Breakfast Goodies

My family always took brunch very seriously, and I’ve made it my mission to find all the best breakfast recipes and brunch goodies around. Sure, the healthy stuff like delicious frittatas and smoothies full of fruits and veg…but especially the wonderful carbs.

That’s right, the sheer number of different types of pancakes, waffles, scones, twisty sweet breads, biscuits, and more that I’ve got here might blow your mind.

With that in mind, here are a few of my fave breakfast recipes to get you started:

You can see the full recipe index here, look through a more visual archive here, or you can browse the archives below…

Fresh Apricot Cherry Coffee Cake (a.k.a. Buckle)

August 22, 2023

I have been on an insane stone fruit kick! Get ready…besides the amazing roasted apricot cake I recently posted, I’ve got cherries, more apricots, and (finally) plums coming. And it starts with this delicious and super easy apricot cherry coffee cake.

The key here is the fresh fruit. If you’re looking for something using dried apricots and cherries, there are tons of recipes out there but this is not the one you’re looking for. I’d wanted to try something a bit different, so found a cherry buckle recipe.

But when I made it, it was just…a coffee cake? I guess the main difference is that buckles have fresh fruit baked in, whereas coffee cake is a pretty broad category of treats.

Either way, I’m obsessed with the cinnamon crumble topping and the pockets of jammy fruit that you hit in each piece.

I do think that fresh (ripe) apricots and dark cherries make the best version of this cake, but you can substitute fresh (or frozen, in a pinch) raspberries or blueberries for the cherries, and probably nectarines and peaches for the apricots if you need to.

If you end up using any frozen fruit, don’t thaw it—just chuck it in frozen (though do cut it up). And don’t use canned or dried fruit!

This is also not the time to go low-fat or liquid. The full-fat sour cream is a major part of why this cherry apricot coffee cake is so moist and delicious! I did sub full-fat plain greek yogurt once, and that’s your best bet if you have to sub.

Orange Cinnamon Pistachio Morning Buns (+ How to Laminate Dough)

July 4, 2023

Perfection. There’s really no other way to describe these amazing, delicate, flaky, comforting orange cinnamon morning buns.

You can have your chocolate ganache “this” or your red velvet “that”. But for me, my particular poison is and has always been flaky, slightly-sweet pastries (and ANYTHING with cinnamon-sugar).

I’d been wanting to try my hand at laminating dough for a couple years, and just always found an excuse not to tackle a reicpe. It felt kind of daunting, fussy, time-consuming. But finally over winter break, I decided to take the leap.

And to my surprise, I found that laminating dough (and this recipe in particular) is not difficult. It just takes time and patience…it’s a “project”. Not something I whip up when I’m distracted and rushed, but rather when I have time to enjoy the process.

These homemade morning buns are the kind of recipe where you want to use the highest-quality ingredients you can get your hands on—especially the butter that gets laminated into the dough. It’s where a lot of the flavor is going to come from, as well as the flakiness (so higher-fat butter = less water = more flaky).

Even if this feels a bit scary, I recommend giving it a try! I’ve tried to provide lots of step-by-step photos here, and also super detailed instructions.

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There were a few things I learned along the way that will help you succeed with these orange cinnamon morning buns.

I had always heard “keep everything as cold as possible” for laminating dough, but in this recipe you want cool and chilled, but not freezing cold.
I really had trouble getting the initial dough to come together in my stand mixer, but I persevered. I had to manually mess with it a bunch (and strategically add a tablespoon or two of flour), but it always comes together. I suspect that if you have a smaller mixer, you won’t have the same issues (mine is huge and it’s a small amount of dough).
I also learned that you really want to roll the dough as thin as you can at the end, when you’re ready to shape and bake. A little extra chilling at this step can help.
In fact, I found that if I left the dough in the fridge overnight, it was SO much easier to work with and get thin enough (and it gets a bit more flavor).
A few tools I found helpful, beside my stand mixer, were my handy multi-purpose scraper tool, my thin bamboo rolling pin, my half-sheet pans, my mini offset spatula and a silicone half-sheet pan mat, in addition to muffin tins. They’re not requirements, but helpful.

I played around with a couple different baking vehicles, including a regular size muffin tin and a silicone larger muffin pan.

Both worked great, I’d just say that if you use a regular size one then I’d cut the dough into slightly less fat rounds (or they’ll explode above the tin).

What’s great about this morning bun recipe and the fact that I had better success with it after the dough sat in the fridge overnight, is that you can make it the day before, and then all you have to do in the morning is roll it out, fill it, give it a 45-minute rise, and bake.

Yes, that means you can then have fresh, hot, flaky orange cinnamon morning buns coming out of the oven in a little over an hour after getting up! YOU’RE WELCOME.

Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)

June 13, 2023

My love for anything using the PB&J flavor combo is well-documented, but it usually ends up in a more indulgent place vs. healthy (see: pb&j babka). So when I saw this peanut butter and jelly baked oatmeal pop up in my IG feed a while back, I had to give it a try.

And then when I figured out how easy this it was to make, it honestly became kind of dangerous.

Like, “hey, it’s 11am on a Tuesday, what if I threw this together and had it for lunch instead of my salad and chicken??”

“Maybe I need to perfect the recipe more…I’ll make it after dinner just to be sure.”

And so I can tell you with authority that this recipe is really flexible, super easy, and makes a perfect compromise when you’re trying to be really healthy but are craving something indulgent.

With that said, here are some tips that I’ve found make a difference in the final product…

I’ve provided timing guidance, but it may take longer depending on the size and thickness of your ramekin and how wet your banana is.
To that point, resist the temptation to use too much banana, as it makes a big difference in texture and might not set well (though will still be delicious). I recommend using ripe bananas, but not overripe…you want dark yellow with some brown, but not at the wet, mushy banana bread stage.
I’ve made this pb&j baked oatmeal two ways—just throwing the rolled oats in as-is, or giving them a quick pulse in the food processor to break them up. I slightly prefer the texture of the latter and it only takes a second, but is completely up to you.
The peanut butter powder is totally optional. I had some on-hand so used it to amp up the peanut butter flavor a bit, but I don’t think it’s necessary and definitely wouldn’t go out of my way to purchase it.

Traditional Finnish Cinnamon Buns (Korvapuusti)

May 16, 2023

It’s well-known that when I travel, I seek out all the local pastries I can get my hands on. And Finland was no different…despite only spending about a day and a half in Helsinki, I devoured a crazy amount of Finnish cinnamon rolls, called korvapuusti.

A few days after I got home, I was struck with a craving for these comforting, heavily-spiced, somewhat-dense buns, so decided to try my hand at making them.

What are korvapuusti?

Traditional Finnish cinnamon buns are usually called korvapuusti due to their ear-like shape (“korvapuustit” means “little ear buns”).

They are pretty different from the rich, sweet, gooey American cinnamon rolls we’re used to…instead, they are spiced with cardamom in the dough and a lot less sweet, and have a denser and much less gooey texture.

These Finnish korvapuusti ended up identical to the ones in Finland in both taste and texture. My shaping results were a little mixed, but good overall.

