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!
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!
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.
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!
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.
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!
Is it even summer if you don’t end up drowning in zucchini at some point? I think not.
Between our garden and our CSA, we always have plenty of zucchini around. I have, of course, been experimenting with lots of new, fun recipes – but I just keep coming back to zucchini bread. It’s a classic.
This loaf is our favorite. It’s a little heavy on the nutmeg which gives the loaf a nice spice. Pecans and chocolate chips are mixed in, too, to add a little sweetness and texture.
This recipe does make a big batch, so it’s great to share with neighbors – or freeze a loaf for later!