Caramelized pineapple pancakes with butter rum syrup are my favorite tropical inspired breakfast recipe! Just sweet enough and completed with a drizzle of warm syrup, it’s a summer state of mind on a plate!
Have you ever eaten at one of those cute little local restaurants while you’re on vacation where they warm the pancake syrup and you just think, “this are the best pancakes I’ve ever tasted!”? The menu usually has all sorts of fun combinations on basic pancakes and you tend to file it away as “vacation only” food until you start messing around one day and realize you can actually make this at home. On a weekend. In your pajamas. As fun as it is to dress up and go out, it’s just as nice to enjoy a special breakfast at home with your favorite coffee mug. (more…)
Whip up the perfect cake batter cream cheese spread with ingredients you likely already have on hand! This recipe tastes like cake batter, but uses NO artificial flavoring.
A few weekends ago, I had the pleasure of getting together with a few blog friends to socialize, talk shop for about 5 minutes, and eat. In attendance were Meaghan (Cook Craft Love), Tara (An Aiming High Wife), and Erin (No Bohn’s About It). Since the get together was split between mine and Tara’s houses, I offered to make brunch for everyone, with Meaghan’s help, because she was staying with me for the weekend.
She requested cooking lessons while here, so I taught her how to make macarons, and how to make homemade bagels. After seeing the super popular popsugar video about rainbow bagels, we decided we needed to make them, only not using the bagel shop’s recipe, because I still wanted them to taste like actual bagels and have the “right” texture. I think they turned out pretty good, and Meaghan and I walked around with fantastically dyed hands for a day or so, so that was fun. I don’t think I’ll make those again, regular bagels are just fine with me, but I will make this cake batter cream cheese again for sure. (more…)
June 3rd is National Doughnut Day. Did you know that, darlings? I’m not sure we need a day to celebrate doughnuts (or donuts) though. Baked or fried, filled or with that classic ring shape, doughnuts make us smile!
I absolutely love the variety of doughnut recipes available on the internet and am always finding a new one – or dozen – that I want to try. So today, I decided to share a list of a few of my favorites which I’ve either tried, or would love to try in the near future. I hope you find a little inspiration here too, lovelies. 🙂 (more…)
Whole wheat crumpets get a bit more fiber from wheat flour, and honey adds a little twist to this surprisingly easy bread recipe! It’s freezer friendly and easy to follow so even newer bread bakers can achieve delicious results.
I tried making crumpets once, years and years ago, and it didn’t turn out right, so I just bought them. That is, until I stumbled across my friend Brian’s recipe on his blog, Krumpli. Random side note, krumpli means potato in Hungarian, a friend of mine taught me that the other day. I have a soft spot for trying recipes based on childhood memories, and reading his crumpet story, I knew I had to make them. I also knew the results would be different than last time because he worked on his recipe until it matched his memory. And that, my dears, usually indicates a wonderful recipe. (more…)
My easy vegan breakfast enchiladas are a perfect savory vegan weekend brunch or breakfast for dinner recipe. They’re easy to make, and it’s a recipe even omnivores will enjoy!
The first words out of the Godfather’s mouth when he tried these vegan breakfast enchiladas were, “are you sure these are vegan?”. This recipe is that good. I’ve been thinking a lot about breakfast recently – it is my favorite meal after all – and looking for creative alternatives to the usual. I recently discovered black salt (also called kala namak), which is a salt that has a high sulfur content and is magical. Seriously. Add a sprinkle to just about anything for an instant “egg” flavor. After trying it with some mashed chickpeas for a breakfast scramble, I thought… this would be amazing with tofu and I need to find something cool to make! As luck would have it, the theme for my recipe club in February was “breakfast” and I decided vegan breakfast enchiladas would be perfect, and my recipe club would be the perfect test group for a dish I sort of just made up as I went along. (more…)