Because the dough is a little dense, it can help to shape it into a square or rectangle to make rolling it out easier…you’re wanting to get the dough as thin as possible, and in a rectangle.

The final recipe I share below wasn’t my first try. In fact, at first I loved the first recipe I tried out (this one), and I used this shaping technique. I was so excited when I put them in the oven, because they looked PERFECT!

Buuuuut….they exploded in the oven, which you can see below. No idea why or what happened. I did love the super soft texture of the baked dough, though it wasn’t as true to the traditional Finnish cinnamon roll texture. So I scrapped this approach and went with the final one below.

The Lazy Person’s Kouign Amann

January 17, 2023

I am obsessed with the wavy four-leaf clover shape and golden caramelized crust that these pastries have. As soon as I saw Nicoletta Lamb sharing instructions for an easy kouign amann recipe, my ears perked up.

It promised to be the lazy person’s kouign amann, cutting the time and steps in half (or more). And HONESTLY? It lives up to the hype.

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What is kouign amann?

Pronounced “queen uh-mahn,” kouign-amann is a cake from Brittany, which was a coastal province that’s now part of France. The name means “butter cake” in Breton, and it’s a curious combination of laminated dough, yeast, and sugar weighing it down. Kind of like a denser, sweeter, caramelized croissant.

It was pretty obscure in both the U.S. and France until pretty recently. I first learned of it on the Great British Bake-Off, and got kind of obsessed with the idea. But all that laminating seemed a bit daunting and I never got around to it.

So when I saw a “lazy person’s kouign amann”, I was intrigued…

How long does it take to make kouign amann?

It will definitely depend on the recipe you use, but on average between six to seven hours. You’ll see recipes ranging from about four and a half hours and upward. This is largely due to lots of resting and chilling between the layers.

This easy kouign amann recipe cuts that down to about 3 hours from start to finish (which includes an hour rise and a 45-minute bake). That’s a win in my book!

The texture of these is kind of fascinating…I can’t think of anything to compare it to. It’s dense and moist, obviously buttery, with all the caramelized sugar and little hits of salt. I wouldn’t say it’s identical to an authentic kouign amann (which I have had), but it’s pretty awesome!

One thing to watch out for is making sure that your final dough rollout (before cutting it) is thin enough. The first few times I made this, mine was too thick and it made the inside doughier and not quite cooked. You want about 1/4-inch.

While you don’t really *need* special tools to make this, there are a few that will help a lot.

First off, I STRONGLY recommend using a stand mixer for this, vs. doing by hand.
A digital kitchen scale is invaluable for all baking, but really does make a difference here (the recipe is in grams)
This scraper tool is super helpful for keeping the dough from sticking to the counter, as well as actually cutting the pieces.
I like a nice thin rolling pin to better control the dough, these bamboo ones are perfect.
These silicone basting brushes make it easy to brush the melted butter on (and clean up well).
Similarly, the quality of your butter is essential. Kerrygold is amazing, or look for some other very high fat percentage butter.

I’ve given even more photos and instructions than usual below, but don’t be intimidated by that! It’s really quite easy, I just wanted the steps to be as clear as possible.READ THE POST

Spiced Fig & Walnut Biscotti

January 8, 2023

This spiced fig and walnut biscotti is so subtly lovely and unexpected.

The flavor combo is kind of fascinating, and I absolutely loved the tiny little pops of crunch from the fig seeds.

Plus, combined with the orange zest and spices, your house will smell amazing while it’s baking!

(I will say that it’s great *with* coffee, but not dunked in it, flavor-wise…)

Making biscotti is so much easier than most people think. Biscotto (the singular of the plural “biscotti”) literally means “twice baked”, and that’s exactly what we’re going to do with these.

You make up a simple dough that you bake in a log shape until *just* baked, then let it cool a bit and slice it up. Then the slices go BACK in the oven for quite a while (for me it’s always longer than recipes say, more like 15-20 minutes on each side).

The result is solid, crisp, and definitely harder than a normal cookie, but not rock hard. And that’s so they can stand up to time (they’ll last up to two weeks) and dunking. They’re great for having on hand for company, or sending in a care package.

Healthy Banana Almond Butter Donuts with Chocolate Glaze (Gluten-Free, Dairy-Free, No Refined Sugar)

December 4, 2022

I can feel some of you judging me from afar. And let me be clear, I haven’t lost my mind…I’m not going to tell you that these banana almond butter donuts are the best, most indulgent treat you’ve ever had. These are truly HEALTHY donuts.

How healthy, you ask? Well, they’re gluten-free (in fact, grain-free), dairy-free, and free of refined sugars. (NOT, as some of you are snarkily saying, “fun-free”.) In fact, they taste great. So that is quite a feat.

Many of us have someone in our lives who is facing health challenges and has to be on a very restricted diet (or, perhaps, *we* are that person). And those people still want a treat every now and then, but it is very hard to find the right recipes to meet all those dietary needs.

These healthy baked donuts are pretty impressive on that front, and were surprisingly light and moist. They’d make a great healthy breakfast treat regardless of your diet, but are really effective in creating a special treat for someone who rarely gets them.

The original recipe (linked at the bottom) gives them a nut butter glaze, but I went with one made from dark chocolate chips to satisfy the choco-holics (and because my sister was almost out of almond butter at that point). The batter came together in just five minutes, and they were totally ready in a half hour.

5-Minute Vanilla Spice Cassava Flour Waffles (Gluten-Free, Dairy-Free)

November 16, 2022

Even when I’m being REALLY good with my diet, and temporarily eliminating things like gluten and dairy, I still need a treat sometimes. In the summer I relied heavily on my addictive dark chocolate banana “nice cream”, but as the weather has gotten colder, I was looking for something a bit cozier. And these vanilla cinnamon cassava flour waffles 100% fit the bill!

These cassava flour waffles are dense (though not dry) and so in my opinion it does need some kind of wetter topping (berries, bananas, maple syrup or honey, yogurt) to balance that out. But the flavor it packs is so comforting…that vanilla-y cinnamon-y goodness really comes through.

I’m pretty new to cassava flour, but have really liked using it as a gluten-free alternative to things like these waffles, or coating chicken tenders.

I have tried this with oat flour as well, and it’s delicious and less dense, BUT also falls apart really easily. However if you don’t have cassava flour on hand, it can still work well with oat flour!

Over the past six months, I’ve talked quite a bit about the health journey I’ve been on, so won’t belabor the point here…I go into more detail in my post on how to stay sane on a functional medicine detox or gut health/candida protocol if you want to read more.

Equilife saw some of the recipes I posted while on that journey (like this delicious spiced chickpea scramble), and recently reached out to me asking if I’d partner with them to develop recipes that adhere to the three different main protocols that they use (two of which I’ve done…the functional medicine detox and the gut health one).

So I’m adding my usual partnership disclaimer here, which is that this post is sponsored by Equilibrium Nutrition. In this case I have included their vanilla daily nutritional support powder (kind of a souped up multivitamin + protein powder) in the recipe, because I use it in my smoothie every day (on my own dime). But if you have a different type of vanilla protein powder that you prefer—or just want to omit—that’s fine too. Most of the recipes in this partnership won’t use the products, but will just adhere to the specific dietary needs.

