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Treat yourself to an indulgent breakfast: rich French toast topped with blackberry sauce! Garnish with a dollop of whipped cream or a sprinkling of confectioners sugar.  Child-free mornings are meant for indulging: extra sleep, and leisurely, "grown-up" breakfasts. What's a grown-up breakfast? Pretty much anything that takes longer than 30 seconds in a microwave to …

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Low-fat baked peach donuts: vanilla batter studded with diced fresh peaches! Using coconut milk and dairy-free butter substitute make these an indulgent treat for those with milk allergies! It's Snack Share Wednesday again! Even though I'm temporarily unemployed, Liam still attends daycare three days a week, for a couple of reasons. The first is that we …

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Dark chocolate morsels and fresh cherries sweeten up hearty whole grain muffins for a delicious breakfast or snack! It's What's Baking time again, and this time our host, Yudith of Blissfully Delicious, has chosen baking with summer produce. I've chosen to bake with fresh sweet cherries. Cherries were never on my "favorite fruits" list. That …

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Dear Winter: What's up with you? The past few years, you've been pretty mild, sometimes a little chilly, but that never lasted long. This year? Let's just say, I don't remember moving to Antarctica. The cold shoulder is getting old. Let's move on and try again next year, okay? Signed, The Redhead Baker. Spring can't …

Read More about Meyer Lemon Blueberry Yogurt Quick Bread {recipe swap}

I was so excited when I went to the farmers market the last Saturday in August — honeycrisp apples were back! If you've never had this newer variety of apple, you're really missing out. They are both tart, and sweet with a honey-like flavor. Aside from eating them out-of-hand, honeycrisps are also excellent baking apples! …

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It's A Taste of Home Cooking's Recipe Swap time again — Blogger's Choice Edition! I was assigned Jaida's blog, Sweet Beginnings. I've made a few of her recipes before, including Buffalo Chicken Bites and Chicken Shawarma sandwiches. We received our blog assignments on the same day I usually sit down to make my two-week meal plan. I …

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If I asked you, "What is the most dangerous piece of kitchen equipment?", what would be your response? Knives? A mandoline? A kitchen torch? You'd be wrong. It's a doughnut pan. Doughnuts are one of my weaknesses. I could eat a healthy, filling breakfast, but if I drive by a doughnut shop 10 minutes later, …

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Today's recipe comes from the production manual of the culinary school I attended. The school has its own pastry shop, and every morning, pastry students take a "production" class, where they make the items that are sold to the public in the pastry shop: cakes, eclairs, cookies, brioche, baguettes, croissants, muffins, and more.  The muffin …

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Recipe #2 from our Mother's Day brunch buffet is cinnamon rolls. I've blogged about them before, but decided to use a different recipe this time. My other recipe is meant for large-volume baking, and I didn't want to take the time to scale it down. The other recipe is meant to be completed in one …

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Dish #1 from our Mother's Day brunch buffet: French toast casserole. French toast is one of my favorite brunch dishes, but I wanted to spend time with our families rather than stand in the kitchen cooking French toast to order. I came across a "French Toast Souffle" on CookingLight.com. It's more like bread pudding than a …

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I've been seeing a lot of recipes lately that call for browning butter. It's not a new technique by any means; the French have been doing it for a long time, and call it "beurre noisette." When you brown butter, you're essentially cooking the milk solids and the salt particles in the butter, and cooking …

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Sorry for the long delay in posting. Had a bit of a stomach bug lately. But thankfully, I felt better just in time for Easter brunch. Having family dinner later tonight, so S/O and I had brunch for two this morning. Very small, nothing too fancy. Just this quiche and some Pillsbury cinnamon rolls.  I …

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These are absolutely my favorite scones of all time. The recipe was provided to me by one of my chef-instructors at The Restaurant School at Walnut Hill College in Philadelphia, PA.  They are not as dry as scones typically are. They are fantastic with the addition of cinnamon, dried fruit, or chocolate chips — or …

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