Blueberry Pecan Baked Oatmeal

I wrapped up a yoga program right after Christmas and couldn’t decide what to do next – more yoga or something more intense? In true Kate fashion, I decided to not decide and tackle both. It’s been going pretty well, but it’s definitely made mornings more hectic so quick breakfasts have been clutch this month.

After a few days of grabbing a yogurt on my way to our homeschool classroom, I decided to revisit an old favorite: baked oatmeal.

Continue reading

Buttermilk Pancakes

I’ll confess: I’m not usually the pancake maker in our house. It’s usually Mark. He runs the kitchen in the morning.

Breakfast for dinner, though, it my domain – and one of my favorites.

Whether you’re doing breakfast for dinner or breakfast for breakfast, this basic recipe is a great one to have in your arsenal. It’s fast, delicious, and uses ingredients you probably have on hand right now.

Continue reading

Hot Chocolate Sweet Rolls

If you’ve been a reader for a while, you know I love my sweet rolls. I also love hot chocolate so it seemed only proper that as part of this year’s Christmas sweets, I give a nod to both. These warm, sticky rolls are an ode to my favorite winter drink.

Chocolate dough is wrapped around swirls of melty chocolate chips and toasty marshmallows – and it’s all topped off with even more marshmallow cream. This is a perfect treat for brunch on Christmas day – or all winter long!

Continue reading

Cranberry Pecan Pinwheels

These two-bite treats are so versatile for the holidays and so easy to make! The pinwheels start with refrigerated pie dough and add a filling that’s ready in just a few pulses. The result is a flaky crust with a nutty, tangy filling – all topped off with a perfect, sweet icing that hardens nicely for easy storing.

Whether you’re serving these as part of a holiday breakfast or adding them to your cookie tray, they’ll be well received!

Continue reading

Cranberry Scones

Quarantine has brought a lot of new routines for us. Afternoon tea is now a regular thing for me and the kids – and my baking is often scaled-down.

Scones have become one of my favorite thing to bake during quarantine because they yield a relatively small batch and making them seasonal is such a fun challenge.

Our scones-of-the-week are these cranberry ones. They’re perfectly flaky, but not at all dry thanks to the buttermilk in them – and they’re a breeze to throw together thanks to the food processor!

Continue reading

Sweet Potato Pecan Quick Bread

Don’t tell the other seasons, but I’m pretty sure fall is my favorite. So much about it makes me happy – the crisp air, Halloween and Thanksgiving, and, of course, the continued plethora of produce.

Confession, though: I’m not a pumpkin girl. And while pumpkin gets all the love on other blogs, I wanted to make sure my first recipe of autumn focused on one of my fall favorites – sweet potatoes.

Continue reading

PB&J Overnight Oats

Did you love peanut butter and jelly sandwiches as a kid? This make-ahead breakfast melds all the flavors of that favorite sandwich!

Oats flavored with peanut butter powder help keep your full morning and mashed berries replace the jelly for a low-sugar way to start the day.

Continue reading

Strawberry Rhubarb Mimosas

It’s Friday. School is officially over. And, it’s my birthday! Today is just screaming for a celebratory cocktail.

I will fully admit I’m not a huge cocktail person – but mimosas? Mimosas are my jam.

Two stemless wine glasses are filled with a red, bubbly liquid. Strawberries, rhubarb, and bottles are in the background.

Made with homemade strawberry rhubarb simple syrup, this version is a perfectly seasonal treat. I couldn’t think of a better way to wrap up #BrunchWeek!

Continue reading

Ham & Cheese Breakfast Enchiladas

How do you turn enchiladas into a breakfast food? Wrap your favorite omelette fillings in tortillas, then pour egg over the top and bake. The result are these brunch-perfect enchiladas.

Two tortillas filled with and egg mixture and topped with cheese on a white plate. The plate is on a purple napkin and there is a baking dish with more egg-filled tortillas in the background.

The egg mixture flows into the tortillas making each a perfect little bundle. They’re perfectly portioned and easy to serve for company – but they also reheat like a dream so you can make them for yourself and enjoy all week!

Continue reading

Strawberry Scones

We are knee-deep in strawberry season here and, honestly, it’s one of my favorite food seasons! We’ve already been picking twice, and I’ve put up a batch of jam and a batch of pie filling. We’ve been eating strawberries every day – and I’ve been trying some new strawberry goodies.

Eight strawberry scones drizzled with  icing arranged in a circle on a white plate. The plate is sitting on a pink napkin and a container of strawberries is off to the side.

These strawberry scones are an adaption of my favorite savory scone recipe. They’re not too sweet, and absolutely perfect with a cup of tea. And, they’re my kick off recipe for this year’s #BrunchWeek!

Continue reading