Small-Batch Challah French Toast

January 16, 2022

Y’all, I have been converted to the cult of challah french toast! I truly don’t think I can go back to regular sandwich bread french toast after this.

This is the perfect lazy person’s brunch recipe, great on a weekend but even totally doable on a random Tuesday morning if you have leftover challah bread. The end result feels so much more satisfying than the 10 minutes it takes to make. This is what we call return on investment.

While you could technically use store-bought challah, I always find it drier, less eggy, and less flavorful than homemade, so the resulting french toast won’t be as good.

But I have great news—making your own challah is so easy! I have two different recipes, this easy soft challah, and this traditional one (that I did a 4-strand plait round on). Either works great for this, though I used the latter for this french toast recipe and it was AWESOME.

I’m sharing a small-batch recipe below (which makes french toast for one or two people), but it can easily be scaled up. It’s really straightforward, but the regular egg/milk foundation is elevated with a little cinnamon, nutmeg, vanilla, and lemon zest. The zest and cinnamon really make this amazing!

Why is challah bread good for french toast?

Both challah and brioche (and even a Hawaiian roll) are better for french toast versus plain sandwich bread, or something like french bread or sourdough. This is because they are made from a richer, egg-ier dough (usually they have butter or oil, some sugar, and eggs). This brings a LOT more flavor to your french toast, plus a softer and more pleasant texture (and they soak up the egg/milk moisture better).

A couple tips to make your challah bread french toast extra awesome:

I think that thick-cut slices are better. Like maybe an inch thick or just over that? Don’t make the mistake of cutting too thin!
You’ll get a better french toast texture from day-old challah, and I recommend even slicing it ahead of time and letting it dry out a bit. This will help it soak up more egg mixture, resulting in a softer, custardier end result.
Because challah is a little more dense and we’re doing thicker slices, do make sure that you let the bread soak up the liquid. Don’t just do a 2-second dunk…I leave each side in the liquid for like 5 seconds, just to make sure it’s picking up enough liquid.

Simple & Amazing Chocolate Brioche Babka

January 4, 2022

We’re going “back to basics” with this chocolate brioche babka…why mess with perfection??

Now, I say “basics” not because it’s plain but because this marries two traditional dishes—buttery brioche and a chocolate babka—and executes them perfectly. We’re not trying to get fancy here, no exotic flavors or crazy techniques. Simplicity is the goal.

For this I’ve used Smitten Kitchen’s recipe, and she never steers me wrong. She made a few tweaks to hers that I’ve mostly picked up here as well.

I agree with her on the orange zest front (not that lemon’s bad, it’s delish, but orange is perfect). I also skipped the optional pecans and extra sugar for the filling, because I didn’t feel it was necessary (and I’m not a nut person). This brioche babka isn’t super sweet, so if you want it sweeter you could sprinkle some sugar on top of your filling.

Because this makes two loaves, you also could experiment with other flavors…make one loaf the traditional chocolate babka, then play around with the other. The sky’s the limit. I recently tested a cranberry-apricot one with white chocolate which will be coming your way soon.

While you don’t really *need* special tools to make this, there are a few that will help a lot.

First off, I STRONGLY recommend using a stand mixer for this, vs. doing by hand. The dough has so much butter worked in that it would be very challenging by hand.
This scraper tool is super helpful for everything, and I use it to cut my dough logs in half.
I like a nice thin rolling pin to better control the dough, these bamboo ones are perfect.
These silicone basting brushes make it easy to brush the glaze on (and clean up well).
The quality of your cocoa powder and chocolate is critical. I use this Hershey’s special dark cocoa powder and either these Ghiradelli chocolate discs or Trader Joe’s dark chocolate bars.
Similarly, the quality of your butter is essential. Kerrygold is amazing, or look for some other very high fat percentage butter.

Citrus Poppyseed Babka with White Chocolate

December 18, 2021

I’m on a weird kick when it comes to soft twisty breads, but this citrus poppyseed babka is definitely the most unique of the bunch. And it’s a total winner…featuring super soft, pillowy, fragrant dough with a slightly crunchy filling, studded with bits of melty white chocolate.

What’s not to love???

I only made one small tweak to the original poppyseed babka recipe, adding in orange zest to the lemon zest for a more robust and sweet citrus punch.

And that citrus blend goes so well with the gooey pockets of white chocolate…you don’t really taste the white chocolate (which is good, since I’m not a huge fan), but rather it adds some sweetness and moisture to the overall loaf as it melts in.

This dough was really fun to work with as well. You want it really sticky to start with, and that can be a bit terrifying.

But avoid the temptation to add too much flour—both in the initial mix and while rolling it out—and you’ll be rewarded with this super stretchy, soft dough that becomes an amazing fluffy loaf.

Pear Fritters with Maple-Honey Glaze

November 7, 2021

It seems fitting that this recipe blends two of my greatest loves—pears and fritter donuts. I’ve been a massive apple fritter obsessive for years, but when I saw this recipe for pear fritters my internal monologue went YUP THAT’S HAPPENING.

The daunting thing that’s always kept me from trying to make them myself has been the deep-frying part. It just terrifies me. These side-step that slightly, frying in a skillet vs. a deep fryer. But it’s still kind of disconcerting for me.

And I also gravitate toward the ones that are dough-based (like a donut) rather than batter. However, the major upside to batter is that it comes together so fast…no time to rise, cut, re-rise. These are ready to devour in less than 30 minutes, which is BOMB.

And then there’s the absolutely crave-worthy glaze. It was originally just a honey glaze, but maple and pear are such good friends that I couldn’t resist. If you’re feeling really EXTRA, you could swap bourbon for the milk, because…why not??

Single-Serving Dark Chocolate Waffle…Bittersweet, Indulgent, & Delicious

September 19, 2021

Guyyysssssss. I have all the treats for us today. Several months ago I shared a totally addictive waffle recipe but my conundrum was…it made like 6 waffles which my waistline cannot handle. So today I present to you single-serving dark chocolate waffles!

Now don’t get me wrong, these still pack quite the caloric punch, but they’re one of those amazing dishes that is the perfect answer to sudden cravings.

Ten minutes later you have bittersweet, indulgent chocolate-y carbs without days of leftovers.

One thing to call out is I would recommend using really good quality dark chocolate if you can, like Ghiradelli or above. If you can cut up a bar vs. using chocolate chips that is nice too, because the chocolate chips have stabilizers on them that make them not as melty.

Either olive oil or melted butter can work fine here but I tend toward butter since it makes the waffles a little more crisp.

And this waffle iron has become my true love in the past couple years, just so easy to use, doesn’t need cleaning much, and makes amazingly crisp waffles!

Shaken Iced Brown Sugar Cinnamon Vanilla Latte

September 12, 2021

When I first saw a post about a shaken iced brown sugar latte, I thought “COLOR ME INTRIGUED”. I’m known to make my own iced lattes from time to time, but had never thought to shake the mixture. And yet, it makes perfect sense and I knew I had to try it.

