Baked Apple Cider Donuts with Maple Drizzle, full of moist, cinnamon flavor, are a festive addition to your holiday breakfast or dessert table.
I know the holidays are usually reserves for cookies and pie, but I couldn’t resist adding something else to the dessert table this year…Baked Apple Cider Donuts!
I think apple cider donuts are an east coast thing. When we lived in New Jersey, we saw them at every roadside stand once cooler weather hit. Now that we’re in Texas, well, there’s no cool weather, and there’s also no apple cider donuts. Sad face. Especially because apple cider donuts are about a billion times better than regular donuts. Possibly a trillion. Or maybe they just tasted that way because they were freshly baked on some farm and layered with a cinnamon sugar coating that was so addictive I didn’t even care that it got all over my face, hands, and clothes.
Either way, Ross and I have been on the lookout for apple cider donuts ever since moving to Texas. And since it’s now been three years with nary a donut sighting, it was time to take matters into our own greedy little hands. And I’m SO glad we did.
Cherry Lattice Coffee Cake looks gorgeous, tastes scrumptious, and even freezes beautifully! Make it ahead of time for a holiday breakfast that’s ready in a snap.
Well here we are right in the thick of holiday season, and that means hosting larger than average groups of friends and family. We just had Thanksgiving at our home, and while we love hosting parties with lots of food, it’s a lot of work. I even took to scheduling our cooking schedule for the big day in an Excel file to keep track of everything. Laugh if you want, but we had everything ready at the same time! Anyway, one thing that certainly helps take some of the stress away is to make food ahead of time, and this recipe for cherry lattice coffee cake is perfect either as an easy weekday breakfast for guests or to complement your fancy brunch gathering.
Green Chile Migas: a cheesy, crispy, just-a-little-spicy skillet of breakfast heaven!
You’ve had one of those weeks. One of those weeks when a day job turns into a day-and-night job. Where the weekend is just as busy as the weekdays. Where all you want are your pajamas and a trashy TV show and a hot plate of comfort food.
Me time? How about…
That was me last week. Ross was out of town for his job, while I was at the office until midnight, and the entire household was quite grumpy. Even Delilah’s caterwauling sounded more plaintive than usual. When Sunday rolled around, I knew what I had to do. I had to have green chile migas. There was literally no other option. And boy did they hit a comfort-food-shaped spot.
Tomato, Basil, and Goat Cheese Tart combines the perfect savory flavors of the season in a buttery cornmeal crust. Good hot or cold, for breakfast, lunch, or dinner!
While the modern grocery store gives us the ability to make almost any dish regardless of the time of year, it’s always nice to cook up a recipe that takes full advantage of the bounty of the season. For me, a quintessential summer combination is tomato and basil. I’m sure that’s hardly unique, but it conjures up memories of eating dinner out on the deck as the sun was setting over the mountains. And while this Tomato, Basil, and Goat Cheese Tart can certainly be served with dinner, it is versatile enough to pull duty at just about any meal, or slice it up small for a colorful appetizer. (Liz has also been known to eat it bite by bite straight from the fridge.)
It’s breakfast for dessert – or dessert for breakfast? – with these fluffy Pancake Cupcakes, topped with a buttery melt-in-your-mouth Maple Bacon Frosting.
How many of you wake up (almost) ever morning and try to figure out a way to justify eating dessert for breakfast? No one? Just me? I can live with that. And this recipe for pancake cupcakes is just the excuse I need.
PANCAKES PANCAKES PANCAKES!!!
Pancakes really hold a special place in my heart. Growing up, they were a Sunday tradition, and I would probably count them among the first recipes I ever made. There is something very comforting about chowing down on a big plate loaded with fluffy pancakes, dripping with butter and syrup. Um, I’ll uh, be right back…
[Wipes syrup from mouth…] Where were we? Right! Pancakes! So they’ve always been delicious, but when I got older, and started to learn of the deliciousness of alcoholic libations (and the unfortunate results of excessive enjoyment), I also learned how awesome they are as drunk food. I became a vocal advocate for the post-party pancake run. In fact, Liz once played a voicemail for me where I could clearly be heard yelling in the background “PANCAKES PANCAKES PANCAKES! WHO ELSE WANTS SOME?!”. And if I didn’t manage to get a stack of ’em at the end of the night, you can bet the odds were pretty good I was going to first thing in the morning. So the last meal of the day, or the first the next day. Not unlike…. DESSERT AND BREAKFAST! I rest my case. (more…)