How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.
I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
I am all about a festive breakfast for holiday celebrations – and these delicious doughnuts are a perfect treat for Christmas morning!
These pack a big punch of flavor thanks to LorAnn Oils Chocolate Hazelnut Flavor. Just a little gives these a great, complex flavor – and it’s balanced nicely by the vanilla icing. Sweets & Treats sprinkles make them extra festive and perfect for the holiday!
Thanksgiving is officially over, but chance are your fridge is still full of remnants from yesterday’s meal.
I’m not a fan of eating the same meal over and over, so I always re-purpose my leftovers into new creations. Here are eight of my favorite ways to re-imagine Thanksgiving leftovers!
Looking for the perfect treat for breakfast on Thanksgiving or Christmas? Look no further than these Cranberry Pecan Doughnuts!
You know what I love more than holiday dinners? Holiday breakfasts. Dinners always seem to demand a certain amount of structure and tradition – but anything goes for breakfast.
These Cranberry Pecan Doughnuts are on point with the seasonal flavors, but they’re not fussy and can be made the day before, so they’re perfect for a holiday.
The pecans and cranberries are chopped pretty small using the food processor, which makes an even flavor and texture throughout the doughnuts. There’s also orange juice and zest in these. The orange flavor doesn’t come through strong, but it does add a nice balance!
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
Cranberry Pecan Doughnuts
(from Inspiring Pretty)
Makes 1 dozen
For the doughnuts:
3/4 cup cranberries
1/2 cup pecans
1/4 cup brown sugar
1/2 cup coconut oil, melted
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1 Tbsp. orange zest
2 1/4 cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cups milk
For the glaze:
1 cup powdered sugar
1 1/2 tsp. orange zest
3 Tbsp. heavy cream
Preheat your oven to 350 degrees F and spray your doughnut pans with non-stick spray.
Add the cranberries, pecans, and brown sugar to a food processor. Process until chopped into small, even pieces.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger bowl, whisk together the coconut oil and sugar until creamed. Stir in the vanilla, eggs, and orange zest. Stir in some of the flour mixture, then some of the milk – alternating until all combined, ending with milk. Stir in the cranberry mixture.
Spoon the batter evenly into the doughnut pans, filling halfway. Bake for 10-14 minutes, until lightly golden. Cool completely.
When the doughnuts are cool, add all of the glaze ingredients to a small bowl and stir until well combined. Drizzle or pipe over the doughnuts.
Cranberry Orange muffins are my favorite. I love cranberry and orange together, and this time of year always feels like muffin weather. Curl up with one of these and a hot beverage and you’ve got the perfect fall treat.
These are an easy one to mix up and I love that it makes a relatively small batch – great for a small family brunch.
The flavors are bright. Orange juice and orange zest make the batter a sunny color, and the fresh cranberries add a great tart bite to these. I love these fresh out of the oven, but you can also pop them in the oven or toaster to warm up the next day and they’re also fabulous.
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
Cranberry Orange Muffins
(from Joyful Healthy Eats)
Makes 12 Muffins
2 cups flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup melted coconut oil
1 tsp. grated orange zest
Preheat the oven to 400 degrees. Line a cupcake pan with cupcake papers.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in cranberries.
In another bowl, whisk together the egg, orange juice, orange zest, and coconut oil. Stir the wet ingredients into the dry ingredients until just combined.
Fill muffin tins 2/3 full. Bake for 15-20 minutes until lightly browned.
Are you ready for Halloween? We’re in full Halloween mode here. We’ve had trunk or treats the last two nights, and more fun planned for next week – but we’re getting slammed by a nor’easter this weekend so we’re taking it slower.
Which means it’s the perfect weekend for a fun, festive breakfast.
When Sue of Palatable Pastime suggested doing a #DeadAndBreakfast event, I was all in. Combining breakfast and Halloween? How can you go wrong!
These festive pastries are scrambled eggs with spinach and Mozzarella wrapped up in puff pastry. The spinach gives the eggs the fun green color, but if you’re not a fan you could always leave them yellow – or use a little food coloring.