Why should you shake espresso or coffee? There are a few answers to that, and it’s very similar to why you shake certain types of cocktails (but not others).

First, it blends and emulsifies the ingredients so they are truly mixed and take on a kind of creamy mouthfeel even without any dairy. The shaking also aerates the mixture, which releases flavor compounds (esters??) and really highlights the different flavor notes in the coffee.

And it chills it quickly, preventing it from getting watered down—CLUTCH.

I believe without milk this would be called a “shakerato“…and it achieves a similar effect to using or “pressing” my Aeropress directly over ice cubes to make my favorite iced coffee ever (releasing flavor!).

And apparently this is a copycat recipe of Starbucks’ iced brown sugar oat milk latte (which I’ve never tried), but I feel confident that this homemade version is healthier, it’s definitely cheaper, and I’d personally hazard a guess to say it’s yummier too.

One key is to shake all the ingredients EXCEPT the milk. I tried shaking it with the milk as well, but it deadens the strong flavors of the espresso and brown sugar syrup—I was not a fan. Simply pour your shaken, foamy mixture into the milk and stir a bit instead.

Egg & Salmon Breakfast Casserole with Goat Cheese & Veggies

August 8, 2021

I feel like I can sense about half of the internet’s judgment from here…”Fish in an egg casserole?? Are you insane?!” I know, I know. That’s basically what I was telling myself when I threw together this egg and salmon breakfast casserole with delicious salty goat cheese and tons of veggies.

I feel like the idea of a salmon breakfast casserole is kind of weird, unless you’re using smoked salmon maybe…you know, like a twist on “bagel and lox”. In this case, though, we’re using regular grilled or baked salmon, flaked into chunks and studded throughout.

The texture is better in a baked egg dish, it’s not as salty, and is a perfect way to use up leftover salmon filets from dinner.

We still get the saltiness with the addition of fluffy goat cheese, and brighten it up with fresh herbs…whatever you have on hand works. I had basil, which is perfect, but any combination of chives, dill, a little rosemary, etc. will work.

And finally we pack it with tons of roasted or sautéed vegetables. You can use whatever you have on hand here too. I used sweet potatoes, onions, baby bell peppers, and zucchini.

Small-Batch Mixed-Berry Cornmeal Pancakes

July 18, 2021

These mixed-berry pancakes were my on-a-whim “patriotic” meal 4th of July treat this year, and perfectly encapsulate midsummer happiness.

Serendipitous carbs, if you will…

I woke up starving and wanting something special and slightly indulgent, without being fussy, time-consuming, or over the top gluttonous. I also was leaving the next morning for several days, so my fridge was pretty bare.

But I had, like…an insane amount of berries that were going to end up in the garbage otherwise.

So I tried out a small-batch adaptation of the delicious strawberry cornmeal griddle cakes that I made on 4th of July several years ago after hiking like 20+ miles the day before.

I remember being enamored of the buttery flavor, studded with bright strawberries, and the unique texture. This version ups the fruit content even more, with a mixture of strawberries, blueberries, and cherries (or whatever you have on hand), and the addition of cinnamon and a splash of almond extract.

They’re also so easy! They’re perfect if you want a last-second treat, coming together in just 5 minutes.

Easy Bourbon Cherry Jam (With or Without Pectin)

July 13, 2021

I look forward to cherry season all year. For a month or so I buy as many dark sweet cherries as I can get my hands on, and absolutely gorge myself. But sometimes I go a bit overboard and have to figure out what to do with the rest of my bounty. Enter…delicious bourbon cherry jam!

The great thing about this recipe is that if you’re looking for a cherry jam without pectin, this one has got you covered…but if you’ve got pectin on hand and you’re looking for a thicker, more “set” jam then this recipe is perfect as well.

As with most jam recipes, this one is really forgiving on quantities. Basically, you want roughly a 2:1 fruit-to-sugar ratio, so a kitchen scale will be helpful.

So for this batch I had 570g (a little over half a pound) of dark sweet cherries, and so used around 280g of sugar (I backed off just a tiny bit because my cherries were quite sweet).

It will seem like way too much sugar, but that ratio is really important…if you cut back too much, the jam won’t set well (especially if you’re not using pectin). The sugar plays a critical role in the jam science. JAM SCIENCE!

Sweet & Gooey Lemon Cardamom Buns

June 26, 2021

I don’t know when and I don’t know how, but these gooey, sweet lemon cardamom buns popped into my head as a full-blown “I must make this now” idea.

This flavor combo is super interesting and not terribly common…I’m guessing that in my many MANY hours of watching Great British Bake-Off, I’ve soaked in the idea of using fresh green cardamom with lemon or orange from a few of my favorite bakers (hi, Nadiya!).

I’ve been really into citrus or fruit plus herbal or warm spice flavors lately, particularly in cocktails (like this basil gin gimlet) but a bit in baking too (helloooo orange cinnamon twist bread!).

As I was spreading on the amazing lemon-cardamom filling in this recipe, I had another brainwave and realized that lemon basil would be absolutely delicious too!

I initially tried this with a different dough, but it didn’t rise and turned out super dense…I’m not sure why since I’ve had success with that dough before (I may have killed the yeast with too-hot liquid).

So I switched to using the dough from Paul Hollywood’s chelsea buns, which is simple but I know is delightfully soft. I added a little sugar and tweaked the flavorings to infuse both fresh and dried cardamom and some lemon zest.

The result is a fascinating, addictive flavor combo and a soft, sticky, sweet, gooey breakfast-maybe-dessert bun.

Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)

May 28, 2021

I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there. But then this amazing and easy almond flour pancake recipe came along and…honestly?? They are shockingly good.

While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.

These are great just being what they are. They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness. They pack a punch in both protein and fat, but basically no carbs.

And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).

And the best part about these keto pancakes? Less than 15 minutes start to finish, including a 5-minute rest of the batter.

Tahini Pistachio Biscotti with Dark Chocolate & Sea Salt

April 6, 2021

I kind of forget about biscotti a lot of the time. In fact it’s been almost three years since I last posted a new biscotti recipe. But that accidental streak breaks here and now…because these tahini pistachio biscotti are the BOMB.

Add a drizzle of dark chocolate and a sprinkle of sea salt, and you’ve got a winner.

The thing about making biscotti is that, while the overall time from start to finish can look daunting, the actual hands-on time is pretty minimal.

The dough comes together in just a few minutes, you make dough logs (nothing fancy!), then some slicing. Chocolate dipping if you like. Bing bang boom.

Biscotti dough can sometimes be a little temperamental from a texture standpoint, and in this case I had to add an extra egg to the original recipe (and that’s reflected in my recipe below).

You don’t want your dough too wet, but you DO need it to hold together in your dough logs. But obviously that extra egg (plus the tahini in the recipe) makes these a little more moist even after the second bake.

So you won’t get these tahini pistachio biscotti truly dried out and crunchy like some biscotti recipes, but that doesn’t matter—they’re delicious.

Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)

February 27, 2021

First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.

I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.

But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.

I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.

I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).

Super Easy Lemon Poppyseed Food Processor Biscuits

February 14, 2021

Guys, there are few things more magical than fluffy hot layered biscuits fresh out of the oven. But honestly…I’m often too lazy to want to spend time cutting or rubbing the butter into the flour. Which is why these food processor biscuits are my new EVERYTHING.

I mean, even on my laziest morning I can throw some stuff in a food processor, blitz it, pat it out, and throw it in the oven.

I love these perfumed with lemon zest and some poppyseeds, for a subtle flavor that pairs perfectly with honey or jam. But the flavors are totally flexible…try orange zest, cinnamon, chopped fresh rosemary, or anything else that strikes your fancy.

The one thing to know is that my dough is often a bit too wet if I use all the buttermilk called for, so maybe go a little easy at first to see if you need it all. But even if your dough gets too wet and sticky, you can add a bit of extra flour while you roll it out—problem solved.

And in less than 30 minutes, you’ll have hot, flaky, steamy biscuits just begging to be devoured!

Bittersweet & Indulgent Dark Chocolate Waffles

January 3, 2021

What could be better than bittersweet dark chocolate waffles drizzled in melted peanut butter and sweet maple syrup??

Nothing. The answer is nothing. Whether for an indulgent solo brunch, a romantic “breakfast for dinner”, or just because on a trying Tuesday morning, these waffles have your back. And they’re my new obsession.

Even though they were plenty delicious the first time I made them, I’ve fiddled with the recipe quite a bit to get it PERFECT. I made a few tweaks, both for flavor and texture as well as to slim down the calorie punch a bit.

For one, I didn’t want these waffles to be too sweet—after all, you’re putting syrup on them. So I backed off both the sugar and dark chocolate…we’re after bittersweet and indulgent (with toppings), but not rich or fudgy (which tend to make me a bit nauseous).

I also wanted to make sure the waffles got good and crisp, which the cocoa powder will fight against a bit. So after doing some research, I ended up using a little cornstarch and it does the trick nicely.

And then let’s talk simplicity…the original dark chocolate waffle recipe calls for separating the eggs and whipping the egg whites, then folding them in. Honestly, I’m lazy and rarely do that for waffles. I just haven’t seen a noticeable difference. But you do you.

Either olive oil or melted butter work in this recipe, though I tend toward butter myself. The butter should make it a little more crisp and impart more flavor, and the olive oil more moist.

Make sure you use a good quality dark chocolate, not like…Hershey’s. It really does pack a punch in this recipe so if you skimp you’ll notice it. I tend to have Ghiradelli baking discs on hand so usually use that.

And I also adapted a version of that’s single-serving, making 1-2 waffles for a perfect impromptu brunch!

Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Brunch Staple: Easy Buttermilk Belgian Waffles

December 5, 2020

Waffles are my mom’s favorite thing for brunch, no contest. While I like to mix it up with pancakes, biscuits, scones, and french toast, she will ALWAYS want belgian waffles.

Problem was, when I was a kid our waffle recipe was kind of a pain in the rear to make because it required you to beat egg whites into a stiff meringue of sorts before gently folding them into the waffle batter.

And seriously, who wants to sit there for several minutes trying to get your egg whites to stiffen when you aren’t even properly caffeinated?!

Enter this recipe—the awesomest easy waffles I’ve ever made! My grandma has been making this for eons, but she has no idea where it came from…she was the first to stop using beaten egg whites, though, because our family is all about low-maintenance cooking (we also almost never do wet and dry ingredients separately, or chill cookie dough).

We’ve adapted it over the years to make it even better and healthier. It’s practically dummy-proof, and yields golden, crispy, fast waffles every time.

Any waffle iron will work with this, but I like to make them on a belgian waffle maker which makes deeper pockets and crispier outsides than a regular one (I’m absolutely in love with my new one!!).READ THE POST

5-Minute Healthy Breakfast Tacos

October 21, 2020

These healthy breakfast tacos have been giving me *life* the past several days!

I’ve been on a bit of a “detox” the last couple weeks, nothing super extreme but the kind where you tell yourself you need to LOCK. IT. UP. I’ve been focused on eating simple, unprocessed foods as much as possible, lots of fruit and veg, largely staying away from alcohol…you know the drill.

And these easy breakfast tacos have been playing a big role in enabling my “being good”. I can be on a conference call, taking notes and speaking up, and still whip these babies up in 5 minutes. They’re a great fast lunch when on the go.

I also love how simple they are, yet how satisfying they are…I don’t feel cheated in any way, and I’m full for hours.

They’re also really versatile, so you can get as creative as you’d like with extra toppings or seasonings. Even calling this a “recipe” feels like it’s overstating things a bit—they’re that easy.

If you’re timing this, here goes…READ THE POST

Addictive Peanut Butter & Jelly Babka

October 18, 2020

Y’ALL. Peanut butter and jelly babka. This is just such an all-time flavor combo, and I’m kind of obsessed with it right now to be honest (stay tuned for a boozy pb&j milkshake comin’ at ya…).

It’s no secret I’m into basically peanut butter anything, but there’s something so comforting about a classic pb&j…this peanut butter and jelly babka is basically a fancy, addictive pb&j sandwich from when you were a kid. It’s what you WISH your sandwich had been.

Don’t be put off by the seemingly-long list of instructions…I’ve been super detailed to help make everything go well, but while this needs plenty of time in rising and baking, the actual *hands-on* parts are not difficult or time-consuming at all.

There *will* be a point when you’re trying to twist the two cut parts together where everything is falling apart, jelly and peanut butter oozing everywhere, and you’re like WHAT HAVE I DONE??? But just push through, the mess doesn’t matter. It’ll be fine. Lick your fingers when you’re done.

One other note of importance, I found I only needed just over 2 1/2 cups of flour to get the right consistency, as I didn’t want to make the dough too dry and tight. Personally I often find babkas drier and denser than I prefer, so I wanted to keep this one light and soft.

So let’s dive in, shall we??READ THE POST

Salmon Potato Hash With Fresh Herbs

August 16, 2020

Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.

I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.

Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.

And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.

The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.

You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. READ THE POST

Snickerdoodle Banana Bread

August 7, 2020

I have accidentally been keeping this recipe secret waaaaay too long. I know, it’s not the deal we’ve made. So without further ado, I bring you this cinnamon sugar banana bread goodness…that’s right kids, today we’re talking snickerdoodle banana bread!

It’s a long-established fact that I am a sucker for a cinnamon-sugar combo. Seriously. I have a deep, abiding love affair with both cinnamon and almond extract, and I tend to add them to recipes with abandon if I feel it’s warranted.

So it was a no-brainer when I ran across this recipe, was definitely going to happen at some point. And “some point” was definitely going to be during the early days of quarantine.

The original recipe had way too much sugar for my taste, so the biggest change I made to the recipe was backing that off quite a bit. I really like the cinnamon to come through in this banana bread, and the sugar will tend to overpower it if you’re not careful.

