stick your little sandwiches in here and let them soak up all that egg. Leave it for a couple seconds and then we'll flip it. Butter's getting nice and melted. Give it a little stir around. When you're going French toast, you go all out. Use real butter, real heavy cream. Don't skimp on the good stuff here. I'm telling ya, it's worth it. Give it a flip, aw, you see that? Really soaked all of that egg up. Come on, drink it up, little sandwiches. Alright, I think we're ready. In you go. Ooh, so exciting. It's always better with the sound of sizzling butter. Oh, so good, especially in the morning when you come downstairs and somebody is making this for you and you smell that butter and you're gonna start smelling that peanut butter and that, oh, sweet marshmallow fluff. Alright, so we're just gonna fry this up until it's nice and golden brown and then we'll flip it and do it on the other side. Yes, alright, that is what I like my French toast to look like, nice and golden. Aw, you see all the marshmallow and peanut butter oozing out a little bit on the sides? Oh, so good, whoever invented the fluffernutter is one smart person. Alright, let's take these off. They look so good, ah. All that goodness just oozing out. Alright, guys, all you need now is just some heavy dusting of powdered sugar. Ah, this looks so good and my kitchen smells insane. This is one of my favorite ways to wake up especially on a Sunday morning. You guys gotta try this, you're gonna love it, enjoy. - Hi, guys, I'm Michel and today we are making a little quirky cute breakfast or snack called matcha butter and it's a super quick, super easy, tasty, slightly sweet snack that you put on a rice cake and top with some beautiful toppings. Let's get started. We are literally dumping everything in here, smearing it, and topping it. We are starting with some unsweetened coconut yogurt and that's just gonna go right in. Our sweetener of choice today is honey but if you're vegan, you can use agave or maple. I like honey. To thicken this and hold it together, I have some potato starch here and then I also have shortening made out of coconut so it's completely vegan shortening, makes it really thick, really creamy. An important ingredient is I have cashew butter but it's important that you find the lightest color cashew butter you can because after we mix this with the green if it's kind of a brown cashew butter, the color's not gonna be the cutest. Our most important ingredient, matcha. That's gonna go in and then last but not least for a little bit of sweet vanilla flavor you can do vanilla extract or vanilla paste. That's gonna go in as well. Now that this is a mess, we blend it. See if can make this cohesive. You might have to open it and scrape down the sides a little bit because that matcha is like exploded all over the walls, let's give it another blend. Yes, it's looking good. I just got a little mason jar because this is enough for quite a few matcha rice cakes and you can keep this in the fridge for a couple weeks, so. Gonna spoon this in our mason jar. That didn't happen. This is what our matcha butter looks like once it's all combined together. Took me a lot of different recipe tries to make this not look brown but we got it. So now it's time to decorate. So we're just gonna scoop a little bit of this onto here like actual butter or anything else you'd put on a rice cake. Be generous with it too because you got your protein in here. This is great for the morning too because matcha's a super concentrated caffeine source 'cause it's like green tea but instead of just the residue from steeping it, you're consuming the whole leaf. So once we've got this on here looking all pretty, we get to decorate it. So what I have is I have black sesame seeds, coconut flakes, hemp seeds 'cause I love hemp seeds, more honey, and some edible flowers. Isn't that adorable? This is where you just have fun. It's also like decorating cookies for breakfast. Next to them I'm gonna do some coconut flakes. Some hemp seeds, these are also a great protein source. Alright, and then last but not least black sesame seeds because that plays with matcha well and then I'm just gonna do a little bit of honey drizzle on top. And it ends up being kind of almost like a little breakfast cookie but healthy. Let's try it, I'm ready to get some sesame seeds in my teeth. Uh-huh, it's a mess. Mm, but it's really good . What I really love about this is it kind of tastes a little bit like a cookie enough to get you excited to get out of bed in the morning. There's a little bit of vanilla, a little bit of sweetness, but also a ton of super foods. So you can make this in advance, put it in your fridge, and you can literally have breakfast in 30 seconds. I hope you try it.

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