Posts Tagged ‘brunch’

Spinach Artichoke Frittata with Parmesan Cream Sauce

Spinach artichoke frittata with a Parmesan cream sauce is an easy brunch recipe for a crowd, and filling enough to need no accompaniment besides some fresh fruit, so you can enjoy your guests!

Bookmark this delicious and easy spinach artichoke frittata recipe for your next brunch!

This is that weekend brunch recipe you make when you have leftover pasta. It sounds elegant, refined, tastes delicious, and there really isn’t much to it when it comes to preparation. In fact, you could assemble the whole thing the night before you plan to serve it and then just bake the frittata and make the sauce in the morning. How easy is that? (more…)

Honey Scones


Honey Scones - with just a hint of sweetness from honey (not sugar!), and a perfect flaky texture, these scones are great for tea, brunch, or Mother's Day!I hope you are wearing a big, beautiful hat, because today’s recipefor honey scones is perfect for tea (or anytime)! I absolutely cannot pass up a good scone, but a good scone is not the monstrous super sweet dry things you find at most coffee shops. A good scone (in my opinion), is not unlike a biscuit with layers and a soft light center, with a little bit of loft, only a hint of sweetness, and a slightly crunchy outside bite. (more…)

Chipotle Sweet Potato Latkes

Sweet Potato Latke Recipe with Chipotle Chile

The first time I recall having a potato latke made from scratch was when we were visiting my neighbors during Chanukah. When my parents moved into their current neighborhood, the house diagonal to ours was purchased by a lovely elderly couple, and not having their own grandchildren very nearby (yet), they struck up a friendship with my parents and the three little girls living across the street. We’d give them Christmas cookies and visit in passing as we grew. They’d come to birthday parties and 4th of July celebrations, and they would share life lessons learned by N’s time in the Navy and S’s experiences as a wife and mother.

Some years we would go over and visit them one evening for Chanukah. We would often come over after the candle lighting, but sometimes we were present for it too. While there we would play dreidl and enjoy good conversation. Sometimes their sons and related families would be there too, making it quite the party! One year, their son G, who is a phenomenal cook, made latkes for everyone from scratch. Having only tried box mix previously, I was naturally in love with the “real” version and started making them this way at home.

Spicy Sweet Potato Latkes

I know pan fried potato pancakes aren’t exactly a health food, but they make such a delicious treat and, as a non-Jew currently unaware of any rules as to when one can enjoy them, I make them a few times a year to go with various meals. We were about due for a round last week, but I really wanted sweet potatoes as well, and something spicy. So we skip the applesauce, sour cream, and white potatoes and create something new!

And it was good. Very good actually, with steak, and eggs, and cold out of the refrigerator. I swear it’s the chipotle. The mild heat is barely there at first and then builds slowly as you keep eating, never reaching a too-spicy unbearable level, only getting to an addicting barely-medium heat that has you reaching for one more.

Best of all, I’m sure you have most if not all the ingredients on hand right now, so print, pin or share the recipe so you don’t lose it and get to work! Enjoy!

Chipotle Sweet Potato Latkes

Chipotle Sweet Potato Latkes
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Sweet and spicy, a delicious new take on the classic potato pancake!
Serves: 1.5-2 dozen latkes
  • 1½ lb sweet potatoes (yams)
  • ½ large sweet onion
  • 3 tbsp. almond meal (or matzo meal or all-purpose flour)
  • 1½ tsp kosher salt
  • 1 tsp chipotle chili
  • 1 large egg
  • ½ tsp baking powder
  • ¼ c vegetable oil for frying (I prefer avocado)
  1. Wash, peel, and grate your sweet potatoes and onion. You may either do this by hand (use the large holes on the grater) or with a food processor or mixer attachment. Mix the onion and sweet potatoes together in a bowl and cover with water. Let stand for 3-5 minutes. Start heating 2 tbsp. of the frying oil in a large skillet over medium heat.
  2. Drain off as much of the water as possible and then squeeze as much of the water out of the potatoes and onions as you can. This is an important step to get crispy latkes!
  3. Add the almond meal, kosher salt, chili, and baking powder to the potatoes, mixing well. Beat the egg lightly in a small bowl then add to the potato mixture and stir again. You want everything to be very well combined.
  4. By now your oil should be ready. Drop the potato mixture into the oil in rounded tablespoons, pressing flat. Cook in batches, about 2 minutes on each side until golden brown. Add the remaining oil when the pan is too dry.
  5. Drain the latkes on a paper towel-lined plate and serve warm.


