We have a great vegan donut shop here in Seattle called Mighty O, and when out of town guests come to visit, my husband and I like to bring them in to check it out. Sometimes it can take a little arm-twisting (no, really, I swear they’re good!), and I get it: I’ve had my fair share of ho-hum vegan baked goods.
But these donuts are truly exceptional because they taste like a traditional donut you ate while growing up as a kid. The texture is spot on—super tender and light.
So, I figured it was time to try my hand at making them at home. I went one step further and made my version gluten-free, so everyone could enjoy them.
Continue reading “Gluten-Free Chocolate Cake Donuts” »
All you have to say is “eggs and toast” and I’m on board.
Add a mound of sautéed mushrooms on top, and now the dish looks and tastes like something more elaborate. It’s just eggs and toast, but the mushrooms elevate it. Instead of an everyday breakfast, suddenly it’s a brunch dish, a quick supper, or part of a menu for guests.
Continue reading “Mushroom Toast with Fried Egg” »
Without a doubt, weekday breakfasts can be one of the biggest meal struggles for busy families. Everybody wants to sleep an extra few minutes, but then you still have to get ready for the day and get out the door on time—plus find something to munch on at some point!
These freezer breakfast burritos, filled with sweet sausage, seasoned potatoes, cheese, scrambled eggs, and salsa verde, are my answer to this weekday struggle.
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There’s a coffee shop by our house in Seattle that makes a great, substantial chocolate chip muffin with a nice crusty top that isn’t at all too sweet. I’m quite smitten with it.
Recently, I decided to recreate them at home, only making them gluten-free and dairy-free so we could share them with our extended family and friends, many of whom have food sensitivities and allergies.
Continue reading “Gluten-Free Chocolate Chip Muffins” »
French toast is one of my favorite special breakfasts. I love frying up slices on the stovetop for my little family of three on a lazy weekend. But when it comes to making something for a large brunch crowd, I don’t want to be stuck at the stove, dipping and flipping slice after slice of toast.
That’s where this casserole-style French toast comes in. It can be quickly assembled in the morning, or even the night before, before being baked off and served by the slice
Continue reading “Baked Blueberry French Toast Casserole” »
Lemon and ricotta are a match made in heaven. You will find the pairing in many Italian desserts like cheesecakes, tarts, and torta di mandorle (lemon, ricotta, and almond cake), but with pancakes, you don’t have to wait until after dinner to enjoy this winning combination.
Unless, of course, you are “a pancakes-for-supper” kind of gal like me. There’s nothing like pancakes to help make the stresses of just living in this world feel a little bit lighter.
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A classic English breakfast is a really special way to start the day. It’s the kind of breakfast that will leave you nice and full through the early afternoon, at which point maybe you’ll want a light snack or some tea to get you to the dinner hour. It also happens to be a fantastic cure after a night of overindulging!
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Weekend breakfasts are a big deal around our house. We don’t get too crazy or complicated, but we do like to slow down and hang out in our pajamas a little longer than usual—especially around a stack of pancakes.
After a week of oatmeal or smoothies consumed on the way out the door (or at the desk), pancakes always feel extra special.
Continue reading “Chocolate Chip Pancakes with Raspberry Sauce” »
Give me sausage, eggs, potatoes, and cheese for breakfast, and I know it’ll be a great day ahead.
This tater tot casserole combines all of these items into one delicious breakfast dish. It makes a great dish for a weekend brunch, or add it to your meal plan and eat it for breakfast throughout the week!
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Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do.
One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.
First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set!
Continue reading “Shrimp Quesadilla” »
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