Category — Breakfast + Brunch Recipes

Have you heard about the cronut craze that’s sweeping the nation? Here’s the story in a nutshell: some guy in New York took the fried, glazed goodness of a donut and introduced it to the flaky layers of a croissant. They had a baby and behold, the cronut was born. And people are out of their minds over it. Like, spending $40 to buy one black market cronut out of their minds.

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This was one of the most popular recipes on my old site, but I haven’t made it in years so I thought they deserved another go. Now I’m wondering: what took me so long? They are just fantastic.

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I know what you’re thinking: cake? For breakfast? I say yes, yes, unequivocally yes. If it helps, you can think of it as a giant blueberry pancake. It’s just the thing for a lazy summer Sunday, and is so full of berries that it’s practically health food.

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We have been getting the most gorgeous strawberries from a local farm stand out near Petaluma. In fact, we bought a 3-pack on Sunday morning and they were gone within a few hours. We stopped back at the stand for a full flat that afternoon, and after eating, sharing, and cooking pounds and pounds of strawberries for 24 hours – by Monday night they had all somehow disappeared.

One of the best things to come out of this strawberry extravaganza was these brown butter shortcakes. With the strawberries baked right into the fluffy, slightly sweet biscuits, all you need is a little ice cream or whipped cream and you’re good to go.

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I don’t know why more folks don’t use wine in cake batter. It makes for a very tender crumb and adds richness and acidity that’s especially welcome in a berry-laden cake like this one. And keeping the strawberries in big chunks lets them sink into the batter and transform each bite into jammy, gooey goodness.

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Winter is one of the best times for baking, because there is so much wonderful citrus to juice and zest. I am not a huge fan of straight lemon desserts, but I really love mixed citrus as a flavoring. For this cake, I used sweet, juicy clementines and Meyer lemons to give it a bright flavor, plus a bit of Greek yogurt and almond flour for an almost pudding-like consistency.

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This is an easy and impressive breakfast soufflé that combines just 2 ingredients–an egg and a bit of grated cheese–in a delicious and unexpected way. You can really use whatever cheese you like here. I prefer a few gratings of a harder cheese like parmesan, Monterey jack, or gruyere, but a small knob of brie, a crumble of blue cheese, or a chunk of goat or cream cheese would also work well.

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Whenever I cook for vegetarians, I sometimes struggle to figure out what to make that will be a filling, satisfying meal. Lately, I’ve been making this frittata a whole bunch, and not even missing the meat. It’s a great way to highlight this summer’s fresh zucchini, and it looks pretty impressive considering how easy and quick it is to make. Plus, with just one pan in the mix, doing the dishes is a snap.

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This blog has been on a serious sweet streak lately – and when I look back, I see I haven’t posted anything savory here since January! Let me get back in the good graces of those who love salt and butter more than sugar and chocolate with these delicious, flaky, buttery scones with cheddar and green onions.

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What do you do when you have leftover egg yolks AND a whole bag of way-too-sour clementines? Why, you spend the afternoon making clementine curd, naturally. It’s a little sweet, a little tangy, a little creamy, and a lot addictive. Put it on your morning toast or pancakes, fill a thumbprint cookie or a tart shell, or… just eat it with a spoon.

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