We sure do love cinnamon rolls (who doesn’t?). But the way they’re typically made (i.e. FULL of sugar!) they resemble dessert much more than breakfast…
I’ve got a yummy little snack to have on hand while you’ve got guests in town (or will be traveling) this week … Maple Pecan Bars! These won’t last long.
If you’re a fan of fall flavors, then you’ll love these Whole-Grain Pumpkin-Spiced Waffles! And if you have a electric donut maker, this same batter works in there, too.
One of the things I love about eating spaghetti squash is that my mental veggie consumption checklist for my family goes … check, check, and check! Plus it tastes great too – especially in this Spaghetti Squash Carbonara recipe.
Last month we were lucky enough to celebrate my husband’s cousin’s 40th birthday with friends and family from afar, in Mexico. We not only had a blast but enjoyed lots of tasty food while we were there too, including Huevos Rancheros for breakfast every single morning!
I think this might be a dangerous new recipe to have on hand because these whole-wheat madeleines are so good and so easy! We shared some with a good friend, and she couldn’t believe they’d been made with whole-wheat flour because they were so light and tasty.
I’m all about increasing our veggie consumption without having to try too hard, which is why I love this twist on Spaghetti and Meatballs!
Even us die-hard real foodies love a “cheat” treat every now and then. And if it’s homemade from scratch (and includes chocolate!!) I am game. These molten lava cakes are perfect for Valentine’s Day or any other time of year you’re simply having a craving. Their naturally small size helps keep serving sizes in check, and this little video shows how simple this recipe really is. 4-Ingredient Molten Lava Cakes Course: Dessert Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes Servings: 10 mini cakes Adapted from a recipe by Mark Bittman Print Ingredients 8 tablespoons butter 1 stick 3/4 cup chocolate chips 2 eggs 2 egg yolks discard or use egg whites elsewhere 2 tablespoons sugar Instructions Preheat oven to 450 degrees F and line a muffin pan with parchment paper muffin liners. Melt butter and chocolate chips together over low heat until smooth. Let cool slightly. In a large bowl whisk together the eggs and sugar. Stir in the melted chocolate mixture until well combined. Divide among 10 standard muffin cups and bake until cakes are puffed up, but still jiggly in the center – about 6 to 8 minutes. Turn out upside down onto a plate, garnish, and serve immediately. Recipe Notes Suggested garnishes: Fresh berries, powdered sugar, whipped cream and/or vanilla ice creamWe recommend organic ingredients when feasible.
This Blueberry Lemon Bundt Cake didn’t last long. I had it sitting on a cake plate on the counter for a dinner with friends, and it was amazing how many people immediately said, “Oh, that looks good.” And thankfully it lived up to their expectations.
I’m excited to share this recipe for Chocolate Chip Blondies, which is what I made for holiday cookie exchange parties this year.
When I told my 10-year-old I was going to call this the Fluffy Applesauce Waffle Recipe she said “I think you should name them Best. Waffles. Ever!”