These Oat Pecan Breakfast Cookies are sweet and nutty treats that are perfect for grabbing the morning or as an afternoon snack.
One-skillet dishes, like this one offer the bonus of quick cleanup. Tomato Poached Eggs is a recipe inspired by the traditional Middle Eastern dish shakshuka. This dish is great for breakfast, lunch or dinner.
Cranberry Banana Bread is moist, dense and easy to make.
These itty-bitty towers are breakfast gone bite size. Mini pancakes are good enough for company when layered with jam and topped with berries. Feel free to use a variety of jams and berries.
Holiday Pumpkin Bread is easy to make and a great light breakfast during the holidays.
If I want to feed a doughnut craving, but don’t want the hassle of making doughnuts, I make Doughnut Muffins. They’re super easy to make and taste remarkably like doughnuts.
Pumpkin Waffles With Cream Cheese Glaze is a nice spin on traditional waffles. They are comforting, custardy and filling. These waffles are made with the sour cream for smoothness and dark rum for extra flavor. Perfect for breakfast, brunch, or dessert.
This recipe is really a giant, slightly sweetened, lightly spiced Yorkshire pudding and I love it for weekend breakfasts or as part of a long Sunday brunch. Children will love it and of course you can fill it with all sorts of seasonal fruit and berries or even a delicious compote. To get a lovely rise on the Dutch baby make sure that the pan and melted butter are really nice and hot before you pour in your batter. Try not to open the oven as it bakes.
These tender muffins use sour cream and only a small amount of corn meal so that they stay nice and moist. For the best results (and taller muffins) chill the batter two hours ahead.
Bring on the first taste of fall! You can make the dough a day in advance, just keep the dough chilled. Chilling the dough before cutting makes it firmer, so it’s easier to punch out the rings.