With that change made, this bread is basically perfect…not too sweet, warm cinnamon shining through, a ripple of the cinnamon-sugar winding around, and with a really tender crumb.

How To Baste Eggs: Basted Eggs with Caramelized Shredded Brussels Sprouts

August 1, 2020

What are basted eggs, you ask? Well, friend, prepare to fall in love. It is a super fast and easy way to cook eggs, but strangely flies under the radar. It’s somewhere between fried (which I never ate growing up) and poached (which is complicated and challenging). Basting eggs takes like five minutes total, and you can choose whether the yolks are runny or firm. So let’s talk how to baste eggs.

And then I’ll share a “recipe”…which isn’t really a recipe so much as a meal combination that I stumbled upon many years ago in the throes of desperation, trying to avoid yet another meal of cereal and wine.

Not that there’s anything wrong with that…

I’ve already shared my love of brussels sprouts, including this delicious, easy caramelized shredded brussels sprouts (and much faster than roasting them in the oven!).

So one night, I had a few brussels sprouts sitting in the fridge I knew I could make up, but that wasn’t going to cut it for dinner. So I decided to baste up some eggs for a protein kick. What was great was how the egg yolk (I like mine on the runny side) mixed in with the brussels sprouts. Think of these brussels sprouts like you would a vegetable hash, a wonderful base for eggs.

Too lazy to shred?? Try this roasted brussels sprouts “rubble”

Paul Hollywood’s Chelsea Buns

June 17, 2020

It’s hard to tell you how magical these chelsea buns are. Fragrant spices, tart and chewy fruit with a whiff of bourbon, citrus tang. Soft, pillowy dough. Sweet icing. It was truly revelatory.

I’ve wanted to try these out, and decided that Paul Hollywood’s recipe had to be where I start…I only know about them from the Great British Bake-Off, so feels fitting.

What is a chelsea bun?? Chelsea buns aren’t really a thing in the U.S…at least as far as I’m aware. I’d certainly never heard of them before I started watching the Great British Bake-Off.

They are a currant sweet bun from the 1700s, once favored by royalty. Made basically the same way as a cinnamon roll, but stuffed with dried fruit instead and usually with some citrus zest in there. They’re a real British staple.

(Side note, I just went down a rabbit hole about the difference between currants, raisins, and sultanas, soooo…)

And I’m so glad I’ve tried them out, because they were so worth it!

If you’re looking at the ingredients list and thinking “whoa, that’s intense!”…don’t be put off by it. It’s not nearly as complicated or intense as it looks, I promise. I just like to write detailed instructions because I think it makes life easier…and I have step-by-step photos throughout the post so you can see how everything should look.

Easy Basic Crepes Recipe

April 11, 2020

It’s weird that I’ve never made crepes. For many people these are one of the most basic cooking (or baking?) recipes, a starter classic. For many of my friends these are a traditional must-have during the Days of Unleavened Bread in the spring. Whatever the reason, they just haven’t really been a part of my life.

If I’m being completely honest, the thin delicacy hasn’t given me the cravings that heartier, more satisfying carbs do (lookin’ at you apple fritters…). But after this, consider me a convert!

This basic crepes batter is crazy easy, and comes together in about 30 seconds. Let it rest for a bit (or make it up the night before), and then like…two minutes for cooking?? It’s crazy how easy this is.

It’s a blank slate flavor-wise, with just a tiny hint of sweetness. So you can keep it simple or dress it up with various sweet or savory flavors that complement your fillings. Ideally stick to herbs or spices, as they won’t affect the texture of the batter. A hint of dried mustard for savory could be interesting, and for sweet I tested out cinnamon and cardamom.

This is a perfect breakfast for one person as well…I made a half batch of the batter, cooked up three crepes, and then saved the rest of the batter for the next day. It’s flexible by nature.

Top with my homemade lemon curd (or grapefruit or blood orange), fresh berries, whipped cream, nutella and bananas, or anything else your heart desires. I bet this salted honey custard would be amazing too!

Apple Butter Cinnamon-Sugar Babka

February 2, 2020

This is one of those places where I cram a lot of my favorite things into one recipe and see how it comes out. Apple butter, check. Cinnamon-sugar, check. Soft delicious challah dough in a twisty babka bread?? Check.

And I’ll be honest…halfway through making this I was pretty sure it was going to be a disaster.

I can’t remember what gave me this particular brainwave, but it was very likely when I made a new batch of my amazing homemade apple butter and was thinking of all the different ways it could be used.

I’d been browsing challah and babka recipes including peanut butter and jelly, tahini and pistachio, and so many more, and thought…why not apple butter??

This babka would make amazing small-batch french toast!

So I started looking for apple butter babka recipes and really kind of came up empty. Which I found surprising, because it feels like such a logical and beloved flavor combo. So after finding a few different things that were in the right direction, I set out to figure out something on my own.

I think you’re going to like it…

Raspberry Skyr Cake With White & Dark Chocolate

December 26, 2019

When I went to Iceland last year, I was delayed for 24 hours and so my friend V had a whole day on her own to explore. When I picked her up in the rental car, she greeted me with coffee and pastries (smart girl!) and the first thing she said was “Wow, Iceland men are like real MEN!” The second thing she said was “Also, the milk here is so good!” True story on both counts.

She was seriously obsessed with all their dairy products (and apparently there’s a scientific reason), and we drank and ate a ton of it while in the country. Skyr is one of the most well-known of their dairy products, a lot like Greek yogurt (though interesting, produced more like cheese).

You’ll find skyr cake in Iceland but it will be more like a no-bake cheesecake. And DELICIOUS. But I didn’t want to deal with the hassle of gelatin sheets and all, so I decided to make a slightly different kind of cake with skyr…using it the way you’d use sour cream or yogurt to give some tang and moisture.

(Side note, if you’d like to see some of the AH-MAZING things we saw and did in Iceland, I’ve got you covered!)

This skyr cake is packed full of raspberries and both white and dark chocolate chips, and is even better than I thought it would be. The white chocolate isn’t really present as a flavor, but kind of melts into cake to provide extra moistness and texture. I sliced myself off a few pieces and then called my sister to come take it away from me and have her family eat it!

Dark Chocolate Olive Oil Skillet Banana Bread

August 24, 2019

This is a continuation of my long love affair with cake breads. Cakes masquerading as bread. I’m all about things being more awesome than they say they are, so I bring you this delicious skillet dark chocolate olive oil banana bread. It’s a mouthful in more ways than one…

But don’t be fooled into thinking this is truly dessert. It’s moist, dark, fudgy, but is a bittersweet flavor and not too sweet. I like to use white whole wheat flour to add a bit more health (and a nuttiness), and the quality of dark chocolate chips you use (and the cocoa powder) does make a difference.

I like to use my old school cast iron skillet, and it slides easily out of the pan. But I’ve used a simple non-stick cake pan and it cooked just as evenly. I’ve tried this recipe a few different times to get the amounts right, and I always take it to work…where it gets devoured almost immediately.

