Category: Breakfast

Cream Cheese Cinnamon Rolls with Caramel Pecan Topping

The cream cheese is baked right into the dough for a incredibly rich, flaky roll, and the caramel topping is just over-the-top crazy-good.Cream Cheese Cinnamon Rolls

I have something to admit to you, dear readers.  I’m afraid that Liz has a painfully serious addiction to cinnamon rolls.  I’ve tried to help.  Therapy, cold turkey, hot turkey, the bacon patch…  But I’ve just had to come to grips with the fact that she will always be slave to the delicious goodness of homemade cinnamon rolls.  And with this recipe, it’s very clear that I am an enabler.

This is actually the first cinnamon roll recipe I’ve ever made.  While I’ve been happy to eat my fair share of the delicious pastries, it’s just never really called out to me to make a batch.  But last year, as I pondered what to make Liz for a Valentine’s Day brunch, inspiration struck.

The battle rages over what is the best style of cinnamon roll.  Is it the smaller and neater version,  with emphasis on the rich, warming spice blend?  Or is it the hulking, frosting-slathered behemoth that leaves you quite happy, but also unable to move for at least 15 minutes?  While I don’t actually have the answer, this one falls more into the latter category.  Except instead of frosting on top, there’s caramel…and inside there’s a secret ingredient that puts it in a class all by itself.

Cream Cheese Cinnamon Rolls

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Sweet Potato Energy Shake

A seriously delicious shake that also happens to be full of healthy goodness.

Sweet potato energy shake

Hello, 2016.  I’ve been…expecting you.

The start of the new year seems like a good time to lay down some Ready to Yumble principles.  Now, I know that approximately 132% of Americans take January to set some new goals, plans some new resolutions, and hit the gym and the juice.  I’m all for healthy food and fitness, but let’s be honest, this blog has one focus, and that’s deliciousness.  We won’t….nay, we can’t…post a recipe for raw kale and call it a day.

Fortunately, there are a good number of recipes out there which are both delicious and nutritious.  Mom was right!  And because we love all of you folks on the other side of internet, this month we will put a special emphasis on those dishes.  Because we want to help you reach your goals!  (And because we are likewise trying to wean ourselves off Christmas cookies.  It’s a struggle.)

So here’s your first serving of goodness, and trust me, I would not be featuring a drink without alcohol if it weren’t really really really tasty.

Sweet potato energy shake

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Eggnog French Toast Casserole with Gingersnap Streusel

A make-ahead recipe that is perfectly moist and subtly eggnog-y, with a sweet and spicy gingersnap cookie topping.

Eggnog French toast casserole

 

First of all, MERRY CHRISTMAS EVE!  Or if you don’t celebrate, happy December 24th.  Either way, here’s something delicious to add to your table over the next couple days!

But first, some real talk: I really struggled with naming this dish.

There were two fairly obvious options, but each carried very clear social expectations.  Some people might ask what’s in a name, but I’ve found that what you call a food is incredibly important in determining how you intend to interact with it.  Context, people.  It’s real.

Would you rather try a Patagonian toothfish or a Chilean sea bass?  Regardless of your answer, you probably have two very different images in your head based on each name.  (For me, the first image is rather terrifying.)  And since you already know where this story is headed, you know those must be the same fish.  (Context again!)

And even without giving things unusual names, all labels create expectations.  You know when someone offers you dessert, and then brings out a plate of fruit, and you’re super disappointed because fruit is most definitely not dessert but a health food you avoid at all costs? (Just me?)

So what were the names I was considering?

One is at the top of this post: eggnog French toast casserole.

The second, reluctantly rejected option? Eggnog bread pudding.

YOU SEE MY DILEMMA!

Eggnog french toast casserole

Is this breakfast or dessert?? It’s both!!  I considered compromising and calling it eggnog French toast bread pudding, but that just sounds like I have an affliction causing me to yell out random words.

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Cranberry Orange Muffins

Both sweet and tart, these tender cranberry orange muffins are perfect for the holidays, or any day.Cranberry orange muffins

What, exactly, is cranberry season?

And by that, I’m not asking about when the fruit is harvested (although it may correlate).  No, just like pumpkin spice has a season, as does gingerbread, as does peppermint (why are all of these Starbucks latte flavors, come to think of it?  Bravo, marketing team, bravo) — is there a cranberry season?

If there is one, it would probably have its peak around Thanksgiving.  I don’t suppose anyone eats cranberry sauce the rest of the year.  But cranberry baked goods seem rather cozy for all of wintertime.  I mean, cranberry bliss bars live on at Starbucks until January or something, right?  Since they seem to be my barometer of seasonality?  Not to mention the cranberry color is so wonderfully holidayish.

Cranberries (more…)

Pumpkin Bread with Browned Butter Whiskey Glaze

Pumpkin bread with browned butter whiskey glazeIs there anything cozier than pumpkin bread in fall?

Perfect November day: football on TV, St. Arnold’s Pumpkinator beer in my glass, and pumpkin bread baking in the oven.

Pumpkin bread with browned butter whiskey glaze

Just look at these beauties.  If they don’t say curl up in a blanket and eat me with a side of apple cider, I don’t know what does.

Pumpkin bread with browned butter whiskey glaze

I mean, let’s be serious.  It’s the week of Thanksgiving, and Houston has only just gotten a tiny bit cool.  Thanksgiving day? Predicted to be 80.  And humid, obviously.  It’s sometimes hard to get in the fall spirit when it feels like summer (or at least, what summer feels like in other parts of the country).  But pumpkin bread still gets me there, especially this recipe.  Not only is the bread super moist, but the glaze takes it up to the next level.  Toasty browned butter and a dash of whiskey give you a topping that’s just as good as the bread itself.  If not better.  A fabulous fall breakfast, brunch, or anytime snack, no matter the weather.

Also, pretty.

Pumpkin bread with browned butter whiskey glaze

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