Cast Iron Skillet Pancake with Fresh Blackberry Champagne Compote

Baked skillet pancake with blackberry champagne compoteJust before we moved away from California, we took a trip to Paso Robles with some friends for a little wine tasting and relaxation. The morning we said our farewells to our friends, the Godfather and I decided we would hang out a little longer and walk around town to work up enough of an appetite so we could enjoy one more meal at one of our favorite places in town, Thomas Hill Organics.

butter in a cast iron skillet

On the menu that day was a cast iron skillet pancake. Baked in this adorable little skillet was a cornbread-like pancake served with a rosemary maple syrup and fresh fruit. It tasted wonderful, but the presentation had me swooning. What’s not to love about small cast iron skillets? We picked up two just before Christmas and decided that a version of the THO pancake was the perfect first recipe to “break in” the new skillets when the time was right. Some gorgeous fresh blackberries at Whole Foods made for the perfect finishing touch for this to be our New Year’s Day breakfast.

Cast Iron Skillet Pancake with Fresh Blackberry Champagne Compote

This is an impressive dish for a “non-cook” or “non-baker” to keep in their arsenal since it only takes one bowl to make the pancake batter and one pot for the compote. The end result is so beautiful with golden crisp edges and a soft cake-like center balanced with the tart sweet fruit, I’ve already requested one for Mother’s Day.

Fresh Blackberry Champagne Compote with a cast iron skillet pancake

Cast Iron Skillet Pancake with Fresh Blackberry Champagne Compote
Prep time
Cook time
Total time
An easy yet impressive breakfast recipe that anyone can make!
Recipe type: Breakfast
Serves: 4-6 servings
  • 1 cup flour
  • ¼ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp powdered ginger
  • ½ cup buttermilk, room temp
  • ½ cup whole milk, room temp
  • 1 egg
  • 1 tsp vanilla extract or one vanilla bean, scraped
  • 3 tbsp unsalted butter, divided
Blackberry Champagne Compote
  • 6 oz fresh blackberries
  • ¼ cup champagne or sparkling cider
  • ¼ cup water
  • ¼ cup granulated sugar
  1. Place your cast iron skillet in a cold oven and preheat the oven to 350 F.
  2. While the skillet is heating, combine all the dry ingredients in a mixing bowl.
  3. Melt 2 tablespoons of the butter
  4. Create a well in the dry ingredients and add the milk, buttermilk, vanilla extract, egg, and melted butter
  5. By now the oven has reached the correct temperature. Remove the cast iron skillet (use a mitt or holder!) and melt the remaining tablespoon of butter in the skillet. Pour in the batter and ensure it's evenly distributed.
  6. Return the pan to the oven and bake for 25 minutes until the pancake top springs back when touched and the edges are a light golden brown. Remove from the oven and serve warm.
While the pancake is baking, make the compote...
  1. Combine all ingredients in a small saucepan with a lid.
  2. Bring to a simmer, cover, and cook over medium low heat for 10 minutes. Then uncover, raise the heat to medium, and simmer another 10 minutes to allow some of the liquid to evaporate. Set aside to cool until the pancake is done and you are ready to serve.
- To bring the milk to room temperature, I usually combine the milk and buttermilk in a measuring cup and microwave 10-15 seconds. That way you don't need to leave items out of the refrigerator unnecessarily. Safety first!
- The batter makes enough for two 6" skillets or one 8 or 9" cast iron skillet. Use what you have. 🙂


You can also find this post shared at The Evolution of Mom’s Link Party: 

Savory Stuffed Bundt Cake

This post updated Sept 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to already tasty recipes. 

A savory stuffed bundt cake always makes a gorgeous brunch presentation. No one has to know how easy it is to make. Get the recipe on

This past year, I had the pleasure of meeting a lovely group of similarly culinary-minded ladies (and gentlemen), through a Facebook group. From time to time, the members of the group get together to share food, recipes and a few good laughs. I attended one of these events recently, but instead of just bringing a Goodie Godmother dish (no recipe sharing there!), I decided to try my hand at modifying a pinterest recipe I found not too long ago for a savory stuffed bundt cake so that I could share the recipe! (more…)

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