Breakfast Mummy Pastries
(a Kate’s Recipe Box original)
Serves 8
9 eggs, divided
1/4 cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
1 package puff pastry sheets
1 tsp. water
16 sliced olives
Preheat the oven to 400 degrees.
Lightly beat 8 of the eggs.
In a blender, combine the heavy cream and spinach until thoroughly pureed. Whisk into the eggs.
In a large skillet, scramble the eggs. At the end, stir in the cheese to melt.
Unroll the puff pastry onto a cutting board and cut each square into 6 rectangles – 12 total.
Lay out 8 of the rectangles on a parchment-lined baking sheet. Cut the remaining 4 into strips. Top each rectangle with the eggs, then use the puff pastry strips to create a mummy-wrap pattern over top of them, pressing the edges into the bottom puff pastry to seal.
Beat the remaining egg with water and brush over the top of the pastry. Add olive eyes.
Bake for 15-20 minutes, until puff pastry is golden. Serve immediately.
Note: I received complimentary product for this post. All opinions are my own.
New, inventive recipes are always fun – but sometimes you just want a classic. We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.
Lots of other chocolate goodness this way, too! —>
Chocolate Banana Bread
(from Chelsea’s Messy Apron)
Makes 1 loaf
1/3 cup old fashioned oats
1 large egg + 1 egg yolk
1/2 cup vanilla Greek yogurt
1/2 cup coconut oil, measured melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup white sugar
1 cup mashed bananas, approx. 2-3 bananas
1/2 tsp. salt
1 tsp. baking soda
1 cup white whole wheat flour or plain white
1/4 cup unsweetened cocoa powder
1/2 cup chocolate chips dark chocolate chips for healthier
1/4 cup miniature chocolate chips
Preheat the oven to 350 degrees F. Grease and flour a loaf pan.
Run the oats through a blender or food processor until the consistency of flour.
In a large bowl, whisk together the egg and yolk. Whisk in the yogurt and coconut oil. Whisk in the vanilla and sugar. Stir in the mashed banana.
To the same bowl, add the oat flour, salt, baking soda, flour, cocoa powder, and chocolate chips. Mix until just combined.
Transfer the batter to the prepared pan and bake for an hour, until a knife inserted comes out clean. Remove from the oven and let cool before removing from the pan.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
I’ve already chronicled (complained about?) how crazy our summer was so I’m not going to rehash it again, but suffice it to say we’ve really been enjoying our un-busy fall weekends so far. It’s been a lot of family time and catching up on non-urgent things we enjoy.
It also means we’ve had time for some leisurely breakfasts – a real novelty.
Mark usually takes the helm and makes big batches of pancakes or eggs for everyone. When I saw The Spice House had a special seasoning blend for breakfast sausage, I knew exactly what I wanted to try making.
The additional of apple and maple syrup make this sausage perfect for your fall breakfast table. Yes, it’s a bit of effort to make it yourself, but I promise it’s so worth it. This is hands-down the best breakfast sausage I’ve ever had.
You can enter to win a prize pack from Spice House, as well as goodies from other #appleweek sponsors, here: a Rafflecopter giveaway
Apple Maple Breakfast Sausage
(a Kate’s Recipe Box original)
Makes about 18 sausages
3/4 lb. ground beef
3/4 lb. ground pork
1/3 cup finely diced onion
1/3 cup shredded apple
2 Tbsp. maple syrup
1 1/2 Tbsp. Spice House Breakfast Sausage Seasoning
In a large bowl, mix everything together.
Spread out the mixture to 1/2″ thickness and cut into patties using biscuit cutter. Or, divide the mixture into golf ball-sized portions and shape them into patties.
Cook in a skillet over medium-high until cooked through, flipping over halfway.
Serve immediately, or refrigerate or freeze. These can be reheated on the stovetop or in the microwave.
More apple delights this way! Here are Wednesday’s Recipes:
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
This post is like a love letter shout-out to my moms club friends. Because, oh, do they humor me.
