Coconut Pancakes

Sunday brunch is my favorite meal of the week. It's not much of a secret to many of you either. If you head over to the recipe index, you'll find that breakfast is one of the few meals where I'll gladly stray from the land of sweet treats into the world of savory cuisine (well, if you count it as "savory" before drizzling it with a cup of maple syrup).

Sunday brunch has always meant a big, sit-down dinner with my family. No one is rushing off to the gym or heading out to meet up with friends, like it happens so often on weeknights. Sunday is family day. No one is allowed to leave the house until the plates have been scraped clean and the dishes put away—mother's orders. And trust me, no one would want to miss this meal in my house.

During the summer months, my mother and I like to cook up a healthy batch of something we can drown in syrup. My dad is the king of the eggs, making the best scrambled eggs I have ever eaten (or will probably ever eat). I've tried to replicate them, but never with as much success. Even though I've watched him make them hundreds of times, I don't seem to have the scrambled egg magic like he does (perhaps the scrambled egg gene skips a generation?).

But brunch does not stop here. Oh no, it's not my favorite meal of the week for anything. There are hash browns and fresh fruit. A batch of sausage hot from the grill. And then, if you haven't managed to get your fill, dessert. It's sinful, really, but I wouldn't want to have it any other way.

If I could invite you all over for a Sunday meal, you know I would. Instead, sharing my love for brunch and these Coconut Pancakes will have to do. Share these pancakes with people you love; make Sunday brunch a family tradition, if you haven't already.

These Coconut Pancakes are hearty and softly sweet. The whole wheat pancakes are infused with coconut milk and have flaked coconut in the batter for stronger flavor. These pancakes are a healthy and successful spin on the traditional buttermilk hot cake. Drizzle with maple syrup and top with coconut flakes or fresh fruit for a unique touch.

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Dried Blueberry Granola

After much poking and prodding from friends and followers alike, I've finally decided to take the plunge and get myself a Twitter account. Follow me @pastryaffair! It's a place to keep up with my musings, questions, interesting finds from other places, and, of course, updates from The Pastry Affair.

I feel like an old, technologically challenged woman saying this but, up until a few days ago, I'd never even visited Twitter. I know, gasp. After sharing this unsightly (and, let's face it, embarrassing) confession, the very least you could do is be nice to me. Pretty please? I'm the new kid on the block.

And, if Twitter isn't your cup of tea, remember that you can always follow The Pastry Affair on Facebook for updates and random thoughts!

Now, back to food.

I'm not one who normally gets excited about granola. Now don't get me wrong, I love a good granola. I would never say no to a delicious granola parfait. The real truth is that I just don't find granola as exciting as, say, a decadent dessert or 3-tiered cake. I mean, it's granola, right? Just a few toasted oats mixed with nuts and dried fruit.

Wrong.

After making this Dried Blueberry Granola, I want to eat my words. Granola can be exciting. This granola certainly attests to that. It reminds me of a really good raisin bran, never mind the fact that it features neither raisins nor bran. I believe the delicious simplicity lies in the texture. This granola isn't as clumped as you'd find it in stores, so it does have a texture closer to a cereal (which is perfect for munching with milk and yogurt).

Lately, whenever I find myself hunting around the kitchen for a snack, my hand somehow finds its way into this granola before I can stop it.

And, I find, I don't even want to stop it.

This Dried Blueberry Granola is hearty and filling. The granola is sweetened with brown sugar and honey. Add a handful of sliced almonds and coconut flakes, toast it in the oven, stir in a few dried blueberries, and now we're talking. This reminds me of the crunchy, breakfast version of this blueberry coffee cake. I love to eat my granola like a bowl of cereal. The milk softens a few of the oats turning the granola into a texture wonderland. Crunchy, chewy, sweet, fruity, this granola has a little bit for everyone. This recipe is easily doubled for those with a larger appetite or more mouths to feed.

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Tropical Vacation Cocktail

This summer I decided to take a break from working full-time in the kitchen and find a job where I could spend a little more time outside in the bright sunshine. I love the kitchen, but I'm still young and not yet tied down by that scary beast called a career. I've decided the kitchen can wait a few more months so I can have a little fun; it isn't going anywhere. But the warmer weather and summer breeze is something that will fade all too quickly.

My wish was granted and I was hired as a day camp counselor for the summer. Honestly, I couldn't be happier. I spend my days outside working with dozens of elementary aged children. This is the type of camp where television is strictly forbidden and "rain" is a 4-letter word. I love my job. Where else am I going to get paid to hike, swim, play games, and do arts and crafts?

Exactly.

While my days are usually a blast, a few moments sneak in there that test my patience. When one of the campers is having a rough day, a mini meltdown or two is to be expected. But when everyone is having a rough day at exactly the same time? Well, that only leads to trouble. Big trouble.

I had a bad day yesterday. A terrible, horrible, no good, very bad day. It was the sort of day where I was so frustrated, so furious, so emotionally drained from conflict after conflict after conflict, that I wished I could be put in time out just so I could have a moment's peace. It was the kind of day where I had to be reassured more than once that all children weren't terrible little monsters with sharp teeth and a good set of lungs.

It was the exactly the sort of day where the only thing that could possibly make it seem a little brighter was a cocktail.

So cheers to you, my friend, for the arrival of a much needed weekend, for cocktails, and the dreams of tropical vacations (even if they are only in your glass).

This Pineapple Coconut Rum Cocktail is like taking a mini-tropical vacation. If you close your eyes, lean back in your chair, and take a sip, you can almost smell the salty sea breeze and feel the sand between your toes. This cocktail combines pineapple juice, coconut rum, and a splash of triple sec to give it a tropical flair. The drink does not taste particularly strong, but it is deliciously fruity and gets the job done. Garnish with fresh fruit and serve in chilled glasses to make it extra special.

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