Heavenly Dark Chocolate Orange Babka

July 21, 2019

Even though I made this at least a month ago, I’ve been dreaming about it ever since. And forcibly restraining myself from making it again. Because this chocolate orange babka is what dreams are made of.

As a flavor combo, chocolate and orange will always be a winner—particularly this kind of dark chocolate. One thing I really love about this recipe is that it uses a challah dough as the base, which makes the final result lighter and softer. I often find babkas a bit denser and drier than I like, so I was drawn to this particular recipe.

This is my happy place…

Norwegian Skillingsboller (Cinnamon Bun Pastries)

March 31, 2019

I’ve been lucky enough to visit Norway a couple of times over the past year, and have quickly fallen in love with the country’s mind-blowing landscapes and delicious baked goods. Yes, scenery and pastries—that’s basically what I’m here for.

Most recently, I spent a few days in charming Bergen over the holidays, and made it a point to visit as many coffeeshops and try as many different pastries as possible (all in the name of research, of course). And as soon as I got home, I knew I had to try out some of the recipes myself. So behold, Norwegian skillingsboller!

Skillingsboller (skillingsbolle is singular) are basically Norway’s take on cinnamon buns, and technically these are really specific to Bergen. It translates to “penny bun” (kanelbolle would be “cinnamon bun”, and you’ll see that all over Norway as well), and they are truly everywhere in Bergen.

Want to see all about my Norwegian adventures? Here you go!

I tweaked the original recipe a bit and added the cardamom, letting it steep in the milk and butter mixture to give extra flavor. That cardamom is a flavor I fully associate with Scandinavian pastries, so I felt it was necessary (but too much will overpower the buns).

These are actually WAY easier than they look, and the end result is less sweet than regular American cinnamon rolls. It’s just lightly sweet and much more subtle (and also lower calorie, as a result), perfect for having as an afternoon snack with your coffee.

Chai Spice Banana Bread

March 3, 2019

In a true signal of adulthood, I buy bananas about every other week solely to let them get overripe and bake with them. But here’s the thing—I don’t actually like banana bread. It doesn’t appeal to me at all. So what I’ve ended up doing as a non-banana bread lover is accidentally starting a tradition of finding souped-up banana bread recipes to bring you.

Chai spices have been a favorite flavor combination of mine since I was in college and discovered Starbucks’ chai lattes (grande nonfat no-water chai, please!). So when I saw this recipe I knew I had to give it a try…the fragrant combination of the traditional cinnamon and ginger, with the warmth of cardamom and kick of black pepper and cloves is just divine.

So here’s another amazing OTT (over the top) banana bread recipe for you, and it’s definitely going in my regular rotation. I’ve linked to a few of my favorite other banana bread recipes at the bottom of this post if you’d like to give them a try as well!

One thing I’ll tell you up front—don’t be intimidated by the number of ingredients in the recipe. The lazy person in me kept me from trying this recipe for quite a while after I’d bookmarked it, but everything comes together very quickly and simply.

Feta & Sweet Potato Hash With Greens

February 10, 2019

It’s been over a month since I’ve posted something healthy, which feels like a pretty good indication of what my life choices have been like lately :p #allcarbsallthetime

Between work, travel, and this disgustingly cold polar vortex weather, I’ve been indulging a bit too much, and right now I feel the need to get my eating back on track. But it’s still gross cold and so these healthy options have to be delicious as well. Behold—soft, sweet, salty, healthy feta & sweet potato hash!

The flavors of the mellow sweet potato, the bitterness of the greens, and the saltiness of the feta play really well together, and the dried herbs add depth to the overall flavor profile. It’s a really comforting dish, something easy to throw together and really healthy, but feels like you’ve done something special. Here’s to good choices 🙂

Swedish Vanilla Cardamom Bread

February 3, 2019

Ever since spending a few days in Sweden sailing the Gothenburg archipelago and devouring fresh smoked herring and cardamom-laced pastries the entire time, I’ve been meaning to try my hand at Swedish baking myself. This recipe initially came to me as a simple Swedish vanilla bread, but to me that was leaving out the most iconic flavor of Swedish baking, ground cardamom.

So I did us all a favor and made it Swedish vanilla cardamom bread 🙂

So I’ve been playing around with this recipe for a while, both in tweaking the flavors, but also in getting the texture to turn out correctly. The original recipe had way too much flour, which resulted in a much drier dough than I liked, and overall it’s taken some trial and error to perfect.

But the time was worth it, and this recipe results in a lovely simple subtly-spiced bread. It’s not really sweet at all, just a nice snack at any point in the day.

Peanut Butter Banana Bread

December 1, 2018

Elvis was onto something.

Not that it was news to me, but peanut butter and banana will always be a magic combo. This bread just emphasizes the point. That’s right, friends, we’re talking about peanut butter banana bread today!

I’ve gotten to the point where I now just buy bananas every couple weeks, knowing full well I have no intention of actually eating them while they’re good. So expect some more tasty banana treats coming your way!

Cherry Almond Scones

October 14, 2018

This recipe is…there are no words for how good these scones are.

No. Words.

I’m a noted lover of scones (as seen here, here, and here), and there are very few flavor combinations I love more than cherry and almond. So as I was poring over various cherry recipes to use my plethora of fresh cherries (and awesome new cherry pitter), I came across this one and it immediately jumped to the top of the “must make” list.

I made a few small tweaks to the original recipe, most notably cutting way back on the glaze. I don’t think they need a ton, just enough to get a bit of extra sweet and a punch of almond flavor. I’m well known for adding almond extract to EVERYTHING.

Orange Cinnamon-Sugar Twist Bread

September 20, 2018

Every time I go to Chicago for work lately, I’ve stayed at The Godfrey for convenience, and had a lovely run along the River Walk in the early morning. Then, as a reward, I’ve stopped at Beatrix and gotten the biggest latte they have a morning bun.

Their morning buns are an inspiration, like a cinnamon roll’s way cooler cousin…dough that’s slightly sweet with some lamination and a hint of orange zest, a cinnamon-sugar filling that’s positively gooey inside, and some sugar on the outside. No frosting, nothing overly sickly. Perfection.

So I’ve been lingering on this particular recipe on Pinterest lately, since it ticks the same flavor boxes as my beloved morning buns. I finally decided to tackle it a couple weeks ago and was SO happy I did!

If you love this flavor combo, try these orange cinnamon pistachio morning buns!

One of the biggest changes I made was adding orange zest into the dough itself, versus just in the glaze. That slight hint of orange in the dough with a subtle cinnamon-sugar filling is just sublime. Additionally, I adapted the glaze by eliminating the butter and decreasing the amount quite a bit. I think the changes work SUPER well and make it a little less sweet, which is more my style.

I’d also recommend not being daunted by the number of steps in the recipe. It’s not a difficult recipe, and other than braiding the split layered dough ropes (it’s a bit messy!), it’s totally doable as long as you have the time. Don’t rush it and it’ll be a breeze!

Orange, Apricot, & Pistachio Biscotti

July 23, 2018

Now isn’t *that* a match made in heaven?!

