Seasonal, Adventurous Home Cooking
This easy make-ahead breakfast features high-protein vanilla Greek yogurt swirled with homemade strawberry jam infused with Grand Marnier. Topped with cinnamon-pecan granola, this recipe allows for quick assembly on any day.
Prepare a flavorful sourdough-bruschetta filling for a quick breakfast option. This warm Frittata combines red onion, tomatoes, Italian seasoning, and mozzarella for a delicious egg dish.
Does the world really need another granola recipe? Yes…yes it does…because they have yet to have tried my absolute favorite recipe for maple syrup and cinnamon-spiced granola filled with walnuts, pecans, sliced almonds, and pepitas. It can easily be customized by adding whatever nuts and seeds you prefer. If you have a large family, or just really love granola (hey, who could judge) you can easily double or triple the recipe- it lasts up to two weeks in an airtight container. Amp up the fall vibes by using pumpkin pie spice instead of the cinnamon and serving with yogurt and sauteed apples. However, my favorite way to eat the granola, besides just by the handful, is in a parfait with maple-roasted berries and Greek yogurt. Never roasted berries before? What are you waiting for? They are so delicious warm, roasted until soft and intensely flavorful. I just place strawberries, blueberries, raspberries and maple syrup on a large parchment lined sheet tray and roast 15-20 minutes at 400 degrees. Layer with chilled Greek yogurt and my favorite granola and you have the perfect Autumnal Breakfast!
Maple Syrup and Cinnamon Granola
Serves: about 2 cups
Breakfast, snack, parfait
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I have been on a lifelong search for the perfect blueberry muffin, testing and retesting dozens upon dozens of recipes. I can now state with certainty that I have at long last cracked the code for the perfect Blueberry Muffins. I use a combination of …
This beautiful and simple Frittata has all the savory flavors you expect in your morning breakfast. The eggs are seasoned with Pink Himalayan Sea salt, parsley and scallions, made fluffy with the addition of milk. Sauteed onion and peppers, and crispy potatoes flavored with slightly …
These soft scrambled eggs with a creamy dose of ricotta cheese are my new favorite breakfast obsession. I have taken to making these eggs several times a week for breakfast but they are also a perfect impromptu dinner when you don’t feel much like cooking. Cooking the eggs at a high heat while stirring constantly results in soft curds that are made all the more luxurious with the addition of creamy ricotta cheese. It takes mere minutes to make, giving you a restaurant quality breakfast even on busy weekday mornings. I like to serve the eggs alongside berries and toasted rye bread that is slathered with strawberry preserves.
Ricotta Scrambled Eggs with Berries and Rye Toast
Serves 2
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First things first… what is Bostock? Bostock dates back to 1930s France, where a genius patisserie combined day-old brioche or challah, sweet almond frangipane, fruit, and a generous dusting of confectioner’s sugar to make an ideal brunch or dessert pastry. Somewhere between French toast and …
There are so many parts of this breakfast that I absolutely adore. First, there’s a perfectly poached egg with its runny egg yolk. Next, there’s all the crispy potatoes which are soft on the inside thanks to them being boiled ahead of time and then …
Here’s the problem. I’m craving carrot cake with cream cheese frosting but I don’t want to make a whole entire multi-tiered cake and much less do I want to add all those calories into my diet. Here’s the solution. Carrot Cake Oats! And they are fantastic! Honestly, this is the best bowl of oats I have ever consumed. They’re filled with shredded carrots, raisins, cinnamon, and orange zest and are even topped with a cream cheese icing. The tart cream cheese frosting is combined with protein packed Greek yogurt and whipped until luxuriously smooth. The frosting is lightly sweetened with maple syrup. Divide the frosting between the bowls of oats and garnish with a sprinkle of cinnamon, raisins, or a few leftover shredded carrots. Did I mention the best part? You get to eat this carrot cake for breakfast! And you can eat it every single day. Try to do that with a whole carrot cake and not put on a few pounds. They’re perfect for Easter- so festive- but they can also be enjoyed throughout the spring season when stores are brimming with brightly hued orange carrots and their fresh green tops. I can’t get over the fact that they taste just like carrot cake. In fact, I didn’t think it was even possible to have oatmeal taste this good!
Carrot Cake Oats with Cream Cheese Frosting
Serves: 2 petite servings
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I first tried making Irish Soda Bread during a year-long course studying the Irish Gaelic language. In an attempt to capture the full Irish cultural experience, I baked up Ina Garten’s recipe for Soda Bread with golden raisins, buttermilk, and orange zest. While this isn’t …