Just think of the warm gingerbread smells wafting through the house with hints of cinnamon, ginger and nutmeg from the waffles.
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You’ve probably seen pictures of stacks of perfectly round, sky-high, fluffy pancakes topped with perfectly square pats of butter and just the right drizzle of syrup. These soufflé pancakes are one of the latest food trends coming from Japan, and frequently featured all over Instagram
Fun fact: coffee cake doesn’t actually have any coffee in it, but these crumbly muffins pair perfectly with a hot cup of joe.
Almond Butter Overnight Oats
I may be late to the overnight oat game but almond butter overnight oats are the perfect breakfast for someone on the go. I love making them before I have early morning photo shoots because I can just grab them from the fridge and eat them while I inevitably sit in Los Angeles traffic. I add a little more milk to mine than is found in most recipes so that it becomes more of a smoothie than a hot oatmeal breakfast eaten with a spoon. I also add chia seeds and protein powder to help keep me full longer.
When choosing your oats be sure to use old-fashioned rolled oats, not quick or instant oats. The latter will become gooey when left to sit overnight. While you can use whatever protein powder you would like, lately I have been using an animal based collagen protein powder, VitalProteins (not sponsored, I just really like the product!).
While you can serve the overnight oats by themselves for when you are on the go, you can also serve them as a “sit down” breakfast. For this, I top the oat mixture with seasonal fruit, edible flowers and some bee pollen for a nutritious, filling and pretty morning meal.
½ cup old-fashioned rolled oats (not quick)
1 teaspoon black chia seeds
2 tablespoons protein powder
1 cup unsweetened almond milk
1 tablespoon honey
1 tablespoon almond butter
Assorted seasonal fruit, for garnishing (optional)
Edible flowers, for garnishing (optional)
½ teaspoon bee pollen (optional)
Add the rolled oats, chia seeds and protein powder to a 16-ounce mason jar. Add the milk, honey and almond butter then shake to combine.
Refrigerate overnight. Shake to combine then serve cold.
Garnish with assorted fruit, edible flowers and bee pollen if desired.
This recipe gives classic sticky buns a zesty upgrade with the addition of orange and pecans.
In this recipe, slices of egg based Challah bread are battered and cooked until golden brown, then topped with slices of grilled peaches, honey and whipped cream for a summer breakfast.
During summer I buy a big container of Greek yogurt at the beginning of the week and eat a scoop of it topped with a little honey, fruit and this homemade granola for a filling, yet healthy breakfast.
These light and fluffy ricotta pancakes border on soufflé-like and are so moist they don’t even need syrup, especially when accompanied by the mixed berry compote.
It's that time of year again where pumpkin ends up in everything and I kind of enjoy that - minus the PSLs, that is. To the uniformed: I’m referring to the Starbucks drink with a cult following, the pumpkin spice latte.
Chocolate chip pancakes are layered with graham cracker crumble and topped with chocolate sauce and toasted mini marshmallows.