I feel bad because it’s been challenging getting new posts up as regularly as I normally would. I could blame it on travel schedules, the new job, and the continual process of settling into the new house. And all of that is 100% true. But you know the real reason?? I’ve just had trouble finding recipes that taste as good as they should when I make them. It’s not that I haven’t been baking and cooking, but rather that the recipes I’ve tried in the last month have all been fairly underwhelming—and not something I want to share with you.

Until this, that is.

I don’t know why I’ve been slightly obsessed with the idea of biscotti lately. It’s off-season, to be honest…more of a fall and winter food in my mind. But for some strange reason every time I see a new biscotti flavor combo, I’m smitten. So I finally decided to try a new one out. There was an orange, apricot, and almond recipe I’d been wanting to try, but I swapped in pistachios (and toasted them for more flavor) since that’s what I had on hand.

I was pretty skeptical about the recipe not having any fats, or any liquid except the egg and orange juice. But the more I thought about it, it made sense…a fat would make it more moist and soft, and that’s the opposite of a good biscotti. The orange zest and juice bring a brightness here, while the apricots bring the sweet. I’m glad it’s only lightly sweet, since that lets the fruit flavors really linger on your tongue. This one’s a winner for sure.

Cinnamon-Walnut Challah…And Some New Digs

June 16, 2018

Oh hello there!

Yes, I know it’s been a hot minute since last we met here. But things have been a little insane around here, due to relocating (in my tiny Corolla), living in a temporary furnished apartment for a couple months (with the WORST kitchen supplies! Also, the cats were not fans…), house hunting, finalizing my move from Atlanta, and closing on a house here in Louisville. Oh yeah, and starting a major new job. So yeah, a lot’s been happening.

But I have a mountain of deliciousness to make it up to you today.

The great news is that I’m back in a fully-functioning kitchen and raring to go. I had to have them pipe in a propane line and install a new gas range because I was not dealing with that electric stove nonsense. Isn’t she pretty????

So that’s where I’ve been hiding for the last couple months. And without further ado, I bring you the yummiest stuffed challah bread you’ve ever had. Butter and walnuts and cinnamon and brown sugar meld into a magical mess inside a soft enriched dough (yes, I’ve been watching GBBO). But it’s surprisingly easy to pull together and got rave reviews from my co-workers. Totally worth the little bit of extra effort.

Spiced Chocolate Tahini Swirl Bread

March 5, 2018

This is one of those cases where I randomly saw something on Pinterest on a Sunday and was like, UM YES. It just got stuck in my head, and I *had* to make it that very day. Sometimes I can get intimidated by braided breads, but for whatever reason that weekend I decided that I would kick this bread’s butt.

And overall, I was very happy with how it turned out. The dough itself was lovely and soft, and the combination of the warm spices and the gooey chocolate (I used part semi-sweet, part dark) was just heavenly on a cold winter morning. I took it work and it was devoured.

And honestly, the braiding was too scary either. I still struggle to get the ends really pinched together and the insides totally baked and not doughy, while not overcooking things. I’ve applied every Paul Hollywood technique I know. I’m guessing it’s a “practice makes perfect” thing, but overall I was quite proud of how this turned out!

Snickerdoodle Zucchini Bread

January 22, 2017

This bread is the BOMB!

Cinnamon-sugar is my kryptonite in general, so it’s no surprise that I was drawn to this recipe. It’s all the best things about my snickerdoodle bread (which is amazing, but also will make a major dent in your calories for the day), combined with a bit of whole wheat flour and fiber from zucchini.

Make no mistake, this is definitely a breakfast dessert, but it’s now only a bit of splurge rather than a complete diet derail.

The hardest thing is finding the cinnamon chips—if you see them, buy like 6 bags! (Though this may be part of the scarcity problem…). I think Hershey’s discontinued theirs, so I’ve been buying them on the Amazon black market, and will need to look elsewhere soon.

Cinnamon chips are seriously the best, and appropriate in all manner of delicious breakfast and dessert recipes.

This was a hit at work. And I had trouble keeping my hands off it. I had a piece with my morning espresso, but went back several times throughout the day for another bite. I probably had three pieces total, one bite at a time!READ THE POST

Strawberry Cornmeal Griddle Cakes

July 13, 2015

These strawberry pancakes look like Cookie Monster.

Once you see it, you can’t un-see it….

Last weekend after my insane 4th of July (which involved accidentally hiking over 15 miles and burning a billion calories), I woke up the next morning feeling like an 80-year-old, kind of fell/rolled out of bed, and got my coffee made like usual.

But as I sat on the couch my stomach demanded something more. After poking through Pinterest for a hot second, I had talked myself into these glorious strawberry cornmeal griddle cakes.

By all rights, I shouldn’t like these pancakes, because I have this weird hangup about hot and fruit. Fruit shouldn’t be hot. I take fruit crisp out of the oven and put it right in the freezer. Hot fruit is weird.

But these were amazing. Fresh, summery strawberries in a golden crispy pancake, drenched in maple syrup. Practically perfect in every way.

I’ve also made a small-batch mixed-berry adaptation of these that is to die for.

Pioneer Woman’s Cinnamon Rolls with Maple Frosting

February 7, 2015

“Life is too short for self-hatred and celery sticks.” ~ Marilyn Wann

That quote basically encapsulates my struggle right now. I love food. I don’t believe in diets, because I think that permanently denying yourself foods will just make you want them more. Plus, why take all the fun out of life?? But I am trying to be good most of the time right now.

And looking at these pictures is pure torture, because I remember how GOOOOOOD these Pioneer Woman cinnamon rolls were.

But I have a secret. I’m not really into cinnamon rolls. Except *these* cinnamon rolls. These cinnamon rolls are like if you just took the gooey center of the roll (the only good part) and made it ALL of the roll.

THESE CINNAMON ROLLS ARE EVERYTHING.

People had raved about The Pioneer Woman’s cinnamon roll recipe, so when I decided to try my hand at cinnamon rolls I knew I had to try these ones. I was scared, honestly. Cinnamon rolls look like so much work, and I’ve never thought they were worth the effort. Boy, was I wrong.

These are 5-star levels of gooey, they’re sweet, they’re maple-y, the bread is moist and soft. Perfect. They’re perfect.

And they were actually not that hard to make. Yes, there were a few steps, but they weren’t hard or even super time consuming. I just had to plan ahead in terms of starting them the night before, but otherwise they came together pretty easily.

Here are a few kitchen tools I find really helpful for this recipe:

My multi-purpose scraper tool (keep dough from sticking, divide, cut the rolls…does a little of everything)
Silicone pastry brush
Handle-less rolling pin
Silicone pastry mat for rolling (depending on what your counters are made of)

How decadent are these cinnamon rolls with maple frosting??

Well, I polished off the last four (DON’T JUDGE.) the morning that I gave blood (so I could start eating healthy the next day, naturally), and when my cholesterol results came back they were like 50 points higher than normal. It was insane. Granted, I’d also had like seven of them the day before. Still. Crazy.

You might like: The Kitchen Tools Every Cook or Baker Needs