It’s hard to make friends as an adult, and I was super lucky to fall into this group shortly after becoming a mom. Having a local group of women going through the same stage of life has been invaluable for my sanity.
And, like I said, they humor me. When I come up with something I get excited about, I can count on them to jump in and be excited too. My latest pet project? Monthly potluck dinners. This month’s theme was “Back to School” so everyone brought slow cooker meals and freezer-friendly casseroles. Next month, we’re doing “Fall Favorites”.
Besides the good company and the opportunity to try things I wouldn’t normally make, this also gives me a captive audience for recipe testing. I’ve been making cinnamon rolls for Christmas for the last few years, but I keep eyeing recipes that are variations. This sweet combo is amazing as a decedent breakfast or special dessert.
Raspberry Chocolate Sweet Rolls
(adapted from Sally’s Baking Addiction)
Makes 16
For the dough:
1 cup milk
2/3 cup granulated sugar
1 and 1/2 Tbsp. active dry yeast
1/2 cup unsalted butter, softened to room temperature
2 large eggs
1/2 teaspoon salt
4 1/2 cups all-purpose flour
For the filling:
12-oz. package frozen raspberries
1/4 cup plus 2 Tbsp. granulated sugar
1 tsp. cornstarch
2/3 cup mini chocolate chips
For the glaze:
1 cup powdered sugar
3 Tbsp. heavy cream
To make the dough:
In a small saucepan over low heat, heat the milk until lukewarm. Add the warm milk to the bowl of a stand mixer fitted with a dough hook. Stir in the sugar and yeast using a spoon. Cover with a towel and let stand 5-10 minutes, until yeast is activated and looks foamy. Add the softened butter, eggs, and salt and mix until combined but the butter will be chunky. Slowly add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and pliable, about 10 minutes longer.
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
Line the bottom of a 9×13 baking dish with parchment paper, sprayed with non-stick spray.
Place the dough on a floured work surface. Roll the dough into an even 10×24 inch rectangle.
To make the filling:
In a medium bowl, toss the still-frozen raspberries with the sugar and cornstarch. Gently mash the raspberries so they are small pieces. Spread evenly over the dough. Sprinkle with the mini chocolate chips. Tightly roll up the dough to form a 24-inch-long log. Cut into 15 even pieces. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours.
Preheat the oven to 400F degrees. Cover the rolls with foil and bake for about 25 minutes, until they are golden and the chocolate chips are melted. Transfer the whole pan to a rack to cool for about 15 minutes.
To make the glaze:
Whisk the confectioner’s sugar and heavy cream together in a small bowl until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls. Serve warm.
Sheet pan pancakes are my new favorite thing.
My three year old is completely obsessed with pancakes and requests them nearly every other day. We’ve been obliging him – but the thing that drives me mad is the timing of them.
He is, of course, starving so he’ll get the first pancakes out of the pan. By the time I’m done cooking up the batter, he’s polished off his plate and is itching to go play. The genius of sheet pan pancakes is that everyone’s pancakes are done at the same time so we can all actually sit down and eat together. It’s kind of awesome.
And since it’s National Peanut Butter Day, I thought I’d share this peanut butter-y version (with compliments to PB’s bff, chocolate). Need some more peanut butter inspiration to help you celebrate today? I’m linking up with some other bloggers to bring you lots of fun options!
Peanut Butter Chocolate Chip Sheet Pan Pancakes
(adapted from Recipe Girl)
Serves 10-12
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2/3 cup creamy peanut butter
2 large eggs
2 tsp. vanilla extract
3/4 cup mini chocolate chips
Preheat the oven to 425 degrees. Line a half-sheet baking sheet with baking parchment, using enough that it hangs over the edges slightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a larger bowl, whisk together the buttermilk, peanut butter, eggs, and vanilla until it is well combined and the peanut butter is all incorporated. Stir in dry ingredients until just moistened.
Pour the batter into the prepared pan, spreading it out to fill the pan. Sprinkle with chocolate chips.
Bake 12-15 minutes, until puffy and cooked through.
Remove from the pan using the sides of the parchment to lift. Cut into squares and serve with syrup, if desired.
