I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
Ice cream cones add the crowning touch to scoops of ice cream which the kids have decorated with candies and other fun ingredients to resemble silly clown faces.